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Goan Meatloaf Recipe

10 Feb

Goan meatloaf  tastes just like the canned corn beef. I started to search for the recipe after my youngest son kept asking me for ham sandwiches for school lunch. I was trying to avoid buying ham till I caved in. But it reminded me of my mama’s meatloaf and I started to search for the recipe. I have only one goan cook book that my brother had given me when I got married. It has been well used and in tatters but the recipe was not there. I asked my mother and she could not remember the recipe, said she would call her friend who had initially gave it to her.  My only google search had me confused as the recipes listed as goan were nothing close to the actual recipe. But I truly give kudos to the human brain and God’s creation. As a computer engineer myself there is no supercomputer that can still replicate the sense of taste and the retrieval of historic data from our brains as fast as the human mind does.


My mother is my only surviving parent and I want to get as much knowledge as possible from her. She will be 80 on March 15th. My mama was one of the few working mom’s in the early 1960’s. She was the principal of a public elementary school. She was very dedicated to her cause of education and work. She was educated in the Portuguese language but taught at an English medium school. I remember she spent her summers mastering the English language by taking classes. She was strict, organized and methodical and had high expectations for us 3 kids.




Serving Size: 6-8


1 lbs ground beef

1/4 lbs of ground pork with some fat

1 tbsp + 1 tsp of pink curing salt

1/2 tsp of coarse black pepper

1/2 tsp of nutmeg powder

2 white bread slices quickly soaked in water and set aside

1 whole egg


Heat oven to 350F.

Squeeze the extra liquid out from the soaked bread slices and mix it along with the rest of the ingredients thoroughly with clean hand.

Spray bread pan with some oil and pack the meat mixtures into the pan nice and evenly.

Bake for approx 1.15 hrs till internal temperature is approx 160F.

Drain all the liquid and fat.

Cover and chill in the refrigerator overnight or enjoy it warm out of the oven.

Use leftovers to make meatloaf sandwiches. Blend softened butter and meatloaf to a smooth paste and use it to make Hors d’oeuvre.

Pressure Cooker: Pressure cook for 45 minutes cover the container with aluminium foil.


You can also check out my video to have an idea as to how simple and easy the recipe is.


Goan Guisado de Galinha – Chicken Stew Recipe

8 Jul

Guisado in portuguese means “stew”. This recipe is credited to the portuguese influence on Goan heritage. It is more of a chicken curry than a stew. My mom makes it often at our home. Since my dad loved potatoes, she always added some. In my recipe there is a little added heat from fresh green chilli as my mom says that it adds a nice fresh flavor to the curry. If you feel it has too much heat then substitute the red and green chilli with paprika.


I may be wrong but based on my online search, in Portugal polvo(octopus) guisado is more popular than galhina(chicken). Also I found out that guisado is a very popular dish in south america with variations from each country.

Serving Size: 4-6


2 lbs of chicken (thighs, drumsticks with or without bones)

1 small onion chopped

1 small tomato chopped

5-6 garlic clove chopped

1″ ginger chopped

1/2 tsp turmeric powder

1/4 tsp red chilli powder

1 green chilli halved (optional)

1/4 tsp black pepper powder

1 dime sized tamarind

1/2 tsp whole cumin seeds

2 potatoes cleaned and quartered

1 cup of water

salt to taste



Clean, wash and apply salt, ginger and garlic to the chicken pieces and keep aside for 10-15 minutes.

Add the tamarind ball to the cup of water and let soak.

Heat oil in a pot add onions and saute till soft. Next add the green chilli, cumin, red chilli powder, turmeric and tomato and saute till the tomato softens.

Next add the chicken and saute for 4-5 minutes till well coated with the spices.

To this add tamarind water, cut potatoes and season with salt. Cover and cook on medium heat for 30-35 minutes. Check in between and stir.

Garnish with cilantro and serve with rice or bread.


Arroz Con Pollo Recipe – Indian Spices Inspired

27 May

Arroz which means rice in portuguese is a staple in Goa but the confusing fact is that when a Goan says they made arroz it means they made pulao. I had arroz con pollo only a couple of times but each one had a variation and as a home cook I wanted to make a recipe based on my taste. I do know that the Peruvian version uses cilantro and not all south american countries have the same recipe. Though the argument is that it first originated in Spain. To an Indian it’s more like a biryani pulao recipe. I have found that my kids enjoy my food experiment. Every time I come with something new they get excited and willing be my taste testers, while my husband on the other hand is more cautious and has a refined tongue not everything is a hit 😉


Goan’s make arroz de camarao (shrimp/prawns),  arroz de verdura(vegetables) or Clam Pulao (arroz de mexilhão). The basic ingredients for making Pulao/Arroz is turmeric, cloves, cinnamon, onions, tomatoes, chicken or vegetable bouillon, bay leaf is optional. My recipe of arroz con pollo had a strong flavor of ginger, garlic, mint and cilantro. You can also use the same spice recipe to make a very aromatic curry for chicken, fish or meats.


Serving Size: 8-10


2-3 lbs of chicken thighs/ drumsticks

3 cups basmati rice

4 cups water or stock

2-3 chicken bouillon (according to preference)

4 tbsp of lemon or lime juice

salt to taste

Grind into paste

1 medium onion

1 medium tomato

5-7 cloves of garlic

1″ ginger

1 bunch of cilantro

8-12 leaves of mint

Dry Whole Spices

3″ cinnamon stick

8 whole cardamom

8 whole cloves

2 bay leaves

2  whole star anise


Wash the chicken, apply salt and lemon juice and keep aside. Grind the wet ingredients and apply to the chicken. Let marinate for at least 30 minutes.

Next heat oil add whole spices and till the oil is aromatic about 2-3 minutes while watching carefully on medium heat. Next add the marinated meat and saute for a couple of minutes. Check for seasoning. Cover and cook on medium heat for 25 minutes. Check occasionally.

In most cases there should be a gravy about 1.5 to 2 cups approx. Now add the washed rice, water or stock and season the liquid with bouillon. Bring it to a boil, cover and cook on medium low heat for 15 minutes. Turn of heat and let stand for another 20 minutes.

Open the cover and fluff the rice with a fork.



You can use any meat of choice, shrimps or if you want to make a vegetarian version use soya nuggets

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Goan Beef Roast Recipe – Assado de Carne

13 May

Assado de carne or Beef Roast is a very popular everyday dish in Goa. In Portuguese assado is roast, carne is beef and vaca is cow. As kids we often took roast beef sandwiches to school. It was thin slices of beef with bread and butter. In Goa butter is a more popular spread, as mayo goes bad since the weather is very hot and proper food safety are not very well practised. Each family in Goa has their own variations in making assado/roast but mostly will included vinegar, ginger, garlic, cloves, cinnamon, green chilli and black-pepper.


My mum usually marinates the meat for a couple of days with the ground paste and then slowly braises the meat in a pot even though it is called a roast (not every household in Goa has an oven). The meat would be cooked for an hour or more depending on the size of the roast. She also uses the same recipe for pig roast.  If you have access to a pressure cooker then you can cut short the time by cooking it for 7-9 whistles.  If there was leftover roast them my mom would make beef chilli fry, almondegaes (shallow fried ground beef pattie), beef chops or croquettes (click on each highlighted words to check the recipe). The Goan roast beef has a nice thick gravy that is then poured over the sliced beef. For parties you can sever sliced beef with some french fries or roasted potatoes for decorations. On my last trip to Goa I was surprised to see these sandwich being sold at the cafes as most everyone makes them at home.


Serving Size: 8-10


3 lbs of beef

1″ ginger

1.5 bulb of garlic cleaned

1 green chilli  (i deveined mine)

1-2 sticks of cinnamon

1/2 tsp cloves

1/2 tsp black pepper

3 tbsp of vinegar

1/2 tsp of sugar

salt to taste

1 medium onion chopped

4 cloves of garlic chopped

1/2″ chopped ginger



Grind all the dry ingredients along with vinegar to a smooth paste. Apply to the meat and let marinate for 1-2 days in the refrigerator.

In a heated pot saute the chopped onion, garlic and ginger. Till soft and fragrant.

Next add the marinated beef and cook on each side for 1.5 hour on a medium heat by rotating each side after 10 minutes and checking on the seasoning. If required add 1/2 cup of water halfway through and keep cooking the meat. Till soft and fully cooked.

Slice and serve with some roasted potatoes or fries.


Beef Croquettes Recipe – Shallow Fried and Baked

15 Apr

I should have done this recipe way back but knowing that it does take extra effort I kept pushing it off till this week. So here is my mother’s recipe. I also experimented by baking some of the croquettes which were equally firm and held their shape. Beef croquettes definitely has a Portuguese origin and is somewhat close to the Dutch and Japanese.

        Shallow-fried Beef Croquettes


There are many variation in cooking the ground beef and how the croquettes are cooked. Some recipes  use Goan smoked sausages, recheado masala or the popular meat dry spices called Jeerem-Meerem for cooking the ground meat. Some use bread crumbs or cream of wheat/rava. And finally they are either shallow-fried or deep-fried. The reason I shallow-fried is my mom makes it that way. For extra flavor she adds more sautéed onions with a dash of sugar and fresh chopped cilantro/coriander to the ground meat mix, before she shapes them into cylindrical croquettes rolls. If you have leftover cooked beef like a roast you can use it.

Baked Beef Croquettes


Beef croquettes are very popular in a catholic household in Goa as a snack or h’orderve for parties, weddings and celebrations along with Coriander chutney sandwiches, Forminhas and Beef patties, Rissois de camaraoclick on each to go to the respective recipes.

Popular Goan Party Snacks


4 Step in making croquettes

Cook the ground meat.

Grind the cook meat and add extra sautéed onions, egg, fresh cilantro and 3 slices of bread and let refrigerate for 30 -60 minutes.

Roll them in cylindrical croquettes and coat them in cream of wheat.

Shallow or deep fry the croquettes.


Serving Size: 16 croquettes


1 lbs of ground lean meat ( 94% to 6%)

1 medium onion diced very finely

2 tbsp of recheado masala/goan jeerem-meerem (click for recipe)

1 tsp of vinegar

1 tsp of sugar

4 cloves minced garlic

1/2″ ginger minced

1 cup cream of wheat for coating/ finely ground bread crumbs

1 egg

3 sliced of bread crumbled

8-10 sprigs of finely chopped fresh cilantro/ coriander

oil for shallow frying

Salt to taste


Cooking  the ground beef/ mince/ keema

Heat oil in a pan and saute half the amount of onions, ginger, garlic till soft and fragrant. Next add the recheado masala/ jeerem-meerem, vinegar and saute for 30-60 seconds.

Add the meat and mix very well, season with salt and half the amount of sugar. Cover and cook for 15 minutes on medium heat. Keep checking occasionally and stir as not to stick or burn.

Let cool completely or overnight.

Making the Croquettes

Saute the remaining onion till soft. Take off heat and add the remaining sugar, season with salt and fine chopped cilantro/ coriander. Let cool.

In a food processor/ meat grinder add the cooled meat, egg and crumbled bread slices and pulse a couple of times till all is mixed well.

Take out the mixture from the food processor and mix the cooled sautéed onion mixture. The texture and consistency have to be similar to a cookie dough to be able to shape the croquettes. Refrigerate it for 30 -60 minutes.

Divided the meat mixture into equal portions about 16 portions, roll them as ball and then press them down to form in cylindrical shape. Coat them in cream of wheat or finely ground bread crumbs and shallow fry on each side for about 5-7 minutes on medium heat.


For baking:

Heat oven to 400F. Line a cookie sheet tray with parchment paper, spray oil, then line the croquettes and spray the croquettes on top with oil. Bake for 20-25 minutes turn the croquettes halfway through the baking process to be baked evenly.

Tip: Make the croquettes ahead of time and freeze it. You can reheat them in the oven for 15 minutes at 375F.

Smoked Paprika Grilled Chicken

15 Jan

The benefit of running my blog motivates me to experiment in my kitchen and create recipes that sometimes are a hit and some a miss. This recipe is what I put together when I was trying to make the Mc Donald’s Southwestern Chicken salad and wanted to create the same smoky grilled chicken they serve with their salad.


Since then I have used the smoked paprika grilled chicken in salads, tostada’s, quesadillas, lettuce wraps with chipotle dressing and  yesterday I made a chicken sandwich for lunch with lettuce, tomatoes, avocado and a creamy cilantro dressing for my husband. Sharing with you this recipe that is a favorite in my home. I love to marinate the meat overnight and make freezer bags of the marinated chicken for days I want a lighter meal.


Serving Size: 4



1.5- 2 lbs of chicken breast fillet thinly

1 tbsp of smoked paprika

3/4 tsp of cumin powder

1/2 tsp of onion powder

1 tbsp of garlic powder

2-3 tsp of sriracha sauce based on your spice level

1.5 tsp of lemon/lime juice

salt to taste


Wash the meat and dry with paper towel.

Mix the remaining ingredients together and let the meat marinate at-least for 30 minutes. I prefer overnight.

Grill or shallow fry the chicken in a pan for 3-4 minutes on each side till well browned.

Let it rest for a couple of minutes and it is ready to eat.

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Pork Empadinhas

11 Dec

Goan Pork Empadinhas is not to be mistaken with empanadas that are popular in Mexican and South American restaurant. They are made with flour, are sweet and are shaped as mini pies. I have only eaten them twice when I was really young. And now I know why…..they take a lot of egg yolks and time 🙂 My aunt who lived with us would make all the Portuguese specialties in our family since they were time-consuming and needed attention to details.


The Goan Pork Empadinhas does have a Portuguese influence. Traditionally empadinhas are made with pork but if you want to make it vegetarian you can use mushroom and follow the same recipe to cook it as below. Do note, the stuffing has to be dry so drain out all the liquid. If you do visit Goa you may not find it on regular restaurant menu’s but ask a Goan born during the Portuguese regime in Goa like my mum’s generation they know about the Empadinhas, Bacalhau (cod fish), Sardinhas à PortuguesaBeef Roulade, Assado de Leitão(Roasted Piglet) and a few more.


This recipe is a 3 step Process.

  1.  Cooking the pork meat.

2.   Making the sweet dough and shaping them in a muffin pan

3.  Baking the mini Pork Pies at 350F for 18-20 minutes.

I made 12 empadinhas and used the remaining dough and meat to make a Pot of Gold ( as I call it).


Serving Size: 12 mini pies + 1


Cooking the pork meat

1.5 lbs of pork meat diced into small cubes

3 medium onions chopped

8 cloves garlic

1.5″ ginger

8 whole cloves

8 whole peppercorns

1.5″ cinnamon stick

1 green chili

1 red chili

1 dime sized tamarind ball

1/2 tsp of turmeric

1 tsp of vinegar

1 tsp of sugar

1/4 cup water

salt to taste



Wash and cut the meat into tiny cubes.

Grind the garlic, ginger, cloves, cinnamon, tamarind, peppercorns, green & red chili and vinegar to a paste.

Apply salt and ground paste to the cut meat. Keep aside.

In a pot heat oil and saute the onions till soften. Next add the turmeric and saute for a minute.

Add the cut meat, sugar, water season with more salt if needed and saute well till all mixes and cover and cook on medium low heat while checking for 15 -20 minutes. Till the meat is cooked well.

Let cool completely. You can also make this the night before.

Making the sweet dough:

1 3/4 cup all-purpose flour

1/4 cup cream of wheat

9 egg yolks

2 tbsp – 3 tbsp of cold milk

6 tbsp of fine sugar

2 tbsp of melted butter

1/2 tsp of baking powder

1 egg yolk + 1 tbsp of water beaten together to brush the tops (optional)

1/8 tsp of salt


Mix the flour, cream of wheat, baking powder, sugar and salt well.

Next add the melted butter and mix it well into the dry ingredients.

Beat the yolks together and pour in and mix to form a dough if the dough id too dry add some few tablespoon of cold milk to form a nice dough.

Cover and let rest in the refrigerator for 15 minutes.

Spray or brush the muffin pan with oil.

Divide the dough into 12 equal part and roll out each part to have the muffin pan covered at the base and the top. For this I used a 4 1/4 inch round for the bottom and 2 3/4 inch round for the top as per my muffin pan.

Fill each with the pork filling.

Cover  each pie with the 2 3/4 inch crust and give them all a yolk wash on top.

Bake in the oven at 350F for 18-20 minutes till all have a nice golden brown crust.


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Sticky Chicken 65

13 Nov

I came across a Chicken 65 Recipe online sometime last week. It brought back great memories from my college days. About that time it was just starting to surface on restaurant menu’s and parties and getting to be a popular appetizer. But it is always the first time when you like something that is the impression you remember. I have tried it a couple of times after I came to the US but there was always something amiss. It either was dry, lacked seasoning or sweetness. When I started to search for the recipe I was surprised to find that it was a popular street food in south Indian. My understanding for the longest time was an Indo-Chinese recipe. A cross between tandoori and chicken manchurian.


The fried red chicken pieces is very distinctive of chicken 65. I do not recall ever making this recipe. Mind you, I started my cooking adventures at an early age of 9.  My first recipe being mixed vegetable soup and then experimenting with beef, prawns/shrimp and chicken and other types of soups. For a couple of years my Christmas gifts were cook books. Stuffed tomatoes, meat pies made with Maggie noodle as a base, Indo-Chinese recipes and desserts followed. I was fortunate to have a very supporting family who enjoyed my home cooked foods, specially my dad and brother.


For any recipe that I cannot remember too well I tend to go by my memory of taste, texture and smell. Trying to search for the recipe for Chicken65 I could not find anyone that struck a chord. Going with my gut and the number of recipes I saw online this is my version knowing that I may be called out on the ingredients. The wise-nut that I am, I decide to appropriately name it as Sticky Chicken 65. These deep-fried puppies get tossed in a light sweet and sour gravy. They are served dry or wet but I like them wet. I have also replaced the artificial red food color with natural vegetable color (paprika and turmeric). My recipe also has no eggs and white flour. To soften and keep the meat moist the meat was marinated in plain yogurt.


Serving Size: 4-6



1 lbs of boneless chicken meat diced in 1″ cubes

1/4 tsp pepper powder

1/8 tsp turmeric powder

1/2 tsp of cumin powder

1 tbsp ginger-garlic paste

2 tbsp plain yogurt

1 tbsp of paprika

Salt to taste


4 tbsp of cornflour

1 sprig of curry leaves

Sticky Sauce

1/3 cup of diced bell-pepper

1 tbsp of ginger-garlic paste

3-4 tbsp of ketchup

1/4 tsp of cornflour

1/3 cup water

salt to taste


Wash the chicken, cut in 1 inch cubes. Apply ginger-garlic paste,pepper,turmeric, paprika, yogurt and salt. Marinate overnight if possible or 1-2 hours least.

Mix the cornflour to coat the pieces of meat. Heat oil in a pan and deep fry the piece for 4-5 minutes till done. Drain on paper towel. Once done quickly fry the curry leaves and toss them with the deep-fried chicken pieces.

You can serve it dry or for a sticky coating follow the below steps.

Next heat another pan, saute the bell-pepper about a minute.

Next add the ginger-garlic paste and saute for 30 seconds.

Then add the ketchup, cornflour, water and saute till the gravy thickens.

Finally toss in the fried chicken pieces and enjoy it hot.


Easy Oven Baked Barbecue Ribs

2 Oct

Making ribs can either be easy or intimidating and I was latter. All the baking, basting and pasting just seemed too confusing to me 🙂 till I saw a snippet of easy oven baked ribs on Disney Jr when my kids were watching TV. Everyone has a preference of the type of ribs they like. Some like it dry (Memphis Style Ribs), sauced, sweet, savory or spicy. My husband and me enjoy dry savory ribs and my sons like sauced sweet ribs.


                                      Oven Baked Sauced Ribs

Making the dry rub was easy and me the impatient person that I am did not want to bake them at 225F but at 350F. My Goan infused dry spice rub made me very anxious and edgy till the ribs were done and I had my first taste. I added cloves, chile and cinnamon powder which are a common ingredients for most of Goan Meat cooking recipes.

Ribs Dry Rub Recipe

Serving Size: 8 -10 lbs of ribs


1/4 cup cumin powder

1/4 cup onion powder

1/4 cup garlic powder

2 tbsp or 1/2 cup brown sugar

2 tbsp of ancho or chipotle

2 tbsp of sea salt

1 tbsp of pepper powder

2 tbsp of chili powder or cayenne pepper

1/2 tsp of cloves (optional)

1 tbsp of cinnamon powder (optional)


Mix all the powders together and store in an air-tight container.


Researching online I figured 8 steps to follow for making my Easy Oven baked Ribs.

  1. Marinate ribs in liquid smoke overnight or at least 2 hours
  2. Dry with paper towel.
  3. Heat oven to 350F
  4. Apply the dry rub and massage on both sides.
  5. Wrap the ribs in layers of  heavy-duty aluminum foil.
  6. Bake for 2 hrs.
  7. Let it rest for 1 hour
  8. Apply sauce of choice and broil on high for 7 minutes(keep a close eye as it can get easily burnt unattended).


Serving Size: 4-6


4-5 lbs of spare or short ribs.

1/2 part of above dry rub

6 tbsp of Mesquite liquid smoke

8 cups of water

2 tbsp of sea salt



Wash and clean the ribs. Carefully take the sliverskin under the ribs (helps to season the back of the ribs better). In a large bowl soak the ribs overnight or at least 2hrs minimum with liquid smoke, salt and water.

Heat over to 350F

Dry the ribs with a paper towel, rub them with dry spice mix on both sides.

Place them in 3 to 4 heavy-duty aluminium foil wrapper and seal the ribs well.

Place then in the oven and baked for 2hrs till done.

Let the ribs rest for about 1 hour without opening the foil.

Baste it with barbecue sauce of choice( I used the Texas Style Spicy Smoky Mesquite Sauce) and broil it on high about 7-8 minutes so it does not burn.


Enjoy with a nice side of Steamed Garlic Soy Green Beans.

Please share your recipes or tips on making ribs in the comment section. I would love to hear from you since I am still a novice at this 🙂

Oxtail Curry Recipe

18 Sep

I have only eaten oxtail 3 times in the past 10 plus years. That is quite out of whack ratio to say the least. One thing for sure if cooked right  it makes for a fall of the bone recipe. I wanted for a while to make oxtail but since my mum had never made it I was not to sure about the spices to use until 3 weeks ago I made my Goan Jeerem-Meeram dry spice mix to cook my Chicken Meatballs Recipe and a blogger friend asked me about how many ways the Jeerem-Meerem spice mix could be used. That is when my tubelight came on( Indian slang forbrain wave or finally got it“) and  decided to use it to make my Oxtail Curry. Goan’s use this spice mix a lot by tweaking the basic mix for meats and fish. Oxtail is very popular in many countries including the US and Mexico.


Since the oxtail has a lot of fat I wanted to cook in its own fat. For this I just marinated the meat with the spice mix along with fresh ginger, garlic, vinegar, tomatoes and onions before I cooked it in the pressure cooker. Pressure cooker are the “NEW IT” in American kitchens. This recipe can be used for making Oxtail in the crock-pot, slow cooker or dutch oven.


If you are a Goan looking for Ard Mas(Bone Meat) Recipe you can use pork meat and follow the same recipe.

Serving Size: 6-8


8 lbs of Oxtail

2 tbsp of jeerem meerem spice mix

1.5″ of grated ginger

8 cloves of grated garlic

2 tsp vinegar

1/4 tsp of sugar

3 ripe tomatoes chopped

2 medium onions chopped

1.5 cup water

salt to taste



Wash the meat, trim the excess fat.

Apply all the above ingredients and let marinate for 2-4 hrs or more before adding water into the pressure cooker and cooking it for 7 whistles about 45 minutes.

Let cool and the pressure be released before opening the cooker.

Slowly skim off all the visible fat before serving.


Serve with white rice, or soak the mouth-watering gravy with some hot bread. You can add boiled potatoes or serve it with country potatoes on the side.

Time Required for different Cooking Methods of Oxtail:

Crockpot: 2-3 hours by adding  2-3 cups of water

Dutch Oven: 350F for 3-4 Hrs

Slow Cooker: 8 Hrs or overnight on low setting OR 3-4 Hrs on high

Stove Top: 2-3 Hrs covered on medium heat add 2-3 cups water

Chicken Meatballs Curry

21 Aug

Goan meatball curry is a very simple recipe. It is traditionally made using ground beef. I have used ground chicken instead as my husband does not do too well with beef. This recipe is not a common occurrences in Goa and you may not find it on restaurant menus. I have seen a few variation online but I am sharing my Tiazinha’s(aunty in portuguese) recipe. God Bless her soul. It’s been 17 years since she went to be with the Lord. She was a great cook, a violinist in the local orchestra, Linguist and sewed vestments for the local priest. She was very strict and was very involved in our upbringing as my parents were full-time working parents. So I dedicate this post to my loving Titi.


Here is Titi’s pictures that I took from an old album when I went down to Goa this January for my dad’s funeral. I just wanted to carry the memories with me back to the US.


For an American the most popular meatball recipe is the Italian Meatball Recipe where cheese, bread crumbs and tomatoes are the main ingredients. The goan version has a hint of spices, ginger, garlic, vinegar. If ground beef is used then skip the bread. 


Jeerem-Meerem (cumin spice mix/masala in konkani) is an everyday spice mix for meats and fish in Goa. By adding fresh ginger, garlic and grinding it in vinegar makes a wet paste. Coconut vinegar plays a very important role in Goan cooking specially for meats and fish. You can make it dry and store it in an airtight container for couple of months in a cool dry place or the freezer. This recipe should yield about 2 tsp of mix which can be used with 2-2.5 lbs of meat.


Jeerem-Meerem Recipe

Yields: 2 tsp of spice mix


1 tsp of cumin powder

3/4 tsp of turmeric powder

1/2 tsp of cinnamon powder

1/4 tsp of red chilli powder

1/8 tsp of black pepper

1/8th tsp of cloves powder

Mix it together and store in a dry spice bottle


Serving Size: 12 meatballs


1 lbs of ground beef or chicken or turkey

1 medium onion chopped finely

4-6 garlic cloves grated

1″ grated ginger

1 slice bread

1 beaten egg

10 sprigs of fresh cilantro chopped

1.5 tsp of jeerem-meerem spice mix

1 tsp of vinegar

1/4 tsp of sugar

2 cups of water

1 tomato chopped finely

Salt to taste



In a bowl mix the ground meat/mince with 1/2 the chopped onion, ginger, garlic, bread, egg, cilantro, salt and spice mix. Make 12 balls.

(With ground chicken if you find it hard to shape the balls use a spoon to shape and drop them into gravy)

In a heated pot saute the remaining onion till soft. Next add the tomatoes and jeerem-meerem, vinegar, sugar and saute for 2-3 minutes till the raw smell of vinegar is gone. Add the water, season with salt and bring the gravy to a simmer. Add the meatballs and cook covered on medium heat for 25-30 minutes while checking and stirring occasionally.


I made a variation by stuffing a few of my meatballs with couple pieces of my Goan Sausage Meat for an extra kick in flavor. Enjoy it with rice or with a side of vegetables.

Goan Sausage Meat Recipe

14 Aug

With my limited experience of trying sausages/chorizo from different countries, I can say in all honesty I haven’t found anything close to a Goan sausage. Maybe the Mexican El Pastor Recipe could have some resemblance. This mouth-watering pork sausage that is sun-dried, smoked and spiced with garlic, ginger, red chillies, spices and vinegar is definitely out of this world. When a Goan catholic leaves home that is one sure food they will always miss. This intense flavored sausage can be used to make many recipes including Sausage Chilli Fry, Chouriço Paochouriço Pulao, Feijoada and Sausage and Potato Curry.

chorizo-choriz-sausages-meat-goan-chilli-fry-recipeI remember my mom making it during her summer holidays and storing it in a ceramic airtight jar for months. She would be particular that only she would take out the meat from the jar. One thing I do remember my mother’s preserves would last a real long time because she took so much care and was extremely clean in handling them.

chorizo-choriz-sausages-meat-goan-preserve-onilneThis recipe requires time, patience and being careful. To make the Goan sausages, pork is a meat of choice but you can use beef or chicken. Back in Goa “Salt Petre” also know as “Potassium Nitrate” is used as a meat preserve. I have skipped using Salt Petre after reading about its different uses in US and am not comfortable using it in foods.

Goan Sausage Meat Recipe

Serving Size: 3 lbs of preserved sausage meat


3 lbs of pork meat with fat (1:2 fat to meat ratio) cut in 1/2″ cubes

1.5-2 pods of garlic crushed

2 packets of Goan Choriz Sausage Meat Masala

1/2 tsp of sugar

2 tbsp of salt

2 tbsp of vinegar


Wash the cut meat and dry it well with a paper towel. Apply salt, vinegar and put weight on the meat. Check every couple of hours and drain the water out. Let the meat stand for at-least 24 hours.

Drain out any more liquid that is released. Wipe the meat again with dry paper towel. Apply the sausage masala paste, crushed garlic, sugar and keep in the sun covered with a mess. Stir the meat couple every couple of hours. Drain out any liquid. Repeat for 1 or 2 days. The meat will look dry. Transfer to a glass jar with a glass lid or plastic. Avoid any metal lids as they will rust due to vinegar. Store in a cool dry place for couple of months. Use only dry wooden or plastic spoon.

You can stuff the meat in natural casing and dry it again in the sun for a day and smoke it under indirect fire wood heat.

chorizo-choriz-sausages-meat-goan-pulao-online-wiki-usaSausage Roll / Choriz Pao Meat Recipe


1 lbs of sausage meat

2 medium onions sliced vertically


In a hot skillet add the chopped onion and sausage meat and saute on medium heat for 10-15 minutes till the meat is cooked and the onions soften.

chorizo-choriz-sausages-meat-goan-curry-with-potatoes-spicy-appertizers-ideas-burgers-bread-pork-beef-chickenStuff in a hot-dog roll for Sausage Roll or in a Pao for Chouriço Pao. This spicy sausage goes really well with chilled beer. Chouriço Pao is a very popular street food in Goa and also for feasts celebrated by Catholics, it is a great snack food to sell to raise funds for various church groups.

Potato Chops

17 Jul

Goan Mince Meat Potato Chops is a soft delicate potato pattie stuffed with seasoned cooked beef. It is very similar to the Cuban Papas Rellenas with a couple of twists. Goan’s cook the meat stuffing without peas and carrots, they use cream of wheat instead of bread crumbs as coating and shallow fry the disk shape pattie instead of deep-frying the potato balls. I know it seems quite far apart but when you take a bite it taste very close to the potato chops.

potato-chops-mince-ground-beef-vegetarian-recipe-goanThere are many variations I have seen online. Some use a little flour mixed with the potato mash, an egg wash, bread crumb and corn starch. You can make it vegetarian by using cooked peas and carrots in garam masala with some onions and fresh cilantro/ coriander then mixed with the mashed potato and shallow fried. You can replace the beef with cooked ground chicken or turkey. At times my mom would use leftover beef roast. She would put small pieces through the meat grinder then saute it with some onions, green chili / jalapeno. Other times if meat was too less she would mix it with the potato mash. You want to skip tomato for this recipe as the meat needs to be dry to be stuffed.

potato-chops-mince-ground-beef-vegetarian-recipe-goan-papas-rellenasThe Goan Potato Chops were usually made as a side dish. As eating out got popular in the 90’s they used to be served as appetizers in coffee shops with a side of ketchup. You can make them mini’s for your cocktails parties.

potato-chops-mince-chicken-beef-vegetarian-recipe-goanServing Size: 16-18 pattie 3″ disk shape


Stuffing: Mince Meat

1 lbs of lean ground beef

2 tbsp of fresh ginger garlic paste

1 tsp of vinegar

1 medium onion chopped

1 jalapeno chopped (optional)

1-2 tbsp of xacuti masala

1/3 cup water

salt to taste


Heat oil in a pot, saute the onions till translucent. Add ginger-garlic paste and saute.

Add the xacuti masala, vinegar and saute for 1-2 minutes.

Next add the ground beef and mix it well with all the spices add water and salt to taste and cook covered for 15-20 minutes on medium heat. Uncover and cook for another 5-10 minutes till all the water dries.

Let the meat cool.

Potato Mash and Coating for Shallow Frying:

4 large russet potatoes

2 cups cream of wheat

salt to taste

oil for shallow frying


Wash and boil the potatoes on medium heat till you can stick a knife  through, about 20-25 minutes. Take it out of the pot and let cool. Take off the skin and mash the potatoes, season with a little salt.

Divide in equal portions about the size of a golf ball. Flatten with your hand each ball and then stuff the center with cooked ground beef. Gather at the center the mashed potato to cover the meat and shape it into approx 1/2″ thick disk or hockey puck.

Cover in cream of wheat and shallow fry each side for about 1.5 to 2 minutes on each side till it has a nice golden brown crust.

Do you have a similar recipe with a different name. I would love to hear about it in the comment section of this post.

Feijoada – Red Kidney Beans with Pork

28 Jun

Feijoada is a Portuguese recipe and become a popular dish in all it’s colonies Brazil, Macau, Angola, Mozambique and of course Goa. For an American the all time favorite “Chili” is the closet to it. It always taste better the next day.

feijoa-feijoada-goan-brazillian-red-kidney-beans-pork-chili-recipe-spicy-porkFeijoada is derived from the word ” feijão, Portuguese for “beans“. Usually kidney beans or white beans along with pork and beef are used in Portugal. Brazilians use black beans and Goan’s use dark red kidney beans.

In the past I only made it with goan smoked pork sausages which is really easy. So when I was testing the recipe with marinated meat I realized how easy it was to make. This recipe could not have turned out any better than this after 2 previous failed attempts.

feijoa-feijoada-goan-brazillian-red-kidney-beans-pork-crockpot-recipeIt is a 2 step process. First the meat needs to be marinated and then the feijão are cooked along with the marinated meat. The longer you marinate the meat, the better the feijoada tastes. I marinated my meat for 2 whole days and during the day I kept it out to dry in the California sun. The meat soaked up the spices well.

feijoa-feijoada-goan-brazillian-red-kidney-beans-pork-ground-turkey-chili-recipeServing Size: 6-8


1 lbs of pork meat with some fat

5-6 tbsp of recheado masala

4 cans of dark red kidney beans

8-10 fresh garlic cloves grated.

2 medium onions diced

2 medium ripe tomatoes diced

4 cups of water

Salt to taste


Cut the meats in small cubes about 1/2″. Wash and dry with paper towel. Apply 1.5 tsp of salt, fresh garlic and recheado masala paste. Marinate for a minimum of 24 hrs.

Drain the liquid from the canned beans. Keep aside.

Heat a pot and saute the onions till translucent. Next add the tomatoes saute till softened.

Next add the marinated pork meat and saute for 4-5 minutes.

Add the water and cook covered on medium heat for 20-25 minutes till beans are soft. Check and stir in between so the beans do not stick to the bottom.


Serve hot. Enjoy with white rice, bread or roti.

Make a vegetarian or vegan version of the famous Goan Feijoada Recipe with Soya Nuggets for meat texture.

Beef Cutlets Recipe

26 Jun

The Goan Beef Cutlet Recipe is a spiced version of a German Schnitzel and Chicken Fried Steak and the coating is cream of wheat/ semolina/rava. I love these cutlets. We used to make sandwiches with the leftovers as a quick snack. Beef, fish and pork is consumed a lot in a christian household in Goa. Every time I think of a new recipe for my blog it always has to do something with beef 🙂 .

beef-cutlets-bread-mince-pao-goan-indian-rawa-fried-country-steak-recipeIf you do go online and search for Goan Beef Cutlets you will find a lot of recipes with ground beef. A pattie made with ground beef is called as Almôndegas for a Goan cutlet only sliced beef that is tenderized is used. I used  Chuck Steak to make this recipe but I wouldn’t recommend as it was way too chewy. Sharing my families recipe with you.

beef-cutlets-schnitzel-country-fried-steak-spiced-chicken-recipeServing Size: 6-8


2 lbs of sliced beef about 3-4″ round and 1/4″thick

3 tbsp of vinegar

1″ of  fresh ginger

1-2 jalapeno

10-12 garlic cloves

12 whole cloves

10 whole pepper cloves

2 cups of cream of wheat/rava/semolina

Salt to taste


Wash and wipe dry the meat. Grind garlic, ginger, jalapeno, cloves, peppercorns and vinegar to a fine paste.

Apply salt and the ground marinade to the cut meat. Let marinate for 1 to 2 hours in the refrigerator.

Heat oil in a shallow pan. Coat each slice with cream of wheat and shallow fry till light golden brown.

Serve as a side or enjoy with Oil-Free Sautéed Green Beans like I did.

beef-cutlets-bread-mince-pao-goan-indian-marinade-gravyMy Easy recipe for Oil-Free Sautéed Green Beans


2 lbs of fresh-cut green beans

1 medium onion diced

1 chopped tomato

1 diced jalapeno

4 cloves of garlic chopped

1/2 tsp of cumin seeds

1/4 tsp of turmeric

1/2 chicken or veg bouillon

1 cup water

1/2 cup of fresh grated coconut (optional)

salt to taste


In a pot add all the above ingredients together. Mix well, cover and cook for 25-30 minutes till the beans are soft. Check and stir in between. If adding grated coconut add in the last 5 minutes. Mix well and enjoy as a nice tasty  healthy side.

Herb Goat Chops with Mint Yogurt Sauce

5 Jun

Goat meat is my newest favorite red meat as it is much leaner than Beef. I really enjoyed my doubled cooked ribs and I hope you do too 🙂 . I must warn you that if you follow culinary cooking instructions like Food Network Chopped, then I fail 😉 .

goat-meat-recipe-mint-grilled-chops-ribs-lamb-chopsAs you know Indian cooking does not have rare or medium-rare in the meat cooking vocabulary. We cook our meats so much that having any meat bacteria is almost a 0% possibility. All meats in India are chewy. My mama’s reasoning…. the animals were made to work first before they were killed (Sorry my dear vegetarian and vegan friends. Not so nice conversation ). So there you go, I love chewy dry meats 🙂 .

 goat-meat-recipe-mint-grilled-curry-indianYou can use this marinade for any meats, paneer and firm tofu. To make a nice roast or for grilling. My choice to add mint is that it goes well with goat or lamb.

goat-meat-recipe-mint-grilled-cast-iron-lamb-chops-greek-mint-yogurtServing Size: 6-8


2 lbs of goat chops

4-5 springs of mint

1/2 bunch of fresh cilantro

6 garlic cloves

1″ ginger

1-2 jalapeno

1 juice of lemon

salt to taste


Wash the meat and pat dry with a paper towel.

Grind the mint, cilantro, ginger, garlic, lemon,jalapeno to a paste.

Apply the marinade, season with salt and let stand in the refrigerator for at least 45-60 minutes. It is much flavorful if kept overnight.

Either grill the meat if you like.

Or you can double cook by braising it first and then giving the meat a quick char.

In a pot, braise the goat chops with 3/4 cup water for 40-45 minutes. Then on a lightly coated cast iron pan char the goat chops for 2 minutes on each side.

Enjoy with some good ole mash or as an appetizer with some mint yogurt dipping sauce.


Mint Yogurt Dipping Sauce

1/2 cup yogurt

2-3 sprigs mint

1 jalapeno (optional)

2 tbsp of lemon juice

salt to taste

* Blend well the above ingredients and Voila!.


Store well in the refrigerator for couple of days.

Enjoy as a healthy salad dressing.

Spicy Braised Chicken with Goan Twist

8 May

A Very Happy Mothers Day to all you Mom’s out there. You deserve to be celebrated.

If you love braised meat and spicy then this is going to be your new favorite. Since Goan recheado masala is traditionally used with seafood it was a risk to use it with meats. My husbands regular out of the box cooking experiments, which at most times are successful just gave me the nudge I needed to experiment in cross-continent cooking(not sure if I sound right) but I am sure you get the point 🙂 . braised-chicken-thigh-recipe-spicy-recheado-masala-breast-goan This recipe does not use wine but uses a red spicy curry paste made with vinegar and the meat liquid is used to braise the meat. I prefer bone in for added flavor of the bone and marrow but you can do boneless.  This spicy braised chicken has multiple uses. You can use it as a side, on a salad, lettuce wrap with a sweet sauce, sandwiches or for even a quesadilla. It is that good and just 3 ingredients!

braised-chicken-thigh-recipe-spicy-recheado-masala-indian-cast-ironThe best way to enjoy very flavorful meats is to marinate the meat overnight in the refrigerator with the spice paste, salt and sugar. Technically the longer the better.

braised-chicken-thigh-legs-recipe-spicy-recheado-masala-spices-used-imageServing Size: 4-6


2 lbs of boneless chicken thighs

3-4 tbsp of recheado masala

1 medium onion diced

1/2 tsp of sugar.

Salt to taste


In a non-stick or cast iron pot saute the onions till soft.

Next add the marinated chicken cover and cook for 20-25 minutes turning each side after 10 minutes each on medium low heat till the meat is soft, dry and slightly browned.


If your chicken does not give out much liquid as mine than add 1/2 cup water.

This recipe also works well for grilling chicken.

Beef Chilli Fry

10 Apr

This recipe of Beef Chilli Fry brought back a lot of memories during my teenage years. It’s a smart way to use leftover cooked beef like the one I used from my last weeks recipe Beef and Potato Curry. A simple 2 step process with just 3 ingredients. Leftover beef, onions and green chilli/ jalapeno. The flavor of the cooked beef and sautéed fresh jalapeno and onions give the recipe its distinct flavor and taste. what more can a cook who loves to cook easy delicious recipes ask for. You can eat it for brunch, side dish along a meal or be creative.

beef-chilli-chillies-fry-goan-recipe-south-indian-appertizer-ideasIn my earlier post I had mentioned that Indian breakfast are more savory. My childhood memories of breakfast are of fresh-baked bread, butter, cheese, eggs, salami (which is a smaller version of Italian mortadella) or chapatis (rotis). Plain Corn flakes where available in the 90’s and oatmeal was only when you were sick. My siblings and I enjoyed making this recipe on Sundays after church for breakfast. It was something different from the usual along with some cooked down leftover Goan Prawn curry.

beef-chilli-chillies-fry-goan-curry-roast-recipe-videoServing Size: 4-5


beef-chilli-chillies-fry-goan-ingredients-recipe-video2-3 cups of leftover cooked beef cubed

2 medium onions chopped length wise

2-3 devein green jalapeno (chilli) julienne

Salt to taste


In a hot pan add oil and saute the chopped onions and jalapeno (chilli) till the onions are translucent.

Next add the beef and saute gently till well mixed and heated.


Serve with bread or rice. Make a Beef Chapati Kathi Roll or Tortilla Roll.  As a mid-day snack serve it on a crostini or toasted bread. You could drizzle a yogurt sauce or some pico de gallo.

Beef Curry with Potatoes

3 Apr

My mama’s Beef Curry Recipe was a constant week day dinner, along with boiled vegetables and fresh-baked bread from the bakers.( Yeah you heard me right… “boiled”.). She used this base recipe for many of her different beef recipes. I will be making 2 of them for my next 2 blog post Beef Chili Fry and Acorda(a-sor-da) de Carne (leftover bread and beef recipe). Get ready to be beefy with me :-).

beef-curry-recipe-goan-easy-no-coconut-potatoesI am aware that it is Good Friday and we did not eat meat on Fridays. We made a conscious efforts to fast but I wish I could say the same at this point in my life. I am trying to be a good parent and I try to make the effort for my kids to follow. All I can say, I believe there is Divine Grace for me.

beef-curry-recipe-goan-easy-no-coconut-potatoes-indian-spicyGetting back to the recipe, I can see why it was a constant weekly recipe as it is the most easy Goan Beef Curry Recipe than the rest. It has a nice subtle sour taste to the beefy flavor and the added potatoes help to balance it.

Serving Size: 4-6


2 lbs of cubed beef (about 1″ thick)

1 medium onion diced.

1 chopped tomato

2 medium potatoes cut 1/8th piece

3 tbsp of fresh ginger-garlic paste

1 tsp of vinegar

1 nickel sized tamarind ball (soak in 1/4 cup hot water)

1-1/2 tsp of cumin powder

1/2 tsp of turmeric powder

1/2 tsp of red chili powder

1/4 tsp of clove powder

1/4 tsp of cinnamon powder

1/4 tsp black pepper powder

1/4 tsp of sugar

1 1/2 cup water

salt to taste


Apply the ginger-garlic paste, salt and vinegar to the cut meat and keep aside for 30-45 minutes.

In a hot pot with oil, saute the diced onions till translucent. Next add the diced tomatoes, saute till soft.

Next add all the powder spices and saute for a minute or two. Then add the meat and saute well cover and cook on medium heat for 10 minutes.

Next add the water, tamarind juice and salt if needed. Cover and cook for an other 20 minutes on medium heat checking occasionally.

Finally add the potatoes and cook for another 10 minutes covered.


Serve with rice, bread or naan. Since this goan beef curry recipe has a nice blend of spices and a real bold beef flavor it goes well with Grits or Polenta.

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.

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.

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.

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.

Baked Turkey Recipe with Cafreal Masala

21 Nov

I had to make an emergency trip to Goa and it’s been 2 days now with a 13.5 hrs time difference. Fighting the jet lag after a 20 hour flight and trying to enjoy my mum’s home cooked food. I am hoping to get some pictures that I can post when I get back from my short trip. Wishing you all a great Thanksgiving week and be safe while you travel.


This recipe of Baked Turkey with Cafreal Spices for Thanksgiving has a nice spice kick to an all time classic recipe. I had to try this recipe as my husband is not a great fan of turkey but he seemed excited about this one. He loves spicy foods.

Turkey in Goa is made mostly for weddings, its was considered as an auspicious meat. My parents being fond of turkey always looked forward to weddings that had it on the menu. It’s amazing how your world is defined by your surrounding until I got exposed to the bigger world and so when I came to the US, I was  surprised by how easily turkey meat was available.

Serving Size: 6-8


8 lbs turkey

6-8 tbsp of cafreal masala

2 lemon

2-3 tbsp of butter

1 poultry blend (optional)


salt to taste


Thanksgiving Turkey Recipe with Cafreal Spices


  • Wash the turkey, clean the inside of the cavity, wipe the turkey dry.
  • Apply salt, lemon juice and cafreal masala to the turkey, if possible apply some underneath the skin of the breast. Marinate overnight. If you like it spicy then you can add about 2-3 tbsp of cafreal masala.
  • Heat oven to 350F.
  • Drizzle the turkey with olive oil and rub it over. You can add the poultry blend inside the cavity of the turkey.
  • Put in the turkey for 1 hr 50 minutes using the chart, that for every pound add 15 minutes to the cooking time but it depends on the oven and mine got ready in a shorter time.
  • After 1 1/2 hrs, brush some butter on top of the turkey to crisp the skin. Check with a meat thermometer till internal temp is about 165F.
  • Let the turkey rest for 20 minutes covered in foil, a tip I got from Ina Garten before you carve it.

You can use the spiced leftover turkey for fajita or enchiladas or the all time favorite turkey sandwich.

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.

Goan Beef Roulade – ( Beef Rolls)

10 Oct

The goal of this blog is to educate my dear readers of Goan Cuisine as it has a very strong Portuguese influence specially in the Christian households of Goa. Using the best ingredients and styles of both worlds Goan have created their own fine cuisine.

beef-roulade-rolls-goan-recipe-curry-indianFor this week I decided, I would make Beef Roulade / Beef Rolls, I usually do my research on Google to see what has been written out there and what I know and to compare notes. In the US I haven’t been exposed to Rouladen and through my research I found out it is Polish and the only popular Polish food I have seen is the Famous Pierogies out here.

beef-roulade-rolls-goan-recipe-curry-spicesI think every European country has their own unique recipe for Beef Rouladen but the basic recipe compromises of thin slice meat stuffed with some sausages, slices of potato, carrots, onions rolled and cooked in a light gravy. The most popular Goan version is stuffed with the famous smoked Goan sausage that has tons of flavor.

Servings: Yield approx 12-14 rolls


2 lbs of thin sliced round steaks or skirt steaks about 4 ” long

1 medium onion diced

1 tomato diced

1 tbsp of recheado masala

2-3 tbsp of ginger-garlic paste

1 tbsp of vinegar

3/4 cup water

salt to taste

approx 24 toothpicks or cooking twine for tying


1 russet potato julienne 1/4 ” thick

2 carrots julienne about 1/4″ thick

1 bell pepper julienne 1/4″ each



Wash the sliced meat, apply ginger-garlic paste, vinegar and salt and keep aside for 10-15 minutes.

Take each sliced meat and layer it with potato, carrots and bell pepper strips. Roll the meet and tie it together or use toothpick.

Once’s done, in a larger skillet heat oil and add the onions, saute till translucent. Next add the tomatoes, saute till soften. Then add the recheado curry paste and fry for about 2 minutes. Add the water, salt to taste and a pinch of sugar cover and let the gravy simmer (Simmering the gravy first enhances the flavor. A tip I learnt from my mom).


Add weight to the meat to hold it’s rolled shaped for 10 minutes

Next add the rolled beef and add weight to the meat by using a heavy plate on top, so that the rolls don’t loosen out for about 10 minutes and then cook for 25-30 minutes on medium heat covered till the meat is soft and the gravy thicken.

beef-roulade-rolls-goan-recipes-curry-rouladenCut out the cooking twine or take the toothpicks off the rolls carefully and serve with rice or mashed potatoes.

Using Goan smoked Sausages:


Follow the same steps as above, just eliminate recheado masala and stuff the meat with sausage, potatoes, carrots and bell pepper as the Goan sausages gives it a lot of flavor.


Goan Beef Rolls with  Goan Smoked Sausages

I think it is a very simple recipe and has a very impressive finish. This recipe of the Goan Beef Roulade / Rolls / Rouladen will surely impress your guest for Thanksgiving.

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