ANGLO-INDIAN RECIPE BOOKS by Bridget White

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

No Copy and Paste from this Site

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

Saturday, May 21, 2016

ANGLO-INDIAN CHICKEN PEPPER FRY

CHICKEN PEPPER FRY


Serves 6   Preparation Time 30 minutes
Ingredients
1 kg chicken cut into medium size pieces      
3 large onions sliced finely
2 teaspoons pepper powder                            
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
2 or 3 tablespoons oil                                              
Salt to taste

Heat oil in a pan and fry the onions lightly. Add the chicken and mix in the pepper powder, tumeric powder, Coriander powder and salt. Stir fry till the pieces become firm. Add ½  cup of water and cook on low heat till the chicken is tender and semi dry. Garnish with a slit green chillie or two
(Alternately, the chicken can be par boiled with a little water and then added to the sautéed onions and pepper)
Serve as a starter or a side dish with either rice or bread

Tuesday, May 10, 2016

CURRIED TROTTERS OR TROTTERS IN GRAVY - AN ANGLO-INDIAN DELICACY



CURRIED TROTTERS OR TROTTERS IN GRAVY
Mutton or Lamb Trotters are the Hoofs of the Goat or Sheep. (Paya in Hindi). The trotters(preferably the front ones) are usually slow cooked on low heat for hours (usually overnight) on the stove. However, the trotters are nowadays mostly cooked in a pressure cooker. In the olden days when people used wood or coal as a cooking fuel, women would start cooking this dish the night before and slow cook it on hot coals and embers until the morning when the Trotters would be tender and delicious with the meat falling off the bone. Trotters could be made into a delicious soup to be eaten with crusty bread at breakfast food in the winter months or as a delicious curry dish at lunch time with steamed white rice

RECIPE FOR CURRIED TROTTERS OR TROTTERS IN GRAVY

Serves 6   Preparation Time 1 hour
Ingredients
8 Trotters either lamb or goat preferably the front ones 
2 large tomatoes pureed
3 teaspoons chillie powder
2 large onions chopped
1 teaspoon ginger garlic paste
1 teaspoon coriander powder
3 tablespoons oil
Salt to taste
A small bunch of coriander leaves chopped.
Wash the trotters well and cook with sufficient water and a little salt in a pressure cooker till soft.

Heat the oil in a pan and lightly sauté the onions. Add the cooked trotters, ginger garlic paste, chillie powder, coriander powder, tomato puree and mix well. Cook first on high heat then on low heat for half an hour till the trotters are well cooked.  Garnish with chopped coriander leaves. Serve hot with rice or bread or even dosas or hoppers.