Solkadhi Goan Style (coconut Milk)

White coconut sol kadhi is a soothing and rejuvenating curry, easy to cook and light diet whenever you feel like not eating masala curry

Servings : 3

Cooking Time: 10min

Author: Puja Raghuvir naik

Ingredients

1. 1-2 cup water
2. 3-4 kokum 
3. 1/2 cup scrapped fresh coconut 
4. Salt as required
5. 4cloves of garlic
6. 1 green chilly
7. Green coriander chopped 

Method

1. In a mixer grinder, grind scrapped fresh coconut 🥥, 4 cloves of garlic 🧄,1 green chili 🌶️, water 💧 into fine paste. 
2. Strain the paste through a strainer to extract coconut milk from it. 
3. In a big bowl (container) add the extracted milk. Salt. Kokum and chopped coriander, mix well.
4. Serve the kadi with rice.

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Shankar pali

Shankar Pali is indian sweet snack made by maida(whole purpose flour) sugar and ghee.

 Servings : 3

Cooking Time: 20-30 min

Author :Puja Raghuvir naik

Ingredients

1. 1-2 cup of whole purpose flour (maida)
2. 1-3 scoop (1/2 cup) sugar powder or sugar water
3. Pinch of baking soda/ powder
4. Salt as per required
5. Pinch of orange colour
6. Ghee melted 4 to 5 tsp
7. Water as required
8. Oil to fry

Method

1. In a big bowl (container) add whole purpose flour, add salt, powdered sugar, pinch of baking soda then mix thoroughly, add melted ghee in it again mix.
2. Add pinch of orange colour by making little whole in between the flour. Pour water little by little then mix the flour. 
3. Gather together the whole mixture should be able to hold 
4. Knee the dough put in between water if required
5. Heat the oil in a pan 
6. Divide the dough in small equal parts and roll each into a ball. Keep covered with napkin so that dough should not dry out. Keep the mixture for 1 hour for setting.
7. After 1 hour roll the ball into round chapati shape 5 to 7 mm thickness. Cut diamond or square shaped slices from the rolled dough.
8. Gently with precautions drop 6 to 8 this pieces into oil pan
9. Fry till it becomes golden, remove it and placed on paper napkin. Fry the rest of the pieces.
10. Roll the similarly other parts of dough and cut into shapes and then fry.
11. Shankarpalli is ready. Cool and keep into tight container.
12. Enjoy with hot tea or eat as a snack.

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Onion pakodas

 In rainy season it is best tea time snack to eat. Serve hot with tea and enjoy the rainy season. Easy to make and delicious to eat.

Servings : 3

Cooking Time: 15-20 min

Author :Puja Raghuvir naik

Ingredients

1. 4 to 5 tbsp besan
2. 1-2 tbsp Rice flour /corn flour
3. 4-5 onion chopped and thin sliced
4. 2 green chilies chopped 
5. 1/2 tsp red chili powder
6. 1/4 tsp turmeric powder
7. Pinch of hing
8. 1/4 tsp black pepper powder
9. Mint chopped optional
10. Green coriander chopped
11. Salt as per taste
12. Oil to fry

Method

1. chopped onion into thin slices 
2. Add green chilies, green coriander,
3. Add all spices one by one, add salt as per taste, mix well, 
4. Add rice flour /corn flour and besan add little amount of water  into the mixture.
5. heat a pan on gas with oil, take a spoon of mixture and put in oil to fry on medium flame till it becomes golden brown and crispy.
6. remove from oil and keep on frying tissue paper or kitchen tissue paper to remove excess oil from the pakoda.
7. serve hot with tomato sauce or tea.

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Goan Dal drumsticks recipe

 Drumsticks Also known as moska saanga in konkani.widely used to make suki baji and also in rasa,khatkhate, and in dal

Servings : 3

Cooking Time: 15-20 min

Cuisine: Goan

Author :Puja Raghuvir Naik

Ingredients

1. Drumsticks 3-4
2. Tur dal 1/2 cup
3. green chilies 2
4. freshly grated coconut
5. 1 onion (chopped)
6. Coriander seeds 1 tsp
7. A small ball of tamarind 
8. 1 tomato (chopped)
9. 1tsp turmeric powder
10. salt to taste
11. 1 tomato    

Method

1. Peel the drumstick and cut it into pieces. 
2. Soak the toor dal overnight next day pressure cook or boil the dal with chopped onion.
3. Grind grated coconut along with tamarind, turmeric powder, and coriander seeds. make a thin paste.
4. In a pot, add drumsticks, cut tomatoes, water, green chilies, and salt cover and cook for 10 min
5. Add pressure-cooked dal, and ground paste, boiled drumsticks in it.
6. Boil the gravy till the drumsticks are fully cooked add water if the gravy becomes thick.
7. Serve with rice or roti.

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Boiled egg masala curry

 Boiled egg masala is easy to cook, it is spicy yet delicious. 

• Servings: 3-4 person
• Cooking Time: 35-40 min
• Author: Puja Raghuvir naik

Ingredients 

• 3 to 4 eggs
• Chopped onion
• 3 to 6 bulbs of garlic
• Grated coconut
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tomato chopped
• 1 tsp garam masala
• Salt to taste
• Chicken Maggie cube 1 ( optional)
• Oil

Method

1. Boil all 4 eggs in a pan, when the eggs got boiled peel them and keep them aside. Make a cut in between the whole egg.
2. Heat a pan add 1 tsp oil and add onion fry it till it becomes golden brown. 
3. Add grated coconut and fry till golden brown, with garlic buds. Put the gas off and add coriander powder, turmeric powder, and chilli powder and mix well. If you taking coriander seeds chilli, then fry it.
4. Grind all the above-fried masala, onion, and coconut and make a thin paste.
5. Heat a Kadai add 1 tsp oil,  onion and tomatoes,(chicken masala cube) salt mix well
6. After it becomes golden colour add paste which is ground. Boil till it is cooked. Add boiled eggs to it.
7. Serve hot with chapati or rice.

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Coconut jaggery ladoo

These ladoos are moist tasty and sweet. easy to cook. 

Servings : 3

Cooking Time: 15-20 min

Cuisine: Goan

Author :Puja Raghuvir naik

Ingredients

1. 1 cup grated coconut
2. 3/4 cup grated jaggery 
3. 1 tsp ghee(pure)
4. salt to taste
5. Nuts(cashew/badam pieces)

Method

Make a syrup of jaggery (heat a pan add grated jaggery and water and boil to make a syrup) 

Heat a pan and add ghee and grated coconut fry till it becomes golden brown.

Add jaggery syrup, and mix it well.

Cook till all moisture evaporates stir in between so that it should not burn the mixture, and cook till the mixture start to hold the shape. add nuts and (cardamom powder if desired) and mix well in it.

Switch off the flame, and let the cool a little bit the mixture.

Grease your palm with oil or melted ghee, now take a small portion of the mixture and make a small ball.

serve the ladoos as a sweet dish.

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Breadfruit rava fry recipe

 

Servings : 3

Cooking Time: 15-20 min

Cuisine: Goan

Author :Puja Raghuvir naik

Ingredients

1. 1 small breadfruit (neerpanas)
2. 2 tsp red chili powder
3. 1 tsp turmeric powder
4. salt to taste
5. Rava(salmonella) for application

Method

cut breadfruit in between of into pieces

Apply salt, turmeric, and chili powder and keep aside.

Heat the pan and add oil. apply rava on both sides of breadfruit (neerpanas) pieces and put in the pan, fry till become golden brown.

Serve with rice and curry.

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Seviyan(vermicelli) kheer

Indian sweet dessert made from vermicelli, milk, and dry fruits.

 Servings : 3 People

Cooking Time: 20 minutes

Author :Puja Raghuvir naik

Ingredients

1. Vermicelli long strand 1 packer
2. Milk 1 lit(high fat)
3. salt to taste
4. jaggery grated or sugar 1 cup
5. Dry fruits( kaju,badam,dry grapes)
6. 2 tsp pure ghee
7. Cardamom powder
8. Pinch of turmeric powder or leaf 

Method

1. Heat a pan or kadai, add ghee, and roast the vermicelli till it turns light brown or golden. Keep it aside to cool it down
2. In a kadai boil the milk on low flame till it gets little thick consistency then add dry fruits, jaggery, a pinch of turmeric, and cardamom powder, do not stir the milk,
3. Let it simmer for 20 min, 
4. Add roasted vermicelli in it, stir it occasionally 
5. Do not allow to stick the vermicelli to the kadai.
6. Serve the dish when it is cold.

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Rava bhakari recipe (salmonella bhakari)

This recipe is easy and fast to cook, the dish is crispy tasty, and loved by everyone. From kids to adults.

Servings : 3 People

Cooking Time: 20 minutes

Author :Puja Raghuvir naik

Ingredients

1. rava  (salmonella) 1cup
2. Green chilies chopped 
3. salt to taste
4. jaggery grated 
5. grated coconut
6. 2 tsp pure ghee
7. Water as required

Method

1. In a utensil add Rava, salt, chopped chilies, grated coconut, jaggery, and water then mix it properly. 
2. Heat ghee in a kadhai (pan). Put the mixture on it and spread evenly on the pan, 
3. cook till it turns light brown from both sides for 3 to 5 minutes.
4. Serve with tomato sauce or chutney.

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Ladvachi bhakari(cake)

  Ladvacho cake is a Goan breakfast dish prepared using laddoo, Rava, jaggery, and grated coconut.

Servings : 3 People

Cooking Time: 30 min

Author :Puja Raghuvir naik

Ingredients

1. Ladoo 1 Bundi laddoo (Big crunchy one)
2. rava idli (salmonella) 3 cup
3. cashew nuts
4. Badam chopped
5. salt to taste
6. jaggery grated 1 cup
7. grated coconut
8. 2 tsp pure ghee
9. Water as required

Method

1. Break laddoo into Small pieces or fine powder, and soak in milk or water for 4 to 5 hrs or overnight.
2. Add the soaked laddoo powder/pieces to a mixie and grind it to a smooth paste. 
3. Heat ghee in a kadhai (pan). Roast rava (semolina) till it turns light brown and it releases an aroma. (You can do without roasting rava)today's recipe I made without roasting rava.
4. Allow it to cool.
5. Now, take all the ingredients (laddoo paste, idli rava, grated coconut, jaggery, salt) in a large vessel and mix everything and water as per the thickness of the batter) Ensure you have combined all the ingredients well into a uniform mixture.
6. Grease a pressure cooker with ghee. Add the mixture and level it up.
7. Keep the pressure cooker without a whistle on the smaller burner over a low flame. Bake the cake for about 45 minutes. After 45 mins open the lid. You will see the cake has lightly browned on the sides. Now slowly pour a tablespoon of ghee along the sides of the cooker. This will brown it further. Close the lid and keep for another 15 mins.     

                                                                OR

1. Keep the idli cooker on low gas, and place the mixture on ghee-greased banana leaves in the container of the idli cooker. Close the lid and bake for 20 min, open the lid and check if it is cooked, again cook for 10 min if not properly baked.
2. Switch off the gas after 15 mins. Allow it to cool. Do not try to remove the cake when hot. Once cooled, slide a knife along the edges of the cooker. Keep a plate on top of the cooker and upturn it. Slice the cake and garnish it with dry fruits and grated coconut.
3. Enjoy it with tea or coffee.

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Mushroom masala

 The mushroom masala recipe is spicy and super delicious.

Mushrooms are of different types wild mushrooms and simple ones you get in the market which get in the packet and are available at any season they are grown by plantation.

You can make fry mushrooms which I have written on my blog post.

https://goanregularrecipes.blogspot.com/2020/07/goan-mushroom-fry-recipe.html

• Servings: 3-4 person
• Cooking Time: 35-40 min
• Author: Puja Raghuvir naik

Ingredients 

• Mushroom 20-30 buttons
• Chopped onion
• 3 to 6 bulbs of garlic
• Grated coconut
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tomato chopped
• 1 tsp garam masala
• Salt to taste
• Oil

Method

1. Wash the mushroom with water and wipe it with a wet cloth. Clean and make two-piece do the same with all buds.
2. Heat a pan add 1 tsp oil and add onion fry it till it becomes golden brown. 
3. Add grated coconut and fry till golden brown, with garlic buds.put the gas off add coriander powder, turmeric powder, and chilli powder mix well. If you taking coriander seeds chilli, then fry it.
4. Grind all the above-fried masala, onion, and coconut and make a thin paste.
5. Heat a Kadai add 1 tsp oil,  onion and  mushroom add tomatoes, salt mix well
6. After it becomes golden colour add paste which is ground. Boil till it is cooked.
7. Serve hot with chapati or rice.

If you feel the post is interesting or the recipe is good, Do subscribe or like or comment below. 👇

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Home made french fries recipe

Home-made French fries recipe, everyone loves French fries from older people to young kids.

• Serving:3
• Cooking Time:15-60min
• Author: Puja Raghuvir Naik

Ingredients

• Potatoes (medium) 1to3
• Salt
• Cumin powder 1/2 tsp
• Black pepper powder 1/2 tsp
• Oregano’s seasoning 
• Corn flour/ rice flour 4 tsp
• Oil for frying 1 and 1/2 cup oil

Method

1. Wash and peel potatoes, cut them into thin slices 
2. Wash these potato slices under cold tap water, so that the stickiness will go after cleaning them then wipe them with a dry kitchen cotton cloth.
3. Spread dried potatoes slices on a tray or plate for a few seconds,
4. Heat oil on gas meanwhile transfer potatoes slices to a container and sprinkle salt, cumin powder, and black pepper powder and mix well, 
5. Add corn flour in it and mix well all the potato slices.
6. Once the oil is heated slowly slide potatoes slices one by one into the oil, 
7. Deep fry until potatoes get cooked and become crispy.
8. Remove them on oil removing paper(tissue paper) 
9. Sprinkle them with oregano seasoning (and chilly flakes) and toss them well.
10. Serve when it is hot with tomato ketchup.

 

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Methi Paez ( rice, fenugreek kheer)

Goan Methi Paez is considered very good for mothers postpartum. Studies say it also helps increase breast milk production and also regain strength and aids repair of any injury suffered during childbirth. Fenugreek seeds have many other benefits and this type of kheer can be enjoyed by one and all and not restricted to only the newly mothered. Children also enjoyed eating this kheer since is sweet in taste.

 

• Serving:3
• Cooking Time:15-30min
• Author: Puja Raghuvir Naik

Ingredients

• Ukdai(parboiled) Rice-1/2 cup(soaked overnight)
• Fenugreek/ methi seeds 3 1/2 tsp (soaked overnights)
• Grated jaggery 
• Cardamom powder-1 tsp optional
• Coconuts milk 3/4 cup
• Dry fruits
• Ghee 1/2 tsp
• Water 2 cups for cooking rice and fenugreek 
• Salt as per 
• dry fruits such as cashew and badam

Method

1. Soak the rice and fenugreek overnight or 6 to 7 hrs.
2. Heat ghee in a pan. Add soaked rice and fenugreek seeds and sauté for a few seconds. Then add water, and salt and cook until it becomes soft and mushy.
3. In another container or pan add grated jaggery, coconut milk, and cardamom powder and mix well.
4. When rice is cooked add the mixture of coconut milk and mix well, 
5. Add dry fruits as per required. Cook for a few minutes till jaggery gets dissolved in rice.
6. Serve hot or cold as per taste.

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Gajar ka halwa(carrot sweet dish)

  Gajar is also called a carrot, which is healthy and nutritious for children as well as an adult. the nutrient such as protein, vitamin A, 

Gajar ka halwa is a sweet dish and a favorite of children. key ingredients of the Gajar ka halwa recipe are carrot, milk, and ghee.

• Serving:3
• Cooking Time:15-30min
• Author: Puja Raghuvir Naik

Ingredients

• carrot 1/2 kg
• ghee 2 tsp
• sugar 1/2 cup
• milk 2 cups
• dry fruits such as cashew and badam

Method

1. wash carrots and grate them in a processor or hand grater
2. heat a pan and add ghee, when ghee melts add grated carrot. 
3. cook on medium flame till all moist carrot gets soaked and becomes golden brown in color, add milk, and cook further.
4. once all milk gets soaked add sugar and mix thoroughly with a spatula.
5. saute carrot with ghee till all milk evaporates add dry fruits to it. when it gets cooks halwa turns aromatic and thick.

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Shepu bhaji goan style

 Shepu (Dill leaves) is a good source of vitamins, minerals, and fiber. the recipe is easy to cook and very tasty and healthy to 

Servings : 3

Cooking Time: 15-20 min

Cuisine: Goan

Author: puja Raghuvir naik

Ingredients

• bunch of Shepu (dill leaves)
• grated coconut
• onion 
• Chopped garlic optional
• 1/2 tsp jeera (cumin seeds)
• salt
• green chili
• soaked toor dal optional

Method

1. Wash and clean the leaves,  chopped the leaves, 
2. Heat a pan with oil, add cumin seeds, let them splutter add chopped garlic optionally, and cut onions, fry till golden brown.
3. Add chopped Shepu leaves, green chili, and soaked moong dal cover the lid, let it cook, and add little water if it gets dry.
4. when partially cooked add grated coconut and salt,
5. and cook on low medium flame till all Shepu get fully cooked.
6. Serve with rice and curry or chapati/roti

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