[The Bridget Diaries] Anglo Lent Hacks For Foodies Like Me

I received a well designed card before Lent began, detailing everything worth knowing about the days ahead. All well and good but what about some grub? Well, here’s a few hacks for foodies eager to break the meatless monotony of the season. Bridget White-Kumar to the rescue as always…

Breaking this series down into parts that focuses on sides and main dishes that are vegetable, egg and rice focused.

Given that choices will be limited to seafood and vegetables, and you probably have the seafood menu nailed, these veggie recipes are simple to follow and easy to cook. All go well with steamed rice too.

HANDY HINTS FOR COOKING VEGETABLES

Photo by Karolina Grabowska on Pexels.com

1. Always use fresh vegetables as far as possible. Avoid vegetables that are preserved in the refrigerator for too long as they tend to decay and lose their freshness.
2. When buying vegetables such as beans, beets, carrots, etc, choose, firm, crisp, tender and fresh ones. Beans should snap readily when broken. Carrots should be firm, clean, smooth and fresh in appearance and of good colour.
3. Greens and Leafy vegetables should be fresh, crisp and green. Avoid buying leafy vegetables that are limp and yellow.
4. Slice root vegetables and shred green ones. Break cauliflower and broccoli into florets or sprigs, don’t slice them!
5. Vitamins and minerals of vegetables generally lie close to their skin. Pare vegetables as thinly as possible so as to retain as much of their nutrients as possible.
6. Do not boil vegetables in cold water. Always add them to hot water. They will cook faster this way.
7. Green and leafy vegetables retain their natural colour if cooked in an open vessel with less water. Just use enough of water to cover the vegetables so as to avoid throwing away all the nutrients with the excess water.
8. Do not throw away the excess water in which vegetables have been boiled. Use it as a stock when preparing other curries or soups or thicken with flour and use as a sauce.
9. Salt should be added to the vegetables preferably at the end of cooking as salt drains out the nutrients from the vegetables if added at the beginning. If vegetables are cooked carelessly, much of their food value is lost.
10. Vegetables should not be over cooked as they lose their flavour and food value if cooked too long.

– excerpt from Bridget’s Cookery Book VEGETARIAN DELICACIES

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
1 teaspoon 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

• Heat oil in a pan and sauté the onions for a little while
• Add the ginger garlic paste, tomato puree, chillie powder, turmeric, coriander 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

BRINJAL VINDALOO (Aubergene or Eggplant Vindaloo)

Ingredients:
1 medium size whole seedless purple Brinjal
2 onions chopped
2 teaspoons chillie powder
½ teaspoon turmeric powder
2 teaspoons ginger garlic paste
1 teaspoon cumin powder
½ cup tomato juice / puree
2 pieces cinnamon about one inch in length
2 table spoons vinegar either white vinegar or malt vinegar
1 teaspoon sugar
Salt to taste
3 tablespoons oil

• Remove the skin and cut the brinjal into medium size pieces and soak in salt water till required
• Heat the oil in a pan and sauté the onions till golden brown
• Add the ginger garlic paste and cinnamon and fry for some time
• Now add the chillie powder, cumin powder, turmeric powder, sugar and tomato puree and fry till the oil separates from the mixture
• Add the cut brinjals, vinegar and a little water and bring to boil
• Reduce heat and simmer till the gravy is sufficiently thick

Please note: There is no need to garnish this dish with chopped coriander leaves as it would detract from the original taste.

DOL AND GREENS CURRY / DHAL AND SPINACH CURRY

Ingredients
1 cup Tur Dhal
1 cup either Tur Dal or Masur Dal (Red Lentils)
1 cup finely cut spinach or any greens of your choice
2 green chilies slit lengthwise
½ teaspoon chillie powder
1 teaspoon coriander powder,
½ teaspoon turmeric powder
2 tomatoes chopped
1 onion chopped
Salt to taste
1 tablespoon oil

For the Tempering: 1 teaspoon mustard, 1 teaspoon crushed garlic, 2 red chilies broken into bits and a few curry leaves.

• Wash the dal and cook it along with the spinach / greens, tomato, green chillies, chillie powder, coriander powder, turmeric powder and onion with sufficient water in a pressure cooker
• When done open the cooker, add salt and some more water and mash well
• In another pan, heat the oil and add the mustard, broken red chilies and smashed garlic and fry for some time. When the mustard starts to splutter, pour in the cooked dhal.
• Serve with rice

RADISH AND MASOOR DHAL

Ingredients
1 cup Masoor Dhal (Red lentil dhal)
2or 3 long white radish peeled and cut into 2 inch pieces or thick rings
2 teaspoons chillie powder
1 teaspoon coriander powder
½ teaspoon turmeric powder
1 teaspoon cumin powder
2 tomatoes chopped
Salt to taste
1 tablespoon oil

For the seasoning: 1 teaspoon mustard, 2 red chilies broken into bits and a few curry leaves and 1 teaspoon crushed garlic (optional)

• For the seasoning: 1 teaspoon mustard, 2 red chilies broken into bits and a few curry leaves and 1 teaspoon crushed garlic (optional)
• Wash the dhal and cook it along with the tomato, chillie powder, coriander powder, cumin powder, turmeric powder and radish with sufficient water in a pressure cooker
• When done open the cooker, add salt and some more water if more quantity is required and mix well
• Heat oil in another pan 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

POTATO AND SPINACH SIDE DISH

Ingredients
3 medium size potatoes peeled and cut into medium size pieces,
1 cup chopped Spinach leaves or any other greens such as Fenugreek leaves, etc
2 green chillies chopped finely
6 or 8 curry leaves
½ teaspoon cumin seeds
1 teaspoon chillie powder
½ teaspoon turmeric powder
Salt to taste
2 tablespoons oil

• Heat oil in a pan and sauté the cumin seeds, green chillies and curry leaves for a few seconds
• Add the potatoes, Fenugreek leaves / greens, chillie powder, turmeric powder and salt and mix well
• Add ½ cup of water and mix well
• Cover and cook on low heat till the potatoes are cooked and the water almost dries up
• Serve as a side dish

CABBAGE FOOGATH

Ingredients
1 medium cabbage finely chopped / shredded,
1 teaspoon mustard seeds,
4 green chillies slit,
2 tablespoons oil,
2 tablespoons grated coconut,
2 teaspoons lime juice,
Salt to taste

• Heat the oil in a suitable pan and add the mustard seeds
• Drop in the slit green chillies and fry lightly
• Add the shredded cabbage and mix in the salt
• Cover and cook on low heat till the cabbage is cooked
• Mix in the grated coconut and lime juice
• Serve as a side dish with rice and curry

BEANS FOOGATH

Ingredients:
300 grams chopped string beans
1 onion chopped finely
1 teaspoon mustard seeds
2 or 3 green chillies chopped finely
1 teaspoon chopped ginger
2 table-spoons grated coconut
4 or 5 curry leaves
2 tablespoon cooking oil
Salt to taste

• Heat oil in a suitable pan and add the mustard seeds
• When they begin to splutter add the curry leaves, chopped onions, chopped green chillies and ginger
• Fry lightly for a few minutes
• Add the chopped beans and salt and mix well
• Add ½ cup of water and cook covered on low heat till the beans are tender but firm and the water evaporates
• Mix in the grated coconut
• Serve as a side dish
• Alternately, the beans could be boiled in a little water and then tempered

CARROT AND BEANS FOOGATH

Ingredients
250 grams medium size carrots peeled and chopped into small pieces
250 grams runner beans, chopped into small pieces
2 onions chopped,
3 tablespoons grated coconut
5 or 6 Curry leaves
1 teaspoon mustard seeds
3 dry red chillies broken
½ teaspoon cumin seeds,
Salt to taste
2 tablespoons oil

• Boil the carrots and beans separately in a little water with a little salt. Strain and keep aside
• Heat oil in a pan and add the mustard seeds and cumin seeds
• When they begin to splutter, add the onions, curry leaves and red chillies and sauté for a few minutes
• Add the boiled carrots and beans and mix well. Add a little more salt if required
• Mix in the grated coconut and mix well
• Sauté on low heat for a couple of minutes more, then switch off
• Serve as a side dish

TOMATO SAMBAL OR RELISH

Ingredients
4 large tomatoes chopped
4 green chilies chopped
2 medium size onions sliced finely
Salt to taste
½ teaspoon pepper powder
1 teaspoon sugar
1 tablespoon vinegar or Juice of 1 lime
2 tablespoons oil

• Heat the oil in a pan and fry the onions and green chillies till light brown
• Add the chopped tomatoes, chilies, salt. sugar, pepper and vinegar / lime juice
• Mix well together
• Simmer on low heat till the tomatoes are cooked to a pulp and the mixture is thick
• Serve with rice as a relish or chutney

MIXED VEGETABLE CUTLETS

Ingredients
1 cup of chopped vegetables such as peas, carrots, French beans, etc.
3 potatoes boiled and mashed
2 onions chopped finely,
2 green chillies chopped
1 teaspoon chopped mint
1 teaspoon finely chopped ginger
½ teaspoon pepper powder
Salt to taste,
3 tablespoons oil
2 tablespoons flour
3 tablespoons breadcrumbs

• Boil the vegetables in a little water and salt and keep aside
• Heat oil in a pan and fry the onions and ginger till golden brown
• Add the chopped green chillies and sauté for a minute
• Now add the cooked vegetables, and salt and mix well
• Cook on low heat for about 3 minutes
• Set aside to cool for some time
• Mix in the mashed potato and mint
• Make even sized balls with the mixture and form into round flat cutlets
• Mix the flour with a little water to make a paste
• Heat oil in a flat pan
• Dip each cutlet in the flour paste, roll in powdered breadcrumbs and shallow fry till golden brown on both sides
• Serve hot with tomato sauce or chutney

YAM FRY

Ingredients
½ kg yam peeled and cut into strips
2 teaspoons red chillie powder,
1 teaspoon coriander powder
½ teaspoon turmeric powder
1 teaspoon cumin powder
1 tablespoon vinegar
Salt to taste
4 tablespoons oil

• Marinate the yam strips with all the ingredients (except the oil) and keep aside for 1 hour
• Heat oil in a pan and add the yam a little at a time
• Shallow fry till golden brown
• Serve as a side dish

BUTTER FRIED CAULIFLOWER

Ingredients
1 big cauliflower broken into medium size florets
1 teaspoon crushed pepper or pepper powder
½ teaspoon turmeric powder
2 or 3 dry red chillies broken into bits
1 piece of cinnamon around 1 inch in size
2 tablespoons butter
Salt to taste

• Wash and soak the cauliflower for 1 hour in warm salt water.
• Cook the cauliflower in a little water for 5 minutes, then drain.
• Heat the butter in a pan.
• Add the broken red chillies and cinnamon and saute for a few minutes
• Add the cooked cauliflower, turmeric powder, salt and pepper and mix well.
• Fry on low heat for a few seconds then turn off the heat.
• Serve as a side dish

Available on Amazon, VEGETARIAN DELICACIES is a collection of simple and easy recipes of delectable Vegetarian Dishes. The repertoire is rich and vast, ranging from simple Soups and Salads, to mouth watering Curries, Stir fries, Rice dishes, Casseroles and Baked Dishes and popular Accompaniments. The easy-to-follow directions, using easily available ingredients, make cooking these dishes simple, enjoyable and problem-free. The book also highlights the goodness of each vegetable and their nutritive and curative properties in preventing and curing many health disorders.

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Bridget-White Kumar

Cookery Book Author, Food Consultant and Culinary Historian

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Bridget was born and brought up in Kolar Gold Fields, a small mining town in the erstwhile Mysore State (now known as Karnataka), India, which was famous for its Colonial ambiance. She comes from a well-known Anglo-Indian family who lived and worked in KGF for many generations.

Bridget has authored 7 Recipe books on Anglo-Indian Cuisine. Her area of expertise is in Colonial Anglo-Indian Food and she has gone through a lot of effort in reviving the old forgotten dishes of the Colonial British Raj Era. Her 7 Recipe books are a means of preserving for posterity, the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of the pioneers of Anglo-Indian Cuisine.
Her Cookery Book ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST was selected as Winner from India’ under the Category: ‘BEST CULINARY HISTORY BOOK’.
by GOURMAND INTERNATIONAL SPAIN, WORLD COOK BOOK AWARDS 2012

Bridget is also an Independent Freelance Consultant on Food Related matters. She has assisted many Restaurants, Hotels and Clubs in Bangalore and elsewhere with her knowledge of Colonial Anglo-Indian Food besides helping them to revamp and reinvent their Menus by introducing new dishes which are a combination of both Continental and Anglo-Indian. Many of them are now following the Recipes and guidance given by her and the dishes are enjoyed by both Indian and Foreign Guests.

Learn more

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All photos courtesy: Bridget White-Kumar unless expressly stated