Make your Valentine’s Day a little more sweeter by trying the sweet treats made specially for you by "Bring On The Chef In You". Cut the ladyfinger biscuits into half and arrange them around the inside of a shallow spring form pan. Set aside
2 kgs. Fresh Pork Meat ½ kg. Liver 5 Bay Leaves 2 tbsp. Dry Pork Blood 5 gms. sliced ginger 30 corns sliced garlic 10 nos. slit green chilies 10 nos. sliced onions Vinegar – to taste
Grind Together: 18 dry red chilies 1 piece ginger 1 tsp. cumin seed 1 tsp. coriander seeds 1 tsp. poppy seeds 1 piece whole turmeric 1 tsp. black peppercorns 2 cinnamon sticks 12 whole cloves Salt - to taste.
Wash the Pork meat & liver. Boil the Pork Meat & Liver with Bay leaves, salt and cut into small pieces. Wash the Dry blood thrice, squeeze and set aside. Soak the tamarind in water and remove the pulp. Heat oil, Fry the sliced ingredients, add the ground masala. Add the Pork meat & liver, stir, add vinegar and Cook for 45 minutes. Add the Dry Blood and boil for another 15 minutes. Add Salt to taste.
Remove when done and set aside, This preparation tastes best when eaten the next day. This can be preserved for about 7 Days.