The winner of KW Integrity Realty Roseville’s Chili Cook-off!

This chili is a fun twist on a traditional dish, and is perfect for fall and winter nights. IF you have any leftovers, they only get better and better!  

Summers in Goa meant visiting the fish market at least everyday to check out the fresh catch of the day. The fishmongers’ tables would be gleaming with ocean fish, shrimp, crabs, lobsters and shellfish. One of my favorite shellfish is mussels and here’s my mother’s very simple recipe. In Konkani, the language spoken widely in Goa, mussels are called ‘Xinaneao’ or pronounced shee-naa-neo.

The minute we landed in Goa for our May holidays, it was our family tradition to head out to Simonia’s for their baked goodies and savory deliciousness. BUT I loved their flaky meat pattices and my absolute favorites: BEEF CROQUETTES. Cheryllyne, the child, could eat a dozen in one go. Cheryllyne, the adult, could possibly eat…well let’s not go there.

Growing up in Mumbai, my next door neighbors were a lovely Muslim family. During the month of Ramadan, Mrs. Murtaza would cook delicious iftaar (the meal eaten by Muslims after sunset) dinners. I would smell the cardamom and saffron of the mutton biryani, and the seekh kebabs cooking over the hot charcoal, and rush over.

We’re celebrating St Patty’s Day the Bollywood way – with the ultimate palak paneer recipe!

One of my favorite breakfast dishes from Goa, India is this quick scramble of spiced ground meat (beef or mutton) also known as ‘kheema’ and eggs.