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.

 

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BRAISED OX TONGUE / OX TONGUE GLACE

Ox Tongue

Braised Ox Tongue / Ox Tongue Glaze

Serves 6     Preparation Time approx 1 hour

Ingredients

1 Ox Tongue

2 onions sliced

2 Carrots peeled and diced

1 teaspoon coriander powder

1 teaspoon chillie powder

½ teaspoon nutmeg powder (optional)

3 tablespoons Oil

Salt to taste

Wash the Ox Tongue and boil it in salted water till tender. Cool then slice it.

Heat oil in a pan and sauté the onions till slightly brown. Add the carrots, chillie powder, coriander powder, nutmeg powder, a little salt and about 4 tablespoons of the tongue stock and cook till the carrots are soft. Mash the carrots well. Now add the cooked slices of Ox Tongue and the remaining stock. Mix well and simmer on low heat for about 10 minutes. Serve with Bread or with rice.