ANGLO-INDIAN LIVER AND ONIONS FRY


BRIDGET WHITE ANGLO-INDIAN RECIPES: ANGLO-INDIAN LIVER AND ONIONS FRY:   ONION AND LIVER FRY       
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ONION AND LIVER FRY


Serves 6   Preparation Time 40 minutes


½   kg beef or lamb liver sliced thinly       

4 large onions chopped

1teaspoon chillie powder                          

1 teaspoon pepper powder  

½ teaspoon turmeric powder                     

2 tablespoons oil

½ teaspoon ginger paste

½ teaspoon garlic paste                  

Salt to taste

1 teaspoon cumin powder                        

½ teaspoon coriander powder


Wash the liver well. Heat the oil in a pan and sauté the onions lightly. Add the sliced liver, ginger paste, garlic paste, salt turmeric powder, chillie powder, cumin powder, coriander powder and pepper powder and mix well. Cover and simmer on low heat till the liver is cooked.  Add a little water while cooking if gravy is required.  Serve hot with rice or bread.   

VEGETARIAN DISHES FOR LENT

SOME VEGETARIAN DISHES FOR LENT

Sharing some more recipes for simple Vegetarian Dishes for Lunch during Lent. These recipes are very simple to follow and easy to cook. All these dishes go well with plain white steamed rice. 





1. MIXED VEGETABLE CURRY

Ingredients:


1 cup of chopped mixed vegetables such as carrots, beans, peas, etc

2 potatoes peeled and cut into medium size pieces

2 tomatoes made into puree

3 tablespoons ground coconut

1 teaspoon chillie powder

½ teaspoon turmeric powder

½ teaspoon cumin powder

Salt to taste

1 teaspoon coriander powder

2 tablespoons oil

2 onions chopped

2 tablespoon chopped coriander leaves

1 teaspoon ginger garlic paste 


Heat oil in a pan and sauté the onions for a little while. 

Add the ginger garlic paste, tomato puree, chillie powder, turmeric, coriander powder, cumin powder and salt and stir fry for a few minutes till the oil separates from the mixture. 

Add the ground coconut and stir fry for a few minutes

Add the mixed vegetables and potatoes and mix well. 

Add 2 cups of water and simmer on low heat till the potatoes are cooked the gravy thickens. Garnish with chopped coriander leaves. 

Serve with rice or Chapattis.



2. BRINJAL VINDALOO (Aubergene or Eggplant Vindaloo)

Ingredients:

1 medium size whole seedless purple Brinjal 

2 onions chopped

2 teaspoons chillie powder

½ teaspoon turmeric powder

2 teaspoons ginger garlic paste

1 teaspoon cumin powder

½ cup tomato juice / puree

2 pieces cinnamon about one inch in length

2 table spoons vinegar either white vinegar or malt vinegar 

1 teaspoon sugar

Salt to taste

3 tablespoons oil


Remove the skin and cut the brinjal into medium size pieces and soak in salt water till required.

Heat the oil in a pan and sauté the onions till golden brown. 

Add the ginger garlic paste and cinnamon and fry for some time. 

Now add the chillie powder, cumin powder, turmeric powder, sugar and tomato puree and fry till the oil separates from the mixture 

Add the cut brinjals, vinegar and a little water and bring to boil.

Reduce heat and simmer till the gravy is sufficiently thick.


Please note:  There is no need to garnish this dish with chopped coriander leaves as it would detract from the original taste.


3. DOL AND GREENS CURRY / DHAL AND SPINACH CURRY

Ingredients

1 cup Tur Dhal 

1 cup either Tur Dal or Masur Dal (Red Lentils)

1 cup finely cut spinach or any greens of your choice

2 green chilies slit lengthwise

½ teaspoon chillie powder

1 teaspoon coriander powder,                     

½ teaspoon turmeric powder

2 tomatoes chopped

1 onion chopped

Salt to taste

1 tablespoon oil


For the Tempering: 1 teaspoon mustard, 1 teaspoon crushed garlic, 2 red chilies broken into bits and a few curry leaves. 


Wash the dal and cook it along with the spinach / greens, tomato, green chillies, chillie powder, coriander powder, turmeric powder and onion with sufficient water in a pressure cooker.  

When done open the cooker, add salt and some more water and mash well.  

In another pan, heat the oil and add the mustard, broken red chilies and smashed garlic and fry for some time. When the mustard starts to splutter, pour in the cooked dhal. 

Serve with rice.


4. RADISH AND MASOOR DHAL 

Ingredients

1 cup Masoor Dhal (Red lentil dhal)

2or 3 long white radish peeled and cut into 2 inch pieces or thick rings 

2 teaspoons chillie powder

1 teaspoon coriander powder

½ teaspoon turmeric powder

1 teaspoon cumin powder

2 tomatoes chopped

Salt to taste

1 tablespoon oil 


For the seasoning: 1 teaspoon mustard, 2 red chilies broken into bits and a few curry leaves and 1 teaspoon crushed garlic (optional)


Wash the dhal and cook it along with the tomato, chillie powder, coriander powder, cumin powder, turmeric powder and radish with sufficient water in a pressure cooker.  

When done open the cooker, add salt and some more water if more quantity is required and mix well. 


Heat oil in another pan and add the mustard, broken red chilies and crushed garlic and fry for some time. When the mustard starts spluttering, pour in the cooked dhal and mix   well. Serve with rice



5.  POTATO AND SPINACH SIDE DISH 

Ingredients

3 medium size potatoes peeled and cut into medium size pieces, 

1 cup chopped Spinach leaves or any other greens such as Fenugreek leaves, etc

2 green chillies chopped finely

6 or 8 curry leaves

½ teaspoon cumin seeds

1 teaspoon chillie powder

½ teaspoon turmeric powder

Salt to taste

2 tablespoons oil


Heat oil in a pan and sauté the cumin seeds, green chillies and curry leaves for a few seconds. 

Add the potatoes, Fenugreek leaves / greens, chillie powder, turmeric powder and salt and mix well. 

Add ½ cup of water and mix well. 


Cover and cook on low heat till the potatoes are cooked and the water almost dries up. 

Serve as a side dish.


6. CABBAGE FOOGATH 

Ingredients 

1 medium cabbage finely chopped / shredded, 

1 teaspoon mustard seeds, 

4 green chillies slit, 

2 tablespoons oil, 

2 tablespoons grated coconut, 

2 teaspoons lime juice, 

Salt to taste 


Heat the oil in a suitable pan and add the mustard seeds. 

Drop in the slit green chillies and fry lightly. 

Add the shredded cabbage and mix in the salt. 

Cover and cook on low heat till the cabbage is cooked. 

Mix in the grated coconut and lime juice. 

Serve as a side dish with rice and curry.


7. BEANS FOOGATH

Ingredients:

300 grams chopped string beans

1 onion chopped finely

1 teaspoon mustard seeds

2 or 3 green chillies chopped finely

1 teaspoon chopped ginger

2 table-spoons grated coconut

4 or 5 curry leaves

2 tablespoon cooking oil

 Salt to taste


Heat oil in a suitable pan and add the mustard seeds. 

When they begin to splutter add the curry leaves, chopped onions, chopped green chillies and ginger. 

Fry lightly for a few minutes. 

Add the chopped beans and salt and mix well. 

Add ½ cup of water and cook covered on low heat till the beans are tender but firm and the water evaporates. 

Mix in the grated coconut. 

Serve as a side dish. 

Alternately, the beans could be boiled in a little water and then tempered. 


8. CARROT AND BEANS FOOGATH 

Ingredients

250 grams medium size carrots peeled and chopped into small pieces 

250 grams runner beans, chopped into small pieces 

2 onions chopped, 

3 tablespoons grated coconut

5 or 6 Curry leaves

1 teaspoon mustard seeds

3 dry red chillies broken

½ teaspoon cumin seeds, 

Salt to taste

2 tablespoons oil


Boil the carrots and beans separately in a little water with a little salt. Strain and keep aside. 

Heat oil in a pan and add the mustard seeds and cumin seeds. 

When they begin to splutter, add the onions, curry leaves and red chillies and sauté for a few minutes. 

Add the boiled carrots and beans and mix well. Add a little more salt if required.

Mix in the grated coconut and mix well. 

Sauté on low heat for a couple of minutes more, then switch off. 

Serve as a side dish.


9. TOMATO SAMBAL OR RELISH 

Ingredients   

4 large tomatoes chopped

4 green chilies chopped

2 medium size onions sliced finely

Salt to taste

½ teaspoon pepper powder

1 teaspoon sugar

1 tablespoon vinegar or Juice of 1 lime

2 tablespoons oil


Heat the oil in a pan and fry the onions and green chillies till light brown. 

Add the chopped tomatoes, chilies, salt. sugar, pepper and vinegar / lime juice. 

Mix well together. 

Simmer on low heat till the tomatoes are cooked to a pulp and the mixture is thick. 

Serve with rice as a relish or chutney 


10. MIXED VEGETABLE CUTLETS 

Ingredients

1 cup of chopped vegetables such as peas, carrots, French beans, etc. 

3 potatoes boiled and mashed

2 onions chopped finely, 

2 green chillies chopped

1 teaspoon chopped mint

1 teaspoon finely chopped ginger

½ teaspoon pepper powder

Salt to taste,

3 tablespoons oil

2 tablespoons flour

3 tablespoons breadcrumbs


Boil the vegetables in a little water and salt and keep aside

Heat oil in a pan and fry the onions and ginger till golden brown. 

Add the chopped green chillies and sauté for a minute. 

Now add the cooked vegetables, and salt and mix well. 

Cook on low heat for about 3 minutes. 

Set aside to cool for some time. 

Mix in the mashed potato and mint. 

Make even sized balls with the mixture and form into round flat cutlets. 

Mix the flour with a little water to make a paste. 

Heat oil in a flat pan. 

Dip each cutlet in the flour paste, roll in powdered breadcrumbs and shallow fry till golden brown on both sides. 

Serve hot with tomato sauce or chutney.


11. YAM FRY

Ingredients

½ kg yam peeled and cut into strips 

2 teaspoons red chillie powder, 

1 teaspoon coriander powder

½ teaspoon turmeric powder

1 teaspoon cumin powder

1 tablespoon vinegar

Salt to taste

4 tablespoons oil


Marinate the yam strips with all the ingredients (except the oil) and keep aside for 1 hour. Heat oil in a pan and add the yam a little at a time. Shallow fry till golden brown. Serve as a side dish.


12. BUTTER FRIED CAULIFLOWER 

Ingredients

1 big cauliflower broken into medium size florets

1 teaspoon crushed pepper or pepper powder

½ teaspoon turmeric powder 

2 or 3 dry red chillies broken into bits

1 piece of cinnamon around 1 inch in size 

2 tablespoons butter

Salt to taste


Wash and soak the cauliflower for 1 hour in warm salt water. 

Cook the cauliflower in a little water for 5 minutes, then drain.  

Heat the butter in a pan. 

Add the broken red chillies and cinnamon and saute for a few minutes 

Add the cooked cauliflower, turmeric powder, salt and pepper and mix well. 

Fry on low heat for a few seconds then turn off the heat.

Serve as a side dish 



CHICKEN PISH-PASH

 


CHICKEN PISH-PASH RICE OR SMASHED RICE
Pish-Pash is a watery Rice and Meat Dish that was very popular in Anglo-Indian homes in the olden days. It was prepared using small bits of meat or chicken and rice. The word ‘Pash’ is of Old English origin, meaning to ‘smash’ or ‘mash’ in relation to mashed meat. The term ‘Pish Pash’ dates back to 18thCentury Anglo-India and was used as "baby talk" with children at meal times. Pish-Pash can be prepared with either small pieces of chicken / beef / lamb or mutton or minced meat. If desired the meat could be substituted for green gram dhal or rent lentil dhal. Since Pish-Pash Rice is easily digestible it is good for invalids and little children. Appended above, along with the photograph of the Pish Pash dish,  is a recipe for Pish Psh from an old Anglo-Indian Cookery Book of my mother's entitled THE MADRAS COOKERY BOOK 
Ingredients
2 cups raw rice (wash and drain)
250 grams boneless chicken cut up small 
1 small onion sliced 
1 teaspoon whole pepper corns
1 small piece of cinamon 
½ teaspoon chopped ginger 
Salt to taste 
1 or 2 tablespoons butter or ghee 
A few mint leaves
Heat oil in a pan and fry the onions, pepper corns, cinamon and chopped ginger for 2 minutes. 
Add the washed raw rice and chicken and stir-fry for a few minutes. 
Now add the mint, salt and 6 or 7 cups of water and mix well. 
Cover the pan with a tight fitting lid and simmer on low heat till the rice and chicken are very soft. 
Serve with omelet and pickle. 


VEGETABLE CROQUETTES


 VEGETABLE CROQUETTES

 An easy and simple snack or party food. Serve them with some tomato ketchup or Tartar Sauce. 

Ingredients

 1 cup of chopped boiled vegetables of your choice such as peas, carrots, French beans, cauliflower, etc


3 potatoes boiled and mashed                  

2 onions chopped finely

2 green chillies chopped                           

1 tablespoon finely chopped mint or mint powder 

1 teaspoon finely chopped ginger            

1 teaspoon crushed black pepper or pepper powder

Salt to taste                                              

1 egg beaten                                           

3 tablespoons breadcrumbs

Oil for frying 


Heat 2 tablespoons oil in a pan and fry the onions, green chillies and ginger till golden brown. Now add the cooked vegetables, salt, and pepper and mix well. Cook on low heat for about 5 minutes, then set aside to cool for some time. Now mix in the mashed potato and mint. Make even sized balls with the mixture and form into oval shaped croquettes  / cutlets.

 Heat oil in a suitable pan. Dip each croquette in beaten egg, roll in powdered breadcrumbs and fry till golden brown on both sides. Serve hot with tomato sauce or tartar sauce or chutney.