DEVIL CHUTNEY (HELL'S FLAME CHUTNEY)
Devil Chutney is a fiery red chutney . Its bright red colour often leads people to think that is very pungent and spicy, when actually it is sweetish and only slightly pungent The vinegar and sugar react with the onion and red chilly to produce the bright red colour. It is also known as HELL FIRE OR HELL'S FLAME CHUTNEY due to its vivid colour.
2 medium size onions chopped roughly
2 red chillies2 teaspoons sugar
A pinch of salt
2 tablespoons vinegar
Grind all the above ingredients together till smooth. If chutney is too thick add a little more vinegar. Serve with Coconut Rice
These recipes are featured in my Recipe Book THE BEST OF ANGLO-INDIAN CUISINE - A LEGACY
Visit http://anglo-indianfood.blogspot.com
Email: bidkumar@gmail.com or Phone 0091 80 25504137 / +919845571254
Friday, October 31, 2008
MINCE BALL CURRY
MINCE BALL CURRY
Serves 6
Ingredients; For the Curry
3 large onions chopped
1 sprig curry leaves
3 teaspoons chilly powder
1 ½ teaspoons coriander powder
3 teaspoons ginger garlic paste
3 big tomatoes pureed
½ cup ground coconut paste
1 teaspoon spice powder or garam masala
Salt to taste
3 tablespoons oil
1 teaspoon coriander leaves chopped finely for garnishing
½ teaspoon tumeric powder
Ingredients for the Mince Balls (Kofta)
½ kg minced meat beef or mutton (fine mince)
½ teaspoon spice powder
3 green chilies chopped
A small bunch of coriander leaves chopped finely
Salt to taste
½ teaspoon tumeric powder
Heat oil in a large pan and fry the onions till golden brown .Add the ginger garlic paste and the curry leaves and fry for some time. Now add the chilly powder, coriander powder, spice powder or garam masala powder, tumeric powder and coconut and fry for a few minutes till the oil separates from the masala. Now add the tomato juice and salt and simmer for some time. Add sufficient water and bring to boil. Meanwhile mix the spice powder, salt, chopped green chilies, tumeric powder and coriander leaves with the mince and form into small balls. When the curry is boiling slowly drop in the mince balls carefully one by one. Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick. Serve hot with Coconut Rice and Devil Chutney.
These recipes are featured in my Recipe Book THE BEST OF ANGLO-INDIAN CUISINE - A LEGACY
Visit http://anglo-indianfood.blogspot.com
Email: bidkumar@gmail.com or Phone 0091 80 25504137 / +919845571254
Serves 6
Ingredients; For the Curry
3 large onions chopped
1 sprig curry leaves
3 teaspoons chilly powder
1 ½ teaspoons coriander powder
3 teaspoons ginger garlic paste
3 big tomatoes pureed
½ cup ground coconut paste
1 teaspoon spice powder or garam masala
Salt to taste
3 tablespoons oil
1 teaspoon coriander leaves chopped finely for garnishing
½ teaspoon tumeric powder
Ingredients for the Mince Balls (Kofta)
½ kg minced meat beef or mutton (fine mince)
½ teaspoon spice powder
3 green chilies chopped
A small bunch of coriander leaves chopped finely
Salt to taste
½ teaspoon tumeric powder
Heat oil in a large pan and fry the onions till golden brown .Add the ginger garlic paste and the curry leaves and fry for some time. Now add the chilly powder, coriander powder, spice powder or garam masala powder, tumeric powder and coconut and fry for a few minutes till the oil separates from the masala. Now add the tomato juice and salt and simmer for some time. Add sufficient water and bring to boil. Meanwhile mix the spice powder, salt, chopped green chilies, tumeric powder and coriander leaves with the mince and form into small balls. When the curry is boiling slowly drop in the mince balls carefully one by one. Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick. Serve hot with Coconut Rice and Devil Chutney.
These recipes are featured in my Recipe Book THE BEST OF ANGLO-INDIAN CUISINE - A LEGACY
Visit http://anglo-indianfood.blogspot.com
Email: bidkumar@gmail.com or Phone 0091 80 25504137 / +919845571254
COCONUT RICE
COCONUT RICE
Serves 6
1 pack of coconut milk diluted with water to get 4 cups of milk or 1 fresh coconut grated and milk extracted to get 4 cups of diluted milk2 cups of Raw Rice or Basmati Rice
½ teaspoon tumeric powder or a few strands of saffron
Salt to taste
4 tablespoons butter or ghee
3 cloves, 3 cardamoms, 3 pieces of cinnamon
Heat ghee in a large vessel or Rice cooker and fry the spices for a few minutes. Add the washed rice, salt, tumeric and 4 cups of coconut milk and cook till the rice is done.
These recipes are featured in my Recipe Book THE BEST OF ANGLO-INDIAN CUISINE - A LEGACY
Visit http://anglo-indianfood.blogspot.com
Email: bidkumar@gmail.com or Phone 0091 80 25504137 / +919845571254
Serves 6
1 pack of coconut milk diluted with water to get 4 cups of milk or 1 fresh coconut grated and milk extracted to get 4 cups of diluted milk2 cups of Raw Rice or Basmati Rice
½ teaspoon tumeric powder or a few strands of saffron
Salt to taste
4 tablespoons butter or ghee
3 cloves, 3 cardamoms, 3 pieces of cinnamon
Heat ghee in a large vessel or Rice cooker and fry the spices for a few minutes. Add the washed rice, salt, tumeric and 4 cups of coconut milk and cook till the rice is done.
These recipes are featured in my Recipe Book THE BEST OF ANGLO-INDIAN CUISINE - A LEGACY
Visit http://anglo-indianfood.blogspot.com
Email: bidkumar@gmail.com or Phone 0091 80 25504137 / +919845571254
Thursday, October 30, 2008
Bridget White-kumar self published author of 5 Anglo-Indian recipe books.
My name is Bridget White-kumar and I'm a self published author of 5 Anglo-Indian recipe books.
These books contain authentic Anglo-Indian Recipes that have been passed down from the Colonial Era. The recipes are genuine and reflect the true taste of Anglo-Indian Cuisine. Many of the dishes featured in my books were prepared by the older generation and are now almost forgotten. It is also a small attempt on my part to preserve the culture of our community through its culinary delights.
I would be delighted to share my Anglo-Indian recipes with the members of the group. Since I'm a self published author, I market the books myself so people could get in touch with by email bidkumar@gmail.com or Phone 0091 80 25504137 / +919845571254.
I've displayed the books and a short write-up about each on my sites http://anglo-indianfood.blogspot.com http://anglo-indianrecipes.blogspot.com and http://blog.pepperwater.com/bridgetsrecipes
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