SANNAS - (Traditional Goan Steamed rice bread)

1 dessertspoon dried yeast,creamed in 1/2 cup of warm water
2 cups ground rice
1/2 cup fine desiccated coconut
2 dessertspoon plain flour
1 pint warm water
1/2 teaspoon salt
2 dessertspoon sugar

Place ground rice, coconut, sugar and salt in a large bowl; pour in the warm water and creamed yeast; mix thoroughly to a thick paste. Leave to rise for 15min.
Grease individual four-inch foil cases or pie tins and pour in enough mixture (to just about three-quarters full). Leave to rise again for 10min. Steam in a bain-marine or a suitable pan for 15min.
Turn out when cool and well set.
 

BEBIQUE - (Traditional Goan coconut pudding)

1 1/2 packets creamed coconut
1 1/2 cup boiling water
15 eggs-standard
1 cup evaporated milk-unsweetened
1/4 teaspoon nutmeg-finely rasped
6 dessertspoon plain flour
1/2 teaspoon salt
1 cup clarified butter-melted

Soften the coconut in boiling water and strain through a fine sieve, leave to cool. Separate eggs and use yolks. Place these in a large mixing bowl, Add sugar and beat until light and fluffy. Add coconut and evaporated milk, nutmeg and salt, continue beating mixture folding in flour, a little at a time, to form a smooth thick batter. Stand for 15min. Grease and line a large cake tin. Using a deep ladle, pour in enough batter to form the first layer. Grill until brown, spoon butter over grilled layer, repeating this process of adding equal quantity of batter for each layer until all batter is used up.
Cover in foil and bake in a moderately hot oven to cook through for 30-40 min. Leave to a set in the tin and turn out when cold.
To achieve rainbow effect, divide batter and use food coloring.

VINDALOO - (Spicy Chicken dish)

2lb chicken
(cut into large pieces, prick and liberally)

Masala paste:
1 dessertspoon chilli powder-hot
2 dessertspoon paprika powder-sweet
1 dessertspoon turmeric powder
2dessertspoon standard curry powder
2 dessertspoon tomato puree
1 x 2-inch piece green ginger-crushed
10 cloves garlic-crushed
1/2 pint cider or wine vinegar
        Place the above ingredients in a non-metallic dish and mix to a paste
2 dessertspoon vegetable oil
1/2 cup red wine

Heat oil in a large pan, add chicken and allow to simmer (covered) for approximately 10min. Pour masala paste over chicken and cook slowly to blend. Add red wine and continue cooking until chicken is tender.
Serve with Sanna (steamed rice bread) or boiled rice.

Cocad

Traditional Goan coconut  Fudge

1lb sugar

4ozs semolina

8ozs creamed coconut

¼ pint milk

½ teaspoon caraway  seed

Place all ingredient in a large heavy pan and cook slowly stirring continuously until the mixture has lost its gloss. Pour onto a greased pan and cut into diamond shapes while still warm

ALEBELE  

Traditional Goan  Pancake

Filling

4ozs desiccated coconut

1dessertspoon castor sugar

2 dessertspoon  black treacle

3 desssertspoon  water

Place in pan and gently  simmer to blen

Batter

6ozs plain flour

2 eggs

Salt to taste

½ pint milk and water

Vegetable oil to coat pan

Lemon wedges for garnish

Heat medium size nonj sticky frying pan and coat with a little oil as required-pour in ladle of batter and shake to cover pan evenly-cook slowly band when  free to shake off ,slide on to a board and put enough  filling while still hot and roll up.

Arrange on suitable dish to serve –garnished with lemon wedges.

Chaturthi fervour continues - Homemade Wheat Flour Laddus :)

Homemade Wheat Flour Laddus

My mom and me made these Wheat Flour Laddos as a part of the chaturthi fervour . She has a knack for making these and makes them delightful and yummy. These laddos are not very sweet with subtle flavor of the wheat and hardly any visibility of the ghee. These Atta laddos are my favorite and I prefer them over the Besan Laddos.

A very simple recipe i am posting below along with a glimpse of the making :)

Ingredients: 

• 1 cup atta (whole wheat flour)
• 3/4 cup powdered sugar
• 1/2 cup ghee (clarified butter)
• 2 tbsp chopped nuts like almonds and raisins(optional)
• 1 tsp cardamom (elaichi) powder

Method: 

• Put a kadhai (heavy bottomed vessel) on heat and add ghee. When ghee melts, add the atta. Turn the heat to medium.
• Roast the atta stirring constantly till a nice aroma comes out of atta and it gives a roasted appearance. Turn off the heat and take atta out of kadhai.
• Let it cool down a bit and then add chopped nuts, cardamom powder and sugar. Mix well with your hands.
• Then make lemon sized balls out of the mixture. 
• Note: Add more ghee to the mixture and mix again, if the laddus do not hold their shape.
• When they cool down completely, store these atta laddus in an airtight container.

Binding in

 Making

Ready to munch on 

Photo courtesy : Radhika Lawande (Me)

Joint efforts of my aunts- Chaturti special NEURO

NEURO

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.

FILLING

SHAPES

 

READY TO FRY

FRIED