EGG MAKHANI

Ingredients:
4 to 6 boiled Eggs with cuts vertically
1 med onion finely chopped
1 ½ Tspn ginger garlic paste
100ml tomato paste ( tomato sauce)
100 ml milk cream
1 Tbspn Kasuri Methi
12 Cashew nuts soaked in water & make a paste

To be powdered and set aside:
2 Kashmiri chili’s
1 Tspn Coriander seeds
½ Tspn Cumin seeds
¼ Tspn Turmeric powder
Small pc of Cinnamon
1 whole cardamom
1 petal of anise

Additional Ingredients:
½ Tspn Sugar, 1 Tbspn Oil, 2 Tbspn butter & salt to taste

Method:
In a non stick vessel, add oil and 1 Tbspn of butter, fry onions and when they turn translucent, add ginger/garlic paste and fry for a while. Now add the prepared powder and mix well.
Add the tomato sauce and continue cooking.
When it boils, add the milk cream, kasuri methi, salt and sugar.
Add the eggs, mix well in the gravy and add cashew nut paste.
If you feel it’s too thick, you may add 50 ml or more hot water.
Garnish w/ coriander leaves and 1 Tbpsn of Butter

EGG in COCONUT GRAVY

Ingredients:

8 eggs boiled.

Grind the following ingredients to a fine paste with sufficient water:

1 cup coconut grated
3 long red chilies
2 short red chilies
2 Tspn coriander seeds
1/2 Tspn cumin
7 to 8 pepper corns
1/2 Tspn turmeric powder
2 seeds of tamarind (or 1/2 Tspn pulp)
1/2 medium size onion.

Method:

1. In 2 Tbspn oil, fry 1/2 onion finely sliced till it turns brown, add ground paste and fry for 5 mints. Add water (make sure the gravy is not too thin).
2. Add salt and let it boil for sometime. Add the eggs and cook for 2mnts.
3. Serve with rice or rotis.

WILD BOAR CURRY (RAN DUKHOR)

Ingredients:

Wild boar (wild pork)- 1Kg
Kashmiri Chili- 18 pcs or more
Coriander seeds fresh- 2 Tspn
Cumin seeds- 1 Tspn
Turmeric Powder- ½ Tspn
Pepper corns- 1 Tspn
Garam Masala- ( 3pcs of Cinnamon, 7 to 8 Cloves, 4 fresh bay leaves)
Onion chopped- 1 med size
Ginger chopped- 1 Tbspn
Garlic chopped- 1 Tbspn

Grind all the above, except the meat & garam masala along w/sufficient vinegar.
If you don’t like the tanginess of the vinegar, you may add a little
cooled boiled water.
Set this ground masala aside.

Meanwhile, clean the meat and ensure there is no hair left on the
meat. Cut into desired shape, wash well and set aside

Additional Ingredients (shindap)
4 medium size diced onions
2 big pods of garlic cut into half
1 ½” ginger chopped
2 or more green chili’s

Method:
a) In a heavy bottom vessel, add meat, grounded masala, additional
ingredients (shindap) and the garam masala and mix well w/your hand
b) Add salt to your taste and marinate this for an hour or more
c) Cook on medium fire, until it is done
Once you see the fat appearing on top, it is an indication that the
meat is almost cooked.
At this stage, you may adjust your sourness (salt/vinegar)
Add 2 Tspn of sugar (optional)

Notes: Sometimes the meat may not be very tender, in which case you
may pressure cook the meat prior to marination.

LAMB CHOPS GRAVY

Ingredients:

Lamb Chops- 6 pcs
Grind the following w/little water and make a fine paste and set aside
Onion- 1 medium
Ginger – 1 ½ inch
Garlic cloves- 6 to 7
Tomato- 1 big or 2 small ones
Turmeric powder- ½ Tspn
Coriander leaves- ½ bunch
Badishep/Saunf (fennel seeds)- 1 Tspn
Kashmiri Chilis- 2 or more

Marinate the chops for 1 hour with a pinch of turmeric powder, ½ cup yogurt, salt and whole garam masala

Additional Ingredients:
Oil/Ghee- As required
Onions- 1 medium finely sliced
Salt to taste

Method:
Pressure cook the marinated chops with 1 or 2 bay leaves & in sufficient water( ½ cup or more) for 1 or 2 whistles ( this depends on the tenderness of the meat)
Meanwhile, in a heavy bottomed vessel, add in oil and fry the onions till they turn brown. To this add the prepared ground masala paste. Fry till the oil separates. Add the water from the pressure cooker and the mixer. Add salt if required and mix well. When the gravy starts boiling, add the cooked chops and boil till meat is well done. At this point, you may add, sliced fried potatoes if you want the gravy to be thick.
Garnish with chopped coriander leaves.

PEPPER GARLIC PORK

Ingredients:

1 Kg pork
Vinegar & Salt- As per your taste
½ Tspn Turmeric
Marinate the pork with Salt/Vinegar & turmeric powder for 1 hr in a heavy bottom vessel.

To be powdered:

2 to 3 small sticks cinnamon
5 cloves
1 Tbspn or more Pepper corns
1 Tbpsn Musturd seeds ( only ½ to be fried)
1 Tbpsn Cumin( jeera). Fry a bit
Powder all of the above & set aside.

5 medium size Onions
2 whole pods of garlic (abt 25 to 30 flakes)
1 ½ inch ginger
2 to 3 green chili’s slit
2 to 3 Cinnamon leaves

Method:

On the gas, and place the vessel in which you have marinated the meat & cover and cook in a medium fire stirring in between. When the fat oozes out, add diced onions, followed by garlic, ginger, chili’s & cinnamon leaves.
When they turn soft, add the masala powder & mix well & continue until the meat is cooked to your satisfaction.
Garnish w/chopped coriander leaves(optional)

CHICKEN XACUTI ... A Goan Speciality

Chicken- 1kg (Wash and cut into medium size pcs)
For marination
Garlic cloves- 4
Ginger- 1 inch
Coriander Leaves- ½ cup chopped
Green chili- 1 or more
Turmeric Powder- ½ Tspn
Salt- 1 Tspn
Grind chili, ginger, garlic & coriander to a fine paste and set aside
Rub salt and Turmeric on the chicken pcs and apply the green masala well and set aside for about an hour.

Ingredients for the masala
Kashmiri Chili- 8
Poppy Seeds- 1 Tbspn
Coriander Seeds- 1 Tbspn
Badishep(saunf)- 1 Tspn
Jeera(cumin)- ½ Tspn
Garam Masala (cinnamon-2pcs, cardamom whole-2, Nutmeg-1/4 pc, star anise-2 petals, Bayleaf-1)
Coconut Grated- ½
Onion- 1 big sliced
Onion- 1 medium sized chopped
Tomato- 2 medium sized chopped
Coconut milk- ½ cup
Oil- 1 Tbspn
Ghee- 1 Tbspn

Method:
In a pan, dry roast coriander seeds, poppy seeds jeera, badishep, cinnamon, cardamom, nut meg, star anise. When it turns brown, remove and set aside.
In the same pan, fry the Kashmiri chili’s & when the colour changes, remove and set aside.
In the same pan, add 1 Tspn of Oil, fry sliced onions till golden brown.
To this, add the grated coconut and fry well and set aside.
When cool, grind all the fried ingredients with sufficient water to a fine paste.In a wide and deep vessel, add remaining oil and ghee.
When hot add the bay leaf followed by the chopped onions and fry till light brown.
To this, add marinated chicken. Now add tomatoes and fry well on a high flame. Now reduce the flame and add 1 cup water.
Cover the lid and cook the chicken till almost done.
Add the ground masala paste. Rinse the blender with some water and add to the chicken for sufficient gravy (If needed). Cook till meat is tender. Add salt if required.
You may add Vinegar( optional).
The Goan special xacuti chicken is now ready for serving

COORG FRIED CHICKEN

N

Ingredients:

Chicken drumsticks- 10pcs

Onions- 2 medium finely chopped

Garlic- 5 cloves finely chopped

Red chili powder- 1 Tspn
Coorg Garam Masala consisting of
a) Coriander Seeds- 3Tspn
b) Black Pepper Corns- 2Tspn
c) Cumin- 1Tspn
d) Mustard Seeds- 1/2Tspn
e) Cinnamon- 1 small stick
f) Cloves- 4pcs

Kachumpuli- 1 or more Tspn ( depends on the sourness)
Salt To taste
Oil -100 ml

Method:

Dry Roast the garam masala(a to f) until it turns black in colour and when cool, powder it.
(Do not burn the masala ingredients too much, it will turn bitter)

Marinate the chicken with salt and about 2 to 3 Tspns of Coorg garam masala and set aside for 30 minutes.

Heat oil in a pan and add garlic and onions. When they turn brown, add the remaining Coorg garam masala and the red chili powder.

Now add the marinated chicken pieces and mix well till it blends with onion/garlic and masala.
Add 1 cup of hot water and cover the lid. When it is three fourth done, add kachumpuli and cook till the gravy dries. You may choose to leave a bit of the gravy as per your desire.
Garnish with coriander leaves and serve with some onions and lime.

CHICKEN KALI MIRCH

Chicken- 700 gms cut into medium pieces

Ingredients:

For Marination: 

Yogurt 1 cup

Lemon ½

Salt to taste

Pepper - 1 Tspn coarsely ground ( more if you need spicy)

To be ground:

Onions- 2 medium size

Green chilly -2pcs

Garlic- 3 cloves

Ginger 1 inch

Powders

Coriander- 1 Tspn

Cumin- ½ Tspn

Turmeric - ¼ Tspn

Cardamom 1, cloves 2, cinnamon stick small piece and star anise 1 petal crushed

Bay leaf- 1pc 

Onions- ½ finely sliced

Oil/ ghee- 2 Tbspn 

Coriander- 1 Tbspn finely chopped for garnishing

Almonds- finely crushed for garnishing

Method:

Cut and wash the chicken and add lemon juice and salt and set aside for 15 mnts. 

Drain the water, add yogurt and pepper. Marinate this for 1 hour or more.

In a vessel, in medium flame, add ghee & oil, fry onions until brown and add the grounded paste. 

Fry for about 2 mnts and start adding the powders one after the other including the bay leaf.  

Add the chicken and mix well. 

Cover the lid and cook till it is done. 

Check for salt and add if required. 

Garnish with coriander leaves and crushed almonds.

PORK CHILI

Ingredients
Pork (belly piece with fat in it)-250grms
Salt- ½ Tspn
Vinegar- 1 Tspn
Ginger Garlic paste - 1 Tspn
Water- 1 cup
Sesame oil – 1 to 2 Tbspn
Onion -1 medium size cut into cubes
Bell pepper cubed ( red/green/yellow) -1 cup
Spring onion -1 small bunch
Garlic thinly sliced ( shape of thin sticks)-4 cloves
Ginger Julienne -of 1 inch pc
Green chilies- 4 cut into big pieces
Soya sauce light - ¼ cup
Soya sauce dark (optional) - I Tspn
Tomato ketchup- 2 Tbspn
Hoisin sauce -1 Tbspn
Chili sauce – 1 Tspn
Cornstarch- 1 Tspn
Warm water - ¼ cup to dissolve the cornstarch

You may increase the quantity of sauces according to your taste.

Method:
Cut the pork into thin inch size pcs along with the fat. Wash & drain well. To this, add salt, vinegar and ginger garlic paste and marinate for 1hr or more.
Boil the marinated pork with 1 cup of water (water qty depends on the meat).
Cook till tender and until the water completely dries. Add sesame oil and fry the meat well.
Now on high fire, start adding onions, ginger/garlic, bell peppers, white part of the spring onion, mushroom (optional) and the green chilies.
Do not fry this for long time (may be 1 or 1 ½ mnts). Reduce the flame and start adding the sauces ( soya, tomato, hoisin and chili ).
Mix well & cook for a minute and turn off the gas.
If you need some gravy, then add cornstarch to the warm water & mix well and add right after the sauces and cook till it boils. Turn off the gas, garnish with green part of spring onions and green chilies.