COCKTAILS, SEAFOOD, SIZZLERS AND MORE…

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  • September 22, 2017

MELISA D’SOUZA

 

You never expect anything great from the restaurants dotting the busy Calangute-Baga road. However, I was surprised, rather thrilled to find a gem right amidst the chaos in Baga – Phat Cat Cocktail Bar & Lounge. As opposed to the number of shacks and nightclubs lining the stretch, Phat Cat is a breath of fresh air where the focus is more on the drinks and food, instead of parties. Having said that, they do have events during the season, but they comprise of acts by live bands and the like. On the other days, you have soothing soft…

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THE TASTE OF TIO TILLY’S

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  • September 16, 2017

Tylden and Adit welcome you into a sunny new restaurant along the Calangute-Candolim road, just where resort Tio is. The blue and yellow cottage is converted into an adorable little restaurant – lined with bird cages at the entrance, along with arty décor and crafted wooden furniture that adds such a rustic vibe to it. There is a separate Game of Thrones corner for all the GOT fans out there.
The furnishing is so well done – large unevenly cut wooden panels converted into tables of different sizes, cushioned caned chairs and handcrafted chandeliers. The paintings and brick wall adds…

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BESAN LADDU

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  • September 5, 2017

Besan Laddu

Ingredients:

 2 1/2 cups besan (gram flour) preferably a coarse flour

 1 cup powdered sugar

 1 cup clarified butter (ghee) melted

 10-12 nos chopped cashews

 10-12 nos chopped almonds

 2 tablespoonraisins

 3/4 tablespoongreen cardamom powder

Instructions:Start by chopping all the dry fruits and keep them aside. Now, heat a large frying pan, add the besan and fry for a minute on low flame. Then, add the clarified butter (ghee) and keep frying on a low flame. Stir continuously until the flour is fragrant and the colour has just started to turn into slight golden-brown. The mixture will turn light…

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RISHI PANCHAMI BHAJI

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Rishi panchamichi bhaji recipe

Ridge gourd (dodki) 1 medium
Coconut grated 1 cup
Ladyfingers (bhindi) chopped 10-12
Red pumpkin (bhopla/kaddu) cubed 1 cup grams
Corn kernels 1/2 cup
French beans cut 1 cup
Green chilies 5-6
Fresh coriander leaves chopped 1/2 cup
Oil 3 tablespoons
Salt to taste
Cucumbers cut in to cubes 2 small
Cumin seeds 1 teaspoon
Pure ghee 1 tablespoon

Method
Step 1:
Heat a pan and add all the prepared vegetables including the cooked corn kernels, slit green chilies, salt, chopped coriander leaves and scraped coconut. Add sufficient water to cover the vegetables.

Step 2:
Bring it to boil. Reduce heat, cover and simmer for eight to ten minutes or till vegetables are…

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MODAK

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MODAK

For the filling:

  • 1 cup grated coconut
  • 1 cup grated jaggery
  • A pinch of nutmeg
  • A pinch of saffron

For the shell:

  • 1 cup of water
  • 2 teaspoon ghee
  • 1 cup of rice flour

PreparationFor the filling:Heat a pan; add the grated coconut and jaggery. Stir for about five minutes. Add the nutmeg and saffron and mix well. Cook for another five minutes and keep aside.

For the shell:

  • Boil water with ghee in a deep dish. Add the salt and flour. Mix well. Cover the dish and cook till its half done. Spread some ghee on the base of a steel…
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HAVE A HAPPY & HEALTHY

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  • July 28, 2017

AMEY JOSHI

Shravan is one of the most auspicious months of the Hindu calendar. The holy month has already started from Monday, July 24, which was observed as the 1st ‘Shravan Somaar’. Fasting on Mondays is a ritual that is followed by most devotees of lord Shiva during the holy month. Devotees take early morning bath and visit Shiva temples. Married women fast to seek the blessings for the wellbeing of their family.
The various festivals celebrated during the holy month are Nag Panchami, Narali Pournima, Raksha Bandhan, Janmashtami, Gopal Kala and Pole.
Shravan or Sawan Maas is also…

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MANGO DELIGHTS

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  • May 31, 2017

Mango Uddamethi

1 tsp urad dal

1/2 tsp methi seeds

1 tsp mustard seeds

Pinch of asafoetida

2 tablespoon grated jiggery

1 cup chopped mangos

1 cup freshly grated coconut

4 dry red chillies

1 tbs turmeric powder

1 marble size ball of tamarind

4-5 peppercorns

Grind all the ingredients for the gravy by adding 1/2-1 cup water. The gravy should not be too watery, but a little thick.

Chop the raw mango into small pieces and boil it in 1/2 cup water by adding the jaggery. Alternatively raw mangos can be boiled separately and jaggery can be added to the gravy.

In a kadai/wok/pan, add 1 tsp oil. Then add mustard seeds,…

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A Reverie on a Global Platform

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  • May 12, 2017

The Luxury League, a non-profit global foundation, is engaged in branding India globally, backed by diverse international members serving as a standard bearer to promote Indian styles and its values. The Luxury Symposium 2017, held in New Delhi, pledged to promote India as a global producer of luxury and not just as an outsourcing facility. The Luxury League represents a diverse group of global luxury brands and talented craftsmen being a global ambassador for Indian culture and identity, symbolising world acclaimed Indian art forms of fine living.
The Luxury League is led and run by the founder and global chairperson…

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GOA FOOD AND CULTURAL FESTIVAL BEGINS

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  • May 11, 2017

Panaji (Goa):  The much-admired annual Goa Food and Cultural Festival 2017 started with a big bang at the Campal sports ground. Although the official digital launch was delayed by nearly one and half hour, the attendees – mostly tourists – enjoyed every bit with different varieties of food, including the Goan cuisine as well as beverage stalls lined up and musical bands entertaining them.

The event organised by Goa Tourism Development Corporation (GTDC) in association with the Department of Tourism saw a huge crowd within just three hours on day-one.

Chief Minister Manohar Parrikar inaugurated the festival in the presence Minister…

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After grape escapade, its time for food festival

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  • May 3, 2017

Panaji (Goa): Notwithstanding the embarrassment during the annual Grape Escapade for not obtaining the CRZ permission to host the festival at the venue located near the shoreline, the Goa Tourism Development Corporation (GTDC) is going ahead with another gala affair at the very same venue.
The Goa Food & Cultural Festival 2017 is set to raise the benchmarks from May 10-May 14 at the D B Bandodkar Ground, Campal. This is the same venue where the Grape Escapade 2017 was held last week with a social activist dragging the government to the National Green Tribunal for not…

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Neutral Opinion

BIGGER THE VEHICLE BIGGER THE RESPONSIBILITY

RAJ GONSALVES   As usual today when I left from home to drop my daughter to school, I jus.. read more

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