Goan Mushroom fry Recipe

HI! welcome back to my blog. Today I am going to write on mushroom fry recipe. as I earlier spoke on mushroom and their types you can visit https://goanregularrecipes.blogspot.com/2020/07/mushroom-recipealami-recipe.html.i have taken domestic mushroom which is available in markets, it is better to take wild mushroom because it tastes good then this one. so coming to the fry recipe let's start.



  • Servings: 3-4 person
  • Cooking Time: 10 min
  • Author: Puja Raghuvir naik
Ingredients 
  1. mushroom buds 20
  2. garlic paste (optional)
  3. salt
  4. oil to fry
Method
  1. Clean and wipe buds with wet clothes
  2. Cut into half pieces.
  3. Apply salt to mushroom
  4. Heat a pan add oil let it get heated put mushroom pieces one by one. fry till it gets cooked
  5. Eat with rice as a side dish.

Mushroom recipe(alami recipe)

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 on a plantation. whereas wild one grows in the forest and is only available in the rainy season during Shrawan month. These are mashy and dirty with mud.



The Goan mushroom recipe is also called mushroom xacuti. It is an authentic Goan dish. and has a lot of work to clean and cook. once it is done and cooked your effort won't go in vain or waist. Because It is super delicious and spicy in taste.

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
  • Grated coconut
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tomato chopped
  • 1 tsp garam masala
  • 1 ball tamarind
  • 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, put the gas off and add coriander powder, turmeric powder, and chilli powder mixed well. If you taking coriander seeds chilli, then fry it.
  4. Grind all the above-fried masala, onion, coconut and tamarind 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.
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Lady finger(bhindi) Bhaji recipe

Bhindi is easily available in the market and in all seasons.key ingredients are bhindi, coconut, and Cocum. 

  • Servings : 3
  • Cooking Time: 15-30 min
  • Author: Puja Raghuvir naik
Ingredients 
  • Lady finger8-9
  • Grated coconut
  • Green chilies 2
  • Onion chopped
  • Tomato chopped
  • Cocum 1-2
  • Salt to taste
Method
  1. Wash and cut bhindi into pieces, Keep aside
  2. Heat a pan add 1 tsp oil add onion fry till golden brown add chopped tomato, green chilies, fry for some time add chopped bhindi
  3. Add water to cook add salt to taste
  4. When bhindi cooked add grated coconut and Cocum and mix well, cook for 5 min.
  5. Serve hot with rice and curry

PATOLI AND MOTLI DISH

Patoli is a sweet dish made up of rice flour and a mixture of jaggery and coconut. Specially cooked during Shrawan or nag Panchami. Key ingredients are rice flour, turmeric leaves, and a mixture of coconut and jaggery.


Motli is conned shaped ingredient and the filling is the same as patola.instited of turmeric leaves replace with jackfruit leaves.

  • Servings : 3
  • Cooking Time: 15-30 min
  • Author: Puja Raghuvir naik
Ingredients
  • Rice flour/wheat flour
  • Grated coconut
  • Jaggery
  • Salt to taste
  • Turmeric leaves 6
  • Cooker or idli maker
  • Ghee
Method
  1. Clean the leaves of turmeric keep aside
  2. Make rice batter not thin.
  3. Take a pan to add grated coconut and jaggery mix it well for filling.
  4. Take leaves to apply ghee and spread the batter on it, fill the coconut jaggery mixture close the leaves sideways
  5. Put in cooker or steamer, steam for 15min.
  6. Remove from simmer peel off the leaves and serve hot.

Bitter gourd chutney

Karela chutney once my mother in law cooked at home.it was yummy and bitter. You can eat with chapati. I tried it turned out the same.key ingredients are coconut and karela.

  • Servings : 3
  • Cooking Time: 15-30 min
  • Author: Puja Raghuvir naik
Ingredients
  • 1 bitter gourd(karela)
  • Grated coconut
  • Jaggery
  • Small ball tamarind
  • 1 tsp mustard seeds
  • 2 green chilies
  • Salt to taste
  • 1/2 tsp oil.
Method
  1. Wash and cut karela into small pieces. Remove seeds from inside. Apply salt and keep aside
  2. Grind grated coconut, tamarind, jaggery, and green chillies.
  3. Heat small pan add mustard seeds let it splutter put off the gas
  4. Add this mustard into a paste and grind again.
  5. Head pan put 1 tsp oil add karela and fry till golden put off gas add paste mix well.
  6. Serve with chapati or roti.

COCONUT FILLING MODAK RECIPE

Modak is a sweet dish mainly made during the festive season. It is sweet inside and crunchy outside. Children especially like the modak and it is kept as prasad during Ganesh Chaturthi or for every Angarika and Ganesh Chaturthi. 



  • Servings : 3
  • Cooking Time: 15-30 min
  • Author: Puja Raghuvir naik
Ingredients
  1. Maida flour/all-purpose flour
  2. Grated coconut
  3. Jaggery
  4. Salt
  5. Oil for deep fry
  6. Water
Method
  1. In a plate put maida add salt to taste,1 tsp oil, and water as per flour quantity.
  2. Knee the dough keep aside
  3. Make the filling by mixing grated coconut and jaggery
  4. Make a small ball of dough and start making round fill inside filling and make plates around the stuffing,
  5. Gather all the plates at the center and press it to seal
  6. Heat a Kadai put oil for deep fry
  7. Once the oil is ready for deep fry pour one by one modak and deep fry till become golden brown



Mackerel uddamethi

Uddamethi of mackerel fish is one of the authentic recipes of Goa. Spicy and tangy in taste key ingredients are methi seeds and urad dal without it taste will differ. Mackerel can be easily available in markets in every place.
  • Servings : 3
  • Cooking Time: 15-30 min
  • Author :Puja Raghuvir naik

 Ingredients
  • 2 mackerel fish
  • 1 onion chopped
  • 1 tsp methi seeds(fenugreek)
  • 1 tsp urad dal
  • 1 tsp rice
  • Grated coconut
  • 1 inch ginger chopped
  • 1 tsp coriander seeds or powder
  • 2 tsp of turmeric powder
  • 2 tsp of chilli powder
  • tamarind ball
  • peppercorn 2-3
  • salt to taste
  • 1 tsp of oil
method
  1. Wash the mackerel clean and make pieces of it. wash again so that it will be cleaned properly.
  2. Marinate with salt, turmeric powder, chilli powder and keep aside
  3. Heat a pan add oil, put half chopped onion in it fry till golden brown add few methi seeds, coriander seeds, grated coconut,1 tsp chilli powder, fry till coconut becomes brown in colour
  4. Blend or grind all these ingredients with a ball of tamarind in the mixture to a fine paste.
  5. Again heat a pan add 1 tsp rice and peppercorn, fry for some time add this in grinded paste again grind for some time.
  6. Head a Kadai add 1 tsp oil add methi seeds, urad dal and chopped ginger stir fry for some time
  7. Add grind paste in it. Boil for some time
  8. Add marinated mackerel in it, put salt, cover the lid and boil for some time till mackerel cooks
  9. Serve hot with rice or bread

Goan home cooked recipes

            GOAN HOME COOKED RECIPES

 In this blog, all the recipes are home tried, and authentic. Food recipes given on this website are purely my home-cooked experience on a daily basis with mom. It contains both vegetarian as well as non-vegeterian recipes.

As a Goan and living in the coastal region of India, we mainly consumed rice, fish, and coconut. In all the recipes coconut will be a common ingredient used. Goan food is intense in flavor and spice. The Cusine is mostly seafood-based. In the vegetarian food, it resembles with Saraswat food.


BRINJAL MASALA RECIPE


Brinjal masala is made up of roast masala.it is spicy and yummy to taste.eggplant(brinjal) easily available in the market. All ingredients are easily accessible/available. The recipe can be used as the main course that can be consumed with rice or roti or chapati.

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

 Ingredients
  • Brinjal cut pieces
  • 1 small onion
  • 1/2 tomato
  • 2 cloves garlic
  • 1/2 capsicum cut pieces
  • grated coconut
  • 1/2 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • 1/2 tsp Khas kas
  • 1-inch cinnamon
  • 1 tsp garam masala
  • 1 small ball tamarind
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • salt to taste
  • 1 tsp oil
Method
  • Cut brinjal into pieces, apply salt and shallow fry on the pan, keep aside.
  • Heat a pan add oil, onion and garlic pieces, fry till golden brown remove from pan, in the same pan add Khakas, grated coconut fry till golden brown
  • Grind the fried opinion, coconut with chili powder, coriander powder, turmeric powder, and tamarind make a paste
  • Heat Kadai add 1 tsp oil into it add mustard seeds, cumin seeds let it sputter, add cut pieces of capsicum fry for 2 min, add tomatoes pieces when tomato get mashed add gravy in it.
  • Let it boil for 2 min, add shallow fried brinjal pieces, salt to taste.
  • Let gravy and brinjal get fully cooked.
  • Serve hot with rice or chapati.



TERO (COLOCASIA) RECIPE



Tero leaves mostly found during the rainy season. To make Tero bhaji use tender leaves, simple recipes, and great taste. It is a calcium-rich recipe.

  • Servings : 3
  • Cooking Time: 45-50 min
  • Author :Puja Raghuvir naik

 Ingredients
  1. tender colocasia (tero) leaves
  2. 2 green chilies
  3. 2 kokum 
  4. 1 chopped onion
  5. 2 garlic
  6. tamarind paste
  7. 1 tsp cumin powder
  8. salt to taste
  9. 1 tsp oil
Method
  • Wash the leaves before cutting, separate the leaves and stem before pealing the stem, apply oil on hand or wear gloves because a liquid-like substance causes irritation of hand.
  • Cut the stem into small pieces, cut the leaves into half piece, and roll them and cut them into small rings.
  • Chopped the onion into small pieces, peel and cut garlic into small pieces
  • Heat a pan add 1 tsp oil add onion, garlic fry till golden brown 
  • Add cumin powder add cut stems add water cook till it stems fully cooked then add cut leaves and water cover and cook for 15 min.
  • Add salt, green chili, tamarind paste, kokum and mix it well cover it again and cook
  • Add jackfruit seeds for crunch or black chickpeas.
  • Cover the lid and cook for 45 min. half cooked tero will cause irritation in the mouth



GOAN SQUID CHILLI RECIPE



Squid fish is also called as manki (calamari) in Konkani. squid chilli is delicious in taste and spicy too. Those who like spicy and tangy he/she must try this recipe.

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

 Ingredients
  1. Squids
  2. 1 capsicum chopped
  3. 4 green chilli
  4. 1 onion chopped
  5. 1 tomato chopped
  6. 1/2 tsp turmeric powder
  7. 1 tsp chilli powder
  8. 1 tsp ginger garlic paste
  9. 1 tsp coriander powder
  10. 1-inch cinnamon stick
  11. Salt
  12. 1tsp soya sauce
  13. tomato ketchup
  14. 1 tsp oil
Method
  • Wash the squid and clean, cut into pieces. Apply salt and turmeric powder keep aside.
  • Heat a pan add 1 tsp oil add chopped onion fry till golden brown, add cinnamon stick, ginger garlic paste fry till raw smell goes off.
  • Add chopped capsicum and tomato saute for a minute then add all masalas like turmeric powder, coriander powder, chilli powder.
  • Add squid mix it well adds little water cover and cooks till squid are done.
  • Open the lid and add soya sauce and ketchup mix and cook further till all the water get soaked and becomes dry.
  • Serve hot with bread or rice

CHICKEN FRY RECIPE

Chicken Deep Fry


  Chicken deep fry is crispy and delicious can be served as a starter or with the main dish with rice and curry                                                                                                                                      
  • Servings : 3
  • Cooking Time: 15-20 min
  • Author :Puja Raghuvir naik

  Ingredients
  1. Breast chicken pieces
  2. Bread crumbs
  3. 1tsp turmeric powder
  4. 2 tsp chili powder
  5. Ginger garlic paste
  6. Coriander powder
  7. Corn flour
  8. Curd
  9. Salt
  10. Oil to fry
Method
  • Clean the chicken marinate with salt, turmeric powder, ginger garlic paste, coriander powder, chilli powder and curd, keep aside for half an hour.
  • Apply cornflour and coat with bread crumbs.
  • Heat pan, add oil, deep fry chicken till it becomes golden brown, turn other side.
  • Shallow fry until it becomes crispy and soft-cooked
  • Remove from pan and put on tissue paper plate.

SQUID MASALA FRY RECIPE

Squid Masala Rava Fry


Squid fish is also called manki (calamari) in Konkani it tastes delicious and crispy when it is fried.

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

 Ingredients
  1. Squids
  2. Rava
  3. 1tsp turmeric powder
  4. 2 tsp chili powder
  5. 1 tsp ginger garlic paste
  6. Salt
  7. Oil to fry
Method
  1. Wash the squid, clean it, make ring cut pieces.
  2. Marinate with salt, turmeric powder, ginger garlic paste, chilli powder keep aside
  3. Apply rava on marinated squid, heat a pan, don't put oil initially it can burst squids since squids contain water,
  4.  Put rava deep squid in the pan after 5 min adds oil, turn other side when it becomes brown.cover with lid for some time to cook faster.don't overcook otherwise it will be hard to eat.
  5. Serve with rice or as a starter.  

POTATO CURRY(batatyachai kadwan) RECIPE

Potato curry is a simple dish made up of potato and coconut, if you bored of the masala recipe and want to try and eat simple food, this recipe is good, it is tasty and eaten with rice as well as chapati.


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

INGREDIENTS
  1. 1 Potato 
  2. 1/2 tomato
  3. freshly grated coconut
  4. 1/2 onion
  5. 2 cloves garlic
  6. 1 tsp coriander powder
  7. 1/2 tsp turmeric powder
  8. 1 tsp chili powder
  9. 1 tsp cumin seeds
  10. Pinch of asafoetida
  11. 1 tsp oil
  12. Small ball tamarind
  13. salt to taste
  14. Coriander leaves
Method
  • Grind grated coconut with tamarind, turmeric powder, chili powder, coriander powder make a thin paste for gravy
  • Heat a pan add 1 tsp oil add cumin seeds and pinch of asafoetida, let it sputter,
  • Add chopped onion, potato pieces, garlic, tomato piece fry for 3 min add ground gravy
  • Cook till potatoes become soft, add salt to taste
  • Add water if gravy becomes thick, add coriander leaves cook for 2 min
  • Serve hot with rice or chappati

MASKACHI BHAJI RECIPE

Maskachi pana is also called as drumstick leaves. Mostly available during the rainy season. drumstick leaves cooked along with jackfruit seeds.if not available dal can be used, 




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

INGREDIENTS
  1. Drumstick leaves (maskachi pana)
  2. jackfruit seeds pre-boiled or dal 1/4 cup soaked
  3. freshly grated coconut
  4. 1/2 onion
  5. jaggery
  6. green chili
  7. salt to taste
Method
  • Wash the leaves remove the leaves from the stems and chopped it. Make fine pieces of jack fruit.
  • Heat a pan add chopped leaves, onion, green chilli, jaggery, and little water
  • Cook with lid cover. when water gets soaked add grated coconut and jack fruits seeds pre-boiled
  • Cook for 5 min add salt to taste.

GOAN DAL

Dal is rich in protein and vitamins. Dal recipe is made up of tour dal and Moog dal combination.you can take only single dal tur or Moog and make dal recipe. I took both pulses since it gives better taste and more nutrients.

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

INGREDIENTS
  1. Moog dal 1/4cup
  2. Toor dal 1/4 cup
  3. freshly grated coconut
  4. 1/2 onion
  5. 1 tsp coriander powder
  6. 1/2 tsp turmeric powder
  7. 1clove of garlic
  8. 2 green chilli
  9. 1/2 tomato
  10. 1/2 tsp cumin seeds
  11. Pinch of asafoetida
  12. 1 red chilli
  13. 1tsp ghee
  14. salt to taste
Method
  • Wash both dal and pressure cook the dal with water, salt, cut tomato and chilli, remove 4 whistles, put off the gas.
  • Remove the lid after sometimes.
  • Grind coconut, turmeric powder, coriander powder and little cooked dal and make a paste.
  • Heat a Kadai add gravy, add onion and cooked dal shimmer it  
  • For Tadka heat 1tsp ghee add cumin seeds,1clove garlic, a pinch of asafoetida and 1 red chilli.
  • Add in Kadai which has dal shimmering.
  • Serve hot with rice and fry.

MOOGACHAI KANN(moog sweet dish)

MOOGACHAI KANN(MOOG SWEET DISH) 

Moog pulses.it is a healthy balanced diet and has an important role in preventing certain illnesses. pulses provide vitamins and minerals, the importance of Moog is provided antioxidants, rich in potassium and magnesium and fiber.

Moogachai Kann made during the festive season or during upvas. Its sweet dish made up of coconut milk, Moog and jaggery.



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

INGREDIENTS
  1. Moog 1 cup
  2. freshly grated coconut
  3. jaggery
  4. 1/2 tsp cardamom powder
  5. salt to taste
Method
  1. Soak Moog overnight.use it next day
  2. Pressure cook Moog with salt and water, 
  3. Grind grated coconut into a thin paste.
  4. Heat Kadai adds cooked Moog and coconut gravy in it. add jaggery as per sweet, cardamom powder
  5. Boil for 10 min, add water it becomes dry.



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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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