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Friday, January 24, 2020

Coconut Rice, Ball Curry, Doll Curry, Devil Chutney

Ingredients; For the Curry
3 large onions chopped                  
1 sprig curry leaves
teaspoons chillie powder               
1 ½ teaspoons coriander powde
3 teaspoons ginger garlic paste     
2 big tomatoes pureed
1/2 cup ground coconut paste            
  1. 1 teaspoon spice powder or garam masala 
    Salt to taste                                    
    3 tablespoons oil
    1 teaspoon coriander leaves chopped finely for garnishing
    ½ teaspoon turmeric powder
    Ingredients for the Meat Balls (Koftas)
    ½ kg fine beef mince or lamb / mutton mince   
    ½ teaspoon spice powder
    3 green chilies chopped                
    A small bunch of coriander leaves chopped finely
    Salt to taste                                  
    ½ teaspoon turmeric powder

    Heat oil in a large pan and fry the onions till golden brown. Add the ginger garlic paste and the curry leaves and fry for some time.  Now add the chillie powder, coriander powder, spice powder or garam masala powder, turmeric powder and coconut and fry for a few minutes till the oil separates from the mixture. Now add the tomato juice and salt and simmer for some time.  Add sufficient water and bring to boil. 

    Meanwhile get the meat balls ready. Mix the spice powder, salt, chopped green chilies, turmeric powder and coriander leaves with the mince and form into small balls. When the curry is boiling slowly drop in the mince balls carefully one by one. Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick.  Serve hot with Coconut Rice and Devil Chutney.

(Pieces of tender Aubergine cooked in a tangy vinegar sauce. A legacy of the original Portuguese dish VInha-de-aholoswhere the main ingredients were garlic and wine)
Serves 6    
½ kg medium sized round brinjals or aubergines cut into quarters 
3 potatoes boiled and peeled and cut into quarters 
2 onions chopped, 
2 teaspoons chillie powder,
½ teaspoon turmeric powder, 
2 teaspoons ginger garlic paste, 
1 teaspoon cumin powder, 
½ cup tomato juice / puree, 
2 tablespoons vinegar 
1 teaspoon sugar, 
Salt to taste, 
3 tablespoons oil

Make a paste of the chillie powder, cumin powder, turmeric powder, sugar and tomato puree and keep aside.
Heat the oil in a pan and sauté brinjals for a few minutes till they change colour. Keep aside.
In the same pan add a little more oil and fry the onions till golden brown. Add the ginger garlic paste and cinnamon and fry for some time. Now add the mixed paste and fry till the oil separates from the mixture.  Add the brinjals, boiled potatoes and the vinegar and simmer till the gravy is sufficiently thick and the Brinjals are cooked
Serve with rice or any Indian Bread

(A typical Anglo-Indian vegetable side dish. A light, stir-fried, vegetable dish gently tempered with fried onions, curry leavesand ground pepper)
Serves 6
big cauliflower cut into medium size florets
2 large onions sliced finely 
teaspoon garlic ginger paste 
2 bay leaves
8 pepper corns
1 piece of cinnamon (one inch length)
teaspoons ground black pepper / pepper powder 
2 tablespoons butter
Salt to taste

Wash and soak the cauliflower for 1 hour in warm salt and vinegar water. 
Cook the cauliflower in a little water for 5 minutes, then drain.
Heat the butter in a pan and add the sliced onions, bay leaves, pepper corns, cinnamon and fry for a couple of minutes. Add the ginger and garlic paste and saute for a few minutes. 
Add the cooked cauliflower, salt and pepper and mix well. Fry on low heat for a few seconds then turn off the heat. Garnish with chopped mint or parsley

(A popular Anglo-Indian Rice Dish that is an all-time favourite and has remained unchanged for more than a century. A light Rice dish cooked in Coconut milk, whole spices and saffron and forms the fragrant yet light base of any Anglo-Indian Meal)
 Serves 6  
1 pack of coconut milk diluted with water to get 4 cups of milk or 1 fresh coconut grated and milk extracted to get 4 cups of diluted milk
2 cups of Raw Rice or Basmati Rice 
½ teaspoon turmeric powder or a few strands of saffron
Salt to taste
4 tablespoons butter or ghee
3 cloves, 3 cardamoms, 3 small sticks of cinnamon and 2 bay leaves 

Heat ghee in a large vessel or Rice cooker and fry the spices for a few minutes. Add the washed rice, salt, turmeric and 4 cups of coconut milk and cook till the rice is done

  1. Ingredients
    1 cup Red Lentils (Masur Dal)
    2 tomatoes chopped finely, 
    1 teaspoon chillie powder, 
    1 teaspoon coriander powder,                     
    ½ teaspoon turmeric powde
  2. 1 onion chopped, 
  3. 1 teaspoon crushed garlic, 
    salt to taste
    For the seasoning
    1 teaspoon mustard, 2 red chilies broken into bits and a few curry leaves and 1 tablespoon oil.
     Wash the dhal and cook it along with the  tomato, chilly powder, coriander powder, turmeric powder and onion with sufficient water in a pressure cooker.  When done open the cooker, add salt and some more water and mash well.  In another pan heat oil and add the mustard, broken red chilies and smashed garlic and fry for some time. When the mustard starts spluttering,  pour in the cooked dhal. Serve with rice.

    Devil Chutney is a fiery red chutney or sauce. Its bright red colour often misleads people to think that is a very pungent and spicy dish. It is actually a sweet and sour sauce and only slightly pungent. The vinegar and sugar react with the onion and red chillie to produce the bright red colour. Devil Chutney is also known as ‘Hell fire or Hell’s flame chutney or Fiery Mother-in-law’s Tongue Chutney” due to its vivid colour.
    2 medium size onions chopped roughly 
    1 teaspoon red chillie powder

    1 tablespoon raisins (optional) 
    2 teaspoons sugar
    A pinch of salt
    2 tablespoons vinegar
    Grind all the above ingredients together till smooth. If chutney is too thick add a little more vinegar. Serve with Coconut Rice. 

1 comment:

  1. Fabulous . My friends used to mention that Koftah curry and yellow rice was staple Sunday lunch after church . Barring the addition of coconut paste , most of our curries have that touch of AI flavour.