1 Big Chicken (1.5 kgs) – cut into medium pieces, wash and marinate with 1 tsp salt, 1 tsp Turmeric Powder and ½ tsp Pepper Powder. Keep overnight or 6 hours.
15 Red Chillies
1 Pod Garlic
2 inch piece Ginger
2 Heaped Tsp Cummin Seeds
1 Tsp Pepper
1 Heaped Tsp Kuskus
3 med pieces Cinnamon
Soak the above in half cup of vinegar overnight or 6 hours.
Grind the above mixture with 2 onions, a tsp of turmeric powderand 3 big tomatoes. Retain the masala water.
3 Onions sliced
1 chopped tomato
4 green chillies (split into two)
A handful of raisins
Half cup tomato Ketchup
A bunch of coriander leaves (chopped)
Salt to taste
Heat some oil in a vessel and saute the chicken pieces for sometime to remove the rawness. Remove and keep aside the chicken pieces.
Add more oil if required, a couple of tablespoons. Fry the sliced onions. Do not brown them. Add the ground masala and fry for about half hour. Add the masala water and more water if required. Add the chopped tomato and fry till you have a thick gravy. Add the chicken pieces and also the raisins and green chillies. Add a cup of water and allow the chicken to cook till done. Add 1 to 1.5 tsp salt as required.
Add tomato ketchup and coriander leaves and remove from stove. Serve hot
800 gms of Beef cut into cubes
1 Onion sliced and chopped into big pieces
2 tsp Kashmiri Chilli Powder
2 tsp Coriander Powder
1 tsp Pepper Powder
1 tsp Cumin Powder
1 Tsp Garam Masala Powder
1.5 tsp salt
Paste of Ginger (2 inches), Garlic (5 cloves), 4 green chillies
3 tomatoes chopped
¾ cup Yoghurt
Few curry leaves
A bunch Coriander leaves chopped
Fry chopped in 3 to 4 tbsp oil. Add the green masala paste and fry for a minute. Add all the powders and salt. Fry for 3 minutes. Add the tomatoes and fry for further 5 minutes. Then add the beef cubes and fry for 10 minutes. Add yoghurt and curry leaves, mix well and add one cup of water. Cook on slow fire for 45 minutes. Add coriander leaves and put off the flame.
Have with bread, chapatti or rice.
425 gms Tuna Meat (Canned in Spring Water)
1 Onion (medium)
4 green Chillies
1½ inch ginger
6 Cloves Garlic
1 bunch Coriander Leaves
1 Stalk Spring Onions or Onions Leeks
Few mint leaves
All above to be minced fine
300 gms Potatoes- (boiled and peeled)
1 tsp Pepper Powder
½ tsp Turmeric Powder
1.5 tsp Coriander Powder
1 tsp Garam Masala Powder
½ tsp Turmeric Powder
½ tsp Chilli Powder
1 tsp salt or to taste
Toast Powder (bread crumbs)
Cut open the Tuna Tin and drain all the water. Mash the boiled potatoes. Add the tuna to the mashed potatoes. Mince all the green masala add to the mixture. Add all powders, salt and yolk of egg (reserve the white of egg) and mix together. Make small balls (if there is excess water, add bread crumbs). Form cutlets in the palms of your hands. Beat the white of egg. Dip the cutlets in white of egg and then Bread Crumbs (if you want crispy cutlets) or only white of egg.
Heat frying pan, add about 6 tbsp oil and shallow fry the cutlets on both sides. Remove to a paper towel to take off excess oil.
800 gms Mackerels (6) or Sardines
6 medium onions (chopped)
1.5 pods chopped garlic
3 inches chopped ginger
6 chopped green chillies
400 gms tomatoes or one can of diced tomatoes.
A bunch chopped coriander leaves
1 to 1.5 tsp chilli powder (according to spice requirement)
½ tsp turmeric powder
1 tsp salt
½ cup vinegar
The above four can be substituted with 2 tbsp Dexter’s salt & chilli paste. https://www.youtube.com/watch?v=xfGFqtF9UkU
Juice of lemon
3 tblsp of Olive Oil
Clean the Mackerels (with Pockets along the bone- see video) or Sardines, apply ½ tsp of salt and keep aside.
Heat a deep pan and add olive oil. When hot add the Onions. Add 1/2 tsp of salt. Fry till the onions become slightly brown. Add the ginger, garlic, chillies. Fry for 3 minutes. Add the chilli, turmeric, salt and vinegar or salt & chilli paste. Mix well and add tomatoes and mix well. Fry for 5 minutes.
Pre-heat Oven at 180 degrees for 10 minutes. Take a deep baking dish or roasting dish. Add one portion of the cooked masala to the dish. On top of it place the Mackerels or Sardines. For Mackerels fill some of the masala into the pockets which were created. Put the rest of the masala on top of the mackerels or sardines. Sprinkle the coriander leaves on top of the fish and then sprinkle the lemon juice on top of the fish.
Close with lid (sealed) or aluminium foil. Place some water on top of the lid. Bake for 30 minutes.
1 Kg Pork Belly (Scored)
¼ tsp pepper powder
½ tsp fennel powder
¼ tsp garam masala powder or spice powder
¼ tsp ginger powder or ginger garlic paste 1 tsp
2 tsp Oyster Sauce
1/4 Cup Soy Sauce
2 tblsp Olive oil
½ tsp salt
¼ cup water
Mix the marinade in a deep tray or roasting dish. Score (cuts parallel or crisscross ) the Pork belly if not already done by the butcher( butcher will do this if requested). Wipe the skin dry with a paper towel to remove any moisture. Place the pork belly immersing only the meat part into the marinade and skin dry. Place in refrigerator overnight uncovered. The skin will become dry in the fridge.
Line a roasting dish with aluminium foil. Take another aluminium foil and place it inside the dish. Now cut out the core and slice an apple. Spread this on the foil. Slice an onion and spread on top of apple slices. Add some sage to the mixture. Sprinkle two tsp of fennel powder on this mixture. Now place the pork belly on top of this mixture. Pull the sides of the aluminium foil to cover the meat but not the skin. Spread two tsp of Olive oil on the skin and then cover it with salt.
Preheat the oven at 200 degrees for 15 minutes, then place the pork belly dish in the oven and bake for 2 hours. Reserve the marinade for sauce. Put some water in the dish around the foil containing the pork belly. Continue adding water when it evaporates. After two hours, remove the dish from oven. Take the excess salt from the skin. Place it back in the oven but this time under the grill at 250 degrees for 10 to 15 minutes. This will make the skin crispy (crackling). Remove from oven, if it looks burnt, don’t worry only the salt would have burnt. Let it stand on a cutting board for 10 minutes. Scrape the burnt salt and also excess salt. Cut the pork belly to your required slice sizes.
Apple Sauce: In a vessel add the reserved marinade, the apple sauce from the aluminium foil and the water in the roasting dish. Add ½ tsp salt and boil for 5 minutes. Your sauce is ready.
Have your sliced pork belly with a little apple sauce spread on it.
800 gms Tiger Prawns (shelled and deveined) (wash, marinate with ½ tsp turmeric and ½ tsp salt, keep aside for 15 minutes)
12 Red Chillies (Kashmiri)
15 Pepper Corns
1/2 Tsp of Cumin Seeds
1/2Tsp Turmeric Powder
1 marble sized Tamarind
4 green chillies
8 seeds garlic
1 inch ginger
2 sticks cinnamon
1 cup vinegar
400 gms Potatoes peeled and cut into thick round slices
Quarter cup Oil
1 Onion (minced)
3 tbsp vinegar
1 tsp sugar
2 tsp Salt
Grind all the ingredients using the vinegar and some water. Keep aside. Also keep aside the masala water from the grinder.
Fry the sliced potatoes and then the marinated prawns. Keep aside.
Heat a vessel and add the oil in which prawns were fried. Add more oil if required. When hot add minced onion and one tsp salt. When onion becomes slightly brown add the ground masala. Fry for about 45 minutes. If the mixture dries up add masala water. When the masala turns brown add the fried prawns and fry for 5 minutes. Add sugar, salt and vinegar. Add one cup water and when boiling add potatoes thick gravy. Boil for another 5 minutes until the potatoes are well mixed in the gravy.
1.2 Kgs Pork (rind with fat and meat) sliced into 2×2 inch pieces
750 gms Potatoes (peeled and sliced)
1 Sliced Onion
Salt & Vinegar
Oil for frying the pork and potatoes
12 Red Chillies
6 Green chillies
12 Pepper Corns
1 Heaped Spoon Cumin Seeds
1 tsp Turmeric Powder
1 piece cinnamon
1 lime sized Tamarind
6 seeds garlic
To be ground in water and little vinegar
Wash the sliced pork and drain. Apply little salt and keep aside for 15 minutes. Apply salt to sliced potatoes and keep aside for 15 minutes. Fry the sliced potatoes and sliced pork slightly on both sides and remove. Heat a vessel and put the oil in which the pork was fried. Season the sliced onion and fry till slightly brown. Fry the ground masala till the colour changes to dark brown. Keep adding the masala water and more water if required. Add 2 to 3 cups water and add the fried pork and boil till pork is cooked. Add salt and vinegar to taste. Add fried potatoes and bring to boil. Pork Indad is ready.