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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

Friday, October 25, 2013

OXTAIL VINDALOO


Ox Tail Vindaloo

Serves 6   Preparation time 45 minutes
Ingredients
1 medium oxtail cut into medium pieces
3 onions chopped
3 big tomatoes pureed
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
2teaspoons chillie powder
1 teaspoon pepper powder
1 piece cinnamon
2 teaspoons garlic paste
3 tablespoons vinegar
3 tablespoons oil
Salt to taste

Pressure cook the oxtail till tender with sufficient water.  Heat oil and fry the cinnamon and onions till golden brown.  Add the garlic paste and sauté for some time.  Add the chillie powder, cumin powder, turmeric powder, pepper powder and fry well with a little water. Add the tomato puree and continue frying till the oil separates from the mixture. Add the vinegar and the cooked oxtail together with the remaining soup and cook till the gravy is thick. Serve hot with rice or bread or even hoppers.

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