Recipes of Festival Dishes

Goddatlem faw
(beaten rice with coconut juice and jaggery)

2 cups local faw
1/2 to 1 cup jaggery
a few turmeric leaves
thick and thin milk of 1 coconut
salt to taste

Wash and drain the faw. Keep for ten minutes. In a heavy bottomed pan, cover and cook the faw with the thin coconut juice (about 3-4 cups). Then add the jaggery, salt and turmeric leaves and thick juice. Cook till dry.

 


Ussal
(dry preparation of peas & coconut)

2 cups green watane (peas)
3/4 cup coconut
4-5 green chillies
6-7 peppercorns
sugar and salt to taste

Soak watane overnight and pressure cook the next morning. Grind together grated coconut, peppercorns and green chillies. Add this paste to the cooked watane. Keep on flame till the water evaporates. Add sugar and salt. stir.

Kalkals

Rava (semolina) - 01 cup
Maida - 01 cup
Eggs (beaten) - 03 nos
Cardamom powder - 1 tsp
Coconut milk (extracted from grinding one cup grated coconut) - ½ cup
Sugar - 1 ½ cup
Ghee/Oil - for frying

Mix rava, maida, flour, eggs, butter, coconut milk and cardamom powder.
Add water if needed and knead a stiff dough. Roll out small circles.
Mark with a greased fork and turn so that the shape of a shell is made.
Make all the kalkals and fry in hot ghee/oil till golden.
Mix sugar with 1 ½ cups water and when it is thick, dip each kalkal in it and leave to dry. Cool and store.

 

Doce de Grâo
(Makes 30 –50 nos)

Channa Dal - 01 kg
Sugar (powdered) - 02 kgs
Coconuts - 07 nos
Ghee - 200 gms

Grate coconuts and mix along with boiled channa dal to a fine paste.
Mix also powdered sugar.
Keep on a slow fire and keep stirring continuously with a wooden spoon.
After stirring for some time add the ghee.
Continue stirring till the mixture starts leaving the sides of the pan.
Pour the mixture on a greased dish. After some time cut into diamond or square shapes.

 

Bolo Gosioso
(Serves 8)

Rava (slightly dry roasted) - 02 cups
Grated coconut (ground to a paste) - 04 cups
Cardamom powder - 01 tsp
Sweet wine - ¾ cup
Ground powdered sugar - 03 cups
Butter - 03 tblsps
Raisins - 01 tblsp
Cashewnuts, almonds, pistachio (coarsely ground) – 03 tblsps
Vanilla essence - ½ tsp
Eggs - 06 nos

Mix coconut, sugar and butter. Cook till blended.
Cool and add rava, nuts, raisins and essence.
Reserve for 45 minutes.
Beat egg yolks and add to mixture.
Add wine and mix.
Lastly add stiffly beaten whites of eggs.
Put in a greased pan and bake in a moderately hot oven till done.
Decorate with toasted nuts.

 

Sweet Potato Ghons
(sweet potato whirls)

15-20 sweet potatoes (preferably the red variety)

Boil and peel the potatoes. Grate and roll into oval-shaped balls and press through the several holed disc of a shevio-maker. Collect the noodles like shevio on plates in small whirls and individually put them out to dry on a plastic sheet. Discard the stringy mass that remains above the disc before you insert the next ball. When the whirls have dried on one side, turn them over. Sun-dry for 2-3 days before storing in airtight containers. They make a delicious tea-time snack when deep fried and sprinkled with sugar.