Wednesday, 18 October 2017

{Recipe} Goan Pork Vindalho

"Pork Vindalho"yet again one of the authentic recipes from goan cuisine .Pork Vindalho is the must dish during festivals and celebrations because it is loved and relished by all.Also its very simple dish which only required few hours of marination with little spices and then just place the pot on the stove and leave the dish to cook on slow flame,see no handwork at all and the dish is done.
The most attracting part of the dish is the bright red colour which makes you salivate once you see the dish and also the aromatic essence will make you just lick your fingers.So let begin with fiery Pork Vindalho recipe.

Servings 6-8 
Total Preparation Time : Overnight +Cooking
Cooking Time : 40 to 60 min

1 Kilo Gram Pork(Cut into cubes)
4 Large Onions slices
2 Green Chilies slit
Salt as per salt
1 Tsp Sugar

Below Ingredients Grind into fine paste
15 Kashmiri Chilies
2 Tsp Cumin
1 Tsp Turmeric
10-15 Garlic cloves
1 Inch Ginger
2 Cinnamon stick
6 Cloves
10 Pepper Corns
Toddy Vinegar to grind

Step wise Method
1)Wash the pork well and dry it using kitchen towel,Make sure no water in pork.Apply salt and keep aside until you grind the vindalho masala.
2)Then Grind all the above mentioned ingredients using vinegar into fine paste.
3)Then spread the red vindalho masala over the pork.
4)Add onions and mix the pork well in the masala. Marinate at least for 3-4 hours and for best result marinate overnight.This marination process will help masala penetrate into the pork.
5)Next morning transfer the marinated pork into a mud pot or a nice nonstick pan and just place on slow flame and cook for about 30 min.Make sure to cover the lid and stir occasionally.
6)After 20 or 30 min you will see the vindalho as below.Add 1 tsp sugar,salt as per taste and stir well.
7)Cook for more 10 min or until the water is maximum dried and its done. Then enjoy the Goan fiery Vindalho with goan pao or rice.Server with Fresh green chili slit on top.

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Friday, 13 October 2017

{Recipe}Prawn Balchao (Goan Prawn pickle)

Prawn Balchao is Prawn pickle with spicy,sweet and tangy flavour.  Balchao you can term as pickling of sea food or meat which you can preserve for at least for 6 months and consume without reheating :) But ,among fish prawn balchao is most commonly prepared because most of them just love it.The colour and the aroma of the dish is mind boggling !

Prawn Balchao is best option when we stay away from family or when we do not have fish is home. Balchao you can just enjoy as side dish with rice or just take some slice bread or pao and just spread over and relish the sweet,spicy and tangy flavour of Goan Cuisine.So guys here i come with Prawn balchao recipe for those guys who are away from homes and for those who want to learn Balchao recipe.You can substitute your favourite seafood or meat and prepare balchao of your choice.
Servings 1 Kg Bottle
Total Preparation Time :40 Min
Cooking Time :30 min

1 kg Prawns(shrimps)
2 large onions
10-15 Curry leaves
2 Table spoon Sugar
salt to taste
1 Cup or as required oil as required

(Make paste of below ingredients using vinegar)
50 Kashmiri Red chilies
2 Large pods of Garlic
5 inch ginger
1 1/2 Tsp of Turmeric
11/2 table spoon Cumin seeds
1 table spoon  pepper corns
1 table spoon cloves
2 sticks of cinnamon
1 small ball of tamarind
Goan vinegar to grind

Step wise Method of cooking Prawn Balchao
1)First clean the prawns (so if you have 1 kg uncleaned prawns then after cleaning it will reduce to 500 or 600 gram)wash well,if prawns are bigger in size then cut them into small pieces and then apply salt and turmeric and keep aside.
2)Then Arrange all the ingredients required for grinding.Then Grind these all using vinegar into fine paste and keep aside.
3)Then add oil in pan,once heated add the marinated prawns and fry well.Once fried well remove from the oil and keep it in plate.
4)Fried prawns will look like below.
5)In the same pan which we fried prawns add curry leaves and onions chopped.Fry the onions on slow flame until translucent.
6)Add the ground red masala and fry well.Then allow the masala to cook well on slow flame may be for about 10-15 min.
7)Then add the fried prawns and stir well.Add 2 table spoon of sugar and salt as required.You can add vinegar also if required.Cook the balchao for more 10-15 min until you see the oil floating on top.
8)Allow the balchao to cool down and then transfer it to glass jar and let it mature for a week at room temperature.After a week its ready to gobbled .Best to serve as side dish with steamed rice ,chapati or Bread.
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Friday, 6 October 2017

{Recipe}Paneer and Green peas penne pasta

Today's recipe Paneer and green peas penne pasta.Thought of getting some twist in this Italian cuisine. Wanted to add extra nutrients to the normal pasta so added my son's favourite Paneer(cottage cheese) and peas too.This twist really turned to be yum .Few pasta recipes on my blog are Creamy Macaroni Chicken Pasta,Spaghetti Pasta with Chicken and veggies,Spinach and corn elbow pasta recipe,Broccoli Pasta,Colourful Pasta Recipe ,Elbows Pasta cooked in minced lamp and green peas ,Broccoli and spring onion penne pasta Recipe,Penne Pasta in white sauce  and there more .

100 Gram Penne pasta boiled
100 Gram Paneer cubes
1/2 Cup Green peas frozen or fresh
3 Tomatoes Blanched and chopped
1 Onion chopped
1 Tsp chili powder
1 Tsp Garam masala
2 Table spoon Tomato sauce
1/2 Tsp oregano
1 Tsp fresh cream
1 Tsp Butter
Olive oil

1)First to boil the pasta add water to a pan along with oil and salt.Then add the pasta and cook for about 10 min or until its cooked well.Do not over cook the pasta.Drain the water and keep aside.
2)Then add butter in pan and fry the paneer till little light brown and keep aside.

3)In other pan add little butter and olive oil.once heated add onions and saute for 1 min.Then add chopped tomatoes,green peas and mix well.Then add tomato sauce, chili powder ,salt as per taste and garam masala and mix well.Cover the pan and cook for 2 min.Then add paneer,oregano,little cream.
4)Add the boiled pasta and mix well .Cover and can cook for 1 min.Since its paneer based pasta so did not add cheese.Once done serve hot for breakfast or dinner.
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