|
AUTHENTIC GOAN RECIPES
PORTUGUESE SARDINES
YOU NEED:
Twelve large sardines * Three-fourth cup olive oil
* Half cup tomato puree * One teaspoon peppercorns * Eight cloves
garlic, chopped fine * Salt to taste * Half teaspoon sugar * One
tablespoon vinegar * One-third cup water
METHOD:
Wash, clean and pat dry the fish. Rub salt inside
and outside each fish. Place sardines in a pressure cooker. Mix
the olive oil, tomato puree, peppercorns, garlic, salt, sugar, vinegar
and water together. Pour over the fish. Pressure cook for ten minutes.
Remove.
FEIJOADA
YOU NEED:
One cup dried black-eyed beans * Two tablespoons oil
* Two onions, finely chopped * Two tomatoes chopped fine * Six cloves
garlic * One inch piece ginger made into a paste * Quarter teaspoon
turmeric powder * One tablespoon tamarind pulp * Quarter teaspoon
chilli powder/paprika powder * One teaspoon sugar * Salt to taste
* One cup coconut milk
METHOD:
Soak beans overnight. The next morning throw out the
old water and pressure cook with one cup fresh water. Heat oil in
a pan and saute onion, tomatoes and garlic-ginger paste, till golden
brown. Add turmeric powder, tamarind pulp, chilli/paprika powder,
sugar, salt to taste, coconut milk and beans. Simmer on low flame
for 15 minutes, till a thick sauce is obtained.
Serves: 6 Preparation time: 20 minutes
Cooking time: 30 minutes
COCONUT PULAO
YOU NEED:
Three cups Basmati rice * One tablespoon ghee (clarified
butter) * One large onion, sliced * Six cloves * Two sticks cinnamon
* Four whole cardamoms * Two cups thick coconut milk * Three cups
water * One teaspoon fresh lemon juice * Salt to taste * Half cup
green peas, boiled * Two cups cauliflower flowerettes boiled * One
tablespoon cashewnuts, fried lightly
METHOD:
Wash rice thoroughly. In a thick vessel, heat the
ghee on medium flame and saute the sliced onion to a golden brown.
Add the spices and stir-fry for two minutes. Now add the rice and
stir-fry for one minute. Add the coconut milk and water mixed together,
with salt to taste and a teaspoon of fresh lemon juice. Close the
vessel with its lid and on a low flame, let the Coconut Pulao cook,
for about 20 minutes till all the water has been absorbed and the
rice is light and fluffy. Serve hot with the green peas and cauliflower
flowerets mixed with the pulao and the cashew nuts on top for decoration.
Serves: 8 Preparation time: 25 minutes
Cooking time: 25 minutes
PORK BALCHAO
YOU NEED:
Clean, wash and pat dry the pork. Cut into cubes and
apply salt. In the blender/grinder; grind all the spices in vinegar,
excepting the onion and four cloves garlic. Apply the ground spices
to the meat and keep aside for two hours. After two hours, heat
the oil in a deep pan on medium heat and stir-fry the marinated
meat, for 15 minutes. Now add the rest of the ingredients. Stir-fry
for a further five minutes. Add the water and more salt if necessary.
Lower the heat and stir cook for thirty minutes till the port balchao
is cooked and the sauce thick. The oil will come to the top. This
dish increases in flavour and enjoyment if it is prepared three
to four days in advance, and reheated once a day before serving.
Serves: 8 Preparation time: 20 minutes
Cooking time: 45 minutes
GIREM-MIREM
YOU NEED:
1 kg beef/pork, cut into large cubes * One teaspoon
salt * Two tablespoons oil * One large onion, chopped fine * One
large tomato, chopped fine * Four green chillies, chopped fine *
Two tablespoons coriander leaves, chopped fine * Four red dried
chillies * Half teaspoon cumin seeds * Ten peppercorns ground fine
in one tablespoon vinegar * One inch ginger * Quarter teaspoon turmeric
powder
METHOD:
Apply salt to meat and keep aside for two hours. Heat
oil in a pan on medium flame and saute onion, tomato, green chillies
and coriander leaves. Stir fry for five minutes. Add the ground
spices. Stir fry for two minutes. Now add the meat and stir till
the meat is browned. Add one cup water and cook on a low flame,
till the meat is soft and oil comes to the top which will happen
in approximately thirty minutes.
Serves: 6 Preparation time: 20 minutes
Cooking time: 45 minutes
SANS RIVAL (a delicious
cake)
YOU NEED:
Nine egg whites * 350 gms castor sugar * 450 gms almonds,
ground fine * One teaspoon baking powder * One cup cream * A few
almonds and cherries
METHOD:
Beat the egg whites stiff, till they stand up in peaks.
Now, very gradually, add the sugar, beating continuously. Lastly
beat in the ground almonds and the baking powder. Set the oven at
350 deg.F and when it is hot, grease two small flat baking trays
and divide the mixture in half, putting half in each tray. Bake
till the tops are a faint golden in colour. Remove and cool. Beat
the cream manually in a blender till it is fairly thick. Sandwich
the two baked portions together, and decorate with the almonds and
cherries. l To serve, cut in slices.
Serves: 8 Preparation time: 10 minutes
Cooking time: 15 minutes
ROSE DE COQUE (Cookies)
YOU NEED:
Three eggs * Four tablespoons flour * One cup milk
* Two tablespoons castor sugar * Vanilla essence * Three cups oil
* Flower form for making the Rose de Coques
METHOD:
Beat the eggs till creamy, then add the flour, milk
and sugar gradually, mixing it gently all the time. No lumps should
be formed. The consistency should be of a thickish, pouring one.
Heat oil in a deep pan on medium heat. Now dip the Rose de Coque
form into the hot oil completely submerging it, for one minute.
Now remove the form and immediately dip into the batter uptil two
tenths of an inch below the top of the form. This is to allow the
Rose de Coque to slip off the form easily, with a tap on the form
when it is ready. Now remove the form from the hot oil, tap the
form with a spoon and allow the fried Rose de Coque to slip onto
a sheet of kitchen paper so that the oil will be absorbed. The Rose
de Coque should be crisp. Do likewise for the rest of the batter.
Cool and store in an airtight jar.
Serves: 12 Preparation time: 15 minutes
Cooking time: 40 minutes
PASTEIS DE ST CLARA (Tarts)
YOU NEED:
250 gms butter * 200 gms castor sugar * 350 gms flour
* A pinch of salt * One teaspoon vanilla essence * One egg * One
cup mixed fruit jam
METHOD:
Cream butter and sugar together till light and creamy.
Beat the egg well and add to the butter-sugar mixture. Now add the
salt and essence and gradually the flour till a soft, stiff dough
is obtained. Roll out the dough on a floured board, 1 cm in thickness.
Cut into circles to fit into a tart tray. Grease the tart tray and
then press a round of pastry into each tart form. Fill each with
a teaspoonful of jam and do a single criss-cross over each tart.
Bake in an oven preheated to 375 deg.F for 15 minutes. Remove, cool
and store in an airtight container. Makes 24 tarts.
Preparation time: 30 minutes Cooking time:
15 minutes
DOCE BAJI (A soft halwa)
YOU NEED:
Two cups broken wheat grains * Three cups coconut,
grated * Half cup sugar * One tablespoon butter * One teaspoon vanilla
essence * Half cup cashewnuts, chopped coarsely
METHOD:
Wash and soak wheat in two cups water, overnight.
Next morning, add another cup of water to the wheat and pressure
cook it. The wheat will now be soft. Remove from the heat. Extract
two cups thick coconut milk from the grated coconut. Mix the wheat,
sugar and coconut milk together. Put in a deep pan on medium heat
and stir cook till the mixture is reduced to its quantity. Now add
the rest of the ingredients and stir cook continuously till the
mixture leaves the sides of the pan, for about 15 minutes. Turn
out onto a greased flat serving dish. Cool. Doce Baji is eaten in
small serving plates, cut in thick wedges.
Serves: 12 Preparation time: 20 minutes Cooking time:
45 minutes
DOCE DE CASTANHAS (Goan
Barfi)
YOU NEED:
Four cups sugar * One cup water * Four cups roasted
cashewnuts, ground fine * A few drops green food colouring * One
teaspoon rose essence
METHOD:
Put the sugar and water together in a deep pan on
medium flame. When a thick syrup has been obtained by stir cooking
for ten minutes or so, gradually add the rest of the ingredients.
Stir cook continuously till a thick consistency has been obtained
(approx. 15 minutes). Pour the contents onto a flat greased surface
and when cook, cut into diamond shapes.
Serves: 10 Preparation time: 10 minutes
Cooking time: 25 minutes
|
