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Portuguese recipe of Pork and Garlic pickled in Red Wine Vinegar
Published On: 12 Jan 2006
English: Coriander Seeds
tamil: Kothamalli / Varakothamalli
malayalam: Kothamalli / Malli
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
for more details, click the name of the ingredient
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
tamil: Grambu / Lavangam / Kiraambu
malayalam: Karayaamboovu / Grambu
telugu: Lavangam / Lavangalu
kannada: Lavanga / Lavangapattai
hindi: Lavang / Laung
Bengali: Labango / Lawang
Gujarati: Laving / Lavang
Konkani: Grambu / Lovang / Longan
Marathi: Luvanga / Laung
Punjabi: Long / Lavang / Laung
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
When you have dry roasted the above, don`t let them burn or they taste awful.
Grind them finely and mix with the other powders.
Mix it with a little vinegar to a smooth paste.
In a ceramic or glass casserole, place the cubed pork, sliced Kashmiri chillies, all the marinade, as much Red Wine Vinegar to cover the ingredients.
:- Do not use an aluminium or iron pot as the vinegar will etch the metal into your food.
Leave to marinade for at least 24 hours in the fridge for 3 or 4 days.
Pour off some of the excess vinegar.
Heat 1/2 cup of mustard oil in a stainless steel cooking pot.
Add the meat and marinade and bay leaves and red chillies.
Stir on high heat, until the ingredients bubble.
Add 2 cups of hot water.
Lower the flame to sim and stir.
Fit the lid tightly and cook for around 2 hours, until the meat is tender.
Check every 1/2 an hour, add a little water if drying out.
:- Don`t let it stick or burn.:- It is best cooked one day and eaten the next.
:- Serve with boiled rice or bread of your choice, coriander and cucumber raita and lime pickle.
:- Kashmiri chillies have no heat but impart their colour and flavour. If you require heat, add more red or green chillies to your taste, but then it becomes Indian and not Portuguese.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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