Goan prawn cake
This Goan dish, apa de camarao, has a great, and unusual taste combination - a hot, savoury and slightly sweet filling of prawn, baked inside a coconut cake. Very Portuguese, and very Goan.
Indian
Goan steak and potato
The Goan version of "meat and three veg", and shows the Portuguese heritage. In fact, it is most commonly called by its Portuguese name of Bife de Goa. It has everything that the Portuguese loved, and inspired in Goan cuisine, namely chilli, garlic and vinegar.
green apple achaar
Seb ka achaar is an uncooked pickle using a fresh green apple. It is hot, spicy and intense with a fresh flavour from the apple.
green apple raita
The coolness of the yoghurt, with the sweetness of the apple, makes this hare seb ki raita the perfect accompaniment for hot food
green chutney
Green chutney, hari chutni, or dhania chutni, is fresh chutney made from coriander and mint. It goes with almost everything.
green paneer tikka
Paneer pudina tikka is a great starter or finger food for parties. The secret to this recipe is to use the best paneer you can get or make it yourself. The marinade is fresh, aromatic and has quite a chilli hit. Simple to make with great results.
green pea pulao
A simple and delicious pulao. Matar pulao is rice simmered in stock, with bursts of flavour from the fresh green peas. An ideal accompaniment to many of the meat or poultry recipes in this book.
Gujarati carrot salad
A crunchy Gujarati salad with carrots and black mustard seeds, gajar nu salat is a fresh and healthy dish to enjoy as an accompaniment to most main dishes.
Gujarati mixed dal
This delicious, nourishing dish of mixed dal is a family favourite and is simple to prepare. It is from the Gujarat region where it is called keoti dal. It is one of the more robustly spiced dal dishes in this cookbook.
hot lime pickle
With chunky pieces of lime and robust spices, this tangy pickle, nimbu ka achaar, is an ideal accompaniment to everything in this cookbook.
idli
These steamed savoury rice cakes, idli, are served at breakfast, as a snack, or in place of rice for a lighter meal.
idli batter
Idli batter is used make the south Indian idli and dosa. Start this recipe the day before you want use it, as it has a long fermentation time.