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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Cooking Recipies

Brinjal Chicken Burger
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Gajar Ka Ladoo/Lauki ka Ladoo/Coconut Ladoo/Chocolate Bounty
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Sabudana fruit Custard (no Custard powder used)
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Home made Curd
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Goan Wheat flour Patoleo
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Mutton Broth Puloa and Mutton Chilly fry
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Prawns Balchao
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Parwal Do Pyaaza
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Butter Chicken Lasagna
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Bombay Duck Pickle
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Home made Goan Sausages/chorizo masala from scratch
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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:
Xacuti Masala recipe 1:
- 100 gms Dhania Seeds
- 3 Dagadful
- 12 gms Tiki
- 4 Patri
- 6 black Elaichi
- 8 Green Elaichi
- 5 teaspoon Kus Kus
- 14 gms Jeera
- 16 gms Miri
- 4 teaspoon Haldi
- 14 gms Lavang
- 1 ½  Zalfal
- 45 gms Goan chilies
- 2 teaspoon Badishap
- 1 teaspoon Methi seeds
(Roast all of the above ingredients and after it cools down, take it to mapusa masala mill and  grind)

Xacuti Masala recipe 2:
Masala for 1/2 KG (and when you grind all this it comes to 1KG)
- 1/2 Kilo Red Chillies
- 1/2 Kilo Corriender
- 350 gms Haldi
- 6 Nutmed (Zalfal)
- 150 gms cloves  (Lavang)
- of Rs12 Staranise (Dagadful)
- 150 gms Mace (Patri)
- 125 gms Pepper (Miri)
- 125 gms Cinnamon (Tiki)
- 200 gms Poppy Seeds (Khaskhas)
- 125 gms Funnel Seeds (Badishap)
- of Rs12 Shahigeera
- 50 gms Jeera (Cumin)
- 25 gms Mustard Seeds
- 25 gms Funugreek (Methi)
- 50 gms Elaichi (Caradamom)
- Rs10 Bay leaves (Tikki Leaves)
- 1/2 Bottle Coconut Oil
(Roast all of the above ingredients and after it cools down, take it to mapusa masala mill and  grind)

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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