BRAIN PEPPER FRY
This is an old, popular and tasty Anglo-Indian dish. The recipe is very simple and calls for very few ingredients. It cooks very fast and your dish is ready in no time at all. It goes well with Bread or Chappatis at dinner time, or as a snack at parties, or as a side dish with steamed rice and pepper water at Lunch. This recipe is featured in my Cookery Books ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST
Serves 6 Preparation and cooking Time 20 minutes
Ingredients
4 Sheep Brains or Goat Brains
2 onions sliced finely
Salt to taste
2 teaspoons pepper powder
2 table spoons oil
Wash the Brains gently and remove the top skin.
Heat the oil in a suitable pan and Fry the onions till golden brown.
Add the
Brain and sauté for some time. Sprinkle
the salt and Pepper powder on the brains and mix carefully. Cover and steam cook
for about 6 minutes till the brain is cooked.
Garnish with slit green
chilies
Serve with bread or Chappatis or as a side dish with steamed rice and pepper water.
Note: A teaspoon of chillie
powder can be used instead of pepper powder for a variation in taste.
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