non-vegetariansoy-free
goan
Goan Fish Curry, Steamed Rice and Koshimbir
40 min
735 cal
38gProtein
87gCarbs
28gFat
3Recipes
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Soft Pao with perfectly spiced Sukhi Batata Bhaji – the ultimate comfort food that's loved by everyone!
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.
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.
A simple and comforting Maharashtrian dry potato curry. Boiled potatoes are tossed in a fragrant tempering of mustard seeds, curry leaves, and green chilies. Perfect for lunchboxes with puris or chapatis.
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!
Soft Pao with perfectly spiced Sukhi Batata Bhaji – the ultimate comfort food that's loved by everyone!
This goan dish is perfect for breakfast. With 486.98 calories and 11.23g of protein per serving, it's a low-fat, low-phosphorus option for your meal plan.
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.
Boil the potatoes until they are fork-tender but still hold their shape, which takes about 15-20 minutes. Alternatively, pressure cook for 2-3 whistles. Allow them to cool completely, then peel and gently cut them into 1-inch cubes. Set aside.
Heat oil in a wide pan (kadai) over medium heat. Once hot, add the mustard seeds and wait for them to splutter completely, about 30-45 seconds.
Add the cumin seeds, asafoetida, and curry leaves. Sauté for 30 seconds until the cumin is fragrant and the curry leaves are crisp.
Add the finely chopped onion, green chilies, and grated ginger. Sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.
Stir in the turmeric powder and cook for another 30 seconds to remove its raw aroma. Add the cubed potatoes and salt to the pan.
Gently toss everything together, ensuring the potatoes are evenly coated with the spices without mashing them. Cook for 2-3 minutes, allowing the flavors to meld.
Turn off the heat. Drizzle with fresh lemon juice and garnish with chopped coriander leaves. Give it a final gentle mix and serve hot.