Chaklis by Joshni Pereira

Ingredients

1 kg Raw rice

½ kg urad dhal

½ coconut

100 gm butter

2 tablespoon sesame seeds/theel

Jeera for taste

Salt to taste

Method

Wash and dry dhal and roast it and powder it.
Separate fine powder, from the rough keep separate.
Wash rice and grind it with grated coconut and the rough dhal powder until very fine.
Remove it and mix it well with dhal powder, butter, theel, jeera and salt.

Diamond Cuts /Thukdi by Joshni Pereira

Ingredients

4 cups Flour
2 cups warm milk
1/2 cup sugar
½ teaspoon baking powder
cardamom powder
pinch of salt
Oil for frying

Method

Knead all-purpose flour with milk, sugar, salt and cardamom powder and keep it aside for some time.
Roll the dough into flat chapati and cut it into small diamond shape.
Fry the thukdi in hot oil till light brown.

Naan Katai by Joshni Pereira

Ingredients

2cups Flour

1cup ghee

1/2cup powdered sugar

1/2tsp cardamom powder

pinch of salt

1/4tsp baking powder

Method

Mix all ingredients and make round shape and place on greased tray.

Preheat oven 180 degree and bake 20 to 25 minutes..

Rose Cookies (Kokkis) by Joshni Pereira

Ingredients

2 Kg. Flour 
1½ coconut (Coconut Milk)
4 Eggs
Salt and sugar as per taste.
1/2 tbsp Black Sesame seeds/ Theel

Method

Mix flour with coconut milk, sugar, salt and beaten eggs to a thick batter.

Add Sesame seeds/Black theel and keep aside.

Batter should be thick and a falling consistency (If thick add a little coconut milk).

Pour the batter into small bowls.

When the oil is heated, dip the mould in the oil for 1 min – then dip the mould into the batter in the small bowl and release into the oil for frying till light brown.

Kulkuls (Kidiyos) by Joshni Pereira

Ingredients

½ kg. Flour
1 coconut milk
2 eggs
Salt and Sugar to taste
Oil

Method

Knead flour with coconut juice, salt, eggs and sugar.
Make small balls with dough and roll each ball spreading on a fork.
Fry in oil till light brown.

Mama's Carrot Cake by Rosette Lobo

Ingredients

1 1/2 cup of flour
1 1/2 cup of sugar
3/4 cup oil
3 eggs
3/4 cup of cashew nuts
2 tsp of cinnamon
1 tsp salt
2 cups grated coconut.

Method

First beat the eggs & sugar.
Then add the flour & oil little by little.
Add the nuts.
Lastly add the carrots & bake for 45mins.

Baking time is as per the oven on the gas flame (not the electric one)

Thank you Rosette for sharing your mom's recipe!

Chakalis by Bernadette Nazareth

Ingredients

 

4 Medium size potatoes

2 cups raw rice flour

1 tsp sesame seeds (til)

1 tsp chilly powder

1 cup  fresh milk or coconut milk

Vegetable oil for frying

salt

 

Method

 

1. Wash and boil the potatoes.  Peel and smash into a dough.  
2. Mix with rice flour. sesame seeds, chilli powder and salt.  
3. Knead dough with milk or coconut milk. 
4. Make into small balls and fill the chakali form. 
5. Press to form chakalis on a plate.  
6. Deep fry till light golden brown. 
7. Store in air tight container.

Marzipans by Bernadette Nazareth

Ingredients

 

1/4 kg Cashew nuts (ground fine)

1/2 kg powdered sugar

2 eggs – only the white

1 small wine glass of an ounce of rose water 

Colour (red, green or any other desired colour)

Marzipan mould (its a rubber mould)

 

Method

 

Mix the above ingredients in a vessel and place on the stove.  

Keep stirring till the mixture thickens.  

When you find that the mixture rolls on your fingers, pour it onto a dish and knead it into a ball.  

Divide the ball and colour it.  

Now using a marzipan rubber mould, press in the mixture to form different fruits.  

When you have filled the mould, turn it and let the fruits drop on to a butter paper.

Chocolate Ruffs by Bernadette Nazareth

Ingredients

1 large coconut scraped finely

1 lb sugar

2 tbsp of ghee

5 tbsp water or fresh milk

1 1/2 tsp coco powder

1 tsp essence of vanilla

Method

1. Heat ghee in a vessel.  When ghee is hot, remove from fire and stir in the cocoa.  
2. Add water and sugar.  
3. Now place the vessel back on the fire and keep stirring the mixture till it thickens.  
4. Gradually add the coconut and last add the vanilla essence.  
5. When the mixture has thickened, it should drop from the spoon – quickly remove the vessel from the fire and drop the mixture with a spoon onto a buttered paper forming small cookie shape ruffs.  
6. Let it stand for 10 minutes to dry.  
7. Keep in an air tight box.

Chocolate Squares by Yvette Fernandes

Ingredients

2 cups cake flour

2 cups oats

2 cups coconut (unsweetened)

1 cup sugar

2 tablespoons cocoa powder

2 teaspoons baking powder

375g butter

Icing:

2 cups icing sugar

2 tablespoons butter-softened

5 teaspoons cocoa powder

A little hot water

Method

1) Preheat oven to 350 degrees Fahrenheit, butter or spray oven pan.

2) Mix dry ingredients together.

3) Add butter, rubbing it in with your fingertips until well mixed. the mixture should keep its shape. Turn into prepared pan and press down evenly.

4) Bake for 25mins

5) Make icing by sifting the icing sugar and mixing it with the butter until creamy.

6) Add cocoa and mix well until blended.

7) Add enough water(warm) to form a smooth icing.

8) Spread over the cake as soon as it comes out of the oven. Leave until the icing is nearly set and then cut into small squares.

Karen's Shortbread Cookies

Ingredients

1 1/4 lb butter, softened
1 1/4 cups sugar
4 1/4 cups all purpose flour

Method

Cream butter and sugar together. Slowly mix in flour.
Knead flour and shape small cookies
Bake for 15 minutes at 350 Deg.

Karen's Crumb Date Cake

Crumb Mixture
1 1/2 cups quick cooking rolled oats
1 1/2 cups clour
1 cup brown sugar
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 cup butter or margarine

Date filling
1 lb chopped dates
3/4 cup water
3 tbsp brown sugar
1 tbsp lemon juice

Crumb mixture: Mix together in a large bowl - Oats, flour, brown sugar, baking powder, baking soda and salt.
Using hands rub butter onto dry mixture until it becomes like crumbs.
Put hald the mixture into a greased 8inch square pan, save the other half for top.

Date filling - In a saucepan, cook dates with water and sugar till soft. Let cool.
Stir in lemon juice. Spread filling over crumb layer and sprinkle with remaining crumbs. Pat lightly
Bake at 350 Deg for 2-30 mins.
Cool and cut into squares.

Channa Dos from Karen's recipe book

Ingredients

1 cup Gram dhal
2 cups semolina
1 lb dessicated coconut
1 1/2 lb sugar
1/2 tsp salt
1 1/2 oz butter
A few cardamom pods and Caraway seeds

Method

Boil gram dhal with salt and sufficient water till cooked. Blend to a fine paste.
Make syrup of sugar with 1 cup of water till thick.
Add blended coconute and cook for 10 mins.
Add gram dhal for 3 mins.
Add semolina, butter and cook on low heat till it dries and leaves pan.
Add few cardmoms for flavor.
Pour into pie plate.

Coconut Toffee from Karen's recipe book

Ingredients

150 ml condensed milk
250 grams icing sugar
175 grams dessicated coconut
A few drops coloring - pink

Method
Dust square pan with icing sugar.
Mix milk, coconut and icing sugar to give a smooth consistency.
Divide in 1/2. To one half add pink colour and 1/2 on the other side.
Leave to set in fridge.
Cut in squares with oiled knife.

Fruit Cake from Karen's recipe book

Ingredients
130 grams flour
90 grams sugar
90 grams butter
2 eggs
1/2 tsp Baking powder
Soak 160 grams of nuts, raisins, candied peel, tutti fruiti for 2 hours in rum
4 tbsp Caramel
1/2 tsp Caraway seeds
1/2 tsp each of nutmeg, clove, cinnamon

Method

Sieve Baking powder, spices. Prepare batter. Add rest of the ingredients and add flour.
Bake for 1 hour 15 minutes at 375 Deg.

Cocoa Balls from Karen's recipe book

Ingredients
200 grams Cocoa
400 grams Icing sugar
200 grams Walnuts
1 tsp Vanilla
1 tin condensed milk

Method

Mix Cocoa, Icing sugar and walnuts
Pour 3/4th tin of condensed milk, vanilla essence and knead well.
Form into balls

Bolinjas - Nana Theresa's recipe from Karen's recipe book

Ingredients

1 lb Soji
3 eggs
65 grams ghee
185 grams sugar
1 pkt shredded coconut
A dash of Cardamom powder
Fennel Seeds


Method

Mix all the ingredients.
Keep mixture for at least 4 hours so that the Soji puffs up and then form into biscuits.
Bake for at 350 Degs for 30-40 mins

Chakli's from Karen's recipe book

Ingredients
3 cups flour
1 cup Urad dhal (broil and grind powder)

Method

Steam flour in a  cloth for 1/2 hour after whistle.
Remove and mix with Urad dhal and knead into dough.
Optional - add caraway/carom (ajwain), sesame or cumin seeds.
Salt to taste.
Put in form and deep fry.

Rose Cookie from Karen's recipe book

Ingredients

1 cup flour
1 egg
Vanilla essence
little colour
sugar to taste

Method
Blend all the ingredients. Use cookie form and fry. Important here is consistency of flour.

Macaroons from Karen’s recipe book

Ingredients

3 Egg Whites

1 cup sugar

2 ½ cups desiccated coconut

Method

Beat the egg whites stiff. Add the sugar and beat well till it melts. Finally add coconut.

Grease a baking tray with butter and sprinkle some flour.

Pour mixture with a spoon

Baking time – 15 mins

Temp – 160 Deg

After baking take out immediately and place in a box.