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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Saturday, December 20, 2008

ROSE COOKIES

ROSE COOKIES
Ingredients

½ kg refined flour or maida
250 grams rice flour (optional)
1 cup coconut milk
200 grams sugar
6 eggs beaten well
½ teaspoon salt
1 litre oil for frying
1 teaspoon vanilla essence
1 teaspoon baking powder

Mix all the ingredients together to form a smooth slightly thick batter.
Heat oil in a deep pan till it reaches boiling point. Now place the rose cookie mould into the oil to get hot. When the mould is hot enough dip it half way only into the batter and put it back immediately into the boiling oil. Shake the mould to separate the cookie from it. Heat the mould again and repeat the process. Fry rose cookies till brown. Continue in this way till the batter is finished.

Note: The batter will stick to the rose cookie mould with a hissing sound only if it is sufficiently hot otherwise it will just slide off the mould

KALKALS


KALKALS 
Ingredients
I kg refined flour  or maida                                       
6 eggs beaten well
2 cups thick coconut milk                                                 
½ teaspoon salt                             
300 grams sugar                       
1 teaspoon baking powder             
Oil for deep frying
Mix the flour, salt, sugar and baking powder together. Add the coconut milk and eggs and knead to a soft dough. Keep aside for an hour. Form kalkals by taking small lumps of the dough and roll on the back of a fork or a wooden kalkal mould, to form a scroll. Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Heat oil in a deep pan and fry as many kalkals as possible at a time. Keep aside.
To ice the kalkals, melt 1 cup of sugar with ½ cup of water and when the sugar syrup crystallizes pour over the kalkals and mix well. Store in airtight boxes when cold.

Thursday, December 11, 2008

SPICY ROASTED CHICKEN

Serves: 6
Preparation and cooking time: 1 hour
Ingredients
1 whole chicken jointed into 4 to 6 pieces
6 medium size potatoes peeled
3 large onions quartered
2 tablespoons butter
1 teaspoon garam masala powder or all spice powder
2 teaspoons pepper powder
2 teaspoons chilly powder
Salt to taste
2 teaspoons lime juice

Wash the chicken and the potatoes. Mix in all the above ingredients and leave aside for 15 minutes. Place the marinated chicken in a suitable vessel or pan and cook on low heat till the chicken is tender and the water dries. Keep turning the chicken every 10 minutes or so to ensure that it roasts evenly and is a nice brown colour
Serve with Steamed vegetables and any type of bread

Alternately, the chicken could be roasted in an oven as well. Arrange the marinated chicken and potatoes in a buttered oven-proof dish. Cover the dish with foil. Bake in a moderate oven (355 degrees) for about 45 minutes. Serve with Steamed vegetables and any type of bread.

Monday, December 01, 2008

TRADITIONAL CHRISTMAS CAKE

500 grams refined flour or maida


300 grams soft brown sugar

¼ teaspoon salt

2 teaspoons spice powder

500 grams mixed dried fruits (equal quantities of currants, raisins and sultanas) chopped well and soaked in rum before hand

100 grams chopped orange / lemon peel

500 grams butter

3 eggs beaten well

4 tablespoons milk

½ teaspoon baking powder

Sift the flour, salt, baking powder and spice powder in a bowl. Add the fruit, orange / lemon peel and brown sugar and mix well. Add the butter and mix with a fork. Add the beaten eggs and milk and mix well to give a stiff consistency. Pour the mixture into a greased and papered cake tin and smoothen the top. Bake in a moderately hot oven for about 1 hour or till the cake is cooked and the top turns brown. Turn out and cool

To prepare the Almond Icing, soak the 300 grams almonds in water overnight then grind to a thick paste. Add 500 grams Icing sugar, 1 egg yolk, 1 teaspoon almond essence and 2 tablespoons lime juice and cook with a little water in a heavy bottom pan till it solidifies. Remove from heat and cool. Knead it into a stiff ball.

To prepare the Royal Icing sift 200 grams icing sugar into a bowl. Beat two egg whites then fold them into the sugar. Add 3 tablespoons of lemon juice and ½ teaspoon vanilla essence. Mix to a stiff consistency.

Brush the cake with a layer of Jam or Egg white to help the icing stick to the cake. Add a thin layer of the Almond icing over the cake, pressing it gently to cover the whole cake. Using a flat spatula dipped in water spread the Royal icing over the layer of Almond icing. Decorate the cake as desired

Tuesday, November 25, 2008

CHICKEN PUFFS

3 cups refined flour / maida


½ kg boneless chicken

2 onions chopped

2 teaspoons pepper powder

50 grams butter

½ teaspoon baking powder

1/2 kg oil for frying

Salt to taste

1teaspoon chillie powder

2 teaspoons chopped coriander leaves

1 teaspoon chopped ginger

Sift the flour with a teaspoon of salt and baking powder. Mix the butter with the flour and knead into a stiff dough using very little water. Keep aside.



Heat 2 tablespoons oil in a pan and sauté the chopped ginger and onions lightly. Add the mince, chillie powder, pepper powder, coriander leaves and salt. Stir well and cook on low heat till the mince is cooked and all the water dries up. Remove and keep aside to cool. Now take the prepared pastry dough onto a floured board and rollout into a thin sheet. Cut rounds of about 10 cm diameter with a saucer. Put a little mince on one half of the rounds and fold the other half over. Seal the edges by dampening with a little water. Prepare the puffs in this way till all the dough and mince is used up.

Heat oil for frying in a fairly deep pan till smoky. Slowly drop in the puffs one by one (as many as the pan can hold). Fry till crisp and brown on both sides. Remove from the oil and drain. Serve hot

Sunday, November 16, 2008

SPICY TOMATO & SEMOLINA DELIGHT

3 tablespoons ghee or oil


1 cup semolina

1 teaspoon each of mustard and cumin seeds

1 sprig curry leaves

1 teaspoon ginger chopped

2 green chillies slit / chopped

2 onions sliced finely

1 large tomato chopped

2 teaspoons coriander leaves

2 cups hot water

salt to taste

A few fried cashew nuts to garnish



Heat 1 teaspoons ghee or oil in a pan. Fry semolina, stirring continuously, to a golden color on medium heat for about 2 or 3 minutes. Keep aside. Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the cumin seeds and fry till the seeds splutter fully. Add the curry leaves, ginger, green chillies and onions. Stir fry on medium level for about 3 minutes or till the onions are transparent and soft. Add the chopped tomatoes and simmer for about 3 minutes or till they are soft and cooked. Add half of the coriander leaves (reserving the rest for garnishing) and fry briefly till they wilt. Add the hot water to this and then mix in the roasted semolina and salt. Mix well. Add more hot water if the mixture is dry. Cover and cook on low heat for about 3 minutes or till the mixture is almost dry. Garnish with fried cashew nuts, grated coconut and finely chopped coriander leaves

Monday, November 10, 2008

GREEN BANANA FRY

2 green plantains

2 teaspoons chilly powder
½ teaspoon tumeric powder
Salt to taste
2 tablespoons oil
1 teaspoon cumin powder
2 sprigs curry leaves
1 teaspoon mustard seeds
Peel the green plantains and chop them into small pieces. Mix with the chilly powder, cumin powder, tumeric powder, and salt. Heat oil in a pan and add the mustard seeds and curry leaves. When the mustard seeds crackle, add the chopped plaintain and fry on low heat stirring constantly till the plantain is cooked.

Wednesday, October 29, 2008

CRUMBED CHOPS

1 kg mutton /lamb chops flatten them by beating

3 teaspoons pepper powder
Salt to taste
4 tablespoons breadcrumbs
3 tablespoons oil
2 eggs beaten well
2 onions chopped finely
1 tablespoon chopped mint leaves
Wash the mutton chop well and marinate them with the salt, pepper powder and mint over night or for at least 5 to 6 hours. (Keep covered in the fridge). Heat oil in a flat frying pan. Dip the chops one at a time in the beaten egg. Top with the chopped onions and cover well with breadcrumbs. Shallow fry in the hot oil. Fry each side till golden brown. Serve with wedges of lime and Tomato Sauce and Bread.

Tuesday, October 21, 2008

FISH HEAD CURRY


fish head curry
Originally uploaded by bridgetkumar
Fish Head Curry
Serves 6 Preparation Time 1 hour
Ingredients

2 Big Fish Heads (Sear or King Fish) each chopped into 2 pieces
½ cup thick tamarind juice extracted from a lime size ball of tamarind
2 big onions chopped finely
3 green chillies slit lengthwise
2 tomatoes chopped
1 tablespoon ginger paste
1 teaspoon garlic paste
½ cup ground coconut or 1 cup of coconut milk
3 teaspoons chilly powder
1 teaspoon cumin powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
Salt to taste
3 tablespoons oil

Wash the fish heads well. Heat the oil in a shallow vessel and sauté the onions and green chillies till slightly brown. Add the ginger and garlic paste, chilly powder, cumin powder, coriander powder, turmeric powder and chopped tomatoes and fry well for some time. Add the coconut, salt, tamarind juice and a little more water and bring to boil. Now add the Fish Heads and cook for about 10 minutes. Garnish with chopped coriander leaves and slit green chilies

Sunday, October 12, 2008

MUTTON /LAMB MINCE ROLLS

½ kg mince (mutton / lamb)
2 big onions chopped
½ teaspoon turmeric powder
1 teaspoon chopped garlic
1teaspoon chopped ginger
3 green chilies chopped finely
1 small bunch coriander leaves
2 tablespoons oil
Salt to taste
½ teaspoon chillie powder
6 soft chapattis

Heat oil in a pan and fry the onions till golden brown. Add the chopped ginger, garlic, green chilies, turmeric powder, chillie powder and sauté for 3 minutes. Add the mince and salt and mix well. Add the chopped coriander leaves and cook on low heat for about ½ an hour till the mince is cooked and all the water evaporates. Simmer on low heat till the mince gives out a nice aroma. Place a few teaspoons of the cooked mince on the chapattis lengthwise. Sprinkle some chopped onions, green chillies and coriander leaves on top then form into a roll. Wrap the bottom of the roll in a paper napkin or foil and serve with chillie sauce and tomato ketchup.

Wednesday, October 08, 2008

POTATO PATTIES

½ Kg potatoes boiled and mashed

2 slices bread

3 teaspoons chopped coriander leaves

2 green chillies chopped

½ teaspoon pepper powder

3 tablespoons bread crumbs

½ teaspoon chopped ginger

Salt to taste

1 egg beaten

Soak the bread in water, squeeze and crush. Mix with the mashed potato and all the other ingredients (except the bread crumbs and beaten eggs). Make small balls of the potato dough. Flatten and shape into patties. Dip each in the beaten egg, roll in bread crumbs and shallow fry in hot oil on both sides till golden brown. Serve hot with mint chutney or tomato ketch up

Sunday, October 05, 2008

Foodie Blog Roll

Hi Everyone!!
I've joined the Foodie Blogroll and am quite thrilled to be a Blog member on it along with more than 2000 other food blogs. Do join the Foodie Blogroll and enjoy the lovely food blogs on it.
Bridget (Anglo-Indian Food)

BEANS FOOGATH

½ kg string beans chopped finely
½ cup grated coconut
3 red chilies broken into bits
¼ teaspoon mustard seeds
A few curry leaves
Boil the beans 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 beans. Add salt and coconut and mix well. Stir-fry for a few minutes and then take down.

Wednesday, October 01, 2008

PRAWN VINDALOO

1 kg fresh prawns shelled and de-veined
2 medium sized onions chopped
2 teaspoons chilly powder
2 teaspoons cumin powder
2 teaspoons ginger garlic paste
2 tablespoons vinegar
Salt to taste
1 sprig curry leaves (optional)
2 tomatoes pureed
3 tablespoons oil

Wash the prawns well and keep aside. Heat oil in a pan and add the curry leaves and onions and fry till light brown. Add the ginger garlic paste and sauté for a while. Add the chilly powder, cumin powder, pepper powder, tomato puree and salt and fry for some time. Add the prawns and the vinegar and mix well. Add a little more water and cook till the gravy is slightly thick and the prawns are cooked

Sunday, September 21, 2008

SPICY DRY CHICKEN

1 kg chicken cut into medium size pieces
3 large onions sliced finely
5 or 6 peppercorns
1 tsp salt
1 teaspoon chopped ginger
1 teaspoon chopped garlic
2 tablespoon chopped fresh corriander
1 teaspoon chopped mint
6 green chillies sliced lengthwise
Salt to taste
3 tablespoons oil
1 teaspoon pepper powder
1teaspoon chillie powder
Boil the chicken in about ½ cup of water with a little salt and the peppercorns till tender.
Heat oil in a pan and fry the onions, slit green chillies, ginger and garlic till golden brown. Add the boiled chicken, chillie powder and pepper powder and cook till semi dry. Stir in the chopped mint and coriander leaves and fry for a few more minutes. Serve with rice or bread

Tuesday, September 09, 2008

CHILLIE BEEF FRY

1 kg good beef cut into medium size pieces
4 green chillies
2 capsicums cut into strips
3 big onions sliced
3 potatoes cubed
1 inch piece ginger
2 pods garlic flaked
½ teaspoon pepper
2 tablespoons vinegar
salt to taste
½ teaspoon tumeric
3 tablespoons oil

Boil the meat in a little water till tender. Keep the remaining soup aside. Grind the chillies, ginger, garlic, tumeric and pepper together and mix in the vinegar. Heat oil in a pan and fry the onions till golden brown. Add the cooked meat, potatoes, ground masala and the capsicum and mix well. Add the remaining soup and cook on slow heat till the potatoes are soft and the meat is brown.

Saturday, August 30, 2008

BOLE CAKE (Also Known as Mama's Bowl Cake)

300 grams semolina or soogi
1 cup milk
200 grams butter
150 grams sugar powdered
5 eggs beaten well
100 grams blanched and chopped almonds
½ teaspoon baking powder
1teaspoon vanilla essence
2 tablespoons rosewater (optional)

Roast the semolina with a little ghee or butter for about 8 to 10 minutes on low heat till it gives out a nice aroma. Mix it with all the other ingredients to form a smooth batter without lumps. Pour into a greased and floured flat tin and bake in a hot oven for 10 minutes. Cool and remove from the tin.

Wednesday, August 20, 2008

SIMPLE CHOCOLATE CAKE

300 grams refined flour or Maida
50 grams cocoa powder
400 grams sugar powdered
300 grams butter
5 eggs
2 teaspoons Nescafe or any other Instant Coffee
1teaspoon vanilla essence
2 level teaspoons baking powder

Sift the cocoa powder, Nescafe, flour and baking powder together. Cream the butter and sugar together well. Add the eggs one by one and mix well. Add the sifted flour and vanilla essence and fold in the mixture to form a smooth slightly thick consistency without lumps. Pour into a greased and papered baking dish or cake tin and bake in a hot oven for 30 to 40 minutes till done.

Monday, August 11, 2008

CHICKEN FRY


1 kg chicken cut into medium size pieces
2 onions sliced finely
1 teaspoon tumeric powder
2 tablespoons oil
1 teaspoon chilly powder
Salt to taste
½ teaspoon spice powder or garam masala powder
Wash the chicken and marinate it with the salt, chilly powder, tumeric powder and spice powder for about 10 minutes. Meanwhile heat oil in a pan and sauté the onions to golden brown. Toss in the marinated chicken pieces and mix well. Close the pan with a lid and cook on slow heat for about 15 minutes till the chicken is cooked. Add a teaspoon of ghee or butter and fry till all the gravy dries up and the chicken is dry. Serve with bread or pepper water and rice.

Tuesday, July 29, 2008

PEPPER CHICKEN KABABS


Serves: 6
Time required: 1 hour 25 minutes including marinating and grilling time

500 grams boneless chicken cut into one-inch size cubes
2 teaspoons black pepper
2 teaspoons ginger paste
1 teaspoon garlic paste
3 tablespoons yogurt
1 egg beaten
1 teaspoon all spice powder/garam masala
Salt to taste
2 teaspoons lemon juice

Wash the boneless chicken pieces well and pat dry.Marinate the chicken with the pepper powder, ginger garlic paste, yogurt, egg, all spice powder, salt and lemon juice and set aside for 1 hour.Arrange the chicken on a skewer and brush with butter.
Grill over a hot charcoal fire or in an over till done,occasionally turning the skewers. Serve hot with Onion Rings and mint chutney

Alternately the kababs could be cooked in a pan with a little more oil on the gas.

Thursday, July 17, 2008

LADY FINGER / OKRA CURRY

Serves: 4
Cooking time (approx.): 11 minute

300 grams ladyfingers/ okra cut into small (1/4") pieces
2 medium onions sliced finely
3 tablespoon oil
1 teaspoon each of red chillie, coriander and cumin powders
½ teaspoon each of turmeric powder and garam masala powder
2 green chillies slit
A squeeze of lemon
salt to taste

Heat oil in a pan and add the sliced onions. Fry till slightly browned. Add red chillie powder, turmeric powder, coriander powder, cumin powder and garam masala. Fry again for a few seconds. Add the okra and the slit green chillies. Add a dash of lemon and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 5 minutes or till the okra is cooked but firm.

Sunday, June 29, 2008

SWEET COCONUT PUFFS

Serves 6
Preparation time 1 hour
Ingredients
For the Dough:
250 grams refined flour or maida
50 grams butter
½ teaspoon baking powder
1 teaspoon salt
½ kg oil for frying.
For the Filling: 3 cups grated coconut and 3 tablespoons sugar mixed together

Sift the flour with the salt and baking powder. Mix in the butter and knead to a fairly stiff dough with very little water. Keep aside for 1 hour.
Take the dough on a floured board and roll out into a thin sheet. Cut squares of about 2 to 3 inches per side. Put a tablespoon of the sweetened coconut on half of the square. Fold the other half over in such a way to form a triangle. Seal the edges by dampening with a little water. Heat the oil in a deep pan till smoky. Slowly drop in as many puffs as the pan can hold and fry till brown on both sides. Remove from the pan and drain.

Note: These puffs can last for a fortnight if dry coconut or copra is used instead of fresh coconut

Saturday, June 14, 2008

MEAT IN A GREEN MASALA GRAVY

Serves 6
Preparation Time 45 minutes

½ kg beef or mutton cut into medium pieces
2 teaspoons ginger garlic paste
4 green chilies
3 tablespoons coriander leaves
2 teaspoons poppy seeds (kuskus)
1 teaspoon cumin seeds
2 cloves, 2 cardamom,2 pieces of cinnamon
½ teaspoon tumeric powder
Salt to taste
3 tablespoons oil
3 potatoes pealed washed and cut into quarters
2 onions sliced finely
½ cup coconut paste

Grind the green chilies, coriander leaves, coconut, poppy seeds, cinnamon, cloves, cardamom and cumin seeds to a smooth paste in a blender. Heat oil in a pressure cooker and fry the onions till golden brown. Add the meat, ginger garlic paste and tumeric powder and fry for some time. Now add the ground masala and salt and mix well with the meat. Keep frying on low heat till the oil separates from the masala. Add the potatoes and sufficient water and pressure cook for 15 minutes. Serve hot. This curry is good with ghee rice or Palau rice

Tuesday, June 03, 2008

SOME BASIC PREPARATIONS... MASALA POWDERS

1 BASIC CHILLY POWDER
½ kg Red Chilies (long or round variety for pungency)
½ kg Kashmiri Chilies or any other non spicy chillies (for adding colour)

Roast the two types of chilies in a pan or in a microwave oven for a few minutes. Powder them at home in the dry blender or get it done at the mill. A teaspoon or two of this chilly powder can be used for any type of dish that calls for chilly powder. It can be stored for more than a year.

2 ALL PURPOSE CURRY POWDER
½ kg Red Chillies for pungency
½ kg Kashmiri Chillies or any other chillies for colour
½ kg coriander seeds
200 grams cumin seeds
50 grams pepper corns
100 grams mustard seeds

Roast all the above ingredients separately then mix altogether and grind to a powder in a mill.A teaspoon or two of this powder can be used for almost all curries both vegetarian and non- vegetarian. It can be stored and used for more than a year.

3 PEPPER WATER POWDER
¼ kg Red Chilies
200 grams pepper corns
200 grams cumin seeds
100 grams coriander seeds
20 grams tumeric powder

Roast all the above ingredients and then grind together to a powder
2 teaspoons of this powder should be added to 2 cups of water, juice of 2 tomatoes, a lump of tamarind and a little salt and cooked for 5 minutes to make instant pepper water. This pepper water should be seasoned with mustard, garlic and curry leaves.

4. VINDALOO CURRY POWDER / PASTE

50 grams mustard
¼ kg red chilies for pungency
50 grams cumin seeds
¼ kg Kashmir chilies or any other chilies for colour
10 grams pepper corns
50 grams tumeric powder

Roast all the above ingredients together for a few minutes then powder in a mill or dry grind in a blender. Use 2 teaspoons of this powder for every ½ kg of meat when cooking vindaloo along with the other ingredients as per the recipe. If stored in an airtight bottle this mixture will stay fresh for more than a year. The same mixture can also be made into a paste if ground in vinegar but it should be stored in a fridge.

5 ALL SPICE POWDER (GARAM MASALA POWDER)
1 teaspoon pepper corns
1 tablespoon cloves
1 tablespoon cardamoms
6 pieces of cinnamon

Roast all the above lightly for a few minutes then dry grind to a fine powder. A teaspoon of this spice powder can be used for any recipe that calls for all spice powder or garam masala.

Wednesday, May 28, 2008

CHILLIE CHEESE STICKS

Ingredients

500 grams flour
1 teaspoon salt
1 teaspoon chillie powder
½ teaspoon baking powder
200 grams butter or margarine
200 grams shredded cheddar cheese
½ teaspoon pepper powder
½ cup sour curds or yogurt

Mix all the above ingredients together and chill for about 2 hours in a refrigerator. Take out and leave to attain room temperature. Onto a floured surface, roll out the dough into a rectangle shape about ¼ inch thick. Cut the dough into 3 inch stips about ¼ inch wide.
Heat sufficient oil in a pan and deep fry the strips till golden.

Alternately, place these strips on an ungreased baking tray and bake at 425 degrees for 10 minutes until the cheese straws are golden and puff up.

Wednesday, May 21, 2008

ANGLO-INDIAN BEEF STEAKS

The word “Steak” is derived from an Old Norse word “steik” meaning "roast”. It is a continental dish, popular all over the world, served in restaurants and Steakhouses with or without various accompaniments such as Potatoes, Vegetables, etc.
Steak is actually a slice of meat such as Beef or Lamb from the most tender cuts of the animal such as the short loin, sirloin and rib areas with names such as Porterhouse, T-bone, Rib-eye, etc. It is cut on a slant, perpendicular to the muscle fibres, so that it can cook fast. The steaks cut from these parts are quite tender and range in thickness between half to one inch and are cut in a size intended to be one serving per person. Steaks from the short loin, rib, and sirloin are best when grilled or broiled / pan-fried. Steaks can also cut from the chuck, round, plate, and flank. However these are a bit tough if not cooked properly. However they should be marinated for a few hours then cooked.

Steaks are typically grilled, but they are also often pan-fried or broiled, using dry heat, and served whole.The meat should be a bright red, the fat should be a creamy white and there should be thin streaks of fat running through the meat. Grilling makes it usually dry where as cooking or broiling it in a pan would make it more juicy. The perfect steak needs the right flavors, and different steak cuts are prepared differently. The amount of time a steak is cooked is a personal preference. The shorter the cooking time, the more juice is retained. The longer the cooking time would result in drier, tougher meat. A vocabulary also evolved over a period of time, to describe the degree to which a steak is cooked such as Raw, Blue rare or Very Rare, Rare, Rare, Medium Rare Medium, and Well done.

Steak was first introduced in India by the British as early as the 16th Century. As was the case of almost all of our cuisine, which started out as insipid concoctions, in the days of the British Raj, the original “Beef Steak” introduced by them was quite bland and tasteless. Over the years many more ingredients and spices were added to this dish to make it more spicy and delicious as it is today. It has become synonymous with Anglo-Indian Cuisine, as our famous Anglo-Indian Pepper Steak and Anglo-Indian Masala Steak,. These dishes are relished by all of us and I’m sharing the recipes for them below. So let your steaks sizzle the old fashioned way in a skillet or heavy fry pan. However, the steaks could be grilled if desired using the same ingredients.

ANGLO-INDAN PEPPER STEAKS
Serves 6
Preparation Time 45 minutes

1kg Beef Undercut or Sirloin cut into steaks
1 teaspoon turmeric powder
3 or 4 teaspoons fresh pepper powder
3 tablespoons oil
2 big onions sliced finely
2 big tomatoes chopped
3 potatoes peeled
Salt to taste

Wash the meat well and marinate it with the pepper powder, salt and turmeric powder in a flat plate. Pour the oil on top and keep it over night in the refrigerator (or for at least 4 hours before cooking), Pressure cook for just 5 minutes or cook in a pan for about 15 minutes along with the potatoes. Add the onions and tomatoes and continue frying on low heat till the tomatoes turn pulpy and the steaks and the potatoes are a nice brown colour. Serve hot with boiled vegetables and bread.

ANGLO-INDIAN MASALA STEAK
Serves 6
Preparation Time approx 1 hour
Ingredients

1 kg boneless Mutton or Beef from the Round portion cut into steaks
2 medium size onions sliced
2 medium potatoes sliced
2 cups water
Salt to taste
3 tbsp Oil
1 teaspoon ginger paste
1 teaspoon garlic paste
2 teaspoons coriander powder
1 teaspoons cumin powder
½ teaspoon tumeric powder
1 teaspoon pepper powder

Heat the oil in a large, wide pan . Add the onions and sauté for a few minutes. Remove half the quantity of onions and keep aside. Add the meat and stir-fry for 10 minutes until the pieces turn brown. Reduce heat to medium and add all the other ingredients except the potatoes. Mix well. Add the water and simmer covered for 45 minutes. Add the potatoes and salt to taste. Stir and cook for another 15 to 20 minutes, until the potatoes are cooked. Now add the pre fried onions and mix well into the Steak

Friday, May 16, 2008

CHOCOLATE RUM CAKE WITH FRESH CREAM TOPPING

Serves 6
Preparation time 1 hour
Ingredients

250 Grams Plain Flour / Maida
250 grams soft brown sugar
3 Eggs Beaten
3 tablespoons cocoa
1 teaspoon baking powder
1 cup sunflower oil or any other cooking oil
1 cup milk
1 teaspoon vanilla essence
4 tablespoons Rum
200 grams fresh cream
3 tablespoons icing sugar
10 walnut halves

Sift flour, cocoa and baking powder into bowl. Mix in the brown sugar. Add the beaten eggs, rum, oil, a little milk, and vanilla essence and mix well to a smooth batter. Pour into a greased and papered cake tin and bake for 1 hour in a slow oven or until the case has risen well and brown on top. Set aside to cool then remove from the tin.

Beat the Cream, Icing sugar and the remaining milk until thick and creamy. Pile on top of the cake and smoothen with a spatula. Decorate with the walnut halves.

Thursday, May 08, 2008

PORK CHOPS & MASH POTATOES


Serves 6
Preparation Time 1 hour

½ kg good pork chops
2 teaspoons ginger garlic paste
2 tablespoons vinegar
2 large onions sliced finely
2 or 3 green chilies sliced lengthwise
3 tablespoons oil
1 teaspoon chilly powder
1 teaspoon spice powder or garam masala
1 teaspoon pepper powder
Salt to taste
2 Tablespoons tomato sauce / ketchup

Wash the chops and marinate them with the ginger garlic paste, pepper powder, spice powder, vinegar, chilly powder and salt for about one hour. Heat oil in a large pan and sauté the onions, and green chilies for a few minutes. Add the marinated chops and tomato sauce / ketchup and mix well. Simmer for a few minutes. Add sufficient water and cook till the chops are done and the gravy dries up. Garnish with onion rings.

MASH POTATOES
Preparation Time 45 minutes
Ingredients

6 large potatoes
2 tablespoons butter
2 teaspoon pepper powder
salt to taste

Method
Wash the potatoes and cook till soft.Remove the skins and mash well. Add the butter, pepper and salt and mix well. Serve with toast and Pork Chops

Monday, May 05, 2008

EGGLESS TEA CAKE

Serves 6 Preparation time 1 hour
Ingredients

200 grams flour / maida
200 grams butter
1 tin condensed milk
1 teaspoon baking powder
½ teaspoon soda bicarbonate / baking soda
1 teaspoon vanilla essence

Sieve flour, baking powder and soda bicarbonate together and keep aside. Mix butter and condensed milk together. Add vanilla essence. Slowly add the flour. Beat lightly till well mixed. Pour into a greased baking tin and bake in a moderate oven for about 25 minutes.

Tuesday, April 29, 2008

VEAL CHOPS

Serves 6
Preparation Time 45 minutes

½ kg good veal chops (Flatten them)
3 or 4 potatoes (Boil peal and cut each in half lengthwise)
4 big onions sliced
2 green chilies slit lengthwise
2 teaspoons pepper powder
Salt to taste
3 tablespoons oil

Pressure cook the veal chops with a little water till tender letting some soup remain. Open the pressure cooker and add the onions, green chilies, salt, pepper powder and oil and mix well. Keep cooking on low heat till the soup dries up and the onions and meat are a nice brown. Just before turning off the heat add the boiled potatoes and mix once so that the masala covers the potatoes. Serve hot with bread or rice.

Wednesday, April 23, 2008

TROTTERS SOUP

Serves 6 Preparation time 30 minutes
Ingredients

6 to 8 trotters (mutton or pork) each to be chopped into 2 pieces
2 or 3 green chilies (optional)
Salt to taste
1 teaspoon pepper powder
1 tomato chopped
1 large onion chopped

Wash the trotters well. Place all the above ingredients together with the trotters and about 6 glasses of water in a pressure cooker. Pressure cook for about 20 minutes or till the trotters are tender and the soup is thick. Serve hot. This is a very nourishing soup.

Friday, April 18, 2008

SPICY PORK SPARE RIBS

Serves 6 Preparation Time 45 minutes
Ingredients

1 kg Pork Spare Ribs
2 teaspoons Coriander Powder
1 teaspoon Cumin Powder
2 teaspoon finely chopped garlic
2 tablespoons oil
Salt to taste
2 teaspoons chillie Powder
2 tablespoons vinegar
3 onions finely chopped
2 tablespoons Tomato sauce

Marinate the Pork Spare Ribs with the coriander powder, cumin powder, chillie powder, vinegar, tomato sauce and salt for one hour. Heat oil in a pan and sauté the onions and chopped garlic till golden brown. Add the marinated Pork Spare Ribs and mix well. Add sufficient water and cook till tender. Serve with rice or Bread.

Sunday, April 13, 2008

PRAWNS AND TOMATO CURRY

Serves 6
Preparation time 45 minutes

½ kg medium sized prawns cleaned, shelled and de-veined
2 big onions sliced finely
1 teaspoon pepper powder
2 teaspoons chilly powder
2 teaspoons garlic paste
Salt to taste
2 or 3 tablespoons oil
½ teaspoon turmeric powder
1 teaspoon cumin powder
1 cup coconut paste or coconut milk
2 tomatoes chopped finely


Wash the pawns well and keep aside. Heat oil in a pan and sauté the onions and garlic paste for some time. Add the chopped tomatoes chilly powder, cumin powder, turmeric powder, pepper powder, salt and a little water and fry till the masala separates from the oil. Now add the prawns and mix well. Cover and cook on low heat for about 10 minutes till the prawns are cooked and the gravy is thick. Serve with bread,chapattis or rice

This recipe is featured in my Cookery Book FLAVOURS OF THE PAST

Sunday, April 06, 2008

FISH MOLEY

Serves 6 Preparation Time 45 minutes
Ingredients

1 kg good fleshy fish sliced thickly
3 big onions sliced finely
8 to 10 green chilies sliced lengthwise
2 teaspoons ginger garlic paste
1cup thick coconut milk
1 teaspoon tumeric powder
3 tablespoons oil
Salt to taste

Wash the fish well and rub all over with the turmeric powder. Lightly fry the fish. When slightly cool place in a shallow pan and add all the other ingredients to it. Shake the pan so that all the pieces of fish get covered well. Cook on medium heat till the gravy thickens.
Serve with rice and papads

Friday, April 04, 2008

STEAM ROLLER CHICKEN

The Steamroller Chicken is also another Colonial Dish, which got its name only because the pieces of chicken used in its preparation would be cut lengthwise and then flattened with a cleaver or Rolling Pin. The Chicken eventually looked as if it was flattened by a heavy object such as a “Steam Roller or Road Roller”.

Serves 6
Preparation Time 1 hour
Ingredients

2 chickens each jointed into 4 pieces so as to get a total of 8 pieces
4 teaspoons pepper powder
Salt to taste
3 tablespoons butter
3 tablespoons oil
5 tablespoons lime juice or vinegar
3 tablespoons corn flour

Wash the chicken well. Beat each piece with a large knife or cleaver and then flatten with a rolling pin. Marinate the flattened chicken with the pepper powder, salt and lime juice / vinegar and keep aside for one hour.
Mix in the corn flour and one tablespoon butter. Heat a little oil in a nonstick pan and fry each chicken piece separately on medium heat till tender. When all the pieces are fried put them all back in the pan, add 2 tablespoons butter and sauté the chicken for about 5 minutes on low heat. Serve with rice or bread.
(Alternately the chicken can be baked in an oven using the same recipe)

Thursday, April 03, 2008

SPICY CHICKEN WINGS

Serves: 6
Time required: 1 hour 45 minutes including marinating and frying time

10 pieces chicken wings
2 teaspoons ginger garlic paste
2 tablespoons onion paste
2 teaspoons red chilly powder
1 tablespoon vinegar
2 tablespoons lemon juice
1 teaspoon all spice powder
Salt to taste
2 eggs beaten
3 tablespoons bread crumbs
3 tablespoons oil

1. Cut the wing tips and remove the thin bone. Pull the flesh to one end of the thick bone and wash well.

2. Marinate the chicken wings with the ginger garlic paste, red chilly powder, onion paste, vinegar, lemon juice, all spice powder, beaten egg, oil and salt and keep aside for 1 hour.

3. Coat each chicken wing with breadcrumbs.

4. Place the chicken wings in a greased baking tray and cook in a moderate oven till golden brown.

4 Serve with tomato sauce and Onion Rings

Tuesday, April 01, 2008

DAK BUNGALOW MEAT CURRY

The Dak Bungalow Curry was another famous dish during Colonial times. It was prepared with either meat or chicken and served with rice and vegetables or bread to the British Officers when they stayed at the various Dak Bungalows, while on official trips around the country. The recipe for preparing this dish varied with each cook at the Dak Bungalows depending on the availability of ingredients in a particular place during the war.

DAK BUNGALOW MEAT CURRY
Serves 6
Preparation Time 45 minutes

½ kg mutton or beef cut into medium size pieces
1 teaspoon spice powder or garam masala powder
3 teaspoons chopped garlic
1 teaspoon chilly powder
3 onions sliced
salt to taste
3 green chillies
½ teaspoon tumeric powder
½ teaspoon pepper powder
2 tablespoons oil
1 tablespoon lime juice
½ cup milk or curds (optional)

Wash the meat well. Add all the ingredients mentioned above to it and marinate for about 1 hour in a suitable pan. Place the pan on medium heat and cook closed for about 5 to 6 minutes. Lower the heat, add enough water and then simmer for about 40 to 45 minutes till the meat is cooked and the gravy is thick.
Serve with steamed white rice or Bread

This recipe is featured in my Cookery Book FLAVOURS OF THE PAST

Tuesday, March 18, 2008

HOME MADE HOT CROSS BUNS

500 grams refined flour
1 teaspoon dried yeast
1/2 teaspoon salt
1/2 teaspoon cinnamon powder
50 grams butter
50 grams sultanas or raisins
50 grams black currants
2 tablespoons sugar
400 ml milk
2 eggs beaten

Disolve the yeast in a little warm milk. Put flour, sugar, salt, cinnamon powder, sultanas / raisins, black currants into a mixing bowl and make a well in the centre. Add the butter, milk, yeast and egg and knead till the dough is soft and elastic. Place the dough in a lightly oiled bowl and cover with a damp cloth. Leave aside for 2 hours by which time the dough would have doubled in size.

Punch the dough down and knead again. Divide the dough into 12 equal balls. Flatten them a little and place on a greased baking tray taking care to leave sufficient space between each bun. Cover and keep aside for 45 minutes till the dough rises again.

Make crosses with strips of dough and carefully place on each bun. Bake in a preheated oven at 200 deg C for about 20 minutes.

Thursday, March 13, 2008

EASTER CAKE AND MIXED FRUIT FRITTERS

EASTER FRUIT CAKE

Serves 6 Preparation time 1 hour

300 grams plain flour or maida A pinch of salt

250 grams butter 250 grams sugar (powdered)

300 grams mixed dried fruit (chopped into small pieces and soaked in rum for 2 months)

1 teaspoon finely grated orange rind 2 eggs beaten well

½ cup cold milk 1 teaspoon baking powder

Sift the flour, baking powder and salt together in a big bowl. Mix in the butter and rub finely with the fingertips to form crumbs. Add the sugar, chopped fruit and orange rind and mix well. Add the milk and eggs and using a fork mix to a semi stiff batter without churning or beating. When evenly mixed pour the mixture into a greased and papered cake tin and bake in a hot oven for 45 minutes or till the cake is cooked inside and brown on the top.


MIXED FRUIT FRITTERS

200 grams refined flour / Maida
100 grams sugar
2 eggs beaten
1 cup chopped mixed fruit such as apple, pineapple, banana etc
½ teaspoon salt
oil for frying

Mix all the ingredients together to a thick smooth batter. Heat oil in a deep pan till smoky. Drop a tablespoon of the batter at a time into the hot oil and fry till golden brown.

Serve plain or with vanilla Icecream

Sunday, March 09, 2008

PORK VINDALOO

Serves 6 Preparation Time 45 minutes

1 kg pork (With a little fat /lard) cut into medium pieces

3 big onions slices finely

3 big tomatoes pureed

1 tablespoon cumin powder

½ teaspoon tumeric powder

1 teaspoon mustard powder

3 teaspoons chilly powder

2 teaspoons pepper powder

3 tablespoons ginger garlic paste

1 cup vinegar

3 tablespoons oil

Salt to taste

Marinate the pork for about one hour with the salt, vinegar, chilly powder, cumin powder pepper powder, mustard powder, tumeric powder and ginger and garlic paste.

Heat oil in a pressure cooker and fry the onions till golden brown. Add the marinated pork and the tomato puree and keep frying for some time. Now add more water and pressure cook till the meat is well cooked. Serve hot with rice or bread

MUTTON /LAMB PALAU

Serves 6 Preparation time 1 hour

1 kg Basmati Rice or any other Good Rice …wash and soak for about 1 hour

1 kg Mutton / Lamb (or Beef) cut into fairly big pieces

2 bay leaves

2 teaspoons spice powder or garam masala

½ kg tomatoes chopped

3 pieces cinnamon, 3 cloves, 3 cardamoms 1 nutmeg flower

2 cups oil or ghee

Salt to taste

6 green chilies ground

1 tablespoon ginger paste

1 tablespoon garlic paste

2 teaspoons chilly powder

½ kg onions sliced finely

1- teaspoon tumeric powder

½ cup fresh mint leaves

Wash the meat and marinate with the spice powder, green chilly paste, half the quantity of ginger garlic paste and tumeric powder for half an hour.

Heat the oil or ghee in a large vessel and add the cloves, cinnamon, cardamom, nutmeg flower, remaining ginger garlic paste and onions and sauté for some time. Add the chopped tomatoes, curds, mint leaves and chilly powder and simmer till the oil separates from the masala and the tomatoes are reduced to pulp. Add the marinated meat and salt and cook for 10 minutes. Remove the pieces and keep aside. Now add sufficient water to the gravy in the vessel so as to get about 7 glasses of liquid. Add the rice and cook till half done. Now add the cooked meat and mix well. Cover and cook on low heat till done. Serve with Curd Chutney or salad

Wednesday, February 27, 2008

COCONUT RICE, MINCE BALL CURRY & DEVIL CHUTNEY

Here’s a typical Anglo-Indian Lunch menu.. Yes you guessed right. Its Coconut Rice, Mince Ball Curry (Bad word Curry) and Devil Chutney

COCONUT RICE
Serves 6

1 pack of coconut milk diluted with water to get 4 cups of milk or 1 fresh coconut grated and milk extracted to get 4 cups of diluted milk2 cups of Raw Rice or Basmati Rice

½ teaspoon tumeric powder or a few strands of saffron

Salt to taste

4 tablespoons butter or ghee

3 cloves, 3 cardamoms, 3 pieces of cinnamon

Heat ghee in a large vessel or Rice cooker and fry the spices for a few minutes. Add the washed rice, salt, tumeric and 4 cups of coconut milk and cook till the rice is done.


MINCE BALL CURRY
Serves 6

Ingredients; For the Curry
3 large onions chopped

1 sprig curry leaves

3 teaspoons chilly powder

1 ½ teaspoons coriander powder

3 teaspoons ginger garlic paste

3 big tomatoes pureed

½ cup ground coconut paste

1 teaspoon spice powder or garam masala

Salt to taste

3 tablespoons oil

1 teaspoon coriander leaves chopped finely for garnishing

½ teaspoon tumeric powder

Ingredients for the Mince Balls (Kofta)

½ kg minced meat beef or mutton (fine mince)

½ teaspoon spice powder

3 green chilies chopped

A small bunch of coriander leaves chopped finely

Salt to taste

½ teaspoon tumeric powder

Heat oil in a large pan and fry the onions till golden brown .Add the ginger garlic paste and the curry leaves and fry for some time. Now add the chilly powder, coriander powder, spice powder or garam masala powder, tumeric powder and coconut and fry for a few minutes till the oil separates from the masala. Now add the tomato juice and salt and simmer for some time. Add sufficient water and bring to boil. Meanwhile mix the spice powder, salt, chopped green chilies, tumeric powder and coriander leaves with the mince and form into small balls. When the curry is boiling slowly drop in the mince balls carefully one by one. Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick. Serve hot with Coconut Rice and Devil Chutney.

DEVIL CHUTNEY (HELL’S FLAME CHUTNEY)

Devil Chutney is a fiery red chutney . Its bright red colour often leads people to think that is very pungent and spicy, when actually it is sweetish and only slightly pungent The vinegar and sugar react with the onion and red chilly to produce the bright red colour. It is also known as HELL FIRE OR HELL’S FLAME CHUTNEY due to its vivid colour.

2 medium size onions chopped roughly

2 red chillies2 teaspoons sugar

A pinch of salt

2 tablespoons vinegar

Grind all the above ingredients together till smooth. If chutney is too thick add a little more vinegar. Serve with Coconut Rice

These recipes are featured in my Recipe Book THE BEST OF ANGLO-INDIAN CUISINE - A LEGACY.

Tuesday, February 26, 2008

ANGLO-INDIAN BEEF STEAK

The word “Steak” is derived from an Old Norse word “steik” meaning "roast”. It is a continental dish, popular all over the world, served in restaurants and Steakhouses with or without various accompaniments such as Potatoes, Vegetables, etc.

Steak is actually a slice of meat such as Beef or Lamb from the most tender cuts of the animal such as the short loin, sirloin and rib areas with names such as Porterhouse, T-bone, Rib-eye, etc. It is cut on a slant, perpendicular to the muscle fibres, so that it can cook fast. The steaks cut from these parts are quite tender and range in thickness between half to one inch and are cut in a size intended to be one serving per person. Steaks from the short loin, rib, and sirloin are best when grilled or broiled / pan-fried. Steaks can also cut from the chuck, round, plate, and flank. However these are a bit tough if not cooked properly. However they should be marinated for a few hours then cooked.

Steaks are typically grilled, but they are also often pan-fried or broiled, using dry heat, and served whole.The meat should be a bright red, the fat should be a creamy white and there should be thin streaks of fat running through the meat. Grilling makes it usually dry where as cooking or broiling it in a pan would make it more juicy. The perfect steak needs the right flavors, and different steak cuts are prepared differently. The amount of time a steak is cooked is a personal preference. The shorter the cooking time, the more juice is retained. The longer the cooking time would result in drier, tougher meat. A vocabulary has also evolved to describe the degree to which a steak is cooked such as Raw, Blue rare or Very Rare, Rare, Rare, Medium Rare Medium, and Well done.

Steak was first introduced in India by the British as early as the 16th Century. As was the case of almost all of our cuisine, which started out as insipid concoctions, in the days of the British Raj, the original “Beef Steak” introduced by them was quite bland and tasteless. Over the years many more ingredients and spices were added to this dish to make it more spicy and delicious as it is today. It has become synonymous with Anglo-Indian Cuisine, as our famous Anglo-Indian Pepper Steak and Anglo-Indian Masala Steak,. These dishes are relished by all of us and I’m sharing the recipes for them below. So let your steaks sizzle the old fashioned way in a skillet or heavy fry pan. However, the steaks could be grilled if desired using the same ingredients.

BEEF PEPPER STEAKS
Serves 6 Preparation Time 45 minutes

1kg Beef Undercut or Sirloin cut into steaks

1 teaspoon turmeric powder

3 or 4 teaspoons fresh pepper powder

3 tablespoons oil

2 big onions sliced finely

2 big tomatoes chopped

3 potatoes peeled

Salt to taste

Wash the meat well and marinate it with the pepper powder, salt and turmeric powder in a flat plate. Pour the oil on top and keep it over night in the refrigerator (or for at least 4 hours before cooking), Pressure cook for just 5 minutes or cook in a pan for about 15 minutes along with the potatoes. Add the onions and tomatoes and continue frying on low heat till the tomatoes turn pulpy and the steaks and the potatoes are a nice brown colour. Serve hot with boiled vegetables and bread.

ANGLO-INDIAN MASALA STEAK
Serves 6 Preparation Time approx 1 hour

Ingredients

1 kg boneless Mutton or Beef from the Round portion cut into steaks

2 medium size onions sliced

2 medium potatoes sliced

2 cups water

Salt to taste

3 tbsp Oil

1 teaspoon ginger paste

1 teaspoon garlic paste

2 teaspoons coriander powder

1 teaspoons cumin powder

½ teaspoon tumeric powder

1 teaspoon pepper powder

Heat the oil in a large, wide pan . Add the onions and sauté for a few minutes. Remove half the quantity of onions and keep aside. Add the meat and stir-fry for 10 minutes until the pieces turn brown. Reduce heat to medium and add all the other ingredients except the potatoes. Mix well. Add the water and simmer covered for 45 minutes. Add the potatoes and salt to taste. Stir and cook for another 15 to 20 minutes, until the potatoes are cooked. Now add the pre fried onions and mix well into the Steak

These recipes are featured in my Cookery Book FLAVOURS OF THE PAST

Friday, February 22, 2008

Mulligatawny Soup

Mulligatawny Soup was actually the anglicized version of the Tamil “Melligu -Thani”. (“Melligu” meaning pepper and “Thanir” meaning water). As the name suggests it was originally just pepper in a watery soup.

The original Mulligatawny Soup can be traced back to the early days of the East India Company in Madras to around the 18th century. It was originally a soup made with chicken or mutton/lamb stock. Mulligatawny Soup had no history in India before the British Raj. Supposedly, it was simply an invention to satisfy the Britishers, who demanded a soup course for dinner from a cuisine that had never produced one till then. The Tamil servants in those days concocted a stew like dish, that contained pepper and water on the lines of their local “Rasam” or “Melligu –Thanir. It was an interesting mix of East meets West, and was the nearest thing to soup in the cuisine of Colonial India.

In course of time a lot of other ingredients such meat, chicken, coconut, turmeric and other spices were added to give it a completely different flavour. A variety of “Mulligatawnies”, then came into existence which quickly became popular throughout the Common Wealth. Recipes for mulligatawny were quickly brought back to England by the British and its popularity spread through out the country. It has made a lasting impression on British cuisine right down to the present day, though it has undergone many changes. It is still an excellent “Comfort” dish on a cold rainy day and will surely lift the spirits when one is down in the dumps.

Mulligatawny Soup is now firmly entrenched not just in cookbooks but history books as well as a thick, spicy meat soup which is a wholesome meal in itself served with bread or rice. It has remained popular in the United Kingdom and is now available even in cans in some stores. The Mulligatawny Soup of today bears little resemblance to the original “MELLIGU -THANI”. And despite the name, pepper itself is not an important ingredient in the dish.

Though purported to be a classic Anglo-Indian dish since it came into existence during the Colonial Era, and was very popular then, Mulligatawny is not a typical Anglo-Indian dish. The real dish we Anglo-Indians call "Pepper water" is actually closer to the Tamil Rasam than Mulligatawny. Mulligatawny ultimately culminated into our very own Breast Bone pepperwater and various other variations such Shrimp Pepperwater, Dal Pepperwater, Horsegram pepperwater, etc.

CHICKEN MULLIGATAWNY
Serves 6 Preparation time 45 minutes

½ kg chicken chopped into medium size pieces

1-teaspoon chilly powder 2-teaspoons pepper powder

1-teaspoon cumin powder 1-teaspoon coriander powder

1-teaspoon crushed garlic 2 big onions sliced

1 cup coconut paste or coconut milk Salt to taste

2 cloves 2 small pieces cinnamon

2 cardamoms 1 tablespoon oil or butter

Cook the chicken and all the ingredients with 6 to 8 cups of water in a large vessel on high heat till it reaches boiling point. Lower the heat and simmer for at least one hour till the soup is nice and thick. Garnish with mint leaves. Serve with bread or rice.

(Mutton or Lamb could be substituted for chicken)

Tuesday, February 19, 2008

BREAD PUDDING – THE POOR MAN’S PUDDING

Bread Pudding is an old fashioned dessert that had its humble beginnings in the 13th century in England. It was first known as a "poor man's pudding" as it was created as a means of making use of stale left over bread for poor people to eat. It was just moistened in water, to which a little sugar, spices and other ingredients were added. Today after it has passed through so many centuries, we think of bread Pudding as a Rich Treat.

Bread pudding is a dessert popular in British cuisine. It is also a popular dessert item of Belgian, Spanish and French cuisine as well. The French refer to it by the English name "pudding" without the word "bread" and the Belgians call it “Bodding”. It is also referred to as "Migas" and "Budin de Pan" in Spanish.

For those unfamiliar with this dish, (which I’m sure there aren’t many), bread pudding is typically made the British way, by soaking slices of bread cut into cubes in a mixture of milk, egg, and sugar; adding raisins and spices and baking or steaming the mixture. Actually its taste is not that much different from French toast, except much moister. In Spain, bread pudding is made using stale (usually left-over) bread, suet, eggs, sugar, spices, dried fruit and / or golden syrup. The bread is soaked (often overnight) in some water, squeezed dry, and mixed with the other ingredients. The mixture is transferred into a dish and baked. It is then served with a sweet liquor sauce of some sort, such as whiskey sauce, rum sauce, or just caramel sauce. However in the U K and Southern USA where it is now quite popular, it is typically sprinkled with sugar and eaten cold in squares or slices along with custard sauce. In France oranges and other fruits are added to give it a different flavour.

Bread Pudding was introduced in India by the British during the time of the East India company. It was an easy dessert for the colonial servants to make and became popular in Anglo-Indian cusine which is loved and enjoyed even today. Each family has its own recipe for making bread pudding whether baked or steamed. Adding Condensed milk, cream, etc adds to the taste and calories!!!

Bread pudding can be made into a savoury dish as well by substituting sugar and raisins with chopped tomatoes, green chillies or capsisums / chillie peppers etc. You could experiment and make your own tasty pudding. Of course, one’s choice of bread, the addition of optional ingredients, and the details of preparation can make bread pudding into art form. Bread pudding can be made into a rich heavy dessert or just a simple light dish that even an invalid can digest. The possibilities are endless. Try out the recipes given below.

OLD FASHION BREAD PUDDING

Serves 6 Preparation time 1 hour

3 cups Milk 8 slices of bread cut into cubes
200 grams butter 200 grams sugar
2 beaten eggs 1/4 tsp salt
200 grams raisins and chopped nuts 1 tsp vanilla essence

Heat milk to scalding, and pour over the bread cubes. Set aside to cool for some time then add all the other ingredients. Add more milk if too dry. Pour into a buttered baking pan or dish. Bake at 350 degrees for 40-45 minutes or until knife comes out clean. Serve warm.

The same pudding can be steamed in a pressure cooker as well

MANGO FRUIT PUDDING

An easy to whip up mouth watering dessert that captures the glorious flavours of mangoes.

750 ml mango puree
250 ml condensed or evaporated milk
1 tablespoon unflavoured gelatin
2 tablespoons sugar
250 ml hot water
8 ice cubes

Add the gelatin and sugar to the hot water and stir until completely dissolved and smooth.

In a large bowl mix the mango puree, condensed / evaporated milk and ice cubes together. Add the gelatin mixture and stir until the ice cubes have melted. Pour the mixture into a jelly mould or bowl and chill until set (about 3 hours).

To serve, dip the jelly mould briefly in hot water, then turn onto a plate. Top with slices of fresh mango or strawberry and the left over condensed milk.

Tuesday, February 12, 2008

SPICY ANGLO-INDIAN PORK ROAST

Serves 6 Preparation time; 2 hours

2kg pork (1 whole piece) from the shoulder portion 2 teaspoons pepper powder
4 dried red chillies broken into bits 3 pieces of cinnamon about ½ inch each
1 teaspoon chilly powder ½ teaspoon tumeric powder
2 or 3 onions sliced 1 tablespoon vinegar
1 tablespoon oil
Salt to taste
Wash the pork and rub it well all over with the salt, pepper, chilly powder and tumeric powder. Spread the sliced onions evenly in a fairly large greased baking dish. Lay the chunk of pork on the layer of onions. Sprinkle the broken red chillies and cinnamon over it. Drizzle the oil all over the meat. Shake the dish so that it spreads evenly. Cook in a moderate oven (355 0 ) for about one and a half hours till the meat is soft and brown. (Turn the meat over every half hour so that it browns all over evenly).

Serve with mash potato and Bread or Rice.

The Pork Roast could be prepared using a Pressure cooker instead of baking in an oven.

Sunday, January 27, 2008

COLONIAL STYLE PEPPER CHICKEN

1 kg chicken cut into medium size pieces

3 large onions sliced finely

2 teaspoons pepper powder

1 teaspoon tumeric powder

2 tablespoons oil

salt to taste


Heat oil in a pan and fry the onions lightly. Add the chicken and mix in the pepper powder, tumeric powder and salt. Add ½ cup of water and cook on low heat till the chicken is tender and semi dry. Simmer for 10 more minutes stirring occasionally till the chicken gets a good shiny colour.

Alternately, the chicken can be par boiled with a little water and then added to the sautéed onions and pepper.