FISH AND GREEN MANGO CURRY

Serves 6           Preparation Time 45 minutes

Ingredients

½ Kg King Fish / Seer Fish slices / Spanish Blue Mackerel

1 teaspoon ginger garlic paste

1 teaspoon coriander powder

1 teaspoon cumin powder

2 teaspoons chillie powder                                       

½ teaspoon turmeric powder

Salt to taste                                                          

3 tablespoons oil

2 green mangoes peeled and cut into medium size pieces                  

2 onions sliced finely

 ½ cup coconut paste

2 green chilies

3 tablespoons coriander leaves to garnish

                                             

Cook the green mango pieces with the green chillies and a pinch of turmeric in a little water till soft.

Heat oil in a pan and fry the onions till golden brown. Add the ginger garlic paste and sauté for a few minutes. Add the turmeric powder, chillie powder, cumin powder, coriander powder, coconut paste and salt and mix well. Keep frying on low heat till the oil separates from the mixture. Add the fish and the cooked mango pieces and sufficient water and cook for 5 to 6 minutes till the fish is done.   Garnish with the chopped coriander leaves. Serve hot with rice.

BEEF COUNTRY CAPTAIN

BEEF COUNTRY CAPTAIN - Country Captain is usually prepared with chicken. However it can be prepared with any left over cold meat as well. Hence the name Cold Meat Curry

Serves 6            

Preparation Time 1 hour

Ingredients

1kg beef from the shoulder portion cut into small pieces

8 medium size onions cut finely

1 teaspoon turmeric powder

1 tablespoon garlic paste

2 teaspoons chillie powder

3 tablespoons oil

1 tablespoon butter or ghee

Salt to taste

Boil the beef in sufficient water with a little salt and a pinch of turmeric till tender. Remove from heat and cool. Mix the chillie powder, turmeric powder, salt and garlic paste with the boiled beef pieces and keep aside the soup.

Heat oil in a pan and fry the onions till golden brown. Remove from the pan and keep aside.

Now fry the marinated boiled beef in the same pan adding a tablespoon of butter or ghee and cook till the meat begins to look dry. Mix in the fried onions and simmer on low heat for 5 more minutes. Serve with rice or bread and a few steamed vegetables.

Note: Country Captain is usually prepared with chicken. However it can be prepared with any left over cold meat as well. Hence the name Cold Meat Curry

SHROVE TUESDAY OR PANCAKE TUESDAY

Do you know the significance of Shrove Tuesday or Pancake Tuesday?

Shrove Tuesday is celebrated the day before Ash Wednesday, i.e. the day before the commencement of the season of Lent leading up to Easter Sunday. Shrove Tuesday always falls 47 days before Easter Sunday, so the date varies from year to year. The name Shrove comes from the old English word "shrive" which means “to confess”. In the Middle Ages, people used to go to confession and confess their sins on Shrove Tuesday, so that they were forgiven before the season of Lent began on Ash Wednesday.

Lent is a time of fast and abstinence and of making sacrifices and giving things up. The Church liturgy laid much emphasis on eating very plain food and refraining from food that would give pleasure during the period of lent. In many cultures, this meant no meat, dairy, or eggs. So in earlier times, Shrove Tuesday became the last chance for people to indulge themselves in good food on the Tuesday before Ash Wednesday and to make use of the items of foods that were not allowed during Lent.

In the United Kingdom and Ireland, Shrove Tuesday is more commonly known as Pancake Tuesday or Pancake Day, as it is customary to eat PANCAKES on this day. Pancakes thus became associated with the day preceding Lent, because it was a way to use up all the rich foodstuffs in the house such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent began.

SIMPLE COCONUT PAN CAKES

Serves 2 

Preparation time 30 minutes

1cup flour (maida)                       

2 eggs beaten well

2 tablespoons sugar                   

½ teaspoon vanilla essence

1 tablespoon butter or ghee       

½ teaspoon salt

¼ teaspoon baking powder       

1cup milk

Mix all the ingredients together to get a thin smooth batter without lumps. Heat a non- stick frying pan. When hot wipe all over with a piece of cloth dipped in a little oil. Pour a ladle of batter in the pan with a swirling motion and then shake the pan so that the entire pan is covered. Cook on both sides and remove. Serve hot with Jam or honey.

Make the coconut Pan Rolls by placing  a spoon of sweetened grated coconut in the middle then roll them up. Serve hot.

For Fruit Pan cakes, add finely chopped fruit such as pineapple, banana, apple, etc., to the batter and make the pancakes as above.

ANGLO-INDIAN FOOD FESTIVAL - BANGALORE

AN EXCLUSIVE ANGLO-INDIAN FOOD FESTIVAL IS BEING HELD ON THE 20TH AND 21ST AUGUST AT THE IVY UNWIND ISLAND RESORT (OPP PRESTIGE TECH PARK AND J P MORGAN), MARATHAHALLI RING ROAD, BANGALORE

LOTS OF TASTY ANGLO-INDIAN ON THE LUNCH BUFFET. BRING YOUR FAMILY AND UNWIND AT THE IVY UNWIND ISLAND RESORT

 ANGLO-INDIAN FOOD FESTIVAL LUNCH BUFFET ON 2OTH AND 21^ST AUGUST 

WELCOME DRINK

         1. FRUIT PUNCH

SOUPS

1. MULLIGATAWNY SOUP
2. CLEAR CHICKEN  SOUP

SALADS

1. WALDORF SALAD
2. PICKLED CABBAGE SALAD WITH CHOPPED GINGER AND GARLIC
3. SLIVERS OF ASSORTED VEGETABLES SUCH AS CUCUMBER, RADDISH, TOMATO, CAPSICUM, ONION, ETC  with 4 different dressings
4. FRIED CHICKEN SAUSAGES MIXED WITH CHOPPED ONIONS, CAPSICUM AND TOMATO

STARTERS :  

         1. VEGETABLE CROQUETTES

         2. FISH FINGERS

Both served with Tartar Sauce

MAIN COURSES:

          1. YELLOW COCONUT FLAVOURED RICE WITH MUTTON MINCE BALL CURRY

                SERVED WITH RED SPICY DEVIL CHUTNEY

         2. HOPPERS WITH ANGLO INDIAN BROWN STEW

         3. GRANDMA’S COUNTRY CHAPTAIN CHICKEN CURRY / (Saturday)

             CHICKEN VINDALOO (Sunday)

         4. A CAULIFLOWER, MACARONI AND CHEESE BAKED DISH (Sat)

           SHEPHERD'S PIE (Sunday)

        
         5. HASH BROWNS / MASHED POTATO

         6. ANGLO-INDIAN MIXED VEGETABLE VINDALOO (Sat)

             MIXED VEGETABLE JALFRAZIE (Sunday)

         7. ANGLO-INDIAN PEPPER WATER AND WHITE STEAMED RICE

DESSERTS

1. BREAD PUDDING SERVED WITH CUSTARD SAUCE TOPPING
2. DELICIOUS CARAMEL CUSTARD
3. FRESH FRUIT / ICE CREAM

LIVE COUNTER :

        1.  INDIAN BREADS

        2. CHAAT COUNTER