Wednesday, April 25, 2012

The Dorm-Party Experiment !

[Guest Post by Sukanta Sarma]

Aim: To cook pork (in your own indigenous style)

Theory: For the last 6 years we have been celebrating Poila baishakh in the hostels only. So, no pitha, no sweets, no feast. To share with you all, this is what I have been doing every New Year. This is an indigenous way of cooking pork. Well, that's the only thing we can prepare to celebrate along with our party needs... ;-) !!!

Materials Required:
  • 1 kg Pork
  • 5 small Potato (Aloo) 
  • 5-6 Green Chili (Hari mirch)
  • 2-3 large Onion (Pyaj)
  • 1/2 tsp Cumin powder (Jeera)
  • 1 tsp Coriander powder (Dhania powder)
  • Coriander leaves
  • 1 tsp Turmeric Powder (Haldi Powder)
  • 3 Garlic (Lasun)
  • 1/4 tsp Ginger (Adrak)
  • 6 Red chilli (Lal Mirchi)
  • Salt (Namak)
  • Mustard oil

Procedure (How to make Pork):
  1. Make a fine paste of the ginger, garlic, red chilies and if you want u can use vinegar too.
  2. Heat little oil in a pan (kadai) or any cooker for 2 minutes and fry the potatoes (halved) till they are evenly brown in colour.
  3. Remove and keep aside.
  4. Fry sliced onions and green chilies till the onions are transparent.
  5. Add the ground paste and mix it up nicely till oil leaves the sides of the pan.
  6. Add the pork and pressure cook till almost done.
  7. Remove the lid of the cooker or the covering plate, add the potatoes and 2-3 cups of water.
  8. Simmer for 10-12 minutes.
  9. You can again add a little bit of vinegar and simmer for another 5-6 minutes.
  10. Garnish with coriander leaves.

Precautions :
  • Do not overcook.
  • Use care in timing.
  • Remove from heat and allow for a 3-4 minutes rest period before serving.
Conclusion: So, the Pork Vindaloo is ready to be served with steamed rice or chapati or you can also enjoy it with any of your favorite drinks with your best buddies ;-) :-P