FRENCH TOAST - BOMBAY TOAST

FRENCH TOAST or BOMBAY TOAST is also known as 'Eggy Bread' in Anglo-Indian parlance. It is a very popular breakfast item in most Anglo-Indian Homes, and is often served as an accompaniment to the traditional breakfast of Fried Eggs, Bacon, Sausages etc. - A perfect breakfast for a lazy saturday!

Ingredients:

8 slices sandwich bread

2 eggs

2 tablespoons sugar

½ teaspoon vanilla essence

Butter or Ghee for frying

½ cup milk

Break the eggs in a bowl and beat well with the sugar. Add the vanilla essence and milk and mix well.

Heat a flat pan and add a tablespoon of butter or ghee and smear all over. When hot dip one slice of bread at a time in the egg and milk mixture and shallow fry each slice on both sides till golden brown. 2 or 3 slices can be fried at a time. Serve hot with either Condensed Milk, Jam, honey or powdered sugar.

To make a savoury french Toast, omit the sugar and vanilla essnce and instead add a dash of pepper and salt. Chopped green chillies, chopped onions and chopped corriander leaves (Cilantro leaves) could also be added for a spicy French - Bombay Toast.

RAILWAY MUTTON / LAMB CURRY IN BBC GOOD FOOD MAGAZINE JULY 2012

My Recipe for RAILWAY MUTTON / LAMB CURRY was selected as the READER RECIPE OF THE MONTH in the July issue of the BBC GOOD FOOD MAGAZINE. As a result I won a special gift Hamper woth Rs 6000.00 from Debenhams. The Hamper contained a 5 piece Spoon Set and a Jamie Oliver Grater Gift set which has both the fine and coarse graters. Wanted to share this lovely bit of news with all the readers and followers of ALL MY BLOGS as well as my Page PRESERVING ANGLO-INDIAN CUISINE on FACE BOOK . Thanks for all your love and support. God bless you all. Bridget

RAILWAY LAMB / MUTTON CURRY

Serves 6     Preparation Time 45 minutes

Ingredients

½ kg mutton or lamb cut into medium size pieces     

6 peppercorns

2 big onions sliced                

2 pieces cinnamon

2 cloves

2 cardamoms

8 to 10 curry leaves

4 red chilies broken into bits

1teaspoon chillie powder

1teaspoon ginger garlic paste

Salt to taste         

2 tablespoons oil

2 tablespoons vinegar or ½ cup of tamarind juice

Wash the meat and mix it with the ginger garlic paste, salt and the chilly powder. Heat oil in a pan and fry the onions, curry leaves, red chillies and spices till golden brown.  Add the meat and mix well.  Fry for a few minutes. Add the vinegar / Tamarind juice and sufficient water and cook on medium heat till the meat is done. Keep frying till the gravy is thick and dark brown.

Note: Substitute beef for lamb / mutton if desired.

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OKRA / LADY FINGERS PEPPER FRY

LADY FINGERS / OKRA PEPPER FRY

 (Also known in Anglo-Indian Parlance as BANDY COY FRY - a spin off of the Hindi word 'Bhendi' )

Serves 6    Preparation Time 45 minutes

Ingredients

½ kg okra / lady fingers,

2 onions chopped finely,

a few curry leaves,           

1 teaspoon ginger and garlic paste,

2 teaspoons black pepper powder,

½ teaspoon turmeric powder,

2 tablespoons oil, salt to taste

Cut the okra / ladyfingers on a slant into medium size pieces. Deep fry in hot oil for a few minutes. The okra should be cooked but still crunchy

 Heat oil in a pan and add the curry leaves and onions and fry till golden brown. Add the black pepper powder, salt, turmeric powder, and ginger garlic paste and sauté for a few minutes. Now add the mushrooms and mix well. Cook on low heat for a few minutes till the mushrooms are cooked. Garnish with browned onions.