Pork Vindaloo! 1kg pork cut into small pieces 250gm finely chopped onions 25gms garlic paste 25 gms ginger paste 1 tbspn garam masala spice 1/4 c Kashmiri chilli powder 1/2 c vinegar Salt to taste 1tsp sugar. Marinate pork,onion, gin/garlic, Powder spices, chilli, salt and sugar for 1day. Cook on slow fire until meat is cooked and vindaloo is bubbling. Serve with rice or bread.
8 pcs of chicken thighs (skin out) marinate in cup natco or rajah tandoori masala, cup lime juice, salt to taste and keep aside for hours. Grill 15 min each side, turn and grill. Serve with slices of onion and wedges of lime/lemon.
Pumpkin curry! 500 gm chunky pieces of pumpkin. 1/2 cup dessicated coconut 1 tin coconut milk 1tsp ginger/garlic paste 1/2 tsp whole cummin seed 1 tsp garam masala 1tsp turmeric powder In pot take 2 table spoon oil, Fry cummin seed and dessicated coconut Add ginger, garlic, garam masala and turmeric, fry on sim for few seconds more. Add pumpkin pieces, coconut milk and one teaspoon salt. Cook till pumpkin is soft.
Rice paste 1 cup 6 turmeric leaves Filling half grated coconut Dark molasses 3 cardamons Apply paste on leaves, fill and fold into half from center. Steam for 10 to 15 min. Remove, peel leaf off, ready to eat!
Rasmalai! Make dough with 1 cup full cream powder milk 1 tsp baking powder 1 tsp rice powder 1 egg room temp Beat egg and add little at a time to make pliable dough. Make into 16 round balls, cover with damp cloth. Boil 3 cups milk with 1 cup sugar When milk comes to boil Drop milk dough balls and cook flipping gently once, Cooking time 15 min. Add pinch of saffron and pistachio nut. Cool and serve.