ANGLO-INDIAN RECIPE BOOKS by Bridget White

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

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

IMPORTANT NOTICE

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

Showing posts with label vegetarian curry dish. Show all posts
Showing posts with label vegetarian curry dish. Show all posts

Friday, March 11, 2016

A SIMPLE ANGLO-INDIAN VEGETARIAN LUNCH - Pepper Water, Steamed Rice, Mixed Vegetable Curry, Carrot and Peas Foogath, Vegetable Cutlets, Onion Fritters etc























A SIMPLE ANGLO-INDIAN VEGETARIAN LUNCH 
A wholesome and simple lunch consisting of typical Anglo-Indian Favourites - Pepper Water, Steamed Rice, Mixed Vegetable Curry, Onion Fritters, Carrot and Peas Foogath, Vegetable Cutlets and mango pickle 

Sunday, February 14, 2010

ANGLO-INDIAN DAL MASH

1 cup Tur Dhal or Masur Dhal
2 onions chopped
2 green chillies chopped
1 teaspoon garlic chopped
1 teaspoon ginger chopped
½ teaspoon turmeric powder
¼ teaspoon mustard
A few curry leaves
Salt to taste
1 tablespoon oil

Cook the dal with sufficient water and ½ teaspoon turmeric powder till soft in a pressure cooker. Mash and keep aside. (The dal should be quite thick).
Heat oil in a pan and add the mustard. When it splutters add the chopped onion, green chillies curry leaves, ginger and garlic and fry well till the onions turn golden brown.Add the cooked and mashed dal and mix well. Add a little ghee while serving.

Monday, November 10, 2008

GREEN BANANA FRY

2 green plantains

2 teaspoons chilly powder
½ teaspoon tumeric powder
Salt to taste
2 tablespoons oil
1 teaspoon cumin powder
2 sprigs curry leaves
1 teaspoon mustard seeds
Peel the green plantains and chop them into small pieces. Mix with the chilly powder, cumin powder, tumeric powder, and salt. Heat oil in a pan and add the mustard seeds and curry leaves. When the mustard seeds crackle, add the chopped plaintain and fry on low heat stirring constantly till the plantain is cooked.

Sunday, October 05, 2008

BEANS FOOGATH

½ kg string beans chopped finely
½ cup grated coconut
3 red chilies broken into bits
¼ teaspoon mustard seeds
A few curry leaves
Boil the beans for about 5 minutes with some water. Strain and keep aside. Heat oil in a pan and add the mustard seeds. When they splutter add the red chilies and curry leaves and fry for a few seconds. Now toss in the boiled beans. Add salt and coconut and mix well. Stir-fry for a few minutes and then take down.

Thursday, July 17, 2008

LADY FINGER / OKRA CURRY

Serves: 4
Cooking time (approx.): 11 minute

300 grams ladyfingers/ okra cut into small (1/4") pieces
2 medium onions sliced finely
3 tablespoon oil
1 teaspoon each of red chillie, coriander and cumin powders
½ teaspoon each of turmeric powder and garam masala powder
2 green chillies slit
A squeeze of lemon
salt to taste

Heat oil in a pan and add the sliced onions. Fry till slightly browned. Add red chillie powder, turmeric powder, coriander powder, cumin powder and garam masala. Fry again for a few seconds. Add the okra and the slit green chillies. Add a dash of lemon and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 5 minutes or till the okra is cooked but firm.