Contributor: Vineet Shinde (Mumbai, India)
Posted since : 06-07-2008
Flour - 20 gms
Corn flour - 25 gms
Large prawns - 8
Red wine - 2 tsp
White pepper - 1 tsp
Baking powder - 1 tsp
Egg - 1
Oil - to deep fry
Ajinomoto - 1 tsp
Salt - to taste
Wash the prawns thoroughly.
In a bowl mix the above ingredients using
little water and make the batter
Straighten the prawns ( by- breaking the veins).
Dip the prawns in the batter.
Deep fry on a medium flame till it turns golden brown.
Serve hot with garlic sauce.
Posted since : 31-07-2008
Chicken 1 kg
Egg - 2
Red Chili Powder 2 tsp
Turmeric Powder 1 tsp
Coriander Powder 2 tsp
Ground Masala 1 tsp
Tandoori Masala powder (optional) 2 tsp
Fresh Bread Crumbs- 4 pieces
Salt to taste
Lime - 1
Marinate chicken with above masala , and keep in the refrigerator for 1 hour.
Heat the oil in a wok.
Add the marinated chicken after evenly coating it with bread crumbs.
Deep fry the chicken on a medium flame.
Serve hot with roundels of onion and lemon wedges.
Posted since : 30-11-2008
Boneless chicken - 1/4 kg
Capsicum (medium) - 1
Tomato puree - 2 tsp
Soya sauce - 3 tsp
Black pepper - 1 tsp
Onion - 1/2 of one
Honey - 2 tsp
Chilly powder - A little
White pepper - A little
Corn flour - 1/2 tsp
Salt - To taste
Ginger-garlic paste - 1 tsp
Oil - To deep fry
Marinate the chicken with tomato puree, salt, 1 tsp of Soya sauce, 1/2 tsp of pepper, a little bit of corn flour and ginger-garlic paste.
Heat a little oil in a pan or a kadai.
Fry the chicken but make sure that they are not very crispy.
Remove them from oil and keep it aside.
Heat up the remaining oil in the same pan.
Add onions and sauté.
Add capsicum, honey, black pepper, 1 tsp of Soya sauce and salt.
Cover and allow it to cook.
When the capsicum is well cooked and nice aroma comes, add the
Soya sauce, a little bit of black and white pepper.
Mix the corn flour with 1/2 cup of water.
Sprinkle the corn flour mixture over the chicken to get a nice gravy.
When it is done, remove from fire.
Posted since : 08-11-2008
Mutton - 500 grams, cut into small pieces
Vindaloo Paste (grind to a smooth paste):
Dry whole red chilies or milder degi chillies - 8-10
Green cardamoms - 4-5
Curry Leaves - 8-10
Black pepper - 1/2 tsp (may be varied depending on desired degree of heat)
Jeera seeds - 1 and 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander Seeds - 1/2 tsp
Garlic - 5 fresh pods
Vinegar - 1 tbsp
Fresh lemon juice - 1tbsp
Water - 1/4 cup
Ghee - 1 1/2 tbsp
White oil - 1 1/2 tbsp
Onion - 2 medium
Finely sliced Coriander or Cilantro leaves - 1/2 cup
Finely chopped Curry leaves - 4-5
For paste grind the masala together adding 1/4 cup water to make a smooth paste.
In a pan, heat the ghee and oil to smoking.
Add the onions and fry for 3 minutes to golden brown.
Add the chopped cilantro (coriander) and whole curry leaves to the pan and stir for 1 minute.
Add in the vindaloo masala paste and fry with constant stirring for about 4 minutes.
Add 1-2 tbsp water if the masala should start to burn during this time.
Add mutton pieces and salt to taste.
Mix the masala with the meat thoroughly and stir for 3-4 minutes on high heat.
Add 1 and 1/2 cups water. Bring to boil.
Reduce the heat to medium, cover the pan and allow the meat to cook
till done (approximately 40 minutes).
During this time, check every 10 min or so and stir to prevent
Add water if required.
When the meat is done, check the gravy consistency.
If you need more gravy add warm water , bring to a boil and simmer for 5 minutes. If water is in excess, remove cover and let it evaporate.
Vindaloo was introduced to India in the 16th century by Portugese sailors and derives its name from Vinegar and Alho, or garlic, in Portugese.