Saturday, January 15, 2022

APPLE CHUTNEY / RELISH

 


APPLE CHUTNEY

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.  

(I’ve modified my mum’s handwritten recipe to make this) 

Ingredients

2 large apples, peeled, cored and cut into small pieces

3 tablespoons brown sugar or castor sugar

½ cup apple cider vinegar or malt vinegar

3 tablespoons raisins

1 tablespoon chopped fresh ginger or ginger powder

3 one-inch pieces of cinnamon

½ teaspoon mild chillie powder 

Salt to taste


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


Sunday, January 2, 2022

SCOTCH EGGS

 


SCOTCH EGGS (WITH MINCE COATING) 

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. Scotch Eggs though British in nature, is very similar to the Nargisi Kabab in India. Scotch Eggs are common picnic and party food. 

Ingredients

½ kg fine mince (pork, beef, mutton or lamb mince) 

2 teaspoons Worcestershire sauce 

8 hard-boiled eggs, shelled

1 tablespoon plain flour

Salt to taste

1 teaspoon black pepper powder 

1 egg, beaten

100 grams dried breadcrumbs

1 litre oil for deep frying

Mix together the mince, Worcestershire sauce flour, salt and pepper in a bowl. 

Divide the mixture into 8 equal parts. Mold each part around one of the hard-boiled eggs, rolling between your hands to shape. 

Dip the covered eggs into the beaten egg, then roll them in the breadcrumbs until coated. 

Deep fry the coated eggs in hot oil until golden brown. 

Serve with mustard sauce and green salad


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 

Sunday, December 26, 2021

ANGLO-INDIAN PORK DEVIL CURRY

 


PORK DEVIL FRY 

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. 

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. 

Serves 6      

Ingredients

1 kg Pork with fat, from the belly or loin, cut into medium size pieces

3 tablespoons vinegar

2 tablespoons Worcestershire sauce or Soya Sauce

3 tablespoons Tomato purée or paste 

3 tablespoons oil

3 large onions sliced

2 tablespoons chopped garlic

2 tablespoons chopped ginger

1 tablespoon sugar

1 teaspoon fenugreek seeds powdered 

1 teaspoon mustard powder or paste

2 pieces cinnamon

3 cloves

3 teaspoons chillie powder

1 teaspoon turmeric powder

Salt to taste

2 tablespoons oil


Marinate the pork with the Vinegar, Worcestershire / Soya Sauce, Tomato Sauce, sugar and salt for about 1 hour.

Heat oil in a pan and sauté the onions, chopped ginger, chopped garlic, cinnamon and cloves till light brown.

Add the marinated pork, chillie powder, turmeric powder, fenugreek powder and mustard and mix well.

Add around 2 cups of water and cook on low heat till the pork is tender and well cooked and  the gravy is thick.


Serve with bread or dinner rolls or as a side dish 

Saturday, November 6, 2021

ANGLO-INDIAN CURRY POWDER

 




WHY COMMERCIALLY MADE CURRY POWDER IS NOT USED IN ANGLO-INDIAN HOME COOKING - Bridget White-Kumar (bridgetkumar@yahoo.com)

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.  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.

 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. To make a point, there is no such thing as a Madras Curry Powder in Anglo-Indian Cooking. 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

 

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

 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.

 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.

 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.

 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.

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.

 1. BASIC CHILLIE POWDER

½ kg Red Chilies (long or round variety for pungency)

½ kg Kashmiri Chilies or any other non spicy chillies (for adding colour)

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.

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.



 2. ANGLO-INDIAN CURRY POWDER

250 grams Red Chillies for pungency    

200 grams Kashmiri Chillies or any other chillies for colour

100 coriander seeds

100 grams cumin seeds

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.

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.



 3. ANGLO-INDIAN PEPPER WATER POWDER

250 grams Red Chilies

50 grams pepper corns

50 grams cumin seeds

50  grams coriander seeds

20 grams turmeric powder

 Roast all the above ingredients and then grind together to a powder.

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.



 4. ANGLO-INDIAN ALL SPICE POWDER (GARAM  MASALA POWDER)

1 teaspoon pepper corns

1 tablespoon cloves

1 tablespoon cardamoms

3 (one inch) pieces of cinnamon

1 tablespoon fennel seeds (saunf)

 Roast all the above lightly for a few minutes then dry grind to a fine powder.

A teaspoon of this spice powder can be used for any recipe that calls for all spice powder or garam masala.



 5. ANGLO-INDIAN VINDALOO  POWDER / PASTE

25 grams brown mustard seeds

250 grams red chilies for pungency                                           

50 grams cumin seeds

10 grams pepper corns

 Roast all the above ingredients together for a few minutes then powder in a mill or dry grind in a blender.

 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.



Friday, October 8, 2021

ANGLO-INDIAN MINCE AND CARROT CURRY


 ANGLO-INDIAN MINCE AND CARROT CURRY

Ingredients 

1/2 kg mince meat either lamb, mutton, beef, chicken or pork, 

2 onions chopped 

2 tomatoes chopped

1 teaspoon chopped garlic

2 small carrots diced into small pieces 

1 teaspoon fresh or dried mint or chopped coriander leaves

1 soup cube - any flavour of your choice

1 teaspoon chillie powder

1 teaspoon coriander powder 

1 teaspoon ground black pepper or powder 

2 tablespoons oil


Heat the oil in a pan and add the onions and chopped garlic. Fry till light brown 

Add the mince, salt, chillie powder, coriander powder, pepper and mix well. 

Stir fry for some time till the mince begins to shrivel up

Add the tomatoes, carrots, mint and the crumbled soup cube and mix well 

Cover and cook on Low heat till the mince and carrots are cooked. 

Switch off after it’s cooked. 

Serve with bread, steamed rice or any Indian Bread 



Saturday, October 2, 2021

MILK PUDDING

 


MILK PUDDING

A simple and a yummy milk pudding that need not be baked 

1 kg full cream milk

1 can condensed milk

2 tablespoons corn flour or custard powder

1 tablespoon vanilla essence or any other flavour of your choice

6 slices of any bread of your choice. (I used Butterscotch bread). Cut off the crusts and cut into squares

Method

Boil the milk for 15 minutes to thicken it a bit.

Add in condensed milk and milk well

Add the vanilla essence and mix in 

Keep boiling on medium heat

Add in the corn flour or custard powder diluted in a little water

Keep stirring till the mixture thickens a bit

Add in the bread cubes and mix in well

Cook only a minute more after that.

Pour into a suitable glass dish

Keep aside to cool

Garnish with chopped nuts or fresh fruit as per your choice 

I garnished with roasted sliced almonds 

Chill in the fridge overnight. 

This chilled pudding is delicious. 

Wednesday, August 11, 2021

ANGLO-INDIAN MUTTON PEPPER FRY


 

MUTTON PEPPER FRY

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'

Ingredients


½ kg Meat either Beef, Mutton or lamb (I used Mutton)

2 teaspoons fresh ground pepper

1/2 teaspoon turmeric powder

2 big onions sliced finely

1 tomato chopped 

2 or 3 tablespoons oil

2 large potatoes, peeled and cut into quarters

Salt to taste


Heat the Oil in a pan and sauté the onions for a few minutes till the onions turn light brown.

Add the meat, salt, turmeric and pepper powder and mix well.

Fry for 5 minutes on low heat turning the meat well till the pieces get firm.

Add the chopped tomatoes and fry for some time

Add sufficient water and cook on medium heat till done.

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.

Serve hot with bread or rice.

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.



Thursday, July 29, 2021

JUNGLEE PULAO WITH VERMICELLI


JUNGLEE PULAO WITH VERMICELLI 

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!!

Ingredients 

2 cups of roasted vermicelli 

1 onion chopped

1 tomato chopped

2 or 3 green chillies chopped

3 tablespoons chopped coriander 

1 tablespoon ginger garlic paste 

1/2 teaspoon chillie powder 

1/2 teaspoon coriander powder 

1/2 teaspoon garam Masala powder

1/2 teaspoon turmeric powder 

1 small piece of cinnamon 

2 or 3 cloves

2 or 3 cardamoms

Salt to taste

1/4 cup coconut milk 

2 tablespoons oil 


Dry Roast the vermicelli lightly till it gives out a nice aroma either in a pan or in a microwave for 2 minutes

Heat the oil and add the cinnamon, cloves, cardamom, onions and green chillies and fry for a few minutes till the onions turn pink

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 

Add the coconut milk and salt and mix well

Add 2 cups of water and bring to boil

When it’s bubbling nicely, add the roasted vermicelli and mix well. 

Cook on medium heat till all the liquid is absorbed and the vermicelli is cooked. 

Switch off. Cover and let it rest for 10 minutes before serving

Goes well with sliced onions and lime pickle 

#angloindianrecipes #bridgetwhitekumar #bridgetwhite #jungleepilaf #jungleepulao




Monday, July 26, 2021

PRAWN AND BANDY COY / OKRA CURRY

 



Prawn and Bandy Coy Curry
Ingredients
500 grams medium size prawns cleaned and de-veined
500 grams okra or lady fingers cut into medium size pieces
2 onions chopped
2 green chillies chopped
3 tablespoons chopped coriander
1 or 2 teaspoons chillie powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon turmeric
Salt to taste
2 teaspoons ginger garlic paste
1/2 cup tamarind juice from a small ball of tamarind or 1 teaspoon tamarind paste
2 or 3 tablespoons oil

Mix the chillie powder, coriander powder, cumin powder, turmeric with a little water to make a paste
Heat the oil in a pan and fry the onions and green chillies to golden brown
Add the ginger garlic paste paste and fry for some time
Add the mixed paste and fry for a few minutes
Add the tamarind water and salt and a little more water and bring to boil
Add the prawns and then the bandy coy / okra and mix well.
Cook for just 8 to 10 minutes on medium heat till the prawns and Bandy Coy are cooked



Serve with white steamed rice

Friday, March 19, 2021

EGG RECIPES FOR LENT

 


EGG RECIPES FOR LENT

 Eggs are Egg-cellent and Egg-ceptional!!! Eggs are a store house of essential nutrients!

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.

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.

Sharing some of the recipes from my Cookery Book SIMPLE EGG DELICACIES that are just right for Lent



 1. DEVILLED EGGS

Ingredients

6 hard-boiled eggs

2 tablespoons mayonnaise

2 teaspoons Dijon mustard

1 medium sized onion chopped finely

2 tablespoons finely chopped coriander leaves or parsley

1 teaspoon freshly ground black pepper

Salt to taste

 

Slice the hardboiled eggs lengthwise.

Scoop out the yolks with a teaspoon into a suitable bowl and then mash well.

Add the mayonnaise and Dijon Mustard until desired consistency is reached.

Stir in the onion and most of the chopped coriander leaves or parsley.

Add salt and pepper to taste.

Using a small teaspoon or pastry bag, fill egg white halves with the yolk paste.

Garnish with the remaining chopped coriander leaves or parsley.

Sprinkle a little pepper and/or paprika, if desired.

Serve on a bed of lettuce leaves with sliced tomatoes around the plate.

 


2. SPICY SCRAMBLED EGGS

Ingredients

6 eggs beaten well

1 large tomato chopped

1 large onion finely chopped

2 green chilies chopped finely

Salt to taste

½ teaspoon cumin powder

½ teaspoon chillie powder

3 or 4 tablespoons oil or butter

2 tablespoons chopped coriander leaves

 

Heat the butter or oil in a pan and sauté the onions and green chillies for about 5 minutes on medium heat.

Add the tomatoes and stir fry for 2 more minutes.

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.

Mix in all the other ingredients and continue cooking on low heat till the eggs are well scrambled. Garnish with chopped coriander leaves.

Serve with hot buttered toast

 


3. SIMPLE EGG AND CAPSICUM FRITTATA

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.

Ingredients

3 eggs beaten well

2 tablespoons butter

1medium size green or red bell pepper / capsicum chopped finely

½ cup chopped mushrooms

2 medium sized onions chopped finely

3 small tomatoes roughly chopped

2 green chilies finely chopped

3 tablespoons grated Parmesan Cheese

½ teaspoon chillie powder

½ teaspoon crushed or ground black pepper

Salt to taste

½ cup milk

2 tablespoons fresh chopped coriander leaves for garnish

 

Melt the butter in a suitable frying pan over medium heat.

Add the mushrooms, onions, green peppers / capsicum and green chilies and sauté until tender.

Transfer it to the beaten eggs in a bowl. Mix in the grated cheese, chillie powder, pepper and salt.

Heat some more butter in the same frying pan and pour in the egg mixture.

Cover and cook on low heat for about 5 minutes.

Once the Frittata is perfectly cooked, remove it carefully from the pan on to a plate.

Garnish with chopped spring onion and coriander leaves

Serve it hot in wedges or as an  individual dish along with fried sausages or bacon.

 


4. BOILED EGGS AND CAPSICUM CURRY

Ingredients

6 hard-boiled Eggs shelled and cut into halves

3 onions chopped finely

2 tomatoes chopped

1 capsicum / green pepper deseeded and chopped into medium pieces

1 teaspoon ginger garlic paste

1 teaspoon chillie powder

½ teaspoon turmeric powder

½ teaspoon garam masala powder

½ teaspoon cumin powder

½ teaspoon coriander powder

Salt to taste

2 or 3 tablespoons oil

 Heat oil in a pan and sauté the onions till they turn golden brown.

Add the tomatoes and capsicum and fry till the tomatoes are reduced to pulp.

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.

Add salt and ½ cup of water and bring to boil.

Lower heat and gently drop in the hardboiled eggs with the yolk side up.

Simmer for a few minutes till the gravy becomes thick.

Serve with Rice, bread or chapattis.

 


5. EGG AND BRINJAL CURRY

Ingredients

4 hard-boiled Eggs shelled and cut into halves

3 onions chopped finely

2 tomatoes chopped

¼ kg Brinjals cut into medium size pieces

1 teaspoon ginger garlic paste

1 teaspoon chillie powder

½ teaspoon turmeric powder

1 teaspoon coriander powder

½ teaspoon cumin powder

Salt to taste

3 tablespoons oil

1 sprig curry leaves (optional)

 Heat oil in a pan and sauté the curry leaves and onions till the onions turn golden brown.

Add the ginger garlic paste, tomatoes and Brinjals and fry till the tomatoes are reduced to pulp.

Add the chillie powder, turmeric powder, cumin powder and coriander powder and mix well.

Add salt and 1 cup of water and cook till the brinjals are cooked.

Lower heat and gently drop in the hardboiled eggs with the yolk side up.

Simmer for a few minutes till the gravy becomes thick.

Serve with Rice, Bread or Chapattis.

 


6. EGGS AND DRUMSTICK (MORINGA) CURRY

Ingredients

4 Hardboiled eggs, shelled and halved

2 or 3 Drumsticks (Moringa), wash and cut into medium size pieces

3 onions sliced

2 tomatoes chopped

2 green chillies chopped (optional)

1 teaspoon ginger and garlic paste

2 teaspoons chillie powder

½ teaspoon turmeric powder

2 teaspoons coriander powder

Salt to taste

2 tablespoons thick coconut milk or coconut paste

2 tablespoons oil

Heat oil in a pan and fry the onions well.

Add the green chillies, ginger and garlic paste and sauté lightly.

Add the tomato, chillie powder, coriander powder, turmeric powder and fry for some time.

Add the chopped drumsticks and mix well.

Add 2 cups of water and cook on medium heat for some time till the drumsticks are tender

Add the coconut milk or paste and the boiled eggs and mix gently.

Cover and cook on low heat for 3 more minutes.

Serve with rice and a salad

 


7. EGG MOLIE

Ingredients

4 hardboiled eggs shelled and halved

2 big onions sliced finely

4 or 5 green chilies sliced lengthwise (reduce the quantity if desired)

1 teaspoon chopped ginger

1 teaspoon chopped garlic

1cup thick coconut milk

½ teaspoon turmeric powder

1 teaspoon ground pepper / pepper powder

3 tablespoons oil

Salt to taste

 

Heat oil in a suitable pan and lightly fry the boiled eggs for about 3 minutes till they turn light brown.

Remove the eggs and keep aside.

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.

Now add all the other ingredients including the eggs.

Mix well so that all the Eggs get covered.

Add a little more water if required.

Cook on medium heat till the gravy thickens.

Serve with Rice, Bread, Dosa or Hoppers.

 

Wednesday, March 3, 2021

VEGETARIAN RICE DISHES FOR LENT

VEGETARIAN RICE DISHES FOR LENT

SOME VEGETARIAN RICE DISHES FOR THOSE FRIDAYS IN LENT AND OTHER TIMES AS WELL
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
All these recipes are featured in my Cookery Book VEGETARIAN DELICACIES
1. A SIMPLE MIXED VEGETABLE PALAO
Serves 6 Time Required: 45 minutes
Ingredients
2 cups basmati rice or any other raw rice
3 onions sliced finely,
1 cup ground coconut / coconut paste
½ teaspoon turmeric powder
2 teaspoons ginger garlic paste
½ cup oil or ghee
2 green chilies chopped
2 teaspoons chillie powder
1 teaspoon garam masala powder / all spice powder
2 cups assorted vegetables such as carrots, beans, peas, cauliflower etc cut into medium size bits
2 tablespoons chopped mint
Salt to taste
Heat oil in a suitable pan or vessel and fry the onions till brown.
Add the ginger garlic paste and green chilies and sauté for a few minutes.
Add the chopped vegetables, mint, chillie powder, turmeric powder, garam masala powder and salt and stir-fry for a few minutes.
Add the coconut and fry till the oil separates from the mixture.
Add 4 cups of water and bring to boil.
Add the rice and mix well.
Cook on medium heat till the rice is cooked and each grain is separate.
Garnish with chopped coriander leaves.

2. MASOOR DHAL PALAO (RED LENTIL PALAO)
Serves 6 Time Required: 1 hour
Ingredients
2 cups raw rice wash and keep aside
½ cup masoor dhal (Red Lentils) wash and keep aside
3 cardamoms, 3 cloves, 2 pieces cinnamon, 1 bay leaf
2 teaspoons ginger garlic paste
2 teaspoons chillie powder
Salt to taste
4 tablespoons oil or ghee
2 tomatoes chopped finely
2 tablespoons chopped coriander leaves
2 tablespoons mint leaves
3 boiled eggs shelled
Heat oil in a suitable pan or vessel and fry the whole spices and Bay leaves for 2 minutes.
Add the ginger garlic paste, chopped tomato and chillie powder and sauté for a few minutes.
Add the washed raw rice and dhal and stir-fry for a few minutes.
Now add the coriander leaves, mint, salt and 4 cups of water and cook till done.
Garnish with the boiled eggs on top
Serve with curds or any curry and pickle.

3. PEAS PALAO
Serves 6 Time Required: 1 hour
Ingredients
2 cups basmati rice or any raw rice – wash and keep aside
½ cup green peas,
3 tablespoons ghee or oil
1 onion sliced finely
2 tomatoes chopped
2 cloves, 2 cardamoms, 2 pieces cinnamon, 2 bay leaves
½ teaspoon cumin powder
1 teaspoon garam masala powder / spice powder,
4 green chillies slit lengthwise
½ cup coriander leaves
Salt to taste
Heat oil or ghee in a vessel and fry the spices, bay leaves and onions till golden brown.
Add the chopped tomatoes, green chillies, garam masala powder, cumin powder and cook till the tomatoes turn to pulp.
Add the rice, green peas, salt and chopped coriander leaves and mix well.
Add 4 cups of water and cook on medium heat till the rice is cooked and all the water dries up.
Serve with salad and any curry.

4. TOMATO PALAO
Serves 6 Time Required: 1 hour
Ingredients

4 large tomatoes chopped finely
3 tablespoons chopped coriander leaves
2 large onions sliced finely
2 cups basmati rice
Salt to taste
2 teaspoons chillie powder
2 teaspoons ginger garlic paste
2 cloves, 3 cardamoms, 3 pieces of cinnamon, 1 bay leaf
4 or 5 tablespoons oil or ghee
2 teaspoons chopped mint leaves
2 green chillies chopped

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.
Add the tomatoes, ginger garlic paste and chillie powder and fry for a few minutes till the tomatoes turn pulpy.
Add the rice, salt, mint leaves and coriander leaves and fry for a few minutes.
Add 4 cups of water and cook on medium heat till the rice is done.
Simmer on low heat for a few minutes then turn of the heat.
Serve with salad and any curry of your choice.

5. CARROT AND ROASTED PEANUTS RICE
Serves 6 Time Required: 1 hour
Ingredients
2 cups cooked rice
2 onions chopped finely
1 cup of finely cut carrot
2 tablespoons oil
2 small pieces of cinnamon, 2 cloves
4 or 5 whole pepper corns
1 bay leaf, 2 cardamoms
Salt to taste
½ teaspoon ground pepper / pepper powder
2 tablespoons roasted and crushed ground nuts
2 teaspoons chopped coriander leaves
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.
Add the carrots and stir fry till the carrots are cooked but still crunchy.
Add the cooked rice, salt and pepper and mix well.
Simmer on low heat for a few minutes then remove from heat.
Garnish with the crushed groundnuts and fried onions
Serve with any sauce.

6. CORIANDER LEAVES PALAU (GREEN MASALA PALAO)
Serves 6 Time Required: 1 hour
Ingredients
2 cups rice wash and keep aside
½ cup cashew nuts fried in ghee,
4 tablespoons ghee or oil
1 onion sliced finely
2 tomatoes chopped
2 tablespoons grated coconut
2 cloves, 2 cardamoms, 2 pieces cinnamon, 2 bay leaves
2 teaspoons ginger and garlic paste,
1 teaspoon chillie powder
1 teaspoon cumin powder
2 green chillies
1 cup chopped coriander leaves
Salt to taste
Grind the Green chillies, coriander leaves and coconut together to a paste
Heat the oil or ghee in a vessel and fry the cloves, cardamoms, cinnamon, bay leaves and onions till golden brown.
Add the ground paste, ginger and garlic paste, chopped tomatoes, chillie powder and cumin powder and stir fry for about 2 or 3 minutes
Add the rice and salt and mix well.
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.
Garnish with a little chopped coriander leaves and fried cashew nuts.
Serve with any curry or raita.

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