EASTER TREATS – BRIDGET WHITE

EASTER TREATS - BRIDGET WHITE

ALMORTH – ANGLO-INDIAN MIXED MEAT AND VEGETABLE STEW

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  1. ALMORTH – MIXED MEAT AND VEGETABLE STEW

This dish is a kind of Stew made with a combination of meat, chicken, pork and vegetables. It’s a very old Anglo-Indian recipe. However, any combination of meat could be used as per personal preference. The same recipe could be used with chicken only. This Stew was a must have for Christmas or Easter Breakfast in almost all Anglo-Indian Homes in the olden days and was eaten with bread or rolls. I have fond memories of this dish when growing up in KGF.

Serves 6  Preparation Time 1 hour

Ingredients

¼ kg Beef                        

¼ kg mutton / lamb

½ kg chicken

¼ kg pork

A few carrots and beans chopped into medium size pieces (or any other English vegetables)

3 potatoes peeled and cut into quarters

2 teaspoons chillie powder

½ teaspoon turmeric powder

2 teaspoons pepper powder

1 teaspoon coriander powder

4 dry red chillies broken into pieces

2 teaspoons chopped garlic

2 pieces cinnamon

5 cloves

3 onions sliced

2 tomatoes chopped

2 tablespoons chopped mint

3 tablespoons oil

Salt to taste

3 tablespoons coconut paste or coconut milk

2 tablespoons vinegar

Cut the meat, chicken and pork into small pieces. Heat oil in a pressure cooker or a suitable vessel and add the onions, cinnamon, cloves, broken red chillies and chopped garlic. Fry till the onions turn golden brown. Add all the cut up meat together with the chillie powder, turmeric powder, pepper powder, salt coriander powder and tomatoes and mix well.  Fry till the tomatoes turn to pulp. Add the mint and the coconut paste and mix well. Add sufficient water and cook till the meat is soft. If cooking in a pressure cooker, cook for 10 minutes (6 to 8 whistles).

Now add all the chopped vegetables and vinegar and 2 more cups of water and simmer on low heat till the vegetables are cooked and the gravy is slightly thick. Serve with bread or dinner rolls. It also goes well with Hoppers, Dosa and Idlis too!!

MEAT AND DRUMSTICK CURRY

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Meat and Drumstick Curry

Serves 6  Preparation Time 45 minutes

Ingredients

½ kg beef or mutton / lamb cut into medium size pieces

3 or 4 tender drumsticks

2 onions chopped finely

1 teaspoon ginger and garlic paste

2 teaspoons chillie powder

1 teaspoon coriander powder

1 teaspoon cumin powder

2 medium size tomatoes chopped

2 tablespoons oil

3 tablespoons coconut paste or coconut milk

Salt to taste

Scrape the drumsticks and then cut them into 2 inch pieces. Wash and soak in a little water. Boil the meat with sufficient water and a little salt till tender. Heat oil in a pan and add the onions and fry till golden brown. Mix in the ginger garlic paste and fry for a few minutes. Add the tomatoes, chillie powder, salt, coriander powder, cumin powder and coconut paste / milk and sauté for a few minutes. Now add the drumsticks and boiled meat and mix well. Add the left over meat stock / soup or 1 cup of water and cook on low heat till the drumsticks are cooked, taking care not to overcook the drumsticks. Serve as a main curry with rice.

Boiled Eggs and Capsicum Curry

Egg and Capsicum Curry.jpg 1

BOILED EGGS AND CAPSICUM CURRY
Serves 6 Preparation and Cooking Time 1 hour
Ingredients

6 hard-boiled Eggs shelled and cut into halves
3 onions chopped finely
2 tomatoes chopped
1 capsicum / green pepper deseeded and chopped
1 teaspoon chopped garlic
1 teaspoon chillie powder
½ teaspoon turmeric powder
1 teaspoon all spice powder or garam masala powder
½ teaspoon cumin powder
Salt to taste
2 tablespoons oil
1 sprig curry leaves (optional)

Heat oil in a pan and sauté the curry leaves, onions and chopped garlic till the onions turn golden brown. Add the tomatoes and capsicum and fry till the tomatoes are reduced to pulp. Add the chillie powder, turmeric powder, cumin powder and spice powder and mix well. Add salt and ½ cup of water and bring to boil. Lower heat and gently drop in the hard boiled eggs with the yolk side up. Simmer for a few minutes till the gravy becomes thick. Serve with Rice, bread or chapattis.

DEVILLED BEEF MINCE BALLS

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DEVILLED BEEF MINCE BALLS
Serves 6 Preparation Time approx 1 hour
Ingredients
1 kg Beef Mince
3 onions chopped finely
3 tablespoons chopped coriander leaves or chopped parsley
2 teaspoons chillie powder
1 teaspoon pepper powder
4 tablespoons breadcrumbs
2 tablespoons tomato sauce
A few curry leaves
2 tablespoons flour
Salt to taste
4 tablespoons oil

Mix the mince with the chopped onions, coriander leaves / parsley, chillie powder, pepper powder, salt and bread crumbs and set aside for one hour. Squeeze out all the water. Divide into equal size portions then roll into balls. Heat oil in a nonstick pan and fry the meat balls gently till they are brown. Remove and keep aside.

In the same oil add a few curry leaves, 2 tablespoons of flour, 1 teaspoon pepper powder, a pinch of salt and 2 tablespoons tomato sauce and mix well. Add 1 cup of water and bring to boil. Add the fried meat balls and shake the pan gently so that the gravy covers all of them. Simmer on low heat for about 20 minutes till the meat balls are firm and the gravy dries up. Keep frying gently till the balls are fried to a golden brown. Serve as a Starter or a side dish with Pepper Water and White Steamed rice.

ANGLO-INDIAN DELICACIES – REVISED EDITION