Tag Archives: Appetisers

Summer Coolers

Drinks & Juices to keep the body cool in summers – Summer Coolants

  1. Sol Kadi with Coconut Milk – Kokum Curry with coconut milk (Click on link for recipe)

Enjoy warm or at room temperature.

2. Sol Kadi without Coconut Milk

Kokum Curry with Rice (Raw Banana bhaji & Roasted dry bombil salad)


Soak 10 Kokum (Mangosteen) petals in 1/2 cup water for at least 1/2 hour.

For Tempering: Heat 1 tbsp. oil, when hot add 1/2 tsp. cumin seeds, 1/2 tsp. mustard seeds, few curry leaves, 2 green chillies, 1/2 inch ginger chopped (optional), 5 flakes garlic crushed. Saute for a minute.

Then add the Kokum with the water and add 3 to 4 cups more water. Add 1 tsp. salt, stir and bring to a boil. Lower heat and simmer 10 minutes. Use as a curry over steamed rice or as a drink. Acts as a good digestive, coolant, palate cleanser, etc.

3. Chaas, TAAK or Butter Milk


Take one cup yogurt, add 4 cups water, 1″ pc. ginger, 2 green chillies or to taste, few mint leaves (optional).

Blend in the mixer. Strain with a tea strainer, garnish with pinch of roasted cumin powder and mint leaves.

Enjoy Chilled!

4. Sweet or Khara Lassi


For one tall glass of lassi, take 2 cups yogurt, add 1/2 cup (or more if desired) water, salt or sugar as required and

whisk or churn till smooth. Do not blend as then it would loose its thickness and become watery. Top with a dollop

of thick fresh cream and enjoy chilled!

5. Nimbu Pani (Lemon Juice)


For one glass nimbu pani, take one glass water and squeeze half a lemon juice, add sugar or salt as desired. I like

mine with a pinch of black salt and pepper powder. Stir till salt or sugar dissolves and enjoy chilled or at room


6. Watermelon juice (Tarbooj ka Ras)


Blend 2 cups watermelon cubes with a pinch of salt and pepper if desired. Strain and pour into a glass and enjoy chilled.

7. TENDER Coconut Water (NaRial Pani)

Our very own Narial Pani and this needs no recipe, enjoy fresh direct from a tender coconut!!

Photo by Any Lane on Pexels.com

Rissois de Camarao

Rissois de Camarao

Portuguese Shrimp Turnovers

Rissois is one snack we must have when we go to Goa. It is served at every occasion and is a mandatory snack at almost all parties and functions. Crispy on the outside and soft and creamy on the inside, it is an instant favorite. The traditional filling is shrimp but feel free to make with chicken, minced beef, fish or a vegetarian filling using the filling recipe as a base.


  • Filling:
  • ½ cup cooked shrimps, chopped
  • 2 tbsp. butter
  • 1 medium onion, chopped fine
  • 2 green chillies (deseeded), chopped fine
  • 1 tbsp. chopped coriander leaves, chopped (Optional)
  • ½ tsp. white pepper powder (if not use regular)
  • ¼ tsp. nutmeg powder
  • 1 tsp. salt
  • 1 cup milk
  • 2 level tbs. cornstarch
  • 2 tbsp. water
  • 1 tbsp. grated cheese (optional)


  1. Clean, devein and cook shrimps in boiling water for 3 minutes.  D
  2. Drain, cool and chop into pieces. 
  3. Heat the butter in a saucepan, add onion and fry till translucent, add green chillies and saute for a minute, add the milk, pepper, nutmeg and salt and heat through. 
  4. Prepare a slurry with the water and cornstarch and as the milk begins to boil, add the slurry all at once and mix thoroughly. 
  5. Cook on low flame till thick and glossy. 
  6. Add the cooked shrimp & heat through for a minute. 
  7. Switch off the flame. 
  8. Add the grated cheese and mix well.
  9. Leave aside to cool.

Pastry dough:

  • 1 cup water or milk
  • 1 ½ cups flour
  • 4 tbsp. butter
  • 1 tsp. salt


  1. Take water in a pan, add the butter and heat till the butter melts and almost begins boiling. 
  2. Add the  flour, stirring to mix well till combined and begins to leave the sides of the pan. 
  3. Remove from heat.
  4. Grease a work surface and tip the dough and cool slightly while kneading to smooth and pliable. 
  5. Divide into portions and roll as thin as possible. 
  6. Using a cutter (or any cup or cover), cut rounds
  7. Place a tsp of filling in the centre, moisten the edges and fold into crescent shape pressing the edges firmly. 
  8. Dip in beaten egg, roll in bread crumbs
  9. And deep fry to golden brown and crisp. 
  10. Remove to absorbent paper and serve hot.

P.S.: This quantity makes around 35 Rissois.  You may freeze the extra Rissois, for future use.

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