Goan Fruit Salad

14 Nov

The Goan Fruit Salad Recipe is made with Custard and fresh fruits. The 3 popular fruits used in this recipe were apples, oranges and grapes, bananas were optional as they turned black and made the custard a little mushy. Just like the Goan Bread Pudding (recipe here), the Fruit Salad is a must have on the dessert table. Goan’s celebrate a  Sunday Lunch more than a dinner. A large population of Goan’s are Catholics and most are very involved with the local churches. It is normal for people to be in church on Sunday mornings and then go back home to cook a great meal for the family.


The basic custard which is a lovely pastel yellow color, is made with a store-bought Custard mixture. It is a mixture of cornstarch, vanilla essence and yellow food color. Here in the US I have only seen them at Asian markets, so I made the same recipe with ingredients that are available at the local grocery stores. Corn starch/flour makes for a smooth custard without the use of eggs.

This recipe can be made vegan by substituting the milk and heavy cream with almond or soy milk. It is vegetarian as no eggs are used to make the custard. You can also use it to make a healthier version of the popular Creme Brulee.

custard-fruit-salad-goan-corn-starch-flour-indian-recipeAs time has passed there are a couple of variations to the recipe in terms of the type of fruits you can add. Dried fruits and toasted cashews, almonds or walnuts can be added. Papayas, kiwi, strawberry, blueberry, pineapple can be added as well. I also add crushed cookies or frosted corn flakes for an added crunch on top.

Servings: 8-10


3 cups of low-fat or whole milk

1 cup of heavy whipping cream (optional if you want to cut the fat)

1/2 cup of sugar (If you like it sweeter add another 1/2 cup more)

12 drops of yellow food color

1 tsp of vanilla essence

4 tbsp of corn starch

4 tbsp of cold water

pinch of salt

1 cup of diced apples

1 cup of halved green/red grapes

3-4 medium-sized oranges


Mix the milk and heavy cream together in a pot and bring it to a boil. Add sugar, salt, vanilla essence and stir till the sugar is dissolved.

Next add the food color and stir. In a small mixing bowl stir the corn starch and water together till a smooth mixture. Add it to the hot milk and stir till the mixture thickens about 7 to 10 minutes on medium heat.

Take off heat and let cool.

custard-fruit-salad-goan-corn-starch-cocktail-recipeOnce cool, mix the chopped fruits and the custard together, chilli in the refrigerator for 2-4 hour and enjoy with crushed nuts, crumbled sugar cookies or frosted flakes for a nice crunch.

custard-fruit-salad-ingredients-goan-corn-starch-crumbled-cookies-flourThis fruit salad recipe is great for the holiday seasons as it can be prepared a day ahead. You can replace the fresh fruits with the canned fruit cocktail. I made the fruit salad for my 4-year-old son’s birthday and it was a hit with the small kids.

Goan Beef Stew

7 Nov

The Goan Beef Stew is something of a misleading name, as it’s a trilogy of 3 meats. Beef, Pork and Chicken. Since cold weather calls for a bowl of hot stew, one thing I can say for sure it’s not a typical American stew. It has a great balance of spice and flavors without one overpowering the other and if you like Indian foods that are not too spicy then this should definitely be on your list.

beef-stew-goan-chicken-pork-recipeWhile researching for the recipe I found out that my mother and mother-in-law had two different variations on the same recipe and checking online I realized every household has their own version. While there are in total of 4 variations I am sharing with you my mother’s recipe of the Goan Beef Stew that I grew up feasting as it is a staple for all feast’s. Feast’s in Goa are special day dedicated to a saint, Mother Mary or Jesus. You can read more here.

beef-stew-goan-chicken-pork-recipe-recheado-masalaThis recipe does take extra time to make but it is well worth the wait. Plus you can cook it a day or two ahead.

Here are a few variation to the recipe:

1. The stew is made with just beef and chicken.

2. All 3 meats including Goan pork sausage is used.

3. Some cases milk is added for a creamy gravy. Do note it may go bad if the food is left out for a long period.

4. Macaroni is added to the stew.

My recipe is using the listed 3 meats and marinating the pork meat with some spices overnight or for at-least a few hours.

beef-stew-goan-chicken-pork-recipe-goan-spices-with-milk-pulao-riceServings Size: 10-12


1 lbs of beef cut 1/2″ pieces

1 lbs of pork cut 1/2″ pieces

1 lbs of chicken cut 1/2″ pieces

2 tbsp of recheado masala

8 garlic cloves grated

1 1/2 inch of ginger grated

1 large onion chopped finely

8 whole cloves

2 ” cinnamon stick

2 medium russet potatoes diced in 1/2″ cubes

12oz of frozen peas and carrots.

salt to taste


Wash all the meats. Apply salt and 2 tbsp of recheado masala to the pork and marinate for 1-2 hrs or overnight. Add the grated ginger-garlic to the beef and salt. Next apply salt to the chicken and keep aside.

Par boil the potatoes for about 6-8 minutes. Steam the peas and carrots according to the packet instructions. Keep aside.

In a hot pot add oil, cloves and cinnamon till the oil smells. Add the onions and saute till translucent. Next add the beef saute and cook covered for 15 minutes on medium heat and check occasionally.

Next add the pork and chicken and cook for another 30 minutes while checking on the meats. Cook covered, season with salt if required. Once done take of heat.

Heat up another pot and skim the fat from the stew and saute the boiled diced potatoes in the seasoned fat (my mom says it flavors the boiled potatoes) and saute for 3-5 minutes in the same oil. Next add the cooked stew, peas and carrots and saute for another 3-5 minutes till the gravy thickens.

Once’s done add your cooked macaroni now and if required 1/2 cup of cold whole milk and bring it to a quick boil.

beef-stew-goan-chicken-pork-recipe-macaroniServe with Pulao Rice or some nice hot crusty bread. If leftover re-heat.

Apa de Camarão – Shrimp Cake

31 Oct apa-de-camarao-shrimp-pie-recipe-bol-de-camarao-goan

I wanted to share this recipe of Apa de Camarão before Thanksgiving as I thought it would be nice to jazz up the bread stuffing to make a lovely lightly sweet and spicy Shrimp Cake/Pie. This Goan Prawn Cake or Pie is not made too often and not found in restaurants but in the homes of those who were born during the Portuguese era.

apa-de-camarao-prawn-pie-bol-de-camarao-recipeApa de Camarão (Prawn Bread) is traditionally made with overnight soaked rice that is ground with fresh grated coconut, coconut toddy( you can read more here) and nutmeg. Bolo de Camarão (Prawn Cake) is the same but made with lightly sweetened flour batter. Since both seemed as too much work, I decided to come up with a cheat version where the batter is less complicated and since Indian food does have a reputation to be complicated and time-consuming, this was a great way to maintain the authenticity of the recipe without compromising the texture and taste. So my recipe uses a bread base which is much faster.

It took me 3 days to figure out the type of bread that would work the best and the one I decided on was the English Toasting Bread that is dense and slight sour but not as sour as the sourdough bread. One thing I would like to mention is that it is a moist dense cake/pie. It is served at room temperature. It can be done a day or two ahead which is perfect if you are hosting an event. And can be refrigerated for a couple of days.

apa-de-camarao-shrimp-pie-recipe-bol-de-camarao-goan-breadThis recipe is a 2 part recipe one is the filling and the other is the batter.

Serving Size: 8-10  (9 ” Round Pan)

Shrimp Filling Recipe


1 lbs of medium shrimps chopped in piece

1 large onion diced finely

1 tbsp of sugar

2 1/2 tbsp of recheado masala

2 cup freshly grated coconut

1/2 cup coconut milk

1/2 tsp nutmeg powder

Salt to taste


Wash the shrimps, apply a little salt and keep aside. Roast the grated coconut on a non-stick pan till light golden brown.

Grind the roasted coconut with the coconut milk to a fine paste. Keep aside.

Heat oil in a pot on medium heat and add the diced onions and saute till light brown. Add the recheado masala and nutmeg powder and saute for 2 minutes. Next add the shrimps and saute for another 3 to 4 minutes.

Next add the ground coconut and sugar and salt to taste and cook till the liquid evaporates and the Shrimp filling is nice and dry about 10 minutes.

Take of heat and let cool.

apa-de-camarao-shrimp-pie-recipe-bol-de-camarao-goan-spicesBread Batter Recipe:


1 full loaf of sliced bread (16 slices) with trimmed edges and chopped small pieces.

2 cups of low-fat milk

3 whole eggs beaten

6 tbsp of sugar

1/2 tsp of nutmeg powder


Heat oven to 350F.

In a mixing bowl whisk together eggs, sugar and nutmeg. Next add the milk and whisk. Add the mixture to the chopped bread and mix it well together with your clean hand to form a dough texture. Let the bread mix soak for about 10 minutes.

Grease a 9″ round pan. Divide the bread mixture in 2 equal portions. Pour one part of the bread mixture in the pan and level it with a spatula.

Next layer it with the shrimp mixture followed by the remaining bread batter. Bake for 45 minutes while checking that the top is not burnt. Let cool and then refrigerate it for a couple of hour so that you can slice it easily.


Serve as a side or make it as a meal on its own.

Goan Chow Chow Recipe – Shrimp Egg Noodles

24 Oct goan-original-chow-chow-recipe-egg-noodles

Looking back I wonder, how come I did not make the Goan Chow Chow more often. It is the most easiest, kid friendly egg noodles recipe to make and very tasty. This dish is quintessential on the buffet table for all weddings and special occasion celebrations in Goa.


Goan Chow Chow

As usual, when I get ready for my weekly blog I do my Google snooping and found only two recipes for Goan Chow Chow the remaining were for Chow Mein and each one was so different from the other that I felt the need to put out the recipe that was originally made before the Chow Chow got converted to Chow Mein with Chinese cuisine influence.

goan-chow-chow-recipe-shrimps-prawns-spicesIf you search Chow Chow in Google according to Wikipedia it is a Dog breed originally from China. If you search Chow Chow Recipe then its a Southern Relish that is slightly tangy. That goes well with everything from hot dogs to corn bread and is a perfect way to preserve summer produce like bell peppers and green tomatoes. So if you ask me what is the significance of the Goan Chow Chow name, frankly I have no answer.

Servings: 6-8


12 oz of egg noodles

2 1/2 cup of julienne green beans

2 1/2 cup of julienne carrots

2 cups of julienne  green bell pepper

35-40 medium-sized shrimps

5 cloves of garlic

1 1/2 – 2 vegetable bouillon

salt to taste


Chow Chow Ingredients


Wash the shrimps, add grated 3 garlic cloves and salt to taste. Keep the shrimps / prawns aside.

Next cook the egg noodles al dente according to the cooking directions on the packet. Drain the noodles and add 2 tbsp of oil so as not to stick.


In a non stick large skillet add a little oil and saute each vegetable separately and season it with a bit of salt and keep aside. Once all the vegetables are done saute the shrimps.

Next smash with the back of your knife the remaining 2 garlic cloves and add it to the hot skillet with oil . Saute till browned to flavor the oil. Take it off and now add the noodles and saute well in the garlic oil.

Next add the sautéed vegetables, shrimps/ prawns and season the mixture with the vegetable bouillon according to your taste.


For a vegetarian version just skip the shrimps / prawns. Here is the pictures for the Goan Chow Chow Vegetarian Recipe.


Goan Vegetarian Chow Chow.

Side Note : In some cases tomato ketchup is added to the noodles for added flavor.

Low Carb Pumpkin Spice Ice Cream

20 Oct


It’s Pumpkin season and Spices are not defined only for savory foods but at times they can enhance the taste of a sweet dish. Thanks to Hilda from FitToServe for the mention and for exploring new ways of adding some heat to a Pumpkin Spiced IceCream.

Originally posted on FitToServe:

It’s pumpkin season people! That means you can’t have too many low carb pumpkin recipes. I just love the spices of the fall season.  Even though this is an ice cream recipe you can’t go wrong having this in your arsenal.  If you live in place where the weather is mild, well Ice cream is welcomed year round.

This is as easy as it get’s and no need for an ice cream maker, so no excuses give this recipe a whirl.


1 15 oz can of Pumpkin Puree

1 Full Fat Coconut Milk

1 Cup of Heavy Whipping Cream

1 Cup of Swerve or Other Sugar Substitute

10 Drops of Stevia Liquid

1 tsp of Pumpkin Spice

1 tsp vanilla

1/4 tsp of Goan Xacuti (optional but this really is an amazing spice mixture. For more info. go to www.goanimports.com

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Heavy Whipping Cream and Coconut milk

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Pumpkin Puree Folded in

FullSizeRender (3) Pumpkin Puree…

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