GURDA KAPOORA

Ingredients:

• 2 pieces each Gurda Kapoora
• 2 oz Vegetable Oil
• 4 oz chopped Red Onions
• 4 oz chopped Tomato
• 250 ml Chicken Stock
• 1 oz Ginger Garlic Paste
• 2 pieces Green Chilies
• 2 oz Chopped Cilantro
• 1 Whole Dry Red Chili
• 2 Black Cardamom
• 2 Cloves
• ½ Cinnamon Stick
• ½ oz Red Chili Powder
• ½ oz Turmeric
• 1 Wedge Lime
• Salt to taste

Method:

• Wash and clean the Gurda (Kidney) & Kapoora (Testicles)
• Finely chop the onions and tomato. Slit the green chillies and chop cilantro
• Mix the powdered spices (red chilies, turmeric, & salt) with some water and make a paste. Set aside.
• Heat oil in a wok or kadhai. Add the whole spices (red chillies, cardamom, cinnamon & cloves) to season the oil.
• Once the whole spices crackle & oil is seasoned (you can make it out from the fragrance). Add ginger garlic paste and fry till the raw smell goes away.
• Add chopped onions and fry till they are lightly golden. No need to brown completely. Stir
• frequently.
• Add finely chopped tomatoes and fry till the paste releases its oil.
• Add the paste made with powdered spices and mix well for about another minute.
• Now add the Gurda Kapoora and bhuno (stir-fry) for a minute, coating it with the masala.
• Cover the wok or kadhai with a lid, add the stock and let it cook for about 7 – 8 minutes on
• medium heat till the masala thickens and the meats have changed its color.
• Once Gurda Kapoora are cooked, adjust the salt, garnish with slit green chillies, chopped
• cilantro, squeeze in lime and leave it covered on low heat for just about a minute.
• Your Gurda Kapoora are ready to be served with Pao

DOH KHLEH

Serves 10

Ingredients:

• 2 lbs. Pork Belly
• Cooking Liquid
• 2 liters (just over 2 quarts) Chicken Stock
• 1/2 oz Turmeric
• 1 oz Deghi Mirch
• 5 Dried Whole Red Finger Chilis
• 3 Green Chilis
• 10 Peppercorns
• 3 Bay Leaf
• 4 oz Ginger Garlic Paste
• Salt to taste
• Dressing
• 8-9 oz Cooking Liquid
• 4 tbsp White Vinegar
• Juice from 2 lemons
• Salt to taste

Method:

• Mix all the ingredients mentioned under cooking liquid
• Cut pork belly in medium size pieces
• Pour the cooking liquid along with pork pieces into a pressure cooker and cook for 6 whistles
• Let it rest then remove the pork pieces and strain the liquid
• Make the dressing and keep aside
• Grill the cooked pork belly just to get a crust and dice it. If you do not have a grill, you can use a grill pan or sear the belly in a pan

To Assemble Per Order:

• 1 oz Red Onion Chopped
• 2 oz Cilantro Chopped
• 2 oz Green Chilli Chopped
• 2 oz Ginger Chopped
• 3 oz Grilled Diced Pork Belly
• Approx 1 oz Dressing, or to taste

Dhamaka exterior photo credit: Will Ellis