Sonseachem Xacuti / Rabbit Xacuti

Ingredients 1200 gms Rabbit meat / Sonseachem mas 1 large onion chopped 1 large tomato chopped ¼ teaspoon turmeric powder 2 sprigs of curry leaves (optional) Small marble size ball of tamarind in 90ml warm water 2 sprigs of coriander leaves finely chopped for garnish (optional) Salt to taste Roast the following: 1 freshly grated…

Casachem mas / Gazelle meat cooked village style

I learnt this recipe from my village elders back in the days when hunting (Cas) was allowed they would cook this amazing recipe. Now hunting is restricted and forbidden in Goa. Last week as I was shopping in LULU Supermarket – AbuDhabi with Angelo Rebello we found 2 exotic meats one was Rabbit and other…

Goan Tantiachem Bakri / Omelette with coconut

My Grandma would make this for me and it was a very special breakfast. The only reason this recipe took time to publish was because I was not aware of its name. Thanks to aunty Mariani she remembered what grandma called this dish so here it is : Ingredients: 1 large egg 2 teaspoon grated…

Goan village style boiled / steamed Prawns

I remember visiting a friend in St.Estevam a few years back. That day, along with drinks, he had served steamed prawns which he had got from the manos. He called them “jumping prawns”. They were so delicious, I had to dedicate this post to them. Although the recipe is quite simple, the dish burst with…

Sungta Sukem / Sungtachem Sukhem / Goan Prawn Chili Fry with Coconut

Ingredients: 750gms prawns (cleaned and deveined) 1 large onion chopped 3-4 green chilies ¼ teaspoon turmeric ½ – ¾ teaspoon chili powder 1 cup freshly grated coconut 3-4 kokum 1 and 1½ tablespoon oil Salt to taste Method: 1. Clean and deveined the prawns. 2. Apply salt to the prawns and set aside. 3. In…

TONGUE ROAST ( GOAN STYLE) / OX TONGUE ROAST

Ingredients: 1- Ox tongue medium size cleaned 2 onions chopped 3 Kashmiri chilies 2 limes (juice) 2 tsp ginger and garlic paste ½ teaspoon turmeric powder 1 Maggi bouillon (10gms) 1 ½  tablespoon oil Salt to taste Roast masala to grind: 42 cloves of peppercorns 2 cardamoms 3 inch cinnamon stick 1 ¼  teaspoon cumin…

Mitarcher Bazlolem Bangde / Mackerel’s cooked on salt

Hansel Vaz of Vaz Enterprise shared this lovely regional recipe with me that belong to the Kharvi tribe and yes the back story on how he came across this recipe was hilarious. Ingredients: 4 – 5 mackerel’s 1 cup motte meet / mit/ sea salt Preparation: 1. Clean and wash the mackerels. 2. Pat them…

POSS/ KEET / KHARVAS / CHIK / COLOSTRUM MILK PUDDING

This post was only possible because a Foodie friend of mine helped me get the right ingredient to make Kharvas. Thanks Mr. Vinayak Naik for coming all the way to IC colony to deliver Chik / Colostrum milk and fresh milk that meant a lot. Ingredients: ½ liter Colostrum milk / Chik ½ liter milk…

Goan Sang Sol / Bhendeachem Sang Sol

Ingredients: 5 Gavti Bhende / Local Goan Ladyfingers ( One bundle) 1 large onion chopped 3-4 Kashmiri chilies broken in half 4-5 petals of kokum 1 teaspoon coconut oil 2 tablespoon tamarind water Salt to taste 1 cloves of garlic crushed (Optional) Pinch of roasted cumin crushed (optional) *** Optional ingredients can be added at…

Aakurache Bhaji / Aakur / Ankur

Goan monsoon vegetable Ingredients: 2 bundles of aakur / Mangrove fern / Tender fiddleheads 25 -28 medium size prawns cleaned 1 large onion chopped Small ball of tamarind soaked in warm water Pinch of nutmeg 2 tablespoon oil Salt to taste To roasting & grinding coarsely: 1 freshly grated coconut 2-3 Kashmiri chilies ½ teaspoon…

Ghanteo / Teryacho Gantiyo / Terea Ghanteo

Ingredients: 40-50 medium size tero leaves / Terya panam or 30 big size leaves 1 large onion chopped 3-4 Sol’lam (Dry mango slices) 2 tablespoon oil Salt to taste         To grind coarsely: ½ cup freshly grated coconut 2 Kashmiri chilies ½ teaspoon turmeric 12 peppercorns 1 ¼ tablespoon coriander seeds ¼…

Batache bhaji / Bethache bhaji

This is a special monsoon vegetable found only in the early days, after the first few rains. Goa is indeed blessed to have such a vast variety of seasonal vegetables which are freshly picked and sold by local vendors, in most cases, also found growing in our own backyard. Ingredients: 40-45 bethache bhaji panam (leaves)…