![]() Inspired by the numerous ingredients and methodologies used in curries cooked in the Bardez and bordering regions of Goa, this recipe of mine is spicy and bursting with flavour. This recipe started off as an experiment with roasted spices and developed from there. Once the onions turn brown, add 1 tsp coriander powder, 1/2 tsp garam masala and 1/2 tsp turmeric. Chop and saut the onions with slit green chilies. A personal page to highlight my cooking, as well as foods that I experience in my travels. ![]() Cut 1.5kg Pork into 1' cubes and wash in a light vinegar mix. ![]() Once the cabbage starts to soften, add the desiccated coconut and cover again. Clean, wash and marinate 300gms of shrimp for 1/2 hour with 1 tsp salt, 1 tsp of ginger/garlic paste and 1/2 tsp of turmeric powder. In 1.5 cup of vinegar, grind 30 red chilies, 1.5 tsp cumin seeds, 3 tsp mustard, 1.5 tsp turmeric, 6 cardamom, 3' cinnamon, 15 cloves, 3' ginger and 15 cloves garlic. Add the cabbage to the pot, cover and let cook for around 15 minutes on medium heat. Transfer the mix to a bowl, cover with plastic wrap and refrigerate for around 1/2 hour to cool and firm up. Add the egg and the bread (squeezed dry) to the ground mix. Using a meat grinder, grind the mix to a fine/medium consistency. ![]() Beef Bardez, an original recipe created as a tribute to the region of Goa that I come from. DeliciouslyURS collaborates with Dustys Foodie Adventures and brings forth fantastic work-of-art from the treasure of incredible recipes, all carefully crafted. Saute onion with cumin and add the remaining spices and bouillon cube when the onions caramelize. Cut and soak the bread slices for a few minutes. ![]()
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