ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

Friday, April 13, 2012

ANGLO-INDIAN PISH-PASH

Pish-Pash is a coloquial Anglo-Indian Name for rice that has been over cooked or pish-pashy. Pish-Pash is a simple rice and lentils (dhal) dish cooked together till both the rice and dhal are overcooked and soft. A few peices of chicken or a chicken soup cube could also be added while cooking to give the dish a better flavour. This dish could also given to invalids as it is found to be easily digestible.


ANGLO-INDIAN PISH-PASH (A SIMPLE RICE AND LENTILS MIX UP)
Serves 6   Preparation time  1 hour
Ingredients
1 cup raw rice - wash and keep aside
¼ cup Masur Dhal or Moong  Dhal - wash and keep aside
3 cardamons
3 cloves
2 small sticks of cinnamon
5 or 6 pepper corns 
2 teaspoons ginger garlic paste
1 teaspoon chillie powder
Salt to taste
3 tablespoons oil or ghee
3 tablespoons chopped coriander leaves
2 tablespoons chopped mint leaves

Heat oil in a vessel and fry the whole spices for 2 minutes. Add the ginger garlic paste and chillie powder and sauté for a few minutes. Add the washed raw rice and dhal and stir-fry for a few minutes. Now add the coriander leaves, mint, salt and 3 cups of water and cook till the rice and dhal are soft and ‘pishy-pashy’. Serve with omelet and pickle

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