ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Friday, October 21, 2011

STICK CURRY / KEBAB CURRY / HUSSAINY CURRY

Serves 6                
Preparation Time 1 hour
Ingredients

1 kg beef or mutton cut into small cubes
1 cup curds / yogurt
1 teaspoon garlic paste
1 teaspoon turmeric powder
1 teaspoon ginger paste
2 teaspoons chillie powder
2 onions sliced
10 or 12 thick broom sticks / bamboo sticks or thin skewers 4” in length
3 tablespoons oil
Salt to taste

Marinate the meat with a little turmeric powder, salt and a little curds for one hour.
Heat oil in a suitable vessel and sauté the onions for a few minutes. Add the ginger and   garlic paste and fry for a few minutes. Add the chillie powder, turmeric powder, remaining curds and salt and stir fry for a few minutes. Add 1 cup of water and bring to boil. Meanwhile pass the broom sticks / bamboo sticks / skewers through the marinated meat. About 5 pieces should fit on each stick. Place the sticks of meat in the curry that is boiling. Close the vessel and simmer on low heat till the meat is cooked. Serve without removing the sticks.

Sunday, October 9, 2011

HOT & SPICY TRIPE (BOTY CURRY)

Spicy Tripe or Boty Curry was a very popular dish with the community. In olden days It used to be prepared with freshly roasted and pounded ingredients. The Boty or the tripe would be washed well and cut into long thin strips then cooked in sufficient water for hours till tender over a firewood oven. Now with a pressure cooker, the same dish can be prepared in just 45 minutes. It was served with bread or rice and sometimes as an accompaniment with drinks. Tripe tastes delicious with coconut rice too!!!

Serves 6   
Preparation Time 40 minutes
 Ingrredients
1 kg Tripe either beef or mutton sliced thinly
2 large onions chopped
1teaspoon chilly powder
½ teaspoon pepper powder 
½ teaspoon turmeric powder
2 tablespoons oil
1 teaspoon finely chopped ginger
2 teaspoons finely chopped garlic
Salt to taste
2 green chillies slit lengthwise
1 teaspoon cumin powder
½ teaspoon coriander powder
½ cup cudla dhal ( Bengal gram dhal)

Wash the tripe well. Cook it in sufficient water with the cudla dhal and a little salt in a pressure cooker till soft. Drain and keep the soup aside. Heat the oil in a pan and sauté the onions lightly. Add the sliced tripe, ginger, garlic, salt, turmeric powder, chilly powder, cumin powder, coriander powder and pepper powder and mix well. Add the soup. Cover and simmer on low heat till the gravy thickens. Serve hot with rice or bread.