COCONUT SWEET / COCONUT CANDY
Anglo-Indian Recipes from Bridget White-Kumar. Easy to follow recipes and instructions of popular and everyday Anglo-Indian Dishes
RUM BALLS
Ingredients
Ingredients
2 Ox Tongue weighing about 3 kgs
1 teaspoon saltpeter or lime salt
10 tablespoons table salt or powdered rock salt
3 teaspoons sugar
2 tablespoons vinegar
6 tablespoons lime juice
Mix the saltpeter (black salt / lime salt), table salt, sugar, lime juice and vinegar together. Rub this mixture on the Tongues and prick all over with a fork.
Keep in the fridge for 10 days turning it over and rubbing it well every day
On the 10th day boil in a suitable pan or pressure cooker with all the residue, 2 Bay Leaves, 6 or 7 cloves, 1 teaspoon pepper corns, 2 pieces of cinnamon and a little water till soft.
Remove the white skin when cool and then cut into slices.
Use as a filling for sandwiches
LAMB LIVER AND KIDNEYS IN GRAVY
Ingredients
300 grams lamb / mutton liver cut into small pieces
250 grams lamb kidneys cut into quarters
3 large onions chopped
1 large tomato chopped
2 green chillies sliced
2 teaspoons chillie powder
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon turmeric powder
2 tablespoons oil
1 teaspoon ginger garlic paste
Salt to taste
Wash the liver and kidneys well.
Heat the oil in a pan and sauté the onions and green chillies lightly.
Add the liver, kidneys, ginger garlic paste and mix well.
Now add the chopped tomatoes, salt turmeric powder, chillie powder, cumin powder, coriander powder and mix well.
Cover and simmer on low heat till the liver and kidneys are cooked.
Add a little water while cooking if gravy is required.
Serve hot with Rice and Pepper Water, or as a side dish with Toast or bread.
BRINJALS IN A TOMATO GRAVY (Aubergines in gravy)
Serves 6
Preparation Time 30 minutes
2 big Brinjals / Aubergenes
1 cup chopped onions
1/2 cup chopped tomatoes
1 or 2 green chillies chopped
2 teaspoons Chillie powder
1 teaspoon cumin powder
½ teaspoon tumeric powder
1 teaspoon coriander powder
2 teaspoons ginger garlic paste
Salt to taste
2 tablespoons oil
Remove the purple skin of the Brinjals and cut them into medium size pieces.
Soak them in a bowl of water till required
Heat oil in a pan and sauté the onions and green chillies till golden brown.
Add the ginger garlic paste, chillie powder, tumeric powder, coriander powder and cumin powder and fry for some time. Add the chopped tomatoes and salt and continue frying till the oil separates from the mixture
Add 1/2 cup of water and bring to boil.
Cover the pan and simmer on low heat till the Brinjals (Aubergene or Egg Plants) are cooked. Garnish with chopped coriander leaves.
PEPPER MINCE AND POTATOES (ANGLO-INDIAN MINCE AND TATTIES)
Ingredients
½ kg Mince (Beef or Mutton)
2 big Onions chopped
½ teaspoon turmeric powder
1 teaspoon chopped garlic
2 green chilies chopped (optional)
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 gently
Simmer on low heat for 3 more minutes.
Turn off heat and cover and keep for some time for the potatoes to drawn in the flavours
SIMPLE MEAT CURRY
Ingredients
1/2 kg meat either mutton, lamb or beef cut into cubes
2 onions sliced roughly
1 tomato chopped
1 or 2 teaspoons chillie powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
2 teaspoons ginger garlic paste
Salt to taste
2 tablespoons oil
Heat the oil in a pressure cooker or suitable pan and add the meat. Fry for a few minutes.
Add the chillie powder, turmeric, cumin powder, coriander powder, ginger garlic paste and salt and mix well. Fry for a few minutes
Add the chopped onions and tomatoes and mix well
Fry for a few minutes till the tomatoes turn pulpy.
Add sufficient water and close the pressure cooker.
Switch off after 8 whistles. Let the pressure settle.
Open and mix. If thicker gravy is required simmer for a few minutes, then switch off.
Serve with rice or bread
ONION AND LIVER FRY Ingredients ½ kg lamb liver sliced thinly 4 large onions chopped 1teaspoon chillie powder ...