[Gulf Goans] Chicken / Mutton Receipes

[Ulysses Menezes]

Pork Sorpotel
Ingredients


2 kgs. Fresh Pork Meat 

� kg. Liver 

5 Bay Leaves 

5 gms. sliced ginger 

30 corns sliced garlic 

10 nos. slit green chilies 

10 nos. sliced onions 

Vinegar � to taste 
Grind Together


18 dry red chilies 

1 piece ginger 

1 tsp. cumin seed 

1 tsp. coriander seeds 

1 tsp. poppy seeds 

1 piece whole turmeric 

1 tsp. black peppercorns 

2 cinnamon sticks 

12 whole cloves 

Salt - to taste. 
Method
Wash the Pork meat & liver. Boil the Pork Meat & Liver with Bay leaves, salt and cut into small pieces.  Wash the Dry blood thrice, squeeze and set aside.  Soak the tamarind in water and remove the pulp.  Heat oil, Fry the sliced ingredients, add the ground masala.  Add the Pork meat & liver, stir, add vinegar and Cook for 45 minutes.   Add the Dry Blood and boil for another 15 minutes. Add Salt to taste.  Remove when done and set aside, This preparation tastes best when eaten the next day.  This can be preserved for about 7 Days.
 
 
Pork Baffat 
Ingredients 


Pork 1.5 kg 

Onion 1 Kg 

Garlic  1.5 pods 

Ginger 2 sq. inch 

Green chillies 8 

Cloves 10 

Cinnamon leaves 6 

Cinnamon sticks 4 pcs 

Salt 1 tblsp 
 
Ingredients for Masala  


Red dry chillies 20 

Corriander seeds 2 tsp 

Cumin seeds 1 tsp 

Turmeric powder 1/2 tsp 

Pepper corns 10 

Tamarind the size of a lemon 
  Method


Cut pork into cubes.  

In a pot place pork and add all ingredients including the ground masala.  

Mix well and cook for about 20 to 30 minutes. 

Add vinegar and salt as required.  

Continue cooking till dissolved fat appears at top or until tender.   
 
Mangalorean Chicken curry
 
Ingredients


1 kg Chicken (cut into medium pieces) 

4 cloves 

3 sticks of cinnamon 

3 tsp ghee 

1 onion (thinly sliced) 

3 tomatoes 

2 potatoes 

Salt to taste  
Masala for grinding


4 Onions 

6 Red Chilies 

2 tsp coriander leaves 

2 tsp jeera 

1 tsp turmeric powder 

3 tsp Coriander Leaves (chopped) 

3 cloves garlic 

1 inch ginger 

6 pepper corns 

Small lemon sized tamarind 
 
Method
 


Boil the Chicken and potatoes, with cloves, Cinnamon, Salt and keep aside.

Take ghee in a pan and fry one onion till golden brown, then add tomatoes fry and then add the masala and fry thoroughly for about 15 minutes. Add the cooked chicken along with stock and if required also add water and bring it to boil. Garnish with coriander leaves.
 

Kori Rotti


1 chicken (about 1 kg. In weight), cleaned and cut 

1� coconuts for milk 

� small coconut, grated 

15-20 red chillies 

2 level tbsp. Coriander seeds 

1 level tsp. Jeera 

seeds peppercorns - 6 

Ghee for frying 

� onion, chopped 

� tsp. Turmeric powder 

10 flakes garlic 

1 onion chopped 

1 tbsp. Butter 

Salt to taste 

Juice of 1 lemon 
Seasoning


2 tsp. Ghee 

1 onion chopped 

� tsp. Garam masala (elaichi, dalchini, lavang) 
Method 


Grate 1� coconuts and grind finely with 2 cups hot water. Squeeze out thick coconut milk and keep aside. Add 3 cups of hot water to the residue and take out thin milk. 

Roast � grated coconut till light brown. Fry ingredients from 4 to 8 in a little ghee.Fry the � chopped onion till light brown in ghee. Grind all these together with turmeric powder and garlic flakes with a little of the thin coconut milk till very fine. 

Remove the masala, wash the stone with 2 to 3 cups of water and mix it with the masala, remaining thin coconut milk, cleaned and cut chicken. 1 chopped onion, 1 tbsp. Butter, salt to taste and boil in a cooker for 5 minutes under pressure. Remove and add thick coconut milk, lemon juice and bring to a boil, then simmer for a few minutes. 

Keep 2 tsp. Ghee in a flat vessel on the fire. Add chopped onion and fry till brown. Add garam masala powder (lavang, elaichi, and dalchini) and pour the curry over the seasoning, cover and remove from fire. Serve with Roti, Idli, Neer Dosa, apam or Dosa Rice. 
Usually served with Roti � a crisp rice flakes preparation which could be bought in any Mangalore store, in any big city of India or abroad. Roti is a traditional dish of the Bunts served at every wedding and party. It should be soaked in curry and eaten. 
 
Buns
 
Ingredients


2 cups maida flour

1 tsp bengal gram flour (chana flour)

2  bananas (Ripe)

1 tsp baking soda

1 tbsp sugar

1 cup curd (yogurt)

1 tsp salt

oil to fry
Method
 
Sieve maida and chana flour separately.  Mix curd, salt, sugar and baking soda and mash the banana in it.  Then add the flours and kneed them well to make a ball.  Apply little oil and keep under cover for 4-5 hours after which, make smaller balls and and roll them into small cirles.Drop them in hot oil one by one and fry them till golden brown. This is a yummy tea time snack. 
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