Sunday, 5 October 2014

Mushroom and Chives Omlette


4 Eggs
5 Mushrooms
2 Onions

Fry the onion, chopped fine, in a large pan
Add chopped chilly
Add chopped Chives
Add mushroom, chopped fine

Whip the eggs till nice and fully, and pour over the fried mix.

Garnish with parsley leaves, and put the pan into a top heating oven.

Eat with a toast on the side...

Or top up a toast with the omlett on top!!

Sunday, 9 March 2014

Simple Pork Aadd Maas - The lazy way from my bachelor days!


1 kg pork meat [Ribs]
1/2 tsp cumin powder
2 tsp chilly powder
1 tsp tamarind concentrate
1 tsp turmeric powder
3 tsp ginger /garlic paste
2 large onions chopped fine
3 green chilies [chopped fine]
A pinch of sugar
salt to taste

Sauté onions & green chilies,add pork & fry until water oozes out.Add ginger/garlic paste & cook for around 3 minutes.add the rest of the spices & salt & 3 cups of water cook on a slow fire for about 30 minutes,till the meat is tender.Add the tamarind pulp n sugar,cook for another 5 minutes.

Monday, 3 March 2014

Cumin-scented chicken curry

Heat the oil in a large pan over a medium heat - a wok is great for this. Fry the cumin seeds for just a few secs until they give off a lovely nutty aroma, then tip in the onions and turn the heat down low. Cook with the lid on until the onions are soft and squidgy, but not yet starting to colour - 10 mins. Scatter in the ginger, garlic and chillies and fry for a minute or so, then sprinkle in the turmeric, garam masala and paprika

Stir in the chicken and peppers and continue frying for about 10 mins until the spice mixture clings to the chicken and the onions turn russet brown. Add a splash of water if they start to catch on the bottom of the pan

Stir the tomato purée into the yogurt, turn down the heat a fraction and swirl the yogurt into the pan followed by 125ml/4fl oz cold water. Bring to a simmer and cook gently without a lid for about 30-35 mins until the chicken is tender, stirring in a little more water if the sauce becomes dry - it should thicken and take on a warm reddish tinge. Add salt if you want to.

Saturday, 15 February 2014

Pork Pepper Fry


1 lb of pork (lean cut)
1/2 onion thinly sliced
1 tbsp ginger thinly sliced
1 tbsp garlic thinly sliced
1 each cinnamon, clove and 2-3 cardamom pods
1/4 tsp turmeric powder
1/2 tsp of chilli powder
1/2 tsp of coriander powder
1/2 tsp of pepper
curry leaves
2 tbsp  oil
salt to taste

Heat oil in a pan over medium high heat, add the cinnamon, clove and cardamom. Let it splutter, add the onion and fry on medium heat until it turns golden brown. Making the onion golden brown here is very important, since it adds great flavor to the dish. Now, add the sliced ginger and the garlic and saute until the raw smell disappears.
Add the pork and toss until well combined. Add salt and turmeric powder. 

The last time I cooked the pork for the same dish in Goa, I cooked it for 1 whistle in the pressure cooker, but  here in UK I just saute it, since the meat is pretty tender. Add the chilli powder and coriander powder, toss well, then add 2 tbsp of water and cover to cook the pork.  Once the pork is done, sprinkle the pepper powder. Add the curry leaves and toss well. 

Serve as an appetizer or as a side to mixed rice such as fried rice, briyani etc.