Ingredients :

Fresh Grated Coconut : 1/2 nos.

Fresh Green Chillies (Lavangi or other spicy variety) : 4-6 nos.

Fresh Chopped Ginger : 1″ piece

Roasted Cumin Seeds (Jeera) : 1 Tsp.

Tamarind Pulp : 1/2 Tsp.

Salt : To Taste

Sugar : a Pinch

Oil : 1 Tsp.

Black Mustard Seeds (Rai) : 1/2 Tsp.

Curry Leaves : 4 nos.

Asafoetida (Hing) : a pinch

Method :

Make a smooth paste of coconut, chillies, cumin, ginger, tamarind, sugar and salt. Don’t use too much water as we don’t need a runny paste. Then in a pan, heat oil and add mustard seeds. When they crackle, add the asafoetida and curry leaves and pour this tempering (tadka) over the chutney.

You can also use Chopped coriander leaves to give it a different taste. Also you can try using mint leaves instead of tamarind when adding coriander leaves. Use 1 bunch of coriander leaves and half a bunch of mint leaves.

Ingredients :

Okra (Bhindi) : 500 Gms.

Garlic : 7 – 8 Cloves

Green Chillies : 4 – 5 (As required)

Lime Juice : 1 -2 Tsp.

Cumin Seeds (Jeera) : 1 Tsp.

Salt : To taste

Toasted Sesame Seeds : 1 – 2 Tsp.

Oil : 2 Tbsp.


Method :

Wash the okra with cold water and then pat it dry with kitchen towels. Cut it into roundels about 0.1 inch thick.

Chop the green chillies and garlic into brunoise.

In a saute pan, heat oil. Add the cumin seeds and when the seeds crackle, add the garlic and green chillies.

Saute the garlic for 30 seconds but don’t let it burn. Now add the okra and saute for 2 minutes. Then add the salt and lime juice and saute for a minute more.

Now you can cover the pan and cook the okra, but I like it a little crispy so normally I keep sauteing the okra over low heat till it’s cooked and crispy.

Add the toasted sesame seeds and mix well.

Serve hot.

Variation : You can also cut the okra lengthwise and add potatoes cut into same sized batons. When using potatoes you need to add the potatoes first and then when they are golden brown add the garlic and green chilli and continue as above. The proportion of potatoes to okra will be 50:50.

This is a curd based accompaniment that matches very well with a biryani or a pulao. Also this is a grate palate cleanser when eating something oily like mughlai dishes or spicy dishes like chicken kolhapuri.

Boondis are very small deep fried balls made with gram flour and are used in raita as well as in various farsan snacks.

Farsan is a collective term for various deep fried snacks and is an integral part of any Gujrathi meal.

Ingredients :

Boondi : 100 Gms.

Curd : 200 Gms.

Black Peppercorns : 2 nos.

Cumin Seeds :  2 Tsp.

Chaat Masala : 1 Tsp.

Salt : to taste

Sugar : 1 Tsp.

Chopped Coriander Leaves : 2 Tbsp.

Method :

Dry roast the peppercorns and cumin seeds and then crush then using a mortar and pestle.
Mix all the ingredients together except the boondi and then add cold water to the curd mixture to get a creame-like consistency. Keep this mixture i the refirgerator to cool.
Then soak the boondi in warm water for 10 seconds and then add to the curd mixture. Serve immidiately.

One of the first aamchigeli recipes i.e. one from my native place Udupi, that I loved has to be Jirya Miryachi Kadhi. The combination of the cumin and black peppercorns with the added fragrance of garlic was to die for. Especially during the rains,  when one wants something really hot, spicy and fragrant, this is the dish in which I find succor. The rain  splattering incessantly on the terrace roof, the sudden thunderclap and the cold and muggy weather of  Mumbai starts to bring me down. I need comfort, warmth and that’s when I make this dish. The kadhi poured on steaming hot basmati rice is a combination that hits a spot. The ultimate comfort food! So today in my ongoing South Indian recipe series, I present –

Jirya Miryachi Kadhi

Ingredients :

Fresh Grated Coconut : 3/4 th

Dried Red Chillies : 6-8 no.

Cumin Seeds : 1 Tsp.

Black Peppercorns : 8 no.

Skinned Garlic Cloves : From one whole garlic pod + 1 extra garlic pod

Kokum (Dried Mangosteen Peals) : 4 – 6 no.

Coconut oil  : As required

Mustard Seeds : 1 Tsp.

Salt : To taste

Method :

Saute the chillies, cumin, peppercorns and skinned garlic cloves in 2 tsp. of coconut oil and then make a paste with the grated coconut.

To this paste, add about 3 1/2 cups of water and salt to taste ( 1 Tsp.) and add the kokum. Bring to a boil and remove.

Tempering (Tadka) : Take 2-3 Tsp. of coconut oil in a tadka pan and to this add the mustard seeds and let them crackle. Now add the crushed garlic cloves from the other pod ( no need to skin these cloves). When the garlic cloves are brown, add this tadka to the kadhi. Mix well and serve hot with white rice.

P. S. : Do not boil the kadhi for too long as it tends to change the taste of the kadhi and also thins it.

I looked it up and it seems a sweet potato is called a Yam in US. But the yam I am talking about is called Suran in India. It is a tuber and has a rough, dark brown skin, which is very tough. The yam needs to be cooked in a alkaline medium as it can otherwise irritate the throat. So Indians generally use tamarind, kokum or lime juice while making a dish using yam. Also according a friend who is very knowledgeable about Ayurveda, yam is supposed to be very good for people suffering from Piles. He says they should eat at least 100 gm of yam everyday.
I love cooking suran in different forms and today I will put up a couple of my favourite recipes.

(1) Yam Salad ( सुरणाची कोशिंबीर)

Ingredients :

Yam : 1/2 kg

Green Chillies : 6 – 8 no.

Onions : 2 no.

Grated Fresh Coconut : 100 gm.

Lemon Juice : 1 Tbsp.

Oil : For Frying

Salt : to taste

Method :

Remove skin and finely chop the yam. Rub with salt and keep aside. Then squeeze out the water and fry till it is brown. Remove and keep aside.
In a bowl, add finely chopped onion, chopped green chillies and mix well with the yam. To this add grated coconut and lime juice. Adjust the seasoning and Serve.

(2) Yam Chops ( सुरणाचे काप )

Ingredients :

Yam : 1/2 kg.

Tamarind Pulp : 2 Tbsp.

Whole Wheat Flour : 4-6 Tbsp.

Salt : to taste

Red Chilli Powder : 1 Tbsp.

Oil : For shallow frying

Method :

Slice the yam into 2″ long, 2″ wide and 1/4″ thick slices. Coat them evenly with the tamarind pulp and keep aside for 5 minutes. Mix the red chilli powder and flour and add salt as required. Then roll the slices in this mixture to coat them with it and then shallow fry on a griddle.

P.S. : Some people prefer to use rice flour instead of wheat flour.
Another variation of this recipe is to make a paste of dried red chillies, ginger, garlic, tamarind and salt to taste. Coat the yam slices with this paste and keep aside for a few minutes. Then roll in rice flour and shallow fry.

These are a couple of  pork delicacies from Goa. The Sorpotel recipe uses both pork and pork liver. The main difference between sorpotel and the vindaloo recipe is that sorpotel uses butter as a cooking fat instead of oil. There are two recipes that I have come across and I will provide both. The first one used East Indian bottle masala , whose recipe I will put up soon.
An East Indian wedding is incomplete without Sorpotel or Vindaloo on the menu. These recipes were given to me by my dear friend Richlyn so other gourmets like me can enjoy these delectable recipes.
The picture of Sarpotel is courtesy abcdz2000. You can check out his pictures on Flickr by clicking on this link here – abcdz2000



First Recipe :

Ingredients :

Pork : 1 Kg.

Pork Liver : 250 gm.

Dried Pork Blood : 1 Tbsp.

Garlic Pods : 2 no.

Ginger : 2″ piece

Green chillies : 2-3 no.

Bottle Masala : 2 Tbsp.

Salt : to taste

Vinegar : 1-2 Tbsp.

Butter : 250 gm.

Oil : To fry the pork and liver

Method :

Cut the liver and pork into 1″ pieces. Apply salt and fry in oil till brown. Then cool and cut into fine pieces. Chop ginger, garlic and green chillies.

In a handi/degchi, add butter and fry the chopped ginger, garlic and green chillies. Then add the bottle masala and fry well. Now add the meat and vinegar and adjust the seasoning. Then cook on slow fire ( simmer) till done.

Second Recipe :

Ingredients :

Pork : 1 Kg.

Pork Liver : 250 gm.

Turmeric Powder (Haldi) : 1/2 Tsp.

Salt : To taste

Oil : to fry the pork and pork liver.

Butter : 250 gm.

Sliced Onions : 2 large no.

Chopped Tomatoes : 1 large no.

Dried Pork blood : 1 Tbsp.

Vinegar : 2 Tbsp.

For Masala Paste :

Dried Red Chillies : 6-8 no.

Black Peppercorns : 1 Tsp.

Cumin Seeds : 1 Tsp.

Cloves : 2-3 no.

Green Cardamom : 2 no.

Garlic Cloves : 5-6 no.

Ginger : 2″ piece.

Method :

Cut the Pork and Pork Liver into fine cubes and fry in oil till brown. You have to fry them separately. Make a fine paste of the masala paste ingredients using water.
In a hand/degchi, add butter and saute slices onions till golden brown. Then add the tomatoes and saute and then add the masala paste. Fry the masala paste till the fat leaves the masala. Then add the pork, water and salt to taste and cover and simmer till pork is almost cooked. Then add the fried liver and the dried blood and cook for further 10 minutes.

Pork Vindaloo

This is an authentic hot and sour dish from the scenic region of Goa on the Western coast of India. The cuisine of this region, due to the occupation of the Portuguese, was in part influenced by them. This is one of the many recipes that have become a steady staple of this beautiful land. I hope to introduce you to some of the many famous recipes from this land of beaches.

Ingredients :

Pork (with a 1/2″ layer of fat) : 2 kg
Kashmiri red chillies (seeds removed) : 25-30 nos.
Garlic Cloves : 25 nos.
Cumin seeds : 3Tbs
Turmeric powder : 1 1/2 Tsp
Fresh ginger (optional) : 2″ piece
Cinnamon -: 2″ piece
Black Peppercorns -: 10 nos.
White vinegar : as required
Salt -: as required

Method :

Cut the pork into 1 inch cubes,apply salt and keep aside overnight. Next morning wash and dry the pork cubes with a towel. Grind the above given ingredients with vinegar to a fine paste. Apply the masala paste to pork and let it marinate in an earthen dish or bowl for over 8 hrs or overnight. Next day put the pork in a thick bottomed vessel and 1/2 bottle of vinegar and cook on slow fire till tender.

P.S. : A Vindaloo tastes better if it is allowed to ‘pickle’ for a day after being prepared.

I saw this recipe on a TV show and loved it. So I made a few changes to the recipe according to my taste and here is the “improved” version.

Ingredients :

Oil : 4 Tbsp.

Gram Flour (बेसन) : 1/2 cup

Fenugreek Seeds : 1/2 tsp.

Mustard Seeds : 1 tsp.

Cumin Seeds : 1 tsp.

White Gourd (लौकी) : 250 gms.

Cauliflower Florettes : 250 gms.

Carrots : 200 gms.

Cluster (गवार) Beans : 150 gms.

Drumsticks : 8 nos.

Potatoes : 3 small

Brinjals : 200 gms.

Okra ( Ladies Fingers) : 200 gms.

Turmeric Powder : 1/2 tsp.

Red Chilli Powder : 2 Tbsp.

Tomato Puree : 3 Tbsp.

Tamarind Pulp : 1 Tbsp.

Jaggery : 1 Tbsp.

Curry Leaves : 8 nos.

Chopped Coriander Leaves : 2 Tbsp.

Method :

Cut the gourd, carrots, potatoes, brinjals into cubes. The cubes should be of the same size( 1 1/2″ pieces). Snip off the ends of beans and cut into 2″ pieces. Cut off the ends of the okra and give it a lengthwise slit. Then fry the okra till brown. Cut drumsticks into 2″ pieces.
In a pot, heat 3 tbsp. of oil and add the mustard seeds, cumin seeds and fenugreek seeds and saute till the mustard seeds crackle. Then add the gram flour and saute till it is nicely browned. Then add about 3 cups of water and let it come to a boil. Now add the gourd cubes, florettes, carrot cubes, beans, drumsticks and potato cubes. Add salt to taste and cover and cook till almost done( about 75%).
Now add the brinjals and cover and cook again for 5 minutes.
Now add the fried okra, red chilli powder, turmeric powder, tomato puree, tamarind pulp, jaggery and curry leaves . Add salt to taste and let this cook for a few minutes. garnish with chopped coriander.
Serve with white rice or a bread of your choice.