ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Sunday, February 14, 2010

SIMPLE TOMATO SAMBAL

4 large tomatoes chopped
2 green chilies chopped
2 large onions sliced finely
Salt to taste
1teaspoon chillie powder
Juice of 1 lime
2 tablespoons oil
Heat the oil in a pan and fry the onions till golden brown. Add the chopped tomatoes, chilies, salt, chillie powder and lime juice. Simmer on low heat till the tomatoes are cooked to a pulp and all the water dries up. Serve with rice, chapattis, Dosa or Idlis

Friday, February 5, 2010

Corned Beef

2 Kgs tender beef from the “Round” Portion
1 kg Table salt or powdered salt
50 grams Saltpeter or Lime salt powdered
1 tablespoon moist brown sugar
Juice of 8 limes
2 teaspoons vinegar

Wash and dry the meat well. Puncture holes all over it. Mix the salt, saltpeter and brown sugar together. Divide this mixture into 4 parts. Rub the Beef all over with one portion of the salt mixture and juice of 2 limes. Turn the beef around so that the salt solution seeps into it well. Repeat this after every 2 hours rubbing it well several times during the day. Next morning remove from the old dish and place it on another dry dish, and rub into it the second portion of the prepared salt. Let it stand for an hour or so, then pour over it the remainder of the 2nd portion of the salt solution. Repeat the rubbing two or three times during the day, turning the beef continually. On the 3rd and 4th day repeat the procedure of placing in a fresh dish and rubbing the beef well with the 3rd and 4th portions of the prepared salt solutions and lime juice. On the 5th day boil or pressure cook the meat with all the residue of the salt solution for at least 1 hour on low heat. Cool and store. Use for sandwiches etc when required.

Tuesday, February 2, 2010

Fish in Mustard Gravy

1 kg good fish such as Hilsa or Trout
3 tablespoons oil
2 tablespoons mustard powder
1 teaspoon turmeric powder
8 to 10 green chillies
Salt to taste

Make a paste of the mustard with about 6 tablespoons of water. Heat oil in a non-stick pan and fry the mustard paste and turmeric powder for about 5 minutes on low heat. Add 3 cups of warm water and mix well. Bring to boil. Add the fish, green chillies and salt and cook on medium heat till the fish is cooked and the gravy thickens a bit.