Galmo Cutlets (II) / Javla che vade / Ola Javlache Patties

    Ingredients: 2 cups Fresh galmo 2 medium size onion finely chopped 3-4 green chilies finely chopped 2-3 sprigs of coriander leaves finely chopped 1 medium tomato finely chopped 1 teaspoon ginger and garlic paste 2 ½ teaspoon bottle masala (readymade) or Jeerem Meerem Masala ½ teaspoon turmeric ½ teaspoon chili powder ¾ cup…

Kailintulem Xit / Caailitulem Xitt

Ingredients: Left over from Prawn chili fry or oil after frying prawns 2 cups of cooked rice   Preparation: 1. In a pan fry prawns in oil till it’s cooked. 2. Removed the prawns and serve. 3. In the oil that remains you could add rice and sauté for a minute. 4. This too is called…

Pork Balchao

Ingredients: 1kg Pork boneless (I used belly) ¼ cup Balchao Preserve 2 medium onions finely chopped 3-4 cloves of garlic sliced 2 sprigs of curry leaves 2-3 green chilies finely chopped 12-15gms jaggery 2 tablespoon oil Salt to taste ** If you don’t have Balchao preserve use 1 tablespoon dry galmo powder. Ingredients to grind:…

ORGANIC APPLE CIDER VINEGAR (Homemade)

  Ingredients: 3 Apples 3 – 3 ½ cup water 3 – 3 ½ tablespoon sugar Equipment required: 1 large glass jar 1 muslin cloth String or rubber band Wooden spoon Bowl / jar *** Use only wooden spoon and not metal. *** For those who want to know details of the right acidic level…

Atol / Godshe / Godshem

Ingredients: 1 cup Goan rice (heap full) ¾ cup whole green moong dal or Chana dal 1 cup grated coconut (heap full) 220gms palm jaggery (pyramid) 2-3 turmeric leaves (optional) 8 cardamom seeds crushed Salt to taste *** Instead of moong you can also use Chana dal. *** You can also cook this by using coconut…

Brain Omelette

Ingredients: 2 brains (Pork, Goat, Lamb…) 1 large onion finely chopped 4 green chilies finely chopped 3 eggs Coconut Oil as required Salt to taste Preparation: 1. Clean the brain well and try to remove the veins with a wet hand by pinching and slightly pulling. 2. Once the brain is cleaned put it in…

Tantiachem Massad

Home remedy to cure bad cold. A : With coffee B : With brandy Ingredients: 1 free ranch eggs / Gauti eggs (only yolk is used) 1 tablespoon sugar 1 tablespoon brandy or ¼ teaspoon local coffee (Gaunti) *** If you don’t have local coffee than you can use any other coffee. Preparation: 1. Separate the…

Bhizounchem / Godd Kodi

Ingredients: 40-50 Manos sungttam / Manshechi sungta 1 freshly grated coconuts (use 3 tablespoon for initial grinding) 350 gms Tendli / ivory gourd 2 medium size onion finely chopped 2 medium size tomato finely chopped ½ Maggi bouillon (optional) 1 green chili slit Water as required Salt to taste Ingredients for Initial grind: 3 tablespoon grated coconut ½…

Soji / Vonn

  Soji also known as Vonn is a traditional Goan sweet usually made with coconut, jaggery and chana dal along with bibbe (raw cashewnuts) or cashewnuts if bibbe are not available. Soji can also be made with wheat (Goum), Konga and Konko dudi (Bottle guard). Goan Soji is made on Palm Sunday and São João….

Onion Syrup / Jarabe de Cebolla / Kandhyachi Sherop

Homemade Onion cough syrup gives relief from cough. Onion is known to have excellent healing properties this recipe has been handed down from generation to generation and works well on children and elders too.   Ingredients: 2 medium size onion 2 tablespoon sugar *** You can use natural honey instead of sugar. ***I used white…

Balchao Preserve / Galmbo Preserve

A: Regular B: Spicy Made two variations of this preserve which is used as an ingredient in making Balchao (Pork and Seafood)   A: Regular Ingredients: 230gms Fresh Galmo (baby shrimps) 280ml Coconut feni 1 whole Kashmiri chilli ½ teaspoon salt 4 cloves of garlic 4-5 Peppercorns Preparation: 1. Clean the fresh Galmo well. 2….

Booch / Dobrada / Dukracheo Gaindoleo

    This dish has several names all across goa it is basically made with Pig stomach and intestines. This Goan delicacy is best enjoyed 2/3 days after cooking as its taste better once matured. Most of the hard work goes in cleaning the Ankodeo / Gaindoleo but once the dish is ready there is…