parsi rec.docx

7/28/2019 parsi rec.docx

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SALI BOTI

Britannia sali botiJuly 27, 2012BehramChicken,Dinner,Indian Parsi Recipes by Food Category:,Lunch,Main Entree

(Chicken in gravy with crispy fries, serves four)

This is the famous Britannia sali boti recipe in five steps

Ingredients:

2 finely chopped green chilies

2 large finely chopped onions

A tiny piece of ginger

Half a teaspoon of cinnamon powder

Half a teaspoon of turmeric powder

1 teaspoon of garam masala

Half a teaspoon of cumin seeds

7 or so curry leaves

6 cloves of garlic

Salt

1 kilo of boneless chicken thighs, 10 pieces or so, cut in thirds

2 tablespoons of oil

On the side:
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1 small sliced onion

1 lime cut into wedges

3 cups of thin and crispy fried potato stick chips

(Britannia gets them from Camy Wafers in Colaba)

Method:

Step 1: Make a thick paste out of the garlic, ginger, garam masala, cinnamon and turmeric and

set aside.

Step 2: Drop curry leaves and cumin seeds in a pan with hot oil and stir slightly. After a few

seconds, when the seeds start to splutter, add the chopped onions and chilies, let it cook and stir

occasionally for about five minutes. Add the spices and stir for a minute or so.

Step 3:Now bring in the chicken and stir in the pan till its well coated with the spices. Pour two

cups of water, add salt and bring to boil. Cover with a lid, reduce heat and let the chicken cook

for half an hour.

Step 4: Uncover the dish and let it to simmer in low flame for another thirty minutes until thechicken is soft and tender.

Step 5: In a deep plate, place the chicken and arrange a nice, thick layer of potato sticks around

the edges. Serve piping hot with juicy lime wedges and onion.

Caramel custard

CARAMEL CUSTARD


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CARAMEL CUSTARD

INGREDIENTS :

1/2 cup sugar

1/4 cup cold water

1/2 cup sugar

4 eggs

2 cups milk

1 tsp vanilla essence

1/4 tsp grated nutmeg

METHOD:

Place 1/2 cup sugar and water in a microwave safe round pan, and cook uncovered at Hi (100%)

for 2 1/2 minutes. Stir well to dissolve the sugar then cook, uncovered, for a further 5 minutes

or until the mixture is golden color.

Keep aside and let cool.

Beat eggs and 1/2 cup sugar together. Add vanilla and milk and mix well. Pour mixture into the

pan with the caramel. Cook uncovered, at 30% for 10-12 minutes, turning the pan half way

through. Cool, unmould and serve. You might have to adjust the time after trying once or twice.

Russian Salad

Russian SaladAugust 27, 2012BehramEggs,Indian Parsi Recipes by Food Category:,Lunch,Side Dish
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Russian Salad Recipe

Ingredients:

1 small bowl of boiled egg (chopped)

1 small bowl of boiled carrot(finely diced)

1 small bowl of cucumber (finely diced)

1 small bowl of spring onions (finely chopped)

4 small bowl of boiled and mashed potatoes

salt to taste

1 tsp black pepper

4 tbsp of mayonnaise

Method:

Take all the ingredients except potatoes and mayonnaise in a serving bowl and toss well

Add potatoes and toss well

Add the salt and pepper

Now mix it well with mayonnaise

It can be decorated with Olives

Parsi BATASA (Butter Biscuits) Recipe #1

2 cups all purpose flour

1 stick unsalted butter or margarine1/2 to 1 tsp salt (to your taste)

1/2 tsp sugar1 tsp double acting baking powder

1 tsp caraway seeds

1/2 cup warm water

Mix all of the above ingredients to form a ball of dough. Allow to

stand for 15 to 30 minutes.

Roll into small balls and lay them on ungreased baking sheet andbake at 250 degrees for 30 minutes, then at 200 degrees for 3 hours.


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Now turn off the oven and leave batasa in the hot

oven for another 3 hours. Remove from oven and cool, store onlywhen completely cold.

Batasa are very good with hot tea/coffee.

See More About:

Surti Sweet Batasa (Butter Biscuit) Recipe #2Surti Batasa is an Indian version of Dutch Butter Biscuit

Do NOT confuse Batasa with Batasha. Batasha in North India is a hollowsemi-spherical sugar drop

IngredientsWet Mixture

1. Un-salted butter (two sticks): 1 cup2. Powdered sugar: cup

3. Egg Yolk: 1

Dry Mix

1. Bleached All-purpose flour: 2 cups2. Besan (Chickpea flour): cup3. Powdered Green Cardamom seeds: 1 teaspoon

Add-ins1. Sliced Almonds: 1 Table spoon

MethodStep 1: Wet Mixture

1. Use Electric Mixer. Beat Butter about one minute2. Add powdered sugar gradually. Beat till the mixture is light and fluffy,

about 5 minutes3. Add eggs. Beat 30 seconds

Step 2: Dry MixMix all ingredients well. Sift together.

Step 3: Dough


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Add dry mix to wet mixture gradually beating at low speed

Step 3: Baking1. Preheat oven to 325 F

2. Line a cookie sheet with parchment paper.3. Divide dough into 30 parts. Roll each part in to a ball

4. Press each ball of dough into a fat patty. Press some Almonds on the topsurface of the patty.

5. Put the patty on parchment paper. Continue till all the balls are done6. Bake for 20 minutes. The cookies should just start to turn brown.

PARSI LAGN NU CUSTARD

Ingredients:

6 cups milk or heavy cream

1 slice bread

3 eggs

1 cup sugar

2 tsp vanilla essence

3 tsp Charoli nuts Garnish (or garnished with almonds, pistachios your

choice)

Method:

1. Boil the milk, on slow heat, till two-third is left. Let it cool.

2. Mix in a blender the cold milk, sugar, eggs, bread slice and vanilla essence.

3. Put in baking dish and mix in Charoli nuts and/or Pistachios and Almonds.

4. Bake at 350 degrees for 40 to 50 minutes.

5. The top should be golden brown.

6. Serve at room temperature.

7. This custard can be refrigerated for a week.


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Mava cake with cardamomSeptember 6, 2012BehramAward

Award Winner

Mava Cake

by Helene

Makes about 12-18 depending on the molds

Notes: I used canele molds but feel free to use anything that you have, like muffin tins or

cupcake liners.

Make sure to use a large pot so the milk and cream cook down properly.

For the mava:

2 cans (14oz each) evaporated milk (not low fat)

1 cup (250ml) heavy cream

For the cakes:

1 1/4 cups (155gr) all purpose flour

1/2 teaspoon (2gr) baking powder

1/4 teaspoon cardamom

pinch of salt

1/2 cup (100gr) mava, at room temperature

6 tablespoons (85gr) unsalted butter, at room temperature

1 cup (100gr) sugar

2 eggs

6 tablespoons whole milk

cashew halves (optional)

Prepare the mava:

Place the evaporated milk and heavy cream in a large stainless steel pot or wide saucepan (12-

inch) with tall sides. Bring the mixture to a boil over high heat. Reduce the heat to medium high

and let it cook, stirring more than occasionally for about 10 minutes. Turn the heat to medium

and let the mixture cook for another 10-15 minutes, stirring occasionally, until the mixture starts

to thicken. Turn the heat to medium low and cook another 10 minutes. At this point, the mixture

starts looking like a grainy butterscotch pudding. No worries, everything is going according to
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plan. Turn the heat down to low and continue cooking another 10-15 minutes. Do more than

stirring occasionally there too: there is very little moisture left and the higher risks of scortching

happen at that point.

The whole process should take about 50 minutes, pay close attention to the mixture during the

first and last 10 minutes of cooking. The final consistency is that of a very thick pudding.

Let cool to room temperature. Refrigerate if not using right away. The mava can also be frozen

for up to 3 months. With this mava recipe, you have 3/4 cup to 1 cup of mava, enough for 3

batches of cakes.

Prepare the cakes:

Preheat the oven to 350 and position a rack in the middle. Lightly spray with cooking spray (or

brush with melted butter) small cupcake, muffin tins or other mini cake moulds. Set aside.

In a large bowl, stir together the flour, baking powder, cardamom and salt. Reserve. In a stand

mixer fitted with the paddle attachment (or with hand held beaters), beat together the mava,

butter and sugar at medium speed until light and fluffy. Turn the speed to low and add the eggs,

one at a time and beating well after each addition. Still with the motor running on low, add the

reserved flour mixture and the milk. Turn the speed back up to medium and beat until the

mixture is smooth. Divide evenly among the prepared cake tins, top each with a cashew half if

using and bake for 20-25minutes.

Mawa Cake with pistachios and saffronJuly 29, 2012BehramHow to make?,Indian Parsi Recipes by Food Category:

Mava Cake with pistachios and saffron

Mava or Khoya is nothing but solidified milk, quite comparable to ricotta but less moist.It is used

in making most of the indian sweets and desserts. You take one bite of the mava cake and you

can discern that unique flavor-dense,scrumptious and milky.It is difficult to describe the luscious

mava tingling on your taste buds,the delectable lively aroma of sweet-smelling cardamom

complete with a delightful sensation of the dense texture rendered by baked flour and butter.It a

feeling you want to prolong.You want to take bite, sit back and enjoy without dunking it down

with coffee or tea.Trust me it would be a sacrilege if you want to wash down the cake with a

beverage.If you must, couple it with hot milk, it doubles the warmth.

How to make Mava at home:
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1 cup heavy cream

1 cup evaporated milk

In a heavy bottomed, wide-mouthed and preferably non stick pan, pour in both evaporated milk

and heavy cream.A non stick pan helps to avoid the milk & cream from getting burnt and sticking

to bottom while cooking.Bring the mixture to a boil over high heat.About 10 minutes.Once

boiled, reduce the heat to medium on your burner. Cook with continuous stirring for about 15

minutes.The milk mix will start changing color slightly and start to thicken.At ths point,turn the

heat to low on your stove and let cook with occasional cooking.The milk will keep on thickening

and start turning into a sauce like consistency.Another 20 minutes.You have to stir the mix

continuously now and scrape from the sides. At the end of 20 minutes, the mixture starts looking

like a smooth caramel colored sauce.In some cases, it can turn grainy too.Continue cooking on

low heat for another 10-15 minutes with continuous stirring.Cook down till there is very little

moisture left in the mixture and its pasty, smooth and little shiny due to fats in the cream.At this

point remove from heat.

Mava making is basically a process involving low heat cooking of whole milk and/or cream till the

moisture content of the milk is reduced and it becomes paste like.Once it is cooked for such a

long time,the remaining milk solids and fats in the milk take a butterscotch/caramel color.This

paste is then poured into moulds and cooled.Once cooled, mava can be cubed using a sharp

knife or crumbled with fingers. First important thing to note while making mava at home is that

you have to check on the mix quite regularly, scrape it down the sides and prevent it from

sticking to the bottom of the pot.Second being that the last few minutes in the process are very

important, because the paste can turn into a dry crumble within second so keep a watch. I

recommend that if you plan to make this cake, prepare mava a day or two in advance because

mava making takes about 1-1.5 hours alone and cooling time is separate.Mava can be

refrigerated for up to 4-5 days and frozen for 1-2 months without losing taste and freshness.

Note: You can also get Mava/khoya at any of the indian stores easily.It can be used to make this

cake.You will just need to measure out, soften it a bit in a pot on low heat for 5 minutes and use.

Cake ingredients

1 1/4 cups all-purpose flour

1/2 tsp baking powder [use aluminium free]

1/2 tsp green cardamom powder

pinch of salt

1/2 cup mava, softened at room temperature


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7 tbsp unsalted butter,softened

1 cup white granulated sugar

2 eggs

6 tbsp whole milk

2 tsp saffron threads

1/2 cup fine chopped unsalted pistachios for mixing in cake batter

1/4 cup chopped unsalted pistachios for topping.

Method:

Night before: Let the butter, eggs and mava sit on the kitchen countertop to come to a room

temperature.

Preparing before cake making reheat the oven to 350F.Grease thoroughly the sides of whatever

baking pan, cupcake pan, spring foam pan you are using for making these cakes.

Heat up the milk for 20 seconds in microwave to luke warm.Add saffron strands to the milk and

let dissolve.

Mix flour, salt, baking powder, cardamom powder thoroughly and set aside.

Making the cake: In a large mixing bowl, on medium speed beat the butter with softened mava

and sugar until creamy and light brown in color.About 3 minutes.

Once creamy , add the eggs, one at a time and beat to combine well.About 2 minutes.

Mava Cake Step-By-Step

Next add the milk + saffron mixture and blend well on low-speed until a smooth mixture is

formed.About 1 minute.

Add the flour mixture all at once to the wet ingredients and beat well on medium speed to make

a smooth, creamy batter.About 2 minutes.

Fold in the fine chopped pistachios in the batter.

Divide the cake batter evenly into the pan to leaving some room for rising and top with more

chopped pistachios.

Bake in oven for 22-25 minutes until a skewer comes out clean. Mine took 24 minutes exact.

Once baked, remove from oven, let sit for 10 minutes to cool and then unmould.

Let cool completely before slicing.

Notes:


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The quality of mava plays and important role in the texture of this cake.Generally, the store

bought mava has less oil content so if using one you will need to adjust the amount of butter so

that the cake does not turn dry.I recommend making mava at home to best use the proportions

given above.

The cake sits fresh for upto two days unrefrigerated.

Any kind of nuts : almonds, cashews etc can be used in place of pistachios.

Enjoy!

KOPRA PAK (Coconut Fudge delight)July 24, 2012BehramDessert,How to make?,Indian Parsi Recipes by Food Category:,Mithai,Snack,

Vegetarian

KOPRA PAK

(Coconut Fudge delight)
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1 fresh coconut, grated

Sugar equal to l 1/2 times weight of grated coconut

2 tbs. whipping cream

1/2 tsp. nutmeg and cardamom powder

Few drops red coloring

1/2 to 1 tsp. vanilla essence

1/2 tsp. butter

Grease tray with butter. In a saucepan add grated coconut and

sugar and cook on medium heat. Blend well stirring constantly with

wooden spoon, 2 minutes. Add cream and blend well.

Cook, stirring constantly till mixture leaves sides of pan and

coats the spoon. Add vanilla essence and few drops red coloring to

give mixture a pale pink color. Mix well.

JU KI BARFEE / Kaju Katli / Kaju BarfiSeptember 10, 2012BehramCakes & Pastries,Dessert,Indian Parsi Recipes by Food Category:,Mithai,

Snack

KAJU KI BARFEE / Kaju Katli / Kaju Barfi

INGREDIENTS :

250 gm cashew nuts

250 gm (1 cup) sugar
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240 gm (1 cup) milk

few silver leaves for decoration (optional)

a greased plate to set the barfee in

METHOD:

Blend cashews and milk in a blender to a fine paste. Mix paste and sugar and cook over low heat

stirring till the sugar dissolves, then bring to a boil. Continue stirring over medium heat, till the

mixture leaves the sides of the pan, and becomes a dough like paste. Remove from heat and

when cool enough to handle, roll it on to a greased surface, with a greased rolling pin (roll before

it cools). Roll to 1/4cm/1/8 thickness. Now cover with the silver leaf and leave to cool, then cut

into diamond shaped pieces.

BEST CHICKEN AFGHANISeptember 10, 2012BehramChicken,Indian Parsi Recipes by Food Category:,Main Entree,Meat, Chicken,

Lamb, Mutton, Beef (avuncular: Gosht),Presentation

CHICKEN AFGHANI

CHICKEN AFGHANI

INGREDIENTS :

1 chicken-cut into pieces

1 tbsp magaz (melon seed)

1 cup kaju (cashew nuts)

1 tbsp khus khus (poppy seed) soaked for 1 hour

1 cup cream

2 tbsp butter

2 tsp powdered black pepper
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5-6 chhoti elaichi

salt to taste

METHOD:

Grind together the magaz, kaju, khus khus, pepper and elaichi. Prick the chicken pieces in 2-3

places. Mix with the rest of the ingredients and marinate for 5-6 hours. Grill in a tandoor or

electric grill till golden and serve hot.

RAAN MUSALLAMSeptember 10, 2012BehramIndian Parsi Recipes by Food Category:,Meat, Chicken, Lamb, Mutton, Beef

(avuncular: Gosht)

RAAN MUSALLAM

RAAN MUSALLAM

INGREDIENTS :

raan (leg of lamb thigh portion)

1 cup yoghurt

1 tsp ginger paste

1 tsp garlic paste

1 cup boiled onion paste

1 tsp kashmiri chilli powder

1 tsp kachri powder

2 bay leaves

1 tsp peppercorns

6-8 cloves

4 black cardamom seeds
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2 tbsp clarified butter

1 tsp salt or to taste

5-6 small potatoes whole, peeled, pricked

5-6 small onions-whole, peeled, pricked

almonds chopped and some raisins for garnishing

METHOD:

Make deep cuts into the leg on both sides, so that the marinade seeps in well.

Mix the yoghurt, garlic, chilli powder and kachri together. Rub well into the leg of mutton.

Marinate overnight. Put the bay leaf, peppercorns, cloves and the cardamom in a dish, large

enough to take in the raan, and cook, covered, at HI for 2 minutes. Add the ghee and onion

paste, mix well and cook at HI uncovered, for 15 minutes, stirring twice or till the onions become

light brown.

Add salt to the marinated meat and place the meat in the dish. Turn upside down to coat the

piece well, with the onion mixture. Cook uncovered on HI for 12 minutes, turning once. Add the

remaining marinade, cover and cook at 30% for 20 minutes, turning twice, basting with the

drippings each time. Add the potatoes and onions. Cook covered at 30 per cent for 20 minutes,

turning and basting once. Check to see if done, cook longer if not. To be served with a little

gravy. If it has dried up then add some water and cook some more to obtain desired consistency.

Garnish with almonds and raisins and serve

CHICKEN RESHMI BIRYANI

CHICKEN RESHMI BIRYANI

INGREDIENTS :

1 kg chicken (broiler) cut into 8 pieces

1 kg onion sliced
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oil for frying

1 cup hara dhania finely chopped

1/2 tsp garlic paste

1/2 tsp ginger paste

1 tbsp dhania powder

1/2 tsp haldi powder

2 tsp chilli powder

1/2 tsp garam masala

1 cup dahi

1 tbsp salt

1 tsp kewra essence

For rice

2 cups basmati or sela rice washed and soaked for 30 minutes

2 tbsp oil

6 pepper corns

6 cloves

6 green cardamoms

1/2 tsp salt

water

1/4 tsp saffron soaked in 2 tbsp warm milk

dough to seal the pan

METHOD:

Marinate the chicken in ginger and garlic paste, dhania powder, haldi powder, chilli powder,

garam masala powder, yogurt, salt and kewra for 3-4 hours. Heat oil in a kadahi and fry the

onions in it till brown and crisp. Drain out the oil from the onions and keep aside. Heat oil again

in another pan and add the peppercorns, cloves, and cardamoms in it. When slightly dark add

the rice and turn around to mix well.

Drain the rice and keep aside. Add 2 1/2 cups water and bring to a boil.

Lower the heat and cook for about eight minutes. The rice is almost done but not fully cooked.

Keep aside. Heat 1/2 cup of the remainder of the oil in a kadahi with a lid and add the chicken to

it, spreading it to form a layer. Cover the chicken, make a layer of half each of the rice, onions

and coriander leaves. Repeat the same layers a second time, sprinkle the saffron mixture over it

and cover the pan, sealing it with some dough (grease the edges before applying the dough, so

that the dough comes off easily later on). Let cook on high heat for 10 minutes, then place on a


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tawa and leave on low heat to cook for about an hour. Alternatively, you could cook it in a

moderate oven for an hour. Break the seal and serve either in the same pan or transfer on to a

serving dish.

MURG-E-KALMISeptember 10, 2012BehramChicken,Indian Parsi Recipes by Food Category:,Meat, Chicken, Lamb,

Mutton, Beef (avuncular: Gosht),Snack

MURG-E-KALMI

MURG-E-KALMI

INGREDIENTS :

1 kg chicken-skinned and cut into 8-10 pieces1 tsp ginger paste

1 tsp garlic paste

salt to taste

1 cup yoghurt-placed in a colander to drain out excess water

2 cloves

1/2 tsp cinnamon-broken, roasted and powdered

1/2 tsp black cumin seeds-roasted and powdered a large pinch of kesar

2 tbsp lemon juice

1/4 cup refined flour

1 egg-slightly beaten

1 large onion-sliced into rings

1 tbsp chopped mint leaves

1 lemon cut into wedges
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METHOD:

Wash the chicken and wipe dry. Prick in 2-3 places.

Mix all the ingredients, except those for garnishing.

Marinate the chicken for 2-3 hours in the mixture.

Before serving, place the marinated chicken on a drip-tray and grill till light brown, or bake in a

hot oven for 15-20 minutes. It is best cooked in a tandoor. A drip-tray is essential, because the

drippings need to escape. Chicken cooked in drippings become soggy. Serve hot, garnished with

onion rings, chopped mint leaves and lemon wedges.

Dhansaak, Brown Rice and Kachumbar

Dhansak, Brown Rice and Kachumbar

(Meat & Vegetables with lentils)

Dhansakh Masala powderAugust 28, 2012BehramHow to make?,Indian Parsi Recipes by Food Category:,Vegetarian

Dhansaak Masala powder

1 Kg. Coriander seeds Dhanya

200 gms. Jeera

100 gms. Black Pepper Kali Mirchi

100 gms. Fenugreek seeds Menthi

100 gms. Mustard seeds Rai

300 gms. Red Chillies

200 gms. Haldi Tumeric

50 gms. Tej Patta Tamal Patta

20 gms. Badyan (Black Flower shaped)

20 gms. Lavang Cloves

20 gms. Dalchini Cinnamon
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20 gms. Dry Soonth Ginger

20 gms. Elaichi Cardamom

Clean everything and keep in sunlight for 1 day.

Roast on Tava taking care to prevent scorching.

Cool. Then grind into a powder in a mixie or

masala chakki.

Let the masala cool. Sieve and fill in airtight containers.

Award Winner Recipe

Also known as: Dhansaak or Dhunsak

Dhansaak Dar

For the Dhansak dal:

1 lb Chicken skinned and washed. (or Spring Lamb, Goat Meat)

1 1/2 cups Tuvar Dal washed and soaked for 30 minutes.

1 large onion chopped.

1 Tomato chopped.

1/2 cup fresh coriander leaves chopped.(optional)

5 leaves of fresh mint.

3 inch piece of yellow/orange pumpkin.

2 Potatoes peeled and quartered.

2 tsp salt.

1 tsp Turmeric.

Water enough to cover the contents.

Put the above in a Pressure cooker and cook for 10 minutes only.

Open cooker and remove meat and potatoes.
http://parsicuisine.com/wordpress/dhansak-brown-rice-and-kachumbar/dhansaakdar-3/


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Mash the dal with electric blender or by hand. Put in a large pot and bring to a simmer.

For the Vaghar:

1 small onion finely chopped.

2 tbsp oil.

2 tsp Ginger/Garlic/Chili Paste. Make paste by grinding 1 inch piece of gingerroot,

4 cloves garlic and 2 hot Jalapeno chilies.

2 tsp Dhansak Masala. (Available below)

2 tsp Dhanajeera.

Salt and Black Pepper powder to taste.

Fry the onion in hot oil till brown. Lower heat and add the paste. Fry till aroma comes out.

Add the rest of ingredients and fry 1 minute on very slow heat. Immediately add this

Vaghar to the simmering dal. Add water if needed. Taste and add salt/spices to your taste.

Add the meat and potatoes and simmer 5 more minutes.

Serve Dhansak with Hot Brown Rice, Kavab and Kachumber.

BROWN RICE

2 cups Basmati rice washed and soaked for half hour.

4 cups water.

1 tbsp oil.

1 small onion. (or caramel sugar instead the onion )

1/2 inch stick cinnamon.

3 Cardamom pods.

2 cloves.

2 peppercorns.

1 tsp Salt.

Chop the onion into very very fine slices. Heat oil and brown onion till dark brown, keep

water handy and add immediately before the onion becomes black. This is the way to

give the flavor and color to the rice. ( Or add caramel sugar ) Add Rice and the rest

of ingredients. Bring to a boil uncovered, Now put on lowest heat and cook 20 minutes.

KACHUMBAR

1 large onion.

1 tomato.


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1 Cucumber.

Coriander Leaves.

Mint Leaves.

Green Chilies.

Salt or Vinegar to taste.

Lemon Wedges.

Chop onion into very fine slices. Crumble with hands and mix in salt or vinegar.

Add chopped tomato, cucumber, chilies, coriander and mint. Garnish with Lemon Wedges and

serve with Dhansak

Goa Pork VindalooSeptember 13, 2012BehramAward,Chicken,Dinner,How to make?,Indian Parsi Recipes by Food

Category:,Lunch,Main Entree,Masala,Meat, Chicken, Lamb, Mutton, Beef (avuncular: Gosht),

Presentation,Rice,Vindaloo

Goa Pork Vindaloo in Ritas test kitchen.
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Goa Pork Vindaloo By Zubin Phiroze Wadia

Ingredients:

Tamarind Concentrate 1 1/2 tsp

Hot water 1/4 cup

Cumin seeds 1/2 tsp

Boneless lean pork 2 lb

(cut in small cubes)

Black mustard seeds 1/2 tsp

Onions 1/2 cup

(thinly sliced)

Coriander seeds 1/2 tsp

Ground turmeric powder 1 1/2 tsp

Curry leaves 2 spring

Fenugreek seeds 1/2 tsp

Indian chili powder 2 tsp

Ground coriander 1 1/2 tsp

Cinnamon stick 1 3

Salt 1/2 tsp

Peppercorns 1/2 tsp

Cider vinegar or I used Balsamic Vinegar 1/2 cup
http://parsicuisine.com/wp-content/uploads/2012/09/Goa-Pork-Vindaloo.jpg


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Water 1/4 cup or as needed to cook vindaloo

Grind together

Garlic cloves 6 cloves

(halved)

1 inch piece of Ginger

Fresh hot green chillies 2 nos (chopped finely)

(Use very little water for grinding)

Onions 2 tbsp

(chopped and sauteed in 2 tablespoons ghee for garnish)

Mustard oil 1/4 cup

Corainder leaves 1/4 cup Fresh and finely chopped

Preparation Method of Goa Pork Vindaloo

1) In a small bowl whisk tamarind with water.

2) Heat a heavy skillet over medium heat.

3) Add cumin, mustard and coriander seeds; toast, stirring, until they begin to pop.

4) Transfer the above mix to a coffee or spice grinder along with curry leaves, cinnamon and

peppercorns.

5) Process to a fine powder and add to tamarind.

6) In a blender, combine garlic, chillies and ginger and make it like paste.

7) Add 2 tablespoons of mustard oil and spiced tamarind mixture and saute until combined.

8) In a large bowl place pork and pour blender contents over and toss to combine.

9) Marinate covered 2 hours at room temperature or refrigerate overnight.

10) In a large skillet heat remaining 1/2 cup mustard oil over medium-high heat.

11) Add onion and sautee for 10 minutes, or until lightly browned.


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