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

Buy these Anglo-Indian Cookery Books here

Buy these Anglo-Indian Cookery Books here
For copies contact: Bridget Kumar Tel: +919845571254 Email: bidkumar@gmail.com / bridgetkumar@yahoo.com A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling) 1. Within India Rs. 1800.00 (Payment through Cheque or Bank Trnasfer) 2. Outside India: Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00 (Payment through Western Union or PayPal) ALSO AVAILABLE ON AMAZON.IN & FLIPKART

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Sunday, September 23, 2018

BEEF MINCE PANTHRAS OR CRUMB FRIED MINCE PAN ROLLS


BEEF MINCE PANTHRAS OR CRUMB FRIED MINCE PAN ROLLS  

Ingredients for the Pan Rolls
2 cups flour  
2  eggs beaten
1 cup milk
2 tablespoons melted butter
A pinch salt

Ingredients for the Mince
500 grams Beef Mince (or you could substitute with lamb, mutton or chicken)
1 medium onion chopped finely
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2 medium size potatoes peeled and cut into very small pieces 
Salt to taste
2 teaspoons chillie powder
1 teaspoon garam masala powder or all spice powder
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons chopped coriander leaves
1 egg lightly beaten
Oil for deep frying
1 cup dry bread crumbs

Cook the mince along with the chopped onion, garlic, ginger, potatoes, chillie powder, garam masala / all spice powder, cumin powder, coriander powder and salt with half cup of water on low heat,  till the potatoes are soft and the mince is cooked. Cool and keep aside.

Mix the flour, 3 eggs, milk, butter and salt with a little water to make a thin batter.  Make thin pancakes / crepes on a flat pan cooking them on one side only.

Place each pan cake / crepe on a plate, add a tablespoon of the cooked  mince on one end and roll up tucking in the sides as you would a spring roll. Follow the same procedure till all the mince and pancakes are exhausted.

Heat the oil in a pan. Dip each Panthras / Pan Roll in the beaten egg then roll in bread crumbs. Shallow fry a few Pathras at a time, until golden. Serve with tomato or chillie sauce