PLANTAIN AND COCONUT FRITTERS

Plantain and coconut fritters - a favourite teatime treat

200 grams plain flour / maida 
2 tablespoons sugar
2 overripe bananas (the long green skin variety) mash well 

1/2 cup grated coconut 
1/2 cup milk mixed with 1/2 cup of water 

A pinch of salt 

1 teaspoon vanilla essence 
Oil for frying
Mix all the ingredients together to get a smooth thick batter without lumps. (Add a little more water if the batter is too thick). Heat oil in a deep pan till smoky. 

Drop a tablespoon of the batter at a time into the hot oil and fry till golden brown. 

Sprinkle some coconut and powdered sugar on top.

Serve with Vanilla Ice Cream
Note: The same batter can be used to make fritters with other fruit as well such as pineapple, apples, strawberries, melon etc or just plain fritters as well

BRINJAL PICKLE

ANGLO-INDIAN BRINJAL PICKLE

½ kg tender long purple or green brinjals
2 tablespoons chillie powder
2 tablespoons chopped garlic
1 tablespoon chopped ginger
1 cup vinegar
1 teaspoon powdered mustard 

1 teaspoon fenugreek (methi) seeds roasted and powdered
1/2 teaspoon turmeric powder
1 cup Gingerly (Til) Oil or Refined oil
2 tablespoons of sugar
2 tablespoons salt
A few curry leaves (optional)
Wash and dry the brinjals and cut them into medium size pieces

 Heat the oil in a pan. Add the curry leaves, chopped ginger and garlic and sauté on low heat for a few minutes. Add the chillie powder, mustard powder, fenugreek powder and turmeric powder and fry for a minute. Now add the brinjals and salt and fry for 5 minutes on low heat. Add the vinegar and sugar and mix well. Cook till the sugar dissolves and the Brinjals are just cooked. Cool and store in bottles.
This pickle will last for a month.

DAK BUNGALOW MUTTON CURRY

DAK BUNGALOW MUTTON CURRY

A rustic and tasty meat dish cooked in the old Dak Bungalows from the days of the Colonial British Raj. The same recipe could be used for cooking Wild Boar, wild duck etc. 

Serves 6      

Ingredients

1 kg mutton or lamb cut into medium size pieces

1 teaspoon spice powder or garam masala powder

3 teaspoons chopped garlic                     

1 or 2 teaspoons chillie powder

1 teaspoon coriander powder

1 teaspoon cumin powder 

3 onions sliced                                          

Salt to taste

1 or 2 green chillies sliced                                          

½ teaspoon turmeric powder

1 teaspoon pepper powder                      

2 or 3 tablespoons oil                            

½ cup curds /yogurt (optional)

Wash the meat and add all the ingredients mentioned above to it. Marinate for about 1 hour in a suitable pan. 

Place the pan on medium heat and cook closed for about 5 to 6 minutes. Open and mix well. 

Lower the heat, add enough water and then simmer for about 40 to 45 minutes till the meat is cooked and the gravy is thick.