Pork Sorpotel

1 kg Pork
1/2 kg Pork liver
¼ kg Port Belly (optional)

Pork Masala:
40 red chilies Kashmiri
1 tsp jeera
½ tsp turmeric pd
10 pepper corns
4 cloves
2" cinnamon
4 cardamons
Powder the above ingredients
Pork blood small quantity to be soaked in water
Small ball of tamarind to be soaked in water.
Salt to taste

6 – 8 onions cubed
1 pod garlic halved
2" ginger cut into small pieces
5 green chilies slit

Half cook the with 4 – 5 bay leaves, 2" cinnamon stick & 6 cloves
Cut into small pieces you desire.

Fry each of them separately. Fry the belly till the fat comes out and turns slight brown. Remove the fried belly and keep aside, then fry the pork pieces and liver pieces lightly and keep aside. With the remaining fat fry the masala for a minute of two add the onions, ginger & garlic. Stir for awhile. Now add the pork along with the bay leaves. Cook on slow fire till the pork is cooked. You may use the remaining water from the boiled pork. When the pork is done add the tamarind water and soaked pork blood. Let it cook for awhile. Finally add the green chilies.
Taste good after two days.

DRY PRAWN COCONUT CHUTNEY

Ingredients:
½ coconut grated
1 tumbler dry prawns

Grind:
5 red chillies
½ onion
½ tsp cumin seeds
A small marble size tamarind
2 pods garlic
Salt to taste

Method: Fry the dry prawns and clean it and keep it aside. Mix the ground masala with the grated coconut and dry prawns. Ready to serve.

PORK INDAD

Ingredients: 1 kg pork with rind

Masala for grinding: ½ tsp cumin seeds
6-8 red chillies
15 pepper corns
¼ tsp turmeric powder
8 cloves garlic
a small marble size tamarind
½ inch ginger
3-4 medium size onions

Method: Make convenient slices of pork (about ¼ inch thick and 2-inch long) together with rind and flesh in each slice. Wash and boil the pork and fry in fat or ghee till brown. Add ground masala and fry for 5 more minutes. Add to it two sticks of cinnamon, 4 cloves, a few mint leaves, vinegar and salt to taste, and about 2 tsp of sugar. Cook till meat is tender and remove from fire.

BEEF CUTLETS

Ingredients:
½ kg beef mince
1 tsp salt
2 potatoes
2 Onions(chopped)
4 green chillies (chopped)
1 tbsp.ginger (chopped)
1 tbsp.garlic (chopped)
1 tbsp.curry leaves (chopped)
1 tsp garam masala
4 tbsps breadcrumbs
2 eggs
fat for frying

Method:
Boil the mince in a pressure cooker for 15mimutes. Remove the lid and add the peeled and halved potatoes and salt. Cook the potatoes well till the water dries up. Remove the potatoes from mince and keep aside. Heat two tablespoons of fat and add chopped onions, ginger, garlic, green chillies and curry leaves. Fry till light brown. Add the boiled mince and fry on a low flame for 15minutes. Remove from the fire and add the potatoes, garam masala and the egg yolks. Mix well and shape into thick, flat rounds. Beat the egg whites lightly. Dip each cutlet in the egg whites and roll in breadcrumbs. Deep fry in hot fat. Serve garnished with onion flowers and tomato sauce.

CHICKEN GREEN MASALA

INGREDIENTS: 800gms chicken
500gms coriander leaves chopped
250gms mint leaves chopped
100gms curds
50gms green chilli chopped
50gms garlic chopped
10gms cummin seeds
garam masala for flavouring
salt to taste
100ml oil



METHOD: Grind mint leaves, coriander leaves and green chillies to a fine paste. Wash clean and cut chicken into small pieces. Heat oil in a pan and sauté the cummin seeds and garlic. Add the coriander-mint leaves paste and curds and cook till the gravy leaves the oil. Add the chicken pieces and adjust seasoning and cook till done. Sprinkle garam masala before serving.

Submitted by Pushpa D'Souza
Email: pushpadsouza@yahoo.com