tag:blogger.com,1999:blog-48697457437632706712024-03-14T03:16:30.872-07:00BRIDGET WHITE ANGLO-INDIAN RECIPESAnglo-Indian Recipes from Bridget White-Kumar. Easy to follow recipes and instructions of popular and everyday Anglo-Indian Dishes Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.comBlogger352125tag:blogger.com,1999:blog-4869745743763270671.post-75014394638158289652023-05-05T19:25:00.003-07:002023-05-05T19:25:41.739-07:00ANGLO-INDIAN LIVER AND ONIONS FRY <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWBMHJj9gzWv2PhVl1fSZY1zL2wPPvbHZop3CANd_PCpwefEB3fq8TpO0-Jq3BLE_EpYZopL4UMKAoilVlkR2TfaxT-LPue6unpcN0cWvjJUngrNzfkcoOu1fw68LbdKoZHxn3CNm9UPg-Lgv8ogWz2dtfSJgCctdRBSDVpT0pQy63ZuqrxYWPscJB/s1833/C1658F97-388C-4887-8688-A82BB7DD7A2B.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1833" data-original-width="1716" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWBMHJj9gzWv2PhVl1fSZY1zL2wPPvbHZop3CANd_PCpwefEB3fq8TpO0-Jq3BLE_EpYZopL4UMKAoilVlkR2TfaxT-LPue6unpcN0cWvjJUngrNzfkcoOu1fw68LbdKoZHxn3CNm9UPg-Lgv8ogWz2dtfSJgCctdRBSDVpT0pQy63ZuqrxYWPscJB/s320/C1658F97-388C-4887-8688-A82BB7DD7A2B.jpeg" width="300" /></a></div><br /><p></p><h2 dir="ltr" id="docs-internal-guid-981e1dee-7fff-331a-861e-e5cbdd7c89cd" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></h2><h2 dir="ltr" id="docs-internal-guid-981e1dee-7fff-331a-861e-e5cbdd7c89cd" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">ONION AND LIVER FRY</span></h2><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">Ingredients </p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ kg lamb liver sliced thinly </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">4 large onions chopped</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1teaspoon chillie powder </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon pepper powder </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon turmeric powder </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons oil</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon ginger paste</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon garlic paste </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Salt to taste</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon cumin powder </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon coriander powder</span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Wash the liver well. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Heat the oil in a pan and sauté the onions lightly. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Add the sliced liver, ginger paste, garlic paste, salt turmeric powder, chillie powder, cumin powder, coriander powder and pepper powder and mix well. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Cover and simmer on low heat till the liver is cooked. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Add a little water while cooking if gravy is required. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Serve hot with rice or bread. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2S_dOIC9Mk6IisjdMeypk_hZOFJtYkHiUKytJvxbdm8ub91YPUMZ9M07v3zsRn7Ur7hpqgIJOEsaZwNf5OM-vCL404NTLMtM4DmOHshbf-iA3YVvoC1oVoWPk5mps2UOLt7EpzQFOerZW3e-0cPaowWHBAKdY3LQB-YRM_TLcKhLYQ4dwojWWXmEP/s1833/F01A6266-E452-409E-86F7-3FAF8AB5890E.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1833" data-original-width="1716" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2S_dOIC9Mk6IisjdMeypk_hZOFJtYkHiUKytJvxbdm8ub91YPUMZ9M07v3zsRn7Ur7hpqgIJOEsaZwNf5OM-vCL404NTLMtM4DmOHshbf-iA3YVvoC1oVoWPk5mps2UOLt7EpzQFOerZW3e-0cPaowWHBAKdY3LQB-YRM_TLcKhLYQ4dwojWWXmEP/s320/F01A6266-E452-409E-86F7-3FAF8AB5890E.jpeg" width="300" /></a></div><br />Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-4869745743763270671.post-53310526447126495912022-03-06T20:27:00.001-08:002022-03-06T20:27:34.869-08:00MEAT AND VEGETABLE BROTH <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhYn_xofuolE-KMkpv_QUbniILTmLgTvj3IedtE2QSUGd7dkcCjN65YPrxCXMoEn2aa0-tOxyEpuk423gZFnO05xWu_UZ8Wzmir9S5dGj_Q9SQXCu1TM5FESvNPLkFVlELBgxWW0YL2zDKFqT2dN5GBJritLDywKDyqqSybFnFtyCKvQp2lDUkdUdK3=s1707" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1707" data-original-width="1201" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhYn_xofuolE-KMkpv_QUbniILTmLgTvj3IedtE2QSUGd7dkcCjN65YPrxCXMoEn2aa0-tOxyEpuk423gZFnO05xWu_UZ8Wzmir9S5dGj_Q9SQXCu1TM5FESvNPLkFVlELBgxWW0YL2zDKFqT2dN5GBJritLDywKDyqqSybFnFtyCKvQp2lDUkdUdK3=s320" width="225" /></a></div><br /> <span style="-webkit-text-size-adjust: auto; font-size: 17px;">MEAT AND VEGETABLE BROTH</span><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">A simple and delightful Meat and Vegetable Broth lightly flavoured with pepper, garlic, mint and cumin for a rainy day. Have it with toast or dinner rolls </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Ingredients</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">½ kg meat either mutton, lamb or beef with bones cut into medium size pieces</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">1 small cabbage coarsely cut</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">3 medium size carrots cut into medium size pieces</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">2 potatoes peeled and cut into quarters</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">3 tomatoes chopped</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">2 onions chopped thickly</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">2 teaspoons ground black pepper / pepper powder</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">1/2 teaspoon cumin powder </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Salt to taste</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">1 teaspoon chopped garlic</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">2 teaspoons chopped mint</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Boil all the above ingredients with about 2 litres of water on high heat for some time. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Lower heat and simmer for 2 or 3 hours till the meat is well cooked and the broth is thick and a good brown colour. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Alternately, pressure cook for about 10 to 15 minutes. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Serve with Bread or Buns.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span class="s1"> </span></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-4869745743763270671.post-65224898092500231982022-02-13T18:02:00.002-08:002022-02-13T18:02:14.015-08:00CHOCOLATE COVERED STRAWBERRIES <p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEin_un3WAnfLgeEviCY36vkectsXPBOfPHuS0iXHMQYC4_alY6Jqu9ICBzNWhFqKUZmSa3iXRoFCky2BRZxGHByrsPpSsk0pWqKZ97gU3EWP7k7zDctgqUxMcxcYV69tmP8dlX3Cmpszq_v768szg8E-E7ZjsjBDssQ9l6uYpImhagr67JUcEjPF6NF=s1800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEin_un3WAnfLgeEviCY36vkectsXPBOfPHuS0iXHMQYC4_alY6Jqu9ICBzNWhFqKUZmSa3iXRoFCky2BRZxGHByrsPpSsk0pWqKZ97gU3EWP7k7zDctgqUxMcxcYV69tmP8dlX3Cmpszq_v768szg8E-E7ZjsjBDssQ9l6uYpImhagr67JUcEjPF6NF=s320" width="320" /></a></div><br /><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 28px; font-stretch: normal; line-height: normal; margin: 0px 0px 3px;"><span class="s1" style="font-weight: bold;">CHOCOLATE COATED STRAWBERRIES </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">A lovely treat that you could make any time of the year but more so at Christmas or for Valentine’s Day. These Chocolate Covered Strawberries can be kept at room temperature for about a day. You could make them in the morning, and enjoy them later after a few hours. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Ingredients </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 pack of any brand cooking chocolate </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">12 firm Strawberries </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1/2 teaspoon sunflower or coconut oil </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">There are 2 ways to melt the chocolate . Break the chocolate into small bits</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span class="s2"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 Place the <span class="Apple-converted-space"> </span>broken pieces of chocolate and oil <span class="Apple-converted-space"> </span>in a microwave safe bowl. Microwave HIGH for one minute. Remove and mix thoroughly till the chocolate bits are completely melted. Microwave for another 30 seconds and again mix well until the chocolate is completely melted </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Or </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 Use a double boiler to melt the chocolate. Place a heatproof bowl over a saucepan of simmering water (the water should not touch the bottom of the bowl)</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Break up the chocolate into pieces and add it to the bowl along with 1/2 teaspoon of the oil (The oil will give the chocolate covered strawberries a glossy finish once the chocolate hardens, and a silky-smooth texture as you bite into it.)</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Stir the chocolate with a dry, heatproof spatula until melted and the oil is fully incorporated.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span class="s2"></span><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhty6gzxq28sGKOd1yQUrvK1bb82vbBsg34TYyBcPjqr5mBzU-dvHzObPYIj6-MrOqLPxU3H8_aeBdbOY4v-ovOG_wIzuav7jbMSKkhIf956KJyXlZRBB1L8YO_EquL7gYXDvyXs6ttoHqouUkBCIVz0XYVhZjUxqVvKJH1RsEEaGK5G9Q6w4jY5Kb7=s1354" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1354" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhty6gzxq28sGKOd1yQUrvK1bb82vbBsg34TYyBcPjqr5mBzU-dvHzObPYIj6-MrOqLPxU3H8_aeBdbOY4v-ovOG_wIzuav7jbMSKkhIf956KJyXlZRBB1L8YO_EquL7gYXDvyXs6ttoHqouUkBCIVz0XYVhZjUxqVvKJH1RsEEaGK5G9Q6w4jY5Kb7=s320" width="196" /></a></div><br /><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Once your chocolate is melted, work quickly to coat your washed and dried strawberries. The strawberries should be completely dry. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Dip the strawberries into the melted chocolate, with a spoon swirling to coat all sides.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjNkL4bk1mPDxeLJhLUe9ARFV-PGsYbZV5WTvm4soPoN7idYmgSq8VPTzqYdHe4PfnPPV7gHT2EVFywIuOAWmhjsZPizqzQB59D3RhmXBfL-BbgOqn4lttIaxIY3tQuiIXxs_VQT0b8ShPmp7S4ZHMv-htx8zAzTeAYrNI7cN5sJBiH6seo-7PHT3-O=s1029" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1029" data-original-width="804" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjNkL4bk1mPDxeLJhLUe9ARFV-PGsYbZV5WTvm4soPoN7idYmgSq8VPTzqYdHe4PfnPPV7gHT2EVFywIuOAWmhjsZPizqzQB59D3RhmXBfL-BbgOqn4lttIaxIY3tQuiIXxs_VQT0b8ShPmp7S4ZHMv-htx8zAzTeAYrNI7cN5sJBiH6seo-7PHT3-O=s320" width="250" /></a></div><br /><span class="s2"><br /></span><p></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Place each chocolate dipped strawberry on a wax paper lined tray or <span class="Apple-converted-space"> </span>pan and let the chocolate get firm at room temperature keep in the refrigerator for a couple of hours to speed up the hardening. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Enjoy your chocolate coated strawberries </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><br /></span></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-4869745743763270671.post-56945525285791639822022-01-15T22:49:00.003-08:002022-01-15T22:49:54.366-08:00APPLE CHUTNEY / RELISH <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhdJCrtN5eCRhY-i9yCY9rf1keDNw_FO_zZHoLz80wvFxcSNsDOQOeI145jjtx_4QMl1q4a_Klo83NUgIARqYee12CMvbfocdNx3y9NNMYDJGQSYCNeWfbeDYaDZyxng1NuI5Mu_E4YPhbRt0YMc09Bt3CtsOnVh5NT9_vdJ9Znv1MHauWj-CB7yrxw=s1179" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1179" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhdJCrtN5eCRhY-i9yCY9rf1keDNw_FO_zZHoLz80wvFxcSNsDOQOeI145jjtx_4QMl1q4a_Klo83NUgIARqYee12CMvbfocdNx3y9NNMYDJGQSYCNeWfbeDYaDZyxng1NuI5Mu_E4YPhbRt0YMc09Bt3CtsOnVh5NT9_vdJ9Znv1MHauWj-CB7yrxw=s320" width="225" /></a></div><br /><p></p><p dir="ltr" id="docs-internal-guid-cdb196e5-7fff-033c-a7db-2517bb219def" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">APPLE CHUTNEY</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">An Easy-to-make, delicious Apple Chutney which is more like a Relish than a regular Chutney. Made with chopped apples, vinegar, brown sugar, ginger and cinnamon. This Apple Chutney is a perfect accompaniment to roast beef, chicken or pork. Also tastes amazing with toast or parathas as well. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">(I’ve modified my mum’s handwritten recipe to make this) </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 large apples, peeled, cored and cut into small pieces</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">3 tablespoons brown sugar or castor sugar</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ cup apple cider vinegar or malt vinegar</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">3 tablespoons raisins</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon chopped fresh ginger or ginger powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">3 one-inch pieces of cinnamon</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon mild chillie powder </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Salt to taste</span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Place all the above ingredients in a pan and simmer on low heat till the apples are cooked and the chutney forms a jam like consistency. Cool and store in the fridge till required</span></p><br style="-webkit-text-size-adjust: auto;" />Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-4869745743763270671.post-53202800872795424622022-01-02T05:00:00.003-08:002022-01-02T05:00:25.339-08:00SCOTCH EGGS <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjUcKpYqgVjsnsK5gF9NgsSztcK0nFcweAp88NXrzInIVrgY6Sag9vDtdQZhSbErpGzghgiEumXl5wKrMflFCR5MU6quHWki1hO-F8C1Kfv06Hb6SLh0FGNar32ZB6zudSFcWF9kokfq4CaDiTu6QE0uyQ-Z6YDcMC_IFEJo7s5nC0yEe6ZB4h0u6Ty=s2009" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2009" data-original-width="1931" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjUcKpYqgVjsnsK5gF9NgsSztcK0nFcweAp88NXrzInIVrgY6Sag9vDtdQZhSbErpGzghgiEumXl5wKrMflFCR5MU6quHWki1hO-F8C1Kfv06Hb6SLh0FGNar32ZB6zudSFcWF9kokfq4CaDiTu6QE0uyQ-Z6YDcMC_IFEJo7s5nC0yEe6ZB4h0u6Ty=s320" width="308" /></a></div><br /><p></p><p dir="ltr" id="docs-internal-guid-a0847ee7-7fff-c2a1-d366-c6bfd034c6a5" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">SCOTCH EGGS (WITH MINCE COATING) </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-style: italic; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Scotch Eggs are shelled hardboiled egg invariably wrapped in minced meat, or sausage meat, coated in breadcrumbs and then deep fried. However, one could also use a mashed potato coating instead of meat mince if desired. Scotch eggs are commonly eaten cold, typically with a salad and sauce. For a healthier version, the Scotch Eggs could be baked instead of frying them. </span><span style="font-family: "Times New Roman"; font-size: 12pt; font-style: italic; white-space: pre-wrap;">Scotch Eggs though British in nature, is very similar to the Nargisi Kabab in India. </span><span style="font-family: "Times New Roman"; font-size: 12pt; font-style: italic; white-space: pre-wrap;">Scotch Eggs are common picnic and party food. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; white-space: pre-wrap;">½ kg fine mince (pork, beef, mutton or lamb mince) </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons Worcestershire sauce </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">8 hard-boiled eggs, shelled </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon plain flour</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Salt to taste</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon black pepper powder </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 egg, beaten</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">100 grams dried breadcrumbs</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 litre oil for deep frying</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; white-space: pre-wrap;">Mix together the mince, Worcestershire sauce flour, salt and pepper in a bowl. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Divide the mixture into 8 equal parts. Mold each part around one of the hard-boiled eggs, rolling between your hands to shape. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Dip the covered eggs into the beaten egg, then roll them in the breadcrumbs until coated. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Deep fry the coated eggs in hot oil until golden brown. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Serve with mustard sauce and green salad</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Alternately you could just cover the hardboiled egg with seasoned mashed potato and then coat with beaten egg, roll in bread crumbs and deep fry </span></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-4869745743763270671.post-42701851798137079122021-12-26T21:41:00.003-08:002021-12-26T21:42:13.581-08:00ANGLO-INDIAN PORK DEVIL CURRY <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj_RUpcwA6bjPVsZtViRZ1egJ9fj6f9F79d5FKTUlXehkCdrAO_czqXgFlVtwDKc8cCSiej9G6RYvFx5J5dmnPy5HhSiBOfv7Jz-fIt1ZYQGmikbrqtDE9Qm29j62KNzelS6EYZ410w7am8JHw3q4YKjjZX9knc_82QFrCkkiQw3_Iqc0W42xaWlUiw=s1600" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1568" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj_RUpcwA6bjPVsZtViRZ1egJ9fj6f9F79d5FKTUlXehkCdrAO_czqXgFlVtwDKc8cCSiej9G6RYvFx5J5dmnPy5HhSiBOfv7Jz-fIt1ZYQGmikbrqtDE9Qm29j62KNzelS6EYZ410w7am8JHw3q4YKjjZX9knc_82QFrCkkiQw3_Iqc0W42xaWlUiw=s320" width="314" /></a></div><br /><span style="-webkit-text-size-adjust: auto; font-size: 17px; font-weight: bold;">PORK DEVIL FRY </span><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">The Devil Curry as its name suggests, is a rich and fiery hot dish, that could be prepared with Beef, Mutton, lamb, Chicken, Pork or Eggs and lots of chilies. In the earlier days, when hunting was allowed and game was plenty, Wild Boar, Venison and Rabbit were also made into the Devil Curry. The Devil Curry actually originated during the Colonial British Era, where the leftover Turkey and Chicken Roasts were converted into Devil Curries or Fries by giving them a makeover the next day with the addition of a few spices. In other words, the leftovers were ‘devilled’ with a lot of chillies, mustard, Worcestershire sauce and vinegar. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">In the olden days, this dish was commonly prepared the day after Christmas ie on Boxing Day, with all the leftover meats from the Christmas Dinner and contained a variety of leftover meats and vegetables. Every family had their own way or recipe for making a Devil Curry depending on whatever leftovers and ingredients they had in their own home. However, now since its sort of one of the dishes on the Christmas Dinner table, it could be made with fresh meat, marinated with the ingredients, then cooked into a curry or a dry dish. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Serves 6 </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Ingredients</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 kg Pork with fat, from the belly or loin, cut into medium size pieces</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">3 tablespoons vinegar</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 tablespoons Worcestershire sauce or Soya Sauce</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">3 tablespoons Tomato purée or paste </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">3 tablespoons oil</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">3 large onions sliced</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 tablespoons chopped garlic</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 tablespoons chopped ginger</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 tablespoon sugar</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 teaspoon fenugreek seeds powdered </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 teaspoon mustard powder or paste</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 pieces cinnamon</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">3 cloves</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">3 teaspoons chillie powder</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 teaspoon turmeric powder</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Salt to taste</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 tablespoons oil</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span class="s2"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Marinate the pork with the Vinegar, Worcestershire / Soya Sauce, Tomato Sauce, sugar and salt for about 1 hour.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Heat oil in a pan and sauté the onions, chopped ginger, chopped garlic, cinnamon and cloves till light brown.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Add the marinated pork, chillie powder, turmeric powder, fenugreek powder and mustard and mix well.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Add around 2 cups of water and cook on low heat till the pork is tender and well cooked and the gravy is thick.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span class="s2"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Serve with bread or dinner rolls or as a side dish </span></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-4869745743763270671.post-23306184137689595372021-11-06T00:53:00.004-07:002021-12-26T21:36:56.567-08:00ANGLO-INDIAN CURRY POWDER<p> </p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Ya7DrNHDdzQ/YYYzOIWficI/AAAAAAABWGs/Fuzbkb9F7a8iRSEieLQUVxhGINzVBXwFQCLcBGAsYHQ/s1896/A%2BI%2BPowders%2B2%2Blong.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="727" data-original-width="1896" height="176" src="https://1.bp.blogspot.com/-Ya7DrNHDdzQ/YYYzOIWficI/AAAAAAABWGs/Fuzbkb9F7a8iRSEieLQUVxhGINzVBXwFQCLcBGAsYHQ/w458-h176/A%2BI%2BPowders%2B2%2Blong.jpg" width="458" /></a></div><br /><p></p><p class="MsoNoSpacing" style="text-align: center;"><b><span style="font-size: 12pt;">WHY COMMERCIALLY MADE CURRY POWDER IS NOT USED IN ANGLO-INDIAN HOME COOKING - Bridget White-Kumar (bridgetkumar@yahoo.com)<o:p></o:p></span></b></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">Curry
powder originated in the Indian sub-continent during the time of the British
Raj. It is a commercially prepared mixture of spices marketed in the West. </span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">It was first exported to Britain in the
18th century when Indian merchants sold a concoction of powdered
condiments and spices, similar to garam masala, to the British colonial
government and the British Army returning to Britain. Various British
manufacturing companies then made their own blends of different spices imported
from the Indian Sub-Continent and sold it as Curry Powder, in an attempt to
create a ready-made mix that could recreate the flavors of India to the British
Colonists, who tried to replicate Indian food when they got back home. This
Curry Powder, was usually a mixture of finely ground turmeric, dry red chillies,
coriander seeds, cumin seeds, black pepper, whole spices etc., in mild, medium
or hot strengths.</span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;"><o:p> </o:p></span><span style="font-size: 12pt;">Hence
Curry Powder was an invention of the British manufacturers in the same way as
they invented Worcestershire sauce and a Vegetable Pickle called Piccalilli
along with other convenience foods in the 19th Century. The ubiquitous curry
powder imparts an unmistakable spicy taste and cloying flavour. Every dish
cooked with it would have the same taste and smell lingers in the air, long
after the dish is eaten. </span><b style="font-size: 12pt;">To make a point, there is no such thing as a Madras
Curry Powder in Anglo-Indian Cooking.</b><span style="font-size: 12pt;"> It was purely an invention of
convenience of the Colonial Cooks in the Madras Presidency to make their work
easier, which ended up with most of the meat and poultry dishes having similar
tastes. There was no standard curry powder as such in India as Indian food made
use of a variety of ingredients and spices depending on the region</span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;"><o:p> </o:p></span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">Anglo-Indian
Cuisine is a fusion of both western and Indian Cuisine that evolved over
centuries during the Colonial period in the Indian Sub-Continent. A completely
new contemporary cuisine came into existence, making it truly “Anglo” and
“Indian” in nature, which was neither too bland nor too spicy, but with a
distinctive flavour of its own. It became a direct reflection of the
multi-cultural and hybrid heritage of the new colonial population. However,
over time it became more regional based with local ingredients and flavours of
a particular region being incorporated in the dishes while the basic
ingredients remained the same throughout the country. Anglo-Indian Cuisine
therefore, which evolved through many centuries, and stood the test of time,
still lives on in the Anglo-Indian Community<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;"><o:p> </o:p></span><span style="font-size: 12pt;">In
the olden days, cooking would take up practically the whole day since
everything had to be prepared from scratch. The masalas or the ‘curry stuff’ in
Anglo-Indian parlance had to be either ground manually on a grinding stone or
pounded with a pestle and motor. There were no readymade curry powders or mixes
at that time. Even the meat, chicken, vegetables, etc., were bought fresh every
day. Since there was no gas, electric or kerosene stoves at that time, every
single dish was cooked over a wood fired oven, which just added to the
wonderful taste! The corner shops would sell the ingredients in small
quantities and the house wife in those days would send the domestic help with a
small chit with a list of the items to be purchased with the price, and the
cooking would start for the day, with the grinding or pounding of the
ingredients.</span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;"><o:p> </o:p></span><span style="font-size: 12pt;">Hence
‘Ready to use commercially made Curry Powder’, in its literal sense did not
find a place in Anglo-Indian Home Cooking. This was because Anglo-Indian
Cooking makes use of minimal spices and condiments, while extracting the
strength of a few spices at a time. It is the extremely unusual blend of
flavours and the judicious use of Indian spices and herbs, that makes this
cuisine so unique. Global hybridity in the form of ready to use Curry Powders
and instant mixes have not had a major impact on Anglo-Indian Cuisine as such,
since the tastes and flavours are different. However, Bolsts Curry Powder is
the nearest to Anglo-Indian in taste and flavour since it is mild and doesn’t have
too many spices in it.</span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;"><o:p> </o:p></span><span style="font-size: 12pt;">Over
time, ready-made individual spice powders such as chillie powder, cumin powder,
coriander powder, turmeric, etc began to be used in the right quantities
together, depending on the requirements of the recipe for a particular dish.
This is convenient in the present-day fast pace of life.</span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;"><o:p> </o:p></span><span style="font-size: 12pt;">Many
families, make their own curry powders at home, by roasting and grinding various
condiments and spices according to individual requirements rather than the
store-bought spice powders. These masala powders are a short cut in cooking and
impart flavour, pungency and aroma in a dish. Different blends of the spice
powders are used for different types of meats and vegetables. Every dish has
many layers of spice that come together in different ways. Sometimes whole
spices are used and sometimes the powders are used in different proportions. Many
times, both whole spices and powders and used in certain dishes. Each and every
Indian spice and condiment has its own special place in the kitchen cupboard
and when combined with each other in a judicious way brings out the magic of
Anglo-Indian Cooking.</span></p><p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">Here
are some of my recipes to make your own Homemade Curry Powders at home.
Homemade powders always give a better taste to curries than store bought curry
powders. Make small quantities and store in air tight bottles or jars for
future use.</span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;"><o:p> </o:p></span><b><span style="font-size: 12pt;">1. BASIC CHILLIE POWDER</span></b></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">½
kg Red Chilies (long or round variety for pungency)</span></p><p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">½
kg Kashmiri Chilies or any other non spicy chillies (for adding colour)</span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">Roast
the two types of chilies in a pan or in a microwave oven for a few minutes.
Powder them at home in the dry blender or get it done at the mill. <o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">A
teaspoon or two of this chillie powder could be used for any type of dish that
calls for chillie powder. It can be stored for more than a year.<o:p></o:p></span></p><p class="MsoNoSpacing" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mFcuc_urkqI/YYYy7r56hMI/AAAAAAABWGk/8S3bNTgI-fM5zZgZmlNW4aC3Ke_rf-OtwCLcBGAsYHQ/s816/A%2BI%2Bpowders%2BCurry%2BPowder.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="816" data-original-width="612" height="285" src="https://1.bp.blogspot.com/-mFcuc_urkqI/YYYy7r56hMI/AAAAAAABWGk/8S3bNTgI-fM5zZgZmlNW4aC3Ke_rf-OtwCLcBGAsYHQ/w214-h285/A%2BI%2Bpowders%2BCurry%2BPowder.jpg" width="214" /></a></div><br /><span style="font-size: 12pt;"><br /></span><p></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;"><o:p> </o:p></span><b><span style="font-size: 12pt;">2. ANGLO-INDIAN CURRY POWDER</span></b></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">250
grams Red Chillies for pungency<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">200
grams Kashmiri Chillies or any other chillies for colour<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">100
coriander seeds <o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">100
grams cumin seeds<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">Roast
all the above ingredients separately then mix altogether and grind to a fine
powder either in a blender or mixer at home or get it ground in a mill.<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">A
teaspoon or two of this powder can be used for almost all curries both
vegetarian and non- vegetarian. It can be stored and used for more than a year.<o:p></o:p></span></p><p class="MsoNoSpacing" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-TgFJWakOvig/YYYzd3rts7I/AAAAAAABWG0/2PL6xvjJaccVxydtIOkOAgrzdzttpoLLwCLcBGAsYHQ/s517/A%2BI%2Bpowders%2BCurry%2BPowder%2B1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="517" data-original-width="476" height="320" src="https://1.bp.blogspot.com/-TgFJWakOvig/YYYzd3rts7I/AAAAAAABWG0/2PL6xvjJaccVxydtIOkOAgrzdzttpoLLwCLcBGAsYHQ/s320/A%2BI%2Bpowders%2BCurry%2BPowder%2B1.jpg" width="295" /></a></div><br /><span style="font-size: 12pt;"><br /></span><p></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;"><o:p> </o:p></span><b><span style="font-size: 12pt;">3. ANGLO-INDIAN PEPPER WATER POWDER</span></b></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">250
grams Red Chilies<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">50
grams pepper corns<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">50
grams cumin seeds<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">50
<span style="mso-spacerun: yes;"> </span>grams coriander seeds<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">20
grams turmeric powder<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;"><o:p> </o:p></span><span style="font-size: 12pt;">Roast
all the above ingredients and then grind together to a powder.</span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">2
teaspoons of this powder should be added to 2 cups of water, juice of 2
tomatoes, a lump of tamarind and a little salt and cooked for 5 minutes to make
instant pepper water. This pepper water should be seasoned with mustard, garlic
and curry leaves.<o:p></o:p></span></p><p class="MsoNoSpacing" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_rQ6qWg7pP8/YYYznKkLtOI/AAAAAAABWG4/u3aIE6qy5_4wYpriEFiwWCTSSB5CHRDBwCLcBGAsYHQ/s566/A%2BI%2BPowders%2BPepper%2BWater%2B1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="566" data-original-width="546" height="320" src="https://1.bp.blogspot.com/-_rQ6qWg7pP8/YYYznKkLtOI/AAAAAAABWG4/u3aIE6qy5_4wYpriEFiwWCTSSB5CHRDBwCLcBGAsYHQ/s320/A%2BI%2BPowders%2BPepper%2BWater%2B1.jpg" width="309" /></a></div><br /><span style="font-size: 12pt;"><br /></span><p></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;"><o:p> </o:p></span><b><span style="font-size: 12pt;">4. ANGLO-INDIAN ALL SPICE POWDER (GARAM MASALA POWDER)</span></b></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">1
teaspoon pepper corns <o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">1
tablespoon cloves<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">1
tablespoon cardamoms <o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">3
(one inch) pieces of cinnamon<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">1
tablespoon fennel seeds (saunf)<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;"><o:p> </o:p></span><span style="font-size: 12pt;">Roast
all the above lightly for a few minutes then dry grind to a fine powder.</span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">A
teaspoon of this spice powder can be used for any recipe that calls for all
spice powder or garam masala.<o:p></o:p></span></p><p class="MsoNoSpacing" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-PNabMrqLkqI/YYYz4OpJRfI/AAAAAAABWHE/0JJPbDB_4G0Xj--sbTdB-OmyfhP99RVRQCLcBGAsYHQ/s816/A%2BI%2BPowders%2BPepper%2BWater%2B-%2BCopy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="816" data-original-width="612" height="320" src="https://1.bp.blogspot.com/-PNabMrqLkqI/YYYz4OpJRfI/AAAAAAABWHE/0JJPbDB_4G0Xj--sbTdB-OmyfhP99RVRQCLcBGAsYHQ/s320/A%2BI%2BPowders%2BPepper%2BWater%2B-%2BCopy.jpg" width="240" /></a></div><br /><span style="font-size: 12pt;"><br /></span><p></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;"><o:p> </o:p></span><b><span style="font-size: 12pt;">5. ANGLO-INDIAN VINDALOO POWDER / PASTE</span></b></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">25
grams brown mustard seeds <o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">250
grams red chilies for pungency<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">50
grams cumin seeds<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;">10
grams pepper corns<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;"><o:p> </o:p></span><span style="font-size: 12pt;">Roast
all the above ingredients together for a few minutes then powder in a mill or
dry grind in a blender.</span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: 12pt;"><o:p> </o:p></span><span style="font-size: 12pt;">Use
2 teaspoons of this powder for every ½ kg of meat when cooking Vindaloo along
with the other ingredients as per the recipe. If this powder is stored in an
airtight bottle it will stay fresh for more than a year. The same mixture can
also be made into a paste if ground in vinegar but it should be stored in the
fridge.</span></p><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-XKnK8Lxl3ys/YYY0A5-pGZI/AAAAAAABWHI/Muf4gszdU8svHVo856j6WAmwuvMwXdtYgCLcBGAsYHQ/s627/A%2BI%2BPowders%2BVindaloo%2BPowder%2B1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="627" data-original-width="554" height="320" src="https://1.bp.blogspot.com/-XKnK8Lxl3ys/YYY0A5-pGZI/AAAAAAABWHI/Muf4gszdU8svHVo856j6WAmwuvMwXdtYgCLcBGAsYHQ/s320/A%2BI%2BPowders%2BVindaloo%2BPowder%2B1.jpg" width="283" /></a></div><br />Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-4869745743763270671.post-56905300175275593882021-10-08T20:36:00.001-07:002021-10-08T20:36:39.232-07:00ANGLO-INDIAN MINCE AND CARROT CURRY <div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-SSh62eZXC4I/YWENF3abNKI/AAAAAAABQus/ur53exx5IoEc5Exy4zBSlG2uH3ODo1KawCLcBGAsYHQ/s1508/5E8DD13B-27AC-43F3-816C-9AC4580FFC3A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1508" data-original-width="1201" height="320" src="https://1.bp.blogspot.com/-SSh62eZXC4I/YWENF3abNKI/AAAAAAABQus/ur53exx5IoEc5Exy4zBSlG2uH3ODo1KawCLcBGAsYHQ/s320/5E8DD13B-27AC-43F3-816C-9AC4580FFC3A.jpeg" width="255" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p> <span style="-webkit-text-size-adjust: auto; font-size: 28px; font-weight: bold;">ANGLO-INDIAN MINCE AND CARROT CURRY</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Ingredients </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1/2 kg mince meat either lamb, mutton, beef, chicken or pork, </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 onions chopped </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 tomatoes chopped</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 teaspoon chopped garlic</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 small carrots diced into small pieces </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 teaspoon fresh or dried mint or chopped coriander leaves</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 soup cube - any flavour of your choice</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 teaspoon chillie powder</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 teaspoon coriander powder </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 teaspoon ground black pepper or powder </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 tablespoons oil</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span class="s2"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Heat the oil in a pan and add the onions and chopped garlic. Fry till light brown </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Add the mince, salt, chillie powder, coriander powder, pepper and mix well. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Stir fry for some time till the mince begins to shrivel up</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Add the tomatoes, carrots, mint and the crumbled soup cube and mix well </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Cover and cook on Low heat till the mince and carrots are cooked. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Switch off after it’s cooked. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Serve with bread, steamed rice or any Indian Bread </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-w5uhhxdy_Vs/YWENQkpRwgI/AAAAAAABQuw/yk3ji-GjCqMTdwT2aGWuAQO_hK63GkBiQCLcBGAsYHQ/s965/28B1393F-470D-43DC-9782-D31C4F3DEE13.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="965" data-original-width="828" height="320" src="https://1.bp.blogspot.com/-w5uhhxdy_Vs/YWENQkpRwgI/AAAAAAABQuw/yk3ji-GjCqMTdwT2aGWuAQO_hK63GkBiQCLcBGAsYHQ/s320/28B1393F-470D-43DC-9782-D31C4F3DEE13.jpeg" width="275" /></a></div><br /><span class="s2"><br /></span><p></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-4869745743763270671.post-64341964756412158442021-10-02T23:42:00.000-07:002021-10-02T23:42:11.851-07:00MILK PUDDING <p> </p><p><span style="-webkit-text-size-adjust: auto; font-size: 17px;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qEZ1fQGfBhM/YVlP71i_t4I/AAAAAAABNyU/_laRknzzRPEE4k120aa9oasejhBtCQawACLcBGAsYHQ/s828/F2CB4001-9A62-4B21-B293-281D94CD1FE8.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="710" data-original-width="828" height="274" src="https://1.bp.blogspot.com/-qEZ1fQGfBhM/YVlP71i_t4I/AAAAAAABNyU/_laRknzzRPEE4k120aa9oasejhBtCQawACLcBGAsYHQ/s320/F2CB4001-9A62-4B21-B293-281D94CD1FE8.jpeg" width="320" /></a></div><br />MILK PUDDING<p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">A simple and a yummy milk pudding that need not be baked </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">1 kg full cream milk</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">1 can condensed milk</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">2 tablespoons corn flour or custard powder</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">1 tablespoon vanilla essence or any other flavour of your choice</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">6 slices of any bread of your choice. (I used Butterscotch bread). Cut off the crusts and cut into squares</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Method</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Boil the milk for 15 minutes to thicken it a bit.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Add in condensed milk and milk well</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Add the vanilla essence and mix in </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Keep boiling on medium heat</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Add in the corn flour or custard powder diluted in a little water</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Keep stirring till the mixture thickens a bit</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Add in the bread cubes and mix in well</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Cook only a minute more after that.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Pour into a suitable glass dish</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Keep aside to cool</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Garnish with chopped nuts or fresh fruit as per your choice </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">I garnished with roasted sliced almonds </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Chill in the fridge overnight. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">This chilled pudding is delicious. </span></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-4869745743763270671.post-92089748447618128442021-08-11T15:40:00.004-07:002021-08-11T15:40:59.491-07:00ANGLO-INDIAN MUTTON PEPPER FRY<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div> <div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-8fh4VWqj7vo/YRRRDICs-QI/AAAAAAABIwk/W8IVzpLfPVUvIpo3MXixgDFRmGO8RwViQCLcBGAsYHQ/s2048/F2C37E8C-1C0F-4576-8793-F9B752A3B3CD.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://1.bp.blogspot.com/-8fh4VWqj7vo/YRRRDICs-QI/AAAAAAABIwk/W8IVzpLfPVUvIpo3MXixgDFRmGO8RwViQCLcBGAsYHQ/s320/F2C37E8C-1C0F-4576-8793-F9B752A3B3CD.jpeg" width="320" /></a></div><br /><span style="-webkit-text-size-adjust: auto; font-size: 17px; font-weight: bold;">MUTTON PEPPER FRY</span><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Meat pepper Fry is a favourite and popular meat dish that is prepared very often in Anglo-Indian Homes. It could be prepared with either beef, mutton, lamb or pork. It is often an accompaniment with Pepper Water and Rice or Dol Curry (Dhal) and Rice. Goes well with Bread or dinner rolls or a Chapattis as well. It is also the perfect dish when recovering from the flu. This recipe is featured in my cookery book 'Anglo-Indian Cuisine - A legacy of Flavours from the Past'</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Ingredients</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span class="s2"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">½ kg Meat either Beef, Mutton or lamb (I used Mutton)</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 teaspoons fresh ground pepper</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1/2 teaspoon turmeric powder</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 big onions sliced finely</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 tomato chopped </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 or 3 tablespoons oil</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 large potatoes, peeled and cut into quarters</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Salt to taste</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span class="s2"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Heat the Oil in a pan and sauté the onions for a few minutes till the onions turn light brown.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Add the meat, salt, turmeric and pepper powder and mix well.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Fry for 5 minutes on low heat turning the meat well till the pieces get firm.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Add the chopped tomatoes and fry for some time</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Add sufficient water and cook on medium heat till done.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">When the water has reduced considerably, add the potatoes and continue simmering on low heat till all the water is absorbed and the meat and potatoes are brown.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Serve hot with bread or rice.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Alternatively, the same dish could be prepared in a pressure cooker. Turn off the heat after 15 minutes and let the pressure die down before opening the pressure cooker. Dry up any excess gravy before serving.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><br /></span></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-4869745743763270671.post-81492947583642960922021-07-29T03:15:00.001-07:002021-07-29T03:15:14.816-07:00JUNGLEE PULAO WITH VERMICELLI <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lxdoSy6brgo/YQJ-xMUsevI/AAAAAAABGlc/LhtwggebjUUq8vmKTs5Ivy3sYectcaUnwCLcBGAsYHQ/s2048/F2348C8D-AA44-42CB-822E-7EC902C91C7B.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2044" data-original-width="2048" height="319" src="https://1.bp.blogspot.com/-lxdoSy6brgo/YQJ-xMUsevI/AAAAAAABGlc/LhtwggebjUUq8vmKTs5Ivy3sYectcaUnwCLcBGAsYHQ/s320/F2348C8D-AA44-42CB-822E-7EC902C91C7B.jpeg" width="320" /></a></div><br /><p></p><p>JUNGLEE PULAO WITH VERMICELLI </p><p>Just a simple vermicelli dish made into a Junglee Pulao. You could add any veggies of your choice or even chicken or meat. Try it with mince. It tastes great. Something different!!</p><p>Ingredients </p><p>2 cups of roasted vermicelli </p><p>1 onion chopped</p><p>1 tomato chopped</p><p>2 or 3 green chillies chopped</p><p>3 tablespoons chopped coriander </p><p>1 tablespoon ginger garlic paste </p><p>1/2 teaspoon chillie powder </p><p>1/2 teaspoon coriander powder </p><p>1/2 teaspoon garam Masala powder</p><p>1/2 teaspoon turmeric powder </p><p>1 small piece of cinnamon </p><p>2 or 3 cloves</p><p>2 or 3 cardamoms</p><p>Salt to taste</p><p>1/4 cup coconut milk </p><p>2 tablespoons oil </p><p><br /></p><p>Dry Roast the vermicelli lightly till it gives out a nice aroma either in a pan or in a microwave for 2 minutes</p><p>Heat the oil and add the cinnamon, cloves, cardamom, onions and green chillies and fry for a few minutes till the onions turn pink</p><p>Add the tomatoes, ginger garlic paste, chillie powder, coriander powder, turmeric, garam masala powder and the coriander leaves and fry till the tomatoes turn soft </p><p>Add the coconut milk and salt and mix well</p><p>Add 2 cups of water and bring to boil</p><p>When it’s bubbling nicely, add the roasted vermicelli and mix well. </p><p>Cook on medium heat till all the liquid is absorbed and the vermicelli is cooked. </p><p>Switch off. Cover and let it rest for 10 minutes before serving</p><p>Goes well with sliced onions and lime pickle </p><p>#angloindianrecipes #bridgetwhitekumar #bridgetwhite #jungleepilaf #jungleepulao</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Lc8J-qYwsrQ/YQJ--MLO9HI/AAAAAAABGlg/KwsWIyqxLNEZDMLRY39Nh4EW7X85D70bwCLcBGAsYHQ/s2048/E8A72A41-08C5-4277-B7BA-EA9E935263AF.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2044" data-original-width="2048" height="319" src="https://1.bp.blogspot.com/-Lc8J-qYwsrQ/YQJ--MLO9HI/AAAAAAABGlg/KwsWIyqxLNEZDMLRY39Nh4EW7X85D70bwCLcBGAsYHQ/s320/E8A72A41-08C5-4277-B7BA-EA9E935263AF.jpeg" width="320" /></a></div><br /><p><br /></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-4869745743763270671.post-53412068997841023252021-07-26T01:15:00.001-07:002021-07-26T01:15:15.122-07:00PRAWN AND BANDY COY / OKRA CURRY <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nVDzqQkP0fM/YP5u5Espe1I/AAAAAAABGh8/m1YE5qy9gDklnEwTfY012M-F187nOe9zACLcBGAsYHQ/s2048/PRAWN%2BAND%2BBANDY%2BCOY%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1849" height="320" src="https://1.bp.blogspot.com/-nVDzqQkP0fM/YP5u5Espe1I/AAAAAAABGh8/m1YE5qy9gDklnEwTfY012M-F187nOe9zACLcBGAsYHQ/s320/PRAWN%2BAND%2BBANDY%2BCOY%2B%25281%2529.jpg" /></a></div><br /><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Prawn and Bandy Coy Curry</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Ingredients</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">500 grams medium size prawns cleaned and de-veined</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">500 grams okra or lady fingers cut into medium size pieces</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">2 onions chopped</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">2 green chillies chopped</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">3 tablespoons chopped coriander</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 or 2 teaspoons chillie powder</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 teaspoon coriander powder</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1/2 teaspoon cumin powder</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1/4 teaspoon turmeric</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Salt to taste</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">2 teaspoons ginger garlic paste<br /></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1/2 cup tamarind juice from a small ball of tamarind or 1 teaspoon tamarind paste<br /></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">2 or 3 tablespoons oil</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Mix the chillie powder, coriander powder, cumin powder, turmeric with a little water to make a paste<br /></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Heat the oil in a pan and fry the onions and green chillies to golden brown</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Add the ginger garlic paste paste and fry for some time</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Add the mixed paste and fry for a few minutes</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Add the tamarind water and salt and a little more water and bring to boil</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Add the prawns and then the bandy coy / okra and mix well.</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Cook for just 8 to 10 minutes on medium heat till the prawns and Bandy Coy are cooked</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-p5iOIv98FUw/YP5vBXe9F0I/AAAAAAABGiA/IIFpLCkVvqoi9SyeCEtoq0LGbPlB6Jr-wCLcBGAsYHQ/s2048/PRAWN%2BAND%2BBANDY%2BCOY%2B%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1872" height="320" src="https://1.bp.blogspot.com/-p5iOIv98FUw/YP5vBXe9F0I/AAAAAAABGiA/IIFpLCkVvqoi9SyeCEtoq0LGbPlB6Jr-wCLcBGAsYHQ/s320/PRAWN%2BAND%2BBANDY%2BCOY%2B%25283%2529.jpg" /></a></div><br /><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Serve with white steamed rice</div>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-4869745743763270671.post-59602677916299549812021-03-19T23:01:00.000-07:002021-03-19T23:01:03.193-07:00EGG RECIPES FOR LENT <p> </p><p class="MsoNoSpacing"><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://1.bp.blogspot.com/-g2wREhsR9aw/YFWNp2x6B8I/AAAAAAABD_E/E6P4p6oWoGo6tIJW4SaelQkQ3g1_a3ZrQCLcBGAsYHQ/s1800/Collage%2Bof%2BEggs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1350" height="325" src="https://1.bp.blogspot.com/-g2wREhsR9aw/YFWNp2x6B8I/AAAAAAABD_E/E6P4p6oWoGo6tIJW4SaelQkQ3g1_a3ZrQCLcBGAsYHQ/w328-h325/Collage%2Bof%2BEggs.JPG" width="328" /></a></b></div><b><br />EGG RECIPES FOR LENT<o:p></o:p></b><p></p>
<p class="MsoNoSpacing"><o:p> </o:p>Eggs are Egg-cellent and Egg-ceptional!!! Eggs are a
store house of essential nutrients!</p><p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing">Eggs are probably one of the most nutritious foods that
easily find space on every supermarket shelf round the world. Besides being
inexpensive, they are delicious and packed with a wealth of essential
components required by the body. In fact, they act as a nutritional powerhouse
and can help the body to prevent as well as get rid of different ailments. Eggs
are an extremely nutrient-dense food. In one 70-calorie package, you get
protein, B vitamins, vitamin A, D and E, zinc and iron. Eggs are also a good source
of antioxidants. Eggs form the basis of hundreds of delicious dishes and
sauces. They taste good in any dish and can be combined with any number of
accompaniments.<o:p></o:p></p>
<p class="MsoNoSpacing">Eggs are not only the answer to a quick breakfast but
they can also take the place of meat as a main dish on the menu at other meals
as well. Eggs are easy to prepare in a number of different ways and are
delicious in whatever form they are eaten.<o:p></o:p></p>
<p class="MsoNoSpacing"><b>Sharing some of the recipes from my Cookery Book
SIMPLE EGG DELICACIES that are just right for Lent <o:p></o:p></b></p><p class="MsoNoSpacing"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-XVOf9Bqj46M/YFWOzKvHx8I/AAAAAAABD_M/1JRzBiXEr6ISvYbOMpDkB-UQ8b1b3n7YgCLcBGAsYHQ/s2048/Devilled%2BEggs%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-XVOf9Bqj46M/YFWOzKvHx8I/AAAAAAABD_M/1JRzBiXEr6ISvYbOMpDkB-UQ8b1b3n7YgCLcBGAsYHQ/s320/Devilled%2BEggs%2B2.jpg" width="320" /></a></div><br /><b><br /></b><p></p>
<p class="MsoNoSpacing"><o:p> </o:p><b>1. DEVILLED EGGS</b></p>
<p class="MsoNoSpacing">Ingredients<o:p></o:p></p>
<p class="MsoNoSpacing">6 hard-boiled eggs<o:p></o:p></p>
<p class="MsoNoSpacing">2 tablespoons mayonnaise <o:p></o:p></p>
<p class="MsoNoSpacing">2 teaspoons Dijon mustard<o:p></o:p></p>
<p class="MsoNoSpacing">1 medium sized onion chopped finely<o:p></o:p></p>
<p class="MsoNoSpacing">2 tablespoons finely chopped coriander leaves or parsley <o:p></o:p></p>
<p class="MsoNoSpacing">1 teaspoon freshly ground black pepper<o:p></o:p></p>
<p class="MsoNoSpacing">Salt to taste<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p></p>
<p class="MsoNoSpacing">Slice the hardboiled eggs lengthwise. <o:p></o:p></p>
<p class="MsoNoSpacing">Scoop out the yolks with a teaspoon into a suitable bowl
and then mash well. <o:p></o:p></p>
<p class="MsoNoSpacing">Add the mayonnaise and Dijon Mustard until desired
consistency is reached. <o:p></o:p></p>
<p class="MsoNoSpacing">Stir in the onion and most of the chopped coriander
leaves or parsley. <o:p></o:p></p>
<p class="MsoNoSpacing">Add salt and pepper to taste. <o:p></o:p></p>
<p class="MsoNoSpacing">Using a small teaspoon or pastry bag, fill egg white
halves with the yolk paste. <o:p></o:p></p>
<p class="MsoNoSpacing">Garnish with the remaining chopped coriander leaves or
parsley. <o:p></o:p></p>
<p class="MsoNoSpacing">Sprinkle a little pepper and/or paprika, if desired.<o:p></o:p></p>
<p class="MsoNoSpacing">Serve on a bed of lettuce leaves with sliced tomatoes
around the plate.<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YaBjC1xLrac/YFWO63qr6ZI/AAAAAAABD_Q/HmXv7HNb3yYXi6xiyDn0-6mopwc4uiJ6gCLcBGAsYHQ/s2048/Scrambled%2BEggs%2B5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1207" data-original-width="2048" src="https://1.bp.blogspot.com/-YaBjC1xLrac/YFWO63qr6ZI/AAAAAAABD_Q/HmXv7HNb3yYXi6xiyDn0-6mopwc4uiJ6gCLcBGAsYHQ/s320/Scrambled%2BEggs%2B5.jpg" width="320" /></a></div><br /><p></p>
<p class="MsoNoSpacing"><a name="_TOC_250078"><b>2. SPICY SCRAMBLED </b></a><b>EGGS<o:p></o:p></b></p>
<p class="MsoNoSpacing">Ingredients<o:p></o:p></p>
<p class="MsoNoSpacing">6 eggs beaten well<o:p></o:p></p>
<p class="MsoNoSpacing">1 large tomato chopped<o:p></o:p></p>
<p class="MsoNoSpacing">1 large onion finely chopped <o:p></o:p></p>
<p class="MsoNoSpacing">2 green chilies chopped finely <o:p></o:p></p>
<p class="MsoNoSpacing">Salt to taste<o:p></o:p></p>
<p class="MsoNoSpacing">½ teaspoon cumin powder<o:p></o:p></p>
<p class="MsoNoSpacing">½ teaspoon chillie powder<o:p></o:p></p>
<p class="MsoNoSpacing">3 or 4 tablespoons oil or butter<o:p></o:p></p>
<p class="MsoNoSpacing">2 tablespoons chopped coriander leaves<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p></p>
<p class="MsoNoSpacing">Heat the butter or oil in a pan and sauté the onions and
green chillies for about 5 minutes on medium heat. <o:p></o:p></p>
<p class="MsoNoSpacing">Add the tomatoes and stir fry for 2 more minutes. <o:p></o:p></p>
<p class="MsoNoSpacing">Add the beaten eggs and salt and fry well mixing all the
time so that the mixture does not stick to the bottom of the pan. <o:p></o:p></p>
<p class="MsoNoSpacing">Mix in all the other ingredients and continue cooking on
low heat till the eggs are well scrambled. Garnish with chopped coriander
leaves.<o:p></o:p></p>
<p class="MsoNoSpacing">Serve with hot buttered toast<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Ne_74j5fOH0/YFWPFQDbNSI/AAAAAAABD_U/-rXnDQExuPIsaJaiXKYzWgGDFqcJlwJUACLcBGAsYHQ/s2048/omlewtte%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-Ne_74j5fOH0/YFWPFQDbNSI/AAAAAAABD_U/-rXnDQExuPIsaJaiXKYzWgGDFqcJlwJUACLcBGAsYHQ/s320/omlewtte%2B3.jpg" /></a></div><br /><p></p>
<p class="MsoNoSpacing"><a name="_TOC_250017"><b>3. SIMPLE EGG AND CAPSICUM </b></a><b>FRITTATA<o:p></o:p></b></p>
<p class="MsoNoSpacing">A Frittata is an egg-based dish similar to an omelette or
quiche, flavoured with herbs and enriched with additional ingredients of one’s
choice such as meats, cheeses, vegetables etc. It is an excellent dish for
breakfast or brunch. This recipe is for a simple one that could be made in a
frying pan. However, it could be baked if desired.<o:p></o:p></p>
<p class="MsoNoSpacing">Ingredients<o:p></o:p></p>
<p class="MsoNoSpacing">3 eggs beaten well<o:p></o:p></p>
<p class="MsoNoSpacing">2 tablespoons butter<o:p></o:p></p>
<p class="MsoNoSpacing">1medium size green or red bell pepper / capsicum chopped
finely<o:p></o:p></p>
<p class="MsoNoSpacing">½ cup chopped mushrooms <o:p></o:p></p>
<p class="MsoNoSpacing">2 medium sized onions chopped finely <o:p></o:p></p>
<p class="MsoNoSpacing">3 small tomatoes roughly chopped<o:p></o:p></p>
<p class="MsoNoSpacing">2 green chilies finely chopped<o:p></o:p></p>
<p class="MsoNoSpacing">3 tablespoons grated Parmesan Cheese<o:p></o:p></p>
<p class="MsoNoSpacing">½ teaspoon chillie powder <o:p></o:p></p>
<p class="MsoNoSpacing">½ teaspoon crushed or ground black pepper <o:p></o:p></p>
<p class="MsoNoSpacing">Salt to taste<o:p></o:p></p>
<p class="MsoNoSpacing">½ cup milk<o:p></o:p></p>
<p class="MsoNoSpacing">2 tablespoons fresh chopped coriander leaves for garnish<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p></p>
<p class="MsoNoSpacing">Melt the butter in a suitable frying pan over medium
heat.<o:p></o:p></p>
<p class="MsoNoSpacing">Add the mushrooms, onions, green peppers / capsicum and
green chilies and sauté until tender.<o:p></o:p></p>
<p class="MsoNoSpacing">Transfer it to the beaten eggs in a bowl. Mix in the
grated cheese, chillie powder, pepper and salt. <o:p></o:p></p>
<p class="MsoNoSpacing">Heat some more butter in the same frying pan and pour in
the egg mixture.<o:p></o:p></p>
<p class="MsoNoSpacing">Cover and cook on low heat for about 5 minutes.<o:p></o:p></p>
<p class="MsoNoSpacing">Once the Frittata is perfectly cooked, remove it
carefully from the pan on to a plate. <o:p></o:p></p>
<p class="MsoNoSpacing">Garnish with chopped spring onion and coriander leaves <o:p></o:p></p>
<p class="MsoNoSpacing">Serve it hot in wedges or as an <span style="mso-spacerun: yes;"> </span>individual dish along with fried sausages or
bacon. <o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jsUE6i09YlI/YFWPNdg6haI/AAAAAAABD_c/VoVyIG6ugUcMWKGAD1kqxsafUbMulqyBgCLcBGAsYHQ/s2048/Egg%2Bcurry%2B1%2B-%2BCopy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-jsUE6i09YlI/YFWPNdg6haI/AAAAAAABD_c/VoVyIG6ugUcMWKGAD1kqxsafUbMulqyBgCLcBGAsYHQ/s320/Egg%2Bcurry%2B1%2B-%2BCopy.jpg" /></a></div><br /><p></p>
<p class="MsoNoSpacing"><a name="_TOC_250059">4<b>. BOILED EGGS AND CAPSICU</b></a><b>M
CURRY<o:p></o:p></b></p>
<p class="MsoNoSpacing">Ingredients<o:p></o:p></p>
<p class="MsoNoSpacing">6 hard-boiled Eggs shelled and cut into halves <o:p></o:p></p>
<p class="MsoNoSpacing">3 onions chopped finely<o:p></o:p></p>
<p class="MsoNoSpacing">2 tomatoes chopped<o:p></o:p></p>
<p class="MsoNoSpacing">1 capsicum / green pepper deseeded and chopped into
medium pieces <o:p></o:p></p>
<p class="MsoNoSpacing">1 teaspoon ginger garlic paste <o:p></o:p></p>
<p class="MsoNoSpacing">1 teaspoon chillie powder<o:p></o:p></p>
<p class="MsoNoSpacing">½ teaspoon turmeric powder<o:p></o:p></p>
<p class="MsoNoSpacing">½ teaspoon garam masala powder<o:p></o:p></p>
<p class="MsoNoSpacing">½ teaspoon cumin powder <o:p></o:p></p>
<p class="MsoNoSpacing">½ teaspoon coriander powder <o:p></o:p></p>
<p class="MsoNoSpacing">Salt to taste<o:p></o:p></p>
<p class="MsoNoSpacing">2 or 3 tablespoons oil<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p>Heat oil in a pan and sauté the onions till they turn
golden brown.</p><p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing">Add the tomatoes and capsicum and fry till the tomatoes
are reduced to pulp. <o:p></o:p></p>
<p class="MsoNoSpacing">Add the ginger garlic paste, chillie powder, turmeric
powder, cumin powder, garam masala powder and coriander powder and mix well. Fry
for a few minutes. <o:p></o:p></p>
<p class="MsoNoSpacing">Add salt and ½ cup of water and bring to boil. <o:p></o:p></p>
<p class="MsoNoSpacing">Lower heat and gently drop in the hardboiled eggs with
the yolk side up. <o:p></o:p></p>
<p class="MsoNoSpacing">Simmer for a few minutes till the gravy becomes thick. <o:p></o:p></p>
<p class="MsoNoSpacing">Serve with Rice, bread or chapattis.<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-k_KMsxSXCOg/YFWPVL6spOI/AAAAAAABD_k/wOkrrC0sqdktjLuTEwIQxN2yQrHDMZ2gwCLcBGAsYHQ/s2048/Egg%2Band%2BBrinjal%2Bwith%2Brecipe%2Bbook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" src="https://1.bp.blogspot.com/-k_KMsxSXCOg/YFWPVL6spOI/AAAAAAABD_k/wOkrrC0sqdktjLuTEwIQxN2yQrHDMZ2gwCLcBGAsYHQ/s320/Egg%2Band%2BBrinjal%2Bwith%2Brecipe%2Bbook.jpg" width="320" /></a></div><br /><p></p>
<p class="MsoNoSpacing"><a name="_TOC_250055"><b>5. EGG AND BRINJAL </b></a><b>CURRY<o:p></o:p></b></p>
<p class="MsoNoSpacing">Ingredients<o:p></o:p></p>
<p class="MsoNoSpacing">4 hard-boiled Eggs shelled and cut into halves <o:p></o:p></p>
<p class="MsoNoSpacing">3 onions chopped finely<o:p></o:p></p>
<p class="MsoNoSpacing">2 tomatoes chopped<o:p></o:p></p>
<p class="MsoNoSpacing">¼ kg Brinjals cut into medium size pieces <o:p></o:p></p>
<p class="MsoNoSpacing">1 teaspoon ginger garlic paste<o:p></o:p></p>
<p class="MsoNoSpacing">1 teaspoon chillie powder<o:p></o:p></p>
<p class="MsoNoSpacing">½ teaspoon turmeric powder<o:p></o:p></p>
<p class="MsoNoSpacing">1 teaspoon coriander powder<o:p></o:p></p>
<p class="MsoNoSpacing">½ teaspoon cumin powder <o:p></o:p></p>
<p class="MsoNoSpacing">Salt to taste<o:p></o:p></p>
<p class="MsoNoSpacing">3 tablespoons oil<o:p></o:p></p>
<p class="MsoNoSpacing">1 sprig curry leaves (optional)<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p>Heat oil in a pan and sauté the curry leaves and onions
till the onions turn golden brown.</p><p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing">Add the ginger garlic paste, tomatoes and Brinjals and
fry till the tomatoes are reduced to pulp. <o:p></o:p></p>
<p class="MsoNoSpacing">Add the chillie powder, turmeric powder, cumin powder and
coriander powder and mix well. <o:p></o:p></p>
<p class="MsoNoSpacing">Add salt and 1 cup of water and cook till the brinjals
are cooked. <o:p></o:p></p>
<p class="MsoNoSpacing">Lower heat and gently drop in the hardboiled eggs with
the yolk side up. <o:p></o:p></p>
<p class="MsoNoSpacing">Simmer for a few minutes till the gravy becomes thick. <o:p></o:p></p>
<p class="MsoNoSpacing">Serve with Rice, Bread or Chapattis.<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nOSQRn84S0c/YFWPb2rObpI/AAAAAAABD_o/Tbm-FsaCEzYQLGF-Q7YmdPIOdS23g5p_wCLcBGAsYHQ/s2048/Egg%2Band%2Bdrumstick%2B-%2BBridget%2527s%2Brecipes%2B-%2BCopy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-nOSQRn84S0c/YFWPb2rObpI/AAAAAAABD_o/Tbm-FsaCEzYQLGF-Q7YmdPIOdS23g5p_wCLcBGAsYHQ/s320/Egg%2Band%2Bdrumstick%2B-%2BBridget%2527s%2Brecipes%2B-%2BCopy.jpg" width="320" /></a></div><br /><p></p>
<p class="MsoNoSpacing"><b>6. EGGS AND DRUMSTICK (MORINGA) CURRY <o:p></o:p></b></p>
<p class="MsoNoSpacing">Ingredients<o:p></o:p></p>
<p class="MsoNoSpacing">4 Hardboiled eggs, shelled and halved<o:p></o:p></p>
<p class="MsoNoSpacing">2 or 3 Drumsticks (Moringa), wash and cut into medium
size pieces <o:p></o:p></p>
<p class="MsoNoSpacing">3 onions sliced<o:p></o:p></p>
<p class="MsoNoSpacing">2 tomatoes chopped <o:p></o:p></p>
<p class="MsoNoSpacing">2 green chillies chopped (optional)<o:p></o:p></p>
<p class="MsoNoSpacing">1 teaspoon ginger and garlic paste<o:p></o:p></p>
<p class="MsoNoSpacing">2 teaspoons chillie powder<o:p></o:p></p>
<p class="MsoNoSpacing">½ teaspoon turmeric powder<o:p></o:p></p>
<p class="MsoNoSpacing">2 teaspoons coriander powder <o:p></o:p></p>
<p class="MsoNoSpacing">Salt to taste<o:p></o:p></p>
<p class="MsoNoSpacing">2 tablespoons thick coconut milk or coconut paste <o:p></o:p></p>
<p class="MsoNoSpacing">2 tablespoons oil<o:p></o:p></p>
<p class="MsoNoSpacing">Heat oil in a pan and fry the onions well. <o:p></o:p></p>
<p class="MsoNoSpacing">Add the green chillies, ginger and garlic paste and sauté
lightly. <o:p></o:p></p>
<p class="MsoNoSpacing">Add the tomato, chillie powder, coriander powder,
turmeric powder and fry for some time. <o:p></o:p></p>
<p class="MsoNoSpacing">Add the chopped drumsticks and mix well. <o:p></o:p></p>
<p class="MsoNoSpacing">Add 2 cups of water and cook on medium heat for some time
till the drumsticks are tender<o:p></o:p></p>
<p class="MsoNoSpacing">Add the coconut milk or paste and the boiled eggs and mix
gently. <o:p></o:p></p>
<p class="MsoNoSpacing">Cover and cook on low heat for 3 more minutes. <o:p></o:p></p>
<p class="MsoNoSpacing">Serve with rice and a salad <o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-eQHHACNl0BU/YFWPj9zhwRI/AAAAAAABD_s/sEwspyqXvc8IcUNe7y_zUxgwY2RQDDOHACLcBGAsYHQ/s2555/Egg%2BMoilee%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1231" data-original-width="2555" src="https://1.bp.blogspot.com/-eQHHACNl0BU/YFWPj9zhwRI/AAAAAAABD_s/sEwspyqXvc8IcUNe7y_zUxgwY2RQDDOHACLcBGAsYHQ/s320/Egg%2BMoilee%2B3.jpg" width="320" /></a></div><br /><p></p>
<p class="MsoNoSpacing"><b>7. EGG MOLIE<o:p></o:p></b></p>
<p class="MsoNoSpacing">Ingredients<o:p></o:p></p>
<p class="MsoNoSpacing">4 hardboiled eggs shelled and halved <o:p></o:p></p>
<p class="MsoNoSpacing">2 big onions sliced finely<o:p></o:p></p>
<p class="MsoNoSpacing">4 or 5 green chilies sliced lengthwise (reduce the
quantity if desired)<o:p></o:p></p>
<p class="MsoNoSpacing">1 teaspoon chopped ginger <o:p></o:p></p>
<p class="MsoNoSpacing">1 teaspoon chopped garlic <o:p></o:p></p>
<p class="MsoNoSpacing">1cup thick coconut milk<o:p></o:p></p>
<p class="MsoNoSpacing">½ teaspoon turmeric powder<o:p></o:p></p>
<p class="MsoNoSpacing">1 teaspoon ground pepper / pepper powder <o:p></o:p></p>
<p class="MsoNoSpacing">3 tablespoons oil<o:p></o:p></p>
<p class="MsoNoSpacing">Salt to taste<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p></p>
<p class="MsoNoSpacing">Heat oil in a suitable pan and lightly fry the boiled
eggs for about 3 minutes till they turn light brown. <o:p></o:p></p>
<p class="MsoNoSpacing">Remove the eggs and keep aside. <o:p></o:p></p>
<p class="MsoNoSpacing">In the same pan, (add a little more oil if required) and
fry the onions, green chillies, ginger and garlic till the onions turn glassy. <o:p></o:p></p>
<p class="MsoNoSpacing">Now add all the other ingredients including the eggs. <o:p></o:p></p>
<p class="MsoNoSpacing">Mix well so that all the Eggs get covered. <o:p></o:p></p>
<p class="MsoNoSpacing">Add a little more water if required. <o:p></o:p></p>
<p class="MsoNoSpacing">Cook on medium heat till the gravy thickens. <o:p></o:p></p>
<p class="MsoNoSpacing">Serve with Rice, Bread, Dosa or Hoppers.<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-4869745743763270671.post-26593197618842762282021-03-03T00:00:00.000-08:002021-03-03T00:02:53.031-08:00VEGETARIAN RICE DISHES FOR LENT<a href="https://bridget-white.com/vegetarian-rice-dishes-for-lent/">VEGETARIAN RICE DISHES FOR LENT</a><div><div class="post-header post-header-classic is-cat-link-borders-light is-cat-link-rounded" style="-webkit-font-smoothing: antialiased; background-color: white; box-sizing: inherit; color: #333333; font-family: "Roboto Slab"; font-size: 19px;"><div class="featured-image" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; margin-bottom: 1.6em; position: relative;"><img alt="" class="attachment-theblogger_image_size_1 size-theblogger_image_size_1 wp-post-image lazyloaded" data-sizes="(max-width: 1060px) 100vw, 1060px" data-src="https://bridget-white.com/wp-content/uploads/2021/03/Collage-of-Veg-Rice-Dishes-1060x999.jpg" data-srcset="https://bridget-white.com/wp-content/uploads/2021/03/Collage-of-Veg-Rice-Dishes-1060x999.jpg 1060w, https://bridget-white.com/wp-content/uploads/2021/03/Collage-of-Veg-Rice-Dishes-300x283.jpg 300w, https://bridget-white.com/wp-content/uploads/2021/03/Collage-of-Veg-Rice-Dishes-1024x965.jpg 1024w, https://bridget-white.com/wp-content/uploads/2021/03/Collage-of-Veg-Rice-Dishes-768x724.jpg 768w, https://bridget-white.com/wp-content/uploads/2021/03/Collage-of-Veg-Rice-Dishes-1536x1448.jpg 1536w, https://bridget-white.com/wp-content/uploads/2021/03/Collage-of-Veg-Rice-Dishes-550x519.jpg 550w, https://bridget-white.com/wp-content/uploads/2021/03/Collage-of-Veg-Rice-Dishes-530x500.jpg 530w, https://bridget-white.com/wp-content/uploads/2021/03/Collage-of-Veg-Rice-Dishes-1146x1080.jpg 1146w, https://bridget-white.com/wp-content/uploads/2021/03/Collage-of-Veg-Rice-Dishes-600x566.jpg 600w, https://bridget-white.com/wp-content/uploads/2021/03/Collage-of-Veg-Rice-Dishes.jpg 1800w" height="999" loading="lazy" sizes="(max-width: 1060px) 100vw, 1060px" src="https://bridget-white.com/wp-content/uploads/2021/03/Collage-of-Veg-Rice-Dishes-1060x999.jpg" srcset="https://bridget-white.com/wp-content/uploads/2021/03/Collage-of-Veg-Rice-Dishes-1060x999.jpg 1060w, https://bridget-white.com/wp-content/uploads/2021/03/Collage-of-Veg-Rice-Dishes-300x283.jpg 300w, https://bridget-white.com/wp-content/uploads/2021/03/Collage-of-Veg-Rice-Dishes-1024x965.jpg 1024w, https://bridget-white.com/wp-content/uploads/2021/03/Collage-of-Veg-Rice-Dishes-768x724.jpg 768w, https://bridget-white.com/wp-content/uploads/2021/03/Collage-of-Veg-Rice-Dishes-1536x1448.jpg 1536w, https://bridget-white.com/wp-content/uploads/2021/03/Collage-of-Veg-Rice-Dishes-550x519.jpg 550w, https://bridget-white.com/wp-content/uploads/2021/03/Collage-of-Veg-Rice-Dishes-530x500.jpg 530w, https://bridget-white.com/wp-content/uploads/2021/03/Collage-of-Veg-Rice-Dishes-1146x1080.jpg 1146w, https://bridget-white.com/wp-content/uploads/2021/03/Collage-of-Veg-Rice-Dishes-600x566.jpg 600w, https://bridget-white.com/wp-content/uploads/2021/03/Collage-of-Veg-Rice-Dishes.jpg 1800w" style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: inherit; display: block; height: auto; margin-left: auto; margin-right: auto; max-width: 100%; opacity: 1; transition: opacity 400ms ease 0ms; vertical-align: middle;" width="1060" /></div></div><div class="entry-content" style="-webkit-font-smoothing: antialiased; background-color: white; box-sizing: inherit; clear: both; color: #333333; font-family: "Roboto Slab"; font-size: 19px; margin-bottom: 1em;"><p class="selectionShareable" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; margin: 0px 0px 1.4em;">SOME VEGETARIAN RICE DISHES FOR THOSE FRIDAYS IN LENT AND OTHER TIMES AS WELL<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Some easy recipes for one pot rice dishes which could be eaten for lunch with a vegetable side dish or just a salad and some pickle<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />All these recipes are featured in my Cookery Book VEGETARIAN DELICACIES<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1. A SIMPLE MIXED VEGETABLE PALAO<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Serves 6 Time Required: 45 minutes<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Ingredients<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 cups basmati rice or any other raw rice<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />3 onions sliced finely,<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1 cup ground coconut / coconut paste<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />½ teaspoon turmeric powder<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 teaspoons ginger garlic paste<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />½ cup oil or ghee<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 green chilies chopped<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 teaspoons chillie powder<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1 teaspoon garam masala powder / all spice powder<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 cups assorted vegetables such as carrots, beans, peas, cauliflower etc cut into medium size bits<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 tablespoons chopped mint<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Salt to taste<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Heat oil in a suitable pan or vessel and fry the onions till brown.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Add the ginger garlic paste and green chilies and sauté for a few minutes.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Add the chopped vegetables, mint, chillie powder, turmeric powder, garam masala powder and salt and stir-fry for a few minutes.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Add the coconut and fry till the oil separates from the mixture.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Add 4 cups of water and bring to boil.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Add the rice and mix well.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Cook on medium heat till the rice is cooked and each grain is separate.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Garnish with chopped coriander leaves.</p><p class="selectionShareable" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; margin: 0px 0px 1.4em;">2. MASOOR DHAL PALAO (RED LENTIL PALAO)<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Serves 6 Time Required: 1 hour<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Ingredients<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 cups raw rice wash and keep aside<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />½ cup masoor dhal (Red Lentils) wash and keep aside<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />3 cardamoms, 3 cloves, 2 pieces cinnamon, 1 bay leaf<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 teaspoons ginger garlic paste<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 teaspoons chillie powder<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Salt to taste<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />4 tablespoons oil or ghee<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 tomatoes chopped finely<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 tablespoons chopped coriander leaves<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 tablespoons mint leaves<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />3 boiled eggs shelled<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Heat oil in a suitable pan or vessel and fry the whole spices and Bay leaves for 2 minutes.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Add the ginger garlic paste, chopped tomato and chillie powder and sauté for a few minutes.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Add the washed raw rice and dhal and stir-fry for a few minutes.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Now add the coriander leaves, mint, salt and 4 cups of water and cook till done.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Garnish with the boiled eggs on top<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Serve with curds or any curry and pickle.</p><p class="selectionShareable" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; margin: 0px 0px 1.4em;">3. PEAS PALAO<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Serves 6 Time Required: 1 hour<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Ingredients<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 cups basmati rice or any raw rice – wash and keep aside<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />½ cup green peas,<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />3 tablespoons ghee or oil<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1 onion sliced finely<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 tomatoes chopped<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 cloves, 2 cardamoms, 2 pieces cinnamon, 2 bay leaves<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />½ teaspoon cumin powder<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1 teaspoon garam masala powder / spice powder,<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />4 green chillies slit lengthwise<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />½ cup coriander leaves<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Salt to taste<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Heat oil or ghee in a vessel and fry the spices, bay leaves and onions till golden brown.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Add the chopped tomatoes, green chillies, garam masala powder, cumin powder and cook till the tomatoes turn to pulp.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Add the rice, green peas, salt and chopped coriander leaves and mix well.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Add 4 cups of water and cook on medium heat till the rice is cooked and all the water dries up.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Serve with salad and any curry.</p><p class="selectionShareable" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; margin: 0px 0px 1.4em;">4. TOMATO PALAO<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Serves 6 Time Required: 1 hour<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Ingredients</p><p class="selectionShareable" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; margin: 0px 0px 1.4em;">4 large tomatoes chopped finely<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />3 tablespoons chopped coriander leaves<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 large onions sliced finely<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 cups basmati rice<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Salt to taste<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 teaspoons chillie powder<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 teaspoons ginger garlic paste<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 cloves, 3 cardamoms, 3 pieces of cinnamon, 1 bay leaf<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />4 or 5 tablespoons oil or ghee<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 teaspoons chopped mint leaves<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 green chillies chopped</p><p class="selectionShareable" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; margin: 0px 0px 1.4em;">Heat oil in a pan or a rice cooker and sauté the spices, bay leaves, onions and green chillies till the onions turn golden brown.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Add the tomatoes, ginger garlic paste and chillie powder and fry for a few minutes till the tomatoes turn pulpy.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Add the rice, salt, mint leaves and coriander leaves and fry for a few minutes.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Add 4 cups of water and cook on medium heat till the rice is done.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Simmer on low heat for a few minutes then turn of the heat.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Serve with salad and any curry of your choice.</p><p class="selectionShareable" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; margin: 0px 0px 1.4em;">5. CARROT AND ROASTED PEANUTS RICE<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Serves 6 Time Required: 1 hour<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Ingredients<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 cups cooked rice<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 onions chopped finely<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1 cup of finely cut carrot<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 tablespoons oil<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 small pieces of cinnamon, 2 cloves<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />4 or 5 whole pepper corns<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1 bay leaf, 2 cardamoms<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Salt to taste<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />½ teaspoon ground pepper / pepper powder<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 tablespoons roasted and crushed ground nuts<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 teaspoons chopped coriander leaves<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Heat oil in a pan and add the cinnamon, cloves, cardamom, bay leaf, pepper corns and onions and sauté till the onions turn light brown.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Add the carrots and stir fry till the carrots are cooked but still crunchy.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Add the cooked rice, salt and pepper and mix well.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Simmer on low heat for a few minutes then remove from heat.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Garnish with the crushed groundnuts and fried onions<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Serve with any sauce.</p><p class="selectionShareable" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; margin: 0px 0px 1.4em;">6. CORIANDER LEAVES PALAU (GREEN MASALA PALAO)<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Serves 6 Time Required: 1 hour<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Ingredients<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 cups rice wash and keep aside<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />½ cup cashew nuts fried in ghee,<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />4 tablespoons ghee or oil<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1 onion sliced finely<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 tomatoes chopped<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 tablespoons grated coconut<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 cloves, 2 cardamoms, 2 pieces cinnamon, 2 bay leaves<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 teaspoons ginger and garlic paste,<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1 teaspoon chillie powder<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1 teaspoon cumin powder<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />2 green chillies<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />1 cup chopped coriander leaves<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Salt to taste<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Grind the Green chillies, coriander leaves and coconut together to a paste<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Heat the oil or ghee in a vessel and fry the cloves, cardamoms, cinnamon, bay leaves and onions till golden brown.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Add the ground paste, ginger and garlic paste, chopped tomatoes, chillie powder and cumin powder and stir fry for about 2 or 3 minutes<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Add the rice and salt and mix well.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Add 4 cups of water and cook on medium heat then on low heat till the rice is done and all the water dries up.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Garnish with a little chopped coriander leaves and fried cashew nuts.<br style="-webkit-font-smoothing: antialiased; box-sizing: inherit;" />Serve with any curry or raita.</p></div></div>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-4869745743763270671.post-30426109995973182442021-02-23T01:24:00.001-08:002021-02-23T01:24:56.016-08:00MIXED VEGETABLE STEW<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZiaMw5aTxz4/YDTJzAM2h_I/AAAAAAABDUY/QI9o02fHcowshpr7ecXkpOO1EyM6znmXwCLcBGAsYHQ/s2048/Vegetable%2Bstew%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-ZiaMw5aTxz4/YDTJzAM2h_I/AAAAAAABDUY/QI9o02fHcowshpr7ecXkpOO1EyM6znmXwCLcBGAsYHQ/s320/Vegetable%2Bstew%2B3.jpg" /></a></div><br /><p></p><p></p><p class="MsoNormal" style="text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US">MIXED VEGETABLE STEW</span></b></p>
<p class="MsoNormal" style="text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US">Ingredients<o:p></o:p></span></b></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US">2 cups of
chopped mixed vegetables such as carrot, potato, cauliflower, peas, knoll kol etc, </span></p><p class="MsoNormal" style="text-align: justify;"><span lang="EN-US">2 onions chopped, </span></p><p class="MsoNormal" style="text-align: justify;"><span lang="EN-US">3 green chillies slit lengthwise, </span></p><p class="MsoNormal" style="text-align: justify;"><span lang="EN-US">1 teaspoon chopped garlic, </span></p><p class="MsoNormal" style="text-align: justify;"><span lang="EN-US">1
teaspoon chopped ginger, <o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US">½ teaspoon pepper
corns, </span></p><p class="MsoNormal" style="text-align: justify;"><span lang="EN-US">2 cloves, </span></p><p class="MsoNormal" style="text-align: justify;"><span lang="EN-US">2 pieces cinnamon, </span></p><p class="MsoNormal" style="text-align: justify;"><span lang="EN-US">1cup thick coconut milk, </span></p><p class="MsoNormal" style="text-align: justify;"><span lang="EN-US">salt to taste, </span></p><p class="MsoNormal" style="text-align: justify;"><span lang="EN-US">2
table spoons oil.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US"><o:p> </o:p></span>Heat the oil in
a pan and fry the onions till golden brown. </p><p class="MsoNormal" style="text-align: justify;">Add the green chillies, ginger,
garlic, pepper and spices and sauté for a few minutes. </p><p class="MsoNormal" style="text-align: justify;">Add the vegetables, salt
and sufficient water and cook till vegetables are tender. </p><p class="MsoNormal" style="text-align: justify;">Stir in the coconut milk and simmer for a few
minutes. </p><p class="MsoNormal" style="text-align: justify;">Serve hot with Hoppers or bread.</p><br /><p></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-4869745743763270671.post-41385426536261580652021-01-17T03:29:00.000-08:002021-01-17T03:29:00.433-08:00FLAPJACKS - AN OLD TEATIME TREAT <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ttiba40IvS4/YAQfLEK8r6I/AAAAAAABCQ8/-SfLOQuhBLsEexq5ndqGG_djh17auWhBACLcBGAsYHQ/s1800/AE69673F-7581-4F98-95D4-6F8D7B5F4BE6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1800" height="320" src="https://1.bp.blogspot.com/-ttiba40IvS4/YAQfLEK8r6I/AAAAAAABCQ8/-SfLOQuhBLsEexq5ndqGG_djh17auWhBACLcBGAsYHQ/s320/AE69673F-7581-4F98-95D4-6F8D7B5F4BE6.jpeg" /></a></div><br /><p></p><p>FLAPJACKS - an old Teatime treat </p><p>A flapjack refers to a baked bar, cooked in a flat baking tin and cut into rectangle. Flapjacks are usually made from rolled oats, butter or shortening, sugar, golden syrup and a hint of ginger</p><p>Makes 10</p><p>Ingredients</p><p>1 cup breakfast Oats</p><p>3 tablespoons golden syrup</p><p>2 tablespoons butter</p><p>2 tablespoons sugar</p><p>¼ teaspoon salt</p><p>½ ground ginger (ginger powder) </p><p>1 egg, beaten</p><p>1 cup milk </p><p>Mix all the above ingredients together. The batter shouldn’t be too thick. </p><p>Pour the mixture into a buttered tray and bake in the centre of the oven at 180C for 30 minutes. </p><p>Leave the flapjack in the tray to cool completely. </p><p>Cut into fingers or bars.</p><p>Serve with a hot cup of tea</p><p>This recipe is featured in my Cookery Book ANGLO-INDIAN TEA TIME TREATS</p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-4869745743763270671.post-59246597433038527132020-12-30T19:51:00.007-08:002020-12-31T00:18:08.085-08:00COCONUT SWEETS<p> </p><p><b style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span lang="EN-US" style="font-family: "Times New Roman", serif;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><a href="https://1.bp.blogspot.com/-oZhJxl12naU/X-1KidZRTwI/AAAAAAABB_w/RylkXHoH-NQJxPQ6BiN2ioEP7PsEfAYxACLcBGAsYHQ/s1600/4636C0A9-474E-4DD9-A5AD-66F22F03D3D7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://1.bp.blogspot.com/-oZhJxl12naU/X-1KidZRTwI/AAAAAAABB_w/RylkXHoH-NQJxPQ6BiN2ioEP7PsEfAYxACLcBGAsYHQ/s320/4636C0A9-474E-4DD9-A5AD-66F22F03D3D7.jpeg" width="320" /></a></b></div><b style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><br />COCONUT SWEET / COCONUT CANDY </b><p></p><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><em><span lang="EN-US" style="font-family: Arial, sans-serif;">A simple and easy recipe for a timeless Anglo-Indian Delicacy. Bursting with the goodness of fresh grated (scraped) coconut, sugar and milk and a hint of vanilla essence. This baby pink sweet will rekindle nostalgic childhood memories of helping to stir the sweet while its being prepared to greasing the big plate the molten pink lava would be poured on to and finally to scraping and licking the residues left in the dekshi!!!</span></em><span lang="EN-US" style="font-family: "Times New Roman", serif;"><o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><em><span lang="EN-US" style="font-family: Arial, sans-serif;"><br /></span></em></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span lang="EN-US" style="font-family: "Times New Roman", serif;">Makes 30 pieces Time required: 1 hour <o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span lang="EN-US" style="font-family: "Times New Roman", serif;">Ingredients <o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span lang="EN-US" style="font-family: "Times New Roman", serif;">2 cups grated coconut <o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span lang="EN-US" style="font-family: "Times New Roman", serif;">3 cups sugar <o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span lang="EN-US" style="font-family: "Times New Roman", serif;">1 cup milk <o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span lang="EN-US" style="font-family: "Times New Roman", serif;">1 teaspoon ghee<o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span lang="EN-US" style="font-family: "Times New Roman", serif;">½ teaspoon vanilla essence <o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span lang="EN-US" style="font-family: "Times New Roman", serif;">½ teaspoon food colour either pink or green<o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><br /></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span lang="EN-US" style="font-family: "Times New Roman", serif;">Melt the sugar with the milk in a thick bottomed vessel. Add the grated coconut and mix well. Cook till the coconut is soft. Add the vanilla essence, pink or green food colour and ghee and mix well. Simmer on low heat till the mixture becomes thick and leaves the sides of the vessel. Pour on to a greased plate and cut into squares when slightly cold</span></div>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-4869745743763270671.post-50114823927842658282020-12-15T22:50:00.002-08:002020-12-15T22:50:14.147-08:00RUM BALLS <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-h3DVQeK2kwE/X9mtlylt_6I/AAAAAAABBuM/XFsGina_dFMlVZGY927NVHAngcirQN-DgCLcBGAsYHQ/s1080/AEE584AF-E62B-4522-AE69-B0F81E69852D.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="810" height="320" src="https://1.bp.blogspot.com/-h3DVQeK2kwE/X9mtlylt_6I/AAAAAAABBuM/XFsGina_dFMlVZGY927NVHAngcirQN-DgCLcBGAsYHQ/s320/AEE584AF-E62B-4522-AE69-B0F81E69852D.jpeg" /></a></div><p></p><p><b style="-webkit-text-size-adjust: auto; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.52400016784668px;"><span lang="EN-US" style="font-family: "Times New Roman", serif;">RUM BALLS</span></b></p><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.52400016784668px;"><span lang="EN-US" style="font-family: "Times New Roman", serif;">Rum balls are a truffle-like confection of sweet, dense cake or biscuit material flavoured with chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. Rum Balls are rich in flavor and have a fudgy texture. <o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.52400016784668px;"><br /></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.52400016784668px;"><span lang="EN-US" style="font-family: "Times New Roman", serif;">Rum balls are one of the Christmas season's easiest and most delicious treats. Fruit cakes are normally used as they are already packed with fruits, nuts and spices. However chocolate cake or vanilla cake could also be used. The Rum balls can also be made with digestive biscuits instead of cake<o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.52400016784668px;"><span lang="EN-US" style="font-family: "Times New Roman", serif;">Ingredients<o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.52400016784668px;"><span lang="EN-US" style="font-family: "Times New Roman", serif;">300 grams Fruitcake (or chocolate or vanilla cake)<br />100 grams Icing sugar for binding and rolling <o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.52400016784668px;"><span lang="EN-US" style="font-family: "Times New Roman", serif;">3 or 4 tablespoons condensed milk <br />2 tablespoons butter<br />4 tablespoons dark rum<br />Cocoa powder for dusting<br />Chocolate sprinkles or desiccated coconut for decoration (optional)<o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.52400016784668px;"><br /></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.52400016784668px;"><span lang="EN-US" style="font-family: "Times New Roman", serif;">Crumble the cake into smooth crumbs without lumps.<br />Mix the butter and condenses milk with the cake crumbs and Rum and mix well. <o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.52400016784668px;"><span lang="EN-US" style="font-family: "Times New Roman", serif;">Refrigerate for 20 minutes if mixture is too runny or until just firm enough to handle.<br />Take small portions of the mixture and roll into balls using the icing sugar to bind them<br />Now roll the balls in the cocoa powder to coat them well.<br />You can serve the rum balls like this or coat them with Chocolate sprinkles or desiccated coconut for decoration (optional) <o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.52400016784668px;"><span lang="EN-US" style="font-family: "Times New Roman", serif;">Place each Rum Ball in mini muffin cups if desired <br />Refrigerate till required to serve.</span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.52400016784668px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-K7k0XAds2FQ/X9mtxsjPxxI/AAAAAAABBuQ/Vf4IkxIM4AU7aI4YMfFN-2E7Gi7wFnOUQCLcBGAsYHQ/s413/49CA31EB-3C6E-4BDC-8C17-8961C5DEAB7A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="377" data-original-width="413" src="https://1.bp.blogspot.com/-K7k0XAds2FQ/X9mtxsjPxxI/AAAAAAABBuQ/Vf4IkxIM4AU7aI4YMfFN-2E7Gi7wFnOUQCLcBGAsYHQ/s320/49CA31EB-3C6E-4BDC-8C17-8961C5DEAB7A.jpeg" width="320" /></a></div><br /><span lang="EN-US" style="font-family: "Times New Roman", serif;"><br /></span></div>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-4869745743763270671.post-22081226529014109372020-12-10T17:26:00.002-08:002020-12-10T17:26:15.893-08:00SALTED OX TONGUE<p> <span style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", serif; font-size: 12pt;">Ingredients</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ePCFCgNaEc4/X9LKWrh0znI/AAAAAAABBrU/gJdZGPWhSfY0Au0XNvk6iu8OpeIPvFn2QCLcBGAsYHQ/s610/30DCD38A-B7D2-4CC4-932D-B0671C900407.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="454" data-original-width="610" src="https://1.bp.blogspot.com/-ePCFCgNaEc4/X9LKWrh0znI/AAAAAAABBrU/gJdZGPWhSfY0Au0XNvk6iu8OpeIPvFn2QCLcBGAsYHQ/s320/30DCD38A-B7D2-4CC4-932D-B0671C900407.jpeg" width="320" /></a></div><p class="MsoNoSpacing" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.399999618530273px;"><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Ingredients </span></p><p class="MsoNoSpacing" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.399999618530273px;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">2 Ox Tongue weighing about 3 kgs <o:p></o:p></span></p><p class="MsoNoSpacing" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.399999618530273px;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">1 teaspoon saltpeter or lime salt<o:p></o:p></span></p><p class="MsoNoSpacing" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.399999618530273px;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">10 tablespoons table salt or powdered rock salt<o:p></o:p></span></p><p class="MsoNoSpacing" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.399999618530273px;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">3 teaspoons sugar<o:p></o:p></span></p><p class="MsoNoSpacing" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.399999618530273px;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">2 tablespoons vinegar<o:p></o:p></span></p><p class="MsoNoSpacing" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.399999618530273px;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">6 tablespoons lime juice <o:p></o:p></span></p><p class="MsoNoSpacing" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.399999618530273px;"><span style="font-family: "Times New Roman", serif; font-size: 12pt;">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.</span></p><p class="MsoNoSpacing" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.399999618530273px;"><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Keep in the fridge for 10 days turning it over and rubbing it well every day</span></p><p class="MsoNoSpacing" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.399999618530273px;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">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.</span></p><p class="MsoNoSpacing" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.399999618530273px;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">Remove the white skin when cool and then cut into slices. </span></p><p class="MsoNoSpacing" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.399999618530273px;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">Use as a filling for sandwiches </span></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-4869745743763270671.post-31382510597358407042020-12-09T18:40:00.001-08:002020-12-09T18:40:17.539-08:00BRINJAL BAKE (BRINJALS/ AUBERGENES STUFFED WITH MINCE) <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mHVVLw_30rs/X9GKBBPPkkI/AAAAAAABBrE/PwEmzR4ksy0KVDgd1s0LFKM7UsEHONIzACLcBGAsYHQ/s222/5BFA9BFC-2D9F-48B4-819D-3B0AF9B01B81.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="222" data-original-width="179" src="https://1.bp.blogspot.com/-mHVVLw_30rs/X9GKBBPPkkI/AAAAAAABBrE/PwEmzR4ksy0KVDgd1s0LFKM7UsEHONIzACLcBGAsYHQ/s0/5BFA9BFC-2D9F-48B4-819D-3B0AF9B01B81.jpeg" /></a></div><br /><p></p><a href="https://angloindianfood.files.wordpress.com/2010/08/brinjal-bake.jpg" style="-webkit-text-size-adjust: 100%; color: #0a89c0; font-family: Georgia, "Times New Roman", Times, serif;"><amp-img alt="" class="alignright size-full wp-image-321 amp-wp-enforced-sizes i-amphtml-element i-amphtml-layout-intrinsic i-amphtml-layout-size-defined i-amphtml-built i-amphtml-layout" height="222" i-amphtml-auto-lightbox-visited="" i-amphtml-layout="intrinsic" layout="intrinsic" src="https://angloindianfood.files.wordpress.com/2010/08/brinjal-bake.jpg?w=863" srcset="https://angloindianfood.files.wordpress.com/2010/08/brinjal-bake.jpg 179w, https://angloindianfood.files.wordpress.com/2010/08/brinjal-bake.jpg?w=121 121w" style="--loader-delay-offset: 47ms !important; display: inline-block; float: right; margin: 0px 0px 1em 16px; max-width: 100%; overflow: hidden !important; position: relative;" title="Brinjal Bake" width="179"><i-amphtml-sizer class="i-amphtml-sizer" slot="i-amphtml-svc" style="display: block !important; max-width: 100%;"><img alt="" aria-hidden="true" class="i-amphtml-intrinsic-sizer" role="presentation" src="data:image/svg+xml;charset=utf-8,<svg height="222px" width="179px" xmlns="http://www.w3.org/2000/svg" version="1.1"/>" style="display: block !important; max-width: 100%;" /></i-amphtml-sizer><img alt="" class="i-amphtml-fill-content i-amphtml-replaced-content" decoding="async" sizes="(max-width: 414px) 179px, 100vw" src="https://angloindianfood.files.wordpress.com/2010/08/brinjal-bake.jpg?w=863" srcset="https://angloindianfood.files.wordpress.com/2010/08/brinjal-bake.jpg 179w, https://angloindianfood.files.wordpress.com/2010/08/brinjal-bake.jpg?w=121 121w" style="border: none !important; bottom: 0px; display: block; height: 0px; left: 0px; margin: auto; max-height: 100%; max-width: 100%; min-height: 100%; min-width: 100%; object-fit: contain; padding: 0px !important; position: absolute; right: 0px; top: 0px; width: 0px;" title="Brinjal Bake" /></amp-img></a><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;">½ -kg beef / lamb / mutton mince</span><br style="-webkit-text-size-adjust: 100%; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;" /><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;">4-big seedless Brinjals</span><br style="-webkit-text-size-adjust: 100%; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;" /><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;">4-tablespoons oil</span><br style="-webkit-text-size-adjust: 100%; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;" /><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;">1 -big onion sliced finely</span><br style="-webkit-text-size-adjust: 100%; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;" /><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;">1-tomato chopped finely</span><br style="-webkit-text-size-adjust: 100%; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;" /><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;">4-tablespoons oil</span><br style="-webkit-text-size-adjust: 100%; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;" /><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;">1-tablespoon flour</span><br style="-webkit-text-size-adjust: 100%; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;" /><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;">1-teaspoon salt</span><br style="-webkit-text-size-adjust: 100%; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;" /><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;">1-teaspoon pepper powder</span><br style="-webkit-text-size-adjust: 100%; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;" /><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;">4-green chilies chopped finely</span><br style="-webkit-text-size-adjust: 100%; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;" /><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;">2-pods of garlic chopped finely</span><br style="-webkit-text-size-adjust: 100%; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;" /><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;">2-eggs beaten well</span><br style="-webkit-text-size-adjust: 100%; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;" /><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;">4-tablespoons breadcrumbs or semolina</span><br style="-webkit-text-size-adjust: 100%; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;" /><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(53, 53, 53); color: #353535; font-family: Georgia, "Times New Roman", Times, serif;">Wash the Brinjals and put them whole into boiling water with ½ teaspoon salt and cook for about 5 minutes till they are half cooked. Cut the brinjals into halves lengthwise dividing even the stalks. Scoop out the insides and keep aside. Heat 2-tablespoons oil in a pan and add the onions, mince, tomato, salt, pepper, green chilies, garlic and cook on low heat till the mince is cooked and all the water is absorbed. Add the cooked insides of the brinjals and mix well. Keep aside to cool for some time. When slightly cold, fill this cooked mince in the scooped out brinjal halves and press well. Coat with the beaten egg and sprinkle the breadcrumbs or semolina on the top. Brush the sides with oil and place in a baking tray. Drizzle the remaining oil all over the stuffed brinjals and shallow fry like cutlets</span>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-4869745743763270671.post-78955892238581250822020-11-29T01:55:00.004-08:002020-11-29T01:55:59.590-08:00ANGLO-INDIAN LAMB LIVER AND KIDNEYS <p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_eqzCdaePnc/X8NvimKzcoI/AAAAAAABBWc/-P3b03i9Rk8A6VMKo7CnClN8u93A6qG2ACLcBGAsYHQ/s1862/87BD4783-9F87-480D-AA92-E188BFC64B5A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1862" data-original-width="1688" height="320" src="https://1.bp.blogspot.com/-_eqzCdaePnc/X8NvimKzcoI/AAAAAAABBWc/-P3b03i9Rk8A6VMKo7CnClN8u93A6qG2ACLcBGAsYHQ/s320/87BD4783-9F87-480D-AA92-E188BFC64B5A.jpeg" /></a></div><br /><span style="-webkit-text-size-adjust: auto; font-size: 19.46px; font-weight: bold;"><br /></span><p></p><p><span style="-webkit-text-size-adjust: auto; font-size: 19.46px; font-weight: bold;">LAMB LIVER AND KIDNEYS IN GRAVY</span><span style="-webkit-text-size-adjust: auto; font-size: 19.46px; font-weight: bold;"> </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 19.46px; font-weight: bold;">Ingredients</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">300 grams lamb / mutton liver cut into small pieces</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">250 grams lamb kidneys cut into quarters </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">3 large onions chopped </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">1 large tomato chopped</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">2 green chillies sliced </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">2 teaspoons chillie powder</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">1 teaspoon cumin powder </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">1 teaspoon coriander powder </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">½ teaspoon turmeric powder</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">2 tablespoons oil</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">1 teaspoon ginger garlic paste</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">Salt to taste</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 23.2px;"><span style="font-size: 19.46px;">Wash the liver and kidneys well.</span><span style="font-size: 19.46px;"> </span><span class="s2" style="font-size: 19.46px;"></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">Heat the oil in a pan and sauté the onions and green chillies lightly. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">Add the liver, kidneys, ginger garlic paste and mix well. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">Now add the chopped tomatoes, salt turmeric powder, chillie powder, cumin powder, coriander powder and mix well. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">Cover and simmer on low heat till the liver and kidneys are cooked. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">Add a little water while cooking if gravy is required. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">Serve hot with Rice and Pepper Water, or as a side dish with Toast or bread. </span></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-4869745743763270671.post-24177597146273303462020-11-16T02:03:00.002-08:002020-11-16T02:03:39.546-08:00BRINJAL/ AUBERGENES IN TOMATO GRAVY <p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"> </span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kM7sLdfqgZg/X7JMA73p-9I/AAAAAAAA-xw/4lIzNpzuATc6NjrI3DihfWHmmeTySGoKwCLcBGAsYHQ/s950/27C8969A-FC48-4344-98B7-A77006E34AF8.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="950" data-original-width="825" height="320" src="https://1.bp.blogspot.com/-kM7sLdfqgZg/X7JMA73p-9I/AAAAAAAA-xw/4lIzNpzuATc6NjrI3DihfWHmmeTySGoKwCLcBGAsYHQ/s320/27C8969A-FC48-4344-98B7-A77006E34AF8.jpeg" /></a></div><br /><p><span style="-webkit-text-size-adjust: auto; font-size: 22px; font-weight: bold;">BRINJALS IN A TOMATO GRAVY (Aubergines in gravy)</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Serves 6 </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Preparation Time 30 minutes</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">2 big Brinjals / Aubergenes </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">1 cup chopped onions</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">1/2 cup chopped tomatoes</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">1 or 2 green chillies chopped</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">2 teaspoons Chillie powder</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">1 teaspoon cumin powder</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">½ teaspoon tumeric powder </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">1 teaspoon coriander powder </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">2 teaspoons ginger garlic paste </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Salt to taste </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">2 tablespoons oil</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JYBjEaQsfno/X7JMI9QzfUI/AAAAAAAA-x0/-avPW00xw9kkljghdmyKJazGE0aEsKtmgCLcBGAsYHQ/s1100/BA77D416-3D60-40E4-835D-C9DB99877441.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="688" data-original-width="1100" src="https://1.bp.blogspot.com/-JYBjEaQsfno/X7JMI9QzfUI/AAAAAAAA-x0/-avPW00xw9kkljghdmyKJazGE0aEsKtmgCLcBGAsYHQ/s320/BA77D416-3D60-40E4-835D-C9DB99877441.webp" width="320" /></a></div><br /><span class="s1"><br /></span><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span class="s1"></span><br /></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Remove the purple skin of the Brinjals and cut them into medium size pieces. </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HtSyC2mqqxk/X7JMczWqHfI/AAAAAAAA-yQ/TGI151cYVBQucswsJUL5xBSrjA5jV0CvQCLcBGAsYHQ/s2048/29861C25-A089-4252-9E22-060817A94B9F.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-HtSyC2mqqxk/X7JMczWqHfI/AAAAAAAA-yQ/TGI151cYVBQucswsJUL5xBSrjA5jV0CvQCLcBGAsYHQ/s320/29861C25-A089-4252-9E22-060817A94B9F.jpeg" /></a></div><span class="s1"><br /></span><p></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"><br /></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Soak them in a bowl of water till required </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-tw9R3nyNa0E/X7JMnJo_aPI/AAAAAAAA-yc/8mZWSAGut1E9zu77AdEEQmMrpcPCteTmgCLcBGAsYHQ/s2048/54368374-9CDB-4E55-A559-5D494C101F8A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-tw9R3nyNa0E/X7JMnJo_aPI/AAAAAAAA-yc/8mZWSAGut1E9zu77AdEEQmMrpcPCteTmgCLcBGAsYHQ/s320/54368374-9CDB-4E55-A559-5D494C101F8A.jpeg" /></a></div><br /><span class="s1"><br /></span><p></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"><br /></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Heat oil in a pan and sauté the onions and green chillies till golden brown. </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">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</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-97pK0NUxNXI/X7JNCzNSAlI/AAAAAAAA-yo/5jjmpjKSikgwWA3YyNUq2yB1zFlWGOEgQCLcBGAsYHQ/s2048/863B7ECC-360E-422E-953D-D7D17B7EED6D.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-97pK0NUxNXI/X7JNCzNSAlI/AAAAAAAA-yo/5jjmpjKSikgwWA3YyNUq2yB1zFlWGOEgQCLcBGAsYHQ/s320/863B7ECC-360E-422E-953D-D7D17B7EED6D.jpeg" /></a></div><br /><span class="s1"><br /></span><p></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"> Add 1/2 cup of water and bring to boil. </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mOUmYXWPQt4/X7JNfxtvzKI/AAAAAAAA-zA/QDc46RB4pzQBgErJB2aLgqyFHhdjaZxdQCLcBGAsYHQ/s2048/7E1DA496-30EC-4050-B9D6-584B72F4906C.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-mOUmYXWPQt4/X7JNfxtvzKI/AAAAAAAA-zA/QDc46RB4pzQBgErJB2aLgqyFHhdjaZxdQCLcBGAsYHQ/s320/7E1DA496-30EC-4050-B9D6-584B72F4906C.jpeg" /></a></div><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p>Now add the cut brinjals and mix well. <p></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-iiMfE6U7GKM/X7JNqnfRlNI/AAAAAAAA-zE/hK75k39J3WwRMDbC9Yu2BEDodU1csKr7wCLcBGAsYHQ/s2048/7C821A3B-2DC6-4A2E-8DFD-5AB6B86D9CFA.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-iiMfE6U7GKM/X7JNqnfRlNI/AAAAAAAA-zE/hK75k39J3WwRMDbC9Yu2BEDodU1csKr7wCLcBGAsYHQ/s320/7C821A3B-2DC6-4A2E-8DFD-5AB6B86D9CFA.jpeg" /></a></div><br /><span class="s1"><br /></span><p></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Cover the pan and simmer on low heat till the Brinjals (Aubergene or Egg Plants) are cooked. Garnish with chopped coriander leaves.</span></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-4869745743763270671.post-58630518220608020832020-10-18T23:37:00.002-07:002020-10-18T23:37:29.405-07:00ANGLO-INDIAN PEPPER MINCE AND POTATOES / MINCE AND TATTIES <div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qNyUdhCqiDE/X40yFUDk9ZI/AAAAAAAA7l4/-2OeA0dMr4ExPX0NloYqXCo2F-MV52jdACPcBGAsYHg/s1320/IMG_4057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="938" data-original-width="1320" src="https://1.bp.blogspot.com/-qNyUdhCqiDE/X40yFUDk9ZI/AAAAAAAA7l4/-2OeA0dMr4ExPX0NloYqXCo2F-MV52jdACPcBGAsYHg/s320/IMG_4057.JPG" width="320" /></a><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><p><span style="-webkit-text-size-adjust: auto; font-size: 17px; font-weight: bold;">PEPPER MINCE AND POTATOES (ANGLO-INDIAN MINCE AND TATTIES)</span><span style="-webkit-text-size-adjust: auto; font-size: 17px; font-weight: bold;"> </span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 17px;">Ingredients</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-PZYsQFpto7Y/X40yWvhIobI/AAAAAAAA7mA/qhT03N9qLMc-6M2DAXOAD3RaZs9SMRWRACPcBGAsYHg/s828/IMG_4058.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="706" data-original-width="828" src="https://1.bp.blogspot.com/-PZYsQFpto7Y/X40yWvhIobI/AAAAAAAA7mA/qhT03N9qLMc-6M2DAXOAD3RaZs9SMRWRACPcBGAsYHg/s320/IMG_4058.PNG" width="320" /></a></div><br /><span style="-webkit-text-size-adjust: auto; font-size: 17px;"><br /><div class="separator" style="clear: both; text-align: center;"></div></span><p></p><p><span style="-webkit-text-size-adjust: auto; font-size: 17px;">½ kg Mince (Beef or Mutton)</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kq0Rje48hNI/X40yxr6DaRI/AAAAAAAA7mI/nyn5VsIzdtcqp3J6tBwOOnBb8zd4OPMTgCLcBGAsYHQ/s2048/9465FF4A-4622-4083-A3E8-6F4AF847754B.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1678" height="320" src="https://1.bp.blogspot.com/-kq0Rje48hNI/X40yxr6DaRI/AAAAAAAA7mI/nyn5VsIzdtcqp3J6tBwOOnBb8zd4OPMTgCLcBGAsYHQ/s320/9465FF4A-4622-4083-A3E8-6F4AF847754B.jpeg" /></a></div><br /><span style="-webkit-text-size-adjust: auto; font-size: 17px;"><br /></span><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 big Onions chopped</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">½ teaspoon turmeric powder</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 teaspoon chopped garlic</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 green chilies chopped (optional) </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 tablespoons oil</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Salt to taste</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 teaspoons pepper powder</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 Potatoes boiled and chopped into small pieces</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span class="s2"></span><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hR06iWKv8IA/X40zBiBFXSI/AAAAAAAA7mU/PpaAouMgEiAsbLhFR9M0_vrrtzgQ_EFKQCLcBGAsYHQ/s300/C1FBA904-BEDF-4E52-84FB-E293456F15CE.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="233" data-original-width="300" src="https://1.bp.blogspot.com/-hR06iWKv8IA/X40zBiBFXSI/AAAAAAAA7mU/PpaAouMgEiAsbLhFR9M0_vrrtzgQ_EFKQCLcBGAsYHQ/s0/C1FBA904-BEDF-4E52-84FB-E293456F15CE.jpeg" /></a></div><br /><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Heat oil in a pan and fry the chopped garlic and onions till golden brown. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;">Add the green chilies, turmeric powder, pepper powder and sauté for 3 minutes. </p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Add the mince and salt and mix well. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">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 </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Simmer on low heat for 3 more minutes. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Turn off heat and cover and keep for some time for the potatoes to drawn in the flavours </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-QAUs8fijSUc/X40zhjObxLI/AAAAAAAA7mw/zHahYdtpfF44SJTJaGCpajRN03yVWUZXQCLcBGAsYHQ/s1026/0A4ADEEF-C908-44A5-945C-66F837777B38.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1026" data-original-width="821" height="320" src="https://1.bp.blogspot.com/-QAUs8fijSUc/X40zhjObxLI/AAAAAAAA7mw/zHahYdtpfF44SJTJaGCpajRN03yVWUZXQCLcBGAsYHQ/s320/0A4ADEEF-C908-44A5-945C-66F837777B38.jpeg" /></a></div><br /><span class="s2"><br /></span><p></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-4869745743763270671.post-84626022889786110992020-07-29T03:24:00.000-07:002020-07-29T03:24:06.669-07:00SIMPLE ANGLO-INDIAN BEEF CURRY <p class="p1" style="-webkit-text-size-adjust: auto; font-size: 25.6px; font-stretch: normal; line-height: normal; margin: 0px 0px 3px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_hdnnzlvb1o/XyFNlL4bN-I/AAAAAAAA39o/1ZIBEbCy_n0DHKrpVEM12nFyC-WT9cn2wCLcBGAsYHQ/s2048/E7408E18-BD3D-4E72-AFEF-C132CF274E8F.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-_hdnnzlvb1o/XyFNlL4bN-I/AAAAAAAA39o/1ZIBEbCy_n0DHKrpVEM12nFyC-WT9cn2wCLcBGAsYHQ/s320/E7408E18-BD3D-4E72-AFEF-C132CF274E8F.jpeg" /></a></div><span class="s1" style="font-size: 25.6px; font-weight: bold;"><br /></span><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 25.6px; font-stretch: normal; line-height: normal; margin: 0px 0px 3px;"><span class="s1" style="font-size: 25.6px; font-weight: bold;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 25.6px; font-stretch: normal; line-height: normal; margin: 0px 0px 3px;"><span class="s1" style="font-size: 25.6px; font-weight: bold;">SIMPLE MEAT CURRY</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">Ingredients</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">1/2 kg meat either mutton, lamb or beef cut into cubes</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">2 onions sliced roughly</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">1 tomato chopped</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">1 or 2 teaspoons chillie powder</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">1/2 teaspoon turmeric powder</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">1 teaspoon coriander powder</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">1/2 teaspoon cumin powder</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">2 teaspoons ginger garlic paste</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">Salt to taste</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">2 tablespoons oil </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 23.2px;"><span class="s2" style="font-size: 19.46px;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">Heat the oil in a pressure cooker or suitable pan and add the meat. Fry for a few minutes.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">Add the chillie powder, turmeric, cumin powder, coriander powder, ginger garlic paste and salt and mix well. Fry for a few minutes</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">Add the chopped onions and tomatoes and mix well</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">Fry for a few minutes till the tomatoes turn pulpy.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">Add sufficient water and close the pressure cooker.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">Switch off after 8 whistles. Let the pressure settle.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">Open and mix. If thicker gravy is required simmer for a few minutes, then switch off.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;">Serve with rice or bread </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19.5px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 19.46px;"><br /></span></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-4869745743763270671.post-17360810337998501652020-07-19T20:08:00.000-07:002020-07-19T20:08:01.406-07:00LAMB MINCE PILAF / PALAU <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
LAMB MINCE PILAF<br />
Ingredients<br />
1/2 Basmati Rice or any other Good Rice … wash and soak for about 10 minutes<br />
1/2 kg Mutton / Lamb Mince<br />
3 bay leaves<br />
2 teaspoons all spice powder or garam masala<br />
3 large tomatoes chopped<br />
3 small sticks of cinnamon, 3 cloves, 3 cardamoms<br />
1 cup oil or ghee<br />
Salt to taste<br />
6 green chilies slit lengthwise<br />
3 tablespoons ginger garlic paste<br />
2 teaspoons chillie powder<br />
3 large onions sliced finely <br />
1 teaspoon turmeric powder<br />
½ cup fresh mint leaves<br />
3 tablespoons curds / yogurt<br />
<br />
Marinate the mutton / lamb mince with the garam masala/ all spice powder, green chillies, curds and half the quantity of ginger garlic paste and turmeric powder for half an hour.<br />
<br />
Heat the oil or ghee in a large vessel and add the bay leaves, cloves, cinnamon, cardamom, remaining ginger garlic paste and onions and sauté for some time. Add the chopped tomatoes, mint leaves and chillie powder and simmer till the oil separates from the mixture and the tomatoes are reduced to pulp. Add the marinated mutton / lamb mince and salt and cook till tender. Keep aside.<br />
<br />
Now add sufficient water to the gravy in a vessel so as to get about 5 glasses of liquid. Add the rice and cook till almost done. Remove half the quantity of rice and add a layer of the cooked mutton / lamb mince on the rice. Repeat with the remaining cooked rice and mince. Cover and simmer for a few more minutes till all the liquid evaporates and the Rice is done. Let it stand for about 15 minutes before serving with salad or any curry.<br />
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Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0