Saturday, July 30, 2016

Goan Mushroom Xacuti

  • 20 button mushrooms
  • 1 small onion chopped
  • Half marble size ball of tamarind 
  • 2 cups  grated Coconut (dry or fresh)
  • 1 medium size Tomato chopped
  • 2 tbsp. of chopped coriander leaves
  • Salt



Garam masala
  • 6-7 Cloves
  • 2″ piece Cinnamon
  • 2″ piece Nutmeg
  • 7-8 Pepper
  • 1 tsp Shahjeera(caraway seeds)
  • 1 tsp Dagad Phool
  • 2-3 Japatri(mace)
  •  5-6 Red chilies 
  • 1 tsp Khus khus(Poppy seeds) 
  • 1 tsp  Fennel seeds(badishepi)  
  • 1 onion cut into slices
  • 2 cloves garlic 
  • 1 green chilli  
  •  ½ tsp turmeric



  1. Wash the mushroom or wipe them with a clean cloth. Chop them into medium chunks and keep them aside.
  2. In a pan heat 1tablespoon of oil and fry the chopped onion.
  3. Now add the chopped mushrooms and cook it for 15-20 minutes till they become soft and releases water. Once they are cooked add salt. Keep it aside.
  4. Heat oil and fry the garam masala spices, (add turmeric after spices are cooled down) on a low flame in it taking care not to burn them. Take it out of pan and let it cool
  5. Add 3/4 cup onion and fry till they turn brownish, keep it aside. Roast the coconut (without adding oil) till it turns slightly brownish.
  6.  Grind fried onion, coconut, tamarind and roasted  spices  to a smooth paste and keep aside.
  7. Add the paste to cooked mushrooms , Add tomatoes chopped into big pieces and chopped coriander leaves and cook until it boils. Do not over boil the curry..
  8. You can serve this with bread, roti, rice, bhakari, roti.


Thursday, July 21, 2016

Sprouted Moong beans curry (Mooga gaathi)

Sprouted Moong beans gravy (Mooga gaathi)
Sprouted Moong beans gravy (Mooga gaathi) is the most popular dish of Goa during festive season and is specially made during the Ganesh Chaturthi festival.
In order to prepare the sprouted moong, soak the moong for 6-7 hours. Drain away the water and leave the moong covered for the full day in a warm place. In the winter season tie moong in muslin cloth and hang in warm place. Usually moong will sprout within one day. You can also refrigerate sprouted moong and use later. This sprouted moong will last if refrigerated for another2-3days.

Sprouted moong: 1 cup
Grated coconut fresh: 1 cup
Dry Red chillies : 4
Peppercorns: 6
Dry coriander seeds: 1 ½ tsp.
Turmeric powder: ¼ tsp.
Jaggery: 1 tbsp.
Tamarind paste: 1tbsn
Mustard seeds: 1 tsp.
Asafoetida: ¼ tsp.
Curry leaves: 5-6
Salt to taste
  • Rinse the sprouted moong in water to remove the loosened skins taking care not to break the sprouts.
  • Boil the sprouted moong in 2 cups of water and ½ tsp. salt.
  • As moong sprouts are cooking, the skin will come off and start floating in water which can be removed.
  • Heat the oil in a pan and roast the red chillies, peppercorns and dry coriander seeds.
  • Grind the grated coconut along with the turmeric powder, tamarind and roasted ingredients to a fine paste.
  • Mix the ground paste with the cooked sprouted moong and cook on a low flame.
  • Add jaggery, ½ tsp. salt and continue cooking on a low flame for 5 mins.
  • Heat the oil in a pan, splutter mustard seed, add hing, curry leaves and pour the mixture onto the gravy.
  • Serve with roti, or rice. It tastes good with dosa and idli also.

Wednesday, July 6, 2016

Tomato Saar(Soup)

Tomato Saar

  • 4 medium size ripe tomatoes
  • 1 tablespoon peppercorns
  • 2 teaspoon cumin/jeera(including 1/2 teaspoon for seasoning)
  • 2 cups water
  • 1-2 tablespoons tamarind juice (you can opt this out if you don't like sour taste)
  • 1/2 teaspoon red chilli powder
  • 1 tablespoon chopped coriander leaves for garnishing (optional)
  • salt to taste
  • 1/2 teaspoon of sugar or jaggery
For seasoning
  • Ghee(Indian Clarified butter)or oil  for seasoning
  • 1/2 teaspoon cumin/jeera
  • 1 sprig curry leaves
  • pinch of hing
1. Wash the tomatoes and transfer into a   pan.  Add little bit of oil and keep them covered in a pan. You will hear cackling sound, turn after every few minutes until all sides of tomatoes are very light brown. Do not burn them.  you  will see the skin leaving tomatoes.
2. Peel the tomato skin  and discard. Chop the tomato into big chunks and grind them  adding peppercorns and cumin to a fine paste.
3. On a medium flame heat the oil(you can use ghee for different taste and aroma) for seasoning in a wok or a heavy bottomed pan and toss in the 1/2 teaspoon of cumin and fry for a couple of minutes, reduce the flame add the curry leaves, pinch of hing and the ground tomato-jeera paste and fry for a couple of minutes.  or till the oil leaves the masala. Add 2 cups water,  tamarind juice, chilly powder, salt to taste and bring the mixture to a boil.
  4. Turn off the flame, garnish with chopped coriander leaves and serve with rice.

Tuesday, May 31, 2016

Fried Crabs

Fried crabs are spicy and can be served with rice and curry or as an appetizer.



  • 6 medium size Crabs cleaned  
  • 1 ½ tsp turmeric powder
  • 3 tsp chilly powder
  • 2 tbsp rice flour (coarse)
  • 1 tsp salt
  • Oil for shallow fry


  • Wash crabs, clean and marinate in salt for 10 minutes.
  • Apply chilly powder, turmeric powder to the crabs and keep for another 10 minutes.
  • Heat frying pan, smear with little oil.
  • Roll crabs in rice flour and arrange them separately on frying pan.
  • Pour 3 to 4 tsp of oil over them.
  • Let them fry on low heat for 5 minutes.
  • Then turn over using tongs and let it fry for another 6 to 7 minutes.
  • Add oil if needed.
  • Fry until they are light brown.
  • Serve with Rice and fish curry or can be eaten by itself. 

Thursday, December 3, 2015

Alu Wadi

Alu wadi is a traditional maharashtrian dish. It can served during evening tea or a side dish for lunch or dinner.

10 Colocasia (Alu leaves)
2 cups Besan
½ cup Rice flour
1 tsp Dhania powder
1 tsp Jeera powder
2 tsp Red chilli powder
2 tsp Ginger garlic paste
¼ tsp Asafoetida /hing
1 tbsp White sesame
1 tbsp Tamarind pulp
½ cup Jaggery
Salt according to taste

Mix the jaggery and tamarind pulp. Wash the leaves and clean the leaves with moist clean cloth.
Mix all the ingredients except oil in jaggery and tamarind pulp. Add enough water to make a paste which can be spread easily. Place one leaf face down in a clean plate. Spread besan mixture over a leaf in a thin layer. Place another leaf (but opposite direction) over this leaf. Repeat the same procedure for 5 leaves. Tuck in the edges along the length and roll like a scroll. Repeat same procedure with the rest 5 leaves. Steam both rolls for 15 minutes in a cooker without pressure.
Allow to cool completely. Cut into slices and deep fry. Aluvadi is ready.