Friday, December 23, 2011

Diwali 2011

We celebrated Diwali 2011 is the traditional Goan way. Only thing is it took me 2 months to update the diwali post ;-)

Prepared 5 kinds of poha, { mainly, batat fauv(potato poha), roosatlye fauv (coconut milk poha with a touch of turmeric leaf which travelled all the way from Goa), doodhatlye fauv (milk poha), kalaylae fauv (simple sweet poha), gavthi fauv (sweet brown rice poha) }, chanyachi usal and sasaav.

Also sweet shankarpali, thinkat (spicy) shankarpali, cholafali, cornmeal ladoo, wheat flour ladoo and the typical goan moothli(mixture of chana dal, moong, jaggery).

Wednesday, June 22, 2011

Kokan Dudhi Bhaaji/ Bottle Gourd Stir Fry(Goan Style).

Bottle gourd is called Kokan dudhi in Goa. My mom made kheer of it as well as this simple everyday stir fry(goan style) with the addition of chana dal.


3 cups, Kokan dudhi, peeled and chopped,

3 tbsp chana dal, washed and soaked in 5 tbsp water for 15 minutes,

1 tsp oil,

1 tsp mustard seeds,

1 green chilly , slit,

1/2 medium onion, chopped,

2 tbsp grated, coconut,

1/2 tsp turmeric powder,

pinch of sugar/jaggery,

salt to taste,

3/4 cup water.


  • Heat oil in a pan on medium heat.

  • Add mustard seeds and when they splutter add onion, green chilly and the drained, soaked chana dal.

  • Next add the dudhi and mix.

  • Add the rest of the ingredients and mix.

  • Cover with a lid and let cook on medium low heat till the vegetable and dal is cooked to fork tender.

  • Turn off the heat and serve.


Can substitute any kind of dal for the channa dal.

Wednesday, March 16, 2011

Neerphanaschi Bhaaji / Breadfruit Side Dish.

Neerphanas is a vegetable loved by my whole family. Most households in Goa will have this tree in their backyard. The size of the fruit/vegetable ranges between a grapefruit to a huge honeydew melon. The fruit is plucked when raw and vibrant green on the outside. The outer skin is peeled,the inside core is discarded and just the tender ivory colored inside flesh is used just like for a pineapple.
Neerphanas or breadfruit is used to make bhaaji/side dish or semolina coated shallow fry or bhaji's/pakodas or added to korma/gravy.
I get very fresh vibrant green breadfruits here so shallow fried one half and made side dish of the other half with the 'goan trinity' (onion/green chilly/coconut) combination.
When cooked with a sprinkle of water to make this side dish, the neerphanas gets cooked to a silky buttery texture.

2 cups neerphanas/breadfruit, peeled, cored and chopped into pieces,
1 tsp oil,
1 tsp mustard seeds,
1/2 medium onion, chopped,
1 green chilly, chopped into 2 pieces,
2 tbsp grated coconut,
1 tsp salt,
3/4 cup water.

  • Heat oil in a pan on medium heat.
  • Add mustard seeds and when they splutter add the onion and green chilly.
  • Fry for a few minutes then add the chopped neerphanas, salt and coconut and stir again.
  • Add the water, mix and cover with lid and cook on low flame till the vegetable is fork tender and cooked through.

Thursday, January 20, 2011

Grandmother's Birthday and KaLyacho Halwo / Sweetened Bananas.

Today is my Dear Aayi's 87th Birthday(my maternal grandmother whom we lovingly call Aayi).

Wish I could give her a big hug on this special day and wish her a Very Happy Birthday but I had to make do by speaking with her over the phone and wishing her.

She is getting frail and weak as the days are going by but without any doubt she is strong at heart, still managing to go for her morning walks. She is a soft spoken lady, very broad minded and modern in her thoughts, always open to new ideas, not the typical old fashioned grandmother at all. I really respect and admire her. After my Ma passed away she has been my pillar of strength and source of inspiration in life. Aayi is an excellent cook and whipped up authentic goan food for us when we were young. Due to her frail health she no longer cooks so often now but no doubt about it that she makes the best mouth watering fish curry ever, all my uncles and aunts n cousins agree with me on this note. Time and again I call her up to refer to some of the authentic goan recipes that were long lost and forgotten.

I see my Ma in Aayi(she is my mom's mother) and I cherish the few moments that I get to talk to her over the phone from across the world.

Happy Birthday Aayi !!

Today's halwa is for my Dear Aayi.

One gets many varieties of bananas in India. In Goa we get a special variety of bananas called mandoli kaLyi, the taste is very sweet and aromatic. They are mostly eaten ripe or cooked into a halwa.
Now, this is not a typical mushed up dry halwa loaded with sugar as the name suggests but rather delicate banana slices floating in lots of mildly sweetened cardamom flavored sugar syrup and ready in a jiffy.
Ma made this very often as we liked to have it for breakfast along with bread or chappati.
Here I have used plantains as they are almost similar in taste.

3 plantains, almost ripe and yellow, firm to touch,
1 cup sugar,
3 cups water,
2 tsp ghee/clarified butter,
1 tsp elaichi/cardamom powder.

  • Peel and slice the plantains into 1/2 cm thick slices.
  • Heat a pan on medium heat and add the ghee.
  • Add the sliced plantains to the pan and stir very gently a couple of times(1-2 minutes) taking care not to break the banana slices.
  • Add water and sugar and cardamom powder and let it come to a boil.
  • Once the bananas change color, switch the heat off and take the pan off the heat to stop the bananas from cooking further and turning to a mush.
  • Serve warm or cold with bread, chappati or puri.
This is best eaten freshly prepared or at the most on the same day as reheating the halwa will make the bananas mushy.
Best eaten with a bread/pav to soak up the banana flavoured juices.
Adjust the quantity of sugar as to your liking but the halwa should not be extra sweet but just lightly sweet with the dominant banana flavour.

Thursday, December 9, 2010

Bhenyachi Bhaaji / Okra cooked in Goan style.

Okra/bhindi is called as bhenyae in Goan konkani. I love okra a lot in any form so it always makes an appearance in my kitchen at least once every 15 days. And fortunately my husband and both kids love it too. They specially like it cooked in this simple manner.
Bhenyachi bhaaji is a very simple dish prepared with the Goan trinity of "onion, coconut and green chilly" and of course the okra itself. The flavouring imparted to the vegetable comes from the humble onion and coconut with a touch of spice from the green chilly and a tangy punch from the kokum.
Again, this is a fat free recipe as there is no use of any oil. My Mom used oil sparingly in her cooking.
This is one of the many ways my Mom prepared okra.
Also this is the way bhenyaae /okra is prepared in most households in Goa.

3 cups chopped okra/bhindi/bhenyae,
1 medium onion, chopped,
2 green chillies, slit,
2 tbsp grated coconut,
8 pieces of kokum/sola,
salt to taste,
pinch of sugar.

  • Put all the ingredients in a pan along with a few tsps of water and cook on medium to medium low heat with lid half covered till the okra is cooked.(covering the pan completely makes the okra slimly)
  • Stir the ingredients in the pan not with a spoon but just shake the pan and toss the ingredients inside the pan, that way the cooked okras will not break.
Adding kokum stops the okra from getting slimy when cooked.
Also the kokum adds a unique tangy flavour to the okra.
You can add tomato if you do not have kokum but the flavour will be slightly different.