Indonesian Goat Rendang

Bored of always making kosha mangsho I decided to try out something new which is when I stumbled upon the recipe for Rendang.I once had lamb rendang at a Malaysian place and liked it a lot. Typically I don’t eat lamb, because I can’t stand its overpowering smell but this dish didn’t stink at all and I gobbled up quite a bit of it. At home I decided to substitute lamb with goat and also made a few adjustments with the ingredients according to what I had in store.
Ingredients:
Goat meat – 1 lb
Onion – 1
Garlic cloves – 2
Grated ginger – 1 tsp
Red chili – 2
Brown sugar – 1 tsp
Lemongrass stalk – ½ (lower part only, thinly sliced)
Turmeric powder – 1/8 tsp
Chili powder – ½ tsp
Cumin powder – ½ tsp
Coriander powder – ½ tsp
Garam masala powder – ¼ tsp
Lime juice -- ½ a lime
Lime zest – ½ tsp
Light coconut milk – one 14oz can
Canola Oil

Procedure:
Though the recipe book I was following didn’t call for any marinating I am a bit wary of goat being a bit tough and chewy so I marinated the meat overnight in lime juice, turmeric powder, chili powder, garam masala powder, cumin and coriander powder.

In a food processor make a paste of the onion, ginger, garlic, chilies and lemongrass.

In a heavy bottomed pan heat oil and add the brown sugar and let it melt. Now add the onion paste and fry the mixture until it is browned.

Add the meat and lime zest and fry for another minute or so.

Now add the coconut milk, bring to a boil and let it simmer on low heat for 1-1 ½ hours until the meat is tender and the liquid reduces considerably. Check from time to time so that it does not stick to the bottom. If more liquid is necessary add water or more coconut milk.

Sprinkle lime juice on top and serve with steamed rice.

Alur Dom -- Spicy Potato Curry

Since it was Poila Baisakh (Bengali New Year) I thought of making something special for dinner. And no Poila Baisakh is complete without the luchi. Since we were having a gala potluck party over the weekend at my sis-in-law’s place in celebration of the Bengali New Year I decided it was best to keep today’s dinner simple. So I made alur dom and chholar daal to eat with the luchi.

Ingredients:
Potatoes – 5-6 (peeled and diced into cubes)
Onion – 1 small (thinly sliced)
Ginger paste – 1 tbsp
Garlic paste – 1 tsp
Frozen green peas – ¼ cup (optional)
Fresh chopped cilantro – for garnish
Yogurt – 1 tbsp
Turmeric – ½ tsp
Garam masala – ¼ tsp
Chili powder – 1 tsp
Sugar – 1 tsp
Salt – to taste
Oil
Water

Procedure:
Heat oil in a pan.

When oil starts to ripple add the sugar and let it caramelize.

Once the sugar turns brown add the garlic and ginger paste and the sliced onions and start frying.

Now add the chili powder, turmeric and the garam masala powder and continue frying.

Keep frying until the raw smell of the vegetables are gone and the oil starts to separate from the masala.

Now add the yogurt to the masala and stir it in.

Next add the potatoes and mix well with the masala.

Season with salt.

Add enough water so that the potatoes are covered halfway.

When the potatoes are cooked and the gravy has reached a consistency of your liking remove from heat.

Add the frozen peas (if using).

Garnish with fresh chopped cilantro leaves and serve.

Alu Phulkopir Tarkari -- Cauliflower & Potato Curry

Ingredients:
Cauliflower – 1 head (cut into florets)
Potato – 1 medium (peeled and cut into cubes)
Tomato – 1 small (chopped)
Frozen Green peas – ½ cup (thawed)
Onion paste – 2 tbsp
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Bay leaf -- 1
Chili powder – ½ tsp
Turmeric – ¾ tsp
Sugar – 1 tsp
Salt – to taste
Cooking oil
Water

Procedure:
Heat oil in a pan. When oil is heated add the potato cubes and fry them until golden brown. Drain and keep aside. In the same pan fry the cauliflower florets till golden brown. Drain and set aside.

In the same pan add the sugar. When sugar has melted and taken on a brown color, add the chili powder and turmeric and stir. Be careful not to burn. Throw in the bay leaf.

Now add the chopped tomatoes, onion, ginger and garlic paste and fry the masala paste.

When oil starts separating from the masala, add the potatoes and the cauliflower and mix well.

Add water and let cook until the vegetables are done according to your choice. I like a little bit of crunch, so I remove them from the heat when they still have a little bite in them.

Before removing from heat add the thawed green peas and mix well.

Serve hot with rice or roti. (You can add a little ghee if you like before serving.)

Dimer Dalna – Spicy Egg Curry

Ingredients:
Egg – 12 (hardboiled and peeled)
Onion – 1 large (thinly sliced)
Garlic paste – 2 tsp
Ginger paste – 1½ tsp
Tomato paste – 2 tsp
Bay leaf - 1
Sugar – 1 tsp
Salt – to taste
Turmeric – ½ tsp
Chili powder – ½ tsp
Cooking oil
Water

Procedure:
Make slits in the eggs with a knife and keep aside.

In a mixing bowl take turmeric and chili powder. Coat the eggs well in this mixture.

Meanwhile heat a pan with cooking oil.

When oil is heated, gently slide in the eggs one by one and fry them till they turn brownish.

Remove from pan and set aside.

In the same pan add sugar.

When the sugar has melted, throw in a bayleaf. Now add the ginger and garlic paste, and the sliced onions and tomato paste. Cook until the masala is well fried and oil starts separating.

Add water, according to the desired amount of gravy and let it come to a simmer.

When the gravy starts simmering add the eggs and let it simmer on low heat until the gravy starts thickening and starts coating the eggs.

Serve with your choice of rice or roti.