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. RICE CROQUETTES Ingredients: 2 cups boiled rice, 3 tbsps. milk, 2 tbsps. butter, 2 eggs (beaten), 1 tbsp chopped coriander leaves, 2 green chillies (chopped) 1/2 tsp. chilli powder, 2 tbsps chopped onion, salt to taste, breadcrumbs and oil for deep frying. Method: Mix all the ingredients except the last two. Cook on very low flame till almost dry, stirring continously. Cool, shape into 2" croquettes, roll in breadcrumbs and deep fry in hot oil. XINNEANEANCHEM (MUSSELS) GUIZAD Ingredients: 25 mussels, 1 tsp salt, 2 tbsps oil, 1 large onion (chopped), 2 green chillies (chopped), 1 tsp ginger-garlic paste, 2 tsps. Spice powder No.3, 1/2 cup tamarind juice, 1/4 tsp sugar and 1 tsps vinegar. Method: Wash the mussels well, slit them open, devein them and apply salt. Heat oil, fry onion till tender. Add the next 3 ingredients and mussels and stiri-fry for 2 minutes. Add the remaining ingredients and cook till done. BIFES DE CEBOLADA (Onion Beef) Ingredients: 1/2 kg beef (undercut), 1 tsp salt, 1/2 tsp freshly ground pepper, 1 tsp ginger-garlic paste, 2 tbsps vinegar, 2 tbsps pork fat, ghee or oil, 5 large onions (sliced round), 3 green chillies (chopped) and 2 tomatoes (sliced round). Method: Slice the beef into 3-inch slices. Flatten each slice slightly with tenderiser. Mix the meat slices with the next 4 ingredients and allow to stand for 2 hours. Melt the fat in a large frying pan. Arrange the meat slices in the pan, spread the next 3 ingredients over the meat. Cover with an aluminium plate or thali, keep some weight over it so that the meat won't curl. Cook over slow fire till the juices dry up. Allow the meat to get fried in the fat that remains in the pan. ROLO DE LEITOA (Pigling Roll) Ingredients: 1 small pigling (4 kgs) dresed, 1/2 kg pork (minced), 4 large spicy sausages (minced). powder of 16 cloves and 2 inch cinnamon, 2 tbs Worcestershire sauce, 2 eggs and 3 tbsps fine breadcrumbs, 6 hardboiled eggs (shelled), 1/2 metre muslin cloth, spaghetti and tomato sauce. Method: Remove the skin from the pigling in one piece, very carefully, and wash it. Remove the fleshy parts of the pigling and mince the meat. Keep the heart, liver, kiedneys, and bony parts of the pigling aside and prepare a Cabidela*. Mix the minced meats with 2 teaspoons salt, spice powder and Worcestershire Sauce. Beat eggs lightly and mix into the meat together with breadcrumbs. Stretch out the skin, spread the mince meat over it, place the eggs (whole) at one end, in a line and roll tightly. Wrap with muslin cloth and tie the roll tight with twine. Boil the wrapped roll in a large pan with enough water. Remove the twine and the cloth and slice the roll evently. Serve cold, garnished with boiled spaghetti and tomato sauce. *Cabidela: Refer August 99 issue of GoaNOW GOAN
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