This is a recipe my mother learnt while studying International Cuisine at Nazareth Convent, Mangalore way back in the 1950's. All her recipes were tried and tested and moreover hand written evoking memories of an era bygone. As children, all of us spent hours pouring over her cookbooks, writing our names against recipes or simply conjuring images of the feasts within those ordinary covered notebooks. One recipe lives on in my memory and that is Brown Stew- simple, scrumptious and quick to make. Serve it with crusty brown bread or rice or pooris. A treat for everyone.
The Recipe
1 large chicken, jointed; 1 large onion, sliced; 1 tsp fine sooji roasted till crisp;1/2 cup boiled vegetable like peas, carrots, cauliflower boiled; 1" piece ginger, minced; 3 flakes garlic, minced; 2 green chillies, slit; coriander leaves and spring onions chopped; salt to taste.
Fry onion in 2 tbsp hot oil. Add ginger garlic, spring onions, chillies and corriander leaves and stir fry till aromatic. Add the jointed chicken and brown all over on a medium flame. Add the sooji, 1 cup water and mix well. Lower flame, cover and pressure cook 3 minutes till done. Grilled potatoes may be added. Serve hot.
Hi,
ReplyDeleteThank you for posting some of your mom's tried and tested recipes. My MIL went to learn from this cookery school as well. My search for the Biryani recipe of Nazareth Convent led me to your blog post. Can I please request for a post on Biryani based on the recipe taught at the convent cookery school. Thanks.
Just saw your comment. Thank you for your kind words. I do have the recipe. Have already published it on my blog as http://fromthefryingpan.blogspot.com/2010/10/rice-to-occasion.html
ReplyDeleteTry it and see. Regards, Ruth