Ingredients:

1 Kg Pork non-fat meat

2 Big Onions

Salt as per taste

3 peppercorns

3 cm piece of Cinnamon

few cloves

Vindaloo masala:

1 red Chillie, deseeded and chopped (or 1/2 tsp chilli powder)

1 tsp sweet red paprika

4 Garlic cloves crushed,

1 tbs grated ginger

2 tsp cumin powder,

1 tsp coriander powder,

2 tbs Vinegar

Method:

Wash the Pork pieces well, and then chop them up into 3 cm cubes. Dry well. Add salt and set aside.

Get the masala ready, grind the chillies into a powder, then add vinegar and all the ingredients of the vindaloo masala (spices), then grind all of it in the blender.

Add masala to the pork pieces and mix it up well. Make sure all the pieces of meat are evenly mixed with the masala. Store it overnight in the fridge.

Just before cooking, chop and blend onions, then add them to meat.

Heat the pan with some oil and fry meat on medium heat for 5 mins. Add a few peppercorns, a cinnamon and a cloves to the dish.

After a little while of frying add some water and simmer on a low heat as the meat soaks in the masala and gets cooked (1-2hrs).

The Vindaloo is ready when it turns the fiery red colour.

Note: The Vindaloo always tastes better the next day as the meat gets properly marinated, its not really a very spicy dish but on the tangy side. The longer you store it the better it tastes, just like a pickle!

Ingredients:

1 kg chicken, cut into pieces

1 teaspoon salt

1 lemon, juiced

1 1/4 cups plain yogurt

1/2 onion, finely chopped

1 clove garlic, minced

1 teaspoon grated fresh ginger root

2 teaspoons garam masala

1/2 teaspoon chilli powder

1 teaspoon turmeric

1 teaspoon red sweet paprika

2 teaspoons finely chopped cilantro

1 lemon, cut into wedges

Method:

Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.

In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, turmeric, paprika and chili powder. Mix until smooth. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).

Preheat an outdoor grill for medium high heat, and lightly oil grate.

Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Notes: This dish can also be baked in a hot oven (230 degrees C) for 25 to 30 minutes (or until done).

This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with some sweet dessert.

Ingredients:

2 to 3 large tomatoes, diced

1 large cucumber, peeled and finely diced

1/4th cup red onion, finely diced

1 Green chili, finely chopped

20 sprigs of coriander leaves minced

1 teaspoon sugar

3/4th teaspoon salt

3 to 5 tablespoons lemon juice

Method:

1. Toss the tomatoes, cucumber and onion together.

2. Add the green chili, coriander leaves, sugar, salt, and lemon juice and mix well.

3. Serve chilled.

Note: Serves as a great accompaniment with curries and Indian meats.

Ingredients:

4 cups of whole milk

1 teaspoon lemon or lime juice

1 and ½ cup sugar*

½ teaspoon cardamom powder

3 cup water for boiling*

*Proportion of sugar to water should be around 1:2.

Method:

1. Add a teaspoon of lemon juice to milk and bring it to boil. The lemon juice will separate the milk into watery whey and solid chunks.

2. Throw away the liquid part by shifting the mixture through a clean muslin cloth. (It will take around 15 minutes to have excessive water drip off.). Then squeeze out the extra water.

3. Mix solid milk chuck with cardamom. Knead it like dough.

4. Make a small balls (around ½ inch diameter) out of dough.

5. Boil water in a wide utensil with at least 2 to 3 inches of water over medium-low heat.

6. Add sugar to the boiling water to make a sweet syrup.

7. Gently drop the solid balls in the boiling syrup.

8. Cook the balls in the boiling syrup for about 25 minutes. Balls will expand about twice its size.

9. Remove from the heat. Cool it. Serve it in room temperature or colder.

Note: The given recipe is a basic guide to make Rasgullas from scratch. Some also add semolina to firmly hold fresh cheese together in the spherical shape. Rasgulla (also spelled rasgula, rassogolla) is popular milk (soft cheese) based Indian dessert. Literally, rasgullas are spherical fresh cheese balls in sugar syrup.

Ingredients:

3 dried whole red chillies

1 tablespoon cumin

2 teaspoon coriander seeds

1 teaspoon mustard seeds

2 teaspoon ground turmeric

3 garlic cloves

3cm piece ginger

2 tablespoons white vinegar

2 tablespoons vegetable oil

1 onion, thinly sliced

1 ripe tomato, chopped

1 large green chillies, seeded and sliced thinly

440g can coconut milk

salt to taste

800g fillets flat head, halved

Method:

Using a spice grinder blend chillies, cumin, coriander, mustard seeds and turmeric to a fine powder. In a pestle and mortar crush garlic and ginger to a fine paste. Add spice powder and incorporate well into the ginger paste. Mix in vinegar.In a large deep frying pan heat oil. Add onion and fry until slightly coloured. Add spice paste and fry for 3 minutes until fragrant. Add tomato and chilli and cook for 10 minutes or until tomato breaks down. Add coconut milk, season with salt and then add fish fillets. Bring to the boil and simmer for 5 minutes, turn fish over and simmer for remaining 5 minutes or until fish is cooked as desired, this will vary with size of fillet used. Serve with basmati rice

Note: As Goan version might be hot to someone’s taste, make it milder by halving the amount of spices/chillies.