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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

Sunday, March 09, 2008

PORK VINDALOO

Serves 6 Preparation Time 45 minutes

1 kg pork (With a little fat /lard) cut into medium pieces

3 big onions slices finely

3 big tomatoes pureed

1 tablespoon cumin powder

½ teaspoon tumeric powder

1 teaspoon mustard powder

3 teaspoons chilly powder

2 teaspoons pepper powder

3 tablespoons ginger garlic paste

1 cup vinegar

3 tablespoons oil

Salt to taste

Marinate the pork for about one hour with the salt, vinegar, chilly powder, cumin powder pepper powder, mustard powder, tumeric powder and ginger and garlic paste.

Heat oil in a pressure cooker and fry the onions till golden brown. Add the marinated pork and the tomato puree and keep frying for some time. Now add more water and pressure cook till the meat is well cooked. Serve hot with rice or bread

MUTTON /LAMB PALAU

Serves 6 Preparation time 1 hour

1 kg Basmati Rice or any other Good Rice …wash and soak for about 1 hour

1 kg Mutton / Lamb (or Beef) cut into fairly big pieces

2 bay leaves

2 teaspoons spice powder or garam masala

½ kg tomatoes chopped

3 pieces cinnamon, 3 cloves, 3 cardamoms 1 nutmeg flower

2 cups oil or ghee

Salt to taste

6 green chilies ground

1 tablespoon ginger paste

1 tablespoon garlic paste

2 teaspoons chilly powder

½ kg onions sliced finely

1- teaspoon tumeric powder

½ cup fresh mint leaves

Wash the meat and marinate with the spice powder, green chilly paste, half the quantity of ginger garlic paste and tumeric powder for half an hour.

Heat the oil or ghee in a large vessel and add the cloves, cinnamon, cardamom, nutmeg flower, remaining ginger garlic paste and onions and sauté for some time. Add the chopped tomatoes, curds, mint leaves and chilly powder and simmer till the oil separates from the masala and the tomatoes are reduced to pulp. Add the marinated meat and salt and cook for 10 minutes. Remove the pieces and keep aside. Now add sufficient water to the gravy in the vessel so as to get about 7 glasses of liquid. Add the rice and cook till half done. Now add the cooked meat and mix well. Cover and cook on low heat till done. Serve with Curd Chutney or salad