Posts Tagged ‘Anglo-Indian food’
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 »
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 »
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 »
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 »
Monday, July 6th, 2009
½ kg beef or lamb liver sliced thinly
4 large onions chopped
1teaspoon chillie powder
1 teaspoon pepper powder
½ teaspoon turmeric powder
2 tablespoons oil
1 teaspoon ginger paste
½ teaspoon garlic paste
Salt to taste
1 teaspoon cumin powder
½ teaspoon coriander powder
1 tablespoon vinegar
Wash the liver well. Heat the oil in a pan and sauté the onions lightly. Add the sliced liver, ginger and garlic paste, salt, turmeric powder, chillie powder, cumin powder, coriander powder, pepper powder and vinegar 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
Tags: Anglo-Indian Cuisine, Anglo-Indian Delicacies, Anglo-Indian food, Anglo-Indian recipe, cooking, Flavours of the Past, Meat
Posted in Anglo-Indian food, Curries, Meat Curry, Non-vegetarian food | 1 Comment »
Sunday, May 31st, 2009
6 eggs
2 onions chopped
2 tablespoons tomato puree
2 teaspoons chilly powder
1- teaspoon coriander powder
A few coriander leaves chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon spice powder or garam masala powder
3 tablespoons coconut paste
Salt to taste
2 teaspoons oil
Boil the eggs and shell them. In a pan heat the oil and sauté the onions till brown. Add the ginger paste and garlic paste and sauté for a few minutes. Add the tomato puree, chilly powder, coriander powder, salt, spice powder / garam masala powder, coconut paste and continue frying till the oil separates from the masala. Add about ½ cup of water and bring to boil. When the gravy is thick add the halved hard-boiled eggs and simmer for a few minutes. Garnish with chopped coriander leaves. Serve with rice or bread.
Tags: Anglo-Indian Cuisine, Anglo-Indian Delicacies, Anglo-Indian food, Anglo-Indian recipe, cooking, Flavours of the Past, Stew
Posted in Anglo-Indian food, Curries, Non-vegetarian food | No Comments »
Monday, May 11th, 2009
Ingredients
1 kg cow heel chopped into medium size pieces
1 teaspoon cumin powder
2 teaspoons chilly powder
1 teaspoon pepper powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
2 large onions chopped
2 large tomatoes chopped
Salt to taste
1 teaspoon chopped garlic
Cook all the above ingredients with about 6 cups of water in a pressure cooker first on high heat then on low for ½ an hour till the cow heels are soft and the soup is quite thick. Garnish with chopped mint leaves. Serve hot with Rolls or bread
Tags: Anglo-Indian Cuisine, Anglo-Indian Delicacies, Anglo-Indian food, Anglo-Indian recipe, cooking, curry, Flavours of the Past, Meat, Meat dish, Stew
Posted in Anglo-Indian food, Curries, Meat Curry, Non-vegetarian food | No Comments »
