Author: Indian Pantry

Ingredients:

• 2 tbsp of Oil
• 3 cloves Garlic chopped
• 3 pc Red chilli whole dried
• ½ tbsp Cumin seeds
• 3 tbsp Chopped cilantro and mint

Instructions:

• Preheat the oven at 300 degrees
• In a heavy bottom pot or dutch oven add oil and sear the lamb neck until its golden brown on all side.
• Add veg stock to the pot along with vindaloo sauce and bring it to boil.
• Put the lid on the pot and let it braise in the oven for about 2-3 hours or until the meat is tender
• Season with salt

For Garnish – Garlic chilli tadka

• In a pan add oil on a medium flame
• When oil is hot add cumin seeds, garlic and chilli toast for 10 seconds
• Remove from the heat and add cilantro and mint to the pan
• Add the tadka on the top of the curry for garnish

Ingredients:

Instructions:

• Preheat the oven at 300 degrees
• In a heavy bottom pot or dutch oven add oil and sear the oxtail until its golden brown on all side.
• Add garlic clove and potato sear for 2 minutes
• Add veg stock to the pot along with Malvani sauce and bring it to boil.
• Put the lid on the pot and let it braise in the oven for about 2 hours or until the meat is tender
• Season with salt, lemon juice and garnish with cilantro.

Ingredients:

Instructions:

1. Heat the oil in a medium pot over medium-high heat, sear the meat until its brown
2. Add Malvani masala to the pot cook mix well and cook for 30 seconds
3. Add the Malvani gravy and water to the pot, turn the heat to medium and let it slow cook for 20-30 minutes or until the meat is tender
4. Add salt if needed garnish with salt and enjoy with rice or roti.

Ingredients:

Instructions:

1. Heat a large pan to medium heat and add the oil. Add the Goan Vindaloo Sauce and sauté it for about 2-3 minutes.
2. Add the chicken along with the salt and turmeric powder and cook another minute,stirring.
3. Add 1 cup of water (or chicken broth for extra flavor) and stir until the mixture thins out and becomes a sauce. You can add more water if needed. Reduce the heat and let it simmer for 20-25 minutes, until the chicken is cooked through.

NOTES:

• If you have time, you can marinate the chicken in the sauce and refrigerate the chicken for at least 1 hour, or even overnight.
• You can keep the base curry the same and   make it with your choice of protein. The only difference will be the time of cooking as different proteins require different cooking times.

SUGGESTED SERVINGS:

Serve with chapati, rice,   naan or bread and Bhakari. Goan Poee is a great accompaniment too.

By:
Mithalee Rawat
Founder & CEO, Shorba Bone Broth Inc

Ingredients:

Instructions:

For Chicken in Aai’s Malvani Gravy

1. Heat 1 tbsp coconut oil in a saucepan on medium heat.
2. Fry the chicken drumsticks for about 2-3 minutes, browning the skin. Remove and set aside.
3. Pour Aai’s Malvani Gravy into the pan and bring to an energetic simmer. Add ½ cup water and the chicken legs. Simmer the chicken legs for 15 minutes or till cooked through.
4. Add the coconut milk to the gravy and stir to incorporate.

For Sauteed Broccolini in Bengali 5 spice

1. Blanch or steam broccolini till bright green – 1 to 2 minutes.
2. In a frying pan, heat 1 tbsp coconut oil over medium heat.
3. Add in the spice blend and roast for 30 seconds to a minute. When the spices become fragrant, add the broccolini to the pan, toss well with the “tadka” (spices roasted in oil) and season with salt and pepper.

SUGGESTED SERVINGS:

Serve the Malvani chicken gravy over hot rice eat with Chapati (whole wheat bread) alongside the broccolini.

By:
Mithalee Rawat
Founder & CEO, Shorba Bone Broth Inc

Ingredients:

Instructions:

1. Remove the membrane (remember this ensure fall of the bone ribs)
2. Generously season the ribs with salt and vindaloo masala 
3. Cover the ribs with aluminum foil 
4. Bake the ribs at low-temperature 300F for 2 hours until they are tender 
5. Squeeze a lime wedge and garnish with chopped cilantro 

Ingredients:

Instructions:

1. Heat oil in a medium pot on a low flame, temper the bengali 5 spice for 15-20 seconds or until it is golden brown. (don’t over temper it otherwise it will be burned & bitter)
2. Add onions and cook until it is translucent. 
3. Add chopped ginger and garlic and cook for another 2-3 minutes, then add chopped tomatoes. 
4. Cook the tomatoes for 5 minute then add remaining spices. 
5. Saute and cook the mixture for 2 minutes then add chicken and ¼ cup of water mix well, cover the pot with lid cook it at low medium flame for 15-20 minutes or until chicken is cooked completely 
6. Keep stirring the stew every 3-4 minutes, season with salt as per the taste. 
7. Garnish with chopped cilantro, and enjoy with steam rice.

Ingredients:

Instructions:

1. Heat oil in a medium pot, saute ginger & garlic until the raw flavours are gone.
2. Add chicken saute for a minute, then add chicken stock or water cover the pot with a lid, and allow to cook on low-medium flame for 10-15 minutes.
3. Add red chilli powder & garam masala (optional) if you like your food spicy and then add Aai’s, Malvani Gravy (450 gms).
4. Bring it to boil and let it simmer for 5 min on low-medium flame or until chicken is tender you can add more chicken stock/ water depends on how you like the consistency of the gravy.
5. Add salt if needed, garnish with cilantro.
6. Enjoy your Malvani Chicken over rice or with chapati ( whole wheat bread)