ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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NO COPYING PLEASE

NO COPYING PLEASE

Sunday, September 21, 2008

OX TONGUE VINDALOO

1 whole Ox tongue
3 onions chopped
3 big tomatoes pureed
1 teaspoon cumin powder
1 teaspoon tumeric powder
3 teaspoon chilly powder
1 teaspoon pepper powder
2 teaspoons garlic paste
1 cup vinegar
3 tablespoons oil
Salt to taste
Pressure cook the tongue with sufficient water till soft. Cool and remove the white skin. Cut into slices. Heat oil and fry the onions till golden brown. Add the garlic paste and sauté for some time. Add the chilly powder, cumin powder, tumeric powder, pepper powder and fry well with a little vinegar. Add the tomato puree and continue frying till the oil separates from the masala. Add the remaining vinegar and the cooked Ox Tongue together with the remaining soup and cook till the gravy is thick. Serve hot with rice, chapattis, bread or even hoppers

Grandma’s Pork Buffard

1 kg pork with the lard cut into medium pieces
3 carrots cut into medium pieces
3 potatoes cut into medium pieces
1 small cabbage cut into big chunks
1 teaspoon turmeric powder
2 teaspoons salt
4 large onions sliced
6 green chilies slit lengthwise
1 teaspoon crushed garlic
1 teaspoon chopped ginger
½ cup vinegar
1 tablespoon oil (optional)
1 teaspoon spice powder or garam masala powder
2 teaspoons chilly powder
1teaspoon pepper powder
2 Bay leaves
1 teaspoon cumin powder
1 teaspoon coriander powder
Wash the pork well and add all the above ingredients to it. Mix well. Place in a pressure cooker along with the chopped vegetables. Add 3 cups of water. Cover and pressure cook first on high heat then simmer on low heat for 30 minutes till the pork is well cooked and it gives out a nice aroma. Serve hot.
Note: Other vegetables of your choice such as cauliflower, radish, turnips, etc, may used

Tuesday, September 9, 2008

ONION AND LIVER FRY

½ kg beef or lamb liver sliced thinly
4 large onions chopped
1teaspoon chilly powder
½ teaspoon pepper powder
½ teaspoon tumeric powder
2 tablespoons oil
1 teaspoon ginger 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 garlic paste, salt tumeric powder, chilly 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.