Egg Vindaloo

Ingredients

4 boiled eggs

To roast the eggs 

1 Tbsp oil

1 tsp kashmiri chilli powder

1/2 tsp turmeric powder

To grind into paste

2 tsp chopped garlic

1 tsp chopped ginger

1/4 tsp mustard seeds

1/2 tsp fenugreek seeds/ methi/ uluva

1/2 tsp cumin/jeera seeds

1 tsp whole pepper corns

1 Tbsp kashmiri chili powder

2 tsp vinegar

1 Tbsp oil

1 1/2 cup finely chopped onions

1 cup finely chopped tomatoes

salt to taste

1 tsp sugar

 

Method

• Heat 1 Tbsp oil in a pan, on a low heat. Add 1 tsp kashmiri chili powder and 1/2 tsp turmeric powder. Fry the powders for a few seconds(take care not to burn the powders, so ensure the heat is on low).
• Toss in the boiled eggs and roast for about one minute . Remove and keep aside.
• Meanwhile, grind all the ingredients mentioned under  'To grind into a paste' into a paste and keep aside. This is our vindaloo masala.
• Heat 3 Tbsp oil in a pan. Add the chopped onions and saute until the onions turn golden brown. Do this also on a medium low heat. You can add a pinch of salt so that the onions caramelize quickly.
• Once the onions turn golden brown, add the grinded vindaloo paste. Fry until the raw smell of the paste goes and oil starts to ooze from the sides.
• Now add the chopped tomatoes and saute. Cover and cook, until the tomatoes turn mushy.
• Continue cooking until the oil layer is seen. Now toss in the roasted eggs and mix well.
• Add more salt to adjust the taste.
• Add sugar and mix well.
• Finally you can add a little hot water to adjust the consisitency as per your liking or serve it as such.
• Enjoy delicious Egg Vindaloo with some hot steaming white rice or any bread of your choice!

Goan Chicken Curry

Ingredients
Marinade
1 kg chicken, cut into small pieces(I used boneless)
1tsp salt
11/2 Tbsp ginger-garlic paste
2 Tbsp lemon juice

To be ground into a paste
4 red Kashmiri chillies
2 tsp cumin seeds
10 peppercorns
1/2 tsp turmeric powder
1 Tbsp coriander seeds
5 cloves
1 inch cinnamon

Other ingredients required
6 onions chopped fine
4 tomatoes chopped fine
4 green chillies, chopped fine
3 potatoes, small, peeled and cut into cubes
4 Tbsp oil
1/2 tsp hing powder(asafoetida)
3 Tbsp chopped coriander leaves

Method

• Marinate the chicken pieces with the ingredients under marinade and keep aside.
• Grind the ingredients that are to be ground into a fine paste by adding little water if required and keep aside.
• Heat 2 Tbsp of oil in a pan and saute one chopped onion well.
• Once the onion turns translucent add the marinated chicken to it and fry well until the chicken turns white in colour. Keep this aside.
• In another pan heat the remaining oil and saute the remaining onions.
• Once the onions start to turn golden add the chopped tomatoes and green chillies. Stir fry for a few minutes.
• Now add the ground paste and fry for one to two minutes.
• Add the chicken that was kept aside along with 2 cups of water,cubed potatoes and salt.
• Mix well and cover and cook on low heat until the chicken and potatoes are well cooked and gravy thickens.
• Finally add the asafoetida and chopped coriander leaves. Give a good mix and serve hot.

Recipe adapted from here

Mixed Vegetable Balchao

"Making resolutions is a cleansing ritual of self assessment and repentance that demands personal honesty and ultimately, reinforces humility. Breaking them is a part of the cycle."
This New Year quote is true in every aspect. Resolutions are made at the dawn of every fresh year and breaking them during the course of the year is a part of the cycle. Hope this year we all can stick to our resolutions.Planning to include more of vegetables and healthy dishes to the blog this year. So, the first post to this year is a mixed vegetable dish. Hope you like it! Off to the recipe of Mixed Vegetable Balchao.

Ingredients
100 gms mushrooms, quartered
100 gms paneer, cubed
50 gms green peas
100 gms french beans(cut into 1/2 inch pieces,blanched)
50 gms corn kernels(blanched)

For the Balchao paste
8 whole red chillies
2 tbsp ginger chopped
1 tbsp garlic chopped
5 cloves
3-4 green cardamom
2 inch cinnamon stick
1/2 tsp mustard seeds
5 tbsp vinegar
1 tsp sugar

For the gravy
1 large onion chopped
1 large tomato chopped
few curry leaves
oil
salt to taste

Method

• Grind all the ingredients for the balchao paste into a smooth paste.
• Heat oil in a pan, add the chopped onions and saute till brown in colour.
• Add the tomatoes and cook for two minutes. 
• Stir in the balchao paste along with salt and cook for two minutes more. Add half a cup of water and let it simmer.
• Now add all the vegetables except the paneer and cook till done.
• Mix in the paneer cubes and curry leaves gently. Cook for two more minutes and switch off the heat.
• Garnish with coriander leaves and serve.

Pork Vindaloo

Vindaloo is a traditional Goan dish.The term vindaloo is derived from the Portuguese dish ‘Carne de Vinha d’Alhos ‘The term ‘Vin’ stands for vinegar and ‘alho’ means garlic in Portuguese.

This is a regular dish on my Mom’s Christmas menu. We can’t resist the aroma of this dish once my Mom starts off with it. Here goes the recipe for you all.

Ingredients

1kg medium fat pork cut into small cubes

2 medium onions chopped

Salt to taste

3-4 tablespoon oil

For Vindaloo masala

1-1 ½ tablespoon kashmiri chili powder 

1 tablespoon coriander powder

¼ teaspoon turmeric powder

2”ginger chopped

6-8 cloves garlic

2 -3 shallots

4-5 cardamom

4-5 cloves

3”cinnamon stick

1 ½ tablespoon mustard seeds

6-8 black pepper

¼ cup vinegar

Method

• Pressure cook pork with salt and water.
• Grind the vindaloo masala to a fine paste without adding water and keep separate.
• Heat oil in a heavy bottomed pan
• Add onions and sauté until it turns light brown.
• Add in the vindaloo masala paste and continue sautéing until it gives off a very nice aroma.
• Add the cooked meat and mix well until the meat is well coated with the masala.
• Cover the pan and cook for a few minutes under low flame.(you can add extra vinegar and salt if required at this stage)
• Remove the cover and stir under high flame until the gravy reduces to a thick consistency.

*Pork vindaloo always tastes better the next day. The longer you store it, the better it tastes.