Pork Balchao (Goan recipe)

Ingredients:
4 tbsp vegetable oil
1 tbsp grated fresh root ginger
1 tbsp crushed garlic
1 in piece cinnamon stick, broken up
2-4 dried red chilies, chopped
4 cloves
2 tsp cumin seeds
10 black peppercorns
675g cubed leg of pork, fat removed
1 tsp ground turmeric
200ml warm water
1 1/2 tbsp tomato puree
1/2 tsp chili powder
1 large onion, finely sliced
1 tsp salt
1 tsp granulated sugar
2 tbsp apple cider vinegar
fresh chillies to garnish

Prepare Spice Mix:
Grind cinnamom stick, dried chilies, cloves, cumin seeds and peppercorns to a fine powder using a spice mill or coffee grinder

Preparation:
1) fry 2 tbsp of oil and add ginger and garlic for 30 seconds
2) add spice mix and fry for 30 seconds
3) add pork and turmeric on slightly increased heat and fry for 5-6 minutes stirring (until meat releases juices)
4) add water, tomato puree, chili power; then simmer for 35-40 minutes
5) heat remaining oil and fry sliced onion for 8-9 minutes until browned
6) add onions, salt, sugar and cider vinegar to the pork and simmer for 30-35 minutes

Aubergine Curry

Ingredients:
2 large aubergines (bake and remove skin)
115g button mushrooms
1 tbsp oil
1/2 tsp black mustard seeds
1 bunch spring onions (scallions)
2 garlic cloves, crushed
1 fresh red chili, finely chopped
1/2 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground turmeric
1 tsp salt
400g can chopped tomatoes
1 tbsp chopped fresh coriander
tomato puree

1) bake the aubergines in foil and spoon the flesh into a bowl for later
2) fry the mustard seeds for 2 minutes until they splutter
3) add spring onions, mushrooms, garlic, chili, and fry for 5 minutes
4) add chili powder, cumin, coriander, turmeric, salt and fry for 3-4 minutes
5) add tomatoes and simmer for 5 minutes
6) add mashed aubergine flesh and chopped coriander and simmer for 5 minutes
7) add tomato puree to thicken as needed




 

Spiced Cauliflower Soup

Ingredients:
1 large potato, diced
1 small cauliflower, chopped
1 onion, chopped
1 tbsp oil
1 garlic clove, crushed
1 tbsp grated fresh root ginger
2 tsp ground turmeric
1 tsp cumin seeds
1 tsp black mustard seeds
2 tsp ground coriander
1 liter vegetable stock
300ml plain yoghurt
salt and pepper
fresh coriander to garnish

1) Boil potato, cauliflower, onion, oil and 3 tbsp water and simmer covered for 10 minutes
2) Add garlic, ginger, spices and cook for 2 minutes
3) Add stock and seasoning and simmer for 20 minutes
4) Puree everything and add yoghurt

Masala Chai

Zutaten / Ingredients for 4 cups:
4 cups water
1/2 tsp ginger powder or fresh
1/2 tsp cinnamon
5 green cardamom pods, crushed
2 whole cloves
1/2 tsp fennel seeds
1 tsp coriander powder
dash of nutmeg
1 cup milk
2 tsp masala loose tea
2 tbsp coconut sugar (optional)


Zubereitung:
1) Boil water and let spices simmer for 10-20 minutes
(or boil 1 cup water and soak spices overnight)
2) Add the milk and bring to boil
3) Add tea and simmer for 2-3 minutes