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Goa is a State on the West coast of India, with its shoreline running along the Arabian Sea. It is about 250 miles south of Mumbai. The first part of India to fall to European colonial rule was Goa. It remained a Portuguese base in the East for 451 years until it became a part of India in 1962. It was, therefore, natural for Goa’s colonial past to leave its mark on its cuisine. The most notable of which is the use of vinegar and chilies.

The famous landmarks in Goa are the Basilica of Bom Jesus, enshrining the tomb of Saint Francis Xavier, and Saint Catherine of Alexandria Cathedral Church, one of the largest churches in the East.

Vindaloo is one of the signature dishes of Goa, and is based on a Portuguese dish called carne de vinha d’alho. It is tangy, spicy, rich, and delicious. I tone down the heat using less chili powder, but vindaloo needs a bit of a kick to be enjoyed!

I adapted this Pork Vindaloo from my Aunt Bonnie’s recipe, one of Mama’s younger sisters. We always enjoyed Mama’s sisters’ visits as they were fun. All the sisters were good cooks. Thank you, Cousin Debbie, for sharing your mom’s delicious recipe.

Pork Vindaloo

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Vindaloo is based on a Portuguese dish called carne de vinha d'alho, and istangy, rich in spices, and delicious.

Ingredients

  • lb cubed pork (shoulder cut is a good choice)
  • 4 medium yellow onions (sliced fine)
  • 2 medium tomatoes (chopped fine or 2 tbsp tomato paste)
  • 2 tsp black mustard seeds
  • 2 tsp cumin seeds
  • tsp red chili powder (more or less to your taste)
  • 3 tsp coriander powder
  • ¼ tsp turmeric powder
  • tsp salt (to taste)
  • ¼ tbsp white or palm vinegar
  • 2 tsp garlic paste (or 6-8 fresh garlic flakes)
  • 2 tsp fresh chopped ginger
  • 1 tsp sugar
  • 3 tbsp cooking oil
  • 2 tbsp fresh chopped cilantro/coriander leaves (for garnish)
  • 2 small green chilies (seeded and slit into strips)

Instructions 

  • Boil the meat with two cups of water and 1¼ tsp salt until almost tender. About 30 minutes.
  • Strain, reserving the stock. Set aside.
  • Grind or blend the ginger, garlic, and dry spices with the vinegar to a smooth paste. Do not use water.
  • In a heavy-bottomed deep skillet or pot, add 3 tbsp of oil and heat on medium heat.
  • Add the finely sliced onions and fry until golden brown—approximately 7-8 minutes.
  • Add the blended spice (masala) paste and continue to sauté for about 3 minutes until the oil separates.
  • Add the cubed pork and cook, stirring occasionally, for about 5-7 minutes. Be sure to scrape the bottom and sides of the pan so that none of the masala burns. When the pork mixture is dry and starts sticking to the bottom of the pan, approximately 5 -7 minutes, add the finely chopped tomatoes.
  • Continue to cook the meat until the oil starts to separate again, about 5-6 minutes.
  • Add the test of the reserved stock plus water to measure at least 1 1/2 cups. Be sure to scrape the bottom and sides of the skillet again for any brown bits.
  • Cover and simmer on medium-low for 15-20 minutes until the pork is well done and fork tender and the oil starts to surface.
  • Add the teaspoon of sugar. Stir, cover, and cook for another 2 minutes. The pork should be sitting in a nice thick gravy and some pork fat. I like to remove some of the fat before serving.
  • Transfer to your serving dish and garnish with cilantro/coriander leaves.

Notes

Best served with plain boiled  white rice, but you can also serve it with any flat bread, Indian fried bread, dinner rolls, or pav.
Pav is a Portuguese word for bread, which was introduced  during their rule in Goa. It is similar to a dinner roll but is made with the basic ingredients of flour, water, yeast, and salt.  
Pork Vindaloo also makes a great tangy and spicy filling for a vindaloo sloppy joe. 
The vindaloo can be prepared with meat or chicken. Chicken will require less cooking time so you can skip the boiling part and use the raw cubed chicken in place of the boiled pork. If using any other kind of meat the cooking time may remain the same, but keep on eye on the meat to ensure it is tender but not falling apart.     
Course: Main Course, Non-Vegetarian
Cuisine: Indian
Keyword: pork, spicy, vindaloo

Fascinated, I watch Mama dexterously skin the chicken wings and carefully rinse them in the sink, ensuring the water does not splash around and contaminate the counter. Mama leaves the chicken wings in the colander to drain. Our one and only brother is driving into town and she is busy preparing a meal. I have come early to help. Soon the other family living in town will be over with more dishes to complete the meal.

The chicken is done. I get to taste a piece. It is finger-licking good! It will go well with the rice, vegetables, lentils, and rotis.

Chicken Chatpata

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
An easy-to-make tangy or spicy (make it to your taste!) delicious chicken.

Ingredients

  • 1 lb chicken, skinned or boneless chicken breasts cut into bite-sized bits. (You can also use boneless skinless thighs)
  • 2 medium onions (chopped fine)
  • 2 large tomatoes (chopped fine)
  • ½ tsp turmeric powder
  • ½ tsp chili powder (or to taste)
  • ¼ tsp Salt 3 tbsp o3/4 c chopped green coriander (Cilantro) (or to taste)
  • ¾ cup green coriander (cilantro) chopped

Instructions 

  • Heat oil in wok or 8-10" skillet.  
  • Sauté onion until half brown (5-8 minutes).
  • Add the chicken and stir about 5 minutes until glazed, and it loses its pink color.
  • Add spices. Stir a few times for about a minute, and then add the tomatoes and salt. Stir once more for a few minutes.
  • Add chopped cilantro and stir a few times.
  • Cover and cook on low for about 10-15 minutes. Stir occasionally to make sure it is not sticking to the bottom of the pan.
  • Uncover and cook till oil starts to show on the sides of the pan.
  • Pour into a serving dish and garnish with some chopped cilantro.

Notes

You can serve this with a bowl of pilaf rice, plain rotis, or parathas. It tastes good with bread, too.
Course: Main Course
Cuisine: Indian
Keyword: chicken, spicy, dinner

Who hasn’t heard of Tandoori Chicken?

History
-Historians are said to have found the first evidence of a meat preparation which looked like Tandoori Chicken in the ruins of Harappa.
-Tandoor like clay ovens and chicken bones with char marks dated 3000 BC are said to have been unearthed at the excavation sites.
– Ancient Sanskrit treatise Sushruta Samhita mentions meat marinated with mustard powder and fragrant spices being cooked in clay ovens.

Source: To read more, click here, timesofindia.com

Tandoori Chicken

Prep Time 6 hours 15 minutes
Cook Time 45 minutes
Total Time 7 hours
Servings 6
Classic Indian marinated chicken specialty, spiced and grilled to perfection.

Ingredients

  • 2 lbs chicken (breasts, bone or boneless, thighs and/or legs—make deep slices in chicken, so it can marinate more thoroughly)
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • tsp cumin powder
  • 1 tsp salt (or to taste)
  • ¾ tsp chili powder
  • 1 tsp coriander powder
  • 1 tbsp tomato paste
  • 1 cup plain yogurt (fat free, low fat, or whole milk)
  • tbsp vinegar
  • 2-3 tbsp lemon juice (1 tbsp of lemon juice is approximately the juice of ½ lemon)
  • ½ tsp garam masala
  • 1 oz butter
  • few drops red food color (optional)

Instructions 

  • Mix all the spices into a smooth paste.
  • Rub into chicken and marinate for at least 6 hours.
  • Heat the oven broiler or fire up your barbecue. Place pieces on baking tray or BBQ grill (save the remaining marinade).
  • Dot the chicken with butter.
  • Bake at 400 degrees or barbecue about 15-20 mins, until golden brown, turning chicken once during cooking.
  • Brush occasionally with the marinade to prevent it from drying out.
  • When cooked, place on a platter and garnish with fresh sliced onion or Vinegared Red Onions and lemon wedges. Sprinkle with lemon juice and garam masala.
  • Serve with naans or rotis.

Notes

Pan Fry:
You can also pan fry the chicken. Place the pan on high heat. Add oil to cover the bottom of the pan. Add the chicken pieces and quickly sear on each side, lower heat to medium, and let it cook for another 30 minutes, turning over the pieces after 15 minutes.
 
Course: Main Course
Cuisine: Indian
Keyword: chicken, tandoori

Mama is one of a family of twelve siblings. Her youngest two sisters are visiting, and all three of them are in the kitchen fixing Chicken Korma for lunch. There is lots of laughter and reminiscing while they take over the cooking. Our cook sits happily on the kitchen steps, smoking his bidi (hand rolled Indian cigarette). The visits are always fun. We enjoy seeing them together. They have a secret language that they made up to exchange gossip when in public. This drives the husbands crazy, because they can’t understand a word being said.

Soon the delicious aroma of the korma, pilaf, and sabzis fill the air, and we can’t wait to eat.

A korma has its roots in Mughlai (Indo-Persian) cuisine. It is a dish made with meat or  vegetables that are braised and flavored with a mixture of spices, combined with yogurt and coconut milk.

Chicken Korma Curry (Bangalore Style)

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
A korma is a dish made with meat or vegetables that are braised and flavored with a mixture of spices, combined with yogurt and coconut milk.

Ingredients

  • 2 lbs chicken (cut chicken breasts or thighs in bite-sized bits, or, if you prefer, substitute chicken for bite-sized meats of beef or lamb        )
  • 2 medium onions (peeled and minced, can use a food processor, but don't purée it too much)
  • 1 medium fresh green Serrano chili (slit in half)

Whole Spices

  • 3 medium bay leaves
  • 4 pods green cardamom
  • 8 cloves
  • 2 tbsp poppy seeds, ground smooth (optional, known as khus khus, available at any Indian grocery store)

Spices

  • tbsp ginger paste
  • tbsp garlic paste
  • 2 tsp coriander powder
  • 1 tsp tumeric powder
  • ½ tsp red chili powder (optional, or more or less to taste)
  • 2 large tomatoes (finely diced)
  • 1 cup yogurt (well beaten)
  • 1 can coconut milk
  • 2 tbsp tomato paste
  • 1 cup fresh green coriander (finely chop half a cup; purée the other half to add to the gravy)
  • 1 tsp salt (or to taste)
  • 5 tbsp cooking oil
  • 1 can chicken broth / stock (or beef broth / stock, if cooking beef)
  • 2 cups water (add more if you would like to increase the amount of the gravy, but korma always has a thicker texture than curry)

Instructions 

  • Rinse chicken and drain.
  • Heat oil in a heavy-bottomed pot on medium heat. Add whole spices, stir twice and add onions and green chili.
  • When onions are half brown (about 5-8 minutes), add the chicken (or meat) and cook in its own juice, about 10-15 minutes or until nicely glazed and no longer pink.
  • Now add the ginger paste, garlic paste, and spice powders. Sauté uncovered for about 3-4 minutes until you can smell the aroma.
  • Add the tomatoes and puréed green coriander. Continue to braise the chicken (or meat) stirring occasionally until most of the moisture is evaporated and oil starts to surface on the sides of the pot (about 10-15 minutes).
  • You have to monitor this stage closely, as cooking times may vary depending on the stovetop used, and the masala may burn if you do not stir it often.
  • Add the stock and let it simmer until the chicken (or meat) is nearly done (approximately 10 minutes).
  • Turn the heat down and add the beaten yogurt, coconut milk, tomato paste, and salt. Simmer on low for another 5 minutes or until the chicken (meat) is tender. 
  • Now add the finely ground poppy seeds.
  • Serve with Peas and Carrot Pilaf, Carrot Pilaf, Zeera rice, or plain boiled rice.
    It also tastes good with Naans, rotis, parathas, or tortillas.

Notes

Chicken takes less time than meat. To cut the cooking time for the meat, I boil it separately with salt, strain the stock, and use it in the meat. Please be sure to add more broth/stock to make up the amount required for the gravy.
If you have someone who is lactose intolerant, omit the yogurt, but add a little more tomato paste to give it a tangy taste.   
The chili powder and Serrano are optional, but since the coconut milk gives it a sweetish flavor, the use of chili will give the  curry the extra zing it needs.
Course: Main Course
Cuisine: Indian
Keyword: chicken, curry, korma

It is the beginning of winter. I am curled up on the sofa reading. The trees have been stripped bare by autumn winds. It is getting close to dinner and I really do not feel like spending too much time cooking as the book is getting fascinating! I remember a very simple recipe that Mama would occasionally fix with goat/lamb liver and kidney. Since I am not much into liver or kidney, I usually fix it with chicken, but you could use beef, lamb, or goat meat. I set my book aside, and soon I am in the kitchen cutting up the chicken breast and get started. Do I miss my cooks in India? Naah! I enjoy cooking…though clean up is another story!!!

Jalfrazi, jalfrezie, jhal frezi, jaffrazi—many spellings for the same dish has its origins in Bengal. The word “Jal” means spicy in Bengali, but you can make the dish milder by adjusting the spices in the dish to your palate.

Chicken Jalfrazi

Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
A deliciously tangy Indian-style chicken stir-fry in a fresh tomato-based curry. Easy to make and full of flavor!

Ingredients

  • 1 lb boneless chicken breast or thighs
  • 2 large onions (approx. 8 oz)
  • 2 large tomatoes (approx. 3/4 cup)
  • 1 tsp chili powder (to taste)
  • 1 tsp cumin powder
  • Salt to taste
  • 3 tbsp cooking oil
  • Fresh cilantro for garnish (optional)

Instructions 

  • Heat oil in a deep pan over medium heat.
  • Add onions and sauté till golden brown, approximately 8-10 minutes.
  • Add the chicken, salt, chili and powders. Stir a few times.
  • Cover and cook, stirring occasionally, till all the moisture from the chicken evaporates, 7-8 minutes.
  • Uncover and add the tomatoes.
  • Now cook uncovered stirring occasionally till the tomatoes are nicely blended.
  • Add half cup hot water, stir and get all the good braised bits incorporated, then let simmer for 5 minutes to get a thick gravy.
  • Garnish with cilantro.

Notes

Serve with roti (tortillas), naan or paratha.
Course: Main Course
Cuisine: Indian
Keyword: chicken, onion, tomato