Some more
tempting dishes from
HINDU CUISINE

 

Fish Moli

Ingredients:
8 to 10 pieces of fish (pomfret), 3 onions (chopped), 10 to 12 ginger slices, 1 cup coconut milk, juice of 1/2 lemon or vinegar, 5 green chillies (slit), 1/4 tsp turmeric powder, 1 tbsp flour and salt to taste.

Method:
Fry the fish pieces after sprinkling a little salt on them.
Fry the onions, chillies, ginger slices and turmeric in a butter. Simmer for some time until the fish is cooked.
Add coconut milk. Add lemon juice or vinegar just before serving.
(If vinegar is added, thicken the gravy with flour.)

Jackfruit Kheer

Ingredients:
15 to 16 finely chopped jackfruit sections, 4 cups water, 1/2 cup rice flour, 2 cups coconut milk (of 1 large coconut), 1 tsp cardamom power and 2 cups jaggery.

Method:
Cook the jaggery in 4 cups water.
Add the chopped jackfruit sections to the jaggery syrup and cook till jackfruit is soft.
Add the rice flour paste and cook the rice till it is cooked.
Add coconut milk and cardamom powder. Bring to boil and remove from the heat.

Ambat

Ingredients:
2 pungent capsicums, 1 tbsps groundnut or coconut oil, salt and jaggery to taste, tamarind pulp to taste, 1/4 tsp mustard seeds and a few curry leaves, 1/2 coconut gratings, 1/2 tsp turmeric powder and 1/4 tsp fenugreek seeds fried in a little oil.

Method:
Wash and cut capsicums into 8 pieces.
Heat oil in a vessel. Prepare seasoning of mustard seeds and curry leaves, add and toss the capsicum pieces for 5-10 minutes.
Add salt, jaggery and tamarind pulp.
Grind coconut, turmeric powder and fenugreek seeds together finely.
Add the masala and some water to the capsicum pieces to form a gravy. Bring it to boil.

Gulpapadi Ladus

Ingredients:
6 cups wheat flour, 1 1/2 cups ghee, 3 cups white jaggery, 2 tbsps water, 10 cardamoms powdered, 1/2 cup fried gingelly or sesame seeds, 1/2 cup fried and crushed peanuts (optional) and 1 tbsp ghee.

Method:
Fry the flour in the ghee to a light brown colour.
Prepare a syrup of the jaggery (with a little water) to one string consistency.
Add cardamom powder and fried flour to it and make ladus when the mixture is fairly hot. (Instead of making ladus, the mass may be poured on a greased flat vessel, levelled and cut into cubes.)

Courtesy: These recipes are from the private collection of a Goan housewife, who claims that they come from a cookery book on authentic Saraswat cuisine. If any netter has heard about these recipes earlier or tried them, please drop a line to joel@goacom.com with your comments. Thanks.