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Category Archives: recipes

Beef Croquettes

Beef croquette is a well known goan snack and is an essential part of the Goan cuisine. They are prepared mostly functions and weddings. It’s a very delicious light snack which can be eaten at every meal . 

 

Beef Croquettes
Beef croquette is a well known goan snack and is an essential part of the Goan cuisine. They are prepared mostly functions and weddings. It’s a very delicious light snack which can be eaten at every meal .
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Ingredients
  1. Half Kg Mince (Whichever meat you prefer Beef or Mutton)
  2. 2 Onions
  3. 1 Potato
  4. 1 Carrot
  5. Half a Capsicum (optional)
  6. 5-6 Cloves Garlic
  7. 1/2 Tsp Turmeric
  8. 1 Egg
  9. Half inch Ginger
  10. 6 French Beans
  11. 100gms Peas
  12. 2 Green Chilies
  13. Coriander Leaves
  14. 1 Tsp Garam Masala Powder (In the recipe we have added the spices and ground them as we din't have Garam Masala ready)
  15. Sour lime or Vinegar
  16. Rawa
  17. ½ cup bread crumbs
Instructions
  1. Mix the meat, onion, chillies, cloves, garlic, ginger, salt and pepper with 1 cup of water.
  2. Put in a pan on moderate heat and stir cook till all the water has been absorbed and the meat is dry.
  3. Grind meat fine in a blender. Soak the bread in water for 5 minutes. Squeeze dry and add to the meat along with 1 egg, lightly beaten.
  4. Form the meat into cocktail-type sausage shapes. Beat the remaining egg and dip each croquette into the beaten egg, then into the breadcrumbs.
  5. Heat the oil in a frying pan on a moderate flame and fry the croquettes to a golden brown color. Cool. You should get about 30 croquettes.
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PRAWNS BALCHAO RECIPE

PRAWNS BALCHAO RECIPE

Prawns Balchao is a spicy sea food dish from the beautiful coast of Goa. It was initially introduced by the Portugese when they Colonized Goa. Balchao is a method of cooking in a spicy tangy tomato sauce.

PRAWNS BALCHAO RECIPE
Prawns Balchao is a spicy sea food dish from the beautiful coast of Goa. It was initially introduced by the Portugese when they Colonized Goa. Balchao is a method of cooking in a spicy tangy tomato sauce.
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Ingredients
  1. • 1 kg small to medium-sized prawns
  2. • 4 tbsps vegetable/ canola/ sunflower cooking oil
  3. • 3 large tomatoes chopped fine
  4. • 2 large onions chopped fine
  5. • 10-12 dry red chillies
  6. • 2 tbsp garlic paste
  7. • 1 tbsp ginger paste
  8. • 1 tbsp cumin seeds
  9. • 1 tsp mustard seeds
  10. • 2 inch stick of cinnamon
  11. • 8-10 cloves
  12. • 2 tbsp sugar
  13. • 1/2 cup vinegar
  14. • Salt to taste
Instructions
  1. • Put the prawns in a large bowl and sprinkle salt on them and Keep aside.
  2. • Roast the dry red chillies, cumin seeds, mustard seeds, cloves and cinnamon till they begin to release their aroma. Take off from the fire and cool it.
  3. • Grind the ginger, garlic and roasted spices into a smooth paste using the vinegar.
  4. • Heat the oil on a medium flame in a pan. Add the prawns and stir fry till opaque. Remove from the pan and keep aside.
  5. • In the same pan, fry the onions till light brown. Add the tomato and fry till soft.
  6. • Now add the spice-vinegar paste, sugar and salt to taste and fry till the oil begins to separate from the masala.
  7. • Add the prawns to this masala, mix well and cook for 2-3 minutes.
  8. • Serve with piping hot, plain boiled rice.
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GOAN SAUSAGE PULAO

GOAN SAUSAGE PULAO

Hot and tangy Goa Sausage tastes delicious no matter what you combine it with! In this easy to cook pulao, it makes for a delicious, wholesome meal.

 

GOAN SAUSAGE PULAO
The Sausages or Choriso as they are called in local language are often ranked number one on the shopping list of any tourist visiting Goa.
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Ingredients
  1. • 2 cups basmati rice (washed and drained)
  2. • 4 cups water (boiling)
  3. • 20 small goan sausages - chopped
  4. • 2 medium onions - chopped
  5. • 2 medium tomatoes - chopped
  6. • 1/4 tsp turmeric pwd
  7. • 1/4 tsp chilli pwd
  8. • 1 tsp corinadar pwd
  9. • 1 small maggi cube
  10. • 1 tbsp ginger & garlic paste salt to taste
  11. • 1 tbsp oil
  12. • whole garam masala - 4 cloves,
  13. • 1 inch cinnamom piece,
  14. • 6 peppercorns,
  15. • 1-2 cardamom,
  16. • 2 bay leaves (tejpatta) coriander leaves and potato french fries or wedges(cooked) for garnish
Preparation
  1. 1. Heat oil in a pan.
  2. 2. Add the whole garam masala and let it splutter.
  3. 3. Add in the chopped onions and fry till soft.
  4. 4. Then add the tomatoes and ginger garlic paste and fry till oil starts leaving from the pan.
  5. 5. Put in the chopped sausages and stir fry adding the powdered masala. Add the washed rice, salt and crumbled maggi cube and stir till rice is well coated with the masala.
  6. 6. Pour in 4 cups of boiling hot water.
  7. 7. Simmer on low flame till pulao is done.
  8. 8. Garnish with chopped fresh coriander leaves and the potato fries or wedges.
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Goan Bolina Recipe

Goan Bolina Recipe

Bolinhas, a evening tea-time delight. Easy to prepare, the procedure is not time consuming but it’s advisable to leave the mixture overnight. The end result is a soft, tasty Bolinha that crumbles in your mouth, leaving you with the desire to have one more.

 

Bolina Recipe
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Ingredients
  1. 1 Medium sized coconut cracked open and coconut flesh removed and shredded.
  2. 1/4 Kg Rawa (semolina)
  3. 1/4 Kg Sugar
  4. 1 Tbsp Ghee
  5. 3 Tbsp spoons Maida
  6. 1 Leveled Tsp Baking Powder
  7. 3 Eggs Few Elaichi
  8. 1 Pinch Salt Icing sugar for dusting.
Instructions
  1. 1.Make a sugar syrup by heating the sugar in 1/2 a cup of water.
  2. 2.While the sugar is melting on a slow flame, grind the coconut in 1/4th cup of water.
  3. 3.Once the coconut is ground, stir the sugar that should have nearly dissolved by now.Add the Rawa to the sugar syrup and mix this well.
  4. 4.Add the ground coconut to this mixture, stir it in and add the pinch of salt.
  5. 5.Add the Ghee and keep stirring it,until it all becomes one nice blend.You can store the above mixture either overnight, for six hours or do it instantly. Its best you store it for a few hours and then proceed.
  6. 6.Separate the egg yolks and whites,out of the three eggs only add the the yokes, though it can be done with the entire egg as well. Remember to keep the egg white of one egg aside, the other two you can can discard.Add the yokes with the Bolinha mixture and mix well.
  7. 7.Once thats done, clean and powder the Elaichi and add it to the mixture.Mix the Maida and Baking powder.Add it to the Bolinha mix, And mix it up again.
  8. 8.Now beat the one egg white till its fluffy. Add it to the Bolinha mixture, thats the final ingredient to the Bolinha dough.The dough is ready .
  9. 9.To shape the Bolinhas, take a ball out of the dough.With the help of some flour shape it as you would do to a cutlet.Flatten the top of it an next get a butter knife to press a few lines into the dought to make a design..
  10. 10.As you finish them place them on your baking tray, that you have greased with a little Ghee. Bake them in the oven that is preheated to 200 degrees C .Bake for approx 25 minutes till golden brown.
  11. 11.Remove from oven and allow to cool. Bolinyas are ready to be served with tea.You can dust with icing sugar before serving.
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Bebinca (Bibik/Bebinka)

Bebinca (Bibik/Bebinka)

Bebinca, also known as bibik or bebinka, is a type of pudding and a traditional Goan dessert. Traditional Bebinca has 16 layers, but you can make as many as you like The ingredients include plain flour, sugar, ghee (clarified butter), egg yolk, coconut milk and almond slivers to garnish.

The dessert has to be baked in layers and traditionally has 7 layers. The dessert is very common in Goan cuisine. In Portugal and Mozambique, it is also a common dessert in Goan restaurants. Bebinca is served warm with cold ice cream. It is also easily available to carry and preserve for a long time or eaten fresh.

Bebinca
Bebinca, also known as bibik or bebinka, is a type of pudding and a traditional Goan dessert. Traditional Bebinca has 16 layers, but you can make as many as you like The ingredients include plain flour, sugar, ghee (clarified butter), egg yolk, coconut milk and almond slivers to garnish..
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Ingredients
  1. 300 gms Coconut
  2. 200 gms Maida
  3. 400 gms Sugar
  4. 10 Eggs
  5. 1 nutmeg
  6. Ghee for layers
Instructions
  1. 1. Take Coconut juice thick and thin . In the thin juice dissolve the Maida spoon by spoon.
  2. 2. After dissolving whole maida mix egg yolk one by one . Dissolve full sugar, Add nutmeg.
  3. 3. Use this mixture to bake the bebinca layer by layer .
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Gobhi Matar Recipe

Gobhi Matar Recipe

Prepare Gobhi Matar Masala whenever you feel like eating some spicy dish. This recipe is a blend of deshi spices and cauliflower.

Gobhi matar
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 1 medium cauliflower, separated into florets
  2. 1 cup shielded green peas
  3. 1 tbsp rice bran oil
  4. 1 tsp cumin seeds
  5. 1 tsp ginger paste
  6. 1 tsp garlic paste
  7. 2 tsp corrainder powder
  8. ½ tsp red chilli powder
  9. ½ tsp turmeric powder
  10. ¼ cup tomato puree
  11. Salt to taste
  12. 1 tsp garam masala powder
  13. ½ tsp dried mango powder
  14. 1 green chilli, silt
  15. 1 tbsp chopped fresh coriander
Instructions
  1. 1. Heat the oil in a non-stick kadai and add the cumin seeds. When they begin to change colour add the ginger paste and garlic paste. Sauté for half a minute.
  2. 2. Add the coriander powder, chilli powder and turmeric powder. Sauté for another half a minute.
  3. 3. Add the cauliflower florets, green peas, half a cup of water and tomato puree. Add the salt and mix. Cover and cook for 8 to 10 minutes, stirring occasionally.
  4. 4. Add the garam masala powder and dried mango powder and mix.
  5. 5. Garnish with the green chilli and fresh coriander and serve hot.
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Goan Mutton Recipe

Goan Mutton Recipe

A Goan way to cook mutton, very very spicy and tasty. 

Goan Mutton recipe
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Cook Time
40 min
Cook Time
40 min
Ingredients
  1. Mutton 1 kg
  2. 1 big onion thinly sliced
  3. 6 tsp oil
  4. 2 tsp Fennel seeds (ani seed/saunf)
  5. 2 tsp Sesame seeds (Til)
  6. 2 cinnamon stick(dalchini)
  7. 6 Cloves
  8. 5 Black Pepper
  9. 1 Bay leaf (tej patta)
  10. 2 tsp Garlic Chopped
  11. 1 Big tomato pureed
  12. 1 ½ tsp corrainder powder
  13. 1 tsp cumin powder
  14. 1 tsp red chilli powder
  15. 2 tsp degi mirch
  16. 1 tsp ginger garlic paste
  17. ¼ tsp turmeric powder
  18. 1 small onion finely chopped
  19. 1 bunch fresh corrainder/cilantro.
Instructions
  1. 1. Put oil in a pan/cooker, add the chopped onions, turmeric powder, ginger garlic paste for 2 minutes, salt and water. 6-7 whistles.
  2. 2. In a pan fry grated coconut dry till brown colour.
  3. 3. In the same pan, add oil, then chopped garlic take aside and add whole garam masala.(Bay leaf, dalchini, cloves, black pepper corns). Add fennel seeds, sesame seeds and thinly fried onions.
  4. 4. Fry the onion gravy and masala in the pan for 3 minutes. Now add the mutton and cook for 5-10 minutes. Garnish with fresh corrainder /cilantro.
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Mutton Gravy Recipe

Mutton Gravy Recipe

Discover how to make Mutton Gravy using our easy to make Mangalore Mutton Curry recipes.

Mutton Gravy
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. ½ kg boneless mutton (cut into small pieces)
  2. 200 gms potatoes cut into fourths
  3. 3 Large onions
  4. 6 Cloves of garlic
  5. 4 cm long piece of ginger
  6. 2 large tomatoes pureed
  7. 1 tsp haldi powder
  8. 1 tbsp tamarind paste
  9. 2 tbsp veg oil
  10. Salt to taste
  11. 1 tsp sugar
  12. 1 cup water
  13. Corrainder leaves for garnish
For the Masala paste
  1. 1 tbsp poppy seeds (kus kus)
  2. 1 stick cinnamon (dalchini)
  3. 4 cloves (lavang)
  4. 15 Black pepper corns
  5. 1 black cardamon
  6. 1 tsp cumin seeds(jeera)
  7. 4 dry red chillies
  8. 1 tsp oil
  9. ½ cup grated coconut
Instructions
  1. 1. Grind the onions, garlic, ginger together into a paste. Heat oil in a pressure cooker . Add the onion paste and fry over medium heat until golden brown.
  2. 2. While onion paste is cooking get masala paste ready. Heat 1 tsp oil in a small frying pan and roast all the dry spices. Grind to a paste along with coconut and keep aside.
  3. 3. Once onion masala is ready add the pureed tomatoes. Cook stirring frequently till tomatoes are cooked and change colours. Now add the turmeric powder and some salt. Now add the mutton and stir fry in the masala till the mutton gives out some juices for about 10 mins. Now add the potatoes, ground Coconut paste Masala, tamarind paste, sugar and 1 cup water.
  4. 4. Bring to a boil, close the pressure cooker lid and cook at high pressure for 2 whistles. Reduce heat to simmer and cook for 15 minutes more. Garnish with corrainder leaves.
Notes
  1. Tomato puree (Boiled tomatoes and remove the skin and grind it to a paste/juice)
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Beef Gravy

Beef Gravy

A quick and easy gravy made with beef bouillon, flour, onion and butter. Serve over mashed potatoes, if desired.

Beef Gravy
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Ingredients
  1. 1 kg beef(cut into cubes)
  2. 2 onions
  3. 2 tomatoes
  4. 10 curry patta leaves
  5. 2 green chillies deseeded
  6. 1 small bowl tamarind juice
  7. ½ coconut (grated)
  8. 3 inches ginger
  9. 1 pod garlic full
  10. 5 kashmiri chillies
  11. 1 tsp turmeric powder(haldi powder)
  12. 1 tbsp corrainder powder(dhaniya powder)
  13. ½ tsp cumin powder(jeera)
  14. 10 cloves(long)
  15. 3 pieces cinnamon (dal-chini)
  16. 1 tbsp kus kus(poppy seeds)
  17. 1 small bunch corrainder leaves
Instructions
  1. 1.Grind to a paste the coconut, ginger, garlic, Kashmiri chillies, turmeric powder, corrainder powder, jeera, cloves, cinnamon, kus kus and keep aside.
  2. 2.Heat oil in vessel and fry onions till translucent. Add tomatoes, salt and curry patta and green chillies as per taste). Now add beef with 1 cup of water until half boiled.
  3. 3.In another pan heat oil and fry the above paste for 3-4 mins or till oil seperates, add the boiled meat and after sometime the tamarind juice until done. Garnish the coriander leaves.
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Goan Beef/Meat Curry Masala

Goan Beef/Meat Curry Masala

Cubed beef is simmered in a spicy liquid until nearly dry, then combined with an onion mixture seasoned with curry leaves. It’s delicious served with white rice

Goan Beef/Meat Curry Masala
This is one of the traditional goan recipes.
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Ingredients
  1. ½ kg beef
  2. 6-8 kashmiri chillies
  3. Knock of seeds of 2-3 chillies
  4. 2 onions
  5. ½ coconut
  6. 4 garlic flakes
  7. 1 big tomato
  8. 1 tsp cumin seeds
  9. Salt to taste
  10. ½ tsp turmeric powder
  11. 1 tsp vinegar
  12. Potatoes
  13. 2 tsp poppy seeds(kus kus)
  14. 5-6 pepper corns
  15. 2 tsp oil
  16. ¼ tsp
Instructions
  1. 1. All the above ingredients have to be roasted accept the garlic ginger paste with two tea spoons of oil, then grind the roasted masala’s with garlic and ginger. Grind into a fine paste and keep aside.
  2. 2. Wash clean and dice the meet into small cubes. Put it to a boil along with 2 onions, 1 big tomato, ¼ inch jullians ginger, add to taste.
  3. 3. When the meat is cooked 3/4, add the masala and give the oil curry a boil, add water to the curry as per your thickness. Now add vinegar ½ boiled potatoes.
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