Bombay Duck Sauteed with Onions

I didn’t know till recently that Bombay duck, isn’t actually a duck. I love duck meat, and if you haven’t tasted duck meat, do try it out. Some Chinese restaurant serve it and Mainland China also serve it, at least on occasions, if I remember. I forgot to ask if they serve it all year long. I love the gravy of duck curry, and you won’t get the duck curry in mainland china, only in Anthony’s kitchen. Duck cooked the same way we cook home-cooked chicken. I don’t where I will get duck meat to cook, if I wanted to, here in Mumbai. I’d be glad to know if it is available.

When I saw a packet of some meat like-pickle like thing at the local cold storage, with the name Bombay duck written on it, I asked the shop owner, If it was duck meat.
“He laughed.”
“So did the guy who had come to buy his stock of meat.’

“Bombay duck is a fish it seems, or so I learnt.”
And since it was the closest thing I had seen, to a duck, in years, I wanted to give it a try.
“It was already pickled in some masala, so I didn’t have to do much work to get a palatable dish.”
I used to prepare stirred fried or sautéed dried sea-fish with onions.
Which is what I did.

Two large onions sliced into thin slivers.
The Bombay duck, 250 grams.
Red chilli powder, and Jeera-dhania powder mixed.
No Salt, the fish was salted

Steps:
Heat 2 tbs peanut oil in a pan.
Add the onuions and sauté till limp.
Add ½ tsp each of Chilli powder, jeera powder and dhania powder.
Add the fish and sauté for 10 minutes in medium heat.
It's done.
Yes, it is. Isn't it simple.

Serve with roti or rice, hot.
The taste was as good it was smelly.
And the smell was strong, and those who don’t like fish, I advise not to try this.
Fish lovers, you don’t know what you are missing!!!!

NASA Dream Facing Roadblocks

Four school students from Rourkela have bagged the second prize in the prestigious 'Space Settlement Design Contest' conducted by National Aeronautics and Space Administration (NASA) AMES Research Centre in USA in March 2006.


The NASA space centre has invited Ullahs, Amitav, Asim and Soumya of the Ispat English Medium School, Rourkela, but the budding scientists are finding it hard to realise their dreams because of lack of sponsorship.[via]

While the government is busy trying to distribute jobs and admissions based on Caste, Class and Creed, these meritorious students are finding it hard to make to it their Dream Destinations because of lack of funding. This is not new. I am writing this post hoping someone might listen. They need at least Rupees five lakhs to go visit Nasa.

Amrit has blogged about it first, here, Alka left me the link. She also blogged about it, here. And Tarun's post here.

Keep blogging about it. I will try to update link roll.

My Sensible Adsense might just even work, if 1000 blogs with average 200 hits a day were to put up adsense units from the same account, we might be able to raise $10000 in a month. Just a thought. Are there a 1000 willing Bloggers out there?...

Cross Posted on my other blog.

Kheema Masala with Potato and Gravy

Something I have wanted to cook and devour for a long time.
I cooked it in pressure cooker so it was quite soft too.
Seemed like the meat was melting in my mouth.
The masala was just right, so was the chilli. The right tikha.
So to say, I am quite tired with a full stomach.
And to think about the workload I have..
And that paper for the fellowship aarrgh...
But I had a good meal.
Awesome meal.
Al kabeer Zindaabaad.
Oh the kheema was al kabeer.
I don't buy kheema from butchers anymore.
I can't wash the kheema, or minched meat, and I am too comfortable eating unwashed meat from local butchers. But, I prefer fresh butcher cut meat for meat chunks, ribs or normal pieces.
Gravied or curried Kheema or minch meat is rare.
People prefer it dry.
I discovered the beauty of gravied kheema recently.
Can I post the recipe tomorrow?
Got some work...

Curry Mela-19th Week

Dear Readers,

Let me welcome you to the 19th Curry Mela.
It still amazes me that we have been running this succesfully. This is the 19th week that we started this out. I thank all my readers who have been a constant inspiration to keep it going. I see that there are more than 250 unique visitors each day, I thank you all.
It would give me immense pleasure if I get more entries to the next curry mela. I welcome all visitors who writes a food blog.




Let's raise the curtains with this amazing Beetroot sambhar ( Sambhar with beets and lentils) , a very healthy recipe.


Check out this Chaat , another all time favorite of Indians, the universal Indian fast food or snacks.


Check out this Dal makhani, and all time favorite for all desis.


This is a very simple recipe, will remind you of home. Check out this ginger rice, a comfort food.


Begun Posto or Smoked Begun with Poppy seeds , do check out. She has another surprise.


Looks similar to vadi or pakodis but quite different though, and well this is a new recipe, Check out this methi-muthia a teatime snack.



I cook a lot of eggs, and I even have a category on eggs on the sidebar, but this is new too me and looks very very yummy I am going to try it soon. Very soon. Check out this Curried eggs in coconut milk gravy.


Trust this blogger to come up with such recipes as white chocolate blondies.


The next recipe, from a knowledgeable blogger *winks*, is Paneer Jhalfrezi, and she has written some scary stuff too alongside the colorful Jhalfrezi. check out.


You all must remember that I got famous, well almost, after I made those home made paneers. I guess here is the making of another blogger, almost again lol, for she is preparing GHEE, homemade ghee. Food blogging can be an amazing source of Information and Tips.. Check out her step by step tutorial on how to CREATE Ghee..



Prawns masaledar , a picture very simple captured but look at the thickness and the taste it must hold...


Check out this amazing fusion of Indian and Bulgarian Cuisine with this Tikvitchki-Bulgarian Zucchini Raita.

This is an amazing recipe, you must have noticed how I love lamb chops, I have posted thrice on the same. I found another blogger who also posted two recipes( well comb0 :-) ) of lamb chops.
The above picture is lamb chops with mint yogurt sauce, and the second one is lamb chops with tomato Spinach Rice.


Before we finish for today check out this Amazing piece on the magic of Basmati, no picture, but worth a reading.


Technorati tag:: Curry Mela

Lamb chops/Mutton Ribs Masala

Been cooking a lot of Mutton Dishes, Mutton Masala, Mutton Korma, MTM oops Mutton Tikka Masala, Mutton Biryani.... Well, the chicken has been down with the flu..

This is my second installment of my Mutton Bonanza, after the Mutton Vindaloo.
I am very fond of Ribs, and The next thing that I love after Pork Ribs is of course lamb chops, that I have cooked here and here.

As my regular visitors know, I have learnt cooking out of passion and mostly from hit and trials and experiments. But, it helps that I have a knack of feeling how a dish might turn out even if it were the first time I was cooking... And so, it was with this dish too. Self praise notwithstanding, it was an amazing treat.

The name, well! I just made up the name.
It is lamb prime ribs or mutton chops as is commonly known, cooked the way the usual Mutton masala or mutton curry is cooked.
Grilled Prime ribs is a favorite dish, be it pork or lamb. With steamed vegetables and mashed potatoes and gravy. Yummy. I have cooked lamb chops often, but when I was buying lamb chops at the butcher’s, it suddenly struck me to see how it cooked in a simple way, the home cooked style.

It was amazing. Simple yet succulent with a taste that lingers long after you have swallowed the meat.
And you could suck on the ribs or soft bones… This is heavenly, and the said exercise is only proper within the private walls of your house. Sucking the bones, that is.

Lamb Chops: Half a kilo
Tamato: Two
Onion: one large
Ginger and Garlic: 1 tbs each crushed or chopped. (not the paste with vinegar)
Methi: half tsp
Chilli powder, Dhania and Jeera: 1 tsp each
Meat masala: 1 tsp, everest or MDH etc
Bayleaves: 2 nos.
Salt to taste and Coriander to garnish

Steps:

Heat kadhai, and add two Tbs vegetable oil.
Add bayleaves.
Add the onions and fry till limp. Add methi and salt.
Add the meat, and sauté.
Keep stirring and sauté for 10 minutes.
Now add the ginger garlic, and all the masala.
Mix well, lower heat and cover it.
After a few minutes, open and mix well again and then cover it.
Repeat the exercise for 20 minutes.
Add tomatoes now.
Then, add two cups of hot water and let shimmer.
Cook till gravy thickens to your liking.

Garnish with coriander.

Yes yes, I didn’t marinate.
Cooking covered in low heat for a long time with the masala will make the meat absorb masala.
That is better than marinate, if it is not the yoghurt marinade.

Real Simple Bachelor's Dum Aloo

This is a simple dum aloo, more like the masala inside masala dosa than dum aloo, but dum aloo nonetheless. This is one of my favorite dishes. It was one of the few dishes that my father could cook well, so whenever he cooked when we were kids, when my mom was unwell, he would prepare dum aloo. Or Aloo baingan. Lots of oil, and lots of love. I can still remember the taste.

Three large potatoes peeled and cut into half is added to the daal when I boiled daal for cooking it.
I could have boiled the potato separately, but if you are cookin daal, add it there. Tastes good too.
When boiled, remove and cut into cubes.

Heat a pan, and add 2 tbs oil.
Add a bayleaf, and two red kashmiri chillis.
Let sputter a tsp each of jeera and mustard.
Add roughly crushed garlic, 5-6 cloves.
Add one onion finely chopped.
Fry till limp, and add finely chopped tomatoes.
Add half a tsp of red chilli powder, and 1/4 tsp turmeric.
Add the potatoes and sauté.
Add salt, and stir slowly.

I like it this way only, but you may add a dash of jeera and dhania powder if you like masala strong…
You may also garnish with Dhania.

My campaign for Sensible Adsense continues.
Even if you don't feel like contributing directly, do add this chicklet on your blog.

Calling Bloggers to donate Adsense earnings !

I have written about how adsense is not a great source of income, and specially food bloggers who gets virtually the same adwords which are at the bottom rung of the list of high paying, opps! low paying keywords. While there are adwords that generate more than 50 dollars a click, the average earnings on my blog have been 4-5 cents a click. I got 20 cents once, and never again.

Well, I would have loved to retire on money from my blog, but since that is not the case now, and the adsense earning would have at best bought be a good dinner one year from now.
Well, I can afford many good dinners from my day job, Gods have been kind. And I use Blogger, so I don't have to pay for server and hosting..

My point is that 2-3 dollars a week may be very insignificant for me, and I blog for passion. But then, since I have good page views and have been getting an average of 2-3 clicks on the ads everyday, why let go of the earning potential however small.
The small change that I will earn from my blog, will be significant, if I were to donate it to some charity foundation. Wait, that is not all....

Here is the IDEA.What if we all were to contribute and then donate the proceed."We all" as in all bloggers who earn insignificant amounts for themselves from adsense.Those adsense amounts will add upto a significant amount, for someone in need.

This is not fully my idea, and I borrowed this idea from poweryogi, after reading that he ws donating his adsense proceedings to some charity organizations. His post gave me the idea of how we can use the small change to make a difference.
I use the same adsense account to advertise on multiple blogs, so the idea is to use the same adsense account in all our blogs so that the adsense earnings grows fast and gets pooled into a common kitty. I am sure it is allowed by google, and even if they don't, we sure can ask them, since it is for charity purpose..


Are you with me?

The idea came only a few minutes back and will need lots of refinement.

I will try to create a small banner shortly.

I would require help from someone who knows how to make that "make poverty history" kind of banner too.

If you are with me, send me an email to join in the campaign.
Since the idea was born out of Power Yogi, I guess he will let us use the Term "sensible adsense" for the campaign. Sensible adsense is the word he used for the donation of his adsense earnings.

If you like idea but are too lazy to join it, do spread the word.
Let us make a small difference
If you wish to drop out of the campaign afterwards, when you see that traffics to your blog have risen to a power blogger level, you may choose to remove the adsense code from your blog..

Technorati tag:: Sensible Adsense

Cross posted on my other blog, Anthony's mirror

Mushrooms from the NorthEast

There are some mushrooms that are widely available, and quite popular in our cuisines too. I couldn't get to photograph any fresh Mushrooms when I went to Manipur. These are some Dry Mushrooms which are available mostly throughout the year. I took the pictures from a Village market. The above Mushroom is locally known as Uyen, it is like the Shitake Mushrooms also available mostly everywhere, the taste however is a little different. This is had with mattar or peas. We also add this in Daal, makes good eating ;-)

Below is called Uchina, well it looks the ear of mice, so the name. not the best name for something you eat, but it kinda stuck. This is had by boiling with Peas and Potatoes with chilli, and mash the whole thing and do a tadka, usually with the garlic Chives. Quite tasty, it is....



There are some other dried variety besides this. And more popular than button Mushrooms, are a longer stemmed variety, which is stir fried with small fresh water shrimps, Ah!! a delicacy I haven't had in a long time. Mushrooms are called Chengum in Manipur...

Garlic Chives, Maroi Nakuppi Manipur,

Let's blog herbs today!
Let's blog about some herbs from Manipur.
Let's blog for Kalyn's Weekend Herb Blogging, as I promised her that I have many more Manipuri herbs.

We call it, or the Manipuris Call it Maroi Nakuppi, the Scientific name is Allium Adorosum. Few week back I blogged about maroi Napakpi or Allium Hookeri. This is a cousin of the same, and The English name of the same is garlic Chives, and you will find it in Chinese markets and Most super markets.

The flavor it adds to any Masala based dish is awesome, and It can't be explained here. You have to taste it to know it. We use this in place of onions when cooking Fish and other Subzee, and the flavor is what makes my heart ache for home.

I once had pork, boiled with this chive, lots of chives, and ginger, and It was one of the best pork preparations I ever had.

Pulao can also be flavored with this, just fry the chives in Ghee and mix with the pulao. Daal tadka can be utterly different and delicious with the chives.

We also prepare the chives as a subjee, the way we prepare dry Palak preparations. I have a recipe, where I have used palak instead of the chives, here. Cook the same dish with chives and come back to tell me how it tasted. You will be surprised, that you have lived for so long without the pleasure of having tried that. In manipur, the dish is Maroi Thongba, and My mother cooks the best Maroi thongba ;-).

Maroi Thongba, The recipe:

• One Kilo of chives, properly washed and chopped into 1 inch lengths.
• 1 inch finger if ginger.
• 3-4 Cloves of garlic.
• Cumin Seeds
• Coriander Powder.
• Green Chilli Sliced
• Peanuts..
  

Steps:

• Heat a Pan, and pour 2 TBS peanut oil or vegetable oil.
• Fry the peanuts lightly and remove.
• Add the Cumin seeds( 1 tsp) and let sputter.
• Add the ginger garlic, properly crushed, sliced green chilli(2-3)and add a small handful of the chives.
• Saute till garlic is golden brownish, add 1 tsp of the coriander powder
• Add half a tsp of turmeric and red chilli powder,
• Add the chives and mix well.
• Water will come out, saute till it is dry.
• When water have evaporated, add 1 and a half cup of Hot water.
• Add the peanuts, and let Shimmer till gravy is consistent.

Relish the Dish.......

We also add Kaali Daal ( Black Gram) Vadi, the kinds that you get in Kolkata, new market and Beck Bagan market ;-) in the same preparation. First fry the vadi lightly, when you are frying the Peanuts, keep aside. Add it when you add the peanuts.

Curry Mela is going on Below...

Curry Mela 18th

My dear regular readers, and not so regular ones.
Welcome to the 18th Curry Mela.

And a special welcome to the hundred odd repeat visitors who visit the blog repeatedly even on the same day. Muahhhhh!! to all of you... Ok,OK... I take it back if you didn't like it... :-D

Anyway, we are on the 18th episode of the Curry Mela... MAY THE CURRY MELA LIVE LONG!!! I am as excited as when I first started it... To tell you the truth, I used to be more popular before I started the Curry Mela, for my original easy recipes, and had more visitors some days than I have today. I used to have more commenters too...
After I started the curry mela, some people have even dropped my blog from their Blog rolls. I don't know why!!!
One reason could be that, earlier I used to spend my friday night, after work and saturdays and sundays cooking delicious dishes, to post over the week. Nowadays, I spend most of my fridays and saturdays bloghopping and compiling the curry mela. I don't even have the time to comment... date line for the event you see. But I am not complaning.. I love it...
But I am glad that many people like my Curry Mela and continue to support it.
And I am really glad I have been able to do this every weekend except when i had to go home for my Aunt's last rites. And I hope I can continue this for a long time.

Welcome You all again to the Curry Mela...... Here follows this weekend's spread... Enjoy!!!

Thalassery ayila curry, Ayila or Mackerel or Bangda cooked in a typical Thalassery(North Malabar) syle of making Ayila curry or any other fish curry.

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Banana chips galore, or was it bangalore.... Those fresh, off the frying monstor pan....

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Some cool green tomato recipe, visit for more greens :-)

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Dondakaaya Masala, or tindora... We have more tindora recipes this weekend...

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Dondakaya vepudu / tindora(stir fried Indian Gherkin), another tindora dish. Dried version of the above... Different though...

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Capsicum kairas , Till recently, I always found to hard to think of ways to cook capsicum. I have learnt at several recipes of late, from food bloggers, who else..

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Lentil Adai or pancakes, to be had with Coconut chutney, or butter or jaggery.. Yummy..

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Onion Adai, and the sam dish made with onions. Don't try Jaggery here, lol.

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Curried Tempeh, "Tempeh made by fermentation of soybeans is versatile meat substitute.It has a complete protein food that contains all the fibres of soyabeans and all the amino acids.Proteins and isoflavenes have many health promoting effects for men and women alike.Benefits like cancer risks and heart diseases and menopausal related problem.It is an excellent alternative for hormone replacement therapy . " writes the blogger.

Let me add something there, a similar thing is very popular in the north east, and it is a delicacy. We call it "hawaizaar" perhaps, derived from hawai for soya beans and zaar from Achaar or pickle. We prepare this with Gobi to make great gobi curry, and the more popular one is called Chagem pomba, where we cook the hawaizaar or tempeh with a little rice, peas, some smoked fish, some sarsong ke patte ( Mustard leaves) and a herb.. The pungent coriander like thing, but the leaves are like needles.... I don't know the name, in Manipur we call it Pakhon. In Shillong they prepare pork with this Tempeh, tastes heavenly. The dish is called, turumbai if I remember right.
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Chipotle Chicken, this is one chicken dish that will be tried by Anthony before the weekend ends lol...
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Fish Curry Meen Kozhambu, oh! how I love fish.
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Singapore Chili Crab, and crabs.. I can eat so much crabs till I develop cramps, literally... Cooking crabs takes a special skill, eating also takes a special skill....
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Avial is a very popular south Indian dish, very tasty and light to the stomach. Quite healthy too, but not too long ago, i used to ask my friends what Avial was when I first saw it on the menu in our canteen, then I found bloggers writing about it and found it so easy to cook and yet so healthy.....
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Surakkai Sambar (Bottle gourd sambar) , some body asked me to post Sambar... luckily there was this amazing blogger posting a nice variant of Sambhar....

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Oven fried Onion rings, didn't I mention that the onion rings at Ruby Tuesday are amazing, and beats their pork chop??? You can cook your won now, after you see this recipe..
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Kashmiri Ragan Josh, another must try.. Anyway I have so many Mutton dishes over the past few weeks and i have all in my picture folder.. haven't been able top post them, and I didn't want to post too many non-veg recipes at a stretch ;-), since many of my readers are vegeterains... But this Ragan Josh sure is next in line...
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Smoky Burgers, some amazing recipes from across the world...
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Grilled Salmon with Avocado and Mango Salsa, this recipe so very bowled me over, I don't know what to comment ;-) amazing stuff eh!
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Onion Relish, Those kinds that comes on Pork chops and sizzlers... And rare times when someone have used bayleaves on the same...

Thank you all...

I hope you all love the Curry Mela....

Not quite a Blog mela, not quite an event.... Blogging is all about it isn't it? No rules...

Funny Bihari Blogger

The most hilarious post I have ever read in a long time..


This week's Curry Mela will be up within 24 hours. You may still send in entries... Quick...

Capsicum Zhunka

This is specially for my Vegetarian readers and friends.
I dedicate this to you.
I cooked it the first time, after I tasted it today during lunch from the lunch box of a colleague. His mom cooked it, it was awesome and I asked the recipe to another colleague. I rushed home and tried it. I actually had a Mutton dish in drafy for today but what the heck...

It is not actually Zhunka, but it is prepared similar to the onion Zhunka, the Maharashtrian Delicacy, so I just named it capsicum Zhunka...



This is the first of a series of Besan (chick pea flour) based recipes, quite common in Maharashtra. After vada, zhunka is the most popular Besan based preparation in Maharashtra. What I am writing about today is a Zhunka Derivative. It also is a derivative of the stuffed capsicum that I posted recently, because this is similar to zhunka and stuffed capsicum because instead of stuffing the capsicum with the Besan masala, I just chop capsicum and stir fry it with the masala.
Now since it is besan based and besan absorbs a lot of oil, it takes a lot of oil to cook this dish, and so it must not be the healthiest food around, but what the heck. It tastes just too good. And maybe, it should be had once in a while.

Ingredients:

Three capsicums, chopped into half cm squares, like in the picture.
Two medium Onions, chopped fine.
1 tsp of mustard seeds.
Half tsp of red chilli powder, and dhania powder.
A pinch of turmeric and salt to taste.
1 cup of besan.
Peanut or vegetable oil.

Steps:

Heat 3 tbs oil in a thick bottom kadhai.
Add the mustard seeds and let sputter.
Add the onions, reduce heat and cover the kadhai.
After 2-3 minutes when the onions are limp, add the chopped capsicum.
Sauté for a few minutes.
Add the red chilli, dhania, turmeric and salt to taste.
Add the besan and mix very well.
In low heat, keep stirring the mixture. It takes a lot of stirring to cook the besan uniformly.
Cover it, keep for 1 minute, open it, stir it, cover it again.
Repeat for 4-5 times till done.

Note:

The Stock market had the largest ever fall today. Sensex crashed by more than 820 points and Nifty by more than 240 points. I had been anticipating the fall for a long time, and luckily I had bought some nifty Put options yesterday. Yes, yesterday... and I made a 700% profit, by selling the options. I bougth nifty put 3400 yesterday because the market went up suddenly and I had made a very good gain the day before as well, and I thought what the heck and parlayed some of the profits. Today's fall was most unexpected, and the gain was a windfall. I am off the market for now. I won't be a second time lucky.... Actually, since I made a so much profit, I also bought two lots of nifty call today when I sold off the put options. lol. Let's see if the market rebounds tomorrow.

I had bought the Put options to hedge my holdings, but since I made profits, I felt like, why not play with the profits...... Well, it was Luck... maybe I will buy myself something...

I won't have time to square off my positions tomorrow though. Got a meeting from 9:30 to 3:30........ owwwww....with a VP..... But I will have lunch break....

Secrets of Google Adsense

I had inserted google adsense into my template, to see if it really works..
The results have been very very funny....

600 page views a day and one click... lol that's about 10 cents because the ad was a cheap one perhaps. The only people who are making money from google adsense seem to be google and the host of con artists with websites selling tips and tricks to earn money from google adsense by writing about high paying keywords and adword tips.

I made 10 cents from 300 hits, so I need 3000 hits to earn a dollar... hahaha so even if I had 3000 a day, which is near impossible, it will take me hundred days to accumulate 100 dollars for google to send the first cheque. lol.

But at 300 hits, it will take me a thousand days to make 100 dollars... lol.
But since there are millions of blogs and many uses adsense, and google only pays a fraction, google still make good money eh! And I laugh!!!

And then, I realised, when did I last clicked on a sponsored link when I visited a blog?
I mean we don't click ads. Somehow, even if some ads seem quite relevant.

Anyway the layout is looking good even with the adsense ads.
I never started the blog with the intention of making money from it.
It was my passion for cooking, and the fun when I see people actually come to read my Blog.

Maybe I will buy a good dinner at the end of thousand days.


How have your experience with adsense, if you do use it, been?
Do leave a comment.

Pork Vindaloo

I cooked Mutton Vindaloo last week. But if one were to cook vindaloo, One shoud also try Pork Vindaloo, which by default is the Vindaloo. Pork vindaloo is one of the Yummiest dish that (wo)men ever cooked, lemme assure you. And its doesn't take as long as we cooked Mutton vindaloo which was also quite fast, and quick by vindaloo standards since we cooked it the bachelor cooking way. Ingredients basically are the same as mutton Vindaloo except that I didn't use potato. I don't like Potato in Pork Curry, as much as I do with Mutton. Also I didn't use coconuts.

Ingredients:
1 kg pork, with fat.
2 Tbs cider vinegar
3 tbs tamarind pulp
2 large onions
15-20 garlic cloves
1 inch finger of ginger
1 tsp each of jeera, Dhania, red Chilli powder, and black pepper.
1/2 tsp turmeric
2 paprika cut into 4s

Grind the onions with the garlic and ginger, with a little water.
Add the vinegar, tamarind pulp, Jeera, Dhania, Red Chilli, Black Powder and make a fine paste.
Mix the paste with the Pork and marinate for 2-3 hours. Also add salt to taste in the marinade.


Add the whole mix in a cooker and without mixing any water, cover the Pressure cooker and cook till 3 whistles, in low heat and let cool.
Open the cooker, and start cooking again.
Keep stirring, till liquid dries, and oil and meat will start to separate.
You didn't add any oil, but oil will come out..
You may stir fry for 5 minutes in 5 minutes and add two cups of hot water.
Shimmer till gravy is thickened.
Can't get easier??

I can eat a whole Kilo of pork alone, believe me...

Some more Pork Recipes.

Baked Pork chops
Pork loin roasts
Pork roast recipes
Pork Roast with spices and lime.
Leftover pork recipes
Pork Hash for breakfast
Pork Burrito
Pulled Pork Sandwich.

Stir Fried Cabbage Peas and Potatoes

My second entry to Sweetnick's Weekly event, ARF/5-A-Day Tuesday.

A simple dish of cabbage and Peas, but not so easy to get it right the first time around.
Second time around, though, you will be an expert :-)

Half a medium sized cabbage, chopped fine.
One large potato cut into small slices.
One cup of peas.
1 medium Tomato, chopped
Finely chopped Garlic and Ginger, 1 TBS.
1 tsp Jeera.
1 piece of bayleaf.
Green chilli, sliced in Half.

Heat 2 tbs peanut Oil in a Kadhai, and add a bayleaf and the Jeera.
Add the chopped Ginger garlic, and the green Chilli.
You don't have to wait till golden brown and all that in a stir fry preparation..
Just add all the ingredients now.
Mix well, and cover for 5 minutes in low heat.
Open and stir fry till Potatoes are cooked.
Garnish with Coriander...

Enjoy with Roti or daal rice!!!

Curry Mela 17th

And... It's already time for the Curry Mela yet again. This will be the 17th Curry Mela. I can't believe that it is been going on for so long... We have a round up of some amazing dishes. And some new bloggers too... I hope you will enjoy this week's curry mela like you always do...




Little Hearts, Cinnamon almond palmiers, look at it and imagine how it will melt in your mouth..umm heavenly...

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We sure have a lot of healthy food today.. This Green plantain chutney(Aratikaya pachadi) is another recipe which is as healthy as it taste yum... a must try

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I am not so sure how many of my reader have ever tried the Roasted Garlic, I have and this is one addictive food accessory, lol. taste good, and keep your immune system strong. I always have this when I feel that I might catch cold or fever. And believe me, I am seldom sick. it's very yummy too...

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Sago upma, a very nice breakfast recipe. It is very healthy too.

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Tamarind rice (puliyodharai), been a long time since I had this. A simple and quite yummy rice preparation, quite popular in the Southern india.

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A very healthy, tasty and filling recipe, and an all time favorite, Aloo methi..

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Ridgegourd curry, lemme assure you, this particular vegetable takes a very special skill to turn to something nice. But, if you know how too cook a good ridge gourd curry, it will taste excellent. And it sure taste the mettle of a chef :-) This , here, is a very nice recipe...


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Chivda, such a delight to have as an in-between-meals Snack or while working generally. Haldiram's minted Millions out of it, untill somebody posted the recipe her. Check out this amazing Chivda recipe, fairly easy too.


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Stew fried Tofu, a vegetarian Chinese dish from a blogger far from here... Bachelors fresh out of home, specially MS students and young IT freshers, who start cooking at a bachelor pad find Tofu in the supermarkets and often confuse it with paneer. Well, At least a friedn did, lol so I made it up for all like him. Anyway Tofu is not paneer. Is it make from Soy??? Google it..

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Vankaaya kura, a brinjal curry. Was it Akbar who said brinjal was the king of vegetables? BTW, is there a difference between Egg plant and brinjal? This curry was prepared with egg plant. back home we get the deep purple large Brinjals that makes great vadas or pakoras, and smaller roundish variety is I guess the egg plant. I mean if there were a difference. We also get this long and thin, like fingers, Brinjals which make great Stirr fried dish with Peanuts, my all time favorite...

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Lots of shrimps today ;-), have I mentioned how much I love Shrimps, shrimps pakodas, and shrimps stir fried with Mint, or pudina leaves, just heaven. Check out this Shrimp curry in spicy onion tomato

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Vanilla Flavored Shrimps?? Now this is what I call creativity. And a great appetizer, it is. HAve with wine says the blogger...

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Ginger peanut bar and a nice write-up on the values of ginger...

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Mango chicken, now who says we don't get new dishes every weekend??

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Scrambled egg in coriander curry, I had a list of eggy post a long time.. I haven't had eggs since the bird blu though, lol. I guess it's time to start again. What better excuse than this excellent post... This blogger also has done excellent eggy treats...

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Chocolate chip crumble !! The kind of recipes that gives me a tinge of envy... I am a bad baker.. lol.
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The blogger wrote about this dish Acar, "Acar is a Malaysian spicy pickled crunchy salad that is commonly served as condiment or relish to be eaten with a main course. It is sort of a must have item in the food served in Indian & Malay weddings in Malaysia."

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Soya Granules Curry kind of reminds me of Kheema. The vegetarian's non veg replacement.

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The last entry and The first Pork dish on my Blog, from an Indian chef, I guess.. Pork Fry from a new blogger, Sumitha Shibu. Let me take this opportunity to introduce this new blog as well..

Here is another new blogger on the blog,