Sliced Chilli Pork – Fast Chinese Food!
Majority of the Indians don’t eat Pork, or so it seems. I have nothing against those who don’t; it’s their choice, after all. Many people have started eating pork though. After all, food is food, and good food is good food. But there are a lot of people, people I have come across, who says they don’t, but well, they have tried. And there are those who have the typical answer, “ Yeah! I do eat it when I eat out!”.
Most people start eating pork in Chinese Restaurants. And they start with sliced chilli pork, mostly. Or perhaps Mixed fried rice with Pork. But Sliced Chilli pork is a good way to start having this most tasty meat. Well, Slice Chilli Pork is as good a dish as any to start eating Pork, and I just remembered Momo.
Sliced Chilli Pork is the only Pork dish I usually order at Bar-B-Q, a famous Chinese restaurant in Kolkata. Like all extra-Chinatown Chinese Joints, This is also run by a Non-Chinese, but the chefs are, I believe, Chinese. Bar-B-Q serves as good Chinese dishes as those in China town or Tangra.
My Chilli Pork didn’t turn out exactly like Bar-B-Q’s, but allow me a little self praise, it seem tastier, eh! But then, I am the self proclaimed Maharajah, no? But I can always do with a little self praise, no! Nothing gives me more pleasure than guests overeating, with an occasional “it is amazing, Wow! So Nice, never had better chicken in My life” blah blah!. I hate it when people nibble on their food, especially If I am the Host.
How do One cook Chilli Chicken?
It is quite easy, if you ask me.
All Pork Dishes are easy, and yes, I have some more Pork dishes Lined up.
Sliced Chilli Pork is another Trade Mark Bachelor Cooking Recipe. Very Yummy! Very Easy!
1 Kilo Pork, sliced into about 1 inch wide and 2.5 inches long. Should be about 4 mm Thick or twice as thick as the usual Bacon Slice. Ask Butcher to slice vertically, so that there are both fat and meat in each slice.
4 capsicums, cut into slices or 2 mm thin stripes.
3 Green Chilli sliced in half.
One Onion chopped Roughly.
More than 15 Cloves of Garlic, chopped into small pieces, not crushed.
Two Tomatoes, Blanched and peeled, and Pureed .
150 Grams Spring Onions, choped into 1 inches.
Soya Sauce
Steps:
1. Wash Pork and put the wet Pork into a pressure cooker and cook till 3 whistles.
In the absense of Cooker follow step 2 directly, but cook a while longer, say 10 more minutes.
2. Pour the contents into a Wok or Pan and boil in the remaining water till water is dry.
3. Oil will start to come out now, saute the meat its own fat. The water will be dry sooner if you had not pre-cooked it in the cooker. Add the Onions, green Chilli and Chopped garlic. Saute the meat in its fat for 10 minutes, in low heat if it was pre-cooked(step 1), otherwise saute for 20 minutes.
4. Pour 5 TBS of Black Soya Sauce, and cook in it for 5 more minutes. Add the Capsicum. Add salt to taste.
5. Add the tomato Puree, and Spring Onions. Cover the pan cook for 10 minutes, stirring from time to time.
Serve!!!
Beautiful Pictures from Arunachal Pradesh
Happy Independence Day, dear All!!
In the meanwhile, Check out the beautiful pictures from Tawang District in Arunachal Pradesh in this new blog, Arunachal Yatra.
Onion Zhunkas or is it Kanda Zunka?
Call it by any name, this is one seemingly simple but very tasty Maharashtrian dish. And if you are not from Maharashtra, I am sure you haven’t tasted it. Oh! Why did i write seemingly simple, well it is not as simple as it sound, though it is prepared with the least of ingredients and is very quick to cook. And, how I love Quickies!!
It takes some experience to cook the perfect Zhunka, I guess. When that colleague told me the recipe, I thought i could do it in a ziffy, the first attempt ended in a semi burnt Zhunka, the second in a semi cooked one. This was almost perfect, but then I added crushed peanuts, and it soaked up all the oil. This was tastty nevertheless.
Oh! But other Zhunkas like Capsicum Zhunka, Tindla Zhunkas that I had blogged earlier are much easier to prepare. Somehow they turned out perfect in the first try, but not this authentic onion Zhunka.
Ingredients:
3-4 Onions finely Chopped.
1 tbs Mustard seed
Vegetable Oil
Besan or Chick Pea Flour
Steps:
Heat 2 TBS of oil in a pan.
Sputter some mustard seeds and Add the onions.
Fry till onions start to get limp.
Add Oil, lower heat to minimum and add 2 cups of Besan.
Now this is the difficult part.
You have to sprinkle the besan slowly and keep stirring/sauteing.
Otherwise the besan will form small lumps, which is not advisable.
HEY!!! I guess a Sieve would be great Idea.
Now you have to keep stirring till the besan won’t smell raw.
it should take about 5 minutes of continuous before the zhunka can be served.
Little Water can be sprinkled while sauteing.
I added crushed peanut.
Don’t add.
It is better without than with 
Enjoy!!
I will be hosting the next week’s Weekend Herb Blogging, originally started by Kalyn. Send me you entries by sunday next week at anthonysmirror[at]Gmail[dot]com. You have blog about a Herb, rare herbs and informative posts are much welcome but any post on any herb should do.
Dig for Herbs and start thinking!!!!
Mutton Khichdi
Amazing, no?
Will write up the recipe soon…
Am just a wee bit bizzy now.
Happy Friendship Day Dear Friends!!
A very Happy friendship Day to all of you Dear Friends!
UPDATED Sunday 12:30 PM: I guess Today is the Friendship, so Happy Friendship day to you all, AGAIN!!
One more Announcement- I am working this weekend, sunday Included, so I will not be able to post the Curry Mela, this weekend!
Bachelor’s Mutton Tikka Masala
This is another dish I love, very meaty and very spicy!
Made in a simple way, a Bachelor Recipe. This is Bachelor’s MTM or Mutton Tikka Masala. I am not sure if I have blogged about mutton Tikka Masala earlier, but I wanted to blog this. And this dish is Masaledaar and very Tikha, so whether or not this is the conventional way of cooking Mutton Tikka Masala, but this sure is my way of Cooking Mutton Tikka Masala for today. I might cook it differently, another day.
That is the beauty of cooking Nobody can patent a recipe, and whatever be the name, I can still cook it my way. Anyway there is a story behind the Chicken Tikka masala or CTM and it’s cousin, the Mutton Tikka Masala. CTM and MTM doesn’t have any Authentic Indian Root, Mughlai or Punjabi. Both dishes evolved over time to suit the taste buds of the British, so said some expert. Let us take is word for the truth. What matters, is that, we love this recipe however we cook it.
By the way, Chicken Tikka masala is cooked with Chicken Tikka kabab or Chicken Tandoori. Muttom Tikka can also be cooked with Mutton Kababs, I will try a different version soon, but pot roasting Mutton or rather pan roasting it first..
Anyway I have cook out Mutton Tikka Masala in a simple way.. Hope you will enjoy making it..
No marination, No complex Masala Mix, just plain Saute and Shimmer.
I used Packet Meat Masala for the Masala Powder. MDH or MTR or whatever.
750 grams of Mutton meat, cut into medium pieces.
2 medium size onions, roughly chopped.
2 large Tomatoes, roughly chopped.
10-15 cloves of garlic crushed.
1 inch ginger, crushed.
Meat Masala and Jeera powder, dhania powder, Chilli powder.
1 tsp Methi,2 Bayleaves and 3 green chillis sliced in halves.
Heat 2 TBS oil in a Kadhai and add the Methi, bayleaves and 3 green chillis.
Add Onions and fry till limp.
Add the Meat and mix well.
Add salt to taste.
Let the meat fry for 15 minutes in medium heat.
Keep stirring all the while.
When meat tightens and separates from oil, add the ginger garlic paste.
saute for 5 minutes and add the tomatoes. Heat 3 cups of water in separate burner.
Add 1 tsp each of Jeera powder and Dhania powder.
Add 1 tsp of Red chilli powder or more if you want it very Tikha.
Add half a tsp of turmeric powder or Haldi.
Mix well and keep stirring, heat in medium.
After 5 minutes, add the 3 cups of hot water.
Add 1 TBS of meat masala.
Shimmer till water is consistent and gravy becomes thick.
Garnish with Cilantro or Coriander or Dhania.
Serve with Hot Rice..
Try my Mutton Vindaloo also and Mutton Ribs Masala, and Mutton Chops here.
Omkara Review!
Read my review of Omkara, on the other blog.
Amazing movie, and amazing performance by Saif Ali Khan and Konkona Sen.
Simple Pork Curry!
Ban or whatever, we won’t stop blogging would we? I can still access the Dashboard, though I can’t access blogs… So, I thought I will blog… damn those bureaucrats, who don’t even know what a blog is. While you figure out what a blog really is, and if it can a medium of communication for the terrorist, as if….
Anyway we will enjoy some pork…
For for vegetarian visitors, scroll down for some kabuli Chana!!!!
Anyway, Pork curry is the king of all Bachelor foods.
Tastier than any meat around, goes well with any drinks ( even fanta believe me!)
And the recipe, can it get any simpler?? I doubt if you could cook a simpler dish, umm maybe boiling eggs would be slightly simpler, and cooking maggie noodles.
Daal tadka is more complex than Pork curry!!
It takes a long time though..
So how do I cook this simple pork curry?
Before you go on, promise yourself that you will try this out and come back to tell me how it turned out! If you do cook and eat pork…
Deal??
One kilo Pork, Choose meat with some skin with the fat underneath for cooking fat.
1) In a pot or a pressure cooker put the pork, and about 3 cups of water. Start boiling the water and pork.
2) When you have put the pork for boil, chop two onions roughly, and throw in.
3) Crush 15-16 cloves or one bulb of garlic and about 2 inch finger of ginger, and also throw that into pot.
4) Now add 1 tsp coriander powder, 1 tsp cumin powder ( use freshly ground cumin powder for best results**), half tsp red chilli powder, half tsp turmeric, 1 tsp meat masala and salt to taste.
5) Keep boiling and let shimmer. Add three tomatoes, roughly chopped. Now till the water dries and gravy becomes consistent and thick as in the picture..
Garnish with Coriander. The food is ready.. Could it have been simpler. I will cook another version and post soon…
This is also my entry to Meena’s FMR being hosted by Revathi here, FMR-7.
Aloo Chole/ Kabuli Chana Aloo
I like it with the potatoes. But then I love potatoes with everything, specially with meat though. But I like it with Chole/kabuli Chana as well. BTW, Chole or Kabuli Chana is a slightly larger species of Chick Peas, Chole Bhatura, (or deep fried Indian Bread with Chole Masala, similar to this curry for Non Indians) is a very common favorite.
I have come to become fond of this particular chick pea species since a very long time. I am sure I had posted similar recipes earlier, but then I suddenly wanted to eat it today, so I had prepared it today, even before I changed after work.
Since I didn’t plan it in the morning, and I was back not too early, I couldn’t soak it overnight. So I had to boil the Chole in a pressure cooker. It took more than 15 whistles to cook it.
I didn’t know when the chole must be cooked so i had to de-pressurise and check it about thrice. After the third whistle, I also added 2 potatoes largely cubed and 3 tomatoes thoroughly washed, whole, so that I can remove the skin. When chole was soft, I removed it and leave aside. Also peel the tomatoes, well remove the skin..
I heat 3 TBS of oil, in a Wok.
Added a Tbs of Mustard seed, 2 bayleaves and two red chillis ( preferably Kashmiri).
Also added two finely chopped green chilli.
Added a medium sized onion finely chopped, and when it was golden,
I added a TBS of ginger-garlic paste.
Sauteed a minute, and added:
Half a tsp Dhania Powder
Half a tsp Jeera Powder
Half a tsp Chilli Powder
Half a tsp haldi/turmeric Powder
Half a tsp meat masala Powder
Mix quickly and pour in the boiled Chole with the potatoes and Tomatoes.
Add salt to taste.
Shimmer for 5 minutes
Garnish with Coriander (Cilantro/dhania patte)!!!
The Original Bachelor Food – Maggi
The purpose of my blog, when I started it was to liberate bachelors from Maggi. But when I say liberate, it was not to liberate you totally, but to liberate you from having Maggi every other day for Breakfast, Lunch and dinner. Having occasionally, after a long day for dinner or having it for a quick breafast was not out of the liberation manifesto. For, how can one be a bachelor and not love maggi? We all, at least our generation, grew up on maggi, and attach some comfort feeling with a hot bowl of maggi.
Over the years, I have come to experiment with maggi, and have it a little twisted all the time, like cooking it with left over chicken curry , otherwise I like sauteed vegetables like peas and cauliflower with my maggi. Today I have a quick maggi for you, also as an entry for Nandita weekend Breakfast Blogging at saffron trail.
As I said I don’t like my maggi straight…. I like it twisted..
Fry scrambled eggs and keep aside. ( in a pan, heat a tbs of oil and fry one chopped onion till limp, add salt to taste and break three eggs over it. Then scramble it)
Boil two cups of water. Add a cup of peas, chopped carrots and one finely chopped onion.
Add the maggi masala and continue to boil till peas are cooked.
Add the maggi noodles.. Sprinkle a little salt.. The maggi masala already has salt, but a little more won’t harm 
Now add the scrambled eggs and let shimmer for one minute.
Serve in a bowl have right from the pan, like I do lol….