ANGLO BURMESE KHOW SUEY


KHOW SUEY – AN ANGLO BURMESE DISH

This Anglicized Burmese dish is a wonderful, delicious mouth watering concoction of noodles, spicy chicken curry and lots of toppings. While the noodles and chicken curry form the base of this dish, it allows each one to choose their own toppings. As the name suggests, it is a Burmese dish, but was brought into Eastern India when many Indians fled from Burma and crossed over into India during World War II. This recipe is featured in my Recipe Book ANGLO-INDIA CUISINE – A LEGACY OF FLAVOURS FROM THE PAST

RECIPE FOR ANGLO-BURMESE KHOW SUEY
ingredients :

1kg Chicken boiled and shredded (discard bones)

 1 teaspoon whole black pepper corns

2 Bay leaves

2 pieces cinnamon bark (about one inch in size)

Salt to taste

2 medium sized onions chopped fine 

2 teaspoons garlic and ginger paste

1 teaspoon chillie powder

1 cup cooked and mashed moong dhal (yellow split lentils)

2 tablespoons fish sauce (optional)

2 teaspoons coriander powder

1 teaspoon cumin powder

1 teaspoon garam masala / all spice powder

2 teaspoons red chilli powder

1 cup coconut milk

Salt to taste

300 grams thin egg noodles 

For the garnish:1 cup spring onions chopped fine

2 onions sliced finely and fried golden brown

2 tablespoons chopped garlic fried in oil

1 cup boiled eggs chopped into tiny pieces

5 tablespoons dry prawn powder (make by coarsely grinding dry prawns)

1 cup chopped coriander leaves

juice of 1 lemon
Heat 2 tablespoons oil in a deep heavy-bottomed pan and sauté the onions, black pepper corns, bay leaves, and cinnamon sticks till the onions turn golden brown. Add the ginger and garlic paste and fry for 2 minutes. Add the shredded chicken, coriander powder, cumin powder, red chillie powder and garam masala / spice powder and fry for another 5 minutes. Mix in the cooked moong dhal / lentil paste, coconut milk, fish sauce and salt and cook till the chicken is tender. Keep aside. 
Boil the noodles in sufficient water with a little salt. Strain and run cold water over them. Pour 1 tablespoon of oil over the noodles to keep them from sticking, and toss to mix well. Keep aside. 
Now heat 3 tablespoons of oil in a small pan till very hot. Turn off the flame and add 1 tbsp of red chillie powder to this oil. Keep this chillie oil aside to cool. 
Serve each person individually in deep bowls as follows: Place a single serving of noodles in the bowl. Top generously with the chicken curry prepared as above. Now top up with the chopped fried garlic, fried onions, chopped spring onion, and boiled egg, one on top of the other as per preference. Drizzle with chillie oil and sprinkle dry prawn powder according to taste. Garnish with chopped coriander leaves. Add a dash of lemon to complete. Have a bowl of chopped green chillies in vinegar as an accompaniment 
The Khowsuey can also be served with plain egg noodles and the chicken curry in a big bowl. The toppings of Fried Garlic, Fried Onions, Chopped Spring onions, Chopped boiled eggs, Chopped green chillies in vinegar,
Lime wedges and Ground dry shrimp powder could be served in small bowls and each person could top up their own bowls as per their preference

ANGLO-INDIAN SPICY SAUSAGE CURRY

ANGLO-INDIAN SPICY SAUSAGE CURRY

500 grams pork or beef (pepper) sausages 

2 big tomatoes chopped 

2 large onions sliced finely 2 green chilies sliced lengthwise 

1 teaspoon ginger garlic paste 

1 teaspoon chopped garlic 

1 or 2 tablespoons oil 

1 teaspoon chillie powder 

½ teaspoon turmeric powder 

½ teaspoon coriander powder 

½ teaspoon cumin powder 

Salt to taste 

Heat oil in a pan and add the sausages and a little water. 

Cook on low heat till the water evaporates and the sausages turn golden brown. 

Remove from heat and slice the sausages into halves. 

In the same oil add the onions, chopped garlic and green chillies and fry till golden brown. 

Add the ginger garlic paste and fry for 2 or 3 minutes. 

Now add the tomatoes, turmeric, chillie powder, coriander powder, cumin powder and salt and fry till the tomatoes turn pulpy. 

Add 1 cup of water and bring to boil. 

Add the sliced sausages and cook on low heat till the gravy becomes thick. Serve with bread or rice

TURKEY ROAST CASSEROLE


TURKEY ROAST CASSEROLE

This is a recycled dish using leftover Turkey Roast. It’s a meal in itself with a slice of toast and a salad. Any seasonings of your choice could be added to flavour the dish 

Ingredients

2 cups shredded or chopped left over Turkey Roast

2 cups Bread Crumbs

1 cup milk

1 cup fried onions 

1 cup chopped tomatoes 

2 eggs, beaten

2 teaspoons Worcestershire sauce (optional) 

Salt to taste 

1 teaspoon ground black pepper

1 teaspoon parsley flakes

1/2 teaspoon garlic seasoning

1 teaspoon paprika or chillie powder 

A few mint leaves 

Preheat the oven to 180 degrees C

In a large bowl, combine the turkey with all the ingredients. 

Mix just until well combined.

Add a little more milk if required

Butter a baking dish and transfer the mixture to the dish

Dot with a few blobs of butter

Sprinkle some breadcrumbs evenly on top

If desired, sprinkle or lay shredded cheese on top

Bake at 180 C for 20 to 25 minutes till the casserole is firm and nicely browned on top.

Let it rest for 10 minutes before serving

Enjoy it plain or with roast and a salad 

KULKULS – A CHRISTMAS SWEET

KULKULS (SMALL SWEETENED BALLS OF DOUGH)

Ingredients

I kg flour                                          

2 eggs beaten well

1 cup thick coconut milk                

½ teaspoon salt

½ teaspoon salt                              

½ cup 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 kulkuls by taking small lumps of the dough and roll on the back of a fork or a wooden kulkul mould, to form a scroll.

Alternately, roll out the dough and cut into fancy shapes with kulkul or cookie cutters. Heat oil in a deep pan and fry as many kulkuls as possible at a time. Drain and keep aside.

To frost the kulkuls, melt 1 cup of sugar with ¼ cup of water and when the sugar syrup crystallizes pour over the kulkuls and mix well so that the sugar syrup covers all the kulkuls

Store in airtight boxes when cold.

GRANNY’S FOWL CURRY

GRANNY’S FOWL CURRY

An old favourite of bygone days, when country fowls and hens were reared at home for the dinner table. This recipe is what my own mum and grand mum cooked in the olden days. A creamy coconut milk based chicken dish. Its like a stew. The same recipe could be used for present day broiler chicken.

Serves 6     

Ingredients:

1 medium sized fowl jointed into fairly big pieces (preferably a country chicken)

2 cups coconut milk

3 teaspoons chopped garlic

3 medium size onions sliced

Salt to taste

2 green chillies

½ teaspoon turmeric powder

2 teaspoons chillie powder

2 teaspoons coriander powder

3 tablespoons oil

1 tablespoon lime juice

2 potatoes boiled and peeled and cut into quarters

Marinate the fowl / chicken with all the ingredients mentioned above for about 1 hour in a suitable pan.

Place the pan on high heat and cook closed for about 5 to 6 minutes.

Lower the heat and then simmer till the chicken is cooked and the gravy is thick

(If using a country fowl then it would take longer to cook). Gently mix in the potatoes.

Serve with bread or rice

FISH CUTLETS

FISH CUTLETS

fish cutlets 2

 

Ingredients

3 boiled potatoes mash well

1 cup of boiled fish without bones

2 onions minced well

2 green chilies minced

1-teaspoon pepper powder

1 teaspoon mint powder or chopped fresh mint

1 egg beaten well

3 tablespoons breadcrumbs

3 tablespoons oil

Salt to taste

Mix the fish together with the potatoes, onions, green chilies, pepper powder, salt and mint. Form into cutlets. Heat oil in a pan. When hot dip each cutlet into the beaten egg, roll into the breadcrumbs and shallow fry on low heat on both sides till brown. Serve with chips or fried potatoes.

fish cutlets 2

MACKEREL FISH CURRY

Fish curry Mackeral 1.jpg2

Mackerel Fish Curry
Ingredients
6 medium size mackerels cleaned and cut down the stomach
2 big onions chopped finely
2 teaspoons ginger garlic paste
1 cup thick coconut milk
3 teaspoons chillie powder
1 teaspoon cumin powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
Salt to taste
3 tablespoons oil
Keep the mackerels whole or cut them in half. Clean the mackerels well and fry each one lightly with a pinch of turmeric to make it firm. Keep aside.
Heat the oil in a shallow vessel and fry the  onions till golden brown. Add the ginger and garlic paste, chillie powder, cumin powder, coriander powder, turmeric powder and a little water and fry well for some time.  Add the Coconut Milk, salt, and a little more water and bring to boil. Add the mackerels and cook for about 6 to 7 minutes.
Garnish with chopped coriander leaves and slit green chilies
Serve with Rice or chapattis.

BEEF MINCE BALL CURRY

Ball Curry

BEEF MINCE BALL CURRY / KOFTA CURRY

Serves 6        Preparation and Cooking time : 1 hour

Ingredients; For the Curry

3 large onions chopped

1 sprig curry leaves

3 teaspoons chillie 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 turmeric powder

Ingredients for the Meat Balls (Koftas)

½ kg fine beef mince

½ teaspoon spice powder

3 green chilies chopped

A small bunch of coriander leaves chopped finely

Salt to taste

½ teaspoon turmeric 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 chillie powder, coriander powder, spice powder or garam masala powder, turmeric powder and coconut and fry for a few minutes till the oil separates from the mixture. 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, turmeric 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.

Ball Curry

 

HURRY-BURRY MEAT FRY

Dumphukt Mutton

HURRY-BURRY MEAT FRY

As its very name implies, this meat dish could be made in a no time at all!!

Serves 6     Preparation Time 45 minutes

Ingredients

½ kg meat either Lamb, Mutton or Beef Undercut

6 peppercorns

2 big onions sliced

2 pieces cinnamon about one inch each

3 cloves

8 to 10 curry leaves

2 tomatoes chopped fine

4 red chilies broken into bits

1teaspoon chillie powder

½ teaspoon turmeric powder

1 teaspoon ginger garlic paste

Salt to taste

2 tablespoons oil

2 tablespoons vinegar

1 tablespoon butter or ghee

2 potatoes boiled, peeled and cut into quarters

Mix the meat with all the above ingredients (except the potatoes) and leave aside for one hour.

Heat oil in a pan and add the marinated meat and mix well.  Fry for a few minutes. Add sufficient water and cook on medium heat till the meat is tender and all the gravy dries up.

Mix in the boiled potatoes, then remove from heat.

Garnish with chopped coriander leaves.

Serve as a side dish with Rice and Dhal or bread

Dumphukt Mutton

MEAT PULI FRY – TAMARIND MEAT FRY OR TANGY MEAT FRY

Tangy Mutton Curry

MEAT PULI FRY OR TANGY MEAT FRY

(Meat cooked in tamarind sauce)

Serves 6     Preparation Time 45 minutes

½ kg mutton or beef cut into medium size pieces

2 big onions sliced

½  teaspoon coriander powder

4 red chilies broken into bits

2 teaspoons mild chillie powder

1 teaspoon ginger garlic paste

Salt to taste

2 tablespoons oil

½ cup thick tamarind juice

Wash the meat and mix it with the ginger garlic paste, salt, coriander powder and the chillie powder.

Heat oil in a pan and fry the onions till golden brown.

Add the meat and mix well.

Fry for a few minutes. Add sufficient water and cook on medium heat till the meat is done.

Add the thick tamarind juice and mix well. Keep frying till the gravy is thick and dark brown

Serve with white steamed rice and a vegetable foogath

Tangy Mutton Curry

STEAMED DATE AND NUT PUDDING


STEAMED DATE AND NUT PUDDING
Serves 6
A Steamed Pudding, served warm, is the ultimate comfort dish on a cold or rainy day. Often made as a dessert for dinner, steamed puddings can be made with a variety of tastes. Steamed Plum Pudding and Steamed Ginger Puddings are generally made at Christmas time. But a Steamed Date and Nut Pudding could be enjoyed at any time of the year. The pudding could be made and stored in the fridge. Just before serving, steam it once again for a few minutes so that its nice and warm. It could be served with any sweet sauce or Custard Sauce or just sprinkled with caster sugar. Sharing an easy recipe for Date and Mixed Nut Pudding that I’ve been using over the years. I’ve spread a layer of Apricot Jam on top.
Ingredients
250 grams pitted dates
100 grams coarsely chopped mixed nuts such as walnuts, almonds, etc.
1 cup water
1 teaspoon bicarbonate of soda / Baking Soda
5 tablespoons unsalted butter
1 cup caster sugar
3 eggs
1 teaspoon vanilla extract
1 cup flour
¼ cup bread crumbs
Boil the dates and water in a saucepan on medium heat, till the dates soften.
Remove from heat and allow it to cool. Once cold, puree it in a blender and remove any sediments.
Meanwhile cream the butter and sugar together till smooth. Add the eggs one at a time and vanilla extract and mix to a very smooth consistency.
Add the date puree and chopped nuts and mix well.
Slowly add the flour, baking soda and bread crumbs and mix gently.
Grease a 1.5 litre pudding bowl and pour the mixture into the bowl.
Cover the pudding with a greased piece of greaseproof paper or foil.
Put the bowl inside a covered steamer or pressure cooker and steam for about one and half hours till the pudding is cooked. Test by inserting a toothpick.
If desired spread a layer of apricot jam on top or just sprinkle castor sugar on top.
Serve the pudding warm with vanilla sauce or ice cream

ANGLO-INDIAN CHICKEN VINDALOO

Chicken Vindaloo new 2 a

CHICKEN  VINDALOO

Vindaloo is a legacy of the Portuguese to Anglo-Indian Cuisine. Every community in India has their own version and recipe for Vindaloo. Vindaloo was traditionally made with  Pork, but it can be made with any type of meat or even vegetables. Vindaloo is not as thick as a Korma and it does not have as much gravy as other curries. It tastes wonderful if eaten a day or two after it is cooked since the vinegar and other flavours soak into the dish. The pungency of the dish can be reduced or increased according to taste by adding or lessening the chillie powder. However, care should be taken not to lose the vinegar flavour, because Vindaloo get its special taste only because of the vinegar in it. It can be prepared with meat, pork, poultry, seafood, also vegetables such as brinjals, potatoes, peas etc).

Serves 6   Preparation Time 45 minutes

Ingredients

1 kg chicken jointed and cut into medium pieces

2 big onions chopped

3 medium potatoes boiled, peeled and cut into quarters (optional)

3 tablespoons oil

Salt to taste

1 teaspoon mustard powder or paste

2 teaspoons chillie powder

2 teaspoons cumin powder

2 teaspoons garlic paste

½ cup vinegar

½ teaspoon turmeric powder

Marinate the chicken with the chillie powder, turmeric powder, cumin powder, mustard powder, salt and half the vinegar. Keep aside for half an hour.

Heat the oil in a suitable pan and fry the onions till golden brown.  Add the garlic paste and fry well. Add the marinated chicken,  and fry well till the oil separates from the mixture. Add the remaining vinegar and mix well.  Add a little water depending on how much gravy is required. Cover and cook on low heat till done. Just removing from the heat, add the boiled potatoes and mix once so that the potatoes are covered with the gravy.

The dish should be a lovely red colour. Serve with hoppers, bread, rice or chapattis.

Please note: Adding potatoes is optional. You could add potatoes to the Vindaloo only if desired by you. (If cooking in a pressure cooker, turn off the heat after 2 whistles).

 Vindaloo always tastes better the next day when the flavours and vinegar have soaked into the meat

Chicken Vindaloo new 2 a

JALFREZIE OR DEVIL FRY WITH LEFT OVER ROAST

JALFREZIE or Fry as its name suggests, is a rich and fiery hot dish, prepared with any meat, Chicken, Pork and lots of chilies.  Jal Frazie originated during the Colonial Era, where the left over Turkey and Chicken Roasts were converted into Devil Curries or Fries by giving them a makeover the next day with the addition of a few spices and chillies

In the earlier days, Wild Boar, Venison, Wild Fowls, Duck and Rabbit were made into the Devil fry or Jalfrezie. This dish goes well with Rice and Pepper Water or Bread. 

Ingredients

Left over Lamb or any roast cut into medium size pieces

2 onions sliced finely

1/2 teaspoon turmeric powder

2 tablespoons oil

1 or 2 teaspoons chillie powder depending on n how hot you want it

3 Red chillies broken into bits

A few Curry Leaves (optional)

Salt to taste

½ teaspoon spice powder or garam masala powder

2 teaspoons tomato sauce or tomato ketchup

1 tablespoon Worcestershire sauce

Heat oil in a pan and sauté the onions, red chillies and curry leaves till the onions turn to golden brown.

Toss in the pieces of roast meat and all the other ingredients and mix well. Close the pan with a lid and cook on low heat for about for about 7 to 10 minutes till the meat has absorbed the Flavours.

Add a teaspoon of ghee or butter and fry till all the gravy dries up and the dish is dry.

Serve with bread or pepper water and rice

ANGLO-INDIAN CHICKEN PICKLE

Chicken Pickle collage

ANGLO-INDIAN CHICKEN PICKLE

A simple and easy recipe to prepare Chicken Pickle Anglo-Indian style. Takes good with rice or as a side dish with bread or chapattis as well. The vinegar and fenugreek seeds powder enhance its taste. This recipe as well as other Anglo-Indian Pickle recipes is featured in my Cookery Books

Ingredients

2 kg chicken chopped into tiny pieces

120 grams garlic

200 grams ginger

50 grams red chilies

2 tablespoons mustard powder

1 teaspoon all spice powder / garam masala powder

1 teaspoon powdered fenugreek seeds

3 cups vinegar

½ kg refined oil or Sesame oil

½ cup salt

Make a paste of the garlic, ginger, and red chilies with a little vinegar. Wash the chicken well and wipe dry. Heat oil in a vessel and fry the ground masala paste on low heat for about 3 minutes. Add the chicken pieces and mix well. Simmer for 5 minutes. Add the rest of the vinegar, salt, spice powder, mustard powder and fenugreek powder and cook on low heat till the chicken is tender and all the gravy dries up. Simmer till the oil floats on top. Cool and store in bottles. This pickle will last for a month and can be had with rice, chapattis or bread. (keep in the fridge).

BEEF PEPPER STEAK

Beef Pepper Steak 7

BEEF PEPPER STEAKS

Ingredients

1 kg Beef Undercut cut into steaks

1 teaspoon turmeric powder

3 or 4 teaspoons fresh ground black pepper powder

3 tablespoons oil

2 big onions sliced finely

2 big tomatoes chopped

Salt to taste

Marinate the steaks 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 about 4 hours before cooking)

Pressure cook for just 5 minutes or cook in a pan for about 15 minutes.

Add the onions and tomatoes and continue frying on low heat till the tomatoes turn pulpy and the steaks are a nice dark colour.

Serve hot with boiled vegetables and bread.

Beef Pepper Steak 7

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