ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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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 Rightpunishable by Law

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.