VEGETABLE PALA0 WITH ONION, TOMATO AND CURD SALAD

VEGETABLE PALA0

Serves 6  Preparation time  45 minutes

Ingredients

2 cups basmati rice or any other raw rice,
3 onions sliced finely,
1 cup ground coconut,
½ teaspoon turmeric powder,
2 teaspoons ginger garlic paste,
½ cup oil or ghee, salt to taste,
3 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
A few cashewnuts

 

Heat oil in a suitable vessel or cooker and fry the onions till brown. Add the ginger garlic paste and green chilies and sauté for a few minutes. Add the chopped vegetables, chillie powder, turmeric powder, spice 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.

ONION, TOMATO AND CURD SALAD   /   PALAU CHUTNEY

Ingredients

2 tablespoons roughly ground coconut paste
2 green chilies
2   medium size onions chopped finely
1 tablespoon chopped coriander leaves
½ teaspoon salt
1 teaspoon lime juice
½ teaspoon sugar
½ cup curds or yogurt

Mix all the ingredients together and serve as an accompaniment for Biryani or Palau.

Anglo-Indian Cuisine - A Legacy of Flavours from the Past

ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST has been selected as WINNER FROM INDIA under the category BEST CULINARY HISTORY BOOK by GOURMAND INTERNATIONAL COOK BOOK AWARDS 2012

ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST is a comprehensive and unique collection of easy- to- follow Recipes of popular and well loved Anglo-Indian dishes. The repertoire is rich and vast, ranging from the outright European Cutlets, Croquettes, pasties, roasts, etc, to mouth watering Curries, Side dishes, Spicy Fries, Foogaths, Biryani and Palaus, Pickles, Chutneys etc, picking up plenty of hybrids along the way. The very names of old time favorite dishes such as Yellow Coconut Rice and Mince Ball (Kofta) Curry, Pepper water, Mulligatawny Soup, Grandma’s Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumb Chops, Ding Ding, Stews, Duck Buffat, Almorth, etc, which were so popular during the Raj Era are sure to bring back nostalgic and happy memories. These popular Anglo-Indian dishes will take you on an exotic nostalgic journey to Culinary Paradise.

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