Recipe for Mumma’s Favourite Sukha Bombil(Dried Bombay Ducks)Chilly Fry/Patiya

Sukha Bombil is an emotion which runs in the blood of most of us Asians ♥️ However much the entire house stinks while preparing this particular fish, we don’t really mind😅 The salty taste and the crispy texture of this simple yet so flavoursome fish is what makes it unique!  This recipe was taught to me by my Mum(who is a Kitchen Superwoman by the way😅) and she calls it Bombil Patiya(I guess the Parsis make something similar and call it Patiya and my mum had many Parsi friends)! To see The way her face lights up each time she prepares this dish, is priceless! She just LOVES Sukha Bombil patiya! Whenever she makes it or even talks about it, you will actually see her salivating when she says “Aaha Ha Ha”🤤😛😋 And the best part is that she has instilled this love for Sukha Bombil in me too🙈 The best combo I’ve eaten Sukha Bombil Patiya is with Goan Coconut Chutney and Rice or Dal and Rice! “Aaha Ha Ha” 🤤😛😋  🙈  I’m sure you’ve eaten Sukha Bombil in the form of pickles, panfried, crispy fried but very rarely do people make a chilly fry out of it!  If you Love to eat Sukha Bombil and haven’t tried Sukha Bombil Chilly Fry, it’s a definite Must Try!  Sharing with you all whatever my Mum and Nana has ever taught me, gives me so much Joy♥️😊🤗

Recipe for Nana’s Square Chapatis with Ghee

Square Chapatis with Ghee in the centre is every Goan's dream chapatis. These chapatis are deliciously soft, with each bite consisting of Endless Love and Effort. Back in the day, our Grandparents used to make only this kind of square chapatis. The trend of Phulkas, arathas, tis, etc. were introduced in Goan homes very recently. My Nana and Mumma's square chapatis are not only Delicious but also very Filling as they are Thick and Heavy on the Tummy. My Nana used to make these chapatis with all her Love for us Grandkids. She never really knew what round chapatis were. This trend was then passed down to my Mom and now to me. Nana's square chapatis are still very much part of our meals at least twice a week, either for Breakfast, Lunch or Dinner. My favourite is to simply roll the chapati and dip it into my Tea and enjoy my Breakfast! Yummm!

Recipe for Goan Ambot Tik (Hot & Sour Fish Curry)

Hot and Fiery Ambot Tik! 🤤🔥😋 Ambot is the Konkani word for Sour and Tik means Spicy. In our family, we enjoy our Ambot Tik Hot, Spicy and Tangy to an extent where our tongues are out and eyes are teary😂 For us, the fun lies in that🙈 I've always made Ambot tik using either Shark(Mori), Kite fish, Prawns or Squids. This is the first time I've made Ambot tik using Kingfish because I couldn't find Baby Sharka Doo Doo Doo 😛😛(all big fellows in the market and they become rubbery)So, The bitter better half and some friends suggested, let's buy Kingfish! But I was pretty happy with the variation! The only disappointment was that when I was serving, the fish broke. I guess I should have just put it in the curry and turned off the flame and allowed it to cook in it's own heat. Anyway, good learning for me🙏🙏🙏

LEFTOVER CRISPY FRIED SANNAS

A really tasty recipe to use the leftover sannas after Christmas and I promise you will get through a few sannas from your fridge!  Crispy, flavoursome and deliciously festive!!

Recipe for Homestyle Green Chicken Curry with Potatoes

Choris Dal Recipe

Choris Dal was one of my first Discoveries to shortcut cooking🙈 During our childhood, we used to go to Goa for our Summer holidays and I remember my Mom telling me, one afternoon, to make Dal, Rice and Choris! The lazy side of me got me scratching my head as I wanted to go to the beach and play😅 Very confidently(although I thought my Mum was going to regret sending me into the kitchen) I made Choris Dal and in my family nobody had eaten this combination before! The praises I got were wayyyy beyond my expectation!  That day I became the star of the kitchen at just 12 or 13yrs of age😝😝 I tried my luck at this superb recipe when I came back to Bombay and gave it to all my neighbours and as expected, I was treated like a celebrity chef that night😜😜😜 From then on, there's been no turning back..

Base Recipe for Veggies with Mild Spices

When you think you've eaten too much of a feast especially after Christmas, New Year, Easter, Birthdays or Anniversaries, you can make this simple vegetable and enjoy it with Hot chapatis. It's light, simple, quick and super delish and requires no side dish. Now that Lent is going to come soon and many will be abstaining from Meat and Fish, I thought of sharing this recipe for you.

Recipe for Goenchem Ankvar Kodi - Sorak

Sorak is a Simple Goan Curry which does not contain any additional Protein. No Fish, No Prawn No Eggs Nothing at all. It draws it's richness from Fresh Grated Coconut and it’s simplicity from the simplest and bare minimum ingredients that are easily available on your Kitchen shelf. In Goa, ‘Ankvar Kodi’ (which translates to “Spinster Curry”) is a fun name given for Sorak since it is a plain curry that contains no Meat or Fish. A very Senior Ranpinn - (The Title given to people who cook Traditional Goan Food in Bulk during Feasts and Functions in the Village) once told me that back in the day, Sorak used to be eaten mostly during the Rainy season when the Fishermen couldn't venture into the Deep Sea to catch fish. They would eat this simple curry with some side dish. You can use the Sorak Masala Paste to make A Goan Fish, Prawn or Egg curry too. My aunt Cecil, used to make the Best Sorak curry that I have ever eaten till date. I used to drink that curry whenever I was at her place and boy! I miss it so much. I had never asked her how she made it(I know such a dhakkan I am) and now that she’s no more, I try my best to make it like how she would. So, very recently, I asked my Antu uncle(who by the way is a damn cook too), her husband to pleeeeeeeease share the exact recipe with me because I wanted it just like how I eat it at their place. And i'm over the moon that it tastes sooooo close to what she used to make. So here’s my Cecil aunty and Antu uncle’s Sorak recipe.

Corned Beef & Mayo Croutons Recipe

When we were kids, Mum used to purchase canned Corned beef and prepare various delicacies like chilly fry, sandwiches, salads, etc out of it.  There was once at a party, wherein we ate yummy corned beef sandwiches and later that night, we got to know that the corned beef was prepared at Home! My mum was so amazed and she's always ready to learn something new. She requested the host for the recipe and the host was so kind to have shared it with my Mum:) It's been years now that Mum & I haven't purchased canned corned beef.Honestly, once you've tried this recipe, you won't really want to purchase the canned version. Enjoy 🙂 🙂

Recipe for Goan Chow Chow

My Extreme Love & Keeda for Cooking as well as Eating Tasty Goan Food was planted in me by my favourite Fernandes family, who'vetaken such good care of me, like their own child, since I was little I've no words to describe the number of things Antu uncle and Cecil aunty (God Bless her soul)would feed me from time to time. Different things for Lunch & Evening Chao and not forgetting the mid meal snacks Be it Chow Chow, Batata Chop(that's what they call it), Shevyo, Sorak,Tantiam Kodi, Goan style Chilly Chicken(so cute right), Beef Chilly Fryand so on. When I went to visit them at their place after many years in 2022, My 76 year old Antu uncle, insisted that he prepare my favourite Sungta Bende Kodi for his Kuki(what they call me) in spite of notbeing that great in health. The taste was the same as the Good ole days! Apart from their popular Prawn curry, another of my favourite was always the Goan Chow Chow that Antu uncle makes. He makes it till date for almost all their family occasions and it is Deeee-li-cious. I remember how he’d always send me a big bowl of it whenever he would make it and say “Kuki, Tomato Sauce galun kha haan” (kuki, put tomato sauce and eat) My Mum, for some reason didn’t fancy the Goan Chow Chow as much so she never made it at home. She preferred making Chinese Hakka noodles instead. When I started dating Floyd, the first family function I was invited to at his place was for the Borivali Church Feast. I clearly remember it was a lunch party and at the buffet table I spotted my favourite Goan Chow(as my MIL and her family call it). I think I did a hundred summersaults in my head on seeing that but I had to behave myself to create an “impression” and all that 😊 😊So, I took a little and enjoyed each and every bite of it. When I moved to Dubai, we lived with Floyd’s Mum for a bitand every time she’d ask “what to make for dinner” my instant reply would be “CHOW”. It didn’t only taste so yum but it also made me relive those beautiful childhood memories of my relationship with Antu uncle, Cecil aunty, Lorraine and Spencer and all the fun in Sylvester building, Chira Bazar, Bombay. When my Mommy-in-law was leaving UAE for good, I noted the recipe for Chow from her. Along with that she shared her memories of my late Father-in-law(God bless his soul) who loved her the most and would always bepresent in the kitchen by her side, accompany her while she cooked. Andwhenever she made Chow, he’d ask “I’ll Mix?” He used to get excited to mix the chow as he’d say “you cut all the veggies and did all the tedious work, so now let me help.” So, when I made Chow for the first time, Floyd and Ireplicated the same “I’ll Mix” moment and Floyd said that it made him feelnostalgic as he’d always see his Dad doing this part of the chow! I Cannot Thank God enough for blessing me with such beautiful people in my life who have introduced me to Good Food, Tasty Cooking and Memories to cherish for a Lifetime I dedicate this recipe post to my Antu Uncle, Cecil Aunty, My Mommy-in-law, my late Daddy-in-law and my sweetest husband Floyd who goes as crazy as me when he sees CHOW!!!