Shirvalyo are rice flour noodles traditionally enjoyed with coconut milk. This dish is an integral part of Goan cuisine and is also prepared in the Konkan region, where it is known as Shirwale. However, with changing food preferences among children today, parents rarely make such traditional dishes. As a result, Read more…
The word “Serradura” is of Portuguese origin and means “sawdust.” This dessert gets its name because it is made using powdered Marie biscuits, which resemble sawdust in texture. Also known as “Sawdust Pudding,” this is a famous Portuguese dessert that is equally popular in Goa. Easily available in various Goan Read more…
Akur is a vegetable found in Goa during the monsoon season. This reddish-green vegetable is sold in the market as tender shoots. Akur, sprouts along riverbanks during the rains and is used to make a delicious gravy with pulses like chana dal, green peas, or masoor dal. Even when prepared Read more…
In Maharashtra, just as kat (soup) accompanies matki usal (moth bean curry), similarly in Goa, saar (a type of soup) is made to go with mugagathi (a sprouted moong bean dish). The difference is that this saar is completely satvik, meaning it’s prepared without onion or garlic. Dishes like mugagathi, mugachi usal, mugache saar, and khatkhate are typically made during festivals or Read more…
Goa’s Traditional Dish, Mugagathi In Goa, no religious or traditional ceremony is complete without a meal that includes the staple dish called Mugagathi, which is essentially a thin sprouted moong bean curry. The unique feature of this dish is that the moong beans used must be sprouted and peeled. Ingredients Read more…
Certain dishes are traditionally associated with specific festivals. These combinations vary by region, as each region has its own special dishes. Goa also has some unique traditional foods, some of which are closely tied to particular festivals. For instance, Nag Panchami and Patolyo, Ganesh Chaturthi (known as Chavath) and Nevryo Read more…
Mugachi Usal is another traditional dish from Goan vegetarian cuisine. However, the moong beans used for this recipe must be sprouted. Sprouted moong beans are considered more important in Goan vegetarian meals compared to other legumes. Various dishes such as mugachi usal, mugagathi, and mugache saar are made using sprouted Read more…
From the beginning of the monsoon season until Ganesh Chaturthi, a large cucumber known as “Tavashe” is available in Goa. There are two types of this cucumber: one with a yellowish-green color and the other with a pale green color. A sweet dish made from this cucumber is called “Tavsolli.” Read more…
Recheado Masala is a type of Goan Masala (spice mix). The word “recheado” is derived from Portuguese, meaning stuffed. This masala is primarily used for stuffing fish but can also be used with chicken, paneer, and vegetables. Traditionally, it pairs exceptionally well with mackerel, though it can also enhance the Read more…
Recheado Bangado is a favorite among many due to its unique taste. In Goa, mackerel is prepared in various ways, such as Bangdyache Suke, Bangdyache Aamot teek, and Bangdyache Hooman (fish curry). Mackerel pickle is also quite popular. However, one of the most loved preparations of mackerel is Recheado Bangado, Read more…