Alu Vadi is a dish loved by young and old alike! Children may not enjoy the regular alu curry, but they will never say no to these delicious rolls. Today, I’ll share with you the Goan way of making Alu Vadi. Usually, Alu Vadi is made using gram flour; but Read more…
A flavourful Goan monsoon delight Goa’s monsoon season brings with it a variety of unique and seasonal vegetables. One such green is Akur, a tender wild shoot that grows along riversides during the rains. These delicate, slender sprouts are reddish-green in colour and resemble asparagus in appearance. When cooked with Read more…
In Goa’s Konkani language, drumstick leaves subji is popularly called Maskachi Bhaji. This nutritious dish made from drumstick leaves is a common part of Goan monsoon meals. During the rainy season, these leaves are available in abundance, and Goans make it a point to include this dish in their diet Read more…
Though Goans are known for their love of fish, vegetarian dishes have a distinct and cherished place in Goan culinary tradition. Let’s explore the variety and richness of traditional vegetarian cuisine of Goa. A Rich Variety of Traditional Dishes When we talk about Goan vegetarian dishes, several names immediately come Read more…
“Ansache Sasav” – is a sweet and tangy Pineapple gravy. Sasav is a traditional Goan dish known for its unique blend of flavours. A key ingredient that defines this dish is mustard seeds, called sasava in Konkani – which is where the dish gets its name. While the version made Read more…
Bimalacho Ros is a spicy and tangy curry made from the Bimbal fruit. Prepared with a coconut-based masala, this traditional dish is known for its distinctive and rich flavour. Bimal is a tangy fruit found in the coastal regions of South India. Also known as Bimbal or Bilimbi, it is commonly Read more…
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…