Goat Xacuti Curry

27 Feb

This was a recipe that happened by chance as in my household it is very rare we eat goat / mutton meat. Also there is no recipe I know of, in Goan cuisine with goat meat. The two popular meats used in Goan recipes are beef and pork and occasionally chicken.

goat-meat-xacuti-curry-goan-indian-recipe-spicy-coconut-lambYou can use lamb as well to replace the goat. I prefer goat as it is less gamey tasting than lamb. I also found out it is a great alternative to red meats. It is leaner and a much healthier choice when compared to equal serving sizes of chicken, beef and pork.

goat-meat-xacuti-curry-goan-indian-recipe-lambIf you own a pressure cooker then this recipe is much quicker to make. You will also need a mixer/grinder to grind the roasted coconut. It does take patience and time but the final outcome of the Goat Xacuti Curry makes it all worth it. The curry has a beautiful roasted spices and coconut flavor that is so unique it make you want for more.

Serving Size: 6-8


2 lbs of goat meat trimmed of skin and fat.

7oz of frozen grated coconut thawed

1 medium onion quartered

6 garlic cloves

1 inch ginger

4-5 tbsp of xacuti masala

2 tbsp of lemon juice

1/2 cup coconut milk

2.5 cups of water

2 sprigs of curry leaves (optional)

salt to taste.


Wash and cleans the goat meat, apply salt, lemon juice and refrigerate for 30 minutes (applying salt & lemon juice seasons the meat better).

Heat a non-stick pan add the grated coconut and saute it on medium heat for 15-20 minutes till it is toasted to be lightly brown. Add the xacuti masala to the coconut and roast it for another 2 minutes.Take off heat and keep aside.

Next add to the same hot pan quartered onion and roast till soften.

In the ninja single serve cup add the coconut mixture, onions, ginger, garlic along with 1/2 to 1 cup water and grind it to a paste for about 2-3 minute (If required grind it in 2 batches).

Heat oil in a pot, add the ground paste and saute for 1 minute till well blended. Add the goat meat and saute for about 3 to 4 minutes till mixed well. Cover and cook for 15 minutes. Next add the remaining water, coconut milk and check on the salt. Add salt to your taste if required.

Cook covered for another 1 hour and 15 minutes on medium heat. Keep checking and stirring every 15-20 minutes. Till the meat has softened and the gravy thickened.

If you do add the curry leaves then add it 5 minutes before you take it off the heat.


You can enjoy it with rice, Ciabatta Bread or Appam (A gluten-free rice pancake). It taste better the next couple of days. If you are not a big fan of goat than try my recipe for Chicken Xacuti or Beef Xacuti.

Appam – Rice Pancakes Recipe

20 Feb

The origin of this recipe is from Kerala and is traditionally eaten with Meat Curry similar to the Goan Xacuti Curry. Making this recipe made me realize that it can be used to make the famous Goan Steamed Rice Cakes called Sanna (Sannam) with the addition of grated coconut to the batter specially when coconut toddy is not readily available. This will be my next project to make. It is gluten-free and kid friendly.

rice-pancakes-gluten-free-appam-coconut-milk-kerela-recipe-sannamAs my mother in law is visiting us from Goa and she being from Kerala I have found some similarities between the Goan and Keralite cuisine. If you are a Keralite then probably you may judge me by the picture of my Appam or Rice Pancakes that it does not look like the real thing as Appam is made in a shallow wok and has a much lacy texture than mine. That is why I choose to name this recipe Rice Pancakes.

rice-pancakes-gluten-free-appam-coconut-milk-kerela-recipe-goanMy husband and I are constantly looking to replace our overload on gluten foods with alternatives and this is our new find for breakfast this week. I have been enjoying it with my leftover Fish Curry. The pancakes are so airy and moist they absorb curries really well. In India overall breakfasts are savory than here in the US. And so I want to go back to my roots and have my kids start their day with a savory breakfast rather than cereals, pancakes and sweet breads.

rice-pancakes-gluten-free-appam-coconut-milk-kerela-recipe-meat-curryYou will need a 1.5 days before you can make these pancake. Overnite to soak the rice and the following day to let the batter ferment and rise with yeast.

Serving Size: 12-15 Pancakes 6″


2 Cup of overnight soaked raw rice

1 can of coconut milk

3/4 cups of cooked white rice

1/2 cup of water

1 tsp of sugar

1 tsp of dry yeast

salt to taste


In a grinder or mixer, grind to a paste soaked raw rice, cooked rice, coconut milk and water.

Add sugar, yeast to 3 tbsp of warm water and let stand for 5 minutes.

Now mix both the above mixtures and let stand overnight till the batter rises and ferments.

The mixture should be very similar to a pancake mixture. Not too thick.

In a nonstick pan spoon some batter cover and cook for 3-4 minutes till done.


Enjoy it with Curries or with Sweeten Milk. You can refrigerate the leftover batter for a day or two.

If you are adventurous  you can make alternative combinations.

1. Add chopped onion, tomatoes, green chilli and cilantro to the batter.

2. Once the pancakes are done shave some jaggery to make a sweet pancakes.

Ground Chicken Stuffed Bell Peppers Recipe

13 Feb

It was my husbands birthday this week and I wanted to make something a little healthy, spicy and different from the usual Goan Chicken Xacuti, Beef Stew and Pork Sorpatel as I had made it all for Christmas Day lunch. I am sharing with you today my 3 different versions of the final Stuffed Bell Peppers Recipe.

Lower Calories Healthy Version Stuffed Peppers.


Healthy Lower Calories Stuffed Bell Pepper with just Ground Chicken.


For those who love their Cheeses, this one is specially for you :-)


Cheese Lovers Stuffed Ground Chicken Peppers with Oven Roasted Beets


For me and my Carbs loving friends :-)


Mashed Potatoes Topped Stuffed Bell Peppers.

Serving Size: 6


2 lbs of ground chicken

1 medium onion chopped finely

6 medium bell peppers cleaned

5 cloves of diced garlic

1/2 ” ginger chopped finely

2.5 tbsp of Xacuti Masala

8-10 sprigs of cilantro

1/4 cup of water.

salt to taste

stuffed-bell-peppers-capsicum-with-ground-chicken-xacuti-masala-ingredientsDirections for Ground Chicken:

Saute chopped onions, ginger and garlic in a pot till the onions are soft. Next add the xacuti masala and saute for 1 minutes.

Add the ground chicken, water and stir it well till no big chucks of meat. Add salt to taste and cook covered on medium heat for 20-25 minutes.

Turn the heat off and add the chopped fresh cilantro. Let cool.


Seasoned Ground Chicken Recipe

You can also use this recipe for making Chicken Patties if you do not eat beef.

Directions for Stuffed Bell Peppers:

Heat oven to 350F.

Cut thin slice from stem end of each cleaned bell pepper to remove top of pepper. Remove the seeds and membranes.

Apply little salt to the bell peppers on the inside. Place them in a microwaveable dish add 1/4 cup water to the bottom of the dish and microwave for 45 to 60 seconds to soften the peppers a little.

Pour out any liquid from the inside of the bell peppers. Next spoon in the ground chicken in each pepper. If you want you can add the topping of your choice like I did and then baked for 30-35 minutes.


Serve and enjoy while it is still hot.

Prawns and Potatoes in Spicy Red Curry

6 Feb

This Goan recipe is not seen in many households like most of the popular Goan recipes. But what I do remember most about this Prawn/Shrimps and Potatoes Curry is that at my home it was made mostly on Fridays and during lent. As I  asked around to make this recipe I found out that some Goan’s knew about this recipe and some did not.

prawn-and-potatoes-goan-red-spicy-curry-recipeYou will be surprised that potatoes with prawn/shrimp really work. It is just like a good hearty bowl of Clam Chowder which is made with clams and potatoes but with a lot of heat. If you live in Los Angeles and have visited the San Pedro Fish Market then it is almost close to the Famous Shrimp and Potato Fajita that they make. On a side note the one that you find at Redondo Beach is not as close to what they make in San Pedro.

prawn-and-potatoes-goan-red-spicy-curry-paste-recheadoWe usually had it for dinner with bread and a side of cooked vegetables like these green beans and cabbage with coconut. You can check the vegetable recipe here.

prawn-and-potatoes-goan-red-spicy-curry-shrimps-coconutServing Size: 4-5


30-35 medium shrimps / prawns

1 medium russet potato cubed small

2 1/2 tbsp of recheado masala

1 small onion diced finely

5-6 whole cloves

4 garlic cloves

1/2″ grated ginger

1/4 tsp of whole cumin seeds

1/2 tsp of sugar

3/4 cup water

pinch of ground black pepper (mum says it helps in digesting the shrimps)

salt to taste


Wash the shrimps/prawns apply little salt, 2 grated garlic cloves and keep aside.

Heat oil in a pot add the cumin seeds, cloves and diced onions and saute till onions are soft.

Next add the recheado masala paste, ginger, garlic and pepper powder and saute for about 1-2 minutes.

Next add the diced potato, water, sugar, shrimp/prawns and season with salt cover and cook on medium heat for 12-15 minutes till potatoes are soften.

prawn-and-potatoes-goan-red-spicy-curry-recheado-masalaServe with rice or bread.

Prawn Kismur Recipe

30 Jan

Sharing with you a recipe that is truly Goan a day before I fly back to the US of Prawn Kismur (kiss-moore). Kismur is sun-dried salted Shrimps that are lightly toasted and mixed with fresh grated coconut and spices. It is made during the rainy season as rough seas would make it difficult to get fresh fish and since Goans can not miss their fish for lunch they used the sun-dried salted prawns.

dry-salted-prawn-kismur-recipe-goan-shrimps-grated-coconutDuring summer fish and prawns are salted and sun-dried and kept for bad weather days. The salted fish is usually fire roasted also a fish pickle called Parra is made. Salted fish is rinsed in coconut vinegar and then pickled for a couple of weeks in a paste  made of ginger, garlic, cloves, red chilies and spices all ground in vinegar. It is then fried along with some sliced onions and eaten with some rice and coconut curry.

dry-salted-prawn-kismur-recipe-goan-shrimps-grated-coconut-curry-leavesServing Size: 8 -10


1 cup dry prawns / shrimps

1 cup grated frozen coconut

1 medium onion diced finely

1 tbsp of xacuti masala

10-12 curry leaves

Salt to taste



Roast the dry shrimps for 4 minutes in a non-stick pan on medium heat. Keep aside.

To the heated pan add 3 tbsp of oil and onion and saute till the onions are soft.

Next add the xacuti masala and saute for a minute.

Add the grated coconut, salt and saute till it mixes well with the spice and onions about 3 minutes.

Finally add the toasted shrimps and curry leaves saute for 2 minutes and your kismur ( kiss-moore) is ready.


Enjoy as a side with some hot white rice and Goan Fish Curry.

Coriander Chutney

16 Jan

Dedicating this post to my loving dad Victor Basilio de Silveira who passed away peacefully early Thursday morning. I was in two minds to blog this post today. He would be 90 this coming April. As I head back tomorrow to Goa for 2 weeks I will miss hearing my papa say as I walk through the front door “Bai ja veio” (baby have you come).

My papa when he visited for the first time in 2007

My papa when he visited for the first time in 2007

Goan coriander/cilantro chutney is nothing like the cilantro chutney you may have eaten at the Indian restaurant. If you are a Goan who grew up eating this chutney than no other compares to this light fluffy tangy and sweet tasting chutney.

coriander-green-goan-chutney-recipe-bhel-puri-samosa-indian-cilantroIt’s a popular everyday recipe that is made to make quick sandwiches for snack or kids lunch boxes with just bread, butter and chutney. It is also an all time favorite for birthday parties, picnics as it’s one of the easy recipes. It is vegan and kid friendly.


With butter.

Serving Size: 2 cups


1 fresh cilantro/ coriander bunch with trimmed stalks

1/2 a small onion

2 garlic cloves

1 nickel sized tamarind

2 tbsp of warm water

1.5 cup of thawed frozen grated coconut.

1 green jalapeno/ chilli

1 tsp of sugar

1/2 tsp of sea salt ( or salt according to your taste)


Soak the tamarind in warm water for 2-5 minutes. In a blender first add the coconut then coriander/cilantro, followed by garlic, jalapeno, soaking tamarind and finally the onion, sugar and salt. If you follow the order it will be easier to grind the chutney to a fine paste.

Once done store it in a plastic container up to 2 weeks in the refrigerator.


Goan Corned Beef and Cucumber Club Sandwich

Goan Corned Beef and Cucumber Club Sandwich


Goan Corned Beef and Cucumber Club Sandwich

 Vegetarian Club Sandwich


Vegetarian and Vegan Club Sandwich



Vegan Club Sandwich

On a side note I would like to apologize about my gibberish post on Monday, that was my 4-year-old son trying to be smart on my computer when I was not in the room.

Goan fish cutlets

9 Jan Featured Image -- 1157


Thank You Loretta from “Safari of the Mind” for writing the blog post for a mouthwatering Goan Fish Cutlet Recipe which is very versatile and work’s with any fish of choice. Thank you for the kind mention on your blog. I very much appreciate it and am also looking forward to seeing your Cafreal Chicken Sheperd’s Pie Recipe in the near future :-).

Originally posted on Safari of the Mind:

It’s been quite a week fellow-bloggers and friends. I’ve been consumed with eating, sleeping and dreaming about WordPress.  I decided to take the Blogging 101 course online to tweak and refine my site, and it has proved to be invaluable.  There are daily assignments, interactions with the instructors and fellow bloggers from around the world.  I’d highly recommend it!

On another note, when dear Nandini first asked me to do a guest post for her blog, I happily obliged.  We had both met via the blogging world and share the same roots from Goa.  But having never lived in Goa myself, I always found myself trekking around her blog and feeling the old cravings return when going through some of her posts featuring Goan cuisine.  Nandini has a great blog, she explains the Goan culture and history pretty well, she posts a wide selection of Goan dishes and visits Goa…

View original 490 more words

Patties – Baked Puff Pastry stuffed with seasoned ground Beef

2 Jan

Wishing all of my lovely friends and your families a very Happy and Prosperous New Year 2015. Sharing with you today a staple snack in Goa called Patties (pronounced as pat-tis). A light snack stuffed with spiced ground beef in a puff pastry shell.

patties-goan-beef-snack-xacuti-masala-mince-puff-pastry-ideasPatties were only made with ground beef. Now a days you can find it made with chicken and potatoes. Before all the fancy cafe’s in Goa there were tea stalls, small mom and pop cafe’s and bakeries were Patties were on the menu. Bakeries during the 80’s and 90’s had very limited choices. Fresh bread was baked 2 times a day and a few snacks and sweets. To name a few Nankhatai (cookies made with flour, sugar and butter), Botta (baked crisped sweet bread sticks), Kaankana( Goan toasted hard Bagel), Angel Wings ( Palmier’s) and Plain Toast. I remember as my dad would get these all the time for our evening tea.


Goan Snacks at Cafe’s

Usually Patties are not made at home but are bought from the bakery or cafe’s as puff pastry dough is hard to find in the stores and not too many people know how to make puff pastry dough. It’s a different story now a days. All you need for this recipe is to make Mince Meat (cooked ground beef) which you can make in advance and then stuffed in puff pastry dough and baked.

Serving approx: 24 patties

patties-goan-beef-snack-xacuti-masala-mince-puff-pastryRecipe for Mince Meat


1 lbs of very lean ground beef (93%)

1 medium onion chopped fine

1″ ginger chopped fine

1 tbsp of xacuti masala

1/3 cup water

1/4 tsp of sugar

1/2 tsp of vinegar

1 box of puff pastry

salt to taste


Mince Meat -Goan Ground Beef


Heat oil in a pot, saute the onions and ginger till onions are translucent.

Add the xacuti masala and saute for 1 minute. Add the vinegar, sugar and saute for a quick minute.

Next add the ground beef and mix it well with all the spices add water and salt to taste and cook covered for 20 minutes on medium heat. Uncover and cook for another 10 minutes till all the water dries.

Take 1 medium diced onion and brown it with 1/2 tsp of sugar and salt, till light caramelized. Mix it together with the cooked ground beef. Let this mixture cool.

patties-goan-beef-snack-xacuti-masala-mince-puff-pastry-ingredientsDirections for Patties:

Heat oven to 400F

Divided each thawed sheet into 6 equal portions. On one half of the part place a tablespoon full of ground beef. Fold the sheet and press all the side together as a nice rectangle.


Continue with the above step for each cut out part. Line the patties on a sprayed cookie sheet. Lightly brush with oil/melted butter on top. Bake for approx 15 minutes till crust is light golden brown and puffy.

patties-goan-beef-snack-xacuti-masala-minceNot a meat eater then we have the Vegetarian Patties Recipe for you. Just stuff the puff pastry with any cooked vegetables or cooked mushrooms.


Baked Vegetarian Patties

Serve hot for brunch or as a snack.

Dodol – Christmas Sweet made with Coconut Jaggery

19 Dec

We have a couple of days before Christmas and if you are still looking for healthy Christmas Sweets Ideas then maybe you should consider the popular Goan Dodol. It’s not only popular in Goa but also in South East Asia. You can also make it gluten-free by replacing wheat flour with millet / ragi flour and since it does not have any eggs or milk it can be vegan.

dodol-kalu-dodol-christmas-sweet-sri-lankan-goa-goanIn my short trip to Goa, I managed to visit the St Francis Xavier Exposition and celebrate the Immaculate Conception Feast. My unexpected short visit could not have been better timed, as the Exposition is once’s every 10 years and according to my mum St Francis 15th generation family members delegate came to Goa for the Expo.


Exposition of St Francis Xavier in Old Goa, Goa

The must have Sweets at all Church Feast Fairs in Goa called as Festachem Khajem (Konkani)

goan-feast-fair-sweets-kadio-bodio-festachem-khajem-khajeThe dark rich pudding with an intense flavor of coconut and jaggery sure puts you in a Christmas mood right away. Goan dodol is not baked but cooked on slow fire till it has a jello consistency. Goan’s make the dodol in 2 ways either they use wheat flour or millet flour, rice flour is usually used in a small quantity for texture. Kalu Dodol in Sri Lanka is made with rice flour. My humble opinion is that using rice flour makes the Dodol firmer but the Goan dodol is softer and a little sticky, which I prefer.


Goan Coconut Jaggery

This 5 ingredient sweet is very simple to make but requires a tad bit of patience.

 Serving Size: 6-8  (9″ round about 1″ thick )


8 tbsp of wheat / millet flour

4 tbsp of rice flour

3 cans of coconut milk

14 oz of grated coconut / regular jaggery (approx 3 1/2 coconut jaggery squares. Add more if you like it sweeter)

1/2 cup of rough chopped cashews

2 tbsp of butter (optional)

pinch of salt


Use a non stick pot and a wooden flat spoon if possible.

Mix the flours, 2 cans of coconut milk and salt in a pot and place on medium heat. Stir slowly till the mixtures thickens approx 15 minutes.


Next add jaggery, cashews and the remaining can of coconut milk. Stir slowly on low medium heat for approx 1.15 hrs till the mixtures leave the side of the pan and does not stick to the wooden ladle. If the dodol does not let oil then add butter towards the end.

Pour into a 9″ round and smooth it with the wooden spoon to form a nice round. Cool and enjoy.

dodol-ingredients-goan-christmas-sweets-recipe-rice-flour-cashewsLeave it in a cool dry place or the refrigerator for a week or two.

Check out more Goan Sweets like Bebinca, Doce de Grao and Neureos.

Wishing you and your family a very Happy Christmas!


Neureos – Deep Fried Sweet Coconut Dumplings

12 Dec

No Christmas in Goa is complete without the Christmas Sweet Platters made up of Neureos, kulkuls, Bebinca, Dodol, Doce, Kokada, Jujups(Sugar coated square gummies) and Marzipan (made of cashew’s). Coconut plays a major role in the Goan Christmas sweet making.

 neureos-sweet-karanji-goan-christmas-sweets-maharashtraIn Goa Christmas sweet making preparations would start a week to 10 days early. Since my mom was a working mother it was fun for us to watch her and the hired help make each sweet separately after school. The smell of the deep-fried Neureos, Kulkuls would make our mouths water. Before the start of the sweet preparations tradition called for a dough cross to be fried first so that all the preparations and hard-work would be blessed with a tasty outcome. Traditions also called for making a lot of the sweets to share and exchange with immediate family, friends and close neighbors which is called as consuada. But these traditions are now a dying traditions as people are more busy and ready to eat Goan Christmas sweets are much more easily available in the markets.

My recipe of neureos may be different from others. There are variations in the dough where cream of wheat is added for a slight crunch to the crust and the filling is made with roasted cream of wheat along with the grated coconut. I have cut the sugar as I do not enjoy my sweets or desserts to be too sweet and I have not included the cream of wheat in the filling. If you would like to add to my recipe the please do in the comment section. I would love to hear how you do yours.

Serving Size: 35-40


For Filling:

8.2 oz of frozen grated coconut

3.3oz dehydrated coconut

1 1/4 cup of granulated sugar (you can add more if you want it sweeter)

1/4 cup of slivered almonds or crushed cashews

3/4 cup raisins

8 cardamom

1/4 cup of water

pinch of salt


On medium heat make a syrup of sugar and water. Add coconut, nuts and stir till the mixture thickens.

Then add the raisins, crushed cardamoms and cook till dry while stirring continuously on medium heat.

Set aside and let cool. Divide the mixture in equal portions about approx 35-40.

neureos-sweet-karanji-goan-christmas-sweets-ingredients-fillingFor Dough :

2 cups of regular flour (please do not use self rising)

2 tbsp of cream of wheat /rava/ semolina (optional)

3 tbsp of melted butter / ghee

1/4 tsp of salt

3/4 cup approx water for dough texture


Mix all the above ingredients together till a nice soft dough is formed.

Let stand for 1 hour. Divide the dough in equal parts approx 35-40 round ball pieces. Cover with a moist towel so that the dough balls do not dry.

Then roll each dough ball to be an approx 4″ circle. Add the filling to the circle. Fold to a half-moon shape and seal the open ends with your fingers dipped in water. Press with the edge of your fork for a decorative look.

Deep fry till lightly browned and crust is crispy.

neureos-sweet-karanji-goan-christmas-sweets-filling-diwaliCool and enjoy with a nice cup of tea.


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