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FROM BRIDGET'S COOKBOOKS

CHICKEN  VINDALOO

Ed note: This is an unusual version of Vindaloo which uses chicken instead of
the traditional pork. Surprisingly enough, it also includes potatoes, which I've never tried in my attempts at Vindaloo. But then, of course, I'm not a gourmet cook!

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Serves 6  
Preparation Time: 45 minutes

1 kg chicken jointed and cut into medium pieces

3 big tomatoes pureed

2 big onions chopped

3 medium potatoes peeled and cut into quarters

3 tablespoons oil

Salt to taste

1 teaspoon mustard powder

3 teaspoons chilli powder

2 teaspoons cumin powder

1 teaspoon pepper powder

3 teaspoons garlic paste

½ cup vinegar

½ teaspoon tumeric powder

Wash the chicken and keep aside. Heat oil in a vessel or pressure cooker and fry the onions till golden brown.  Add the garlic paste and fry well. Add the chilli powder, tumeric powder, cumin powder, mustard powder, pepper powder and a little water and fry well till the oil separates from the masala .Add the tomato puree and salt and fry for some more time. Now add the chicken, potatoes and vinegar and mix well.   Add more water depending on how much gravy is required and cook till done. (If cooking in a pressure cooker, turn off the heat after 2 or 3 whistles).

SPICY ANGLO-INDIAN PORK ROAST

  Serves 6  
Preparation time: 2 hours

Ingredients:

  • 2 kg pork (1 whole piece) from the shoulder portion
  • 2 teaspoons pepper powder
  • 4 dried red chillies broken into bits
  • 3 pieces of cinnamon, about 1/2 inch each
  • 1 teaspoon chilli powder
  • 1/2 teaspoon tumeric powder
  • 2 or 3 onions sliced
  • 1 tablespoon vinegar
  • 1 tablespoon oil
  • Salt to taste.
  •  Wash the pork and rub it well all over with the salt, pepper, chilli powder and tumeric powder.
  • Spread the sliced onions evenly in a fairly large greased baking dish.
  • Lay the chunk of pork on the layer of onions.
  • Sprinkle the broken red chillies and cinnamon over it.
  • Drizzle the oil all over the meat. Shake the dish so that it spreads evenly.
  • Cook in a moderate oven (355 0 ) for about one and a half hours till the meat is soft and brown. (Turn the meat over every half hour so that it browns all over evenly).

Serve with mashed potato and bread or rice.

The Pork Roast can be prepared using a pressure cooker instead of baking in an oven.

DEVIL CHUTNEY  (RED CHILLI AND ONION CHUTNEY)

Devil Chutney is a fiery red chutney . Its bright red colour often leads people to think that is very pungent and spicy, when actually it is sweetish and only slightly pungent The vinegar and sugar react with the onion and red chilli to produce the bright red colour. It is also known as HELL FIRE CHUTNEY due to its vivid colour.
  • 2 medium size onions chopped roughly     
  • 2 red chillies
  • 2 teaspoons sugar               
  • A pinch of salt                       
  • 2 tablespoons vinegar

Grind all the above ingredients together till smooth. If chutney is too thick add a little more vinegar. Serve with Coconut Rice.


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