Cooking Classes

At Quick Tips & Tricks we give tips on Indian Cuisine on YOUTUBE & we also conduct cooking classes in Goa for small groups.

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Overnight in Goa

Cooking Recipies

Egg Bhurji Masala chops
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Egg Masala Bhurji
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Goan Beef Kheema dry or Goan Beef Mince
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Beef Chops
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Chicken Chops
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Mango Chilly
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Jeere Meere fish/prawns fry
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Cafreal Masala Paste
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Mango Choco Chips Ice Cream
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GOA/Mumbai, Vada Pav is Famous
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Pork Vindaloo
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Oyster Rava Fry
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Tawa fry Batura with cheese
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Breadji Chilli Fry
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Sabudana Wada
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Goan Beef Roast
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How to make Goan Xacuti Masala

Ingredients:
Masala to grind roast:
- 90gms coriander seeds
- 2 star anise
- 12gms cinnamon stick
- 5 black cardamom
- 8 Green cardamom
- 4 Mace
- 5 teaspoon Kus Kus
- 14gms cumin
- 1 ½ nutmeg
- 15gms peppercorns
- 13gms cloves
- 40gms Ghaunti or Bedki chilies
- 4 teaspoon turmeric
- 2 teaspoon fennel
- 1 teaspoon fenugreek seeds

Xacuti or Xacutti (Konkani: शागोती) is a curry prepared in Goa, India, with complex spicing, including white poppy seeds, sliced or grated coconut and large dried red chilies.[1] It is usually prepared with chicken or lamb. It is also known as chacuti in Portuguese.Xacuti or Shagoti as is commonly known in Goa has its origin in Harmal (now Arambol) in Pernem Taluka of Goa. Here fisherman in the olden days used to get a fresh catch of fish or a local chicken and prepare a gravy for this dish. The gravy typically used local spices like black pepper (meerya), chilli, turmeric, onion, nutmeg, cinnamon, clove, etc. The hero was a mildly roasted coconut kernel which is finely grated and lightly toasted.

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