Best Gharguti Goan Home Food Recipes
Kirl/Quill (Bamboo shoots) are favorite among Goans. Quill (Bamboo shoots) are yummy and are used to prepare a variety of dishes. Bamboo shoots are used fresh or pickled to prepare a variety of dishes. The fresh tender bamboo remains crunchy even after cooking, whereas, the pickled bamboo shoots become soft over a long period of […]
Aakur Tonak is Goan monsoon vegetable and this dish is invariably prepared by all Hindus during monsoon season.
Aluche Tonak dish is very famous in Maharashtra and is known as Aluch Fadfade. The version/recipe presented herein is of the Goan version which is called as” Aluche tonak”. ‘Tonak’ is the general name given to gravy dish made using coconut.
This creamy and spicy curry is prepared mainly with green peas and mushrooms. The curry gets its flavor and richness from its tomato and onion-based sauce tossed in a cashew paste. It is an ideal side dish to roti/chapati and jeera rice or plain steamed rice.
A well-equipped Indian kitchen would have a different variety of spices stocked. We not only store these individual spices but more prevalent practice now a day is to store the blend of these spices (more commonly known as masalas). This Garam Masala is a traditional spice blend from Maharashtra that will spice up your recipes.
Indian preparation, is incomplete without Garam Masala powder – a traditional blend of spices. Regionally, across India, it has different variations. This recipe is of Gujarati Garam Masala which is followed by most households in Gujarat.
Garam masala powder is basically a blend of ground spices which is used for seasonings of curries and snacks recipes. Perhaps this garam masala powder is one of the most popular masala or spice powder used the world over.
Garam Masala powder is one of the essential Indian spice mixes used in north Indian recipes.
Goda Masala is a unique aromatic spice blend. This Goda Masala is a Maharashtrian favorite and is widely used in Maharashtrian cuisine.
Chief promoters and contributors to “Gharguti” include: health professional Uday Barad & engineering professional Shivani Prabhu Dessai, both are deeply involved in the art of home cooking for over 25 years. And a host of Goan Guest Contributors who take pride in ‘Home Cooking’ other than consuming restaurant and or fast foods sold outside. Special thanks go to a computer engineer, specialized in Android software designing and a connoisseur in food maters for initiating simple and user-friendly “Gharguti” website.
