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AUTHENTIC GOAN RECIPES
THE GOAN PUNCH
Fill a glass quarter of ice cubes. Pour over it two measures of
Coconut Feni, one measure of coffee liqueur.
Stir well and serve.
HOLIDAY SPARKLE
Pour: One measure of Coconut Feni into a tall glass with
plenty of ice. Add one teaspoon of sugar and juice of half a lemon.
Stir and top with one measure of dry sparkling wine.
SONG OF GOA
Two measures of black tea, two measures of orange liqueur and some
lemon peel into a saucepan. Heat the contents and then take off
heat. Add two measures of Coconut Feni. Serve in glasses 3/4th filled
with cubes.
Serves two
Guaranteed to make you sing till the wee hours of the morning.
RISSOIS DE CAMARAO
YOU NEED:
Half cup water with salt to taste * One cup cleaned, deveined prawns
* One medium onion, chopped fine * One tablespoon oil * One tablespoon
grated cheddar cheee * Two tablespoons milk * One tablespoon butter
METHOD:
In the salt water, boil the prawns which have been cut fine. Stir
cook till all the water has been absorbed. Keep aside. Heat the
oil on medium heat and saute the onions till they are a golden brown.
Add prawns, cheese and the cornflour mixed in the milk. Add salt
to taste and stir fry for a minute. Keep aside.
For the dough you need:
Half cup water with salt to taste * One tablespoon butter * Two
cups flour * Two eggs beaten * Half cup breadcrumbs * One cup oil.
METHOD:
In a pan, boil the water, adding the butter and the flour gradually,
till all the flour has been used. The mixture should be smooth.
Stir cook for two minutes. Cool the dough. Roll out on a floured
board, and cut into small circles (approximately one and half inch
in diameter). Place half a teaspoon of the prawn filling one half
of the circle. Press over the folded edge, sealing firmly. Now dip
each rissois in the egg mixture, then in the bread crumbs. Use up
all the dough. Heat the oil in a pan on medium heat and fry the
rissois to a golden brown.
Serves 6. You should get 20 rissois
Preparation time: 30 minutes. Cooking time: 20 minutes
The rissois can be prepared in advance and heated up in the oven
before serving.
SOUR-HOT SAUCE
YOU NEED:
Two dessertspoons peppercorns * 20 dried red chillies * Eight cloves
garlic * One inch fresh ginger * Salt to taste * Two lemon sized
balls of tamarind * Half cup water * Half cup vinegar.
METHOD:
Put all the above ingredients into a mixer/blender and blend till
a smooth sauce is obtained. This sauce is also excellent as a marinade
for sliced/whole fish before frying.
Serves: 8 Preparation time: 20
minutes Cooking time: 25
minutes
SOPA GROSSA
YOU NEED:
Four cups stock (chicken, mutton, beef or vegetable) * Two tablespoons
rice * 50 gms each french beans, spring onions, cabbage * Half cup
shelled green peas * Two tablespoons chick peas, soaked overnight
and boiled * Two tablespoons rice * Two tomatoes * Half cup boiled
and diced chicken or beef or mutton * Salt to taste
METHOD:
Wash the rice and put it in with the stock in a deep pan on medium
heat to cook. Chop all the vegetables fine and add to the boiling
stock, with the green peas and chick peas. Stir cook till the rice
is soft. Add the meat. Stir cook till the sopa grossa is thick and
well cooked.
N.B: You may add a knob of butter if preferred, and shell
fish instead of meat.
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