In Goa, turmeric leaves are used to make a rice dish called Patholi. A paste of rice flour and water is smeared on the leaf. Then a mixture of coconut, jaggery, cardamom and a pinch of salt is spread in the centre. The leaf is folded and placed in a steamer.
Dried fish/Prawns is much love delicacy in coastal cuisine especially during the monsoon when they don’t go out fishing and they survive on dried fish.
Kokum squash, derived from the fruit of the Garcinia indica tree, offers a multitude of benefits in a refreshing drink. Packed with antioxidants, it aids in neutralizing harmful free radicals, promoting overall health. Its high vitamin C content boosts immunity, helping the body fight infections. Kokum squash also contains hydroxycitric acid (HCA), known to suppress appetite and aid in weight…
Coconut Jaggeryis made from the son of the coconut Palm. It is traditionally made in the shape of small pyramids. It is used in numerous Goan sweets such as Dodol, Pinargre and Ragi Porridge.
Dried fish/Prawns is much love delicacy in coastal cuisine especially during the monsoon when they don’t go out fishing and they survive on dried fish.
This chilli is grown in Goa and is known as Button chilli, Small to medium sized fruits ripen to red. It is commonly used in Hindu and Christian cooking in Goa and provides a hot flavor to curries.
Kokum is a versatile Indian specialty spice which ranks highly by both culinary and medical standards. The major culinary uses of kokum are as a garnish for curries and in the preparation of syrups.
Goa Tamarind is the original tamarind used for Goan Cooking. Care is taken to pluck only the riped fruitand sun dried, de seeded to preserve the natural taste.