In the evening, the kids went to a park close by and chased pigeons and jumped from bronze shells. It was a lot of fun.
If you are in Puerto Rico, you have to try mofungo, part of Puerto Rican cuisine. My favorite was the one I had in El Jiberito, a long-standing popular restaurant in Old San Juan. Theirs had raw plantain, sweet plantain and cassava.
We came back happy and tanned and are slowly getting back to the routine. How has your month been?
6-7 pieces of chicken thighs, cut in long strips
2 medium onions, cut in long thin slice
1 1/2 potatoes slice long
5-6 curry leaves
1 tomato - chopped
3-4 garlic cloves - grated
1 tspoon grated ginger
2-3 bay leaves
1 1/2 tspoon fresh ground black pepper
2 dry red chillies
3/4 tspoon of garam masala powder + 1/2 tspoon for marinating chicken
3/4 tspoon tamarind paste
1 tspoon turmeric powder
1 tspoon cumin seeds
Salt to taste
1/4 cup oil
Garam Masala powder
3-4 green cardamoms
2 sticks of cinnamon
1/2 star anise
1 tspoon coriander seeds
Then dry roast the garam masala powder ingerdients till the aroma comes and grind it. If there is anything extra, keep it in an air tight box and use it later.
Marinate the chicken pieces in salt, half of the turmeric powder, 1/2 tspoon black pepper and 1/2 tspoon garam masala powder, half of the ginger, garlic paste and keep it aside for an hour.
Cut the potatoes in long slices. Heat oil and saute the potatoes for a couple of minutes till the raw smell goes. Then take it out and keep it aside.
Then add the slice onions and saute till it starts to turn soft. Add the tomatoes, turmeric powder and 1/2 tspoon garam masala powder and 1 tspoon black pepper powder.
Let it cook on low heat for good 5-6 minutes till it all comes together nicely. Now add the chicken pieces and let it mix together with the spices. Add the tamarind paste and cook it covered for 3-4 minutes till the chicken starts to brown.
Add the rest 1/4 cup garam masala powder, cook for a minute and take it off the heat.