This is a crispy appetizer goan delight which is easy to prepare. Marinated fish or chicken can be added to make it a non veg roll. Treat yourself with these lip smacking crispy bread fingers.

veg golden fingers
Egg 1
Boiled and mashed Potatoes 2-3
Ginger-garlic and fresh coriander paste 1 tsp
Spring Onions 2-3
Black pepper powder ½ tsp
Chopped green chilli 1
Boiled finely chopped veggies: Carrot 1, French beans 10-12, a handful of Green peas
Capsicum 1 small or ½ big
Cornflour 2tblsp
Bread crumbs as required
Salt ½ tsp
Cooking oil for deep frying


Wash all the veggies and keep aside.

Steam or boil finely chopped carrots, finely chopped French beans and green peas.

Mash the boiled potatoes on a plate with the back of your spoon or use a rice strainer.Add finely chopped green capsicum to the potato mixture.

In a bowl add an egg and beat it with a whisk.

Add mashed potatoes, green capsicum, ginger-garlic and fresh coriander paste, chopped spring green onions, salt ½ tsp. Whisk it nicely.

Add black pepper powder, chopped green chilli and chopped boiled veggies.
Add cornflour. Mix it well.

This mixture will be a little sticky so oil your hands well.

Shape each into a finger shape roll. Roll it in breadcrumbs and give it a nice cylindrical shape and keep aside.

Heat the cooking oil for deep frying. Be careful as the oil should be medium hot.

Fry each finger to golden brown and crisp for 3–4 minutes.

Drain on paper towels to absorb the excess oil.

Serve with tomato ketchup or coriander-mint chutney.

Enjoy warm.



PRAWN BALCHAOPrawn balchao

This is the MOST LOVED GOAN PICKLE by my entire family.This is one of the dish one will never forget and always  cherish.

It is a spicy seafood Goan cuisine. Balchao is a method of cooking either fish OR prawns in a spicy and tangy sauce. It resembles pickling and can be made days in advance without reheating.


Prawns ½ kg
Dry Kashmiri Red chillies 10 nos. (Deseed 5 of them )
Jeera powder ¼ tsp
Tumeric powder ½ tsp
Cloves 4
Cinnamon ½ small
Black peppercorns 4-6
Garlic pods ½ medium
Ginger 1 inch piece
Malt Vinegar or coconut vinegar 3 tsp
Tamarind 1 small piece
Curry leaves 5-6
Salt to taste
Sugar 2 tsp
Groundnut oil as required


Wash and clean the prawns. Remove the shell and black veins on both sides of the prawn .Sprinkle ½ tsp salt and keep aside for an hour.

Grind Red chillies, jeera powder, turmeric powder, cloves, cinnamon sticks, black peppercorns, garlic pods, ginger piece, malt vinegar and a small piece of tamarind in the mixer to form a smooth red paste. Add little water to form a paste(optional).

In a non-stick frying pan add 5 tblsp oil and shallow fry the prawns till golden brown. Keep aside.

Add ¼ cup oil and when heats add curry leaves.

When curry leaves splatters add the red masala paste. Cook on low flame for 4 mins.

Add sugar and the fried prawns.

Add salt to taste. Stir and cook on low flame for 10-15 mins till oil separates and no water remains.

Tip: One has to taste to adjust the vinegar, salt for more added taste.
Usually water is never added in balchao but I have added to avoid adding excess vinegar.

Serve hot or cold. Best eaten along with Dal and Rice or Bread.