Ingredients:1 cup Chaki Atta - wheat flour 2 cups normal bread flour 1 egg 1 sachet instant dry yeast 4-5 tbsp warm milk or water 1 tbsp olive oil 1/2 tsp sugar Salt for seasoning
Method;
1. In a bowl, mix all the ingredients except for the olive oil and knead well.
2. If it gets sticky add the olive oil to the palms if your hand and continue kneading until soft.
3. Cover and store in a dark place/cupboard for an hour.
4. You will see that it has risen, punch the air out and knead again.
5. Cut into equal portions and roll into circles/ovals. Use the atta flour for dusting if needed.
6. Place in a tray brushed with little oil and cover. Leave for 30-40 mins.
7. Preheat oven. You can brush the bread tops with melted butter if you wish.. I dusted a bit of flour to give a rough texture.
8. Place in the oven and cook for 10 mins or until lightly brown.
9. Take the bread out of the oven and cover with a tea towel for 15-20 mins. This will help soften the bread.
10. Enjoy warm with your favourite gravy dish.
This dish reminds of my childhood when I used to go visit my paternal grandparents in Curtorim. My shamai used to cook this dish in a kundem (earthen pot) , tasted absolutely divine. My version of the recipe turned out well and my girls really enjoyed eating the pork fat pieces, the meat was tender and the gravy was filled with flavour of the spices. The light gravy is tangy with a hint of spice.
Ingredients 1 Kg pork belly, cut into small pieces 2 large onions, chopped 12 Kashmiri chillies 1 tsp coriander powder 1 tsp cumin powder 4-6 cloves of garlic, slightly smashed 1 inch of ginger, cut in strips 10-12 kokum 1 tsp turmeric powder 1 small ball of tamarind, soaked in warm water 6-8 peppercorns 1 inch cinnamon stick Salt for seasoning Method: 
Ingredients For the cupcakes: 
I remember eating these when I was a kid from 'Braganza stores' in Panjim market. My girls enjoy this as an evening snacks and can be eaten warm or cold. 
Ingredients;3 cups bread flour 1 sachet instant yeast 4-5 tablespoons warm milk. 1/2 tsp sugar 2 tbsp melted butter 1 egg
salt for seasoning Drizzle of olive oilFor the stuffing
Goan sausages- see my recipe 1 large onion salt for seasoning
Method:
For the sausage stuffing:
1. In a pan, saute onions and add the sausages. Season with salt in required. Cook until the onions are caramelised and the meat is cooked.
For the bread:
This is my basic bread recipe --
1. Mix the yeast and sugar in warm milk and leave till it froths for 5-10 mins.
2. In a bowl, add the flour and melted butter. Rub together with your fingertips. Season with salt and then add the yeast mix. Add the egg.
3. Knead well until soft. Don't worry if its sticky, rub little olive oil on your palms and knead till smooth. If you feel you need more liquid add little milk.
4. Cover and let in rest in a dark place for 1 hour. It should double in size, punch the air out and gently knead again.
5. I cut into equal portions and then shape. Roll nicely until you get your desired shape. For the crescent shape I roll into a circle and cut into 8 equal triangles.
6. Take each triangle and place a spoonful of stuffing at the bottom edge and then firmly roll to form a crescent shape.
7. Place in a tray (just brush the tray with little oil else it will stick) keep space between the bread as they will rise again.
8. Cover and keep for 30-40 mins as they will rise again.
9. Pre heat oven. Brush the bread with beaten egg or melted butter. Put in oven and cook for 12-15 mins on 200deg or until golden brown.
If you don't want to use milk you can use water in this recipe, but I prefer milk as it turns out softer.
Rissois is a Portuguese snack stuffed with prawn and cheese filling. These little melt in your mouth bites are served in most Goan households. I prefer the cheesy fillings but some people do prepare a dry version as well.
IngredientsFor the dough 1 cup water 2 cups all purpose Flour 2 tbsps Butter Salt for seasoning For the coating Breadcrumbs 1 beaten egg For the stuffing 200 gms prawns 1 tbsps Butter 1 tbsps Olive Oil 1 cup diced white Onion 2 cloves finely chopped Garlic 2 tbsps milk 1 tbsps Cornflour Freshly chopped parsley 1 cup grated cheese Salt to taste
Method: 1. In a pan melt butter and sauté the prawns until tender and pink. Once cooled finely chop the prawns and keep aside 2. In the same pan add the Olive oil and saute the onion followed by the garlic and prawns. 3. Add the milk , stir and let it cook. To thicken the sauce stir in the cornflour. Take off the heat. 4. Add the parsley and mix in the cheese. Season with salt and pepper. I always make this mix a day before and keep cool in the fridge as it's easier to fill when cold. 5. In a pot , add the water, butter and salt and allow to simmer. Mix the flour and stir vigorously. Take the warm dough and place it on a working surface. Knead the warm dough until smooth. I used cling film to help knead the warm dough as it's too hot for my hands. 6. Take half the dough and wrap the rest in clingfilm and keep in the warm pot. 7. Roll the dough, sprinkle flour if needed or dough gets sticky. Roll until thin and cut the shapes with a circle cookie cutter. 8. Place a small teaspoon of the filling in the middle of the circle , using a cotton bud, dap water on the edges and then fold. Press the edges firmly else they will open whilst frying. 9. Coat the rissois in beaten egg and then in breadcrumbs. These can now be frozen to use later. 10. Deep fry until golden brown.. eat warm.. Enjoy!!!
We have been wanting to try to make this for a while but never got around to do so, this lockdown we took up the challenge and made them over the long bank holiday weekend.It takes a lot of patience and time but the end result is to fulfilling.
Ingredients:
1 1/2 kg pork belly Rock salt 1-2 tbsp turmeric Natural hog skin casings Cooking twine
For the marinade
1 cup vinegar - apple cider is best 20-30 Kashmiri chillies 15-20 peppercorns 10-15 cloves 15-20 flakes of garlic 1 1/2 Inch ginger 1 tbsp whole cumin
Method:
1. Cut the pork pieces into small pieces, apply rock salt and mix well. Put the meat in a big wide colander and place a weight, this is so that the water can be drained from the meat.
2. Occasionally remove the weight, drain the water. Mix again and place under weight again. I left this for 1 day. On the next day add turmeric and leave under the weight for another day. 
3. On day 3, grind the masala. Apply to the meat and mix well. Keep in cool place and let it marinate for another day.
4. Using a funnel , fill the sausage casings and tie with twine depending on desired size required.
5. Let the sausages sundry for a further 2-3 days or smoke them if you prefer. I have left them to sundry as wanted it to be more natural.
Store in a cool place or fridge if you prefer. This is one of Mumbai's famous street food chaat dishes.. it's got a right balance of tangy, sweet and spicy flavours. 
Ingredients
For the Pattice
4-6 potatoes boiled and mashed 1 tbsp cumin powder 1 tbsp coriander powder 1 tbsp chaat masala 1 tsp red chilli powder 1 tbsp turmeric powder Handful of soaked poha (rice flakes) Freshly chopped coriander Salt for seasoning
For the Ragda1-2 cups dried white peas , soaked overnight 1/2 tbsp turmeric powder 1 tsp chilli powder 1/2 tbsp cumin powder 1/2 tbsp coriander powder 1/2 tbsp dried mango powder 1 tsp whole cumin 1 tsp chaat masala 1 tsp Garam masala Lemon juice 1 tbsp ginger/ garlic paste or freshly chopped ginger & garlic 1 green chilli chopped Pinch of hing 1 red onion, finely chopped Freshly chopped coriander Salt for seasoning
For serving Green coriander chutney Tamarind chutney Fine sev Chopped onion, mixed with lemon and salt Chopped tomato Freshly chopped coriander Chaat masala
Method:
1. To make the Pattice, mix all the ingredients and knead well. Season according to taste, if you like spice add chopped green chilli as well to the pattice. Make round balls and shape. Keep aside.
2. To make the ragda, in a pressure cooker, cook the peas add in turmeric and chilli powder. Season and cook on 3-4 whistles. When cooked slightly mash the peas with the spoon.
3. In a deep pot, heat oil and add whole cumin, once it starts to splatter add the hing.
4. Mix in the ginger, garlic, chopped chillies. Toss and then add the onions. Season and add the peas to the mix. Sprinkle rest of the masalas. Taste and season accordingly. If you like it more tangy add lemon juice. Finish off by sprinkling freshly chopped coriander.
5. To fry the pattice, heat a pan and add oil. Shallow fry until golden brown.
6. To plate, add spoonful of ragda , top with the pattice. Add more ragda ontop and then add the green/ tamarind chutney. Sprinkle chopped onions, tomatoes, sev and coriander. Sprinkle chaat masala over and serve warm.
This is a healthy side dish or can be a quick lunch on its own.. the colours and flavours are pleasing to the eyes and palate. 
Ingredients
6-8 baby aubergines, slit in half 2-3 garlic pods, grated 1 red onion , cut in quarters 6-8 tender stem broccoli 6-8 baby corn, slit in half Cherry tomatoes, I used different coloured varieties 1 red pepper, sliced Olive oil 1/2 tsp coriander powder 1/2 tsp cumin powder Mixed herbs Salt and pepper
Method:
1. In a bowl mix all the ingredients, season well.
2. In a preheated oven cook for 15-20 mins. You might need to keep an eye and remove the tomatoes and vegetables that are cooked before the aubergines.
3. If you like feta cheese you can add this as well a few mins before removing from the oven.
Serve warm.
I served this along with kebabs and roast potatoes , the girls really enjoyed it.
Steak is one of my all time favourite food.. I love it cooked medium rare and enjoy experimenting with different flavours.. I tried a different combo today and left me craving for more. 
Ingredients4 steaks, choose any cut of your choice Asparagus Sugar drop cherry tomatoes Potatoes , cut in cubes 2 garlic pods chopped finely Mixed herbs
Steak marinade
2 tbsp Worcester sauce 2-3 garlic pods chopped finely 1-2 tbsp mixed herbs Olive oil
Steak sauce
1 large onion 1 red chilli 2-3 tbsp white wine port Salt & pepper for seasoning Drizzle of olive oil
Method:
1. Marinade the steak , season well and keep aside.
2. On a baking tray mix potatoes, olive oil, herbs, chopped garlic, salt and pepper. Cook in a preheated oven for 20 mins until golden.
3. Place asparagus and tomatoes on another baking tray, drizzle olive oil and season, cook for 10 mins in oven until tender.
4. To prepare the sauce, drizzle olive oil, gently fry the onions, once golden add in the chilli. Sauté and add the wine. Season well with herbs, salt and pepper. Cook until onions are caramelised but be careful not to burn.
4. Heat a griddle pan, brush butter and fry the steak, depending on your preference. I normally fry 2 mins each side .
5. Serve hot with some garlic bread.
This is an easy take on one of my favourite comfy food.. it's a bowl full of goodness...
Ingredients2-3 diced chicken breasts 6-8 garlic pods chopped finely 1 inch ginger chopped finely 2-3 pak choi 6-8 Shitake mushrooms 6-8 tender stem broccoli 2 red chillies, chopped 1 yellow pepper 1 red onion , chopped into chunks 2-3 spring onions Soy sauce dark and light Mirin Ramen noodles White pepper Chilli oil Chicken bones, if not chicken stock is fine . 2-3 eggs
Chicken marinade
2 tsp light soy sauce 2 tsp dark soy sauce 1 tsp oyster sauce Red chilli flakes 1 tbsp chopped ginger 1 tbsp chopped garlic Salt & pepper
Method1. In a pot add add chicken bones, onions, stalks of pak choi, broccoli, spring onion, red chilli flakes, chopped ginger garlic and bring to a boil. Add ginger garlic depending on taste how you prefer. Mix in 1 tbsp dark,light soy sauce,1 tbsp Mirin. Bring to a boil. Discard the bones after it has come to a boil.
2. Cook the ramen noodles in the boiling broth. When noodles are cooked, take noodles out and keep the broth to boil, add more water if needed. Taste and add more soy sauce if you need. Sprinkle white pepper.
3. In a wok, add sesame oil, fry the marinated chicken until cooked. Add some chicken to the broth but save some for topping.
4. In the same wok add chopped ginger/garlic, stir fry the mushrooms, pak choi, yellow pepper, broccoli and red chilli. Don't over cook as you need it tender. Sprinkle soy sauce and taste for seasoning.
5. In a separate pot, boil water and cook eggs for 6 mins. Once cooked insert the eggs in an bowl filled with ice. The yolks have to be nice and runny.
6. In a dish plate the ramen and broth, layer the stir fried veg, chicken and sprinkle chilli oil. Garnish with chopped chilli and spring onions.
This is one of hubby's speciality dishes.. he cooks it really well. It's quick and easy indo Chinese recipe to be eaten with noodles or fried rice.
Ingredients1 Cauliflower- florets cut into pieces 8-10 garlic pods, chopped finely 1 inch ginger, chopped finely 1 capsicum, chopped 2-3 spring onions, chopped finely 1 cup stock 1 tbsp light soy sauce (according to taste) 1 tbsp green chilli sauce 1 tbsp red chilli sauce Sesame oil I tsp cornflour mixed in water
For the batter
3-4 tbsp cornflour 1/2 cup plain flour 1 tsp ginger garlic paste Salt & pepper for seasoning
Oil for deep frying
Method
1. Mix the batter into a paste, don't make it to runny, it should be consistent enough to coat the cauliflower.
2. Deep fry the coated cauliflower and set aside.
3. In a pot, heat sesame oil, add chopped ginger & garlic, toss well.
4. Mix in the green, red chilli paste, soy sauce and capsicum. Stir so the capsicum is coated well.
5. Pour in the stock. Let it simmer, depending on the consistency add cornflour mixture if you need to thicken the gravy. Add the caulifower and mix gently so it is coated with gravy.
6. Add chopped spring onions and serve hot.
An easy roast recipe cooked in a pot rather than oven. My marinade is influenced by similar spices used in cafreal. The chicken is very tender, moist and simply delicious.
Ingredients 1 medium chicken 2 onions sliced finely 2 potatoes, cut in circles 1 stock cube Olive oil or butter For the marinade 1 inch cinnamon stick 3-4 peppercorns 2-3 cloves 1 tsp cumin powder 1 tsp coriander powder 1 tsp turmeric powder 1 green chilli 1/2 bunch of fresh coriander 2 tbsp vinegar 1/2 tsp sugar 3-4 garlic cloves 1/2 inch ginger Salt according to taste 
Method