…& finely chopped) A pinch or two of Turmeric powder ¼ tsp dry Kashmiri Chilli powder or to taste Salt to taste Sugar to taste (optional) 5 tbsp Coconut Oil or Cooking Oil 2 tbsp fresh Coriander Leaves (finely chopped) 2 tbsp fresh Tamarind Extract or to taste Whole Spices: 4 Whole Black Pepper ½ inch Cinnamon 6 Cloves 2 petals Star Anise without seeds 1 petal Mace A dash of Nutmeg 1 tsp each Fennel & Poppy Seeds ½ cup fresh grated Coconut…
…een Mangoes 1 Green Chilli (deseed & slice into thin rounds) 1 dry red Kashmiri Chilli (deseed & crush or snip with kitchen scissors) 1 tbsp. thick Sea Salt 1 tbsp. normal Water Procedure: Wash the raw mangoes well, drain and wipe them dry. Cut off the tops of each mango and split into two parts. Discard the seeds and scoop off the white pith if any. Slice the mangoes thinly with the skin intact. In a sufficiently large bowl, mix the slice…
…& drained ) For the Marinade: 2 tbsps. Ginger-Garlic paste 1 tbsp. dry Kashmiri Chilli paste (deseeded) ½ tsp. Pepper pwd. 2 inch Cinnamon Sticks 6 Cloves 2 Bay Leaves 1 tsp. Salt or to taste ½ cup Port Wine 2 tbsps. Olive Oil Procedure: In a sufficiently large bowl, combine all the marinade ingredients. Use a sharp knife to score the top surface of the meat i.e. the fat & skin side of the meat. Place the whole chunk of pork in the bowl an…
…ith Indian bread. Tips & Suggestions : For a spicier curry, use chillies with seeds. Soaking chillies in water helps to blend better and quickly in the spice paste. You can use whole chicken cut into pieces or breast pieces with bone or even boneless pieces of chicken. In fact, any cut of chicken can be used. In Pune, special curry pieces are sold. Some prefer chicken with skin. You can include it as per your individual preference. For…
…erve for the curry. 1 med. Onion (peeled & diced/sliced) 1 fresh Green chilli (slit) 2 cups water or as needed ½ tbsp. Tamarind Pulp /3 Kokum (Bindi Sola)/3 raw Mango slices 2 tbsps. Cooking Oil/ Coconut Oil Salt to taste Procedure : Heat up a clay pot or regular cooking pot with oil and sauté the onions till soft and translucent. Add the slit green chilli and the prepared masala paste and sauté for about 2-3 mins. Add the reserved water, enou…
…Masala/Spice Paste : 2 med. Onions (peeled & roughly chopped) 5-7 dry Kashmiri Chillies (destem & deseed or retain if you prefer spicy) 3 med. fresh Red Tomatoes (roughly chopped) 1 tsp. Cumin ½ tsp. Turmeric pwd. ½ tsp. Mustard Seeds 3 Cloves ¼ inch stick Cinnamon 4 Black Peppercons 1 tbsp. fresh Garlic paste or to taste ½ tbsp. fresh Ginger paste or to taste 250 ml. Vinegar as per choice A pinch of Sugar or to taste Salt to taste Proced…
…lightly crushed ¼ tsp Turmeric powder A pinch of Sugar or to taste 5-6 dry Kashmiri Chillies; deseeded; break a few 1 tbsp fresh Tamarind extract or to taste (optional) 1 ½ cup Water or as needed Salt to taste Procedure: Marinate pork chunks with ginger-garlic paste, turmeric, salt for about an hour. Pressure cook the marinated pork chunks with the remaining ingredients for about 4 to 5 whistles or until the pork is tender and cooked. Open the pre…