Friday, 19 August 2016

Goan Stuffed Calamari /Squid with shrimps

Goans prepare squids in different ways and among them one is stuffed squids.Stuffed squids are prepared by stuffing the squid with mixture prepared  by using squids particles or chopped shrimps,onions ,which are then cooked in red recheado masala and fried in oil .Stuffed squids is a great starter and appetiser in your party menu.So lets start with the preparation.

Servings 12
Total Preparation Time : 30-40 min
Cooking Time : 20 min

12 Medium Size whole squids(cleaned)
1 Cup chopped shrimps
1 Large Onion chopped
1 Small Tomato chopped
2 Table spoon of Recheado Masala
Salt as per taste
Tooth picks for sealing


  • First clean and wash the squid well(you can do the cleaning in Fish store itself)then apply salt and keep aside.Make sure keep the squid whole as you need to stuff filling.
  • To make the filling add oil in pan,then add chopped onions and saute for 1 min.Add tomatoes and cook until soft.
  • Add recheado masala and fry well in oil for 2-3 min.Then the chopped shrimps,salt and cook well until dry.Put off the stove and let the filling cool down.
  • Then take each squid and stuff with the shrimp filling and then seal the squid opening with the tooth pick so the filling doesn't come out.
  • Once finished with stuffing,then fry the squids in little oil on non-stick pan till golden brown.
  • Make sure you cover the lid and fry the squid on slow flame so its cooked well.
  • Best starter with sweet ,tangy,and fishy flavour .

Wednesday, 17 August 2016


15th August is the Independence day of India and its a grand celebration,but for the Catholics its a  double celebration because we also celebrate the feast of assumption of our Virgin Mother Mary.(Holy day of obligation)In Goa we mark the celebration of Feast by preparing Patoleo. Its also prepared by the Konkani Catholics located in Mangalore,Belgum,Hubli,Dharwad. Our Hindu friends prepare patoleos on their feasts of Shravan and Nag Panchami .

Patoleo is a sweet Dish made by using local rice paste as the base ,the same rice paste is applied on turmeric leaves and then coconut and goan palm jaggery as stuffing ,then covered and steamed until cooked.Once cooled down then just need to peel the turmeric leave and enjoy the aromatic patoleo. The reason to use the Turmeric leaves for making patoleo is only to get that aroma. Patoleos become more tastier the next day when you reheat them on pan and eat.

All these years its only my Mummy who prepared Patoleos and i was there just for help.But this year i tried my first attempt of preparing Patoleos. Again the taste was good same as mommy but the peeling of turmeric leave was little difficult.So hoping i make it more perfect like mommy next year.

200 Gram of Goan boiled rice soaked overnight(can use Normal rice also)
1 Coconut scrapped
10-12 Turmeric Leaves
2  Goan Pyramid Jaggery grated
1 Table spoon of Cardamom powder
1/4 cup of water
Salt little

For Rice base:Grind the rice along with little salt to a fine thick paste.
For Stuffing:In pan add jaggery and little water,cook jaggery until dissolved completely and should become thick.than add  scrapped coconut and cook again.Add cardamon powder and cook the mixture until thick.Allow it to cool.Meanwhile wash the leaves well under the running water because there can be mud particles on leaves.
 Spread the rice paste very well on the leaf surface using your fingers,make sure you wet fingers in water every time you spread the paste so it can spread smoothly without sticking to your fingers.
Place the coconut jaggery stuffing in the center of the leaf .

Fold the leaves well and make sure no stuffing comes out.Do not press hard while folding.
Then take a idli steamer ,place one idli rack at the bottom and place the the patoleos very carefully on top of the other.Cover the lid and steam it for 20-30 min.Once done let it cool for some time,to enjoy the patoleo just peel the turmeric leaf and enjoy the hot patoleo full of flavour and aroma.

Tuesday, 9 August 2016

Goan Mackerel Curry

When i make fish curry its feast in my home because i enjoy rice more with fish curry then any other curry .We make fish curry by using different types of fish and each fish gives all together different taste to the same coconut curry.

Goan curry is mainly prepared by using coconut as its base along with some spices like red chilies,dry coriander seed ,cumin,tamarind and other few spices.I feel its also a healthy form of curries since there is no use of oil but yes there are few fish curries and gravies were we do make use of oil.The colour of the curries depends on the type of chilies used,in case of this fish curry recipe you will find the colour very pale because the chilies used are short chilies available in near by Store called as Guntur chilies mostly grown in Andhra Pradesh which has spice but no colour.
Servings 6
Total Preparation Time : 30 Min
Cooking Time : 15 -20 min


3 Mackerels cut into pieces
1/2 Coconut grated
4-5 Red chilies
5 pepper corns
1/2 Tsp Cumin Seeds
1 Table spoon Dry coriander seeds
5 flakes of Garlic
1 onion sliced 
1 Small ball of tamarind
1/2 Tsp Turmeric powder
4-5 Triphal/sichuan pepper
Salt as per taste
Water as required

  • Wash the cut mackerels well,then apply salt and little around 1/4 tsp turmeric and keep aside.
  • Soak in water red chilies,tamarind,dry coriander seeds,cumin seeds,pepper corns for 5 min so its easy to grind well.
  • Then in mixer jar add grated coconut,all the above soaked ingredients,1/4 tsp of turmeric,1/2 onion sliced,garlic and grind all into very fine paste.
  • Add the paste to a mud pot if available or in normal vessel.
  • Then add salt,sliced onion and bring the curry to a boil.
  • Add mackerels,triphal  and cook for around 10 min on medium flame.
  • Serve Hot with Goan boiled rice or normal steamed rice.Enjoy

Thursday, 4 August 2016

Rava/semolina Fried Crabs

Enjoy the simple Rava/semolina coated crabs and then shallow fried.Crabs marinated with simple herbs and spices.Simple and quick to make.Crabs being favorite of my son and me we just relished every bite of it.

Servings 4
Total Preparation Time : 30 Min
Cooking Time : 15 min

4 Crabs (washed and cleaned)
1/2 Table spoon lemon Juice
1/2 Tsp Chili powder
1/2 Tsp pepper crushed
Less than 1/4 Tsp turmeric powder
Semolina for frying
salt as per taste
Oil for frying

  • Apply all try spices to craps that is salt,chili powder,turmeric,pepper and mix well
  • Than add lemon juice and mix well.Let it marinate for 10-15 min.
  • After 15 min coat the crabs with semolina and shallow fry until golden brown.
  • Serve hot.Just yummy starter or a side dish.