Desiccated Coconut Cake from Egg Whites

This recipe is a quick fix for all the extra egg whites when you make a Bibinca. Yes instead of getting rid of the egg whites, collect them and use them later on to make this cake. It is quite tasty but not as excellent as a normal dessicated coconut cake.

Ingredients:

300gms Egg Whites
250gms Butter
250gms Powdered Sugar
250gms Margarine
250gms Milk Cream
150gms Flour
100gms Cashewnut Powder
100gms Desicated coconut
One Egg Yoke
One Fresh Sour lime
Essence

Procedure:

Put the Powdered Sugar, Butter, Cream, Margarine and the Egg Yoke in a dish so that you can mix them all together.


A thick mixture is formed, continue beating till everything is mixed well.

Here's Mama stirring up her magic, which she never fails to do.

Make the egg whites nice and fluffy by beating them for a bit.

Untill they look foamy just like the picture below

Add the Egg white to the mixture and yes the next step is pretty obvious again, keep beating.

Yes, make sure the whole thing is mixed up well so you can move on to the next step.

You could Sieve the flour to add to the mixture.


Once you add the flour, the Chef recommends you fold it using a spatula.

Folding the flour, rather than using the mixer, I do not know why, you can feel free to experiment, that's whats cooking is all about.

Add a zest of lime, not too much just a bit to give it that tangy flavour, peel tiny bits of the sour lime skin and add it to the dish.

Once your done with that you can add the desiccated coconut to the dish.

The Cashew nuts have to powdered in the blender to add to the cake as well.

Add it to the mixture that seems pretty wholesome now and start mixing again.

Start mixing till everything is blended well, its now time to add the essence.

You need to add some Vanilla and Almond essence.

A cap full of both should do the trick, you can add more as per your taste.

You can then add a little bit of milk, just add the amount you can see in the picture below, not too much.

If you would like the cake to have a bit of colour in it, so when you cut slices you can have a colourful inside seperate some of the mixture in the the bowl as you can see.

Theres a couple of drops of colour in the dish and mix it about till you see the colour of it below.

Make sure you have powdered the tray with some flour or your cake will stick to the tray after baking.

Put your batter into the tray, do not fill it to the brim cause cakes tend to swell up a little bit.

Once the batter is in the tray level it out by shaking the tray nice n slowly in a kind of vibrating manner left and right.

Put it in the oven to bake, to test if the cake is baked properly you need to put in a butter knife into it till you reach the bottom and then pull it out. If nothing is stuck to the cake the insides are cooked.

Tun on the top heat to give the cake a nice brown texture on the top if you like, be careful not to burn it.

Your desiccated coconut cake is ready to eat!

Perad, Guava Jam or Cheese

Perad is a another well known Goan delicacy that serves two purposes, it can be eaten for breakfast on toast when it is not fully cooked or as a dessert when fully cooked.

This recipe will teach you to make the thick dark red Goan Perad. Perade is how my mother spells it in the Jam form is removed a little earlier from the fire when its light red in color, it does not solidify and is viscous in nature, while the cheese is solid and has a different texture that you will realize if you have eaten or plan on making it, so lets get cooking.

Ingredients:

1 Kilo Guava Pulp
800 Grams Sugar
1 Sour Lime
1 Tablespoon Butter

Procedure:



Boil the Gauvas after removing the the black patches on the skin, spoilt parts perhaps and the ends of it, after washing them thoroughly.

Slice the gauvas straight through the centre so that it becomes easier for you to remove the seeds from the center of the fruit.

Once you remove the seeds from the center do not get rid of them but collect them seperately in another container.

Once you have removed the seeds from the centre of the Guava you need to to liquidize the good parts of the gauva by putting them in a blender.

Yes thats the Guavas in the blender we also tend to call them mixers here in India. So this is done to get your Gauva puree.

Once your Puree is ready pour it out into a sieve or a muslin cloth so that you can filter out all the seed remains.

You will have to do the same with the pulp and the seeds that you removed from the guavas earlier, blend it just for a minute in the mixer and then strain it.

Once your done with the seiving you can place it on the fire.

Now comes the work, the most important part of making this dish is that you should not allow the bottom of the puree to get burnt. This means you will have to continously stir the dish at ocassions especially when it begins to boil.

The best thing to do is to keep the puree on a slow burner, it will take a good amount of time but patience always pays.

So just for you to know thats what the discarded seeds look like, you can throw that out.

Yes its time to add the sugar, which is done soon after you put the Puree on the fire, now keep stirring.

Yes you can see the colour begin to change in a couple of hours, you can see it becoming reddish orangish below. You can add the juice of the sour lime now and keep stirring.

When its a little darker than the image above you can remove some of it for the jam and bottle it.

Keep stirring until it gets the dark red colour that you can see in the image below.

Yes its ready atlast, if you aren't used to cooking your hand will be hurting by now.

Just before you pour it out into a tray you need to have oiled it so it comes out of the tray easily when its cooled.

There you go the perad is ready to be consumed, it would require a couple of hours for it to cool. Then slice and dice as per choice and relish another Goan delicacy.

Walnut Drops

This recipe was thought to my mother forty years ago, when she was in her 10th grade by her teacher. She never really made these sweets until much later on in her life, now its an every year Christmas Special that sells like hotcakes.

Walnut Drops are relatively easy to make with a few common ingredients, but it would require some patience.

Ingredients:

1 Tin Condensed Milk
1 Cup Fresh Milk
1 ½ Cup Sugar
½ to 1 Cup Walnuts
2 Table spoons Cocoa Powder
1 Table Spoon Butter
A Cap full of Vanilla Essence

Procedure:

Put the fresh milk on the fire and let it boil till half.

Add the sugar and stir occasionally till it dissolves.

Once all the sugar has dissolved add the condensed milk.


Stir continuously till you find the mixture nice and thick.

Add the cocoa powder to the mixture and stir till its mixed evenly.


After its evenly mixeed you can add the walnuts.


Just before taking the drops off the fire add some vanilla essence and one table spoon of butter.


Drop spoonfuls of the mixture on a greased tray.


Leave it overnight or as required till they dry.


Eat them or pack them everyones going to enjoy them!