Almost every Goan housewife, who has something to do with cooking at home and has referred to written recipes, has heard the name of Joyce Fernandes sometime or other. Of course, hundreds of them possess Joyce's highly popular cookbooks, which have proved handy for many a a bride, suddenly thrown in the kitchen soon after marriage. Others pick up the books to try out their hand on some new recipes and thus the recipes have reached far and wide. Read on for this month's choice.

8 cups beef or chicken stock (reserve a few pieces of meat)
2 tbsps oil
2 onions (cut fine)
2 tomatoes (cut fine)
1 tbsp fine white rice, a handful of macaroni
1 carrot (cut fine)
2 potatoes (chopped)
1 potato (mashed)
1 piece of cabbage (cut fine)
a few cauliflower florets
1 few french beans (cut fine)
a hnadful of shelled peas
a piece of ham (chopped)
a piece of bacon (chopped

Heat the oil and brown the onion. Mix tomato and stir-fry. Add rice and macaroni and a cup of water. When these are half done, add the stock and vegetables, when the potatoes are cooked, add meats and mashed potatoes. Add salt and pepper to taste. Simmer for a few minutes.

For the filling:
600 gms prawns (shelled and deveined)
1 Onion (cut fine)
2 tbsps lemon juice
1 qty white or cheese sauce

Boil the prawns and mince. Heat 1 tablespoon oil and fry the onion till soft. Add prawns and stir-fry for 3 minutes. Mix lemon juice and remove the pan from the fire. Stir in the sauce and check the salt.

For the dough:
200 gms flour (sieved) 1 cup water 1 tbs butter or margarine a pinch of salt 2 eggs (beaten) fine dry breadcrumbs oil

Bring the water to a boil, add butter, salt and stir in the flour continuously. Remove from the fire and knead when warm. Roll out the dough and cut into rounds with a small glass. Place a little filling on each round, press down the edges, dip in beaten egg, coat with breadcrumbs and deep fry in hot oil till golden brown.

500 gms shark (slices
1/2 tsp salt
1/4 tsp turmeric powder
1 tsp ginger-garlic paste
6 tbsps grated coconut
6 dry red chillies
1 tbsps coriander seeds
1 pinch of aniseed
1/4 tsp poppy seeds
3 cloves
1/2" cinnamon
2 tbsps oil
2 green chillies (chopped)
2 onions (chopped)
1/2 cup tamarind juice
2 tbsps chopped coriander leaves

Apply salt, turmeric and giger-garlic paste to the fish slices. Keep aside for 1/2 an hour. Roast the coconut, clear the pan and roast the remaining ingredients (except the last 5) one at a time. Grind them altogether to a fine paste. Heat the oil, brown the onions, add green chillies 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.