non-vegetariansoy-free
goan
Goan Fish Curry, Steamed Rice and Koshimbir
40 min
735 cal
38gProtein
87gCarbs
28gFat
3Recipes
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Energy-giving Kalangachi Bhaji, pao & fried egg – a unique, soul-satisfying homestyle start to your day!
A unique and delicious Maharashtrian stir-fry made from watermelon rind. This traditional recipe transforms kitchen scraps into a savory, slightly sweet, and spiced side dish that pairs perfectly with chapatis or bhakri.
Serving size: 1 serving
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
A classic fried egg with a sunny, runny yolk, spiced up with a sprinkle of Indian masalas. The perfect quick breakfast or simple side to any meal, ready in just 5 minutes.
Serving size: 1 serving
Perfectly spiced Mackerel Uddamethi with aromatic Goan coconut rice. A true taste of the coast!
Crispy fish cutlets with soft Goan poee and a tangy salad. A perfect, quick dinner!
Aromatic, protein-packed prawn pulao with a fresh salad. Soul-satisfying!
Energy-giving Kalangachi Bhaji, pao & fried egg – a unique, soul-satisfying homestyle start to your day!
This goan dish is perfect for breakfast. With 610.5799999999999 calories and 16.93g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the watermelon rind. Using a peeler or knife, carefully remove the tough, dark green outer skin. Slice away any remaining pink flesh. Chop the thick white part into small, uniform 1/2-inch cubes. This should take about 10-12 minutes.
Heat the oil in a kadai or pan over medium heat. Once hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds. Immediately add the cumin seeds and asafoetida, and sauté for another 15-20 seconds until fragrant.
Add the finely chopped onion and slit green chilies to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
Add the chopped watermelon rind cubes, turmeric powder, and salt to the pan. Mix everything thoroughly to ensure the rind is evenly coated with the spices.
Sprinkle 1/4 cup of water over the mixture. Cover the pan with a lid and reduce the heat to low-medium. Cook for 10-12 minutes, stirring every few minutes to prevent sticking. The rind is cooked when it's tender but still has a slight bite.
Once the rind is tender, add the goda masala and grated jaggery. Stir gently to combine. Cook uncovered for another 2-3 minutes, allowing the jaggery to melt completely and the flavors to meld into the bhaji.
Turn off the heat. Garnish with freshly grated coconut and chopped coriander leaves. Give it a final gentle mix and serve the Kalangachi Bhaji hot with fresh chapatis, bhakri, or as a side with dal and rice.
Serving size: 1 serving
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
Heat ghee in a non-stick skillet or frying pan over medium-low heat. Swirl the pan to ensure the ghee coats the bottom evenly.
Gently crack the eggs into the hot pan, leaving space between them. Be careful not to break the yolks.
Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper powder evenly over the eggs.
Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the whites are completely set. For a jammy yolk, cover the pan with a lid for the last minute of cooking to steam the top. For a fully cooked yolk, gently flip the egg and cook for another 30-60 seconds.
Using a spatula, carefully slide the fried eggs onto a serving plate. Garnish with freshly chopped coriander leaves and serve immediately.