Bolineos
This is a Goan cookie that I first tasted on a visit to that paradise almost 30 years ago. It’s a very tasty coconut-favoured snack and, though quite rich, is most appropriate for a once-a-year festive celebration.
Ingredients:
1 lb sugar (454gms)
2 large grated coconuts
1 tbsp ghee
8 egg yolks
1 lb fine rava (454gms)
6 cardamom seeds, well-pounded.
Melt the sugar in very little water on a low flame, then add the coconut and continue to stir (still on a low flame) for 10-15 minutes. Then add the ghee and take off the flame. When cool, add the beaten egg yolks. Last, add the rava and keep the mix aside for 5-6 hours, till the rava softens and swells. Then shape into small biscuit shapes and bake on a greased sheet at 175oC till it becomes light brown (about 12-15 minutes). Leave sufficient gaps between the biscuits, as they expand substantially during baking. This quantity of ingredients makes about 50 cookies (of 2 inch diameter - smaller ones bake faster). Cool and store the cookies in an airtight container; this keeps for a few weeks in winter.
Mulled Wine (Indian equivalent) – you will love this one for sure!
Mulled Wine is a favourite in Western countries as it keeps them warm during the cold winter. Since the taste of the original does not seem to suit the Indian palate, here is an equivalent that is quite a hit (even with children) and works especially well to soothe your throat in the winter. It is ginger-based, and also contains flavoured spices. The original name is O.T., which stands for ‘Other Things’, given its quite varied and random ingredients. It is an old Anglo-Indian recipe. Though referred to as a wine, it is non-alcoholic.
Ingredients:
50 gms ginger (not too tender)
3 red chillies
16-18 cloves
1 tsp cardamom seeds
½ tsp tartartic acid
3 ¼ cups sugar
1.5 litres water
Grate the ginger. Then soak all the above ingredients, except the sugar and tartaric acid, in 750ml water for half an hour. Then add the remaining water, and boil with the sugar and the tartaric acid. Now further increase the heat till the mixture bubbles well for about 5 minutes; then reduce the heat and continue to cook on low heat for another 20-25 minutes. Later, when cool, strain the mixture and bottle it. You could add a couple of tablespoons of rum - for added flavour of course! (The tartaric acid is a preservative and you can store this in a cool place for over a year; but if you have trouble getting this ingredient, you can make the wine without it, but ensure that you store it in the refrigerator - it should stay for a few weeks).
Christmas Pudding
This is made with any leftover Christmas cake, and tastes as good as an expensive ‘imported’ pudding. Make sure you use a round mould, to give it an authentic look. Serve it turned upside down, with sauce poured over it.
For the Pudding:
4 cups cake crumbs
1 cup (or less) milk
3 eggs
4-5 bread slices
For the Sauce:
200ml fresh cream
2 tsps vanilla essence
2 tsps icing sugar
2 tbsps rum
Sugar to taste.
Crumble the cake bits and slowly add in the milk, to get the mixture to a thick paste (add only a little at a time, so that it does not get too ‘liquidy’). Add the beaten eggs and mix well. Then add the bread, after mashing it well (it may be simpler to soak and soften in a little milk for 5-10 minutes). Finally, add sugar to taste, and steam for about 30 minutes - or till moist. For the Sauce, stir all the sauce ingredients together. Serve the Pudding hot, with the Sauce at room temperature (or even cold).
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