Xinaneao( Mussels) Rava Fry

27 Mar

Our household loves the Goan Spicy Fried Mussels Recipe. I think in my humble opinion it does give the Louisiana Po’ Boy Sandwich a run for its money with all the great spices the mussels get marinated before they get shallow fried with a crunchy crust made of semolina/cream of wheat (rava).

xinaneao-goan-fried-mussels-recipe-recheado-masala-appertizers-louisiana-shrimp-po-boy-sandwichI must confess that cleaning mussels is not my cup of tea. The awesome strong smell of the sea kills me ;-). What is amazing though is that once marinated in this vinegar based marinade all that smell disappear and make for a very enjoyable appetizer, salad topper or a great Mussels Po’ Boy sandwich.

xinaneao-goan-fried-mussels-recipe-recheado-masala-appertizersThis Xinaneao( Mussels) Rava Fry is found along the beach shacks in Goa and is a popular appetizer at restaurants with some chilled alcohol.

Serving Size: 6-8


50 medium cleaned mussels

4 tbsp of recheado masala paste

2 cups of fine cream of wheat (rava)

Salt to taste


If your mussels are not cleaned from the shell then just steam them enough to open them up about 2-3 minutes.

Take of heat. Clean the mussels out of their shell and pull out the little black string.

Drain out all the liquid.

Apply the recheado masala paste, salt to taste and keep marinated for 30 minutes.

Coat the mussels with cream of wheat and shallow fry 3-4 minutes on each side till the cream of wheat is light golden brown and crunchy.

Drain on paper-towel.

xinaneao-goan-fried-mussels-recipe-recheado-masala-appertizers-spicy-saladsServe hot as an appetizer, sandwich or part of a meal. If you love squids/calamari then I have a very similar recipe for them here.

Rissóis de Camarão

20 Mar

Rissóis de Camarão translated in english means Shrimp/Prawn Patties. They are deep-fried dumplings or Portuguese pierogies with a moist gooey shrimp filling. There is nothing not to love about these mini appetizers.


My recipe uses cream of wheat(rava) and not breadcrumbs for coating as this is what we use in India. In Goa we would make a Bechamel Sauce with butter, flour, milk and flavor it with a chicken bouillon. For this recipe though I have used Alfredo sauce for convenience.


Serving Size: 21 dumplings


rissois-de-camarao-recipe-ingredients-goanFor Filling:

12 oz (340gms) of clean chopped shrimps (1 small bag)

1 medium onion chopped finely

2 tbsp of butter

1/4 cup of alfredo sauce

salt to taste



Heat the butter and add chopped onions. Saute till translucent.

Add the shrimps and saute for 7-9 minutes.

Next add the alfredo sauce and season with salt.

Saute for another 5-7 minutes till the sauce thickens.

Take off heat and let cool.


Ingredients for the Dough:

1 Cup all-purpose flour

1/2 cup water

1 tbsp of butter

pinch of salt

1 beaten egg

1 cup cream of wheat

Oil for deep-frying



Bring water to a boil. Add the butter and salt.

Next add the flour mix and take off heat.

Knead the dough and roll it to divide into 21 circular portions. Cover with a moist cloth to keep from drying.

Roll each round ball to approx 3″ round spoon a little filling (do not over stuff).

Dip finger tip in water and then seal the edges to form a half-moon.

Line the dumplings on a parchment paper on a cookie sheet.

Heat oil in a wok.

Once’s all the dumplings are done, dip in egg wash with one hand then roll in cream of wheat with your other dry hand. This prevents the cream of wheat to get clumps.

Deep fry till golden brown.

rissois-de-camarao-recipe-ingredients-goan-portuguese-pierogies Enjoy this spring weekend my dear friends with your family and friends and a nice cold beer and some great Portuguese rissóis de camarão.

Chicken Manchurian a Indo-Chinese Recipe

13 Mar

If you grew up in America with Chinese take-out than Chicken Manchurian may sound alien just as Orange Chicken is to an Indian. Do note MSG is not banned in India so eating Chinese food in India may contain MSG. My recipe uses bouillon or Maggie cube instead.

chicken-manchurian-gobi-cauliflower-recipe-ingredients-chinese-indian-dry-gravyThe popular Chinese dishes in India are Chicken or Gobi(cauliflower) Manchurian, Fried Rice , Hakka Noodles made with egg noodles, Chilli Chicken and Hot & Sour soup. Dishes like Orange Chicken, Lo Mein and Beef & Broccoli are unheard of.

chicken-manchurian-gobi-cauliflower-recipe-ingredients-chinese-indian-dryChicken Manchurian is a 3 step process. First is marination of the meat, then frying and finally sauteing it in the sauce. You can make it as an appetizer or as an entrée. It can also be made dry or with gravy. I use a very light coat of batter for my chicken. If you are a vegetarian or vegan then this recipe will work for you just replace the chicken with cauliflower florets or cubed pressed firm tofu. I also do not use egg in my batter. There are many variations to this recipe so if my recipe does not match up to what you know than please make the adjustment.

Serving size: 4-6


chicken-manchurian-gobi-cauliflower-recipe-ingredients-chinese-indianFor Marination:

2 lbs of chicken breast cut in 1″ pieces

2 tbsp of soy sauce

1/2 diced jalapeno (keep the remaining half for the sauce)

2 tbsp of fine chopped garlic

1 tbsp of fine chopped ginger


Mix the above all ingredients and let it marinate for 30 minutes.

chicken-manchurian-gobi-cauliflower-recipe-ingredients-chinese-indian-ginger-garlicFor Batter:

6 tbsp of corn starch

6 tbsp of white flour

1/2 cup + 2 tbsp of water

salt to season

oil heated for deep-frying


Mix the above first 4 ingredients to form a thicker batter. To this mix the marinated chicken/cauliflower florets/pressed firm tofu pieces mix well so each piece is coated with the batter.

Deep fry till light golden brown.

Drain on paper towel.

chicken-gobi-tofu-manchurian-chinese-indo-recipes-dry-gravy-spicy-paneerManchurian Sauce Ingredients:

1 medium onion cut into 1.5 inches

1 bell pepper chopped into 1.5 inches

2 tbsp of chopped garlic

1 tbsp of ginger

1/2 diced jalapeno

2 tbsp of soya sauce

2 tbsp of tomato sauce

1/2 tsp of vinegar

2 tbsp of corn starch

vegetable or chicken bouillon for seasoning

2 cups of water.


Heat oil in a saute pan. Add the chopped onions and bell pepper and saute till transparent should be crunchy and not soft.

Next add the ginger, garlic and jalapeno saute for 45 seconds. Add the soy, ketchup, vinegar and water. Stir and bring it to a simmer.

Mix corn starch with little water add this to the sauce and stir till it thicken. Season it with 1/2 a bouillon or according to your taste.

Finally add the fried chicken/cauliflower/tofu to the sauce. Mix it so all the pieces are well coated with the sauce.

chicken-manchurian-gobi-cauliflower-recipe-ingredients-chinese-indian-with-gravyServe nice and hot with rice, noodles or zoodles.  You can check out more recipes with Corn Starch here.

Salame de Chocolate

6 Mar

It’s obvious that Salame de Chocolate (Chocolate Salami) has a European origin for us Goan’s. It is made mostly for Christmas and Easter in Goa. But in our household it was made for Birthday Parties along with Marie Biscuit Cake(spin-off Italian Tiramisu)  because it makes for a rich decadent dessert. The melt in your mouth Salami would always impress our friends as it’s not a very common dessert in Goa. So if you are a vegetarian who has heard about the real deal Italian salami than this one is for you my friend :-).

chocolate-salami-de-goan-christmas-sweets-recipe-italian-portuguese-cacaoIn Goa we get Marie Biscuits, but if you are in the US and have no access to it you can use Graham Crackers. If you want to make it just for adults than add a tablespoon of rum or brandy. You can skip the egg yolks and replace it with heavy cream. The Goan version for Salame de Chocolate (Chocolate Salami) does not use nuts but I have added pistachios.


Serving Size: 6-8


8 tbsp of thawed unsalted butter

4 tbsp of unsweetened cocoa

6-7 tbsp of fine sugar

2 egg yolks or  5 tbsp of heavy cream

1 tsp of vanilla essence

18 roughly crushed Marie biscuits

1/4 cup crushes pistachios (optional)

1 tbsp of rum/ brandy (optional)

pinch of salt

plastic wrap


With a hand mixer blend the butter, sugar, eggs, vanilla and salt for 1 minute on slow speed. Next add the cocoa powder carefully and mix again for about 2 minutes. The frosting should look glossy.

Next add the crushed biscuit, pistachios and rum/brandy and mix them together with a spatula.

Transfer onto a plastic wrap to form a cylindrical shape. Tighten both ends of the plastic wrap and refrigerate for 3-4 hours till the butter hardens.


Serve right away along with a hot cup of tea.

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.


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