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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Tuesday, July 29, 2008

PEPPER CHICKEN KABABS


Serves: 6
Time required: 1 hour 25 minutes including marinating and grilling time

500 grams boneless chicken cut into one-inch size cubes
2 teaspoons black pepper
2 teaspoons ginger paste
1 teaspoon garlic paste
3 tablespoons yogurt
1 egg beaten
1 teaspoon all spice powder/garam masala
Salt to taste
2 teaspoons lemon juice

Wash the boneless chicken pieces well and pat dry.Marinate the chicken with the pepper powder, ginger garlic paste, yogurt, egg, all spice powder, salt and lemon juice and set aside for 1 hour.Arrange the chicken on a skewer and brush with butter.
Grill over a hot charcoal fire or in an over till done,occasionally turning the skewers. Serve hot with Onion Rings and mint chutney

Alternately the kababs could be cooked in a pan with a little more oil on the gas.

Thursday, July 17, 2008

LADY FINGER / OKRA CURRY

Serves: 4
Cooking time (approx.): 11 minute

300 grams ladyfingers/ okra cut into small (1/4") pieces
2 medium onions sliced finely
3 tablespoon oil
1 teaspoon each of red chillie, coriander and cumin powders
½ teaspoon each of turmeric powder and garam masala powder
2 green chillies slit
A squeeze of lemon
salt to taste

Heat oil in a pan and add the sliced onions. Fry till slightly browned. Add red chillie powder, turmeric powder, coriander powder, cumin powder and garam masala. Fry again for a few seconds. Add the okra and the slit green chillies. Add a dash of lemon and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 5 minutes or till the okra is cooked but firm.