VIBHA VERMA

vibha@herald-goa.com

Panjim: Important Feni makers across Goa are receiving feni these days, instead of making and sending them out. This “caju” has got less colour and err what the hick.. no smell. Feni without smell!!!!.

While feni-tics (feni fanatics) might fume at the odour-less feni, the Indian Council of Agricultural Research has managed a breakthrough to make feni more accessible to others and make them converts.

The scientists at Old Goa-based Indian Council of Agricultural Research (ICAR) have eliminated the strong odour, which will make it more acceptable amongst national and international buyers.

It is expected the odourless Feni can fetch more commercial value, within and in the international markets. The scientists have already started experimenting among the feni-makers divided in three batches to check the response, which has been tremendous.

Nearly 2000 feni-makers are currently involved in making feni in a highly traditional way.

ICAR Director Dr Narendra Pratap Singh told Herald that researchers have achieved this milestone without tampering with the taste of this drink.

Our aim is to make the smell acceptable without making it lose its flavour,” Singh said announcing the breakthrough in the research

ICAR’s Senior Scientific Investigators S B Barbuddhe and A R Desai were tasked to find a scientific solution for the problem.

The central government institute’s research on this Goan brew began when the Goa Feni Association approached them in the last season with the request to study the entire process of feni-making.

During their studies, the scientists found that the yield of feni varies with the type of technique employed for distillation and depends on the natural flora, which spirals its fermentation.

Barbuddhe said there is no information available on the type of microflora involved in fermentation of cashew apple juice.

ICAR has been studying the micro-flora and the type of techniques involved in feni making. The initial studies have concluded that the method of juice extraction from the cashew apple is unhygienic and recommended their standardization.

Barbuddhe said that the use of tin or iron containers for storing the juice during the fermentation process leaves blackening of the juice which may affect the flavor of the end product.

ICAR findings also revealed that the yeast population in naturally fermented juice is diverse and hence it recommends standardizing the fermentation and distillation process for large scale adoption.

“The mechanized way of extracting juice will help in hygienic handling of the pre-fermented juice,” the scientist added.

The experts have estimated that Rs 700 crores could be made through the sale of Feni only in India.

Feni has always been accepted socially in the state as a party drink for every class of people. Besides this, it has also been honored for the medicinal values embedded in it.

After a long drawn struggle, the Goan spirit has already received GI (Geographical Indication), which makes it patented product. This spirit is also derived from Coconut besides Cashew in the State.

Kitchen Bytes -Goanews

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14 September 2011 18:48 IST

The fastest and tastiest pulao I know. Enjoy.

This pulao is amazing because it is so quick, and never fails to please.

Ingredients:

2 cups Basmati rice

Half cup medium-sized, shelled prawns

1 onion (half chopped fine, and the other half sliced and deep fried till golden brown)

4 cups hot water

2 bay leaves

2 half-inch pieces cinnamon

5-6 cloves

8 peppercorns

3 cardamoms

1 masala velchi (black cardamom)

5 flakes of garlic, finely chopped

1/4 inch piece of ginger, finely grated

1/2 tomato, finely chopped

1 tbsp finely chopped coriander

1-2 green chillies, finely chopped

3 Maggi cubes

1/2 tsp turmeric powder

3 tbsps oil

Salt to taste
Method:

Soak the basmati rice for 15 mins. Drain and keep aside for another 15.

To the shelled prawns, add the ginger and keep aside.

Heat a pan, drop in the oil and fry the spices (bay leaves, peppercorns, cinnamon, cardamoms, cloves). Add the chopped onion and garlic and stir fry. Add the basmatic rice and stir-fry a bit. Add the prawns. Add the chopped green chilli, tomato, crushed Maggi cubes, turmeric powder, salt and a wee bit sugar (optional). Mix and immediately add the hot water. Stir once, cover with lid and allow to cook.

Just as the water is getting all used up, put off the stove. Keep the lid on for at least another 15 minutes by which time the rice gets its full body.

Garnish with burnt onion and coriander. Serve hot.

Choriz Pau

January 18, 2010

by spiceandmore

“Choriz pau” are words that will spark the interest of anyone with even just a few drops of Goan blood in them. It is a taste sensation that we all search for and try (usually unsuccessfully) to recreate – those of us who no longer have easy access to Goa or its products that is.

Tara called these “Goan burgers”. This was our standard breakfast fare most days that we were in Goa. Goa sausage is a fiery, tangy pork sausage that probably started life off as a Portuguese chorizo (Goa was a Portuguese territory until 1961) and then became much, much spicier, hotter and tangier from the local Goan influence. It is cooked for quite a long time in a pan with some sliced red onions, a little water, a splash of vinegar and sometimes diced potato as well. We layered it onto a small bread roll (“pau”) that is very typical of the very plain bread rolls you find in Goa (another Portuguese influence) and topped it with a fried egg. Delicious.

I am planning yet another attempt to make some of these goa sausages at home. Stay tuned for the report on how well I go. I have a secret that is sure to help this time – spice mixture as mixed and ground for me in Goa by one of our old neighbours in the village where our house it. And ground with the very special goa vinegar – can it get any better? Yes, I think so. I will use some lovely free range pork and hope to get the best of both Goa and Sydney!