Food

I

Pork Chilli

Yesterday I made some pork roast with potatoes. Pork roast is great to make and keep in the refrigerator. You can then use it to make a snack or a dish when every you like. For the basic pork roast recipe click the link. The rest of the recipe is found below.

https://www.pottypadre.com/pork-roast-with-fried-potatoes/

This recipe is for 100 grams of cooked pork as per the above recipe

To make pork chilli cook the pork as given above. I took about 100 grams of the cooked pork and set aside. In a pan heat some oil and add three green chillies that have been slit and cut lengthwise. Fry this in the pan and add one teaspoon of ginger and garlic paste along with one onion thinly sliced. Fry this well and now add the cooked pork and two medium capsicums which have been cut lengthwise. Fry this for a minute and then add one teaspoon of soy sauce, one teaspoon of chilli sauce, two teaspoons of oyster sauce( this adds a nice sweetness), half a teaspoon of freshly crushed pepper corns. Stir fry all of this together. Add about a quarter cup water and keep cooking till the liquid has evaporated. Taste for salt as soy sauce is salty.

Spread the love ♥
       
Continue Reading
Art/ Heritage

SACRED ART IN 100 WORDS

The Lion of St Mark – Vittore Carpaccio

1516
Doge’s Palace

The painting unfurls with a roar. At the centre stands the majestic mascot of the kings of Venice. But the lion wears no crown but a halo. It also holds a book with the words – ‘Peace to you, Mark the Evangelist.’
Mark never met the historical Christ, yet he prominently preached the Good News. Appointed Bishop of Aquileia, he often traveled by boat and preached to the surrounding islands, soon to form modern-day Venice. On one such journey, the angel appeared in the form of a winged lion and said, ‘Peace to you, Mark my Evangelist. Here will your body rest.’ Today the renowned Basilica of Venice treasures the relics of St Mark while the Lion of St Mark marks the city’s motif.

Spread the love ♥
       
Continue Reading
Uncategorized

This recipe can be made with beef too. It was shared by Michelle Gonsalves from Orlem, Malad West and I have made a few changes. 

1kg pork shoulder that has a small cushion of fat or get a piece of pork loin for those who want to avoid the fat. Apply 2 tablespoons of ginger and garlic paste to the meat along with the juice of two sour limes. Add salt and. Rub this into the meat. Now with a fork make insertions so that the marination gets infused into the pork. Refrigerate. Continue to prick the pork, turning it over and rubbing in the marinade over the next two days (YES TWO DAYS). If you are using beef then add salt pitre or a meat tenderiser but do not do this for pork. 

On day three, add a tablespoon of sugar to a heavy bottom pan and caramalize the sugar over the fire. Now add a tablespoon of water and then a few sticks of cinnamon ( about two to three) about 2 cardamoms and about six cloves and a teaspoon of peppercorns. Also add 4-5 broken kashmiri chillies. Mix this well with the carmalized liquid. Now add the marinated meat and make sure all the whole garam masala and chillies are tossed well around the meat. Add two glasses of water and cook for an hour, turning the meat every 15 minutes. 

After an hour of cooking turn off the gas and  allow the meat to cool. Slice  the meat and put  it back into the vessel and let all the liquid thicken up making sure to stir the meat from time to time. Continue cooking this for 15 minutes and finally garnish with fried potatoes (optional)

Spread the love ♥
       
Continue Reading
Art/ Heritage

SACRED ART IN 100 WORDS

The Sistine Madonna
Raphael da Urbino
1513 – 1514
Gemӓldegalerie Alte Meister, Dresden

The artist depicts the image of a young Mother cradling Christ Child. Mary mysteriously gazes at us. Her expression relates to the fact that the painting was to be displayed across a Crucifix. Swirling around the Madonna is a cloud of cherubs. To her either side genuflects the two saints, namely, Saint Sixtus II and Saint Barbara. Notice the acclaimed pair of charming cherubs. Gazing upwards, they draw us to the heart of the painting. The Madonna and the Child do not regard each other yet tenderly hold onto each other. As the mother wraps her protective arms around her little boy, she invites us to partake in this spiritual union of salvation.

Spread the love ♥
       
Continue Reading
Food

Manipuri chicken

Ingredients

700 grams country chicken (young organic chicken)
2 medium size potatoes
2 tbsp roughly pounded garlic
2 tbsp roughly pounded ginger and few thinly sliced ginger skivers
1 large onion chopped
2 tbsp garam masala(or Machal, which is an authentic Manipuri garam masala)
1/2 tsp cumin
1/2 tsp coriander seeds (roughly crush it)
2 tbsp Kashmiri chilli powder
few bay leaves
1 tsp hot chilli powder (beddgi chill should do)
1 tsp turmeric powder
1 tsp kitchen king masala ( Everest is a good brand)
8-10 thorny coriander leaves(It’s call Awaa fadeegom in Manipuri – if you don’t have it chill!)
few coriander leaves
salt
6 tbsp of mustard oil 

Method

Wash the chicken properly and keep it aside in a bowl. Slice the onions. Pound the ginger garlic and slice  thinly some ginger. In a bowl put  the ginger, garlic, kashmiri chilli powder, hot chili powder, garam masala, turmeric, salt and a half cup of water and mix it well. Keep this aside. Take a wok. Pour oil in a wok and heat the oil till it almost smokes. Put bay leaves, crushed coriander, and cumin. Immediately, put the onion (This is to avoid the masala from getting burned). Continue to cook the onion till it becomes light brown. Drop the flame. Pour in the masala which was set aside and continue cooking for 5-6 minutes until the oil separates.

Now put the chicken into the wok, stir it well and keep the flame high. Keep stirring for 3 to 5 minutes or until the masalas coats the the chicken. Now drop the heat again and cover the wok. Every minute or so take off the lid and stir the chicken to prevent it sticking to the wok. The chicken will release its own water forming a nice gravy. Technically at this point, your chicken is done and is ready.  

However, if you like you could also  add a potato  which has been quartered or you can ignore this if you don’t like potatoes. Stir for 2 minutes now add water if you want a thinner gravy. Cook till the potatoes are done. It may take a good 15 to 20 minutes on a  low to medium flame to cook the potatoes.  

 Taste for salt. If you can get your hands on thorny coriander  or awaphadeegom  then you can use it at this stage (this is optional though) or else chop some coriander and garnish. 

Spread the love ♥
       
Continue Reading