BREAST BONE PEPPER WATER

Breast Bone Pepper Water is an old Anglo-Indian favourite. It actually morphed from the Mulligatawny Soup of the early days. Breast Bone Pepper Water is ideal for a rainy day.
Eaten with White Steamed Rice and Coconut Chutney, or just have it as a soup, it will take you to Culinary Heaven.
Serves 6 preparation
Time 45 minutes

Ingredients for the Breast Bone Pepper Water

½ kg soup bones and pieces of meat with a little fate preferably from the breast portion
1 teaspoon cumin powder
2 teaspoons chilly powder
1 teaspoon pepper powder

2 teaspoons coriander powder

½ teaspoon turmeric powder
2 large onions chopped
2 large tomatoes chopped
Salt to taste
1 teaspoon crushed garlic
½ cup tamarind juice
½ cup coconut paste or coconut milk

Method

Cook all the above ingredients with about 4 cups of water in a pressure cooker first on high heat then on low for ½ an hour till the meat and bones are soft and the pepper water is quite thick. Season with mustard, curry leaves and chopped onion. Garnish with coriander leaves.

Serve hot with white steamed rice and any chutney.

ANGLO-INDIAN ROAST BEEF

Serves: 6
Preparation and cooking time: 1 hour 30 minutes
Ingredients

A 2 kg chunk of tender beef preferably from the Round or Rump Portion
2 teaspoons Pepper Powder
1 teaspoon Chillie Powder
3 red dry chillies broken into bits
1 small cinamon stick
3 cloves
Salt to taste
3 tablespoons butter or oil
3 large potatoes peeled and cut into halves

Wash the meat and rub the salt, pepper and chillie powder well into it all over. Heat a large pan or pressure cooker and add the butter/ oil. Drop in the red chillies, cinamon and cloves. Now place the meat in the pan and brown all over, turning it from side to side. Add sufficient water and cook till the meat is tender. Add the sliced the potatoes to the meat. Simmer on low heat till all the water evaporates, turning the meat from side to side, till the Roast is nicely brown all over and the potatoes and  too are well roasted.
Serve hot or cold with steamed vegetables and bread.

ANGLO-INDIAN SALT FISH PICKLE

A Trypical Anglo-Indian Pickle. Very easy to prepare and takes awesome!!!!

½ kg good salt fish cut into small bits (without the bone)
3 tablespoons chilly powder
½ teaspoon tumeric powder
1 teaspoon mustard seeds powdered
1 teaspoon cumin powder
¼ teaspoon nutmeg powder
1 tablespoon sliced ginger pieces
1 tablespoon sliced garlic pieces
2 tablespoons salt
1 cup Sesame oil (Til oil)
1 cup vinegar
1 teaspoon fenugreek seeds powdered

Wash the salt fish well and leave to dry for some time. Smear the tumeric powder on the salt fish. Heat 2 tablespoons oil in a pan and fry the salt fish till golden brown. Keep aside. In another pan heat the remaining oil till smoky, then turn off the heat. Add all the other ingredients and the fried salt fish and mix well. Store in bottles when cold.

This recipe is featured in my book FLAVOURS OF THE PAST

Spicy Pork Spare Ribs

1 kg Pork Spare Ribs

2 teaspoons Coriander Powder
1 teaspoon Cumin Powder
2 teaspoon finely chopped garlic
2 tablespoons oil
Salt to taste
2 teaspoons chillie Powder
2 tablespoons vinegar
3 onions finely chopped
Marinate the Pork Spare Ribs with the coriander powder, cumin powder, chillie powder, vinegar and salt for one hour. Heat oil in a pan and sauté the onions and chopped garlic till golden brown. Add the marinated Pork Spare Ribs and mix well. Add sufficient water and cook till tender. Serve with rice or Bread.