Vegetable Cutlet - A quick fix Party Dish, a humble snack, an irresistible starter.  Cutlets have always been a quintessential dish of every special occasion in our family.  This crisply delicious and sinfully satisfying starter is always on our family menu, no matter what occasion or festival it marks for. But every time it comes up with different ingredient though, sometimes with Chicken, Lamb or Beef and maybe simply with vegetables for a total vegetarian option. 

 
    Vegetable Cutlet/Croquettes is an easy add-on at a party menu.  These cutlets are usually prepared with finely chopped classic vegetables like Carrots, Beetroots, Beans, Green Peas and Potatoes, coated with homemade bread crumbs for a crispy crust. Potato act as a binder in this recipe.  Even we can add a combination of vegetables like  Carrots, Green Peas,  Beans, Cauliflower, Beetroot etc., to this Vegetable Cutlets. These Cutlets can be prepared in advance and stored in the freezer for up to a month.

VEGETABLE CUTLET

    Vegetable Cutlet is something we like the most at home rather than its non-vegetarian counterparts.  And I have a soft-corner for this Vegetable cutlet, because it was one of the first of its kind delicacy I had as an outside food(only next to Chicken Biriyani) when I was a kid.  It is never or seldom that we eat at a restaurant. I happened to eat this at a driveway restaurant near  VOC Park in Coimbatore.  I am talking about sometime in late 70s that was when I was accompanied by my Dad and his friend to the Nehru Stadium to watch a football match and happened to eat Vegetable Cutlets during that visit.  As far as my memory goes they used to serve two pieces of Vegetable Cutlets in a plate with Ketchup and Slices of Carrot, Onion and Beetroot.  Memories!!!

    Since then, Cutlets have always been one of my favourite snack. Serve Vegetable Cutlet as a starter or as a Tea-time Snack with a dipping sauce of your choice. Serve the Vegetable Cutlets with thinly sliced Onions, Carrots etc., along with a dash of Tomato Ketchup or Red-Chilli Sauce to add a zing to the croquettes. You can even slide it up into a Bun along with your choice of add-ons and convert it into a Burger.


For more CUTLET RECIPES, Click here... 



Cuisine - Indian (Kerala, South India)
Course - Appetizer / Starter
Spice Level  - Low
Difficulty - Medium
Yields - 20 Cutlets
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 20 - 30 Minutes


    
For a detailed Recipe on HOW TO MAKE BREAD CRUMBS, Click here...

HOW TO COOK VEGETABLE CUTLET/CROQUETTES

VEGETABLE CUTLET

For Vegetable Cutlet Patties:

To Sauté:

For the Crust : 

For Deep Frying:

METHOD:

• Clean, peel and then finely chop/grate the Carrots & Beetroots.
• Shred the Cabbage and chop it finely.
• Clean and remove the veins from the beans and chop it finely.  
• Boil the Potatoes, peel, mash and keep it aside.
• Heat oil in a pan, sauté finely chopped Onions, Garlic, Ginger and Garlic cloves until onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above and fry for a while on a low flame until fragrant.
• Add finely chopped Carrots, Beetroots, Beans, Cabbage and Green Peas along with a dash of Salt, Pepper Powder and mix well.
• Cook this on a low flame until the vegetables turns soft & cooked. 
• Sprinkle some water if necessary at this stage. 
• Make sure the mixture is dry once the vegetables are cooked.
• Sprinkle finely chopped Mint and Coriander Leaves and give a quick stir.
• Switch off the flame and add mashed Potatoes to the vegetable mix.
• Mix it well with your hands until well combined. 
• Shape it into small balls and flatten them at the centres into round/oval-shaped patties with your palms(make sure there are no cracks).
• Meanwhile, beat eggs in a bowl with a pinch of salt.
• Spread Bread Crumbs on a large plate. 
• Dip the Vegetable Cutlet patties in the egg mix first.
• Then dredge them in Bread Crumbs, make sure that the patties are evenly coated with bread crumbs on all sides.
• Heat oil in a deep pan until they reach the smoky point.
• Lower the flame to medium-high and deep-fry the Vegetable Cutlets in batches.
• Do not overcrowd the oil pan.
• Flip & fry the Vegetable Cutlet patties until crisp and golden brown. 
• Remove it from oil with a slotted spoon, and line the Vegetable Cutlets on a paper towel.
• Serve Vegetable Cutlet hot with any dipping sauce of your choice.
  

VEGETABLE STEW

        "Vegetable Stew" is a combination of classic Vegetables slow-cooked in a liquid particularly on a very low flame. But when it comes to "Kerala Style Stew" colloquially called "ISHTU" it is cooked with Coconut Milk which results in a creamy, rich textured stew. Kerala Stew is usually not allowed to boil, but simmered to perfection, that the essence of Meat, Vegetables, Seasoning and Flavourings get infused into the dish. A dish which took twists & turns and which finally got confined to the taste buds of a typical Keralite.
     

    This Vegetable Stew is totally a vegetarian version of a typical Kerala Stew, but authentically Vegetable stew stands as a base to all other stews originating from the region.  Basically, a vegetarian dish slowly adapted into using Chicken, Lamb/Mutton, Beef or Duck in it.  The base for a Kerala Stew is Coconut Milk.   The mild usage of local spices and condiments enhances the flavours with only a subtle note of the ingredients and all the more perfectly retaining the white colour which is synonymous to Kerala stew. Creamy and light on Masala, this dish stands out for its unique & versatile flavours. Add Mutton for a "Mutton Stew" & Chicken for "Chicken Stew" to this basic Vegetable Stew.  Yet another version of unique "Minced Meat Stew" can be prepared with Minced Meat too.
     

    Stew is usually served along with Appam, Idiyappam or Puttu.  It goes well with Bread too.  It is one of the most frequented dishes in a Kerala household. And especially, on the day of Christmas and Easter, it is an unavoidable breakfast dish in our household, a tradition picked up from my MIL. Mutton/Beef Stew is quite famous among the Christian families of Kerala and is served for festivals like Christmas, Easter, and special occasions like Weddings, Christenings, Anniversaries... Not an exaggeration, but any special occasion calls for the combination of Appam, Stew & Cutlets, at home.

      So, an all good Vegetarian version of a Kerala Stew made only with vegetables, like Carrots, Green Peas & Potatoes. Add classic vegetables like Beans, Cauliflower or any other vegetables of your choice along with the above for a whole lot of Veggie filled Kerala Stew.  If you are in a mood for a Vegetarian Version of this classic stew, then this recipe is for you and I make this Vegetable Stew when I am in a mood for a light Stew.


For more STEW RECIPES, Click here...


Cuisine - Kerala
Recipe Type - Stew
Course - Side Dish
Spice Level - Low - Medium
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 20-30 Minutes



For more recipes from GODS OWN COUNTRY - KERALA  click here...

HOW TO COOK VEGETABLE STEW

VEGETABLE STEW

INGREDIENTS:

Spices:

Cinnamon 1" Stick - 1 No.
Cloves - 2 No's.
Cardamom - 2 No's.

For Vegetable Stew:

Carrot - 1 Cup
Green Peas - 1/2 -3/4 Cup
Potatoes - 1 Cup
Onions - 1 No.
Ginger 1" Piece - 1 No.
Green Chillies - 5-6 No's.
Garam Masala - 1 Teaspoon
Thick Coconut Milk - 1 Cup
Thin Coconut Milk -  2 - 21/2 Cups
Curry Leaves - 2 Sprigs
Salt - To Taste
Coconut Oil - 2 Tablespoons

For a detailed Recipe on HOW TO MAKE COCONUT MILK, Click here... 

 

To Garnish:

Coriander Leaves - a few

VEGETABLE STEW

METHOD:

For Vegetable Stew:

• Clean, Peel and dice Carrots and Potatoes.
• Extract Coconut Milk and keep it aside.
• Cut Onion into thin Slices, slit the Green Chillies and keep it aside.
• Heat oil in a pan and splutter the ingredients mentioned under 'Spices' on a medium flame.
• Sauté Onions and Curry leaves along with the spices until onions turn translucent.
• Add slit Green Chillies and finely chopped Ginger to the above and sauté for a while.
• Sprinkle Garam Masala and fry this on a very low flame until fragrant(optional).
• Add Carrots, Peas and Potatoes to the above and mix well.
• Sprinkle some salt and a pinch of sugar.
• Add enough water for the Vegetables to cook.
• Once the Vegetables are cooked, pour Thin Coconut Milk and mix well.
• Leave this to boil on a very low flame, stirring occasionally.
• Finally, pour in the Thick Coconut Milk and give a quick stir.
• Leave this on a low flame for a few more minutes.
• Finally, garnish it with Coriander Leaves.
• This Creamy Vegetable Stew is ready to be served with Appam, Idiyappam, Puttu or any dish of your choice.
• Goes well with Bread too. 

VEGETABLE STEW

NOTES:

• Adjust the number of Green Chillies to suit your spice level.
• If you want spicy stew, can add a few more Green Chillies, or finally sprinkle some white pepper over the stew (this is to retain the white colour of the stew).
• If cooking this Vegetable stew along with any meat, adjust the cooking time accordingly.
• Can add Mutton/Lamb, Beef or Chicken to this Vegetable Stew. 
• Can try making Stew with Minced Meat too.  
• But we add a combination of Vegetables along with Meat while making Stew at home.
• Some Stew recipes just add Potatoes along with the Meat.
• Use any preferred classic Vegetables for this recipe.  Normally Carrots, Potatoes, Green Peas, beans etc., are used.
• If cooking the Vegetables in a pressure cooker, just cook it for a whistle.  
• Adding Garam Masala is totally optional. 
• Can use any vegetable oil for the recipe. But Coconut Oil gives an authentic touch to this typical Kerala Stew.
• I usually add about 3-4 teaspoons of Milk Powder along with Coconut Milk, which gives you a creamy white coloured Stew.  But it is purely optional.
  

PEAR CRUMBLE

   A crumble recipe is from my very old recipe book, which I had since my childhood.  But it took years for me to even try the recipe.  Once, I gave my hand to it, I never had to look back.  When it comes to a quick dessert or when there are loads of Apples, Pears or any other fruits as a matter. This quick-fix recipe comes out to be handy.  Pies are one best versions when it comes to desserts of this genre, but the time it requires and some little meticulous techniques all make a Pie stand 2nd in the row in my kitchen.  I sought for this quick Crumble Recipe. Warm Crumbles - Crunchy with hearty Pear fillings, topped with Vanilla Ice cream are indeed a treat to the senses.  

    I  don't bake a lot & it is not my arena.  But when it comes to certain baked dishes, like Christmas Fruit Cakes, Eggless Cakes, Apple Pie, a few Cookies and this crumble recipe are the ones I have perfected and repeated. The Crumble recipes are so easy to make, and it's hard to get it wrong. There is something really cosy and comforting about a warm crumble topped with Vanilla Ice cream or cold Custards. This Crumble recipe is our latest favourite at home, and I am frequenting it very often these days with various fruits like Apple, Pear, Berries and yet to try my favourite one - The Peach Crumble.

PEAR CRUMBLE WITH VANILLA ICE CREAM

    When you have loads of fresh fruits and berries, it is best to enjoy it in a delicious dessert.  So English are these Desserts which comes in the name of Pie, Cobbler, Crumble, Tart etc., And I have always wondered what is the difference between these desserts.  

PIE & TART:

    PIE is a dessert which has a bottom crust with a filling, couple of inches tall.  And some pies are topped with a second crust, latticed or decorated, or just a sheet of crust with small incisions over it. It is baked in a Pie Plate.  Yes, I forgot to say, Pie can be Sweet or Savoury(whenever it is Pie I remember the Rabbit Pie from one of Enid Blyton's Famous Five Series). Then TART - I thought that Pie and tart were the same.  Though similar to the nature, the difference is that Tarts have thicker crusts with a filling.  They are baked in a Tart Pan which are shallow with ridges or fluted edges.  Some Tart pans have removable bottom portions which could be removed when baked, which helps in removing the tart once baked.  Then the major difference is that a Tart never have a second or the top crust.

CRUMBLE & COBBLER:

      Crumbles & Cobbler - Both doesn't have a bottom crust.  The fruit filling is placed in a deep dish(pie pan/baking dish) then it can be topped with a crumbly crust.  For Crumbles, we can use Flours, Oats, slivered nuts mixed along with Sugar/Brown Sugar & Butter, which becomes crumbly, streusel like mixture and becomes crunchy when baked.  But in a Cobbler, the fruit filling is topped with dollops of biscuit dough or batter.

PEAR CRUMBLE:

    So, now with a bit of knowledge about these similar desserts, let's come back to our Pear Crumble.  The two main steps which has to be done while making a Crumble are:

• Spiced Pear Filling

• The Crumble Mixture

  
  

 

Pear Filling:  

 

    After all, this is Pear Crumble, so we need loads of Pears. I had a few Pears lying in my refrigerator, Crunchiness and flavour all got together. Ha, Ha!!! I wanted to finish off the never ever otherwise touched Pears lying in my refrigerator.  So here goes some Pear recipes just with the idea of finishing the Pears.

 

THE PEAR FILLING

Anyway, let's see what makes a great Pear Filling, 

 

• Pears – Make sure to slice the Pears into uniform sizes. The amount of filling is as your heart desires. So use loads of Pears if you prefer a whole lot of Pears in your Pear Crumble.
• Spices – The warmness of Spices is all about Pear Crumble. Some recipes call for Cinnamon, some add Nutmeg/Clove/Allspice. I love the aroma of Cinnamon & Nutmeg in a Crumble Recipe. And don't forget to add a bit of Ginger in a Pear Crumble.  It gives a wonderful flavour along with the spices.
  
• Lemon – Lemon prevents the Pears from oxidizing(browning). What you need is just a bit which will help keep the flavours intact and also keeps the pear slices white.
• Sugar – Sugar sweetens the Pear filling. I have used Brown Sugar. And have cooked it along with the Pears & Spices, until the pears are half cooked and all the sugar turns out into a caramel-like sauce along with the juices from the Pears.

 

 

The Crumble:

 

CRUMBLE MIXTURE

       Making Crumble is so easy & you may hardly go wrong.  It is too straight forward. I love to add some slivered and toasted Almonds along with flour for that nutty and crunchy Crumble topping.

Some recipes call for Oats flour or Oats instead of All-purpose flour.

      As I live in  Tropical regions, the weather is mostly humid.  So I always use COLD BUTTER. Cut butter into small cubes and keep it refrigerated until use.  I don't have a food processor, so I use my hands to make this crumble.  So, I suggest keeping your hands cold. While mixing the flour, sugar & butter, the heat may melt way the butter making the topping a bit of a dough like.   

       So using your fingertips rub the butter into the flour and sugar. You want the texture to be like streusel mixture or breadcrumbs. Then stir in those toasted almonds for extra crunchiness & texture.            And when it comes to Sugar, I would recommend for Brown sugar or light Brown sugar, which gives the needed texture in a Crumble. 

 

For more CHRISTMAS RECIPES, Click here...

 

 

Cuisine - Around the World

Recipe Type - Crumble

Difficulty - Medium

Serves - 6-8

Author - SM

Preparation Time - 30 - 45 Minutes

Cooking Time (Apple Filling) - 7-10 Minutes

Baking Time - 30-45 Minutes

 

For more BAKED GOODIES, Click here...

 

 

 

HOW TO MAKE PEAR CRUMBLE

PEAR CRUMBLE

INGREDIENTS:

For Pear Filling:

Pears - 6 Nos.
Brown Sugar - 120 Grams
Lemon Juice - 1 Tablespoon
Cinnamon & Nutmeg Powder - 1/4 Teaspoon
Ginger - 1/2 Teaspoon

HOMEMADE TUTTI FRUTTI WITH PEARS - CANDIED PEARS

    Since 2019, I have been making goodies like Tutti Frutti & Candied Peels for my Christmas Fruit Cakes.  Since I first tried this, there was no looking back or buying tutti frutti and candied peels from stores. Why spend money to buy these goodies when they can be prepared at home and above all, they have no preservatives in it. With an added advantage, you can even adjust the Sweetness of these Tutti Frutti to your preference.   This way I was happy that I was making all goodies from scratch along with the thought that there are no preservatives or additives in it.  Homemade goodies were so good that the aroma and flavour of these goodies were so natural and welcoming.  All the more homemade Candied Peels were not bitter too.  I have a quick trick for that too.

If interested, head to the detailed recipe on HOW TO MAKE CANDIED ORANGE PEELS...

    This year, I made a whole new batch of Tutti Frutti with Raw Papayas and amazingly the Raw Papayas came out with a hue starting out with a Red to Orange to Pale Yellow.  And surprisingly it was unripe.  So I was able to play with it to get the needed texture.  To felicitate with the natural hue of this Papaya, I left them as such.  I didn't add any artificial food colouring to it.  So the cooking process was quick & I got a handful of Tutti Frutti in no time.

    Basically, the so-called Tutti Frutti as in Indian terms are confetti like coloured & Candied Raw Papayas.  I tried a new version of the same Tutti Frutti with all same steps and techniques with Pear.  The result was awesome with a crunchy texture.  But what we need to keep in mind is to adjust the cooking time to suit the variety of pear you are using to make this Tutti Frutti.  This recipe is something new, which is a product of my innovative twist.  

HOMEMADE TUTTI FRUTTI WITH PEARS - CANDIED PEARS

     I used up just 4 pears and I had almost 650 -,750g(3 Cups) of colourful homemade Tutti Frutti added into my stock.  Once they were ready, it was pretty hard not to marvel at these delectable homemade Tutti Frutti so colourful and beautiful. Appealing to my senses, I even gobbled up a handful as a snack.  Sweet indulgence to satiate my cooking endeavour.  Innovating and putting up with an all new recipe.  For all new trial, I got it nailed up with perfect texture. To be frank, I was totally impressed by my work and so I decided to post it up in my blog.

    This year, I have a whole new batch of Candied Raw Papayas, Candied Pears & Candied Orange Peels, all homemade goodness ready for my Christmas Goodies.  Christmas Fruit cake is going to be overloaded with these Homemade Candied Fruits.  And I am sure I am never to going to go for store-bought Tutti Frutti and Candied Peels anymore.

For more CANDIED FRUIT RECIPES, Click here...


Recipe Type - Candied Fruits
Difficulty - Medium
Author - SM


Preparation Time - 15-20 Minutes
Cooking Time - 15-20 Minutes 
Soaking Time - 8-10 Hours/ Overnight
   

For a detailed Recipe on HOW TO SOAK DRY FRUITS FOR CHRISTMAS CAKE, Click here...

 

HOW TO MAKE TUTTI FRUTTI WITH PEARS

HOMEMADE TUTTI FRUTTI WITH PEARS - CANDIED PEARS

INGREDIENTS:

To Cook the Pears:

Pears - 3 Cups
Water - as Required

For Candied Pears/Tutti Frutti:

Sugar - 2 Cups
Water - 11/2 -2 Cups
Vanilla Essence - 1 Teaspoon
Edible Food Colours - few drops of Red Colouring
                                     few drops of Orange Colouring
                                     few drops of Green Colouring

METHOD:

• Peel off the skin, cut the Pear into halves and decore it.
  
• Chop it into small cubes & keep it aside.
• I used about 4 Big Pears which yielded about 3 Cups.
• Boil enough of Water in a pan. Once it starts to boil, add chopped Pears and cook it on a medium-low flame for about 3-5 Minutes. 
• The Pears should have turned translucent and only be half-cooked.
• Drain the half-cooked Pears in a Colander and keep it aside.
• Meanwhile,  Boil 2 Cups of  Sugar in 3 Cups of Water in a pan. 
• Boil the Sugar Syrup on a medium-low flame.
• Once Sugar is completely dissolved and it reaches one-string consistency, add the half-cooked Pear cubes into the Sugar Syrup. 
• Cook this on a medium-low flame for about 12-15 Minutes until the Pears are cooked and it absorbs most of the Sugar Syrup.
• The mixture would start to slightly thicken up at this stage(sugar syrup shouldn't get crystallized).
• I cooked until the Sugar Syrup got completely absorbed by the Pears.
• Add few teaspoons of Vanilla Essence, give a quick stir and switch off the flame.

HOMEMADE TUTTI FRUTTI WITH PEARS - CANDIED PEARS

• Divide the Candied Pears into 3 portions.
• Add each portion into a separate bowl.
• Add a few drops of Red Food Colour to one bowl, Orange Food Colouring to the other bowl and Green Food Colour to the remaining bowl.
• Once the food colouring is added make sure the Candied Pears are mixed well, so that each piece is equally coloured.
• Cover & leave it aside for 12-15 hours/overnight.
• Candied Pears would have absorbed the Sweetness and Colour.
• Soak it up in a Paper Towel for a few minutes if you feel the Tutti Frutti to be moist.
• Mine was totally dry and had the perfect texture.
• Store it up in clean Airtight containers, individually or combined together.
• For longer shelf life, store it in a refrigerator.
• Can use it in Cookies, Fruit Cakes, Buns, Bread Loaves, Ice creams, Puddings etc.,
  

HOMEMADE TUTTI FRUTTI WITH PEARS - CANDIED PEARS

NOTES:

• Use firm, Pears for the purpose.
• Consistency of the Sugar syrup & cooking time plays a major role in the final texture of these Tutti Frutti.
• I slow-cooked with care until all the Sugar Syrup was totally absorbed by the Pear Cubes.
• During the process, make sure the Sugar Syrup doesn't get crystallized.
• Pears shouldn't turn mushy or overcooked.
• The amount of Sugar & Water I used in the recipe was perfect for the method I followed.
• If the Tutti Frutti is moist at the final stage, leave it in a paper towel, until the excess liquids are absorbed.
• You can get easy with the choice of colours for your homemade Tutti Frutti.
• I have used Red, Orange and Green.
• Use good quality edible food colours.

Cochin-Style Beef Vindaloo (Vindalee) - Rich & Spicy Kerala Curry

Beef Vindaloo (Vindalee) - A Recipe That Travelled from Portugal to Cochin

Vindaloo—carne de vinha d’alhos

    A dish brimming with history, heat, and irresistible tang. Did you know that the word "vindaloo" is derived from the Portuguese dish carne de vinha d’alhos? Translating to "meat marinated in wine vinegar and garlic," this dish travelled to India in the 15th century along with Portuguese explorers. Over time, it was embraced by local kitchens, where it took on new flavours, spices, and ingredients to suit the Indian palate. Food historian Lizzie Collingham highlights this fascinating journey in her book, Curry: A Tale of Cooks and Conquerors.

    Cochin, with its vibrant mix of Portuguese, Dutch, and Indian influences, gave birth to its unique twist on this curry, creating what we now lovingly call Cochin-style Beef Vindaloo (Vindalee). It’s a quintessential festive dish in many Kerala Christian households, especially during Christmas and celebratory feasts.

The Evolution of Vindaloo – From Portugal to India

The story of vindaloo is as piquant as its taste. Here’s a quick dive into its fascinating transformation:

• Origins: The Portuguese dish carne de vinha d’alhos featured meat marinated in wine vinegar and garlic.
• Adaptation in India: With no wine vinegar available in India, Franciscan priests fermented palm wine (toddy, or "kallu") to create a local substitute. Tamarind became a tangy alternative.
• Spices and Ingredients: Indian cooks introduced spices like black pepper, cinnamon, cardamom, and the now-iconic chilli peppers, which were also brought to India by the Portuguese from the Americas.
• Regional Influence: In Cochin, this dish found a permanent home in Christian kitchens, where it evolved into a rich, spicy, and aromatic curry, often made with beef or pork.

 

Christmas Special Cochin Beef Vindaloo (Vindalee) - Kerala Christian Festive Curry

Vindaloo: A Recipe Steeped in Catholic Tradition

    The Vindaloo is deeply rooted in the culinary traditions of the Catholic community in Goa, but Cochin also deserves a notable mention. Among the Catholic families of Cochin, this dish holds a cherished spot, particularly during celebrations and festive occasions.

    With its Portuguese lineage, the recipe traveled to Cochin, finding its way into the kitchens of Fort Cochin families. My mother-in-law’s family, with a strong connection to Portuguese influences, inherited this legacy. Her mother, the beloved "Clementina Joseph" (fondly known as Clemmi Thathi), brought Portuguese culture into her cooking. In our home, Vindaloo is affectionately called "Vindalee Curry."

A Family Tradition: Cochin-Style Vindaloo

    In my opinion, "Every Catholic household has its own perfect Vindaloo recipe, a staple on celebration menus." While the Goan and Cochin versions share similarities, the Cochin-style Vindaloo stands out due to some unique ingredients and techniques:

• Cloves, Cinnamon, and Tamarind: These additions bring a distinct flavour profile to the Cochin version. Tamarind, in particular, balances the sharpness of vinegar, making the dish more palatable for those who dislike a strong vinegar aroma.
• Personal Tweaks: My mother-in-law avoids adding cinnamon and cloves to her Vindaloo. However, I like to include them for a richer aroma and complexity.
• A Secret Ingredient: One nearly forgotten ingredient is the bark of the drumstick tree. This traditional addition not only acts as a digestive aid but also enhances the dish with a unique taste and flavour.