Flavours Of India

Vindaloo Pork Curry

Ingredients:

15gms ginger, 8cloves, 2 dry whole red chili (soaked in1 cup vinegar 2 hours, vinegar drained and reserved), 2 sticks of cinnamon, tsp vegetable oil, 3 large chopped onions, 1 tsp cumin seeds, 1 ½ kg pork cut into 4 cm pieces, 4 tsp salt, ½ cup water, ½ tsp turmeric powder

Method:

Take ginger, garlic, cloves, chilies and cumin sedan grind them together well into a fine paste. Also add vinegar little by little in which chili were soaked so that all the vinegar gets used up.

Now heat oil in a cooker for 2 minutes and add onions to it and let it fry nicely till they turn golden brown. Then add ground paste, salt, meat and turmeric powder to it. Stir and fry for 6-7 minutes plus keep on adding water to it. Stir once. Close the cooker now and bring it to full pressure high flame. Cook for 8 minutes more after reducing heat. Remove cooker from heat and let it cool naturally. Open and then serve hot.

Nistahi Coddi (Fish Curry)

Ingredients:

¾ cup grated coconut, 1 tbsp coriander seeds, 5 whole dry chilies, 1 tbsp coriander leaves, 4 tbsp vegetable oil, ½ tsp turmeric powder, 1 ½ cup water, 1 large grated onion, 1 sprig curry leaves, 4 slit green chilies, 1 tbsp salt, 1 medium blanched and chopped tomatoes, 15 gm tamarind soaked in ½ cup of hot water for 1inuts with extracted pulp, 2 medium prom fret cleaned and cut into 2 ½ inch pieces

Method:

Make a nice paste of coconut, cumin seeds, red chilies, and coriander seeds in a grinder by adding water to it little by little. Now heat oil in a cooker and add onions to it. Let the onions fry till they turn golden brown. Add turmeric powder and coconut paste to it. Fry them well till oil gets separate. Stir it constantly. Add curry leaves with ¼ cp of water with tomatoes to it. Let tomatoes get pulpy. Then add green chilies, salt tamarind pulp and enough water to it. Bring it to a boil. Now add fish to it while stirring carefully. Close the cooker and let it cook on a full pressure. Later reduce heat and cook for 2 more minutes. Remove cooker from heat. Release pressure and then serve hot.

Here's the exotic recipe of your favorite Mutton Briyani in Moghul style, which you would love for sure.

Ingredients:

2 medium peeled and diced potatoes, ¾ mutton leg cut into 4 cm pieces, 3 large thinly sliced onions, 1 cup vegetable oil, 1 ½ salt

For marinade:

16 flakes garlic, 6 dry plums, 20 gm ginger, 6 green chilies, 6 blanched and halved almonds, 1medium sized chopped tomato, 2 tbsp chopped coriander leaves, 2 tbsp chopped mint leaves, 1 ½ tbsp red chili powder, 1 ½ garam masala powder, 1 tsp salt, 1 tbsp cumin seeds, a pinch of saffron dissolved in 1 tbsp of hot water, 1 cup beaten curd

For rice:

6 cups water, 2 ½ cups washed basmati rice, 2 green cardamom, 1 tbsp salt, and ¼ cup milk, ¼ tsp caraway seeds

Method:

For marinade:

1. Make nice paste of ginger, chillies and garlic in a grinder. Now rub this paste into meat. Also, add other ingredients for marinade. Mix all well and kept aside for about hours or overnight in a refrigerator.

2. In a fry pan, heat some oil for 3 minutes, fry potatoes in it.now add the potato in the marinated meat and mix them well.

3. Make 2 batches of onions. Fry the each batch of onions in remaining oil with ¾ tsp of salt till onions turns golden brown and crisp. Now remove onions in strainer to drain off the excess oil from them. Crumble the fried onions so that you can add them to the marinated meat.

For rice:

1. Pour 6 cups of water in a cooker and bring it to a boil. Now and salt and rice and stir well. Close the cooker. Bring to full pressure on high heat. Then remove cooker immediately from the heat. Reduce pressure by placing cooker in basin of cold water for about 2 minutes. Now open the cooker and transfer rice to a colander to drain off.

2. Again wash and wipe off your cooker. Heat 7 tbsp of vanaspati in cooker for 3 minutes. Add meat with marinade and mix well. Also put the remaining water to it.

3. Remove cooker from heat. Tilt cooker and shift meat to one side of cooker. Add rice to the other side.sprinkle milk on rice.

4. In a pan, heat oil or a minute and fry the cardamoms caraway seeds in it.afterwards pour the same evenly over the rice.

5. Now close the cooker and cook it on full pressure for 20 minutes. Later remove it from heat and let it cool naturally. Open the cooker. Transfer rice onto a serving dish. Top with meat and masala. Serve hot with onion salad or raita.