GRILLED PORK SEEKH KEBABS

Kebabs are a healthier fast food option because they are not deep fried and include salad, however kebab meat does contain fat and the amount will vary depending on the meat used.  I always wanted to try grilled kebabs at home, be it with any meat. Here is my first try on Grilled pork seekh kebabs. And is the simple and excellent recipe for for the same.

Ingredients:

1. Pork - 200 gram (trimmed and cut into 1 1/2" pieces) 
2. Ginger Garlic paste - 1 tsp
3. Garlic ginger powder - 1 tsp
4. Black pepper - 1 tsp
5. Olive oil - 2 tsp (you can use regular oil also)
6. Onion - 1 big (cut into 1" pieces) (optional)
7. Capsicum - 1 (cut into 1" pieces) (optional)
8. Tomato - 1 big (cut into 1" pieces) (optional)
9. Salt to taste
10. Fresh coriander leaves for garnishing (optional)

Process: 

1. In a large mixing bowl add pork pieces, all the powder masalas and salt and stir well until well combined. Add onion pieces, tomatoes and capsicum (whichever you are using) in the bowl. Add 2 tsp olive oil and toss to combine. Cover and marinate in the refrigerator for at least 4-5 hours or if possible, overnight. 

2. Thread the kebabs onto metal skewers, alternating between meat, onion, capsicums and tomatoes. For even browning, the meat and veggies should be just touching on the skewers and not crowded together. Let your skewers stat at room temperature for 30 minutes before placing on the grill.

3. Pre heat the grill to medium / high heat. Add skewers in a single layer and grill for 8-10 minutes total. Meal skewers turn like a triangle so I have cooked about 3 minutes per side on all the sides. Grill until cooked through. Spread some lemon juice over the kebabs and let them rest for 3 minutes before serving. 

COORG PANDI CURRY || COORG STYLE SPICY PORK

This cuisine is very popular in Karnataka. A spicy pork curry with freshly made simple and basic ingredients which are mostly available at home. Its a very unique dish with a tangy and spicy taste, semi dry in texture. This South Indian delicacy is a perfect option for lunch or dinner with simple steamed rice. 

Ingredients :

1. Pork - half kg
2. For the home made masala :  tsp Fenugreek seeds, 1/2 tsp cumin seeds, 1/2 tsp coriander seeds and 1 tsp pepper.
3. For making the masala paste : Onion 2 big (chopped), 1 inch piece ginger, 7-8 garlic cloves, 8-10 curry leaves, 4-5 green chillies, 6-7 cloves, handful of coriander leaves and 1/2 tsp oil.
4. For making the Curry : Salt as per taste, 1 tsp oil, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 4-5 curry leaves, 1/2 tsp mustard seeds, the home made masala paste, 1 cup pork stock and 3-4 cup of water (or as per required)

Process :

1. In a kadhai, add water, 2 tsp lemon juice, salt and pork and let it simmer for 40 to 45 minutes.
2. For preparing home made masala add all the ingredients mentioned above (In home made masala) in a frying pan and roast them till it changes the color. Once roasted, grind them into powder and keep aside.
3. Now, let's make the masala paste. Take a pan and in a very low flame, first add onions, ginger, garlic, cloves, curry leaves and green chillies. Mix them well and let the onions turn brown in color. Once cooked, hand a handful of coriander leaves and half tsp oil. Turn off the flame and grind this into a smooth paste, keep aside to use later for making the curry.
4. Now we have everything ready, so let's start with the curry. Take a pan and add oil. Add mustard seeds, curry leaves and masala paste (that we have made) and mix well. Then add half cup of water, the home made powder masala and half cup of pork stork and red chilli powder. Let the masala fry for 5-6 minutes.
5. Once you can smell a good and strong aroma coming out from this masala fry, add the pork pieces, turmeric powder and salt to taste. Mix well and saute for 2-3 minutes ensuring the pork pieces are coated well with the masala. 
6. Add 4-5 cup of water and cover the pan, cook it till the pork becomes tender. It would take 30-40 minutes based on the quality of the pork.
7. Once the pork is cooked, garnish with coriander leaves and serve hot with steamed rice.