Hello,
Happy Weekend folks! Albeit for us, it's the last day of the weekend - Saturday. Which now holds the titular crown of family-day; earlier reserved for Sundays.
Three years in the middle-east and I'm yet to, non-chalantly start a work week on Sunday. Initially it was a lot more weird, now it's just a faint feeling repressed at the back of your head. Like the proverbial jack-in-the-box, ready to spring at the slightest slip of unbidden memories or generous reminders from family back home (thanks to social media)😏.
Years of conditioning rarely fades easily, right? Sunday's were always (and still are) special. As a Catholic family, Sundays are significant. It's always Sunday Mass & of course a traditional EastIndian meal.
The community I belong to is called EastIndians - native Catholics of Mumbai (Wikipedia has a decent historical account about us) Our Goan compatriots are more famous; but we EastIndians are proud of our Mumbai roots. Like every community 'food' is a major part of our ethnicity. Our cuisine is famous for the fiery curries, local veggies-dishes & Sweet dishes with a touch of our Portuguese ancestry
Most of our recipes are handed down from generations & very few published versions are available. Was so delighted when before my marriage my Dad's friend gifted me a book of all the traditional East Indian recipes. It's a bliss to seek the rare recipes from the book; although all the standard ones are all pat to me, owing to years of tagging Mum in her kitchen😁
Mum is my goddess of EastIndian cooking. She's a great sport at giving new cuisines a try too (with perfect results). She goes over the moon with pride whenever I consult her for traditional recipes, not that she'd ever admit that openly but it's nevertheless evident in her voice😏
There is this one dish which I've never had to consult her on; the EastIndian Roast.
"EastIndian Roast" is a classic meat side-dish. It's not roasted in the technical manner of speaking, but named so. We often make the Chicken version, but the recipe is versatile with Pork & Mutton too.
The recipe is so simple you can't go wrong with it. The flavours are light & easy and the taste addictive. We have to make it couple of times a month atleast.
RECIPE:
Time taken: 50-60 mins
Yield: 3-4 servings
Method:
1) Take 350gms gms of chicken. Wash & cut to desired size. With a sharp knife, make slits on the meat; so that the marination seeps in.
2) The marinade is easy - half tsp turmeric, salt & ginger-garlic paste. For each 250gms chicken add one tsp of ginger-garlic paste; since I had 350gms I used 1.5 tsp of g&g paste. Keep aside for minimum 30mins.
3) When ready to cook, heat 1tbsp of vanaspati ghee or oil. Fry the following whole spices - 2-3 dried kashmiri chillies, 3-4 cloves, 1 cinnamon bark, and optional few peppercorns.
4) Add the marinated chicken, sear it well to seal in the juices.
5) Keep the flame low; add 1 cup water. Mix everything well.
6) Then cover with lid. If using a regular aluminium plate, put some water on top to make a makeshift pressure cooker.
7) Continue till all the moisture dries & chicken is completely cooked. Check seasoning.
8) Serve hot, with a traditional "eastindian" curry as a side or even as party food.
Happy Weekend folks! Albeit for us, it's the last day of the weekend - Saturday. Which now holds the titular crown of family-day; earlier reserved for Sundays.
Three years in the middle-east and I'm yet to, non-chalantly start a work week on Sunday. Initially it was a lot more weird, now it's just a faint feeling repressed at the back of your head. Like the proverbial jack-in-the-box, ready to spring at the slightest slip of unbidden memories or generous reminders from family back home (thanks to social media)😏.
Years of conditioning rarely fades easily, right? Sunday's were always (and still are) special. As a Catholic family, Sundays are significant. It's always Sunday Mass & of course a traditional EastIndian meal.
The community I belong to is called EastIndians - native Catholics of Mumbai (Wikipedia has a decent historical account about us) Our Goan compatriots are more famous; but we EastIndians are proud of our Mumbai roots. Like every community 'food' is a major part of our ethnicity. Our cuisine is famous for the fiery curries, local veggies-dishes & Sweet dishes with a touch of our Portuguese ancestry
Most of our recipes are handed down from generations & very few published versions are available. Was so delighted when before my marriage my Dad's friend gifted me a book of all the traditional East Indian recipes. It's a bliss to seek the rare recipes from the book; although all the standard ones are all pat to me, owing to years of tagging Mum in her kitchen😁
Mum is my goddess of EastIndian cooking. She's a great sport at giving new cuisines a try too (with perfect results). She goes over the moon with pride whenever I consult her for traditional recipes, not that she'd ever admit that openly but it's nevertheless evident in her voice😏
There is this one dish which I've never had to consult her on; the EastIndian Roast.
"EastIndian Roast" is a classic meat side-dish. It's not roasted in the technical manner of speaking, but named so. We often make the Chicken version, but the recipe is versatile with Pork & Mutton too.
The recipe is so simple you can't go wrong with it. The flavours are light & easy and the taste addictive. We have to make it couple of times a month atleast.
RECIPE:
Time taken: 50-60 mins
Yield: 3-4 servings
Method:
1) Take 350gms gms of chicken. Wash & cut to desired size. With a sharp knife, make slits on the meat; so that the marination seeps in.
2) The marinade is easy - half tsp turmeric, salt & ginger-garlic paste. For each 250gms chicken add one tsp of ginger-garlic paste; since I had 350gms I used 1.5 tsp of g&g paste. Keep aside for minimum 30mins.
3) When ready to cook, heat 1tbsp of vanaspati ghee or oil. Fry the following whole spices - 2-3 dried kashmiri chillies, 3-4 cloves, 1 cinnamon bark, and optional few peppercorns.
4) Add the marinated chicken, sear it well to seal in the juices.
5) Keep the flame low; add 1 cup water. Mix everything well.
6) Then cover with lid. If using a regular aluminium plate, put some water on top to make a makeshift pressure cooker.
7) Continue till all the moisture dries & chicken is completely cooked. Check seasoning.
8) Serve hot, with a traditional "eastindian" curry as a side or even as party food.
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Cheers!!!
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