ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Tuesday, February 24, 2009

LEMON AND COCONUT PUDDING

200 grams fine semolina / soogi
100 grams butter
100 grams sugar
A pinch of salt
2 eggs beaten well
4 tablespoons desiccated coconut
1 teaspoon baking powder
2 tablespoons fresh lemon / lime juice.
1 cup fresh cream whipped with 2 teaspoons sugar
Sift the flour and baking powder together. Beat the butter and sugar together till fluffy. Add the eggs and lemon / lime juice and continue beating for a few minutes. Add the semolina / soogi, salt and desiccated coconut and mix well. Pour the mixture in a greased baking dish or bowl. Steam it for 15 to 20 minutes in a pressure cooker. Remove from the pressure cooker when the pressure dies down. When cold, turn over on a serving dish. Decorate with whipped cream

LEMON AND COCONUT PUDDING

Sunday, February 8, 2009

BROWN STEW / IRISH STEW WITH DUMPLINGS

½ kg beef or mutton cut into medium pieces
2 cups mixed chopped vegetables such as carrots, potatoes, cauliflower etc
2 green chilies slit lengthwise
2 medium size tomatoes chopped
2 big onions sliced
1 teaspoon ginger paste
1 teaspoon garlic paste
2 cloves,
2 pieces of cinnamon,
6 or7 pepper corns
2 teaspoon chopped mint leaves
Salt to taste
2 tablespoons oil
2 tablespoons coconut paste (optional)
2 tablespoons flour
Wash the meat and vegetables and cook them all together with the peppercorns, green chilies, tomatoes ginger garlic paste, salt, cinnamon, cloves, mint, salt, coconut, and sufficient water till the meat is cooked. Make a thin paste of the flour and about ¼-cup of water. In another pan heat the oil and fry the onions till golden brown. Add the flour paste and fry along with the onions for some time. Add the cooked meat and vegetables and simmer for 5 minutes. Serve hot with bread or hoppers.
Make dumplings as follows and add along with the meat and vegetables while cooking.
To make the dumplings, you will need 1 cup of flour, 1 teaspoon butter and a pinch of salt. Mix all together with a little water to form soft dough. Form into small balls and flatten slightly. Add to the stew while cooking.