Vinha d' Alhos... Coincidence Or Need

Vindaloo always lights my taste buds. After Mughal influence simmered, it was time for something different. Then the Portuguese came with the assortment of ingredients Indians had never tasted before. (Chili, Tomato, Corn and more). Perfect fusion of East and West. Portugesian milder version "Carne di Vinha d' Alhos' was embraced with open arms by Konkans to create the Vindaloo. It simply means Wine (Vinho) and Garlic (Alho). The Konkan's repertoire in fusing new ingredients to create the Vindaloo added a lot of British fans who took back the cooks to churn them out in England. Believe me, the song named "Vindaloo" is English football team's unofficial anthem.

Why are we talking about Vindaloo here? Other day, I was craving for some spice to go along with my Arborio. Looked around and managed to collect the following ingredients

Onions, Garlic, Tomato, Cumin powder, Cayenne pepper powder, Paprika, Ginger powder (took some time to figure that Zenzero was Ginger), Annato seed powder for the color, English mustard powder, Cinnamon powder, Aniseed powder, black pepper powder, Lots of white wine, Vinegar and 1 table spoon of brown sugar

(I was very surprised to get all these spices)

Large Onions - 2 or 3

Large Garlic pod - 1

Tomato - 4

Olive Oil

Butter

Cayene Chilli powder - 1 tbsp

Cumin Powder - 1 tbsp

Ginger Powder - 1/2 tbsp

English mustard powder - 1/2 tbsp

Annato seed powder - 1 tsp

Cinnamon powder - 1 tsp

Aniseed powder - 1 tsp

Black pepper powder - 1 tsp

Vinegar (Aceto) - 1/4 cup

White wine - 1/4 cup

brown sugar - 1 tbsp

Salt - as you wish

Parsley leaves - for Garnish

1 sweet white Onion - for Garnish

- Chop the Onion into small dices (brunoise). Chop the Garlic fine as well as the Tomatoes

In a heavy bottomed pan well heated, add some Oilve Oil and Butter (so that butter does not clarify). To that add 1/2 tbsp chilli powder, 1/2 tbsp Cumin powder. Before they start burning, add the Onion and half of the Garlic. (Keep the rest for later)

- Let Onion turn golden and then add the tomato followed by ginger powder, mustard powder, annato seed powder, cinnamon powder, aniseed powder, black pepper powder.

- Now let this keep cooking till all the water is gone. Now pour Vinegar and Wine, brown sugar, 2 tsp salt (as u like) and continue cooking. After 5 minutes add the remaining chili powder, cumin powder and garlic and cook till they become a thick sauce. (might take at least 20 minutes more)

- Finally chop some fresh parsley leaves and sweet white onions (to brunoise)

- Mix the chopped fresh raw onion into the sauce and and garnish with chopped parsley.

Believe me, it is tongue numbing with layers of spices playing interludes. Sweet, Salt, Sour, Hot, Bitter and .... Mix with your rice Or have it as a dip for your croquettes, Samosas Or even as a pasta sauce. It is wonderful.

I did not add MSG. But would like to try next time (Check my blog on Ajinomoto dated Sep 2) http://venkish.blogspot.com/2009/09/perils-of-ajinomoto-are-we-going.html

Time to burp.. Ciao