Tuesday, 19 December 2017

Chinese styled Pasta with Ginger Garlic Chilly Chicken





Ingredients:

4 green chillies slit lengthwise
2 inch ginger cut into long match stick styled slivers
8 cloves of garlic chopped into slivers
One large chicken breast cut into julienne.
250 grams of al dente pasta. (Save some of the pasta water around a teacup when you drain the pasta)
Oil
Salt to taste

Method:

In a wok add oil and when the oil is hot add green chillies and fry till they lose their colour but do not burn them.
Once the pungent aroma hits you, add the ginger slivers and fry till golden brown.
Add Garlic slivers the last and fry for a short time as garlic burns easily.
Keep tossing around and add the chicken and lower the flame and let the chicken cook.



Add the pasta water that you have saved, add salt and optional a chicken bullion

Once the chicken is cooked toss in the pasta and mix well

Serve hot.









Thursday, 2 November 2017

Pumpkin Vegetable




Ingredients:

1 Kg slice of Pumpkin
2 large onions
4 chillies (depending on the spice level you are used to)
1/4 cup Grated coconut

Method:

Peal the skin off the pumpkin and slice is as you see in the picture.
Put all the slices into a pan, top it with the chopped onion
Sprinkle the chopped chillies over the pumpkin
Sprinkle grated coconut.
Cover and cook over slow flame till the pumpkin is cooked.
Keep it a bit crunchy, do not over cook it or it will become mushy.




Tuesday, 31 October 2017

Mutton Curry - Goan Style





Ingredients
1 Kg Mutton
20 Red chillies
12 peppercorns
8 cloves
3 tablespoons coriander seeds
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon powder
Few strands of Mace
One Star aniseed
One large diced onion
One large coconut grated
Few Bay leaves
4 Green Chillies
One large roughly chopped onion
2 large tomatoes
2 tablespoons of ghee
1 tablespoon of oil


Method:

Marinate the mutton with yogurt and green masala* (for those who do not know how to make green masala please look at the bottom of the recipe)

In a little oil fry all the spices one by one separately till the aroma is released, (do not burn them to crisp!)
Add diced onion to the pan, and one it caramelizes add the grated coconut and fry it till its golden brown.

Once cooled grind all this to a coarse paste and keep aside.

In a vessel add ghee and the oil, add bay leaves and slit green chillies. Fry for a while and chopped onions and wait till they turn light brown and add the tomatoes and fry till they turn mushy.

Add the mutton along with all the marinade and cook till done. (You can add potato pieces along with the mutton if you wish)

When the mutton is cooked add the coconut masala paste and let it come to a boil.
Add salt and squeeze a bit of lime juice and garnish with chopped coriander.


For Green Masala:

A large bunch of coriander leaves
8 to 10  green chillies
20 cloves of garlic
1 1/2 inch of ginger
Small ball of tamarind
1 tsp turmeric
8 peppercorns
1 inch cinnamon
1 teaspoon sugar

Grind everything in toddy vinegar till coarse and you can store this masala paste for months, depending on the quality of  your vinegar.




Saturday, 21 October 2017

Hog Plum/Ambadache Sasaon




Ingredients:

12 Hog Plums/Ambade
1/2 Teaspoon Mustard
2 pinches of asafoetida/Hing
1/4 Teaspoon of Methi seeds
12 Dry red chillies (Kashmiri) ( for every one Hog Plum one red chilly)
One small marble size Tamarind ball
4 tablespoons grated coconut
1/2 teaspoon udid dal
Salt to taste
1 tablespoon jaggary

Method:

Peel the hog plums apply salt and keep aside. Grind the coconut, tamarind and red chillies to a coarse paste. Heat oil to a pan, temper the mustard, hing, methi and udid daal (You can also smash it a bit in the mortar pestle before you temper it) Once the Udid dal and Methi have turned slightly reddish brown and splutter add the hog plums and jaggary and little water.

Let it cook for around 10 mins then add the ground paste and adjust salt to taste. Let it cook for another 5 mins. Serve with white rice or chappati