Pork Vindaloo

We loved this.  It had a nice spiciness for the kids and me.  Sanford thought I could have doubled the spice.    Grind the following in a spice grinder:  2 tsp cumin seeds, 3 dried red chilis, 1 tsp black peppercorns, 1 tsp cardamon seeds, 1 cinnamon stick, 1 1/2 tsp black mustard seeds and 1 tsp fenugreek seeds.  Mix ground spices with 5 tbsp white wine vinegar, 2 tsp salt, and 1 tsp brown sugar.  Set aside.  Now saute 1 thinly sliced onion in 10 tbsp oil until browned.  Remove onions, leaving oil in pan.  Puree onions with 2-3 tbsp water in food processor. Add to above spices and stir.  Set aside.  (This is the vindaloo paste)  Brown 2 pounds cubed pork shoulder in batches.   Put 1 inch cube of ginger, sliced and 1 small peeled head of garlic in the food processor with 2-3 tbsp water and puree to a paste.  When the pork is removed after browning, put the ginger-garlic paste in the pan and cook on medium for a few seconds.  Add 1 tbsp ground coriander and 1 /2 tsp turmeric and stir for another few seconds.  Add the meat, any juices that have accumulated back into the pan.  Add the vindaloo paste and 8 oz of water.  Bring to boil.  Cover, and reduce heat to a simmer until pork is tender.  We let ours simmer for about 1 1/2 hours.  From Madjur Jaffrey's Indian Cooking.

Bhuni Bandh Gobi (Stir-fried green cabbage with fennel seeds):  Thinly slice one small head of cabbage.  Heat 1/4 cup oil in a pan.  Add 3/4 tsp cumin seeds, 3/4 tsp fennel seeds, 1 tsp sesame seeds.  When they start to pop, put in 1 med sliced onion and cook 3-4 minutes.  Add the cabbage and stir fry for about 6 minutes, until the cabbage has browned somewhat.  Add 1 tsp salt, 1/4 tsp cayenne pepper.  Stir, turn to med low, cover and cook for another 10 minutes.  Stir in 1 tbsp lemon juice and 1/2 tsp garam masala.  From Quick and Easy Indian Cooking.

Rahmah (Spicy pinto beans)  Made this for lunches this week.  Rinse and soak 1 cup pinto beans overnight.  Drain.  Put in 5 cups water and bring to a boil.  Reduce to a simmer and cook until almost done.  Drain, reserving 1 cup of the cooking liquid.  Heat 2-3 tbsp oil.  Add 1/2 tsp cardamon seeds. and 3 medium sliced onions.  Cook until golden.  Add 2 tsp minced garlic, 1 tsp minced ginger and cook for another 3-4 minutes.  Add 2 1/2 tsp ground coriander, 1 tsp ground cumin, 1 tsp tumeric powder and saute 2-3 minutes over very low heat.  Add 1 can diced tomatoes and 2 seeded and sliced serrano peppers.  Cook for another couple of minutes.  Add the beans, reserved cooking liquid, and 1 tbsp cilantro (finely chopped).  Cook until beans are cooked through.  Add 1/2 tsp garam masala and 1 tsp salt and cook another 5 minutes.  Season with salt and pepper.  Serve garnished with finely chopped cilantro and Garam Masala.  (This is another recipe where you can increase the amount of chilis).  We served it with rice and yogurt.  Adapted from The Food of India.