{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

Ingredients

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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Patoleo

15th August is the Independence day of India and its a grand celebration,but for the Catholics its a  double celebration because we also celebrate the feast of assumption of our Virgin Mother Mary.(Holy day of obligation)In Goa we mark the celebration of Feast by preparing Patoleo. Its also prepared by the Konkani Catholics located in Mangalore,Belgum,Hubli,Dharwad. Our Hindu friends prepare patoleos on their feasts of Shravan and Nag Panchami .

Patoleo is a sweet Dish made by using local rice paste as the base ,the same rice paste is applied on turmeric leaves and then coconut and goan palm jaggery as stuffing ,then covered and steamed until cooked.Once cooled down then just need to peel the turmeric leave and enjoy the aromatic patoleo. The reason to use the Turmeric leaves for making patoleo is only to get that aroma. Patoleos become more tastier the next day when you reheat them on pan and eat.

All these years its only my Mummy who prepared Patoleos and i was there just for help.But this year i tried my first attempt of preparing Patoleos. Again the taste was good same as mommy but the peeling of turmeric leave was little difficult.So hoping i make it more perfect like mommy next year.

Ingredients

200 Gram of Goan boiled rice soaked overnight(can use Normal rice also)

1 Coconut scrapped

10-12 Turmeric Leaves

2  Goan Pyramid Jaggery grated

1 Table spoon of Cardamom powder

1/4 cup of water

Salt little

Method

For Rice base:Grind the rice along with little salt to a fine thick paste.

For Stuffing:In pan add jaggery and little water,cook jaggery until dissolved completely and should become thick.than add  scrapped coconut and cook again.Add cardamon powder and cook the mixture until thick.Allow it to cool.Meanwhile wash the leaves well under the running water because there can be mud particles on leaves.

 Spread the rice paste very well on the leaf surface using your fingers,make sure you wet fingers in water every time you spread the paste so it can spread smoothly without sticking to your fingers.

Place the coconut jaggery stuffing in the center of the leaf .

Fold the leaves well and make sure no stuffing comes out.Do not press hard while folding.

Then take a idli steamer ,place one idli rack at the bottom and place the the patoleos very carefully on top of the other.Cover the lid and steam it for 20-30 min.Once done let it cool for some time,to enjoy the patoleo just peel the turmeric leaf and enjoy the hot patoleo full of flavour and aroma.