…hopped coriander leaves. Serve with naan, kulcha, roti, paratha or steamed rice. Tips & Variations: Deep fry the potatoes for a richness and texture. For a Shahi flavor you may drizzle cream and add dry fruit. To get a deeper red gravy use dry Kashmiri chilli paste. Tomato paste and tomato puree also enhances the rich red color of the gravy. For a well balanced and smooth taste always use curds which are not sour. For fragrant aroma, use fresh…
…llies and cook the meat in it until you achieve the desired consistency of gravy. Baste the meat with the gravy and keep turning the chunk occasionally while the gravy thickens. Cool the roast pork completely at room temperature and refrigerate to allow the flavors to meld. When ready to serve; thinly slice the Goan Roast Pork and arrange on a platter. Pour the gravy if any in a bowl or small jug. Serve with pulao, salad and your favorite potatoes…
…with the masala well. Add sufficient water to the chicken to form a gravy. Rinse the halved potatoes in water & add to the chicken gravy. Adjust salt to taste. Let the chicken come to a boil & then reduce heat & let it cook covered for about 5 mins. Now add the tamarind pulp & tomato puree & mix well. Let it simmer till the chicken & potatoes are cooked till tender & gravy is…
…White (lightly beaten) ¼ tsp. Lime Juice/Vinegar ¼ tsp. Soya Sauce For the Gravy/Sauce : 1 Green Capsicum (deseed, remove pith & dice) ½ tsp. fresh Ginger (peeled & grated) 1 tsp. fresh garlic (finely minced) 1 tbsp. Soya Sauce ½ tsp. Sugar or to taste ½ cup Chicken Stock 2 tbsps. Corn Flour (dilute in about 3 tbsps. water) Water as required for the gravy Sesame Oil/Vegetable Oil for deep frying A dash of Chinese Vinegar or White Vinegar S…
…rub raw papaya paste before using the spice/masala paste. You may make fresh tomato puree or tomato paste if you prefer. You may fry the onions and then add the masala paste to it instead of grinding them with the masala. Vindaloo is ready when the gravy is fiery red in color & the curry/gravy gives out a wonderful aroma of cooked spices & vinegar. The Vindaloo tastes better the next day. The longer you allow the flavors to meld & stor…
…with the pan open. Reduce till the gravy is thick. Let the meat sit in the gravy till it absorbs the flavors. You may baste the meat with the thick gravy from time to time. When the chunk of roast cools down then proceed to prepare the chilli fry. For the Beef Chilli Fry : Ingredients : 2 cups Beef Roast (thinly sliced/julienned or cut into cubes) 1 med. Potato (peeled, cubed & soaked in water) (optional) 4 large Onions (peeled & sliced or…
…vy you desire. Let it cook for about 5 mins. Your methi matar malai is ready! Garnish with some cream (malai) if you like. Serve with your favorite Indian bread or jeera rice/pulao/steamed rice. Tips & Variations : If you like the gravy to be low fat & light then simply replace cream with yoghurt/curds, instead of cashewnuts add more onion paste, or green pea paste to thicken the gravy. It is better to add a little sugar to mellow the slig…
…the tarri/kat/amti. Always check the seasonings to taste… if you like the gravy mild, spicy, tangy, hot & very spicy as this gravy is excellent for your taste buds. Add chopped coriander leaves. Use this tarri/kat/amti to assemble the misal. If you like or prefer to give a tadka/tempering to your Tarri/Amti/Kat then this is what you need to do… For the Tadka/Tempering : 1 tsp. Mustard Seeds 1 tsp. Cumin Seeds (Jeera) ¼ tsp. Asafoetida 1 tbsp….
…ext add all the dry masala powders, sugar & stir well. Saute for a minute. Add the reserved masala water a little at a time & mix well. Now slide in the paneer cubes & stir gently. Add water depending on the consistency of the gravy desired. Do not thin the gravy too much. Adjust salt to taste. Stir & let it cook on sim for about 5 mins. Garnish with reserved fried onions & chopped coriander leaves. Serve hot with phulkas/…
…sed. Add sufficient water as per desired consistency of curry/ gravy. Now add the tamarind pulp. Combine well. Let it come to a boil & cook for about 10 mins on med. Simmer for another 15 mins or till the desired thick consistency of curry/gravy/masala without the lid. Taste the gravy & then adjust salt to taste. Adjust the tanginess of the curry/ gravy/masala according to taste. Garnish with chopped coriander leaves. Serve hot with stea…