Tag Archives: Cooking

Pork Indad

Pork Indad

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

Grinding:

3 Onions

12 Red Chillies

6 Green chillies

12 Pepper Corns

1 Heaped Spoon Cumin Seeds

1 tsp Turmeric Powder

5 cloves

1 piece cinnamon

1 lime sized Tamarind

6 seeds garlic

To be ground in water and little vinegar

Method:

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.

Batata Wada and Spicy Green Chutney

Video link:

batata-wada-and-spicy-green-chutneyIngredients:

1.5 kg or 500 gms Potatoes (Boiled, Peeled and Mashed)

Below ingredients for tempering to be added to the mashed potatoes

1 tsp or ¼ tsp mustard seeds

15 or 5 Curry leaves (roughly Chopped)

6 or 2 green chillies (chopped fine)

2 tblsp or 1 tsp ginger garlic paste (2 inch or 1 inch ginger, 10 or 5 cloves garlic)

½ or ¼ tsp turmeric powder

Salt 1 tsp or ¼ tsp

2 tblsp Oil or 2 tsp Oil

2 stalks or few Coriander leaves to be added direct to mixture (roughly chopped)

Batter for Dipping the Mashed Potato Balls

400 gms or 150 gms Channa Flour or Chickpea flour or Gramflour

1 tsp or ½ tsp chilli powder

½ or ¼ tsp cumin powder

Salt 1 tsp or ¼ tsp

Water to make thick batter

¼ or a pinch Baking Soda or Soda Bicarobonate

Spicy Green Chutney

Large Bunch Coriander Leaves

Around 20 mint leaves

12 green chillies

1 tsp ginger garlic paste

Juice of one lemon or two limes

Half cup of raw peanuts with skin.

Salt ½ tsp

Water to make thickish chutney

Method:

Heat the oil for tempering in a pan and when hot add the mustard seeds. When they crackle add the curry leaves. Then rest of the ingredients for tempering. Cook for a minute and then add the mixture to mashed potatoes. Add the chopped coriander leaves too and mix well. (If the mixture is watery, you can correct this by cooking the mixture in a pan to let the water evaporate. Don’t allow to burn ). Check salt and make lime sized balls.

Prepare the batter (thick batter not watery). Add the mashed potatoes balls to the batter and coat the balls with the batter. Add oil to a deep pan or wok and heat it.  When hot add the battered mashed potatoes balls one by one into the oil. The flame should be medium. When the battered balls turn golden brown remove them into a perforated vessel or onto paper towels. The sound of the wada dropping onto the plate should be heavy not soft. This will show that they are cooked properly. Prepare the batata wadas in batches.

Chutney:

Grind all the spicy green chutney in a grinder or blender. Check for salt. Remove to serving bowl.

Eating these

Can be had plain, can be eaten with chutney. This is a delicacy in Mumbai- Small buns are opened up and the wada along with chutney is placed inside the bun and eaten. This is known as Wada Pav.

Mani (Sweet Dish made from Rice, Coconut Milk & Jaggery)

Mani

Mani (Sweet dish made from Rice, Coconut Milk & Jaggery)

Ingredients:

½ Kg Raw Rice/Basmati Rice (soaked in water for 2 hours)

1 Coconut (Milk) – taken the traditional way- by grinding the scraped coconut with water and squeezed out the coconut milk. You can also use Maggi or Nestle Coconut Milk Powder. Should have around 1.5 litres of Milk.

Ghee or Clarified Butter

Some pieces of Cashewnuts

Some raisins

Some sliced almonds

400 grams Jaggery (scraped)

Salt  (1.5 tsp New Zealand- not so salty)

1 tsp Cardamon Powder

Method:

Grind the rice with coconut milk and mix the remaining coconut milk, Jaggery, Salt. Keep a vessel on  fire, add 3 tablespoons of ghee and pour the mixture in this. Bring to boil, keeping stirring all the time. When it thickens add more ghee and continue stirring. This will take between 30 to 45 minutes. If it starts sticking to the bottom of the vessel add more ghee. When it becomes nice and sticky add the other ingredients – raisins, cashewnuts, almonds & cardamom powder. When the mixture starts leaving the sides of the vessel and the ladle, pour the mixture into trays (previously greased with ghee) and flatter with butter knife. Pour little ghee on top and flatten it. A

Allow it to cool completely and then cut it into diamond shapes and then place it in refrigerator for an hour and serve.

Enjoy this traditional Mangalorean Sweet!!

“Britto Goa Sausages” Cooking Recipe

Britto Goa Sausages

“Britto Goa Sausages” Cooking Recipe

½ Kg of “Britto Goa Sausages” or Goa Sausages

Ingredients:

3 Onions or 300 grams

1 Peeled Potato (medium)

15 flakes Garlic

1 Green Chillie

2 inches Ginger

Method:

Chop Onions, Ginger, Chillie, Garlic. Cut the potatoes into small cubes.

Open up the sausages and separate the meat from the gut. Immerse the gut in warm water and this will give you some masala water.

Place a pan on fire. Add little oil and fry the onions. When the onions turn translucent add the chillie, garlic and ginger and fry for sometime. Now add the meat pieces and fry. Add masala water and allow it to cook for sometime. Add the cubed potatoes and mix well. Cook on slow fire after closing the lid. Check the meat for salt & vinegar and then check if the potato has cooked and if yes, put off the fire and allow it settle down by its own heat.

Eat with bread/chapatti/rice.

Fish Ambot-Tik (Sour & Spicy)

Ambot -Tik

Fish Ambot-Tik

½ Kg of Shark or Lemon Fish

Ingredients:

12 Red Chillies

½ tsp Turmeric Powder

2 Cardamon Pods

12 Pepper corns

5 Cloves

2 sticks Cinnamon

A piece ginger

6 flakes garlic

¾ tsp Cummin Seeds

½ Tsp Mustard Seeds

Lemon Sized Tamarind(to be immersed in water and only use the water)

2 Onions to be chopped.

10 curry leaves

2 Sliced green chillies

1 spoon vinegar

Method:

Clean the shark, wash and cut into pieces. Add little salt (1 tsp) and a little vinegar, mix and keep aside for about 15 minutes.

Grind the masala. Place a pan on fire. Add oil (3 spoons). When hot add curry leaves and then chopped onions. When brown add the ground masala and fry well. When the mixture turns brown add the masala water, tamarind water, spoon vinegar and sliced chillies. When it starts bubbling add the shark pieces and allow to cook. Check if cooked and for salt & vinegar if required and add water if more gravy is required. Remove from fire.

This can be prepared with Mackerel, Seer(Surmai), Pomfret.

Brinjal (Egg Plant or Aubergine) in Yoghurt Salad

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Brinjal (Egg Plant or Aubergine) in Yoghurt Salad

Ingredients:

1  Brinjal

1.5 Onions

4 Green Chillies

1 Tsp Red Chilli Powder

3/4 Tsp Turmeric Powder

1 Tsp Salt

750 gms Yoghurt

Oil for frying

Coriander Leaves for Garnishing

Method:

Slice the Brinjal into thin rings. If the rings are big, cut them into half. Mix with salt, chilli powder, turmeric powder and keep aside.

Slice Onions into rings and slice the green chillies

Beat the Yoghurt slightly till it becomes smooth (no lumps).

In a Pan, heat oil and fry the Brinjal slices in batches till they are slightly crispy (not burnt). Remove and keep aside. Then fry the onions slices till they lose their rawness and remove. Then slightly fry the sliced green chillies.

In a bowl make layers of fried Brinjal, Onions, chillies and yoghurt till all finished. Garnish with coriander leaves. You can serve it immediately or keep in fridge before serving.

Beef Cutlets

Meat Cutlets(1)

1 Kg Beef (boneless) – can use Mutton or Lamb

Ingredients:

9  green chillies

6 medium onions

3 inch ginger

A few sprigs mint

A bunch coriander leaves

½ Kg medium potatoes (boiled)

2 Eggs

1 tsp pepper powder

A little garam masala (1/2  tsp)

Bread slices 2 to 3  (dipped in water in which meat was boiled and then water to be squeezed out)

Vinegar ( 1 to 2 tbls)

Salt (1.5 tsp) to taste

Breadcrumbs or white of egg ( beaten well )

Oil for frying

Method:

Boil the meat. Mince the meat, onions, potatoes, green chillies, ginger, mint, coriander leaves. Add eggs, pepper powder, garam masala, salt, bread slices, vinegar.

Mix well and make lemon sized balls. Form the cutlets and then either roll in breadcrumbs or apply white of egg and then shallow fry the cutlets. When brown (don’t fry on high heat) remove them onto paper towels.