Bibinca

Bibic

 Bibinca is known to be the queen of Goan Desserts.

Bibinca is a type of a pudding , it was introduced in Goa by the Portuguese and is now known to be a traditional Goan dessert. 

It is said that bibinca is quite difficult to prepare but trust me it is very simple and easy to prepare this delicious dessert but it is time consuming. Yeah it takes almost 3hr to make a perfect bibinca.

Bibinca is loved by most of the Goans. Catholic festivals(Christmas/new year) are said to be incomplete without bibinca. My non-Catholic friends as well are very fond of bibinca. When they are invited for lunch on festive occasions, they make sure not to miss out on the bibinca. They make it a point to remind me about the same beforehand as well. A bibinca prepared by my aunt is just something I wound not like to miss on. Ok let me admit I actually slice a piece a bibinca and hide it in the fridge as her bibinca is so much in demand J ( I’m afraid of the full family not leaving a piece of it for me). As I had already mentioned she is an expert in traditional goan dishes, she just masters this.
She generously shared her recipe with us, so here it is ..

Ingredients:

12 egg yoks
½ kg sugar
¼ kg maida
Pinch of Salt
¼ tsp vanilla essence /nutmeg powder
½ cup ghee
4 cups coconut milk (upros)

Method:

· Preheat the oven to 180 degree Celsius.  

     · Separate the egg yolks from the white.

· Extract the coconut milk by grinding 2 ½ grated coconut with 2 cups warm water.

· With half of this coconut milk add and stir the sugar until it dissolves.

And in the remaining half add the strained maida and mix well.

· In the 1^st half coconut milk mixture add the egg yolks, a little at a time with continuous stirring.
· Now combine both the coconut milk mixtures add salt and nutmeg or vanilla. Mix well.
· Grease the baking tin with ghee.

· And pour a layer of the batter according to how thick/you want it to be.

·  Pop it into the oven and bake till the layer become golden brown. Then add another layer in the same proportion and continue repeating this process.

An idle bibinca has 7-8 layers

· When it’s done let it cool then u can turn it on to a plate. Leave it to set for about 12hrs

And you’re done.

                 

Do try this recipe and share it with your family and friends. Enjoy the delightful dessert and don't forget to comment and like.

 

                                  

 

 

Choris pao

Choris pao /Sausage roll/ Pão com Chouriço

Ingredients :

¼ cup Sausage meat
1 large onion sliced
Vinegar to taste
Salt to taste
Small loaves of bread
Method:

·       Silt the casing of the sausages, and remove the meat. Cook in 1 cup water for 15 minutes or till the meat is cooked and dry. Drain the excess fat.

·       Add onion and cook for 5minutes more, stirring occasionally. Add vinegar and salt if necessary.

·       Slit the loaves and fill with the sausage meat.

Sausage bread is ready to serve.

clay jars

 

 

             The wistful jars 

 

 

 

 

 

I remember as children my cousins, my brother and I would sneak into granny's kitchen to steal some tamarind from her clay jar (bhorni / bharni). These jar were used for preserving various food items such as pickles, water pickles, salt, tamarind, and to make fruit wines and vinegar. These jar were made of different shape and sizes to serve different purposes. These storage jars are rarely found in the goan kitchen now a days. But there are a few household who still use these clay jars for storing food items whereas some display these as showpieces, a sort of reminder of the good old day.   

Patolleos

 

 

 

             Patolleo

Last month (August) saw the celebration of a number of festivals belonging to different religious communities. Nag Panachami and the feast of our lady of assumption are two of these. Due to the prevalling season there is a beautifull coincidence of preparing a common delicious treat called PATOLLEOS.

It is a sweet dish made of ingredients mainly rice, coconuts, jaggery.. and traditionally steamed in a confro. Here is the recipe of patolloes.

Ingredients:

Turmeric leaves

1/2 kg par-boiled rice

Pinch of salt

 

Stuffing

¼ kg jaggery (scraped)

1 grated coconut

1 cup boiled gram dal (optional)

Method

·    Soak the rice overnight. Next day ground/grind the rice with salt into a thick batter.

·     Mix scraped jaggery, grated coconut and boiled gram dal in a bowl for the stuffing.

·    Wash and dry the leaves with a clean cloth.

·    The batter is evenly spread out from the top to the bottom of the leave leaving some space on the edge for closing.

·    Now layer the stuffing in the centre and then close the leave applying slit pressure with figures on the edges.

This sweet is also made in form of a cone by using the leaves of jackfruit tree, pricking a tooth pick.

·    Heat some water in a confro or a steaming pot and then steam the patolloes for about ½ hr till the aroma of the hot patolleos make its way out .

This sweet has been part of our tradition for centuries and the recipe has been passed down from generation to generation. Traditionally patolleos are shared among the villagers and the grieving houses and a newly married bride distributes patolleos in the neighbourhood.   

 

It is said "cooking is like a painting, just as there are so many colours, there are so many flavours - it is how you combine them that sets you apart". I basically love cooking and baking. I am always very curious to know about different cuisines and food stuff and a total foodie. I am always found experimenting things in the kitchen. On this blog I am going to share the best recipes form my aunts diaries. my aunt is an excellent cook and an expert in traditional Goan dishes. Goans have adapted various cooking styles and influences during the transformation period. In this case it is a fusion of konkan, Portuguese, Muslim, and Hindu cuisine that has stood the test of time. "laughter is brighter when food is good. and I won't be selfish in sharing my wonderful collection of delightful goan dishes and knowledge about goan cuisine. "A recipe has know soul you as the cook must bring soul to the recipe" so I want you'll to try the recipes that I am going to post and share it with your families and friends as it is said that "while the pot boils, friendship endures".
I'd also like you'll to comment and share you views about the same.