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
Step-by-step: 

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!

Beef Varattiyathu/ Spicy Kerala Beef Roast

My immediate connection to “Beef Roast” are those blissful school days when my uncle used to surprise us (on his way back home) with beef roast on some damp evenings…needless to say, it used to smirk me up. And I remember, messy plantain leaves were used for packing…the sight then (some would say) was awful with oil dripping from the leaves…not to me, I used to be wide-eyed and drooling at the mere sight of the packet. My hubby is an equal beef lover as I am (so many similarities…can’t help but smile) and he encouraged me to make beef at home. We do our best not to buy red meat regularly, but an occasional feast on this……

Preparation time: 10 minutes

Cooking time: 30-40minutes
Serves: 3-4

You need:
500 gms beef (cubed)

To marinate:
1 tbsp chilly powder
½ tsp pepper powder
1tsp coriander powder
1tsp fennel powder
¼ tsp turmeric powder
½ tsp garam masala
salt to taste

For the masala:
1 cup shallots (pearl onions)
2 sprigs of curry leaves
¼ cup coconut cuts (cut into tiny squares)
½ tsp chilli powder
½ tsp fennel powder
½ tsp coriander powder
1tbsp pepper powder (adjust accordingly)
½ tsp garam masala
salt to taste
water as required
1 tbsp cooking oil
1 tbsp coconut oil

Step-by-step:

Wash the beef cubes thoroughly

Mix it with the first set of ingredients and allow it to marinate for an hour (If you are running short of time, you can cook beef directly without marinating)

Pressure cook the beef with all the masala for 5-6 whistles (water is not required while pressure cooking beef, but I don’t want it to burn so I add 1/4 cup water)

Heat cooking oil in a non-stick kadhai. Add the julienned shallots and curry leaves. Fry till golden brown. Add the coconut bits and fry for another minute (I’ve not added coconut bits today but it’s usually added to beef roast)

Add all the masala powders and fry for 2-3 minutes

Add the cooked beef along with the stock and simmer until it is partly dry (relax and enjoy the aroma...hmmm:) )

Turn off the flame and sprinkle a tbsp of coconut oil

Your Beef Varattiyathu is ready to be served… it tastes best the next day, so keep some aside.

It’s a yummy accompaniment with kerala parotas or chapattis. It can be served as an appetizer too!!

Yours tastefully!!