Fried Mushrooms

Fried mushrooms makes a good side dish or an appetizer. Spicy and crunchy fried mushroom can be served with Rice and curry. Make sure you buy mushroom from authentic place as only qualified and experienced person can identify poisonous and non-poisonous mushrooms.

Ingredients:

  • 10 mushrooms
  • 1 tsp chilly powder
  • ½ tsp turmeric powder
  • ½ tsp roasted coriander powder (optional)
  • 4 tbsp rice flour (coarse)/Rawa/Semolina
  • Salt to taste

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Pavacho Sanno/Spicy Bread MIx

Pavacho Sano is spicy, sweet snack served with tea/coffee. It is typical evening snack made from morning leftover bread. It is so yummy that you cna make it out of fresh bread and serve as morning breakfast.

 

Ingredients:

  • 10-12 bread slices
  • 2 small onions
  • 3 green chilies finely chopped
  • 1 tbsp. freshly grated coconut
  • 1 teaspoon  jeera/cumin seeds (optional)
  • A pinch of hing
  • 1/4 teaspoon turmeric powder
  • 2 tbsp. oil
  • Few strands of fresh coriander finely chopped
  • 1 teaspoon sugar
  • 7-8 curry leaves
  • 1/2 teaspoon mustard
  • Salt to taste

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Fish Curry with coconut

Fish curry and rice is the staple food of Goa. Fish curry is mainly served with white rice or brown rice . It can be also served with bread, pole/dosa or roti or bhakari. Whichever way you eat, it is delicious.

 

 

Ingredients

Fish cleaned and cut into medium pieces
Coconut 1 cup, finely grated
Tamarind size of a small lemon
Turmeric Powder 1 tsp
Chilli Powder 1/2 tsp or 5 dried red chilies
Coriander seeds 1 tsp
Onion 1/2 cup finely chopped
salt to taste
oil 1 tsp
water as needed
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Sungtache Hooman/Prawn Curry

Sungtache Hooman/Prawn Curry is delicious curry made with coconut and prawns. It can be served with Rice. In konkan area it is served with brown rice/ukade tandul. You can add drumstick/Shengo, raw mango. radish to enhance the taste of curry.

 

Ingredients

Prawns/Shrimps 2 cups, peeled and deveined
Coconut 1 cup, finely grated
Tamarind size of a small lemon
Turmeric Powder 1 tsp
Chilli Powder 1/2 tsp or 5 dried red chilies
Coriander powder 1 tsp
Onion 1/2 cup finely chopped
¼ cup of radish/mooli (optional)
salt to taste
oil 1 tsp
water
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Dry Prawn Kismoor/ Sukhi Sungatachi Kismoor

In konkan region during rainy season when fresh fish is difficult to get, people use dry fish. This recipe is made from dried prawns. You can make same recipe using different kinds of dried fish. Be careful while adding salt as dry salty fish already contains salt.

Ingredients

  • 2 cups cleaned dry prawns(sukhi sungata)
  • lemon-sized ball of tamarind soaked in water
  • 1 tsp chilli powder
  • 1/4 tsp tumeric powder
  • salt to taste
  • 1 cup freshly grated coconut
  • 1 large onion
  • 2 tsp oil

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