ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Tuesday, May 24, 2011

MANGO PICKLE

The mango season is in full swing and the weather is just right for making some old fashioned Anglo-Indian Mango Pickle. Anglo-Indian Pickles are usually hot and sweet!!!

MANGO PICKLE

10 medium sized mangoes
4 tablespoons chilly powder
1- tablespoon fenugreek seeds (Methi) ground coarsely
½ teaspoon tumeric powder
4 tablespoons salt
1 tablespoon mustard powder
½ litre sesame oil or refined oil
½ of cup vinegar
½ cup sugar
Wash and dry the mangoes well. Cut them into medium size pieces. Throw away the seeds. Mix the mango pieces with the chilly powder, salt, fenugreek powder, mustard powder, sugar and vinegar in a stone jar and leave in the sun for a week. Shake the jar everyday so that all the mango pieces soak well. After a week heat the oil in a pan till smoky. Cool and pour over the pickle in the jar. Mix well. The pickle is now ready for use.

Monday, May 23, 2011

GREEN BANANA CUTLETS

Serves 6 Preparation time 1 hours

4 green raw bananas
2 medium size potatoes boiled and mashed
2 onions chopped fine
1 teaspoon grated ginger
¼ teaspoon turmeric powder
1 teaspoon chillie powder
½ teaspoon coriander powder
2 green chillies chopped finely
2 teaspoons chopped coriander leaves
3 tablespoons bread crumbs
1 tablespoon flour
Salt to taste
Oil for frying the cutlets




Peel green bananas. Cut crosswise into 1 1/2 inch to 2 inch slices. Rub bananas with a pinch of turmeric and some salt. Place in a pan with water to cover. Boil until bananas are cooked and quite soft. Drain off water and mash.
Heat 2 tablespoons oil in a pan and add onion, ginger and fry till the onions are light brown. Add the turmeric powder, chillie powder, coriander powder, green chillies and salt and fry for 2 or 3 minutes. Mix in the chopped coriander leaves, and mashed banana and potatoes. Mix thoroughly. Remove from heat and let the mixture cool for some time. Divide mixture into 12 portions and shape into cutlets quarter inch thick. Mix the flour with a little water to make a paste. Dip each cutlet in the flour paste, roll in breadcrumbs then shallow fry in hot oil a few at a time till golden brown on both sides.

Sunday, May 8, 2011

BUTTER BEANS / LIMA BEANS AND POTATO KORMA

BUTTER BEANS OR LIMA BEANS: Lima Beans are also known as Butter Beans, because of their starchy yet buttery texture. Butter Beans or Lima beans have a delicate flavor that complements a wide variety of dishes. They are a very good source of cholesterol-lowering fiber and prevent blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. These beans are also rich in vitamins and proteins.

BUTTER BEANS / LIMA BEANS AND POTATO KORMA

Serves 6 Preparation time 45 minutes
Ingredients:

250 grams butter beans / lima beans, 2 onions chopped, 2 tomatoes chopped, 2 potatoes peeled and cut into quarters, 2 cloves, 3 cardamoms, 1 stick cinnamon, 1 teaspoon garlic paste, 1 teaspoon ginger paste, 2 tablespoon coconut paste, 1 teaspoon chillie powder, ½ teaspoon turmeric powder, ½ teaspoon coriander powder, ½ teaspoon spice powder / garam masala powder, Salt to taste
3 tablespoons coriander leaves chopped

Boil the butter beans and potatoes till tender in sufficient water with a little salt. Drain and keep aside. Heat oil in a pan and sauté the onions, cloves, cardamom and cinnamon for a little while. Add the tomatoes, garlic paste, ginger paste, chillie powder, turmeric, garam masala / spice powder, coriander powder, coconut paste, a little of the chopped coriander leaves and salt and stir fry till the oil separates from the mixture. Add the boiled butter beans / lima beans and potatoes and 1 cup water and simmer on low heat till the gravy thickens. Garnish with chopped coriander leaves. Serve with rice or chapattis