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

IMPORTANT NOTICE

DUE TO THE PRESENT SITUATION, I AM NOT IN A POSITION TO POST MY BOOKS TO THOSE WHO ORDER THEM DIRECTLY FROM ME.
ALL MY ANGLO-INDIAN RECIPE BOOKS ARE AVAILABLE ONLINE ON Amazon.com
THIS IS THE LINK TO MY AUTHOR PAGE DISPLAYING ALL MY BOOKS. HENCE PLEASE ORDER DIRECTLY AND PURCHASE THE BOOKS FROM AMAZON

Tuesday, March 02, 2021

VEGETARIAN RICE DISHES FOR LENT

 


SOME VEGETARIAN RICE DISHES FOR THOSE FRIDAYS IN LENT AND OTHER TIMES AS WELL

Some easy recipes for one pot rice dishes which could be eaten for lunch with a vegetable side dish or just a salad and some pickle

All these recipes are featured in my Cookery Book VEGETARIAN DELICACIES

 

1. A SIMPLE MIXED VEGETABLE PALAO

 


Serves 6    Time Required:  45 minutes

Ingredients

 2 cups basmati rice or any other raw rice

3 onions sliced finely,

1 cup ground coconut / coconut paste

 ½ teaspoon turmeric powder

2 teaspoons ginger garlic paste

½ cup oil or ghee

2 green chilies chopped

2 teaspoons chillie powder

1 teaspoon garam masala powder / all spice powder

2 cups assorted vegetables such as carrots, beans, peas, cauliflower etc cut into medium size bits

2 tablespoons chopped mint

Salt to taste

 Heat oil in a suitable pan or vessel and fry the onions till brown.

Add the ginger garlic paste and green chilies and sauté for a few minutes.

Add the chopped vegetables, mint, chillie powder, turmeric powder, garam masala powder and salt and stir-fry for a few minutes.

Add the coconut and fry till the oil separates from the mixture.

Add 4 cups of water and bring to boil.

Add the rice and mix well.

Cook on medium heat till the rice is cooked and each grain is separate.

Garnish with chopped coriander leaves.

 

2. MASOOR DHAL PALAO (RED LENTIL PALAO)

 


Serves 6    Time Required: 1 hour

Ingredients

2 cups raw rice wash and keep aside

½ cup masoor dhal (Red Lentils) wash and keep aside

3 cardamoms, 3 cloves, 2 pieces cinnamon, 1 bay leaf

2 teaspoons ginger garlic paste

2 teaspoons chillie powder

Salt to taste

4 tablespoons oil or ghee

2 tomatoes chopped finely

2 tablespoons chopped coriander leaves

2 tablespoons mint leaves

3 boiled eggs shelled

 Heat oil in a suitable pan or vessel and fry the whole spices and Bay leaves for 2 minutes.

Add the ginger garlic paste, chopped tomato and chillie powder and sauté for a few minutes.

Add the washed raw rice and dhal and stir-fry for a few minutes.

Now add the coriander leaves, mint, salt and 4 cups of water and cook till done.

Garnish with the boiled eggs on top

Serve with curds or any curry and pickle.

 

3. PEAS PALAO

 


Serves 6     Time Required: 1 hour

Ingredients

2 cups basmati rice or any raw rice - wash and keep aside

½ cup green peas,

3 tablespoons ghee or oil

1 onion sliced finely

2 tomatoes chopped

2 cloves, 2 cardamoms, 2 pieces cinnamon, 2 bay leaves

½ teaspoon cumin powder

1 teaspoon garam masala powder / spice powder,

4 green chillies slit lengthwise

½ cup coriander leaves

Salt to taste

 Heat oil or ghee in a vessel and fry the spices, bay leaves and onions till golden brown.

Add the chopped tomatoes, green chillies, garam masala powder, cumin powder and cook till the tomatoes turn to pulp.

Add the rice, green peas, salt and chopped coriander leaves and mix well.

Add 4 cups of water and cook on medium heat till the rice is cooked and all the water dries up.

Serve with salad and any curry.

 4. TOMATO PALAO

 


Serves 6           Time Required: 1 hour

Ingredients

 4 large tomatoes chopped finely

3 tablespoons chopped coriander leaves

2 large onions sliced finely

2 cups basmati rice

Salt to taste

2 teaspoons chillie powder

2 teaspoons ginger garlic paste

2 cloves, 3 cardamoms, 3 pieces of cinnamon, 1 bay leaf

4 or 5 tablespoons oil or ghee

2 teaspoons chopped mint leaves

2 green chillies chopped

 Heat oil in a pan or a rice cooker and sauté the spices, bay leaves, onions and green chillies till the onions turn golden brown.

Add the tomatoes, ginger garlic paste and chillie powder and fry for a few minutes till the tomatoes turn pulpy.

Add the rice, salt, mint leaves and coriander leaves and fry for a few minutes.

Add 4 cups of water and cook on medium heat till the rice is done.

Simmer on low heat for a few minutes then turn of the heat.

Serve with salad and any curry of your choice.

 5. CARROT AND ROASTED PEANUTS RICE


 

Serves 6    Time Required: 1 hour

Ingredients

2 cups cooked rice

2 onions chopped finely

1 cup of finely cut carrot

2 tablespoons oil

2 small pieces of cinnamon, 2 cloves

4 or 5 whole pepper corns

1 bay leaf, 2 cardamoms

Salt to taste

½ teaspoon ground pepper / pepper powder

2 tablespoons roasted and crushed ground nuts

2 teaspoons chopped coriander leaves

 Heat oil in a pan and add the cinnamon, cloves, cardamom, bay leaf, pepper corns and onions and sauté till the onions turn light brown.

Add the carrots and stir fry till the carrots are cooked but still crunchy.

Add the cooked rice, salt and pepper and mix well.

Simmer on low heat for a few minutes then remove from heat.

Garnish with the crushed groundnuts and fried onions

Serve with any sauce.

 6. CORIANDER LEAVES (GREEN MASALA) PALAO

 


Serves 6      Time Required: 1 hour

Ingredients

 

2 cups rice wash and keep aside

½ cup cashew nuts fried in ghee,

4 tablespoons ghee or oil

1 onion sliced finely

2 tomatoes chopped

2 tablespoons grated coconut

2 cloves, 2 cardamoms, 2 pieces cinnamon, 2 bay leaves

2 teaspoons ginger and garlic paste,

1 teaspoon chillie powder

1 teaspoon cumin powder

2 green chillies

1 cup chopped coriander leaves

Salt to taste

 

Grind the Green chillies, coriander leaves and coconut together to a paste

Heat the oil or ghee in a vessel and fry the cloves, cardamoms, cinnamon, bay leaves and onions till golden brown.

Add the ground paste, ginger and garlic paste, chopped tomatoes, chillie powder and cumin powder and stir fry for about 2 or 3 minutes

Add the rice and salt and mix well.

Add 4 cups of water and cook on medium heat then on low heat till the rice is done and all the water dries up.

Garnish with a little chopped coriander leaves and fried cashew nuts.

Serve with any curry or raita.

 


Tuesday, February 23, 2021

GREEN MASALA POTATO CURRY

 


POTATOES IN GREEN MASALA CURRY

1/2 kg Potatoes peeled and cut into medium size pieces 

3 onions chopped finely

2 large tomatoes chopped

1 teaspoon ginger garlic paste

1 teaspoon cumin powder 

1 teaspoon coriander powder

1/4  teaspoon turmeric powder

2 small pieces of cinnamon

2 or 3 cloves

½ cup grated coconut

1 cup chopped coriander leaves

2 teaspoons chopped mint leaves

3 or 4 green chillies 

3 tablespoons oil

Salt to taste


Grind the coconut, coriander leaves, mint leaves and green chillies to a smooth paste.

Heat oil in a pan and fry the cinnamon, cloves and onions till golden brown. 

Add the ginger garlic paste and fry for a few minutes

Add the coriander powder, turmeric powder, cumin powder and tomatoes and keep frying till the tomatoes are reduced to pulp. 

Add the ground coconut paste and fry for about 5 minutes on low heat. 

Now add the potatoes and mix well. 

Add salt to taste and 2 cups of water and simmer till the potatoes are cooked and gravy is thick.  

Serve hot with rice or chapattis.


Sunday, February 14, 2021

PANCAKES FOR SHROVE TUESDAY

 


PANCAKES 

Shrove Tuesday is celebrated the day before Ash Wednesday, i.e. the day before the commencement of the season of Lent leading up to Easter Sunday. Shrove Tuesday always falls 47 days before Easter Sunday, so the date varies from year to year. The name Shrove comes from the old English word "shrive" which means “to confess”. In the Middle Ages, people used to go to confession and confess their sins on Shrove Tuesday, so that they were forgiven before the season of Lent began on Ash Wednesday. Lent is a time of fast and abstinence and of making sacrifices and giving things up. The Church liturgy lays much emphasis on eating very plain food and refraining from food that would give pleasure during the period of lent. In many cultures, this meant no meat, dairy, or eggs. So in earlier times, Shrove Tuesday became the last chance for people to indulge themselves in good food on the Tuesday before Ash Wednesday and to make use of the items of foods that were not allowed during Lent. In the United Kingdom and Ireland, Shrove Tuesday is more commonly known as Pancake Tuesday or Pancake Day, as it is customary to eat PANCAKES on this day. Pancakes thus became associated with the day preceding Lent, because it was a way to use up all the rich foodstuffs in the house such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent began.


Here is a simple recipe for some soft pancakes 

Ingredients 

3 cups plain flour 

2 eggs beaten well

2 tablespoons sugar                   

1 teaspoon vanilla essence

1 tablespoon butter 

1/4 teaspoon salt

1/2 teaspoon baking powder       

2 cups milk


Mix all the ingredients together to get a thin smooth batter without lumps. 

Heat a non- stick pancake pan or frying pan.

When hot wipe all over with a piece of cloth or tissue dipped in a little oil. 

Pour a ladle of batter in each indent of the pan and cover with a suitable lid

(If using a single non-stick pan pour one ladle of batter with a swirling motion and then shake the pan so that the entire pan is covered)

Cook on both sides and remove. 

Serve hot with Maple syrup, Honey, Jam, Banana, Cream etc. The accompaniments are your choice)

Friday, January 29, 2021

SAUSAGE CURRY

 


ANGLO-INDIAN SPICY SAUSAGE CURRY

500 grams pork or beef (pepper) sausages 

2 big tomatoes chopped 

2 large onions sliced finely 2 green chilies sliced lengthwise 

1 teaspoon ginger garlic paste 

1 teaspoon chopped garlic 

1 or 2 tablespoons oil 

1 teaspoon chillie powder 

½ teaspoon turmeric powder 

½ teaspoon coriander powder 

½ teaspoon cumin powder 

Salt to taste 

Heat oil in a pan and add the sausages and a little water. 

Cook on low heat till the water evaporates and the sausages turn golden brown. 

Remove from heat and slice the sausages into halves. 

In the same oil add the onions, chopped garlic and green chillies and fry till golden brown. 

Add the ginger garlic paste and fry for 2 or 3 minutes. 

Now add the tomatoes, turmeric, chillie powder, coriander powder, cumin powder and salt and fry till the tomatoes turn pulpy. 

Add 1 cup of water and bring to boil. 

Add the sliced sausages and cook on low heat till the gravy becomes thick. 

Serve with bread or rice



TROTTERS IN A TANGY GRAVY ((Trotters cooked in a tamarind base)

 


Trotters in a Tangy Gravy  (Trotters cooked in a tamarind base)

Serves 6   

Preparation and cooking time 45 minutes

Ingredients

8 Trotters each chopped into halves (lamb or goat preferably the front ones)

2 big onions sliced                            

1 teaspoon coriander powder 

1/2 teaspoon turmeric powder  

1 teaspoon cumin powder         

4 green chillies slit lengthwise             

2 teaspoons chillie powder

1 teaspoon chopped ginger

1 teaspoon chopped garlic

Salt to taste         

2 tablespoons oil                                

½ cup thick tamarind juice

Heat oil in a pressure cooker and sauté the onions lightly.  

Add the trotters and all the other ingredients  (except the tamarind Juice) and mix well.  

Fry for a few minutes. 

Add sufficient water (the water should cover the trotters) and pressure cook on medium heat for about 15 minutes. 

Switch off the heat and let the pressure settle.

Open the pressure cooker and add the thick tamarind juice and mix well. 

Continue cooking on low heat till the gravy is thick and dark brown. 

Serve with Steamed rice, Chapattis, Hoppers or Dosas.




Wednesday, January 13, 2021

TURKEY ROAST CASSEROLE

 



TURKEY ROAST CASSEROLE 

This is a recycled dish using leftover Turkey Roast. It’s a meal in itself with a slice of toast and a salad. Any seasonings of your choice could be added to flavour the dish 

Ingredients

2 cups shredded or chopped left over Turkey Roast

2 cups Bread Crumbs

1 cup milk

1 cup fried onions 

1 cup chopped tomatoes 

2 eggs, beaten

2 teaspoons Worcestershire sauce (optional) 

Salt to taste 

1 teaspoon ground black pepper

1 teaspoon parsley flakes

1/2 teaspoon garlic seasoning

1 teaspoon paprika or chillie powder 

A few mint leaves 


Preheat the oven to 180 degrees C


In a large bowl, combine the turkey with all the ingredients. 

Mix just until well combined.

Add a little more milk if required

Butter a baking dish and transfer the mixture to the dish

Dot with a few blobs of butter

Sprinkle some breadcrumbs evenly on top

If desired, sprinkle or lay shredded cheese on top

Bake at 180 C for 20 to 25 minutes till the casserole is firm and nicely browned on top.

Let it rest for 10 minutes before serving

Enjoy it plain or with roast and a salad 



Friday, December 18, 2020

WALNUT FUDGE

 


An easy recipe for a delicious Christmas Treat 

1 tin sweetened condensed milk 

2 1/2 cups sugar 

1 cup milk

2 tablespoons butter

1 cup walnuts chopped in small pieces 

1 teaspoon Vanilla essence 


Put all the ingredients except the walnuts into a large pan over low heat and stir till the sugar is dissolved.

Cook on medium or Low heat and keep stirring till the whole mass begins to leave the sides of the pan. 

Drop a little in bowl of cold water. If it forms a soft ball remove from the heat.  

Add nuts and mix well. 

Pour out onto a buttered plate 

 Cut into pieces when still warm.



Wednesday, December 09, 2020

CHRISTMAS FESTIVE PLATTER FOR DINNER

 



 Some suggestions for Christmas Dinner. Accompaniments  could be Mash Potato, Steamed or Grilled Veggies, Bread or Dinner Rolls or even a simple spiced rice dish





1.     Christmas Turkey Roast with Stuffing the old Anglo-Indian way

2.     Savoury Duck Roast

3.     Savoury Pork Pot Roast

4.     Devil Fry with Left-over Roast

5.     Homemade Salt Pork

6.     Homemade Salt Beef

7.     Pepper Pork Short Ribs

8.     Meat and Vegetable Brown Stew

9.     Mutton / Lamb Masala Chops

10.  Devilled Meat Balls

 1.CHRISTMAS TURKEY ROAST WITH STUFFING THE OLD ANGLO-INDIAN WAY

Ingredients

1 Whole small dressed Turkey

¼ cup vinegar

3 teaspoons pepper powder

2 cups bread crumbs

2 teaspoons dried mint powder

2 eggs beaten

1 cup of boiled peas and carrot 

 ½ teaspoon grated lemon rind

½ cup oil

Salt to taste

 Ensure that the insides of the Turkey is cleaned well and keep aside. 

Take the liver, heart, gizzards and other edible internal parts of the turkey and cook them with a little water, salt and pepper powder till soft.

Remove and chop into very tiny bits. This is known as the Turkey Giblets mince.

Mix the cooked giblet mince with the eggs, bread crumbs, vinegar, mint powder lemon rind, salt and the boiled carrots and peas.

Now slit the turkey near the neck just above the chest and fill it well with the giblet mince mixture packing it firmly and tightly.

When the turkey is stuffed well, close the opening and rub oil well all over the turkey.

Place the stuffed turkey in a large pan / pot / pressure cooker and add sufficient water.  Cook till the turkey is tender. Keep simmering till all the water dries up and the turkey turns a lovely golden brown all over.

(The stuffed turkey can also be roasted in an oven if desired). 

Serve hot or cold with boiled vegetables and mash potatoes and Bread.

 2. SAVOURY DUCK ROAST

Ingredients

1 whole duck with the skin          

2 or 3 pods of garlic chopped very finely

3 teaspoons pepper powder

Salt to taste

3 dried red chillies or 1 teaspoon Paprika

2 teaspoons Tomato sauce

2 teaspoons vinegar

3 tablespoons oil

3 large potatoes pealed

 Rub the salt and pepper well into the duck. 

Heat Oil in a big pan or suitable pot and add the whole duck.

Fry on high heat for about 3 minutes, turning on all sides till it changes colour. 

Add all the other ingredients and about 4 glasses of water and simmer till tender.

Strain away any excess soup and keep aside.

Add 2 tablespoons of oil or ghee and continue to simmer on low heat till the duck is nicely brown all over and the potatoes too are nicely roasted.

Slice and arrange on a serving platter.

Pour the remaining soup back into the pan or pot and mix in 2 tablespoons of flour.

Cook till the gravy thickens, stirring all the time. Spoon this gravy on top of the slices of the Duck Roast. Pour the remaining gravy on the side of the platter along with the Roast potatoes.

Alternatively, the duck could be cooked in a pressure cooker till soft and then browned in a pan.

 3. SAVOURY PORK POT ROAST

Ingredients

1 chunk of pork weighing around 2 kgs with fat and lard

3 potatoes boiled and peeled (keep them whole)

3 whole red chillies 

1 teaspoon pepper corns

3 cloves

2 pieces of cinnamon

1 Bay leaf

Salt to taste

 Wash the pork and rub well with the salt and a pinch of pepper. Place in a suitable pan or pressure cooker together with the red chillies, peppercorns, whole spices, bay leaf and a little water and cook till the pork is almost tender.

Add the boiled whole potatoes. Simmer on low heat turning the meat around till nicely browned on all sides and the potatoes too are well roasted

 Alternately, the meat can be roasted with all the above ingredients in an  oven at 180C for till the meat is soft and brown.

4. DEVIL FRY WITH LEFT-OVER ROAST

Note; This recipe can be adapted to meat as well. Left over Chicken, Duck, Beef, Pork or Lamb Roast can be made into a delicious Devil Fry if desired.

 


Ingredients

Shred the left-over Roast and discard the bones     

3 large onions sliced finely

2 teaspoons chillie powder (add more if you like it spicy)

½ teaspoon turmeric powder

2 tablespoons oil

Salt to taste

1 teaspoon chopped garlic

2 sticks cinnamon

4 cloves

2 cardamoms

6 or 8 whole pepper corns

2 Dry Red Chillies broken into bits

 Heat oil in a pan and fry the onions cinnamon, cloves, cardamom, chopped garlic, red chillie and pepper corns lightly.

Add the shredded turkey / duck and sauté for about 5 minutes on medium heat. Add the chillie powder, turmeric powder, and salt.

Mix well and stir fry for a few minutes. Serve with Bread or Rice.

 5. HOMEMADE SALTED PORK

Ingredients

2 kg Chunk of Boneless Pork (preferably from the Belly Portion) with the skin

1 teaspoon saltpetre or lime salt

8 teaspoons table salt or powdered salt

3 teaspoons sugar

2 tablespoons vinegar

 Mix the saltpetre / lime salt, table salt, sugar and vinegar together. Rub this mixture on the pork and prick all over with a fork.

Keep in the fridge for 4 or 5 days turning it over and rubbing it well several times a day.

On the 6th day boil in a suitable pot or pan with the residue and a little water for about one hour or pressure cook for 35 minutes on low heat.

Cool and store and use whenever required as a filling for sandwiches etc

 6. HOME MADE SALTED BEEF

 

Salted Beef is usually prepared from a cut of beef, from the Round section and is soaked in brine solution for a period of time. In addition to Brine and Saltpeter, a little sugar is also added to the Brine solution. The sugar, prevents the meat from becoming hard while soaking in the brine solution.  Before using the prepared Salted Beef, you may need to soak it in water because the brine solution may be particularly salty.(If Saltpeter is not available, it can be substituted with either lime salt or black salt)

 Ingredients

1 chunk of Beef from the “Round” portion weighing about 3 kgs

1 teaspoon saltpeter or lime salt

8 tablespoons table salt or powdered salt

3 teaspoons sugar

2 tablespoons vinegar

4 tablespoons lime juice

 Mix the saltpeter (black salt / lime salt), table salt, sugar, lime juice and vinegar together. Rub this mixture on the Meat and prick all over with a fork.

Keep in the fridge for 4 or 5 days turning it over and rubbing it well several times a day.

On the 6th day boil in a suitable pan or pressure cooker with all the residue and a little water till the meat is soft.

Cool and store along with the residue and use whenever required.

 7. PEPPER PORK SHORT RIBS

Ingredients

1 kg Pork Short Ribs

1 teaspoon Coriander Powder

2 teaspoons finely chopped garlic

2 tablespoons oil

Salt to taste

2 or 3 teaspoons ground pepper powder

3 onions finely chopped

Marinate the Pork Short Ribs with the coriander, pepper powder, and salt for one hour.

 Heat oil in a pan and sauté the onions and chopped garlic till golden brown.

Add the marinated Pork Short Ribs and mix well. Add a little water if required and cook till tender.

Serve with rice or Bread.

 8. MEAT AND VEGETABLE BROWN STEW

Ingredients

½ kg beef or mutton cut into medium pieces

3 carrots, 4 French beans, ½ cauliflower, 2 potatoes,

½ cabbage, washed and cut into medium pieces

4 green chilies slit lengthwise

2 medium size tomatoes chopped

1 big onion sliced

2 teaspoons ginger garlic paste

2 cloves, 2 pieces of cinnamon

6 or 7 pepper corns

A few mint leaves

Salt to taste

2 tablespoons oil

2 tablespoons flour

 Boil the meat with the pepper corns, green chilies, tomatoes ginger garlic paste, salt, cinnamon, cloves, mint in sufficient water till the meat is cooked.  

Add the vegetables and cook till the vegetables are just tender. Take care not to over-cook.

Make a thin paste of the flour with about ¼ cup of water.

Heat the oil in a suitable pan and fry the onions till golden brown.

Add the flour paste and fry along with the onions for some time.

Now add the cooked meat and vegetables and simmer for 5 minutes.

Serve hot with bread or hoppers.

 

Note: For Dumpling Stew, make dumplings as follows and add along with the meat and vegetables while cooking.

To make the dumplings, you will need 1 cup of flour, 1 teaspoon butter and a pinch of salt.  Mix all together with a little water to form soft dough.  Form into small balls and flatten slightly.  Add to the stew while cooking.

 9. MUTTON / LAMB MASALA CHOPS

Ingredients

1 kg good chops either mutton, beef or veal

2 teaspoons ginger garlic paste

2 tablespoons vinegar

2 large onions sliced fine

2 or 3 green chilies sliced lengthwise

3 tablespoons oil

1 teaspoon mustard paste or powder

4 cloves

2 pieces of cinnamon

1 teaspoon pepper powder

1 teaspoon chillie powder

1 teaspoon cumin powder

1 teaspoon coriander powder

Salt to taste

2 large potatoes boiled and peeled and cut into quarters

 Marinate the chops with all the above ingredients for one or two hours.

Heat oil in a large pan and add the marinated chops.

Cook on high for a few minutes.  Add sufficient water and cook till the chops are done and the gravy dries up. 

Add the boiled potatoes and mix in gently.

Garnish with onion rings.

 10. DEVILLED MEAT BALLS

Ingredients

1 kg Meat Mince either Beef, Lamb, Mutton, Pork

3 onions chopped finely

3 tablespoons chopped coriander leaves or chopped parsley

2 teaspoons chillie powder

1 teaspoon pepper powder

4 tablespoons breadcrumbs

2 tablespoons tomato sauce 

2 tablespoons flour

Salt to taste

4 tablespoons oil

 

Mix the mince with the chopped onions, coriander leaves / parsley, chillie powder, pepper powder, salt and bread crumbs and set aside for one hour.

Squeeze out all the water.

Divide into equal size portions then roll into balls.

Heat oil in a nonstick pan and fry the meat balls gently till they are brown. Remove and keep aside.

In the same oil add 2 tablespoons of flour, 1 teaspoon pepper powder, a pinch of salt and 2 tablespoons tomato sauce and mix well. Add 1 cup of water and bring to boil.

Add the fried meat balls and shake the pan gently so that the gravy covers all of them. Simmer on low heat for about 20 minutes till the meat balls are firm and the gravy dries up

Serve with bread or as a side dish