tag:blogger.com,1999:blog-29385873046871439232024-03-07T22:12:51.999-08:00ANGLO-INDIAN CUISINE Simple Anglo-Indian Recipes by Bridget White-Kumar. Lip smacking recipes of popular and traditional everyday Anglo-Indian Food. Old forgotten dishes now revived to suit present day tastes and palates.Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.comBlogger404125tag:blogger.com,1999:blog-2938587304687143923.post-47814461503587085592023-05-05T19:29:00.000-07:002023-05-05T19:29:02.225-07:00 ANGLO-INDIAN LIVER AND ONIONS FRY<a href="https://anglo-indianrecipes.blogspot.com/2023/05/anglo-indian-liver-and-onions-fry.html?spref=bl"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://anglo-indianrecipes.blogspot.com/2023/05/anglo-indian-liver-and-onions-fry.html?spref=bl"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipJyIFxQN9cvUxh0YAsDIHHYWochw0XHW1X6utX-gBINTkNrjY1wYymvG4typ5ytUdxO02SeXFKAkfS9ZhRumOI0j6F8S8HcKgIf6Lc9Eb1dViGqhFMNk_PdzjZgEJo8whE_oyj6ytkrW91gj5TCPEtfwr9f03B8WkmMCCMDl6Ina_qGd86Ua3zMZ0/s2592/195AD041-484D-49A6-9F7A-6E5799B1D3C7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="1944" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipJyIFxQN9cvUxh0YAsDIHHYWochw0XHW1X6utX-gBINTkNrjY1wYymvG4typ5ytUdxO02SeXFKAkfS9ZhRumOI0j6F8S8HcKgIf6Lc9Eb1dViGqhFMNk_PdzjZgEJo8whE_oyj6ytkrW91gj5TCPEtfwr9f03B8WkmMCCMDl6Ina_qGd86Ua3zMZ0/s320/195AD041-484D-49A6-9F7A-6E5799B1D3C7.jpeg" width="240" /></a></div><br />BRIDGET WHITE ANGLO-INDIAN RECIPES: ANGLO-INDIAN LIVER AND ONIONS FRY: ONION AND LIVER FRY <div> ...</div><h2 dir="ltr" id="docs-internal-guid-981e1dee-7fff-331a-861e-e5cbdd7c89cd" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">ONION AND LIVER FRY</span></h2><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Serves 6 Preparation Time 40 minutes</span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ kg beef or lamb liver sliced thinly </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">4 large onions chopped</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1teaspoon chillie powder </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon pepper powder </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon turmeric powder </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons oil</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon ginger paste</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon garlic paste </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Salt to taste</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon cumin powder </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon coriander powder</span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Wash the liver well. Heat the oil in a pan and sauté the onions lightly. Add the sliced liver, ginger paste, garlic paste, salt turmeric powder, chillie powder, cumin powder, coriander powder and pepper powder and mix well. Cover and simmer on low heat till the liver is cooked. Add a little water while cooking if gravy is required. Serve hot with rice or bread. </span></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-2938587304687143923.post-7963910767204910572022-04-09T02:48:00.001-07:002022-04-09T02:48:58.968-07:00VEGETARIAN DISHES FOR LENT<div><span style="-webkit-text-size-adjust: auto; font-family: Calibri, sans-serif; font-size: 11pt; font-weight: 700; white-space: pre-wrap;">SOME VEGETARIAN DISHES FOR LENT</span></div><div><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Sharing some more recipes for simple Vegetarian Dishes for Lunch during Lent. These recipes are very simple to follow and easy to cook. All these dishes go well with plain white steamed rice. </span></p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5d9D2rzO8l6O9crIoo_pVP3Yvwxdij-NmNvT9VKK5Jfl_3N09_xpXJHDE7H_QVoNBRxWC0AfbLsp_aoar6c270OU9Mm6kuNJmMcFErAvDF0ndAkK-vtXhqkmYMn780DsMtrUNLGX03-73cIYvsXO_Cen_WxxV2MVW48v74l9f-dgwkjgkjVPujyoU/s2048/1DC9CECB-27C5-4AA9-9ABE-C7DA14ACAFC1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5d9D2rzO8l6O9crIoo_pVP3Yvwxdij-NmNvT9VKK5Jfl_3N09_xpXJHDE7H_QVoNBRxWC0AfbLsp_aoar6c270OU9Mm6kuNJmMcFErAvDF0ndAkK-vtXhqkmYMn780DsMtrUNLGX03-73cIYvsXO_Cen_WxxV2MVW48v74l9f-dgwkjgkjVPujyoU/s320/1DC9CECB-27C5-4AA9-9ABE-C7DA14ACAFC1.jpeg" width="320" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><p dir="ltr" id="docs-internal-guid-b8c33cc9-7fff-571b-84d7-6ed8225b2163" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">1. MIXED VEGETABLE CURRY</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients:</span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup of chopped mixed vegetables such as carrots, beans, peas, etc</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 potatoes peeled and cut into medium size pieces</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 tomatoes made into puree</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">3 tablespoons ground coconut</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon chillie powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon turmeric powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon cumin powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Salt to taste</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon coriander powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons oil</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 onions chopped</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 tablespoon chopped coriander leaves</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon ginger garlic paste </span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Heat oil in a pan and sauté the onions for a little while. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Add the ginger garlic paste, tomato puree, chillie powder, turmeric, coriander powder, cumin powder and salt and stir fry for a few minutes till the oil separates from the mixture. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Add the ground coconut and stir fry for a few minutes</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Add the mixed vegetables and potatoes and mix well. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Add 2 cups of water and simmer on low heat till the potatoes are cooked the gravy thickens. Garnish with chopped coriander leaves. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Serve with rice or Chapattis.</span></p><div><br /></div><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">2. BRINJAL VINDALOO (Aubergene or Eggplant Vindaloo)</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients:</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 medium size whole seedless purple Brinjal </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 onions chopped</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons chillie powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon turmeric powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons ginger garlic paste</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon cumin powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ cup tomato juice / puree</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 pieces cinnamon about one inch in length</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 table spoons vinegar either white vinegar or malt vinegar </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon sugar</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Salt to taste</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">3 tablespoons oil</span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Remove the skin and cut the brinjal into medium size pieces and soak in salt water till required.</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Heat the oil in a pan and sauté the onions till golden brown. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Add the ginger garlic paste and cinnamon and fry for some time. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Now add the chillie powder, cumin powder, turmeric powder, sugar and tomato puree and fry till the oil separates from the mixture </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Add the cut brinjals, vinegar and a little water and bring to boil.</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Reduce heat and simmer till the gravy is sufficiently thick.</span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Please note: There is no need to garnish this dish with chopped coriander leaves as it would detract from the original taste.</span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">3. DOL AND GREENS CURRY / DHAL AND SPINACH CURRY</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup Tur Dhal </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup either Tur Dal or Masur Dal (Red Lentils)</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup finely cut spinach or any greens of your choice</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 green chilies slit lengthwise</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon chillie powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon coriander powder, </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon turmeric powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 tomatoes chopped</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 onion chopped</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Salt to taste</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon oil</span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">For the Tempering: 1 teaspoon mustard, 1 teaspoon crushed garlic, 2 red chilies broken into bits and a few curry leaves. </span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Wash the dal and cook it along with the spinach / greens, tomato, green chillies, chillie powder, coriander powder, turmeric powder and onion with sufficient water in a pressure cooker. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">When done open the cooker, add salt and some more water and mash well. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">In another pan, heat the oil and add the mustard, broken red chilies and smashed garlic and fry for some time. When the mustard starts to splutter, pour in the cooked dhal. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Serve with rice.</span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">4. RADISH AND MASOOR DHAL </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup Masoor Dhal (Red lentil dhal)</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2or 3 long white radish peeled and cut into 2 inch pieces or thick rings </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons chillie powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon coriander powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon turmeric powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon cumin powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 tomatoes chopped</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Salt to taste</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon oil </span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">For the seasoning: 1 teaspoon mustard, 2 red chilies broken into bits and a few curry leaves and 1 teaspoon crushed garlic (optional)</span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Wash the dhal and cook it along with the tomato, chillie powder, coriander powder, cumin powder, turmeric powder and radish with sufficient water in a pressure cooker. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">When done open the cooker, add salt and some more water if more quantity is required and mix well. </span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Heat oil in another pan and add the mustard, broken red chilies and crushed garlic and fry for some time. When the mustard starts spluttering, pour in the cooked dhal and mix well. Serve with rice</span></p><br style="-webkit-text-size-adjust: auto;" /><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">5. POTATO AND SPINACH SIDE DISH </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">3 medium size potatoes peeled and cut into medium size pieces, </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup chopped Spinach leaves or any other greens such as Fenugreek leaves, etc</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 green chillies chopped finely</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">6 or 8 curry leaves</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon cumin seeds</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon chillie powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon turmeric powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Salt to taste</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons oil</span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Heat oil in a pan and sauté the cumin seeds, green chillies and curry leaves for a few seconds. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Add the potatoes, Fenugreek leaves / greens, chillie powder, turmeric powder and salt and mix well. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Add ½ cup of water and mix well. </span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Cover and cook on low heat till the potatoes are cooked and the water almost dries up. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Serve as a side dish.</span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">6. CABBAGE FOOGATH </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 medium cabbage finely chopped / shredded, </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon mustard seeds, </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">4 green chillies slit, </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons oil, </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons grated coconut, </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons lime juice, </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Salt to taste </span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Heat the oil in a suitable pan and add the mustard seeds. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Drop in the slit green chillies and fry lightly. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Add the shredded cabbage and mix in the salt. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Cover and cook on low heat till the cabbage is cooked. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Mix in the grated coconut and lime juice. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Serve as a side dish with rice and curry.</span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">7. BEANS FOOGATH</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients:</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">300 grams chopped string beans</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 onion chopped finely</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon mustard seeds</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 or 3 green chillies chopped finely</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon chopped ginger</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 table-spoons grated coconut</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">4 or 5 curry leaves</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 tablespoon cooking oil</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"> Salt to taste</span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Heat oil in a suitable pan and add the mustard seeds. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">When they begin to splutter add the curry leaves, chopped onions, chopped green chillies and ginger. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Fry lightly for a few minutes. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Add the chopped beans and salt and mix well. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Add ½ cup of water and cook covered on low heat till the beans are tender but firm and the water evaporates. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Mix in the grated coconut. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Serve as a side dish. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Alternately, the beans could be boiled in a little water and then tempered. </span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">8. CARROT AND BEANS FOOGATH </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">250 grams medium size carrots peeled and chopped into small pieces </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">250 grams runner beans, chopped into small pieces </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 onions chopped, </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">3 tablespoons grated coconut</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">5 or 6 Curry leaves</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon mustard seeds</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">3 dry red chillies broken</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon cumin seeds, </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Salt to taste</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons oil</span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Boil the carrots and beans separately in a little water with a little salt. Strain and keep aside. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Heat oil in a pan and add the mustard seeds and cumin seeds. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">When they begin to splutter, add the onions, curry leaves and red chillies and sauté for a few minutes. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Add the boiled carrots and beans and mix well. Add a little more salt if required.</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Mix in the grated coconut and mix well. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Sauté on low heat for a couple of minutes more, then switch off. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Serve as a side dish.</span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">9. TOMATO SAMBAL OR RELISH </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">4 large tomatoes chopped</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">4 green chilies chopped</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 medium size onions sliced finely</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Salt to taste</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon pepper powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon sugar</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon vinegar or Juice of 1 lime</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons oil</span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Heat the oil in a pan and fry the onions and green chillies till light brown. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Add the chopped tomatoes, chilies, salt. sugar, pepper and vinegar / lime juice. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Mix well together. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Simmer on low heat till the tomatoes are cooked to a pulp and the mixture is thick. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Serve with rice as a relish or chutney </span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">10. MIXED VEGETABLE CUTLETS </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup of chopped vegetables such as peas, carrots, French beans, etc. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">3 potatoes boiled and mashed</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 onions chopped finely, </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 green chillies chopped</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon chopped mint</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon finely chopped ginger</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon pepper powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Salt to taste,</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">3 tablespoons oil</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons flour</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">3 tablespoons breadcrumbs</span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Boil the vegetables in a little water and salt and keep aside</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Heat oil in a pan and fry the onions and ginger till golden brown. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Add the chopped green chillies and sauté for a minute. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Now add the cooked vegetables, and salt and mix well. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Cook on low heat for about 3 minutes. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Set aside to cool for some time. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Mix in the mashed potato and mint. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Make even sized balls with the mixture and form into round flat cutlets. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Mix the flour with a little water to make a paste. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Heat oil in a flat pan. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Dip each cutlet in the flour paste, roll in powdered breadcrumbs and shallow fry till golden brown on both sides. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Serve hot with tomato sauce or chutney.</span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">11. YAM FRY</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ kg yam peeled and cut into strips </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons red chillie powder, </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon coriander powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon turmeric powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon cumin powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon vinegar</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Salt to taste</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">4 tablespoons oil</span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Marinate the yam strips with all the ingredients (except the oil) and keep aside for 1 hour. Heat oil in a pan and add the yam a little at a time. Shallow fry till golden brown. Serve as a side dish.</span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">12. BUTTER FRIED CAULIFLOWER </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 big cauliflower broken into medium size florets</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon crushed pepper or pepper powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon turmeric powder </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 or 3 dry red chillies broken into bits</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 piece of cinnamon around 1 inch in size </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons butter</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Salt to taste</span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Wash and soak the cauliflower for 1 hour in warm salt water. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Cook the cauliflower in a little water for 5 minutes, then drain. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Heat the butter in a pan. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Add the broken red chillies and cinnamon and saute for a few minutes </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Add the cooked cauliflower, turmeric powder, salt and pepper and mix well. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Fry on low heat for a few seconds then turn off the heat.</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Serve as a side dish </span></p><br style="-webkit-text-size-adjust: auto;" /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAy8b8iXchtiDLjZoWGLG1fDgKGd8W1gpisYAQsPB5c1ZzODsf8d-AquCulZEkBIbXxsqfSHKdpEJguQYO-ZijfBJVxo4L-0KWEs8p9drqNlNHLwF2gVpfahlhL_QW7sYIKMld72nOKSOXaU6rLJKyDmGuBkU6_NtED0gsIKnDwaAm7yFEgETEfhKw/s1600/FF8F5254-CA0D-4B76-A99D-696CE200CBD1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAy8b8iXchtiDLjZoWGLG1fDgKGd8W1gpisYAQsPB5c1ZzODsf8d-AquCulZEkBIbXxsqfSHKdpEJguQYO-ZijfBJVxo4L-0KWEs8p9drqNlNHLwF2gVpfahlhL_QW7sYIKMld72nOKSOXaU6rLJKyDmGuBkU6_NtED0gsIKnDwaAm7yFEgETEfhKw/s320/FF8F5254-CA0D-4B76-A99D-696CE200CBD1.jpeg" width="320" /></a></div><br />Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-2938587304687143923.post-44535576358381111962022-01-24T05:25:00.002-08:002022-01-24T05:27:31.583-08:00CHICKEN PISH-PASH <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhucIJlBGeu-E8x9PyCSSVVLI9YPpVv2cql0UCRmgTP4JAf2-6n07wC5aD7ZV_h38f9eOs6w5hBinvxngPHOCeVs_jfF6URo7YaYGFF3_UIGiaC_E_TMjQsU7C-dosl__SnmPHrxoXA46spPVZag78Lr88ivScmGxY57xGf1ymzASAWe95Pu15-opoT=s1536" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1079" data-original-width="1536" height="225" src="https://blogger.googleusercontent.com/img/a/AVvXsEhucIJlBGeu-E8x9PyCSSVVLI9YPpVv2cql0UCRmgTP4JAf2-6n07wC5aD7ZV_h38f9eOs6w5hBinvxngPHOCeVs_jfF6URo7YaYGFF3_UIGiaC_E_TMjQsU7C-dosl__SnmPHrxoXA46spPVZag78Lr88ivScmGxY57xGf1ymzASAWe95Pu15-opoT=s320" width="320" /></a></div><br /><p></p><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><b><span style="font-family: "Times New Roman", serif;">CHICKEN PISH-PASH RICE OR SMASHED RICE<o:p></o:p></span></b></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><i><span style="font-family: "Times New Roman", serif;">Pish-Pash is a watery Rice and Meat Dish that was very popular in Anglo-Indian homes in the olden days. It was prepared using small bits of meat or chicken and rice. The word ‘Pash’ is of Old English origin, meaning to ‘smash’ or ‘mash’ in relation to mashed meat. The term ‘Pish Pash’ dates back to 18<sup>th</sup>Century Anglo-India and was used as "baby talk" with children at meal times. Pish-Pash can be prepared with either small pieces of chicken / beef / lamb or mutton or minced meat. If desired the meat could be substituted for green gram dhal or rent lentil dhal. Since Pish-Pash Rice is easily digestible it is good for invalids and little children. Appended above, along with the photograph of the Pish Pash dish, is a recipe for Pish Psh from an old Anglo-Indian Cookery Book of my mother's entitled THE MADRAS COOKERY BOOK </span></i></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span style="font-family: "Times New Roman", serif;">Ingredients<o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span style="font-family: "Times New Roman", serif;">2 cups raw rice (wash and drain)<o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span style="font-family: "Times New Roman", serif;">250 grams boneless chicken cut up small <o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span style="font-family: "Times New Roman", serif;">1 small onion sliced </span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span style="font-family: "Times New Roman", serif;">1 teaspoon whole pepper corns<o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span style="font-family: "Times New Roman", serif;">1 small piece of cinamon <o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span style="font-family: "Times New Roman", serif;">½ teaspoon chopped ginger <o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span style="font-family: "Times New Roman", serif;">Salt to taste <o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span style="font-family: "Times New Roman", serif;">1 or 2 tablespoons butter or ghee <o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span style="font-family: "Times New Roman", serif;">A few mint leaves<o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span style="font-family: "Times New Roman", serif;">Heat oil in a pan and fry the onions, pepper corns, cinamon and chopped ginger for 2 minutes. </span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span style="font-family: "Times New Roman", serif;">Add the washed raw rice and chicken and stir-fry for a few minutes. </span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span style="font-family: "Times New Roman", serif;">Now add the mint, salt and 6 or 7 cups of water and mix well. </span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span style="font-family: "Times New Roman", serif;">Cover the pan with a tight fitting lid and simmer on low heat till the rice and chicken are very soft. </span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span style="font-family: "Times New Roman", serif;">Serve with omelet and pickle. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhHg2GafsAyd5eRWvv8W67_OoomUreVqqK5Y3EX1xmRYNyTahq8X3StIyLQmA3C9VrMxypwNAWeoZx3ick-tRoJdX9HclIMmJb3ffcjPfPCb09vSDjLQ6I1y7qJL2XobYqpq1_676b5qfXF_L-aWQHd3fkyhkouGfULJCDh3voQP3aprBWQS2CiV5eZ=s1536" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1079" data-original-width="1536" height="225" src="https://blogger.googleusercontent.com/img/a/AVvXsEhHg2GafsAyd5eRWvv8W67_OoomUreVqqK5Y3EX1xmRYNyTahq8X3StIyLQmA3C9VrMxypwNAWeoZx3ick-tRoJdX9HclIMmJb3ffcjPfPCb09vSDjLQ6I1y7qJL2XobYqpq1_676b5qfXF_L-aWQHd3fkyhkouGfULJCDh3voQP3aprBWQS2CiV5eZ=s320" width="320" /></a></div><br /><p><br /></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-2938587304687143923.post-24516773069591954942022-01-21T23:22:00.003-08:002022-01-21T23:22:50.438-08:00VEGETABLE CROQUETTES<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEijgB9lzbq-KmDBqh9bndhMIfrHbUEby_zLUlax87_yCwHauiDWr3TZEOIMtQs9mHbycy_7RUUfoM2PryFEHeM7x1TM_YTclqtp0KzaPZIpjvij6TBCL4ksYFIvirWydS82PvFzIwN4MvXsQ4nkJTGVq7ebVvk-P4v8sZAP2X-TPt0t4fxqcHSEVBcm=s1559" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1559" data-original-width="1191" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEijgB9lzbq-KmDBqh9bndhMIfrHbUEby_zLUlax87_yCwHauiDWr3TZEOIMtQs9mHbycy_7RUUfoM2PryFEHeM7x1TM_YTclqtp0KzaPZIpjvij6TBCL4ksYFIvirWydS82PvFzIwN4MvXsQ4nkJTGVq7ebVvk-P4v8sZAP2X-TPt0t4fxqcHSEVBcm=s320" width="244" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p> <span style="-webkit-text-size-adjust: auto; font-size: 17px; font-style: italic; font-weight: bold;">VEGETABLE CROQUETTES</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-style: italic; font-weight: bold;"> An easy and simple snack or party food. Serve them with some tomato ketchup or Tartar Sauce. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Ingredients</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"> 1 cup of chopped boiled vegetables of your choice such as peas, carrots, French beans, cauliflower, etc</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span class="s2"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">3 potatoes boiled and mashed </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 onions chopped finely</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 green chillies chopped </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 tablespoon finely chopped mint or mint powder </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 teaspoon finely chopped ginger </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 teaspoon crushed black pepper or pepper powder</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Salt to taste </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 egg beaten </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">3 tablespoons breadcrumbs</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Oil for frying </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span class="s2"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Heat 2 tablespoons oil in a pan and fry the onions, green chillies and ginger till golden brown. Now add the cooked vegetables, salt, and pepper and mix well. Cook on low heat for about 5 minutes, then set aside to cool for some time. Now mix in the mashed potato and mint. Make even sized balls with the mixture and form into oval shaped croquettes <span class="Apple-converted-space"> </span>/ cutlets.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"> Heat oil in a suitable pan. Dip each croquette in beaten egg, roll in powdered breadcrumbs and fry till golden brown on both sides. Serve hot with tomato sauce or tartar sauce or chutney. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><br /></span></p><p><br /></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com1tag:blogger.com,1999:blog-2938587304687143923.post-5694881775400589982022-01-18T16:53:00.001-08:002022-01-18T16:53:33.606-08:00TROTTERS IN GRAVY <p> <span style="-webkit-text-size-adjust: auto; font-size: 28px; font-weight: bold;">LAMB TROTTERS IN GRAVY</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgwPlZHx-Xds9U28LwIPzthDOMaMwtYnprTFcIB5XbOUMl5sBS-bXvdZKjfHA0-jFZoCk6rc7M9Pcp2dsuUAhONVWgxAf1V27kwViro8P0roms-4PINLO5RQ6BciY0LwEbaWF7UMhei-ogfjhTVFal8Ao7tyWomQfQaKNxrZkMN3csJYTuN-Qnt1OMF=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgwPlZHx-Xds9U28LwIPzthDOMaMwtYnprTFcIB5XbOUMl5sBS-bXvdZKjfHA0-jFZoCk6rc7M9Pcp2dsuUAhONVWgxAf1V27kwViro8P0roms-4PINLO5RQ6BciY0LwEbaWF7UMhei-ogfjhTVFal8Ao7tyWomQfQaKNxrZkMN3csJYTuN-Qnt1OMF=s320" width="240" /></a></div><br /><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Ingredients</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">8 Trotters either lamb or goat preferably the front ones </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 large tomatoes chopped or pureed</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 teaspoons chillie powder</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 large onions chopped</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 teaspoons ginger garlic paste </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 teaspoon coriander powder</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 teaspoon cumin powder</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1/4 teaspoon turmeric powder </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">3 tablespoons oil </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Salt to taste</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">A small bunch of coriander leaves</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span class="s2"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Heat the oil in a pan and lightly sauté the onions. Add the tomatoes and fry for a few minutes </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Add the ginger garlic paste and fry for a couple of minutes</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Add the chillie powder, coriander powder, cumin powder, turmeric powder and salt and mix well. Fry for some time till the raw smell goes and the oil separates from the mixture </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Add sufficient water and bring to boil</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Now add the chopped Trotters and cook first on high heat then on low heat for half an hour or till the trotters are well cooked or pressure cook for 15 to 20 minutes on medium heat</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Garnish with chopped coriander leaves. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Serve hot with rice or bread or even dosas or hoppers.</span></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-2938587304687143923.post-81133944773975817692021-12-22T18:38:00.002-08:002021-12-22T18:38:22.397-08:00COCONUT SWEET OR COCONUT CANDY<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjsnV5tmur_UzH8tw23I3GyZsfoBelnUxTbHmiH0YtjhBwsIURi9hErwGqapggl6p6w4FdtXU3Hbfi4WH1xYHTyWKYk57pXPWN1-vyytlMk-WM4KW2kbMIUgo7yAdLAa0NPNLjOyJnzfspTayRtSADgnaaiThxXhEJWRepIlxwA0cTmkXJ4yz4qY7rG=s1483" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1483" data-original-width="1201" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjsnV5tmur_UzH8tw23I3GyZsfoBelnUxTbHmiH0YtjhBwsIURi9hErwGqapggl6p6w4FdtXU3Hbfi4WH1xYHTyWKYk57pXPWN1-vyytlMk-WM4KW2kbMIUgo7yAdLAa0NPNLjOyJnzfspTayRtSADgnaaiThxXhEJWRepIlxwA0cTmkXJ4yz4qY7rG=s320" width="259" /></a></div><br /><p><br /></p><p> <span style="-webkit-text-size-adjust: auto; font-size: 17px; font-weight: bold;">COCONUT SWEET / COCONUT CANDY</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-style: italic;">A simple and easy recipe for a timeless Anglo-Indian Delicacy. Bursting with the goodness of fresh grated (scraped) coconut, sugar and milk and a hint of vanilla essence. This baby pink sweet will rekindle nostalgic childhood memories of helping to stir the sweet while its being prepared to greasing the big plate the molten pink lava would be poured on to and finally to scraping and licking the residues left in the dekshi!!</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span class="s2" style="font-style: italic;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s3">Makes 30 pieces Time required: 1 hour</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s3">Ingredients</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s3">2 cups grated coconut </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s3">3 cups sugar </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s3">1/2 cup milk or water </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s3">1 teaspoon ghee or butter </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s3">1 teaspoon vanilla essence </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s3">1/4 teaspoon food colour either pink or green</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span class="s3"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s3">Melt the sugar with the milk or water in a thick bottomed vessel. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s3">Add the grated coconut and mix well. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s3">Cook till the coconut is soft. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s3">Add the vanilla essence, pink or green food colour and ghee and mix well. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s3">Simmer on low heat till the mixture becomes thick and leaves the sides of the vessel. </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s3">Pour on to a greased plate and cut into squares when slightly cold</span></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-2938587304687143923.post-88560045136234554352021-10-28T21:33:00.002-07:002021-10-28T21:33:21.497-07:00SLOW COOKED CHICKEN IN RED WINE <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN0j8umh0j39s3uSIUtmjWbRvKJk_BNuGpQB8if7PhcY-xWst0hbgxUgT0mmZGIzg3B_GqZ0CBIBJThFNDa_8WuIBXiLXq_S-jl9MVk8QwfPn4KJyFNSbSbwi8QL23DvvpV960FHMv-bY/s1551/66F7257D-C867-4EBF-91C2-F04C4F7E7B8C.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1551" data-original-width="1457" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN0j8umh0j39s3uSIUtmjWbRvKJk_BNuGpQB8if7PhcY-xWst0hbgxUgT0mmZGIzg3B_GqZ0CBIBJThFNDa_8WuIBXiLXq_S-jl9MVk8QwfPn4KJyFNSbSbwi8QL23DvvpV960FHMv-bY/s320/66F7257D-C867-4EBF-91C2-F04C4F7E7B8C.jpeg" width="301" /></a></div><br /><span style="-webkit-text-size-adjust: auto; font-family: "Times New Roman"; font-size: 14pt; font-weight: 700; white-space: pre-wrap;"><br /></span><p></p><p><span style="-webkit-text-size-adjust: auto; font-family: "Times New Roman"; font-size: 14pt; font-weight: 700; white-space: pre-wrap;">SLOW COOKED CHICKEN IN A RED WINE MARINADE</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 14pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">This dish is a legacy of the French to Colonial Anglo-Indian Cuisine. Originally it was a Rooster that was cooked with a dash of red wine. A simple dish with subtle flavours and very delicious</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 14pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">As a cooking ingredient wine imparts its own flavor, body and acidity to the dish. There is no hard and fast rule about the choice of wine. Any Red Full bodied wine or fruit wine could be used in this dish such as Port, Shiraz, Chardonnay, Cabernet, or even home made wine. The wine helps to tenderize the meat and the marinade makes an excellent and rich sauce while imparting a rich brown colour to the dish. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 14pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">I used home made grape wine in this dish </span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 14pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Serves 6 </span><span style="font-family: "Times New Roman"; font-size: 14pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="font-family: "Times New Roman"; font-size: 14pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Preparation Time 1 hour</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 14pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 14pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 kg Chicken cut into medium size pieces</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 14pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon cumin powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 14pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">3 dry red chillies broken into bits</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 14pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons garlic and ginger paste</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 14pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">3 tablespoons tomato puree </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 14pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 onions sliced finely</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 14pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon all spice powder (or garam masala powder) </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 14pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon ground pepper powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 14pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon whole pepper corns </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 14pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">3 tablespoons oil</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 14pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">¾ cup red wine of your choice </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 14pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon Worcestershire sauce </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 14pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Salt to taste</span></p><br style="-webkit-text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 14pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Marinate the chicken with all the above ingredients for about one hour.</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 14pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Transfer to a suitable pan and simmer on low heat till the chicken is tender and the gravy is thick. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 14pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Just before serving add 2 teaspoons butter and mix well. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: "Times New Roman"; font-size: 14pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Serve with mashed potatoes, steamed or roasted vegetables and bread </span></p><br style="-webkit-text-size-adjust: auto;" />Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-2938587304687143923.post-32380120467540706362021-10-19T00:59:00.001-07:002021-10-19T00:59:06.568-07:00PREFACE - FROM THE MICROWAVE COOK BOOK OF ANGLO-INDIAN RECIPES<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha4EF50imQBOZnERh7D2NUmS4CktQfaUc5dYQSG0__4hFdheKG5N2h7DqylqySxamRw30pgbC8YmzuhZfHKoWk6aewzyPWuM2AL3NDuZEjobYXcfRX2TXQhGOhbIFaIWLRJ0v8RnuoSQs/s2048/cover+amazon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1496" data-original-width="2048" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha4EF50imQBOZnERh7D2NUmS4CktQfaUc5dYQSG0__4hFdheKG5N2h7DqylqySxamRw30pgbC8YmzuhZfHKoWk6aewzyPWuM2AL3NDuZEjobYXcfRX2TXQhGOhbIFaIWLRJ0v8RnuoSQs/s320/cover+amazon.jpg" width="320" /></a></div><br /><p></p><p></p><p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif; font-size: 11.0pt;"><b>PREFACE - FROM THE MICROWAVE COOK BOOK OF ANGLO-INDIAN RECIPES</b></span></p><p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif; font-size: 11.0pt;">The microwave
oven is one of the greatest inventions of the 20th century. Now almost 75% of
the world’s population use a microwave oven in their homes either to heat up
pre-cooked food or to cook a meal. <o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif; font-size: 11.0pt;"><o:p> </o:p></span><span style="font-family: "Bookman Old Style", serif; font-size: 11pt;">Microwaves are a
quick and convenient way to cook food, and have therefore, made life easier and
more convenient. However, a microwave oven needs to be used correctly. A
uniform temperature of 75 Degrees Centigrade is needed to cook food evenly in a
microwave. Microwave ovens can sometimes cook food unevenly and leave
"cold spots" where harmful bacteria can survive.</span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif; font-size: 11.0pt;"><o:p> </o:p></span><span style="font-family: "Bookman Old Style", serif; font-size: 11pt;">It is important
to cook food at the recommended safe temperature to destroy bacteria and other
pathogens that could cause foodborne illness. </span><span style="font-family: "Bookman Old Style", serif; font-size: 11pt;">The Microwaves
penetrate the food to a depth of 1 to 1½ inches. It is therefore advisable to
cut foods such as meat or poultry into evenly sized pieces if possible, or put
larger or thicker items towards the outside edge of the dish. </span><span style="font-family: "Bookman Old Style", serif; font-size: 11pt;">In thicker
pieces of food, the microwave doesn’t reach the center, so that area would cook
by conduction of heat from the outer areas of the food into the middle.</span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Bookman Old Style", serif; font-size: 11pt;">In a microwave
oven, the air in the oven is at room temperature so the temperature of the food </span><span style="font-family: "Bookman Old Style", serif; font-size: 11pt;">surface is
cooler than food in a conventional oven </span><span style="font-family: "Bookman Old Style", serif; font-size: 11pt;">where the food
is heated by hot air. Therefore, food cooked in a microwave oven doesn't
normally become brown and crispy.</span></p>
<p class="MsoNormal" style="mso-pagination: widow-orphan;"><span style="font-family: "Bookman Old Style", serif; font-size: 11pt; text-align: justify;">To ensure even
and uniform cooking, it is advisable to arrange food items evenly in a covered
dish and add some liquid such as water.</span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif; font-size: 11.0pt;"><o:p> </o:p></span><span style="font-family: "Bookman Old Style", serif; font-size: 11pt;">Cover the food
with a microwave-safe lid or microwave plastic wrap. This will trap the steam
and promote more even cooking. The moist heat that is created will also help to
destroy harmful bacteria and ensure uniform cooking. </span><span style="font-family: "Bookman Old Style", serif; font-size: 11pt;">Allow enough
space between the food and the top of the dish so that plastic wrap does not
touch the food. Loosen or vent the lid or wrap to allow steam to vent.</span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif; font-size: 11.0pt;"><o:p> </o:p></span><span style="font-family: "Bookman Old Style", serif; font-size: 11pt;">While cooking
meats, it is preferable to make use of boneless meat as bones could hinder the
meat from cooking through. Stir, rotate, or turn foods over (where possible)
midway through the microwave cooking time to even the cooking and eliminate
cold spots.</span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif; font-size: 11.0pt;"><o:p> </o:p></span><span style="font-family: "Bookman Old Style", serif; font-size: 11pt;">Wait until the
standing time is over before you check that the cooking is complete. Food
continues to cook even after the microwave is turned off.</span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif; font-size: 11.0pt;"><o:p> </o:p></span><span style="font-family: "Bookman Old Style", serif; font-size: 11pt;">It is important
to follow the Manufacturer’s instructions while cooking in a microwave as each
unit is different.</span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif; font-size: 11.0pt;"><o:p> </o:p></span><span style="font-family: "Bookman Old Style", serif; font-size: 11pt;">It is equally
necessary to follow cooking instructions on a product label or the instructions
for a recipe.</span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif; font-size: 11.0pt;"><o:p> </o:p></span><span style="font-family: "Bookman Old Style", serif; font-size: 11pt;">If a time range
is given, it is always better to start with the lowest number of minutes
recommended, then increase the time accordingly as to reach a safe internal
temperature.</span></p>
<p class="MsoNormal" style="text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif;"><o:p> </o:p></span></b></p>
<p class="MsoNormal" style="text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif;"><o:p> </o:p></span></b></p><div class="separator" style="clear: both; text-align: center;"><b style="mso-bidi-font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-FTP22oJCNuU_M9JgqHFkMOOXGOuKR_qPihhUmvqx8aHC7FMOA2xxqMY7o5LFotwyHEced0SrxAKb33REzMAj3radd5kaWB_hPrbYrdLI9_KHNcTjMcjM1Afpi1XjTuFB76gpP64jYAw/s2048/cover+amazon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1496" data-original-width="2048" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-FTP22oJCNuU_M9JgqHFkMOOXGOuKR_qPihhUmvqx8aHC7FMOA2xxqMY7o5LFotwyHEced0SrxAKb33REzMAj3radd5kaWB_hPrbYrdLI9_KHNcTjMcjM1Afpi1XjTuFB76gpP64jYAw/s320/cover+amazon.jpg" width="320" /></a></b></div><b style="mso-bidi-font-weight: normal;"><br /></b><p></p>
<p class="MsoNormal" style="text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif;"><o:p> </o:p></span></b></p><br /><p></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com1tag:blogger.com,1999:blog-2938587304687143923.post-48349524797543571502021-09-29T23:35:00.001-07:002021-09-29T23:35:40.913-07:00MICROWAVE ANGLO-INDIAN MINCE FRY <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvzx-7K5OJWx4bWhCtM7HxGS71Rr2NS5I92l7v0ZYfo6Dv4XdUtorNajsgj-oLNzPBQcV3gRUOwLXmKxmHmIbgv1-s7bbpeMHRbVKG7VbN5MtihF2g7ADgoa1sm-D_rrknYsmTqDO9LQs/s609/mince+posthole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="609" data-original-width="457" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvzx-7K5OJWx4bWhCtM7HxGS71Rr2NS5I92l7v0ZYfo6Dv4XdUtorNajsgj-oLNzPBQcV3gRUOwLXmKxmHmIbgv1-s7bbpeMHRbVKG7VbN5MtihF2g7ADgoa1sm-D_rrknYsmTqDO9LQs/s320/mince+posthole.jpg" width="240" /></a></div><br /><p><br /></p><p> <b style="text-align: center;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif;">MICROWAVE ANGLO-INDIAN MINCE FRY</span></b></p><p><span style="font-family: "Bookman Old Style", serif; text-align: justify;">This is a quick and easy dish to
cook when one has a packet of mince handy in the fridge but not too keen on
making a Ball Curry. This simple and tasty dish could be made in no time at all in your microwave oven and it could be eaten with Rice or
Chapattis. Any meat mince such as beef, mutton, lamb, pork or even chicken
mince could be used. Green Peas, chopped cabbage, carrot, cauliflower,
fenugreek / methi / venthium greens etc., could be added to give the dish a
twist. </span><span style="font-family: "Bookman Old Style", serif; text-align: justify;">This recipe is featured in my new Cookery Book THE MICROWAVE COOK BOOK OF ANGLO-INDIAN RECIPES</span></p><p>
</p><p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif;"><o:p> </o:p></span><span style="font-family: "Bookman Old Style", serif;">Ingredients</span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif;">½ kg Beef Mince / Ground Beef or
Lamb Mince <o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif;">1 big onion chopped finely <o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif;">1 teaspoon chillie powder <o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif;">½ teaspoon turmeric powder<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif;">1 teaspoon chopped garlic <o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif;">1 teaspoon chopped ginger <o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif;">2 green chilies chopped finely<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif;">2 tablespoons chopped coriander
leaves<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif;">2 or 3 tablespoons oil<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif;">Salt to taste<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif;"><o:p> </o:p></span><span style="font-family: "Bookman Old Style", serif;">Method</span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif;"><o:p> </o:p></span><span style="font-family: "Bookman Old Style", serif;">Mix the Beef Mince with all the
ingredients in a large microwave bowl</span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif;">Refrigerate for one hour or more.
When ready to cook, remove from the fridge <o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif;"><o:p> </o:p></span><span style="font-family: "Bookman Old Style", serif;">Cover the dish with a lid with
holes or plastic wrap, leaving one side unsealed for venting. </span><span style="font-family: "Bookman Old Style", serif;"> </span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif;">Microwave on high for 5 minutes. <o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Bookman Old Style",serif;"><o:p> </o:p></span><span style="font-family: "Bookman Old Style", serif;">Remove and mix well to break up
the minced beef / ground beef. Microwave again on medium heat for 6 minutes
more till done with 3-minute rests.</span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Bookman Old Style", serif;">Serve as a side with rice or
chapattis, bread, dinner Rolls etc.</span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVVFGlNOjduvOwzRbt4KG51U0Bm5H7iqM-OyQ-aqVyJasTyI2mwGqn6PaC3HbFvIcNnmp2ZTdG1SgwhdqgB55tphOtuVDMH5TkzvX94HImd2hPMIclxDg49fqYmODfv7zHFSply4bElVg/s2048/cover+amazon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1496" data-original-width="2048" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVVFGlNOjduvOwzRbt4KG51U0Bm5H7iqM-OyQ-aqVyJasTyI2mwGqn6PaC3HbFvIcNnmp2ZTdG1SgwhdqgB55tphOtuVDMH5TkzvX94HImd2hPMIclxDg49fqYmODfv7zHFSply4bElVg/w435-h318/cover+amazon.jpg" width="435" /></a></div><br /><span style="font-family: "Bookman Old Style", serif;"><br /></span><p></p><br /><p></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-2938587304687143923.post-32243728957659544812021-09-08T19:40:00.003-07:002021-09-08T19:40:54.393-07:00SAVOURY BREAD PUDDING / OMLETTE AND BREAD BAKE<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP8M3Qy-AM6J_i4KTinUu-XHtnKxzhndGn6F55wt-HP1iR-Oa2MUJFSxChlqE_Kq3TRHZeAshx8IyloQxESnH0BPPWKSv6Te66RsYKlgS1w5ntaE8_-z9AhbMkLa1Mn2XX3Kv8uEqgSHo/s1800/savoury+bread+pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1668" data-original-width="1800" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP8M3Qy-AM6J_i4KTinUu-XHtnKxzhndGn6F55wt-HP1iR-Oa2MUJFSxChlqE_Kq3TRHZeAshx8IyloQxESnH0BPPWKSv6Te66RsYKlgS1w5ntaE8_-z9AhbMkLa1Mn2XX3Kv8uEqgSHo/s320/savoury+bread+pudding.jpg" width="320" /></a></div><br /><p></p><p><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">SAVOURY BREAD PUDDING OR OMLETTE AND BREAD BAKE
Ingredients
5 or 6 slices bread
2 or 3 eggs
2 onions chopped
2 green chillies chopped
1/2 litre milk
2 tablespoons butter
Some cheese
Salt to taste
Beat the eggs. Add the onions, green chillies and salt and mix well
Meanwhile heat the milk till warm and add the butter to it. Mix to dissolve
Add the egg mixture to the milk and mix in
Take a glass oven proof dish and lay 2 or 3 slices of bread in it
Pour half the milk and egg mixture over the bread. Press down to soak
Lay the remaining slices of bread over the earlier layer
Pour the remaining egg and milk mixture over it
Dot with some blobs of cheese
Bake in a preheated oven at 180C for around 20 to 25 minutes
Serve with some tomato ketchup</span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">
</span></p><div><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"><br /></span></div>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-2938587304687143923.post-2149969710818392952021-08-29T19:28:00.004-07:002021-08-29T19:28:50.873-07:00ANGLO-INDIAN OXTAIL STEW<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfKhvPAgTJWnoaBJ1UAKJWjxcWLGS-JXXviu6zD618g_1qkTF-35r27dFZc1tXFLFF3msYNhoOMvxYXPxU4ZwgvbFvF6UTnLBdYEVGRiS7Cm9Y8cNqZIKJAIkBFC9mvcaDXIs4gLIZKE/s1322/OXTAIL+STEW+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1322" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfKhvPAgTJWnoaBJ1UAKJWjxcWLGS-JXXviu6zD618g_1qkTF-35r27dFZc1tXFLFF3msYNhoOMvxYXPxU4ZwgvbFvF6UTnLBdYEVGRiS7Cm9Y8cNqZIKJAIkBFC9mvcaDXIs4gLIZKE/w243-h320/OXTAIL+STEW+6.jpg" width="243" /></a></div><br /> <p></p><p><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">OXTAIL STEW</span></p><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Ingredients</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 kg oxtail cut into medium pieces</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">3 carrots, 4 French beans, 3 potatoes,</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">4 green chilies slit lengthwise</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">2 medium size tomatoes chopped</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">1 big onion sliced</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">2 teaspoons ginger garlic paste</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">2 cloves, 2 pieces of cinnamon</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="background-color: white;">1/2 teaspoon pepper powder / crushed pepper</span></span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">A few mint leaves</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Salt to taste</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">2 tablespoons oil</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">2 tablespoons coconut paste or coconut milk (optional)</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">2 tablespoons flour</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span><div><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Cook the oxtail together with the pepper, green chilies, onions, tomatoes, ginger garlic paste, salt, cinnamon, cloves, mint and coconut in sufficient water till the oxtail is tender. (You could either pressure cook it or cook on Low heat on the gas hob)</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Now add the vegetables, potatoes and coconut milk and cook for a few minutes till they are tender</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Make a thin paste of the flour and about ¼ cup of water and mix into the cooked meat and vegetables and simmer for 5 minutes. Serve hot with bread or hoppers.</span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDGPZ_KzAMjLsfbcYJvydH4eyL6Tp5NWWN385wNDia0LIi4bXwcSJSS9WLYGtMRMxIxkjc2hE24QVhWTkAcYXJKsQ5UinxeRZVFq6SFJZxk5LcMEGBG2rs24cExArrtxHoLNJNzXiyIM8/s2048/OXTAIL+STEW+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDGPZ_KzAMjLsfbcYJvydH4eyL6Tp5NWWN385wNDia0LIi4bXwcSJSS9WLYGtMRMxIxkjc2hE24QVhWTkAcYXJKsQ5UinxeRZVFq6SFJZxk5LcMEGBG2rs24cExArrtxHoLNJNzXiyIM8/s320/OXTAIL+STEW+1.jpg" width="240" /></a></div><br /><div><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Note: For Dumpling Stew, make dumplings as follows and add along with the meat and vegetables while cooking.</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">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.</span></div>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-2938587304687143923.post-64047073184121236122021-08-23T19:53:00.001-07:002021-08-23T19:53:32.218-07:00ANGLO-INDIAN SPICY PORK CHOPS<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfer1AwIRwQ6V93K0V01TVNoYJ6MxWdf1KRw20Q1N_RKyGn3h-sssUl20HlfZnJzG1jcdyfcXaRak_9mEFptsV0FJZD26Ktjp3c2fyfzfrIjj6YhPPcOoMQ1E_4aPJDBJBYBQDj8Y6PUI/s1800/EF754E4E-82CA-4E78-ABA1-F8DF296BB1F0.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1613" data-original-width="1800" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfer1AwIRwQ6V93K0V01TVNoYJ6MxWdf1KRw20Q1N_RKyGn3h-sssUl20HlfZnJzG1jcdyfcXaRak_9mEFptsV0FJZD26Ktjp3c2fyfzfrIjj6YhPPcOoMQ1E_4aPJDBJBYBQDj8Y6PUI/s320/EF754E4E-82CA-4E78-ABA1-F8DF296BB1F0.jpeg" width="320" /></a></div><br /><p></p><p><span style="-webkit-text-size-adjust: auto; font-size: 28px; font-weight: bold;">PORK CHOPS</span></p><p><span style="-webkit-text-size-adjust: auto; font-size: 17px;">Ingredients </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 Kg good Pork Chops with fat</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 teaspoons brown sugar </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">3 tablespoons tomato ketchup</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">3 or 4 tablespoons Worcestershire sauce</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">3 tablespoons wine vinegar or red wine </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 teaspoon chillie powder or paprika</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 teaspoon ginger garlic paste or powder</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 teaspoon dry mustard</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 teaspoons ground black pepper</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Salt to taste</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span class="s2"></span><br /></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Mix all of the above and marinate overnight. </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"> </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Heat a little oil in a grill pan or flat pan and cook the chops on medium heat, turning them over a few times till they are nicely browned all over and tender. </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">You can bake or grill them in an oven at 280 C for 20 to 30 minutes. Turn the chops over every 10 minutes for even cooking and browning </span></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-2938587304687143923.post-78470133790225281922021-08-03T20:38:00.001-07:002021-08-03T20:38:37.861-07:00WHOLE FRIED MACKERELS <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLNd1HLlSfN8r7zA4XPmNQ2rpU2xzMMOu_L9L77ewEcYWLLnvs7LIlePgm0t4BG1EuQfWRFQZBkgdz95lNWv7GMywc-9Zd11Kf3acVyGHAK6xlFQdMsBcMGoLxjH576N_MuhmT-eXgLPM/s2048/4.+Mackerel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLNd1HLlSfN8r7zA4XPmNQ2rpU2xzMMOu_L9L77ewEcYWLLnvs7LIlePgm0t4BG1EuQfWRFQZBkgdz95lNWv7GMywc-9Zd11Kf3acVyGHAK6xlFQdMsBcMGoLxjH576N_MuhmT-eXgLPM/s320/4.+Mackerel.jpg" width="240" /></a></div><br /><p></p><p>WHOLE FRIED MACKERELS</p><p></p><p class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0cm; margin-left: 14.15pt; margin-right: 0cm; margin-top: 0cm; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="color: black; font-family: "Book Antiqua",serif; font-size: 12.0pt; mso-bidi-font-family: "Book Antiqua";">Ingredients</span></p><p class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0cm; margin-left: 14.15pt; margin-right: 0cm; margin-top: 0cm; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="color: black; font-family: "Book Antiqua",serif; font-size: 12.0pt; mso-bidi-font-family: "Book Antiqua";"><br /></span></p><p class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0cm; margin-left: 14.15pt; margin-right: 0cm; margin-top: 0cm; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMnMNiwNTcqjydojv4ruxA3ITdlUZSd-pTDxIEZZ2PTXrASC4d8k7S8-zcJJWCpSTvtlrvg_EZmWOwP9WxAK05ehoSK_RTZK6Ahqx5zSreMo_jl7f_wP7ddVdCkORuHtl7uzEjz2t0EPg/s2048/1.+Mackerel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1799" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMnMNiwNTcqjydojv4ruxA3ITdlUZSd-pTDxIEZZ2PTXrASC4d8k7S8-zcJJWCpSTvtlrvg_EZmWOwP9WxAK05ehoSK_RTZK6Ahqx5zSreMo_jl7f_wP7ddVdCkORuHtl7uzEjz2t0EPg/s320/1.+Mackerel.jpg" width="281" /></a></div><br /><span lang="EN-US" style="color: black; font-family: "Book Antiqua",serif; font-size: 12.0pt; mso-bidi-font-family: "Book Antiqua";"><br /></span><p></p><p class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0cm; margin-left: 14.15pt; margin-right: 0cm; margin-top: 0cm; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="color: black; font-family: "Book Antiqua",serif; font-size: 12.0pt; mso-bidi-font-family: "Book Antiqua";"><br /></span></p><p class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0cm; margin-left: 14.15pt; margin-right: 0cm; margin-top: 0cm; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="color: black; font-family: "Book Antiqua",serif; font-size: 12.0pt; mso-bidi-font-family: "Book Antiqua";">4 medium size mackerels<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0cm; margin-left: 14.15pt; margin-right: 0cm; margin-top: 0cm; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="color: black; font-family: "Book Antiqua",serif; font-size: 12.0pt; mso-bidi-font-family: "Book Antiqua";">3 tablespoons oil<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0cm; margin-left: 14.15pt; margin-right: 0cm; margin-top: 0cm; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="color: black; font-family: "Book Antiqua",serif; font-size: 12.0pt; mso-bidi-font-family: "Book Antiqua";">3 teaspoons chillie powder <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0cm; margin-left: 14.15pt; margin-right: 0cm; margin-top: 0cm; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="color: black; font-family: "Book Antiqua",serif; font-size: 12.0pt; mso-bidi-font-family: "Book Antiqua";">2 teaspoons ginger garlic paste<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0cm; margin-left: 14.15pt; margin-right: 0cm; margin-top: 0cm; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="color: black; font-family: "Book Antiqua",serif; font-size: 12.0pt; mso-bidi-font-family: "Book Antiqua";">1 teaspoon cumin powder<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0cm; margin-left: 14.15pt; margin-right: 0cm; margin-top: 0cm; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="color: black; font-family: "Book Antiqua",serif; font-size: 12.0pt; mso-bidi-font-family: "Book Antiqua";">½ teaspoon coriander powder<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0cm; margin-left: 14.15pt; margin-right: 0cm; margin-top: 0cm; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="color: black; font-family: "Book Antiqua",serif; font-size: 12.0pt; mso-bidi-font-family: "Book Antiqua";">½ teaspoon turmeric powder<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0cm; margin-left: 14.15pt; margin-right: 0cm; margin-top: 0cm; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="color: black; font-family: "Book Antiqua",serif; font-size: 12.0pt; mso-bidi-font-family: "Book Antiqua";">2 teaspoons lime juice or vinegar <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0cm; margin-left: 14.15pt; margin-right: 0cm; margin-top: 0cm; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="color: black; font-family: "Book Antiqua",serif; font-size: 12.0pt; mso-bidi-font-family: "Book Antiqua";">1 teaspoon salt<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 14.0pt; margin-bottom: 2.85pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.65pt; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="color: black; font-family: "Book Antiqua",serif; font-size: 12.0pt; mso-bidi-font-family: "Book Antiqua";">Clean and remove the scales, fins and insides of
the mackerels. Wash well. </span></p><p class="MsoNormal" style="line-height: 14.0pt; margin-bottom: 2.85pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.65pt; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="color: black; font-family: "Book Antiqua",serif; font-size: 12.0pt; mso-bidi-font-family: "Book Antiqua";">Mix all the above ingredients together with a little water
to form a paste. </span></p><p class="MsoNormal" style="line-height: 14.0pt; margin-bottom: 2.85pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.65pt; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="color: black; font-family: "Book Antiqua",serif; font-size: 12.0pt; mso-bidi-font-family: "Book Antiqua";">Slit each mackerel lengthwise on either side keeping the center
bone intact. </span></p><p class="MsoNormal" style="line-height: 14.0pt; margin-bottom: 2.85pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.65pt; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="color: black; font-family: "Book Antiqua",serif; font-size: 12.0pt; mso-bidi-font-family: "Book Antiqua";">Stuff the paste into each mackerel evenly on either side of the
center bone. </span></p><p class="MsoNormal" style="line-height: 14.0pt; margin-bottom: 2.85pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.65pt; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="color: black; font-family: "Book Antiqua",serif; font-size: 12.0pt; mso-bidi-font-family: "Book Antiqua";">Rub some of the paste on the outsides as well. </span></p><p class="MsoNormal" style="line-height: 14.0pt; margin-bottom: 2.85pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.65pt; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="color: black; font-family: "Book Antiqua",serif; font-size: 12.0pt; mso-bidi-font-family: "Book Antiqua";">Keep aside for
about 30 minutes. </span></p><p class="MsoNormal" style="line-height: 14.0pt; margin-bottom: 2.85pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.65pt; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="color: black; font-family: "Book Antiqua",serif; font-size: 12.0pt; mso-bidi-font-family: "Book Antiqua";">Heat oil in a flat pan and shallow fry the mackerel on both sides
till evenly brown. </span></p><p class="MsoNormal" style="line-height: 14.0pt; margin-bottom: 2.85pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.65pt; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="color: black; font-family: "Book Antiqua",serif; font-size: 12.0pt; mso-bidi-font-family: "Book Antiqua";"><br /></span></p><p class="MsoNormal" style="line-height: 14.0pt; margin-bottom: 2.85pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.65pt; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbH0A9geWSWKzNRqIK0Y50es2SZkFk_x1Gz8WOLgRReO0vSzXKx2V9mdQ7VQLB6Iwobktn5Lxmldt7plJbiRx0UZO6UWFw-Tz228EqYDun7erCsRJuEx7cv_AGAdeJNnwrNubDO1z6mY/s1095/2.+Mackerel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1095" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbH0A9geWSWKzNRqIK0Y50es2SZkFk_x1Gz8WOLgRReO0vSzXKx2V9mdQ7VQLB6Iwobktn5Lxmldt7plJbiRx0UZO6UWFw-Tz228EqYDun7erCsRJuEx7cv_AGAdeJNnwrNubDO1z6mY/s320/2.+Mackerel.jpg" width="242" /></a></div><br /><span lang="EN-US" style="color: black; font-family: "Book Antiqua",serif; font-size: 12.0pt; mso-bidi-font-family: "Book Antiqua";"><br /></span><p></p><p class="MsoNormal" style="line-height: 14.0pt; margin-bottom: 2.85pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.65pt; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="color: black; font-family: "Book Antiqua",serif; font-size: 12.0pt; mso-bidi-font-family: "Book Antiqua";">Serve with White Steamed rice and Pepper Water. <o:p></o:p></span></p><p class="MsoNormal" style="line-height: 14.0pt; margin-bottom: 2.85pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.65pt; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkG8aCfrWd3zzXX6e5TTU0bbrb_0-uyOFVCq-1ynzRTrG-TzCwmUvek1r8Gc97_Ubs21tFm-cCVAwrz8JT-0Ng8UNqVGwp_l3qS_1RGQz9VkdQbxQxV-BkUYdSUxYEAFZmTn_vHmK6i0/s2048/3.+Mackerel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkG8aCfrWd3zzXX6e5TTU0bbrb_0-uyOFVCq-1ynzRTrG-TzCwmUvek1r8Gc97_Ubs21tFm-cCVAwrz8JT-0Ng8UNqVGwp_l3qS_1RGQz9VkdQbxQxV-BkUYdSUxYEAFZmTn_vHmK6i0/s320/3.+Mackerel.jpg" width="240" /></a></div><br /><span lang="EN-US" style="color: black; font-family: "Book Antiqua",serif; font-size: 12.0pt; mso-bidi-font-family: "Book Antiqua";"><br /></span><p></p><br /><p></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-2938587304687143923.post-28749327474702668382021-07-14T00:59:00.001-07:002021-07-14T00:59:13.251-07:00ANGLO-INDIAN EGG TEMPERADO <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFFlbDsa3fqYfsgVpmbGh-daluvI3nPlm5LEvj8hyaoYgFSB9P3HuwbV3dLyR8n26diIlLMr0CRPFk5EMSOaKQ0Bhtp8wdzxjwdzhGputMIM6TJyXvoSJ_wA_Dw8Cf72Z2rMYpgsTW-E/s2048/IMG_5942.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFFlbDsa3fqYfsgVpmbGh-daluvI3nPlm5LEvj8hyaoYgFSB9P3HuwbV3dLyR8n26diIlLMr0CRPFk5EMSOaKQ0Bhtp8wdzxjwdzhGputMIM6TJyXvoSJ_wA_Dw8Cf72Z2rMYpgsTW-E/s320/IMG_5942.jpg" width="320" /></a></div><br /><p></p><p>ANGLO-INDIAN EGG TEMPERADO - MY WAY</p><p>(TEMPERED HARDBOILED EGGS)</p><p>ingredients</p><p>6 Hard Boiled Eggs - shelled</p><p>2 onions sliced</p><p>1 teaspoon chopped garlic</p><p>2 green chillies sliced</p><p>2 tomatoes chopped</p><p>1/2 teaspoon chillie powder</p><p>1/4 teaspoon turmeric powder</p><p>Salt to taste</p><p>2 tablespoons oil or butter</p><p>Heat oil in a suitable pan and fry the onions, garlic and green chillies till golden brown</p><p>Add the tomatoes and fry till soft</p><p>Add the chillie powder, turmeric and salt and fry till the oil separates from the mixture</p><p>Add a little water if required and cook some more</p><p>Add the hard boiled eggs and mix well</p><p>Add a few curry leaves if desired for extra flavour and mix in</p><p>Cover and cook for 5 more minutes to allow all the flavours to seep in</p><p>Serve with rice or chapattis</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0nM3GjOyPt8x-74M5arXp9FiOkiJyP7Lam069H4Ps8RnFKvj8E-Ty-nRvPfpY7moU5SRShuS8d1x30_gZ41WDrm9M9mRy4ciQyMpTkY55EWFWWZjhfvxgdQMUuXTTfxv7o65IAmLaKc/s2048/IMG_5941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0nM3GjOyPt8x-74M5arXp9FiOkiJyP7Lam069H4Ps8RnFKvj8E-Ty-nRvPfpY7moU5SRShuS8d1x30_gZ41WDrm9M9mRy4ciQyMpTkY55EWFWWZjhfvxgdQMUuXTTfxv7o65IAmLaKc/s320/IMG_5941.jpg" width="320" /></a></div><br /><p><br /></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-2938587304687143923.post-71484665757162878832021-07-14T00:30:00.002-07:002021-07-14T00:30:36.639-07:00PRAWN AND BANDY COY CURRY<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlmfT7aXXZfSZCeOsDegCcEqFTGtreHBpT8DUlYH0MaKccVJiLxbSlx7A_RbiXFPjaDmwO5WiyXkoNK3v2YTTYyR7Y2rZK-JNFAsca7udlbAjAKqdLHU2MLtSq2eIGh96o5lluqEzjCEg/s2048/PRAWN+AND+BANDY+COY+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1849" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlmfT7aXXZfSZCeOsDegCcEqFTGtreHBpT8DUlYH0MaKccVJiLxbSlx7A_RbiXFPjaDmwO5WiyXkoNK3v2YTTYyR7Y2rZK-JNFAsca7udlbAjAKqdLHU2MLtSq2eIGh96o5lluqEzjCEg/s320/PRAWN+AND+BANDY+COY+%25281%2529.jpg" /></a></div><br /><p></p><p></p><p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 1;"><b><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 24.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG; mso-font-kerning: 18.0pt;">Prawns and Bandy Coy / Lady Finger Curry<o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">1 kg medium size
Prawns - cleaned and deveined<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">1/2 kg tender okra
/ Bandy Coy / ladyfingers - cut into medium pieces<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">2 onions chopped<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">2 green chillies
sliced<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">3 tablespoons
chopped coriander leaves<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">2 tablespoons
ginger garlic paste<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">2 teaspoons chillie
powder<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">2 teaspoons
coriander powder<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">1 teaspoon cumin
powder<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">1/2 teaspoon
turmeric powder<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">Salt to taste<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">2 cups Tamarind
water extracted from a lime size ball of tamarind<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">1/2 cup thick
coconut milk<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">3 tablespoons oil<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">Heat the oil in a
suitable pan and fry the onions and green chillies till golden brown<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">Add the ginger
garlic paste and sauté for a few minutes<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">Make a paste of the
chillie powder, coriander powder, cumin, turmeric with a little water and add
to the pan<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">Fry for a few
minutes.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">Add the tamarind
water and salt and bring to boil<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">When the curry is
bubbling well, add the cut Bandy Coy / Okra and the prawns and coconut milk and
mix well<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">Cover and cook on
medium heat for just 8 to 10 minutes<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">Serve with plain
steamed rice<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Imv0ftpkEz3Jw6aIW-HsMPYLGartTPN8YCa_eIERgVhMOEp35f8sPh09kOuEC03Wgq3FaTqxkjZ7Mn9RDXT7jVHB9vBO1RSlZmYVV9ZR4uKM5r7IuuQu_dBTZjV39GpFquS43S0_5_4/s2048/Pomfret+Curry+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1884" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Imv0ftpkEz3Jw6aIW-HsMPYLGartTPN8YCa_eIERgVhMOEp35f8sPh09kOuEC03Wgq3FaTqxkjZ7Mn9RDXT7jVHB9vBO1RSlZmYVV9ZR4uKM5r7IuuQu_dBTZjV39GpFquS43S0_5_4/s320/Pomfret+Curry+1.jpg" /></a></div><br /><span style="color: #222222; font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;"><br /></span><p></p><br /><p></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-2938587304687143923.post-47475402729559524012021-07-02T20:06:00.001-07:002021-07-02T20:06:19.849-07:00SPAGHETTI AND MINCE - MY WAY <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAzfFcTYVMBH0hBJCoP6h6ONu1CR2bJyalQkSYjIqPLwrpsR1ua_KFVZ5Zqni7UTTbTmVr3mhHS4dwSFcv7Pe7l6SMMh-CYCX7h9uO_42tykxVGUmUrjI-nJCtonZa_fEh7Ac6M8_CW3M/s1402/48766352-2BEB-4C6E-8844-2696FCB1C7D3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1402" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAzfFcTYVMBH0hBJCoP6h6ONu1CR2bJyalQkSYjIqPLwrpsR1ua_KFVZ5Zqni7UTTbTmVr3mhHS4dwSFcv7Pe7l6SMMh-CYCX7h9uO_42tykxVGUmUrjI-nJCtonZa_fEh7Ac6M8_CW3M/s320/48766352-2BEB-4C6E-8844-2696FCB1C7D3.jpeg" /></a></div><br /><p></p><p><span style="-webkit-text-size-adjust: auto; font-size: 28px; font-weight: bold;">SPAGHETTI AND MINCE- MY WAY</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Something different today for a change</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Ingredients </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1/2 kg mince meat either lamb, mutton, beef, chicken or pork, </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 onions chopped </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 tomatoes chopped</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 teaspoon chopped garlic</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 small carrots diced into small pieces </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 teaspoon fresh or dried mint or any other seasoning of your choice</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 soup cube - any flavour of your choice</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 teaspoon chillie powder</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 teaspoon coriander powder </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 teaspoon ground black pepper or powder </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2 tablespoons oil</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 packet spaghetti or macaroni </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Heat the oil in a pan and add the onions and chopped garlic. Fry till light brown </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Add the mince, salt, chillie powder, coriander powder, pepper and mix well. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Stir fry for some time till the mince begins to shrivel up</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Add the tomatoes, carrots, mint and the crumbled soup cube and mix well </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Cover and cook on Low heat till the mince and carrots are cooked. Switch off after it’s cooked. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Meanwhile get the spaghetti ready. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Heat one and half litre or more water in a saucepan and bring to boil. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Add a little salt and a teaspoon of oil to the water</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Once the water is boiling, add the spaghetti or macaroni and cook till just done.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Strain through a strainer and immediately run cold water over it.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">To serve, take some spaghetti or macaroni on a plate. Spoon the mince over it and sprinkle some parmesan cheese flakes or any shredded cheese over it and enjoy </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAs5a6LozLfynjn2EgSU6Lb4wTLQ4bG7nubFGb2hqdEZ5Z2rRjgxzEuAw6q0WVEbNQjLH1fxb3OFLvo9731FdpX88IDYQL3JFvK0QgPwWhuWSdiRpEvucW_ghB_-IaY28_2t5XqU6PeU/s1325/567FEE25-2EC7-4165-8F38-05AD3EBAEE47.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1325" data-original-width="801" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAs5a6LozLfynjn2EgSU6Lb4wTLQ4bG7nubFGb2hqdEZ5Z2rRjgxzEuAw6q0WVEbNQjLH1fxb3OFLvo9731FdpX88IDYQL3JFvK0QgPwWhuWSdiRpEvucW_ghB_-IaY28_2t5XqU6PeU/s320/567FEE25-2EC7-4165-8F38-05AD3EBAEE47.jpeg" /></a></div><br /><span class="s2"><br /></span><p></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span class="s2"></span><br /></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><br /></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-2938587304687143923.post-88053715332823973672021-06-06T21:31:00.001-07:002021-06-06T21:31:16.592-07:00POTATO AND DRUMSTICK CURRY<p> POTATO AND DRUMSTICK CURRY</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3D_17VThr6fJ_2QI8htassVCIB9b-Q_NS1-NC4VQpXALXHKWtSWXn1-VdGlrbIoEyhjOU4x1DjwqT2fc2OdAyTm7X9IN17bxEm-SQ44-p4JM1D0oqJ1h1L0nY4twM6Bd1d7qIhs_7fQU/s2048/Potato+and+Drumstick+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3D_17VThr6fJ_2QI8htassVCIB9b-Q_NS1-NC4VQpXALXHKWtSWXn1-VdGlrbIoEyhjOU4x1DjwqT2fc2OdAyTm7X9IN17bxEm-SQ44-p4JM1D0oqJ1h1L0nY4twM6Bd1d7qIhs_7fQU/s320/Potato+and+Drumstick+3.jpg" /></a></div><div><br /></div><div>Ingredients</div><div>6 drumsticks peeled and cut into 2 inch pieces</div><div>3 potatoes peeled and cut in chunks</div><div>2 onions finely chopped</div><div>1 teaspoon ginger garlic paste</div><div>2 tomatoes finely chopped</div><div>2 tablespoons coriander leaves finely chopped</div><div>2 teaspoons chillie powder,</div><div>1 teaspoon coriander powder</div><div>1 teaspoon cumin powder,</div><div>½ teaspoon turmeric powder</div><div>1 teaspoon garam masala powder / spice powder</div><div>2 green chillies chopped</div><div>salt to taste</div><div>2 tablespoons oil</div><div>Heat oil in a pan and sauté the onions for a little while.</div><div>Add the tomatoes, ginger garlic paste, green chillies, chillie powder, turmeric, garam masala / spice powder, cumin powder, and salt and stir fry till the oil separates from the mixture.</div><div>Add the drumsticks and potatoes and 2 cups of water and simmer on low heat till the drum sticks and potatoes are cooked and the gravy thickens.</div><div>Garnish with chopped coriander leaves</div><div>Serve with Rice </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3c_F-qq2mdHiYsHT4aU-a_6eWkAWogeewE69XU9rVp6DlCVtGkwsRXCEXBuNaMqGuAAmm67zWnfZ-OAMq-SnnUgttWSMPbW_BVN5GzPiQG8bECQ4AcXXSg5v-AtooBACSTjIPusoh9A/s2048/Potato+and+Drumstick+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3c_F-qq2mdHiYsHT4aU-a_6eWkAWogeewE69XU9rVp6DlCVtGkwsRXCEXBuNaMqGuAAmm67zWnfZ-OAMq-SnnUgttWSMPbW_BVN5GzPiQG8bECQ4AcXXSg5v-AtooBACSTjIPusoh9A/s320/Potato+and+Drumstick+3.jpg" /></a></div><br /><p><br /></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-2938587304687143923.post-75957750902739633342021-06-04T00:20:00.001-07:002021-06-04T00:20:09.119-07:00VEGETABLE JALFRAZIE<p> <b style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 11pt;">VEGETABLE JALFRASIE</span></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDEfsxcxN6dUb7ch-zzXTqxjFYQM2fCq-2DgDkJmDr4mNn0omj5dJIa7KzpU0TtzW0fXPNBWGHlBeXT5VIH9uLzQ1OPg9lghwmEKB5qXJNUKzEOlrN6c3u42qugA74GS3g-N66HeJRS-0/s1600/C5792647-9D09-4D08-9974-4C45BEC4B876.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1561" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDEfsxcxN6dUb7ch-zzXTqxjFYQM2fCq-2DgDkJmDr4mNn0omj5dJIa7KzpU0TtzW0fXPNBWGHlBeXT5VIH9uLzQ1OPg9lghwmEKB5qXJNUKzEOlrN6c3u42qugA74GS3g-N66HeJRS-0/s320/C5792647-9D09-4D08-9974-4C45BEC4B876.jpeg" /></a></div><br /><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><br /></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 11pt;">Serves 6 <o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><b><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 11pt;">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 11pt;">2 medium onions chopped<o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 11pt;">1 capsicum cut into medium size pieces, <o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 11pt;">½ cup peas<o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 11pt;">½ cup beans cut finely<o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 11pt;">2 tomatoes chopped<o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 11pt;">1 cup cauliflower florets<o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 11pt;">1 teaspoon chillie powder<o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 11pt;">1 teaspoon chopped ginger<o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 11pt;">1 teaspoon chopped garlic<o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 11pt;">2 tablespoons vinegar, <o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 11pt;">2 tablespoons oil<o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 11pt;">salt to taste<o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><br /></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 11pt;">Heat oil in a suitable pan and sauté the onions, ginger and garlic till light brown. Add all the other ingredients and stir well. Cook covered on medium heat till the vegetables are cooked. Sir in a teaspoon of butter and serve with any Indian Bread or rice and pepper water.<o:p></o:p></span></div><div class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 15.455999374389648px;"><br /></div><br class="Apple-interchange-newline" style="-webkit-text-size-adjust: auto;" />Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-2938587304687143923.post-49395226079201467122021-05-26T21:55:00.000-07:002021-05-26T21:55:04.916-07:00CRUMB-FRIED CHICKEN OR ROAD ROLLER CHICKEN<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQvXALAK1XwskZx8sOoXR4IVZppyeGN3co7MQ4aava56BuykLbtklf1Dhwv8AbJUnMvcmv1FKWGeUUzFIHlrNX2BfwnUsJnx713aEhKdjaI9TUyehbINrc3RXQCxSF_sKA1IjDB2xl3s/s2048/CRUMBFRIED+CHICKEN.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQvXALAK1XwskZx8sOoXR4IVZppyeGN3co7MQ4aava56BuykLbtklf1Dhwv8AbJUnMvcmv1FKWGeUUzFIHlrNX2BfwnUsJnx713aEhKdjaI9TUyehbINrc3RXQCxSF_sKA1IjDB2xl3s/s320/CRUMBFRIED+CHICKEN.JPG" /></a></div><br /><p></p><p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt;">CRUMB-FRIED
CHICKEN OR ROAD ROLLER CHICKEN <o:p></o:p></span></b></p>
<p class="MsoNormal"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt;">This dish got its
name only because the pieces of chicken breasts used in its preparation were
cut lengthwise and then flattened with a cleaver or Rolling Pin. The Chicken
eventually looked as if it was flattened by a heavy object such as a “Steam
Roller or Road Roller”.<span style="mso-spacerun: yes;"> </span>This is a very
subtly flavoured dish with only a hint of seasoning. <o:p></o:p></span></i></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt;"><o:p> </o:p></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Ingredients</span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt;">4
chicken breasts (skinless and boneless)<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt;">1
teaspoon pepper powder<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt;">1
teaspoon paprika<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt;">1
teaspoon dried or freshy chopped mint <span style="mso-spacerun: yes;"> </span>or
parsley flakes <o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt;">Salt
to taste<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt;">3
or 4 tablespoons butter or oil to fry <o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt;">3
tablespoons plain flour<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt;">2
Eggs beaten<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt;">1
cup breadcrumbs <o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt;">Slice
each chicken breast with a large knife or cleaver horizontally, so that you get
8 pieces.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt;">Flatten
each piece with a mallet or rolling pin. <o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt;">Season
the flattened chicken with a little of the pepper powder, salt, paprika and
keep aside for 15 minutes<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt;">Coat
each piece of chicken breast with the flour and keep aside<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt;">Now
season the breadcrumbs with the remaining pepper, salt, paprika, parsley / mint
and any other seasoning that you like including some cheese powder<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt;"><o:p> </o:p></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Heat
the butter oil in a nonstick pan till nice and hot</span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt;">Dip
each piece of chicken in the beaten egg then coat well with the breadcrumbs.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt;">Place
each coated piece in the hot oil or butter and fry the chicken pieces on both sides
on medium heat till tender and a nice golden colour<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt;">Serve
with a nice salad or with any seasoned rice or bread.<o:p></o:p></span></p>
<p class="MsoNormal"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt;"><o:p> </o:p></span></i><i><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt;">(Alternately the
chicken can be baked in an oven using the same recipe)</span></i></p>
<p class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt;"><o:p> </o:p></span></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-2938587304687143923.post-90982518967873486202021-05-24T21:01:00.001-07:002021-05-24T21:01:31.434-07:00MEAT AND LADY'S FINGER (OKRA) CURRY or MEAT AND BANDYCOY CURRY<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZFAfmq3sCZaxCAKQ9a84dvZOLXsYANae44ZOtPf4wM8Gn5CNJ6fbEh1MXrCO_vIEZaXyGH1obyqjUJXK4oVrSGrA6qJmf6vMWWX0TF5J_UpBZ6esvHZqg494RJWL67FoIequVXkOsOI/s1595/Meat+and+Lady+finger+curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1595" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZFAfmq3sCZaxCAKQ9a84dvZOLXsYANae44ZOtPf4wM8Gn5CNJ6fbEh1MXrCO_vIEZaXyGH1obyqjUJXK4oVrSGrA6qJmf6vMWWX0TF5J_UpBZ6esvHZqg494RJWL67FoIequVXkOsOI/s320/Meat+and+Lady+finger+curry.jpg" width="320" /></a></div><br /><p></p><p>MEAT AND LADY'S FINGER (OKRA) CURRY or MEAT AND BANDYCOY CURRY<br />This is an old time favourite - Meat and Lady's Finger Curry. Tastes yummy with steamed white rice and a dash of Brinjal Pickle.</p><p><b><span lang="EN-GB" style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Book Antiqua";">Ingredients<o:p></o:p></span></b><br /><span style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; mso-bidi-font-family: "Book Antiqua";">½ kg Meat either beef / mutton / lamb cut into medium size pieces<o:p></o:p></span><br /><span style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; mso-bidi-font-family: "Book Antiqua";">½ kg tender Lady's fingers / Okra<o:p></o:p></span><br /><span style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; mso-bidi-font-family: "Book Antiqua";">2 onions chopped finely<o:p></o:p></span><br /><span style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; mso-bidi-font-family: "Book Antiqua";">1 teaspoon ginger garlic paste<o:p></o:p></span><br /><span style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; mso-bidi-font-family: "Book Antiqua";">2 teaspoons chillie powder<o:p></o:p></span><br /><span style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; mso-bidi-font-family: "Book Antiqua";">1 teaspoon coriander powder<o:p></o:p></span><br /><span style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; mso-bidi-font-family: "Book Antiqua";">2 medium size tomatoes chopped</span><br /><span style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; mso-bidi-font-family: "Book Antiqua";">2 tablespoons coconut paste or 3 tablespoons coconut milk<o:p></o:p></span><br /><span style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; mso-bidi-font-family: "Book Antiqua";">2 tablespoons oil<o:p></o:p></span><br /><span style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; mso-bidi-font-family: "Book Antiqua";">Salt to taste<o:p></o:p></span><br /><span style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; mso-bidi-font-family: "Book Antiqua";">Wipe the lady’s fingers / okras with a dry cloth then cut them into 2 inch pieces. Discard the ends.</span><br /><span style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; mso-bidi-font-family: "Book Antiqua";">Boil the meat with sufficient water and a little salt till tender. Retain the soup / stock.</span><br /><span style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; mso-bidi-font-family: "Book Antiqua";">Heat oil in a pan and add the onions and fry till golden brown. Add the tomatoes, chillie powder, salt, coriander powder and ginger garlic paste and sauté for a few minutes. Now add the boiled meat and coconut paste / coconut milk and mix well.</span><br /><span style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; mso-bidi-font-family: "Book Antiqua";">Add the left over meat stock / soup or 1 cup of water and simmer on low heat for about 7 to 10 minutes till the meat absorbs the flavours and the gravy is the required consistency.</span><br /><span style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; mso-bidi-font-family: "Book Antiqua";">Now add the lady’s fingers / okras are cook for just 3 more minutes on medium heat till the lady’s fingers / okra are just cooked and still crunchy, taking care not to overcook them. </span></p><p><span style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; mso-bidi-font-family: "Book Antiqua";">Serve as a main curry with rice.</span></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-2938587304687143923.post-77970331263276845632021-05-17T07:14:00.001-07:002021-05-17T07:14:52.012-07:00POMFRET CURRY / FISH CURRY <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjlphxH3y09gFoqaiTTlTBiJXjl99hMEjlcIaDNuNI3V5XY_MDLRStMPPpoMnY3PCB4fQIYVbW8MhgDCYkIIoMMQcaEYZhhBAfQn_zcwsrmw9zzZ-uuDbMof0Y9jNtutyd_p1nzGWyM8/s1891/66CF1F8E-5531-45E6-BEF7-4CC9A0813B73.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1891" data-original-width="1663" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjlphxH3y09gFoqaiTTlTBiJXjl99hMEjlcIaDNuNI3V5XY_MDLRStMPPpoMnY3PCB4fQIYVbW8MhgDCYkIIoMMQcaEYZhhBAfQn_zcwsrmw9zzZ-uuDbMof0Y9jNtutyd_p1nzGWyM8/s320/66CF1F8E-5531-45E6-BEF7-4CC9A0813B73.jpeg" /></a></div><br /><p></p><p>POMFRET CURRY </p><p><span style="-webkit-text-size-adjust: auto; font-family: "Book Antiqua", serif; font-size: 12pt; font-weight: 700; text-align: center; white-space: pre-wrap;">Ingredients</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-left: 14.15pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Book Antiqua", serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 kg good fleshy pomfrets sliced thickly</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-left: 14.15pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Book Antiqua", serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">3 big onions sliced finely</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-left: 14.15pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Book Antiqua", serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 green chilies sliced lengthwise</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaysDGDF7OksuWSye52NOO0P7ND1xPqJKQmVprDo7l6z7e-u76HodY-EIH1L7Ts4Xs3Ta7a9EKGJ24iIZHO0ijFCkHrkkFXG9wsIOKklUN320PPRN6xQWoz6Vkc4nsT8i-L0YwlW97XgA/s1863/D291CE52-DD5E-42EB-994F-B0C80F8CC8D8.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1863" data-original-width="1687" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaysDGDF7OksuWSye52NOO0P7ND1xPqJKQmVprDo7l6z7e-u76HodY-EIH1L7Ts4Xs3Ta7a9EKGJ24iIZHO0ijFCkHrkkFXG9wsIOKklUN320PPRN6xQWoz6Vkc4nsT8i-L0YwlW97XgA/s320/D291CE52-DD5E-42EB-994F-B0C80F8CC8D8.jpeg" /></a></div><br /><p></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-left: 14.15pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Book Antiqua", serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon ginger garlic paste</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-left: 14.15pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Book Antiqua", serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">3 tablespoons ground coconut paste or coconut milk </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-left: 14.15pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Book Antiqua", serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ teaspoon turmeric powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-left: 14.15pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Book Antiqua", serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">3 tablespoons oil</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-left: 14.15pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Book Antiqua", serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Salt to taste</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-left: 14.15pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Book Antiqua", serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1cup thick tamarind juice or ½ cup lime juice</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-left: 14.15pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Book Antiqua", serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">3 teaspoons chillie powder</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-left: 14.15pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Book Antiqua", serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon cumin powder </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-left: 14.15pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Book Antiqua", serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon coriander powder </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-left: 14.15pt; margin-top: 0pt; text-align: justify;"><span style="font-family: "Book Antiqua", serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"> 2 sprigs curry leaves</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 2.85pt; margin-top: 5.65pt; text-align: justify;"><span style="font-family: "Book Antiqua", serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Heat oil in a pan and add the curry leaves and onions and sauté for a few minutes. Add the ginger garlic paste, turmeric powder, chillie powder, cumin powder, coriander powder and coconut and fry for 2 or 3 minutes. Add the tamarind juice, salt and slit green chillies and bring to boil. Add the fish and a little more water if more gravy is required. Cook on low heat for about 5 minutes till the fish is cooked. Pour a tablespoon of oil on top then remove from heat. (Care should be taken not to over cook the fish or else it will break up.) Serve with rice or bread.</span></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-2938587304687143923.post-19083795685090082282021-04-25T03:25:00.004-07:002021-04-25T03:25:52.191-07:00GREEN MASALA WHOLE FRIED POMFRET<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8I66kBE7ee0L-8-gpLrOxhwsXbKeZzs4zVQDXk0iTx7WuL1jq-UalsGZ2l36kDlPVIgeBAdYuWjR1ExVEr0L1kkjNAOrT1r-hE5bwNdTq-7womOc1ijN2US8VONjR6V11VRiMJ6b5j8A/s2048/green+masala+pomfret+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8I66kBE7ee0L-8-gpLrOxhwsXbKeZzs4zVQDXk0iTx7WuL1jq-UalsGZ2l36kDlPVIgeBAdYuWjR1ExVEr0L1kkjNAOrT1r-hE5bwNdTq-7womOc1ijN2US8VONjR6V11VRiMJ6b5j8A/s320/green+masala+pomfret+4.jpg" /></a></div><br /><p></p><p>GREEN MASALA FRIED WHOLE POMFRET </p><p><b style="text-align: center;"><span lang="EN-GB" style="font-family: "Book Antiqua", serif; font-size: 12pt;">Ingredients</span></b></p><p style="text-align: justify;"><span style="font-family: Book Antiqua, serif;">3 or 4 medium size whole pomfrets</span></p><p><span style="font-family: "Book Antiqua", serif; font-size: 12pt; text-align: justify;">2 teaspoons ginger garlic paste</span></p><p><span style="font-family: "Book Antiqua", serif; font-size: 12pt; text-align: justify;">4 tablespoons coriander leaves</span></p><p><span style="font-family: "Book Antiqua", serif; font-size: 12pt; text-align: justify;">1 teaspoon cumin powder</span></p><p><span style="font-family: "Book Antiqua", serif; font-size: 12pt; text-align: justify;">4 or 5 green chillies</span></p><p><span style="font-family: "Book Antiqua", serif; font-size: 12pt; text-align: justify;">¼ teaspoon turmeric powder</span></p><p><span style="font-family: "Book Antiqua", serif; font-size: 12pt; text-align: justify;">Salt to taste</span></p><p><span style="font-family: "Book Antiqua", serif; font-size: 12pt; text-align: justify;">5 or 6 tablespoons oil</span></p><p style="text-align: justify;"><span style="font-family: Book Antiqua, serif;">Clean and wash the pomfrets well then make light cuts on them</span></p><p><span style="font-family: "Book Antiqua", serif; font-size: 12pt; text-align: justify;">Grind the green chillies and green coriander
together to a paste. </span></p><p><span style="font-family: "Book Antiqua", serif; font-size: 12pt; text-align: justify;">Mix in the cumin powder, ginger garlic paste, salt,
turmeric powder.</span></p><p><span style="font-family: "Book Antiqua", serif; font-size: 12pt; text-align: justify;">Marinate the fish with this paste and keep
aside for half an hour. </span></p><p><span style="font-family: "Book Antiqua", serif; font-size: 12pt; text-align: justify;">Heat oil in a flat pan and shallow fry the Fish on both
sides till brown. </span></p><p style="text-align: justify;"><span style="font-family: Book Antiqua, serif;">In the same oil lightly fry some onion rings and curry leaves and serve with the fried pomfrets </span></p><p><span style="font-family: "Book Antiqua", serif; font-size: 12pt; text-align: justify;">Serve with Rice and Pepper water or Bread.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHvxT2nJkaqCbM9JN5feKAb-oWRs1uNZGNxupBbwCVmJ8QZ29_OYdYaxHZNie-mw_2EukaDWqUzms-KID8BxXA57y7AZJnQlqSzX1CXfgoBFL4bp01ujTIPGM9a4T4dlGbfUrk5y_HFtA/s2048/green+masala+pomfret+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHvxT2nJkaqCbM9JN5feKAb-oWRs1uNZGNxupBbwCVmJ8QZ29_OYdYaxHZNie-mw_2EukaDWqUzms-KID8BxXA57y7AZJnQlqSzX1CXfgoBFL4bp01ujTIPGM9a4T4dlGbfUrk5y_HFtA/s320/green+masala+pomfret+3.jpg" /></a></div><br /><p><br /></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-2938587304687143923.post-49660157910845208872021-04-20T03:09:00.001-07:002021-04-20T03:09:16.511-07:00ANGLO-INDIAN CHICKEN PEPPER FRY AND COCONUT RICE - LIVE VIDEO FROM FACEB...<iframe frameborder="0" height="270" src="https://youtube.com/embed/w7d6OiCa9EY" width="480"></iframe><div><br /></div><div><br /></div><div>ANGLO-INDIAN COCONUT RICE</div><div><p class="MsoNormal" style="line-height: 14.0pt; margin-bottom: 2.85pt; margin-left: 0cm; margin-right: 0cm; margin-top: 2.85pt; mso-hyphenate: none; mso-layout-grid-align: none; text-autospace: none; vertical-align: middle;"><i><span lang="EN-GB" style="font-family: "Book Antiqua", serif; font-size: 12pt;">Serves 6 Preparation Time 45 minutes<o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: 14.5pt; margin-bottom: 2.85pt; margin-left: 0cm; margin-right: 0cm; margin-top: 2.85pt; mso-hyphenate: none; mso-layout-grid-align: none; text-align: center; text-autospace: none; vertical-align: middle;"><b><span lang="EN-GB" style="font-family: "Book Antiqua", serif; font-size: 12pt;">Ingredients<o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0cm; margin-left: 14.15pt; margin-right: 0cm; margin-top: 0cm; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="font-family: "Book Antiqua", serif; font-size: 12pt;">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<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0cm; margin-left: 14.15pt; margin-right: 0cm; margin-top: 0cm; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="font-family: "Book Antiqua", serif; font-size: 12pt;">2 cups of Raw Rice or Basmati Rice <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0cm; margin-left: 14.15pt; margin-right: 0cm; margin-top: 0cm; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="font-family: "Book Antiqua", serif; font-size: 12pt;">½ teaspoon
turmeric powder or a few strands of saffron<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0cm; margin-left: 14.15pt; margin-right: 0cm; margin-top: 0cm; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="font-family: "Book Antiqua", serif; font-size: 12pt;">Salt to taste<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0cm; margin-left: 14.15pt; margin-right: 0cm; margin-top: 0cm; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="font-family: "Book Antiqua", serif; font-size: 12pt;">4 tablespoons butter or ghee<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0cm; margin-left: 14.15pt; margin-right: 0cm; margin-top: 0cm; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="font-family: "Book Antiqua", serif; font-size: 12pt;">3 cloves, 3 cardamoms, 3 small sticks of cinnamon<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 14.0pt; margin-bottom: 4.25pt; margin-left: 0cm; margin-right: 0cm; margin-top: 4.25pt; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-GB" style="font-family: "Book Antiqua", serif; font-size: 12pt;">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.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 14.0pt; margin-bottom: 4.25pt; margin-left: 0cm; margin-right: 0cm; margin-top: 4.25pt; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-GB" style="font-family: "Book Antiqua", serif; font-size: 12pt;">Coconut Rice is best eaten
with Ball Curry or Chicken curry and Devil Chutney.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 14.0pt; margin-bottom: 4.25pt; margin-left: 0cm; margin-right: 0cm; margin-top: 4.25pt; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-GB" style="font-family: "Book Antiqua", serif; font-size: 12pt;"> </span></p><p class="MsoNormal" style="line-height: 14.0pt; margin-bottom: 4.25pt; margin-left: 0cm; margin-right: 0cm; margin-top: 4.25pt; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-GB" style="font-family: "Book Antiqua", serif; font-size: 12pt;">ANGLO-INDIAN CHICKEN PEPPER FRY</span></p><p class="MsoNormal" style="line-height: 14.0pt; margin-bottom: 2.85pt; margin-left: 0cm; margin-right: 0cm; margin-top: 2.85pt; mso-hyphenate: none; mso-layout-grid-align: none; text-autospace: none; vertical-align: middle;"><i><span lang="EN-GB" style="font-family: "Book Antiqua", serif; font-size: 12pt;">Serves 6 Preparation Time 30 minutes<o:p></o:p></span></i></p><p align="center" class="MsoNormal" style="line-height: 14.5pt; margin-bottom: 2.85pt; margin-left: 0cm; margin-right: 0cm; margin-top: 2.85pt; mso-hyphenate: none; mso-layout-grid-align: none; text-align: center; text-autospace: none; vertical-align: middle;"><b><span lang="EN-GB" style="font-family: "Book Antiqua", serif; font-size: 12pt;">Ingredients<o:p></o:p></span></b></p><p class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0cm; margin-left: 14.15pt; margin-right: 0cm; margin-top: 0cm; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="font-family: "Book Antiqua", serif; font-size: 12pt;">1 kg chicken cut into medium size pieces <o:p></o:p></span></p><p class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0cm; margin-left: 14.15pt; margin-right: 0cm; margin-top: 0cm; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="font-family: "Book Antiqua", serif; font-size: 12pt;">3 large onions sliced finely<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0cm; margin-left: 14.15pt; margin-right: 0cm; margin-top: 0cm; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="font-family: "Book Antiqua", serif; font-size: 12pt;">2 teaspoons pepper powder<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0cm; margin-left: 14.15pt; margin-right: 0cm; margin-top: 0cm; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="font-family: "Book Antiqua", serif; font-size: 12pt;">1 teaspoon turmeric powder<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0cm; margin-left: 14.15pt; margin-right: 0cm; margin-top: 0cm; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="font-family: "Book Antiqua", serif; font-size: 12pt;">2 tablespoons oil<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 0cm; margin-left: 14.15pt; margin-right: 0cm; margin-top: 0cm; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="font-family: "Book Antiqua", serif; font-size: 12pt;">Salt to taste<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 14.0pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: 0cm; margin-top: 5.65pt; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="font-family: "Book Antiqua", serif; font-size: 12pt;">Heat oil in a pan and fry the onions lightly. Add
the chicken and mix in the pepper powder, tumeric powder and salt. Add ½ cup of water and cook on low heat till the
chicken is tender and semi dry.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 14.0pt; margin-bottom: 4.25pt; margin-left: 0cm; margin-right: 0cm; margin-top: 4.25pt; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-GB" style="font-family: "Book Antiqua", serif; font-size: 12pt;">
</span></p><p class="MsoNormal" style="line-height: 14.0pt; margin-bottom: 2.85pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.65pt; mso-hyphenate: none; mso-layout-grid-align: none; text-align: justify; text-autospace: none; vertical-align: middle;"><span lang="EN-US" style="font-family: "Book Antiqua", serif; font-size: 12pt;">Note: Alternately, the chicken can be par boiled
with a little water and then added to the sautéed onions and pepper. <b><o:p></o:p></b></span></p></div><div><br /></div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></div>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0tag:blogger.com,1999:blog-2938587304687143923.post-61683950913078120232021-04-04T23:06:00.021-07:002021-04-06T20:01:20.929-07:00MANGO PICKLE (HOT)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM-pFohyphenhyphenbxeypH1yuCNb1rQLoKklfU2UCMoSgdim4U1-6nF-eAXb3l-h987Ji1G9OcDmfjBlonARR07ToqW1OVaKEjY9iIiRLxzwPi8KmGbgk-ZxkxgoN85-LDNpMNCwmdNgI_6rZMJjA/s2048/mango+pickle+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM-pFohyphenhyphenbxeypH1yuCNb1rQLoKklfU2UCMoSgdim4U1-6nF-eAXb3l-h987Ji1G9OcDmfjBlonARR07ToqW1OVaKEjY9iIiRLxzwPi8KmGbgk-ZxkxgoN85-LDNpMNCwmdNgI_6rZMJjA/s320/mango+pickle+1.jpg" /></a></div><br /> <p></p><p><b style="color: #222222; font-family: Arial, sans-serif; font-size: 11pt;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">MANGO PICKLE (HOT) </span></b></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">Ingredients</span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">2 kgs or 6 to 8 medium sized raw green mangoes</span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">6 or 7 tablespoons chillie powder (use the less spicy variety)</span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">2 teaspoons fenugreek seeds </span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">3 teaspoons mustard seeds</span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">½ cup salt</span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">1 cup Sesame oil or refined oil</span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFmuFW35l4-yvmKhzaUMi-s3JKyLk8J1Hd7HP6GB0XbanmHItCzrC1jEeIHeG51ZvHn-D3-becQSXY183TZMCFxfX3zyGU9V0keZaI0ZwwqE6kkwklAo30RtFt2_-BCCWDzM5bKAXSOoQ/s700/Mango+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="525" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFmuFW35l4-yvmKhzaUMi-s3JKyLk8J1Hd7HP6GB0XbanmHItCzrC1jEeIHeG51ZvHn-D3-becQSXY183TZMCFxfX3zyGU9V0keZaI0ZwwqE6kkwklAo30RtFt2_-BCCWDzM5bKAXSOoQ/s320/Mango+1.jpg" width="320" /></a></div><br /><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;"><br /></span><p></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;"> </span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">Wash and dry the mangoes well. Cut them into medium size pieces. Throw away the seeds.</span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2ILd2ubWVs2OBVFk9Q2DE7YrazO3OlqSka2y2V7kR7q8PLxvikZyKNKMFPGPFzj0ZgYAMJ4B4FBttHEsw60L0fqawJ5e2ppotAhRup1OLqGfrU6Brdzh1A3e9K2_G4pCr3cGN7nUPzk/s356/Mango+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="287" data-original-width="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2ILd2ubWVs2OBVFk9Q2DE7YrazO3OlqSka2y2V7kR7q8PLxvikZyKNKMFPGPFzj0ZgYAMJ4B4FBttHEsw60L0fqawJ5e2ppotAhRup1OLqGfrU6Brdzh1A3e9K2_G4pCr3cGN7nUPzk/s320/Mango+2.jpg" width="320" /></a></div><br /><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;"><br /></span><p></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Mix the mango pieces with the salt and transfer to a stone or glass jar to soak for 4 or 5 days.</span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibbeXPx1QyI8j1UJ181z3lyARDrYEe4lmr_LyY5RSzd7ygmBgztXZOdbsqED-w16RrZDQsoLhESyjCyAOTYWzhPcZmfDz2_L5cA5cJ3Q1hwF5Nb7CqMgWKPxu5wj0mehJqmKPImN8SCxQ/s500/Mango+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibbeXPx1QyI8j1UJ181z3lyARDrYEe4lmr_LyY5RSzd7ygmBgztXZOdbsqED-w16RrZDQsoLhESyjCyAOTYWzhPcZmfDz2_L5cA5cJ3Q1hwF5Nb7CqMgWKPxu5wj0mehJqmKPImN8SCxQ/s320/Mango+3.JPG" /></a></div><br /><span style="font-family: "Times New Roman", serif; font-size: 12pt;"><br /></span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBVMim3U03qBgSgq-2EwrFptmAoyeDFyYlFpse32vodytSjf_klVoWWMjJTr4_rgam1xn99-v-5UcOUDCVF08hTdQucq-V9su9w4mIqgl6qgWGT6Li02m7dHFdbB7y1zm__NSn-XJSWM/s715/Mango+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="655" data-original-width="715" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBVMim3U03qBgSgq-2EwrFptmAoyeDFyYlFpse32vodytSjf_klVoWWMjJTr4_rgam1xn99-v-5UcOUDCVF08hTdQucq-V9su9w4mIqgl6qgWGT6Li02m7dHFdbB7y1zm__NSn-XJSWM/s320/Mango+4.jpg" width="320" /></a></div><br /><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">The Mango pieces would change colour and become a little soft.</span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">When ready to use, transfer to a large bowl.</span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">Dry roast the Fenugreek seeds and mustard seeds in a pan till warm</span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">When cool, powder roughly in a blender.</span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">Mix the chillie powder and fenugreek powder together with the soaked mangoes. Mix well</span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqp2sprhy9PIOkCtqy4d08GPLz09DVHcaHO4eHcQYWrpsxeTIB4DXPusu49awwkCb9UwgTboKYju1GH8oVriQ2tDFTmtuYP9g0OK5RjIrCwZwbEHf4ZdykXF0gN3ORochuYrMEcyBM2KM/s917/Mango+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="917" data-original-width="805" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqp2sprhy9PIOkCtqy4d08GPLz09DVHcaHO4eHcQYWrpsxeTIB4DXPusu49awwkCb9UwgTboKYju1GH8oVriQ2tDFTmtuYP9g0OK5RjIrCwZwbEHf4ZdykXF0gN3ORochuYrMEcyBM2KM/s320/Mango+5.jpg" /></a></div><br /><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"><br /></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">Heat the oil in a pan and let it cool completely.</span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">When cold, pour over the pickle and mix it well</span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcH_Oq9E0WND-RbLwijzOX8ZnuBLlnoEtgO32MF80lYVyxeV0AyMb2GjfqMvphqjBaMvU5A2AB0uvvXU1OiFAzwZi9MzKKFYgczS8Q3WJEAlWy5jdsf5XRHM3IQabgULSyxeA0UuYgpv4/s1297/Mango+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1297" data-original-width="808" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcH_Oq9E0WND-RbLwijzOX8ZnuBLlnoEtgO32MF80lYVyxeV0AyMb2GjfqMvphqjBaMvU5A2AB0uvvXU1OiFAzwZi9MzKKFYgczS8Q3WJEAlWy5jdsf5XRHM3IQabgULSyxeA0UuYgpv4/s320/Mango+6.jpg" /></a></div><br /><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;"><br /></span><p></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;">Wait for a couple of days for the flavours to soak in before using the pickle</span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 11pt; margin: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOExhWLkG8jXtnZfgA24y2GB03VeUvRxiwDSkJt7aLLl4TrlpAs9bL_-Qi5lPHSPOKrD5ziACrRcbWxaZq93UYjvVtxSjtBtKrfA34CJygMBikxWFJWo2hQOdaG1u9hgeb9oyKD-d_vOM/s2048/mango+pickle+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOExhWLkG8jXtnZfgA24y2GB03VeUvRxiwDSkJt7aLLl4TrlpAs9bL_-Qi5lPHSPOKrD5ziACrRcbWxaZq93UYjvVtxSjtBtKrfA34CJygMBikxWFJWo2hQOdaG1u9hgeb9oyKD-d_vOM/s320/mango+pickle+2.jpg" /></a></div><br /><span lang="EN-US" style="font-family: "Times New Roman", serif; font-size: 12pt;"><br /></span><p></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com4tag:blogger.com,1999:blog-2938587304687143923.post-29193072658119333062021-03-02T22:17:00.001-08:002021-03-02T22:17:11.071-08:00VEGETARIAN RICE DISHES FOR LENT <p> </p><p></p><p class="MsoNoSpacing"><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTK-lVINpn0MYh1exzvD29mbrsTv6vhI3CCdzghn6v3DcMAbEYVY4Z461mEl9R2Gbi-XH6UxFgAt5Btfaomd6PulwLS5MQEhonuxJcT9Tg12bcM_MKt39yZvgyY6jgryDjC4aNNDhhNkc/s1800/Collage+of+Veg+Rice+Dishes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1697" data-original-width="1800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTK-lVINpn0MYh1exzvD29mbrsTv6vhI3CCdzghn6v3DcMAbEYVY4Z461mEl9R2Gbi-XH6UxFgAt5Btfaomd6PulwLS5MQEhonuxJcT9Tg12bcM_MKt39yZvgyY6jgryDjC4aNNDhhNkc/s320/Collage+of+Veg+Rice+Dishes.JPG" width="320" /></a></b></div><b><br />SOME VEGETARIAN RICE DISHES FOR THOSE FRIDAYS IN LENT
AND OTHER TIMES AS WELL<o:p></o:p></b><p></p>
<p class="MsoNoSpacing">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<o:p></o:p></p>
<p class="MsoNoSpacing">All these recipes are featured in my Cookery Book
VEGETARIAN DELICACIES<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p></p>
<p class="MsoNoSpacing"><b>1. A SIMPLE MIXED VEGETABLE PALAO<o:p></o:p></b></p>
<p class="MsoNoSpacing"><o:p> </o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU_AhurY8j0dzHp2hCOnnbzb4iyxM4hARfPFKLtbifTti-Kgs2Xks_YoutpOZ5F0zC4XaKK4YeTM7_j1BKUDZEdCLg8Ipzr_W1TEz3004rRJbqWbhV_dHprxM1FdkE6AFdUOhDRXkTMeA/s392/VEG+PALAU+NEW.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="392" data-original-width="391" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU_AhurY8j0dzHp2hCOnnbzb4iyxM4hARfPFKLtbifTti-Kgs2Xks_YoutpOZ5F0zC4XaKK4YeTM7_j1BKUDZEdCLg8Ipzr_W1TEz3004rRJbqWbhV_dHprxM1FdkE6AFdUOhDRXkTMeA/s320/VEG+PALAU+NEW.jpg" /></a></div><br /><p></p>
<p class="MsoNoSpacing">Serves 6<span style="mso-spacerun: yes;"> </span>Time
Required:<span style="mso-spacerun: yes;"> </span>45 minutes<o:p></o:p></p>
<p class="MsoNoSpacing">Ingredients <o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p>2 cups basmati rice or any other raw rice</p><p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing">3 onions sliced finely, <o:p></o:p></p>
<p class="MsoNoSpacing">1 cup ground coconut / coconut paste <o:p></o:p></p>
<p class="MsoNoSpacing"><span style="mso-spacerun: yes;"> </span>½ teaspoon
turmeric powder<o:p></o:p></p>
<p class="MsoNoSpacing">2 teaspoons ginger garlic paste<o:p></o:p></p>
<p class="MsoNoSpacing">½ cup oil or ghee<o:p></o:p></p>
<p class="MsoNoSpacing">2 green chilies chopped<o:p></o:p></p>
<p class="MsoNoSpacing">2 teaspoons chillie powder<o:p></o:p></p>
<p class="MsoNoSpacing">1 teaspoon garam masala powder / all spice powder<o:p></o:p></p>
<p class="MsoNoSpacing">2 cups assorted vegetables such as carrots, beans, peas,
cauliflower etc cut into medium size bits<o:p></o:p></p>
<p class="MsoNoSpacing">2 tablespoons chopped mint <o:p></o:p></p>
<p class="MsoNoSpacing">Salt to taste<o:p></o:p></p>
<p class="MsoNoSpacing"><span style="mso-spacerun: yes;"> </span>Heat oil in a suitable pan or vessel and fry the onions
till brown.</p><p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing">Add the ginger garlic paste and green chilies and sauté
for a few minutes. <o:p></o:p></p>
<p class="MsoNoSpacing">Add the chopped vegetables, mint, chillie powder,
turmeric powder, garam masala powder and salt and stir-fry for a few minutes. <o:p></o:p></p>
<p class="MsoNoSpacing">Add the coconut and fry till the oil separates from the
mixture. <o:p></o:p></p>
<p class="MsoNoSpacing">Add 4 cups of water and bring to boil. <o:p></o:p></p>
<p class="MsoNoSpacing">Add the rice and mix well. <o:p></o:p></p>
<p class="MsoNoSpacing">Cook on medium heat till the rice is cooked and each
grain is separate. <o:p></o:p></p>
<p class="MsoNoSpacing">Garnish with chopped coriander leaves.<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p></p>
<p class="MsoNoSpacing"><b>2. MASOOR DHAL PALAO (RED LENTIL PALAO)<o:p></o:p></b></p>
<p class="MsoNoSpacing"><o:p> </o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXJ3ZeWqwanpSM65Sgz9qntfkcl4euhMCDgq0YJhyphenhyphenoj4D7wKFkC6Aam362wwzhBhvSUQhUrjobkFieycJzo-QGXg0eoZFn7HyzCkn2Dg3UQDVAIflbJ3FhGlgG4CsGc24M6Djf1v0V0Hs/s2048/Kedgeree+new+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXJ3ZeWqwanpSM65Sgz9qntfkcl4euhMCDgq0YJhyphenhyphenoj4D7wKFkC6Aam362wwzhBhvSUQhUrjobkFieycJzo-QGXg0eoZFn7HyzCkn2Dg3UQDVAIflbJ3FhGlgG4CsGc24M6Djf1v0V0Hs/s320/Kedgeree+new+2.JPG" width="320" /></a></div><br /><p></p>
<p class="MsoNoSpacing">Serves 6<span style="mso-spacerun: yes;"> </span>Time
Required: 1 hour<o:p></o:p></p>
<p class="MsoNoSpacing">Ingredients<o:p></o:p></p>
<p class="MsoNoSpacing">2 cups raw rice wash and keep aside<o:p></o:p></p>
<p class="MsoNoSpacing">½ cup masoor dhal (Red Lentils) wash and keep aside<o:p></o:p></p>
<p class="MsoNoSpacing">3 cardamoms, 3 cloves, 2 pieces cinnamon, 1 bay leaf <o:p></o:p></p>
<p class="MsoNoSpacing">2 teaspoons ginger garlic paste<o:p></o:p></p>
<p class="MsoNoSpacing">2 teaspoons chillie powder<o:p></o:p></p>
<p class="MsoNoSpacing">Salt to taste<o:p></o:p></p>
<p class="MsoNoSpacing">4 tablespoons oil or ghee<o:p></o:p></p>
<p class="MsoNoSpacing">2 tomatoes chopped finely <o:p></o:p></p>
<p class="MsoNoSpacing">2 tablespoons chopped coriander leaves<o:p></o:p></p>
<p class="MsoNoSpacing">2 tablespoons mint leaves<o:p></o:p></p>
<p class="MsoNoSpacing">3 boiled eggs shelled <o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p>Heat oil in a suitable pan or vessel and fry the whole
spices and Bay leaves for 2 minutes.</p><p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing">Add the ginger garlic paste, chopped tomato and chillie
powder and sauté for a few minutes. <o:p></o:p></p>
<p class="MsoNoSpacing">Add the washed raw rice and dhal and stir-fry for a few
minutes. <o:p></o:p></p>
<p class="MsoNoSpacing">Now add the coriander leaves, mint, salt and 4 cups of
water and cook till done. <o:p></o:p></p>
<p class="MsoNoSpacing">Garnish with the boiled eggs on top <o:p></o:p></p>
<p class="MsoNoSpacing">Serve with curds or any curry and pickle.<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p></p>
<p class="MsoNoSpacing"><b>3. PEAS PALAO<o:p></o:p></b></p>
<p class="MsoNoSpacing"><o:p> </o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZgF3jqKLBk8V-cLsE3UmsC22oOcgnVYa0J9PCMCNcat8GJ75J634Bc5Wkj4H0XZx4H5DnrP3754PNqYkUvykCQL3mAn7cIZtzEi_fcpzBxqJ8H1uooNVIeXFOYPY5RJO_holqjBjBAVw/s635/Peas+Palao.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="482" data-original-width="635" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZgF3jqKLBk8V-cLsE3UmsC22oOcgnVYa0J9PCMCNcat8GJ75J634Bc5Wkj4H0XZx4H5DnrP3754PNqYkUvykCQL3mAn7cIZtzEi_fcpzBxqJ8H1uooNVIeXFOYPY5RJO_holqjBjBAVw/s320/Peas+Palao.jpg" width="320" /></a></div><br /><p></p>
<p class="MsoNoSpacing">Serves 6<span style="mso-spacerun: yes;"> </span>Time
Required: 1 hour<o:p></o:p></p>
<p class="MsoNoSpacing">Ingredients<o:p></o:p></p>
<p class="MsoNoSpacing">2 cups basmati rice or any raw rice - wash and keep aside<o:p></o:p></p>
<p class="MsoNoSpacing">½ cup green peas,<o:p></o:p></p>
<p class="MsoNoSpacing">3 tablespoons ghee or oil<o:p></o:p></p>
<p class="MsoNoSpacing">1 onion sliced finely<o:p></o:p></p>
<p class="MsoNoSpacing">2 tomatoes chopped<o:p></o:p></p>
<p class="MsoNoSpacing">2 cloves, 2 cardamoms, 2 pieces cinnamon, 2 bay leaves <o:p></o:p></p>
<p class="MsoNoSpacing">½ teaspoon cumin powder<o:p></o:p></p>
<p class="MsoNoSpacing">1 teaspoon garam masala powder / spice powder, <o:p></o:p></p>
<p class="MsoNoSpacing">4 green chillies slit lengthwise<o:p></o:p></p>
<p class="MsoNoSpacing">½ cup coriander leaves<o:p></o:p></p>
<p class="MsoNoSpacing">Salt to taste<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p>Heat oil or ghee in a vessel and fry the spices, bay
leaves and onions till golden brown.</p><p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing">Add the chopped tomatoes, green chillies, garam masala powder,
cumin powder and cook till the tomatoes turn to pulp. <o:p></o:p></p>
<p class="MsoNoSpacing">Add the rice, green peas, salt and chopped coriander
leaves and mix well. <o:p></o:p></p>
<p class="MsoNoSpacing">Add 4 cups of water and cook on medium heat till the rice
is cooked and all the water dries up. <o:p></o:p></p>
<p class="MsoNoSpacing">Serve with salad and any curry.<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p>4<b>. TOMATO PALAO</b></p>
<p class="MsoNoSpacing"><o:p> </o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWG9U_jtW8J_qKDrEWYYt2sPUL7806GdOzAclwSbHlsU8MMsEP9wB-qaV6RBghXvuj0Kut99dFxQ7TfA-_IoL5Yt1Ux1By7HyWxgvcLYulIm3EejmbliR197ZqAXFSHYOcpAb8qUG7_PE/s1242/Tomato+Pilaf+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1242" data-original-width="932" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWG9U_jtW8J_qKDrEWYYt2sPUL7806GdOzAclwSbHlsU8MMsEP9wB-qaV6RBghXvuj0Kut99dFxQ7TfA-_IoL5Yt1Ux1By7HyWxgvcLYulIm3EejmbliR197ZqAXFSHYOcpAb8qUG7_PE/s320/Tomato+Pilaf+2.jpg" /></a></div><br /><p></p>
<p class="MsoNoSpacing">Serves 6<span style="mso-spacerun: yes;">
</span>Time Required: 1 hour <o:p></o:p></p>
<p class="MsoNoSpacing">Ingredients<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p>4 large tomatoes chopped finely</p><p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing">3 tablespoons chopped coriander leaves<o:p></o:p></p>
<p class="MsoNoSpacing">2 large onions sliced finely<o:p></o:p></p>
<p class="MsoNoSpacing">2 cups basmati rice<o:p></o:p></p>
<p class="MsoNoSpacing">Salt to taste<o:p></o:p></p>
<p class="MsoNoSpacing">2 teaspoons chillie powder<o:p></o:p></p>
<p class="MsoNoSpacing">2 teaspoons ginger garlic paste<o:p></o:p></p>
<p class="MsoNoSpacing">2 cloves, 3 cardamoms, 3 pieces of cinnamon, 1 bay leaf <o:p></o:p></p>
<p class="MsoNoSpacing">4 or 5 tablespoons oil or ghee<o:p></o:p></p>
<p class="MsoNoSpacing">2 teaspoons chopped mint leaves<o:p></o:p></p>
<p class="MsoNoSpacing">2 green chillies chopped<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p>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.</p><p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing">Add the tomatoes, ginger garlic paste and chillie powder
and fry for a few minutes till the tomatoes turn pulpy. <o:p></o:p></p>
<p class="MsoNoSpacing">Add the rice, salt, mint leaves and coriander leaves and
fry for a few minutes. <o:p></o:p></p>
<p class="MsoNoSpacing">Add 4 cups of water and cook on medium heat till the rice
is done. <o:p></o:p></p>
<p class="MsoNoSpacing">Simmer on low heat for a few minutes then turn of the
heat. <o:p></o:p></p>
<p class="MsoNoSpacing">Serve with salad and any curry of your choice.<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p><b>5. CARROT AND ROASTED PEANUTS RICE</b></p>
<p class="MsoNoSpacing"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqR15KB8wBz65epEWudCEQrKlrEArzlbduDb9D1ZACtfXKacEp4SrXIR1HqyO8Barj40kkrIJgc9yBrwKAKR8olmMcz_bP31-3a0JCreMC-PIjSfBcXaztWFhBj-4LN4E_fCn6uF9Y_KI/s2048/Carrot+and+Roasted+Peanut+Rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1599" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqR15KB8wBz65epEWudCEQrKlrEArzlbduDb9D1ZACtfXKacEp4SrXIR1HqyO8Barj40kkrIJgc9yBrwKAKR8olmMcz_bP31-3a0JCreMC-PIjSfBcXaztWFhBj-4LN4E_fCn6uF9Y_KI/s320/Carrot+and+Roasted+Peanut+Rice.jpg" width="320" /></a></div><br /> <p></p>
<p class="MsoNoSpacing">Serves 6<span style="mso-spacerun: yes;"> </span>Time
Required: 1 hour<o:p></o:p></p>
<p class="MsoNoSpacing">Ingredients<o:p></o:p></p>
<p class="MsoNoSpacing">2 cups cooked rice<o:p></o:p></p>
<p class="MsoNoSpacing">2 onions chopped finely<o:p></o:p></p>
<p class="MsoNoSpacing">1 cup of finely cut carrot <o:p></o:p></p>
<p class="MsoNoSpacing">2 tablespoons oil<o:p></o:p></p>
<p class="MsoNoSpacing">2 small pieces of cinnamon, 2 cloves<o:p></o:p></p>
<p class="MsoNoSpacing">4 or 5 whole pepper corns<o:p></o:p></p>
<p class="MsoNoSpacing">1 bay leaf, 2 cardamoms<o:p></o:p></p>
<p class="MsoNoSpacing">Salt to taste<o:p></o:p></p>
<p class="MsoNoSpacing">½ teaspoon ground pepper / pepper powder<o:p></o:p></p>
<p class="MsoNoSpacing">2 tablespoons roasted and crushed ground nuts<o:p></o:p></p>
<p class="MsoNoSpacing">2 teaspoons chopped coriander leaves<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p>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.</p><p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing">Add the carrots and stir fry till the carrots are cooked
but still crunchy. <o:p></o:p></p>
<p class="MsoNoSpacing">Add the cooked rice, salt and pepper and mix well. <o:p></o:p></p>
<p class="MsoNoSpacing">Simmer on low heat for a few minutes then remove from
heat. <o:p></o:p></p>
<p class="MsoNoSpacing">Garnish with the crushed groundnuts and fried onions <o:p></o:p></p>
<p class="MsoNoSpacing">Serve with any sauce.<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p><b>6. CORIANDER
LEAVES (GREEN MASALA) PALAO</b></p>
<p class="MsoNoSpacing"><o:p> </o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4h-gnDgR8Opa775CuMAg8Q-7bfuhptIgr5txCwZReC9cj4q_hFemEXaIvXmX3FsPDKPcXkHle505RkhYPjabPqHLbsnpHS4CsBBoV0PeHgStep2JTBRLcgIrRCC54aUI8dyvx_-bMqDk/s925/corriander+leaves+palau.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="925" data-original-width="694" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4h-gnDgR8Opa775CuMAg8Q-7bfuhptIgr5txCwZReC9cj4q_hFemEXaIvXmX3FsPDKPcXkHle505RkhYPjabPqHLbsnpHS4CsBBoV0PeHgStep2JTBRLcgIrRCC54aUI8dyvx_-bMqDk/s320/corriander+leaves+palau.jpg" /></a></div><br /><p></p>
<p class="MsoNoSpacing">Serves 6<span style="mso-spacerun: yes;"> </span>Time
Required: 1 hour<o:p></o:p></p>
<p class="MsoNoSpacing">Ingredients<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p></p>
<p class="MsoNoSpacing">2 cups rice wash and keep aside<o:p></o:p></p>
<p class="MsoNoSpacing">½ cup cashew nuts fried in ghee, <o:p></o:p></p>
<p class="MsoNoSpacing">4 tablespoons ghee or oil<o:p></o:p></p>
<p class="MsoNoSpacing">1 onion sliced finely<o:p></o:p></p>
<p class="MsoNoSpacing">2 tomatoes chopped<o:p></o:p></p>
<p class="MsoNoSpacing">2 tablespoons grated coconut <o:p></o:p></p>
<p class="MsoNoSpacing">2 cloves, 2 cardamoms, 2 pieces cinnamon, 2 bay leaves<o:p></o:p></p>
<p class="MsoNoSpacing">2 teaspoons ginger and garlic paste, <o:p></o:p></p>
<p class="MsoNoSpacing">1 teaspoon chillie powder<o:p></o:p></p>
<p class="MsoNoSpacing">1 teaspoon cumin powder <o:p></o:p></p>
<p class="MsoNoSpacing">2 green chillies <o:p></o:p></p>
<p class="MsoNoSpacing">1 cup chopped coriander leaves<o:p></o:p></p>
<p class="MsoNoSpacing">Salt to taste <o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p></p>
<p class="MsoNoSpacing">Grind the Green chillies, coriander leaves and coconut
together to a paste<o:p></o:p></p>
<p class="MsoNoSpacing">Heat the oil or ghee in a vessel and fry the cloves,
cardamoms, cinnamon, bay leaves and onions till golden brown. <o:p></o:p></p>
<p class="MsoNoSpacing">Add the ground paste, ginger and garlic paste, chopped
tomatoes, chillie powder and cumin powder and stir fry for about 2 or 3 minutes<o:p></o:p></p>
<p class="MsoNoSpacing">Add the rice and salt and mix well. <o:p></o:p></p>
<p class="MsoNoSpacing">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. <o:p></o:p></p>
<p class="MsoNoSpacing">Garnish with a little chopped coriander leaves and fried
cashew nuts. <o:p></o:p></p>
<p class="MsoNoSpacing">Serve with any curry or raita.<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p></p><br /><p></p>Bridget White-Kumarhttp://www.blogger.com/profile/06915481782782910400noreply@blogger.com0