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

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Thursday, March 21, 2013

BUTTER FRIED CAULIFLOWER AND CAPSICUMS


 
 
 
 
BUTTER FRIED CAULIFLOWER AND CAPSICUMS
Serves 6  Preparation Time 20 minutes

Ingredients
1 big cauliflower cut into medium size florets,
1 green capsicum / green pepper cut d into medium size pieces
1 red capsicum / green pepper cut d into medium size pieces
1 teaspoon pepper,
2 tablespoons butter
Salt to taste

Wash and soak the cauliflower for 1 hour in warm salt water. Cook the cauliflower in a little water for 5 minutes. Drop in the cut capsicum pieces and blanch them for about 2 or 3 minutes. Remove from heat and  then drain away the water. 

 Heat the butter in a pan. Add the cooked cauliflower, capsicum, salt and pepper and mix well. Fry on low heat for a few seconds then turn off the heat.

 Serve as a side dish with Rice and any curry or with Chapatis or puris. Takes good even with bread.

Friday, March 8, 2013

CHILLIE BEEF FRY



ANGLO-INDIAN CHILLIE BEEF FRY

Serves 6   Preparation time 1 hour

Ingredients

1 kg good beef cut into medium size pieces

4 to 6 green chillies slit lengthwise

2 capsicums / green peppers cut into strips

3 big onions sliced

1tablespoon chopped garlic

Salt to taste

½ teaspoon turmeric

3 tablespoons oil

 Boil the meat with the turmeric and salt in sufficient water till tender. Keep the remaining soup aside. Heat oil in a pan and fry the onions and chopped garlic till golden brown. Add the cooked meat, green chillies and capsicum and mix well. Add the remaining soup and cook on low heat till the meat is brown and all the gravy dries up. Serve as a side dish or a starter at parties