Naga Pork Curry

Wednesday, March 19, 2014



This came from http://looklearncook.blogspot.com/2012/06/naga-pork-curry.html



Comment from another site - I am a Naga and what we do back home is place the chicken in a thick-bottomed vessel, add just enough water to cover the meat and let it boil till the scum rises and can be scooped out. The veggies are then added to the meat. The chillies, garlic and tomatoes are mashed with a mortar and pestle with a little salt and then added taking care to ensure that the mixture is not stirred in and allowed to cook until the raw smell goes off. The ginger is crushed and added just before serving so that it's flavor is preserved. And of course, the amount of salt is adjusted before you serve it!

Another variation with Chicken from @http://houseofspice.blogspot.com/2010/03/naga-chicken-curry-0-oil.html


Ingredients :

1 lb chicken
1/2 cup bamboo shoot (long strips)
1/2 cup cabbage (cut into chunks)
2 tomatoes ( crushed, preferably with your hands :) )
6-7 green chillies (adjust accordingly as you won't be adding any chilly pwdr )
1/2 inch ginger
1 garlic pod
1 tsp chilly flakes
coriander leaves 
salt to taste

Method:

Cut and clean the chicken pieces.
Crush green chillies, ginger and garlic. ( just to open up the flavors )
Take a vessel in which you make the chicken, add in the chicken, sliced bamboo shoot, cabbage , crush tomatoes, crushed green chillies, ginger, garlic, chilly flakes, coriander leaves and salt. 
Cook until the chicken is done.
Garnish with coriander leaves.
Serve hot with rice, or even can be had as a soup.


Cauliflower Korma - Andhra Style with Jaggrey

Wednesday, February 5, 2014


  • 1 medium sized cauliflower (wash the florets and blanche in salted water)

  • 8-10 garlic flakes

  • 4 medium sized onions finely chopped

  • 1/4 tsp turmeric pwd

  • 1 tsp red chilli pwd

  • 1/2 tsp coriander pwd

  • 1/4 tsp cumin pwd

  • salt to taste

  • 3 big tomatoes finely chopped

  • big pinch of garam masala pwd

  • oil

  • 1/2 tsp jaggery(optional)

  • chopped fresh coriander leaves for garnish


Heat 1 tsp butter or oil in a vessel and add the blanched florets and stir fry for 4-5 mts continuosly till you get a light golden color.Remove and keep aside.
In the same vessel add 1 tbsp oil and add garlic flakes and fry for 10-15 seconds.Now add the chopped onions and fry till transparent.
Add all the powders except garam masala and salt and mix well.
Add the tomaotes and cook till oil seperates.
Add the fried florets and cook covered on low heat for 3 mts.
Add 3/4 cup water,jaggery and garam masala and cook till you get the desired gravy consistency.
Garnish with chopped coriander leaves.
This low calorie and vegetarian recipe goes well with rice or rotis.

Recipe from Sailu's Kitchen @ http://www.sailusfood.com/2006/01/31/arf-5-cauliflower-tomato-curry/
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