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.
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.
Bolinhons
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.
Showing posts with label Goan Cuisine. Show all posts
Showing posts with label Goan Cuisine. Show all posts
Recipes from Joyce Fernandes
You will find this name very familiar in goan kitchen. Almost every Goan housewife, has referred to her recipes, most of us must have heard the name of JOYCE FERNANDES sometime or other. The "Goan cookbook" of Joyce Fernandes has become the most popular cookbooks, which have proved handy for many, Others pick up the books to try out their hand on some new recipes. People have found it so comfortable and easy to learn and cook with the help of this book and even taken along with them where ever they go.
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