Welcome to My Kitchen

I started cooking 20 years ago, and every day has been a new experience. You might not believe it but i was a person who could not fry an egg...but 20 years on..i feel i can take on any challenge.

I'm constantly trying out new recipes and looking for innovative ways to improvise my dishes and make it more easier. The easier the cooking gets and the less time it takes the more time for me to relax with my loved one.
But easy and quick does not mean compromise on taste or the way a dish is presented. I take great pride in decorating my dishes as i am a firm believer of ' The first impression counts'.

I decided to start this blog to help others like me discover that cooking a feast does not require slogging for hours in the kitchen all it requires is the right ingredients, tools and a creative mind and voila! you will have your family and guests begging for second helpings....

My inspiration for cooking has always been my husband...he loves his food..and like the saying goes 'A way to a man's heart is through his stomach'..i can confidently say it's true and it works wonders for a happy relationship...but he is also my best critic and competition.

I've got two little girls both who love to eat, and my eldest always enjoys helping me in the kitchen. I will try to post more kid friendly recipes that can be fun to eat and make together.

Hope you enjoy this blog and find it useful...please do feel free to leave any feedback or comments...remember there's always room for improvement!!!

Saturday, 19 January 2013

Hot & Tangy Manglorean Pork Ribs curry

This is a spicy and tangy curry that can be cooked in advance and gets better if served the next day.




Ingredients:

500g pork ribs
2 tbps bafat masala 
1 tsp whole cumin
1 inch cinnamon stick
2-3 bay leaves
2-3 onions, chopped
2-3 garlic cloves, chopped
1 inch ginger, chopped
3-4 whole red Kashmiri chillies
2 tbps tomato puree
1-2 tbps vinegar
2 potatoes , cubed
Salt & freshly crushed pepper for seasoning

Method:

1. Marinate the ribs overnight with the bafat masala and salt.

2. In a deep saucepan, heat oil. Add whole cumin, once it starts to splutter, add the bay leaves, red chillies, chopped garlic and ginger. Saute for a while.

3. Add the chopped onions and cinnamon stick, cook until onions are lightly browned.  Mix in the ribs, cook until meat is browned. Add the cubed potatoes. Season with salt & pepper.

4. Add the vinegar and tomato puree, stir well. Add little water to make some gravy.

5. Cook on slow flame for atleast 20-30 mins. Take of the heat once meat is very tender. Serve with rice or bread.

Tips:

To make the bafat masala follow this link http://indianfood.about.com/od/masalarecipes/r/bafad.htm



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