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| Take 750 GMS to 1 kg of meat (pork/beef/chicken) Ginger-50g, Garlic-50g, Chillies-50g, Tumeric-1 teaspoon, Mustard oil-250g, Black mustard seeds- 1 teaspoonful, Coriander seeds - 1 desert spoon, Cumin seeds - 1 tablespoon (roasted), Vinegar - 1 cup. The spices are to be pounded coarsely and not ground. Cut up the meat into small pieces, add the coarsely pounded masalas, salt, vinegar and oil. Put it up to cook with a little water on a slow fire till the meat is tender. Now take some coriander and cumin seeds and roast / fry, and then finely powder. Add this to the curry and cook well till the oil separates from the spices. |
| Take 3 trotters and clean well. Allow to boil in water for 10 min. Remove the trotters and throw away the water. Put the trotters in a vessel and cover them with water. Now add the following :- 1 chopped onion,a bit of ginger, salt, garden herbs and allow to cook till tender. The soup should be now quite gummy. Now take 75g of fat / oil in another vessel, add a chopped onion and brown. Now add the soup and the trotters, 6 large chopped tomatoes and 4 sliced green chillies. To this add 1 wine glass of vinegar. Allow to boil till the tomatoes have dissolved. Add salt to taste. |
Take 1 tongue and par boil. Clean it well. Now it put it up to cook with water and 1 cut onion, some ginger, salt and ghee/fat/oil, Add salt to taste and reduce till tender and brown it in the same vessel. Slice and serve. |
| VINDALOO : |
| TONGUE ROAST |
| TROTTER SOUP |