1. Assad Roast (Goan Pork Roast)
   Serves 6
   Ingredients :
   Mutton (boneless) or Pork with fat in one piece - 1kg
   Salt - to taste
   Ginger - 1"piece
   Garlic - 10flakes
   Turmeric power - 1/2tsp
   Ground Pepper - 1tsp
   Ghee - 2tbs
   Spring onions - 5nos
   CFish Rolls
   Ingredients:
   Any fleshy fish - 1/2kg
   Boiled and minced potatoes - 3nos
   Turmeric powder - 1tsp
   Chilli powder - 1tsp
   Pepper powder - 1/2tsp
   Juice of 1 lemon
   Fish stock - 2tbs
   Beaten egg - 1
   Fine breadcrumbs
   Oil for frying
   Method of Preparation:
   Clean the fish and boil with a little water and salt. Take the fish out and keep the stock aside.
   Remove bones, if any. Mash the fish together with the minced potatoes, turmeric, chilli and pepper powders. Add lime juice and stock. If necessary, add salt.
   Take lemon size balls from the mixture and press them flat and roll with the hands. Dip in beaten egg. Coat with bread crumbs and deep fry until golden brown. Serve hot. innamon - 1"piece
   Cloves - 5nos
   Dry red chillies - 4nos
   Method of Preparation :
   Prick the mutton or pork all over with a fork and rub in a little salt.
   Grind ginger and garlic together. Add turmeric and pepper to it. Rub this mixture over the meat.
   Heat ghee in a large pan and add sliced spring onion and meat. Fry the meat till golden brown all over. Then add 1 cup of water, cinnamon, clove and red chillies. Cover and simmer till done and the gravy thickens. Add more water if needed. Slice the pork or mutton piece into small pieces as desire while it is slightly warm. Garnish with roast potatoes and boiled small carrots.
   Note : If desired, you can slice the meat before cooking

1. Fish Hingli (Fish Cooked with Raisins)
   Serves 6
   Ingredients :
   Magur (cat fish) or Firm white fish - 1/2kg
   Raisins - 200gms
   Mustard oil - 1/4cup
   Ghee - 1/4cup
   BayRosogolla
   Ingredients :
   Milk - 1litre
   Citric acid - 1/2tsp
   Sugar - 1tsp
   For Syrup :
   Water - 5 cup
   Sugar - 11/2 cup
   Vanilla essence (optional) - 1/2tsp
   Method of Preparation :
   Boil the milk and add the citric acid to make the paneer. Once the paneer separates from the whey, strain and wash it thoroughly. Tie the paneer in a muslin cloth and squeeze out the excess water. Add 1tsp sugar to it and knead the paneer well. Divide the paneer dough into small balls and keep aside.
   Make syrup with the sugar and water, then add the balls while the syrup is boiling. (Add vanilla essence if necessary) Cover with a lid and continue to boil it for 15 minutes. Remove from heat and keep to cool. leaves - 2nos
   Peppercorns - 6nos
   Asafoetida - a pinch
   Ground ginger - 1tbs
   Chilli powder - 1/2tsp
   Curd - 1tbs
   Sugar - 2tsp
   Salt - to taste
   Method of Preparation :
   Slice fish into large pieces. Wash and keep aside. Grind the raisins.
   Heat oil and ghee together. Season with bay leaves, peppercorns and asafoetida. Add ground raisins, ginger and chilli powder and fry for 2 minutes. Pour curd and fry for some time. Add fish, 3/4cup water, sugar and salt.
   Cook on medium flame and remove when the fish is done and the gravy thickens. Serve with rice or pulao

Chicken Curry
Serves 4
Ingredients :
For the Paste
Chicken
-
800gms (sliced into 8 medium sized pieces)
Poppy seeds (khus khus)
-
2tsp
Chopped onions
-
2nos
Whole red chillies
-
6 nos
Curry leaves
-
2flakes
Grated coconut
-
6tbs (optional)
Red chilli powder
-
1tsp
Coriander seeds
-
1tsp
Turmeric powder
-
1tsp
Cumin seeds
-
1tsp
Chopped tomatoes
-
2nos
Fennel
-
1tsp
Lemon juice
-
2tsp
Cinnamon
-
1" piece
Oil
-
2tbs
Cloves
-
2nos
Water
-
2cups
Green cardamoms
-
2nos
Salt
-
to taste
Chopped ginger
-
2tsp
Finely chopped coriander leaves for garnishing
Chopped garlic
-
2tsp



Oil
-
to roast
Method of Preparation :
Heat some oil and roast all the ingredients for the paste except chopped ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic. Keep aside.
Heat 2tbs oil in a heavy bottom pan and fry onions till golden brown. Add curry leaves, chilly powder, turmeric powder and ground paste. Sauté well. Add chopped tomatoes and fry till oil separates. Put chicken pieces and sauté for a while. Mix well by adding lemon juice, water and salt to taste. Cover and cook on a slow flame till the chicken is fully tender. Garnish with chopped coriander leaves.