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Tangy & aromatic Egg Balchao with Goan rice and comforting Varan. A protein-packed meal!

A fiery and tangy Goan delicacy where hard-boiled eggs are simmered in a rich, aromatic masala made with vinegar, red chilies, and whole spices. A perfect dish that brings the vibrant flavors of Goa to your table.
Serving size: 1 serving(Serving includes 2 eggs with curry)

Aromatic Basmati rice cooked in creamy coconut milk with whole spices and a hint of sweetness from cashews and raisins. This classic Goan dish is a fragrant and flavorful side that pairs perfectly with spicy curries.

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Tangy & aromatic Egg Balchao with Goan rice and comforting Varan. A protein-packed meal!
This goan dish is perfect for dinner. With 1048.49 calories and 33.11g of protein per serving, it's a nutritious choice for your meal plan.
Prepare Eggs and Chilies
Grind the Balchao Masala Paste
Cook the Masala
Simmer the Curry
Garnish and Serve
Serving size: 1 serving
Prepare the Rice: Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 20-30 minutes. Drain it completely using a fine-mesh sieve and set aside.
Fry Garnish: Heat coconut oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashews and sauté for 1-2 minutes until they turn a light golden brown. Add the raisins and cook for another 30 seconds until they puff up. Remove both with a slotted spoon and reserve for garnish.
Temper Spices: In the same pot with the remaining oil, add the whole spices: cinnamon stick, cloves, crushed green cardamom, and star anise. Sauté for about 30-45 seconds until they release their aroma.
Sauté Aromatics: Add the thinly sliced onions and cook for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and slit green chillies, and sauté for another minute until the raw smell disappears.
Toast the Rice: Add the turmeric powder and stir for a few seconds. Add the drained rice to the pot. Gently sauté for 1-2 minutes, being careful not to break the grains. This step helps make the rice fluffy and non-sticky.
Cook the Rice: Pour in the coconut milk and water. Add the salt and stir gently to combine. Increase the heat and bring the mixture to a rolling boil.
Serving size: 1 serving
Cook the Dal
Mash and Simmer
Serve
Simmer and Steam: Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is cooked through. Do not open the lid during this time.
Rest and Serve: Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This allows the grains to firm up. Open the lid, gently fluff the rice with a fork, and garnish with the fried cashews, raisins, and chopped coriander leaves. Serve hot.