Category Archives: potato

Khatkhate~An Exotic Goan Vegetable Stew

One of the famous dishes in Goa, vegetarian dishes in Goa is Khatkhate.


It’s fusion of vegetables that are cooked and served in the typical masala in Goa.  Khatkhate is a typical Saraswat Bharamin Community preparation served at pujas, weddings etc.

The preparation involves using veggies like radish, turnip, pumpkin, sweet potato, potatoes, corn; drumsticks in coconut gravy (use what you can lay your hands on).  Soy as coconut is called and mind you Goans when they say “Soy” they mean freshly grated coconut. The ingredient that you need to get used to is triphal or tephal or Sichuan pepper which has a unique taste and lends an aroma and taste that you need to get used too.

You either love Khatkhate or hate it.

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Pressure Cooked Boiled Vegetables~Sinfully Rich


For the blogging marathon # 35 when Valli announced pressure cooking my first choice had been a pulao.

I make pulaos, but never in the cooker somehow, I am never satisfied unless I keep peeping in the pan masking sure that the water is enough the rice is not sticky…. In general interfering with its peaceful cooking process!!

I made a pulao, in the pressure cooker, it was beautifully done, each grain was separate but it was exact copy of this pulao here so I did not want to post it.

So I was wondering what to make. Something easy and fast and good to eat!

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C for Chana-Cho Ros Goan Style Peas Bhaji

Chana cho

Blogging Marathon  for this month is running again for the full month but this time we are blogging with alphabets.

So get ready for today’s alphabet… C

What do you see? Breakfast…

Breakfast is an important meal and breakfast should  have all the four components of food i.e protein, carbohydrate, fat and  minerals.

Most traditional reflect this combo in some form or other. Take Dosa chutney, paratha and curds they are complete meal by themselves.

In Goa there are a lot of Portuguese influences so pav or bread forms an integral part of diet.   So every morning you will hear the Pav Walla called the “Poder”, trading his wares loaded in a basket and on a cycle.

The lady of the house will make suki bhaji, alsande tonak, chana cho ras, salad bhaji or tomat bhaji. This is eaten with the pav or unna else buns. These buns are not your usual buns from the bakery but they are deep fried and like puris only softer, spongier and sweet (will post the recipe soon)!

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Jalapenos Stuffed


I picked up Jalapenos at Ahmadabad.  I kept wondering what to make of them. Finally Apeksha, my elder daughter suggested I make Jalapenos stuffed.

So this is the stuffing I made and served it as a side dish but I wish I had discussed it with Vaishali before I served this for her suggestion was after stuffing you can dip the Jalapenos in batter and fry them as pakodas.  This thought never came to my minds. Thanks Vaishali for suggesting this. Next time I pick up Jalapenos this is the makeover they will get.

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Mogri nu Shaak


On the last day of our trip to Ahmadabad we went vegetable shopping and I stepped into wonderland!!

The vegetables we brought were amazingly fresh some of them we had heard of and some unheard. Jalapenos, green garlic, green toor, carrots are some you know right. Have you heard of Mogri?

Well listen to this then

I purchased what I wanted was stepping out I saw some strange beans that looked like purple strings. Perplexed I asked what they were. Can you imagine in the noise levels that were in the shop? Yet Vaishali heard me and she told me to buy it. I brought the whole bundle. Greedy pig!

Back home I wanted to try this new vegetable. So I called Vaishali who told me they are called Mogri and told me the method of making the veggie.

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Toi~ Dal The Goan Way

Like I have said somewhere here in this blog not many people are aware that Goan have a number of delicious vegetarian dishes!
 Today on the last day of BM I will like to share one delicious Goan Dal.
 The vegetarian dishes are made ” satvik” no onion, no garlic. Difficult to believe but Goans are a deeply religious lot and there days in a week when the average Goan goes “Shivrak” that is vegetarian… . Reluctantly, of course but they do adhere to the age old custom!
So on days the Goan is “shivrak” he/she has “chanyacho ras”, some vegetable, rice, batat kapa (which are shallow fried potatoes) and rice, toi .
Chanyaco ras is made using peas, vegetable is many times radish or ridge gourd but toi is dal.
Fragrant and delicious!!

So here is the famous Goan


To make Toi you will need:

< class=“ingredients”>

  • 1 cup toor dal
  • 1 potato, scrubbed and chopped fine

For the tempering:

  • 1 tsp oil
  • Mustard
  • Hing/asafetida
  • 1-2 curry leaves
  • 1-2 green chillies, slit
  • 3 tblsp coriander, chopped

Optional items :

  •  1 tsp rasam masala
  • 1 kokum
  • Turmeric


1.    Wash the toor dal. Add the potato pieces add enough water and pressure cook for up to 3bwhistles.
2.    When the pressure drops remove and mash the dal.
3.    In kadhai/wok heat oil, splutter the mustard seeds, curry leaves and the green chillies. Add the hing.
4.    Add the mashed dal , add sufficient water say 2-3 cups, salt and bring to boil.
5.    Generally the Goans do not add the items listed under optional items but knowing my family who will complain about the anemic dal I added them.


The Goans use a lot of coconut, even in Toi there is coconut coarsely ground added to the boiling dal, but since my daughters do not appreciate it I did not add coconut. You may add 2-3 tblsp coarsely ground. I have also eaten Toi with ginger added to it.

All rights reserved on photographs and written content are copy-written @The Mad Scientist’s Kitchen!! unless mentioned. Please Ask First

Cheese Stuffed Rajma Cutlets

When I buy some ingredients for my pantry I get carried away. I know that there are some things that we read family will not eat but still I buy it, hoping that at least this time they will eat.  

I end up losing each time, one such ingredient is rajma or kidney beans. Not only they refuse to eat it not even consider it as a healthy option. Why I do not know but they just don’t like it. So last time I stuck the soaked & boiled rajma in the freezer and was wondering what to do with them.

I lucked it out when I saw this yummy cutlet made from rajma here. Since there is no guarantee that it will be liked I made a few cutlets with my own additions and deletions to both suit my pantry and the fact that I had forgotten the recipe and if I went looking for the recipe the cutlets would be never see the light of the day.

I had not planned nor anticipated this cutlet making in my schedule, nor I had not planned to take pictures, then because they were so yummy my kids wanted me to take pictures. These are pictures taken in hurry as it was close to dinner time and we still had to lay the table. Will take better pictures next time and upload.

Here is what I did


3-4 boiled potatoes, peeled and grated
1 cup rajma, boiled
2 medium onions
1 cup oats
½ cup coriander
4 green chillies (adjust as per taste)
1 tsp garam masala
2 tsp red chilli powder         
½ tsp turmeric powder
Rava for coating
Oil for frying (I shallow fried)
 1 cup grated cheese (I used Amul)


1.    Dry roast the oats and grind with the green chillies, coriander and the rajma.
2.    Chop the onions fine.
3.    Mix the other ingredients other than the rava, cheese and the oil to get nice soft dough. Check the seasonings.
4.    Take a small ball of the dough and shape it in a cup. Add the grated cheese and close the ball. Flatten to get a circle. Repeat for all the other balls. (I finally stopped as the cheese got over). Must have got some 15 of these small balls and was told that I was miserly with cheese.
5.    There are a lot of people who dip the cutlets in a corn flour slurry  or beaten egg then coat them with the rava or bread crumbs , you can try that but I do not see the need, as when rolled in rava or bread crumbs  I get the desired result. Here I have used wheat rava also called Bombay rava, in Goa people use ”alan” pronounced as Aa-Lan its rice that is coarsely ground this is used to coat marinated fish, cauliflower, potatoes or even bread fruit,  mushrooms, brinjals etc.  And the Alan sticks to whatever is being fried.
6.     Anyway I digress, place these flatten discs on a greased non-stick tava/ flat griddle and fry till light golden brown on both sides.
7.    Since I had added cheese and my idea was that the cheese will melt but when deep fried. I was proved wrong and was pleasantly surprised when my daughters told me that the cheese had in fact melted and it tasted great.
8.    The leftover balls I just flattened in to discs and they were finished in a jiffy as breakfast side dish, tiffin box etc. These will serve as great party appetizers.

I served these cutlets with chutney of coriander, green chillies, lime, onion and salt. Absolutely no proportions just added them in the chutney jar and ground it to a fine paste. Was delicious!

 Sending this to 
Radhika’s Lets Cook Starters/Appetizers

All rights reserved on photographs and written content are copy-written @The Mad Scientist’s Kitchen!! unless mentioned. Please Ask First

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