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 

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.