Delicious Indian Pork Vindaloo

• Pork with medium fat 1/2 KG
• Onions 2 Large
• Tomatoes 2 Large
• Ginger Garlic Paste 4 Tsp
• Coriander Powder 4 Tsp
• Chilli Powder 2 Tsp
• Green Chillies 3-4
• Pepper corns 10
• Cinnamon 2 small sticks
• Cloves 3-4
• Mustard seeds 2 Tsp
• Salt to taste
• Sunflower/Peanut Oil 2 Tbsp

Dry grind all the mustard seeds,pepper corns,cinnamon and cloves.

Mince onions and green chillies in a mixer and set aside.

Puree' the tomatoes and set aside.

Choose a pressure cooker and light the stove.

Pour the oil when the cooker is hot.

Add the minced onions and green chillies and fry till golden.

Add the ginger garlic paste,and masala powders and continue frying.

Puree'd tomatoes go in next if you are using them.

The pork pieces and salt go in soon after the oil separates.

Let the pork get coated with all the masala well as you mix it.

Add a 1/2 cup of water and cover the lid.

Let cook for 10 minutes after the pressure cooker begins to whistle, on low heat.

Open the lid after releasing the steam and dry all the water.

Cook till oil floats on top.

Lady's Finger Masala

Well this is my version of the lady's finger masala,

1/2 Kg Lady's finger

2 big onions

2 big tomatoes

4 teaspoons of oil

1 teaspoon of chilli powder

1 teaspoon of coriander powder

1 teaspoon of ginger garlic paste

1 teaspoon of garam masala

a pinch of turmeric

Half a cup of water

Curry leaves 6 to 10 leaves

2 cloves

2 cardamoms

A cinnamon stick

Half a lime

heat 2 teaspoons of oil in a deep dish add a cumin seeds,curry leaves and fennel seeds let it sputter then add the onions and fry them nicely then add ginger garlic paste fry both till the paste catches then add the tomatoes 1 teaspoon of chilli powder 1 teaspoon of coriander powder, 1 teaspoon of garam masala and a pinch of turmeric salt add half a tumbler of water and let the masala's combine nicely. After 5 mins increase the flame and allow the water to dry up. Remove this from the stove, allow to cool and grind and keep it aside.

Add 2 teaspoons of oil and season with cinnamon stick 2 cloves and 2 cardamom. Add the lady's finger along with cumin powder and salt. Make sure the lady's finger is nicely fried all the gooey stuff should go away. Once the lady's finger is nicely fried add the ground masala and half a lime allow the masala to mix with the fried masala for 5 minutes and then switch off.

Mince Mutton or Mutton Keema

1/2 Kg Mutton Keema

Garlic 6 pods

Sambar powder 1 tbsp

Salt

Onion 1

Peas a handful

Cinnamon 1 small stick

Clove 1

Ginger and garlic paste 2 tsp's

Curry leaves

Oil 3 tbsp

Pepper powder

Wash and marinate the keema with garlic pods ,ginger and garlic paste, 2 pinches of pepper powder and sambar powder for an hour( the more time the better)

Pressure cook the keema with a cup of water

In a kadai add a cinnamon stick, a clove,curry leaves and then add the onions and fry till golden brown

Add a teaspoon of ginger and garlic paste, when the paste sort of catches add the peas saute for a minute and add the keema with the stock and another pinch of pepper powder. Stir and cook in low flame for 15 minutes.