Chicken Vindaloo - Goan style

          This is a signature dish of Goa. Vindaloo is generally prepared with pork, but I tried with chicken instead. It turned out quite spicy and tangy, where the whole garam masala, peppercorns, vinegar and red chilies plays a dominant role. A little bit of sugar is added to balance the taste and flavour with some hint of sweetness.  

          This yummy dish is generally relished with Goan pav bread but it goes very well with any type of rice or Indian bread. So check out the step by step pictorial recipe to prepare this Goan delicacy. 

          

• 500 gms. chicken, curry cut 
• 2 sliced onions
• 4-5 garlic cloves
• 1" ginger 
• 8-10 dry red chilies
• 10 peppercorns 
• 1 tsp. cumin seeds 
• 1 tbsp. coriander seeds 
• 1/2 mace
• 2-3 green cardamoms 
• 4-5 cloves
• 1" cinnamon stick 
• 1/4 cup vinegar
• 1/2 tsp. turmeric powder
• 1 tsp. sugar 
• salt to taste 
• 2-3 tbsp. oil 
• 1 tbsp. coriander leaves, chopped 

            Soak all the whole spices in the vinegar for an hour. Then blend along with ginger, garlic, turmeric powder, sugar and salt into a smooth paste. Marinate the chicken with this paste overnight.

          Heat oil in a pan and sauté the onion till light brown. Now add the marinated chicken and cook, covered on a medium flame till all the moisture has evaporated. (Keep stirring at intervals).

          Add 1 cup water and mix well. Cover and simmer on a medium flame till the chicken is cooked and  gravy thickens till you get the desired consistency. (Adjust the water accordingly).

          When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice, jeera rice, pulao, plain  biryani, paratha, naan, tandoori roti or just plain chapati.

                   Soak whole spices in vinegar for an hour. Blend with ginger, garlic, turmeric                                     powder, sugar into a smooth paste. Marinate chicken with it overnight.

                                 Heat oil  & sauté onion till light brown. 

                                Add marinated chicken.

                                Cover and cook....

                                ..... till all moisture has evaporated.

                                  Add 1 cup water & give it a stir.

                                  Cover & simmer till chicken is cooked & gravy thickens.

            

                           When done, switch off the flame & garnish with coriander leaves. 

                                Serve with any type of rice or Indian flat bread. 

Mushroom Vindaloo

          Mushroom Vindaloo is the vegetarian version of the very popular Goan cuisine which is prepared with pork. The vindaloo paste can be used in making chicken and mutton too. This yummy dish is generally relished with Goan pav bread but it goes very well as a side dish with any Indian bread or rice.

          This is a very spicy and a tangy curry where the whole garam masala, peppercorns, vinegar and red chilies plays a dominant role. A little bit of sugar added to it balances the taste and flavour with some hint of sweetness. It also gives this dish a slight brownish tinge. So check out the step by step pictorial recipe to prepare this mouth watering Goan delicacy. 

• 250 gms. mushrooms, sliced
• 2 onions, chopped
• 4-5 garlic cloves, chopped
• 1" ginger, chopped
• 6-7 Kashmiri red chillies
• 10 peppercorns
• 1 tsp. cumin seeds
• 1 tbsp. coriander seeds
• 2 cardamoms, 
• 4-5 cloves, 
• 1" cinnamon stick, broken
• 1/4 cup vinegar
• 1/2 tsp. turmeric powder
• 1 tsp. sugar
• salt to taste
• 2-3 tbsp. oil
• 1 tbsp. coriander leaves, chopped

          Soak all the whole spices in the vinegar for 30 minutes. Then blend along with ginger, garlic, turmeric powder, sugar and salt into a smooth paste. Keep aside.

          Heat oil in a pan and sauté the onion till light brown. Now add the spice paste and stir fry till the oil separates. 

          Add the mushrooms and mix everything well. Sauté on a high flame for 2-3 minutes. 

          Add 1 cup water and simmer on a medium flame till the gravy thickens and you get the desired consistency. (Adjust the water accordingly).

          Switch off the flame and garnish with coriander leaves. Serve with hot steamed rice, jeera rice, pulao, plain  biryani, paratha, naan, tandoori roti or just plain chapati.

                                  Heat oil in a pan & sauté onion till light brown. 

                                  Add spice paste & stir fry till the oil separates. 

                          Add mushrooms & mix well. Sauté on a high flame for 2-3 minutes. 

                  Add 1 cup water & simmer on a med. flame till gravy thickens & you get
                  the desired consistency. (Adjust the water accordingly).

                            When done, switch off the flame & garnish with coriander leaves.

                        Serve with hot steamed rice, jeera rice, pulao, plain  biryani, paratha,
                         naan, tandoori roti or just plain chapatti. 

Mutton Vindaloo - Goan Style

          Vindaloo is a very popular and a signature cuisine of Goa. Traditionally it is made with pork. But lamb vindaloo is equally delicious. The dominant spices being vinegar, dry red chilies, peppercorns and garam masala which gives this dish a tangy and a spicy flavor. You can enjoy with any sort of rice preparation or flat bread. So check out the step by step Pictorial recipe to prepare it.

• 500 gms. mutton on bones, cubed
• 1 tbsp. ginger-garlic paste
• 1 tsp. salt or to taste
• 1 tsp. turmeric powder
• 1-2 tbsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1/4 cup vinegar
• 2-3 tbsp. oil
• 2-3 onions, chopped

          Marinate the mutton with ginger-garlic paste, vinegar and all the dry powdered spices overnight.

           Heat oil in a pan and sauté the onions till light brown. Now drain the mutton from the marinate and add it to the onions.

          Fry on a high flame 2-3 minutes. Now add the marinade and continue to cook on a medium flame till dry.

          Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle. When done, simmer till the gravy turns slightly thick and you get the desired consistency. 

          Garnish with onions and coriander leaves. Serve with plain pulao, kuska biryani, plain steamed rice, jeera rice, naan, tandoori roti or just plain chapati.

                 Marinate mutton with ginger-garlic paste, vinegar and all the powdered
                 spices overnight.

                                Heat oil & sauté onions till light brown. 

                    Drain mutton from the marinate & add it to the onions. Fry on a high 
                    flame 2-3 minutes. Add the marinade & cook on a medium flame till dry.

                    Add 1 cup water & pressure cook for 15-20 minutes on a low flame after
                    the first whistle. When done, simmer till gravy turns slightly thick & you 
                    get the desired consistency. 

                 Garnish with onions & coriander leaves. Serve with plain pulao, kuska biryani,
                  plain steamed rice, jeera rice, naan, tandoori roti or just plain chapati.