ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Thursday, May 28, 2009

A Quick and Simple Mutton / Lamb Curry

Serves 6
Preparation time 1 hour
Ingredients
1 kg mutton or lamb cut into cubes
2 tablespoons oil
2 medium size onions chopped finely
1 stick cinnamon broken into two
3 cardamoms
3 cloves
2 tomatoes chopped
1 teaspoon cumin powder
1teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon garam masala / spice powder
2 teaspoons chillie powder
Salt to taste

Heat oil in a pan and fry the onions till golden brown. Add the spices and fry for a minute. Now add the ginger and garlic paste and stir fry for a few minutes. Add the meat and fry well till it changes colour. Now add the chillie powder, cumin powder, garam masala / spice powder, tomatoes and salt and mix well. Fry for a few more minutes. Add sufficient water and simmer till the meat is tender.

Thursday, May 7, 2009

EGG & CAPSICUM RICE

Serves 6
Preparation time 45 minutes
1 big onion chopped finely
1 capsicum chopped into thin slivers
½ cup chopped celery
3 eggs beaten well
3 tablespoons oil
2 or 3 green chilies chopped finely
1- teaspoon pepper powder
1 tablespoon tomato sauce
2 cups cooked rice
Salt to taste
Heat oil in a pan and fry the onions till brown. Add the green chilies and the capsicum and sauté for a minute. Now add the beaten egg and scramble well. Add salt, pepper, celery, soy sauce and cooked rice and mix well. Cook covered on low heat for 2 minutes then take down. Serve hot with tomato sauce or fried chicken.