TARLE CURRY (SARDINE CURRY)

Tarle, also known as sardine, is a flavorful fish that is cooked differently from other fish curries. It is rich in omega-3 fatty acids, which help reduce blood pressure and promote heart health.


Health Benefits of Sardines:

• Packed with Calcium – Supports strong bones and teeth.

• Protein-Rich – Helps in muscle growth and repair.

• Lower Mercury Levels – Safer to consume compared to larger fish.

• Rich in Vitamin D – Essential for bone health and immunity.


Sardine curry is not just delicious but also a powerhouse of nutrients, making it a great addition to a healthy diet!




Servings : 3
Cooking Time : 15-20 min
Author :Puja Raghuvir Naik

INGREDIENTS
  1. 4 sardine
  2. Freshly grated coconut
  3. 1tsp red chilli powder
  4. 1tsp turmeric powder
  5. 2 kokum
  6. 3-4 tefla(tirphal).
  7. 1 inch ginger
  8. Salt to taste.

PREPARATION
  1. Wash the sardine and clean it,remove the scales,tail,fin, mouth . Was again to clean all the blood and scales add salt and turmeric powder.keep aside
  2. Grind the grated coconut with turmeric powder,chilli powder, make thin paste.
  3. Heat the pan add gravy boil for 5min  add ginger crushed and sardin in it.
  4. Add tirfal and salt as per taste.
  5. Cook on low gas till sardin gets cooked.

TISRAYANCHE SUKE(SEA SHELL SUKKA)


TISRAYANCHE SUKE(SEA SHELL SUKA)



Tisrayanche suke recipe is cooked from shell fish /tesaro.It is sea food recipe. It also called as calm Goan authentic receipe, cooked commenly in all houses of goa who eats non vegeterian and found of sea food.


Servings : 3
Cooking Time : 15-20 min
Author :Puja Raghuvir Naik

INGREDIENTS
  1. tesaro 200gm
  2. fresh grated coconut
  3. 2 green chilli
  4. 1 onion finely chopped
  5. 2 kokum(bhirand) sola.
  6. 1 tsp chilli powder
  7. 1tsp turmeric powder
  8. salt to taste
  9. water as per required.
PREPARATION
  1. Wash the tesaro and clean ,open into two half.keep one half and other half remove its flesh.
  2. On gas put pan add all cleaned tesaro(clam).cook for 5 min .mix inbetween.
  3. Add onion ,green chilli ,kokum ,mix again
  4. Add chilly powder,turmeric powder,salt to taste.
  5. Add grated coconut in it. mix it well,cover the lid and cook for another 10 min.
  6. Add water if require.
  7. Serve hot with rice and curry.






FANSACHI BHAJI(Raw jackfruit) RECIPE

Raw jackfruit is good for diabetes.can be served with rice or roti.



Servings:3
Cooking Time : 15-20 min
Cuisine :Goan
Author :Puja Raghuvir Naik

Ingredients
  1. jackfruit raw 
  2. grated coconut
  3. 1tsp coriander powder
  4. 1/2 tsp turmeric powder
  5. tamrind small sized
  6. jaggery
  7. 1tsp mustard seeds
  8. curry leaves
  9. 1 onion finely chopped
  10. salt to taste
Method
  1. cut the raw jackfruit into small. inorder to do that grease your hand with oil and also knife.
  2. in a bowl add water and salt  to put cut pieces of jackfruit.cut into thin
  3. pressure cook the jackfruit for 3 whistle.
  4. blend or grind coconut and tamrind into paste.
  5. heat kadai add 1 tsp oil and heat on medium flame. add mustard seeds.curry leaves let it sputter, add onion fry till golden brown.add coconut paste,jackfruit,jaggery and mix gently.
  6. keep stirring inbetween.

Sukya bangadache Kismur RECIPE

Suko bangdo kismur(dry mackerel) is more tasty and delicious than any other recipe. 






Servings : 3
Cooking Time : 15 min
Cuisine :Goan
Author :Puja Raghuvir Naik

Ingredients
  1. 1 dry mackerel
  2. freshly grated coconut
  3. 1 onion
  4. 1 green chilli
  5. 1 tsp chilli powder
  6. 1/2 tsp turmeric powder
  7. salt to taste
  8. 1tsp coconut oil.
  9. 1tsp oil
Method
  1. Roast dry mackerel on pan o open fire on gas.
  2. Clean the mackerel peel off the skin and make small pieces.
  3. Add 1tsp coconut oil to pieces of dry-fried mackerel
  4. Heat pan on gas add 1 tsp oil add onion with green chillies
  5. Add turmeric powder,chilli powder,mackerel pieces and grated coconut, salt to taste.
  6. Stir it. cook for 5 min.
  7. Serve with coriander leaves

CHAWLI USAL RECIPE

Chawli recipe is kind of other usal. tasty to eat .Serve with roti or pav.


Servings : 3
Cooking Time : 15-20 min
Cuisine :Goan
Author :Puja Raghuvir Naik

Ingredients
  1. freshly grated coconut
  2. chawli
  3. 1 onion 
  4. 1 green chilli.
  5. 1tsp red chilli powder
  6. 1tsp turmeric powder
  7. curry leaves
  8. 1tsp mustard seeds
  9. 1tsp cumin seeds
  10. jaggery
  11. 1tsp oil
  12. salt to taste
Method
  1. Soak chawli overnight. next day pressure cook .
  2. Heat kadai. add 1 tsp oil, add mustard seeds,cumin seeds and curry leaves, let it sputter
  3. Add green chilli,cut onion, fry till golden brown ,add cooked chawli, cook for 10 min.
  4. Add turmeric powder,chilli powder,jaggery and grated coconut, mix it.add salt to taste.
  5. Cook for another 5 min till water get soked or become dry ,.
  6. Serve hot with chapati/bread/rice.

MOONG USAL RECIPE

Moogachi usal can be made up of sprouted moog or simple moog. sprouted moog usal has high nutritional value then simple moog usal.My receipe is of simple moog usal.



Servings : 3
Cooking Time : 15-20 min
Cuisine :Goan
Author :Puja Raghuvir Naik

Ingredients
  1. freshly grated coconut
  2. moog
  3. 1 onion 
  4. 1green chilli.
  5. 1tsp red chilli powder
  6. 1tsp turmeric powder
  7. curry leaves
  8. 1tsp mustard seeds
  9. 1tsp cumin seeds
  10. jaggery
  11. 1tsp oil
  12. salt to taste
Method
  1. Soak moog overnight. next day pressure cook .
  2. Heat kadai. add 1 tsp oil, add mustard seeds,cumin seeds and curry leaves, let it sputter
  3. Add green chilli,cut onion, fry till golden brown ,add cooked moog, cook for 10 min.
  4. Add turmeric powder,chilli powder,jaggery and grated coconut, mix it.add salt to taste.
  5. Cook for another 5 min till water get soked or becomes dry ,.
  6. Serve hot with chapati/bread/rice.


GOAN STYLE USAL RECIPE

Goan usal is of 3 different types channachi usal,moogachi usal and chavali usal. all three have different taste .




Servings : 3
Cooking Time : 15-20 min
Cuisine :Goan
Author :Puja Raghuvir Naik

Ingredients
  1. freshly grated coconut
  2. channa (white peas/watana)
  3. 1 onion 
  4. 1green chilli.
  5. 1tsp red chilli powder
  6. 1tsp turmeric powder
  7. curry leaves
  8. 1tsp mustard seeds
  9. 1tsp cumin seeds
  10. jaggery
  11. 1tsp oil
  12. salt to taste
Method
  1. Soak channa overnight. next day pressure cook .
  2. Heat kadai. add 1 tsp oil, add mustard seeds,cumin seeds and curry leaves, let it sputter
  3. Add green chilli,cut onion, fry till golden brown ,add cooked channa, cook for 10 min.
  4. Add turmeric powder,chilli powder,jaggery and grated coconut, mix it.add salt to taste.
  5. Cook for another 5 min till water get soked or becomes dry ,.
  6. Serve hot with chapati/bread/rice.

BATATA PATAL BHAJI (Goan style) RECIPE

Batata patal bhaji can be enjoyed with pav or puri.



Servings : 3
Cooking Time: 15-20 min
Cuisine: Goan
Author :puja raghuvir naik

Ingredients
  1. Potatoes
  2. 1 onion
  3. garlic 3 cloves
  4. Coriender leaves
  5. Green chillies
  6. curry leaves
  7. 1tsp mustard seeds
  8. 1tsp cumin seeds
  9. 1tsp turmric powder
  10. 1 tsp oil/ghee
Method
  1. Boil potatoes with salt. mash the boiled potatoes keep aside
  2. Heat oil in pain add cumin seeds,mustard seeds,curry leaves let it sputter
  3. Add green chillies,onion.garlic (optional) and mashed potatoes,turmeric powder,salt to taste
  4. Add water if it get dry.Add coriender leaves 
  5. Serve it hot with bread or chapati.

MOOG GATI

Moog gati serve in goan temple.Dish is prepared with sprouted moog. it is veg dish without onion and garlic(satvik).



Servings : 3
Cooking Time : 15-30 min
Cuisine :Goan
Author :Puja Raghuvir Naik

Ingredients
  1. sprouted moog 1 cup
  2. freshly grated coconut
  3. 5 black papper(meri)
  4. 1tsp chilly powder
  5. 1tsp coriander powder
  6. 1tsp turmeric powder
  7. 1tsp garam masala
  8. tamrind
  9. 1/2 tsp mustard seeds
  10. curry leaves
  11. asafodia (hing)
  12. jaggery
  13. 1tsp oil
Method
  1. Pressure cook the sprouted moog with salt and water
  2. grind the coconut,tamrind,chilly powder,coriander powder, turmeric powder ,pepper make thin paste
  3. Heat kadai add 1 tsp oil, mustard seeds, curry leaves,asafodia let it sputter.add grinded gravy.boil for 10 min
  4. Add jaggery,1 tsp garam masala,cooked sprouted moog. boil for 15 min
  5. serve with rice


DRUMSTIC VEG (Dry) RECIPE


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. Drum sticks 3-4
  2. green chillies 2
  3. freshly grated coconut
  4. 1 onion
  5. 1tsp turmeric powder
  6. salt to taste
  7. 1 tomatoe    
Method
  1. Peel the drumstick and cut into pieces
  2. In pot ,add drumsticks, onion, cut tomatoes ,water ,green chillies and salt cover and cook for 10 min'
  3. Grind coconut add turmeric powder and make paste.
  4. Add coconut paste and cook till drumstics are done.
  5. can also add freshly grated coconut without doing its paste.

TENDALI BHAJI RECIPE

Tendli is also called ivy gourd. (tindora).




Servings : 3
Cooking Time: 15-20 min
Cuisine: Goan
Author :puja raghuvir naik

Ingredients
  1. tendli 1bowl
  2. freshly grated coconut
  3. 1 onion chopped
  4. 1/2 tsp turmeric powder
  5. 2 green chili 
  6. salt to taste.
  7. 1/2 tsp Garam masala optional
  8. 1tsp oil
Method
  1. Cut the tendli into pieces. straight or horizontal.


  2. Keep the pan on gas, heat it, add oil and chopped onion fry till it becomes golden brown 
  3. Add cut tendli in it fry for 5 min, add turmeric powder, green chilies, garam masala,salt as per taste, and water as required in it.
  4. add grated coconut when veggies are half cooked.
  5. Check in between whether the water completely dries,if not then stir and cook till the water gets dried from it. 
    serve hot with rice and curries.

CHICKEN CAFREAL RECIPE

Green tangy goan chicken recipe,It can serve as appetizer or as gravy.

Servings : 3
Cooking Time : 15-30 min
Cuisine :Goan
Author :Puja Raghuvir Naik

Ingredients
  1. chicken cut pieces
  2. ginger 1 inch
  3. garlic 6 cloves
  4. green coriander 1 bunch
  5. green chillies 5
  6. 1 onion
  7. 1tsp turmeric powder
  8. 1tsp garam masala
  9. tamrind
  10. salt to taste
  11. ginger garlic paste.
  12. cashew nuts optional
Method
  1. Wash the chicken and cut into pieces apply salt, ginger garlic paste and keep aside.
  2. Make paste into grinder of green coriander,ginger,garlic, onion and tamrind,green chillies and (cashew optional).
  3. Put pan on gas,add paste, boil it,add turmeric powder,garam masala,salt as per taste.
  4. Add marinated chicken piece. boil till chicken get cooked.let all water get soaked make it dry.
  5. Serve hot as appetizer or with roti and rice.

KHATKHATE (Goan) RECIPE

khatkate is goan dish cooked during festive season. In this receipe different vegetables can be used. Spicy and masala taste.


Servings : 3
Cooking Time : 15-20 min
Cuisine :Goan
Author :puja raghuvir naik

Ingredients
  1. 1 potatoes cut into cubes
  2. 1 tomatoes
  3. 1/2 betroot
  4. green peas
  5. 1 carrot
  6. 1 raddish
  7. Cauliflower
  8. drumstick if available
  9. capsicum pieces
  10. salt to taste
Masala
  1. 1 tsp chilli powder
  2. 1 tsp coriander powder
  3. 1tsp garam masala
  4. 1 tsp turmeric powder
  5. tamrind
  6. freshly grated coconut
  7. 1 onion
Tempering
  1. 1 tsp mustard seeds
  2. 1 tsp cumin seeds
  3. curry leaves
  4. oil
Method
  1. Put pan on gas. add oil ,heat it .add onion fry till golden brown. add freshly grated coconut fry further till it becomes golden and crispy.keep aside let it get cooled.
  2. Pressure cook all the vegetable with salt and water.
  3. Grind fried onion and coconut, chilli powder,turmeric powder, coriander powder,tamrind, little water make paste.
  4. Put pan on gas heat oil add all tempering ingridents mustard seeds,cumin,curry leaves let it sputter add gravy paste if it is thick add water. add garam masala.boil it for 5 min add jaggery as per spice.
  5. Add all the boiled vegetable.boil for another 15 min
  6. Serve hot with rice or roti.

MANGANE SWEET (Goan) RECIPE

Mangane is sweet dish of goan.Mostly cooked during festive season. Its sweet and yummy to taste.

Servings : 3
Cooking Time : 15-30 min
Cuisine :Goan
Author :Puja Raghuvir naik

Ingredients
  1. 1 cup channa dal
  2. jaggery
  3. 1 tsp cardamom powder
  4. 2 tsp sabudana.(soaked in water over night or 30 min before preparation)
  5. coconut thick milk(grind grated coconut in mixture and remove milk from it)
  6. cashunut and raisin
  7. salt to taste
  8. water for consistency
Method
  1. Wash the channa dal and soak it for overnight. next day pressure cooked with water and salt.
  2. Put vessel on gas,add cooked dal,if dal is dry add little water add soaked sabudana, jaggery in it with coconut milk cook for 10 min.
  3. Add cardamom ,cashunut and rasin. add water if it became thick.
  4. Serve hot or cool.

BAINGAN BHARTA RECIPE



Bangan is also called as brinjal/ egg plant. easy recipe and fast to cooked.
Servings : 3
Cooking Time : 15-20 min
Cuisine :Goan
Author :Puja Raghuvir naik

Ingredients
  1. 1 bangan (eggplant/brinjal)
  2. 1 onion
  3. 1 green chillie
  4. pinch of asafodia(hing)
  5. salt to taste
  6. grated coconut
  7. coriander leaves
Method
  1. Roast the brinjal on charcoal or on gas keep turning brinjal so that it can propostionally coked from all the side.Once it is cooked, keep aside to cool.
  2. Choppe onion into fine pieces, cut chillies into small pieces.
  3. Once brinjal cooled down peel the skin. mash the brinjal pulp, add pinch of hing(asafodia),onion,green chillies,salt and grated coconut mix them all.
  4. Add coriander leaves and serve with roti,rice.







Cabbage Bhaji Recipe

Cabbage is a leafy green, red, purple, or white Biennial plant. 





Servings : 3
Cooking Time: 15-20 min
Cuisine: Goan
Author :Puja Raghuvir naik

Ingredients
  1. Cabbage.
  2. Grated coconut.
  3. 2 green chilies.
  4. 1 tsp mustard seeds
  5. 1tsp turmeric powder
  6. 1 onion
  7. Channa dal
Method
  1. wash the cabbage and cut into small
  2. Put the pan on gas add 1 tsp oil. add mustard seeds let it sputter and onion fry till golden brown.
  3. Add cabbage cover the pan with a lid.
  4. when cabbage shrink adds turmeric powder, green chilies, a few channa dal, salt to taste.
  5. Add grated coconut. Cover the lid and cook.
  6. serve hot with rice and curry or chappati

PRAWNS FRY RECIPE

Prawn fry is yummy and crispy. It is a side dish to eat with rice and curry.

Servings : 3
Cooking Time: 15-20 min
Cuisine: Goan
Author :puja raghuvir naik

Ingredients
  1. Simmered  prawns 
  2. 1 tsp chili powder.
  3. 1tsp turmeric powder
  4. 1tsp garlic ginger paste
  5. Salt to taste
  6. Rava 
  7. Oil.
Method
  1. Clean the prawns marinate with salt, ginger garlic paste, turmeric, chilli powder.
  2. Put the pan on the gas. Heat it, add oil.
  3. Apply rava to marinated prawns.
  4. Put in pan and fry till golden brown and prawns get shrink.
  5. Serve hot with rice and curry.










Egg Bhurji


Egg burgi is non veg receipe it is scrambled egg with mixture of onion,tomatoes and spices.
Servings : 3
Cooking Time : 15-20 min
Cuisine :Goan
Author :Puja Raghuvir naik

Ingredients
  1. 3 Eggs
  2. 1 onion
  3. 1 tomatoes
  4. coriander leaves
  5. 1tsp mustard seeds
  6. 1tsp chilli powder
  7. 1tsp coriander powder
  8. 1/2 tsp turmeric powder
  9. 1tsp cumin seeds
  10. 2 green chillies
  11. salt to taste
  12. 1 tsp oil
Method
  1. Put pan on gas, heat it, add 1 tsp of oil add mustard seed, cumin seeds and onion fry till golden brown.
  2. Add tomatoes,turmeric powder,chilli powder,coriander powder,green chillies.fry till oil seperates from gravy
  3. Break egg in it one by one. mix it well. cook for 10 min.
  4. Add coriander leaves.Serve hot with roti or bread.

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Tarle sukhe(sardine sukhe)

Tarle Sukhe  , is a delicious and nutritious dish popular in coastal regions. Sardines are rich in  omega-3 fatty acids, calcium, and protei...

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Goan home cooked recipes are intrinsic part of authentic food culture in goan homes. Rice,Seafood,Coconut and local spices are main ingredients of go.

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