Pork Sorpoetel ( Goan Style)

Main Ingredients
1 Kg Pork and 1/4 kg Pork Liver
Masala:
Grind in Vinegar
20 Kashmiri Chillies (without Seeds)
6 Clove
2” piece of Cinnamon
8 flakes of Garlics
1” piece of Ginger
1 Teaspoon Cumin Seeds
8 Pepper Corns
1/2 teaspoon Turmeric Powder
Small ball of Tamarind
2 Teaspoon Tomato Sauce (Can add more)
2 Tbsp Chilly Sauce
1 Teaspoon Hot Sauce
Little Rum for taste
1 Teaspoon of Sugar.

Procedure

Par boil the meat and cut in cubes, fry fat and in the same fat fry meat bits, liver, 3 big onions, little cut garlic and ginger. Wash the pan with a little warm water and use this as well as the stock from boiling the meat to form your gravy. If you need more gravy you can add a cup of water.
Mix the masala with the meat and give it a boil at this time you can add three slit green chilies to just get the flavor right.

Taste the Sorpotel if you want it sour add some more vinegar remember not put to much, if you feel the dish lacks salt you can add some here.

Mutton Seekh Kebab

500 gms lamb mince
3/4 tsp garam masala
1 tsp garlic paste
1 tbsp raw papaya paste
1 tsp ginger paste
2 onions minced
2 tsp dried manga powder (amchoor)
3 tbsp cummin seeds
1 tbsp dry ginger powder
1 tsp black pepper powder
1/2 tsp nutmeg powder
salt to taste

1. Wash and strain mince once . Mix in allingredients and knead well. set aside for an hour.
2. Heat charcoal in barbecue pit.
3. Take abig ball of mince mixture and hold a skewer carefully in the other hand . press mince on the to skewer until  you have spread it over skewer in the shape of a tube.
4. Repeat the process with remaining mince on all other skewers.
5. Place skewere aon the pit, rotating them occacionally until mince is cooked and slightly charred. When done, take skewers off the heat and gently remove kebabs from skewers with the help of a a napkin.

Beef Jeera -Pepper

Beef 1 kg

For Masala
Corriander seeds - 1 Tbsp
Jeera - 1 tsp
Pepper- 8 corns
Garlic- 3 pods
Onions -3
Corriander leaves 2 Tbsp
Cinnamon - 1 inch
Clove - 5
Red Chilli long -5
Turmeric Powder - 1/4 tsp

1. Pressure cook Beef with garlic(2 cloves), ginger (1inch), onion (1), green Chillies(2) in cooker         for two whistles.
2. Add 2 Tbsp oil in pan.
3. Fry 1 onion till brown and add the ground masala and fry until oil separtes.
4. Add cooked Beef which has been to the masala
5.Add 2 Tomatoes to the curry and continue cooking till you get a good aroma
6. Garnish with Corriander leaves and serve hot!!!! 

Lamb Jeera

Ingredients set 1:

Mutton: 500 - 600 grams (small pieces - washed)

Oil: 3 tablespoon

Whole cardamom: 3 Nos.

Clove: 5 Nos.

Cinnamon: ½ inch piece

Curry leaves: 10 to 12 Nos. - fresh

Green chilly: 1 number (slit)

Onion: 2 (medium size - chopped)

Ginger garlic paste: 1 tablespoon

Turmeric powder: ¼ tablespoon

Salt: for taste

Pepper powder: ½ tablespoon

Coriander leaves (cilantro): 2 tablespoon (finely chopped)

Water: ½ cup – ¾ cup (as needed)

Ingredients set 2:

Whole coriander seeds: ¾ tablespoon

Whole cumin seeds: ¾ tablespoon

Whole red chilly: 2 Nos.

Ingredients set 3:

Coriander leave (cilantro): 2 tablespoons (roughly chopped for garnishing)

Green chilly: 1 No. (slit and seeds removed - optional)

Method - step by step - for easy cooking.

Step 1: Take a heavy-bottom pan and add whole coriander seeds, whole cumin seeds and red chilies (ingredient set 2) and dry roast them on low flame for 2 minutes. Let it cool down, then make coarse powder or roughly crush them and keep it aside.

Step 2: Take the same pan, add 3 tbsp oil and heat it on low flame. Add whole Cardamom, Cloves, Cinnamon, Curry leaves and sauté it for 3 minutes. Then add 1 slit green chilly, chopped onion, ginger-garlic paste and sauté until onions become golden brown. Now add mutton, turmeric powder, salt, pepper powder, mix well and cook it for 15 minutes.

Step 3: Now add the mixture of coarsely crushed/powdered coriander, cumin and red chilli (ingredient set 2) on top, cover the pan and cook it for 5 more minutes.

Step 4: Add ½ cup of water, 2 tablespoon of finely chopped cilantro and mix it well, cover the lid and allow it to cook for 20 minutes on low flame till the lamb is done.

Step 5: Transfer the preparation to a serving bowl, garnish with roughly chopped cilantro and slit – seedless green chilly and serve.

Important tips:

1. Use only freshly prepared mixture for step 3 for alluring aroma.

2. Keep mixing from time to time during step 4. It will help you to get your desired consistency or you can wait till it dries fully.

3. Follow the steps as mentioned and this lamb preparation will be of tempting aroma and great taste. Bon appetite!

Chicken Jeera- Pepper (Jeera Meree)

INGREDIENTS:
1 KG CHICKEN
2BIG ONIONS
2 BIG TOMATOES
2 GREEN CHILLIES
1/2 TSP HALDI POWDER.

TO MAKE POWDER
1 TSP JEERA
12 PEPPER
2 CARDAMOM
1/2 TSP KUSKUS
2 LAVANG
CINNAMON STICK.
CORRIANDER FOR GARNISHING
METHOD
FIRST FRY ONIONS IN A KADAI TILL LIGHT YELLOW COLOUR. ADD TOMATOES, STIR AND FRY WELL. NOW ADD CHILLIES, KEEP FRYING FOR 1/2 MINUTE, NOW ADD CHICHEN PIECES WITH SALT AND HALDI POWDER.
BOIL WELL. WHEN THE MEAT BOILS PROPERLY ADD THE PEPPER-JEERA PD AND MIX WELL. AT LAST ADD SOME CORIANDER LEAVES FOR GARNISHING.

Rajma Masala

Ingredients
4tablespoons canola oil
5 whole cloves
8 black peppercorns
1 (1 inch) piece cinnamon stick
1 bay leaf
4 whole cardamom
2 onion, chopped
2 Big tomatoes, chopped
4 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 teaspoon pepper
1 teaspoon corriander
1 teaspoon chilli powder
150 gms kidney beans,
salt to taste
water
Corriander Leaves for Ganishing

Directions
Soak 150gms of Rajma overnight. Next day pressure cook with little water and for 3 whistels.
Heat oil in a large saucepan over a medium heat. Stir in the cloves, whole black peppercorn, cinnamon, cardamom and bay leaf. Cover the pan as the pepper tends to splutter right out of the pan and can cause burns! Let heat for 1 minute.
Reduce the heat to medium-low and add the sliced onions. Saute until the onions are soft and almost translucent. Mix in the tomatoes and saute well. (For a great taste, saute until almost dry.)
Raise the stovetop's temperature to a medium heat. Add the garlic and ginger and saute for 2 to 3 minutes. Mix in the chili powder,corriander powder, red kidney beans and salt; mix well. Slowly add water a small amount at a time. You are adding water to create a gravy, only add water until the gravy has reached the consistency that you would like. For a smoother gravy, cool and blend the sauteed mixture before adding the red kidney beans. Garnish with cilantro

Chicken Korma

Ingredients
1 1/2 kg chicken meat
3-4 big onion
3 tbsp ginger garlic paste
1 -1 1/2 tbsp red chilli powder
1 tbsp coriander powder
1/4 tsp jaiphal javatri powder/ nutmeg mace powder
3 green cardamoms
10 whole black peppers
6 cloves
1 tsp garam masala
1/2 cup Yoghurt
Kewra/essence
Directions
Chop the onions and golden brown them, take them out and keep it aside .
Then in the same oil drop the cardomoms, cloves and black pepper.
Immediately add ginger-garlic paste, till the colour changes lightly. Then add red chilli powder, coriander powder, garam masala powder, nutmeg mace powder and salt. Add a little water and let it cook till the oil separates.
Now add the chicken and cook for sometime.
Grind the brown onions to a paste and add to the chicken .
Beat the yogurt and add to the chicken by pouring in along the corners of the pot .
Let the water dry up and if the chicken is still not tender add a little water .
Add kewra and a little water, cover it and let it simmer for 10 minutes on very slow flame till the oil separates .
Serve with naan.