Tag Archives: ANGLO-INDIAN RECIPES

A SIMPLE ANGLO-INDIAN BEEF CURRY

Beef Curry

A SIMPLE ANGLO-INDIAN BEEF CURRY
Serves 6 Preparation and Cooking Time 45 minutes
Ingredients

½ kg beef cut into medium size pieces
3 teaspoons chopped garlic
1 teaspoon chillie powder
3 onions sliced
2 medium size tomatoes chopped
Salt to taste
2 green chillies
½ teaspoon turmeric powder
½ teaspoon pepper powder
2 tablespoons oil
1 tablespoon lime juice
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.
This curry can be served with either bread, white steamed rice, hoppers, chappatis etc.

2012 in review

The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.

Here’s an excerpt:

4,329 films were submitted to the 2012 Cannes Film Festival. This blog had 27,000 views in 2012. If each view were a film, this blog would power 6 Film Festivals

Click here to see the complete report.

SOME INGREDIENTS USED IN ANGLO-INDIAN COOKING

 SOME INGREDIENTS USED IN ANGLO-INDIAN COOKING

“The essence of good food is in the cooking” This adage is very true especially when the food is tasty and well cooked. Cooking is actually very simple. However many people are afraid to cook only because they think that they cant cook. CoOking becomes simple and easy if one is interested in cooking.

The secret of good, tasty cooking is the right proportion of ingredients that are to be used in cooking. While preparing any dish, a perfectly balanced mix of the various ingredients should be maintained since adding even a little more or less can ruin a perfect dish. Another important aspect is to extract the correct strength of a spice and never overstate it. Timing is also very important. A dish should never be under or over cooked or else it looses its flavours and nutrients.
As far as possible good quality condiments and spices should be used. Anglo-Indian Cooking specifically makes use of these commonly available ingredients: namely chillies, cumin, pepper, turmeric, coriander either whole or in powder form and whole spices.
In the olden days, cooking would take up practically the whole day since everything had to be prepared from scratch. The masalas had to be ground manually on a grinding stone and the food cooked over firewood. Now with all the ready-made condiment powders available in the market and the modern and time saving gadgets, cooking has become so much easier and faster.
However, in order to get the authentic and well remembered taste of Grandma’s Anglo-Indian Curries and Side dishes it is always better to use the right ingredients and follow the recipe scrupulously.

CHICKEN GIZZARDS AND LIVER PEPPER FRY

Serves 6   

Preparation Time 45 minutes

Ingredients

½ kg chicken gizzards and liver cut into pieces      

2 large onions sliced finely

2 or 3 teaspoons ground pepper                             

2 green chillies slit

Salt to taste                                                              

3 tablespoons oil

½ teaspoon turmeric powder

Wash the chicken gizzards and livers well.  Boil them with a little water and salt till done. Heat oil in a pan and fry the onions till golden brown.  Add the cooked gizzards and liver together with the slit green chillies, turmeric powder, pepper powder and salt and keep frying on low heat till dry and brown

Meat Glazzy / Meat Glassie


Serves 6 Preparation Time 1 hour
Ingredients

1 Kg beef / mutton/ lamb cut into medium size pieces
4 tomatoes chopped or pureed
3 large onions sliced finely
3 tablespoons oil
2 teaspoons chillie powder
½ teaspoon turmeric powder
2 teaspoons coriander powde
1 teaspoon cumin powder
2 teaspoons garlic paste
2 tablespoons bottled Sweet Mango Chutney or Sweet Lime Chutney or
2 tablespoons Honey or 2 tablespoons chopped Ripe Papaya or Pineapple
1 teaspoon vinegar
Salt to taste

Heat oil in a Pressure cooker or a suitable pan and fry the onions till they look glassy. Add the meat, chillie powder, turmeric powder, coriander powder, cumin powder, garlic paste, chopped tomatoes, salt and vinegar and mix well. Fry on high heat for about 5 minutes. Add the Fruit pieces / Sweet chutney / Honey and mix well. Add sufficient water and cook till the meat is tender and the gravy thickens. The curry will have a slightly fruity, sweetish taste.

DRY BEEF FRY

1 kg Beef cut into small pieces
2 medium size onions finely chopped
2 tablespoons oil
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons chillie powder
1 teaspoon spice powder or garam masala powder
2 Sprigs curry leaves
1 tablespoon vinegar
Salt to taste

Marinate the meat with all the above ingredients except the onions and curry leaves and keep aside for 1 hour. Heat oil in a pan and sauté the onions and curry leaves 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.

SALT FISH PICKLE

A truly delicious and popular Anglo-Indian Pickle. Goes well with Pepper Water and Rice or Dal and Rice.

SALT FISH PICKLE
½ kg good salt fish cut into small bits
3 tablespoons chilly powder
½ teaspoon tumeric powder
1 teaspoon mustard powder
1 teaspoon cumin powder
¼ teaspoon nutmeg powder
1 tablespoon sliced ginger pieces
1 tablespoon sliced garlic pieces
2 tablespoons salt
1 cup Sesame oil (Til oil)
1 cup vinegar
1 teaspoon fenugreek seeds

Wash the salt fish well and leave to dry for some time. Smear the tumeric powder on the salt fish. Heat 2 tablespoons oil in a pan and fry the salt fish till golden brown. Keep aside. In another pan heat the remaining oil till smoky, then turn off the heat. Add all the other ingredients and the fried salt fish and mix well. Store in bottles when cold.

THE COMMANDER-IN-CHIEF COCKTAIL

This is an old Colonial recipe for a very popular Cocktail served in most Clubs and institutes during the British Raj. It was most probably named after a Commander-in-chief who forgot that he had to drive back home after consuming this exotic cocktail.
150 ml Red Wine
150 ml White Wine
200 ml Soda Water
90 ml Brandy or Rum
120 ml champagne (Optional)
90 ml whiskey (Optional)
1 litre Water
500 grams crushed Ice
A few mint leaves for garnishing
Sugar to taste (Optional)

Mix the Wine, Soda, Brandy/Rum and Water in a large Punch Bowl and mix well. Add the crushed ice and if desired a tablespoon of sugar. Garnish with Mint leaves.

Meat Glazzy / Meat Glassie


Serves 6 Preparation Time 1 hour
Ingredients

1 Kg beef / mutton/ lamb cut into medium size pieces
4 tomatoes chopped or pureed
3 large onions sliced finely
3 tablespoons oil
2 teaspoons chillie powder
½ teaspoon turmeric powder
2 teaspoons coriander powde
1 teaspoon cumin powder
2 teaspoons garlic paste
2 tablespoons bottled Sweet Mango Chutney or Sweet Lime Chutney or
2 tablespoons Honey or 2 tablespoons chopped Ripe Papaya or Pineapple
1 teaspoon vinegar
Salt to taste

Heat oil in a Pressure cooker or a suitable pan and fry the onions till they look glassy. Add the meat, chillie powder, turmeric powder, coriander powder, cumin powder, garlic paste, chopped tomatoes, salt and vinegar and mix well. Fry on high heat for about 5 minutes. Add the Fruit pieces / Sweet chutney / Honey and mix well. Add sufficient water and cook till the meat is tender and the gravy thickens. The curry will have a slightly fruity, sweetish taste.

CURRIED TROTTERS

8-Trotters (mutton or pork) preferably the front ones
1teaspoon ginger paste
1 teaspoon garlic paste
2 pieces cinnamon (about ½ inch each)
3 cloves
2-large tomatoes chopped
2-teaspoons chillie powder
2-large onions chopped
1-teaspoon coriander powder
½ teaspoon turmeric powder
3-tablespoons oil
Salt to taste
2 tablespoons coriander leaves chopped.
Heat oil in a pressure cooker and lightly sauté the onions, cinnamon and cloves. Add the trotters, turmeric powder, chillie powder, tomato, coriander powder and salt and mix well. Add sufficient water and pressure cook first on high heat then on low heat for half an hour till the trotters are well cooked. Garnish with chopped coriander leaves. Serve hot with rice or bread or haveit with chapattis, dosas or Hoppers.

SIMPLE SPONGE CAKE WITH BUTTER ICING

250 grams refined flour or Maida
300 grams powdered sugar
250 grams butter
4 eggs beaten well
½ cup milk
1teaspoon baking powder
1teaspoon vanilla essence

Sift the flour and baking powder together. Cream the butter and sugar together. Add the beaten eggs and vanilla essence and mix well. Fold in the flour a little at a time. Add milk if the mixture is too thick. Pour into a greased and floured cake tin and bake for 40 to 45 minutes till the cake is done.

BUTTER ICING
Beat 200 grams butter and 500 grams icing sugar together until creamy. Add 2 teaspoons vanilla essence and 2 drops pink or green food colour. Using a spatula, cover the cake with the butter icing. Then with a wet fork make soft peaks across the surface of the icing. Decorate as desired

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)

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.

This recipe is taken from my recipe Book FLAVOURS OF THE PAST