tag:blogger.com,1999:blog-2419930465426532992024-03-05T03:17:24.592-08:00Survival InstinctsHerman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.comBlogger155125tag:blogger.com,1999:blog-241993046542653299.post-30773969600429450002020-02-25T07:16:00.002-08:002020-02-25T07:17:12.455-08:00Stuffed Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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There are many variations to this, but here is my easy recipe.<br />
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Marinate the chicken with a mix of lime juice and Jeeri Meeri Masala.<br />
(Put some cuts on the chicken breast)<br />
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Let it sit overnight if possible<br />
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Stuff the chicken depending on the size with mixed vegetable, boiled eggs and croutons.<br />
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(You can add Goan Choriso if you want too)<br />
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Lay the chicken breast up in the oven and brown it up and down, this will help seal the meat and avoid it from shredding once cooked. DO NOT OVER COOK it in the oven, just till the skin turns brown.<br />
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Chop two large onions and saute in a pressure cooker in about 2 table spoons oil till translucent.<br />
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Add two large chopped potatoes and add salt and one teaspoon of the spice to the onion and potato.<br />
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Place the browned chicken over the saute. I had boiled extra eggs so put them around the chicken seasoned with salt and pepper.<br />
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Close the pressure cooker and cook for 2 or three whistles depending on the size of the chicken. </div>
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Herman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.com0tag:blogger.com,1999:blog-241993046542653299.post-43033712973106370422018-11-28T09:03:00.001-08:002018-11-28T09:07:05.454-08:00Fried Garlic, Ginger, Red Chilly infused Sea Bass <div dir="ltr" style="text-align: left;" trbidi="on">
Ingredients:<br />
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3 sea bass skin on and scaled<br />
About 3 tbsp oil, a bit of chilly oil and butter.<br />
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Large knob of ginger, peeled and cut into matchsticks<br />
3 garlic cloves, thinly sliced<br />
3 red chilies deseeded and shredded<br />
Bunch of spring onions also known as scallions or green onions, diced.<br />
1 tbsp soy sauce<br />
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Method:<br />
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Season 3 the Sea Bass with salt and pepper, then cut gashes into the fish.<br />
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Heat a heavy-based frying pan and add chilly oil and butter. Once hot, fry the sea bass, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.<br />
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Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm.<br />
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Heat 2 tbsp oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden. At the very end add chopped spring onions.<br />
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Take off the heat, splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.<br />
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French fries with a dusting of chilly powder to go?<br />
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Herman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.com0tag:blogger.com,1999:blog-241993046542653299.post-18504192847252943502018-02-28T03:48:00.003-08:002018-02-28T03:48:34.480-08:00Chicken stuffed Chillies<div dir="ltr" style="text-align: left;" trbidi="on">
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While we have all eaten the Chilly Pakodas or Mirchi as its known, this is a new twist with chicken.<br />
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You need to have the long fat chillies, and slit them on one side making sure you do not cut them through and through<br />
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Depending on how much spice you can handle, you can either remove all the seeds from inside or just go ahead and rub salt and tamarind inside the slit of each chilly and let them sit for a couple of hours.<br />
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Cut chicken breast into long strips and stuff the chilly with the chicken strips, though yes you can marinade the chicken for a while in salt and pepper.<br />
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Make a thick batter of gram flour, ensuring the consistency is thick enough for the flour to hold on to the chilly and deep fry in oil.<br />
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Amazing end result.... a nice starter for pre-dinner <br />
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Herman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.com0tag:blogger.com,1999:blog-241993046542653299.post-24392574094534998062018-02-23T04:17:00.001-08:002018-02-23T04:17:10.571-08:00Portuguese Sardine in Olive Oil <div dir="ltr" style="text-align: left;" trbidi="on">
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This is a very easy recipe, I know on the web there are many complicated versions of the same.<br />
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Ingredients:<br />
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1 dozen odd Sardine<br />
4 large ripe tomatoes (They have to be juicy and ripe)<br />
2 large onions<br />
3 green chilles (Or less depending on your taste buds)<br />
2 teaspoons of red chilli powder<br />
1 teaspoon of turmeric powder<br />
2 tablespoons olive oil<br />
Salt to taste<br />
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Method: </div>
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This recipe needs a pressure cooker. </div>
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Pour the oil into the pressure cooker, and saute the slit chillies into the oil</div>
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Add onions and again saute till the onion turns translucent </div>
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Add tomatoes and saute till they turn nice and mushy. </div>
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Add one coffee cup of water.. depending on the size of your pressure cooker and lay the fish on top of the saute...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK2tWehgJaIw5ltwkPf-BAT41TvNKc1HVGnqs-jmKlwjWbgrX6Yq9e7RYz5B3hBPv7_CYBFRvSMjxtUmpUwSoECbZxa7mugGSkI9YL4crA_P2mZIropb3-63Gy5zU098Vrw1QX3DLorS8/s1600/WhatsApp+Image+2018-02-23+at+11.36.22+%25283%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK2tWehgJaIw5ltwkPf-BAT41TvNKc1HVGnqs-jmKlwjWbgrX6Yq9e7RYz5B3hBPv7_CYBFRvSMjxtUmpUwSoECbZxa7mugGSkI9YL4crA_P2mZIropb3-63Gy5zU098Vrw1QX3DLorS8/s640/WhatsApp+Image+2018-02-23+at+11.36.22+%25283%2529.jpeg" width="640" /></a></div>
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Add salt to taste, shut the pressure cooker and cook for 2 whistles or till the fish bones turn mushy. (Depends on the size of the sardines) </div>
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Serve over white rice and enjoy! </div>
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Herman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.com0tag:blogger.com,1999:blog-241993046542653299.post-15994838814702718692017-12-19T02:30:00.000-08:002017-12-19T02:30:38.932-08:00Chinese styled Pasta with Ginger Garlic Chilly Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6yANTnEbWmybsk_5GDGnmfmkpfxOVTrQ8_HkDUttCarIPqX2lLTeuTRBfXzs6lUzvHFA6vINQEM2jPgmWrUkd6Z8Hg9Czb7E0js5BIGBh5u0W48A8hyYV4RcYSC6F4lUjQtycFQ1Nq8/s1600/DSC_0268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6yANTnEbWmybsk_5GDGnmfmkpfxOVTrQ8_HkDUttCarIPqX2lLTeuTRBfXzs6lUzvHFA6vINQEM2jPgmWrUkd6Z8Hg9Czb7E0js5BIGBh5u0W48A8hyYV4RcYSC6F4lUjQtycFQ1Nq8/s640/DSC_0268.JPG" width="640" /></a></div>
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<br />
<br />
<b>Ingredients:</b><br />
<br />
4 green chillies slit lengthwise<br />
2 inch ginger cut into long match stick styled slivers<br />
8 cloves of garlic chopped into slivers<br />
One large chicken breast cut into julienne.<br />
250 grams of al dente pasta. (Save some of the pasta water around a teacup when you drain the pasta)<br />
Oil<br />
Salt to taste<br />
<br />
<b>Method:</b><br />
<br />
In a wok add oil and when the oil is hot add green chillies and fry till they lose their colour but do not burn them.<br />
Once the pungent aroma hits you, add the ginger slivers and fry till golden brown.<br />
Add Garlic slivers the last and fry for a short time as garlic burns easily.<br />
Keep tossing around and add the chicken and lower the flame and let the chicken cook.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhneqURoZpccKAczWIGchohdJxvCFGGToldhumGmlgigv13S2hz-y7RxZ523etSRvmz0GAp2K2U_z-IjeyEb1z669P4t5NI2gEcQYPO29hiEPhY492hpXITs460rnTKVoTnijPaaOlDd4/s1600/DSC_0267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhneqURoZpccKAczWIGchohdJxvCFGGToldhumGmlgigv13S2hz-y7RxZ523etSRvmz0GAp2K2U_z-IjeyEb1z669P4t5NI2gEcQYPO29hiEPhY492hpXITs460rnTKVoTnijPaaOlDd4/s640/DSC_0267.JPG" width="640" /></a></div>
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Add the pasta water that you have saved, add salt and optional a chicken bullion<br />
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Once the chicken is cooked toss in the pasta and mix well<br />
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Serve hot.<br />
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Herman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.com0tag:blogger.com,1999:blog-241993046542653299.post-74043403813973322482017-11-02T09:40:00.000-07:002017-11-02T09:40:20.569-07:00Pumpkin Vegetable<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vOswAN6qdHDXk5Nq6aF8p_zI3g3thRrgbBnM9Vs0be2_UUI7soB7g4uyzKf7HJUlO8q2x29U29DLU0kwkb93k2jI0IpsRdLRoir13OGaSqlKSpRkIbZIlQQtp1qptb7FGSDec8H4PYU/s1600/IMG-20171006-WA0003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vOswAN6qdHDXk5Nq6aF8p_zI3g3thRrgbBnM9Vs0be2_UUI7soB7g4uyzKf7HJUlO8q2x29U29DLU0kwkb93k2jI0IpsRdLRoir13OGaSqlKSpRkIbZIlQQtp1qptb7FGSDec8H4PYU/s640/IMG-20171006-WA0003.jpg" width="640" /></a></div>
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<br />
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<b>Ingredients:</b><br />
<br />
1 Kg slice of Pumpkin<br />
2 large onions<br />
4 chillies (depending on the spice level you are used to)<br />
1/4 cup Grated coconut<br />
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<b>Method:</b><br />
<br />
Peal the skin off the pumpkin and slice is as you see in the picture.<br />
Put all the slices into a pan, top it with the chopped onion<br />
Sprinkle the chopped chillies over the pumpkin<br />
Sprinkle grated coconut.<br />
Cover and cook over slow flame till the pumpkin is cooked.<br />
Keep it a bit crunchy, do not over cook it or it will become mushy.<br />
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Herman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.com0tag:blogger.com,1999:blog-241993046542653299.post-17410391062058419342017-10-31T03:49:00.000-07:002017-10-31T03:49:44.294-07:00Mutton Curry - Goan Style <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5P-OrOl8mhD4Q3HOvjbf4B1NJo0001zbG3aM0-2bsdy7SejGfzluLue8rtIKYs66Z0hvL4Um1SjUrSrtVqWc_4awE5j3_WzZCtBV8rzsDG50pGIzpRUxlCZ01vv6Bbd9NqPqWL-WjA0/s1600/IMG_9096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5P-OrOl8mhD4Q3HOvjbf4B1NJo0001zbG3aM0-2bsdy7SejGfzluLue8rtIKYs66Z0hvL4Um1SjUrSrtVqWc_4awE5j3_WzZCtBV8rzsDG50pGIzpRUxlCZ01vv6Bbd9NqPqWL-WjA0/s640/IMG_9096.JPG" width="480" /></a></div>
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<br />
Ingredients<br />
1 Kg Mutton<br />
20 Red chillies<br />
12 peppercorns<br />
8 cloves<br />
3 tablespoons coriander seeds<br />
1/4 teaspoon nutmeg<br />
1/4 teaspoon cinnamon powder<br />
Few strands of Mace<br />
One Star aniseed<br />
One large diced onion<br />
One large coconut grated<br />
Few Bay leaves<br />
4 Green Chillies<br />
One large roughly chopped onion<br />
2 large tomatoes<br />
2 tablespoons of ghee<br />
1 tablespoon of oil<br />
<br />
<br />
Method:<br />
<br />
Marinate the mutton with yogurt and green masala* (for those who do not know how to make green masala please look at the bottom of the recipe)<br />
<br />
In a little oil fry all the spices one by one separately till the aroma is released, (do not burn them to crisp!)<br />
Add diced onion to the pan, and one it caramelizes add the grated coconut and fry it till its golden brown.<br />
<br />
Once cooled grind all this to a coarse paste and keep aside.<br />
<br />
In a vessel add ghee and the oil, add bay leaves and slit green chillies. Fry for a while and chopped onions and wait till they turn light brown and add the tomatoes and fry till they turn mushy.<br />
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Add the mutton along with all the marinade and cook till done. (You can add potato pieces along with the mutton if you wish)<br />
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When the mutton is cooked add the coconut masala paste and let it come to a boil.<br />
Add salt and squeeze a bit of lime juice and garnish with chopped coriander.<br />
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For Green Masala:<br />
<br />
A large bunch of coriander leaves<br />
8 to 10 green chillies<br />
20 cloves of garlic<br />
1 1/2 inch of ginger<br />
Small ball of tamarind<br />
1 tsp turmeric<br />
8 peppercorns<br />
1 inch cinnamon<br />
1 teaspoon sugar<br />
<br />
Grind everything in toddy vinegar till coarse and you can store this masala paste for months, depending on the quality of your vinegar.<br />
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Herman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.com0tag:blogger.com,1999:blog-241993046542653299.post-3528183484744609852017-10-21T09:33:00.002-07:002017-10-26T03:29:13.812-07:00Hog Plum/Ambadache Sasaon<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-l1DwD1mFRziCUe6Pa6OfBXspoVvuCp5U-47rN9umxjv8NA_HtGzTE6rtTh5V0m-BQGhR6Fci-uJ9GzjDsTurda-qz8RZghDJ-cdPIwGtOc1FUmocWAmeLt7bhBB9ghP4TAS61xrdU0/s1600/IMG-20171006-WA0002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-l1DwD1mFRziCUe6Pa6OfBXspoVvuCp5U-47rN9umxjv8NA_HtGzTE6rtTh5V0m-BQGhR6Fci-uJ9GzjDsTurda-qz8RZghDJ-cdPIwGtOc1FUmocWAmeLt7bhBB9ghP4TAS61xrdU0/s640/IMG-20171006-WA0002.jpg" width="640" /></a></div>
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<br />
Ingredients:<br />
<br />
12 Hog Plums/Ambade<br />
1/2 Teaspoon Mustard<br />
2 pinches of asafoetida/Hing<br />
1/4 Teaspoon of Methi seeds<br />
12 Dry red chillies (Kashmiri) ( for every one Hog Plum one red chilly)<br />
One small marble size Tamarind ball<br />
4 tablespoons grated coconut<br />
1/2 teaspoon udid dal<br />
Salt to taste<br />
1 tablespoon jaggary<br />
<br />
Method:<br />
<br />
Peel the hog plums apply salt and keep aside. Grind the coconut, tamarind and red chillies to a coarse paste. Heat oil to a pan, temper the mustard, hing, methi and udid daal (You can also smash it a bit in the mortar pestle before you temper it) Once the Udid dal and Methi have turned slightly reddish brown and splutter add the hog plums and jaggary and little water.<br />
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Let it cook for around 10 mins then add the ground paste and adjust salt to taste. Let it cook for another 5 mins. Serve with white rice or chappati<br />
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Herman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.com0tag:blogger.com,1999:blog-241993046542653299.post-50351644740386989522017-10-21T06:01:00.001-07:002017-10-21T09:35:04.167-07:00Green Chutney Stuffed Pomfret<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTeLLR8jSOyFzuzSc6vWOhm5NZZZZ7BfYIJc4uRrxsMkApnL21MwBvwxRb0rlSsIxx6MBg5fVS_9gjOFTwytYvH6fhHK9NXr0ZhWN1S0cXEHtbM1EegvLalAsamBRQI4bzk5njgUhg41c/s1600/IMG_0120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTeLLR8jSOyFzuzSc6vWOhm5NZZZZ7BfYIJc4uRrxsMkApnL21MwBvwxRb0rlSsIxx6MBg5fVS_9gjOFTwytYvH6fhHK9NXr0ZhWN1S0cXEHtbM1EegvLalAsamBRQI4bzk5njgUhg41c/s640/IMG_0120.JPG" width="640" /></a></div>
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<b>Ingredients:</b><br />
<br />
1 Large Pomfret cleaned and kept whole<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9eeJQVyOOA0xgNuwpLSyvBiLqTv7T5jcmyZILXseGQpiKlfnRaORfCFSdCqMtA-mMTK-BhoRDzai_BzKqwLs2LgsdqMn00ee_9kTQlW31HMWWKiku46RaSFUpqvUyITfl0rZX0O1gHyU/s1600/IMG_0115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9eeJQVyOOA0xgNuwpLSyvBiLqTv7T5jcmyZILXseGQpiKlfnRaORfCFSdCqMtA-mMTK-BhoRDzai_BzKqwLs2LgsdqMn00ee_9kTQlW31HMWWKiku46RaSFUpqvUyITfl0rZX0O1gHyU/s640/IMG_0115.JPG" width="480" /></a></div>
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Mix together the following 4 items:<br />
3/4 teaspoon turmeric powder<br />
3/4 teaspoon chilli powder<br />
1 teaspoon salt<br />
1 teaspoon flour<br />
Vegetable oil for frying<br />
<br />
Green Chutney<br />
3/4 cup grated fresh coconut or 6 tablespoons desiccated coconut<br />
3 green chillies<br />
1/2 cup roughly chopped fresh coriander<br />
4 large cloves garlic<br />
1/2 teaspoon cumin seeds<br />
2 teaspoons lemon juice<br />
1/2 teaspoon salt<br />
1 teaspoon sugar<br />
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<b>Method:</b><br />
<br />
1. Wash the fish after rubbing a little flour over it to remove any fishy smell.<br />
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2. Apply chilli /turmeric mixture to the entire surface of the fish and allow to marinate at least one hour<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxa6WP-Ir2J-Y1DquTnOwkg1mPzPPAcLA36A08XkpM5-hLQg0dS_dCv1AjIxs-nOV4cz7jyeE7wmcyAzHXnrYCWaLDjqxZh3GbJ-8Yih0sLApHxCW5jCSKvY8BjwCFFvqNcJrgwoeJxyo/s1600/IMG_0117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxa6WP-Ir2J-Y1DquTnOwkg1mPzPPAcLA36A08XkpM5-hLQg0dS_dCv1AjIxs-nOV4cz7jyeE7wmcyAzHXnrYCWaLDjqxZh3GbJ-8Yih0sLApHxCW5jCSKvY8BjwCFFvqNcJrgwoeJxyo/s640/IMG_0117.JPG" width="640" /></a></div>
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3. Grind to a fine past all the chutney ingredients expect lemon juice and salt. After grinding all lemon juice and salt to taste.<br />
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4. Stuff as much of this chutney as will conveniently fit into the neck cavity of the fish. OR like I have done you can cut the fish on the sides over the bone and stuff the chutney inside. (Serve any remaining chutney separately.<br />
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5. Pour oil in a heavy bottom frying pan, and wait till its sizzling hot and slight fumes start to appear. This is very important to sear the fish or the fish will stick to the pan and will break when you try to turn it over.<br />
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6. Put the fish on the pan and reduce the heat at once and fry till bottom skin of the fish is nicely browned and crisp. Turn the fish and cook the other side similarly.<br />
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7. Serve at once with garnish of your choice.<br />
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Herman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.com0tag:blogger.com,1999:blog-241993046542653299.post-57768468954869977872015-02-21T12:12:00.001-08:002015-02-21T12:12:25.843-08:00Herb and olive oil infused Grilled Salmon<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Hi there,<br />
<br />
This is one of my pictorial recipes!!<br />
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All these are from my herb garden!!<br />
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A bit of Thyme, Parsley, Rosemary and Chives!<br />
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Chilly flavoured olive oil, and the part of each of the herbs form the bed of the oven tray.<br />
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The rest of the herbs go over the Salmon steaks.<br />
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Season the Salmon with crushed chillies, garlic salt, pepper, or any other seasoning of your choice.<br />
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Fold the foil over and seal the ends and bake in the oven at 210 for 30 mins<br />
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Serve with sides of your choice!!!</div>
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Herman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.com0tag:blogger.com,1999:blog-241993046542653299.post-85785096190035321782015-02-21T11:41:00.001-08:002015-02-21T11:41:45.888-08:00BACON, POTATO, JALAPENO OVEN OMLET<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients<br />
250 gms good thick-cut bacon<br />
1 large chopped onion<br />
1 tablespoon minced jalapeno pepper<br />
1 tablespoon butter<br />
1 large diced potato<br />
5 large eggs<br />
2 tablespoons milk or cream<br />
1 teaspoon salt<br />
1/2 teaspoon freshly ground black pepper<br />
1/4 cup chopped spring onions, white and green parts<br />
Cheddar cheese, diced, plus extra grated cheese, for garnish<br />
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Directions<br />
Preheat the oven to 350 degrees F.<br />
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Cut the bacon crosswise in 1-inch slices.<br />
Cook the bacon in an ovenproof saute pan for 5 to 7 minutes, stirring occasionally, until browned.<br />
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Drain the bacon on paper towels and discard the fat from the pan.<br />
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Add the butter to the pan, and then add the potato and onion.<br />
Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm.<br />
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Add the jalapeno pepper and cook for 30 seconds.<br />
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Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork.<br />
Stir in the spring onions and diced Cheddar.<br />
When the potato is cooked, add the bacon to the pan and pour over the egg mixture.<br />
Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center.<br />
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Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.<br />
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Herman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.com0tag:blogger.com,1999:blog-241993046542653299.post-42645813259111784592014-10-05T07:04:00.005-07:002014-10-05T07:06:43.208-07:00Mushroom and Chives Omlette<div dir="ltr" style="text-align: left;" trbidi="on">
Ingredients:<br />
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4 Eggs<br />
5 Mushrooms<br />
2 Onions<br />
Chives<br />
Parsley<br />
Chilly<br />
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Fry the onion, chopped fine, in a large pan<br />
Add chopped chilly<br />
Add chopped Chives<br />
Add mushroom, chopped fine<br />
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Whip the eggs till nice and fully, and pour over the fried mix.<br />
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Garnish with parsley leaves, and put the pan into a top heating oven.<br />
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Eat with a toast on the side...<br />
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Or top up a toast with the omlett on top!!<br />
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Herman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.com0tag:blogger.com,1999:blog-241993046542653299.post-16024815537504307222014-03-09T09:11:00.001-07:002014-03-09T09:11:46.114-07:00Simple Pork Aadd Maas - The lazy way from my bachelor days! <div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients:<br />
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1 kg pork meat [Ribs]<br />
1/2 tsp cumin powder<br />
2 tsp chilly powder<br />
1 tsp tamarind concentrate<br />
1 tsp turmeric powder<br />
3 tsp ginger /garlic paste<br />
2 large onions chopped fine<br />
3 green chilies [chopped fine]<br />
A pinch of sugar <br />
salt to taste<br />
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Method:<br />
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.</div>
Herman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.com0tag:blogger.com,1999:blog-241993046542653299.post-39425200888879056762014-03-03T14:03:00.000-08:002014-03-03T14:03:36.625-08:00Cumin-scented chicken curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
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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<br />
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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.<br />
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Herman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.com0tag:blogger.com,1999:blog-241993046542653299.post-72616055898331095852014-02-15T06:25:00.004-08:002014-02-15T06:25:44.680-08:00Pork Pepper Fry <div dir="ltr" style="text-align: left;" trbidi="on">
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<em><span style="color: black; font-family: Arial, Helvetica, sans-serif;"><span style="font-style: normal;"><b><br /></b></span></span></em>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>1 lb of pork (lean cut)</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>1/2 onion thinly sliced</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>1 tbsp ginger thinly sliced</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>1 tbsp garlic thinly sliced</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>1 each cinnamon, clove and 2-3 cardamom pods</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>1/4 tsp turmeric powder</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>1/2 tsp of chilli powder</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>1/2 tsp of coriander powder</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>1/2 tsp of pepper</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>curry leaves</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>2 tbsp oil</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>salt to taste</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>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.</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Add the pork and toss until well combined. Add salt and turmeric powder. </b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>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. </b></span><br />
<span style="color: black; font-family: Arial, Helvetica, sans-serif;"><b></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Serve as an appetizer or as a side to mixed rice such as fried rice, briyani etc.</b></span><br />
<em><span style="color: black; font-family: Arial, Helvetica, sans-serif;"><span style="font-style: normal;"><b><br /></b></span></span></em>
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<em><span style="color: black; font-family: Arial, Helvetica, sans-serif;"><span style="font-style: normal;"><b><br /></b></span></span></em></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.ohtastensee.com/2010/05/13/pork-pepper-fry/">Original Recipe</a></span></div>
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Herman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.com0tag:blogger.com,1999:blog-241993046542653299.post-80532599958498008112013-09-28T05:04:00.001-07:002013-09-28T05:04:39.941-07:00Crispy Duck with Apple and Plum Sauce - Herman's version! <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: black; color: white;"><b>Marinate the Duck breast overnight in:</b></span><br />
<ul class="ingredients" style="border: 0px; font-family: myriad-pro, Arial, Helvetica, sans-serif; font-size: 0.75em; font-weight: 600; line-height: 1.5em; list-style: none; margin: 0px; outline: 0px; padding: 0px 0px 1em 18px; vertical-align: baseline;">
<li itemprop="ingredients" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: black; color: white;">50g (2oz) brown sugar</span></li>
<li itemprop="ingredients" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: black; color: white;">75ml (3fl oz) white wine vinegar</span></li>
<li itemprop="ingredients" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: black; color: white;">2 tbs soy sauce</span></li>
<li itemprop="ingredients" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: black; color: white;">Star Anise </span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNnbf5N3acpvL0r6PL3Z_MDRhSmfv1MBA44kPFGjIoDWzeIO99dj_uSkdD-RIY2XPk4bt1i1s_Bfvhti1ipDss8HMYoHtJXeGOZyM_AIxO4Ez-Z_NrOq1der9Gwd7N6_QPqQODrgOfSMw/s1600/IMG-20130804-WA012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: black; color: white;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNnbf5N3acpvL0r6PL3Z_MDRhSmfv1MBA44kPFGjIoDWzeIO99dj_uSkdD-RIY2XPk4bt1i1s_Bfvhti1ipDss8HMYoHtJXeGOZyM_AIxO4Ez-Z_NrOq1der9Gwd7N6_QPqQODrgOfSMw/s1600/IMG-20130804-WA012.jpg" height="180" width="320" /></span></a></div>
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<span style="color: white; font-family: myriad-pro, Arial, Helvetica, sans-serif;"><span style="background-color: black; font-size: 12px; font-weight: 600; line-height: 18px;"><br /></span></span></div>
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<span style="background-color: black; font-family: myriad-pro, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: 600; line-height: 18px;"><span style="color: white;">Place the duck breasts skin side down in a saucepan and cook on a low heat for around 10 minutes until the skin begins to brown, lots of fat will be released during this process so drain if necessary. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThbe3lO129ULqzy5aDNxXwKGLCGsA_4yQ1-EERj6rXdmWwSI9jZ66zwHcv-_aaX5gyIXwgwZn5NjmkXNOpntqKxA-g9LNXfIUZrO0lNi4wOjBcK4swVAKx88pQxlSTZvB5jF3OqIKyp4/s1600/IMG-20130804-WA011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: black; color: white;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThbe3lO129ULqzy5aDNxXwKGLCGsA_4yQ1-EERj6rXdmWwSI9jZ66zwHcv-_aaX5gyIXwgwZn5NjmkXNOpntqKxA-g9LNXfIUZrO0lNi4wOjBcK4swVAKx88pQxlSTZvB5jF3OqIKyp4/s1600/IMG-20130804-WA011.jpg" height="180" width="320" /></span></a></div>
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<span style="background-color: black; font-family: myriad-pro, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: 600; line-height: 18px;"><span style="color: white;"><br /></span></span></div>
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<span style="background-color: black; font-family: myriad-pro, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: 600; line-height: 18px;"><span style="color: white;">Turn the heat to high and cook the breasts on the underside for 1 minute. Transfer to a roasting dish.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisMmYNCVgDhIovvSSvDFseF-nvsSceVbb3Q3wJ6BYoNl0yvok5lyhGVWFhk_WDAOTuKaRmS2vLuxEdRJ4ptVk_UeYtzP4DK7QMEi94_-ZGeokKwDP29Gca27B51wNOAaZU6TIAEE2Wfp8/s1600/IMG-20130804-WA008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: black; color: white;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisMmYNCVgDhIovvSSvDFseF-nvsSceVbb3Q3wJ6BYoNl0yvok5lyhGVWFhk_WDAOTuKaRmS2vLuxEdRJ4ptVk_UeYtzP4DK7QMEi94_-ZGeokKwDP29Gca27B51wNOAaZU6TIAEE2Wfp8/s1600/IMG-20130804-WA008.jpg" height="180" width="320" /></span></a></div>
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<span style="background-color: black; font-family: myriad-pro, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: 600; line-height: 18px;"><span style="color: white;"><br /></span></span></div>
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<span style="background-color: black; font-family: myriad-pro, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: 600; line-height: 18px;"><span style="color: white;">Cook in the oven for 8 minutes on 180 C, remove and allow to rest for 5 minutes.</span></span></div>
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<span style="background-color: black; font-family: myriad-pro, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: 600; line-height: 18px;"><span style="color: white;"><br /></span></span></div>
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<span style="background-color: black; font-family: myriad-pro, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: 600; line-height: 18px;"><span style="color: white;">Apple and plum Sauce:</span></span></div>
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<span style="background-color: black; font-family: myriad-pro, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: 600; line-height: 18px;"><span style="color: white;"><br /></span></span></div>
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<span style="background-color: black; font-family: myriad-pro, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: 600; line-height: 18px;"><span style="color: white;">4 apples</span></span></div>
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<span style="background-color: black; font-family: myriad-pro, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: 600; line-height: 18px;"><span style="color: white;">6 plums</span></span></div>
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<span style="background-color: black; font-family: myriad-pro, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: 600; line-height: 18px;"><span style="color: white;">2 table spoons Honey</span></span></div>
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<span style="color: white; font-family: myriad-pro, Arial, Helvetica, sans-serif;"><span style="background-color: black; font-size: 12px; font-weight: 600; line-height: 18px;">Finely chopped Garlic</span></span></div>
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<span style="color: white; font-family: myriad-pro, Arial, Helvetica, sans-serif;"><span style="background-color: black; font-size: 12px; font-weight: 600; line-height: 18px;">1 table spoon white wine</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisEXd9YNIBvSu4J-ZKP8QNxJrktipruSTOTcSJemgED25ULylTdkVBdhg7WH8tFnBFGeNjfPTpRQ8rYIldTSn9gz9DpR2wmbhrZbltjCMwzvOTJnE3m3-dzTx-85hV6wuJsPhAJoD79BY/s1600/IMG-20130804-WA005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: black; color: white;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisEXd9YNIBvSu4J-ZKP8QNxJrktipruSTOTcSJemgED25ULylTdkVBdhg7WH8tFnBFGeNjfPTpRQ8rYIldTSn9gz9DpR2wmbhrZbltjCMwzvOTJnE3m3-dzTx-85hV6wuJsPhAJoD79BY/s1600/IMG-20130804-WA005.jpg" height="180" width="320" /></span></a></div>
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<span style="color: white; font-family: myriad-pro, Arial, Helvetica, sans-serif;"><span style="background-color: black; font-size: 12px; font-weight: 600; line-height: 18px;"><br /></span></span></div>
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<span style="color: white; font-family: myriad-pro, Arial, Helvetica, sans-serif;"><span style="background-color: black; font-size: 12px; font-weight: 600; line-height: 18px;">Reduce till thick, </span></span></div>
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<span style="color: white; font-family: myriad-pro, Arial, Helvetica, sans-serif;"><span style="background-color: black; font-size: 12px; font-weight: 600; line-height: 18px;"><br /></span></span></div>
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<span style="color: white; font-family: myriad-pro, Arial, Helvetica, sans-serif;"><span style="background-color: black; font-size: 12px; font-weight: 600; line-height: 18px;">on the side saute the pak choi with a dash of rock salt and chopped garlic</span></span></div>
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<span style="background-color: black; color: white;">I spiced up some potatoes with Smoked Paprika, chilly powder, turmeric powder and seasoned with salt. </span></div>
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<span style="background-color: black; font-family: myriad-pro, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: 600; line-height: 18px;"><span style="color: white;">And Ta Da!..... layer the crispy duck over the pak choi and plate up! </span></span></div>
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Herman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.com0tag:blogger.com,1999:blog-241993046542653299.post-78905797496099816712013-09-17T03:30:00.001-07:002013-09-28T04:03:39.130-07:00Spicy Crabs <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: black; color: white;">Though most like a Crab in gravy, or stuffed, both of these recipes are on my blog, this time I thought I would do a Dry variation of Crab. </span></div>
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<span class="messageBody" data-ft="{"type":3,"tn":"K"}" style="background-color: black; color: white; font-size: 13px; line-height: 1.38;"><br />Depending on the Size, the below works for around 1 Kg of crabs! Take the shells of and clean the crabs. </span></h5>
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<span style="background-color: black; color: white;"><span class="messageBody" data-ft="{"type":3,"tn":"K"}" style="font-size: 13px; line-height: 1.38;"><br />In a wok, season </span><span style="font-size: 13px; line-height: 1.38;">1/2 tsp mustard seeds, 6-8 curry leaves and a finely chopped onion</span><span style="font-size: 13px; line-height: 1.38;"> in a table spoon of oil, in that sequence, adding a teaspoon of Tamarind paste once the onion has turned translucent. Add the washed and drained crabs to the seasoning. </span></span></h5>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_8sV8LkSUIofmU1R0FzZcXoJZsOYI0J_Xd7d_cSwSsQyApxH1-V-ePJfIeMc1Mh6fi1b38jREnapMLG1mzlEEKebzCV1vpKk1PMXH5vcuhm6nJ-IOGtm4FjyGJdJggTWKgD4UH0BUAA/s1600/DSCN1583.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: black; color: white;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_8sV8LkSUIofmU1R0FzZcXoJZsOYI0J_Xd7d_cSwSsQyApxH1-V-ePJfIeMc1Mh6fi1b38jREnapMLG1mzlEEKebzCV1vpKk1PMXH5vcuhm6nJ-IOGtm4FjyGJdJggTWKgD4UH0BUAA/s1600/DSCN1583.JPG" height="240" width="320" /></span></a></div>
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<span style="background-color: black; color: white; line-height: 17px;">Lightly roast and grind to paste: </span></h5>
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<span style="background-color: black; color: white;"><span class="messageBody" data-ft="{"type":3,"tn":"K"}" style="font-size: 13px; line-height: 1.38;">2 tbsp Coriander seeds, </span><span style="font-size: 13px; line-height: 1.38;">6 to 7 pods of Garlic, </span><span style="font-size: 13px; line-height: 1.38;">1/4 tsp Fenugreek seeds, </span><span style="font-size: 13px; line-height: 1.38;">1/2 tsp Cumin seeds , </span><span style="font-size: 13px; line-height: 1.38;">1 1/2 tsp Poppy seeds, </span><span style="font-size: 13px; line-height: 1.38;">1/4 tsp Mustard seeds, </span><span style="font-size: 13px; line-height: 1.38;">10 to 12 Kashmiri Chillies, </span><span style="font-size: 13px; line-height: 1.38;">1/2 cup grated Coconut. </span></span></h5>
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<span style="background-color: black; color: white;">Add the paste over the simmering crabs and let it cook, <span style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 1.38; text-align: left;">Mix well and if any water is left over let it dry while stirring over high flame.</span></span></div>
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<span class="messageBody" data-ft="{"type":3,"tn":"K"}" style="background-color: black; color: white; font-size: 13px; line-height: 1.38;">Enjoy your Spicy Crabs, too bad the picture did not come out as well as it should have! </span></h5>
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Herman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.com0tag:blogger.com,1999:blog-241993046542653299.post-79720648515777101452013-09-14T04:32:00.001-07:002013-09-14T04:32:04.855-07:00Southern Fried Chicken with mixed peppers and pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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Hi! Most of you would be familiar with this, well at least the chicken part but I gave a Goan Twist to it! </div>
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Make deep cuts across the chicken thighs (better then chicken breast as they remain moist and juicer) I a bowl mix plain flour, salt, pepper and Xacuti masala. For those of you that do not have it, you can use any seasoning like Garam Masala! </div>
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Dust the flour mix over the thighs, pat it deep into the cuts. </div>
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Drizzle Olive oil over the battered thighs</div>
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Shallow fry them in a pan to brown the crust</div>
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Once browned on both sides, place them on a tray and into the oven, 180 degree for 1/2 hour</div>
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This is an interesting product I came across which I will use in my mixed peppers! </div>
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Chopped peppers, chicken stalk, mixed herbs all in a pan over high flame! </div>
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Once reduced down till dry, top up with the bacon bits! </div>
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Plate it up with pasta, (with you favorite pasta sauce) and the chicken! </div>
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Herman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.com0tag:blogger.com,1999:blog-241993046542653299.post-67734698407252650782013-09-10T02:32:00.001-07:002013-09-10T02:32:48.690-07:00Chorizo and Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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This is what I would call a Goan fusion dish!. Chicken with Goan Sausages! The Vinegar and spice of the sausages gives a lovely tangy taste to the normally bland chicken! If for some reason the sausages are overly dry, you could add a spoon of Masala.</div>
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Cut the sausage from the guy, and saute with chopped onion, I have used two large onions here, and about 8 "beads" of sausage. </div>
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Once the sausage has given our a bit of its fat and the onion is translucent add cubed potatoes and fry well.<br />
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Depending on the variety of potatoes used, say about 5 mins it should be ready for the chicken to go in.</div>
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Mix the chicken well and let it brown a bit.</div>
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Depending on the consistency you like, add water and if need be a spoon of Rechiado masala.<br />
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It goes so well with white rice! </div>
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Herman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.com1tag:blogger.com,1999:blog-241993046542653299.post-1507344905259164862013-08-29T02:56:00.002-07:002013-08-29T02:56:52.595-07:00Ham, egg and cheese muffins! <div dir="ltr" style="text-align: left;" trbidi="on">
Well these are not exactly muffins... but then you will see what I mean!<br />
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Get a muffin tray and lay strips of either lightly fried bacon or ham and crack eggs over it!<br />
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Top the eggs with cherry tomatoes<br />
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And Grated cheese!<br />
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Off into the oven at 180 for about 10 mins!<br />
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Scoop the "muffins" out carefully .....and guess what!.. You have the yummiest breakfast!<br />
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Herman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.com0tag:blogger.com,1999:blog-241993046542653299.post-74177446525017172092013-06-19T01:39:00.000-07:002013-06-19T01:39:17.279-07:00Mankeo (Squid /Calamari) Curry <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLYmTf5mIIz2-btg0ucexsBHQm7-RbFwIUROFAkR09wEbFGHRRndf70PuH7J4UGL82LDTlRJsCajR6g_j5qogL9qPAz5NC30gBVgKZL2jJQoFw1upPVqGmyg3BvMDjTa77YIoKZOnifU/s1600/564671_10150634299762791_695104350_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLYmTf5mIIz2-btg0ucexsBHQm7-RbFwIUROFAkR09wEbFGHRRndf70PuH7J4UGL82LDTlRJsCajR6g_j5qogL9qPAz5NC30gBVgKZL2jJQoFw1upPVqGmyg3BvMDjTa77YIoKZOnifU/s1600/564671_10150634299762791_695104350_n.jpg" height="400" width="305" /></a></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Ingredients:</span><br />
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Squid -500g(It shrinks on cooking)</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Green chilli-4<br />Ginger-25g<br />Garlic-25g<br />Tomato Puree-1 cup<br />Onion-2 large-chopped thin<br />Cocum juice-1/2 cup<br />Chilli powder-2 tsp<br />Turmeric powder-1/4 tsp<br />Coriander Powder-1 tsp<br />Fenugreek seeds-1/2tsp<br />Curry leaves-2 sprigs<br />Refined oil-as required<br />Salt-as required<br /><br />Method:<br /><br />Clean the squid and make gashes on it.Dry roast chilli powder,turmeric powder,coriander powder,fenugreek seeds and a sprig of curry leaves for a couple of minutes.Heat oil in a wok.Saute onion,ginger,garlic,green chillies till they become soft.Now wait for a minute or two to cool the sauted ingredients(the powders too) and grind it into a coarse paste.Now add the tomato puree to the paste and whisk it for a minute.Now pour this mixture over the cleaned squid.Add salt as required.Leave it for 10 minutes.Now add the cocum juice and enough water for the required consistency and cook it over a medium flame for nearly 8-10 minutes or till the squids are cooked properly.Finally add a sprig of curry leaves and mix well.(You may add a pinch of sugar,for a good twist).Now remove from the stove and serve it hot with chappathi/rice/tapioca.<br /><br />(This squid curry again tastes better the next day).</span>
Herman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.com0tag:blogger.com,1999:blog-241993046542653299.post-72492951572259865172013-06-04T23:22:00.003-07:002018-03-24T05:15:39.003-07:00Dry Prawn Kismur! <div dir="ltr" style="text-align: left;" trbidi="on">
Nothing like a Prawn Kismur, on a rainy day!<br />
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This post is one of my pictorial ones as its so very easy to make!<br />
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Saute roughly chopped onion in coconut oil and keep aside..<br />
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Wash the dry prawns to clear impurities and saute in coconut oil<br />
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Add a couple of slit green chillies<br />
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Once crispy, add a grated coconut and mix well<br />
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Add 1 teaspoon turmeric powder and 2 teaspoons chilly powder.<br />
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Mix well and fry for a while .<br />
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And well there it is.. ready to be served !<br />
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You can make the similar version with mixed dry fish </div>
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Herman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.com0tag:blogger.com,1999:blog-241993046542653299.post-9126494078739897772013-06-02T06:19:00.000-07:002013-06-02T06:23:30.883-07:00Beef Roulade<div class="separator" style="clear: both; text-align: center;">
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Ingredients for Marination:<br />
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<span style="background-color: black;">Grind the below to a paste!</span><br />
<span style="background-color: black;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: left;">1/2 tsp - garlic ginger paste</span></span><br />
<span style="background-color: black;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: left;">4-5 - cardamoms</span> <span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: left;">2 - green chillies</span></span><br />
<span style="background-color: black;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: left;">1 cup - mint leaves</span></span><br />
<span style="background-color: black;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: left;">2-3 cups - coriander leaves</span></span><br />
<span style="background-color: black;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: left;">1/2 tsp - cumin seeds</span></span><br />
<span style="background-color: black;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: left;">1/2 tsp - pepper corns</span></span><br />
<span style="background-color: black;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: left;">1/2 tsp - turmeric pwd</span></span>
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<span style="background-color: black;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: left;">1&1-2 inch - cinnamon stick</span></span>
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<span style="background-color: black;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: left;">4-5 - cardamoms</span></span>
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<span style="background-color: black;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: left;">4-5 - cardamoms</span></span>
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<span style="background-color: black;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: left;">Salt to taste</span></span><br />
<span style="background-color: black;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: left;"><br /></span></span>
<span style="background-color: black;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: left;">Method:</span></span><br />
<span style="background-color: black;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: left;"><br /></span></span>
<span style="background-color: black;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: left;">Slice (or ask your butcher to slice it for you) 1 Kg Beef into 3" x 2" flat slices that can be rolled</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12px;">Flatten the slices with a Tenderizer</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12px;">Marinate for about 2-3 hours in the above paste, preferably overnight covered with a cling film.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12px;">Lay a slice at a time flat on a cutting board</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12px;">Lay julienne of carrot, green chilly, potato and (Goan Sausage or Spanish Chorizo) </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12px;">Roll the beef and tie with with a strong thread</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12px;"><br /></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12px;">Lay the rolls into a pressure cooker (or slow cook them in a pot) , and pour in the remaining marination into the pot.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12px;"><br /></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12px;">Depending on the quality of your meat, once you put off the fire, take the rolls out and cut the thread just before you serve! </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12px;"><br /></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12px;"><br /></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12px;"><br /></span></span></div>
<span style="background-color: #fdfef9; font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: left;"><a href="http://bongong.com/">Image courtesy</a></span>
<span style="background-color: #fdfef9; font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: left;"><br /></span>Herman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.com0tag:blogger.com,1999:blog-241993046542653299.post-33928479907548627292013-06-01T23:37:00.000-07:002013-09-28T04:05:00.303-07:00CUCUMBER CHICKEN<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">Contribution by Sanghita Pal</span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">INGREDIENTS:</span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">*Chicken- 850 gm-1 kg</span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">*Potatoes- 2- cubed/diced</span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">*Cucumber- 1 big (finely chopped) for marination; 1 medium- for garnishing</span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">*Yoghurt- 1 cup</span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">*A thick paste of 1 capsicum, 2 big onions, 1 tomato, 2-3 pods of garlic, small ginger piece (of two soya chunks’ size!)</span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">*Salt to taste</span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">*A pinch of sugar</span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">*Cardamom, Cinnamon- 2 each finely grounded</span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">*Turmeric powder- ½ tsp (for marination); ½ tsp (for cooking)</span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">*Red chilli powder- ½ tsp (for marination); ½ tsp (for cooking)</span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">*Coriander powder- ½ tsp (for marination); ½ tsp (for cooking)</span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">*Cumin powder- ½ tsp(for marination); ½ tsp (for cooking)</span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">*Chicken Masala powder- 1 tsp</span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">*Green chilli- 2-3 (slit)</span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">*Mustard oil- 2 tsps for marination; 2 tsps for cooking</span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">FOR MARINATION:</span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">Marinate chicken with yoghurt, cucumber, salt, turmeric powder, red chilli powder, cumin powder, coriander powder, salt, sugar, mustard oil and keep it aside for 2 hours. </span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">METHOD:</span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">In a wok, fry the potato cubes till golden brown. Keep them aside. Now nicely fry the thick paste till the oil gets separated and add turmeric powder, red chilli powder, cumin powder, coriander powder, salt to it one by one. Add the marinated chicken, chicken masala powder, fried potatoes, green chilli and cook until done. Season with cardamom-cinnamon powder. Garnish with cucumber pieces and serve hot with rice/chapattis/ any type of bread. </span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="background-color: black; color: white; font-family: Arial, Helvetica, sans-serif;">(Note: You can use 2-3 sprigs of freshly chopped coriander/cilantro leaves as a substitute for cardamom-cinnamon powder.)</span></div>
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Herman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.com0tag:blogger.com,1999:blog-241993046542653299.post-35270949804582686442013-05-05T07:37:00.003-07:002013-05-05T07:37:52.585-07:00Pork Stew with Bell Peppers <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimERDLeYTBinB-Z2ppzY4b7BL0_xug53Y9z6ZPIcGXpHXHGA0OgbKgZD-sxFXq72dtYGSTbYk52M4ej1VBrEH_PMEYhf-70ULC0nHfbdsa_0Mo_kh4C-zFxvrW92gnne70fbqldAb0wag/s1600/14572.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimERDLeYTBinB-Z2ppzY4b7BL0_xug53Y9z6ZPIcGXpHXHGA0OgbKgZD-sxFXq72dtYGSTbYk52M4ej1VBrEH_PMEYhf-70ULC0nHfbdsa_0Mo_kh4C-zFxvrW92gnne70fbqldAb0wag/s1600/14572.jpg" /></a></div>
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INGREDIENTS:<br />
1 1/2 lbs pork stew<br />
2 large potatoes, chunks<br />
1 medium red bell pepper, strips<br />
1 medium green bell pepper, strips<br />
1 medium yellow bell pepper,strips<br />
1 medium onion, chunks<br />
3 gloves garlic, minced<br />
1 can (8oz) tomato sauce <br />
1 cup water <br />
1 pork stock cube<br />
1/2 tbsp fish sauce<br />
salt to taste<br />
cooking oil <br />
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HOW TO COOK<br />
Heat cooking oil in a pan or wok. <br />
Saute garlic & onion. <br />
Add the pork. Simmer for 10-15 minutes or until tender. <br />
Add the fish sauce and cook for 3 minutes. <br />
Add water. Bring to a boil then add pork stock cube.<br />
Add the potatoes. Simmer until potatoes are tender.<br />
Add the bell pepper and tomato sauce. Simmer for 5 minutes or until the sauce gets thick.<br />
Add the fish sauce. <br />
Remove from heat & transfer to a serving bowl.<br />
Serve with hot steamed white rice. Enjoy!<br />
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<a href="http://images.media-allrecipes.com/userphotos/250x250/00/01/45/14572.jpg">Image Courtesy </a>Herman Vazhttp://www.blogger.com/profile/08426328670125189464noreply@blogger.com0