View my step by step video – coming soon This post is sponsored by the Ontario Apple Growers – the opinions and recipe idea is entirely my own. Do you know where your apples come from? Contrary to popular belief, they don’t magically appear on grocery shelves. This year I was invited to tour with …
Mutton Xacuti
Mutton Xacuti (Shacuti) is a flavorful and aromatic dish from the coastal state of Goa in India. It is made with tender pieces of mutton (goat meat) cooked in a rich and spicy sauce made with coconut, roasted spices, and dried red chilies. The dish is known for its complex flavors and is typically served …
Paya or Trotters
Paya is a dish made with trotters (the feet of cows, goats, or sheep) cooked slowly to create a rich, flavorful broth. It’s a popular dish in South Asian and Middle Eastern cuisines, where it’s often enjoyed as a hearty and nourishing meal, especially during colder months. The trotters are simmered with spices and sometimes …
Stuffed Squid with Goan Rechad filling
Squid is cleaned and stuffed with a Chilly fry made with the tentacles and the fins. You can also use small Shrimp in the filling. The famous Goan fiery spicy & sour Rechad Masala is used in the stuffing and to coat the Squid. This is a great preparation to please everyone! What is Rechad …
Slow Cooker Roast Beef
Goan roast is delicious, it’s usually cooked in the pressure cooker, but today I am using my slow cooker to cook a lovely piece of Tri tip. Tri-tip is a cut of beef from the bottom sirloin subprimal cut. It’s a triangular muscle, which is where it gets its name, and it’s known for its …
Pepper & Chilli Chicken Drumsticks
Many years ago, a Chinese co worker brought a delicious tasty Chicken Drumstick dish for an office potluck. It seemed to have a really simple marinade and a lot of Asian Chillies. The recipe was shared with me, but unfortunately I misplaced it, so I’ve tried to recreate this by taste. I’m not sure if …
Rice Paper Samosas
I love using Rice Paper. Typically I use these to make Vietnamese Spring Rolls which I adore, and I’ve even made a fried version. Today I’m making a gluten free version of the famous Samosa. This Samosa is filled Kheema which is typically Beef, Lamb or Mutton, but you can also make it with Chicken …
Prawn Ambotik – Sour & Spicy Goan Curry
Red Chillies and Spices and the base for this fiery red sour and spicy curry. Everything is blended together with Water & Vinegar and then added to a pot over sautéed Onion, Pureed Tomatoes and Tamarind are added together with some Salt & Kokum petals.Shrimp is added in and cooked in the velvety gravy. Prawn …
Crab Curry – Malvani Konkan style
This recipe is unique as it uses a special puree of the walking legs to make the gravy extra special. Malvani cuisine originates from the Konkan region of Maharashtra, India, particularly from the Malvan area. It is known for its distinctive flavors, use of coconut, and spicy masalas. Seafood plays a significant role in Malvani …
Bread Pakora Balls
A delicious spiced Potato filling is encased in a slice of dampened humble bread. It’s dipped in a flour paste and breadcrumbs and then deep fried. This crispy snack brings back memories of my boarding school days in Panchgani. For this recipe, I use plain white sandwich bread. It’s easy to trim off the crusts …
Alle Belle – Coconut Crepes
I’ve made a basic Alle Belle video before but this recipe is updated with some new bells and whistles! Coconut, raw Sugar & Nuts and mixed together to make a filling. Crepes are prepared and I am jazzing them up with some coloured crepe batter. This gorgeous looking crepe is then filled with the stuffing …