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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Thursday, October 21, 2010

ANGLO-INDIAN COCONUT RICE, MINCE BALL CURRY AND DEVIL CHUTNEY

 


COCONUT RICE
1 pack of coconut milk diluted with water to get 4 cups of milk or 1 fresh coconut grated and milk extracted to get 4 cups of diluted milk
2 cups of Raw Rice or Basmati Rice             
1 teaspoon tumeric powder
Salt to taste                                                    
4 tablespoons butter or ghee
3 cloves, 3 cardamoms, 3 pieces of cinnamon
Heat ghee in a large vessel or Rice cooker and fry the spices for a few minutes.  Add the washed rice, salt, tumeric and 4 cups of coconut milk and cook till the rice is done.
Coconut Rice is best eaten with Ball Curry or Chicken curry and Devil Chutney

MINCE BALL CURRY
Ingredients; For the Curry

3 large onions chopped                  
3 teaspoons chilly powder              
1 ½ teaspoons coriander powder
3 teaspoons ginger garlic paste     
3 big tomatoes pureed
½ cup ground coconut paste           
1 teaspoon spice powder or garam masala
Salt to taste                                     
3 tablespoons oil
1 teaspoon coriander leaves chopped finely for garnishing
½ teaspoon tumeric powder
 
Ingredients for the Mince Balls (Kofta)

½ kg minced meat beef or mutton  (fine mince)     
½ teaspoon spice powder
3 green chilies chopped               
A small bunch of coriander leaves chopped finely
Salt to taste                                  
½ teaspoon tumeric powder

Heat oil in a large pan and fry the onions till golden brown .Add the ginger and garlic paste and fry for some time.  Now add the chilly powder, coriander powder, spice powder or garam masala powder, tumeric powder and coconut and fry for a few minutes till the oil separates from the masala. Now add the tomato juice and salt and simmer for some time.  Add sufficient water and bring to boil. Meanwhile mix the spice powder, salt, chopped green chilies, tumeric powder and coriander leaves with the mince and form into small balls. When the curry is boiling slowly drop in the mince balls carefully one by one. Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick.  Serve hot with Coconut Rice and Devil Chutney

DEVIL CHUTNEY (HELL'S FLAME / FIRE CHUTNEY)
Devil Chutney is a fiery red chutney / Sauce . Its bright red colour often leads people to think that is very pungent and spicy, when actually it is sweetish and only slightly pungent. The vinegar and sugar react with the onion and red chilly to produce the bright red colour. It is also known as HELL FIRE CHUTNEY due to its vivid colour.

2 medium size onions chopped roughly     
1/2 teaspoon red chillie powder or 2 whole red chillies
2 teaspoons sugar               
A pinch of salt                       
2 tablespoons vinegar

 Grind all the above ingredients together till smooth. If chutney is too thick add a little more vinegar. Serve with Coconut Rice and Ball Curry.



Wednesday, October 13, 2010

Wednesday, October 06, 2010

HOME MADE TOMATO SAUCE

1 kg ripe tomatoes
300 ml vinegar
3 tablespoons garlic paste
2 tabelsppons ground ginger
3 tablespoons chopped greem chillies
2 tablespoons red chillie powder
2 sticks cinnamon (1 inch pieces)
3 cloves
2 tablespoons salad oil
Salt to taste

Blanch the tomatoes in boiling water till the skin can be peeled off easily. If necessary heat the water again.
Pass the skinned tomatoes through a sieve or collander to obtain a thick pulp. Add all the other ingredients to the pulp and boil over medium heat for about 30 minutes. Remove and strain again. Once cook on slow heat till the sauce thickens to a creamy consistency. Bottle when cold. Store in the fridge and use when required. This sauce will last for about 3 weeks to a month.