PRAWNS PAKORA

Ingredients

1 cup prawns

1 tsp. ginger garlic paste

1 tsp. chopped coriander

1 small onion chopped

1 small tomato chopped

1 egg

1/2 cup besan

2 tsp. soya sauce

2 green chilies chopped

Oil for deep frying

Method:

Beat the egg and flour and a little oil.

Add the soya sauce.
Then add everything else into the batter and mix well.
Shape into flat cutlets and fry.

searve with pudina chutney.

SPICY FISH FRY WITH GREEN MASALA

INGREDIANTS:

6-8 garlic cloves

1 small peice ginger

6-8 green chillies

6-8 small onions peeled

5-7 peppercorns

1/2 tsp turmeric powder

salt to taste

water

oil to fry

any fish of your choice washed (i have used matti)

METHOD :

grind the first 5 ingrediats into a nice thin paste with very less water.

apply the ground masala to the fish and keep it aside for 1 hr

heat the pan add in oil ,once the oil is heated put the fish on the pan and fry till done on both the sides,

TENDLI (Ivy gourd ) POTATO SABJI IN THE COOKER

INGREDIANTS:

1/2 kg tendli(Ivy gourd) thinly cut

1 big onion chopped

1 big tomato chopped

1 big potato cut in cubes

2 green chillies slit

1 tsp garma masala powder

1 tsp chilli powder

1/2 tsp turmeric powder

salt to taste

2 tbsp coconut grated

1 tsp jeera

1 tsp oil

METHOD:

heat the cooker(small cooker is better ),add in oil once oil is heated add in the jeera let it splutter well once done add in the onions and chillies,fry well.

add in the tomatoes and cook till it mashes.

add in the tendli and potatoes and fry well.

now put in chilli powder,turmeric powder,garam masala powder,salt and fry

put in 2 tbsp of water and close the lid of the cooker.

put it on full flame.

let it remain till one wistle.

put the gas off once the cooker is cooled open the lid and put in the grated coconut and serve.

KERALA FISH FRY(MATTI CURRY)

INGREDIANTS:

1 coconut grated

1 medium sized tomato slized

3 green chilles slit

few curry leaves

1 small peice of ginger chopped

2 tsp chilli powder

1 tsp turmeric powder

salt to taste

a lemon sized tamrind socked in water and squeezed off(tamarind pulp)

fish as per ur choice cleaned and cut into peices ( i have used sardins/matti/tarla)

METHOD:

In a shallow vessel(kadhai/chetti/mud vessel) mix alll the above ingrediants except the fish

Add in water as required

Give it a good boil till the tomatoes become soft.

Once boiled add in the fish peices and cook till the fish is done.

serve with boiled rice.

PANNER MATTAR

Ingredients:

1 block of paneer, cut into cubes and deep fried1 cup of frozen thawed green peas or 1 cup of de-hydratedgreen peas, soaked in water overnight and then boiled

1 small onion chopped finely

2 tsp ginger-garlic paste

1 1/2 tsp red chilli powder

1/2 tsp turmeric powder

2 tsp dhania (coriander)powder

1/2 tsp cumin powder

1 cinammon stick

1-2 cloves

1 cardammom

1 tablespoon cashewnuts, powdered

2 tomatoes, pureed

1/2 tablespoon whipped cream or malai

2 tsp finely chopped coriander leaves

1 tablespoon ghee

Salt to taste

Method:

Heat the ghee and add the cinammon, cardamom and cloves.

After 10-20 secs, add the onions and ginger/garlic paste.When the onions turn light brown, add all the powderedspices and cashewnut powder.Fry for about 1/2 a minute.

Add the tomato puree and salt to taste.Fry on high heat till the mixture thickens.

Now add the peas and enough water and bring to a boil.

Add the malai and paneer cubes.Mix well.

Stir in the chopped coriander leaves.

CHETTINAD CHICKEN

INGREDIENTS:

1 kg chicken
2 large onions sliced fine
2 tomatoes chopped fine
2 tsps ginger paste
2 tsps garlic paste
10-15 curry leaves
1 tsp chilli powder
1 star anise
2 tsps lime juice
Salt to taste
1 tbsp poppy seeds
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
3 dry red chillies
1" piece of cinnamon
2 cardamom pods
3 cloves
1/2 cup grated coconut
2-3 tbsps vegetable/sunflower/canola oil or ghee
Chopped coriander leaves to garnish

METHOD:

Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander, cumin and fennel seeds, dry red chillies, cinnamon, cardamom, cloves and coconut for 3-4 minutes. Remove from flame and allow to cool.
Grind the mixture into a coarse.
Mix the ginger and garlic pastes with this powder and keep aside.
In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
Add the spice paste and star anise and fry for another 2-3 minutes.
Add the tomatoes and chilli powder and stir well to mix all the ingredients.
Add the chicken, cover and simmer till it is tender.
When the chicken is done add lime juice, mix well and turn off the flame.
Garnish with coriander leaves and serve.

CHICKEN BIRYANI

Ingredients:

1 1/2 kg chicken
1 kg basmati rice
1 kg onions, finely chopped
1 tsp red chilly powder
1 tsp turmeric powder
1 cup ginger garlic paste
2 cups sour curds
2 tbsp lime juice
1 tbsp garam masala powder
5 tez patta (bay leaves)
2 dalchini cinnamon pieces
5 cloves
2 big cardamoms
2 small cardamoms
Salt


Method:

Mix the curds, lime juice, and two tablespoon ginger garlic paste.
Marinate the chicken in this mixture for an hour.
Fry the onions with half of the whole spices till golden brown and keep them aside.
Fry the remaining ginger garlic paste, add turmeric and chilly powder and salt.
Add the chicken and cook till it is tender.
Wash and boil the rice with salt and the remaining whole spices.
Put the chicken and rice in layers, sprinkle some fried onions and garam masala powder.
Cook till the rice is done.
Serve with raita.

HYDERABADI BIRYANI

Ingredients

1 kg: Meat
750 gm: Semi cooked basmati rice
Sautéed brown onions to taste
1 tbsp: Ginger garlic paste
1 tbsp: Red chilli paste
1 tbsp: Green chilli paste
½ tbsp: Cardamom powder
3-4 sticks:
Cinnamon
1 tbsp: Cumin seeds
4-5: Cloves
2 tbsp:lemon juice
250 gm: Curd
4 tbsp: Clarified butter
A pinch: Mace
Mint leaves to taste
1 tsp: Saffron
½ cup: Water
1 tbsp: Salt
½ cup: Oil

Method

Clean the meat.
Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.
Now apply sticky dough on the sides of the pan.
Cover with lid to seal it and cook for about 25 minutes.
Hyderabadi biryani is ready to eat.
Garnish with boiled eggs, sliced carrot and cucumber.
Serve hot.

PANI PURI/POORI,GOL GAPPAS

Ingredients:

1/2 cup Fine Semolina (Rava)

1/2 tbsp Plain Flour (Maida)

3 tbsp Clubsoda

Salt to taste

For Pani:

1 1/2 cups Chopped Mint Leaves

1 tbsp Garam Masala

1/3 cup Red Chili Powder

1 inch Coriander (dhania) Powder

4-5 Crushed coriander seeds

1 tsp Fennel seeds1 1/2 tsp

Cumin Seeds

Salt to taste

Filling:

2 Mashed potatoes

salt to taste

1/2 cup Boiled Green Moong (lentils) sprouts

Method:

Mix semolina, plain flour, soda water and salt. Knead well to make a semi-stiff dough. Cover it with clean wet cloth for about 10 minutes.
Divide the dough into forty equal portions and roll each portion into circles. Place each circle under damp cloth right after rolling.
Heat oil in a kadhai. Deep fry these circles, slightly pressing with a slotted spoon, until they puff up and are golden brown.
Place the puffed circles ("puris") on absorbent kitchen tissue. Extra puris should be stored in an air-tight container. For Pani (Water)
Soak the tamarind in ½ cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water.
Add mint leaves, chopped coriander, ginger, chillies and cumin seed. Add a little water and mix to a smooth consistency using a blender.
Transfer the paste into a large bowl. Add 1 litre of water, continuously mixing the contents with a spoon. Add black salt and salt. Mix well.
Refrigerate for about 2 hours to ensure proper blending.

Serving Panipuri:
Poke a small hole in the center of each puri.
Add small quantity of mashed fried potatoes and Boiled Green Moong (lentils) sprouts as filling. Add a little tamarind chutney. Dip in pani so that puri is filled with it. Then we all know what to do.open our mouths as wide as we can and put in the puri.

PEAS PULAO RECIPE

Ingredients :

1 cup Basmati Rice
1 cup Peas
1 Onion
1 piece Ginger chopped finely
2 green Chillies
Salt to taste
1 piece Cinnamon
1 Clove
2 Bay leaves
coriander leaves for garnish
2 tbsp Butter/Ghee
2 cups water
1 tsp sugar

Method:

Soak The Basmati Rice in water for half an hour before cooking.Wash & drain the rice. In a rice cooker or in a pan take some butter/ghee.
AS it starts melting add bay leaf,cinnamon,cloves.fry for a minute till the aroma starts filling the room at which time start adding chopped ginger,chilles & Peas.
Fry them briefly & add the rice,salt & sugar .
Fry it till all the rice is quoted with ghee & spices.
Add the water & cover the lid.
In a seperate pan fry the onions till it turns translucent & brown. Garnish the rice with onions & coriander.

EGG MASALA

Ingredients:

4 onions

5 cloves garlic

1 piece ginger(small piece)

5 green chillies(chopped)

1 tbsp coriander powder

½ tbsp red chilli powder

¼ tbsp tomato(medium size)

coriender leaves for garnishing

3 tbsps oil

salt to taste

1 tbsp cumin powder

6 eggs

Method:

Boil eggs, shell and keep it aside.

Heat oil in the pan and add onions, green chilies, ginger and garlic paste. Fry onions till it turns yellowish brown.

Add tomatoes and fry it properly.

Slit the boiled eggs and put them in the pan.

Add red chilly powder, turmeric powder, coriander and cumin seeds powder and salt on the eggs.

Stir it, cover the pan and let it cook for 15 minutes.

Remove the cover of the pan and garnish it with coriander leaves.

DAL MAKHANI

Ingredients:

1 cup whole urad daal (urad sabut)

1tbsp Red kidney beans (Rajma)

1 onion finely chopped

1 tomato finely chopped

1" Ginger piece

2-3 green chilies finely chopped

chopped coriander leaves

4-5 flakes Garlic paste

1/2 cup stirred curd

1/2 cup fresh stirred cream (malai)

2tbsp butter

1tsp cumin seeds (jeera)

1/2tsp turmeric powder

1/2tsp Garam masala

Red chili powder to taste

1/2tsp dhania powder

Salt to taste

How to make dal makhni :

Soak rajma in water overnight.
Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.
Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
Serve daal makhni hot. Goes well with laccha paratha, naan or rice.

AMBOT-TIK(HOT AND SOUR GOAN FISH CURRY)

INGREDIENTS:

1/2 kg fish(can use any fish )

1 1/2 tbsp oil

1 medium onion,sliced

1 cup water

pulp form tamrind the size of a walnut soaked in 1 cup water

a few dried koum or dried mango slices(optional mom very rarely used to put it)

salt to taste

vinegar to taste

Finely ground with little vinegar:

8 dried red kashmiri chillies

6 peppercorns

6 cloves garlic

1 tsp turmeric poweder

1/2" peice ginger

1/2 tsp cumin seeds

METHOD:

Heat oil in a pan and fry onions till brown .

Add ground masala, watrer and tamrind pulp.simmer on low heat for about 10 minutes.

Bring to a boil add kokum and salt.

Add fish and lower heat.

Simmer till done.

Adjust seasoning and add vinegar if desired.

searve hot( to get the real taste)

XACUTI (SHAKOOTI)GOAN CHICKEN CURRY MOMS BEST RECIPE

INGREDIENTS:

1 kg chiken,cut into pieces,lightly salted.

1 large coconut

tamrind the size of a walnut

2" piece cinnamon

10 peppercorns

1tsp poppy seeds

2 large dried red chillies

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp mustard seeds

1: peice ginger

2 tsp turmeric powder

2 tbsp oil

2 large onions finely sliced

4 cloves garlic finely sliced

6 cloves

6 green cardamons

1tbsp vinegar

salt to taste

a pinch of grated nutmeg

METHOD:

Grate coconut,grind 1/4 coarsely and extract thick and thin milk.

Soak tamrind in the thin coconut milk.

Roast 1/4 coconut on the tava or griddle till pale brown and aromatic.

Roast next 8 ingrediants,individually on the tava or griddle,add to roasted coconut and grind to a paste witht he ginger and turmeric powder.

Heat oil in a pan and fry onions and garlic til brown.

Add ground paste and fry for one minute.

Add chicken, mix well and cook, covered till the chken releases water.

Squeeze out pulp from tamrind ,add to curry and cook till chicken is almost done.

Add thick coconut milk,cloves,cardamoms ,vinegar(optional) and salt.

Sprinkle with grated nutmeg.

searve with boiled rice/chapati.

GAJAR KA HALWA

Ingredients:

1 kg juicy orange carrots

1 1/2 litre milk

400-500 gm sugar

elaichi powder (cardomon)

saffron few flakes

few drops orange colour (optional)

1 tbsp ghee

Method:

Peel and grate carrotsPut milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve hot, decorated with a chopped almond or pista.

PUMPKIN PARATHA

Ingredients

3 Cups Whole wheat flour
1 cup grated pumpkin
2 tsp chopped fresh green coriander leaves
2 tsp sesame seeds
1 tsp ajowain seeds
2 tsp green chilli paste
1 tsp turmeric powder
2 tsp lime juice (optional)
Salt as per taste

method:

Combine all the ingredients in a bowl.

Pumpkin contains lots of water, so knead the dough in it.

Use more water if required and knead into a soft pliable dough.

Don’t keep the dough for long.
Immediately make small lime size balls of the dough.

Roll out each ball on a flat surface with a rolling pin into a circle.

Dust some wheat flour if required.

On a hot griddle/tava,

cook each paratha on both sides applying little oil on both sides.
Serve hot with curd

MUMMY'S YUMMY GOAN COCONUT FISH CURRY

Ingrediants:

Any desidered fish.best if used prawns or mackrels(bangda)

1 medium sized onion sliced

1 medium sized tomato sliced

2 green chillies slit

Oil

water

salt to taste

coriander leaves to garnish

Ingrediants for the masala:

1 cup scraped coconut.

6 pods of garlic

6 red chillies whole

1 tbsp coriander seeds

1 tsp turmeric

lemon sized tamrind

1 tsp cumin seeds

grind all these together to a very smooth paste with very less water.

Method:

1. In a kadhai heat oil, add the sliced onions and fry well till brown.

2. Add the sliced tomatoes and fry till becomes soft.

3. Add the ground masala and fry till it leaves oil

4. Add enough water and boil

5. Add the fish peices and let it cook

6. Add salt to taste and garnish with coriander leaves.

Serve hot with plane rice

RAJMA CHEESE PARATHA

Ingredients for the dough :

1 cup whole wheat flour.

1/4 cup warm milk

salt to taste

Ingredients for the rajma filling:

1/4 cup red kidney beans (rajma), soaked overnight

1/2 cup onions, chopped

2 teaspoons grated ginger

1 large clove garlic, chopped

1 cup tomatoes, chopped

1/2 teaspoon turmeric powder (haldi)

1 teaspoon chilli powder

2 teaspoons coriander (dhania) powder

1/4 cup curds

1 tablespoon chopped coriander

1 teaspoon oil

salt to taste

Other ingredients:

2 to 3 spring onions (including greens), finely chopped

4 tablespoons grated cheese

2 tablespoons oil for cooking

Method for the dough:

1. Combine all the ingredients and knead into a soft dough using enough water.

2. Divide the dough into 4 equal portions.

3. Roll out each portion into a 200 mm. (8") diameter circle.

4. Cook each chapati lightly on both sides on a hot tava (griddle) and keep aside.

Method for the rajma filling:

1. Drain the kidney beans, add 2 cups of water and pressure cook for 4 to 5 whistles till the rajma is overcooked. You should be able to mash the rajma with your fingers.

2. Drain any excess liquid and discard.

3. Heat the oil in a non-stick pan, add the onions, ginger and garlic and sauté till the onions are light brown in colour.

4. Add the tomatoes, turmeric powder, chilli powder, coriander powder and salt and cook till the oil separates.

5. Add the cooked rajma and mix well.

6. Add the curds and continue cooking till the mixture is dry.

7. Add the coriander and mix well. Keep aside to cool slightly. Divide into 4 equal portions.

How to proceed:

1. Place one chapati on a dry surface and spread one portion of the rajma filing in the centre of the chapati.

2. Sprinkle some spring onions and 1 tablespoon of cheese.

3. Bring in all sides of the chapati towards the centre to enclose the filling and make a square paratha.

4. Seal the edges with a little water.

5. Repeat to make 3 more parathas.

6. Cook on both sides, using a little oil till the parathas are golden brown.

7. Serve hot.

MUGHLAI PARATHA

INGREDIENTS FOR THE STUFFING:

1/2 kg beef/mutton/chiken
2 tbsps cooking oil
1 tsp cumin seeds
2 medium-sized onions chopped fine
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsps coriander powder
1 tbsp cumin powder
1 tbsp garam masala

Salt to taste
2 medium-sized tomatoes chopped fine
Juice of 1/2 a lime

Chopped coriander leaves.

METHOD FOR THE STUFFING:


Heat the oil in a wok or deep pan.
Add the cumin seeds and cook till they stop sizzling. Add the onions now. Fry till they turn a pale golden colour.
Add the ginger and garlic pastes and fry for 2 minutes.
Add the minced meat and fry for 5 minutes. Add all the spices - coriander, garam masala and cumin.Salt to taste.
Continue to brown the minced meat well.
Add the tomatoesand cook till they are soft.
Turn the fire off and add the lime juice. Mix well.
Add chopped coriander leaves.

INDGREDIANTS FOR THE DOUGH OF THE PARATHAS:


For the dough:
500 gms wholewheat flour
1 cup milk
Warm water
Salt to taste
For the filling:
500 gms of the stuffing.
3 eggs Ghee/ cooking oil for pan frying Parathas.

METHOD FOR THE PARATHAS:

In a large bowl, mix the flour and salt to taste. Add the milk a little at a time and knead.

Once the milk is used up, add water. Knead well to make a medium-soft, smooth dough. Wet your hand and rub all over the surface of the dough. Cover with a damp cloth and keep aside for 15 minutes.
Whisk the eggs with salt to taste and keep aside.
Divide the dough into equal-sized balls and then press flat. On a floured surface, roll a ball out into a 4" circle. Put a large spoonful of the stuffing in the center of the circle and fold edges of circle up to completely cover and seal the struffing inside. Pinch the folds to shut.
Gently press down on the filled ball to flatten it and then roll it, with very gentle pressure, into a 6" circle. Do this for as many Parathas as you want. The unused dough can be refrigerated and used later for upto 3 days. As you finish rolling out the Parathas, keep them aside (ready to fry) - place them one over the other with a sheet of plastic wrap in between each so they don't stick to each other.
Heat a griddle on a medium flame till hot. Put a Paratha on it. Cook till you see tiny bubbles appearing on the upper surface. Now flip.
Wait for bubbles to appear on the surface that is now on top. Grease this surface with a little ghee/ cooking oil and flip again.
Brush the surface now on top with some egg and flip again. Grease the other side and brush egg on it also. The Paratha is ready when the egg on both sides is cooked.

Serve hot with curd or chutney.

methi matar paratha

Ingrediants:

1 cup Matar(fresh green peas)
1 cup Methi leaves washed and chopped finely
1tsp Ginger garlic paste
3 to 4 Green chillies
3 tbsp Oil
2 cups Wheat flour
Salt to taste

Making dough:

First in a bowl mix wheat flour and salt mix with water and knead. The dough shouldn't be sticky nor it should be dry. Then coat it with oil. Cover and keep aside

Making mixture:

Boil matar a little not till it mashes too much but coarsely mashed.
In a bowl add the coarsely mashed matar, chopped methi, ginger garlic paste chopped chillies salt and oil. Mix it well with your hands. Make small lemon size balls and keep aside.

Making Parathas:
Take the dough and spread it, make a cup shape folding the four side corners.Now place the ball stuffing in it and cover the chapati by folding on all sides.Now press the chapati and transfer it on to tava on medium heat. let it fry on both sides apply butter, oil or ghee on both sides. Serve hot with curd or chutney as per your wish.

ALOO CARROT PARATHA

Ingredients:

For the stuffing:

2 big potatoes
2 carrots

2 green chilli
1/2 small onion

1/2 bunch coriander leaves
1tsp cumin seeds
1 tsp chopped garlic
1tsp salt
1tsp garam masala
1tsp oil

For the dough:

2 cups whole wheat flour

water(as required)

Method:

First in a bowl mix wheat flour and salt mix with water and knead.The shouldnot be sticky nor it should be dry.then coat it with oil.cover and keep aside.

Stuffing:

Boil peel and mash potatoes and carrots.
Add salt and garam masala.
Now in a frying pan take oil ,add cumin seeds,chopped garlic let them splutter ,add chopped onion and green chilli let them fry for a sec.
Now add the mashed potato and carrot mixture,fry it for min add coriander leaves.
let the mixture cool and make small lemon size balls.

Making Parathas:

Take the dough and spread it , make a cup shape folding the four side corners.
Now place the ball stuffing in it and cover the chapati by folding on all sides.
Now press the chapati and transver it on to tava on medium heat.let it fry on both sides apply butter,oil or ghee on both sides.serve hot with curd or chutney as per your wish.

FISH CUTLETS

Ingredients:

4 to 5 mackerel's fresh or tinned (bangda/aila) medium sized
2 to 3 small potatoes
3 green chilies
1 medium sized onion
1 tsp ginger garlic paste
Freshly chopped coriander leaves
Vinegar
Egg white
Breadcrumbs
Oil
Salt to taste

Method:

1 Clean the fish don’t cut it into pieces, steam or boil the mackerel till it becomes soft and let it cool, once cooled separate the flesh form the bones and keep aside.
2 Boil the potatoes peel mash and mix it to the fish flesh.
3 Add the chopped onions, chilies, ginger garlic paste and coriander to it and mix well.
4 Add salt as per your taste.
5 Add freshly chopped coriander and vinegar.
6 Mix all the ingredients well.
7 Then take little mixture in your palms and make desired shapes.
8 Dip it in egg white first then coat it with breadcrumbs.
9 Heat a pan put in oil and shallow fry the cutlets.
10 Serve hot with tomato sauce.

Serves : 3 depending on the appetite

Peshawari Chana (Punjabi Recipe)

Ingredients:

1 tsp garam masala powder

1/2 cup onion chopped

1 bay leaf

3/4 cup tomatoes chopped

salt to taste

2 tblsp coriander powder

1 tsp turmeric powder

1 tblsp chana masala

2 tsp tea leaves

2 green chillies slit

1 tblsp ginger paste

1 tblsp garlic paste

2 tblsp oi

1 tsp cumin powder

1 tblsp red chilli powder

1 cup chick peas

How to make peshawari chana :

Soak kabuli chana overnight.
Mix in a little water to the soaked chana, tie tea leaves in a piece of cloth and put it in water and then boil the chana until soft and dark in colour, strain and keep aside.
Heat up oil mix in bayleaf and cut onion, stir fry until golden brown in colour.
Mix in ginger, garlic paste and slit green chillies, stir for some time, then mix in cut tomatoes, red chilli powder, coriander powder, turmeric powder, chana masala and cumin powder, stir fry for some time.
Mix in boiled chana and approximately 1 cup of water and stir fry till chana gets coated with the thick masala.
Sprinkle garam masala and salt mix well and serve hot.

Goan Food, Pork Vindaloo

Ingredients:

1 Kg Pork cubed

1 Kg Onion finely chopped

10 medium sized Green chilies vertically sliced and deseeded

Large Pod of Garlic, peeled

2 inch mango Ginger or 1 inch Ginger finely minced

Vindaloo Spices:

Grind together to a fine paste

20 Kashmir Red Chilies ( they lack the normal pungency associated with other chilies and tend to be less hot)

3 tablespoon Vinegar

1 tablespoon Black pepper corns

2 teaspoon cummin seeds

2 teaspoon coriander seeds

1 inch cinnamon

5 cloves

1 inch Ginger

1 Big size pod of Garlic

1 teaspoon Turmeric powder

1 teaspoon Brown Sugar

1 tablespoon Mustard seed

1 teaspoon fenugreek seeds

Method:

Marinate the cubed pork with the vindaloo paste for a few hours. In a large wok, add some oil or pork lard. When it is hot add the chopped onions and fry till golden brown.Fry garlic, ginger for a few minutes. Add the marinated pork with all the paste. Stir frequently and reduce the heat to a medium level. Add one cup of water and bring to a boil. Reduce the heat and cook over a low fire for an hour.Serve Hot with long rice. Keeps for about 5 days refrigerated.

Pal Payasam Kerala Style (Dhood Kheer)

Ingredients:

1 litre milk
1/2 cup water
1 cup rice
1/2 cup sugar
2 tsp ghee
1/4 tsp. cardamom powder
1/2 cup condensed milk
15-20 raisins
15-20 cashews

Method:

Heat a pan, add ghee, roast the rice.
Add 1/2 litre of milk, half cup of water, and boil the rice
Add condensed milk and sugar and mix well
Add remaining milk
Let it boil till payasam thickens
Add cardamom powder, raisins and cashews
Stir the payasam
Serve hot or cold

Makes: 4 servings

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