STUFFED SERPENT GOURD CURRY

STUFFED SERPENT GOURD OR SNAKE GOURD CURRY
This is a typical Anglo-Indian dish, where ground seasoned beef or lamb / mutton is stuffed in hallowed out segements of serpent gourd, then simmered in a slightly spiced gravy sauce. It goes well with either white steamed rice or ant flavoured rice. Tastes yummy
1 kg beef or mutton mince
1 medium sized snake gourd ( scrape it slightly)
3 medium sized onions chopped
3 large tomatoes pureed
½ cup coconut paste
A small bunch of coriander leaves chopped
2 teaspoons ginger garlic paste
3 teaspoons chilly powder
1 teaspoon spice powder
2 teaspoons coriander powder
½ teaspoon tumeric powder
Salt to taste
2 green chilies chopped
3 tablespoons oil.

Wash the snake gourd, remove the inside and cut into 2 inch pieces. Marinate the mince with a teaspoon of chilly powder, tumeric powder, a little salt and some chopped coriander leaves. In a pan heat the oil and fry the chopped onions till golden brown. Add the ginger garlic paste and sauté for some time. Add the chilly powder, coriander powder, spice powder, green chilies, coconut and salt and fry for a few minutes .Add the tomato puree and fry till the oil separates from the masala. Now add 2 cups of water and bring to boil. Meanwhile stuff the snake gourd rings with the marinated mince. Pack each ring tightly so that the mince does not fall out. Slowly drop the stuffed snake gourd pieces into the boiling curry and cook on low heat till the gravy is sufficiently thick and the mince is cooked. Garnish with chopped coriander leaves. Serve hot with coconut rice or plain rice.

A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES – By Bridget White

A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES – By Bridget White

 

 A Collection of Simple Anglo-Indian Recipes Cover

‘A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES’ is a revised, consolidated version of four of my earlier Cookery Books, namely Anglo-Indian Delicacies, A Collection of Anglo-Indian Roasts, Casseroles and Bakes, The Anglo-Indian Snack Box and The Anglo-Indian Festive Hamper. More than 350 Recipes of traditional, popular and well loved, Anglo-Indian Dishes have been specially selected from these earlier cook books and featured in this Omni-bus Edition. This single consolidated  Imprint of easy- to- follow Recipes of popular  Anglo-Indian Dishes  features Soups & Pepper Water, Curries & Fries, Roasts & Stews, Rice dishes & Pilafs, Foogath and Sambal, Pickles & Relishes, Casseroles and Baked Dishes, Short Eats, Nibbles & Finger food, Sweets & Desserts, Custards & Puddings, Christmas & Festive Treats,  Homemade wine, Curry Powders, etc.

The huge selection of Recipes featured in this Cookery book will surely take one on a sentimental and nostalgic journey down  memory lane of old forgotten Anglo-Indian Delicacies. All the old dishes cooked during the time of the British Raj have now been revived to suit present day tastes and aplates. This Cookery Book would also serve as a ‘Ready Reckoner’ and a useful guide for teaming up dishes for everyday Anglo-Indian   Meals as well as for festive and special occasions.

So what are you waiting for? Delve into this awesome collection and you’ll find simple and easy recipes for preparing your favorite Ox tail and Trotters Soups, Plain Pepper Water or Bone Pepper Water, Vindaloos and Curries, Devil Fries & Chops, Nana’s Special Duck, Chicken, Beef & Pork Roasts, Country Captain Chicken, Papa Pat’s Pork Chops, Mince Cutlets, Stews, Croquettes & Rissoles, Yellow Coconut Rice & Ball Curry, Junglee Palau & Vegetable Jalfrazie, Cabbage Foogath & Tomato Sambal, Brinjal Pickle, Fish Padda and many more ANGLO-INDIAN DELICACIES.

Add that special ‘Anglo’ touch to your meal by baking a simple and tasty Shepherd’s Pie, a Pot Luck Casserole, a Pork Mince Pie or any of those old ‘one dish meals’  that your grandma baked in your childhood. Choose your favourite baked dish recipe from A COLLECTION OF ANGLO-INDIAN ROASTS, CASSEROLES AND BAKES. The very names of the recipes will make you drool. Round  it off with a creamy Caramel Custard, Bread Pudding, Strawberry Flummery, Apple Grunt or any other lip-smacking Anglo-Indian Dessert or Sweet from the vast selection that has been featured.

Host a Party and serve your guests old Anglo-Indian Short Eats and Nibbles from THE ANGLO-INDIAN SNACK BOX, that were the rage at ‘Parties, Soirees and Elegant Evening Gatherings’ in the olden days –  all innovated and made famous by the Mog Cooks of yore in the Tea Gardens in the Hills. Snack on Liver on Toast Squares, Scotch Eggs and Deviled Eggs, Cheese Straws, Mince Curry Puffs, Coconut Puffs, Mince Panthras, Fish Fingers, Fritters and a whole lot more,

What’s your favourite childhood Christmas memory?  Do you associate Christmas with the smells, sounds and sights of the season?  This Cookery Book aims at just that. The separate section on THE ANGLO-INDIAN FESTIVE HAMPER features recipes of all the old Anglo-Indian Christmas favourites such as the Traditional Christmas Cakes, Plum Cakes, Mince Pies, Fruit Cakes, Kalkals, Rose Cookies, Coconut Sweets, the Christmas Pudding, Bole Cake, Semolina Cake, Dodol, Beveca, Marzipan Sweets, Peanut Fudge, Cashew nut Fudge, , etc, etc. It will awaken long forgotten magical memories of   childhood – Of  the smell of the decorated Pine Christmas Tree in the sitting room, the enticing aroma of Christmas Cakes being baked, the Kalkals and Rose Cookies being fried and the aroma of the other Christmas Goodies being prepared in the kitchen by Mama and Nana – Memories of the whole family sitting round the dining table on “Kalkal Making Day” rolling the kalkals on the back of a fork or fighting to lick the left over cake batter in the mixing bowl come flooding back.  Recreate the Christmas of your childhood with these recipes of all the old Christmas Treats. Then to round off the festive spread, you could make your own home-made Grape and Ginger Wine.

The recipes in this book are simple and easy to follow and only easily available ingredients have been suggested. The easy-to-follow directions for preparing these old, popular, sumptuous dishes make cooking simple, enjoyable and problem-free. The pungency of the dishes can be adjusted according to individual taste by reducing or increasing the amount of chillie powder, spices or pepper powder suggested in each recipe.

All the recipes in this Book are for 6 generous servings. If cooking for a smaller or larger number, the quantities should be adjusted accordingly.

The word “Everlasting” means ‘something, that once created, endures through time and never ceases to exist’. Anglo-Indian Cuisine is “EVERLASTING” and will endure forever and ever.

 

MEAT AND DRUMSTICK CURRY

Image

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.

COOKING CLASSES IN BANGALORE BY BRIDGET WHITE-KUMAR

SIMPLE INDIAN DISHES AND ANGLO-INDIAN CUISINE

Bridget White Anglo-Indian Recipes

Bridget White Anglo-Indian Recipes

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