Pork Sorpatel - East Indian#SundayFunday

No matter how this is spelt and pronounced by many Sorpotel or Sarpatel or Sarapatel, the dish that makes mouths water and leave you drooling anywhere it’s served. The Goan and East Indians claim theirs it the best, but, that's a debatable issue that will last for every more. Each one is brought up with the taste that their parents or grandparents made for them. 

Today I am, sharing my mother's traditional East Indian version that is made at every feast or celebrations. This is a must dish for every function of ours. In weddings when this is prepared usually country liquor, wine or brandy is added. But I did not add any of these. Even the pork tongue is added to make this dish, here is it's difficult to get it, if you get hold of it do add, it taste good in this dish.

East Indian Sorpatel is like a pickle that stay's long in if refrigerate well. This is side dish that can be had with anything. So vinegar and oil are very important to preserve this dish for long storage. In East Indian weddings this is prepared and stored in large ceramic jars for a long time at room temperature in a cool pantry shelve. But now with weather changes this stored and heated daily or refrigerated.

Ingredients
1 Kg Pork- cut into big pieces
¼ Kg Liver=  cut into big pieces - Optional
2 Full Big Pods Garlic – finely cut lengthwise
3 - 4 Inch Piece Ginger – cut into juliennes
8 green chillies – cut lengthwise
3 Tablespoons East Indian Bottle Masala - adjust spiciness
¼ Cup Vinegar or to taste  

Method

Salt the pork and liver well and leave it aside for at least 20 to 30 minutes then wash it well in fresh water to remove any excess salt.

Boil pork & liver with a little salt till nearly done.

Cut the cooked pork and liver into small tiny pieces.

Slice the ginger, garlic and green chillies.

In a large pan first fry all the fat of the pork till browns and release all it's fat/lard.  

Remove the pork fast once brown then in the same lard fry the meat and liver in batches till brown. Keep aside.

In a large pot/ vessel add the from the frying of the pork and fry the ginger, garlic and green chillies. When they start to soften add in the bottle masala and meat and fry well till the spice coats the meat. Now add in the vinegar and the stock from the cooked meat and let it cook on medium low flame till oil surfaces.

Taste for salt and vinegar adding accordingly for this should be a little sour or else this start to mold. Let it simmer till oil surfaces.
This is best eaten after a day or two as it taste better the next day and gets time for all the flavors to marry.

Enjoy this with crusty bread, taste awesome!!  
Labels: East Indian, Pickle, Pork, Sorpatel, Sunday Funday, Side Dish, Gluten free

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Today we are sharing Easter Side Dishes. 

• Bunny Cupcakes from Amy’s Cooking Adventures 
• Feta and Strawberry Tabouli Salad from Food Lust People Love 
• Fresh Pea Hummus from Culinary Cam
• Pineapple Bread Pudding from A Day in the Life on the Farm 
• Pork Sorpatel - East Indian from Sneha’s Recipe 
• Potato Salad with Condensed Milk from Palatable Pastime 
• Stir-Fried Balsamic and Ginger Glazed Carrots from Karen’s Kitchen Stories 
• Veggie Niçoise Salad from Mayuri’s Jikoni 
• Whole Wheat Rosemary Garlic Bread Recipe from The Mad Scientist’s Kitchen

Šmorn With Raisins - A Slovenian Pancake#EattheWorld

This is one dish that I really enjoyed for breakfast when I visited Slovenia. This is also had for supper/dinner with a fresh salad... which makes light and delicious meal!

Šmorn (shmorn) a Slovenian-style buttery, double-fried, pancaken it's a traditional Slovenian breakfast/brunch. It’s something of a cross between a crepe and a pancake. It is very easy to make and children will love it.

Serves One
Ingredients
2 Large Eggs - separated
¼ Cup Whole Milk
1 Teaspoon Vanilla Extract
1 Tablespoon Sugar
2 Tablespoons Butter
¼ Cup All Purpose Flour
1/8 Teaspoon Salt
¼ Cup Raisins
¼ Cup Rum
Icing Sugar - for dusting the top
Method

Soak the raisins in rum till it covers and let it sit at least for half an hour. 

After that drain all the rum in a strainer and let it drain any excess moisture.
Separate the egg whites and yolks. 

Beat the egg whites till soft peaks.

To the yolks add the salt, sugar and vanilla and milk and whisk till well blended. 

Then fold in the egg whites, little at a time till no white patches are seen. 

The pancake batter is ready!

Heat a 6" dia skillet with 1½ tablespoons butter. Heat until the butter starts to bubble, then pour in the batter mixture, tip the pan back and forth until the bottom is completely covered with an even coating of batter. 

Sprinkle the drained raisins on top. Let is cook on low flame, covered for 5 minutes on one side or until the batter is firm and the edges begin to brown, then turn.

To flip take this on to a plate then flip it back into the pan.

Before adding the pancake back add ½ tablespoon butter and then add the pancake, let it cook till the other sides is golden or has a pretty uniform toast color or has browned, uncovered, although this side will be spotty as the šmorn will crinkle a bit while cooking.

Transfer this to a serving plate.

Dust/sprinkle with icing sugar. 

Enjoy this with jam of your choice and a cup of coffee or tea. This is served open-faced. 

Fruit jams and jellies work well as a filling. So does butter and a sprinkling of cinnamon sugar.

Labels: Eat the World, Slovenia, Pancake, Brunch, Raisins, International Cuisine,,Serves One

Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.

Check out all the wonderful Slovak dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 Amy’s Cooking Adventures: Slovakian Garlic & Potato Soup (Cesnaková Polievka) 

Sneha’s Recipe : Šmorn With Raisins - A Slovenian Pancake 

Magical Ingredients: Granadir 

Pandemonium Noshery: Mäso v Chreňovej Omáčke - Meat in Horseradish Sauce 

Cultureatz: Štefani Pečenka: Meatloaf with Hard-Boiled Eggs 

Kitchen Frau: Bryndzové Halušky (Potato Dumplings with Cheese & Bacon) 

A Day in the Life on the Farm: Hemendex

Corn & Peas Pulao With Beer Chicken Tandoori#Foodieextravaganza

This is a complete meal, you will love the flavor of the beer in the tandoori chicken. 

1 Cup = 200 Ml Cup Measurement
Serves 2
Ingredients
To Marinate The Chicken
400 Grams Boneless Chicken - cut into 2" cubes
1 Teaspoon Heaped Ginger Garlic paste
¼ Teaspoon Heaped Salt
1 Tablespoon Homemade Tandoori Masala
2 Tablespoons Hung Curd
1 Tablespoon Heaped Mustard Oil
1 Teaspoon HP Sauce
¼ Cup Ale Beer
Ingredients For The Rice
1 Cup Basmati Rice 

1 Small Onion - chopped
½ Tablespoon Ginger juliennes
3 Green Chilies - diagonally sliced
¼ Cup Boiled Sweet Corn
¼ Cup Boiled Peas
¼ Cup Colored Bell peppers
1 Tablespoon Lemon juice
1 Spring onions - finely - chopped - optional
½ Tablespoon Vegetable Stock powder
¼ Teaspoon Black Pepper powder
¼ Teaspoon Salt or to taste
2 Tablespoons Heaped Oil
1 Tablespoons Coriander leaves chopped
For The Kachumber / Salad
1 Onions - chopped
1 Tomato - chopped
1 Cucumber - chopped
5 - 6 Leaves Butter Head Lettuce
Salt & Black pepper powder to taste
A Sprinkle of Vinegar to taste

Method

Boil the rice in water and salt to taste till 90% done. Drain the rice. When cooled refrigerate the rice ( since the rice should cold) then the rice remains firm and grainy.

Marinate chicken cubes with all the given ingredients, leave it for 30 minutes or overnight for best results, put on skewers, and grill in 2 tablespoons oil until chicken tender. 

It's flavor is simply divine.
To Make The Rice

Heat oil, add chopped onion, fry till transparent, add ginger, green chilies, chicken powder, lemon juice, boiled peas, sweet corn and add in the boiled rice, black pepper powder with ½ cup water lightly give it good mix, taste for salt and add accordingly, mix well. Cover and leave it on dum for 10 minutes on low flame, remove in a platter, top with tandoori chicken skewers, the oil and gravy from the pan pour it over the chicken to moisten it. 

Garnish with chopped coriander leaves.
For The Kachumber/Salad

This is a lovely salad or kachumber mix all onions, tomatoes and cucumber seasoned with salt, pepper and a sprinkling of vinegar, done! 

Enjoy the complete meal !! 
Labels: Foodie Extravaganza Party, Serves Two, Corn, Pulao, Rice, Beer, Chicken, Salads, Vegetarian, Main course

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. If you are a blogger and would like to join our group and blog with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board. 

Posting day for #FoodieExtravaganza is always the first Wednesday of the month. This month our theme is in honor of St. Patrick's day. Since April 6th is celeberated as New Beer's Event , we are posting recipe for the same. 

• Wendy from A Day in the Life on the Farm grilled up Bratwurst Burgers.
• Sneha of Sneha’s Recipe served up Corn & Peas Pulao With Beer Chicken Tandoori.
• Karen of Karen’s Kitchen Stories baked up some Double Levain Pilsner Bread.
• Sue of Palatable Pastime shares Michelada.
• Camilla from Culinary Adventures with Camilla shared her Porter-Caramelized Onion Dip.
• Ann of Simple and Savory whipped up some Spicy Beer BBQ Sauce 

Colourful Fruit Salad Pudding#SundayFunday

Colourful Fruit Salad Pudding is very quick and easy to make. It is a wonderful recipe that you could make for a family get together or parties. This is a special delight for kids who will love this this fruit salad which is also healthy and it is an easy way to get them to eat plenty/all kinds of fruit at once.
For this you can use any fruit that is readily or seasonal available, but do try this ... it's a delight isn’t it…!!!

Ingredients
Grapes - Green & Black
Pears
Watermelon
Apple
Musk Melon
Boiled Brown Gram
Greek Yogurt/Thick Fresh Hung Curd - whisked
Sweet Date & Tamarind Chutney
Homemade Frankie Masala

Method

Take the fresh curd and drain the water by hanging it over night or 4-5 hrs in the refrigerator. Then whisk it. Keep it in the refrigerator till you assemble the fruit salad.

Chop the fruits in small pieces.

In a bowl layer all the cut fruits and add Homemade Frankie Masala to taste. Mix well. Spoon these into individual serving bowl. Add the whisked hung curd. Add a drizzle of sweet chutney, then again a dash of frankie masala. 

Serve chilled, Enjoy your colourful pudding.  
Labels: Fresh Fruits, Salad, Pudding, Kids delight, Yogurt, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday.     

• Cereal and Milk Pancakes from Palatable Pastime
• Colourful Fruit Salad Pudding  from Sneha’s Recipe
• Crispy Rainbow Egg Rolls from Culinary Adventures with Camilla
• French Bean Watermelon Radish Salad from Food Lust People Love
• Moroccan Rainbow Carrot Salad from Mayuri’s Jikoni
• Naturally Dyed Rainbow Pasta  from Amy’s Cooking Adventures
• Rainbow Roasted Vegetables from A Day in the Life on the Farm
• Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing from Karen’s Kitchen Stories  

Homemade Pasteurized Egg Mayonnaise - Keto#SuperClubSaturday

This recipe is not mine, so I am only giving the ingredients, watch the video for better understanding and details. Loved this method and idea. Since the egg yolk is pasteurized, it will last for one month in the refrigerator. Do try this recipe, it's a little tricky but worth the effort and after the success of making it, the joy is totally unexplainable! 

Recipe source watch this video to understand the method better. 

Ingredients
3 Tablespoons Water
2 Large Egg Yolks
1 Tablespoon Lemon juice
1 Cup Extra Light Olive Oil
1/2 Teaspoon Salt
1/2 Teaspoon Dijon mustard
1/4 Teaspoon Sweetener - I did no add

Method

The first time I made it, my mayo curdled, since I kept it in the microwave for 40 seconds. I refrigerated it, thinking that it will thicken. But the next day, I found oil floating on top. My mayo had curdled (sorry forgot to take pics). I salvaged it by taking an large egg yolk. Added a tablespoon of water and a teaspoon of lemon juice. Microwaved it for 5 seconds each time for just 17 seconds. Strained the egg mixture, added it to a clean mason jar, pulsed it twice with an immersion blender. Then pulsed the curdled mayo added it in two batches back to egg yolk and ta.. da my super thick pasteurized mayo is ready. Check your microwave heat and would suggest to keep it less time than specified in the video.  

I  did not add sweetener but my mayo is still super delicious.

This is a super thick mayonnaise! 
Labels: Preservative free, Mayonnaise, Egg, Pasteurized, Keto, Homemade, Healthy, Super Club Saturday, Dips, Spreads

Welcome to Supper Club Saturday - March 2022 

• Homemade Pasteurized Egg Mayonnaise - Keto / from Sneha’s Recipe
• Spezzatino d'agnello from A Day in the Life on the Farm
• Cold Soba Noodles from Palatable Pastime