Moil

Ingredients:

1 duck, washed several times, under running water
Oil or ghee
2 serving spoons of bottle masala
Sugar to taste
Vinegar to taste
6 onions, cut rounded
A generous piece of ginger, cut lengthwise
8-10 green chillies, deseeded
6-8 garlic flakes, cut lengthwise

Procedure
Put pieces of duck in a degchi, adding salt and cook very slowly till the water evaporates. Now add cooking medium and fry the duck pieces till nicely browned. Add the sugar. Now remove the pieces on paper. Use the same dish to fry the onions till transparent. Add the ginger, chillies and garlic and fry for a short while. Then add the bottle masala and fry lightly, on a slow flame, adding a little water, as the masala will stick to the pan without it. Then add water with the duck pieces to the above ingredients. When cooked, add the vinegar and cook on simmer for some more time. Serve with foogias or sannas.

Foogias

Ingredients:

4 eggs
1 kg maida
Juice of 1 coconut (thick extract)
1 cup toddy
Salt (to taste)
Sugar (to taste)

Procedure:
Knead the mixture and keep overnight. The next morning form balls and fry in boiling oil. When nicely golden brown, remove and place on paper. The spoon used to remove the foogias from the oil should have holes.

Potato chops

Ingredients:

1/4 kg kheema
1 each of onion, tomato
Little ginger, garlic, green chillies
salt and pepper, to taste

Procedure:
Cook all ingredients on a slow flame. Boil 1/2 kg (approx) potatoes, mash with salt and pepper to taste. Take some mashed potatoes, make a dip, fill with cooked mince, cover with more mashed potatoes. Form a shape like a cutlet, dip in eggs and breadcrumbs and fry.

Pork vindaloo

Ingredients:

1 kg fatty pork
15 deseeded Kashmir chillies
3 pods or less garlic
1/2 inch akkha haldi piece,
1-1/2 tbsp jeera (akkha, not powder)
A piece of ginger, if desired

Procedure:
Cut the pork into generous pieces, preferably add salt and keep overnight. Grind all the above ingredients finely in vinegar. Cover the salted raw pork, in this mixture and let it marinate overnight. The next morning cook it all on simmer, adding more vinegar only if taste requires you to add it. Cook till meat is soft and tender.

Cordial

Ingredients:

450 gm coconut, finely scraped
900 gm sugar
2 egg whites
A small glass of rose water

Procedure:
Make a thick sugar syrup with (approx) a cup of water and keep stirring till all the sugar melts. Then put on gas, add egg whites, grated coconut, pink colouring and rose water. Remove and place on flat aluminium tray, cool and cut into squares.

Prawn lonvas

Ingredients:

1/2 kg fresh prawns, preferably medium-sized
Few pieces of white pumpkin or drumsticks
1-2 onions chopped
1 tbsp (approx) bottle masala
Salt to taste
Thick juice of a small fresh coconut
Tamarind pulp (to taste)
Oil for cooking

Procedure:
Fry onions till transparent. Add prawns and fry. Then add bottle masala, fry, sprinkling water all the time. You can now add either cut drumsticks or white pumpkin pieces and cook till done. Add the coconut milk and cook for a little while. Then add the tamarind pulp. Simmer till the gravy is cooked to a nice consistency, neither too liquid not too thick.

Bolins

Ingredients:

1 coconut, scraped
2 eggs
Sugar to match the quantity of the scraped coconut
330 gm soojie
1/2 tsp rose essence

Procedure:
Mix sugar and scraped coconut well and heat on fire till well mixed. Add soojie and keep aside. Two hours later beat the eggs and mix in water. When well mixed, blend with small round balls, place on a flour-sprinkled tray and bake.