Goan Pork Sausages

Ingredients
250 grams of Goan Pork Sausages
1 tablespoon of cooking oil
2 medium onions sliced
1 tablespoon of ginger-garlic paste
2 potatoes cooked and diced
1/2 teaspoon of turmeric powder
1 teaspoon of chilli powder
2 teaspoons of coriander powder
1 teaspoon of cumin powder
Salt to taste
Vinegar (optional)

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Method
Heat the oil in the pan. Add the onions and fry on high flame till it starts turning pink. Add the ginger-garlic paste and fry till the raw smell disappears. Add the meat from the sausages with the turmeric, chilli, coriander and cumin powders. Stir for about a minute, then add a cup of water. Simmer and cook till the meat is tender. ( Add water if required and stir occasionally. Add extra salt and vinegar if desired.) Add the potato and allow it to cook for a few minutes till the grease starts separating.  

Vankaya Pulusu

Ingredients

10-12 dry red chillies
2 tablespoons of coriander seeds
1 teaspoon of cumin seeds
3-5 medium tomatoes
one lime-sized ball of tamarind
2 tablespoons of cooking oil
1/2 teaspoon of mustard seeds
1/2 teaspoon of broken urd dal
a pinch of asafoetida
2-3 finely chopped medium onions
1 tablespoon of ginger/garlic paste
5-7 medium brinjals chopped into bite sized chunks
1/2 teaspoon of turmeric powder
a few curry leaves
salt to taste

Method

Dry fry the red chillies, coriander seeds, and cumin seeds. Grind this into a fine powder.

Pressure cook the tomatoes with the ball of tamarind. Extract the juice and discard the pulp.

Heat the oil in a kadai. Once hot, add mustard seeds. When they sputter, add the urd dal and a pinch of asafoetida. Increase the heat to high. Add the chopped onions to and cook till browned. Then add the ginger/garlic paste and stir a few times. Add the ground powder, stir a few times, then add the chunks of brinjal. Stir till the brinjal is coated with the mixture, and add the tomato/tamarind extract to this and bring to a boil. Turnn the heat to low, the add the curry leaves, turmeric powder and salt to taste.

Boil till the brinjal is cooked well and the gravy reaches the desired consistency. Serve with hot rice.

Ratatouille

Ingredients
2 Zucchini sliced
5-6 egg-plant sliced
5 tablespoons of olive oil
1 large onion finely chopped
5-7 pods pf garlic finely chopped
2-3 green chillies chopped
3 large tomatoes
Half a cup of basil and thyme chopped fine
Salt and Pepper to taste

Method
Heat half the olive oil in a sauce pan. Add the minced onions and saute on high heat till translucent. Add the minced garlic and stir a few times. Peel and chop the tomatoes, then add the tomatoes to the saucepan. Add the chopped green chillies and salt to taste. Cook on low heat till the tomatoes are done. Add the chopped basil and thyme. Stir a few times and put it aside.

In a thick-bottomed pan, heat the remaining olive oil. When the oil starts smoking toss in the sliced egg-plant. stir fry on high heat with salt and pepper. When it is three-fourths done, toss in the zucchini. Stir till well done.

Serving suggestion:
Spoon the egg-plant and zucchini mix on to a plate, spoon the tomato and herb sauce over it. Serve with toast  and herb butter.

Note:

• I substituted green chillies instead of bell peppers because I am 'allergic' to bell peppers. 
• Mushrooms or yellow squash can be used in addition to the egg-plant and zucchini. 

Shepherd's Pie

For the layer of Lamb (You can use chicken too)
Heat 2 tablespoons of olive oil in a pan. Add 500 g of minced lamb and saute till it turns translucent. Add 2 chicken cubes, salt (to taste), freshly ground pepper and a pinch of cinnamon. Stir a few times on high heat, then add 3 finely chopped medium tomatoes. Cook on a medium flame till done.

For the layer of Mashed Potatoes
Boil 500 g of potatoes. Peel and mash the boiled potatoes with salt (to taste), a few finely chopped green chillies, and 2 cups of cream.

For the layer of Vegetables
Heat 2 tablespoons of olive oil in a pan. Add 3 finely chopped medium onions and fry till it starts turning brown. Add a cup of green peas and cook for a few minutes. Add one cubed carrot, salt (to taste), and a teaspoon of paprika. Cook till done.

To make the Pie
Layer the lamb, vegetables, and potatoes in a microwave dish starting with a layer of lamb and ending with a layer of mashed potatoes. You may add half a cup of grated cheese for one of the layers. Drizzle butter on the final layer of mashed potatoes. Microwave on high for 10 minutes, till a crust forms. Serve hot.

Cream of Chicken/Mushroom Soup

Ingredients

2 Tablespoons of olive oil
2 medium onions - finely chopped
7-9 pods of garlic - finely chopped
1/3 pound of minced chicken (or) sliced mushrooms
2 tablespoons of cornflour
1 cup of fresh cream
4 cups of water
Salt to taste
Freshly ground pepper to taste
Finely chopped parsley to garnish

Method

Pour the olive oil in a saucepan and fry the onions till browned. add the garlic and saute. add the chicken/mushrooms and stir till any water evaporates. Season with a pinch of salt and some pepper. Add the water and heat on high flame till the water boils. Simmer for about 7 minutes. Then add the cornflour mixed with a little water and bring to a boil. Simmer for about 3 minutes. Switch off the heat. Stir in the cream and garnish with pepper and parsley.