Ingredients
1kg/2lb Sunflower 4oz oil, fresh for mussels frying 1 onion, chopped Thumb-sized ginger, grated piece of 4 garlic cloves, crushed 2 green chillies, chopped 1 tsp black mustard seeds ½ tsp ground turmeric 2 tsp ground cumin 2 tsp ground coriander 400ml can coconut milk Coriander sprigs and lime wedges, to serve
Method
1 Remove the beards, then wash the mussels well in cold water. Refresh the water and repeat until it is clear. Discard any mussels that are broken or stay open when tapped.
2 Heat the oil in a flameproof casserole dish. Fry the onion until very lightly brown, then add the ginger, garlic, chillies, spices, a good pinch of salt and a grinding of pepper. Cook for two to three minutes until fragrant and toasted. Pour in the coconut milk and bring to the boil, then simmer for a few minutes to get everything mixed together.
3 Tip the mussels into the dish, cover, turn up the heat to maximum and boil for three to four minutes until the mussels have just opened. Scatter over the coriander sprigs and serve with lime wedges for squeezing over the mussels.

Mussels Goan Style

http://womansday.ninemsn.com.au/img/food/lamb.jpg

Serving size: Serves 4
Cooking time: More than 2 hours
Course: Lunch, Main
Favourite flavours: Pork

See more recipes in this Week’s Woman’s Day.
INGREDIENTS

eschalots, 5, peeled, chopped
cider vinegar, ¼ cup
olive oil, 2 tablespoons
garam masala spice mix,
2 tablespoons
brown sugar, 1 tablespoon
ginger, 4cm piece, peeled, chopped
garlic, 4 cloves, peeled, chopped
long green chilli, chopped
ground turmeric, 1 teaspoon (or fresh, 2 teaspoons grated)
boneless rolled pork neck, 1.5kg, skin off (reserved)
salad, to serve (see tip)
METHOD

In a food processor, combine eschalots, vinegar, oil, spice mix, sugar, ginger, garlic, chilli and turmeric. Process to a rough paste.

Rub paste over pork meat. Using a sharp knife, score pork skin at 1cm intervals, being careful not to cut all the way through fat layer underneath. Cover pork with skin layer and secure with kitchen string, tying at 2cm intervals. Cover and refrigerate at least 30 minutes or overnight.

Preheat oven to hot, 200°C. Place pork in a baking dish, on a sheet of foil, skin side up. Scrunch foil around sides to protect exposed flesh, leaving skin on top exposed to heat. Bake 35 minutes.

Reduce oven to slow, 150°C. Bake a further 3 hours. Remove from oven.

Preheat grill on high. Grill exposed skin on pork 6-8 minutes, until crispy.

Rest pork 20 minutes before carving. Serve sliced, with drizzle of pan juices. Accompany with salad.

TOP TIP
The spicy curry flavours pair well with a salad of tomato wedges, red onion and mint dressed with olive oil and sherry vinegar.

Global Goemkars !!

A post from Joe D Souza – in Goa, co founder of the GOAN CULINARY CLUB …. i share.

We had our first meeting of the Goan Culinary club at our residence on the 30th march, 2012. People in attendance were Linda D’Souza of Viva Panjim,Sylvester D’Souza of Sheela Restaurant in Vasco, Michael Mascarenhas of Flying Dolphin in Calangute, Peter Fernandes of o’Coqueiro in Porvorim and Edia Cotta of Spice Studio in Majorda. Representatives from different parts of Goa which we hope to build on in the coming meetings.

Salient points discussed by Odette and Joe co- founder members of the Goan Culinary club:

1. Aims and objectives of the club were spelt out and explained.

2. Commitment and perseverance to actively promote Goan cuisine and raise the level of professionalism to showcase authentic Goan food.

3. All the participants were very proud that this initiative has been taken and want to contribute to mgoanaking Goan cuisine world class related to the aims and objectives of the club.

4. Ideas were discussed and the conversation was enthusiastic and very informative with all sharing their vast knowledge and experience.

5. The next meeting would be held at O’Coqueiro on the 18th April, 2012 at 4.00 PM.

6. Informed them about the World Goan week in August 10th- 20th Aug,2012 and their initiatives during that period.
Ideas and suggestions to be implemented:

1.Based on the aims and objective through cookery classes: Sylvester proposed cookery classes to teach the youth of Goa as he strongly believes that they are the future, to which both Linda and Peter volunteered to do demonstrations on Goan food.

2. To evaluate the authenticity of flavours used in Goan masalasit was agreed that samples of different masalas would undergo ‘blind tasting’ where in knowlegable members of the Goan community would be invited to give their views on the same.

Reichade masala is the flavor for the next meeting.

3. To ensure that old traditions of Goan cuisine are recorded for posterity the members will research and discuss Grandmother’s preparations in the meeting to follow.

Regards
Joe Mascarenhas

The Perfect Christmas Turkey
Published on: December 22, 2011 – 02:27

By Mini Ribeiro
What is a Christmas without the traditional roast turkey with all its trimmings? Goans look forward to their Turkey on Christmas and many order it in advance. Cooking the perfect Christmas turkey is a precise and time-consuming operation.

But before that, selecting the right one and brining it before roasting it to enhance the flavour and leaving it moist is equally important. Enjoy it with cranberry compote and wine
Roasted turkey on Christmas is a British tradition; but many in India also follow it. I am not a great one for turkey, but ventured into trying one last Christmas in Goa at a friend’s place. She had a marvellous recipe. Not too many breadcrumbs, but lots of tasty ingredients from sausage meat to streaky bacon, orange, apple, lemon, onion, garlic, celery, apple juice, chicken seasoning and a few chopped chestnuts. She had painstakingly stuffed both ends. It was delicious. And I succumbed.
Turkey is popular in Goa as part of an elaborate Christmas meal and definitely has a strong seasonal association. It is not commonly seen on hotel menus throughout the year and is overshadowed by other meats, but is a must-have on Christmas. “Apart from local guests, we have a lot of guests coming from England, Germany and France for whom Christmas is never complete without a turkey,” reveals Shimmjit Bhaskaran, Sous Chef, The Zuri Whitesands, Goa. Other than Five Star hotels, many local caterers and housewives take orders in advance to supply Roast Turkey on Christmas.
Selecting the right turkey is critical. “A fresh healthy turkey weighing around 8-11kgs should be selected. One should always check and get a turkey usually under 12-15 months as an over 12-month turkey is very difficult to roast,” explains Chef Bhaskaran.
Sangeet Kundancherry, Sous Chef, The Park, Candolim Beach, says, “Few things that are quintessential for enjoying a roast turkey for Christmas dinner include: brine – it is the pickling liquor that is used to keep the turkey soft and tender after it is roasted, marinade – is the mixture of ingredients for giving the final taste and texture to the turkey after it is roasted, Stuffing – the mixture of ingredients that is stuffed inside the turkey, accompaniments – the side dishes that are served along with turkey.”
Putting the bird in brine for 4 to 8 hours is indeed helpful. You’ll be surprised how good and moist it turns out.
Chef Bhaskaran agrees, “It is best cooked when it is first braised in stock water with mirepoix (sautéed chopped vegetables to add flavour to sauces), along with marination of salt, pepper and fresh rosemary herb for 10 minutes and then again marinated with mirepoix, olive oil, orange juice, rosemary, thyme, Worcestershire sauce, white wine and brandy and kept to rest for the whole night and on Christmas eve, it is roasted in the oven for at least one hour or till it is 90 per cent done. Finally, it is put for barbeque grilling where it is fully done and the same is carved and served.”
So enjoy your Christmas lunch with a Roast turkey. Don’t forget to pair it with cranberry sauce, or roast potatoes or maple glazed baby carrots. A glass of Pinot Noir if you enjoy red wine or the white wine, Pinot Gris to go with it, will enhance the gourmet experience. Bon appetit!
(Mini Ribeiro is Food Writer & Columnist)
Classic Roast Turkey recipe
by Sangeet Kundancherry,
Sous Chef, The Park on Candolim
Ingredients:
A 6.5 kilogram turkey, which is kept for 24 hrs in brine; 175 grams (g) of butter (this will need to be adjusted if you have a different sized turkey); 3.5 litres (ltr) of stuffing (this will need to be adjusted if you have a different sized turkey); 4 cups of water or turkey stock; salt, ground pepper, 5 chopped carrots, 500g of frozen, mixed vegetables, 500g of chopped mushrooms, 3 large, chopped onions, 3 large, chopped bell peppers
Method: Pre-heat the oven to gas mark 220°C. Remove the giblets from the middle of the turkey. Add the bread stuffing. You should put two thirds in the neck end between the neck and skin and then tuck the neck flap against the back of the bird, securing it with a skewer. Then, flip the turkey over and tuck in the wings. Then put the remaining third of stuffing in the body cavity. When stuffing the turkey, ensure you do not pack it in too tightly. Once the turkey is fully stuffed, you will need to tie the legs together using some heavy duty kitchen twine. Put the marination on the turkey before it is roasted. Place the turkey in a roasting tin.
Place any remaining stuffing in an oven proof bowl and cover this with foil. Spread 175g of softened butter over the turkey’s skin. Add the carrot, mushroom, onion and pepper to the roasting tin. Sprinkle salt and pepper over the buttered turkey and vegetables. Pour two cups of water or turkey stock into the roasting tin. Place the turkey in the pre-heated oven for 40 minutes. Remove the turkey and baste it with the juices at the bottom of the roasting tin. Reduce the oven temperature to170°C and place the turkey back in the oven to cook for a further 3½ hours.
Every 30 minutes remove the turkey from the oven and baste it with the juices at the bottom of the roasting tin. Increase the temperature of the oven to 200°C and cook the turkey and stuffing for a further 30 minutes. Remove the turkey and pierce the thigh to see if the juices run clear. Keep testing for readiness every 10 minutes. Once the juices do run clear, insert your meat thermometer into the turkey along the breast bone and check that the temperature is between 71°Cand 74°C. Then insert your meat thermometer into the turkey leg and check that the temperature is 180°F (82°C). Once the turkey is ready cover it and the vegetables in foil and leave them to stand for 45 minutes.
Place the bowl of remaining stuffing into the oven and cook for 20 minutes at gas mark 4, 180°C and then 20 minutes at 200°C. Then remove the stuffing and check that the top is golden brown. If not put the bowl of stuffing back in the oven and keep testing for readiness every 5 minutes. Once ready take the stuffing out of the oven, remove the foil and add the stuffing from inside the turkey to the bowl. Carve the turkey and serve with a portion of vegetables from the roasting tin, some gravy and some stuffing.
Turkey marinade
3 tablespoons of garlic paste, 2 teaspoons of black pepper, 2 teaspoons of salt, Worcestershire sauce 30 ml, Juice of one large lime, 1 teaspoon cinnamon powder, ½ teaspoon of clove and cardamom powder, 2 teaspoon of dry rosemary, 4 to5 tablespoons of honey for glazing
Method
Clean a turkey that weighs about four kilos, but make sure the skin doesn’t split. Remove the neck right down to the wishbone. Put all ingredients in a marinating pan (except the honey). Rub the marinade inside the cavity, over the skin and over the turkey’s breast and thighs. Then stuff the turkey. Tie the bottom cavity and legs together with a cotton thread. Leave it for eight hours but turn it over after every hour. Set oven to 200 degrees, put a sheet of foil on the baking pan and oil it. Place the turkey on its back, drizzle with oil and put in the oven to bake for 3.5 hours. Drizzle with its own juice every 20 minutes. After 1.5 hours, cover the leg and breast with foil. After 3.5 hours remove turkey and glaze it with honey.
Port gravy
Heat one tablespoon of oil in a saucepan. Stir in two tablespoons of flour over low heat until it’s well browned. Remove from the fire and gradually stir in 100ml of the reserve vegetable stock (from the stuffing) and juices from the pan. Add 120 ml of port and two tablespoons of sugar. Stir over low heat until it boils and thickens.
Chef’s tip: While purchasing the turkey ask for a male turkey instead of female as the former tends to be tenderer and hence easier to cook than female turkey.

Coconut bhatt

Ingredients :

2 coconuts

1/2 kilo sugar

1/2 kg Rawa

8 eggs

5-6 elaichi

1 teaspoonful baking powder

1/2 teaspoon essence vanila

2 tablespoon desi ghee or any ghee

Preparation :

Grind the coconut on a grinding stone using no water. Grind elachi also. Keep this ground mixture aside. Then take the yolk of eggs and whip the yolk. Put sugar in the egg yolk and stir till the sugar is dissolved. Beat the egg whites till stiff. Put the rawa in the mixture and stir it well, fold in the egg white. Now add the ground coconut and make it a uniform paste. Add essence and baking powder, rest the mixture for 10 mins. Preheat the oven for 10 minutes. Apply ghee to the containers and pour out the mixture in that and keep it in the oven. Keep the oven at 180 -200 degrees. Remove when baked.

Posted By: Albert de Souza , Mapuca Goa .

28/11/2010

********

Neureos

Ingredients :

1/2 kg flour

2 tablespoons ghee (or hydrogenated oil)

a pinch of salt

For the filling:

1/2 kg. sugar

1/2 cup water

1 half ripe coconut grated fine

100 g. cashew nuts (chopped very fine)

100 g. raisins

2 tablespoons ghee

6 cardamoms (powdered)

oil for frying

Preparation :

Mix flour, salt and ghee well, add just enough water to knead into a small dough. Keep aside.

Heat sugar and water till a syrup is formed. Add the grated coconut, ghee and nuts. When the mixture has thickened, add raisins and cardamom powder.

Remove from fire after the mixture turns quite dry. Cool and keep aside. Divide the dough into small balls, roll out into thin rounds, put a spoonful of the coconut filling on each round, wet the edges, press down to form half-moon shapes. Trim edges preferably with a cutter and deep fry in hot oil.

********

Dodol

Ingredients :

750 gm raw Goa rice

10 large coconuts

2 ½ kg coconut jaggery

2 tbsp sugar

Salt to taste

200 gm cashew nuts, chopped

Preparation :

Grate coconuts and extract coconut milk. To do this, grind the coconut with warm water. Strain this, squeezing the coconut as much as possible to extract the maximum amount of liquid. Discard the coconut leaving only the coconut milk.

Chop the cashew nuts and jaggery.

Sieve the rice flour. Add to the coconut milk. Stir well to avoid lumps.

Place on a slow fire and stir continuously in a deep pan.

After the mixture thickens slightly, add the chopped jaggery and stir. After about 5 minutes, add the chopped nuts.

Keep on stirring till the whole mixture is well thickened and begins to leave the sides of the vessel.

Pour into a greased dish. Leave to cool. Cut and serve.

********

Cocada

Ingredients :

1 (half-ripe) coconut

375 grams semolina (sieved)

750 grams sugar

8 cardamons powdered fine

Preparation :

Grate and grind the coconut fine. Make a syrup of the sugar using 1 cup of water.

Then add semolina and the ground coconut and stir continuously. Add cardamon powder. Remove from fire when sweet begins to leave the sides of the vessel.

Pour the sweet on a greased board. Cut into squares or diamond-shaped pieces whle still warm.

*******

Bolinhos

Ingredients :

1 ½ lb sugar

1 coconut, grated

15 egg yolks

1 ½ lb semolina

2 tbsp butter

Preparation :

Bolinhons is also know as Coconut Cookies

Make a syrup of the sugar. Add to it grated coconut and stir well. Remove form the fire.

Add to the mixture egg yolks and semolina, stir thoroughly, and return to the fire. On a very low flame bring to the boil and allow mixture to thicken, adding butter while still on fire.

Remove the mixture, form into small cakes, lay out on a greased and floured baking tray and bake.

Posted By: Cristina, Goa.

02/02/2006

*******

Carrot Halva

Ingredients :

1/2 kg carrots

1 litre milk

4 to 5 cardamom

1/4 kg sugar

1 tbsp charmagz(dried melon seeds)

100 gms ghee or cashewnuts

A few almonds

Preparation :

Scrap carrots and grate them. Bring milk to a boil in a heavy bottomed pan. Add grated carrots.

Cook on medium heat stirring occasionally without closing the lid till the mixture is fairly dry(Opp-30 to 40 minutes).

Add sugar, cardamom crushed and melon seeds, mix well till everything becomes semi solid dry.

Then add ghee and fry well by adding the cashew nuts and almonds. Decorate with silver foil and serve after getting cold.

********

Allebelle

Ingredients :

½ kg raw rice, ground fine

4 egg whites

Salt to taste

Oil to fry

Preparation :

Allebelle is also know as Jaggery Filled Pancakes.

Grated tender coconut and jaggery, mixed thoroughly.

Mix ground rice, salt and egg white with enough water to form a thin batter. Heat a frying pan and when really hot, apply oil all over the pan and drop in a spoonful of batter and spread all over the frying pan (like a pancake). When the underside is well-done, flip over.

When done on both the sides, remove and place on a plate. Place the filling in the centre and form rolls.

Posted By: Cristina, Goa.

02/02/2006

********

Nankhatais

Ingredients :

200g sugar (ground fine)

200g ghee

200g flour (sieved)

100g semolina

Preparation :

Mix sugar and ghee. Add flour a little at a time. Finally mix semolina and knead well.

Divide the dough into 30 portions. Round each portion between your palms and flatten slightly.

Place in a lightly greased pan and bake for 20 minutes in a pre-heated oven at gas mark 4.

Posted By: Judith Monteiro, UK.

13/07/2005

********

Sannas

Ingredients :

(Toddy Fermented Rice Cakes)

250 gm rice
1 coconut
500 ml toddy
salt to taste
20 gm sugar

Preparation :

Wash and soak the rice overnight. Drain and grind the rice finely with toddy. Add grated coconut and make a thick batter.

Add sugar, cover and keep in a warm place for about 3 hours or until the batter ferments.

Add salt to the batter and mix thoroughly. Pour the batter into shallow round moulds and steam for 15 minutes.

Posted By: Desmond Vaz.
20/04/2005

*******
Marzipan

Ingredients :

200g caju nuts
3 tbsps. Rose water
1 egg white
200g icing sugar
2 tsps. Almond essence
Any edible colour

Preparation :

Grind the nuts fine into rose water.

Take a bowl, beat egg white lightly and mix in nut paste and the remaining ingredients. Keep the bowl over a pan half filled with water. Do not allow the bowl to touch the water.

Keep the pan with the bowl on the fire. Stir mixture continuously and when it begins to leave the sides on the bowl keep the pan down from the fire.

Transfer the mixture to a marble slab or a wide plate and quickly knead to smooth dough, otherwise the mixture will turn hard.

A little rose water may be mixed if the mixture turns hard. Divide the dough into small balls and make various fruit shapes.

If a marzipan fruit mold is used, do not use colour but paint the fruits with edible colours after removing them from the mould.

Posted By: Mr. Thomas Pereira, Kenya.
28/03/2005

*******
Shira

Ingredients :

1 cup semolina
1 cup milk
3/4 cup ghee
3/4 cup sugar
1/2 cup banana pieces
8-10 cashews
few raisins
1 tsp cardamom powder

Preparation :

Heat the pan. Add ghee(wait till ghee melts).

Add rava and fry for about 10 minutes in low heat. When rava turns to golden brown, mix milk and banana.

Stir it nicely and cover the lid. Cook for 4-5 minutes.

Now add sugar, cashew, raisins and cardamom powder. Cover the lid. Cook for another 3-4 minutes and turn off the heat.

When you add sugar it may appear like watery. Let it settle for few minutes. Then it will be fine.

********
Banana Fritters

Ingredients :

2 bananas (over ripped) one egg,
4 cups of chapatti (plain) flour
3tbsp of sugar (or more depending on how sweet you want)pinch of salt,
1/4 tsp of cardimon powder,
(optional 4 drops of essence)
2 cups of water, (enough to make a batter) oil for frying.

Preparation :

Take bananas and squash with your hands, add sugar, salt, cardimon, and eggs to the bowl.

Mix it well with water, untill you get a smooth batter and not too watery.

Heat frying pan and pour oil just enough on the frying pan, take a deep spoon of batter and put it on the pan and try to circular the spoon around the batter so that you can get round shape and after sometime turn it over,fry well and have it for evening tea, while it is hot

Posted By: JULIE FARIA, HAMILTON,NEWZEALAND..
05/05/2007

*******
Perada (Guava cheese)
Ingredients : 4 cups guava pulp (6 to 8 large guavas will be necessary)
4 cups sugar (quantity of sugar is the same as that of pulp)
2 cups water 1 level tsp citric acid (optional) or juice of 1 lime 2 tbsp butter (optional)
A dash of cochineal (optional)
Preparation: Wash, peel and boil guavas in water very slightly.
Drain out the water into a pan and keep aside.
Pass the guavas through a sieve and keep aside.
Boil the seeds, etc. (that remain in the sieve) in the drained water and pass through a sieve.
Mix the pulp obtained from both the guavas and the boiled seeds and put in a pan with sugar, citric acid or lime juice, cochineal and butter.
Cook on slow fire stirring now and then. When cheese leaves the sides of the pan, it is ready.
Spread it on a flat dish and cut into desired pieces when cooled.

*******

Raechad Masala
This fiery hot masala paste has its home in Goa. It can be used as the main spice mix in a curry or to marinate meat or fish. You can make some ahead and store it in your refrigerator for later use.

INGREDIENTS:

White vinegar
15 dry red chillies
1 tbsp black peppercorns
2 tsps coriander seeds
1 tsp cumin seeds
12-15 cloves of garlic
1/2 tsp turmeric powder
1/2 tsp sugar
A golf ball-sized lump of tamarind (seeds removed)
Salt to taste

PREPARATION:
Put all the ingredients except vinegar into a food processor.
Add the vinegar a little at a time, to grind the ingredients into a thick, smooth paste.
This paste can be stored in a glass bottle for several days if kept in the refrigerator.

*******

Prawn Balchao

Ingredients:
• 1/2 kg Headless prawns, deveined, shelled and cleaned
• 4 Tomatoes, finely chopped
• 2 Green chillies, chopped
• 1 Sprig curry leaves
• 4 Onions, finely chopped
• Sugar, salt and vinegar to taste
• 4 tbsp Oil
• Make fine paste of:
• 1 tbsp Ginger-garlic paste
• 2 Dry red chillies
• 1 tbsp Vinegar
• 1/2 tsp Turmeric powder
• 2 tsp Cumin seeds
• 1 tbsp Mustard seeds
• 1 tsp Black peppercorns

How to make Prawn Balchao:
• Mix a pinch of turmeric powder and some salt.
• Rub the cleaned prawns with this mixture. Leave aside for five minutes
• Wash the prawns well and drain.
• Apply the above prepared fine paste into the prawns and leave aside.
• Heat oil in a large frying pan and add in the curry leaves.
• Add finely chopped onions and fry on medium flame till the onions turn light brown.
• Add chopped tomatoes and saute till the oil starts leaving the sides of pan.
• Now add the prawns and marinade and fry briefly. Stir occasionally.
• Add green chillies, sugar, salt and vinegar to taste. Mix well.
• Put a lid and simmer on low flame for about ten minutes.
• Remove from the heat when prawns are well cooked.
• Serve with bread slices or chilled Kokum in Yoghurt.

*******
Fresh Prawn Pickle

Ingredients:

1 kg (just over 2 pounds) king prawns
750 ml white vinegar
1 tsp turmeric powder
2 dozen dry red chillies
4 tsps cumin seeds
A thumb-sized piece of ginger
15-20 cloves of garlic (one large pod)
7 tbsps oil
Salt

Preparation:

Wash, shell and devein the prawns. Pat them dry with a paper towel.
Mix salt to taste and the turmeric powder and rub into the prawns. Keep aside to marinate for an hour.
Grind the red chillies, ginger, garlic and cumin seeds into a thick, smooth paste in a food processor by adding a little vinegar at a time.
Heat 4 tbsps of oil on a medium flame and stir fry the prawns till golden. Drain on paper towels and allow to cool.
Fry the spice paste you made earlier with 3 tbsps ofoil, till the oil beging to separate from the masala. Now add the remaining vinegar (season if necessary) and cook on a medium flame for 15 minutes more. Allow it to cool fully.
Place the prawns in a glass pickling jar and pour the cool spice mix over them.
Mix well and allow to ‘rest’ for a few days before eating.
Eat with rice and daal or just plain boiled rice.

*******
Chicken Xacuti
Ingredients:
1 large chicken (1 ¼ kg)
salt to taste
one cup grated coconut and 1 tbsp fresh, diced coconut
1 ½ tbsp coriander seeds
1 dessertspoon cumin seeds
1 tbsp poppy seeds
1 tsp turmeric seeds
8 red dried chillies
1 tsp grated nutmeg
6 star aniseed
2 tsps fennel seeds
1/3 cup oil
2 large onions, chopped fine
6 green chillies, chopped fine
2 tbsp tamarind pulp
3 cups water
Method:
Wash, clean and joined the chicken, and then each piece into two. Apply salt and keep aside. In a flat/ griddle, on medium heat brown the grated coconut, and all the spices except the nutmeg, green chillies and diced coconut. You will get a strong fragrance when the spices are done (approx. 3 -5 mins.). Remove from heat and grind this mixture of roasted spices to a paste in the blender/grinder. Heat oil in a pan on medium heat and saute all the ground spices along with the green chillies, and 1 large onion chopped fine. Add the chicken pieces, diced coconut, nutmeg and salt to taste along with the tamarind pulp. Lower the flame and add the water gradually, stir cooking, as you do so in an open pan. After 15 minutes, raise the flame and shake the pan gently. The oil will rise to the top. Remove from fire.

*******
Pork Vindalho
(pork cooked in pungent red gravy)
Ingredients:
1 kg lean pork, cleaned
Salt to taste
10 dried red chillies/peppers
10 peppercorns
10 cloves garlic
1 inch piece ginger
8 cloves
1 inch piece cinnamon
1 tsp cumin seeds
½ mustard seeds
½ tsp sugar
½ tsp vinegar
2 tbsp oil
½ peg coconut feni
2 medium onions, chopped fine
2 cups water
Method:
Cut the cleaned pork into bite-sized pieces. Apply salt and keep aside. Grind all the spices in the vinegar, adding the ½ tsp sugar. Apply the ground spices to the meat and keep aside for 4 hours.
Heat the oil in the pan on medium heat and add the meat. Stir fry the meat for 5 minutes, then add the chopped onion, coconut feni, rest of the vinegar and the water gradually. Cover the pan and lower heat. Stir cook till meat is tender and the oil rises to the top (approx. 30 minutes).
Note: Chicken or beef can also be used in the recipe given for Pork Vindaloo.

*******
Traditional Fish Curry
Ingredients:
6 slices fish or 1 cup prawns (peeled de-veined)
Salt to taste
4 green chillies or peppers, de-seeded
1 medium onion, sliced
2 cups grated coconut (tightly packed)
1 tbsp coriander seeds
1 ½ tsp cumin seeds
6 cloves garlic
8 red, dried chillies or peppers
4 peppercorns
½ inch piece ginger
½ tsp turmeric powder
1 tbsp tamarind pulp
3 cups warm water
Method:
Wash, clean and pat dry prawns or fish. Mix it with the salt, chillies or peppers and onion. Keep aside. Combine all the rest of the ingredients, except the tamarind pulp, and make into 2 lots, putting each lot into the blender or grinder in turn, and extracting the spiced coconut milk by putting it through a sieve.
When you have squeezed out every drop of liquid from the ground coconut mixture, add another half cup of warm water to the coconut mixture and put it into the blender or mixer once more, then through the sieve, so that all the milk has been extracted. Now put the coconut extract into a deep pan on a medium heat and stir cook for 30 minutes, till the sauce becomes thick. Add the marinated prawns or fish and the tamarind pulp to the boiling sauce. Stir cook, adding more salt if necessary. When the fish curry is reduced to half its quantity, remove the curry and put it into a serving dish.
*******
Ambot Tik
(sour and hot)
½ kg fish preferably skate, shark or catfish
10 dry red chillies
¼ tsp cumin seeds
4 peppercorns
¼ inch piece turmeric
4 flakes garlic
½ inch piece ginger
a small (marble size) tamarind
1 onion (sliced fine)
2 tbsp oil
Method:
Clean and wash the fish. Cut into desired pieces, apply salt and keep aside. In the meantime grind the above ingredients in a little water. Fry the onion in oil till it turns brown. Add the masala and fry a bit. Add a cup of water, allow to boil and then add the fish pieces. Cook till tender on slow fire. Add salt and vinegar if necessary.
*******
Dodol
(rice halwa)
Ingredients:
750 gm raw Goa rice
10 large coconuts
2 ½ kg coconut jaggery
2 tbsp sugar
Salt to taste
200 gm cashew nuts, chopped
Method:
Grind the rice or powder it and blend it with a little water or coconut juice and keep aside. Grate and grind the coconuts coarsely. Extract about one and half litres of thick coconut juice and around 8 litres thin juice. Keep the thin coconut juice on the fire, preferably in a large copper vessel, and bring to the boil stirring continuously. Add the rice mixture, a little at a time, continuously stirring. Let it boil for around 2 hours. Add coconut jaggery and sugar and salt and continue stirring. When the mixture begins to thicken, add the coconut juice.
The dodol will start leaving the sides of the pan when it is done. Pour into an aluminum or stainless steel container. Decorate with chopped cashew nuts. Serve sliced.
*******
Bebinca
(rich layered pudding)
Ingredients:
1 kg castor sugar
3 cups of coconut milk (extract of 2 coconuts)
20 egg yolks
100 gm flour
1/2 tsp grated nutmeg
2 tsp cardamom essence
1 cup clarified butter (ghee)
Method:
Mix the castor sugar with the coconut milk till dissolved. Beat the egg yolks till creamy and add to the coconut milk and mix the flour in it thoroughly, without any lumps. Add this to the mixture of coconut milk, sugar and eggs, along with the nutmeg and cardamom. Take a deep pan, about 6 inch in diameter and put a tablespoon of clarified butter in it. Put it under a grill (medium heat). Take it out of the grill and pour enough batter in the pan to cover the bottom about ½ inch in thickness. Put under the grill for about 2 minutes and let it cook till it is a deep brown in color. Remove from grill, put a dessert spoonful of clarified butter over the cooked layer, following it with enough batter to cover the first layer, about ¼ inch thick.
Repeat this process till all the batter and clarified butter has been used up in the same way. The batter must always be in the same proportion. The last layer has to be the clarified butter. When cool, turn out onto a dish, keeping the first layer face down. Decorate the last layer with a few slivers of toasted almonds if desired. To serve, cut into slices.