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Goan Spice House, Panjim (2026)

05/10/2026

Goan Prawns 🦐 Caldine Recipe | Creamy Coconut Milk Curry | Authentic Goan Recipe ⁠

Goan Prawn Caldine is a delicious, mildly spiced prawn curry made with freshly extracted coconut milk, aromatic spices, and tender prawns. This creamy and flavorful Goan curry is easy to prepare and pairs perfectly with steamed rice. Try this authentic Prawn Caldine recipe for a comforting and delicious Goan meal.

Ingredients

To Marinate the Prawns
• Prawns, cleaned and deveined
• Salt, to taste
• Turmeric powder – ¼ tsp

For the Caldine Coconut Milk
• Dry coriander seeds – 1 tbsp
• Cumin seeds – ½ tbsp
• Cinnamon sticks – 1½ inches
• Cloves – 6–7
• Black peppercorns – 10–12
• Garlic cloves – 15–20 small cloves
• Ginger – ½ inch
• Tamarind – 1 small piece
• Green chillies – 3–4 (adjust according to
your spice preference)
• Turmeric powder – ¼ tsp
• Grated coconut – 1 small coconut
(approximately 1½ cups)
• Water, as required
• Thick coconut milk – 1½ cups
• Thin coconut milk – 3 cups

For the Tadka
• Oil – 2 tbsp
• Onion, finely chopped – 1 large
• Tomato, finely chopped – 1 small
• Fresh coriander leaves, finely chopped
• Green chillies, slit – 3 (adjust according to
your spice preference)
• Salt, to taste

Method/Preparation
Step 1: Marinate the Prawns
Add salt and turmeric powder to the cleaned, washed, and deveined prawns. Mix well and marinate for 10–15 minutes.

Step 2: Grind the Masala and Extract the Coconut Milk
Add all the ingredients listed for the caldine coconut milk to a grinder jar. Add water as required and grind to a medium-fine paste.
Extract the thick coconut milk from the ground mixture and keep it in a separate bowl.

Repeat the process with the remaining ground mixture, adding more water as required, and extract the thin coconut milk. Keep both coconut milks in separate bowls.

Step 3: Prepare the Caldine
Heat oil in a pan. Add the chopped onion and sauté until soft and lightly golden.

Add the chopped tomato and sauté until soft.
Add the marinated prawns along with some freshly chopped coriander leaves. Sauté for a few minutes.

Now add the thin coconut milk. Stir well and cook for 10–15 minutes over medium-low heat, stirring occasionally.

Add the thick coconut milk, stir well, and cook for another 5–6 minutes.

Add the slit green chillies and salt to taste. Stir well and cook for another 5 minutes, or until the caldine thickens slightly and becomes creamy.

Switch off the heat and add finely chopped fresh coriander leaves. Mix well.

Serving
Serve the delicious Goan Prawn Caldine hot with steamed rice and enjoy.

Thank you 🙏

Prawns caldine recipe
Prawns curry
Prawns recipe
Goan fosh curry
Goan cuisine
Seafood recipe

01/10/2026

Dry Fruits Laddu Recipe | No Sugar, No Jaggery | Healthy & Full of Energy ⁠

Looking for a healthy and delicious Dry Fruits Laddu Recipe? These homemade dry fruits laddus are made with dates, nuts, and seeds—with no added sugar and no jaggery. They are naturally sweet, energy-rich, and perfect as a nutritious snack for the whole family.

Easy to make and packed with nuts, seeds, and dry fruits, these healthy laddus are perfect for breakfast, snack time, or whenever you need a quick energy boost.

Ingredients
• Almonds – 100 g
• Cashews – 100 g
• Walnuts – 50 g
• Pumpkin seeds – 50 g
• Muskmelon seeds – 50 g
• Sunflower seeds – 500 g
• Sesame seeds – 50 g
• Dry coconut – 50 g
• Black raisins – 50 g
• Ghee – 2 tbsp
• Soft, seedless dates – 500 g
• Green cardamom powder – 1½ tbsp

Preparation Method

Step 1: Dry Roast the Nuts and Seeds
Heat a pan over low heat. Add the almonds and dry roast them for 2–3 minutes, or until they change colour slightly. Transfer them to a bowl and set aside.

One by one, dry roast all the remaining nuts and seeds: cashews, walnuts, pumpkin seeds, muskmelon seeds, sunflower seeds, sesame seeds, and dry coconut.

Transfer all the roasted nuts and seeds to a large plate and allow them to cool to room temperature.

Once the nuts and seeds have cooled completely, coarsely grind them using a food processor, chopper, or mixer grinder.

Do not grind the sesame seeds and dry coconut. Keep them aside.

Step 2: Final Process
Add 2 tbsp of ghee to a pan and allow it to melt. Add the soft, seedless dates and sauté them until they become soft and mushy. Add the black raisins to the softened dates and mix well.

Switch off the heat. Add the coarsely ground roasted nuts and seeds, along with the sesame seeds and dry coconut. Add the green cardamom powder and mix everything well.

Allow the mixture to cool until it is comfortable enough to handle. Take small portions of the mixture and roll them into laddus.

Step 3: Storage
Store the laddus in an airtight container. Store them for up to 1–2 months in a cool, dry place.

Thank you 🙏

Dry Fruits Laddu Recipe
Healthy snacks
Ladoo recipe
Sweets recipe
Snacks

13/09/2026

Goan Mangane Recipe | Authentic Traditional Chana Dal & Sabudana Sweet ⁠

Ingredients
• Chana dal / split Bengal gram – ½ cup
• Sabudana (tapioca pearls) – ¼ cup
• Water – as needed
• Coconut milk – 2½ cups
• Cashew nuts – ¼ cup
• Turmeric leaves – 1–2 leaves
• Salt – to taste
• Grated jaggery – ½ cup, or as per taste
• Cardamom powder – ½ tablespoon

Method / Preparation

Step 1: Pressure-cook the chana dal
1. Wash the chana dal thoroughly and soak it
in water for 30 minutes.
2. Drain the water and transfer the dal to a
pressure cooker.
3. Add salt to taste and enough water.
4. Pressure cook for 2–3 whistles, or until the
dal is cooked but still holds its shape.

Step 2: Prepare the Mangane
1. Add the coconut milk to the cooked chana
dal and mix well.
2. Cook on low heat for about 10 minutes, or
Until the coconut milk is heated through
And comes to a gentle boil.
3. Add the turmeric leaves for a lovely
traditional aroma. Stir gently and continue
cooking for a few minutes.
4. Meanwhile, soak the sabudana as required.
Drain it well and add it to the coconut milk
and dal mixture.
5. Cook on low heat, stirring continuously,
until the sabudana becomes soft and
translucent.
6. Add the cashew nuts and cook for another
5–6 minutes.
7. Add the grated jaggery and stir gently over
low heat until it completely dissolves.
8. Finally, add the cardamom powder, mix
well, and switch off the heat.
9. Remove the turmeric leaves before serving.

Serving
Serve Goan Traditional Mangane warm or chilled and enjoy this delicious, creamy, and aromatic traditional sweet!

Try this easy Goan sweet recipe at home and enjoy the authentic taste of Goa.

Thank You 🙏

Goan mangane recipe
Goan sweet dish
Traditional goan recipe
Sweet dish
Chana dal recipe
Shravan special

09/09/2026

Goan Muthali | Traditional Goan Sweet Recipe ⁠

Learn how to make Goan Muthali, a delicious and traditional Goan sweet dish made with simple ingredients and authentic homemade flavors. This Goan Muthali recipe is a cherished traditional recipe and a wonderful way to enjoy the flavors of authentic Goan cuisine at home.

If you love Goan recipes, traditional Goan food, Goan sweets, Goan desserts, Konkani recipes, and authentic Indian traditional recipes, you’ll definitely want to try this one🌴❤️

Perfect for festivals, special occasions, family gatherings, or simply when you’re craving a delicious homemade Goan sweet.

Watch the full recipe, try it at home, and let me know in the comments how you liked this traditional Goan recipe😊

❤️ Don’t forget to LIKE, SHARE & FOLLOW my FACEBOOK PAGE "GOAN SPICE HOUSE" for more traditional and authentic recipes.

Ingredients

For the Rice Flour Dough
• Water – 1 cup
• Rice flour – 1 cup
• Ghee – 1 tbsp
(½ tbsp for steaming the dough and ½ tbsp for kneading)
• Salt – to taste

For the Coconut-Jaggery Stuffing
• Ghee – ½ tbsp
• Grated coconut – 1½ cups
• Grated jaggery – ½ cup
• Cardamom powder – ½ tbsp

For Steaming
• Water – as required
• Banana leaf or turmeric leaf

Method / Preparation
Step 1: Prepare the Rice Flour Dough
1. In a kadhai, add 1 cup water, salt to taste,
and ½ tbsp ghee. Bring the water to a boil.
2. Add the rice flour and immediately switch
off the heat.
3. Mix thoroughly until there are no lumps.
4. Cover and let the mixture rest for 15
minutes.
5. While the mixture is still warm, transfer it to
a plate.
6. Sprinkle a little cold water and knead it into
a soft dough.
7. Add the remaining ½ tbsp ghee and knead
again until the dough becomes smooth
and soft.
8. Cover and let the dough rest for another 10
minutes.

Step 2: Prepare the Stuffing
1. Heat ½ tbsp ghee in a kadhai.
2. Add the grated coconut and grated jaggery.
3. Cook on low heat, stirring continuously,
until the jaggery melts and combines with
the coconut.
4. Switch off the heat.
5. Add cardamom powder and mix well.
6. Allow the stuffing to cool completely before
using it.

Step 3: Shape the Muthali
1. Take a lemon-sized portion of the dough
and roll it smoothly between your palms.
2. Gently press it to form a small disc or cup
shape.
3. Place a spoonful of the coconut-jaggery
stuffing in the centre.
4. Carefully fold the edges over the filling and
seal completely so that the stuffing does
not leak out.
5. Repeat with the remaining dough and
stuffing.

Step 4: Steam the Muthali
1. Bring water to a boil in a steamer.
2. Grease a fresh banana leaf or turmeric leaf
and place it on the steaming plate to
prevent sticking.
3. Arrange the prepared Muthalis on the leaf,
leaving a little space between each one.
4. Cover and steam for 10–15 minutes over
medium to high heat.
5. When the outer rice flour covering looks
glossy and is no longer sticky to the touch,
the Muthali is cooked.
6. Carefully transfer them to a plate and
serve.

Serving Suggestion
Serve these delicious Goan Muthali warm with your evening tea and enjoy this traditional Goan sweet with your family. ❤️☕🌴

THANK YOU 🙏

Goan muthali
Goan sweet dish
Sweet Mutali
Shravan special
Veg recipe
Goan recipe
Ganesh Chaturthi special

05/09/2026

☕️ 12 TYPES OF MASALA CHAI YOU NEED TO TRY❤️

From Classic Masala Chai to Ginger, Cardamom, Saffron & Mint — which one is your favourite? 😍

Save this post for your next chai break 🌿✨

05/09/2026

🌿 Shravan Special 😍 Goan White Peas / Chanyachi Usal — No Onion, No Garlic, Purely Delicious ❤️

04/09/2026

JUST RICE, DAL & KAPPA…
NOTHING FANCY, JUST PURE GOAN COMFORT FOOD ❤️

04/09/2026

TODAY’S BREAKFAST 😍 CRISPY MASALA DOSA ❤️

31/08/2026

Crispy & Flavourful Kothimbir Vadi Recipe | Easy Tea-Time Snack

Kothimbir Vadi is a delicious and flavourful snack made with fresh coriander and aromatic spices. This easy Kothimbir Vadi recipe is steamed and then shallow-fried or deep-fried until golden and crispy on the outside while remaining soft and flavourful inside.

Packed with flavour, this crispy Kothimbir Vadi makes a perfect tea-time snack or evening appetiser. Serve it hot with your favourite chutney or a cup of tea.

INGREDIENTS

Fresh coriander leaves – 4 cups (washed, dried, and chopped)

Masalas
Carom seeds (ajwain) – ½ tbsp
White sesame seeds (til) – 2 tbsp
Asafoetida (hing) – ¼ tsp
Turmeric powder – ½ tbsp
Red chilli powder – ½ tbsp
Cumin powder – ½ tbsp
Dry coriander powder – 1 tbsp
Crushed garlic and green chillies
Small garlic cloves – 25 to 30
Green chillies – 2 (less spicy)
Salt – to taste

Other Ingredients
Gram flour (besan) – 1½ cups
Rice flour – ½ cup
Water – 3 to 4 tbsp
Oil – for deep-frying

METHOD/PREPARATION

Step 1: Mixing the Masalas with the Coriander
Mix all the above-mentioned masalas with the freshly chopped coriander leaves. Mix the ingredients well to ensure that the flavours are evenly distributed throughout the mixture. The coriander leaves will start releasing some moisture.

Step 2: Making the Kothimbir Vadi Dough
Add the besan and rice flour to the coriander mixture and mix well. Add very little water at a time and knead to form a tight dough. Do not make the dough too soft, as the coriander leaves will release moisture.

Add ½ tbsp of oil and knead for a few minutes.

Divide the dough into two equal portions and shape each portion into a roll. Lightly coat the rolls with the remaining sesame seeds. Allow the rolls to rest for some time.

Step 3: Steaming
Place the rolls in a steamer and steam for 15 to 20 minutes over medium heat.

Insert a toothpick into the centre of the kothimbir vadi. If the toothpick comes out clean, the vadi is properly steamed.

After steaming, allow the rolls to cool completely. Cut them into round slices.

Step 4: Frying
You can shallow-fry or deep-fry the slices until they are golden brown and crispy on the outside, according to your preference.

SERVING
Enjoy crispy and delicious kothimbir vadi with your evening tea.

Thank You 🙏

Kothimbir vadi
Tea time snack
Snacks
Veg recipe
Maharashtrian recipe
Shravan special recipe

28/08/2026

Goan-Style Chanyachi Usal | Authentic White Peas (Vatana) Recipe ⁠

Chanyachi Usal is a traditional and flavorful Goan-style dish made with white peas (vatana). This simple homemade recipe is packed with authentic flavours and tastes delicious with hot, soft puris. It is made without onion or garlic, making it suitable for those who avoid onion and garlic during fasting.

Ingredients

• White peas / Vatana – 1 cup (washed and
soaked overnight)
• Water – as needed
• Salt – to taste
• Green chillies – 3
• Turmeric powder – ¼ tsp

Ground Masala Paste
• Oil – 2 tbsp
• Black peppercorns – 5–6
• Grated coconut – 1 cup
• Goan garam masala – 1½ tbsp
• Turmeric powder – ¼ tsp
• Water – as needed
• Grated jaggery – ¼ cup (adjust according
to taste)

Tadka
• Oil – 2 tbsp
• Hing / asafoetida – ¼ tsp
• Mustard seeds – 1 tbsp
• Curry leaves – as needed
• Fresh coriander leaves – chopped

Method / Preparation

Step 1: Pressure-cook the soaked white peas.
Transfer the soaked white peas to a pressure cooker. Add the required amount of water, salt to taste, turmeric powder, and green chillies. Pressure-cook for 2–3 whistles.

Step 2: Prepare the ground masala paste.
Heat 2 tbsp of oil in a pan. Add the black peppercorns and roast for some time. Then, add the grated coconut and roast on low heat until aromatic.

Allow the mixture to cool completely. Transfer the roasted coconut to a mixer-grinder jar. Add the Goan garam masala and turmeric powder. Add the required amount of water and grind to a medium-smooth to coarse paste.

Step 3: Prepare the usal
Transfer the ground masala paste to the pressure-cooked vatana. Add a little water to the mixer jar to remove any remaining masala paste, but do not add too much water.

Stir well and cook until most of the water evaporates. Stir occasionally while cooking.
Once about 80% of the water has evaporated, add the grated jaggery and stir well until the jaggery melts completely. Adjust the salt to taste and mix well. Cook until all the excess water evaporates and the usal becomes fairly dry.

Step 4: Prepare the tadka
Heat the oil in a small pan. Add the mustard seeds and allow them to crackle. Then, add the hing and curry leaves and prepare the tadka.
Switch off the heat and pour the tadka over the usal. Add the chopped fresh coriander leaves and mix well.

Cover the usal and let it rest for a few minutes to allow the flavours of the tadka to blend into the usal.

Serving
Serve Chanyachi Usal hot with soft, freshly prepared puris.

Thank you 🙏

Goan style chanyachi usal
Vatana recipe
White peas recipe
Veg recipe
Shravan special recipe
No onion garlic recipe
Goan recipe

Goan Spice House

05/10/2026

01/10/2026

13/09/2026

09/09/2026

05/09/2026

05/09/2026

04/09/2026

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31/08/2026

28/08/2026

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