Meatball Curry

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This is my Mom’s Meatball Curry recipe from one of her many many recipe books. Spiced meatballs are simmered in a special blend of ground spices like red Kashmiri Chillies, Cumin, Coriander, Pepper, Cardamom, Cinnamon, Cloves, with Ginger, Garlic & Vinegar and finished off with some creamy Coconut milk. Whenever I miss my Mom, which is pretty much always, I find comfort in being surrounded by her things. She penned many many recipe books and I love pouring through them to find a new recipe to try.

This recipe is very special, the balance of spices are amazing and I love that it yields a lot gravy that can be poured over rice.

Like I do with any recipe, this is Kravings tested. This means I’ve made sure the recipe can be replicated in the most efficient way by streamlining the process and removing redundancies – the results are delicious, I’m sure my Mommy in heaven would agree!

Meatball Curry

Ingredients

  • 1 lb, 500 gms ground Beef, Mutton or Lamb
  • 2 tbsps Gram or Chana Dhal
  • 10 red Kashmiri Chillies
  • 2 tbps of Coriander seeds
  • ½ tsp Cumin seeds
  • 1 tsp Peppercorns
  • 8 Cardamoms
  • ½ tsp Cloves
  • 1 inch stick Cinnamon
  • 8 cloves Garlic
  • 1 inch stick Ginger
  • ¼ cup vinegar
  • 1 cup + extra Water
  • 1 cup finely diced Onions
  • 1 cup finely sliced Onions
  • 2 tsps diced green Chillies
  • 400 ml Coconut Milk
  • Salt to taste

Instructions

  1. Roast the gram dhal, cool and process OR substitute gram flour
  2. In a food processor grind the dry spices first followed by the ginger and garlic and the vinegar and enough water to make a smooth paste
  3. Add salt to the ground meat and half the spice blend together with the diced onions, chillies and the ground gram and mix well
  4. Test a small piece to make sure the spices and salt are in balance
  5. Make into meatballs
  6. In a saute pan melt the ghee and add the other half of the spice paste
  7. Add the water to the food processor and add that water to the saute pan and bring to the boil
  8. Add the coconut milk and salt to taste
  9. Immerse the meatballs in batches and cook and remove
https://kravingsfoodadventures.com/meatball-curry/

Goan Masala Kheema

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I’ve made Kheema so many different ways and it’s only last year that I made Xanti Pinto’s Goan Kheema. I’ve heard Xanti(pronounced Shanti) and a few others RAVE about Alves Fernandes’s recipe on the facebook group – Traditional Goan Foodies. Now, I know that Alves is an amazing cook and his blog is top notch, but I wondered why everyone was raving about this kheems so I decided to try this for myself! They weren’t lying … this recipe is stellar. There are a few steps to making this recipe, but it truly is worth the effort.

I call this Goan Masala Kheema as the ground beef is slathered and simmered in a delicious Goan masala blend.

 

I’ve adapted the recipe to make it easier to prepare, I hope you enjoy it! Thanks Alves for publishing such great recipes! Please check out his amazing blog right here!

Goan Masala Kheema

Ingredients

  • 2 lbs regular ground Beef
  • 1.5 tbsps each of Ginger and Garlic paste
  • Juice of 2 Limes
  • 10 Kashmiri Chillies
  • 2 inch stick of cinnamon
  • 4 cardamons
  • 2 tsps Cumin
  • 2 tsps white poppy seeds or khus khus
  • 1 tsp cloves (30)
  • 1.5 tsps of Black Peppercorns (60)
  • 1 tsp Turmeric
  • 1 cup of roughly chopped Garlic (12 cloves)
  • ½ cup of roughly chopped Ginger (2 inch piece)
  • 1 cup of Goa Vinegar
  • 1 stock cube
  • 2 horizontally slit green chillies
  • 2 cups diced Onions
  • 1 cup cubed Potatoes

Instructions

  1. Marinate the ground beef with salt, the juice of a lime and the ginger & garlic paste
  2. Add the chillies, Cinnamon, cardamom, Cumin, Poppy seeds, cloves, black peppercorns, turmeric and process, followed by the Garlic, Ginger and half the vinegar
  3. Boil the ground beef with one cup of water and cook till 75% done
  4. If there’s any meat scum that floats to the top, just remove it – after it’s about 75% cooked just remove it from the heat
  5. Add Salt to taste
  6. Add some oil to another pan and just fry the cubed potatoes till half done, remove and drain on kitchen towel
  7. Add the diced Onions and saute this till it gets nice and
  8. Add the masala back into the pan
  9. Add 1 cup of fresh diced tomatoes, give it a few moments to heat up and then mix everything together
  10. Cook the masala base for 10 – 15 mins till the tomatoes have had a chance to soften and blend in with the masala
  11. Add the boiled ground beef and the water back into the saute pan.
  12. Mix this in and allow that masala mixture to coat the ground beef.
  13. Add some water to my food processor and add this in as well.
  14. Cover and cook
  15. Add the stock cube and salt to taste
  16. Add the juice of a lime
  17. Add 1 cup of frozen peas,& the green chillies
  18. Add the half cooked potatoes in cover in and allow it to cook
  19. Garnish with Coriander
https://kravingsfoodadventures.com/goan-masala-kheema/

Rogan Josh

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In memory of Sunanda Pushkar Menon

My memories of Rogan Josh takes me back to my Dubai days with my boss and friend Sunanda Pushkar Menon. She was a proud Kashmiri and would present her Rogan Josh at every potluck gathering. We used to joke that she didn’t know how to make anything else, but now I realize that it was with great pride as a Kashmiri that she wanted to share her precious culture with us. Sadly Sue passed away very tragically a few years ago. I didn’t learn how to make this till many years later, but I still always associate Rogan Josh with the memory of Sue. RIP

According to my research, this was brought to India from Persia but the Moghuls. They used to come to Kashmir during the hot months to stay cool. The original recipe was made with Onions, Garlic & Tomatoes. Over time and with all the religious turmoil in the region, the Hindu Pandits made their own version and omitted the Onion, Garlic and Tomatoes. This version is most popular today although the Muslims still make a version using Onions, Garlic & Tomatoes.

 

Rogan means fat and Josh means to stew or slow cook so the literal translation means slow cooked meat in fat. Josh also mean enthusiastic or power and Gosht means meat so it could be derived from that word too.

 

Lamb is preferred for this recipe although Mutton is widely available and used in many recipes as well. The key ingredients are fennel, ground ginger and asafetida or Hing. The meat is slow cooked in spices and yogurt till tender. The famous red coloring of a Rogan Josh comes from the Alkanet Root called Ratan Jot. This when infused in hot oil leeches this amazing natural red color.

Rogan Josh

Ingredients

  • Piece of Ratan Jot
  • 1/2 hot oil for infusing
  • 1 lb bone in Lamb chunks
  • 5 Kashmiri Chilies, de seeded and soaked overnight in hot water
  • 1 tsp Cumin seeds
  • 2 inch stick of Cinnamon
  • 5 cardamoms
  • 3 black cardamoms
  • 2 tsps Fennel seeds
  • 8 cloves
  • 8 black peppercorns
  • Pinch of saffron
  • ½ tsp Turmeric
  • Juice of a Lime
  • ½ cup of Mustard oil,
  • Whole spices: bay leaf, cinnamon and cardamom green and black and some fennel seeds
  • 1 cup stirred yogurt
  • 1 cup water
  • 1 tsp ground ginger powder
  • ½ tsp of Asafoetida or Hing
  • Salt

Instructions

  1. Add the Ratan Jot to a bowl and pour ½ cup of hot oil on it and leave it to infuse
  2. Make a spice powder but processing the cumin, cinnamon, cardamons green & black, fennel seeds, cloves, black peppercorns, saffron & turmeric
  3. Add the soaked red chillies and the juice of a lime and a little of the water that the chillies were soaked in to make a nice paste
  4. Add half of that spice paste with some salt to marinate the meat
  5. Heat the mustard oil till it starts to smoke and add the meat, brown on one side and flip
  6. Reduce the heat and add the rest of the spice blend
  7. Add the yogurt
  8. Add 1 cup of water to the food processor and add that in as well
  9. Add the Ginger powder and Asafoetida
  10. Cook low and slow for about an hour stirring frequently
  11. Add the Ratan Jot infusion halfway through the cooking process
https://kravingsfoodadventures.com/rogan-josh/

 

 

Chicken Vindalho or Vindaloo

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I’m so excited to bring you this recipe from my Goan heritage. Vidaloo, yes that is the correct pronounciation, is derived from the Portuguese Vin and alho. When the Portuguese made their long ship journeys to India and other countries, they preserved their pork in a combination of Wine Vinegar & Garlic. Over time the Goans added their own spices and Vindalho was born. This recipe is near and dear to my heart as it is my mother’s recipe. The main ingredients are Kashmiri Chillies, Vinegar & Garlic.

Red Kashmiri Chillies are king in my masala, but many Goans use a mix of Kashmiri for flavour and color and other spicier red dried chillies for heat. We also use whole spices like Cumin & mustard seeds, peppercorns, turmeric, cinnamon and cloves and grind this together with gresh Ginger and garlic and Vinegar. Once this is ground to a smooth paste this is bottled and stored or used on the meat as a spice and gravy paste.

Traditionally this is made with pork but, I’m going to recreate this with Chicken.. I’ve chosen to use chicken thigh bone in cut into small pieces and I’m using a combination of bone in meat and chicken boneless thigh. I now avoid using chicken breast as it gets very dry, the whole purpose to this is to cook this low as slow, just like you would cook chunks of pork. Vindaloo is also made with other protein like mutton, beef, shrimp and fish.

This Chicken needs to be marinated and left in the fridge for 24 hours. Once cooked it needs to be left for another 24 hrs for optimum results.

Vindaloo is very popular in Britain and it’s presumed that the aloo means potato and is often served with potatoes. Although potatoes are good in everything, it’s not traditional in a Vindaloo. Please also note that the consistency when you cook Chicken vs Pork is different. Pork releases a lot more water and fat hence the gravy is more runny and you will always see a film of red oil on the surface.

Chicken Vindalho or Vindaloo

Ingredients

  • 20 Red dried Kashmiri Chillies
  • 1 inch stick of cinnamon
  • 6 cloves
  • 1 tsp cumin seeds
  • 1/4 tsp black mustard seeds
  • 10 peppercorns
  • 1/2 tsp turmeric
  • 6 cloves garlic
  • 1 inch stick of ginger
  • Add
  • 1/4 cup Goa vinegar sub Red Wine Vinegar or Malt Vinegar
  • Water
  • 1 kg 2.2 pounds bone in and boneless Chicken thigh meat
  • 1 cup red onion diced

Instructions

  1. Clean, destem and deseed all of the Kashmiri Chillies and grind it to a coarse powder
  2. Add the Cinnamon, Cloves, Cumin see & Mustard seeds, Peppercorns and Turmeric and process till to a powder
  3. Add the Ginger & Garlic and the Vinegar in two additions
  4. Add some water to make the consistency of the paste smooth
  5. Add the masala to the Chicken and this needs to be marinated and left in the fridge for 24 hours
  6. Puree one cup of red onion in the same food processor and store this in the fridge as well
  7. After 24 hours, heat some oil and saute the onion paste and cook this for a few minutes to cook off all the raw onion taste
  8. Add the Chicken and and all the red masala marinade
  9. Give it a really good stir, cover and allow to cook
  10. Add water to prevent burning
  11. Add salt to taste, cover and cook on low for 30 – 40 minutes till the Chicken is done
  12. Add more water as the gravy starts to thicken
https://kravingsfoodadventures.com/chicken-vindalho/

Pot Roast or Roast Beef

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Pot Roast or Roast Beef

Ingredients

  • Beef Chunk 1 kg, 2.2 lbs
  • Juice of 1.5 limes
  • 1 tsp each Chilli powder, Turmeric & ground Cumin powder
  • 30 crushed black Peppercorns
  • ½ cup Oil
  • 1 cup sliced red Onions
  • 6 Kashmiri Chillies
  • ¼ cup(4 tbsps) each Ginger & Garlic paste
  • 3- 4 tbsps Vinegar
  • 2 inch stick Cinnamon
  • 20 – 30 cloves
  • 2 potatoes sliced and fried
  • ¼ cup chopped Coriander

Instructions

  1. Cut the beef into 4 pieces and marinate with the lime juice, salt, cumin, turmeric & chilli powder and the peppercorns
  2. Add the Ginger & Garlic paste and the Vinegar
  3. Add the cinnamon and pierce the meat with the cloves
  4. Marinate overnight
  5. Heat oil and saute the onions
  6. Break the Kashmiri chillies into smaller pieces and add to the onions
  7. Either move the onions to one side or remove them and brown the beef chunks
  8. Add 1 cup of water and pressure cook for 3 whistles
  9. Remove the chunks and cool
  10. Cook the gravy till it thickens up
  11. Slice the beef and return it to the gravy, adding the precooked potatoes and extra pepper
  12. Garnish with chopper coriander
https://kravingsfoodadventures.com/pot-roast-roast-beef/

THAI GREEN CURRY Mussels

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I don’t cook Mussels all that often but my husband just purchased a lovely batch of Mussels from Prince Edward Island and I decided to treat them to some Thai Treatment with in this delicious recipe of Thai Green Curry Mussels. These shells are going to cook up in a delicious Thai Green Paste and they will open up with the heat and inherit those unique Thai flavors!

 

He bought about  2 lbs and 12 oz and they need to be cleaned and inspected. I’m going to scrub all the crud off with some steel wool and discard any shells that are open or cracked. Some of them will have something that looks like a beard, just tug on them to remove them. It’s typical to lose a few ounces in shells that are cracked or open. It’s great if you have the luxury to hand pick your mussels, mine just came in a package and I’m left with about 2 lbs of useable shells.

 

In my wok, I’m going to add 1 tbsp of Coconut oil and saute 1 ½ cup of shallots. Next add some Thai Red chilies and follow that with 4 tbsps of Thai Green Curry paste. Please note that both my chillies and my Green Curry paste were previously frozen. You know how I always tell you that you can make extra and freeze it or throw leftovers in your freezer? This is where I get a chance to practice what I preach. The green curry paste does get slightly darker once frozen, but the aroma as it hits the oil is incredible! And of course you can also use store bought paste.

I’m also going to add a tbsp of fish sauce and dump all the Mussels in. I love to watch them open up with the heat at this stage. Add 200 ml of Coconut Milk and stir. Taste for salt and add more fish sauce if required. I’m going to stir this a few times to ensure the mussles take in all those Thai flavours and cook for about 7 – 10 mins. Enhance the flavor with some fresh Thai Basil leaves and this is ready to devour and shellabrate!

THAI GREEN CURRY Mussels

Ingredients

  • 2 lbs cleaned Mussels
  • ½ cup sliced Shallots
  • 3-4 Thai Red Chillies
  • 4 tbsps Green Curry Paste
  • 1 tbsp Fish sauce
  • 200 ml Coconut milk
  • ½ cup Thai Basil leaves

Instructions

  1. Saute the Shallots & red Chillies
  2. Add the Thai Green Curry paste and saute
  3. Add the fish sauce
  4. Add the Mussels and stir to coat
  5. The Mussels will start to open up
  6. Cook for 10 - 15 mins
  7. Add Coconut Milk & more fish sauce if required
  8. Add Thai Basil leaves
https://kravingsfoodadventures.com/thai-green-curry-mussels/

Chicken KHORMA – BANGALORE style Curry

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The cuisine of Bangalore, India is famous for both its vegetarian and non vegetarian recipes. Today I’m going to share a typical home-style Chicken Khorma This is a mild to moderate spiced curry made Chicken cooked with whole spices in an Onion and Tomato gravy and finished off with fresh yogurt and Coconut cream. For those of you who have no idea what Bangalore is, it is the capital city of the state Karnataka in India. Because of it’s mild climate and lush greenery it is also known as the Garden City. The local language is Kannada. My husband is a born and bred Bangaloori so we have visited many many times.

 

Let me tell you a very interesting story about how I developed this recipe. We invited family and friends from Bangalore for dinner one day. I wanted to serve a simple but traditional dinner. My hubby who is from Bangalore insisted that I make Kurma, a gravy dish he remembers growing up with. Now if you think it’s intimidating to try a new recipe for the first time, imagine when you have to make it taste exactly like the memory your husband has of it without ever having tasted it before. To begin with I thought a Korma and a Kurma is the same thing, it’s not. A Korma is a rich and light gravy made with cream and cashew nut paste.

This recipe was a Muglai favourite that made it’s way to the south, but was greatly altered using local ingredients. Different parts of South India have different versions of this recipe. With no structured recipe, I had to figure out how to make it by calling and texting my sister in law in Bangalore. I had no way of knowing if I was on the right track, but somehow the results were amazing and my husband gave me two thumbs up! While I’m sure my method is completely different to how they prepare this back home in Bangalore, I’m sure my process will be easy for you to follow. This is one of those recipes that can be prepared in part or full ahead and can be batched up for a large crowd easily.

 

We need a LOT of Onions in this recipe. The success of the Kurma should be measured by the lingering smell of Onions in the air. This recipe also uses a LOT of tomatoes. This together with the spices gives this it’s authentic taste. It’s also finished off with Yogurt and Coconut milk or cream. Delish!

I’m using a large full Chicken that has been cut into a few pieces, this recipe does yield a lot of gravy so feel free to add more Chicken if you wish.

This Bangalore Chicken Kurma can also be prepared with Mutton, it’s an easy recipe with simple ingredients, each to prep ahead and batch up and above all, is delicious! Thanks to my sister in law Ayesha Dastagir for patiently walking me through this recipe through text and phone. If you can’t go to Bangalore, you can bring Bangalore to you in flavour!

Chicken KHORMA – BANGALORE style Curry

Ingredients

  • 1 full Chicken (2.2 lbs)
  • 7 cups diced Onions
  • 3-4 sliced chillies
  • 3 tbsps each Ginger & Garlic paste
  • 2 tbsps each Chilli powder, Garam Masala & Coriander powder
  • 1 tbsp Turmeric powder
  • 8 - 9 cups diced Tomatoes
  • Whole spices - Cinnamon, Cardamom, Cloves
  • Oil
  • Salt
  • Water
  • 1 cup beaten Yogurt
  • 2-3 tbsps Coconut milk or cream

Instructions

  1. Heat oil and saute the Onions
  2. Add the green chillies and the ginger and garlic paste
  3. Add all of the powdered spices
  4. Add the tomatoes and cook till they are mushy
  5. Remove from the heat, cool and puree
  6. Heat some more oil and add the whole spices
  7. Add the chicken and brown on both sides
  8. Add the ground masala and some water
  9. Cover and cook for 30 - 45 minutes
  10. Add salt to taste
  11. Add the yogurt and coconut milk or cream
https://kravingsfoodadventures.com/chicken-khorma-bangalore-style-curry/

 

SORPOTEL – GOAN Deep Red Sour & Spicy CURRY

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My mom is one of the most amazing cooks that I will ever know. If I had to pick just one favorite, it has to be her Sorpotel. My Virgo Mom, was as meticulous as they come, she would take the time to cut her meat into perfect little cubes that danced in a fiery sour and spicy gravy.

 

Sorpotel spelled with an o or an a is one of the most traditional and beloved curry dishes served on celebratory occasions. This is rumoured to have originated from the Alentejo region of Portugal, and was carried with Portuguese colonists and settlers to the countries of their conquests. The Portuguese set up their colonies in Goa and the Goans quickly adopted this dish and christened it Sorpotel – Soro meaning alcohol. I would imagine that the original recipe may have contained alcohol. There are so many variations to this recipe out there, the East Indians and Mangaloreans all make their own version of this. In my mind, Sorpotel should be exactly as my mother made it, she followed a typical Goan recipe with perfectly small cubes of meat in a delicious deep red sour and spicy gravy. Versions that are brown and with large chunks of meat just don’t cut it for me.

 

Sorpotel is traditionally made with Pork and Offal being organs like Liver, Kidney & Gizzards. Because my family does not eat Pork, I was toying with the idea of making a Chicken Sorpotel for years. I think I may have asked my mom to email me the same recipe multiple times. Last year, just before Christmas, I found an old email print out from my mom, she was kinda annoyed that I was asking for it so many times. This is dated 2002!

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Last year, December 2015, I replicated her recipe originally intended for Pork using Chicken Thigh and Beef liver and the results were outstanding, if you have a really good recipe, you can’t go wrong. Many people cannot eat Pork for religious or dietary reasons, so Chicken is a great alternative but if you would like to make this using the traditional protein, pork shoulder is a good cut but the belly is the fattiest and probably the most popular cut used in this preparation. I know you will probably ask – ‘what if I don’t eat liver?’ Leave it out, be warned though without this you’re pretty much going to get a delicious curry, but not a Sorpotel.

 

I follow a 2:1 ratio, 2 parts Chicken to one part liver. For the Ofal I prefer to only use liver. I find that if you use other organs the textures are all so varied, it just gets too confusing. I’m using Beef liver since it does resembles Pork liver in texture and color. It’s also convenient because of it’s size, but if you don’t eat Beef, Goat or Lamb liver can easily be substituted. You cannot use Chicken Liver as it’s too soft. To replicate the fatty Pork meat, I’ve used Boneless Chicken Thigh and I’ve got this uncleaned as you can see all the fat still on the meat.

 

Every good Sorpotel starts with a great spice blend. My mother used a lot of Kashmiri Chillies in her masala blend for intense red color without too much heat. Many people add animal blood to their Sorpotel – quite frankly I find that gross, so the Kashmiri chillies are going to have to paint my Sorpotel red for me. This recipe also uses some traditional Goa vinegar. If you cannot find Goa vinegar, you can substitute Red Wine Vinegar.

 

Please practice food safety, don’t use the same utensils, boards etc for raw and cooked meat and be sure to wash your hands.

 

And I’ll sign off with a joke – My friend Succorine from Soglechem Succorine said to me ‘Karen bai, did you know Sorpotel was named after a Gujju? I said what? They don’t even eat meat … then she said yes, the man was ‘Sor’ Patel’ … I can’t believe I fell for that one and if you’re laughing, I can’t believe you fell for it too!

SORPOTEL – GOAN Deep Red Sour & Spicy CURRY

Ingredients

  • Masala
  • 25 Red Kashmiri Chillies
  • 6 cloves
  • 10 peppercorns
  • 1 inch piece cinnamon
  • 1 tsp Cumin seeds
  • 1 tsp Turmeric
  • 8 cloves garlic
  • 1” piece of Ginger
  • 1 small ball of tamarind soaked in 1 cup water
  • 1 cup vinegar
  • 2 lbs Boneless Chicken Thigh – untrimmed with fat is better
  • 1 lbs Beef or Goat liver
  • 8 cloves
  • 4 sticks of cinnamon
  • 6 peppercorns
  • 4 cups water
  • Salt
  • 1 onion finely chopped
  • Salt
  • 1 tbsp Garlic cloves julienne
  • 1”piece Ginger julienne
  • 2 green chillies slit horizontally

Instructions

  1. Grind the cleaned Red Chillies, cloves, peppercorns, cinnamon, cumin seeds and turmeric to a powder and then add the wet ingredients garlic & ginger and grind them with have the tamarind water
  2. Add 1/2 a cup of the Vinegar. Grind and keep scrapping. Add the other ½ cup of the vinegar water and grind again
  3. Heat some oil and add some cloves, cinnamon and peppercorns. Render the fat of the Chicken thigh
  4. Flip the Chicken over, and cook it in batches so you don’t over crowd the pan
  5. Add a little bit of salt and 2 cups of water
  6. Cover and bring to the boil and cook for about 10 to 15 minutes, turning the chicken in between
  7. Once the Chicken is cooked, remove this and leave aside to cool and save the stock.
  8. Wipe down the saute pan, add more oil, more cloves, cinnamon and peppercorns and saute the liver. Just be careful with the heat because the liver can blacken quite quickly, turn it over
  9. Add salt, 2 cups of water to the pan, cover and cook for about 15 – 20 minutes, remove and cool. Reserve this stock as well
  10. Using a sharp knife, cut the cooked and cooled Chicken into small cubes
  11. Do the same with the Liver. Don’t be worried if you notice some pinkness in the middle, just slice it and zap it for 30 secs in the microwave
  12. Wipe down my saute pan again and to add some julienne of ginger and garlic followed by 2 green slit chillies, just keep these aside as we will use it as a garnish later
  13. Add more oil followed by I cup of finely diced red onions as soon as they turn color a little bit, add the Chicken and Liver cubes and saute them together
  14. Add all the Sorpotel Masala and let it cook. Mix it together with the meat cubes and mix well
  15. Add 1 cup of water to your food processor and add this into your pan. You don’t want to waste any of that masala
  16. Add the final ½ cup of Tamarind water and mix well.
  17. Add the stock of the Chicken, but discard any of the fat that’s floating at the top.
  18. Also going to add about a ½ cup of the Liver stock. I’m not using all of it as I want to preserve that nice red color
  19. Taste for salt and add as much as needed. Cover and cook on a slow flame, stirring frequently so the gravy does not burn at the bottom
  20. Garnish your Sorpotel with julienne of Ginger and Garlic and the green chillies
https://kravingsfoodadventures.com/sorpotel-goan-deep-red-sour-spicy-curry/

FRITHAD – Traditional CHICKEN CURRY

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The East Indian community love their dance, and their food. This recipe for Chicken Frithad is straight out of a very authentic and trusted source called the East Indian Cookery Book.. There’s an old saying that and East Indian never parts with their recipes, lucky for you my mom’s side of the family are East Indians and all fabulous cooks and I am a blabber mouth who loves to relay those recipes to you. The East Indian community has roots that can be traced to the 16th century and were converts at the hands of St. Bartholomew. Originally Hindu, They embraced a new Catholic religion but held on tight to their culture and traditions and a new blend of culture was born.

 

The East Indians live primarily in Bombay, now known as Mumbai and it’s surrounding areas. Their dance, traditions and cuisine are very unique. Some of their cuisines are influenced by Goan & Mangalorean dishes and similarly, East Indian dishes have influenced these communities as well. In the video clip, I’m dancing with my cousins wearing a traditional sari called the Lugra. This is reenacting a typical wedding procession. The Frithad is a beautiful blend of spices that’s prepared and sautéed before cooking the Chicken in it till it’s nice and tender. Potatoes are also added to this dish.

This Frithad is best eaten with some traditional Fugiyas a lovely deep fried bread perfect for sopping up this delicious gravy. I’m currently learning how to make these delicious Fugiyas and when I’m confident enough, I will prepare a post and a video for you!

FRITHAD – Traditional CHICKEN CURRY

Ingredients

  • 10 red dried chillies (kashmiri)
  • 1 tsp cumin seeds
  • 1 1/2 tsp khus-khus(poppy seeds)
  • 6 cloves
  • 4 cardamoms
  • 1 inch stick cinnamon
  • 11/2 tsp coriander seeds
  • 6 peppercorns
  • 1 1/2 tsp sesame seeds
  • 1 tsp turmeric
  • 8 flakes garlic
  • Grind the above using a little water if necessary.
  • 2 medium red onions chopped
  • 2 tomatoes chopped
  • 1 small ball size of tamarind soaked in 2 cups of water.
  • 1 full chicken cut in small pieces
  • 1 cup potatoes cut in small cubes
  • Salt

Instructions

  1. Add all the dry spices to your processor and blitz till it forma a powder
  2. Add the garlic and some water and make a paste
  3. Fry the onions till golden brown
  4. Add the masala paste, and fry for a few minutes
  5. Add chopped tomatoes
  6. Cook covered for 5 mins and stir frequently
  7. Remove the masala paste from the pan add add some more oil
  8. Brown the chicken for a few minutes (Notice that we typically use the entire Chicken, you can either get your butcher to do this or you can do this yourself, it’s really easy. My Mom used to do this with the greatest ease
  9. Add the paste and salt & cook for 5 - 10 mins covered
  10. Add the tamarind water
  11. Add 1/2 cup water to the processor to release all the masala and add to the Chicken
  12. Cook the chicken till tender stirring frequently and adding water and salt as required for about 20 mins
  13. Check for salt again
  14. Add the potatoes and cook for another 5 – 7 mins.
https://kravingsfoodadventures.com/frithad-traditional-chicken-curry/

 

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Goan Style Kheema or Spicy ground meat

Watch my step-by-step video

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When it comes to sharing a meal with my family and extended family, I always gravitate towards a traditional favorite. This is a recipe for a very typical Goan Kheema. I am from Goa originally and Kheema is the Hindi word for ground meat and it can refer to Beef, Lamb, Mutton or Chicken. This recipe is by Xanti Pinto from Xantilicious.com, a blog that specializes in Goan cooking. I came across her recipe on our Facebook group Traditional Goan Foodies and I just loved it. I’ve made this many times now and have tweaked it ever so slightly to call it my own. What makes this quintessentially Goan is the addition of Vinegar and Kashmiri chillies.

The people of Goa love their song, dance and food and if you watch the beginning to this video, you will see my Dad in action. My earliest memories of Goa are the open fields, the busy kitchens and the amazing food. As I got older and I started to visit Goa for short holidays, we spent a lot of time on the beach, relaxing in many beach shacks that are now an integral part of Goa. There are many Goan recipes on my blog and channel that feature this amazing cuisine, be sure to check them out!

The star of this dish is the spice blend of the ingredients listed below that flavours the meat to give it it’s sour & spicy taste.

 

Goan Style Kheema or Spicy ground meat

Ingredients

  • 4 Red Kashmiri Chillies
  • ½ Cumin seeds
  • 2 tsps Coriander seeds
  • 4 Cardamoms
  • 6 Cloves
  • 1 inch Cinnamon
  • 1 tsp Peppercorns
  • Grind this together and then add some of the wet ingredients
  • Garlic cloves
  • 1 inch piece Ginger
  • 2 Green chillies
  • 6 tbsp of Vinegar
  • 4 cups of diced onions
  • 2 cups diced Tomatoes
  • 1 cup Water
  • Salt to taste
  • 1 cup cooked peas

Instructions

  1. Grind all of the dry ingredients together – red chillies, cumin, coriander, cardamom, cloves, cinnamon and peppercorns together
  2. Add the wet ingredients - garlic, ginger, green chillies & vinegar and grind till a thick paste
  3. Add the paste to 1 lb of ground meat, massage in to incorporate and marinate for 1 hr to overnight
  4. Add 1 cup of water to the food processor to free all the spice paste from under the blades and keep aside
  5. In a saute pan heat some oil and sauté the onions till translucent
  6. Add the ground marinated meat and stir to break up all lumps
  7. Add the tomatoes and salt to taste, one cup of water, one cup of peas, cover and cook for 10 – 15
  8. Keep squishing the tomatoes with the back of your spoon
  9. Taste for salt again and this is ready to serve
https://kravingsfoodadventures.com/goan-style-kheema-spicy-ground-meat/

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