Warm, richly spiced, and built for a satisfying meal, Vindaloo Curry with Lentils and Potatoes is a vegan, vegetarian Goan, Indian dinner, main, main course made with Kashmiri chili powder, ground coriander, and ground cumin in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Goan Peri Peri Chicken (Indian chili garlic sauce) is a non-vegetarian Goan, Indian dinner, entree, main, main course made with whole Kashmiri chilis, peri peri chilis, and garlic in about 70 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Bhendi Chi Bhaji (Bhindi Bhaji) is a gluten-free, vegan Goan, Indian side dish made with simple everyday ingredients in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Tambdi Bhaji | Red Spinach Recipe is a gluten-free, vegan Goan, Indian side dish made with simple everyday ingredients in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Tomato Curry Recipe is a vegan, vegetarian Goan, Indian main course made with simple everyday ingredients in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Crisp at the edges and tender through the middle, Mushroom Fry (Goan Style Recipe) is a vegetarian Goan, Indian main course made with simple everyday ingredients in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Mushroom Xacuti Vegan is a vegan, vegetarian Goan, Indian main course made with fennel seeds, cumin seeds, and coriander seeds in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Solkadhi Recipe | Solkadi (Kokum Curry) is a vegan, vegetarian Goan, Indian beverages made with simple everyday ingredients in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
