Friday, 23 December 2011

Goan Recipes

Goan Recipes

Neureos for a Special Goan Christmas

Posted: 23 Dec 2011 11:19 AM PST

For all the people who requested Neureos, you can consider this to be our Christmas gift to you. As promised right in time for Christmas, wish we could put this up earlier but as they say better late then never :)

Before we indulge our selves, a quick fact, as usual, people who know your Goan history please feel free to add in the comments about how Neureos came up.

Neureos are part of consuada, (sweets sent to neighbours and relatives) and has been heavily influenced by hindu cooking, along with kalkals and shankarpalis.

Nuereo Ingredients for the Pastry:
Neureo Ingredients
1/4 kg sieved Maida
1 table spoon Melted Ghee
1/2 tea spoon Salt
A little warm water for kneading

Nuereo Ingredients for the Filling:

100 gms Rawa
2 table spoons Roasted Sesame Seeds
2 table spoons Khus khus (poppy seeds)
200 gms dessicated Coconut
Powdered Sugar as per taste
2 - 3 Table spoons broken Cashewnuts
2 - 3 Table spoons raisins (Kis mis)
Cherries optional
8 - 10 Elaichi (Cardamoms)

Hope your all set for some multi tasking, heat the ghee so its easy to mix with the maida.
heat some ghee While the ghee is getting hot, roast the rawa on low flame until it turns light brown.
roast the rawAs the rawa is getting roasted add the heated ghee to the maida.
add ghee to the maida Sprinkle a pinch of salt and knead the dough.
knead the dough Continue to knead until the dough becomes soft and keep it aside.
knead the dough into a ball and keep it aside Once the rawa is roasted, add poppy seeds, sesame seeds and stir it well.
add some poppy seeds
add some sesame seeds Pound the cardamom until its powdered.
crush the cardamom Add some ghee in the center of the rawa mix.
make some place for the ghee Fry the cashew nuts in the ghee. fry the cashewnuts in the gheeBefore you mix the ghee with the rawa, add some raisins as well.fry the raisins in the ghee as well Now its time to add dessicated coconut and stir all th ingredients.add the desicated coconutMix all the ingredients for the Neureou filling well.
mix all the ingredients Put in the powdered cardamom and stir it up again.
add the elaichi powder Add the powdered sugar to the rawa mixture and continue to stir.
add the powdered sugar
mix all the neureous ingredients You can drop in pieces of cherry if you like, this step is completely optional, and mix it.
add the cherry pieces to the mixtureThe Neureo filling is ready for now, keep it aside and get back to the pastry dough.
neureous filling is ready Divide the dough into small balls and roll out into thin circles like chapatis.
flatten the pastry dough Add a spoonful of the neureo filling in the center of the circle.
add a spoon full of filling in the center Wet the edges of the neureo pastry so it doesn't open up and sticks well.
add water ti the edges of the neureo pastry
Fold the pastry as shown in the picture, you can probably spread the filling a little along the center to make this process easier.
fold the pastry You can use a fork to make a small design on the edges or a pastry wheel cutter.
using a fork on the ends for a design
Heat the oil in the pan and when hot its time to put in the Neureos.
fry the neureos in hot oil
Heres a bunch of Neureous just waiting to be fried!
neureous ready for frying
deep frying neureos Turn the neureos when the side gets golden brown.
turn the neureos When both sides turn golden brown you can take them off the fire.
remove when golden brown Drain out the excess oil by placing it on a newspaper for a while.
place on a newspaper to drain out the excess oil
It time to bite into a crispy goan sweet filled with the richness of the fruits of goa, coconuts and cashews. Neureos tastes lovely fresh, store it in an air tight container if not consuming immediately. Trust me your going to polish these off :)
ready to eat neureosA merry Christmas to all of you!

Saturday, 10 December 2011

Goan Recipes

Goan Recipes

Kokad ~ Christmas Goes Coconuts!

Posted: 09 Dec 2011 11:59 PM PST

All Goan sweets require a lot of patience to get them right, getting them right the first time is always a task, the most important thing is to know when your sweet is ready to take off the fire the Kokad, Milk Cream, ,Doss, Coconut Ice all of them need to be removed when they begin to leave the vessel and form a ball.

Another way to know is when you pat the ball andit doesn't stick to your hand. If you remove it too early you can always put it back on the fire. If it is removed late, you can try adding milk and heating it again, but this is not recommended as then you end up getting hard lumps in the sweet.

Anyway we are confident that you will do it, so here comes another Goan Christmas Sweet, Kokad!

Kokad Ingredients:

1 Coconut (Scraped & Ground without Water)
300 Gms Rawa Semolina
650 Gms Sugar
2 Table Spoons Ghee
10 Cardamoms Ground
Water 3/4th Cup
Color Optional


Pour the water in a big vessel and place it on the fire

Add the sugar and give it a stir.

While the sugar water is heating, roast the rava in another kadhai, generally done on slow fire so it doesn't burn.

When the sugar water begins to boil, add the ground tender coconut to it and mix it well.

By this time the rava should be roasted, add it to the Kokad mixture and stir again.

If you like sprinkle a pinch of salt, although its completely optional depending on your taste buds.

Stir the concoction on a medium flame

Now add the ghee and butter when its reasonably thick.

Continue to stir till the Kokad mixture thickens, that should take around 45-50 minutes, and like my 93-year old grandmother says - the essential ingredients of any Goan sweet is love and patience. You need to keep stirring the mixture and ensure it doesn't stick to the vessel, so you need loads of patience, while any dish made with love always turns out delicious.

Once you find the mixture thick enough that its difficult to stir, then sprinkle some cardamom powder. Its preferably added towards the end to retain the aroma and flavour of this delicious Indian spice.

Stir till the Cardamom is evenly mixed.

Apply some butter or ghee on a flat surface to spread the Kokad mixture.

Flatten it with a rolling pin while its hot.

Also use your hands to make it even and give the edges a round smooth shape.

Cut diamond-shape pieces and Kokad, a delectable Goan sweet, is ready to eat. Hope you enjoy this one, right in time for a special Christmas Season :)