Vikram wrote:Excellent photos, Slingshot. Great way to relax and have fun.
Could you please share some details of the Goan sausage pulao and the chicken akhouri? Thanks. Will give them a go sometime.
Best-
Vikram
Sure Vikram. Here is the Recipe for the Goan Pork Sausage Pulao.
Goan Pork Sausage Pulao
goan.jpg
This is a one pot dish. Strong, pungent, full of flavour and perfect comfort food for a winter evening. Not too much fuss, yet outstanding results.
Serves : 04 persons
Ingredients
1. 300 - 400 gms Goan Pork Sausage, cut in 1 inch cubes
2. 03 Onions sliced
3. 10 Garlic cloves sliced
4. 1 inch ginger julienned
5. 10 curry leaves
6. Whole garam masala : 1 inch cinnamon, 5 cloves, 03 green cardamom, 01 black cardamom, 01 star anise, 02 bay leaves
7. 10 peppercorns, ground coarsely
8. 04 dried red chillies
10. 02 fresh green chillies
11. 03 tomatoes chopped
12. 04 medium potatoes, peeled, cut in halves
13. Bunch of fresh coriander leaves
14. Salt to taste
15. Teaspoon of sugar
16. Basmati Rice, 4 portions, pre-boiled up to 80% and cooled
17. Oil or Ghee
Cooking
1. In a heavy bottomed pan (the pan should be able to hold the cooked rice), add 2 or 3 tablespoons of ghee
2. When the ghee is moderately hot, add the potatoes and fry till they are seared and golden. They will not be cooked through, just seared.
3. Remove the potatoes and reserve
4. The ghee will be really hot by now. Cool the ghee a bit, by removing from the flame
5. Once the ghee has cooled a bit, on medium heat, add the whole garam masala to the ghee - 1 inch cinnamon, 5 cloves, 03 green cardamom, 01 black cardamom, 01 star anise, 02 bay leaves
6. Fry till fragrant for about a minute
7. Now add the pepper corns and the dried red chillies and fry for 30 seconds
8. At this point, add the julienned ginger and the garlic to the ghee and fry for a minute
9. Add the curry leaves
10. The aroma will be amazing...the ghee, ginger, garlic, curry patta, and spices all wafting
11. Now add the onions and immediately add 1 tea spoon of salt. This allows the onion to fry fast and dehydrate quickly, while the flame is in medium.
12. In about 5 to 7 minutes, the onions will get deep golden and caramelised. Dont let the onions turn brown.
13. Lower the heat and flame to 'LOW'. In the outdoors, I just remove from the flame and rest close to the fire on a rock.
14. Add the green chillies
15. Add the Goan pork sausages to the ghee
16. Fry the sausages in this low heat oil for about 5 minutes, stirring continuously
17. The sausages hold all the flavour and immediately, all the masala from the sausages will start getting amalgamated into the onions.
18. Keep frying gently to release all the masala from the sausages for about 5 minutes
19. Your kitchen will be heady with the aroma of the sausages....pungent, hot, vinegar, chilli
20. The masala in your pan will now be a deep red after the sausages have leached all their flavor
21. Now add the chopped tomatoes to the masala
22. Increase the flame to medium. In the outdoors, it goes back on the fire.
23. Continue to fry...the tomatoes till they are mushy
24. Add the teaspoon of sugar to the masala now and stir
25. At this stage, add back the potatoes to the masala and gently toss them, so that all the masala coats the potatoes
26. By now the tomatoes should have got cooked in the masala and your masala would be thick, red, the ghee separated from the masala, pungent, hot, heavenly
27. Now add 3/4 cup of water to the masala
28. Reduce the flame to 'Low', and cover the pan and let the potatoes cook. This will take about 10 minutes. In the outdoors, by this time the fire is reduced to coals and I just rest the pan on the coals.
29. After 10 minutes, the potatoes should be cooked but firm
30. Now add more salt to the masala in the pan. Since the rice will be added, it will need more salt, but please be careful not to over salt the masala. Be cautious.
31. Add the 80% cooked rice to the masala and with a spatula, gently fold in all the masala with the rice
32. Taste....and I am warning you that you wont be able to stop tasting
33. Adjust seasoning....add more salt if needed
34. Cover the pan and cook under the lowest flame for about 5 minutes. In the outdoors, continue to slow cook over the coals.The Pulao will be ready to serve.
35. Add chopped coriander
Serve
Enjoy!
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