ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Thursday, August 30, 2012

CHICKEN AND VEGETABLE HOTCH POTCH

CHICKEN AND VEGETABLE HOTCH POTCH is a legacy from the Scots to Anglo-Indian Cuisine. It was very popular in the olden days and was invariably prepared at least once a week in Anglo-Indian Homes long ago. It was rather like a stew and was a meal in itself.

It was also known as the Harvest Broth in Scotland as all the fresh vegetables and freshly slaughtered meat at summer's end were packed into a light broth for a wonderfully fresh stew.

This dish is quite tasty and attractive, with white, bright orange, and green vegetable chunks, redolent with chicken,  fresh herbs and a few spices all cooked together to a 'hotch-potch consistency'



Ingredients
½ kg chicken with the bones
2 onions chopped finely
4 carrots, peeled and chopped
3 tablespoons chopped spring onions
1 cup chopped beans
1 cup fresh green peas
1 medium cauliflower cut into florets
2 teaspoons mint chopped
1 teaspoon sugar  
Salt and Pepper to taste
2 pieces cinnamon
4 cloves
1 teaspoon chopped garlic
2 bay leaves
Oil for frying
2 teaspoons chopped corriander or parsley (optional)

Heat oil in a suitable vessel and add the onions, cinnamon, cloves, Bay leaves and chopped garlic. Fry till the onions turn golden brown. Add the chicken together with all the other ingredients and mix well. Add sufficient water and cook till the chicken and vegetables are soft and the gravy is thick. Serve with crusty bread.

Wednesday, August 22, 2012

PRAWN TEMPERADO or TEMPERED PRAWNS

                                      PRAWN  TEMPERADO OR TEMPERED PRAWNS
The word ‘Temperado’ is a Portuguese word literally means to sauté or fry. This is a semi-dry curry and the gravy clings thickly to the prawns, imbuing them with intense, sweet-sharp, hot flavours.

Serves 6  Preparation Time 45 minutes
Ingredients
½ kg good prawns cleaned and de-veined
1 teaspoon lime / lemon juice
Salt to taste
2 onions chopped finely
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
2 tablespoons Oil
¼ teaspoon turmeric powder
1 teaspoon cumin powder
½ teaspoon garam masala powder / all spice powder 
2 teaspoon chillie powder
2 tablespoons tomato paste or 2 tomatoes chopped finely
2 tablespoons chopped coriander leaves

Marinate the prawns with the lime juice, turmeric and salt for 15 minutes. Fry the onion, garlic and ginger gently in the oil until golden brown. Now add the chillie powder, cumin powder, garam masala / all spice powder and fry for a few minutes. Add the prawns and sauté for around 3 minutes until the prawns start to turn pink. Now add the tomato paste / chopped tomatoes and cook on low heat for about 5 more minutes. Garnish with fresh coriander and serve with bread, rice or chapattis

Wednesday, August 8, 2012

BEEF PEPPER MINCE AND POTATOES

BEEF PEPPER MINCE AND POTATOES
Serves 6  Preparation Time 45 minutes
Ingredients
½ kg Beef Mince
2 big Onions chopped
½ teaspoon turmeric powder                
1 teaspoon chopped garlic
2 green chilies chopped finely
2 tablespoons oil
Salt to taste                                          
2 teaspoons pepper powder
2 Potatoes boiled and chopped into small pieces

Heat oil in a pan and fry the chopped garlic and onions till golden brown. Add the green chilies, turmeric powder, pepper powder and sauté for 3 minutes.  Add the mince and salt and mix well. Cook on low heat for about ½ an hour till the mince is cooked and all the water evaporates. Add the Potatoes and mix well. Simmer on low heat for 3 more minutes.  Serve hot with bread or chapattis.

Substitute Beef Mince with lamb / Mutton / Chicken /Pork Mince if desired.

Friday, August 3, 2012

POTATO CHOPS (PEPPER MINCE AND POTATO CUTLETS)

POTATO CHOPS  (PEPPER MINCE AND POTATO CUTLETS)
Serves 6  Preparation Time 1 hour
Ingredients
½ kg fine beef or lamb / mutton mince
1 medium sized onion chopped finely    
2 teaspoons pepper powder
Salt to taste
3 tablespoons oil
1 egg beaten
2 tablespoons breadcrumbs
3 large potatoes                 

Method:
Boil the potatoes, remove the skin and mash well.  Keep aside. 

In a pan add the mince, onions, pepper powder and salt with a little oil and simmer on low heat till the mince is dry.  Remove from heat and cool for some time.

Form the mashed potatoes into even sized balls. Make a depression in the center and fill with the pepper mince. Flatten each ball to form a round cutlet. Dip in the beaten egg then roll in the breadcrumbs.

Heat oil in a flat pan and shallow fry the cutlets on low heat till golden  brown on both sides.

Serve with Grilled Tomatoes or Ketchup