Ma's Mince Vindaloo

                                                                  Mince Vindaloo

This was a great favourite of ours while growing up and my Mum used to make it pretty often. We ate a lot of mince and had it in so many forms- cutlets, Pulav, in uppuma, with chappathis, in sandwiches, with idlis and dosais too. It brings back fond memories of carefree days when all that mattered was a full stomach.

The Recipe:

250gms mince, wash and drain; 100gms peas, washed; 2 medium onions chopped; 1 tsp jeera seeds ( cumin); 1/2 tsp chilli powder; 3 pinch mustard seeds; 8 pepper corns; 1/2 inch piece ginger; 4 large cloves garlic; 2 tomatoes chopped; 1 tbsp vinegar;  a few coriander leaves; 1 tbsp olive oil; salt to taste.

Blend all ingredients except the onions and coriander leaves.  This is the masala. Keep aside till required.

Heat the oil in a large nonstick pan and stir fry the coriander leaves and onions on a medium flame until golden brown.   Add the masala and cook till thick. Stir in the mince and peas and salt to tasteand cover and cook on simmer for 10 minutes. If more gravy is required, add a little water.  Serve hot with Kichdi or bread or chappathis.

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Grilled Masala Fish

Fishy Flavours

There's nothing easier than Grilled Fish.  All you need is one large fish enough to serve two or three persons.  Get your fishermonger to scale and gut it.  Then it's all yours.  Recently I won an electric grill, so decided to make one of our usual fish recipes.  The grill won a standing ovation and we now know what to do when surprise guests turn up.

The Recipe:

1 medium pomfret, scaled & gutted, keep whole with fins and tail.

For Marinade:  2 tbsp vinegar or lemon juice; salt to taste; 1/4 tsp turmeric powder; 1 tbsp chilli powder.  Mix to a liquidy paste.

Wash fish thoroughly with water, salt and turmeric.  Drain on kitchen towels.  Marinade ( in refrigerator) in the above mixture overnight.  Next day bring to room temperature.  Plug in the grill and adjust settings to 240 Centigrade.  Place a banana leaf on the grill with a little oil on it.  Place the fish on preheated grill (until desired temperature is reached) and grill 5 minutes each side.  Serve hot with lemon wedges.  The aroma wafting on the air is bound to bring the household into the kitchen, awaiting the moment to attack.