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Best of Goan Cooking
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. BEEF CROQUETTES Ingredients: 1/2 kg beef, 1 tsp salt, 2 tsp ginger-garlic paste, 2 tst Spice Pdr.No.2, 2 tbsps Vinegar, 2 Onions, 1 large spicy sausage (boiled), 2 green chillies, 2 slices bread, 2 eggs and 1 cup flour, fine dry breadcrumbs and oil for deep frying. Method: Cut the meat into 2 inch cubes. Apply the next 4 ingredients and allow to stand for 10 minutes. Cook the meat till soft. Cool, grind the meat along with the next 4 ingredients. Mix the ground stuff with an egg, salt and vinegar to taste. Form into 2 inch rolls, roll in flour, dip in beaten egg and roll into breadcrumbs. Deep fry in hot oil. PAO COM CHOURICO Ingredients: 6 small (round) loaves of bread, 4 tbsps. sausagemeat and 2 onions (cut fine) Boil the sausagemeat in a little water. Mince the meat and onion and fry this mixture a little, till quite dry. Halve the loaves, toast or grill them slightly and apply the sausage spread evently to each toasted loaf. ROLO DE PEIXE Ingredients: 500 gms fish (pomfret or king fish), 500 gms potatoes (boiled and mashed) 3 eggs, 1 or 2 tbsps lemon juice, salt and pepper to taste, 1/2 cup dry breadcrumbs and 1 qty White Sauce. Method: Clean the fish and boil it in salted water. Remove the bones and mash. Mix mashed fish and potato adding 2 beaten eggs, lemon juice, salt and pepper. Shape into a neat roll and allow it to stand in the refrigerator for an hour or more. Beat the third egg, apply to the fish and roll into bread crumbs. Place the roll on a greased pan and bake in a pre-heated oven at Gas Mk.4 for 20 minutes or until browned. Serve with a white sauce. TOMATO RAITA Ingredients: 250 gms thick curds, 4 large tomatoes (diced), 2 small onions (chopped fine), 2 tbsps chopped coriander leaves, 2 green chillies (chopped fine), 2" ginger (crushed), 1/2 tsp roasted commin seeds and salt to taste. Method: Take a salad bowl and mix in the tomato and onion. In a separate bowl mix the remaining ingredients. just before serving pour the curd mixture over the tomato mixture. Goan
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