Vindaloo or Indad/ Indyal as we popularly call it is a hot favourite is in every East Indian Catholics and Goan Catholics household.Though our recipes differ completely from the goans. .No feast or wedding s complete without vindaloo for us East Indian fugiyas /fugyas and Vindaloo is like a match made in heaven .We love just love this..Now due to health reasons people have started avoiding red meat so we make this with chicken or fish and believe me its equally mouthwatering...

The deep red colour is from the kashmiri red chillies which is ground with vinegar and other spices.The more you keep it the better it tastes.Do give this  a try and you'll keep licking your fingers I bet..
  • 1/2 kg Chicken pieces
  • 12-15 Dry Kashmiri chillies
  • 1inch  ginger
  • 15-18 garlic cloves (med sized)
  • 1.5 tbsp heaped cumin seeds
  • 1/4 cup vinegar + 2 tbsp more
  • 3 tbsp oil
  • salt to taste

  • Wash the  chicken well and drain excess water.
  • Apply salt and set aside for 1/2 hr.
  • Soak the kashmiri red chillies in hot water for 15 min.
  • Grind the chillies with cumin,garlic ginger and vinegar to a very smooth fine paste.
  • Heat oil in the vessel add the chicken and saute for 5 min.
  • Then add the ground masala and mix well.
  • Add about 1 -2 cups of water and allow it to come to nice boil.
  • Lower the flame and continue to cook for some more mins.
  • Add more vinegar and salt if needed
  • You can adjust the water depending on the consistency of the gravy you require.
  • Enjoy it with foogyas/rice/bread.

The amount of vinegar added depends on the quality and sourness of the vinegar.
Do not compromise on oil and vinegar sice this is what enhances the flavor and keeps it for many days.
We usually do not fry the meat(red meat)in the oil first before adding the masala.
If making with red meat just rub some  salt on the meat and the mix in  masala ,oil well and place it on the gas to cook on med flame.
A very tasty yet simple dish  without onions ,ginger garlic and tomatoes It goes well with chapati/roti or rice I enjoyed it with methi theplas.
The gravy can be kept semi dry too..This dish uses very little oil so its a healthy and yummy dish too.

  • 2 cup black chana boiled
  • 1 cup curds
  • 1.5 tsp besan
  • 1/2 tsp jeera/cumin
  • 1/2 tsp mustard seeds
  • 1 tsp red chilli powder
  • 1.5 tsp coriander cumin powder
  • 1/4 tsp hing/asafoetida
  • 1 tsp
  • 1.5 tsp oil
  • curry leaves a sprig
  • 1 tbsp chopped coriander leaves
  • salt to taste.
  • Pressure cook the soaked chana with salt,red chilli .
  • Whisk the curds well with water salt and besan.
  • In a vessel but the whisked curds and the boiled chana
  • Mix the masala powders and the sugar.
  • Let this come to nice boil.
  • In a small vessel heat oil and add the hing,curry leaves and the cumin ,mustard seeds.
  • Once it splutters add this tadka to the chana mixture.
  • Let it boil for a min.
  • Garnish with coriander leaves .
  • Enjoy hot with roti/.rice

Sending this to Remmy's First blog anniversary event
First blog Anniversary and giveaway

Calzone also called as folded pizza is a yummy snack perfect to serve for parties or as kids lunch box the filling can be of your choice I have used chicken and capscicum filling and my homemade homemade pizza sauce .You'll love this cheesy yummy calzone and your kids will be asking for more.
for the bread
2 cups flour
1 tbsp milkpowder
1 tbsp sugar
3/4 cup water
1.5 tsp yeast
1/2 tsp salt
1 tbsp butter
2 tbsp oil.

  for the filling recipe  click here
1/2 cup pizza sauce
1.5 tsp oregano
1 cup grated cheese
melted butter for brushing

  • Dissolve yeast in lukewarm water along with 1 tbsp sugar let it sit for a while till its frothy.
  • Mix the flour,salt,milk powder together in a bowl ,to this add the yeast .
  • Start kneading to a soft dough adding milk,melted butter.
  • Once it turns to a soft sticky mass slowly add in the oil .
  • Knead well for 8-10 min till you get a smooth soft dough.
  • Cover the bowl with cling wrap and set aside for 1 hr or   till it doubles the size.
  • Once it has doubled punch down and knead for 4-5 min.
  • Divide into balls .
  • Roll it flat like a chapatti.
  • Place the pizza sauce and  filling in the centre 
  • top it with cheese 
  • sprinkle little oregano
  • fold it and the ends seal .
  • brush the top with melted butter  and sprinkle oregano
  • bake at 180 degree Celsius for 20-35 min

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