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Thursday, May 22, 2014


Duck Vindaloo – a popular and much loved dish – usually prepared on Festive occasions such as Christmas, Easter, First Holy Communion or Christenings. In the olden days the ingredients were usually ground fresh on a grinding stone. However, I’ve simplified the recipe by using powdered ingredients to suit present day cooking. Enjoy this mouth watering dish.
This recipe and many others are featured in my Recipe Book ANGLOINDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST
Serves 6   Preparation Time 45 minutes
1 medium size duck (around 1½ Kg) jointed and cut into medium pieces
3 medium size tomatoes pureed
2 big onions chopped
3 medium potatoes peeled and cut into quarters
3 tablespoons oil
Salt to taste
2 teaspoons chillie powder
2 teaspoons cumin powder
1 teaspoon pepper powder
½ teaspoon turmeric powder
1 teaspoon mustard roasted and powdered
3 teaspoons garlic paste
½ cup vinegar
1 or 2 green chillies (slit) for garnishing
Heat oil in a suitable pan or pressure cooker and fry the onions till golden brown.  Add the garlic paste and fry well. Add the chillie powder, turmeric powder, cumin powder, pepper powder, powdered mustard and a little water and fry well till the oil separates from the mixture. Now add the Pieces of duck and fry on medium heat for a few minutes. Mix in the tomato puree, and salt and fry for some more time. Add sufficient water depending on how much gravy is required and cook till the duck is almost tender. Now add the potatoes and vinegar and mix well.  Simmer on low heat till the potatoes are cooked and the gravy is the required consistency.  (If cooking in a pressure cooker, turn off the heat after 8 or 9 whistles). Garnish with the slit green chillies
Serve with either Coconut Rice, Ghee Rice, Steamed White Rice or Bread / Dinner Rolls.

Wednesday, May 14, 2014


Beef / Lamb / Mutton Croquettes

A croquette is a small (bread) crumbed fried Roll containing, usually these main ingredients, i.e. mashed potatoes and and filling of one’s choice such as minced meat, (veal, beef, chicken, or turkey), fish, vegetables, boiled eggs, etc, flavoured with herbs and spices. The croquette is usually cigar shaped or cylindrical. It is then dipped in beaten egg, rolled in bread crumbs and then deep fried in hot oil. The term Croquette is derived from the French term ‘Croquer’ which means "to crunch". Croquettes were therefore first invented by the French but gained popularity the world over and is relished as a dinner delicacy and also as fast food
Croquettes were introduced into India during the Colonial Period. The early Khansamas and cooks turned the leftovers especially Turkey and Chicken Roast leftovers into Croquettes. Initially the Croquettes were bland and insipid but over a period of time were given an Anglo-Indian touch with the addition of cumin, green chillies and turmeric in those early times.
Croquettes can be served as a finger-food or as an entrée accompanied by a dipping sauce. While the croquettes are usually fried they can also be baked. Either way, the crispy exterior of the croquette should perfectly compliment the moist and tasty filling inside.
Serves 6  Preparation Time 45 minutes
300 grams meat either beef or mutton cut into small pieces
3 onions chopped
2 teaspoons chopped mint
1 teaspoon pepper powder
Salt to taste
2 tablespoons tomato sauce
1 teaspoon butter
1 egg beaten
Yolk of one egg
3 tablespoons oil
3 tablespoons bread crumbs

Wash the meat and cook in a little water with some salt till soft. Remove from the heat and cool. When the meat is cold, shred into very small flakes. Mix in the chopped onions, mint, pepper, salt, sauce, butter and the egg yolk. Form into oval shapes and flatten with a knife. Heat the oil in a flat pan. Dip each croquette in the beaten egg, roll in bread crumbs then shallow fry on both sides till brown.
Drain and serve as a Finger Food or Snack  by itself or with mashed potatoes and steamed vegetables.
Note: Left over Roast meat or roast chicken, turkey etc can also be made into delicious Croquettes