Grog is a colloquial name for cheap distilled alcohol or liquor. It is also known as the ‘Country Stuff’. This liquor is mostly sold in small unlicensed dinghy, shanty like shops which are known as Grog Shops. These grog shops or toddy shops catered to a lower class clientele. The grog was distilled liquor that was very strong and over time, burnt their tongues and palates. Even the snacks and short eats sold at these outlets such as mutton pepper chops, masala chops, Beef Fry, Goat liver fry, tripe curry, chicken masala fry, fried masala fish, fried prawns, omelettes, etc, etc are also oily, spicy and fiery. They were always dry dishes or semi dry dishes served in small saucers and no accompaniments such as bread or rice were served with it. More over no specific recipe was followed and the same masala or ingredients are used for almost all the dishes whether, chicken, meat or fish
Serves 6 Preparation Time approx 1 hour
½ kg Mutton /Lamb Chops (Flatten them) or 1 rack weighing 500 grams
4 big onions sliced
2 green chilies slit lengthwise
2 teaspoons chillie powder (depending on how spicy one likes)
2 teaspoons cumin powder
1 teaspoon garam masala powder
1 teaspoon coriander powder
1 teaspoon ginger garlic paste
Salt to taste
3 tablespoons oil
Marinate the chops with all the above ingredients and keep aside for one hour.
Heat oil in a suitable pan and sauté the onions till golden brown. Add the marinated chops and mix well. Cook the chops with sufficient water till tender. Keep cooking on low heat till the meat is a nice brown colour and the gravy thickens.