Vodyacho Ross is a signature dish in Goan Saraswat Brahmans. Vodyo also called “fryums” are made out of Ashgourd and loads of spices. The dry chips are normally made during summer season and are sun-dried.
Category: Veg Rasam
Udupi Rasam Powder is a spicy and aromatic masala powder recipe for rasam which is delicacy to Udupi cuisine.
Tomato rasam is an easy and quick recipe for tomato rasam prepared with rasam powder. Basically, this South Indian rasam or South Indian soup is typically eaten with hot steamed rice and pappad.
Moong dal rasam is an easy and classical rasam recipe made with green gram lentil and fresh herbs. The recipe is extremely simple and easy to prepare as it does not require any additional spice mix or rasam mix. It can be easily served with hot steamed rice as a side dish or as a […]
Konkani Special Coconut Sol Kadhi (Coconut Kokum kadi) is a refreshing curry made with sour kokum fruit and a blend of coconut milk. It is usually served along with everyday meals in summers as it helps to keep your body cool.
Dal rasam is an easy and simple lentil based spicy soup recipe, made with a blend of spices and fresh garlic. It is a staple side dish for rice in South Indian states.
Varan is a non-spicy toor dal preparation. This dish is a specialty of Goan Saraswat cuisine. This dish is always prepared on any religious occasion. Traditionally, it is served with rice with little pure ghee. It is also mixed with Saar, followed by uddamethi (optional) and sol kadi.
Sangacho ross is Goan vegetarian dish and is very simple, easy to prepare and tastes delicious.