Free Cooking Recipes

Archive for the ‘Oriental’ Category

A native of Tamil Nadu, Southern India, the name ‘Milaku’ (pepper) and ‘tanni’ (water) is a fitting description of this highly spiced substantial soup. This was one of the many recipes the British Raj brought back to Britain and adapted for ‘home cooking’. Serve accompanied with plain boiled rice.

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This curry is a complete meal on its own – I’ve chosen to include carrots and potatoes, but cauliflower and green (string or snap) beans would also be good. Accompany with poppadums and a fresh tomato salad to cool the palate!

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This is a quick, convenient way of using up cooked chicken meat by making it stretch into another delicious meal, Canned mangoes are used, again as a convenience, but can be substituted with what suits your store cupboard – pineapple and peaches are just as good.

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The subtle coconut flavor is obtained by infusing dessicated (shredded) coconut in milk or water. This needs to be prepared in advance will result in an authentic addition to curries. Serve this creamy curry with plain boiled rice and a banana or tomato salad.

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For those who like a milder, more subtle Indian dish, this is ideal. The selected spices are ‘warm’ rather than ‘hot’ and the sauce is creamy.

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