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Pork vindaloo

Ingredients:

·         500 g    pork  cubes

·         4 tbsps Vindaloo Masala paste

·         50 g      onions chopped fine

·         2 tbsp   ginger paste

·         2 tsp     brown sugar

·         2"          stick of cinnamon

·         3           cloves

·         3 tbsps  cooking oil

·         Salt to taste

·         Water

Ingredients

·         Coat the pork well with the vindaloo masala paste. Allow it to marinate for a minimum of 12 hours.

·         Heat the oil and fry the onions till golden. Add the ginger paste, cinnamon and cloves and fry for a minute.

·         Add the  sugar and stir well.

·         Add the meat only (leave behind marinade paste/liquid for later) and brown well.

·         Add the paste/liquid that the meat was marinated in, now. Add a cup of water and salt to taste.

·         Stir well, reduce flame and cook till pork is tender.

·         Serve with plain boiled rice or Jeera Rice.

Crispy Vegetable pakora

Ingredients

·         150 g       chickpea flour

·         1 tsp tsp   ground coriander

·         1 tsp         salt

·         1/2 tsp      ground turmeric

·         1/2 tsp     chili powder

·         1 tsp        garam masala

·         2             cloves garlic, crushed

·         1             Cup water

·         200 ml     oil for deep frying

·         100 g       cauliflower florets

·         3              onions, sliced into rings

Method

1.     Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.

2.     Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.

3.     Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).

4.     Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

Rampe Karapincha 03-05-2011 Part 1