Category Archives: ANGLO-INDIAN DISHES

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

BREAD AND VEGETABLE CASSEROLE

Bread and Vegetable Casserole 1

BREAD AND VEGETABLE CASSEROLE

 Ingredients

4 cups diced stale bread

1 tablespoon cooking oil

3 large eggs

1 ½ cups milk

1 tablespoon any hot sauce – chillie garlic etc

½ teaspoon salt

1 cup chopped spinach well rinsed

1 tomato chopped

1 cup corn kernels, boiled

1 cup chopped scallions or leeks

1/2 cup chopped red bell pepper

2 cups grated cheddar cheese, divided

Preparation

Preheat oven to 180 C

Lightly oil the bottom and sides of a soufflé or baking dish.

Beat eggs until light and fluffy. Add milk, hot sauce and salt, and mix well

Heat a tablespoon oil in a pan and cook the onion leeks / scallions, red bell peppers, tomato and spinach together for a few minutes till the spinach wilts. Remove from heat. Mix in the boiled corn kernels

Pour half of the quantity of the milk mixture into the dish and add half of the bread cubes and push down into milk mixture.

Layer in some of the cooked vegetables and 1 cup grated cheese over the bread.

Repeat layering of the bread, milk mixture and vegetables.

Pour the remaining milk mixture over the top, making sure the bread is soaked, and then end with a layer of grated cheese.

Bake 1 hour till the top is nicely browned

Remove from oven, and serve hot with steamed veggies

Bread and Vegetable Casserole 1

 

STRAWBERRY BLANCMANGE

Strawberry Blancmange

STRAWBERRY BLANCMANGE

Ingredients

1 cup sugar

3 tablespoons corn flour

¼ teaspoon salt

1 litre milk

1 teaspoon strawberry essence

1 cup fresh strawberries for topping (optional)

Mix the corn flour and salt in a little water. Boil the milk and sugar. When boiling mix in the corn flour paste. Cook till the mixture thickens stirring all the time. Simmer for a few more minutes.

Pour into dampened jelly moulds and set in a refrigerator.

When set, remove from the refrigerator, then dip the bottom of the mould in hot water and turn out on a plate.

Top with fresh cut strawberries and cream and serve

Strawberry Blancmange

EGG AND CAPSICUM CURRY

 

Egg and Capsicum Curry

EGG AND CAPSICUM CURRY

Serves 6

Ingredients

6 hard-boiled Eggs shelled and cut into halves

3 onions chopped finely

2 tomatoes chopped

1 capsicum de-seeded and chopped (optional)

1 teaspoon chopped garlic

1 teaspoon chillie powder

½ teaspoon turmeric powder

1 teaspoon spice powder or garam masala powder

½ teaspoon cumin powder

Salt to taste

2 tablespoons oil

1 sprig curry leaves (optional)

Heat oil in a pan and sauté the curry leaves, onions and chopped garlic till the onions turn golden brown. Add the tomatoes and capsicum and fry till the tomatoes are reduced to pulp. Add the chillie powder, turmeric powder, cumin powder and spice powder and mix well. Add salt and ½ cup of water and bring to boil. Lower heat and gently drop in the hard boiled eggs with the yolk side up. Simmer for a few minutes till the gravy becomes thick.

Serve with Rice, bread or chapattis.

Egg and Capsicum Curry

EGG AND BRINJAL CURRY

Egg and Brinjal with recipe book 1

EGG AND BRINJAL CURRY

Serves 4

Preparation and Cooking Time 1 hour

Ingredients

6 hard-boiled Eggs, shelled and cut into halves

3 onions chopped finely

2 tomatoes chopped

¼ kg Brinjals cut into medium size pieces

1 teaspoon ginger garlic paste

1 teaspoon mild chillie powder

½ teaspoon turmeric powder

1 teaspoon spice powder or garam masala powder

½ teaspoon cumin powder

Salt to taste

2 tablespoons oil

1 sprig curry leaves (optional)

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

Add the ginger garlic paste, tomatoes and brinjals and fry till the tomatoes are reduced to pulp.

Add the chillie powder, turmeric powder, cumin powder and spice powder and mix well. Add salt and 1 cup of water and cook till the Brinjals are cooked.

Lower heat and gently drop in the hard boiled eggs with the yolk side up. Simmer for a few minutes till the gravy becomes thick.

Serve with Rice, bread or chapattis.

BEEF JHALFRAZIE

Meat Jhalfrazie

MEAT JHALFREZIE

Jalfrazie is a sautéd dish, which can be prepared with meat, poultry, sea food etc. The word “Jalfrazie” came from 2 words: “Jal” meaning “spicy or pungent” and “Frazie” meaning “Fried”. As in the case of almost all of our cuisine, which started out as insipid concoctions, in the days of the British Raj, the original “Jal Frezie” was bland and tasteless. The Colonial servants would fry up the leftover Christmas Turkey and Chicken Roasts with some pepper, chillies, etc., for Breakfast the next day. Over the years many more ingredients and spices were added to this dish to make it as spicy and delicious as it is today and it has become synonymous with the cuisine of West Bengal.

 Ingredients

1 kg tender Beef or Lamb cut into small pieces

3 large onions sliced

1 large capsicum / bell pepper cut into small pieces

1 teaspoon chillie powder

1 teaspoon pepper powder

1 teaspoon ginger garlic paste

½ teaspoon turmeric powder

Salt to taste

4 Dry red Chillies broken into bits

2 teaspoons ghee or butter

3 tablespoons oil

Boil the meat with turmeric powder and a little salt in sufficient water till tender. Drain and keep aside.

Heat oil in a pan and fry the onions and capsicum for about 3 minutes.

Add the cooked meat, potatoes and all the ingredients and mix well. Simmer till the gravy dries up. Stir fry till the oil leaves the sides of the pan.

Meat JhalfrazieHeat the ghee in another pan and fry the dry red chillies for a minute or so.

Turn off the heat and pour over the Beef.

Serve as a side dish with rice and pepper water or with bread or rotis / chappatis.

 

CHICKEN PAN ROAST WITH BRAISED VEGETABLES

Chicken roast and braised veg 2

CHICKEN PAN ROAST WITH BRAISED VEGETABLES

This simple and delicious Chicken Roast makes a perfect meal either for lunch or dinner. The left overs make good sandwiches the next day.

Ingredients

4 whole Chicken thighs and legs or one small whole chicken

Salt to taste

2 teaspoons ground black pepper

1 teaspoon Chillie powder

2 tablespoons oil or ghee

2 or 3 dry red chillies

A few whole pepper corns

3 carrots peeled and cut lengthwise

8 or 10 runner beans broken into halves

Marinate the chicken with the salt, pepper and chillie powder for about half an hour.

Heat oil or ghee in a thick -bottomed pan and add the chicken thighs together with the broken red chillies and pepper corns. Turn the chicken from side to side and fry on medium heat for about for about 5 minutes or till the pieces becomes firm. Add about 1 cup of water and mix well. Cover the pan with a tight lid and cook first on high heat then over low heat turning the chicken occasionally till the chicken is cooked and all the water / soup is absorbed.

Add the carrots and beans and cook till just tender. Continue to cook till the chicken is roasted to a lovely golden brown.

Serve with mashed potatoes and bread

Chicken roast and braised veg 2

 

MIXED VEGETABLE CURRY

vegetable cury 6

MIXED VEGETABLE CURRY

Ingredients:

1 cup of chopped mixed vegetables such as carrots, beans, peas etc

2 potatoes peeled and cut into medium size pieces

2 tomatoes made into puree

3 tablespoons ground coconut

½ teaspoon all spice powder or garam masala

1 teaspoon mild chillie powder

½ teaspoon turmeric powder

½ teaspoon cumin powder

Salt to taste

1 teaspoon coriander powder

2 tablespoons oil

2 onions chopped

2 tablespoon chopped coriander leaves

1 teaspoon ginger garlic paste

Vegetable curry 4Heat oil in a pan and sauté the onions for a little while.

Add the ginger garlic paste, tomato puree, chillie powder, turmeric, coriander powder, spice powder / garam masala powder, cumin powder and salt and stir fry for a few minutes till the oil separates from the mixture.

Add the ground coconut and stir fry for a few minutes

Add the mixed vegetables and potatoes and mix well.

Add 2 cups of water and simmer on low heat till the potatoes are cooked the gravy thickens. Garnish with chopped coriander leaves.

Serve with rice or Chapattis.

BISCUIT PUDDING – LAYERED BISCUIT PUDDING

Choclate Gateau 3

LAYERED BISCUIT PUDDING

This layered Biscuit Pudding is an easy to make “No Bake” or ‘No Cooking” delicious pudding recipe, that is prepared by layering biscuits and thick cream to form contrasting layers. One could use one’s own imagination to layer and decorate this easy pudding.

Ingredients

1 tablespoon Instant Coffee

3 tablespoons cocoa powder

8 tablespoons Sugar

750 grams fresh or Whipped Cream

1 cup warm milk

12 to 14 Marie Biscuits-Crushed and Powdered with Rolling pin

12 to 14 Oreo Biscuits, crushed and powdered with a Rolling pin

20 Marie Biscuits for Layering 2 layers of Biscuits

20 Oreo Biscuits for layering 2 layers of biscuits

Mix the sugar, cream, cocoa powder and instant Coffee together.

Beat this mixture till it becomes creamy and frothy.

Divide the mixture into 2 bowls and add the crushed Marie Biscuits to one bowl of cream mixture and the crushed Oreo biscuits to the other bowl of Cream mixture, and mix well.

Take a large flat-bottomed dish and spread some of the Marie Biscuit cream mixture to form the base layer.

Dip the Marie Biscuits one by one into the milk (Do not soak them, they should just be wet and not soggy), and lay them carefully to form a biscuit layer on the base layer.

Spread a layer of the Oreo Cream mix on the top of this.

Now dip the Oreo biscuits one by one in the milk as above and lay them on the cream layer.

Spread another layer of the Marie Biscuit Cream mix on the top of this and add a layer of Marie Biscuit in the same way as above.

Continue making as many layers for as long as the Cream and biscuits last ending with a layer of cream

Garnish with chopped cherries and nuts or just broken bits of biscuits

It could be served immediately or kept in the fridge till required to be served.

Layered Choclate Layered Choclate Gateau

 

ANGLO-INDIAN DOL MASH / DAL MASH

 

ANGLO-INDIAN DOL MASH / DAL MASH

An easy recipe for a popular Anglo-Indian Dish – Dal Mash or Dol Mash as it is fondly known as. Cooked with very little water to an almost solid consistency, this simple and tasty dish is often served as a side dish with White steamed Rice,  Pepper Water and Papadams. A few pieces of fried Salt fish will round off this simple exquisite meal.
This recipe is taken from my Recipe Book ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST.

Serves 6            
Ingredients
1 cup Tur Dhal or Masur Dhal
2 onions chopped
2 green chillies chopped
1 teaspoon garlic chopped
1 teaspoon ginger chopped
½ teaspoon turmeric powder
¼ teaspoon mustard seeds
A few curry leaves
Salt to taste
1 tablespoon oil

Cook the dhal with sufficient water and ½ teaspoon turmeric powder till soft in a suitable pan or a pressure cooker. The dal should be semi solid. Mash and keep aside.
Heat oil in aother pan and add the mustard seeds. When it splutters, add the chopped onion, green chillies curry leaves, ginger and garlic and fry well till the onions turn golden brown. Add the cooked and mashed dhal and mix well. Cover with a lid to keep in the flavours and remove from heat Add a little ghee while serving.

Serve as a side dish with White Steamed Rice, Pepper Water, Papadams and some fried salt fish.

Posted by Bridget White-Kumar at 4:38 AM

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Labels: Anglo-Indian Dol Mash, Dal Mash, Dol Mash, Mashed Dhal

MIXED VEGETABLE FOOGATH

Mixed Veg Foogath

MIXED VEGETABLE FOOGATH

The Anglo-Indian term for a generic stir-fried vegetable side dish. Fresh mixed veggies seasoned with mustard and curry leaves and garnished with grated coconut

Ingredients

½ kg string beans chopped finely

3 tender carrots chopped into small pieces

1 cup cauliflower florets

½ cup grated coconut

3 red chilies broken into bits

¼ teaspoon mustard seeds

A few curry leaves

Boil the chopped beans, cauliflower and carrots for about 5 minutes with some water.  Strain and keep aside.

Heat oil in a pan and add the mustard seeds. When they splutter add the red chilies and curry leaves and fry for a few seconds. Now toss in the boiled vegetables.  Add salt and coconut and mix well. Stir-fry for a few minutes and then take down.

 

MEAT PEPPER FRY

MEAT PEPPER FRY

Meat pepper Fry is a favourite and popular meat dish that is prepared very often in Anglo-Indian Homes. Its often an accompaniment with Pepper Water and Rice or Dol Curry (Dhal) and Rice. Goes well with Bread or dinner rolls or a Chapattis as wellPepper fry 6

½ kg Meat either Beef, Mutton or lamb (I used Mutton)

3 teaspoons fresh ground pepper

1 teaspoon chopped ginger

2 big onions sliced finely

3 tablespoons oil

3 large potatoes

Salt to taste

Wash the meat and keep aside.  Wash the Potatoes, peal and cut into quarters.

Heat Oil in a pan and sauté the onions and chopped ginger for a few minutes.

Add the meat, salt and pepper powder and mix well.

Fry for 5 minutes on low heat turning the meat well till the pieces get firm.

Add sufficient water and the potatoes and cook till done.

Continue simmering on low heat till all the water is absorbed and the meat and potatoes are brown.

Serve hot with bread or rice.

 

Pepper fry 6

BRAISED OX TONGUE / OX TONGUE GLACE

Ox Tongue

Braised Ox Tongue / Ox Tongue Glaze

Serves 6     Preparation Time approx 1 hour

Ingredients

1 Ox Tongue

2 onions sliced

2 Carrots peeled and diced

1 teaspoon coriander powder

1 teaspoon chillie powder

½ teaspoon nutmeg powder (optional)

3 tablespoons Oil

Salt to taste

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

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

DRY BEEF FRY

beef fry new

DRY BEEF FRY

1 kg Beef cut into small pieces

2 medium size onions finely chopped
2 tablespoons oil
1 teaspoon garlic garlic paste
2 pieces cinnamon bark about one inch each
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons mild chillie powder
2 Dry Red Chillies broken into bits

1 tablespoon vinegar
Salt to taste

Marinate the meat with all the above ingredients except the onions and keep aside for 1 hour.

Heat oil in a pan and sauté the onions till slightly brown. Add the marinated meat and stir fry for a few minutes till the pieces become firm.

Add 1 cup of water and mix well. Cover and simmer for 45 minutes or till the meat is tender and the gravy dries up.

Keep frying on low heat till the meat is dry and dark brown.

Serve as a side dish with Rice and pepperwater.