Sunday, December 28, 2008
Pork (with a 1/2" layer of fat) : 2 kg
Kashmiri red chillies (seeds removed) : 25-30 nos.
Garlic Cloves : 25 nos.
Cumin seeds : 3Tbs
Turmeric powder : 1 1/2 Tsp
Fresh ginger (optional) : 2" piece
Cinnamon -: 2" piece
Black Peppercorns -: 10 nos.
White vinegar : as required
Salt -: as required
Cut the pork into 1 inch cubes,apply salt and keep aside overnight. Next morning wash and dry the pork cubes with a towel. Grind the above given ingredients with vinegar to a fine paste. Apply the masala paste to pork and let it marinate in an earthen dish or bowl for over 8 hrs or overnight. Next day put the pork in a thick bottomed vessel and 1/2 bottle of vinegar and cook on slow fire till tender.
P.S. : A Vindaloo tastes better if it is allowed to 'pickle' for a day after being prepared.
I would like to thank Andrew Dyer and Rafi's Spice Box for the use of this picture. You can find more beautiful pictures by visiting his profile on Flickr.
Monday, October 27, 2008
The first thing you notice about the masala is the aroma. It has a sort of hot pungent heady aroma which lingers in the air long after you have closed the container of the masala powder.
Garam masala is a blend of spices usually used in Indian cooking not only for flavour but for the aroma it lends to the dish as well. A simple biryani or pulao with whole garam masala added for its unique aroma is something to be experienced as it cannot be described. "Heavenly" comes close.
Here is a blend that can be used for everyday use. There are other, more aromatic blends, but those will be posted later.
Ingredients : -
Coriander seeds - 8 tablespoons
Cumin seeds - 4 tablespoons
cloves - 10
black peppercorns - 3 tablespoons
cinnamon - 3-4 inches
black cardamom - 3-4
turmeric powder - 1 teaspoon
green cardamom - 4
dried red chillies - 6-8
bay leaves - 2-3
Method : -
Roast the ingredients separately on a griddle til they release their unique aroma. Then powder them together.
Saturday, June 07, 2008
Mutton (boneless lamb pieces) : 500 Gms
Basmati Rice : 500 Gms
Saffron (Optional) : a pinch
Onions – 150-20 Gms
Oil or Fat – 150 Gms
For The Marinade :
Mace Powder : a pinch
Nutmeg Powder a pinch
Green Cardamom Powder : a pinch
Garam Masala Powder : ½ tsp
Whole Black cardamom(1 no), Whole Green Cardamom ( 2-3no), Cinnamon, Cloves(3 no), Black Peppercorens (8 no)
Ginger Garlic Paste : 1 Tbsp
Red Chilli Powder : 1 tsp
Salt : To Taste
Finely slice the onions and deep fry them till golden brown and remove.
In a heavy bottomed degchi (casserole), add the marinated lamb along with the marinade.
Then cover this with the drained rice. Do not mix the rice and lamb. Then cover the pan and cook on low heat for 1 to 1 ½ hours. When the rice is three-fourths cooked (This will take about 45 minutes to 1 hour), open the lid and sprinkle the saffron water on the rice. Then let it cook till done. Serve hot, garnished with fried onions.
Sunday, May 18, 2008
Chicken breasts – 1/2 Kg
Hung curd – 200 Gms
Processed Cheese slices – 4 no
Ginger Garlic paste – 2 Tb
Green chilli paste – 1-2 tsp
Mint leaves chopped or paste – 1 tsp
Salt – to taste
White pepper powder – as required
Method :In a bowl, add the cheese slices and knead them to a paste. To this add the hung curd, ginger garlic paste, green chili paste, mint paste and salt and pepper powder. Mix well. To this mixture, add the chicken breasts and mix well. Then keep aside for 2-3 hours. Skewer these pieces on a metal skewer and either cook in a tandoor or grill them. Baste with oil while cooking as chicken tends to dry-out while cooking. Serve with Green chutney and roti.
Ginger Garlic Paste – 2-4 Tbs
Malvani Masala – 4-6 Tbs
Oil - 3 Tb
Green Masala – 4 Tb
Salt – as required
For Green Masala:
Coriander Leaves - 1 bunch
Mint Leaves - 1/2 bunch
Green Chillies - 6 no.
For the green masala, make a smooth paste of all the ingredients.
Clean the chicken but leave the skin on. Then cut the chicken into 10-12 pieces. Make slashes/cuts on the chicken pieces. To the chicken pieces, add the green masala, ginger garlic paste, salt to taste and 2 Tb of malvani masala. Keep aside for about an hour.
In a kadai / wok add the oil, and when it’s hot, add the chicken pieces and sauté till they start to brown. Then add about 2 Tb of Malvani masala and a little water (1/4 cup) and cover and cook for 20 minutes. Then remove the lid and sauté till the chicken is completely dry.
P.S. You can also put all ingredients together and marinate the chicken in it. In that case, use less amount of Malvani masala.Then barbeque it.Photo courtesy MLON
Wednesday, May 07, 2008
Paneer : 500 Gms
Onions : 2-3 Large
Green capsicum (Simla Mirch ) : 2-3Large
For The Marinade :
Hung Curd : 500 gms
Red Chilli Paste : 2-3 Tbs
Ginger Garlic Paste : 2-3 Tbs
Garam Masala Powder : 1 1/2 tsp
Kasoori Methi Powder : 1/2 tsp
Lime Juice : 2 tsp
Salt : to taste
Pepper Powder : 1/2 tsp
Sesame Oil : 3-4 Tbs
Cut the paneer into square pieces of 1" length and hight & 1/2" thick. Cut the onions and capsicums into 1" cubes.
For the marinade, mix together the hung curd, ginger garlic paste, red chilli powder and the powder masalas. Then add the salt to taste, lime juice and oil and mix well.
To this marinade, add the cut paneer and onion and capsicum pieces and keep in the refrigerator for at least 2-4 hours.
Then skewer these pieces on thin metal skewers alternating between paneer, onion and capsicum pieces.
Then you can either roast them in the oven for about 7-8 minutes or grill them for the same amount of time. Make sure to baste them with oil after a few minutes, as they tend to dry out while roasting. If you ave a tandoor at home even better. The tandoor lends a special flavor to the Tikka which cannot be replicated in an oven.
Serve the Tikka with roti and Green chilli, mint and coriander chutney.
P.S. To make hung curd, take freshly made curd or yogurt and tie it in a four fold muslin cloth. Then hang it in the refrigerator till all the water drains out from the curd. you may have to keep it this way for 4-6 hours till all the water is drained from the curd. This is how you get the hung curd.