ANGLO-INDIAN PEPPER WATER AND ANGLO-INDIAN DOLL,MASH

ANGLO-INDIAN PLAIN PEPPER WATER And ANGLO-INDIAN DOL MASH (LENTILS/ DHAL) 

Pepper water is sometimes part of the afternoon meal in Anglo-Indian Homes in the South of India. It’s usually had with plain white rice and accompanied by either a meat, poultry, or a seafood dish that is generally a dry fry. Pepper water should always be of a watery consistency. Since its good digestive as well, some people like to drink a cup of pepper water after a meal. Here is a simple step by step Recipe for preparing tasty Anglo-Indian Pepper Water. This recipe is featured in my Recipe Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST. 

Ingredients

2 large tomatoes chopped

1 teaspoon pepper powder   

1 teaspoon chillie powder

1 teaspoon cumin powder 

½ teaspoon turmeric powder

½ teaspoon coriander powder

Salt to taste

½ cup tamarind juice extracted from a small ball of tamarind or 2 teaspoons tamarind paste    

Cook all the above with 3 or 4 cups of water in a vessel on high heat till it boils. Reduce the heat and cook on low heat for about 5 or 6 minutes. Season as follows with the under mentioned ingredients which should be used whenever a dish is to be seasoned/ tempered.

FOR THE TEMPERING / SEASONING:

I small onion sliced 

2 red chilies broken into bits 

1 teaspoon chopped garlic crushed roughly

½ teaspoon mustard seeds

A few curry leaves

2 teaspoons oil

Heat the oil in a suitable vessel and add the mustard seeds. When they begin to splutter, add the curry leaves, onion, crushed garlic and red chilies and sauté for a few minutes.  Pour the cooked pepper water into this and simmer for 2 minutes.  Turn off the heat.  Serve hot with rice and any dry side dish such as Meat Pepper Fry, Meat Jalfrazie, Chicken Fry, Fried Fish or Prawns or a piece of fried Salt fish 

ANGLO-INDIAN DOL MASH / DAL MASH

An easy recipe for a popular Anglo-Indian Dish - Dal Mash or Dol Mash as it is fondly known as. Cooked with very little water to an almost solid consistency, this simple and tasty dish is often served as a side dish with White steamed Rice,  Pepper Water and Papadams. A few pieces of fried Salt fish will round off this simple exquisite meal.
This recipe is taken from my Recipe Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST.
Ingredients 
1 cup Tur Dhal or Masur Dhal
2 onions chopped
2 green chillies chopped
1 teaspoon garlic chopped 
1 teaspoon ginger chopped
½ teaspoon turmeric powder
¼ teaspoon mustard seeds
A few curry leaves
Salt to taste
1 tablespoon oil
Cook the dhal with sufficient water and ½ teaspoon turmeric powder till soft in a suitable pan or a pressure cooker. The dal should be semi solid. Mash and keep aside. 
Heat oil in aother pan and add the mustard seeds. When it splutters, add the chopped onion, green chillies curry leaves, ginger and garlic and fry well till the onions turn golden brown. Add the cooked and mashed dhal and mix well. Cover with a lid to keep in the flavours and remove from heat Add a little ghee while serving.

Serve as a side dish with White Steamed Rice, Pepper Water, Papadams and some fried salt fish.