Pork Mince Curry Puffs

For the Dough:

250 grams refined flour or Maida

50 grams butter,

½ teaspoon baking powder

1 teaspoon salt

1/2 kg oil for frying.

For the Filling:

½ kg Pork Mince or Boneless Pork without fat cut into tiny pieces

2 teaspoons chilly powder

2 medium size onions (chopped)

2 teaspoons chopped coriander leaves

Salt to taste

½  teaspoon ginger paste

½  teaspoon garlic paste

2 green chillies chopped

 Sift the flour with a teaspoon of salt and baking powder. Mix the butter with the flour and knead into a stiff dough using very little water. Keep aside.

Heat 1 tablespoon oil in a pan and sauté the onions lightly. Add the Pork Mince / pieces of pork, chillie powder, ginger paste, garlic paste, coriander leaves, green chillies and salt. Stir well. Add a little water and cook on low heat till the pork is cooked and all the water dries up. Remove and keep aside to cool.

Now take the prepared pastry dough onto a floured board and rollout into a thin sheet. Cut rounds of about 10 cm diameter with a saucer. Put a little of the cooked mixture on one half of the rounds and fold the other half over. Seal the edges by dampening with a little water. Prepare the puffs in this way till all the dough and chicken is used up.

Heat oil for frying in a fairly deep pan till smoky. Slowly drop in the puffs one by one     (as many as the pan can hold). Fry till crisp and brown on both sides. Remove from the oil and drain. Serve hot

Fried Pork Loin Strips

Serves 6     

Preparation Time 45 minutes

Ingredients

1 kg boneless Pork Loin cut into long thin slices

½ cup flour or maida

Salt to taste

1 tablespoon butter

2 tablespoons oil

2 tablespoons vinegar

2 teaspoons pepper powder

Marinate the Pork strips with the vinegar, flour, salt, pepper and butter and set aside for about one hour. Heat oil in a pan and simmer the pork strips turning over occasionally till tender and well browned all over. Add some water while cooking if required. Serve as a side dish with other curries and rice.

DEVILLED PORK CHOPS

1 kg Pork Chops                                           

4 green chilies ground to a paste

2 teaspoons lime juice                                  

1 teaspoon mustard powder

3 tablespoons Worcestershire / Soya sauce  

1 teaspoon chillie powder

1 teaspoon Coriander powder                      

 Salt to taste

2 tablespoons oil                                            

1 teaspoon peppercorns

3 onions sliced finely                                     

2 tablespoons vinegar

3 Potatoes boiled and cut into halves

Marinate the chops with all the above ingredients except the oil and onions for about one hour.  Heat oil in a suitable pan and fry the onions till golden brown.  Add the pork chops and mix well. Cook on high heat for about 5 minutes stirring occasionally. Add 2 cups water and simmer on low heat till the chops are tender and the gravy is thick. Add the Potatoes and mix once. Serve with Rice or bread

Hurry Burry Chicken Curry

Serves 6 

Preparation Time 15 minutes

Ingredients

1 kg chicken jointed and cut into medium size pieces

A small bunch of coriander leaves washed and chopped

2 large onions chopped

2 tomatoes chopped                              

½ teaspoon tumeric powder

2 or 3 teaspoons chilly powder                   

2 cloves, 2 pieces of cinnamon, 2 cardamoms, 1 bay leaf

1 teaspoon ginger paste

1 teaspoon garlic paste                 

3 tablespoons oil         

Salt to taste                                                  

1teaspoon cumin powder

Heat oil in a pan and add the onions, Fry till golden brown. Add the cloves, cinnamon, cardamom, bay leaf, tomato, ginger paste and garlic paste and sauté for a few minutes. Now add the chicken, salt, chilly powder, tumeric powder and cumin powder and fry for some time till the oil separates from the masala.  Add sufficient water and cook till the chicken is done and the gravy is thick

MINTY CHICKEN CASSEROLE

Serves: 6

Preparation and cooking time: 1 hour

Ingredients

1 chicken cut into 8 to 10 large pieces

1 cup finely chopped mint leaves

2 teaspoons ginger garlic paste

2 teaspoons lemon juice

1 tablespoon vinegar

1 teaspoon cumin powder

1 teaspoon all spice powder or garam masala powder

1 teaspoon chilly sauce

1 teaspoon chilly powder

Salt to taste

2 tablespoons oil

Method

1. Wash the chicken and prick all over with a fork.

2. Mix together the chopped mint, ginger garlic paste, lemon juice, vinegar, cumin powder, salt, all spice powder, chilly sauce and chilly powder and apply this mixture to the chicken pieces.

3. Leave to marinate for 30 minutes.

4.Transfer to a buttered baking dish. Drizzle oil over the chicken. Cover with aluminum foil.

5. Bake in a moderate oven (355 degrees) for 45 minutes.

Serve with rice and salad

Railway Mutton Curry

Railway Mutton Curry is a direct throw back to the days of the British Raj, when traveling by train was considered aristocratic. This slightly tangy dish was served in Railway Refreshment Rooms and on long distance trains, with Bread or Dinner Rolls. The curry was not too pungent keeping in mind the delicate palates of the British. It was also popular with the Railway staff who had to be on duty for long periods at a stretch. The vinegar or Tamarind juice used in its preparation ensured that the curry would last for quite a few days and was an ideal accompaniment with rice as well.

 

 

Serves 6     Preparation Time 45 minutes

Ingredients

½ kg mutton or lamb cut into medium size pieces                  

6 peppercorns 

2 big onions sliced 

2 pieces cinnamon 

2 cloves

2 cardamoms  

8 to 10 curry leaves

4 red chilies broken into bits           

1teaspoon chilly powder

1teaspoon ginger paste

1 teaspoon garlic paste   

Salt to taste         

2 tablespoons oil 

2 tablespoons vinegar or ½ cup of tamarind juice

Wash the meat and mix it with the ginger garlic paste, salt and the chilly powder. Heat oil in a pan and fry the onions, curry leaves, red chillies and spices till golden brown.  Add the meat and mix well.  Fry for a few minutes. Add the vinegar / Tamarind juice and sufficient water and cook on medium heat till the meat is done. Keep frying till the gravy is thick and dark brown

 

 

PULI FRY OR TAMARIND MEAT FRY (Meat cooked with Tamarind)

½ kg mutton or beef cut into medium size pieces     

2 big onions sliced                            

½  teaspoon coriander powder         

4 red chilies broken into bits             

2 teaspoons chilly powder

1teaspoon ginger garlic paste           

Salt to taste         

2 tablespoons oil                                

½ cup thick tamarind juice

Wash the meat and mix it with the ginger and garlic paste, salt, coriander powder and the chilly powder. Heat oil in a pan and fry the onions till golden brown.  Add the meat and mix well.  Fry for a few minutes. Add sufficient water and cook on medium heat till the meat is tender. Now add the thick tamarind juice and mix well. Keep frying till the gravy is thick and dark brown

Serve with rice or chappatis or even idlis and hoppers