Posts Tagged ‘Anglo-Indian Cuisine’
Tuesday, March 30th, 2010
1. CHOCOLATE EASTER EGGS
Makes 10 small eggs
Ingredients
500 grams icing sugar
50 grams cocoa powder or drinking chocolate
100 grams butter
1 teaspoon vanilla essence
¼ teaspoon salt
2 bars cooking chocolate melted
½ cup warm water
Blend the icing sugar. Cocoa powder / drinking chocolate, butter, vanilla essence, salt, melted chocolate and warm water together. Mix well to a smooth dough. Form into 10 small balls and mould into egg shapes. Decorate as desired.
2. MARZIPAN EASTER EGGS
Makes 10 small eggs
Ingredients
250 grams almonds
250 grams sugar
300 grams icing sugar
2 egg whites
A little rose water for grinding
¼ teaspoon almond essence
Grind the almonds with the egg whites and rose water to a smooth paste. Transfer the paste into a heavy bottomed pan and add the sugar. Cook on low heat stirring all the time till the mixture forms a ball. Remove from heat and add the icing sugar and a few drops of colour of your choice. Knead till it forms a dry ball. Divide the mixture into 10 even sized balls and mould into egg shapes. Decorate with royal icing.
3.WALNUT FUDGE EASTER EGGS
Makes 6 medium size eggs
Ingredients
50 grams cocoa powder
2 cups milk
500 grams sugar
50 grams butter
125 grams walnuts chopped fine
Boil milk and sugar together till it thickens. Make a paste with the cocoa powder and a little warm milk and add it to the milk along with the walnuts and butter. Simmer till the mixture forms a ball. Remove from heat and mould into egg shapes. Cool and wrap in decorative foil paper.
Tags: Anglo-Indian Cuisine, Anglo-Indian Delicacies, Anglo-Indian food, EASTER EGGS, fESTIVE SWEETS, Sweets
Posted in Anglo-Indian food, Cakes, Desserts, Festive treats and sweets, Snacks | No Comments »
Wednesday, March 10th, 2010
1 kg good fleshy fish cut into thick slices
2 teaspoons garlic paste
1 teaspoon ginger paste
2 tablespoons red chillie powde
1 teaspoon cumin powder
¼ teaspoon turmeric powder
1 teaspoon spice powder or garam masala
1 teaspoon coriander powder
Salt to taste
4 tablespoons oil
2 tablespoons vinegar
Mix all the ingredients together (except the oil) with a little water. Marinate the fish with this paste and keep aside for 1 hour. Heat oil in a shallow pan and fry the fish on both sides till brown. Use a little more oil if necessary. Serve with bread or with Rice and Pepperwater / dal curry.
Tags: Anglo-Indian Cuisine, Anglo-Indian Delicacies, cooking, FISH FRY, Sea food
Posted in Anglo-Indian food, fish | No Comments »
Thursday, February 4th, 2010
This sauce can be used as a spread for sandwiches by mixing it with shredded meat, vegetables, mayonnaise etc. It can also be eaten as a side relish with any type of Roasted Meat, Chicken Turkey, Duck etc.
50 grams ordinary black or brown mustard
10 grams white mustard
1 teaspoon chillie powder
2 teaspoons garlic paste
2 tablespoons sugar
Salt to taste
A small piece of Drumstick Bark
1 cup white vinegar
Grind all the above to a smooth paste. Add a little more vinegar to make the paste into a sauce like consistency. Refrigerate and use when required.
Note: In case the drumstick bark is not available substitute with a stick of cinnamon.
Tags: Anglo-Indian Cuisine, Anglo-Indian Delicacies, Anglo-Indian food, Anglo-Indian recipe, cooking, curry, roast, Snacks
Posted in Anglo-Indian food, Curries, Non-vegetarian food, Sauce, Stews, Uncategorized | No Comments »
Sunday, November 22nd, 2009
1 dressed duck chopped into medium size pieces (de-skin if desired)
2 big onions sliced
1 teaspoon coriander powder
4 green chillies slit lengthwise
2 teaspoons chillie powder
1teaspoon chopped ginger
1 teaspoon chopped garlic
Salt to taste
2 tablespoons oil
1 cup thick tamarind juice
Heat oil in a pressure cooker and sauté the onions lightly. Add the duck and all the other ingredients and mix well. Fry for a few minutes. Add sufficient water and pressure cook on medium heat for about 15 minutes. Open the pressure cooker and add the thick tamarind juice and mix well. Continue cooking on low heat till the gravy is thick and dark brown. Serve with Chapattis, Hoppers or Dosas.
Tags: Anglo-Indian Cuisine, Anglo-Indian Delicacies, Anglo-Indian recipe, Duck, Flavours of the Past, Meat dish
Posted in Anglo-Indian food, Curries, Meat Curry, Non-vegetarian food | No Comments »
Monday, November 2nd, 2009
½-kg mince (beef / lamb/ mutton)
2-big onions chopped
½-teaspoon tumeric powder
1-teaspoon chopped garlic
1-teaspoon chopped ginger
3-green chilies chopped finely
1-small bunch coriander leaves
2-tablespoons oil
Salt to taste
½-teaspoon chilly powder
Heat oil in a pan and fry the onions till golden brown. Add the chopped ginger, garlic, green chilies, tumeric powder, chillie powder and sauté for 3 minutes. Add the mince and salt and mix well. .Add the chopped coriander leaves and cook on low heat for about ½ an hour till the mince is cooked and all the water evaporates and gives out a nice aroma. Serve hot with bread or chapattis
Tags: Anglo-Indian Cuisine, Anglo-Indian Delicacies, Anglo-Indian food, Anglo-Indian recipe, curry, Flavours of the Past, Meat, Meat dish, mince, Postole Mince
Posted in Anglo-Indian food, Curries, Meat Curry, Non-vegetarian food | No Comments »
Sunday, October 11th, 2009
Serves 6
Preparation Time 45 minutes
Ingredients
1 small cauliflower chopped into small florets
2 or 3 green chilies chopped
1 onion sliced
2 pods of garlic chopped
¼ teaspoon mustard seeds
1 sprig curry leaves
½ cup grated coconut (optional)
2 tablespoons oil
Salt to taste
Heat oil in a pan and add the mustard, garlic and curry leaves. When the mustard splutters, add the chopped onion and green chilies and fry till the onions turn slightly brown .Add the Cauliflower and salt and mix well. Add ½ cup of water. Cover and cook for about 6 to 7 minutes till the cauliflower is cooked and the water dries up. Add the grated coconut and mix well. Serve as a side dish with rice and curry
Tags: Anglo-Indian Cuisine, Anglo-Indian Delicacies, Anglo-Indian recipe, cauliflower side dish, Flavours of the Past, foogarth, roast, vegetarian dish
Posted in Uncategorized | No Comments »
Tuesday, September 29th, 2009
1 kg fresh prawns shelled and de-veined
2 medium sized onions chopped
2 teaspoons chilly powder
2 teaspoons cumin powder
2 teaspoons ginger garlic paste
2 tablespoons vinegar
Salt to taste
1 sprig curry leaves (optional)
2 tomatoes pureed
3 tablespoons oil
Wash the prawns well and keep aside. Heat oil in a pan and add the curry leaves and onions and fry till light brown. Add the ginger garlic paste and sauté for a while. Add the chilly powder, cumin powder, pepper powder, tomato puree and salt and fry for some time. Add the prawns and the vinegar and mix well. Add a little more water and cook till the gravy is slightly thick and the prawns are cooked
Tags: Anglo-Indian Cuisine, Anglo-Indian food, cooking, fish, Flavours of the Past, prawn vindaloo, Sea food
Posted in Anglo-Indian food, Curries, Non-vegetarian food, Vindaloos | No Comments »
Monday, September 7th, 2009
300 grams corn off the cob / kernels
8 curry leaves
4 green chillies chopped
salt to taste
2 tablespoons oil
2 tablespoons chopped coriander leaves
1 tablespoon lime juice
Cook the corn till soft with a little soft. Heat oil in a pan and sauté the green chillies and curry leaves for 2 or 3 minutes. Add the cooked corn and lime juice and mix well. Garnish with chopped coriander leaves
Tags: Anglo-Indian Cuisine, Anglo-Indian Delicacies, Anglo-Indian food, Snacks
Posted in Snacks, Uncategorized | No Comments »
Thursday, August 20th, 2009
Serves 6
Preparation Time 1 hour
Ingredients
½ Kg chicken gizzards cut into medium size pieces
2 teaspoons pepper powder
½ teaspoon tumeric powder
3 large onions sliced finely
2 green chillies slit
3 tablespoons oil
Salt to taste
Wash the gizzards and boil them in a little water and salt till tender. Drain and keep aside,
Heat oil in a pan and fry the onions and green chillies till golden brown. Add the Pepper powder, tumeric powder and the cooked gizzards and mix well. Stirfry for about 5 to 6 minutes till the gizzards are coated with the pepper masala. Add more salt if required.
Tags: Anglo-Indian Cuisine, Anglo-Indian Delicacies, Anglo-Indian food, Anglo-Indian recipe, curry, Flavours of the Past, Meat, Meat dish, Stew
Posted in Uncategorized | No Comments »
Friday, July 17th, 2009
1 kg Beef or Mutton cut into 3 cubes
3 medium size Brinjals cut into quarters and soaked in water
3 tablespoons oil
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon pepper powder
2 medium size onions chopped
2 tomatoes chopped fine or made into puree
2 green chillies slit lengthwise
1 teaspoon chillie powder
1 teaspoon turmeric powder
Salt to taste
2 tablespoons vinegar
Heat oil in a pan and lightly brown the Brinjals over moderate heat for 3 minutes then remove and keep aside. In the same oil add the onions and sauté lightly. Add the ginger garlic paste, pepper powder, chillie powder, green chillies and turmeric powder, vinegar and fry for 2 minutes. Now add the Beef / Mutton and the tomato and stir-fry until the meat changes colour. Add 2 cups water and cook till the meat is tender. Add the Brinjals and simmer for 5 minutes. Serve with rice.
Tags: Anglo-Indian Cuisine, Anglo-Indian Delicacies, Anglo-Indian food, Anglo-Indian recipe, cooking, curry, Flavours of the Past, Meat, Meat dish
Posted in Anglo-Indian food, Curries, Meat Curry, Non-vegetarian food | No Comments »
