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            Preparation Time 45 minutes
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

Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest

Labels: Anglo-Indian Dol Mash, Dal Mash

MEAT PEPPER FRY

MEAT PEPPER FRY

Meat pepper Fry is a favourite and popular meat dish that is prepared very often in Anglo-Indian Homes. Its often an accompaniment with Pepper Water and Rice or Dol Curry (Dhal) and Rice. Goes well with Bread or dinner rolls or a Chapattis as wellPepper fry 6

½ kg Meat either Beef, Mutton or lamb (I used Mutton)

3 teaspoons fresh ground pepper

1 teaspoon chopped ginger

2 big onions sliced finely

3 tablespoons oil

3 large potatoes

Salt to taste

Wash the meat and keep aside.  Wash the Potatoes, peal and cut into quarters.

Heat Oil in a pan and sauté the onions and chopped ginger for a few minutes.

Add the meat, salt and pepper powder and mix well.

Fry for 5 minutes on low heat turning the meat well till the pieces get firm.

Add sufficient water and the potatoes and cook till done.

Continue simmering on low heat till all the water is absorbed and the meat and potatoes are brown.

Serve hot with bread or rice.

 

Pepper fry 6

DRY BEEF FRY

beef fry new

DRY BEEF FRY

1 kg Beef cut into small pieces

2 medium size onions finely chopped
2 tablespoons oil
1 teaspoon garlic garlic paste
2 pieces cinnamon bark about one inch each
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons mild chillie powder
2 Dry Red Chillies broken into bits

1 tablespoon vinegar
Salt to taste

Marinate the meat with all the above ingredients except the onions and keep aside for 1 hour.

Heat oil in a pan and sauté the onions till slightly brown. Add the marinated meat and stir fry for a few minutes till the pieces become firm.

Add 1 cup of water and mix well. Cover and simmer for 45 minutes or till the meat is tender and the gravy dries up.

Keep frying on low heat till the meat is dry and dark brown.

Serve as a side dish with Rice and pepperwater.

ANGLO-INDIAN DAL PEPPER WATER ( Lentils Pepper Water)

Dal Pepper wateer

Serves 6

Preparation Time 45 minutes

Ingredients

1 Cup Tur Dhal

2 cups of water

1onion chopped

2 teaspoons chillie powder

1large tomato chopped

1 teaspoon cumin powder

1 teaspoon pepper powder

1 tablespoon garlic pasteDal Pepper wateer

½ teaspoon turmeric powder

1 teaspoon coriander powder

½ cup tamarind juice extracted from a small ball of tamarind or 2 teaspoons tamarind paste

Salt to taste

Cook the Tur dhal with 2 cups of water till the dhal is cooked.  Add the chillie powder, tomato, cumin powder, pepper powder, garlic paste, turmeric powder, coriander powder, tamarind juice, salt and some more water to the cooked dhal and bring to boil. Cook on low heat for a few more minutes.  Season with mustered seeds, curry leaves and crushed garlic.

OX TAIL VINDALOO

oxtail vindaloo 6

Oxtail Vindaloo

1 kg oxtail cut into medium pieces

3 onions chopped

3 big tomatoes pureed

1 teaspoon cumin powder

1 teaspoon turmeric powder

2 teaspoons mild chillie powder

1 teaspoon pepper powder

1 teaspoon mustard powder

2 teaspoons garlic paste

1 cup vinegar

3 tablespoons oil

Salt to taste

Pressure cook or slow cook the tail pieces till tender with sufficient water and a pinch of turmeric and salt. I

Heat the oil in a suitable pan and fry the onions till golden brown.

Add the garlic paste and sauté for some time.

Add the chillie powder, cumin powder, turmeric powder, mustard powder, pepper powder and fry well with the vinegar.

Add the tomato puree and continue frying till the oil separates from the mixture.

Add the parboiled ox tail and the remaining soup and cook on low heat till the oxtail is soft and the gravy thickens.

Serve hot with rice or bread or even hoppers.

FRIKKADELS / RAW MINCE CUTLETS (DUTCH FORCED MEAT BALLS OR PATTIES)

Frikkadels

FRIKKADELS / RAW MINCE CUTLETS (DUTCH FORCED MEAT BALLS OR PATTIES)

Frikkadels or Frikadellers are a legacy of the Durch to Anglo-Indian Cuisine. Frikkadels are also known as Raw Mince Cutlets. Frikkadels are pan fried or braised meat balls or patties made with spiced ground meat or meat mince of either beef, lamb or chicken.

Ingredients

500 grams minced beef or lamb

1 medium onion, finely chopped

1 cup soft breadcrumbs

1 tablespoon crushed garlic

½ teaspoon mild chillie powder or paprika

2 tablespoon chopped parsley

2 tablespoons finely chopped mint

Salt to taste

½ teaspoon ground black pepper

2 eggs, beaten

4 or 5 tablespoons oil for frying

Combine all ingredients together and mix well.

Form the meatballs by rolling portions into balls and pressing down slightly to flatten them.

Heat the oil in a non-stick frying pan and brown the meatballs on both sides.

Reduce heat and cook until the meat is no longer pink.

Serve with any sauce or chutney