ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Friday, March 20, 2009

Meat Masala Grill

1 kg beef or mutton cut into fairly big pieces
2 teaspoons pepper powder
2 teaspoons chillie powder
½ teaspoon turmeric powder
2 teaspoons cumin powder
1 teaspoon garlic paste
1 teaspoon ginger paste
3 tablespoons vinegar
4 onions sliced in rounds
3 potatoes peeled and curt into halves
Salt to taste
3 tablespoons oil
Marinate the meat in vinegar, salt, pepper powder, chillie powder, ginger and garlic paste, turmeric powder, cumin powder and leave aside for about one hour. Heat some of the oil in a suitable pan or pressure cooker and add the marinated meat. Fry well till the meat becomes firm. Add the potatoes and just enough water for the meat to cook. Simmer till all the gravy dries up. Remove the meat and potatoes and keep aside. Add a little more oil in the same pressure cooker or vessel and fry the onions till brown. Add the cooked meat and potatoes and mix well. Simmer for about 5 more minutes then take down. Serve with Bread or chapattis.

Sunday, March 8, 2009

BRINJAL PICKLE (Aubergine / Egg Plant Pickle)

½ kg long purple brinjals /egg plants / aubergines
3 tablespoons chilly powder
6 pods garlic
50 grams fresh ginger
1 cup vinegar
1 tablespoon mustard powder
1 teaspoon tumeric powder
1 cup refined oil
1 cup of sugar
2 tablespoons salt
Wash and dry the brinjals well. Cut the brinjals into medium size pieces. Peel the ginger and garlic and chop into tiny bits. Heat the oil in a pan. Add the ginger and garlic and sauté on low heat for a few minutes. Add the chilly powder, mustard powder and tumeric powder and fry for a minute. Now add the brinjals and salt and cook for 5 minutes on low heat. Add the vinegar and sugar and mix well. Cook till the sugar dissolves. Cool and store in bottles