Tag Archives: Cook

Indian Rasgulla Recipe – Sweet Dumplings of Milk Curd

31 Oct

I finally had the courage to make my favorite Indian Dessert called Rasgulla ( Rasagola). Yesterday was Diwali in India, 80% of Indian household celebrated the festival of Lights and Good v/s Evil.  This would be one of the many sweets made. It is also popular in many Indian restaurants. Could be a recipe to be added to this year’s Thanksgiving Feast 🙂


These soft pillowy milk curd rounds are cooked in a rose or cardamom infused sugar syrup. There are a few variations to the recipe some use cream of wheat or white flour as a binding agent which is added to the milk curd dough. Making rasgullas is a 2 step process where first you make the chhena (milk curd). Next, after kneading the milk curd to a smooth dough and dividing into small balls is to cook them in a sugar syrup till they double in size.

Do note traditionally the sugar syrup is made with white refined sugar. My syrup has a brown tint as I used organic unrefined sugar. You can use this same recipe to make rasmalai


Serving Size : 3-4


4 cup of whole milk

3 tbsp of lemon juice

2 cups of water

3/4 – 1 cup of sugar

1/4 tsp of cardamon powder

2 pinches of salt

1 tbsp of rose-water (optional)


To make the milk curd. Bring 4 cups of milk to a light boil. Next add the lemon juice and cook it for another 5-7 minutes till all the milk curd separates from the whey.

Drain into a colander covered with a cheesecloth. Rinse the milk curd with water to take off any lemon taste and squeeze out as much liquid as possible. Twist the cheesecloth and hang it for about 30 minute. Till most of the liquid drains out.

On a smooth surface knead the milk curd to a smooth dough for about 5-7 minutes.  Divide the dough into 12 equal parts and shape them into balls.

On the side in a new wide mouth pot heat water, sugar and cardamom powder till all the sugar is dissolved add a 2 pinches of salt.

To the boiling syrup now add the milk balls, cover and cook on medium heat for 15 minutes till they double in size.

Take off heat. Serve them hot with some crushed pistachios and saffron strands or cool it in the refrigerator. Will stay for about a week.



Nachne Polle – Gluten Free Sweet Red Millet Flour Pancakes Recipe

29 Jul

According to my mum Polle/Pole/Polo in konkani is a sweet or savory pancake made of flour. I really do not know much history about the Goan polle/polo nor could I find any information online. Hopefully on my next trip to Goa I can get more information on less popular Goan recipes that are disappearing. Another on my wish list is “Shollio/sholorio“. I hope I have spelt it right….if not please correct it in the comment section below…Thanks!


The nachne(millet in konkani) pole are almost red-black in color if you use the goan coconut jaggery but if you use the pale brown then it had a reddish-pink color. I do make these pancake often now since my husband and I enjoy them for breakfast and evening tea and it is gluten-free and vegan 🙂  . These pancakes are not fluffy but if you like them to be fluffy you can add about 1/2 tsp of baking powder to the batter. Growing up as a child we had a variations of the pancakes made for evening tea and some more homemade snacks. We ate boiled sweet potatoes, coconut stuffed pancakes called allebelle,  nankhatais, patolios, boiled taro, gorchem, bolo de rulao, bolinhos de coco, xiro, docebaji, plum-cake, atoll.



Serving Size: 12 pancakes


2 cup red millet/ragi/nachne flour

1 cup grated fresh coconut

3/4  cup grated jaggery

1.5-2 cups water or coconut milk (pancake batter consistency)

1/2 tsp of baking powder (optional if you do not like dense pancakes)

2 pinches of salt


Mix the batter together till the jaggery mixes well and dissolves.

Heat a nonstick pan and pour approx 1/4 cup of the batter and let cook about 4 minutes on each side on medium heat.

Enjoy a nice healthy tea snack.

You can make in advance and store it in the refrigerator or the freezer. Just warm them up in the microwave before eating.


Recieta de Sopa de Camarao – Shrimp Soup Recipe

10 Jun

Sopa de camarao/ Shrimp or prawn soup is a light creamy soup with the bold flavors of shrimps/prawns. This is a soup of the portuguese past days in Goa. I guess in our household we ate a lot of vegetable soup with macaroni and bread soup made from previous day leftover bread. I think I must have made this recipe once’s or twice. If you visit Goa it would be a hard soup to find compared to the chinese soups that are popular in Goa.


What I love about the soup other than it’s very seafood smell 🙂 is that it is a lighter soup compared to clam chowder. Adding diced potatoes and tomatoes is an option. I have added tomatoes  for some color. I do want to mention that I used red onions as I forgot my grocery bag with white onions at the grocery store till I was ready to cook and realized I left one whole bag of groceries at the store on my way out.


Serving Size: 4-6


20-25 small shrimps shelled and deveined

1/2 finely diced white onions

3 tbsp of butter

3 cloves of garlic diced finely

1 small tomato diced finely

3 tbsp of white flour

3 cups water

1 cup milk

1 vegetable bouillon

salt to flavor


Wash the shrimps, apply a little salt keep aside.

Melt butter in a pot add the chopped onions and saute till soft.

Next add the tomatoes, garlic and saute for 1 minute.

To this add the flour and mix it for about a minute.

Gently add a little water to form a roux and take out all lumps.

Add the shrimps/ prawns and the remaining water stir gently and cook on medium heat till it comes to a boil.

Finally add 1 cup cold milk, season with bouillon and salt. Bring it to a boil again.

Serve hot with some oyster cracker, saltines or croutons. When we were kids we also dipped bread in the soup (psst…I still do it 🙂 )



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.


Easy Coconut Macaroons Recipe

22 Apr

I always wanted to make coconut macaroons but never looked up the recipe since I thought it might not be easy. Until I had got some sweet shredded coconut for a dessert that I made to take over to a friend’s place. It was a milk custard with canned pineapple, whipped cream, almonds and some sweet grated coconut.  After that day I was left with almost a full bag of sweet shredded coconut. That is when I thought of giving coconut macaroons a try. When I checked the back of the package it asked for 4 whipped eggs white and I thought what will I do with the egg yolks and so I changed my recipe to use whole eggs.


The recipe is so simple it can be whipped up in a jiffy and turns out chewy with a light crunch on the outside. It only needs 5 simple ingredients. Along with the eggs I used a bit of flour for binding and baking powder to make the macaroons light and airy. I also did not use any extra sugar since I do not enjoy overly sweet desserts.


Serving Size: 16 macaroons


1 pack or 5 cups of sweet shredded coconut

2 eggs

4 tbsp of all-purpose flour

1/4 tsp of baking powder

pinch of salt


Heat oven to 325F

Mix in the flour and baking powder together well.

In a mixing bowl beat 2 eggs and salt.  Add the shredded coconut and slowly fold it into the egg mixture.

Next sprinkle the flour and fold it in careful till well mixed.

Shape them into coconut macaroons and line them on a cookie sheet tray covered with parchment paper. Spray oil on the paper so that the macaroons will not stick.

Bake for 25-30 minutes till the macaroons are done.

Let cool and enjoy and store in an airtight container for a couple of days.



Use chopped almonds and cranberry.

Unsweetened cocoa powder about 4 tbsp.



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.

Garbanzo Coconut Bars (Doce de Grao)

27 Dec sweet-garbanzo-beans-coconut-christmas-holidays-bars-goanimports

Wishing you a very Merry Christmas and Happy Holidays. I hope you had a great time with your family and friends. We sure did, with a whole meal of Goan foods. Recipes will follow the next couple of weeks. If you are looking for some dessert ideas and something different for the New Years, then this recipe definitely wont disappoint. Plus its gluten-free.

This popular Christmas sweet in Goa is also called a Doce de Grão(Gram Sweet) in Portuguese and Chonya Doce in Konkani( Local language in Goa). The garbanzo coconut bars has 5 ingredients. Its super easy just a bit of patience is all you need :-).


Ingredients for Gabanzo Coconut Bars | Goan Imports


4 cans of No Salt Added garbanzo beans ( do not wash, drain well and peel of the shell)

8.2 oz of frozen grated coconut defrosted

3 cups of sugar

  (if you want the bars to be softer and less sugary then add 2 cups as I did in this recipe)

13 cardamom ground to powder (prefer the fresh powder)

1/4 tsp of salt

4 tbsp of butter


* Mash the shelled beans to a paste as shown


Mashed Garbanzo for the Garbanzo Coconut bars | Goan Imports

* In a non-stick pan add the grated coconut, mashed beans, cardamom and sugar on medium heat stir with a wooden spatula it will become softer as the sugar melts. Keep stirring slowly and continuously for 45 minutes. Add the butter and stir till the mixture pulls of the side of the pan and does not stick to the spatula.

* Butter either a 9×9 pan or 9×7 pan and flatten the mixture evenly. Cut diamond shapes and cool. Once cooled take each piece out carefully with a flat knife and you can store refrigerated for about a week or two.


Garbanzo Coconut Bars | Goan Imports

If you make this sweet once’s I am sure you will make it more. For more Christmas Sweet ideas you can check out recipe for Bebinca


Garbanzo Coconut Bars | Goan Imports

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Goan Spiced Pork Roast

20 Dec pork-roast-vindaloo-goan-spices-goanimports

If you are looking for a spiced pork roast recipe for the holidays or for your Christmas meal then this recipe will definitely not disappoint and will make you want for more, just like my husband and 6-year-old son. It’s also called Assado De Leitao (Roast Pig) in Portuguese and is made for weddings and feasts (In Goa we celebrate a lot of church feast). Making this recipe made me feel so nostalgic that I was thinking how come I never made it before.

The good part of this recipe is the left overs, which is great for sandwiches. Just apply butter to bread and put in thinly sliced meat and its so yummy. Also this recipe can be used to make Beef roast. You can cook the pork a day or two ahead of time.

Looking at the ingredients it may look like a lot of spices, it’s not as spicy but has a great flavor.


Ingredients for Vindaloo Paste | Goan Imports


3 lbs of pork ( I used bone-in butt roast)

10 cloves of garlic

8 whole Cloves

1 green jalapeno ( clean out the white vein and seeds)

2 1/2 tsp of salt

1 1/4 tsp of sugar

1 inch ginger

1 1/2 tbsp of ketchup

3 cups water

3 tbsp of seasoned vinegar

3 1/2 tbsp of vindaloo masala


Ingredients for the Spiced Goan Pork Poast | Goan Imports

* Wash the meat well and pat it dry with paper towel. Prick it with a fork all over. Apply  2 tsp of salt and keep aside.

* Grind ginger, garlic, green chilli, 1 tsp of sugar in 3 tbsp of vinegar. Please do not add any water.

* Add this ginger-garlic paste to 3 tbsp of vindaloo paste mix well and apply to the meat. (If you need u can use gloves to do this).  Refrigerate overnight well covered.

* Heat a pan with oil and sear/brown the meat on medium for 4-5 minutes on each side. Do not discard the marinated liquid.

* Take the meat out and clean the pot of all the burnt bits with a spoon. Add the meat back and pour in 3 cups water,the marinated liquid, 1/4 tsp of sugar, 1 1/2 tbsp of ketchup and salt to taste. Cover and cook on medium heat for 1hr and 45 minutes. Turning the meat every 10 minutes. The liquid will reduce and thicken with a bit of fat.


Goan Spiced Pork Roast | Goan Imports

* This step is optional if you like. This is how it is done in Goa. Cut the meat into nice thin slices and heat a pan add the fat from the gravy and fry each side for 3-4 minutes. Arrange the slices on a serving plate and pour the gravy on top or you can serve it on the side.

This pork roast is so flavorful you and your family will truly enjoy it a lot just as my family did.


Goan Spiced Pork Roast | Goan Imports

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Eggplant and Potato Curry Recipe

26 Oct

This eggplant and potato curry recipe is found often in most Indian restaurants and is one of my husbands favorite dish. Since I mentioned in my older post that we have started a gluten free (we cheat at times) diet and calorie counting to loose weight I am a bit apprehensive at most time to consume lot of carb rich foods but its hard to stay away as its the first thing you reach for when you are hungry or tired. Needless to say I realized that skipping the potato would not thicken the gravy and taste the same.

If you do like shrimps I have cooked the same recipe by adding shrimps before. Just add the shrimps when u are adding the tomatoes. I know it get a bit chewy but it adds a much stronger flavor.

Each cook is an artist and so you can choose your canvas and colors to make your art. I thank my mom for teaching me it is ok to experiment and make mistakes in cooking because it will help you to develop your style.

This recipe is so simple and delicious you can enjoy it with  bread or rice.

Ingredients for Xacuti spice mix.

Ingredients for Xacuti spice mix.


1 medium size eggplant

4-6 fingerling potatoes / 1  russet potato

1 medium tomato

1 medium onion

1 1/2 – 2 tbsp of Xacuti spice mix

1 cup water

salt to taste

Ingredients for eggplant and potato curry

Ingredients for eggplant and potato curry

Heat oil, add the finely chopped onion. Saute’ till translucent. Then add the xacuti spice mix saute for 15-20 seconds. Once done add the chopped tomato and mix for 2-3 minutes till it softens.

Cut eggplants is 2 inches cubes and half the fingerling potatoes. Add the cut potatoes and eggplant and stir for a minute or 2. Then add the water and salt to taste.

Cook covered on medium heat check occasional and stir till the potatoes get cooked.  If you like you can garnish it with chopped cilantro.

Eggplant and Potato Curry

Eggplant and Potato Curry

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Easy Goan Pork Vindaloo (Vindalho)

20 Sep
A quick and easy pork vindaloo cooked just as its done in Goa. The place of its origin. Vindaloo is a dish that is cooked most often for occasions and celebration. Traditionally it is made with pork meat and the spice mix is ground with coconut vinegar which gives its unique flavor. Being from Goa and away from home I have tried many of the vindaloo dishes but none have been able to compare, first it misses the coconut vinegar and second the gravy is not creamy or thick. The prep work needs to be done a day before for the best results.
Ingredients for pork vindaloo.

Ingredients for pork vindaloo.


2 lbs pork meat with a little bit fat.
4 tbsp Vindaloo Masala (Goan Imports)
2 tbsp Salt
2 tbsp Seasoned Vinegar
1 tbsp fresh garlic Paste (don’t compromise on the fresh)
1 tbsp fresh ginger Paste (don’t compromise on the fresh)
1 tbsp Sugar (optional but it does enhance the flavor)
2 medium Onions cut finely
1 cup Water
additional Salt to taste

Marinate meat overnight.

Marinate meat overnight.

Cut the pork meat into 2″ cubes. Apply salt, seasoned vinegar, ginger, garlic, vindaloo paste and sugar, marinate overnite.

Add 3 tablespoon of oil and slightly brown the onions. Add the marinated meat and saute for 3 to 5 minutes. Add a cup of water and salt to taste. Then cover and simmer gently, stirring occasionally, until pork is cooked through, about 40 minutes. Do remember for any type of curries “Its slow and steady that wins the taste“.
It is served with steamed rice cakes called Sannas, but you can serve it with plain rice, pulao or french bread ( the chewiness) is similar to the Pao (Bread) that is made in Goa.
Great recipe for a gluten-free diet, high protein diet. If you want to cut the fat in the recipe use lean pork meat. Can be cooked with chicken, beef, lamb, goat meats. Make you everyday food exciting.
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Pork Vindaloo

Pork Vindaloo

Gluten Free Chocolate Cake in a cup

13 Sep

Since my second son was born it has been a long road to shedding the extra weight I gained. My only solace was that it was a typically situation with most moms I knew and though I felt unhappy inside I just could’nt  get myself to start the dieting. I just kept shrugging it off. Till you reach a point enough is enough. Next was to get  hubby to jump the bandwagon as I felt it was hard to deal with 3 sets of  menus kids, hubby and me.

With husband on board, we got onto a detox program called “Energize your life”. Its a simple easy plan that is gluten free. The detox is not complicated like most diet plans and you start off with a 1200 calories a day. I had done it after my first son was born and had lost the extra 15 pounds in 4 months and I followed the recipes on the book to a “T” only problem, it was too bland for my taste.

This time around I wanted to change it a bit without compromising on the calorie count but keeping my food exciting. My weakness is desserts and as i was craving for something sweet I stumbled on a chocolate cake in a cup recipe which I modified to make it gluten free.

Growing up in Goa we used to consume a lot of red millet for porridge and also for Christmas sweets( recipe to follow sometime later). You can imagine my shock to find out that in the US it is used mostly as bird feed. Let me encourage you why you should incorporate millets in your diet or at least consider it. These are a few of my finds online.

1. Millets contain no gluten, perfect for a gluten free diet which is the latest  buzz.

2. As none of the millets is closely related to wheat, they are appropriate foods for those with celiac disease or other     forms of allergies/intolerance of wheat.

3. Millets are rich in B vitamins (especially niacin, B6 and folic acid), calcium,  iron, potassium, magnesium, and zinc.

4. In the case of red millet, 3 grams of good fat for every gram of bad makes it a heart-healthy grain choice.

5. Red millet does not naturally contain any sodium. Perfect for those with high blood pressure.

I am not a doctor or any sorts of expert these are just my online finds. So please do not hold me liable …just saying.
2 tbsp red millet powder
2 tbsp almond meal
1 egg
1 tbsp sugar/ 3 single pack splenda
3 tbsp melted butter/ olive oil
1 tbsp chocolate hazelnut butter(Justin’s brand had 60% less sugar)
3 tbsp chocolate malt
1/4 tsp baking powder
1 tbsp chopped cashews
2 tbsp of fat free / 2% milk

Mix all the ingredients together well in a small bowl with a whisk or a fork and divide it into 3 equal portions(This is a single portion size but if you are on a diet, portion control is the best to get the cravings satisfied without the additional calories to burn off later.) Pour in microwave safe cup and microwave it to 25sec to 1.5minutes depending on your microwave. Mine gets done in 25sec as my setting is on high.

If allergic to nut eliminate the cashews. I like nuts in my dessert. Enjoy!!!

Gluten free Chocolate cake in a cup

Goan food appeals to International palate

5 Sep

Goan food will appeal to the International palate with a little bit of extra spice and zing from the coconut vinegar. My finds are a few since my exposure to International cuisine is limited for now, but I was amazed by the similarities between the food and names as well.

1. A typical Thanksgiving stuffing is very similar to a snack dish called “Asorda” made from leftover bread and beef or just plain.

2. “Beef Croquettes” a very popular appetizer for parties and weddings derived from the French croquer, “to crunch” gained worldwide popularity, both as a delicacy and as a fast food.

3. “Pastelao” similar to the chicken pot pie in the US is made of beef stew with a crust.

4. “Empanadas” has variations, but is a name popular in Southern Europe, Latin America, and parts of Southeast Asia. Empanadas are made by folding dough or bread around stuffing, which usually consists of a variety of meat, cheese, huitlacoche, vegetables or fruits, among others

5. “Feijoada” popular in Brazil it almost always has black beans and always has a mixture of salted, smoked and fresh meats.The Goan version is made with Red kidney beans and spicy Goan Sausage or pork meat.


Feijoada made with Red Kidney Beans and Goan Pork Sausage

6. “Congee” popular in China and other Asian countries is a thick porridge or soup of rice which has usually disintegrated after prolonged cooking in water. It is served with side of fish or meats or pickles.

7. “Bacalhau” common in Portugal, Dominican Republic and Puerto Rico this dish is prepared with salted and dried cod, potatoes, onions, tomatoes and olives.

8. “Potato Chops” made in Goa from ground beef stuffed inside potato cakes and coated with cream of wheat or semolina and then shallow fried. Is similar to the Papas Rellenas (Spanish: stuffed potatoes) is a traditional dish in Peruvian cuisine.

9. “Dodol Christmas Sweet” which is made of a mixture of wheat and Rice flour along with coconut milk and coconut jaggery is similar to Sri lankans Kalu Dodol is a sweet dish,that is dark and sticky which consists mainly of kithul jaggery (from the sap of the toddy palm), rice flour and coconut milk.

10. Thanks to our Facebook fan Rohit , how could I ever forgot the most popular “Goan Sausages( Chorico)” . A bold flavor sausage the taste you will never forget. Typically made of pork meat but now you can find it in beef.

These are a few of my finds. If you know of any let it be the 11th .

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31 Aug


My name is Nandini, I was born and brought up in Goa, India. I came to the US in 1999 after marrying my husband who I met in Engineering School. After I got hired and fired within a couple of week during the dotcom bust, doing odd jobs for couple of months I felt I wanted to do something on my own. I wanted an option to stay home once I became a mom. And so finally after working in marketing and sales for many years I finally have started my own small business, so that I can stay home with my 2 small kids.

Being in the country from Goa it is hard to find Goan Cuisine or Goan spices even though there are a lot of Indian restaurants and store in LA where I live. The flavor of goan cuisine is so different from the rest parts of Indian (read my article on “Goan cuisine history ” on my blog  )and I felt maybe it was time to introduce goan cuisine and goan spices to US and to also cater to the goans like me living here looking for a place to find its famous spices. And so my love for food and cooking led me to start my blog and Goan Imports.

At Goan Imports we work extremely hard to bring the right brands of spices that have the real authentic flavors. I try the recipes in my kitchen and tweak them when needed to make it as authentic as I can remember from growing up with my mom’s cooking. I always loved her cooking as she would make healthier foods without compromising the flavor and that is my goal. You can also gift these spices to your loved ones who like to cook. Jazz up your parties by incorporating these spices in your appetizers or main dishes as they are so versatile.

We want Goan Imports to be more than just a regular spice store and we encourage everyone to use our products to bring out the chef in you while eating flavorful and healthy food and making your everyday cooking fun and easy. We also would love to hear from you and your ideas as to how you use our products.

Please enjoy while you visit with us !!!

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