Ingredients: 8 medium size crabs 2 tsp ginger garlic paste corn flour 20 dried red chilies 4 spring onions 2 tsp chopped garlic 2 tsp chopped ginger 2 tsp chopped leeks 1 tsp chopped celery 2 tbsp soya sauce 2 tbsp tomato sauce pepper to taste salt to taste.

marinate the crab and claws with 2 tsp gg paste and little salt for 10 mins. Coat with corn flour and fry in oil. Blanch red chilies thus -- boil water and add the red chillies and keep them in the boiled water for 20 mins. Blend the chilies and cook the paste in oil till oil starts leaving from side. You can add the mixer water, little by little and dry it up. In the oil where the crabs were fried add chopped spring onions white .fry till soft. Then add garlic, ginger, leeks and celery. Add the red chili paste and sauté well. Add water (maybe about 2 cups) and let it simmer for 10 mins. Add soya sauce, tomato sauce, salt and pepper. Add chopped spring onion greens. The mixture will thicken. Add the crabs and boil for another 5 mins.

Ingredients: 1 tablespoon Cumin seeds ½ teaspoon whole Cloves 1/2 teaspoon whole Black peppercorns 1 teaspoon Green Cardamom pods 2 teaspoons Black mustard seeds 1 teaspoon Turmeric 1 teaspoon Red Chili powder 1 teaspoon Ground cinnamon 1 Onion chopped 1 inch Ginger chopped or 2 teaspoons ginger paste 6-8 dried Red chilies 1 tablespoon Ketchup 5 tablespoons Oil 1 cup vinegar 3 lbs lean Pork, cubed

Directions : 1.Dry roast the cumin seeds, cloves, and black peppercorn in a pan until lightly toasted. 2.Grind all the marinade ingredients together in a blender using only cider vinegar to liquefy the mixture until it reaches a thick paste consistency. 3.Pour spice paste over the pork and rub the mixture well into the meat. Cover and keep in the fridge for at least an hour, or even overnight if possible. 4.Heat the oil and fry the meat over a medium high heat until browned. 5.Add the vinegar and cook for 5 minutes on high, reduce the heat and simmer gently for 45 mins - 1 hour, until the meat is tender. 6.Serve hot with white rice. Viva Goa!

Ingredients: 1 Kg pork, 3 Bib capsicum, 1 table spoon bafat power, 2 tablespoon vinegar, 8-10 big onions, 2 green chillies, 1 big pod garlic, 1" ginger, Salt to taste, 1/2 tsp mustard,sping onion, coriander leaves.1 tablespoon souya sauce, 1/2 tablespoon chilli sauce.

Method: Cut the pork pieces into thin slice. Grind bafat powder 1/2 pod garlic, 1/2 tsp ustard,vinegar and salt into fine paste apply and marinate for pork for 4-6 hours and cook till the water dries and cooked. Cut remaining garlic, ginger, green chillies into fine. in a little oil. fry green chillies, garlic, ginger, and cooked pork fry nicely dry. cut the spring onion, capsicum small pieces and put into pork fry, put 1 tablespoon soya souce,chilli sauce when it will become dry off the gas and decorate with coriander leaves.(Optional if you need add little whisky)