Category Archives: SIDE DISHES AND ACCOMPANIMENTS

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

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

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

 

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

ANGLO-INDIAN BEEF ROAST – TOPSIDE BEEF ROAST WITH GRAVY

Beef Roast Victoria 4

Topside and top Rump  are very lean cuts of beef that are ideal for slow roasted or pot roasted beef. The Roast Beef would eventually be very tender and succulent

Ingredients

2 kg Beef from the “Top Side or Rump Part” (one chunk)

3 large onions cut into quarters

3 teaspoons pepper powder

Salt to taste

3 dried red chillies or 1 teaspoon Paprika

2 pieces of cinnamon (about one inch size)

2 teaspoons Tomato sauce

2 teaspoons vinegar

3 tablespoons oil

3 large potatoes boiled peeled and mashed

2 tablespoons butter or ghee

Marinate the chunk of beef with salt and pepper for about one hour. Heat the oil in a big Roasting Pan and add the chunk of meat. Fry on high heat for about 3 minutes, turning the meat on all sides till it changes colour. Add the onions, tomato sauce, vinegar, dry chillies, cinnamon, and sufficient water and simmer till the meat is tender.  Strain away any excess soup and keep aside.

Add 2 tablespoons of butter or ghee and continue to simmer on low heat till the meat is nicely brown all over and the potatoes too are nicely roasted. Slice the meat and arrange on a serving platter.

Pour the remaining soup or stock back into the pan and mix in 2 tablespoons of flour. Cook till the gravy thickens, stirring all the time. Spoon this gravy on top of the slices of roast and serve the remaining gravy on the side along with Mash Potatoes.

(Alternatively the meat could be cooked in a pressure cooker till soft and then browned in a pan).

Beef Roast Victoria 4

OX TONGUE ROAST

Serves 6   Preparation and cooking Time 45 minutes

Ingredients

1 Large Ox tongue

1 big onion sliced

4 red chilies broken into bits

1 teaspoon whole pepper corns

2 cloves and 2 small pieces of cinnamon

2 tablespoons oil

Salt to taste

Tongue Roast  NewWash the tongue well and then pressure cook it with 2 cups of water and a little salt till tender letting some soup remain. Open the pressure cooker and remove the boiled tongue. Let it cool for some time. When it is a little cold remove the white skin from the tongue and put it back into the open cooker and add the oil, onion, red chilies pepper corns, cloves and cinnamon and a little more salt.  Mix well.  Simmer on low heat till all the soup dries up and the tongue is nicely brown all over .Cut into slices and arrange on a plate along with the residue. Serve hot or cold with mashed  potatoes and bread. You can make very delicious sandwiches with tongue roast as filling.

EGG PLANT / BRINJAL BAKE

½ -kg mutton mince or beef mince
4-big seedless Brinjals
4-tablespoons oil
1 -big onion sliced finely
1-tomato chopped finely
4-tablespoons oil
1-tablespoon flour
1-teaspoon salt
1-teaspoon pepper powder
4-green chilies chopped finely
2-pods of garlic chopped finely
2-eggs beaten well
4-tablespoons breadcrumbs or semolina

Method

Wash the Brinjals and put them whole into boiling water with ½ teaspoon salt and cook for about 5 minutes till they are half cooked. Cut the brinjals into halves lengthwise dividing even the stalks. Scoop out the insides and keep aside. Heat 2-tablespoons oil in a pan and add the onions, mince, tomato, salt, pepper, green chilies, garlic and cook on low heat till the mince is cooked and all the water is absorbed. Add the cooked insides of the brinjals and mix well. Keep aside to cool for some time. When slightly cold, fill this cooked mince in the scooped out brinjal halves and press well. Coat with the beaten egg and sprinkle the breadcrumbs or semolina on the top. Brush the sides with oil and place in a baking tray. Drizzle the remaining oil all over the stuffed brinjals and bake in a hot oven for about 10 minutes till brown on top. Serve hot with bread and chips.
(The stuffed bringals could also be shallow fried like cutlets instead of baking)

SAVOURY MINCE PAN ROLLS / PANTERASS

Ingredients for the Pan Rolls
2 cups flour
3 eggs beaten
1 cup milk
2 tablespoons melted butter
A pinch salt

Ingredients for the Mince
500 grams topside mince
1 onion chopped finely
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2 medium size potatoes peeled and cut into 2cm cubes
Salt to taste
2 teaspoons chillie powder
1 teaspoon garam masala powder or all spice powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 egg lightly beaten
Oil for deep frying
1 cup dry bread crumbs

On low heat, cook the mince along with the chopped onion, garlic, giner, potatoes, chillie powder, garam masala / all spice powder, cumin powder, coriander powder and salt with half cup of water till the potatoes are soft and the mince is cooked. Cool and keep aside.

Mix the flour, 3 eggs, milk, butter and salt with a little water to make a think batter. Make thin pancakes / crepes on a flat pan cooking them on one side only.

Place each pan cake / crepe on a plate, add a tablespoon of mince mix on one end and roll up tucking in the sides as you would a spring roll. Follow the same procedure till all the mince and pancakes / crepes are exhausted.

Heat oil in a pan. Dip each pan roll in beaten egg then roll in bread crumbs. Shallow fry until golden and drain on a kitchen towel.

Serve with tomato or chillie sauce
Chicken roll 2

ANGLO-INDIAN COOKERY BOOKS

ANGLO-INDIAN COOKERY BOOKS

1.THE BEST OF ANGLO-INDIAN CUISINE – A LEGACY is a unique collection of easy- to- follow Recipes of traditional as well as every day Anglo-Indian dishes, ranging from soups, fries, curries, rice dishes, Christmas treats etc., picking up plenty of hybrids along the way, including popular favourites like the different types of Pepper water, Ball Curry, Coconut Rice, Devil chutney etc A few home brewed wines are also included to round off the extensive flavours and tastes.

2.FLAVOURS OF THE PAST features recipes of popular and well-loved dishes of Colonial times, such as Grandma’s Country Captain Chicken, Railway Mutton Curry, Madras Pork Curry. Dak Bungalow Curry, Stuffed Snake Coy Curry, Guava Cheese, Peanut Fudge, etc, which are sure to bring back nostalgic memories.

3.ANGLO-INDIAN DELICACIES is a collection of Recipes of popular vintage and contemporary Cuisine of Colonial India. Old favourites such as Pork Bhooni, Devil Pork Curry, Calcutta Cutlets, Fish Kedegeree, Double Onions Meat Curry, Camp Soup, Bengal Lancers Shrimp Curry, Boiled Mutton chops, etc have been given a new lease of life. The recipes are simple and extremely easy to follow. The very names of the dishes will surely bring back nostalgic memories of by gone days to many. As with the earlier books, it will make a useful addition to a personal Anglo-Indian Recipe Collection

4.THE ANGLO-INDIAN FESTIVE HAMPER is a collection of popular Anglo-Indian festive treats, such as Cakes, Sweets, Christmas goodies, Puddings, Sandwiches, Preserves, Home-made Wines, etc, etc. The repertoire is rich and quite vast and takes you on a sentimental and nostalgic trip of old forgotten delicacies. These mouth watering concoctions are a mix of both ‘European’ and ‘Indian’, thus making it a veritable “Anglo-Indian” Festive Hamper. The easy-to-follow directions make the preparation of these old, popular, mouth watering goodies, simple, enjoyable and problem-free.

5. A COLLECTION OF ANGLO-INDIAN ROASTS, CASSEROLES AND BAKES is a practical and easy guide to delectable cooking. The clear step-by-step instructions describe the preparation of a variety of easy to prepare Anglo-Indian Roasts, Casseroles and Bakes such as Shepherd’s Pie, Washerman’s Pie, Roast Chicken, Macaroni and Mince, etc. A few Vegetarian Bakes and casserole dishes are also featured.

6. THE ANGLO-INDIAN SNACK BOX , is a collection of simple and easy to follow recipes of tasty snacks, short eats, nibbles and finger food. The repertoire covers a variety of vegetarian as well as non- vegetarian snacks which includes savouries, sandwiches, wraps, rolls, pastries, sweets etc and can easily be prepared from ingredients commonly available at home.

Price per book : India : Rs 130.00, UK GBP 5.00, USA $10.00, Canada $10.00, Australia $10.00, UAE Rs 300.00

For Copies contact : Bridget Kumar Phone: (Bangalore) +919845571254 / (0091)8025504137 / Email: bidkumar@gmail.com

DEVILLED PORK CHOPS

1 kg Pork Chops                                           

4 green chilies ground to a paste

2 teaspoons lime juice                                  

1 teaspoon mustard powder

3 tablespoons Worcestershire / Soya sauce  

1 teaspoon chillie powder

1 teaspoon Coriander powder                      

 Salt to taste

2 tablespoons oil                                            

1 teaspoon peppercorns

3 onions sliced finely                                     

2 tablespoons vinegar

3 Potatoes boiled and cut into halves

Marinate the chops with all the above ingredients except the oil and onions for about one hour.  Heat oil in a suitable pan and fry the onions till golden brown.  Add the pork chops and mix well. Cook on high heat for about 5 minutes stirring occasionally. Add 2 cups water and simmer on low heat till the chops are tender and the gravy is thick. Add the Potatoes and mix once. Serve with Rice or bread

MEAT POT ROAST

2 kg chunk of either tender mutton or beef       

2 teaspoons refined flour (maida)

2 teaspoons pepper powder                               

Salt to taste

2 teaspoons vinegar                                            

4 tablespoons butter

2 big onions sliced                                            

3 large potatoes peeled and cut into halves

A few carrots, beans, turnips, etc (optional)

Wash the meat and rub the flour, salt, pepper and vinegar well into it all over. Heat a large pan or pressure cooker and add the butter. Place the meat in this and brown all over, turning it from side to side. Add sufficient water and cook till the meat is tender. Add the sliced the onions, potatoes and other vegetables to the meat. Simmer on low heat till all the water evaporates, turning the meat from side to side, till the meat is nicely brown all over and the potatoes and vegetables too are well roasted.  Serve hot or cold with bread

Serve hot or cold with steamed vegetables and bread.