The Sour limes are simmered in hot water, then quartered and salted. Cooked for few minutes in a spice paste , which has been ground in Vinegar. A touch of sweet with a combination of spice and tart, this pickle makes a perfect accompaniment to any meal.
The Tendli Pickle is mouth watering and tastes great with chapatis , rice or as a side dish with meals. The taste of the pickle is spicy , tangy yet sweet and flavorful. Tendlis are chopped mixed with salt and left in the sun for an hour or two.
Nana's Goan Vindalho Gravy Paste is a culinary revelation that encapsulates the fiery and tangy flavors of Goa's iconic Vindalho. Crafted with a secret blend of spices, vinegar, and the finest cuts of meat, this paste promises an authentic taste of Goan culinary heritage. The aromatic medley of cloves, cinnamon, and red chilies creates a rich and intense flavor profile,…
Nana's Goan Xacuti Gravy Paste is a culinary masterpiece that encapsulates the intricate flavors of Goa's culinary tapestry. This authentic paste is a symphony of roasted aromatic spices, including coriander, cumin, and cloves, harmoniously blended with coconut, creating a rich and velvety texture. The addition of Kashmiri red chilies imparts a gentle warmth, while tamarind adds a subtle tang. Perfectly…
Dry bombils are marinated with freshly ground red masala. These are then fried. Its. This is a real comfort food, whenever you want something tasty, spicy and crispy
Nana's Sweet Mango Pickle Spread (with Ginger Bits) is a traditional Indian condiment made with raw unripe green mangoes, spices and oil. In India, pickles spread are relished as a side in every meal. However it can also be used as a sandwich spread with rotis, chapatis, bread, parathas & even with many breakfast dishes.
A staple in Goan households, Goan Raw Mango Pickle is a vibrant, flavorful condiment that brings a burst of tanginess to any meal. Its preparation, rooted in tradition, showcases the rich culinary heritage of Goa, This traditional pickle captures the essence of Goan culinary heritage, blending the tartness of raw mangoes with a symphony of spices.
Tender raw mangoes with a soft seed are cut lengthwise, halfway into four, the seed discarded, stuffed with salt and kept under weight for 5 days until they change to olive green in colour. Filled with a spice mixture and tightly secured with a twine. Layered in a sterilized container immersed in oil to mature and preserve.