Category Archives: Goan Greats

Sopa De Abobora ( Goan Yellow Pumpkin Soup) with Open Potato Sandwich

Sopa De Abobora with Open Potato Sandwich

This is a famous Goan Yellow Pumpkin Soup. I have used veggie stock cubes for flavouring. Serve this Soup piping hot with Open Potato Sandwich. A heart warming, combo. Very Satisfying. 


Peeled, cubed yellow pumpkin ( steamed ) – 4 cups

Salt to taste

Vegetable stock cube – 1

Milk powder – 4 tablespoons

Water – 4 cups

To Sauté in oil 

Oil – 1 tablespoon

Finely chopped onion- 1

Finely chopped garlic flakes – 6

Finely chopped green chilli – 1/2

Chopped green coriander leaves – 1 tablespoon

To Season

Oil – 1 tablespoon

Mustard seeds – 1/2 teaspoon

Jeera – 1/2 teaspoon

Whole bay leaf – 2 ( optional , I have not used the bay leaf today )

To Garnish

Coarsely powdered black pepper powder – little

Finely chopped green coriander leaves – little


Heat a pan. Add oil. First sauté all the sautéing ingredients except the chopped green coriander on sim flame for 5 minutes. Switch off the stove. Transfer the contents to a plate. Cool well. Add the chopped green coriander leaves. Keep it aside.

Take a big blender jar. Add in the steamed pumpkin cubes, milk powder, salt to taste, vegetable stock cube, and water. Blend to a fine paste. Transfer 1/2 of the blended mix to a pan. Next add the sauteed ingredients  into the blender. Blend well. Pour the blended mix into the pan. Heat the blended mix on simflame till it starts to boil. Simmer for 5 minutes. Switch off the stove. Transfer the Soup to a nice serving bowl. Season and garnish. Serve the Soup boiling hot with Open Potato Sandwich.

Chef’s Tips

1) Do not add too much of pepper powder. The Soup will become very spicy.

2) Do not tear the bay leaf. Use it whole. It will choke the throat.

3) If the Soup becomes thick, dilute it with boiling hot water.

4) Let the Soup be a little thick. It tastes great.





Alsandyache Tondak (Black Eyed Beans and Potato Curry )

Alsandyache Tondak

The first time I tasted this dish was in my friend’s place. Aparna Thayi  made this for me. Thanks a lot Appi for sharing this recipe with me. A wholesome curry that you will definitely enjoy and love tasting it as much as I enjoyed. Goes well with Pole, Puri, Phulkas, Pulao and Plain Steamed Rice with little hot ghee spooned over it. 


Black eyed Beans ( white Kaaramani ) – 1 and 1/4 cups ( wash the black eyed beans and soak in sufficient water overnight ) ( next morning wash and drain the water and pressure cook it with sufficient water for 8 whistles. Drain the water and keep aside. Use the drained cooked Kaaramani water to make rasam. Do not throw the water. It is full of nutrients. )

Peeled, diced and cooked potatoes – 1 cup

Chopped onion – 1 cup

Sliced green chillies – 2

Salt to taste

Sugar – 1 teaspoon

Water – 1 cup

Fry in oil and grind to a fine paste

Oil – 1 tablespoon

Cloves – 4

Cinnamon – 1 small piece

Coriander seeds – 1 and 1/2 tablespoons

Jeera – 1 teaspoon

Black pepper – 6

Kashmiri dry red chillies – 6

Freshly grated coconut – 3/4 cup

Curry leaves – 6 ( torn)

Chopped garlic – 6 flakes

Tamarind paste – 3/4 teaspoon

Heat a pan. Add oil. Keep on sim flame. First add the pepper, cloves, cinnamon, coriander seeds, dry red chillies, garlic and sauté for 3 minutes. Add the grated coconut, curry leaves and sauté for 3 minutes. Switch off the stove. Transfer to a plate to cool. Add 3/4 teaspoon tamarind paste. Blend to a fine paste with little water. Cover and keep it aside till the time of use.

To Season

Oil – 3 tablespoons

Jeera – 1 teaspoon

To Garnish 

Finely chopped green coriander leaves – little


Heat a pan. Season. First fry the chopped onion on medium flame to a nice golden colour. Add the sliced green chillies. Sauté  for 3 minutes on sim flame. Add the ground paste. Cover and sauté on sim flame for 5 minutes. Add the boiled potatoes and the cooked black eyed beans. Add salt and sugar to taste. Cook till n sim flame for 3 minutes. Add 1 cup f water. Cook on sim flame till little thick. Switch off the stove. Garnish and serve hot.

Chef’s Tips

1) If the Curry becomes a little thick, dilute it with little boiling hot water.

2) As an option add little thick coconut milk in the end after switching off the stove. Do not boil after the coconut milk has been added. Add 1/2 cup of very thick coconut milk.




Goan Special Pole with Alsandyache Tondak

Goan Special Pole  with  Alsandyache Tondak

Goan Special Pole served with a piece of Jaggery further adds to the taste. 

You might be wondering what are these names, yes, they are Goan Special Rice Pancakes served with Black Eyed Beans ( White Kara mani ) Potato Curry.  These two dishes are the Best Goan Greats. They compliment each other both in taste and flavour.  Very simple to make. I love this combo. I profusely thank my very good friend Aparna Thayi for sharing these recipes with me. I am extremely happy to share these recipes with all of You. Please try and post your valuable feedback. 

Goan Special Pole ( Rice Pancakes )

The Goan Pole is another sister to our Dosas. There is a little difference between the two. The first time I tried  this recipe I really loved it. Pole can be served with any spicy curry or a simple coconut milk flavoured with jaggery and cardamom powder. Do try the Pole and enjoy with your family. 


Idli rice – 2 cups

Whole Urad dhal – 1/2 cup

Methi seeds – 1/2 teaspoon

Thin Poha – 2 tablespoons

Grated fresh coconut – 2 tablespoons

Salt to taste

Ghee – required amount to drizzle around the pole


Wash the Idli rice and the urad dhal. Soak both in water for 4 hours. Add the Methi seeds to it. Wash and soak the poha in little water for 4 hours. Drain the rice and dhal and grind it in a wet grinder along with the soaked poha and freshly grated coconut. Grind the mix adding little water. Grind to a smooth paste. Add salt to taste. Cover and ferment the batter for Six to eight hours. Mix well and make slightly thick dosas. Drizzle ghee around and cook on both sides to a little golden colour. Stack the prepared poles in a covered  casserole. Serve the Pole hot with Alsandyache Tondak. 

Chef’s Tips

1) The hot Pole tastes great with honey.

2) An ideal lunch box dish.

3) If you do not want to prepare the poles in full ghee, take an equal amount of oil and ghee and mix well and then use it to make the Pole.

4) Pole batter can be stored in the fridge for 2 days only. Since coconut is there the Pole batter cannot be stored for a longer time.





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.