Thursday, August 28, 2008

Green Mutton Masala

Ingredients:

1 kg Mutton Chops (Always buy Goat Meat not Sheep)
3 medium sized onions (finely sliced)
1 bunch coriander leaves
Half bunch Pudina (mint) leaves
6 medium size Green chillies
1 inch piece of ginger
10 pods of garlic
1 lime
4 tablespoons cooking oil
Salt to taste

Put all ingredients except mutton, onions and lime into the mixer and make a smooth paste.
Put oil in a vessel and heat. Add onions and fry on low flame till translucent. Add green masala paste and fry on low flame till raw masala smell is gone. Add mutton and turn around till masala is coated all over the mutton. Add water to just cover mutton and cook on medium fire. Once mutton is cooked and gravy is thick add juice of half lime and stir. Mix well and remove from fire.
Goes well with thin phulkas, chapathis or white rice and salad.

Chicken Roast (My style)

Ingredients:
1 Medium sized chicken cut into 6 pieces (I keep the skin on – it’s tastier)
12-15 medium sized cleaned Garlic pods cut into thin slices
10 dry red chillies (broken in half)
4 tablespoons pure ghee
Salt to taste

Put all the ingredients in a large heavy bottomed vessel with water just about covering the chicken. Keep turning the chicken around every now and then so it cooks evenly. Once chicken is cooked and water is completely dried out, add ghee and keep turning chicken continuously till it is nicely browned all over. Goes well with White wine, white bread and crispy green salad.

PS: Try not to overcook chicken or it will simply disintegrate while tossing around.

Pork Vindaloo ( Can be substituted with Chicken or Beef too)

Ingredients:

1 kg boneless pork (Thick skinned meat with fat)
3 tablespoons Jeera ( Cumin seeds)
3 big onions
2 medium sized tomatoes
1.5 inch piece Ginger
12-15 medium sized cleaned Garlic pods
6 dry red chillies
Salt to taste
3 tablespoons White Vinegar

Method: Put all ingredients except pork and vinegar in a mixer and grind till smooth. Remove and apply the masala to meat coating well. Allow to marinate for minimum 1 hour (better if 3-4 hours). Set on fire and let cook till pork is cooked but not mushy. Add water if necessary while cooking (Don’t add too much water or masala will become thin gravy and too much cooking to dry the gravy will soften the pork too much). Once pork is cooked and masala is thick, add vinegar, toss around and remove from fire.
Goes well with chilled beer, white rice or green salad)