Thursday, February 4, 2010

"PORK VINTHALU RED MASALA CURRY"(MY VERSION)


Pork - ½ kg
Onion(small sliced) - 6 no s
Tomato(medium chopped) - 3 no
Ginger - 1 big piece
Garlic - 7 pods
Red chilly - 4 no s
Vinegar/lemon juice - 3 tabs
Aniseed - 1 tsp
Garam masala - 1 tsp
Turmeric powder - 1 tsp
Kashmiri chilly powder - 1 tabs
Mustard seed - 1 tsp
Tomato sauce - 2 tabs
chilly sauce - 1 tabs
Oil - 1/2 cup
Salt - to taste
Curry leaves - 1 spring
pepper powder - 1 tsp


How to prepare:

Heat oil in a non stick pan when it gets hot add mustard seeds , broken red chilly about 2 no s, when it splutters ,add chopped onion and sauté it well. Sauté the onions till it turn light brown in color, then add chopped tomato and sauté well.

In a blender or mixer add broken red chilly, aniseed, turmeric powder ½ tsp, ginger pieces and garlic pods; grind well to get a paste.

When tomato get sauté add this grinded paste with tomato n mix well for 2 to 3 minutes, add water to this texture to get boil well.

Take the cut pieces and cleaned pieces of pork, add ½ tsp of turmeric powder, little bit of salt, pepper powder about 1 tsp, chilly powder 1 tsp and mix well and put this marinated pork pieces to the pan and mix along, add 1 tabs of chilly sauce and mix well and close with a lid for about 10 to 15 minutes at simmer mode.

After 15 minutes open the lid, and add 1tsp of garam masala and sauté well, and again close with a lid for another 10 minutes at simmer mode for cooking.

After 10 minutes open the lid add tomato sauce and mix well and also add oil little bit on the top of pork pieces and turn off the flame.

Serve it in a dish and you can garnish it with round chopped onions and green chilly and serve it hot.

Sunday, January 31, 2010

ROASTED DUCK MASALA GRAVY...



  1. Duck(cut pieces) - 1 kg
  2. Pear onions( long pieces) - 3 big
  3. Shallots - 5 to 10 no s
  4. Ginger( small pieces) - 2 tsp
  5. Garlic(small pieces) - 2 tsp
  6. Turmeric Powder - 1 ½ tsp
  7. Coriander powder - 2 tsp
  8. Red chilly powder - 1 tsp
  9. Pepper powder - 2 tsp
  10. Garam masala - 1 tsp
  11. Vinegar - 1 ½ tsp

  1. Green chilly(half slit) - 4 no s
  2. Tomato - 2 no s
  3. Tomato sauce - 1 ½ tsp
  4. Curry leaves - 1 spring
  5. Mustard seeds - 1 tsp
  6. Mint leaves - 1 spring
  7. Coriander leaves - few
  8. Salt - to taste
  9. Oil - 2 tabs
  10. Soya sauce - 1tsp

How to Prepare:

1. Wash and clean the duck and cut into medium pieces, apply little bit of salt , 1 tsp of turmeric powder ,1 tsp of pepper powder evenly on duck pieces and keep it for marinate about 15 minutes.

2. Heat oil in a non stick pan , add mustard seeds when it splutters ,add curry leaves and sauté well , add ginger and garlic into it and sauté well , then add green chilly and sliced shallots and sauté well till it becomes soft and also add sliced onions and tomato sauté well and it should become light brown in color.

3. Add ½ tsp of turmeric powder , 1 tsp of red chilly powder ,2 tsp of coriander powder ,2tsp of pepper powder , and sauté it well along with the mixture into the pan and fry it for 3 minutes ,then add the marinated duck pieces into the pan and mix well with the masala ,put flame in a simmer mode for 3 to 5 minutes , add vinegar ,salt to taste and soya sauce and mix well , put about 2 ½ cup of water and mix well the duck pieces nd close with a lid for about 15 minutes to boil.

4. After 15 minutes open the lid and add 1 tsp of garam masala and 1 ½ tsp of tomato sauce ,chopped coriander leaves and mix well and again close with a lid for another 15 minutes in a simmer mode.

5. After 15 minutes meat will be cooked and water will reduce and will become a semi gravy then open the lid and allow 5 minutes more to cook at a medium flame and turn off the fire.

6. Serve it in a dish and put chopped mint leaves and coriander leaves ,round cut onion pieces or flower of spring onion on the top of duck masala curry for garnishing.

7. Serve it hot.

( total time of cooking for duck pieces would be 35 to 40 minutes)