Ma's Masala Chops

Masala Chops

Every now and then I get this craving for my Mum's food and flip through my recipe book for a taste of home.  This is one such recipe and we all love it.  It can be made with practically any kind of meat and tastes good whatever it may be.  Serve it with rice or bread or chappathi or idlis or even with doasi to mop up the delicious gravy. 

The Recipe:

1 kg ribs, cut into 2 inch pieces, wash and drain; 1 tsp chilli powder or to taste; 1/2 tsp jeera powder; 1/4 tsp turmeric powder; 1/2 tsp pepper corns; 10 flakes garlic, medium sized; 1/2 tsp mustard; 1 tbsp vinegar and 1 tsp salt to taste.

Seasoning:  3 - 4 sprigs curry leaves and 4 medium sized onions, sliced fine; 2 tbsp olive oil

NB:  I always use non stick pans.

Grind the above to a smooth paste and marinade the ribs overnight.  The longer the better.  Pressure cook in 2cups ( 500 ml) water for 40 minutes or till tender.  Remove from fire and keep aside.

Heat a large non stick pan, add the oil and when hot throw in the curry leaves.  Stir fry a minute and add the onions.  Lower flame and fry till golden brown.  Make sure the onions are not burnt.  Add the ribs and fry till brown all over.  Add the gravy and give it a boil.  Serve hot with fried or baked potatoes.

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An Unlikely Combination

CHORK

This is a recipe that my sister Anu painstakingly copied nearly three decades ago into my Mum's recipe book.  Those were the days before the internet and recipes had to be written by hand and treasured and stored carefully.  When we first read it we thought it an Unlikely Combination.  Last month while going through Ma's cookbook we came across this recipe and decided to make it.  It was a culinary adventure and a gastronomical delight.    Why don't you try it?  You may be as surprised as I was.

The Recipe:

1 large chicken, cut into bits; 1 kg pork, cut into bits; 1/2 tsp ground black pepper; 8 cloves garlic, crushed; 1/2 cup vinegar; a few coriander and mint leaves; 3 tsp oil; 1 cup water; 1 1/2 cups thick coconut milk; 4 large onions, sliced.

Marinade the pork with salt & pepper, garlic, vinegar and mint, coriander leaves. Leave aside for 30 minutes. Remove pork and put chicken in the same marinade for 15 minutes .

Heat oil in a pressure cooker and fry half the onions golden brown. Add the marinaded pork and brown all over. Add 1 cup water and pressure cook 20 minutes.
Fry the remaining half of the onions in a nonstick pan  in 2 tsp oil. When golden brown add the chicken and brown all over. Add 1/4 cup water and cover and cook till tender on a low fire. Add the pork to the chicken and simmer for five minutes. Pour in the coconut milk, add salt to taste and bring to the boil. Remove and serve hot with plain white rice.