Yeah so thats the agenda for tomorow....... EAT..... and i love the sound of it...... Dont u???
Well so we planned to go out for lunch....
who ??? just my bro in law and me...
why ??? cause she's(sis) at work.... (also she's a vegetarian)
where ???
BERNARDO'S
Well we left at around 2.... and i was quite excited cause this was gonna be the thing i did the day i was off...
This place turned out to be on the first floor of the market in galleria.... The first look was wierd cause as soon as i entered i just saw these two ppl sitting and reading the newspaper and it looked like a small lil office... well jiju said hi to them and we walked up this narrow staircase very small steps and steep.... at that moment i dint wat was happening it was a really small place... when we reached up the first thing i saw were the various photographs all over... of children and a christian wedding of a signboard showing the way to panjim...
We got to business real quick. FOOD. The menu was very artistically designed where it was printed on wooden planks. It gave a feeling of the beautiful Goan beaches and the restaurant was like the rustic home of an aged ( read the ones who've seen it all) couple.
One look at the menu and we knew wat we wanted. PORK.
We ordered pork vindaloo and roast pork.
The menu aint much for the vegetarians, the reason why my sis dint come along but its heaven for the pork worshipers. I'm saying so because its not in many places in delhi or gurgaon that u might find such good quality pork. Other than obviously the packed ones like sausages and bacon etc...
The only thing that upset me was that they had cleaned up the pork really well hence the part that i really love the chewy the guey the lovely the FAT..... that was all gone.. and as if just to keep my mouth shut there was just this couple of small pieces lying around.
Both the vindhaloo and the roast were quite good... i could easily give em a 7 on 10.
And just to keep u guys slightly happy here is the recipe for the sinful vindaloooooo...
Try it out and do tell me....
PORK VINDHALOoooooo
Ingredients
2 tsp Cumin seeds ( jeera )
2-3 hot red chillies ( laal mirch)
1 tsp black peppercorns ( Kaali mirch)
1 tsp cardamom seeds ( elaichi)
7.5 cm cinnamon stick ( daalchini)
1.5 tsp black mustard seeds (raai)
1 tsp Fenugreek seeds (methi daane)
5 tbsp white wine vinegar ( sirka)
1.5-2 tsp Salt
1 tsp sugar
10 tbsp vegetable oil
175-200g onions, peeled and sliced into half-rings
6 tbsp water, plus 250ml
900g boneless pork shoulder,cut into 2.5cm cubes
2.5 cm cube ginger root, 1 Clove Garlic, grind into a fine paste
1 tbsp ground coriander ( Dhaniya powder)
0.5 tsp ground turmeric ( Haldi )
Method
1.Roast and grind the cumin seeds, red chillies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds coarsely and mix with the vinegar, salt and sugar.
2. Put the oil in a wide, heavy pan and set over medium heat and fry the onions until the onions turn brown and crisp. Remove with a slotted spoon and put in a grinder with 2-3 tbsp of water and blend into a fine puree. Add this puree to the ground spices=vindaloo paste.
3. Dry off the meat cubes with kitchen paper and remove large pieces of fat, if any.( though i do prefer the fat with the meat)
4. Rub the meat with half the vindaloo paste giving it a good massage and allow it to marinate for atleast an hour.
5. Heat the oil remaining in the pan once again over a medium-high heat. When hot, put in the pork cubes, a few at a time, and brown them lightly on all sides ( at this moment u could fry the fat as well do not caramelize it too much though).Remove and keep aside.
6. Now, put the ginger-garlic paste into the same pan and stir the paste. Add the coriander and turmeric. Add the meat, any juices that may have accumulated as well as the remaining vindaloo paste and a cup of water and bring to a boil. Cover and simmer gently for an hour or until pork is tender. Stir a few times during this cooking period.
7. Serve hot ( both in temperature as well as spicy) with plain steamed rice or with pao....
Anjali ka Gyaaaaaaaan.........
- Use as little water as possible while cooking the vindaloo, allow all the liquid in the pan to cook off before you can add more to it.
- Infact vindaloo always tastes evn more perfect the next day as all the flavours have completely sunk into the pork.
- The vindaloo spice mix maybe made previously and stored in air tight containers. Keeps for a week.
