SALI BOTI

Britannia sali boti

July 27, 2012 Behram Chicken, Dinner, Indian Parsi Recipes by Food Category:, Lunch, Main Entree

(Chicken in gravy with crispy fries, serves four) This is the famous Britannia sali boti recipe in five steps Ingredients: 2 finely chopped green chilies 2 large finely chopped onions A tiny piece of ginger Half a teaspoon of cinnamon powder Half a teaspoon of turmeric powder 1 teaspoon of garam masala Half a teaspoon of cumin seeds 7 or so curry leaves 6 cloves of garlic Salt 1 kilo of boneless chicken thighs, 10 pieces or so, cut in thirds 2 tablespoons of oil

On the side:

1 small sliced onion 1 lime cut into wedges 3 cups of thin and crispy fried potato stick chips

(Britannia gets them from Camy Wafers in Colaba) Method: Step 1: Make a thick paste out of the garlic, ginger, garam masala, cinnamon and turmeric and set aside. Step 2: Drop curry leaves and cumin seeds in a pan with hot oil and stir slightly. After a few seconds, when the seeds start to splutter, add the chopped onions and chilies, let it cook and stir occasionally for about five minutes. Add the spices and stir for a minute or so. Step 3: Now bring in the chicken and stir in the pan till its well coated with the spices. Pour two cups of water, add salt and bring to boil. Cover with a lid, reduce heat and let the chicken cook for half an hour. Step 4: Uncover the dish and let it to simmer in low flame for another thirty minutes until the chicken is soft and tender. Step 5: In a deep plate, place the chicken and arrange a nice, thick layer of potato sticks around the edges. Serve piping hot with juicy lime wedges and onion.

Caramel custard
CARAMEL CUSTARD

CARAMEL CUSTARD

INGREDIENTS : 1/2 cup sugar 1/4 cup cold water 1/2 cup sugar 4 eggs 2 cups milk 1 tsp vanilla essence 1/4 tsp grated nutmeg METHOD: Place 1/2 cup sugar and water in a microwave safe round pan, and cook uncovered at Hi (100%) for 2 1/2 minutes. Stir well to dissolve the sugar then cook, uncovered, for a further 5 minutes or until the mixture is golden color. Keep aside and let cool. Beat eggs and 1/2 cup sugar together. Add vanilla and milk and mix well. Pour mixture into the pan with the caramel. Cook uncovered, at 30% for 10-12 minutes, turning the pan half way through. Cool, unmould and serve. You might have to adjust the time after trying once or twice.

Russian Salad

Russian Salad
August 27, 2012 Behram Eggs, Indian Parsi Recipes by Food Category:, Lunch, Side Dish

Russian Salad Recipe

Ingredients: 1 small bowl of boiled egg (chopped) 1 small bowl of boiled carrot(finely diced) 1 small bowl of cucumber (finely diced) 1 small bowl of spring onions (finely chopped) 4 small bowl of boiled and mashed potatoes salt to taste 1 tsp black pepper 4 tbsp of mayonnaise Method: Take all the ingredients except potatoes and mayonnaise in a serving bowl and toss well Add potatoes and toss well Add the salt and pepper Now mix it well with mayonnaise It can be decorated with Olives

Parsi BATASA (Butter Biscuits) Recipe #1

2 cups all purpose flour 1 stick unsalted butter or margarine 1/2 to 1 tsp salt (to your taste) 1/2 tsp sugar 1 tsp double acting baking powder 1 tsp caraway seeds 1/2 cup warm water Mix all of the above ingredients to form a ball of dough. Allow to stand for 15 to 30 minutes. Roll into small balls and lay them on ungreased baking sheet and bake at 250 degrees for 30 minutes, then at 200 degrees for 3 hours.

Now turn off the oven and leave batasa in the hot oven for another 3 hours. Remove from oven and cool, store only when completely cold. Batasa are very good with hot tea/coffee. See More About:

Surti Sweet Batasa (Butter Biscuit) Recipe #2

Surti Batasa is an Indian version of Dutch Butter Biscuit Do NOT confuse Batasa with Batasha. Batasha in North India is a hollow semi-spherical sugar drop Ingredients Wet Mixture 1. Un-salted butter (two sticks): 1 cup 2. Powdered sugar: cup 3. Egg Yolk: 1 Dry Mix 1. Bleached All-purpose flour: 2 cups 2. Besan (Chickpea flour): cup 3. Powdered Green Cardamom seeds: 1 teaspoon Add-ins 1. Sliced Almonds: 1 Table spoon Method Step 1: Wet Mixture 1. Use Electric Mixer. Beat Butter about one minute 2. Add powdered sugar gradually. Beat till the mixture is light and fluffy, about 5 minutes 3. Add eggs. Beat 30 seconds Step 2: Dry Mix Mix all ingredients well. Sift together. Step 3: Dough

Add dry mix to wet mixture gradually beating at low speed

Step 3: Baking 1. Preheat oven to 325 F 2. Line a cookie sheet with parchment paper. 3. Divide dough into 30 parts. Roll each part in to a ball 4. Press each ball of dough into a fat patty. Press some Almonds on the top surface of the patty. 5. Put the patty on parchment paper. Continue till all the balls are done 6. Bake for 20 minutes. The cookies should just start to turn brown.

PARSI LAGN NU CUSTARD

Ingredients: 6 cups milk or heavy cream 1 slice bread 3 eggs 1 cup sugar 2 tsp vanilla essence 3 tsp Charoli nuts Garnish (or garnished with almonds, pistachios your choice) Method: 1. Boil the milk, on slow heat, till two-third is left. Let it cool. 2. Mix in a blender the cold milk, sugar, eggs, bread slice and vanilla essence. 3. Put in baking dish and mix in Charoli nuts and/or Pistachios and Almonds. 4. Bake at 350 degrees for 40 to 50 minutes. 5. The top should be golden brown. 6. Serve at room temperature. 7. This custard can be refrigerated for a week.

Recipe by my mother Parin.

Class 1: How to make Mava/Khoya/Mawa

Class 1: How to make Mava/Khoya/Mawa at home. There are 2 methods to make. Method 1 Materials: 2 cans (14oz each) evaporated milk (not low fat) 1 cup (250ml) heavy cream Prepare the mava: Place the evaporated milk and heavy cream in a large stainless steel pot or wide saucepan (12inch) with tall sides. Bring the mixture to a boil over high heat. Reduce the heat to medium high and let it cook, stirring more than occasionally for about 10 minutes. Turn the heat to medium and let the mixture cook for another 10-15 minutes, stirring occasionally, until the mixture starts to thicken. Turn the heat to medium low and cook another 10 minutes. At this point, the mixture starts looking like a grainy butterscotch pudding. No worries, everything is going according to plan. Turn the heat down to low and continue cooking another 10-15 minutes. Do more than stirring occasionally there too: there is very little moisture left and the higher risks of scortching happen at that point. The whole process should take about 50 minutes, pay close attention to the mixture during the first and last 10 minutes of cooking. The final consistency is that of a very thick pudding. Let cool to room temperature. Refrigerate if not using right away. The mava can also be frozen for up to 3 months. With this mava recipe, you have 3/4 cup to 1 cup of mava, enough for 3 batches of cakes. Method 2 Materials: 800ml to 1000ml full cream milk Take full cream milk into heavy bottom pan and reduce it slowly. Frequent stirring is required else milk will burn from bottom. This may take 40 to 45 mins. At the end the moisture will evaporate and milk will reach consistency of thicker pudding. You get same thing in India sweet mart store they call it unsweetened mava which is ready to use.

Mava cake with cardamom

September 6, 2012 Behram Award

Award Winner Mava Cake by Helene Makes about 12-18 depending on the molds Notes: I used canele molds but feel free to use anything that you have, like muffin tins or cupcake liners. Make sure to use a large pot so the milk and cream cook down properly. For the mava: 2 cans (14oz each) evaporated milk (not low fat) 1 cup (250ml) heavy cream For the cakes: 1 1/4 cups (155gr) all purpose flour 1/2 teaspoon (2gr) baking powder 1/4 teaspoon cardamom pinch of salt 1/2 cup (100gr) mava, at room temperature 6 tablespoons (85gr) unsalted butter, at room temperature 1 cup (100gr) sugar 2 eggs 6 tablespoons whole milk cashew halves (optional) Prepare the mava: Place the evaporated milk and heavy cream in a large stainless steel pot or wide saucepan (12inch) with tall sides. Bring the mixture to a boil over high heat. Reduce the heat to medium high and let it cook, stirring more than occasionally for about 10 minutes. Turn the heat to medium and let the mixture cook for another 10-15 minutes, stirring occasionally, until the mixture starts to thicken. Turn the heat to medium low and cook another 10 minutes. At this point, the mixture starts looking like a grainy butterscotch pudding. No worries, everything is going according to

plan. Turn the heat down to low and continue cooking another 10-15 minutes. Do more than stirring occasionally there too: there is very little moisture left and the higher risks of scortching happen at that point. The whole process should take about 50 minutes, pay close attention to the mixture during the first and last 10 minutes of cooking. The final consistency is that of a very thick pudding. Let cool to room temperature. Refrigerate if not using right away. The mava can also be frozen for up to 3 months. With this mava recipe, you have 3/4 cup to 1 cup of mava, enough for 3 batches of cakes. Prepare the cakes: Preheat the oven to 350 and position a rack in the middle. Lightly spray with cooking spray (or brush with melted butter) small cupcake, muffin tins or other mini cake moulds. Set aside. In a large bowl, stir together the flour, baking powder, cardamom and salt. Reserve. In a stand mixer fitted with the paddle attachment (or with hand held beaters), beat together the mava, butter and sugar at medium speed until light and fluffy. Turn the speed to low and add the eggs, one at a time and beating well after each addition. Still with the motor running on low, add the reserved flour mixture and the milk. Turn the speed back up to medium and beat until the mixture is smooth. Divide evenly among the prepared cake tins, top each with a cashew half if using and bake for 20-25minutes.

Mawa Cake with pistachios and saffron

July 29, 2012 Behram How to make?, Indian Parsi Recipes by Food Category:

Mava Cake with pistachios and saffron Mava or Khoya is nothing but solidified milk, quite comparable to ricotta but less moist.It is used in making most of the indian sweets and desserts. You take one bite of the mava cake and you can discern that unique flavor-dense,scrumptious and milky.It is difficult to describe the luscious mava tingling on your taste buds,the delectable lively aroma of sweet-smelling cardamom complete with a delightful sensation of the dense texture rendered by baked flour and butter.It a feeling you want to prolong.You want to take bite, sit back and enjoy without dunking it down with coffee or tea.Trust me it would be a sacrilege if you want to wash down the cake with a beverage.If you must, couple it with hot milk, it doubles the warmth. How to make Mava at home:

1 cup heavy cream 1 cup evaporated milk In a heavy bottomed, wide-mouthed and preferably non stick pan, pour in both evaporated milk and heavy cream.A non stick pan helps to avoid the milk & cream from getting burnt and sticking to bottom while cooking.Bring the mixture to a boil over high heat.About 10 minutes.Once boiled, reduce the heat to medium on your burner. Cook with continuous stirring for about 15 minutes.The milk mix will start changing color slightly and start to thicken.At ths point,turn the heat to low on your stove and let cook with occasional cooking.The milk will keep on thickening and start turning into a sauce like consistency.Another 20 minutes.You have to stir the mix continuously now and scrape from the sides. At the end of 20 minutes, the mixture starts looking like a smooth caramel colored sauce.In some cases, it can turn grainy too.Continue cooking on low heat for another 10-15 minutes with continuous stirring.Cook down till there is very little moisture left in the mixture and its pasty, smooth and little shiny due to fats in the cream.At this point remove from heat. Mava making is basically a process involving low heat cooking of whole milk and/or cream till the moisture content of the milk is reduced and it becomes paste like.Once it is cooked for such a long time,the remaining milk solids and fats in the milk take a butterscotch/caramel color.This paste is then poured into moulds and cooled.Once cooled, mava can be cubed using a sharp knife or crumbled with fingers. First important thing to note while making mava at home is that you have to check on the mix quite regularly, scrape it down the sides and prevent it from sticking to the bottom of the pot.Second being that the last few minutes in the process are very important, because the paste can turn into a dry crumble within second so keep a watch. I recommend that if you plan to make this cake, prepare mava a day or two in advance because mava making takes about 1-1.5 hours alone and cooling time is separate.Mava can be refrigerated for up to 4-5 days and frozen for 1-2 months without losing taste and freshness. Note: You can also get Mava/khoya at any of the indian stores easily.It can be used to make this cake.You will just need to measure out, soften it a bit in a pot on low heat for 5 minutes and use. Cake ingredients 1 1/4 cups all-purpose flour 1/2 tsp baking powder [use aluminium free] 1/2 tsp green cardamom powder pinch of salt 1/2 cup mava, softened at room temperature

7 tbsp unsalted butter,softened 1 cup white granulated sugar 2 eggs 6 tbsp whole milk 2 tsp saffron threads 1/2 cup fine chopped unsalted pistachios for mixing in cake batter 1/4 cup chopped unsalted pistachios for topping. Method: Night before: Let the butter, eggs and mava sit on the kitchen countertop to come to a room temperature. Preparing before cake making reheat the oven to 350F.Grease thoroughly the sides of whatever baking pan, cupcake pan, spring foam pan you are using for making these cakes. Heat up the milk for 20 seconds in microwave to luke warm.Add saffron strands to the milk and let dissolve. Mix flour, salt, baking powder, cardamom powder thoroughly and set aside. Making the cake: In a large mixing bowl, on medium speed beat the butter with softened mava and sugar until creamy and light brown in color.About 3 minutes. Once creamy , add the eggs, one at a time and beat to combine well.About 2 minutes. Mava Cake Step-By-Step Next add the milk + saffron mixture and blend well on low-speed until a smooth mixture is formed.About 1 minute. Add the flour mixture all at once to the wet ingredients and beat well on medium speed to make a smooth, creamy batter.About 2 minutes. Fold in the fine chopped pistachios in the batter. Divide the cake batter evenly into the pan to leaving some room for rising and top with more chopped pistachios. Bake in oven for 22-25 minutes until a skewer comes out clean. Mine took 24 minutes exact. Once baked, remove from oven, let sit for 10 minutes to cool and then unmould. Let cool completely before slicing. Notes:

The quality of mava plays and important role in the texture of this cake.Generally, the store bought mava has less oil content so if using one you will need to adjust the amount of butter so that the cake does not turn dry.I recommend making mava at home to best use the proportions given above. The cake sits fresh for upto two days unrefrigerated. Any kind of nuts : almonds, cashews etc can be used in place of pistachios. Enjoy!

KOPRA PAK (Coconut Fudge delight)

July 24, 2012 Behram Dessert, How to make?, Indian Parsi Recipes by Food Category:, Mithai, Snack, Vegetarian

KOPRA PAK (Coconut Fudge delight)

1 fresh coconut, grated Sugar equal to l 1/2 times weight of grated coconut 2 tbs. whipping cream 1/2 tsp. nutmeg and cardamom powder Few drops red coloring 1/2 to 1 tsp. vanilla essence 1/2 tsp. butter Grease tray with butter. In a saucepan add grated coconut and sugar and cook on medium heat. Blend well stirring constantly with wooden spoon, 2 minutes. Add cream and blend well. Cook, stirring constantly till mixture leaves sides of pan and coats the spoon. Add vanilla essence and few drops red coloring to give mixture a pale pink color. Mix well.

JU KI BARFEE / Kaju Katli / Kaju Barfi

September 10, 2012 Behram Cakes & Pastries, Dessert, Indian Parsi Recipes by Food Category:, Mithai, Snack

KAJU KI BARFEE / Kaju Katli / Kaju Barfi

INGREDIENTS : 250 gm cashew nuts 250 gm (1 cup) sugar

240 gm (1 cup) milk few silver leaves for decoration (optional) a greased plate to set the barfee in METHOD: Blend cashews and milk in a blender to a fine paste. Mix paste and sugar and cook over low heat stirring till the sugar dissolves, then bring to a boil. Continue stirring over medium heat, till the mixture leaves the sides of the pan, and becomes a dough like paste. Remove from heat and when cool enough to handle, roll it on to a greased surface, with a greased rolling pin (roll before it cools). Roll to 1/4cm/1/8 thickness. Now cover with the silver leaf and leave to cool, then cut into diamond shaped pieces.

BEST CHICKEN AFGHANI

September 10, 2012 Behram Chicken, Indian Parsi Recipes by Food Category:, Main Entree, Meat, Chicken, Lamb, Mutton, Beef (avuncular: Gosht), Presentation

CHICKEN AFGHANI

CHICKEN AFGHANI

INGREDIENTS : 1 chicken-cut into pieces 1 tbsp magaz (melon seed) 1 cup kaju (cashew nuts) 1 tbsp khus khus (poppy seed) soaked for 1 hour 1 cup cream 2 tbsp butter 2 tsp powdered black pepper

5-6 chhoti elaichi salt to taste METHOD: Grind together the magaz, kaju, khus khus, pepper and elaichi. Prick the chicken pieces in 2-3 places. Mix with the rest of the ingredients and marinate for 5-6 hours. Grill in a tandoor or electric grill till golden and serve hot.

RAAN MUSALLAM
September 10, 2012 Behram Indian Parsi Recipes by Food Category:, Meat, Chicken, Lamb, Mutton, Beef (avuncular: Gosht)

RAAN MUSALLAM

RAAN MUSALLAM

INGREDIENTS : raan (leg of lamb thigh portion) 1 cup yoghurt 1 tsp ginger paste 1 tsp garlic paste 1 cup boiled onion paste 1 tsp kashmiri chilli powder 1 tsp kachri powder 2 bay leaves 1 tsp peppercorns 6-8 cloves 4 black cardamom seeds

2 tbsp clarified butter 1 tsp salt or to taste 5-6 small potatoes whole, peeled, pricked 5-6 small onions-whole, peeled, pricked almonds chopped and some raisins for garnishing METHOD: Make deep cuts into the leg on both sides, so that the marinade seeps in well. Mix the yoghurt, garlic, chilli powder and kachri together. Rub well into the leg of mutton. Marinate overnight. Put the bay leaf, peppercorns, cloves and the cardamom in a dish, large enough to take in the raan, and cook, covered, at HI for 2 minutes. Add the ghee and onion paste, mix well and cook at HI uncovered, for 15 minutes, stirring twice or till the onions become light brown. Add salt to the marinated meat and place the meat in the dish. Turn upside down to coat the piece well, with the onion mixture. Cook uncovered on HI for 12 minutes, turning once. Add the remaining marinade, cover and cook at 30% for 20 minutes, turning twice, basting with the drippings each time. Add the potatoes and onions. Cook covered at 30 per cent for 20 minutes, turning and basting once. Check to see if done, cook longer if not. To be served with a little gravy. If it has dried up then add some water and cook some more to obtain desired consistency. Garnish with almonds and raisins and serve CHICKEN RESHMI BIRYANI

CHICKEN RESHMI BIRYANI

INGREDIENTS : 1 kg chicken (broiler) cut into 8 pieces 1 kg onion sliced

oil for frying 1 cup hara dhania finely chopped 1/2 tsp garlic paste 1/2 tsp ginger paste 1 tbsp dhania powder 1/2 tsp haldi powder 2 tsp chilli powder 1/2 tsp garam masala 1 cup dahi 1 tbsp salt 1 tsp kewra essence For rice 2 cups basmati or sela rice washed and soaked for 30 minutes 2 tbsp oil 6 pepper corns 6 cloves 6 green cardamoms 1/2 tsp salt water 1/4 tsp saffron soaked in 2 tbsp warm milk dough to seal the pan METHOD: Marinate the chicken in ginger and garlic paste, dhania powder, haldi powder, chilli powder, garam masala powder, yogurt, salt and kewra for 3-4 hours. Heat oil in a kadahi and fry the onions in it till brown and crisp. Drain out the oil from the onions and keep aside. Heat oil again in another pan and add the peppercorns, cloves, and cardamoms in it. When slightly dark add the rice and turn around to mix well. Drain the rice and keep aside. Add 2 1/2 cups water and bring to a boil. Lower the heat and cook for about eight minutes. The rice is almost done but not fully cooked. Keep aside. Heat 1/2 cup of the remainder of the oil in a kadahi with a lid and add the chicken to it, spreading it to form a layer. Cover the chicken, make a layer of half each of the rice, onions and coriander leaves. Repeat the same layers a second time, sprinkle the saffron mixture over it and cover the pan, sealing it with some dough (grease the edges before applying the dough, so that the dough comes off easily later on). Let cook on high heat for 10 minutes, then place on a

tawa and leave on low heat to cook for about an hour. Alternatively, you could cook it in a moderate oven for an hour. Break the seal and serve either in the same pan or transfer on to a serving dish.

MURG-E-KALMI
September 10, 2012 Behram Chicken, Indian Parsi Recipes by Food Category:, Meat, Chicken, Lamb, Mutton, Beef (avuncular: Gosht), Snack

MURG-E-KALMI

MURG-E-KALMI

INGREDIENTS : 1 kg chicken-skinned and cut into 8-10 pieces 1 tsp ginger paste 1 tsp garlic paste salt to taste 1 cup yoghurt-placed in a colander to drain out excess water 2 cloves 1/2 tsp cinnamon-broken, roasted and powdered 1/2 tsp black cumin seeds-roasted and powdered a large pinch of kesar 2 tbsp lemon juice 1/4 cup refined flour 1 egg-slightly beaten 1 large onion-sliced into rings 1 tbsp chopped mint leaves 1 lemon cut into wedges

METHOD: Wash the chicken and wipe dry. Prick in 2-3 places. Mix all the ingredients, except those for garnishing. Marinate the chicken for 2-3 hours in the mixture. Before serving, place the marinated chicken on a drip-tray and grill till light brown, or bake in a hot oven for 15-20 minutes. It is best cooked in a tandoor. A drip-tray is essential, because the drippings need to escape. Chicken cooked in drippings become soggy. Serve hot, garnished with onion rings, chopped mint leaves and lemon wedges.

Dhansaak, Brown Rice and Kachumbar

Dhansak, Brown Rice and Kachumbar (Meat & Vegetables with lentils)

Dhansakh Masala powder

August 28, 2012 Behram How to make?, Indian Parsi Recipes by Food Category:, Vegetarian

Dhansaak Masala powder 1 Kg. Coriander seeds Dhanya 200 gms. Jeera 100 gms. Black Pepper Kali Mirchi 100 gms. Fenugreek seeds Menthi 100 gms. Mustard seeds Rai 300 gms. Red Chillies 200 gms. Haldi Tumeric 50 gms. Tej Patta Tamal Patta 20 gms. Badyan (Black Flower shaped) 20 gms. Lavang Cloves 20 gms. Dalchini Cinnamon

20 gms. Dry Soonth Ginger 20 gms. Elaichi Cardamom Clean everything and keep in sunlight for 1 day. Roast on Tava taking care to prevent scorching. Cool. Then grind into a powder in a mixie or masala chakki. Let the masala cool. Sieve and fill in airtight containers.

Award Winner Recipe Also known as: Dhansaak or Dhunsak

Dhansaak Dar

For the Dhansak dal: 1 lb Chicken skinned and washed. (or Spring Lamb, Goat Meat) 1 1/2 cups Tuvar Dal washed and soaked for 30 minutes. 1 large onion chopped. 1 Tomato chopped. 1/2 cup fresh coriander leaves chopped.(optional) 5 leaves of fresh mint. 3 inch piece of yellow/orange pumpkin. 2 Potatoes peeled and quartered. 2 tsp salt. 1 tsp Turmeric. Water enough to cover the contents. Put the above in a Pressure cooker and cook for 10 minutes only. Open cooker and remove meat and potatoes.

Mash the dal with electric blender or by hand. Put in a large pot and bring to a simmer. For the Vaghar: 1 small onion finely chopped. 2 tbsp oil. 2 tsp Ginger/Garlic/Chili Paste. Make paste by grinding 1 inch piece of gingerroot, 4 cloves garlic and 2 hot Jalapeno chilies. 2 tsp Dhansak Masala. (Available below) 2 tsp Dhanajeera. Salt and Black Pepper powder to taste. Fry the onion in hot oil till brown. Lower heat and add the paste. Fry till aroma comes out. Add the rest of ingredients and fry 1 minute on very slow heat. Immediately add this Vaghar to the simmering dal. Add water if needed. Taste and add salt/spices to your taste. Add the meat and potatoes and simmer 5 more minutes. Serve Dhansak with Hot Brown Rice, Kavab and Kachumber. BROWN RICE 2 cups Basmati rice washed and soaked for half hour. 4 cups water. 1 tbsp oil. 1 small onion. (or caramel sugar instead the onion ) 1/2 inch stick cinnamon. 3 Cardamom pods. 2 cloves. 2 peppercorns. 1 tsp Salt. Chop the onion into very very fine slices. Heat oil and brown onion till dark brown, keep water handy and add immediately before the onion becomes black. This is the way to give the flavor and color to the rice. ( Or add caramel sugar ) Add Rice and the rest of ingredients. Bring to a boil uncovered, Now put on lowest heat and cook 20 minutes. KACHUMBAR 1 large onion. 1 tomato.

1 Cucumber. Coriander Leaves. Mint Leaves. Green Chilies. Salt or Vinegar to taste. Lemon Wedges. Chop onion into very fine slices. Crumble with hands and mix in salt or vinegar. Add chopped tomato, cucumber, chilies, coriander and mint. Garnish with Lemon Wedges and serve with Dhansak

Goa Pork Vindaloo

September 13, 2012 Behram Award, Chicken, Dinner, How to make?, Indian Parsi Recipes by Food Category:, Lunch, Main Entree, Masala, Meat, Chicken, Lamb, Mutton, Beef (avuncular: Gosht), Presentation, Rice, Vindaloo

Goa Pork Vindaloo in Ritas test kitchen.

Goa Pork Vindaloo By Zubin Phiroze Wadia

Ingredients: Tamarind Concentrate 1 1/2 tsp Hot water 1/4 cup Cumin seeds 1/2 tsp Boneless lean pork 2 lb (cut in small cubes) Black mustard seeds 1/2 tsp Onions 1/2 cup (thinly sliced) Coriander seeds 1/2 tsp Ground turmeric powder 1 1/2 tsp Curry leaves 2 spring Fenugreek seeds 1/2 tsp Indian chili powder 2 tsp Ground coriander 1 1/2 tsp Cinnamon stick 1 3 Salt 1/2 tsp Peppercorns 1/2 tsp Cider vinegar or I used Balsamic Vinegar 1/2 cup

Water 1/4 cup or as needed to cook vindaloo Grind together Garlic cloves 6 cloves (halved) 1 inch piece of Ginger Fresh hot green chillies 2 nos (chopped finely) (Use very little water for grinding) Onions 2 tbsp (chopped and sauteed in 2 tablespoons ghee for garnish) Mustard oil 1/4 cup Corainder leaves 1/4 cup Fresh and finely chopped Preparation Method of Goa Pork Vindaloo 1) In a small bowl whisk tamarind with water. 2) Heat a heavy skillet over medium heat. 3) Add cumin, mustard and coriander seeds; toast, stirring, until they begin to pop. 4) Transfer the above mix to a coffee or spice grinder along with curry leaves, cinnamon and peppercorns. 5) Process to a fine powder and add to tamarind. 6) In a blender, combine garlic, chillies and ginger and make it like paste. 7) Add 2 tablespoons of mustard oil and spiced tamarind mixture and saute until combined. 8) In a large bowl place pork and pour blender contents over and toss to combine. 9) Marinate covered 2 hours at room temperature or refrigerate overnight. 10) In a large skillet heat remaining 1/2 cup mustard oil over medium-high heat. 11) Add onion and sautee for 10 minutes, or until lightly browned.

12) Add turmeric, fenugreek, chilli powder to taste, coriander and salt; cook, stirring constantly, 30 seconds until spices are fragrant. 13) Reduce heat to medium and add pork and Cook often 5 minutes. 14) Stir in vinegar(I used balsamic vinegar) and water. 15) Reduce heat to low, cover and cook, about 1 1/2 hours, or until pork is very tender. 16) Garnish with browned onions. Serve with Hot Basmati Rice.