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Chitra Vihar, Delhi – 110 092; INDIA
Tel/Fax: 91 + (11) + 241 08
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The healthier approach to Baking & Cooking
JHINGE
AUR AAM KI CURRY
Prawn curry with raw mangoes
Serves: 6
Cooking time: l hour |
Ingredients:
400 gms prawns shelled.
4 tbsps coconut oil.
1/2 coconut grated, milk extracted.
3 large onions chopped finely.
l raw mango peeled/ sliced.
Salt to taste.
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The following ingredients are to be
ground to a paste:
3 red chillies.
2 green chillies.
1 tbsp coriander seeds.
1/2 tsp cumin seeds.
1/2 tsp turmeric.
4 cloves garlic.
l (1 cm) piece ginger. |
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Method:
Wash the prawns, apply salt and keep aside. Heat 3 tbsps oil and fry
the onions. Add ground masala. Fry till brown. Add sliced mango pieces
and 1 cup of water. Cook for five minutes and add the prawns. Add the
coconut milk extracted from the coconut gratings. Cook till the prawns
are tender. Serve hot with rice.
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PORK
VINDALOO
Spicy pork curry
Serves: 4
Cooking time: l hour |
Ingredients:
l kg tender pork cubed.
5 small potatoes peeled.
2 cloves.
4 peppercorns.
2 green cardamoms.
3 green chillies, slit lengthwise.
l tsp sugar.
2 large onions chopped finely.
4 tbsps malt vinegar.
Oil.
Salt to taste. |
The following ingredients are to be
ground to a paste:
1(2 cms) piece cinnamon.
1/2 tsp cumin seeds.
1 tsp coriander seeds.
l tsp turmeric powder.
3 cloves garlic.
1(3 cms) piece ginger.
6 red chillies. |
Method:
Heat 4 tbsps oil in a pressure cooker and fry the potatoes. Brown.
Keep aside. Fry onions in the same oil. Add pork with cloves,
peppercorns, cardamoms, green chillies, sugar and salt. Pressure cook
till almost done. Open and add the fried potatoes and the ground
masala. Cook till the meat and potatoes are soft. Add vinegar and
simmer for 10 minutes. Serve with Goan bread or rice. |
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