Goan Fiery Pork Ribs

This is a spicy red thick curry sauce but although it is hot and fiery, it is lip smackingly good.

Ingredients:

For the masala

20 red Kashmiri chilies
8 flakes garlic
1 inch ginger
1 tsp cumin seeds
8 peppercorns
1 tsp turmeric powder
1 small marble sized tamarind ball soaked in water
1 tsp sugar
6 cloves
1 cinnamon stick
1 1/2 tbsp vinegar

Grind all the ingredients and store in an air tight jar, you can use for fish/meat marinades

1 kg pork ribs, marinated with the above masala and salt for seasoning
2 large onions, finely chopped
1 tomato, finely chopped
Freshly ground pepper and salt for seasoning

Method:

1. In a deep saucepan, heat some oil and fry the chopped onions, until lightly golden. Add the tomatoes and cook until it becomes a paste and oil separates.

2. Mix in the pork ribs, fry till juices are sealed. Add little water for light gravy and season. Cook till meat is tender. Serve with a side of vegetable or salad.

Szechuan Fish and Egg Fried Rice

Easy and quick Chinese dish great for a weekend meal for the family.

Marinade for the fish:

10-12 fish pieces ( bass or whitefish boneless fillets)
2 tbsp cornflour
1 tbsp ginger/garlic paste
1 tsp red chilli flakes
1 tsp soy sauce
1 tsp oyster sauce
Freshly crushed pepper & salt for seasoning

For the sauce:

1-2 tbsp sesame oil
4-5 flakes of garlic, chopped
1 inch ginger, chopped
2 red chillies, chopped
2 onions, chopped
2 carrots, chopped
1 cup peas
3-4 mushrooms, chopped
1 cup chopped peppers
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp red chilli paste
1-2 tbsp tomato ketchup
1 tsp white pepper powder
1 tsp garlic powder
2 spring onions, chopped

For the fried rice:

2 cups, cooked rice
2 eggs, beaten, seasoned with pepper & salt
1 tbsp sesame oil
1 tsp white pepper powder
1 tbsp soy sauce
Freshly chopped spring onions
Freshly crushed pepper and salt for seasoning


Method:

1. Marinate the fish and keep aside.

2. Lightly deep fry the fish and set aside.

3. In a wok, heat sesame oil. Add the chopped ginger, garlic and chillies. Once the oil is infused, add the onions and fry until lightly golden.

4. Add the carrots, peppers, mushroom and peas. Stir in the soy sauce, oyster sauce, ketchup and chilli paste. Sprinkle the garlic and white pepper powder. Season accordingly. Add little water to make a gravy.

5. Mix the fish into the gravy, if you want to thicken the sauce, just add a little cornflour mixed with water. 

6. Sprinkle chopped spring onions and serve hot.

7. In a wok, heat oil. Fry the egg, scramble and keep aside.

8. In the same wok, fry the rice. Add the soy sauce, white pepper and season accordingly. Mix in the scrambled egg and spring onions. Serve hot.

Prawn Biryani

I tried an easy recipe which turned out really good and was a hit with everyone.

Ingredients:

20-24 prawns, shelled & de-veined
3 cups rice
1-2 bay leaf
2 cardamom pods
2-3 cloves
1 cinnamon stick
2-3 peppercorns
1/2 cup milk
Pinch of saffron
1/2 bunch coriander leaves,chopped
1/4 bunch fresh mint leaves, chopped
10 onions, sliced finely ( for the garnish)
4-5 onions, chopped
1-2 tomatoes, chopped
1 cup frozen mixed vegetable

For the masala:
1 inch ginger
3-4 garlic flakes
4-5 green chillies, de-seeded
1 tsp whole cumin seeds
4 cloves
1 cinnamon stick
4-5 peppercorns
Salt

Method:

1. In a big saucepan, boil water.  Add the bay leaf, cardamom,cloves,cinnamon and peppercorns, bring to boil. Add the rice and cook , season well. Strain and keep to dry.

2. In a mixer, blend the spices in a little water.  Marinate the prawns and keep aside.

3. In a pan, heat some oil, and fry the onions, until caramelised. Ensure you fry it on medium heat to avoid it for burning. Keep them aside.

4. In a saucepan, heat oil and fry the rest of onions, once lightly brown, add tomatoes and cook until lightly softened.

5. Mix in the ground masala and prawns, season accordingly. Add the frozen vegetable. Once it's cooked, take of the heat and mix the chopped coriander and mint.

6. Heat milk, add saffron and stir well.

7. In a dish, layer rice, spring bit of saffron milk, layer with the prawn masala and fried onion . Continue layering. Serve hot with raita, made from yogurt, cucumber and chopped coriander.

Broccoli, Courgette & Avocado Linguine

A lot of parents find it difficult to get their kids to eat their veggies, this dish has been inspired to get everyone to eat their veggies.. My 21 month old daughter loved it.. give it a try..

Ingredients:

drizzle of olive oil
1 cup broccoli florets
1 avocado, de-stoned, skinned and chopped into small pieces
1 courgette, chopped into small pieces
2 garlic flakes, chopped
1 onion, chopped finely
2 tbsp  tomato purée
2 salami/ham slices , chopped (optional)
2 red chillies (optional)
1 tbps Philadelphia cheese
Boiled linguine pasta
Sprinkle of Basil & Oregano ( or any herbs you might have)
1/2 tsp garlic powder
Freshly crushed pepper & salt for seasoning

Method:

1. In a saucepan, drizzle with olive oil, once hot add chopped garlic, red chillies and onions. Sauté well.

2. Add the chopped ham/salami and chopped vegetables. Season with herbs and pepper/salt.

3. Stir in the tomato purée and cheese. Cook until sauce is lightly thickened and vegetables are tender.

4. Mix in the cooked pasta , stir and check for seasoning. Serve hot.

You can add grated Parmesan cheese if you like before serving.

Goan Beef Stew

This Goan dish is served at most occasions. Its one of my husband's favourite dishes, so tried to make it using basic ingredients. Although I did not have any goan sausages I improvised and used Spanish chorizo's, but it turned out similar, even my 19 month old daughter gobbled it up..

Ingredients:

1/2 kg beef, cut into small pieces
1-2 chorizo (small sausages)
1 cup diced chicken (optional)
1 cup diced pork (optional)
1 tablespoon ginger/garlic paste
6-8 peppercorns
4-6 cloves
2 cardamom pods
1 cinnamon stick
1/2 tsp cumin
1 tbsp vinegar
1-2 green chillies, chopped finely
2 onions chopped
1 tomato chopped
2-3 potatoes, chopped into small cubes
2-3 carrots, chopped into small cubes
1 cup peas
1 cup macaroni/pasta, boiled
2-3 eggs, boiled and cubed
1/4 cup milk
Salt and pepper for seasoning

Method:

1. Marinate beef with ginger/garlic paste, salt, pepper and vinegar. Keep aside at least for 30 minutes.

2. In a saucepan, heat oil , add cumin, peppercorns, cloves, cardamom and cinnamon, fry until the oil is infused with the spices. Add in the beef and fry until lightly brown. Add in water and boil until meat is tender. Once meat is half cooked add in the chopped carrots and potatoes. Make sure there is light gravy left and meat is not dried. Add the peas and cover , it will cook in the steam.

3. In another saucepan, heat oil, fry the chorizo, chillies, if you are using the other meats (chicken and pork) add that now and fry. Season accordingly.

4. Add onions and cook until golden, mix in chopped tomatoes. Cook until tomatoes have softened, then mix in the beef & vegetables.

5. Add in the leftover liquid from boiled meat.

6. Stir in the milk and macaroni, season well. Add chopped egg and mix well.

Serve hot.

Bhindi Gosht (Okra & Meat curry)

This has always been one of our favourite takeaway dish so I tried to recreate it at home

Ingredients:

2 tbsp oil
1 kg lamb (cut into medium pieces)
10-12 okra, chopped
1/2 tsp ground black pepper
1/2 tsp lemon juice
2-3 medium onions, thinly sliced
1-2 tomatoes, chopped
1 tsp whole cumin
1 cinnamon stick
2 cardamom pods
5-6 peppercorns
2-3 cloves
1-2 chopped green chillies
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 inch chopped ginger
3-4 cloves garlic , chopped
freshly chopped coriander


Method:

1. Marinate lamb with ginger, garlic, salt, ground pepper and lemon juice. Leave aside for atleast an hour.

2. In a deep saucepan, heat oil. Add cumin seeds, once it starts to splutter add the whole spices, chillies and onions. Sauté until golden brown.

3. Add meat and cook until lightly brown. Add the chopped tomatoes and season accordingly.

4. Mix well and add the turmeric, coriander and cumin powder. If you need a bit of gravy add little water.

5. Cover an cook on slow flame for atleast 20 minutes. Stir and then add in the okra. Mix and cover and cook for further 30 minutes until meat is very tender.

6. Check for seasoning and garnish with freshly chopped coriander.