PINEAPPLE PULAO [][][][][][][][][][][][][][][][][][][][][][][][]
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Required: 2 cups rice. 2 fresh pineapples or 1 large tin
pineapple bits. 2 cups sugar. Half cup ghee. 1 tbsp powdered
garam masala. A few almonds. Half tsp salt from (soaked in
half cup warm mild) or tumeric.
Method: Boil rice with half teaspoon of tumeric saffron and
salt. Spread out in a thali to separate the grains. Heat ghee
and add the garam masala and almonds. Fry lightly, add
pineapple bits and sugar. Add the above cooked rice, mix well
and serve hot.
CASHEW MUSHROOM CURRY [][][][][][][][][][][][][][][][][][][][]
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Method: Soak cashewnuts in hot water. Grate coconut. Extract
coconut milk twice and boil cashew nuts in mushroom in the
second extraction. Heat oil and add mustard, curry leaves,
ground spices i.e. coconut, red chillies, coriander, turmeric
and cumin. Then add sliced onion, ginger, garlic and green
chillies. Add the cooked cashew and mushrooms, lime juice and
salt. Now add the first extraction of coconut and cook. (100
gms mushroom and 15 gms cashew nuts.)
KAJU BURFI [][][][][][][][][][][][][][][][][][][][][][][][][][]
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Grind quarter kg cashew nuts. Make syrup with 100 gms ground
sugar and water (boil once). Add cashew nuts on low heat, mix
well. Remove from heat and spread on thali and cut in diamond
shapes.
POMFRET CASHEW CURREY [][][][][][][][][][][][][][][][][][][][][]
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Method: One large pomfret. Slice and add salt. Fry halved
3 tsp cashew nuts in ghee. Remove and keep aside. Fry 3
onions finely sliced garlic and 3 green chillies to golden
brown and then add the ground masala consisting of 1 inch
fresh ginger, half coconut grated, 6 cloves, garlic, 1 tsp
cumin seeds, 1 inch turmeric and 3 tsp cashew nuts. Fry for 2
minutes. Add tomatoes, coconut milk, curry leaves and salt to
taste. Fry for a few minutes. Now add the fish. Remove it,
pour lemon juice and garnish it.
SOURCE: Carmel College students at the Konkan Fruit Fest,
Goa, May 2011.
NOTE FROM MIGUEL BRAGANZA: Dr. Suvarna Fonseca e Antao, the
Vice-President of the Botanical Society of Goa, and her band
of ten student volunteers [including two of her daughters,
Bubbly and Goldie to us and 8 Std. XI pass students] did a
wonderful job of explaining concepts and doing soil tests for
Soil Organic Carbon at the sixth Konkan Fruit Fest in Panaji
from 28 April to 01 May, 2011. The recipes below will help
the taste of success linger on.
For those who would like to be 'one in the spirit'
with us, there are some bottles of organic urrak
made by the traditional lavnni process from
organically grown cashew apples in Sattari. At Rs.
100 a 750 ml bottle, it is a steal. It remained
only because we could not transport it to the venue
in time. Call +91-9822982676 if you want that
spirit this week. Offer available in Goa only.
CIRCULATED ONLY: Goanet, Goa's social capital-building network online.
