Tuesday, July 19, 2011

Pork Vindaloo

Let me dedicate this post to a favourite destination, from the west coast of India, known for its oldest churches, unique architecture, scenic beauty, attractive beaches and not to forget, its unique cuisine. “Goa” it is, I am sure you are already thinking of your last holiday:) . You would have heard of this dish before and tasted also, but Ladies and Gentlemen, allow me to present a very distinctive dish, “Pork Vindaloo”. Enough of the drama… on a slightly formal note :), Vindaloo derives its name from the Portuguese dish "Carne de Vinha d' Alhos", a dish of meat, usually pork or rabbit with wine or vinegar and garlic. It is traditionally served for Christmas or Easter.

Preparation Time: 10-15 minutes
Cooking time: 40-45 minutes
Serves: 3-4
You need: 
½ kg pork 
2 medium size onions 
8-9 dried red chillies(kashmiri)
1tsp red chilli powder
1” piece of ginger
10 cloves of garlic
10 peppercorns
9 cloves
1” piece of cinnamon
2-3 pieces of mace
3 tsp of vinegar
salt to taste
2tsp oil
One evening, buy pork meat, (with less fat) wash the pork pieces well and chop them up into cubes. Pat dry. Now rub some salt, this should help dry the pieces even more

Soak the dried red chillies in warm water for 15 minutes (it will be easier to grind) 
Grind the soaked red chillies, red chilli powder, ginger, garlic ,peppercons and cloves using 2 tsp of vinegar ,to a fine paste

Once the masala is ready, add it to the pork pieces and mix it up well (make sure all the pieces of meat are evenly mixed with the masala)

Add 1 tsp of vinegar to the meat, mix it up and store it overnight in the fridge
(the more time it’s marinated, the better it’ll taste…slurp!) 
Next evening, pull out the marinated pork and thaw it

Chop the onions into large pieces. Heat some oil in a kadhai, fry till they turn brown and grind to a paste

Mix together the marinated pork and the ground onions and transfer on to the stove top (Wait! Don’t add any water)

Fry for two minutes. Add some water while frying and let it cook on slow fire (cover and cook for around 30minutes)… 

Serve it with rice, pav, bun or bread…and aren’t your loved ones already showering praises
Soak in all the attention…you deserve it :-)

Note: The longer you store it the better it tastes...yes, in the refrigerator of course :) 

Yours Tastefully!

Tuesday, July 12, 2011

Spaghetti Aglio Olio (spaghetti with garlic and olive oil)

To start with, a huge apology to all my followers…for being as callous as it can get :(. I haven’t posted a single recipe across the whole of last one month. No excuse but frankly, it’s been a tiring jugglery between work, home and daily chaos over the last few days.

Sadly, it’s been some time since I cooked an interesting dish (I did try one last week but I can only curse myself for having forgotten to take pictures). To add some solace, here’s a recipe post of a slurrppy dish which I made some weeks ago and fortunately, managed to retain relevant images.

The inspiration is a recipe that I came across while flipping through channels one afternoon. 

It’s an Italian traditional pasta dish (I’m sure you got that!) and is called "Spaghetti Aglio Olio" which literally means spaghetti with garlic and olive oil and pronounced as “Spaghetti Ahl-yo Ohl-yo” (sounds interesting but complicated? It’s the simplest pasta I’ve come across so far!!) 

I love Italian food and this dish comes to my rescue when I haven’t done my grocery shopping (or if you are lazy to cook too!) Let’s gather stuff for the recipe…off to your store…

Preparation Time: 5minutes
Cooking Time: 15minutes
Serves: 4

You need: 350 grams of spaghetti 
5 tablespoons of olive oil
8 garlic cloves (peeled and smashed a little with the side of the knife) 
1 tbsp red chilli flakes
parsley (chopped fine)
salt to taste


Cook spaghetti in hot salted water, drain them and keep aside 

In a wide pan, add olive oil and brown the garlic

Throw in the chilli flakes too

Add the cooked spaghetti and salt (always remember to taste as you have already added salt while cooking spaghetti) 

Garnish with parsley

It’s done…didn’t I tell you it’s very simple…and yummy too!

Serve hot!!...

Yours tastefully!