Posts Tagged ‘cooking’
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 | 1 Comment »
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 »
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 »
Tuesday, March 31st, 2009
(Meat cooked with Fenugreek leaves)
Serves 6
- Preparation Time 1 hour
- 1/2 kg meat (beef or mutton)
- 1 cup of venthium greens washed well
- 2 big onions chopped finely
- 3 big tomatoes pureed
- 2 teaspoons chilly powder
- 1/2 teaspoon tumeric powder
- 2 teaspoons coriander powder
- 2 teaspoons ginger garlic paste
- 1/2 cup coconut paste
- 3 tablespoons oil
- Salt to taste
Heat oil in a pressure cooker and fry the onions well. Add the ginger garlic paste and sauté lightly. Add the tomato puree, chilly powder and coriander powder and fry for some time. Add the meat and the venthium greens, mix well and continue frying for some time till the oil separates from the masala and the greens shrivel up. Add salt and 2 cups of water and pressure cook till done
Tags: Anglo-Indian food, Anglo-Indian recipe, cooking, curry, Flavours of the Past, Meat, recipe
Posted in Anglo-Indian food, Curries, Meat Curry, Non-vegetarian food | No Comments »
Thursday, March 26th, 2009
The word “Steak” is derived from an Old Norse word “steik” meaning “roast”. It is a continental dish, popular all over the world, served in restaurants and Steakhouses with or without various accompaniments such as Potatoes, Vegetables, etc.
Steak is actually a slice of meat such as Beef or Lamb from the most tender cuts of the animal such as the short loin, sirloin and rib areas with names such as Porterhouse, T-bone, Rib-eye, etc. It is cut on a slant, perpendicular to the muscle fibres, so that it can cook fast. The steaks cut from these parts are quite tender and range in thickness between half to one inch and are cut in a size intended to be one serving per person. Steaks from the short loin, rib, and sirloin are best when grilled or broiled / pan-fried. Steaks can also cut from the chuck, round, plate, and flank. However these are a bit tough if not cooked properly. However they should be marinated for a few hours then cooked.
(more…)
Tags: Anglo-Indian food, cooking, curry, food, pepper chops, recipe, roast, steak
Posted in Anglo-Indian food, Curries, Meat Curry, Uncategorized | 4 Comments »
Wednesday, March 25th, 2009
- 1 kg oxtail cut into medium pieces
- 3 onions chopped
- 3 big tomatoes pureed
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 3 teaspoon chilly powder
- 1 teaspoon pepper powder
- 1 teaspoon spice powder
- 2 teaspoons garlic paste
- 1 cup vinegar
- 3 tablespoons oil
- Salt to taste
Pressurecook the oxtail till soft with sufficient water.Heat oil and fry the onions till golden brown.Add the garlic paste and sauté for some time.Add the chilly powder, cumin powder, turmeric powder, pepper powder and fry well with a little vinegar. Add the tomato puree and continue frying till the oil separates from the masala. Add the remaining vinegar and the cooked oxtail together with the remaining soup and cook till the gravy is thick. Serve hot with rice or bread or even hoppers.
Tags: Anglo-Indian Cuisine, Anglo-Indian Delicacies, Anglo-Indian food, cooking, curry, Flavours of the Past, recipe
Posted in Anglo-Indian food, Curries, Meat Curry, Uncategorized, Vindaloos | 1 Comment »
