Category Archives: ANGLO-INDIAN DISHES

PORK CHOPS AND MASH POTATOES

Serves 6

Preparation Time 1 hour

½ kg good pork chops

1 teaspoon ginger paste

1 teaspoon 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 teaspoons tomato sauce or 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 mix well. Mix in the tomato sauce / ketchup. Simmer for a few minutes. Add sufficient water and cook covered till the chops are done and the gravy dries up. Garnish with onion rings.

.MASH POTATO

Serves 6

Preparation Time 45 minutes

Ingredients

6 large potatoes

2 tablespoons butter

2 teaspoons pepper powder

salt to taste

Method

Wash the potatoes and cook till soft. When slightly cold, remove the skins and mash well. Add the butter, pepper and salt and mix well. Serve with toast and Pork Chops.

PULI FRY OR TANGY MEAT FRY (Meat cooked with Tamarind)

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 chilly powder

1teaspoon 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 chilly 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

WHOLE ROAST DUCK

Serves: 6

Time required: 1 hour 45 minutes.

Ingredients

1 whole duck with the skin

3 teaspoons finely chopped

1 teaspoon chopped ginger

2 teaspoons while pepper

Salt to taste

2 teaspoons lime juice

2 tablespoons oil

1 tablespoon butter

Wash the duck well. In a big pan or pressure cooker heat the oil and then fry the duck together with the chopped ginger and garlic till it is a light brown. Add the pepper powder, salt, lime juice and 2 or 3 cups of water and cook till the duck is tender. Add a tablespoon of butter or ghee and simmer on low heat till the duck is nicely browned. Serve hot or cold with boiled vegetables and mash potato.

ANGLO-INDIAN BEEF STEW

The origins of “Stew” as a typical Anglo-Indian dish can be traced back to the advent of the Europeans in India, with the arrival of the Portuguese in 1498 on the south-west coast of Kerala in search of Pepper (called Black Gold by them) and spices. These European invasions brought with them foods and ingredients such as Tomatoes, Potatoes, Green peppers, paprika, etc which were quickly assimilated in the cuisine of India. These ingredients are synonymous with Indian food today. However it was the British, who left an indelible mark on Indian Cuisine. The Cuisine they left behind was a result of reinventing and reinterpreting the old quintessentially western cuisine by assimilating and amalgamating ingredients and cooking techniques from all over the Indian sub-continent. Thus a completely new contemporary cuisine came into existence making it truly “Anglo” and “Indian” in nature, which was neither too bland nor too spicy, but with a distinctive flavour of its own, comfortably straddling both cultures. It became a direct reflection of the multi-cultural and hybrid heritage of the new colonial population.

This new cuisine is often called “Club food,” referring to the food served even today in country clubs throughout India. Stews, Bakes, Sandwiches and white bread are a legacy of the British, and Indians have taken these to new heights, making them part of their daily cuisine.

While the Portuguese left us their Vinha de Ahlos or our very own Vindaloo, it was the British who left behind their very appetizing Stew. Stews are thick, meaty soups that are usually served as a main course. I’m sure that many will agree, there’s nothing more comforting on a winter evening than a delicious bowl of stew. Stew is comfort food, the perfect meal to gather the family around the table. A good stew mixes different flavors that soak into the meat through slow cooking. Filled with lots of vegetables, it’s an easy one pot meal. Ingredients in a stew can include any combination of vegetables such as potatoes, beans carrots, peas, cabbage, capsicums, tomatoes, etc, combined with any meat, poultry, sea food, pork etc., depending on personal preference. While water can be used to cook the stew, any stock can also be used as also a dash of wine. Seasonings and flavourings such as green chillies, spices, onions, peppers and thickening agents such as flour or cornstarch are used.

Stews are typically cooked at a relatively low temperature i.e. simmered, not boiled, to allow all the flavors to merge with each other. The earthy flavours of vegetables combine with the meat stock and spices to give out an enticing aroma while cooking. However, Beef stew is best made in a pressure cooker since the meat and vegetables would be cooked to perfection

This hearty, healthy one-pot meal can be eaten by itself or served with bread or rice. Perfection. A Stew is not only filling, but also low in calories, the fat content is remarkably low, since by trimming the meat the fat is further reduced. It is also an ideal way to get children to eat vegetables, and no vitamins are lost by throwing away the water. The great thing about stews is that they can be tailored to suit your family’s personal tastes and preferences. Don’t like carrots? Leave them out. Have a passion for potatoes? Double up on it. Want to add some wine? Add a dash. More spicy? Add a little more pepper or green chillies. So get adventurous with the flavours and spices. Coconut paste makes lamb stew even more delicious. Try the recipe below, then invent your own.

Anglo-Indian Meat and Vegetable Stew

Serves 6 Preparation Time approx 1 hour

Ingredients

1 kg Beef or Mutton / Lamb cut into cubes

2 tablespoons oil

2 onions sliced finely

1 Bay leaf

4 or 5 cloves

6 or 8 peppercorns

3 cardamoms

2 pieces cinnamon

1 teaspoon garlic paste

1 teaspoon ginger paste

2 teaspoons flour or cornstarch

2 tomatoes chopped or pureed

2 carrots peeled and cut into pieces

2 potatoes peeled and cut into cubes

1 cup cauliflower florets

½ cup beans cut into 1 inch pieces

3 green chillies slit

2 tablespoons coconut paste (optional)

Salt to taste.

Heat the oil in a pressure cooker or suitable pan. Add all the whole spices and fry lightly. Add the onions and fry till golden brown. Add the ginger paste, garlic paste and green chillies and fry for a few minutes. Add the tomato and fry till the oil separates. Now add the meat and stir fry for 5 more minutes. Next add the cut vegetables, coconut paste, salt and sufficient water and cook on high heat for 10 minutes. Release the steam and open the pressure cooker. Now add the flour / cornstarch mixed with a little water and mix well. Simmer for a few more minutes. Serve hot with Rice or bread

CHICKEN CROQUETTES

Serves 6

Preparation time 45 minutes

Ingredients

2 cups boiled and shredded chicken

2 cups breadcrumbs

3 eggs beaten

3 onions chopped finely

1 tablespoon chopped mint or parsley

Salt to taste

1 teaspoon pepper powder

½ teaspoon spice powder ( garam masala powder)

4 tablespoons oil

Heat 1tablespoon oil in a pan and sauté the onions lightly. Remove from heat then mix the chicken with the sautéed onions, breadcrumbs, mint/parsley, beaten eggs, salt, pepper and spice powder. Mix well then form into small round patties.

Heat the remaining oil in a flat pan and fry the croquettes on medium heat till golden brown on both sides.

THE ORIGINAL KIDNEY PIE……An old Anglo-Indian Recipe

Serves: 6

Preparation and cooking time: 1 hour

Ingredients

1tablespoon butter

6 lamb’s kidneys or ½ kg beef kidney

2 large onions chopped

2 large potatoes peeled and cut into thing rounds

1 large tomato chopped

1 teaspoon dried mint powder

Salt to taste

1 teaspoon pepper powder

1 cup water

Method

1.Skin the kidneys and wash well. Cut into small pieces.

2.Melt the butter in a pan, then add the kidneys, chopped onions, mint powder, salt, pepper and tomatoes and mix well.

3.Add ½ cup of water and simmer on low heat for 30 to 35 minutes.

4. Line a buttered oven proof dish with a layer of the sliced potatoes.

5.Transfer the cooked kidneys on to this layer of potato slices. Cover the top with the remaining potato slices. Dot all over with a tablespoon of butter

6.Bake in a hot oven (425 degrees) for 15 minutes until the potato layer turns golden brown.

Serve with bread and steamed vegetables

SHEPHERD’S PIE

Serves: 6

Preparation Time: 1 hour

Ingredients

500 grams minced meat

2 large onions chopped

2 carrots peeled and sliced

1 cup shredded cabbage

3 large potatoes boiled and mashed

1 soup cube either chicken or beef

2 tablespoons butter

3 tablespoons flour

2 tablespoons milk

1 teaspoon pepper powder

1 teaspoon dried mint powder or herb powder

2 tablespoons grated cheddar cheese

Salt to taste

Method

1.Cook the mince, chopped onions and carrots with ½ cup of water for about 10 minutes till the mince is cooked and the water reduces.

2. Add the crumbled soup cube, salt, pepper, and mint / herb powder and mix well. Cover and simmer on low heat for 5 more minutes.

3. Make a smooth paste with the flour and 4 tablespoons water and add to the meat mixture. Simmer for 3 or 4 minutes until the meat mixture thickens.

4. Season the mashed potato with a little butter, salt and milk. (The mixture should not be too soft).

5.Transfer the cooked meat mixture to a big ovenproof dish. Spread the mashed potato on top evenly using a fork

6. Sprinkle grated cheese on the potato layer.

7. Bake in a moderate oven (3550) for 15 minutes till the cheese melts and the potatoes turn golden.

Serve hot with garlic bread or toast and steamed vegetables

ANGLO-INDIAN BEEF ROAST

Serves: 6

Time required: 1 hour 45 minutes.

 2 kg Beef from the “Round Portion” or “Top Rump part”

2 large onions cut into quarters

2 teaspoons pepper powder

2 teaspoons chilly powder

Salt to taste

3 tablespoons oil

3 large potatoes pealed

1.Wash the meat and rub the salt and pepper well into it.

 2.  Place it in a big pan or a pressure cooker, and cook on high heat for a few minutes. 

 3. Keep turning the meat on all sides till it changes colour.  

 4.Add the onions, potatoes and sufficient water and cook till the meat is tender.

 5. Transfer to an oven proof dish and bake in a moderate oven till the meat is nicely brown all over and the potatoes too are well roasted. 

 Serve with steamed vegetables and bread

 

 

BAKED BONELESS CHICKEN

Serves 6

Preparation and cooking time: 1 hour 

Ingredients 

300 grams boneless chicken cut into 1 inch pieces

2 teaspoons chilly powder

1 teaspoon cumin powder

½  teaspoon all spice powder or garam masala

2 teaspoons ginger garlic paste

½ teaspoon tumeric powder

2 tablespoons curd or yogurt

1 teaspoon vinegar

2 tablespoons butter 

Method 

1. Wash the chicken and leave aside. 

2. Mix the curds, chilly powder, cumin powder, garam masala powder, ginger garlic paste, salt and tumeric powder together. 

3. Marinate the boneless chicken with this mixture and leave aside for 20 minutes. 

4. Transfer to a buttered baking dish and dot all over with the butter. 

5. Bake in a moderate oven for 40 to 45 minutes. 

Serve as a starter or as a side dish.

CHICKEN AND SPRING ONION CASSEROLE

Serves 6    Preparation  time: 1 hour 

Ingredients 

1 whole chicken jointed into 6 pieces

3 carrots peeled and sliced

3 large tomatoes chopped

3 sticks celery sliced

A small bunch of spring onions (Onion Leeks) chopped into bits

2 teaspoons pepper powder

1 teaspoon chopped garlic

Salt to taste

2 teaspoons corn flour

2 tablespoons oil or butter 

Method 

1. Heat oil / butter in a pan and sauté the garlic, spring onions , carrot and celery for about 5 minutes.

2. Add the chicken, salt and pepper and fry till lightly brown all over.

3. Add the chopped tomatoes and very little water and simmer for 10 minutes. 4. Mix the corn flour in a little water and stir into the chicken. 5. Transfer to a baking dish and bake in a moderate oven for 20 minutes. 

Serve with rice or steamed vegetables 

ANGLO-INDIAN FISH VINDALOO

 FISH VINDALOO

Serves 6 Preparation Time 45 minutes1 kg good fleshy fish cut into slices
2 medium sized onions chopped
2 teaspoons chilly powder
2 teaspoons cumin powder
2 teaspoons ginger garlic paste
2 tablespoons vinegar
Salt to taste
2 tomatoes pureed
2 tablespoons oil

Wash the fish well and lightly fry in a little oil till the pieces become firm. Heat oil in a pan and add the 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 fish and the vinegar and mix well. Add a little more water and cook till the gravy is slightly thick.

(Slices of Shark fish can also be used in this recipe to make Shark Fish Vindaloo. However the pieces need not be fried before hand since shark meat is already firm)

GRANNY’S HOME MADE HOT CROSS BUNS

500 grams refined flour
1 teaspoon dried yeast
1/2 teaspoon salt
1 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 yeast, butter, milk 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.

AN OLD COLONIAL RECIPE – RAILWAY MUTTON CURRY

RAILWAY MUTTON CURRY

Serves 6 Preparation Time 45 minutes

½ kg mutton or lamb cut into medium size pieces

6 peppercorns

2 big onions sliced

2 pieces cinnamon

2 cloves

2 cardamoms

8 to 10 curry leaves

4 red chilies broken into bits

1teaspoon chilly powder

1teaspoon ginger garlic paste

Salt to taste

2 tablespoons oil

2 tablespoons vinegar or ½ cup of tamarind juice

Wash the meat and mix it with the ginger garlic paste, salt and the chilly powder. Heat oil in a pan and fry the onions, curry leaves, red chillies and spices till golden brown. Add the meat and mix well. Fry for a few minutes. Add the vinegar / Tamarind juice and sufficient water and cook on medium heat till the meat is done. Keep frying till the gravy is thick and dark brown