pork bhuni

 

Ingredients

1 kg Pork with less fat cut into medium pieces

1 teaspoon ginger paste

1 teaspoon garlic paste

½ teaspoon turmeric Powder

2 teaspoon chillie Powder

2 green chillies sliced lengthwise

3 onions sliced finely

1 cup finely chopped Dil leaves

Salt to taste

3 Potatoes peeled and cut into quarters

3 tablespoons oil

Heat oil in a pan and fry the onions till golden brown. Remove and set aside. In the same pan, fry the potatoes till golden brown. Remove and keep aside. To the same oil, dd the ginger and garlic paste and sauté for a few more minutes. Add the pork, chillie powder, turmeric powder, green chillies, and mix well. Stir fry for a few minutes till the meat become firm. Add sufficient water and cook till the pork is tender. Now add the Dil leaves and cook gently till the leaves shrivel up. Now add the fried onions and potatoes and stir gently.

salt fish pickle

 

Ingredients:

½ kg good salt fish cut into small bits         

3 tablespoons chilly powder

½ teaspoon turmeric powder                       

1 teaspoon mustard powder

1 teaspoon cumin powder                           

1 tablespoon sliced ginger pieces              

1 tablespoon sliced garlic pieces

2 tablespoons salt                                      

1 cup Sesame oil (Til oil)

1 cup vinegar                                             

1 teaspoon fenugreek seeds

Wash the salt fish well and leave to dry for some time. Smear the turmeric powder on the salt fish. Heat 2 tablespoons oil in a pan and fry the salt fish till golden brown. Keep aside. In another pan heat the remaining oil till smoky, then turn off the heat. Add all the other ingredients and the fried salt fish and mix well. Store in bottles when cold. This pickle will last for about 3 months if stored in the fridge as no preservatives are added.