Category Archives: Goan Greats

Tender Coconut and Cashew Sukke

Tender Coconut and Cashew Sukke

Sukke is a dry curry. A speciality of Goa. The Cashew and tender coconut pieces gives a nutty subtle flavour. Goes well with plain rice, phulkas, puri and a plain toasted bread.


Tender coconut pieces ( sliced to long pieces) –  3 cups

Whole Cashew nuts – 1 big handful ( soaked in hot water for 1/2 an hour and drained and cover it and keep it aside till the time of use )

Grated onion – 1/2 cup

Grated tomato – 1 cup

Pounded garlic – 4 flakes

Peeled and pounded ginger – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Jeera powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

Kashmiri chilli powder – 1 teaspoon

Salt to taste

Garam Masala Powder – 1/2 teaspoon

Tomato ketchup – 1 teaspoon

To Season

Oil – 3 tablespoons

Jeera – 1 teaspoon

To Garnish

Finely chopped spring onion greens – little


Heat  a pan. Season. First, fry the grated onion. When the onion turns golden, add the turmeric powder, sauté for 2 minutes on sim flame. Add the pounded ginger and garlic. Sauté for 5 minutes on sim flame. Add the grated tomatoes. Sauté on sim flame for 5 minutes. Add the chilli powder, garam masala powder, jeera powder and the coriander powder. Sauté on sim flame for 3 minutes. Add the salt to taste. Add the sliced tender coconut pieces and the drained cashew nuts. Mix  gently. Add the tomato ketchup. Mix gently. Switch off the stove. Garnish and serve hot.

Chef’s Tips

1) The tender coconut has to be little thick. Only then you can cut it to slices.

2) After adding the sliced tender coconut pieces, mix it gently. Let the coconut pieces be intact.

3) Can also garnish with little chopped green coriander leaves.









Goan Caldo Verde (Potato and Spinach Soup)

Goan Caldo Verde

You might be wondering what is this dish. It is a Goan Famous Soup Caldo Verde. It is a hearty Potato and Spinach Soup. 

I made this Soup for breakfast today. A very creamy, subtle flavoured Soup. A meal by itself. Very soothing and nice to taste. You can serve the Soup by itself or serve it with toasted bread. I did not add butter, instead I have used olive oil.

Make this Soup for parties or get togethers. I am sure that all your guests will enjoy it thoroughly and compliment you. Happy Soup Making. 

In Portuguese Caldo is Broth ( Soup ) and Verde is Green Colour.


Boiled and peeled potato( grated ) – 2 cups

Chopped spinach – 1 cup

Finely minced onion – 1

Finely minced garlic – 6 flakes

Boiled milk – 1 and 1/4 cups

Vegetable stock or water – 1 cup

Vegetable stock cubes – 2 ( I have used Maggi  Vegetable Stock Cubes )

Salt to taste

Cumin seed powder( jeera powder ) – 1/2 teaspoon

White pepper powder – 1/2 teaspoon

Maida – 1 teaspoon ( Heaped )

Olive oil – 3 tablespoons


Boiled green peas – little (optional)

Goan Caldo Verde topped with some boiled green peas.


Heat a pan. Add the olive oil. Keep the flame on sim. First, add the minced garlic. Sauté on sim flame till light golden. Next,  add the minced onion. Sauté on sim flame till light golden. Add the chopped spinach. Add the grated potatoes. Sauté on sim flame for 3 minutes. Add the maida, salt to taste. Sauté on sim flame for 3 minutes. Add the boiled milk, stock water , crumbled stock cubes. Mix well. Allow the Soup to boil. It will thicken. Add the white pepper powder and jeera powder.  Mix. Switch off the stove. Serve hot topped with boiled green peas.

Chef’s Tips

1) Since the stock cubes have salt, add the salt carefully.

2) Try to retain the colour of the spinach.

3) Can also add butter while sautéing onion and garlic instead of olive oil.




Goan Jackfruit Manganem

Goan Jackfruit Manganem

Goa conjures up of many beautiful scenes, palm fringed beaches, green paddy fields, blue seas stretching as far as the eyes can see and steaming hot food. Goa has lots of Portuguese influence. I learnt this dish from my very close friend Shylu who lives in Goa. Goan cuisine is multi faceted. Manganem is just like our Kheer or Payasam. Can have the Manganem either steaming hot or icy cold. Both ways the taste is just unbeatable.


Cooked  Channa  dhal – 1 cup

Grated jaggery – 1 and 1/2 cups ( Take a pan. Heat it. Add1/4 cup of water. Heat it. When the water boils, add the grated jaggery. Cook on sim flame till well dissolved. Switch off the stove. Strain the jaggery syrup into another bowl. Keep it aside )

Saffron – 1 pinch

Cardamom powder  – 1/2 teaspoon

Coconut milk – 1/2  cup  ( first pressed coconut milk ) ( thick coconut milk )

To Grind to a fine paste

Freshly grated coconut – 1/2 cup

Finely chopped Jackfruit pieces – 1/4 cup

Chopped cashewnuts – 2 tablespoons

Rice flour – 1 tablespoon

( grind with little water to a fine paste, cover and keep it aside )

To Season

Ghee – 3 tablespoons

Halved cashewnuts – little

Finely chopped Jackfruit pieces – 1/4 cup


Heat a pan. Add the boiled Channa dhal, the ground paste and the saffron strands. Add little water. Keep the flame on sim. Cook for 5 minutes. Add the cardamom powder and the strained jaggery syrup. Mix well. Cook for another 5 minutes on sim flame.  By now the mixture would have thickened. Add the coconut milk. Stir well. Switch off the stove.

Heat another pan. Add the ghee. First fry the cashew nuts till golden. Keep it aside. Next fry the chopped Jackfruit pieces. Fry  the  Jackfruit  pieces till golden. Switch off the stove. Add the seasoning to the Manganem. Mix well. Serve hot.

Chef’s Tips

1) Manganem should be a little thick.

2) Cook the Manganem only on sim flame.

3) Use a nice golden coloured jaggery ( syrup jaggery, Paagu vellam )

4) Do not add any other fruits, the taste will change.

5) The consistency of the Manganem should be as thick as the dosa batter.