ANGLO-INDIAN RECIPE BOOKS by Bridget White

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

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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

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DUE TO THE PRESENT SITUATION, I AM NOT IN A POSITION TO POST MY BOOKS TO THOSE WHO ORDER THEM DIRECTLY FROM ME.
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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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Tuesday, June 16, 2020

ANGLO-INDIAN GREEN MASALA MEAT PALAU



ANGLO-INDIAN CORIANDER PALAU OR GREEN MASALA PALAU 
Ingredients
1 cup Basmati Rice or any other long grained Rice …wash and drain 
1/2 Mutton / Lamb or Beef cut into fairly big pieces
3 large tomatoes chopped
2 small sticks of cinnamon, 4 cloves, 4 cardamoms
1 cup oil or ghee
Salt to taste
3 green chilies 
2 tablespoons ginger garlic paste
1 teaspoon chillie powder
2 large onions sliced finely           
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder 
3 tablespoons chopped coriander leaves
2 tablespoons fresh mint leaves
3 tablespoons coconut paste or desiccated coconut 

Wash the meat and boil it with 1/2 teaspoon turmeric powder, 1/4 teaspoon salt and 2 cups of water till tender. Keep aside
Make a paste with the green chillies, coriander leaves, mint, cumin powder and coconut

Heat the oil or ghee in a large vessel and add the cloves, cinnamon, cardamom, and onions and sauté for some time. 
Add the chopped tomatoes and fry till the tomatoes soften
Add the ginger garlic paste and fry for a few minutes till the raw smell goes.
Add the chillie powder, turmeric and the green masala paste and fry till the oil separates from the mixture and the tomatoes are reduced to pulp. Add the meat and a little more salt and mix well. 
Now add sufficient water to the remaining stock so as to get about 2 cups of liquid. 
Add the washed rice and mix well. Cover and cook on low heat till all the liquid evaporates and the Rice is cooked.
Remove from heat and leave covered for the Palau to rest.
Serve with Curd Chutney or Pilaf (palau) Chutney