1. 2. 3. 4. . 6. !. ". #.

ALLEBELLES (COCONUT PANCAKES 61 AMOTIK - FISH CURRY (SOUR AND HOT) 23 BANGDEA PARA'A 34 BIBINCA 4 BOL BOLINHAS 6 BOLINHAS-DE-MATRIMONIO 41 CABIDELA (PORK) ! CHICKEN COCONUT CURRY 24

1$. CHILLY FRY (BEEF) # 11. COCADA (COCONUT S%EET " 12. COCONUT TOFFEE 43 13. CRAB CURRY 2 14. CRAB &EC &EC 16 1 . CRO'UETTES 1 16. CUTLETS 26 1!. DODOL (A SOFT HAL%A) # 1". DOODHI SUKEM (YELLO% PUMPKIN DRY) 31 1#. DRIED PRA%N CHUTNEY 3! 2$. DRUMSTICKS CURRIED 2" 21. FEI(OADA 2! 22. FISH CALDINHA 1" 23. FISH CURRY 1# 24. FISH ROE BALCHO% 36 2 . GALINHA CAFREAL (CHICKEN) " 26. GOA MISKUT 32 2!. GOA PRA%N)FISH CURRY 22 2". GRAM S%EET (DOSH) 46 2#. (ACKFRUIT PRESER*E 42 3$. KHEER 44 31. KORUM 3" 32. KULKULS $ 33. KULSKULS ) CARAMBOLAS 2 34. MANGADA ! 3 . MANGO CURRY 21 36. MANGO %ATER PICKLE 3# 3!. MASSALA FOR FRIED FISH 3". MUSSELS (SHINANE) 13 3#. MUSSELS (SHINANEY) IN SHELLS 2 4$. NANKATIES 4! 41. NEUREOS 4" 42. NEURIOS (ANOTHER METHOD 4# 43. PERADA (GUA*A CHEESE) 1 44. PINACA 3 4 . PORK PICKLE 3 46. PORK SAUSAGES - MEAT + FILLING 4$ 4!. PORK *INDALHO 12 4". RECHEIADO MASSALA 4 4#. RICE BREAD 2# $. SANNAS 3$ 1. SEMOLINA CAKE , BATK 4 2. SHARK &ACUTI 14 3. SORAK 2$ 4. SORPOTEL (-./01) 11

Pg 1 / 21

. SORPOTEL1$ 6. SPICED ROAST BEEF 6 !. STEAMED MACKERELS 1 ". STUFFED PAPADS 3 #. TENDLI PICKLE 33 6$. TISANA 6$ 61. TISREANCHEM SUKEM (CLAMS) 17

CRO'UETTES 1
Ingredients: 1 kg. minced mutton or beef, 2 onions, cut fine - 2 red chillies (dried), 4 green chillies, deseeded 10 cloves, 1" iece ginger, ! cloves g"rlic, #"lt $ e er to t"ste, 2 slices bre"d, 2 eggs, 1 cu %"ter, &"lf " cu of bre"d crumbs, 1 cu of oil for fr'ing. Procedure : (i) the me"t, onion, chillies, cloves, g"rlicm ginger "nd s"lt "nd e er %ith 1 cu of %"ter.*ut in " "n on moder"te he"t "nd stir cook till "ll the %"ter h"s been "bsorbed "nd the me"t is dr'. +rind me"t fine in " blender. #o"k the bre"d in %"ter for , minutes. #-uee.e dr' "nd "dd to the me"t "long %ith 1 egg, lightl' be"ten. /orm the me"t into cockt"il-t' e s"us"ge sh" es. 0e"t the rem"ining egg "nd di e"ch cro-uette into the be"ten egg, then into the bre"d crumbs. &e"t the oil in " fr'ing "n on " moder"te fl"me "nd fr' the cro-uettes to " golden bro%n colour. 1ool. 2ou should get "bout 30 cro-uettes. #erves : 10, *re "r"tion time : 30 minutes, 1ooking time : 20 minutes. ------------------------------------------------------------------------

MUSSELS (SHINANEY) IN SHELLS 2

Ingredients: 24 l"rge mussels in shells, #"lt, 4 red dried chillies or e ers, ! cloves g"rlic, 142" iece ginger, 144 te"s oon g"r"m m"s"l", 144 te"s oon cummin seeds, 2 t"bles oons vineg"r, 142 te"s oons sug"r, #"lt to t"ste, 144 cu of oil for cooking, 1 onion, cut fine. Procedure : 5"sh "nd cle"n the mussles thoroughtl', being c"reful to remove the tin' bunch of h"irs in e"ch one. 6 l' s"lt to the mussels "nd kee "side. 7ee 24 h"lf shells. 5"sh these thoroughl', "nd dr' them "nd kee "side to be used l"ter. +rind "ll the s ices in the vineg"r, "dding the sug"r "nd s"lt to t"ste. ("rin"te the mussels in the ground s ices for 2 hours. &e"t oil on " moder"te fl"me in " fr'ing "n. #"ute8 the onion "nd "dd the mussles. #tir fr' for 10 minutes till %ell cooked "nd soft. 9o%, in e"ch h"lf shell, l"ce " mussel, "nd decor"te %ith " s rig of "rsle' or cori"nder. 9.0. In +o", the fisher%om"n %ho sells these mussels cle"ns them for her customers. :ther%ise, it is difficult "nd tedious cle"ning them "t home. #erves : 12, 1ooking time : 1, minutes. ----------------------------------------------------------------------

STUFFED PAPADS 3 Ingredients:

12 sm"ll " "ds, 142 cu shelled r"%ns, 2 l"rge onions, cut fine - 2 green chillies or e ers, cut fine - 4 cloves g"rlic, s"lt to t"ste, one cu oil, *rocedure : 5"sh "nd devein the r"%ns "nd cut them u fine. 1ut the chillies "nd g"rlic fine. &e"t 1 t"bles oon of oil in " "n on medium he"t. #"ute8 the onion, g"rlic "nd chillies till golden bro%n. 6dd r"%ns "nd s"lt to t"ste. #tir fr' for ; minutes. Pg 2 / 21

(oisten e"ch " "d c"refull' %ith " %et kitchen cloth to%el. *l"ce " te"s oonful of the r"%n mi)ture "t one end of the " "d. 9o% roll the " "d, turning in the to "nd bottom end, so the r"%n mi)ture does not esc" e. #ecure e"ch " "d %ith " tooth ick. &e"t oil in " fr'ing "n on medium he"t, "nd fr' the " "ds c"refull', turning them over till the' "re cris "nd golden bro%n in colour. /r' " fe% "t " time. ("kes 12 rolls, *re "r"tion time : 30 minutes, 1ooking time : 10 minutes.

RECHEIADO MASSALA 4
Ingredients :- +rind to " "ste, in vineg"r, 1 142 o.s. dr' 7"shmir chillies (3< chillies), 1 level te"s oon cummin seeds (=eer"), 24 e er-corns, 2" turmeric, 12 eels g"rlic, 2" ginger, 2 level te"s oons cooking s"lt, 142 o. e"ch of t"m"rind "nd onion. 6fter grinding %"sh the stone %ith 4 or < t"bles oons of vineg"r, mi) %ith the m"ss"l" "nd ut into " cle"n dr' bottle. >his m"ss"l" rem"ins good for months. If 'ou find the m"ss"l" dr'ing, stir in " little vineg"r. >his m"ss"l" is used for stuffing m"cker"ls "nd fr'ing. >he s"me m"ss"l" could be used for " ork me"t curr', "dding " fe% cloves "nd " iece of cinn"mon stick. ------------------------------------------------------------------------

MASSALA FOR FRIED FISH

+rind to " "ste in vineg"r, ! dr' m"dr"s chillies, 1" turmeric, < eels g"rlic, 142" ginger, 1 142" ? 142" thick iece of drumstick b"rk (144 o..), 2 level te"s oons cooking s"lt. 6fter grinding, " l' this m"ss"l" to " ound of fish "nd kee "side for "bout one hour "nd then fr' the fish. :r 'ou m"' kee the m"ss"l" fish in the refriger"tor for one or t%o d"'s. >h"% befor fr'ing. #erve %ith lemon %edges.

SPICED ROAST BEEF 6

Ingredients : 2 kgs. beef (sirloin) ! cloves g"rlic "nd 1" iece ginger ground to " fine "ste 1 t"bles oon lemon =uice #"lt to t"ste 2 t"bles oons oil 1 cu %"ter 10 e ercorns 2" iece cinn"mon ! cloves < red dried chillies4 e ers 1 t"bles oon 5orcestershire s"uce 1 desserts oon cornflour 4 ot"toes, boiled (ethod : 1le"n "nd "t dr' the me"t. *rick %ith " fork "nd rub in the s"lt, "nd g"rlic-ginger "ste "nd lemon =uice. 7ee "side under " %eight for < hours, turning occ"sion"ll'. &e"t oil in " "n on medium he"t "nd bro%n the me"t in the oil. *ressure-cook %ith 1 cu %"ter e ercorns, cinn"mon, cloves, chillies4 e ers. 5hen done, remove. #tr"in the li-uid from the ressure cooker "nd "dd the 5orcestershire s"uce mi)ed %ith the cornflour "nd 2 t"bles oons %"ter. #tir cook on lo% fl"me till thick. #lice ot"toes "nd me"t. 6rr"nge in dish. If referred the ot"toes c"n be ut in the "n "long %ith the me"t, ee ed "nd then served our s"uce over the sliced me"t. ! cloves g"rlic "nd 1" iece ginger, ground to " fine "ste ect. #erves :10 *re "r"tion time : 1, minutes 1ooking time : 30 minutes ----------------------------------------------------------------------

CABIDELA (PORK) !
Pg 3 / 21

1 kg *ork me"t (%"shed "nd cut into sm"ll cubes) 1 cu 0lood mi)ed in 4 s oons vineg"r 4 :nions (sliced) 6 sm"ll b"ll of >"m"rind so"ked in " cu of %"ter /or the ("s"l":40 dr' @ed 1hilies 1-ts 1ummin #eeds 20 *e ercorns 2A >urmeric iece 2A 1inn"mon iece 12 1loves 4A +inger 40 fl"kes of +"rlic 2 ts #ug"r +rind "ll these ingredients into " fine "ste. *re "re " se"soning of the onions "nd "dd to it the ground m"s"l". >o this "dd the me"t "nd fr' for sometime. 6dd the t"m"rind %"ter "nd cook for sometime "nd "dd the blood stirring continuousl', not to "llo% gr"nules to be formed. 6dd s"lt to t"ste. Be ending on the t"ste desired "dd more vineg"r. If re-uired more %"ter m"' be "dded %hile cooking. ------------------------------------------------------------------------

GALINHA CAFREAL (CHICKEN) "

Ingredients: 1 l"rge chicken (1 144 kgs.) =ointed < green chillies4 e ers 1 144" iece ginger 10 cloves g"rlic 1 t"bles oon co"ri"nder seeds 1 te"s oon cumin seeds 142 te"s oon gr"r"m m"s"l" 1 t"bles oon lemon =uice 3 t"bles oons oil 2 medium onions, cho ed fine 4 l"rge tom"toes, h"lved < medium ot"toes, boiled, h"lved (ethod : +rind to " fine "ste, the ginger, g"rlic "nd "ll s ices in the lemon =uice, including the green chillies4 e ers "nd h"lf the cho ed onions, "dding s"lt to t"ste. Coint the chicken "nd " l' the ground s ices to the chicken ieces. ("rin"te the chicken for 2 hours. &e"t oil in " "n on medium fl"me, #"ute the rest of the cho ed onion. /r' the chicken ieces turning them over so th"t both sides to the ieces "re bro%ned "nd cooked (" ro). 20 mins). In " se "r"te "n, he"t 1 t"bles oon oil "nd fr' the ot"toes "nd then ver' lightl' the h"lved tom"toes. #erve the chicken %ith the fried ot"toes "nd tom"toes. #erves : ! *re "r"tion time : 30 minutes 1ooking time : 30 minutes -----------------------------------------------------------------------

CHILLY FRY (BEEF) #

Pg 4 / 21

1 kg 0eef (cut into sm"ll cubes) Masalas :1 ts >urmeric o%der <-! +"rlic /l"kes 2A ginger ! *e ercorns ! 1loves 2A 1inn"mon D ts 1ummin +rind these ingredients into " "ste. ! :nions (sliced thick) < +reen 1hilies (s"lt into h"lves) D ts #ug"r 6 l' s"lt "nd the ground m"s"l" to the me"t. 1ook this me"t till done. /r' the onions till light bro%n, "dd the green chilies "nd the me"t "nd fr' for 2 minutes. >hen "dd the sug"r "nd mi) %ell. ------------------------------------------------------------------------

SORPOTEL 1$
Ingredients : 1 7g 0oneless ork 1 *ork liver, 1 he"rt, 1 tongue, 2 kidne's 3 1u s %"ter, 12 red dried chillies4 e ers 12 *e ercorns, 12 cloves g"rlic 1" *iece ginger, 1 te"s oon cumin seeds ! 1loves, >%o 1" ieces cinn"mon 344 1u of vineg"r, 142 cu oil 1 *eg coconut feni, s"lt to t"ste < +reen chillies4 e ers, cho ed 4 medium onions, cho ed fine

SORPOTEL (-./012) 11
*rocedure: 5"sh "nd "t dr' the me"ts. *ut it in " dee "n %ith the %"ter on medium he"t. 1over %ith " lid "nd "rboil the me"ts, " ro) 20 minutes. @emove from the fire, cool "nd dice the me"ts fine. 7ee "side the %"ter. *ut "ll the s ices e)ce t the green chillies4 e ers "nd onion, into the blender4grinder %ith the vineg"r "nd grind to " fine "ste. &e"t the oil in " dee "n on medium he"t "nd lightl' fr' "ll the diced me"t, stir fr'ing continuousl' till it is lightl' bro%ned. >o this fried me"t "dd the ground s ices in vineg"r "nd stir fr' for , minutes. 6dd s"lt to t"ste, coconut feni, "n' rem"ining vineg"r, the stock of the boiled me"t, cho ed onions "nd green chillies. Eo%er the he"t "nd let the sor otel simmer for 4, minutes of more. >"ke c"re to stir occ"sion"ll'. 5hen the oil comes to the to "nd the s"uce is thick, remove from he"t. @emember th"t sor otel t"stes better on the 3rd or 4th d"', "fter it h"s been %"rmed u once " d"' till the d"' it is served. It is custom"r' to serve sor otel %ith s"nn"s for s eci"l occ"sions. #ervings: 10 *re "r"tion time:30 minutes 1ooking time:<0 minutes ------------------------------------------------------------------------

PORK *INDALHO 12
1 kg. *ork (boneless "nd f"tt') 1 ts . #"lt 2, 7"shmiri 1hilies (deseeded) 1 l"rge od +"rlic Pg 5 / 21

, green 1hilies 1 tbs . 1ummin #eeds F ts . >urmeric *o%der Gineg"r "s re-uired F ts . #ug"r 5"sh the ork "nd cut into 3-inch cubes. 5i e dr' "nd " l' s"lt. +rind the ne)t , ingredients in vineg"r. ("rin"te the me"t in the s ice "ste for 2 hours or overnight "nd l"ce in the fridge. >"ke " "n, our the m"rin"ted me"t, s rinkle sug"r "nd cover the "n. 1ook on slo% fire till me"t is cooked. 6dd s"lt "nd vineg"r if necess"r'.

MUSSELS (SHINANE) 13
Ing : 2 do.en mussels, 1 o.. butter, 1 level tbls flour, 1 egg 'olk, e er "nd s"lt to t"ste, 2 ts vineg"r, 1 tbls cho ed cori"nder le"ves (ethod : 0rush "nd %"sh the shells thoroughl'. *ut them into " "n %ithout %"ter. 1over the "n "nd let them cook for h"lf "nd hour in the ste"m until the shells o en. #h"ke the "n "nd see if "ll the mussels "re o en. >"ke them out of the shells, "nd str"in the li-uid into " "n. 1"refull' remove the be"rd. >o re "re " t"st' dish of mussels, melt 1 o.. of butter, "nd "dd 1 level tbls of flour "nd cook, stirring for 2 minutes. >hen our in the mussel li-uid "nd stir until it boils. @emove from fire "nd cool slightl', "dd the 'olk of "n egg, e er "nd s"lt to t"ste, vineg"r, cho ed cori"nder le"ves. 1ook till the egg thickens, "dd the mussels "nd stir %ell. #erve. @em"rks : >o test to see if the mussels "re fit for e"ting, ut " sm"ll onion into the mussels %hen boiling them. If b"d, the onion %ill become -uite bl"ck, but if good, it %ill ret"in its n"tur"l colour "nd %ill not t"int the mussels in "n' %"'. ------------------------------------------------------------------------

SHARK &ACUTI 14
,00 gms. #h"rk (slices) D ts . #"lt F ts . >urmeric *o%der 1 ts . +inger-+"rlic *"ste < tbs s. +r"ted 1oconut < dr' @ed 1hilies 1 tbs s. 1ori"nder #eeds " inch of "niseed F ts . *o ' #eeds 3 1loves D " 1inn"mon 2 tbs s. :il 2 +reen 1hilies (cho ed) 2 :nions (cho ed) D cu >"m"rind Cuice 2 tbs s. 1ho ed 1ori"nder le"ves

Pg 6 / 21

6 l' s"lt, turmeric "nd ginger-g"rlic "ste to the fish slices. 7ee "side for D "n hour. @o"st the coconut, cle"r the "n "nd ro"st the rem"ining ingredients (e)ce t the l"st ,) one "t " time. +rind them "ll together to " fine "ste. &e"t the oil, bro%n the onions, "dd green chilies "nd s ice"ste. #tir-fr' for 1 minute, "dd t"m"rind =uice "nd fin"ll' the fish. 1ook till fish is done, s rinkle cori"nder le"ves "nd simmer for " second. ------------------------------------------------------------------------

STEAMED MACKERELS 1
< l"rge ("ckerels (cle"ned) D ts . #"lt 1 tbs . Gineg"r or Eemon =uice < fl"kes g"rlic (sliced) 2-inch ginger (sliced) 3 +reen 1hilies ("ke t%o di"gon"l cuts on either side of e"ch m"ckerel. 6 l' s"lt "nd vineg"r "nd kee "side. /i) " slice of g"rlic "nd ginger in ever' g"sh th"t is m"de on the m"ckerel. *ut h"lf " chili slit length%ise into the bell' of the fish. #te"m till done. #erve %ith " s rinkling of olive oil. ------------------------------------------------------------------------

CRAB &EC &EC 16

! medium 1r"bs ! tbs s. +r"ted 1oconut 10 dr' @ed 1hilies 2 tbs s. 1ori"nder #eeds 10 *e ercorns 4 1loves 2 tbs s. :il 2 :nions (sliced) D ts . +inger-g"rlic "ste F ts . >urmeric F cu >"m"rind Cuice 2 +reen 1hilies (cho ed) 1le"n the 1r"bs. @o"st the coconut lightl' "nd cle"r the "n. @o"st the chilies "nd then the s ices. +rind the ro"sted ingredients to " fine "ste using " little %"ter. &e"t oil, bro%n the onion, stir in ginger-g"rlic "ste "nd turmeric. /r' for " fe% seconds, "dd the cr"bs, mi) %ell "nd s rinkle t"m"rind =uice. 6dd h"lf " cu of %"ter, cover the "n "nd "fter 10 minutes stir in the ro"sted s ice "ste, s"lt "nd green chilies. 1ook till re "r"tion is thick. ------------------------------------------------------------------------

TISREANCHEM SUKEM (CLAMS) 1!

100 l"rge 1l"ms ! tbs s. +r"ted 1oconut 3 :nions (cho ed) 2 +reen 1hilies (cho ed fine) D ts . +inger-+"rlic "ste 1 ts s. 1hili *o%der D ts . >urmeric F ts . C"gger' (crushed) D cu >"m"rind Cuice 2 ts . :il

Pg 7 / 21

5"sh the cl"ms %ell. #lit them o en kee ing the me"t on one shell, disc"rding the em t' h"lves. (i) the cl"ms %ith "ll the ingredients, one b' one "nd cook the mi)ture over " lo% fl"me, s rinkling the oil %hile the cl"ms "re being cooked. 6dd ver' little %"ter if necess"r'. 1ook till the re "r"tion is -uite dr'. ------------------------------------------------------------------------

FISH CALDINHA 1"

D kg /ish 1 ts . #"lt 3 tbs s. Gineg"r 1 1oconut (gr"ted) D ts . 1ummin #eeds 10 e ercorns 1 tbs . 1ori"nder #eeds H tbs . >urmeric 1 cu >"m"rind Cuice 2 :nions (sliced) < fl"kes +"rlic (sliced) 2 +reen 1hilies (slit) 1le"n "nd slice the fish. 6 l' s"lt, vineg"r "nd kee "side. +rind the ne)t , ingredients to " fine "ste using 1-cu %"ter "nd e)tr"ct thick =uice. +rind the mi)ture "g"in slightl', using 2 cu s of %"ter "nd e)tr"ct thin =uice. 7ee the 2 =uices in se "r"te "ns. 6rr"nge the fish in " "n, "dd the thin =uice "nd the rem"ining ingredients "nd "llo% the fish to cook. +r"du"ll' stir in the thick =uice, "dd s"lt "nd cook for , minutes. ---------------------------------------------------------------------

FISH CURRY 1#
D kg /ish 1 ts . #"lt D 1oconut (gr"ted) < Br' @ed 1hilies D ts 1ummin #eeds < e ercorns 2 ts s. 1ori"nder #eeds F ts . >urmeric , /l"kes +"rlic 1 inch +inger 1 cu thick >"m"rind Cuice 2 :nions (sliced) 2 +reen 1hilies (cho ed) 4 bits dried ("ngo :@ 1 r"% ("ngo cubed 3 cs. 7okum D ts . >efl"m #eeds (o tion"l) 1le"n the fish "nd " l' s"lt. +rind the coconut "nd the ne)t ; ingredients to " fine "ste. (i) t"m"rind =uice %ith onion "nd green chilies "nd m"sh. 1ook the s ice "ste "nd t"m"rind mi)ture "dding " cu of %"ter "nd s"lt to t"ste. (i) m"ngo "nd kokum. 6dd the fish "nd cook for "bout , minutes. >efl"m to be "dded "long %ith m"ngo "nd kokum, if desired. -----------

SORAK 2$
Ingredients :- ! o.. toov"r dh"ll, 3 ints %"ter (1< o.. int). +rind to " "ste, 4 dr' 7"shmir chillies, < e er-corns, 4 eels g"rlic, 142" turmeric, 142 o.. t"m"rind. 6fter grinding, %"sh the stone "nd t"ke 4 o.. m"ss"l" %"ter, 4 bil"mbees (cut in -u"rter lenght%ise) or 1 or 2 sm"ll "red "nd sliced green m"ngoes, 2 t"bles oons refined oil, 1 rounded te"s oon must"rd seeds, 1 243 level desserts oons cooking s"lt.

Pg 8 / 21

Method : *ick, %"sh "nd so"k the dh"ll in the me"sured %"ter for 1, minutes. #tir in the ground m"ss"l" "nd its %"ter. 1ook over " slo% ste"d' fire, till the dh"ll is three -u"rters cooked. 6dd the bil"mbees "nd cook till tender. &e"t the oil in " cle"n "n, fr' the must"rd seeds, then our in the sor"k. 6dd the s"lt to t"ste. #erve %ith rice. ----------------------------------------------------------------------

MANGO CURRY 21
Ingredients :- 4 l"rge semi-ri e m"ngoes (%eighig , lbs.), "re "nd cut into 142" thick fingers, 1 142 ints %"ter (20 o.. int), 2 143 level desserts oons cooking s"lt. :n " he"ted th"%", broil se "r"tel', 12 dr' 7"shmir chillies, 2 he" ed t"bles oons cori"nder seeds, 1 level te"s oon =eer", 142 level te"s oon methie seeds, broil together 4 curr' le"ves %ith < o.. finel' scr" ed coco"nut to " golden bro%n "nd kee this se "r"te. 6dd 2 level te"s oons s"lt, 1" turmeric, < eels g"rlic, 142" ginger to the broiled m"ss"l" "nd grind it to " "ste, "nd remove from the stone. >hen grind the coco"nut fine. 6fter grinding %"sh the stone "nd t"ke 142 cu m"ss"l" %"ter, 2 o. refined oil, 1 he" ed t"bles oon finel' cho ed onions, 1 level te"s oon must"rd seeds, 1! curr' le"ves. (ethod : *ut the m"ngo, %"ter, h"lf the s"lt, ground m"ss"l" "nd its %"ter into " "n. (i) the m"ss"l" %ell %ith the %"ter. 1ook till the m"ngoes "re ne"rl' tender. >hen stir in the ground coco"nut "nd the rem"ining s"lt to t"ste. 1ook for , minutes "nd remove from he"t. &e"t the oil in " sm"ll "n, fr' the onions till cle"r, "dd must"rd seeds "nd curr' le"ves. 5hen the must"rd st"rts s luttering remove "nd "dd to the curr'. +entl' stir "nd serve %"rm. ------------------------------------------------------------------------

GOA PRA%N)FISH CURRY 22

Ing: 1 lb. shelled, cle"ned "nd %"shed r"%ns, 1 level te"s oon cooking s"lt, 1 desserts oon cori"nder seeds, < +o" chillies or 10-12 dr' 7"shmir chillies, 1 level te"s oon =eer", ! e ercorns, 142" turmeric, < eels g"rlic, 4 o.. finel' scr" ed coconut, < h"lves of dried bin" (cocum), or thick t"m"rind =uice to t"ste, 12 fresh or dr' temfl"n %ithout seeds (triful), 3 green chillies slit in the middle %ithout se "r"ting, 1 int %"ter (1< o..) (ethod : 1le"n the r"%ns s"lt "nd kee "side. *ut into " "n, the ground m"s"l" "nd its %"ter together %ith bin", temfl"n, green chillies, %"ter "nd h"lf the s"lt. (i) %ell. 1over "nd cook the gr"v' over " slo% fire, stirring occ"sion"ll', for "bout 1, minutes, then "dd the fish "nd cook for , minutes longer. 6dd the rem"ining s"lt to t"ste "nd remove from he"t. * +o" /ish 1urr' : Bo not "dd the cori"nder seeds. ------------------------------------------------------------------------

AMOTIK - FISH CURRY (SOUR AND HOT) 23

Ingredients : 142 kg sh"rk fish or sting r"', s"lt to t"ste ! red dried red chillies or e ers, ! cloves g"rlic I1" iece ginger,10 e ercorns, ! cloves 1" stick of cinn"mom, 1 te"s oon cummin seeds 144 te"s oon turmeric o%der, 1 te"s oon sug"r 2 t"bles oons vineg"r, 1 t"bles oon oil 1 medium onion, cho ed fine, " fe% curr' le"ves, 1 142 cu s %"ter Method: 1le"n, %"sh "nd slice fish. 6 l' s"lt "nd kee "side. +rind "ll the s ices g"rlic "nd ginger in the vineg"r, "dding the sug"r. &e"t oil on medium fl"me "nd s"ute onion " golden bro%n. 6dd the ground s ices to this "nd stir fr' for 1 minute. 6dd the curr' le"ves "nd the %"ter gr"du"ll'. #tir cook 1, minutes till the s"uce is thick. 6dd the fish ieces "nd cook for " further 10 minutes. @emove "nd serve. #erves: < *re "r"tion time: 20 minutes - 1ooking time: 2, minutes Pg 9 / 21

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CHICKEN COCONUT CURRY 24

Ingredients: 1 1hicken (1 kg) =ointed, 2 t"bles oons oil I 2 medium onions, cho ed fine, 2 cu s coconut milk < cloves g"rlic "nd 1" iece ginger finel' ground 1 desserts oon cori"nder o%der, 1 te"s oon cumin o%der < green chillies4 e ers, slit 2 l"rge tom"toes, -u"rtered, s"lt to t"ste Method: &e"t oil in " dee "n on medium he"t. #"ute onions to " light golden bro%n. (i) the o%dered "nd ground s ices %ith the coconut milk green chillies4 e ers "nd tom"toes "nd cook for 10 minutes. 6dd s"lt to t"ste. 9o% "dd the chicken ieces "nd cook on medium fl"me, stirring occ"sion"ll' till " thick consistenc' is re"ched. #erve hot %ith l"in, %hite rice or coconut ull"o. #erves: < - *re "rt"ion time: 20 minutes - 1ooking time: 30 minutes --------------------------------------------------------------------

CRAB CURRY 2
Ingredients: < l"rge cr"bs, boiled $ cle"ned (onl' bod' $ cl"%s used), ! red dried chillies or e ers, 1 te"s oon cummin seeds, 144 te"s oon turmeric o%der, ! cloves g"rlic, 142" iece ginger, 1 t"bles oon oil, 1 l"rge onion sliced, 2 t"bles ons coconut, gr"ted 144 te"s oon g"r"m m"s"l", 1 cu %"ter, 1 t"bles oon t"m"rind ul , Method: +rind s ices to " "ste. &e"t oil on " medium fl"me in " "n "nd s"ute sliced onion. #tir fr' for 1 minute. 6dd ground s ices "nd stir-fr' for "nother minute. 6dd ground s ices "nd stir-fr' for "nother minute. 6dd the coconut, t"m"rind, s"lt to t"ste "nd cr"bs. #immer on " lo% fl"me, covered for 1, minutes. #tir-cook "nd "dd " little more %"ter if necess"r'. 9.0. >he cr"b cl"%s c"n be lightl' cr"cked "nd e"ch bod' cut in h"lves, to felicit"te e"ting. #erves: ! - *re" "r"tions time: 20 minutes - 1ooking time: 20 minutes ------

CUTLETS 26
,00 gr"ms ("bout " ound) minced me"t ,00 gr"ms ("bout " ound) ot"to one medium onion three eggs 6bout 142 cu (12, ml) bre"d crumbs for co"ting s"lt "nd e (I8d suggest 142 t"bles oon s"lt "nd 142 te"s oon e er) 2 ts (10 ml) turmeric 142 ts (2 ml) cinn"mon (o tion"l) 142 cu (12, ml) oil for fr'ing

er to t"ste

0oil, eel, "nd grind the ot"toes "nd finel' cho the onion. In " l"rge bo%l mi) me"t, ot"to, onion, eggs, s"lt, e er, turmeric, "nd, if 'ou like, cinn"mon. 7ne"d the mi)ture for "bout , minutes. /rom the mi)ture t"ke " b"ll "s big "s "n egg "nd form it to " fl"t ov"l "tt' "bout 0., centimeter thick (144 inch). 1over both sides of the "tt' %ith bre"d crumbs. &e"t the oil in " "n Pg 10 / 21

"nd ut the "tties in the hot oil. 5hen one side is full' fried "nd 'ou c"n see the bro%n edges, turn the cutlet so th"t the other side gets fried too. 2ou m"' serve the cutlets %ith it" bre"d, ot"to uree, green e"s, "nd s"l"d. >his reci e serves 4 to < eo le, "t le"st those %ith +o"n " etitesJ Kn=o' itJ -----------------

FEI(OADA 2!
Ingredients: 1 cu dried bl"ck-e'ed be"ns, 2 t"bles oons oil, 2 onion, cho ed fine, 2 tom"toes cho ed fine, < cloves g"rlic, 1" iece ginger m"de into " "ste, 144 te"s oon turmeric o%der, 1 t"bles oon t"m"rind ul , 144 te"s oon chilli o%der4 " rik" o%der, 1 te"s on sug"r, s"lt to t"ste, 1 cu coconut milk. (ethod: #o"k be"ns over night. >he ne)t morning thro% out the old %"ter "nd ressure cook %ith 1 cu fresh %"ter. &e"t oil in " "n "nd s"ute onion, tom"toes "nd g"rlic-ginger "ste, till golden bro%n. 6dd turmeric o%der, t"m"rind ul , chilli4 " rik" o%der, sug"r, s"lt to t"ste, coconut milk "nd be"ns. #immer on lo% fl"me for 1, minutes, till " thick s"uce is obt"ined. #erves: < *re "r"tion >ime: 20 minutes 1ooking >ime: 30 minutes -------------------------------------------------------------------

DRUMSTICKS CURRIED 2"

! Brumsticks ! tbs s. 1oconut (gr"ted) ! 7"shmiri 1hiliesI 1 ts . 1ummin #eedsI 1 tbs . 1ori"nder #eeds 1A +ingerI , /l"kes +"rlic F ts . >urmeric *o%der 1 tbs . >"m"rind 2 tbs s. :il D ts . (ust"rd #eeds 2 :nions (cho ed)I 2 +reen 1hiliesI< 1urr' Ee"ves *eel off the outer skin of the drumsticks. 5"sh "nd cut e"ch into 3A ieces. 0oil the drumsticks in 2 cu s of %"ter till soft. +rind the ne)t ! ingredients to " thick "ste. /r' the must"rd seeds in hot oil till the' st"rt cr"ckling. 6dd the l"st 3 ingredients. 5hen onion is tender, mi) the "ste "nd stirfr' for 3 minutes. 6dd boiled drumsticks, s"lt to t"ste "nd " little %"ter if necess"r'. #immer for 3 minutes. -----------------------------------------------------------------------

RICE BREAD 2#
Ingredients: 200 gms. rice flour, 142 cu gr"ted coconut, 1 onion, cho ed fine, " fe% s rigs cori"nder, cho ed fine 1 te"s oon sug"r, 2 green chillies4 e ers, deseeded, s"lt to t"ste, 2 t"bles oons cl"rified butter (ghee).

Pg 11 / 21

(ethod: (i) the rice flour %ith enough %"ter to m"ke " stiff dough. 6dd the coconut, onion, cori"nder, sug"r "nd chillies4 e ers, s"lt "nd %"ter enough to m"ke " soft "nd li"ble dough. 7ee "side for 2 hours. +re"se " griddle4fl"t "n on medium he"t. @oll out the dough ("fter m"king it into b"lls) on " floured bo"rd, "nd b"ke the bre"d on both sides, utting " little cl"rified butter4ghee on e"ch side "s 'ou turn it. #erves: < *re "r"tion time: 1, minutes 1ooking time: 20 minutes ------------------------------------------------------------------------

SANNAS 3$
Ingredients: 2 cu s boiled rice 2 cu s r"% rice 344 cu s lit %hite lentils (ur"d) 1 desserts oon dr' 'e"st 1 te"s oon sug"r 1 cu coconut milk #"lt to t"ste (ethod : 5"sh "nd so"k e"ch of the first 3 ingredients overnight, se "r"tel'. 9e)t morning ut the dr' 'e"st in " bo%l %ith sug"r "nd 3 t"bles oons %"rm %"ter. 5hen it is bubbl' "nd rises, "dd it to the rice (both kinds) "nd the lentils %hich h"ve been ground fine in the blender4grinder %ith the coconut milk. 6dd s"lt to t"ste "nd kee "side for , hours till it doubles in -u"ntit'. +et the ste"ming vessel re"d' on medium fl"me %ith the re-uired "mount of %"ter in it. *ut " t"bles oonful of the b"tter into e"ch of the moulds "nd ste"m on medium he"t till the s"nn"s "re fluff' "nd done right through. ("kes "bout 3< s"nn"s. *re "r"tion time : 30 minutes 1ooking time : 40 minutes ------------------------------------------------------------------------

DOODHI SUKEM (YELLO% PUMPKIN DRY) 31

,00 gms. *um kin D ts . 1ummin #eeds < *e ercorns 4 7"shmiri 1hilies 3 1loves < tbs s. +r"ted 1oconut 2 tbs s. @"% @ice " h"ndful of dr' shrim s (o tion"l) D cu Gineg"r 2 tbs s. :il 1 :nion (cho ed) s"lt to t"ste *eel the um kin "nd cut into sm"ll ieces. +rind the ne)t ; ingredients using vineg"r. 0ro%n the onion lightl' in hot oil, "dd um kin "nd s ice "ste. #tir-fr' for 2 minutes. 1over the "n "nd cook over slo% fire. Bo not "dd %"ter. 6dd s"lt "nd cook till re "r"tion is -uite dr'. ------------------------------------------------------------------------

Pg 12 / 21

GOA MISKUT 32
Ingredients:- 3 lbs. sm"ll fresh green m"ngoes (21), 2 142 o.. cooking s"lt, 344 lb. re"d' m"de miskut m"ss"l" (%hich could be brought from the m"ss"l" stores), 1" iece of turmeric, 144" s-u"re iece of "s"foetid" (hing), 1 int s%eet oil, 1 int must"rd oil, (1< o.. int). (ethod: 5"sh "nd %i e the m"ngoes dr' "nd cut into -u"rters %ithout se "r"ting "t the bottom. *"ck e"ch m"ngo %ith the s"lt "nd l"ce them in " l"rge chin" bo%l. 7ee "side for "bout 4 or , hours, then kee turning the m"ngoes t%o or three times "fter "n hour or so e"ch time. (e"n%hile he"t both the oil %ell "nd fr' the iece of turmeric "nd hing in it, then remove "nd ound it fine "nd mi) %ith the m"ss"l" o%er, cover "nd kee "side. 1ool the oil thoroughl'. @emove "ll the m"ngoes from the s"lt %"ter. *our some of the s"lt %"ter over the m"ss"l" "nd mi) %ell, then "ck e"ch m"ngo %ell %ith the m"ss"l" "nd ut into " , ound ="r. 6dd the rem"ining m"ss"l" "nd the s"lt %"ter. *our in "ll the oil. 1over the ="r %ell %ith the sto er "nd kee "side for t%o months "nd then serve. >his ickle kee s %ell indefinitel'. 1"re must be t"ken to see th"t the oil level is "n inch "bove the ickle. #tore in " cool dr' l"ce. ------------------------------------------------------------------------

TENDLI PICKLE 33
100 >endlis 3 ts s. #"lt ;, Br' @ed 1hilies 1 D tbs s. >urmeric <0 /l"kes +"rlicI 3 inch +inger F ts . /enugreek #eeds Gineg"rI D bottle refined :il ; tbs s. #ug"r 5"sh "nd %i e the tendlis, slice length%ise into si)es. 6 l' s"lt "nd le"ve in the sun for "n hour or t%o. Br"in out "n' %"ter th"t might collect. +rind "ll the s ices using vineg"r, to " fine "ste. &e"t oil in " l"rge "n, fr' the s ices "ste over lo% he"t for " minute. #tir in the sug"r "nd "dd the tendlis. 1ook till =ust tender. Bo not overcook. If necess"r', "dd s"lt, sug"r "nd vineg"r. 1ool "nd bottle. ------------------------------------------------------------------------

BANGDEA PARA'A 34
Ingredients :- ! fresh m"ckerels, 142 level te"s oon turmeric o%d%er. 3 level te"s oons fine s"lt, 1 level te"s oon e ercorns (24), *ound to o%eder (1" cinn"mon stick, 142" %ide, 1" m"ce, 142" %ide, 4 c"rd"moms, 4 cloves). 1< sm"ll onions (%hole), 1< green chillies, (%hole) 1 int vineg"r. (ethod: 1le"n the fish "nd cut off the fins "nd t"ils. 1ut e"ch m"ckerel in t%o "nd %"sh %ell. @ub %ith turmeric o%der "nd %"sh t%ice. Br"in. *l"ce the m"ckerels in "n e"rthen%"re b"king dish. # rinkle over %ith the s"lt, e ercorns "nd the ounded s ices. 6dd "ll the rem"ining ingredients "nd cover %ith " iece of gre"sed " er "nd b"ke in " slo% oven, (300/) for 1 hour. Eet them rem"in in the li-uor until re-uired. ------------------------------------------------------------------------

PORK PICKLE 3
1 kg boneless ork (sliced) Gineg"r 1 tbs . #"lt D ts . >urmeric *o%derI 12 Br' @ed 1hilies 1 ts s. 1ummin #eedsI D ts . (ust"rd #eedsI 10 *e 2 inch +ingerI 1 inch 1inn"monI 3 1loves Pg 13 / 21

ercorns

1 *od +"rlic (sliced) 5"sh the sliced ork in vineg"r "nd dr"in. Bo not use %"ter. 6 l' s"lt to the ork "nd turmeric "nd kee "side. +rind the ne)t ; ingredients in vineg"r "nd mi) into the me"t. 6rr"nge the me"t in " cer"mic or gl"ss ="r s rinkling g"rlic slices over e"ch l"'er. 1over the mi)ture %ith vineg"r. 1over the ="r %ell "nd kee sh"king it for 3 d"'s. It %ill be re"d' for use "fter " fortnight. @emove slices "s re-uired "nd fr' in hot oil. ------------------------------------------------------------------------

FISH ROE BALCHO% 36

Ingredients :- 1 lb. cle"ned "nd %"shed fresh bing fish roe, 2 level te"s oons cooking s"lt (crushed fine), 4 o. refined oil for fr'ing. +rind to " "ste, in vineg"r, 1 o. dr' k"shmir chillies, 1 o.. =eer", 1 o.. must"rd seeds, 20 e er-corns, , cloves, 2" cinn"mon stick (142" %ide), 3" iece turmeric, ne"rl' 142 o.. t"m"rind, 1 o.. e"ch of cle"ned g"rlic "nd ginger, 1 int 10 o. vineg"r (1< o. int). 6fter grinding, %"sh the stone %ith " little of the vineg"r, 2 243 level desserts oons cooking s"lt. (ethod: 6 l' the s"lt to fish roe "nd kee "side for 1, minutes, then fr' over " slo% fire, on both sides to " light bro%n. 5hen cool, bre"k u the fish roe into fine crumbs. @emove "lmost "ll the membr"ne "nd veins "nd kee "side. (i) "ll the m"ss"l", vineg"r "nd s"lt in " "n. 1ook stirring occ"sion"ll', until it comes to the boil. 1ontinue cooking for "bout 10 minutes. 6dd the fish roe "nd simmer for , minutes. 0ottle %hen cold. >his b"lcho% rem"ins good for 4 months. ------------------------------------------------------------------------

DRIED PRA%N CHUTNEY 3!

Ingredients: 1 cu dried r"%ns, 1 l"rge onion 4 red dried chillies4 e ers, 4 cloves g"rlic 1 desserts oon t"m"rind ul , 1 te"s oon sug"r s"lt to t"ste Method: 1le"n, to "nd t"il the r"%ns. @o"st on " griddle4fl"t "n to light bro%n till cris . +rind the rest of the ingredients together in " blender4grinder. +rind the ro"sted r"%ns co"rsel' "nd mi) %ith the ground mi)ture. *re "r"tion time: 1, minutes - 1ooking time: , minutes ------------------------------------------------------------------------

KORUM 3"
>his %"ter ickle is -uickl' m"de for d"il' use. Ingredients: 1 l"rge green m"ngo, 2 green chillies4 e ers 1 desserts oon s"lt, 2 t"bles oons %"ter Method: 5"sh "nd slice m"ngo, removing the seed. #lit "nd deseed the green chillies4 e the ingredients "nd ut in " bo%l. 7ee for 2 hours or more before use. *re "r"tion time: 10 minutes ------------------------------------------------------------------------

ers. (i) "ll

MANGO %ATER PICKLE 3#

Ingredients: 2, sm"ll green m"ngoes (seeds still unformed) 2 cu s thick kitchen s"lt, < red, dried chillies4 " rik" " fe% e ercorns Method: Pg 14 / 21

5"sh "nd "t dr' the m"ngoes. 6rr"nge the m"ngoes in " dee "n "long %ith the chillies (%hole)4 " rik" "nd e ercorns. # rinkle the s"lt over "ll the m"ngoes "nd then ut " he"v' %eight over the m"ngoes. 1over %ith " muslin cloth. :nce " d"' for 10 d"'s turn the m"ngoes over. >he s"lt %ill h"ve melted b' no% "nd "ll the m"ngoes %ill be immersed in the s"lt %"ter. 0oil 1 cu %"ter "nd mi) it %ith 142 cu of the origin"l s"lt %"ter. /ill " cle"n, dr', %ide-mouthed ="r %ith the s"lted m"ngoes "nd our the s"lted li-uid over. >his ickle is re"d' "fter 2 %eeks. ------------------------------------------------------------------------

PORK SAUSAGES - MEAT + FILLING 4$

>"ke 2 meters " ro)im"tel', of dried guts. 1le"n %"sh "nd dr' thoroughl'. /ill the s"us"ge me"t into the guts, 4 inches " "rt t'ing the s "ce in bet%een %ith strong thre"d. #undr' for " cou le of d"'s. For the sausage meat : 1 kg f"tt' ork (boneless) D cu #"ltI 1 ts . #"lt etreI2 tbs s. Eemon =uice For the Spice Paste (do not use water) 2, Br' @ed 1hiliesI 1 ts . 1ummin #eedsI 2 ts s. *e ercorns 10 1lovesI 1 ts . >urmericI 2 l"rge ieces 1inn"mon 40 gms. +ingerI 40 gms. +"rlic Gineg"r to grind the s icesI < tbs s. *"lm feni (not to be used %hile grinding) 5"sh the ork %ell. @emove the skin, cut into sm"ll cubes, " l' h"lf the s"lt "nd l"ce in the b"sket. 7ee he"v' %eight on the me"t for 4 hours. Br"in out "ll the %"ter th"t collects "round the me"t "nd " l' the rem"ining s"lt, s"lt eter "nd lemon =uice. 7ee the me"t "g"in under %eight for 24 to 4! hours, turning the me"t "fter 12 hours. # rinkle " little s"lt before kee ing %eight on the me"t. Br"in out "n' %"ter th"t might be left, %i e the me"t ieces %ith " cle"n dr' cloth "nd kee it in the sun for " d"'. (i) the me"t %ell %ith the s ice "ste "dding the fenni " little "t " time. 6g"in kee this mi)ture in the sun for 2 d"'s stirring it no% "nd then %ith " %ooden or l"stic s oon.. 1ool the me"t "nd store in "n "ir-tight ="r. >his %ill rem"in for months. Lsing " cle"n dr' s oon, remove =ust enough s"us"ge me"t th"t is re-uired "t " time. 1ook the me"t in " little %"ter "nd fr' in itMs o%n f"t. ------------------

BOLINHAS-DE-MATRIMONIO 41
Ingredients:- 1 lb. sug"r, ! o.. %"ter, 144 level te"s oon t"ble s"lt, ! o.. finel' scr" ed fresh coco"nut, (r"ther tender) ! slightl' be"ten egg 'olks, 1 lb. gr"ted "lmonds, 1, to 1< dro s "lmond essence, 2 do.en bl"ck r"isins, 4! slices bl"nched "lmonds. Procedure: ("ke " thick s'ru %ith the sug"r "nd %"ter. 6dd the s"lt "nd coco"nut "nd cook stirring, until the s'ru thickens "g"in. @emove from he"t. 1ool thoroughl'. #tir in the egg 'olks, then the gr"ted "lmonds "nd essence. *ut sm"ll he" s on " gre"sed b"king tr"' "nd fl"tten slightl'. 1ut the r"isins in h"lves, remove the seeds "nd l"ce one h"lf fl"t on e"ch biscuit. Becor"te %ith one slice of "lmond. 0"ke in the u er h"lf of " moder"te oven, (3,0 /) for "bout 2, minutes. 2ields 4 do.ens. ------------------------------------------------------------------------

(ACKFRUIT PRESER*E 42
Ingredients :- 1 lb of ri e ="ckfruit %ithout the seeds, 344 lb. sug"r, 4 o.. %"ter, 144 level te"s oon t"ble s"lt, 142 te"s oon gl'cerine. Procedure: >"ke e"ch od "nd te"r it u into 3 or 4 ieces. ("ke " s'ru %ith the sug"r, %"ter, s"lt "nd gl'cerine. *ut in the fruit, cook till the s'ru gets -uite thick. /ill in " bottle %hen the reserve is cold "nd ut " s rinkling of sug"r on to . ------------------------------------------------------------------------

COCONUT TOFFEE 43
Pg 15 / 21

1 1oconut (h"lf ri e) ,0 gms #emolin" (sieved) 3;, gms. #ug"r 1 tbs . 0utter F ts . 1olour (o tion"l) 1 ts . Kssence

+r"te the coconut "nd grind fine. 0oil sug"r %ith , N < t"bles oons %"ter until " thick s'ru is formed. 6dd "ll the ingredients, one "t " time "nd cook on slo% fire for "bout 30 minutes, stirring continuousl'. :nce the toffee begins to le"ve the sides of the "n, our it on " fl"t l"te "nd cut into s-u"res or di"mond sh" es. 5hen cold, store in "n "ir-tight cont"iner.

-----------------------------------------------------------------------&ints on C"m m"king In ="m m"king, gl'cerien revents ferment"tion of sug"r %hen insufficientl' boiled, "s %ell "s the cr'st"lis"tion of the sug"r on to of the ="m ot. If one te"s oonful is "dded to ever' ound of fruit. 6 %onderfull' rich "nd fruit' fl"vour is given to soft fruit ="ms if " %inegl"ss of rum is "dded to the ="m "fter it is cooked but still hot. It "lso hel s to kee the ="m indefinitel'I >his hint is given b' " gr"nd-mother %ho is noted for her ="ms. ------------------------------------------------------------------------

KHEER 44
100 gms Germicelli 100 gms 6lmonds 100 gms 1"she% nut 100 gms @"isin 1 cu #ug"r 4 1"rd"moms 2 "ckets (ilk (boiled) 0oil full "cket of vermicelli %ith h"lf cu of %"ter. 6dd r"isins, cho nuts. >hen "dd sug"r, milk, c"rd"mom "nd 1-t"bles oon ghee -----------------------------------------------------------------------ed "lmonds "nd c"she%

SEMOLINA CAKE , BATK 4

Ingredients :- 142 lb. #emoline (soo=i), 142 lb. sieved flour (m"id"), 142 level te"s oon t"ble s"lt, ; o.. *"k"v, O o.. finel' ground sug"r, , l"rge eggs, 142 te"s oon "lmond essence, 2 o.. cho ed c"she%nuts, 1 o.. lums (kismis), 1 o.. cho ed gl"ce cherries, 142 level te"s oon b"king o%der, 1 t"bles oon milk. *rocedure : (i) together the soo=i, flour "nd s"lt "nd kee "side. #e "r"te the egg 'olks c"refull' "nd be"t the %hites to " stiff froth. 1re"m the "k"v "nd sug"r until light "nd fluff'. 0e"t in the egg 'olks one "t " time, "dding " t"bles oon of flour "fter e"ch "ddition. +r"du"ll' "dd the flour "nd egg %hite "ltern"tel', till "ll h"s been used. 6dd the essence "nd blend %ell. 9o% cover the bo%l %ith " thick iece of cloth "nd le"ve it overnight. 9e)t morning, stir in the cho ed nuts "nd fruit. (i) the b"king o%der %ith the milk "nd "dd to b"tter. 0lend %ell. *our the b"tter into "n ! 142" ? ! 142" ? 2 142" gre"sed "nd floured c"ke tin. 0"ke in "moder"te oven, (3,0 /) for "bout 1 hour, or till done. ------------------------------------------------------------------------

GRAM S%EET (DOSH) 46

Pg 16 / 21

Ingredients : 1 lb. cle"ned gr"m dh"ll, 1 144 ints %"ter (1< o.. int), 1 142 level te"s oon cooking s"lt, 144 lb. bl"nched "lmonds, (so"k the "lmonds overnight in cold %"ter). 1 344 lbs. scr" ed coco"nut, (using onl' the %hite "rt) 142 lb. fine soo=i, 12 finel' ounded c"rd"moms, 2 lbs. sug"r, < o.. %"ter. Procedure : 5"sh the dh"ll %ell. Br"in. 6dd the 1 144 ints %"ter "nd kee "side for "bout 20 minutes. 6dd the s"lt "nd let it cook till tender "nd dr'. @emove "nd kee "side to cool. +rind the "lmonds "nd coco"nut to " smooth "ste. >hen grind the "lmonds "nd coco"nut to " smooth "ste. >hen grind the dh"ll fine. *ut the sug"r into " l"rge "n %ith the %"ter "nd m"ke " thick s'ru . @emove from he"t "nd stir in the ground ingredients, soo=i "nd c"rd"mom. 9o% ut it b"ck on the fire "nd cook stirring const"ntl', %ith " %ooden s oon till it le"ves the sides of the "n "nd forms into " b"ll. @emove "nd s re"d the s%eet on " gre"sed bo"rd. @oll out %ith " gre"sed rolling in to "bout 142 " thick. 5hen cool cut into di"mond sh" es. If desired, turn the mi)ture into " gre"sed ring mould. 5hen set, turn out on " serving dish "nd decor"te %ith tin' coloured s%eets. (1"rr"%"' s%eets.) -----------------------------------------------------------------

- NANKATIES 4!
Ingredients :- 1 lb. %hite butter, 1 lb finel' ground sug"r, 142 level te"s oon t"ble s"lt, 12 c"rd"moms, ounded fine, 1 142 lbs. sifted flour (m"id"), 142 lb. fine soo=i. Procedure: 0oil the butter " d"' before for the moisture to ev" or"te "nd le"ve it overnight. 9e)t evening, cre"m the butter %ell %ith " %ooden c"ke mi)er. 6dd the sug"r, s"lt "nd c"rd"mom o%der "nd continue mi)ing till the sug"r melts com letel'. +r"du"ll', mi) in "ll the flour "nd soo=i. >he mi)ing m"' no% be done b' h"nd. 5hen %ell mi)ed, cover the bo%l %ith " thick iece of cloth "nd le"ve overnight. 9e)t morning gre"se the "lms of 'our h"nds "nd form dough into round b"lls "s big "s " %"lnut. *ress lightl' into the form of button biscuits. *l"ce them 2" " "rt lightl' gre"sed b"king tr"'s. 0"ke in " slo% oven, (32, /) for "bout 1, to 20 minutes. 2ields < 414 do.ens. ----------------------------------------------------------------------

NEUREOS 4"
,00 gms /lour (sieved) " inch of s"lt 2 tbs s. +hee or 0utter ,00 gms #ug"r D cu 5"ter 1 h"lf-ri e 1oconut (gr"ted ver' fine) 1 tbs . +hee or 0utter 100 gms 1"she% nuts (cho ed fine)I 100 gms @"isins < 1"rd"moms ( o%dered) :il for dee -fr'ing (i) the first 3 ingredients, "dd enough %"ter "nd kne"d to " soft dough. ("ke " s'ru of sug"r "nd %"ter. 6dd coconut, ghee "nd nuts. 5hen the mi)ture h"s thickened, "dd r"isins "nd c"rd"mom o%der. 1ook till -uite dr'. 1ool "nd set "side. Bivide the dough into sm"ll b"lls, roll out into thin rounds, ut " s oon full of the coconut mi)ture on e"ch round. 5et the edges, ress do%n to form " h"lf-moon sh" es "nd trim the edges refer"bl' %ith " neureo cutter. &e"t oil "nd dee -fr' the neureos. ------------------------------------------------------------------------

NEURIOS (ANOTHER METHOD) 4#

Ingredients : 142 kg. flour, s"lt to t"ste, 4 t"bles oons %"ter, 3 cu s oil for fr'ing. /or the filling:

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142 cu sm"ll r"isins, 142 cu c"she%nuts, cho ed fine - 1 cu gr"ted coconut, ro"sted lightl' on " griddle - 1 t"bles oon ses"me seeds, lightl' ro"sted, 142 cu gr"nul"ted sug"r, 144 te"s oon c"rd"mom o%der. Procedure: (i) sieved flour "nd s"lt %ith the %"ter to m"ke " soft dough. @oll out the dough thinl' on " floured bo"rd. >"ke 2" biscuit cutter "nd cut out circles from the rolled out dough. 9o%, in " bo%l, gentl' mi) together "ll the ingredients for the filling. *ut " te"s oonsful of this filling onto one-h"lf of the circle. (osisten the edge of the circle "nd gentl' ress it over the filling to form " semicircle. *ress the tines of " fork round the edge of the neurio. Bo like%ise for the rest of the rounds till "ll the dough h"s been used. &e"t the oil on " medium fl"me, "nd %hen it is ver' hot, lo%er the fl"me. Bee fr' the neurios in the hot oil, turning them over till both sides "re golden bro%n. 1ool "nd store in "n "irtight ="r. #erves : 10, *re "r"tion >ime : 4, minutes, 1ooking time : 40 minutes. ------------------------------------------------------------------------

KULKULS $
Ingredients : 142 kg. flour, sieved - inch of s"lt, 1 t"bles oon butter, cold - 2 egg 'olks, 3 t"bles oons c"stor sug"r, 1 cu thick coconut milk, 3 cu s oil, for fr'ing Procedure : (i) flour "nd s"lt "nd, "dd the butter, cut into ieces. (i) gentl', then "dd the egg 'olks, %hich h"ve been be"ten. 6dd the sug"r "nd coconut milk no% "nd mi) the dough till it is li"ble "nd soft. /orm sm"ll m"rble si.ed b"lls of the dough. +re"se the cines of " fork "nd fl"tten out the m"rble-si.ed dough %ith it, then roll u the fl"ttened dough from one side to them. It should resemble " tight curl. &e"t the oil in " dee "n on medium fl"me, "nd fr' the kulkuls in it, turning them over till the' "re light golden bro%n in colour. 1"refull' remove the fried kulkuls from the hot oil. N.B. 2ou m"' like to cover the kulkuls in sug"r. >o do this, 'ou h"ve to cook 1 cu sug"r %ith 4 t"bles ons %"ter in " "n on medium he"t. #tir cook the s'ru for , minutes till it thickens. 9o% toss the kulkuls c"refull' in this s'ru , "fter 'ou h"ve t"ken if off the he"t. 1ool "nd store in "n "irtight ="r. #erves : 12, *re "r"tion time : ,0 minutes, 1ooking time : 40 minutes. ------------------------------------------------------------------------

PERADA (GUA*A CHEESE) 1

Ingredients: 1 kg l"rge, seedless gu"v"s - < cu s %"ter, ;,0 gms. sug"r, =uice of 2 lemons, 2 t"bles oons butter, inch of s"lt. Procedure : 5"sh "nd cut gu"v"s into sm"ll ieces. *ut into " dee "n "long %ith the %"ter on medium he"t. #tir cook till the ieces h"ve been reduced to h"lf -u"ntit' "nd "re ul '. @emove from he"t "nd sieve the ul through " fine sieve, so the seeds "nd skin "re removed. 9o% ut the ul b"ck into the "n %ith the rest of the ingredients "nd stir cook continuousl' till the ul is thick "nd begins to le"ve the sides of the "n. >his is " l"borious rocess but ver' re%"rding J >"ke off he"t "nd ut the mi)ture onto " fl"t surf"ce. /l"tten the er"d" to "bout 142" thickness. 5hen cool, cut into di"mond sh" es. #tore in " cont"iner %ith butter " er bet%een e"ch l"'er. #erves : 10, *re "r"tion time : 40 minutes, 1ooking time : 4, minutes. ------------------------------------------------------------------------

KULSKULS ) CARAMBOLAS 2
,00 gms /lour (sieved) D 1oconut Cuice (thick) 2 Kggs (be"ten) " inch of #"lt 3 1"rd"moms ( o%dered)I 4 tbs s. #ug"r 1 tbs . 0utter or +heeI:il

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(i) the first < ingredients "nd kne"d to " soft dough. >"ke " sm"ll m"rble-like ortion roll over the b"ck of " gre"sed fork. 1ontinue m"king "s m"n' kulkuls ossible. Bee -fr' them in hot oil. 1"r"mbol"s "re e"sier "nd -uicker to m"ke. @oll out the dough -uite think "nd cut into even s-u"res. *inch the 2 ends of e"ch s-u"re from the to "nd the other 2 ends from belo% m"king them look like flo%er et"ls. Bee -fr' them in hot oil. -----------------------------------------------------------------------

PINACA 3
Ingredients : 1 kg. boiled rice, 144 kg. freen lentils (moong), ,00 gms. coconut mol"sses (="gger'), 2 t"bles oons %"ter, 4 coconuts, gr"ted. Procedure: @o"st the rice "nd green lentils on " griddle on " medium fl"me. *ut in " blender4grinder "nd grind to " fine "ste. 7ee "side. 1ombine the %"ter "nd mol"sses "nd ut in " "n on medium he"t "nd stir cook till the mol"sses h"ve dissolved. 6dd the gr"ted coconut to the "bove mi)ture "nd cook in the "n on medium he"t till "ll the li-uid h"s been "bsorbed, "nd the mi)ture is -uite dr'. *ut this mi)ture in to " blender4grinder "nd reduce to " thick "ste. 9o% mi) this %ith the o%dered rice "nd green green lentil o%der till "ll the ingredients h"ve been %ell combined. /orm the *in"c" into cockt"il s"us"ge si.e ieces "nd kee on "n o en tr"' to dr' out for " fe% hours. #tore in "n "irtight tin. It c"n "lso be ressed into sm"ll cookie forms. >he finished roduct should %eigh "bout 2 344 kgs. #erves : 12, *re" "r"tion time : 20 minutes, 1ooking time : 30 minutes. ------------------------------------------------------------------------

BIBINCA 4
Ingredients: 1 kg. c"stor sug"r, 3 cu s coconut milk (e)tr"ct of 2 coconuts), 20 egg 'olks, 100 gms. flour, 142 te"s oon gr"ted nutmeg, 2 te"s oons c"rd"mom essesnce, 1 cu cl"rified butter (ghee). Procedure : (i) the c"stor sug"r %ith the coconut milk till dissolved. 0e"t egg 'olks till cre"m', "nd "dd to the coconut milk "nd mi) the flour in it thoroughl', %ithout "n' lum s. 6dd this to the mi)ture of coconut milk, sug"r "nd eggs, "long %ith the nutmeg "nd c"rd"mom. >"ke " dee "n, "bout <" in di"meter "nd ut " t"bles oon of cl"rified butter in it. *ut it under " grill (medium he"t). >"ke it out of the grill "nd our enough b"tter into the "n to cover the bottom "bout 144" in thickness. *ut under the grill for "bout 2 minutes "nd let it cook till it is " dee bro%n in colour. @emove from grill, ut " desserts oonful or cl"rified butter over the cooked l"'er, follo%ing it %ith enough b"tter to cover the first l"'er, "bout 144" thick. @e e"t this rocess till "ll the b"tter "nd cl"rified butter h"s been used u in the s"me %"'. >he b"tter must "l%"'s be in the s"me ro ortion. >he l"st l"'er h"s to be the cl"rified butter. 5hen cool, turn out onto " dish, kee ing the first l"'er f"ce do%n. Becor"te the l"st l"'er %ith " fe% silvers of to"sted "lmonds if desired. >o serve, cut into thin slices. #erves : 2,, *re "r"tion time : 30 minutes, 1ooking time : 30 minutes. ------------------------------------------------------------------------

BOL
200 gms 5he"t 1 1oconut (gr"ted) 2,0 gms 1oconut C"gger' 2,0 ml >odd' " inch of #"lt , 1"rd"moms (crushed) 0lend the %he"t in " mi)ie until co"rse. +rind the coconut "nd ="gger' together to " thick "ste using todd' " little "t " time. >r"nsfer the mi)ture to " bo%l. 6dd the ground %he"t, mi) =ust enough todd' to m"ke " ver' thick b"tter. #tir in the s"lt "nd c"rd"mom. 1over the bo%l %ith " cle"n cloth or l"stic sheet "nd "llo% to st"nd overnight or for 12 hours (not in the fridge). /ill the mi)ture into sm"ll gre"sed moulds or " l"rge one. 0"ke in " rehe"ted oven "t 200P1 (3O2P/) for "bout 30 minutes. Pg 19 / 21

&ome ("de >odd' : #tir in 1 D te"s oon sug"r into 2,0 ml fresh coconut %"ter. Ee"ve covered in " %"rm l"ce for 24 hours. ------------------------------------------------------------------------

BOLINHAS 6
Ingredients : ! egg 'olks, 2 cu s c"stor sug"r, 3 cu s semolin", 3 cu s, c"she%nuts - ground, 1 te"s oon c"rd"mom or "lmond essence, 4 cu s gr"ted coconut, ground fine. Procedure : 0e"t the egg 'olks till thick "nd cre"m'. (i) the egg 'olks %ith the sug"r, semolin", ground c"she%nuts "nd essence. 7ee "side for ! hours. 9o% "dd the coconut "nd mi) thoroughl'. #h" e into sm"ll b"lls (" ro) 24), fl"ttened slightl' "t the bottom. 0"ke in "n oven he"ted to 3;, /4 1!0 1, till the 0olinh"s "re light golden bro%n. #erves : 10, *re "r"tion >ime: 2, minutes, 1ooking >ime : 2, minutes. ------------------------------------------------------------------------

MANGADA !
Ingredients: 4 cu s m"ngo ul ("bout 10 l"rge m"ngoes), 3 142 cu s sug"r, 1 t"bles oon butter, 1 te"s oon c"rd"mom essence. Procedure : >"ke =ust ri e m"ngoes "nd e)tr"ct the ul e-u"l to 4 cu s. >he m"ngoes must be of the good e"ting -u"lit'. In +o", the ("ng"d" is usu"ll' m"de from the 8(us"r""t8 v"riet'. 0ut "n' good -u"lit' m"ngo c"n be used. *ut the m"ngo ul , sug"r butter "nd c"rd"mom together in " dee "n on medium fl"me. #tir cook till the mi)ture boils for 30 minutes, "nd the ("ng"d" is reduced to less th"n h"lf the -u"ntit', "nd st"rts le"ving the sides of the "n. #tir cook continuousl'. >urn out the contents onto " fl"t gre"sed surf"ce. 5hen cool, cut into cubes "nd store in "n "irtight cont"iner. 9.0. If 'ou %"nt the ("ng"d" to be e"ten "s " ="m, %hich is delicious, then reduce the -u"ntit' of sug"r to 2 cu s. @emove the ="m %hen it is h"lf the origin"l -u"ntit'. 0ottle %hen cool. #erves : 12, *re "r"tion >ime : 20 minutes, 1ooking >ime: 4, minutes. -----------------------------------------------------------------------

COCADA (COCONUT S%EET) "

Ingredients: 4 cu s gr"ted coconut, 1 cu %"ter 2 142 cu s sug"r, 2 cu s semonlin", 2 te"s oons "lmond c"rd"mom essence. Procedure : +rind the gr"ted coconut finel' in " blender4grinder. 7ee "side. *ure the %"ter "nd sug"r together in " "n on medium he"t "nd stir cook till the sug"r h"s dissolved. >"ke off the he"t "nd "dd the rest of the ingredients to the "n. *ut the "n on medium he"t "g"in "nd stir cook till " thick consistenc' is obt"ined, (" ro)im"tel' 1, minutes). @emove "n "nd turn out contents onto " fl"t gre"sed surf"ce. 1ool "nd cut into di"mond sh" es. If this s%eet is to be e"ten l"ter, then store in "n "irtight tin in the refriger"tor. #erves: 12, *re "r"tion >ime : 1, minutes, 1ooking >ime : 2, minutes. ------------------------------------------------------------------------

DODOL (A SOFT HAL%A) #

Ingredients : 2,0 gms r"% rice, 4 cu s coconut, gr"ted 3;, gms. 1oconut mol"sses (="gger'), 142 cu c"she%nuts, cho ed co"rsel', 1 t"bles oon butter, 1 te"s oon v"nill" essence. Procedure : 5"sh "nd so"k rice overnight. 9e)t morning grind fine in " blender4grinder "nd kee "side. K)tr"ct 3 cu s thick coconut milk from the gr"ted coconut. (i) the coconut milk %ith the rest of the ingredients until %ell combined. In " dee "n, on medium he"t, stir cook the Bodol continuousl', till it is reduced to h"lf its -u"ntit' "nd st"rts le"ving the sides of the "n. >his %ill t"ke "bout 4, minutes or less. >urn out contents onto " fl"t dish4 l"te. 1ool. #erve in thick slices. #erves: !, *re "r"tion time: 2, minutes, 1ooking time: 4, minutes. ------------------------------------------------------------------------

Pg 20 / 21

TISANA 6$
Ingredients: 1 cu n"chinim, 1 cu mol"sses4="gger', 1 cu coconut milk, " inch of s"lt. Procedure: 1le"n "nd %"sh the n"chinim. Br' it on kitchen " er. @o"st the dried n"chinim on " griddle or fl"t "n, then ut it in " grinder4mi)er "nd o%der it. 9o% mi) it %ith the rest of the ingredients, ut it in " "n on medium he"t "nd stir cook for 1, minutes. #erves: 4, *re "r"tion time: 10 minutes, 1ooking time: 1, minutes. ------------------------------------------------------------------------

ALLEBELLES (COCONUT PANCAKES) 61

/or the 6llebelles: /or the /illing: 2,0 gms /lour 1 1oconut (gr"ted fine) F ts . #"lt 3 s-u"res 1oconut C"gger' 2 KggsI ,00 ml milk F ts . 1rushed 1"rd"mon #eeds #hift the flour "nd s"lt into " bo%l. Lsing " %ooden s oon m"ke " %ell in the center "nd dro the eggs. #tir the eggs "llo%ing the flour to mi) slightl'. +r"du"ll' our the milk "nd kee stirring, blend %ell to le"ve no lum s. *our into " =ug. &e"t " fr'ing "n, gre"se it lightl' (di ing h"lf " eeled onion into oil securing it %ith " fork). *our =ust enough b"tter (" ro). 2 tbs s.) >ilt the "n so th"t the b"tter is evenl' distributed. 5hen one side is done, fli the "nc"ke onto the other side. @e e"t the rocess until "ll the b"tter is used. *re "re the filling b' he"ting the ="gger' in " little %"ter. 6dd coconut "nd c"rd"mom. 1ook till nice "nd dr'. # oon some of this mi)ture onto one side of e"ch "nc"ke "nd roll tightl'. #ever %"rm or cold. -------------------

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