Text 14971, 109 rader
Skriven 2011-08-20 21:26:00 av JIM WELLER (1:123/140)
Ärende: Goa 16
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Goan-Style Chicken with Roasted Coconut (Shako
 Categories: Chicken, Chilies, Condiments, Indian
      Yield: 6 Servings
 
  2 1/4 tb Coriander seeds
  1 1/2    inch cube ginger chopped
  2 1/4 ts Whole cumin
      9    Cloves garlic
  1 1/2 ts Whole black mustard seeds
    3/4    Fresh hod green chili
  1 1/2    One inch stick cinnamon
  2 1/4 c  Water
      6    Hole cloves
      6 tb Vegetable oil
    3/8 ts Whole black peppercorns
      3 md Onions; minced
    3/8 ts Ground nutmeg
  3 1/3 lb Chicken parts; skinned
  1 1/2    Whole dried hot red chili
  2 1/4 ts Salt
      3 c  Grated fresh coconut
 
  Put the coriander seeds, cumin seeds, mustard seeds, cinnamon,
  cloves, peppercorns, nutmeg and red chili in a small frying pan.
  Place over a medium flame. Now quickly 'dry-roast' the spices,
  stirring them frequently until they emit a very pleasant 'roasted'
  aroma. Empty the spices into a clean coffee grinder or spice
  grinder and grind until fine. Put spiced in bowl. Put the coconut
  into the same frying pan and dry roast it over a medium flame,
  stirring all the time. The coconut should pick up lots of brown
  flecks and also smell roasted. Put the coconut in the bowl with
  the other dry roasted spices. Put the garlic, ginger, and green
  chili into the container of an electric blender, along with some
  water. Blend until you have a paste. Heat the oil in a 10-12 inch
  frying pan or saute pan over a medium high flame. When hot put in
  the onions. Stir and fry them until they pick up brown spots. Now
  pour in the garlic-ginger mixture and stir once. Turn heat to
  medium. Put in the chicken pieces, salt, as well as the spice
  coconut mixture in the bowl. Stir and fry the chicken for 3-4
  minutes or until it loses its pinkness and turn heat to low, and
  cook for 25 to 30 minutes or until chicken is tender. Stir a few
  times during this cooking period, making sure that you turn over
  each piece of chicken so that it gets evenly colored.

  From: Stephanie Da Silva
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Goan Pork Sausages
 Categories: Meats, Indian, Pork
      Yield: 18 Servings
 
           FOR THE SAUSAGE MEAT:
      1 kg Fatty pork (boneless)
    1/2 c  Salt
      1 ts Saltpetre
      2 tb Lemon juice
           FOR THE SPICE PASTE:
     25    Dry red chiles
      1 ts Cumin seeds
      2 ts Peppercorns
     10    Cloves
      1 ts Turmeric
      2 lg Pieces cinnamon
     40 g  Ginger
     40 g  Garlic
           Vinegar to grind the spices
      6 tb Palm feni (not to be used
           While grinding)
 
  Wash the pork well. Remove the skin, cut into small cubes, apply
  half the salt and place in the basket. Keep heavy weight on the
  meat for 4 hr. Drain out all the water that collects around the
  meat and apply the remaining salt, saltpeter, and lemon juice.
  Keep the meat again under weight for 24 to 48 hr, turning the meat
  after 12 hr. Sprinkle a little salt before keeping weight on the
  meat. Drain out any water that might be left, wipe the meat pieces
  with a clean dry cloth and keep it in the sun for a day. Mix the
  meat well with the spice paste adding the feni a little at a time.
  Again keep this mixture in the sun for 2 days stirring it now and
  then with a wooden or plastic spoon.. Cool the meat and store in
  an airtight jar. This will remain for months. Using a clean dry
  spoon, remove just enough sausage meat that is required at a time.
  
  it could be plain fried, broiled, or cooked with lots onions. No
  need to add oil as the fat in the pork will take care of the
  cooking. A little water may be added to avoid initial burning. The
  traditional way to store the meat is to take 2 meters
  approximately, of dried guts. Clean wash and dry thoroughly. Fill
  the sausage meat into the guts, 4 in apart tying the space in
  between with strong thread. Sun dry for a couple of days.
  
  http://gluttonyandgourmet.blogspot.com   From: Michael Loo
 
MMMMM

Cheers

YK Jim


... Asafoetida is not that kind of spice.

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