Showing posts with label indian. Show all posts
Showing posts with label indian. Show all posts
Friday, February 14, 2014
ANGLO INDIAN MUSTARD SAUCE FOR SANDWICHES ETC
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.
This sauce was an integral sauce on every Anglo-Indian table during the Christmas Season
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.
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This sauce was an integral sauce on every Anglo-Indian table during the Christmas Season
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.
Friday, December 20, 2013
Kutchi Dabeli Indian street food
1. 1/2 cup roasted shelled peanuts
2. 3 cup boiled and mashed potatoes
3. 1/2 cup pomegranate
4. 1/2 cup sev-bhujiya-or-besan-sev
5. 1/2 cup chopped onion
6. Salt to taste
7. Bans
8. Butter as needed
9. 1 tablespoon oil
For Chutney:
1. 10 to 15 cloves garlic
2. 2 tablespoon red chili powder or your taste
3. 4 to 5 pieces dates (soak in hot water about 5 to 10 minutes)
4. 4 tablespoon tamarind paste
5. 2 tablespoon jaggery
6. 1 teaspoon roasted cumin powder
7. Salt to taste
8. Water as needed
· Mix all ingredients add in a mixer and make it into a fine thick paste.
For Dabeli powder (masala):
1. 1/4 cup coriander seeds
2. 3 dry red chilies
3. 2 cinnamon stick
4. 4 to 5 cloves
5. 1 tablespoon sesame seeds
6. 1/4 cup cumin seeds
7. 1 tablespoon oil
· Heat the oil in small pan and roast all ingredients. Grind to a fine powder in blender.
· In frying pan heat the oil. Add mashed potatoes and salt.
· Than add 2 tablespoon of Dabeli masala powder and 2 tablespoon chutney. Turn off the heat and mix well.
· Now add coriander half peanut and pomegranate and mix well.
· Add water in chutney and make smooth thin paste.
· Split a bun in half and spoon of chutneys in it first, then put about 2 to 3 tablespoon of potato filling on top.
· Add some more peanuts pomegranate onion and sev if you wish.
· Top again with chutney and close with the top part of the bun.
· Serve Dabeli or Butter the bun on both sides and brown it nicely on a flat pan than serve.
Note: You can increase or decrease the quantity of Dabeli powder and chutney according to your taste.
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