RCR’s Pork Vin d’alho

With a few tweaks to suit their palate, this mouth-watering recipe is sure to knock you off! Taste wise.

Recipe and Photo Courtesy Ravishankar Sarkar

 

RCR’s Pork Vin d’alho

RCR’s Pork Vin d’alho

Ingredients

  • I kilo of Pork meat (non-lean – since that’s the way we like it) cut into medium cubes
  • Marination
  • Quarter Cup – Red Wine Vinegar
  • Quarter Cup – Malt Vinegar
  • 1 tsp – Sugar
  • 2 tsp – Salt
  • 4 Cloves
  • 5 Green Cardamoms
  • Spice Paste:
  • 12 Whole Red Chillies
  • 2 inch Cinnamon Stick
  • 2 tsp Ground Black Peppercorns
  • 2-3 cloves
  • 2 tsp Cumin Seeds
  • 2 tsp Coriander Seeds
  • 20 Garlic Cloves
  • ½ inch Ginger
  • Other Items:
  • 2 Finely Chopped Onions
  • 10 Whole Garlic Cloves
  • 10 Baby Potatoes
  • Salt
  • 750 ml Hot Water
  • Oil

Method

  • 1. Marinate the meat with the listed items and set aside for 4-5 hours.
  • 2. Make a paste of the ingredients listed under Spice paste and set aside
  • 3. Boil the baby potatoes, skin them, apply salt, fry them and once cooked, remove and set aside
  • 4. Heat oil in a wok/kadai and fry the onions until brown.
  • 5. Add the spice paste, sauté on low for a while until the masala is cooked and the oil separates.
  • 6. Increase the heat and add the meat along with the marinade.
  • 7. Mix well, stir off and on and sauté for about 3 minutes and then add hot water.
  • 8. Cover, allow the meat to simmer and cook on low. Add salt too.
  • 9. Once the meat is almost done, add the baby potatoes and whole garlic cloves.
  • 10. Allow the meat to completely cook and you have adequate sauce.
  • 11. Serve with steamed rice.

http://www.ranna-bati.com/rcrs-pork-vin-dalho/

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Teel Dhyarosh – Okra with Sesame Seeds

The nutty goodness of sesame seeds brings the okra to a whole new level. If you haven’t tried eating okra like this, you must.

Recipe by Sangita Bodhak  

Photo By : Purna Chowdhury 

 

 

Teel Dhyarosh – Okra with Sesame Seeds

Teel Dhyarosh – Okra with Sesame Seeds

Ingredients

  • Okra:200-250gm
  • White sesame paste:1 cup(in 1/4 cup water)
  • White sesame seeds(dry roasted):1/2 tsp
  • Green chili paste:2
  • Whole green chili:2,slit
  • Bengali five spices(panch phoran):1/4 tsp
  • Mustard oil:3 tbsp
  • Salt to taste

Method

  • Clean,wash and cut okras into small pieces.
  • Heat oil and temper with panch phoran and green chilies.
  • Fry okra pieces withpinches of salt.
  • Add the sesame and green chili paste when okra becomes soft.
  • Cook till the paste coats the okra pieces nicely.
  • Remove from the flame.
  • Garnish with dry roasted sesame seeds.
  • Serve hot with roti or chapati.

http://www.ranna-bati.com/teel-dhyarosh-okra-with-sesame-seeds/

 

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Prawns Poached in Butter, Garlic and Fresh Parsley

Recipe and Photo By Rhea Mitra-Dalal; who also blogs at euphoRhea .  It’s an easy and quick recipe and perfect to start off an evening or lunch with friends.  And might we add, it is simply delicious!

 

 

 

Prawns Poached in Butter Garlic and Parsley

Prawns Poached in Butter Garlic and Parsley

Ingredients

  • 20 large prawns, shelled and deveined.
  • 15 cloves garlic, roughly chopped
  • 30 gms butter
  • a hefty slosh of olive oil
  • 1 tsp parsley, chopped fine
  • salt
  • pepper

Method

  • Marinate the cleaned and washed prawns in a little salt. Let it sit for around 10 minutes.
  • In a wok or small pan heat the butter and olive oil. Once the butter has completely melted add the garlic. Keep the heat at medium so the garlic sort of boils in the fats.
  • Add the prawns after a minute or so. Stir well to mix. Lower the heat and then cover the prawns and let them cook in their steam for around 3 minutes.
  • Stir again and ramp up the heat. Crack fresh pepper over the prawns and let all the moisture evaporate.
  • Sprinkle the chopped parsley and mix it in. Remove to a bowl and serve immediately. Don’t forget to add the butter and scrapings from the pan.
  • This is a very simple recipe and there lies the rub. Prawns are easy to over cook and thereby destroy. Keep an eye on the prawns as you cook them. You might need to adjust cooking time depending on their size. Don’t leave them unattended, even when they are cooking under cover. Peek in once and check.

http://www.ranna-bati.com/prawns-poached-in-butter-garlic-and-fresh-parsley/

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