Posts Tagged ‘Flavours of the Past’
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 | 4 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
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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 »
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
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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 »
Monday, May 11th, 2009
Ingredients
8 Trotters (sheep/ goat or pork) preferably the front ones each chopped into 2 or 3 pieces
2-teaspoons ginger paste
1teaspoon garlic paste
1 teaspoon cumin powder
2 large tomatoes chopped or pureed
2 teaspoons chillie powder
2 large onions chopped
1teaspoon coriander powder
3 tablespoons oil
Salt to taste
2 tablespoons chopped coriander leaves (optional)
Method
Heat oil in a pressure cooker and lightly sauté the onions. Add the trotters, cumin powder, chillie powder, chopped tomato / tomato puree, coriander powder and salt and mix well. Add sufficient water and pressure cook first on high heat then on low heat for half an hour till the trotters are well cooked. Garnish with chopped coriander leaves. Serve hot with rice or bread or even dosas or hoppers.
Tags: Anglo-Indian Cuisine, Anglo-Indian Delicacies, Anglo-Indian food, Anglo-Indian recipe, curry, Flavours of the Past, Meat, Meat dish
Posted in Anglo-Indian food, Curries, Meat Curry, Non-vegetarian food | No Comments »
