Bottle Masala .Com
Using Bottle Masala
Using Bottle Masala in some traditional East Indian recipes.
These are the 2 easiest recipes with great results.
Lonvas
Beef 1 kg - Cubed
White Pumpkin .5 kg - Cubed
Bottle Masala - 4 Teaspoon
Crushed Garlic - 2 Teaspoon
Salt - to taste
Dry Tamarind - 1 Teaspoon
Coconut Milk - 8 oz
Method:
Brown meat in skillet and then cook with a little water ahead of time.
Sautee Garlic in 2 Tablespoons oil or ghee.
Add Bottle Masala and sautee for 2 minutes.
Add pumpkin and cooked meat & stock and cook for 5 minutes.
Add coconut milk and bring to a slow boil.
Add Tamarind soaked in cup of water.
Add salt to taste... After cooking let it sit for a few minutes before serving.
Hint: Tastes best with white rice.
Sorpotal
Pork - 1 kg
Beef Liver - 1/4 kg (Optional)
Whole Garlic - 2 pods
Long Green Chillies - 6
Ginger - 2 inch piece
Bottle Masala - 5 Teaspoon
Vinegar - 8 Tablespoons
Canola Oil - 6 Tablespoons
Salt to taste
Method:
Salt pork for 6 hours and then wash and dry.
Par-boil pork and liver till browned.
Cut meat into small 1/4 inch cubes and reserve on side.
Cut ginger, garlic and chillies into 1 inch very fine slivers.
Fry cut ginger/garlic/chillies in oil.
Add Bottle Masala. Sautee for 2 minutes .
Add Pork/Liver and cook together with Vinegar.
Cook on low for approx 1 hour, stirring every 10 minutes.
Add salt and vinegar to taste.
Hint: Apple cider vinegar or Red wine vinegar or Balsamic vinegar.
Tastes best after a few days.
For more information on Sorpotal, go to:
www.sorpotal.com
These are the 2 easiest recipes with great results.
Lonvas
Beef 1 kg - Cubed
White Pumpkin .5 kg - Cubed
Bottle Masala - 4 Teaspoon
Crushed Garlic - 2 Teaspoon
Salt - to taste
Dry Tamarind - 1 Teaspoon
Coconut Milk - 8 oz
Method:
Brown meat in skillet and then cook with a little water ahead of time.
Sautee Garlic in 2 Tablespoons oil or ghee.
Add Bottle Masala and sautee for 2 minutes.
Add pumpkin and cooked meat & stock and cook for 5 minutes.
Add coconut milk and bring to a slow boil.
Add Tamarind soaked in cup of water.
Add salt to taste... After cooking let it sit for a few minutes before serving.
Hint: Tastes best with white rice.
Sorpotal
Pork - 1 kg
Beef Liver - 1/4 kg (Optional)
Whole Garlic - 2 pods
Long Green Chillies - 6
Ginger - 2 inch piece
Bottle Masala - 5 Teaspoon
Vinegar - 8 Tablespoons
Canola Oil - 6 Tablespoons
Salt to taste
Method:
Salt pork for 6 hours and then wash and dry.
Par-boil pork and liver till browned.
Cut meat into small 1/4 inch cubes and reserve on side.
Cut ginger, garlic and chillies into 1 inch very fine slivers.
Fry cut ginger/garlic/chillies in oil.
Add Bottle Masala. Sautee for 2 minutes .
Add Pork/Liver and cook together with Vinegar.
Cook on low for approx 1 hour, stirring every 10 minutes.
Add salt and vinegar to taste.
Hint: Apple cider vinegar or Red wine vinegar or Balsamic vinegar.
Tastes best after a few days.
For more information on Sorpotal, go to:
www.sorpotal.com