Roos Omlet – Goan style

Raas Omlet

As typed by Milo…

Mapusa my home town is a well known place in Goa for its authentic Goan style shopping offerings. Crowded Friday markets offering everything one would need, from herbs, spices, masalas to home made Goan sannas, dos, bebinca etc.

After tiring marathon shopping sprees in the markets nothing like a filling roos omlet at one of Mapusa’s famous cafe’s (by the side of the Taxi Stand).

We currently live far away from Mapusa, but recollecting its memories triggers sweet nostalgia. This post is dedicated to one such memory.


Mushroom Xacuti

Ingredients –

1 packet of button mushrooms cleaned and chopped,

1 cup freshly grated coconut,

2 tsp dry grated coconut,

1 small onion finely chopped,

1 small onion thinly sliced,

5 to 6 cloves garlic,

1 piece of ginger,

1 tsp coriander powder,

½ tsp turmeric powder,

1 tsp red chili powder,

1 to 2 tsps. My mom’s garam masala powder or any other garam masala,

2 to 3 tsp tamarind extract,

Salt to taste,

2 tsp oil,

Coriander leaves for garnishing

Method –

Heat 1 tsp oil in a heavy bottom pan and fry thinly sliced onions till golden brown.

Add the cut ginger pieces and garlic to the onions and fry for a while.

Add freshly grated coconut to the onions and continue frying till nutty brown color.

Mix in the dry grated coconut and fry for a minute or 2.

Add all the spices to the coconut mixture fry for a minute and switch off the gas, allow it to cool.

Grind the onion coconut mix with tamarind extract and little water to a smooth paste. Keep aside.

Heat 1 tsp oil in a pan and fry the finely chopped onions for 2 to 3 minutes.

Add the mushrooms and salt to the onion and fry for another minute or 2.

Mix in the ground masala, salt and sufficient water to make gravy.

Let the gray boil for 4 to 5 minutes. Adjust salt and garnish with coriander leaves.

Xacuti always tastes better the next day.


To make an Omelet, beat 2 eggs with salt and red chili powder. Mix in finely chopped onion, tomatoes and coriander leaves.

Heat a frying pan with little oil, pour the egg mixture in the pan. Cover the pan with a lid.

Gently flip the omelet and let it cook on the other side. Once dome remove it in a plate and pour Xacuti (roos) over the omelet.

Serve with bread.


Mushroom Quiche

It’s been a long time I have posted something on the blog. Our house was getting renovated all this while and it’s not that I was busy with it. I just could not get connected to the internet. Things were not in its place.

Now that everything is set I will try my best to post at least one recipe every week.

So here is a recipe for a Quiche I adapted from Nags of Edible Garden. She has an amazing space. You just cannot go wrong any where in making this and is absolutely delicious. I had a few mushrooms remaining so decided to go on with the mushroom stuffing. You can have a chicken or paneer or any other vegetable stuffing of your choice. So here is the recipe.

For the filling-

8 to 10 button mushrooms,

1 big onion chopped lengthwise,

½ tsp Pepper powder,

1 tsp butter,

Salt to taste

For the topping-

2 eggs,

1/4th cup milk,

½ cup grated cheese,

Salt to taste,

½ tsp Pepper powder

For the crust-

1.5 cups All purpose flour (Maida),

1/4th cup cold butter (I used Amul butter),

1 egg,

Salt to taste,

Iced cold water to knead the flour

Method –

Cut 1/4th cup butter into small cubes and mix it well with the All purpose flour.

Break an egg into the flour, add salt and knead the dough lightly with very little cold water. Make a ball of the dough and refrigerate it for an hour.

Heat 1 tsp butter in a pan and fry onions till brown. Next add chopped mushrooms and continue frying till mushrooms are cooked. Season with salt and pepper. Switch off the gas and allow it to cool.

Roll the dough with a rolling pin like a thick chapatti and place it in a greased pie pan/cake pan.

Bake it at 230 degree C for 10 minutes.

Take it out of the oven and fill the mushroom stuffing evenly on the crust.

Beat 2 eggs lightly mix in milk, cheese, salt and pepper. Pout this over the mushroom filling and bake it at 175 degree C for approx 20 minutes. Check if the milk egg mixture has got set by piercing a knife. If not, then bake for some more time.

Allow it to cool for 10 minutes and carefully de mould it. Cut and serve when warm.

Quick Egg Pulao

Here is a recipe for a simple Egg Pulao that gets done in a jiffy. I made it the other day when I was back from office and Milo wanted some change for the dinner. The egg in this is fried in the same way I have done in Egg Omelet Curry. I didn’t want boiled eggs in this pulao as the yolk tends to break off very easily. When I was clicking this picture just before dinner, Milo thought it was Paneer Pulao.

Verdict – We both liked it and it was a pleasant change.

Ingredients –

3 large eggs,

1.5 cups long grain basmati rice,

2 large onions sliced lengthwise,

3 large ripe tomatoes chopped,

12 to 15 flakes of garlic,

1” piece of ginger,

2 green chilies,

½ cup coriander leaves,

½ cup mint leaves,

1 tsp cumin seeds,

3 to 4 cloves,

1 piece of cinnamon,

5 to 6 black pepper corns,

2 green cardamoms,

1 black cardamom,

1 bay leaf,

½ tsp garam masala,

½ tsp turmeric powder,

1 tsp coriander seeds powder,

Salt to taste,


Method –

Beat 3 eggs with little salt in a bowl. Beat till it becomes frothy.

Heat a pan with some oil and pour the egg mixture in the pan and cover it with a lid.

After a while when the base is done, fold the omelet and cook for another 2 minutes. Switch the gas off and allow it to cool.

Cut into cubes and keep aside.

Wash rice well and soak in some water.

Make a paste of ginger, garlic, green chilies, coriander leaves and mint leaves with very little water.

Heat oil in a heavy bottom vessel and crackle cumin seeds. Add the bay leaf, cloves, cinnamon, pepper and both types of cardamoms. Fry for ½ a minute.

Now add the onions and fry till the onions turn brown. Now add the paste and continue frying till the raw smell goes off and oil starts leaving the pan.

Add turmeric powder, coriander powder and garam masala powder, salt and still well. Let it cook for a minute or tow.

Now add the egg pieces and the soaked rice with all the water drained out. Mix well and add 3 cups hot boiling water into the rice.

Stir well and adjust salt. Cover and cook the rice over a slow flame. When most of the water dries up, place the vessel on a hot griddle and keep the griddle over a slow flame for approximately 10 minutes.

Serve hot.

Egg Roast

Egg Roast is a very common dish in Kerala. I have 2 keralite friends in my office; they often get this dish for lunch. You need to put little extra oil to fry the onions well. It’s a very simple dish and gets done fast. Deepthi (one among the Keralite friend) uses Everest Chicken Masala powder in this roast. You can replace it with garam masala. I made this roast for yesterday’s dinner; Milo and my dad liked it so much. Milo requested to make it again and my dad asked for the recipe for him to try when he goes back to Goa. 🙂


3 hard boiled eggs,

1 big onion cut lengthwise,

1 big tomato cut lengthwise,

1 tsp ginger garlic paste,

1/4th tsp turmeric powder,

1 tsp coriander powder,

1 tsp red chili powder,

1.5 tsp chicken masala (I used Everest Chicken Masala),

½ tsp mustard seeds,

1 tbsp oil,

Salt to taste,

Chopped coriander leaves to garnish


Peel the hard boiled eggs, make deep slits on them and keep it aside.

Heat oil in a heavy bottomed pan and splutter mustard seeds.

Next, fry onion for 3 to 4 minutes and then add ginger garlic paste and continue frying till the raw smell of garlic goes off.

Now add turmeric powder, coriander powder, red chili powder and chicken masala powder. Fry for a minute.

Add tomatoes and salt, mix well. Let it cook till tomatoes are mushy.

Add the eggs and coriander leaves. Mix well to coat the eggs.

Let it cook in the onion tomato mixture for 2 minutes.

Serve hot with chapattis.

Egg Pulusu

Pulusu in tamil means sour. There are many Egg Pulusu recipes on the net. This is a simpler version from Aayis Recipe. The base for this gravy is onion and the sourness comes from tamarind. It tastes good with hot rice. Instead of eggs you can add different vegetables like potatoes cauliflower, beans, and peas etc to make vegetable pulusu.


4 peeled hard boiled eggs with deep slits on them,

3 onion chopped lengthwise,

2 onion finely chopped,

1 small piece of ginger,

10 cloves of garlic,

2 to 3 tsp red chili powder,

3 to 4 tsp tamarind extract,

4 to 5 curry leaves,

½ tsp mustard seeds,

½ tsp cumin seeds,

½ tsp fenugreek seeds,

3 tsp oil,


Salt to taste


Heat 1 tsp oil in a pan and fry lengthwise chopped onion, ginger and garlic till onion gets golden brown.

Cool this and grind to a smooth paste with very little water.

Heat the remaining oil in a deep bottomed pan and crackle mustard, cumin and fenugreek seeds. Fry curry leaves and then add finely chopped onion. Keep frying till onion gets brown.

Add red chili powder and tamarind extract and fry for 30 seconds.

Now add the ground onion paste and fry for 2 to 3 minutes.

Add sufficient water to make thick gravy.

Add salt and eggs. Cover and let it cook for 7 to 8 minutes.

Serve with hot rice or chapattis.

Masala Egg

I had some leftover ground masala used for Stuffed Mackerels. I made this quick dish with eggs. It tasted amazing. You can also make this by breaking raw eggs slowly over the masala at different places, cover and let it cook till the egg is done. For people who do not eat eggs, try adding potatoes.


2 hard boiled eggs,

1 cup coconut masala used for stuffed mackerels with finely chopped onion and salt,

1 tsp red chili powder (omit this if your ground masala is spicy)

1 big ripe tomato chopped

2 tsp oil


Heat oil in a deep bottomed pan and put chili powder.

In this put hard boiled eggs. (Make some gashes on the egg for the masala to incorporate).

Fry the eggs till light golden brown. Remove the eggs and keep aside.

In the same pan put the chopped tomatoes and salt. Stir well cover and keep on slow flame.

Cook till tomatoes are soft and mushy.

Add the ground masala, very little water, salt and the eggs.

Stir well, and let it simmer till the masala gets cooked well.

Serve with bread or chapattis.

Baby Potatoes and Egg Biryani

I got this biryani recipe from the blog The Chef and her Kitchen. This was my first attempt to make a vegetable biryani and I should say I have never tasted such a delicious veg based biryani before. The taste is at par with any non vegetarian biryani. The first time I made it only with potatoes. Second time I made it for Milo’s birthday and I thought of putting eggs into it.

I also modified the recipe slightly and have used mint leaves and garlic. This is going to be a regular dish for guests at my place now.

The original recipe can be forum her –

Thanks to Prathibha of  The Chef and her Kitchen.


3.5 cup Basmati rice,

30 baby potatoes,

4 boiled eggs,

4 big onions, thinly sliced,

1 cup fresh curds,

4 cups tomato juice,

3 cup water,

1 tsp garam masala powder,

1 cup freshly cut coriander leaves,

15 to 20 mint leaves,

1 tbsp chopped coriander leaves for garnish,

 4 cloves,

1″ cinnamon,

2 to 3 cardamoms,

1 bay leaf,

Salt to taste ,

Oil to deep fry

To roast and grind-

 3 tsp coriander seeds,

 16 dry red chilies,

 6 tbsp grated dry coconut,

 5 green chilies,

 2″ ginger chopped,

 12 cloves of garlic ,

1/2 tsp oil


 Wash basmati rice and soak in water for 30 minutes.

In a vessel boil 3 cups water and 4 cups tomato juice.

Add salt and whole garam masalas (cloves, cinnamon, cardamoms and bay leaf). Add drained rice. Cover and cook till water is drained.

Fluff up the rice with fork and spread on a plate and cool the rice completely.

Grind washed coriander leaves and mint leaves to a fine paste.

Beat the curds properly and add the ground paste to it and mix well.

Heat 1/2 tsp oil and add coriander seeds, red chilies and fry until they change their color and add grated coconut and fry slightly.

Cool these ingredients and grind along with green chilies, garlic and chopped ginger to a fine paste.

Pressure cook baby potatoes for 2 whistle. After the pressure goes down remove them and let them cool. Peel off the skins.

Heat oil in a deep heavy pan and deep fry them over medium flame until they are golden brown in color.

Drain them on a kitchen towel and keep them aside.

Peel eggs and make 4 deep vertical cuts.

Fry them in oil and keep side.

Also deep fry thinly sliced onions until they are crisp and golden brown in color.

Remove them and drain off excess oil in a kitchen towel and keep them aside.

Take 2 tbsp of oil from the pan and pour into another wide pan and add ground masala paste and fry well until the raw smell goes away.

Add baby potatoes, eggs and half of the fried onions to it and mix well until the masala coats all the potatoes.

Mix in the garam masala powder.

Reduce the flame and add curds (mixed with coriander and mint leaves paste) and also add cooled cooked rice and salt.

Mix everything well and cover it and cook over low flame for 5-6 minutes.

Remove the lid and mix everything properly.

Add remaining fried onions and switch off the flame.

Serve hot.

Egg Omelet Curry

A different style of making egg curry is to make a plain omelet of eggs and mix it in onion tomato gravy. This idea of omelet curry has been adapted from Anju ji (she was my mom’s neighbor in Goa in my childhood days). I learnt a lot of north Indian dishes from her. I was just a teenager then. She used to make a lot of delicacies and send us. My sister and I used to take recipes from her and try out different food. She moved out of Goa pretty soon and we are no longer in touch with her.

The egg cubes in this gravy looks like paneer pieces. I have modified the gravy here by putting onion cooked on gas directly and I have also added pav bhaji masala for a different taste.

Ingredients –

5 eggs,

2 onions,

1 big tomato,

8 garlic,

1 piece ginger,

2 green chilies,

Hand full corrianger leaves,

2 tsp garam masala,

2 tsp pav bhaji masala,

¼ tsp turmeric powder,

2 to 3 tsp tomato ketchup,

2 tsp grated coconut,


Salt to taste,



Beat eggs with little salt till fluffy.

Heat oil in a pan and pour the egg mixture. Cover with a lid and let it cook.

Before the top layer gets cooked, fold the egg omlet and let it cook for 1 min more.

Now switch off the gas and let it cool. Cut it into squares and keep aside.

Keep one entire onion with its peel on a gas burner on a very slow flame. Once the onion becomes soft, wash it under running water and remove the burnt skin.

Grind this onion along with ginger, garlic, coriander leaves and coconut with little water. 

Heat oil in a wok and fry one finely cut onion. When it becomes golden brown, add garam masala, pav bhaji masala and turmeric powder. Let it fry till oil separates. Add tomatoes and fry till tomatoes are cooked.

Add the ground masala to this and keep frying till the raw smell goes off.

Now add tomato ketchup and 2 to 3 cups of hot water, adjust salt. Once it boils thoroughly, add the egg pieces.

Let the egg pieces cook in the gravy. Garnish with coriander leaves and serve hot with chapattis.