Goan pork roast made of green masala recipes

Parsi Street Food

Parsi Street Food

We picked the devilled eggs flavoured with a piquant Goan curry masala, fried lotus root slivers and what seemed to be mini cheese straws
Papaya Paste – Natural Meat tenderizer – How to make & store papaya paste [+Video]

Papaya Paste – Natural Meat tenderizer – How to make & store papaya paste [+Video]

[Guest Post] - Kitchen Sink Chicken SoupChicken Cafreal - Goan Galinha Cafreal Recipe - How to make Chicken CafrealGoanPork Sorpotel Recipe - Indian Pork Curry - How to make sorpotelHomemade Harissa Paste for #SundaysupperSavory Madeleine with spicy Goan Sausage (Choriz)Easy Roast Chicken Recipe with fresh Thyme, Garlic and MushroomsHawaiian Pizza RecipeCoriander Rice Recipe - How to make Coriander Rice - Cilantro RiceFried Stuffed Okra with Goan Recheado Paste - How to make stuffed Okra [+Video] - Ladyfinger/Bhende

Parsi Street Food

We picked the devilled eggs flavoured with a piquant Goan curry masala, fried lotus root slivers and what seemed to be mini cheese straws
Mangalore Style Crab Pepper Fry.

Mangalore Style Crab Pepper Fry.

 You could find frozen 'Bimblees'  gifted  by a neighbour with a tree, for those delicious Mangalorean Daaliso Saar with Bimblees (lentil soups) or 'Ambades' (hog plums for those spicy prawn curries),  or wild game could be wild bird , boar or deer that was found on a friend of a friends estate for those delicious Sukka's (meat in a dry spice paste with Coconut) or  Goan sausages, varieties of fish and meat, ground spice pastes ready to make a delicious fish curry or  left over pork sorpotel from Easter
Traditional Parsi Dishes explained

Traditional Parsi Dishes explained

Pork Vindaloo (Goan). This one is made from pork. The term Vindaloo derives from the Portuguese dish “Carne de Vinha d’ Alhos”, a dish of meat, usually pork, with wine and garlic
Easy and Quick Paneer Korma Recipe – Mughlai Shahi Paneer Korma Curry

Easy and Quick Paneer Korma Recipe – Mughlai Shahi Paneer Korma Curry

whole sheep roasted on spits over fires of applewood, ducks and partridges stuffed with dried fruits and nuts and simmered in copper pots of saffron-spiced butter sauce, and chicken marinated in yogurt and spices before being baked in the searing heat of the tandoor – the portable clay oven used by a Moghul army on the march and brought to Hindustan in Babur’s time