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Lamb neck Vindaloo

Prep Time
2:30 hours

Serves
2

Skill
Easy

Ingredients:

  •  1 pound Lamb neck
  • 2 cups Veg stock or water
  • 2 tbsp of oil 
  • 450 gm (1 jar) Vindaloo sauce
  • 2 cups Veg stock or water
  • Salt To taste
  • 1 tsp Chilli powder (optional)

Garlic chilli tadka

  • 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

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Malvani Oxtail curry 

Prep Time
2:30 hours

Serves
2

Skill
Easy

Ingredients:

  •  1.2 lb Oxtail pieces
  •  100 gm Potatoes nugget
  • 2 tbsp of oil 
  • 4 Garlic cloves
  • 2 cups Veg stock or water
  • 450 gm Aai’s Malvani gravy
  • 1 tbsp Lemon juice
  • Salt To taste
  • 1 tsp Chilli powder (optional)

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.

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Malvani Lamb ribs curry in The Indian Pantry Malvani Masala & Malvani Gravy

Prep Time
30 mins

Serves
2 – 3

Skill
Easy

Ingredients:

  • 400 gms of Lamb ribs
  • 2 tbsp of Malvani masala
  • 1 jar (450ml) Malvani gravy
  • 2tbsp Oil
  • 3 tbsp of Cilantro
  • Salt- to taste
  • Water – ½ cup

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.

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Chicken Vindaloo in Goan Vindaloo Sauce

Prep Time
30 mins

Serves
2 – 3

Skill
Easy

Ingredients:

  • 2 tbsp coconut oil
  • Chicken Drumsticks – 4 skin on
  • ½ cup of Coconut milk
  • 1 pack of Aai’s Malvani GravChicken – 1 lb
  • Goan Vindaloo Sauce – 450 grams
  • Oil- 2 tablespoonsy
  • Turmeric powder – 1/4 teaspoon
  • Salt- to taste
  • Water – 1 cup or as required

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

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Chicken Drumsticks with Panch Phoron Broccolini in Aai’s Malvani Gravy

Prep Time
25 mins

Serves
2

Skill
Easy

Ingredients:

For Chicken Drumsticks

  • 2 tbsp coconut oil
  • Chicken Drumsticks – 4 skin on
  • ½ cup of Coconut milk
  • 1 pack of Aai’s Malvani Gravy

For Panch Phoran Broccolini

  • 1 bunch of Broccolini
  • 2 tsp of Bengali 5 spice ( Panch Phoran )

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

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Vindaloo Rub Pork ribs with Goan Vindaloo Masala

Prep Time
1 Hour

Serves
2

Skill
Easy

Ingredients:

  • 2 pound of Baby Back Pork Ribs
  • 3 tbsp Vindaloo masala
  • Salt To taste
  • 2 tbsp Lime juice

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 

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Chicken in Bengali 5 spice

Prep Time
50 mins

Serves
2

Skill
Easy

Ingredients:

  • 2tbsp of Oil
  • 300 gms of Chicken thighs bone inn
  • 1tbsp of The Indian pantry’s Bengali 5 spice
  • 1 medium chopped Onion 
  • 1 medium chopped Tomato
  • 1tsp of Turmeric
  • 1tsp of Red chili powder
  • 1tsp of The Indian Pantry’s Garam masala
  • 1 inch chopped Ginger 
  • 4 cloves Chopped Garlic 
  • 3 tbsp of Cilantro to garnish
  • Pinch of salt

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.

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Chicken with Aai’s Malvani Gravy

Prep Time
25 mins

Serves
3 – 4

Skill
Easy

Ingredients:

  • 2 tbsp of oil
  • 1 lb Bone-in Chicken
  • 1 tbsp of Chopped ginger
  • 1 tbsp of Chopped garlic
  • ⅓ cup Chicken stock/water
  • 450 gms (1 pack)  Aai’s Malvani Gravy
  • 1 tsp of Red chilli powder ( optional)
  • 1 tsp of The Indian Pantry Garam Masala (optional)
  • 3 tbsp of Cilantro
  • Pinch of salt

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)