1. ALLEBELLES (COCONUT PANCAKES 61

2. AMOTIK - FISH CURRY (SOUR AND HOT) 23

3. BANGDEA PARA'A 34

4. BIBINCA 54

5. BOL 55

6. BOLINHAS 56

7. BOLINHAS-DE-MATRIMONIO 41

8. CABIDELA (PORK) 7

9. CHICKEN COCONUT CURRY 24

10. CHILLY FRY (BEEF) 9

11. COCADA (COCONUT SWEET 58

12. COCONUT TOFFEE 43

13. CRAB CURRY 25

14. CRAB XEC XEC 16

15. CROQUETTES 1

16. CUTLETS 26

17. DODOL (A SOFT HALWA) 59

18. DOODHI SUKEM (YELLOW PUMPKIN DRY) 31

19. DRIED PRAWN CHUTNEY 37

20. DRUMSTICKS CURRIED 28

21. FEIJOADA 27

22. FISH CALDINHA 18

23. FISH CURRY 19

24. FISH ROE BALCHOW 36

25. GALINHA CAFREAL (CHICKEN) 8

26. GOA MISKUT 32

27. GOA PRAWN/FISH CURRY 22

28. GRAM SWEET (DOSH) 46

29. JACKFRUIT PRESERVE 42

30. KHEER 44

31. KORUM 38

32. KULKULS 50

33. KULSKULS / CARAMBOLAS 52

34. MANGADA 57

35. MANGO CURRY 21

36. MANGO WATER PICKLE 39

37. MASSALA FOR FRIED FISH 5

38. MUSSELS (SHINANE) 13

39. MUSSELS (SHINANEY) IN SHELLS 2

40. NANKATIES 47

41. NEUREOS 48

42. NEURIOS (ANOTHER METHOD 49

43. PERADA (GUAVA CHEESE) 51

44. PINACA 53

45. PORK PICKLE 35

46. PORK SAUSAGES - MEAT & FILLING 40

47. PORK VINDALHO 12

48. RECHEIADO MASSALA 4

49. RICE BREAD 29

50. SANNAS 30

51. SEMOLINA CAKE – BATK 45

52. SHARK XACUTI 14

53. SORAK 20

54. SORPOTEL (contd) 11

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55. SORPOTEL10

56. SPICED ROAST BEEF 6

57. STEAMED MACKERELS 15

58. STUFFED PAPADS 3

59. TENDLI PICKLE 33

60. TISANA 60

61. TISREANCHEM SUKEM (CLAMS) 17

CROQUETTES 1Ingredients:

1 kg. minced mutton or beef, 2 onions, cut fine - 2 red chillies (dried), 4 green chillies, deseeded - 10 cloves, 1" piece ginger, 8 cloves garlic, Salt & pepper to taste, 2 slices bread, 2 eggs, 1 cup water, Half a cup of bread crumbs, 1 cup of oil for frying. Procedure : Mix the meat, onion, chillies, cloves, garlicm ginger and salt and pepper with 1 cup of water.Put in a pan on moderate heat and stir cook till all the water has been absorbed and the meat is dry. Grind meat fine in a blender. Soak the bread in water for 5 minutes. Squeeze dry and add to the meat along with 1 egg, lightly beaten. Form the meat into cocktail-type sausage shapes. Beat the remaining egg and dip each croquette into the beaten egg, then into the bread crumbs. Heat the oil in a frying pan on a moderate flame and fry the croquettes to a golden brown colour. Cool. You should get about 30 croquettes.

Serves : 10, Preparation time : 30 minutes, Cooking time : 20 minutes.

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MUSSELS (SHINANEY) IN SHELLS 2Ingredients: 24 large mussels in shells, Salt, 4 red dried chillies or peppers, 8 cloves garlic, 1/2" piece ginger, 1/4 teaspoon garam masala, 1/4 teaspoon cummin seeds, 2 tablespoons vinegar, 1/2 teaspoons sugar, Salt to taste, 1/4 cup of oil for cooking, 1 onion, cut fine.

Procedure : Wash and clean the mussles thoroughtly, being careful to remove the tiny bunch of hairs in each one. Apply salt to the mussels and keep aside. Keep 24 half shells. Wash these thoroughly, and dry them and keep aside to be used later. Grind all the spices in the vinegar, adding the sugar and salt to taste. Marinate the mussels in the ground spices for 2 hours. Heat oil on a moderate flame in a frying pan. Saute' the onion and add the mussles. Stir fry for 10 minutes till well cooked and soft. Now, in each half shell, place a mussel, and decorate with a sprig of parsley or coriander. N.B. In Goa, the fisherwoman who sells these mussels cleans them for her customers. Otherwise, it is difficult and tedious cleaning them at home.

Serves : 12, Cooking time : 15 minutes. ----------------------------------------------------------------------

STUFFED PAPADS 3Ingredients: 12 small papads, 1/2 cup shelled prawns, 2 large onions, cut fine - 2 green chillies or peppers, cut fine - 4 cloves garlic, salt to taste, one cup oil, Procedure : Wash and devein the prawns and cut them up fine. Cut the chillies and garlic fine. Heat 1 tablespoon of oil in a pan on medium heat. Saute' the onion, garlic and chillies till golden brown. Add prawns and salt to taste. Stir fry for 7 minutes.

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Moisten each papad carefully with a wet kitchen cloth towel. Place a teaspoonful of the prawn mixture at one end of the papad. Now roll the papad, turning in the top and bottom end, so the prawn mixture does not escape. Secure each papad with a toothpick. Heat oil in a frying pan on medium heat, and fry the papads carefully, turning them over till they are crisp and golden brown in colour. Fry a few at a time. Makes 12 rolls, Preparation time : 30 minutes, Cooking time : 10 minutes.

RECHEIADO MASSALA 4Ingredients :- Grind to a paste, in vinegar, 1 1/2 ozs. dry Kashmir chillies (36 chillies), 1 level teaspoon cummin seeds (jeera), 24 pepper-corns, 2" turmeric, 12 peels garlic, 2" ginger, 2 level teaspoons cooking salt, 1/2 oz each of tamarind and onion.

After grinding wash the stone with 4 or 6 tablespoons of vinegar, mix with the massala and put into a clean dry bottle. This massala remains good for months. If you find the massala drying, stir in a little vinegar. This massala is used for stuffing mackerals and frying. The same massala could be used for a pork meat curry, adding a few cloves and a piece of cinnamon stick.------------------------------------------------------------------------

MASSALA FOR FRIED FISH 5Grind to a paste in vinegar, 8 dry madras chillies, 1" turmeric, 6 peels garlic, 1/2" ginger, 1 1/2" X 1/2" thick piece of drumstick bark (1/4 oz.), 2 level teaspoons cooking salt. After grinding, apply this massala to a pound of fish and keep aside for about one hour and then fry the fish. Or you may keep the massala fish in the refrigerator for one or two days. Thaw befor frying. Serve with lemon wedges.

SPICED ROAST BEEF 6Ingredients : 2 kgs. beef (sirloin) 8 cloves garlic and 1" piece ginger ground to a fine paste 1 tablespoon lemon juice Salt to taste 2 tablespoons oil 1 cup water 10 peppercorns 2" piece cinnamon 8 cloves 6 red dried chillies/peppers 1 tablespoon Worcestershire sauce 1 dessertspoon cornflour 4 potatoes, boiled Method : Clean and pat dry the meat. Prick with a fork and rub in the salt, and garlic-ginger paste and lemon juice. Keep aside under a weight for 6 hours, turning occasionally. Heat oil in a pan on medium heat and brown the meat in the oil. Pressure-cook with 1 cup water peppercorns, cinnamon, cloves, chillies/peppers. When done, remove. Strain the liquid from the pressure cooker and add the Worcestershire sauce mixed with the cornflour and 2 tablespoons water. Stir cook on low flame till thick. Slice potatoes and meat. Arrange in dish. If preferred the potatoes can be put in the pan along with the meat, peeped and then served pour sauce over the sliced meat. 8 cloves garlic and 1" piece ginger, ground to a fine paste ect. Serves :10 Preparation time : 15 minutes Cooking time : 30 minutes ----------------------------------------------------------------------

CABIDELA (PORK) 7

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1 kg Pork meat (washed and cut into small cubes)1 cup Blood mixed in 4 spoons vinegar4 Onions (sliced)A small ball of Tamarind soaked in a cup of water

For the Masala:-40 dry Red Chilies1-tsp Cummin Seeds20 Peppercorns2” Turmeric piece2” Cinnamon piece12 Cloves4” Ginger40 flakes of Garlic2 tsp Sugar

Grind all these ingredients into a fine paste.

Prepare a seasoning of the onions and add to it the ground masala. To this add the meat and fry for sometime. Add the tamarind water and cook for sometime and add the blood stirring continuously, not to allow granules to be formed. Add salt to taste. Depending on the taste desired add more vinegar. If required more water may be added while cooking.

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GALINHA CAFREAL (CHICKEN) 8

Ingredients: 1 large chicken (1 1/4 kgs.) jointed 6 green chillies/peppers 1 1/4" piece ginger 10 cloves garlic 1 tablespoon coariander seeds 1 teaspoon cumin seeds 1/2 teaspoon graram masala 1 tablespoon lemon juice 3 tablespoons oil 2 medium onions, chopped fine 4 large tomatoes, halved 6 medium potatoes, boiled, halved

Method : Grind to a fine paste, the ginger, garlic and all spices in the lemon juice, including the green chillies/peppers and half the chopped onions, adding salt to taste. Joint the chicken and apply the ground spices to the chicken pieces. Marinate the chicken for 2 hours. Heat oil in a pan on medium flame, Saute the rest of the chopped onion. Fry the chicken pieces turning them over so that both sides to the pieces are browned and cooked (approx. 20 mins). In a separate pan, heat 1 tablespoon oil and fry the potatoes and then very lightly the halved tomatoes. Serve the chicken with the fried potatoes and tomatoes.

Serves : 8 Preparation time : 30 minutes Cooking time : 30 minutes

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CHILLY FRY (BEEF) 9

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1 kg Beef (cut into small cubes)Masalas :-1 tsp Turmeric powder6-8 Garlic Flakes2” ginger8 Peppercorns8 Cloves2” Cinnamon½ tsp CumminGrind these ingredients into a paste.8 Onions (sliced thick)6 Green Chilies (salt into halves)½ tsp SugarApply salt and the ground masala to the meat. Cook this meat till done. Fry the onions till light brown, add the green chilies and the meat and fry for 2 minutes. Then add the sugar and mix well.------------------------------------------------------------------------

SORPOTEL 10Ingredients :1 Kg Boneless pork1 Pork liver, 1 heart, 1 tongue, 2 kidneys 3 Cups water, 12 red dried chillies/peppers12 Peppercorns, 12 cloves garlic1" Piece ginger, 1 teaspoon cumin seeds8 Cloves, Two 1" pieces cinnamon3/4 Cup of vinegar, 1/2 cup oil1 Peg coconut feni, salt to taste6 Green chillies/peppers, chopped4 medium onions, chopped fine

SORPOTEL (contd…) 11

Procedure:Wash and pat dry the meats. Put it in a deep pan with the water on medium heat. Cover with a lid and parboil the meats, approx 20 minutes. Remove from the fire, cool and dice the meats fine. Keep aside the water. Put all the spices except the green chillies/peppers and onion, into the blender/grinder with the vinegar and grind to a fine paste. Heat the oil in a deep pan on medium heat and lightly fry all the diced meat, stir frying continuously till it is lightly browned. To this fried meat add the ground spices in vinegar and stir fry for 5 minutes. Add salt to taste, coconut feni, any remaining vinegar, the stock of the boiled meat, chopped onions and green chillies. Lower the heat and let the sorpotel simmer for 45 minutes of more. Take care to stir occasionally. When the oil comes to the top and the sauce is thick, remove from heat. Remember that sorpotel tastes better on the 3rd or 4th day, after it has been warmed up once a day till the day it is served. It is customary to serve sorpotel with sannas for special occasions.

Servings: 10Preparation time:30 minutesCooking time:60 minutes

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 PORK VINDALHO 12

1 kg. Pork (boneless and fatty)1 tsp. Salt25 Kashmiri Chilies (deseeded)1 large pod Garlic

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5 green Chilies1 tbsp. Cummin Seeds¼ tsp. Turmeric PowderVinegar as required¼ tsp. Sugar

Wash the pork and cut into 3-inch cubes. Wipe dry and apply salt. Grind the next 5 ingredients in vinegar. Marinate the meat in the spice paste for 2 hours or overnight and place in the fridge. Take a pan, pour the marinated meat, sprinkle sugar and cover the pan. Cook on slow fire till meat is cooked. Add salt and vinegar if necessary.

MUSSELS (SHINANE) 13

Ing : 2 dozen mussels, 1 oz. butter, 1 level tblsp flour, 1 egg yolk, pepper and salt to taste, 2 tsp vinegar, 1 tblsp chopped coriander leaves

Method : Brush and wash the shells thoroughly. Put them into a pan without water. Cover the pan and let them cook for half and hour in the steam until the shells open. Shake the pan and see if all the mussels are open. Take them out of the shells, and strain the liquid into a pan. Carefully remove the beard. To prepare a tasty dish of mussels, melt 1 oz. of butter, and add 1 level tblsp of flour and cook, stirring for 2 minutes. Then pour in the mussel liquid and stir until it boils. Remove from fire and cool slightly, add the yolk of an egg, pepper and salt to taste, vinegar, chopped coriander leaves. Cook till the egg thickens, add the mussels and stir well. Serve. Remarks : To test to see if the mussels are fit for eating, put a small onion into the mussels when boiling them. If bad, the onion will become quite black, but if good, it will retain its natural colour and will not taint the mussels in any way. ------------------------------------------------------------------------

SHARK XACUTI 14

500 gms. Shark (slices)½ tsp. Salt¼ tsp. Turmeric Powder1 tsp. Ginger-Garlic Paste6 tbsps. Grated Coconut6 dry Red Chilies1 tbsps. Coriander Seedsa pinch of aniseed¼ tsp. Poppy Seeds3 Cloves½ " Cinnamon2 tbsps. Oil2 Green Chilies (chopped)2 Onions (chopped)½ cup Tamarind Juice2 tbsps. Chopped Coriander leaves

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Apply salt, turmeric and ginger-garlic paste to the fish slices. Keep aside for ½ an hour.  Roast the coconut, clear the pan and roast the remaining ingredients (except the last 5) one at a time. Grind them all together to a fine paste. Heat the oil, brown the onions, add green chilies and spice-paste. Stir-fry for 1 minute, add tamarind juice and finally the fish. Cook till fish is done, sprinkle coriander leaves and simmer for a second.

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 STEAMED MACKERELS 15

6 large Mackerels (cleaned)½ tsp. Salt1 tbsp. Vinegar or Lemon juice6 flakes garlic (sliced)2-inch ginger (sliced)3 Green Chilies

Make two diagonal cuts on either side of each mackerel. Apply salt and vinegar and keep aside. Fix a slice of garlic and ginger in every gash that is made on the mackerel. Put half a chili slit lengthwise into the belly of the fish. Steam till done. Serve with a sprinkling of olive oil.

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 CRAB XEC XEC 168 medium Crabs8 tbsps. Grated Coconut10 dry Red Chilies2 tbsps. Coriander Seeds10 Peppercorns4 Cloves2 tbsps. Oil2 Onions (sliced)½ tsp. Ginger-garlic paste¼ tsp. Turmeric¼ cup Tamarind Juice2 Green Chilies (chopped)

Clean the Crabs. Roast the coconut lightly and clear the pan. Roast the chilies and then the spices. Grind the roasted ingredients to a fine paste using a little water. Heat oil, brown the onion, stir in ginger-garlic paste and turmeric. Fry for a few seconds, add the crabs, mix well and sprinkle tamarind juice. Add half a cup of water, cover the pan and after 10 minutes stir in the roasted spice paste, salt and green chilies. Cook till preparation is thick.------------------------------------------------------------------------

 TISREANCHEM SUKEM (CLAMS) 17

100 large Clams8 tbsps. Grated Coconut3 Onions (chopped)2 Green Chilies (chopped fine)½ tsp. Ginger-Garlic paste1 tsps. Chili Powder½ tsp. Turmeric¼ tsp. Jaggery (crushed)½ cup Tamarind Juice2 tsp. Oil

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Wash the clams well. Slit them open keeping the meat on one shell, discarding the empty halves. Mix the clams with all the ingredients, one by one and cook the mixture over a low flame, sprinkling the oil while the clams are being cooked. Add very little water if necessary. Cook till the preparation is quite dry.------------------------------------------------------------------------

FISH CALDINHA 18

½ kg Fish1 tsp. Salt3 tbsps. Vinegar1 Coconut (grated)½ tsp. Cummin Seeds10 peppercorns1 tbsp. Coriander Seeds¾ tbsp. Turmeric1 cup Tamarind Juice2 Onions (sliced)6 flakes Garlic (sliced)2 Green Chilies (slit)Clean and slice the fish. Apply salt, vinegar and keep aside. Grind the next 5 ingredients to a fine paste using 1-cup water and extract thick juice. Grind the mixture again slightly, using 2 cups of water and extract thin juice. Keep the 2 juices in separate pans. Arrange the fish in a pan, add the thin juice and the remaining ingredients and allow the fish to cook. Gradually stir in the thick juice, add salt and cook for 5 minutes.---------------------------------------------------------------------

 FISH CURRY 19½ kg Fish1 tsp. Salt½ Coconut (grated)6 Dry Red Chilies½ tsp Cummin Seeds6 peppercorns2 tsps. Coriander Seeds¼ tsp. Turmeric5 Flakes Garlic1 inch Ginger1 cup thick Tamarind Juice2 Onions (sliced)2 Green Chilies (chopped)4 bits dried Mango OR 1 raw Mango cubed3 pcs. Kokum½ tsp. Teflam Seeds (optional)Clean the fish and apply salt. Grind the coconut and the next 7 ingredients to a fine paste. Mix tamarind juice with onion and green chilies and mash. Cook the spice paste and tamarind mixture adding a cup of water and salt to taste. Mix mango and kokum. Add the fish and cook for about 5 minutes. Teflam to be added along with mango and kokum, if desired.-----------

SORAK 20Ingredients :- 8 oz. toovar dhall, 3 pints water (16 oz.pint). Grind to a paste, 4 dry Kashmir chillies, 6 pepper-corns, 4 peels garlic, 1/2" turmeric, 1/2 oz. tamarind. After grinding, wash the stone and take 4 oz. massala water, 4 bilambees (cut in quarter lenghtwise) or 1 or 2 small pared and sliced green mangoes, 2 tablespoons refined oil, 1 rounded teaspoon mustard seeds, 1 2/3 level dessertspoons cooking salt.

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Method : Pick, wash and soak the dhall in the measured water for 15 minutes. Stir in the ground massala and its water. Cook over a slow steady fire, till the dhall is three quarters cooked. Add the bilambees and cook till tender. Heat the oil in a clean pan, fry the mustard seeds, then pour in the sorak. Add the salt to taste. Serve with rice.----------------------------------------------------------------------

MANGO CURRY 21Ingredients :- 4 large semi-ripe mangoes (weighig 5 lbs.), pare and cut into 1/2" thick fingers, 1 1/2 pints water (20 oz. pint), 2 1/3 level dessertspoons cooking salt. On a heated thawa, broil separately, 12 dry Kashmir chillies, 2 heaped tablespoons coriander seeds, 1 level teaspoon jeera, 1/2 level teaspoon methie seeds, broil together 4 curry leaves with 6 oz. finely scraped cocoanut to a golden brown and keep this separate. Add 2 level teaspoons salt, 1" turmeric, 6 peels garlic, 1/2" ginger to the broiled massala and grind it to a paste, and remove from the stone. Then grind the cocoanut fine. After grinding wash the stone and take 1/2 cup massala water, 2 oz refined oil, 1 heaped tablespoon finely chopped onions, 1 level teaspoon mustard seeds, 18 curry leaves.

Method : Put the mango, water, half the salt, ground massala and its water into a pan. Mix the massala well with the water. Cook till the mangoes are nearly tender. Then stir in the ground cocoanut and the remaining salt to taste. Cook for 5 minutes and remove from heat. Heat the oil in a small pan, fry the onions till clear, add mustard seeds and curry leaves. When the mustard starts spluttering remove and add to the curry. Gently stir and serve warm.------------------------------------------------------------------------

GOA PRAWN/FISH CURRY 22Ing: 1 lb. shelled, cleaned and washed prawns, 1 level teaspoon cooking salt, 1 dessertspoon coriander seeds, 6 Goa chillies or 10-12 dry Kashmir chillies, 1 level teaspoon jeera, 8 peppercorns, 1/2" turmeric, 6 peels garlic, 4 oz. finely scraped coconut, 6 halves of dried bina (cocum), or thick tamarind juice to taste, 12 fresh or dry temflan without seeds (triful), 3 green chillies slit in the middle without separating, 1 pint water (16 oz.)

Method : Clean the prawns salt and keep aside. Put into a pan, the ground masala and its water together with bina, temflan, green chillies, water and half the salt. Mix well. Cover and cook the gravy over a slow fire, stirring occasionally, for about 15 minutes, then add the fish and cook for 5 minutes longer. Add the remaining salt to taste and remove from heat. * Goa Fish Curry : Do not add the coriander seeds. ------------------------------------------------------------------------

AMOTIK - FISH CURRY (SOUR AND HOT) 23Ingredients : 1/2 kg shark fish or sting ray, salt to taste 8 red dried red chillies or peppers,8 cloves garlic ;1" piece ginger,10 peppercorns, 8 cloves 1" stick of cinnamom, 1 teaspoon cummin seeds 1/4 teaspoon turmeric powder, 1 teaspoon sugar 2 tablespoons vinegar,1 tablespoon oil 1 medium onion, chopped fine, a few curry leaves, 1 1/2 cups water Method: Clean, wash and slice fish. Apply salt and keep aside. Grind all the spices garlic and ginger in the vinegar, adding the sugar. Heat oil on medium flame and saute onion a golden brown. Add the ground spices to this and stir fry for 1 minute. Add the curry leaves and the water gradually. Stir cook 15 minutes till the sauce is thick. Add the fish pieces and cook for a further 10 minutes. Remove and serve. Serves: 6 Preparation time: 20 minutes - Cooking time: 25 minutes

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CHICKEN COCONUT CURRY 24Ingredients: 1 Chicken (1 kg) jointed, 2 tablespoons oil ; 2 medium onions, chopped fine, 2 cups coconut milk 6 cloves garlic and 1" piece ginger finely ground 1 dessertspoon coriander powder, 1 teaspoon cumin powder 6 green chillies/peppers, slit 2 large tomatoes, quartered, salt to taste Method:Heat oil in a deep pan on medium heat. Saute onions to a light golden brown. Mix the powdered and ground spices with the coconut milk green chillies/ peppers and tomatoes and cook for 10 minutes. Add salt to taste. Now add the chicken pieces and cook on medium flame, stirring occasionally till a thick consistency is reached. Serve hot with plain, white rice or coconut pullao. Serves: 6 - Prepartaion time: 20 minutes - Cooking time: 30 minutes --------------------------------------------------------------------

CRAB CURRY 25Ingredients:6 large crabs, boiled & cleaned (only body & claws used), 8 red dried chillies or peppers, 1 teaspoon cummin seeds, 1/4 teaspoon turmeric powder, 8 cloves garlic, 1/2" piece ginger,1 tablespoon oil, 1 large onion sliced, 2 tablesppons coconut, grated 1/4 teaspoon garam masala, 1 cup water, 1 tablespoon tamarind pulp, Method:Grind spices to a paste. Heat oil on a medium flame in a pan and saute sliced onion. Stir fry for 1 minute. Add ground spices and stir-fry for another minute. Add ground spices and stir-fry for another minute. Add the coconut, tamarind, salt to taste and crabs. Simmer on a low flame, covered for 15 minutes. Stir-cook and add a little more water if necessary. N.B. The crab claws can be lightly cracked and each body cut in halves, to felicitate eating. Serves: 8 - Preaparations time: 20 minutes - Cooking time: 20 minutes ------

CUTLETS 26

500 grams (about a pound) minced meat500 grams (about a pound) potatoone medium onionthree eggsAbout 1/2 cup (125 ml) bread crumbs for coating salt and pepper to taste(I'd suggest 1/2 tablespoon salt and 1/2 teaspoon pepper)2 tsp (10 ml) turmeric1/2 tsp (2 ml) cinnamon (optional)1/2 cup (125 ml) oil for frying

Boil, peel, and grind the potatoes and finely chop the onion. In a large bowl mix meat, potato, onion, eggs, salt, pepper, turmeric, and, if you like, cinnamon. Knead the mixture for about 5 minutes. From the mixture take a ball as big as an egg and form it to a flat oval patty about 0.5 centimeter thick (1/4 inch). Cover both sides of the patty with bread crumbs. Heat the oil in a pan

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and put the patties in the hot oil. When one side is fully fried and you can see the brown edges, turn the cutlet so that the other side gets fried too. You may serve the cutlets with pita bread, potato puree, green peas, and salad. This recipe serves 4 to 6 people, at least those with Goan appetites! Enjoy it! -----------------

FEIJOADA 27

Ingredients: 1 cup dried black-eyed beans, 2 tablespoons oil, 2 onion, chopped fine, 2 tomatoes chopped fine, 6 cloves garlic, 1" piece ginger made into a paste, 1/4 teaspoon turmeric powder, 1 tablespoon tamarind pulp, 1/4 teaspoon chilli powder/paprika powder, 1 teasppon sugar, salt to taste, 1 cup coconut milk.

Method: Soak beans over night. The next morning throw out the old water and pressure cook with 1 cup fresh water. Heat oil in a pan and saute onion, tomatoes and garlic-ginger paste, till golden brown. Add turmeric powder, tamarind pulp, chilli/paprika powder, sugar, salt to taste, coconut milk and beans. Simmer on low flame for 15 minutes, till a thick sauce is obtained. Serves: 6 Preparation Time: 20 minutes Cooking Time: 30 minutes -------------------------------------------------------------------

DRUMSTICKS CURRIED 288 Drumsticks8 tbsps. Coconut (grated)8 Kashmiri Chilies; 1 tsp. Cummin Seeds; 1 tbsp. Coriander Seeds1” Ginger; 5 Flakes Garlic¼ tsp. Turmeric Powder1 tbsp. Tamarind2 tbsps. Oil½ tsp. Mustard Seeds2 Onions (chopped); 2 Green Chilies;6 Curry Leaves

Peel off the outer skin of the drumsticks. Wash and cut each into 3” pieces. Boil the drumsticks in 2 cups of water till soft. Grind the next 8 ingredients to a thick paste. Fry the mustard seeds in hot oil till they start crackling. Add the last 3 ingredients. When onion is tender, mix the paste and stir-fry for 3 minutes. Add boiled drumsticks, salt to taste and a little water if necessary. Simmer for 3 minutes.

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RICE BREAD 29Ingredients: 200 gms. rice flour,1/2 cup grated coconut,1 onion, chopped fine, a few sprigs coriander, chopped fine - 1 teaspoon sugar, 2 green chillies/peppers, deseeded, salt to taste, 2 tablespoons clarified butter (ghee).

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Method: Mix the rice flour with enough water to make a stiff dough. Add the coconut, onion, coriander, sugar and chillies/peppers, salt and water enough to make a soft and pliable dough. Keep aside for 2 hours. Grease a griddle/flat pan on medium heat. Roll out the dough (after making it into balls) on a floured board, and bake the bread on both sides, putting a little clarified butter/ghee on each side as you turn it. Serves: 6 Preparation time: 15 minutes Cooking time: 20 minutes

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SANNAS 30

Ingredients: 2 cups boiled rice 2 cups raw rice 3/4 cup split white lentils (urad) 1 dessertspoon dry yeast 1 teaspoon sugar 1 cup coconut milk Salt to taste

Method : Wash and soak each of the first 3 ingredients overnight, separately. Next morning put the dry yeast in a bowl with sugar and 3 tablespoons warm water. When it is bubbly and rises, add it to the rice (both kinds) and the lentils which have been ground fine in the blender/grinder with the coconut milk. Add salt to taste and keep aside for 5 hours till it doubles in quantity. Get the steaming vessel ready on medium flame with the required amount of water in it. Put a tablespoonful of the batter into each of the moulds and steam on medium heat till the sannas are fluffy and done right through. Makes about 36 sannas.

Preparation time : 30 minutes Cooking time : 40 minutes ------------------------------------------------------------------------

DOODHI SUKEM (YELLOW PUMPKIN DRY) 31

500 gms. Pumpkin½ tsp. Cummin Seeds6 Peppercorns4 Kashmiri Chilies3 Cloves6 tbsps. Grated Coconut2 tbsps. Raw Ricea handful of dry shrimps (optional)½ cup Vinegar2 tbsps. Oil1 Onion (chopped)salt to taste

Peel the pumpkin and cut into small pieces. Grind the next 7 ingredients using vinegar. Brown the onion lightly in hot oil, add pumpkin and spice paste. Stir-fry for 2 minutes. Cover the pan and cook over slow fire. Do not add water. Add salt and cook till preparation is quite dry.------------------------------------------------------------------------

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GOA MISKUT 32

Ingredients:- 3 lbs. small fresh green mangoes (21), 2 1/2 oz. cooking salt, 3/4 lb. ready made miskut massala (which could be brought from the massala stores), 1" piece of turmeric, 1/4" square piece of asafoetida (hing), 1 pint sweet oil, 1 pint mustard oil, (16 oz. pint).

Method: Wash and wipe the mangoes dry and cut into quarters without separating at the bottom. Pack each mango with the salt and place them in a large china bowl. Keep aside for about 4 or 5 hours, then keep turning the mangoes two or three times after an hour or so each time. Meanwhile heat both the oil well and fry the piece of turmeric and hing in it, then remove and pound it fine and mix with the massala power, cover and keep aside. Cool the oil thoroughly. Remove all the mangoes from the salt water. Pour some of the salt water over the massala and mix well, then pack each mango well with the massala and put into a 5 pound jar. Add the remaining massala and the salt water. Pour in all the oil. Cover the jar well with the stopper and keep aside for two months and then serve. This pickle keeps well indefinitely. Care must be taken to see that the oil level is an inch above the pickle. Store in a cool dry place.------------------------------------------------------------------------

TENDLI PICKLE 33

100 Tendlis3 tsps. Salt75 Dry Red Chilies1 ½ tbsps. Turmeric60 Flakes Garlic; 3 inch Ginger¼ tsp. Fenugreek SeedsVinegar; ½ bottle refined Oil7 tbsps. SugarWash and wipe the tendlis, slice lengthwise into sixes. Apply salt and leave in the sun for an hour or two. Drain out any water that might collect. Grind all the spices using vinegar, to a fine paste. Heat oil in a large pan, fry the spices paste over low heat for a minute. Stir in the sugar and add the tendlis. Cook till just tender. Do not overcook. If necessary, add salt, sugar and vinegar. Cool and bottle.------------------------------------------------------------------------

BANGDEA PARA'A 34

Ingredients :- 8 fresh mackerels, 1/2 level teaspoon turmeric powdwer. 3 level teaspoons fine salt, 1 level teaspoon peppercorns (24), Pound to poweder (1" cinnamon stick, 1/2" wide, 1" mace, 1/2" wide, 4 cardamoms, 4 cloves). 16 small onions (whole), 16 green chillies, (whole) 1 pint vinegar.

Method: Clean the fish and cut off the fins and tails. Cut each mackerel in two and wash well. Rub with turmeric powder and wash twice. Drain. Place the mackerels in an earthenware baking dish. Sprinkle over with the salt, peppercorns and the pounded spices. Add all the remaining ingredients and cover with a piece of greased paper and bake in a slow oven, (300F) for 1 hour. Let them remain in the liquor until required.------------------------------------------------------------------------

 PORK PICKLE 35

1 kg boneless pork (sliced)Vinegar1 tbsp. Salt½ tsp. Turmeric Powder; 12 Dry Red Chilies1 tsps. Cummin Seeds; ½ tsp. Mustard Seeds; 10 Peppercorns2 inch Ginger; 1 inch Cinnamon; 3 Cloves

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1 Pod Garlic (sliced)

Wash the sliced pork in vinegar and drain. Do not use water. Apply salt to the pork and turmeric and keep aside. Grind the next 7 ingredients in vinegar and mix into the meat. Arrange the meat in a ceramic or glass jar sprinkling garlic slices over each layer. Cover the mixture with vinegar. Cover the jar well and keep shaking it for 3 days. It will be ready for use after a fortnight. Remove slices as required and fry in hot oil.------------------------------------------------------------------------

FISH ROE BALCHOW 36

Ingredients :- 1 lb. cleaned and washed fresh bing fish roe, 2 level teaspoons cooking salt (crushed fine), 4 oz refined oil for frying. Grind to a paste, in vinegar, 1 oz dry kashmir chillies, 1 oz. jeera, 1 oz. mustard seeds, 20 pepper-corns, 5 cloves, 2" cinnamon stick (1/2" wide), 3" piece turmeric, nearly 1/2 oz. tamarind, 1 oz. each of cleaned garlic and ginger, 1 pint 10 oz vinegar (16 oz pint). After grinding, wash the stone with a little of the vinegar, 2 2/3 level dessertspoons cooking salt.

Method: Apply the salt to fish roe and keep aside for 15 minutes, then fry over a slow fire, on both sides to a light brown. When cool, break up the fish roe into fine crumbs. Remove almost all the membrane and veins and keep aside. Mix all the massala, vinegar and salt in a pan. Cook stirring occasionally, until it comes to the boil. Continue cooking for about 10 minutes. Add the fish roe and simmer for 5 minutes. Bottle when cold. This balchow remains good for 4 months.------------------------------------------------------------------------

DRIED PRAWN CHUTNEY 37Ingredients: 1 cup dried prawns, 1 large onion 4 red dried chillies/peppers, 4 cloves garlic 1 dessertspoon tamarind pulp, 1 teaspoon sugar salt to tasteMethod: Clean, top and tail the prawns. Roast on a griddle/flat pan to light brown till crisp. Grind the rest of the ingredients together in a blender/grinder. Grind the roasted prawns coarsely and mix with the ground mixture. Preparation time: 15 minutes - Cooking time: 5 minutes ------------------------------------------------------------------------

KORUM 38This water pickle is quickly made for daily use. Ingredients: 1 large green mango, 2 green chillies/peppers 1 dessertspoon salt, 2 tablespoons water Method: Wash and slice mango, removing the seed. Slit and deseed the green chillies/ peppers. Mix all the ingredients and put in a bowl. Keep for 2 hours or more before use. Preparation time: 10 minutes ------------------------------------------------------------------------

MANGO WATER PICKLE 39Ingredients: 25 small green mangoes (seeds still unformed) 2 cups thick kitchen salt, 6 red, dried chillies/paprika a few peppercorns Method:

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Wash and pat dry the mangoes. Arrange the mangoes in a deep pan along with the chillies (whole)/paprika and peppercorns. Sprinkle the salt over all the mangoes and then put a heavy weight over the mangoes. Cover with a muslin cloth. Once a day for 10 days turn the mangoes over. The salt will have melted by now and all the mangoes will be immersed in the salt water. Boil 1 cup water and mix it with 1/2 cup of the original salt water. Fill a clean, dry, wide-mouthed jar with the salted mangoes and pour the salted liquid over. This pickle is ready after 2 weeks. ------------------------------------------------------------------------

PORK SAUSAGES - MEAT & FILLING 40Take 2 meters approximately, of dried guts. Clean wash and dry thoroughly. Fill the sausage meat into the guts, 4 inches apart tying the space in between with strong thread. Sundry for a couple of days.For the sausage meat :1 kg fatty pork (boneless)½ cup Salt; 1 tsp. Saltpetre;2 tbsps. Lemon juiceFor the Spice Paste (do not use water)25 Dry Red Chilies; 1 tsp. Cummin Seeds; 2 tsps. Peppercorns10 Cloves; 1 tsp. Turmeric; 2 large pieces Cinnamon40 gms. Ginger; 40 gms. GarlicVinegar to grind the spices; 6 tbsps. Palm feni (not to be used while grinding)Wash the pork well. Remove the skin, cut into small cubes, apply half the salt and place in the basket. Keep heavy weight on the meat for 4 hours. Drain out all the water that collects around the meat and apply the remaining salt, saltpeter and lemon juice. Keep the meat again under weight for 24 to 48 hours, turning the meat after 12 hours. Sprinkle a little salt before keeping weight on the meat. Drain out any water that might be left, wipe the meat pieces with a clean dry cloth and keep it in the sun for a day. Mix the meat well with the spice paste adding the fenni a little at a time. Again keep this mixture in the sun for 2 days stirring it now and then with a wooden or plastic spoon.. Cool the meat and store in an air-tight jar. This will remain for months. Using a clean dry spoon, remove just enough sausage meat that is required at a time. Cook the meat in a little water and fry in it’s own fat.------------------

BOLINHAS-DE-MATRIMONIO 41Ingredients:- 1 lb. sugar, 8 oz. water, 1/4 level teaspoon table salt, 8 oz. finely scraped fresh cocoanut, (rather tender) 8 slightly beaten egg yolks, 1 lb. grated almonds, 15 to 16 drops almond essence, 2 dozen black raisins, 48 slices blanched almonds.

Procedure: Make a thick syrup with the sugar and water. Add the salt and cocoanut and cook stirring, until the syrup thickens again. Remove from heat. Cool thoroughly. Stir in the egg yolks, then the grated almonds and essence. Put small heaps on a greased baking tray and flatten slightly. Cut the raisins in halves, remove the seeds and place one half flat on each biscuit. Decorate with one slice of almond. Bake in the upper half of a moderate oven, (350 F) for about 25 minutes. Yields 4 dozens. ------------------------------------------------------------------------

JACKFRUIT PRESERVE 42

Ingredients :- 1 lb of ripe jackfruit without the seeds, 3/4 lb. sugar, 4 oz. water, 1/4 level teaspoon table salt, 1/2 teaspoon glycerine.

Procedure: Take each pod and tear it up into 3 or 4 pieces. Make a syrup with the sugar, water, salt and glycerine. Put in the fruit, cook till the syrup gets quite thick. Fill in a bottle when the preserve is cold and put a sprinkling of sugar on top.

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COCONUT TOFFEE 43

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1 Coconut (half ripe)50 gms Semolina (sieved)375 gms. Sugar1 tbsp. Butter¼ tsp. Colour (optional)1 tsp. Essence

Grate the coconut and grind fine. Boil sugar with 5 – 6 tablespoons water until a thick syrup is formed. Add all the ingredients, one at a time and cook on slow fire for about 30 minutes, stirring continuously. Once the toffee begins to leave the sides of the pan, pour it on a flat plate and cut into squares or diamond shapes. When cold, store in an air-tight container.

------------------------------------------------------------------------Hints on Jam making

In jam making, glycerien prevents fermentation of sugar when insufficiently boiled, as well as the crystalisation of the sugar on top of the jam pot. If one teaspoonful is added to every pound of fruit. A wonderfully rich and fruity flavour is given to soft fruit jams if a wineglass of rum is added to the jam after it is cooked but still hot. It also helps to keep the jam indefinitely; This hint is given by a grand-mother who is noted for her jams.

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 KHEER 44100 gms Vermicelli100 gms Almonds100 gms Cashew nut100 gms Raisin1 cup Sugar4 Cardamoms2 packets Milk (boiled)

Boil full packet of vermicelli with half cup of water. Add raisins, chopped almonds and cashew nuts. Then add sugar, milk, cardamom and 1-tablespoon ghee

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SEMOLINA CAKE – BATK 45Ingredients :- 1/2 lb. Semoline (sooji), 1/2 lb. sieved flour (maida), 1/2 level teaspoon table salt, 7 oz. Pakav, 9 oz. finely ground sugar, 5 large eggs, 1/2 teaspoon almond essence, 2 oz. chopped cashewnuts, 1 oz. plums (kismis), 1 oz. chopped glace cherries, 1/2 level teaspoon baking powder, 1 tablespoon milk.

Procedure : Mix together the sooji, flour and salt and keep aside. Separate the egg yolks carefully and beat the whites to a stiff froth. Cream the pakav and sugar until light and fluffy. Beat in the egg yolks one at a time, adding a tablespoon of flour after each addition. Gradually add the flour and egg white alternately, till all has been used. Add the essence and blend well. Now cover the bowl with a thick piece of cloth and leave it overnight. Next morning, stir in the chopped nuts and fruit. Mix the baking powder with the milk and add to batter. Blend well. Pour the batter into an 8 1/2" X 8 1/2" X 2 1/2" greased and floured cake tin. Bake in amoderate oven, (350 F) for about 1 hour, or till done.

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GRAM SWEET (DOSH) 46

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Ingredients : 1 lb. cleaned gram dhall, 1 1/4 pints water (16 oz. pint), 1 1/2 level teaspoon cooking salt, 1/4 lb. blanched almonds, (soak the almonds overnight in cold water). 1 3/4 lbs. scraped cocoanut, (using only the white part) 1/2 lb. fine sooji, 12 finely pounded cardamoms, 2 lbs. sugar, 6 oz. water.

Procedure : Wash the dhall well. Drain. Add the 1 1/4 pints water and keep aside for about 20 minutes. Add the salt and let it cook till tender and dry. Remove and keep aside to cool. Grind the almonds and cocoanut to a smooth paste. Then grind the almonds and cocoanut to a smooth paste. Then grind the dhall fine. Put the sugar into a large pan with the water and make a thick syrup. Remove from heat and stir in the ground ingredients, sooji and cardamom. Now put it back on the fire and cook stirring constantly, with a wooden spoon till it leaves the sides of the pan and forms into a ball. Remove and spread the sweet on a greased board. Roll out with a greased rolling pin to about 1/2 " thick. When cool cut into diamond shapes. If desired, turn the mixture into a greased ring mould. When set, turn out on a serving dish and decorate with tiny coloured sweets. (Carraway sweets.)-----------------------------------------------------------------

- NANKATIES 47Ingredients :- 1 lb. white butter, 1 lb finely ground sugar, 1/2 level teaspoon table salt, 12 cardamoms, pounded fine, 1 1/2 lbs. sifted flour (maida), 1/2 lb. fine sooji.

Procedure: Boil the butter a day before for the moisture to evaporate and leave it overnight. Next evening, cream the butter well with a wooden cake mixer. Add the sugar, salt and cardamom powder and continue mixing till the sugar melts completely. Gradually, mix in all the flour and sooji. The mixing may now be done by hand. When well mixed, cover the bowl with a thick piece of cloth and leave overnight. Next morning grease the palms of your hands and form dough into round balls as big as a walnut. Press lightly into the form of button biscuits. Place them 2" apart lightly greased baking trays. Bake in a slow oven, (325 F) for about 15 to 20 minutes. Yields 6 /14 dozens. ----------------------------------------------------------------------

 NEUREOS 48500 gms Flour (sieved)a pinch of salt2 tbsps. Ghee or Butter500 gms Sugar½ cup Water1 half-ripe Coconut (grated very fine)1 tbsp. Ghee or Butter100 gms Cashew nuts (chopped fine); 100 gms Raisins6 Cardamoms (powdered)Oil for deep-fryingMix the first 3 ingredients, add enough water and knead to a soft dough. Make a syrup of sugar and water. Add coconut, ghee and nuts. When the mixture has thickened, add raisins and cardamom powder. Cook till quite dry. Cool and set aside. Divide the dough into small balls, roll out into thin rounds, put a spoon full of the coconut mixture on each round. Wet the edges, press down to form a half-moon shapes and trim the edges preferably with a neureo cutter. Heat oil and deep-fry the neureos.------------------------------------------------------------------------

NEURIOS (ANOTHER METHOD) 49Ingredients : 1/2 kg. flour, salt to taste, 4 tablespoons water, 3 cups oil for frying.

For the filling:

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1/2 cup small raisins, 1/2 cup cashewnuts, chopped fine - 1 cup grated coconut, roasted lightly on a griddle - 1 tablespoon sesame seeds, lightly roasted, 1/2 cup granulated sugar, 1/4 teaspoon cardamom powder. Procedure: Mix sieved flour and salt with the water to make a soft dough. Roll out the dough thinly on a floured board. Take 2" biscuit cutter and cut out circles from the rolled out dough. Now, in a bowl, gently mix together all the ingredients for the filling. Put a teaspoonsful of this filling onto one-half of the circle. Mosisten the edge of the circle and gently press it over the filling to form a semi-circle. Press the tines of a fork round the edge of the neurio. Do likewise for the rest of the rounds till all the dough has been used. Heat the oil on a medium flame, and when it is very hot, lower the flame. Deep fry the neurios in the hot oil, turning them over till both sides are golden brown. Cool and store in an airtight jar. Serves : 10, Preparation Time : 45 minutes, Cooking time : 40 minutes. ------------------------------------------------------------------------

KULKULS 50Ingredients :1/2 kg. flour, sieved - pinch of salt, 1 tablespoon butter, cold - 2 egg yolks, 3 tablespoons castor sugar, 1 cup thick coconut milk, 3 cups oil, for frying - Procedure : Mix flour and salt and, add the butter, cut into pieces. Mix gently, then add the egg yolks, which have been beaten. Add the sugar and coconut milk now and mix the dough till it is pliable and soft. Form small marble sized balls of the dough. Grease the cines of a fork and flatten out the marble-sized dough with it, then roll up the flattened dough from one side to them. It should resemble a tight curl. Heat the oil in a deep pan on medium flame, and fry the kulkuls in it, turning them over till they are light golden brown in colour. Carefully remove the fried kulkuls from the hot oil. N.B. You may like to cover the kulkuls in sugar. To do this, you have to cook 1 cup sugar with 4 tablesppons water in a pan on medium heat. Stir cook the syrup for 5 minutes till it thickens. Now toss the kulkuls carefully in this syrup, after you have taken if off the heat. Cool and store in an airtight jar. Serves : 12, Preparation time : 50 minutes, Cooking time : 40 minutes. ------------------------------------------------------------------------

PERADA (GUAVA CHEESE) 51

Ingredients: 1 kg large, seedless guavas - 6 cups water, 750 gms. sugar, juice of 2 lemons, 2 tablespoons butter, pinch of salt. Procedure : Wash and cut guavas into small pieces. Put into a deep pan along with the water on medium heat. Stir cook till the pieces have been reduced to half quantity and are pulpy. Remove from heat and sieve the pulp through a fine sieve, so the seeds and skin are removed. Now put the pulp back into the pan with the rest of the ingredients and stir cook continuously till the pulp is thick and begins to leave the sides of the pan. This is a laborious process but very rewarding ! Take off heat and put the mixture onto a flat surface. Flatten the perada to about 1/2" thickness. When cool, cut into diamond shapes. Store in a container with butter paper between each layer. Serves : 10, Preparation time : 40 minutes, Cooking time : 45 minutes. ------------------------------------------------------------------------

KULSKULS / CARAMBOLAS 52500 gms Flour (sieved)½ Coconut Juice (thick)2 Eggs (beaten)a pinch of Salt3 Cardamoms (powdered); 4 tbsps. Sugar1 tbsp. Butter or Ghee;Oil

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Mix the first 6 ingredients and knead to a soft dough. Take a small marble-like portion roll over the back of a greased fork. Continue making as many kulkuls possible. Deep-fry them in hot oil. Carambolas are easier and quicker to make. Roll out the dough quite think and cut into even squares. Pinch the 2 ends of each square from the top and the other 2 ends from below making them look like flower petals. Deep-fry them in hot oil.-----------------------------------------------------------------------

PINACA 53Ingredients : 1 kg. boiled rice, 1/4 kg. freen lentils (moong), 500 gms. coconut molasses (jaggery), 2 tablespoons water, 4 coconuts, grated. Procedure: Roast the rice and green lentils on a griddle on a medium flame. Put in a blender/grinder and grind to a fine paste. Keep aside. Combine the water and molasses and put in a pan on medium heat and stir cook till the molasses have dissolved. Add the grated coconut to the above mixture and cook in the pan on medium heat till all the liquid has been absorbed, and the mixture is quite dry. Put this mixture in to a blender/grinder and reduce to a thick paste. Now mix this with the powdered rice and green green lentil powder till all the ingredients have been well combined. Form the Pinaca into cocktail sausage size pieces and keep on an open tray to dry out for a few hours. Store in an airtight tin. It can also be pressed into small cookie forms. The finished product should weigh about 2 3/4 kgs. Serves : 12, Preaparation time : 20 minutes, Cooking time : 30 minutes. ------------------------------------------------------------------------

BIBINCA 54Ingredients: 1 kg. castor sugar, 3 cups coconut milk (extract of 2 coconuts), 20 egg yolks, 100 gms. flour, 1/2 teaspoon grated nutmeg, 2 teaspoons cardamom essesnce, 1 cup clarified butter (ghee). Procedure : Mix the castor sugar with the coconut milk till dissolved. Beat 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" 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 into the pan to cover the bottom about 1/4" in thickness. Put under the grill for about 2 minutes and let it cook till it is a deep brown in colour. Remove from grill, put a dessertspoonful or clarified butter over the cooked layer, following it with enough batter to cover the first layer, about 1/4" 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 silvers of toasted almonds if desired. To serve, cut into thin slices. Serves : 25, Preparation time : 30 minutes, Cooking time : 30 minutes. ------------------------------------------------------------------------

BOL 55200 gms Wheat1 Coconut (grated)250 gms Coconut Jaggery250 ml Toddya pinch of Salt5 Cardamoms (crushed)Blend the wheat in a mixie until coarse. Grind the coconut and jaggery together to a thick paste using toddy a little at a time. Transfer the mixture to a bowl. Add the ground wheat, mix just enough toddy to make a very thick batter. Stir in the salt and cardamom. Cover the bowl with a clean cloth or plastic sheet and allow to stand overnight or for 12 hours (not in the fridge). Fill the mixture into small greased moulds or a large one. Bake in a preheated oven at 200°C (392°F)  for about 30 minutes.

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Home Made Toddy : Stir in 1 ½ teaspoon sugar into 250 ml fresh coconut water. Leave covered in a warm place for 24 hours.------------------------------------------------------------------------

BOLINHAS 56Ingredients : 8 egg yolks, 2 cups castor sugar, 3 cups semolina, 3 cups, cashewnuts - ground, 1 teaspoon cardamom or almond essence, 4 cups grated coconut, ground fine. Procedure : Beat the egg yolks till thick and creamy. Mix the egg yolks with the sugar, semolina, ground cashewnuts and essence. Keep aside for 8 hours. Now add the coconut and mix thoroughly. Shape into small balls (approx 24), flattened slightly at the bottom. Bake in an oven heated to 375 F/ 180 C, till the Bolinhas are light golden brown. Serves : 10, Preparation Time: 25 minutes, Cooking Time : 25 minutes. ------------------------------------------------------------------------

MANGADA 57Ingredients:4 cups mango pulp (about 10 large mangoes), 3 1/2 cups sugar, 1 tablespoon butter, 1 teaspoon cardamom essence. Procedure :Take just ripe mangoes and extract the pulp equal to 4 cups. The mangoes must be of the good eating quality. In Goa, the Mangada is usually made from the 'Musaraat' variety. But any good quality mango can be used. Put the mango pulp, sugar butter and cardamom together in a deep pan on medium flame. Stir cook till the mixture boils for 30 minutes, and the Mangada is reduced to less than half the quantity, and starts leaving the sides of the pan. Stir cook continuously. Turn out the contents onto a flat greased surface. When cool, cut into cubes and store in an airtight container. N.B. If you want the Mangada to be eaten as a jam, which is delicious, then reduce the quantity of sugar to 2 cups. Remove the jam when it is half the original quantity. Bottle when cool. Serves : 12, Preparation Time : 20 minutes, Cooking Time: 45 minutes. -----------------------------------------------------------------------

COCADA (COCONUT SWEET) 58Ingredients: 4 cups grated coconut, 1 cup water 2 1/2 cups sugar, 2 cups semonlina, 2 teaspoons almond cardamom essence. Procedure :Grind the grated coconut finely in a blender/grinder. Keep aside. Pure the water and sugar together in a pan on medium heat and stir cook till the sugar has dissolved. Take off the heat and add the rest of the ingredients to the pan. Put the pan on medium heat again and stir cook till a thick consistency is obtained, (approximately 15 minutes). Remove pan and turn out contents onto a flat greased surface. Cool and cut into diamond shapes. If this sweet is to be eaten later, then store in an airtight tin in the refrigerator. Serves: 12, Preparation Time : 15 minutes, Cooking Time : 25 minutes. ------------------------------------------------------------------------

DODOL (A SOFT HALWA) 59Ingredients : 250 gms raw rice, 4 cups coconut, grated 375 gms. Coconut molasses (jaggery), 1/2 cup cashewnuts, chopped coarsely, 1 tablespoon butter, 1 teaspoon vanilla essence. Procedure : Wash and soak rice overnight. Next morning grind fine in a blender/grinder and keep aside. Extract 3 cups thick coconut milk from the grated coconut. Mix the coconut milk with the rest of the ingredients until well combined. In a deep pan, on medium heat, stir cook the Dodol continuously, till it is reduced to half its quantity and starts leaving the sides of the pan. This will take about 45 minutes or less. Turn out contents onto a flat dish/plate. Cool. Serve in thick slices. Serves: 8, Preparation time: 25 minutes, Cooking time: 45 minutes. ------------------------------------------------------------------------

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TISANA 60Ingredients: 1 cup nachinim, 1 cup molasses/jaggery, 1 cup coconut milk, a pinch of salt. Procedure: Clean and wash the nachinim. Dry it on kitchen paper. Roast the dried nachinim on a griddle or flat pan, then put it in a grinder/mixer and powder it. Now mix it with the rest of the ingredients, put it in a pan on medium heat and stir cook for 15 minutes. Serves: 4, Preparation time: 10 minutes, Cooking time: 15 minutes. ------------------------------------------------------------------------

ALLEBELLES (COCONUT PANCAKES) 61For the Allebelles: For the Filling:250 gms Flour 1 Coconut (grated fine)¼ tsp. Salt 3 squares Coconut Jaggery2 Eggs; 500 ml milk ¼ tsp. Crushed Cardamon SeedsShift the flour and salt into a bowl. Using a wooden spoon make a well in the center and drop the eggs. Stir the eggs allowing the flour to mix slightly. Gradually pour the milk and keep stirring, blend well to leave no lumps. Pour into a jug. Heat a frying pan, grease it lightly (dipping half a peeled onion into oil securing it with a fork). Pour just enough batter (approx. 2 tbsps.) Tilt the pan so that the batter is evenly distributed. When one side is done, flip the pancake onto the other side. Repeat the process until all the batter is used. Prepare the filling by heating the jaggery in a little water. Add coconut and cardamom. Cook till nice and dry. Spoon some of this mixture onto one side of each pancake and roll tightly. Sever warm or cold.-------------------

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