Goan chorizo pulao

I have been eating Goan chorizo all my life- as a marinade for a chicken, sautéed with vegetables or in a gravy, accompanied with a pao or even dal and rice. But i was only recently introduced to the chorizo pulao!! There are a good number of pulao recipes that were passed down to me,… Continue reading Goan chorizo pulao

Oh Goa, I miss your beef croquettes!

My last trip to Goa was filled with exploring new beaches and eating good food. And one thing I will take back from my trip is the croquettes we ate at the tiny bakeries across the city. Fresh and hot, they’re made with either beef, chicken or fish. We parcelled a couple in a brown… Continue reading Oh Goa, I miss your beef croquettes!

Homemade snacks: Chaat

Chaat: a savoury snack served from food stalls in India. Chaat contains a little bit of everything, fresh vegetables, sweet, spicy & tangy sauces, fresh yogurt and a whole lotta crunch! The monsoons have struck with full effect and so I decided to stay in and make this chaat with a couple of basic ingredients.… Continue reading Homemade snacks: Chaat

Chicken Sorpotel 🥘

Originally made with pork but all I had was chicken tonight. This dish is cooked in the coastal Konkan region of India, primarily Goa, Mangalore and East Indians of Mumbai. The meats/organs are first parboiled, then diced and sauteed before being cooked in a spicy and vinegary masala. Chicken Sorpotel Recipe: For the Sorpotel Masala:-… Continue reading Chicken Sorpotel 🥘

Tomato Gojju: The South Indian Salsa

I love looking for connections in cuisines from around the world. It helps me understand that although we are different, we underlying fundamentals are the same. One such connect is noticed was in the Mexican salsa and our South Indian Tomato Gojju. The fundamental base being tomatoes, onions, lemon and cilantro. This beautiful condiment is… Continue reading Tomato Gojju: The South Indian Salsa

Mangalorean prawn curry 🍤🍤🍤

Back to the roots with one of my favourite curries. Mangalorean prawn curry recipe: • Prawns, deveined and washed. • Lightly toast mustard and fenugreek seeds. • Add chopped onions and garlic and fry until golden brown. • Add finely chopped tomato to form a paste. • Add slit green chilli, tumeric powder and salt… Continue reading Mangalorean prawn curry 🍤🍤🍤

Busy mornings call for unconventional crepe’s: The spicy vegetable wheat dosa

Here is a quick way to whip up a breakfast crepe/ dosa with any leftover vegetables lying around. Wheat dosa recipe: 1. In a mixing bowl, add half a cup of wheat and ragi, along with a pinch of salt and sugar to taste. 2. Finely chop an onion, coriander, green chilli and in my… Continue reading Busy mornings call for unconventional crepe’s: The spicy vegetable wheat dosa