Category Archives: VEGETARIAN DISHES

LADY FINGERS AND POTATO PEPPER FRY / OKRA AND POTATOES PEPPER FRY

This is a simple Vegetarian side dish for lunch that is popular in many Anglo-Indian homes. Lady Fingers or Okra is also known as ‘Bandy Coy’ in Anglo-Indian parlance. The Tamil word ‘KAI’ meaning ‘vegetable’ eventually became ‘Coy’ in Anglo-Indian English and Vegetables such as ‘BANDICOY’ (lady fingers), Snake Coy (Snake Gourd), Peking Coy (Ridge Gourd) etc were some examples of these ‘Tamilised’ English words that were part and parcel of Anglo-Indian vocabulary. It makes a lovely combination with steamed rice and any meat curry 
Ingredients

1/2 kg okra / lady fingers

2 potatoes, boiled, peeled and cut into small pieces

2 onions chopped finely, 

A few curry leaves

3 Dry Red Chillies , broken into bits

1 Teaspoon chopped garlic and ginger

 2 teaspoons black pepper powder, 

½ teaspoon turmeric powder,

 2 tablespoons oil, 

salt to taste

Method

Cut the okra / ladyfingers on a slant into medium size pieces.

fry in hot oil a little at a time for a few minutes.
The okra should be cooked but still crunchy.

Drain and keep aside 

 In the sam pan, add the onions, curry leaves, Red Chillies, chopped garlic and ginger and fry till golden brown.

Add the potatoes, black pepper powder, salt, turmeric powder, and saute for a few minutes till the potatoes take on the flavour

 Now add the fried okra / lady fingers and mix well.
Cook on low heat for a few minutes to allow the Okra to absorb the flavours.

Garnish with browned onions.

VEGETABLE JALFRASIE
Serves 6 

Ingredients

2 medium onions chopped

1 capsicum cut into medium size pieces, 

½ cup peas

1/2 cup beans cut finely

2 tomatoes chopped

1 cup cauliflower florets

1 teaspoon chillie powder

1 teaspoon chopped ginger

1 teaspoon chopped garlic

2 tablespoons vinegar, 

2 tablespoons oil

salt to taste


Heat oil in a suitable pan and sauté the onions, ginger and garlic till light brown.
Add all the other ingredients and stir well.

Cook covered on medium heat till the vegetables are cooked

. Sir in a teaspoon of butter and serve with any Indian Bread or rice and pepper water.

VEGETABLE JALFRAZIE

CHEESY CAULIFLOWER AND BROCCOLI BAKE

CHEESY CAULIFLOWER AND BROCCOLI BAKE

Garden fresh cauliflower and Broccoli with a cheesy topping, baked in a white sauce with seasonings. Serve with Mashed Potatoes, steamed fresh garden vegetables, Tartar Sauce and Garlic bread.

Ingredients

2 cups each broccoli and cauliflower florets 

2 cups milk

3 tablespoons flour 

1/2 teaspoon salt 

1 tablespoon mixed herbs

1 cup shredded cheddar cheese or mixed with mozzarella 

1 or 2 tablespoons butter

Boil the cauliflower and broccoli separately in a little water with a pinch of salt till just cooked. 

Strain and keep aside

Boil the milk in a saucepan till boiling. 

Make a paste of the flour and salt with a little water and add to the boiling milk.

Reduce heat and mix well. 

Mix in half the shredded cheese and continue to cook on Low heat till the mixture thickens.

Pour the mixture over the boiled broccoli and cauliflower and mix well. 

Transfer to 2 buttered oven proof dishes.

Sprinkle the remaining cheese on top.

Preheat oven to 180C for 10 minutes.

Bake at 180C for 20 minutes till brown on top

BREAD AND VEGETABLE CASSEROLE

Bread and Vegetable Casserole 1

BREAD AND VEGETABLE CASSEROLE

 Ingredients

4 cups diced stale bread

1 tablespoon cooking oil

3 large eggs

1 ½ cups milk

1 tablespoon any hot sauce – chillie garlic etc

½ teaspoon salt

1 cup chopped spinach well rinsed

1 tomato chopped

1 cup corn kernels, boiled

1 cup chopped scallions or leeks

1/2 cup chopped red bell pepper

2 cups grated cheddar cheese, divided

Preparation

Preheat oven to 180 C

Lightly oil the bottom and sides of a soufflé or baking dish.

Beat eggs until light and fluffy. Add milk, hot sauce and salt, and mix well

Heat a tablespoon oil in a pan and cook the onion leeks / scallions, red bell peppers, tomato and spinach together for a few minutes till the spinach wilts. Remove from heat. Mix in the boiled corn kernels

Pour half of the quantity of the milk mixture into the dish and add half of the bread cubes and push down into milk mixture.

Layer in some of the cooked vegetables and 1 cup grated cheese over the bread.

Repeat layering of the bread, milk mixture and vegetables.

Pour the remaining milk mixture over the top, making sure the bread is soaked, and then end with a layer of grated cheese.

Bake 1 hour till the top is nicely browned

Remove from oven, and serve hot with steamed veggies

Bread and Vegetable Casserole 1

 

MIXED VEGETABLE CURRY

vegetable cury 6

MIXED VEGETABLE CURRY

Ingredients:

1 cup of chopped mixed vegetables such as carrots, beans, peas etc

2 potatoes peeled and cut into medium size pieces

2 tomatoes made into puree

3 tablespoons ground coconut

½ teaspoon all spice powder or garam masala

1 teaspoon mild chillie powder

½ teaspoon turmeric powder

½ teaspoon cumin powder

Salt to taste

1 teaspoon coriander powder

2 tablespoons oil

2 onions chopped

2 tablespoon chopped coriander leaves

1 teaspoon ginger garlic paste

Vegetable curry 4Heat oil in a pan and sauté the onions for a little while.

Add the ginger garlic paste, tomato puree, chillie powder, turmeric, coriander powder, spice powder / garam masala powder, cumin powder and salt and stir fry for a few minutes till the oil separates from the mixture.

Add the ground coconut and stir fry for a few minutes

Add the mixed vegetables and potatoes and mix well.

Add 2 cups of water and simmer on low heat till the potatoes are cooked the gravy thickens. Garnish with chopped coriander leaves.

Serve with rice or Chapattis.

ANGLO-INDIAN DOL MASH / DAL MASH

 

ANGLO-INDIAN DOL MASH / DAL MASH

An easy recipe for a popular Anglo-Indian Dish – Dal Mash or Dol Mash as it is fondly known as. Cooked with very little water to an almost solid consistency, this simple and tasty dish is often served as a side dish with White steamed Rice,  Pepper Water and Papadams. A few pieces of fried Salt fish will round off this simple exquisite meal.
This recipe is taken from my Recipe Book ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST.

Serves 6            
Ingredients
1 cup Tur Dhal or Masur Dhal
2 onions chopped
2 green chillies chopped
1 teaspoon garlic chopped
1 teaspoon ginger chopped
½ teaspoon turmeric powder
¼ teaspoon mustard seeds
A few curry leaves
Salt to taste
1 tablespoon oil

Cook the dhal with sufficient water and ½ teaspoon turmeric powder till soft in a suitable pan or a pressure cooker. The dal should be semi solid. Mash and keep aside.
Heat oil in aother pan and add the mustard seeds. When it splutters, add the chopped onion, green chillies curry leaves, ginger and garlic and fry well till the onions turn golden brown. Add the cooked and mashed dhal and mix well. Cover with a lid to keep in the flavours and remove from heat Add a little ghee while serving.

Serve as a side dish with White Steamed Rice, Pepper Water, Papadams and some fried salt fish.

Posted by Bridget White-Kumar at 4:38 AM

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Labels: Anglo-Indian Dol Mash, Dal Mash, Dol Mash, Mashed Dhal

MIXED VEGETABLE FOOGATH

Mixed Veg Foogath

MIXED VEGETABLE FOOGATH

The Anglo-Indian term for a generic stir-fried vegetable side dish. Fresh mixed veggies seasoned with mustard and curry leaves and garnished with grated coconut

Ingredients

½ kg string beans chopped finely

3 tender carrots chopped into small pieces

1 cup cauliflower florets

½ cup grated coconut

3 red chilies broken into bits

¼ teaspoon mustard seeds

A few curry leaves

Boil the chopped beans, cauliflower and carrots for about 5 minutes with some water.  Strain and keep aside.

Heat oil in a pan and add the mustard seeds. When they splutter add the red chilies and curry leaves and fry for a few seconds. Now toss in the boiled vegetables.  Add salt and coconut and mix well. Stir-fry for a few minutes and then take down.

 

DRUMSTICK AND DAL CURRY (MORINGA FRUIT)

 

drumstick and dal curry 1DRUMSTICK AND DAL CURRY (Moringa) 

Serves 6      Time Required:1 hour

Ingredients

1 cup Red Lentils or Masoor Dhal

3 or 4 drumsticks peeled and cut into 2 inch piece

2 teaspoons chillie powder

1 teaspoon coriander powder

½ teaspoon turmeric powder

1 teaspoon cumin powder

2 tomatoes chopped

1 teaspoon crushed garlic (optional)

Salt to taste

Ingredients For the seasoning: 1 teaspoon mustard, 2 red chilies broken into bits and a few curry leaves and 1 tablespoon oil.

Wash the Red Lentils / masoor dhal and cook it along with the tomato, chillie powder, coriander powder, cumin powder, turmeric powder, garlic with sufficient water in a pressure cooker.  When done open the cooker, add salt and some more water and mix well. Add the cut drumsticks and cook for about 5 to 6 minutes till the drumsticks are tender. Switch off the heat.

In another vessel or pan, heat oil and add the mustard, broken red chilies and crushed garlic and fry for some time. When the mustard starts spluttering, pour in the cooked dhal and mix   well. Serve with rice