Monday, 24 December 2012

Beef/Pork Aadd Mas (Beef/Pork Bone Meat Curry)

Another amazing contribution from my friend Meena Lobo


Beef/Pork , approx a kg (cut into bite size pieces, along with bone, since its bone meat)
2 Onions

    Make a paste of the following: (use ½ vinegar or
   more, n ½ water to paste it up)
   15-16 red chillies (deseeded)
   1 tbsp cumin seeds
   7-8 peppercorns
   ½ tsp Turmeric
   4-5 cloves
   1’ cinnamon stick
    2’ ginger
   10 flakes garlic (Chinese ones, if using small ones, double it)
   Grind well, till a smooth paste.

   Pour oil in a Pressure cooker, fry the pieces on high, till nice n brown and the juices sealed
   (in two batches is preferred )
   Remove and keep aside. Keep the oil in the cooker itself.
   Now fry 2 onions (thinly sliced) in the same oil. fry on slow, till they turn translucent n limp.

   Add the ground paste to the fried onions, Mix and Fry till a little bit of oil comes up.
   Then add the fried meat. Mix.
   Depending on the quality of the meat, pressure cook for 1/2 hour or 3 whistles.
   When its done, last bit, add 1 cubed potato, give it another whistle.

   Ready to serve.

  This tastes even better the next day.

Image Courtesy

Friday, 21 December 2012

Mutton Curry

1 kg mutton cut into bite sized pieces
2 cups chopped onions
3-4 split green chilies
2 tsp fenugreek seeds
a few curry leaves
2 cups coconut milk
1 tsp garam masala powder
2 tbsp lime juice

For the marinade
1 tbsp ginger paste
1 tbsp garlic paste
1.5 tbsp red chilli powder
1 tbsp coriander powder
1/2 tbsp black pepper powder
1/4 tsp turmeric powder
1/4 tsp cumin powder

Marinate the meat with a paste made out of the ingredients listed above, and keep aside for 15-20 minutes.
Heat oil in a pressure cooker (or a deep pan), and add the fenugreek seeds , onions, green chilies and curry leaves.
Cook till the onions starts to brown.
Add the marinated meat pieces to the cooker (pan) and stir well.
Add half a cup of hot water (2 cups if not using a pressure cooker) and mix well.
Cover the cooker, and pressure cook for about 6 minutes after the first whistle. (or for about 20 minutes if using a regular pan, make sure it is closed with a tight lid).
Open the cooker(or the pan), and add the coconut milk. Mix well, and keep cooking till the meat is really tender, for about 10 more minutes.
Add the garam masala, and the lime juice and mix well, just before removing from the heat.

Image Courtesy

Wednesday, 19 December 2012

Goan Stew

This recipe is inspired and modified to my taste from a contribution by Sabrina Afonso.


1kg beef
1/2 kg carrot
1/2 kg french beans
1/2 kg potaotes
1/4 green peas
1/ kg macroni (pasta)
250 gms Goan Sausage.
2 inch Ginger
8 - 10 cloves of Garlic
1" cinnamon stick.


Cut and boil all the vegetables separately. Boil the macroni separately and set aside.
Then chop fine 1/2 kg onions and fry them till golden brown, add 4 cut tomatoes to the golden brown onions. Grind a paste of ginger, garlic cloves and cinnamon together and add it to the fried onions.
Add the beef and and Goan Sausage cook it for 20 mins. (Depending on the quality of the beef)
Once the beef is cooked add all the boiled vegetable and cook for 5 mins.
In the end once you see all is cooked well add the macroni, mix well and just cook it for 5 mins and the stew is  ready...

Wednesday, 12 December 2012

Chicken Meat Loaf Roll


800 grams ground chicken
2 medium egg, beaten
3 chicken sausages, cut into tiny cubes
1 medium red bell pepper, minced
1 large carrot, minced
1 big onion, minced
4 cloves of garlic, minced
2 tbsp pickle relish
1/2 cup of cheese, shredded
1/2 cup raisins
1/2 cup bread crumbs
2 tbsp tomato paste
Salt, Maggi taste maker & Black pepper to taste
Slices (wedges) of hard boiled egg (about 3 eggs)
6 pcs. of hot dog
Aluminum foil, 10-inches-by-12-inches sizes
(For those that like it spicy, you could crumble Goan Sausage or chopped Jalapeños)


In a bowl, combine all the food ingredients and mix until well blended
(except for the boiled eggs & hotdog/sausages).
Divide the mixture into portions, depending on how many you want to make.
Spread and flatten the mixture onto the center of each aluminum foil.
Evenly divide the slices of hard boiled eggs and sausages so that each mixture gets an equal share. Place the slices at the center of each mixture.
Carefully roll the aluminum foil into a tightly packed log about 2 inches in diameter, sealing on both ends. (You can make about 5 to 6 rolls).
Heat oven in 180 C. Arrange the rolled meat loaf in a baking pan and place in the center of the oven for 60 minutes.
You can check if the Chicken Meat Loaf is fully cooked by poking a toothpick in the center of the roll.
If the toothpick comes out clean and dry then its ready.
Let cool and slice it into rings and serve.
You can also slightly pan fry before serving if desired like I have done.

Freeze unused rolls

Image Courtesy

Tuesday, 11 December 2012

Pork Parra

Recipe by Collins Do Carmo Souza

2 kg boneless pork with some fat
3 tbsp salt 1 tbsp turmeric
1/2 bottle weak coconut vinegar[1 part vinegar , 3 parts water]

For the Massala:
69 dry red chilies
3" piece of ginger
3 large pods of garlic
1 tsp cumin seeds
1 tsp peppercorns
3" piece of turmeric
2 1/2 bottles of vinegar
1 bottle cashew feni./vodka
30 flakes of garlic

Make vertical slits on the pork[Dont cut right through], Sprinkle salt in slits & all over the pork,so it is well salted. Place meat in a wicker basket & weigh it down.keep for 24 hours,discarding water that drains out from the meat..

Next day sprinkle turmeric mixed with 1/2 bottle weak coconut vinegar over pork & set it to dry in the sun for 4-5 days.It should dry well by then.

Now cut the slits through to make slabs of meat.Cut the slabs in half again,or to the size you want.

Mix with Parra Masala (Please note, the masala has to be ground ONLY in Vinegar!)
Take a wide mouthed Glass jar,place pork slices in it,arrange the crushed garlic over it.,then the ground spices.

Wash the Mixer /grinding stone with vinegar & pour it in the jar,then the Feni over it.
Pork should be completely submerged in spices n vinegar,cover n let marinade/pickle for 4/6 weeks.
To serve remove from jar,cut to desired size n fry in oil until tender..[Add water if necessary]

Image Courtesy

Friday, 7 December 2012

Cured Beef


1/2 Kg beef sirloin, very thinly sliced
Rock salt
Freshly cracked ground black pepper
5 cloves crushed garlic
1/4 cup vinegar of your choice
2 tbsp. of sesame oil for frying

Clean the beef and dry it with paper towels.
Combine the crushed garlic and vinegar. Set aside.
Rub salt and ground black pepper on each side of the meat.
Pour the vinegar and garlic mixture in a container.
Put the meat together with the vinegar and garlic.
Cure for 2 days inside the refrigerator.
Then fry with sesame oil and serve with fried rice and fried eggs.

Note: Can also be served with  tomato & cucumber with soy sauce & lemon as dipping sauce.

Image Courtesy

Wednesday, 5 December 2012

Stuffed Crabs!


Meat and top shell of 5 pieces steamed crabs
1 medium potato diced
1 medium carrot diced
1/2 cup bread crumbs
1 medium onion, minced
1 piece long green chili, chopped
1 medium tomato, diced
2 teaspoons fresh parsley, chopped thinly
1 teaspoons garlic powder/3 cloves garlic, minced
1/2 teaspoons salt
a pinch of ground black pepper
2 tablespoons cooking oil for sautéing
2 pieces raw eggs
1 to 2 cups cooking oil for frying


Heat pan and pour-in 2 tablespoons of cooking oil.
Sauté onion and tomatoes.
Add potato and carrot. Cook for 3 to 5 minutes
Put-in the long green chili and crab meat (you may include the juice of the crab for additional flavor).
Cook for 2 minutes.
Add parsley, garlic powder, salt, and ground black pepper. Stir.
Turn off the heat and place in a large bowl.
Once the temperature cools down, combine the cooked mixture with breadcrumbs and eggs. Mix well.
Stuff each crab shell with the mixture.
Heat a pan and pour-in 1 to 2 cups of oil.
When the oil becomes hot, deep fry the stuffed crab shells. The part with the stuffing should be facing up.
Flip the crab shell and fry the side with stuffing in medium heat for about 3 to 5 minutes.
Turn off the heat and transfer to a serving plate.
Serve with tomato ketchup as dipping sauce. Share and enjoy!

Image Courtesy

Monday, 3 December 2012

Potato Oil Roast

This is an amazingly simple Vegetarian Recipe by fellow blogger Radhika

Potatoes – 200 gms
Onion – 1 (big)
Tomato – 1 (big)
Mustard seeds + urad dal – 1 tsp
Red chilli powder – 1 tsp
Garlic paste – 1 tsp
Turmeric powder – ¼ tsp
Garam masala powder – 1 ½ tsp
Coriander leaves – for garnishing
Salt – taste
Oil – for deep frying

Chop the onion and tomatoes finely. Remove the skin from the potatoes and cube them. Heat water and cook the potatoes with turmeric powder and salt till they become soft. You can also pressure cook them but they tend to become mushy. Drain the water and spread the cubes over a plate.

Heat 2 tsp oil in a pan and add mustard seeds, when they pop add the urad dal and roast it. Now add the onions and cook till they become brown. Add the tomatoes at this stage and cook till it become mushy and gravy forms. Now add the red chilli powder, garam masala powder, garlic paste and mix well.

Meanwhile heat oil in kadai and deep fry the cooked potato cubes to a golden brown color and add them to the masala gravy and mix well. Garnish with coriander leaves.

Original Recipe