ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

Foodie Blogroll Ads

NO COPYING PLEASE

NO COPYING PLEASE

Friday, July 17, 2009

Pork Bhoonie

1 kg Pork with less fat cut into medium pieces
1 teaspoon ginger paste
1 teaspoon garlic paste
½ teaspoon turmeric Powder
2 teaspoon chillie Powder
2 green chillies sliced lengthwise
3 onions sliced finely
1 cup chopped Methi / Fenugreek leaves (Venthium greens)
Salt to taste
3 Potatoes peeled and cut into quarters
3 tablespoons oil

Heat oil in a pan and fry the onions till golden brown. Add the ginger and garlic paste and sauté for a few more minutes. Add the pork, chillie powder, turmeric powder, green chillies, Methi / fenugreek leaves and mix well. Stir fry for a few minutes till the meat become firm and the leaves shrivel up. Add the potatoes and sufficient water and simmer on low heat till the pork and potatoes are tender.

Monday, July 6, 2009

CURRIED TROTTERS

8 Trotters ( mutton or pork) preferably the front ones each chopped into 3 pieces
2 large tomatoes pureed or chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
3 teaspoons chillie powder
½ teaspoon turmeric powder
1 teaspoon spice powder
2 large onions chopped
1 teaspoon coriander powder
3 tablespoons oil
Salt to taste
A small bunch of coriander leaves chopped.

Wash the trotters well and keep aside.
Heat oil in a pressure cooker and lightly sauté the onions. Add the ginger and garlic paste and sauté for a few more minutes. Now add the trotters, spice powder, chillie powder, coriander powder, turmeric powder, tomatoes and salt and mix well. Cook first on high heat then on low heat for half an hour till the trotters are well cooked. Garnish with chopped coriander leaves. Serve hot with rice or bread or even dosas or hoppers