Pork vindaloo

Vindaloo is originally a goan dish, introduced by the portugese . From what I have researched about this mouth watering dish is that it takes after two main ingredients - vinho which means wine or wine vinegar and alhos which is garlic. Over a period of time, vindaloo had taken in different forms and ingredients in each household with the use of red chilles, lime juice, potatoes and so on. Although my mother is a Manglorean, I never learnt this dish from her since she never made pork at home. Maybe it was partly because my dad never ate pork. So it was totally ironic that I had to learn this from my mother-in-law who is a Tamilian.According to me, this is her version of a Tamil style of vindaloo since she adds mustard seeds .It is simple to make, tasty and is best served with white bread.

1 lb - Pork Butt (Cut into 1.5 inch cubes)
2 - Medium Sized Onions
2 - Medium Sized Tomatoes
5-6 - Garlic (Peeled)
2 Tbsp- Vinegar
1 Tsp - Mustard Seeds
5-6 - Curry Leaves
4-5 - Red Chillies( Depending on the level of spiciness)
1 Tsp - Cumin
1 Tsp - Turmeric Powder
Salt to taste

Grind the onions, garlic, cumin and the red chillies in a blender and keep aside.

Grind the tomatoes separately and keep aside.

In a pan or pressure cooker, add one teaspoon oil .When it is hot, add the mustard seeds, wait for the splutter and then add the curry leaves and the ground mixture. Saute the ground mixture well until it becomes brown and forms a thick consistency.

Add the pureed tomatoes, saute well and then add the pork pieces. Add turmeric powder and salt to taste and cook/pressure cook the pork until well done. Once cooked, you should see the pork fat on the top of the curry. Let it boil until it becomes thick of a gravy consistency. Add 2 tbsp of vinegar, remove from heat and serve hot with rice or white bread.

Mutton and Cabbage Curry

It has been only a good three weeks since we bought any mutton home...and it seemed like an eternity . It was obvious we were craving for it..and seeing my husbands sulking face..I knew it was time to go get some from the halal store , that we had grown to love. So today was the day...This sumptious mutton curry paired with chunks of cabbage is the ultimate lunch on a busy weekday. Top it off with the onion and tomato salad...and you are ready for an afternoon nap.

Ingredients :

Mutton - 1 lb
Onion - 1 Large
Tomatoes - 2
Chilli Powder - 2 Tsp
Coriander Powder - 3 Tsp
Jeera Powder - 1 Tsp
Turmeric Powder - 1/2 Tsp
Ginger Garlic Paste - 1 Tbsp
Garam Masala - 1 Tsp
Cinnamon Stick - 1/2 inch
Cloves - 3-4
Coconut Milk - 2 Cup
Cabbage - 1/2
Lemon Juice or Vinegar - 2 Tbsp
Coriander leaves - Chopped ( a handful)
Curry Leaves
Salt

In a pressure cooker, add a tbsp of oil. Once hot, add the curry leaves, cinnamon and cloves and the onions. Saute for a couple of minutes until the onions turn a golden brown. Add the ginger garlic paste and saute well, until the raw smell of the paste disappears. Add all chopped tomatoes and saute again for about 10 minutes. When you see the oil coming out of the mixture, add all the powders and saute well. Add the mutton pieces and mix well. Add 2 cups of coconut milk, the coriander leaves , salt and one cup of water Pressure cook for about 3 whistles or for about 30 minutes on medium heat or until cooked through. Meanwhile, cut the cabbage ( each layer) into big squares (if you cut them into too small pieces they just disappear in the curry) .

When the mutton is cooked, add the chopped cabbage .Close with a lid and let it cook. Its better you dont pressure cook at this point. Once done, add about 2 Tbsp of lemon juice or vinegar..and check for seasonings. This curry is best served with a simple onion and tomato salad and hot rice.

Curry in a Jiffy..

Coconut Milk Rasam

On days when I am just too lazy to cook, this curry saves my day.It is so quick and fast yet unbelievably tasty. It works best with fried fish or just some plain old pickle.




Ingredients:

Garlic (Sliced ) – 10
Red Chillies – 5-6
Curry Leaves – 8
Turmeric Powder – ½ Tsp
Tamarind paste – 1 Tsp
Coconut Milk – 2 Cups
Water – ½ Cup
Salt to taste


In a kadai, add oil. When hot, add mustard seeds, curry leaves, red chillies and garlic. Take care not to burn the garlic. When the garlic turns golden brown, add the coconut milk.

In ½ cup water, dilute the tamarind paste, mix well and add this to the coconut milk. When the curry makes to a boil, add salt and turmeric powder.

Take care not to boil the curry too much, as coconut milk splits up when it is boiled repeatedly. Serve hot with rice.