The Fiery Goan Pork Vindaloo Pork Vindaloo is synonymous with Goan food, but how does it get its name? After doing some research its interesting to know, that vin is for the vinegar and the ahlo means garlic in Portuguese. Some people say that it was Vindahlo, but since we know Aloo, as potatoes in India the dish was called Vindaloo. Pork Vindaloo Main Ingredient: 1 Kg Pork2 Big OnionsSalt as per taste Pork Vindaloo Masala Ingredients: 15 Kashmiri Chillies,4 - 6 Garlic flakes,1" Ginger2 Teaspoons of Jeera,1 and a 1/2" Haldi,1" piece of Cinnamon3 - 6 Peppers3 - 6 ClovesVinegar Procedure: First you need to wash the Pork pieces well, and then chop them up into nice bits. Once you dice the bits you need to dry the pieces of pork. Then add some salt this should help dry the pieces even more. Now keep that aside and lets get the masala ready, grind the chillies into a powder, then add some vinegar not too much into it. Add all the ingredients of the vindaloo masala shown above and then grind all of it in the blender.
Butter Paneer Masala June 16th, 2007 filed under Gluten Free, Paneer (Indian Cheese), Vegetables Curry / Gravy Butter Paneer Masala is a rich entre made with Indian cheese and a creamy sauce. This dish is tasty when served over white rice or with Naan or Tandoori Roti. Serves 2 to 4 Ingredients 1/2 lb. paneer (cubed)2 medium tomatoes1 green chili1/4 inch piece ginger1/2 cup green peas (optional)1/2 cup yogurt, whipped2 tablespoons oilPinch of asafetida (hing)1 teaspoon cumin seeds (jeera)1 tablespoon coriander powder (dhania)1/2 teaspoon turmeric (haldi)1/2 teaspoon red chili powder (lal mirch)2 bay leaves (tajpat)1 teaspoon salt adjust to taste1/2 teaspoon garam masala1 teaspoon cornstarch2 tablespoons chopped cilantro (Green coriander)1 teaspoon sugar (optional) Method Deep-fry the paneer on low-medium heat until the paneer has a little golden- brown color. Variations If you enjoyed the recipe for Butter Paneer Masala, here are more great recipes you should try from .
Basque Piperade Recipe Piperade, a spicy tomato-pepper sauce from the Basque region of France can be used as a stewing ingredient or a garnish to a finished dish. This recipe uses a very small amount ofgranulated sugar mellow out the sharp tang of the tomatoes and peppers. Ingredients: * 2 tablespoons extra virgin olive oil * 1 large Spanish onion, chopped * 1 green bell pepper, seeded and chopped * 1 red bell pepper, seeded and chopped * 2 Anaheim peppers, seeded and finely chopped * 2 cloves garlic, crushed and finely chopped * ½ teaspoon salt * 1/4 teaspoon sweet paprika * 1/8 teaspoon ground black pepper * ¼ teaspoon granulated sugar * 1 15 oz can petite-diced tomatoes Preparation: Heat the olive oil in a large skillet over medium heat.
Vegetables Korma Recipe nutritional information Serves 2 30 minutes or fewer The only nontraditional thing about this Indian dish is the frozen vegetables. ½ cup basmati rice 2 medium tomatoes, cut into chunks ½ small white onion, cut into chunks 1 ½ Tbs. minced fresh ginger 1 Tbs. vegetable oil ½ tsp. garam masala or curry powder ¼ tsp. plus ⅛ tsp. ground cardamom 2 Tbs. golden raisins 2 cups frozen mixed vegetables, such as green beans, cauliflower, carrots, lima beans, and zucchini (12 oz.) 1 7-oz. can chickpeas, rinsed and drained (¾ cup), optional 3 Tbs. fat-free evaporated milk or heavy cream 1 Tbs. toasted slivered almonds, optional 1. 2. 3. 4. February 2010 p.30