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Featured Recipes Featured Recipes

Featured Recipes - 2015

NON VEGETARIAN

BANGDYACHE DHONAS

BANGDYACHE DHONAS

Serves : 8
Preparation : 45 minutes

(A Saraswat preparation. Fish was a common preparation in most households. The final baking procedure was carried out with hot coal under and on top of a tightly covered vessel)

Ingredients :

Method :

Bake till the fish is cooked. Serve piping hot on a bed of steamed rice.

SAMARACHI KODI

SAMARACHI KODI

Portion Size : 4 persons
Preparation Time : 45 minutes

( A Christian Goan tradition where this preparation which is part of a full meal is always served for the ‘Bikrencheam Jevonn’. Just before a couple got married, the village women would prepare a meal to feed the poor (hence the name Bikrencheam (poor man’s) Jevonn (food)). The addition of dried prawns to the curry added to its own distinctive flavor and taste)

Ingredients :

For the Masala

Method :

CHICKEN CAFREAL

CHICKEN CAFREAL

Portion Size : 4 persons
Preparation Time : 45 minutes

(The Chicken preparation on the style of the ‘Kaffirs’. There is an interesting story of how the preparation of Chicken Cafreal reached the dining tables in Goa. A group of African soldiers, from the Portuguese colony of Mozambique had camped in Panaji-the capital of Goa. A chicken preparation was being grilled in their camp. Attracted by the aroma, the dish was patented to suit the Goan palate and was called ‘cafreal’ as the Africans were known as ‘kaffirs’)

Ingredients :

Marination :

Method :

Serve with a small bowl of rice or poie.

VEGETARIAN

BHARLELI VANGUI

BHARLELI VANGUI

Serves : 8 persons
Preparation : 30 minutes

(The Bharleli (stuffed) styled cooking is very common in many of the preparations in Goan cuisine. While ‘bharleli’ was a style adopted by the Hindu Goans where coconut played an important part of the ingredients, the Christian Goans adopted the ‘Recheado’ (stuffed) pattern when cooking their fish. Here toddy vinegar with spice was the predominant flavor).

Ingredients

For roasting and grinding

Method :

LADYFINGER AND CAULIFLOWER CALDIN

LADYFINGER AND CAULIFLOWER CALDIN

Portion Size : 4
Preparation Time : 30 minutes

(A Christian Goan rich creamy turmeric gravy made with coconut. Goans normally used coconut oil for the food preparations. Coconut groves were there aplenty and oil was made by grinding the dried ‘copra’ at home and then taking it to the oil mill. The oil extracted was done by traditional oil millers who used the bullock drawn wooden grinder before mechanization took place. However the less affluent people used the cheaper groundnut oil in their preparations)

Ingredients :

For grinding

Method :

Serve with boiled rice.

MOGAGAATHI

MOGAGAATHI

Portion : 4 persons
Pre preparation : 8 hours
Preparation Time : 45 minutes

(Made during ‘Shivrak’ cooked during the Shravan period this is a Saraswat sprouted green gram in thick gravy. It is also made for festivals and ingredients like jaggery is normally used for sweetening the preparation, while the Shankar brand of Asafetida (hing) is used in most Saraswat households.)

Ingredients :

For Grinding :

Method :

Serve with rice or chapattis.
Courtesy : Odette Mascarenhas