Tag: non-veg

Oxtail Vindaloo & Liver Curry

~ rhondalackman ~ Leave a comment

HI ALL. Today am sharing a complete meal with all of you. Hope you all like and enjoy the same.

The meal consists of OXTAIL VINDALOO, LIVER CURRY & POTATO BHARTA. I wont give the recipe for the Vindaloo completely as I have given it earlier. Just a few tips on what I did to cook the same.

OXTAIL VINDALOO:

6 tails cut up into 1 1/2″ pcs by the
butcher. Dark Vinegar 2 cups. Black Mustard seeds/Rai 1 1/2 tbsps. Ginger 2″ piece. 18 Garlic cloves. 4 Kashmiri coloured Chillies and 4 dry red chillies (you can use more or less accordingly). One tsp Coriander/dhania and one tsp Cumin/jeera seeds (both to be dry roasted, don’t burn, then to be ground into a fine powder and sprinkled over the dish once its cooked). Turmeric pwd 1 tsp. Salt accordingly. Mustard Oil 11/2 – 2 cups (or use according to your requirements). Keep one IMPORTANT factor in mind ….. when ever cooking Vindaloo always cook the dish in MUSTARD OIl and make sure to heat the Oil well till the raw smell leaves, then proceed with the cooking.

METHOD:

Use the exact above quantity given or use more or less according to your preference.
The OXTAIL is to be washed thoroughly and then given a quick boil. Make sure the oxtail boils for a good five minutes in the water. Then remove with a slotted spoon onto a dish and discard the
water. All the spices to be soaked in the vinegar and follow the Recipe I gave for Pork Vindaloo earlier. Add 6 cups of water to the Pressure cooker then add the Oxtail’s and pressure cook for 25-30 mins on sim after full pressure has reached. Allow the steam to release itself and open and remove the Oxtail with a slotted spoon. When cool marinate over night or for 4 – 6 hrs in the Coarsely ground Spices. I marinated the same for 24 hrs.

LIVER CURRY:

1kg to be put into boiling salt water for 4-5 mins. Remove from water onto a dish and let it cool down a bit then slowly remove the membrane covering the Liver. Discard the water. Remove any fat and veins you find. Now cut into slices and then into small pieces. Wash well and put in a colander for an hour or so and let the water drain out completely.

Turmeric pwd 1 tsp. Coriander & Cumin whole 1 tsp each. Red dried chillies 4 or according to your preference. Ginger 1/2 inch piece & Garlic 5-6 large cloves.
2 onions to be ground separately into a paste. 2 Tomatoes to be sliced fine. All the above spices to be ground into a fine paste. Garam masala powder 1/2 tsp.

METHOD:

Heat oil till hot add the ground onions and fry well till it starts changing colour. Now add the ground spices and give it a good stir, add salt and cover keep on sim till the the oil surfaces. Add 1/4th cup water stir cover and let it come on oil
again ….. Next add the Tomatoes and fry well till they turn mushy for 3-4 mins. Now add the Liver stir well and make sure the masala coats it properly. Cover and keep on sim for 5 mins. Open inbetween and check the liver is not getting touched or burnt. Add a sprinkling of water if necessary. Open the lid and stir occasionally for the next 3-5 mins, check the salt add if required and garnish with cilantro leaves (Optional).

Your LIVER CURRY is ready. ENJOY!!!

The same can be prepared without a drop of water if you omit the onions from the recipe and follow the same
procedure. This too tastes delicious.

-Foodie Regards
Mrs. Rhonda Lackman ❤

MUTTON CHOPS

~ rhondalackman ~ Leave a comment

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INGREDIENTS:

  • 10-12 Mutton chops, cut, cleaned and washed thoroughly
  • 2-3 large Potatoes, cut into thick round slices
  • 6 medium Onions, finely sliced
  • 6 Green chilies
  • 1/2″ piece of Ginger, finely sliced
  • 15 cloves Garlic,  cut 1/2 length wise
  • 12 whole Pepper corns
  • 15 Cardamoms, crushed lightly
  • 1 tbsp Black pepper, ground
  • 2 tbsps Coriander
  • 2 tbsps Flour
  • Oil
  • Salt

METHOD:

Heat Oil til hot. Add the cardamoms, pepper corns. When they stop spluttering, add the chops and salt. Cook on high heat open for 5 mins. Keep mixing in between. Next, cook on low heat covered for 5 mins. Open and allow the meat to cook and brown in its own juices. If sticking at the bottom, use a sprinkle of water and remove the residue and continue browning. Now, add all the onions and garlic and cook covered on high heat for 5 mins. Mix in between. Add 2 cups water. Close the lid. After full pressure has reached, cook on sim for 12 mins. Release the pressure and open immediately. Stir and check the Salt and add if required. Next, add the potatoes and let them cook in the gravy for 3 mins. Add 2 cups water and cook on sim for 5 mins after full pressure has reached. Open after the pressure drops itself. Stir lightly. Remove one cup of gravy and add the Flour and the Coriander powder to this. Mix well making sure there are no lumps. Pour this back to the curry, mix lightly and add a cup or 2 of water if more gravy is required. Add 1 tbsp ground black pepper (or add accordingly), the green chilies slightly slit (optional) and the juice of a lime. Mix lightly and cook for 5 mins more allowing the gravy to thicken well. Turn the stove off.

YOUR YUMMALISHISH MUTTON CHOPS ARE READY. ENJOY!!!

ROTISSERIE CHICKEN

~ rhondalackman ~ Leave a comment

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INGREDIENTS:

  • 1 kg whole Chicken
  • 6-8 potatoes, boiled peeled and pierced with a fork all over
  • 2-3 sachets Maggi 2 minute noodles taste maker
  • 1 tsp Kashmiri Chili powder
  • A little salt
  • 1/2 cup oil
  • Butter

METHOD:

Wash/Clean the chicken. Cut gashes on the fowl. Rub salt well inside and out and leave it aside for 20 mins. Then, wash thoroughly again. (This procedure helps to get rid of the blood and smell that exudes from some fowls.) In a bowl, add the oil, Maggi taste maker sachets, chili powder and salt into the oil and mix well til all the spices blend well with the oil. Now rub this oil all over the fowl. Concentrate on the inside of the fowl too. Add enough oil and rub thoroughly. After well rubbed keep covered for a good 2 hrs. Next, insert the Rotisserie rod through the Fowl and insert the clamps securely into the meat on both sides and lastly, tighten the clamps securely. Preheat the oven for 20 mins and then bake for 40-60 mins at 190°C basting every 15-20 mins with melted butter. To check if the chicken is done, insert a tooth pick or knitting needle (a thin needle is what I use to check) and if the juice comes out clear the Chicken Roast is ready.

20 mins before removing the chicken, place the boiled potatoes on the tray and brush each potato generously with butter. After 10 mins, brush the drippings from the tray onto each potato and allow it to start browning. Do the same again after 5 mins and let them bake and brown til the timer goes off.

If you do not have a Rotisserie function you can bake it ordinarily in your your oven. Following the same procedure.

 

YOUR DELICIOUS CHICKEN ROAST IS READY. ENJOY!!!

PORK VINDALOO

~ rhondalackman ~ 1 Comment

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  • 1 kg Pork medium cut
  • 1 head of garlic
  • 1″ pc ginger
  • 6 dry chilies (add less if you don’t want it spicy)
  • 1 tbsp mustard seeds
  • 1 tbsp turmeric powder
  • salt to taste
  • 1 tsp Coriander/Dhania seeds
  • 1 tsp Cumin/Jeera seeds
  • Mustard Oil according to your preference
  • A paste made from 3 onions
  • 1 cup of vinegar

METHOD:

Marinade

Soak the Ginger, garlic, chillies and mustard seeds in the vinegar
for an hour. Strain the spices and keep the vinegar aside. Dry grind the spices by pounding or in a mixer (You can add a dash of vinegar to help the blades spin). The paste should be roughly done and not smooth. Now, marinate the meat overnight or for 2-3 hrs using the paste, tumeric powder, salt and oil. Keep it covered and mix it a couple of times for the spices to infuse and blend well with the meat.

Cooking

Add a little mustard oil in the pressure cooker. When hot and the smell of the mustard oil leaves, add the onion paste and fry til it starts changing colour. Now, add the marinated meat and mix well. Cook on high heat for 3 mins then put it on sim for 5mins to allow the oil and juices to come out from the meat. Fry the meat in this for a couple of minutes more then add the vinegar (You can add 1/2 cup more if required). Stir and close cooker. When it reaches full pressure, cook on sim for 12 mins. Turn the stove off and allow the pressure to drop. Open and check if the meat is done. If not, pressure cook for only 3 mins more. Open immediately after the pressure drops. Now in a frying pan, dry fry the dhania/jeera seeds till it turns a lovely brown (dont burn). Make a powder from this and add it to the vindaloo. Mix the curry well and fry till the oil surfaces. You can use the ready made powders as well, but, the seeds taste the best. This dish is cooked only in vinegar and will keep for over a week and maybe more if you want to make more than a kg of meat.

The same can be prepared with beef, chicken, fish and prawns.

We eat this with Potato Bharta or steamed rice.

Enjoy!!

CHICKEN DO PYAZA

~ rhondalackman ~ 1 Comment

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INGREDIENTS:

  • 1 kg Chicken – cut, cleaned and washed thoroughly and put in a colander for all the water to drain out completely
  • 1 tsp. Turmeric powder
  • 2 tsp. Kashmiri Chili powder
  • 1 1/2 tbsp. Coriander powder
  • 3 Green Chili chopped
  • 2 Dry Red Chili finely chopped
  • 1 tbsp. Ginger paste
  • 1 tbsp. Garlic paste
  • 1 tsp. Garam masala powder
  • 3 pcs. Cardamom
  • 3 pcs. Cloves
  • 1″ pc. Cinnamon stick
  • 10 whole Peppercorns
  • 1 pc. Bay leaf
  • 1 large Red Tomato finely sliced
  • 3 tbsp Curd
  • 8 medium Onions finely sliced
  • Oil
  • Salt to taste

METHOD:

Marinate the Chicken with all the spices, half of the sliced onions and 1 tsp salt for an hour. This is barring the whole Garam Masala, both the Green and Dry Red Chili, Tomatoes and the Curd. Heat oil til hot add the whole spices when they start spluttering add the other half of the sliced onions and fry till a nice golden brown (don’t burn). Next, add the Marinated Chicken. Mix well and cook on high heat for 5 mins. Stir occasionally. After this, add the Green and Red chilies and Tomatoes. Mix and cook til the tomatoes gets mushy. Now cook on sim covered for 10 mins. Mix occasionally. Open after 10 mins, check the salt add if required. There will be a lot of juices released from the Chicken. Allow it to soften completely in this. Try and avoid adding water. Once on oil, increase to medium heat and add the Curd and the Garam Masala powder. Mix and fry well for 4-5 mins til all blend well together. The gravy should be very thick in this dish.

This dish can also be made with Mutton and Prawns.

Your CHICKEN DO PYAZA is ready. ENJOY!!!