ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Wednesday, June 24, 2009

CRISPY CHICKEN NUGGETS

½ kg chicken mince
2 tablespoons tomato sauce / ketchup
1 tablespoon lemon / lime juice
2 tablespoon chillie garlic sauce
1 teaspoon pepper powder
salt to taste
4 tablespoons plain flour / maida
3 tablespoons corn flour
oil for frying
½ cup milk
1 Egg Beaten
4 tablespoons bread crumbs
Mix the chicken mince, tomato ketchup / sauce, lemon / lime juice, chillie garlic sauce, pepper powder and a little salt. Make a thick batter with the flour / maida, corn flour, salt and milk. Form the chicken mince into square nuggets. Dip the nuggets one by one in the batter and roll in the bread crumbs. Heat oil in a pan and shallow fry the chicken nuggets till golden brown and crispy on both sides. Serve with either tomato ketchup or chillie sauce.

Sunday, June 7, 2009

Pork Mince Curry Puffs

Serves 6
Preparation time 1 hour
For the Dough:
250 grams refined flour or Maida
50 grams butter,
½ teaspoon baking powder
1 teaspoon salt
1/2 kg oil for frying.
For the Filling:
½ kg Pork Mince or Boneless Pork without fat cut into tiny pieces
2 teaspoons chilly powder
2 medium size onions (chopped)
2 teaspoons chopped coriander leaves
Salt to taste
½ teaspoon ginger paste
½ teaspoon garlic paste
2 green chillies chopped

Sift the flour with a teaspoon of salt and baking powder. Mix the butter with the flour and knead into a stiff dough using very little water. Keep aside.
Heat 1 tablespoon oil in a pan and sauté the onions lightly. Add the Pork Mince / pieces of pork, chillie powder, ginger paste, garlic paste, coriander leaves, green chillies and salt. Stir well. Add a little water and cook on low heat till the pork is cooked and all the water dries up. Remove and keep aside to cool.
Now take the prepared pastry dough onto a floured board and rollout into a thin sheet. Cut rounds of about 10 cm diameter with a saucer. Put a little of the cooked mixture on one half of the rounds and fold the other half over. Seal the edges by dampening with a little water. Prepare the puffs in this way till all the dough and chicken is used up.
Heat oil for frying in a fairly deep pan till smoky. Slowly drop in the puffs one by one (as many as the pan can hold). Fry till crisp and brown on both sides. Remove from the oil and drain. Serve hot