Anglo-Indian Recipes from Bridget White-Kumar. Easy to follow recipes and instructions of popular and everyday Anglo-Indian Dishes
ANGLO-INDIAN COOKERY BOOKS BY BRIDGET WHITE
Thursday, December 24, 2015
Friday, December 18, 2015
ANGLO-INDIAN GINGER WINE - ALSO KNOWN AS OT (THE OTHER THING)
GINGER WINE
Ginger Wine is
also known as OT or the ‘OTHER THING’
– the temperance drink for teetotalers. In the olden days, temperance drinks
were not only seen as delicious non- alcoholic tipple, but were also thought to
have health benefits. Ginger wine was advocated as a good digestive and for soothing
nausea but also good for sore throats and colds.
(Ginger Wine and
other temperance drinks were actually served in special Temperance Bars in the
early 20th century. These Temperance Bars advocated abstinence from
alcohol, often asked their patrons to sign a no-booze pledge and renounce the
demon drink!)
Ingredients
200
grams fresh ginger
1
kg white sugar
6
limes or lemons (extract the juice)
3
pieces cinnamon
1dry
red chillie (remove the seeds)
3
litres water
Peel
and wash the ginger and cut into thin slices. Make lime juice and keep aside. In
a large clean vessel put all the above ingredients together with the water and
bring to boil. Boil for at least 2 hours first on high then on low heat till the
decoction is slightly thick. Remove from heat and add the lime juice. When cold,
strain through a thin cloth. Bottle the wine and use whenever required.
GINGER WINE also Known As OT -THE OTHER THING for Christmas
GINGER WINE (also known as OT ot The Other Thing - the non-temperance drink for Teetotalers) to wash down all the rich food over Christmas
200 grams fresh ginger,
1 kg sugar,
6limes (extract the juice),
3 pieces cinnamon,
1 Red chillie (remove the seeds),
3 litres water
Peel and wash the ginger and cut into thin slices. Make limejuice and keep aside. In a large clean vessel put all the above ingredients together (ecxept the lime juice) with the water and bring to boil on high heat. Boil for at least 2 hours on low heat till the decoction is slightly thick. Remove from heat and add the limejuice. When cold, strain through a thin cloth, then bottle, and use whenever required. This is a good digestive.
200 grams fresh ginger,
1 kg sugar,
6limes (extract the juice),
3 pieces cinnamon,
1 Red chillie (remove the seeds),
3 litres water
Peel and wash the ginger and cut into thin slices. Make limejuice and keep aside. In a large clean vessel put all the above ingredients together (ecxept the lime juice) with the water and bring to boil on high heat. Boil for at least 2 hours on low heat till the decoction is slightly thick. Remove from heat and add the limejuice. When cold, strain through a thin cloth, then bottle, and use whenever required. This is a good digestive.
Tuesday, December 15, 2015
ANGLO-INDIAN CHRISTMAS DINNER MENU
SUGGESTIONS FOR AN
ANGLO-INDIAN CHRISTMAS DINNER MENU
Here
are a few suggested dishes for a typical Anglo-Indian Dinner Menu. I’ve suggested 4 dishes each under ( a) Beef
/ Lamb / Mutton (b) Chicken / Turkey /
Duck (c)
Pork (d) Baked Dishes and
Casseroles (e) Veggies and Accompaniments and (f) Desserts. You could mix and
match and choose the dishes that you would like to have for your own special
Anglo-Indian Christmas Dinner. All the
Dishes could be accompanied with Bread, Rice or any Indian Bread of your
choice. Simple and easy recipes for all
these popular Anglo-Indian Dishes are featured on my website www.bridget-white-kumar.com (http://anglo-indianrecipes.blogspot.com)
a) BEEF / MUTTON / LAMB
1.
BEEF ROAST WITH GRAVY
2.
MUTTON / LAMB CRUMB CHOPS
3.
BEEF / MUTTON / LAMB VINDALOO
4.
BEEF PEPPER STEAKS
b) CHICKEN / TURKEY / DUCK
1.
COUNTRY CAPTAIN CHICKEN
2.
CHICKEN DUMPLING STEW
3. TRADITIONAL
STUFFED TURKEY OR CHICKEN ROAST
4.
NANA’S SPECIAL DUCK ROAST
c). PORK
1.
ANGLO-INDIAN PORK VINDALOO
2.
ANGLO-INDIAN PORK ROAST
3.
PORK BUFFAD
4.
PORK CHOPS
d) BAKED DISHES AND
CASSEROLES
1. STEAMED MEAT
LOAF
2. SHEPHERD’S PIE
3. GRILLED whole
FISH
4. CHICKEN
CASSEROLE
e). VEGGIES AND
ACCOMPANIMENTS
1.
GRILLED TOMATOES
2.
BAKED VEGETABLE PLATTER
3.
CAULIFLOWER OR BROCCOLI WITH BUTTER AND GARLIC SEASONING
4.
MASH POTATOES
f) DESSERTS
1.
TIPSY TRIFLE PUDDING
2.
BREAD AND BUTTER PUDDING
3.
CARAMEL CUSTARD
4.
POACHED PEARS AND APPLES IN RED WINE
Sunday, December 13, 2015
DODOL OR DHOL DHOL (BLACK RICE HALWA) - an Anglo-Indian Christmas Sweet
DODOL OR DHOL DHOL
(BLACK RICE HALWA)
Dodol
or Black Rice Halwa is a delicious Christmas Sweet purported to be another
legacy of the Portuguese to Anglo-Indian Cuisine. The Main ingredients in Dodol
are) Black Rice (Burmese Puttu Rice) powder, Almonds or cashew nuts, Coconut
Milk and lots of ghee or clarified butter. This Christmas Delicacy takes hours
to prepare and requires many hands for stirring it. The men of the house are
usually roped in to help stir the black bubbling mass till it turns into a
delicious and mouth watering Halwa. The Dodol that is prepared in Anglo-Indian
homes is usually made with white sugar.
However, the Dodol which is very popular in Goa uses jaggery or brown sugar
instead. Dodol is also very popular in
other countries such as Srilanka, Malaysia, Singapore, the Philippines etc. Here
is an old and easy recipe that my mum used for many years.
DODOL (A coconut and rice flour based halwa)
Makes
30 pieces Preparation time 2 hours
Ingredients
1
kg Black Puttu Rice flour or Red Rice flour
1
kg sugar
300
grams almonds
200
grams cashew nuts
1
cups roasted fine semolina or soogi or semolina
½
kg ghee
5
cups thick coconut milk
Boil the sugar and coconut milk together in a fairly big vessel till it forms thick syrup. Mix the rice flour and semolina together and add to the syrup a little at a time and mix well. Add the ghee, cashew nuts and almonds. Keep stirring continuously and cook on low heat till the mixture is thick and leaves the sides of the pan. Remove from the heat and pour onto a greased plate. Cut into squares when cold. (The Dodol will be black
MICROWAVE RECIPE FOR DODOL / DHOL DHOL
The
total time taken for microwaving is 8+8+8+4 minutes = 28 minutes
1 cup of black (Puttu) rice flour
400 ml Coconut milk
1/2 teaspoon salt
1 teaspoon almond essence
2 dessertspoons of butter
2
cups caster sugar
Mix together the flour, sugar, salt to the coconut milk in the microwave safe dish in which you intend to cook the dhol dhol. Mix well by hand till smooth and darkly glossy.
Microwave on medium for 8 minutes. Remove from microwave and stir well. Repeat.
Mix together the flour, sugar, salt to the coconut milk in the microwave safe dish in which you intend to cook the dhol dhol. Mix well by hand till smooth and darkly glossy.
Microwave on medium for 8 minutes. Remove from microwave and stir well. Repeat.
The
mixture will have begun thickening at the edges, mix in, and ensure that it is
smooth.
Add the butter and mix in well, this will be a little difficult, but perservere.
Microwave on medium for 8 minutes. Remove and mix well.
Microwave on medium for 4 minutes. Remove and mix well, it will be a jelly like mass. Beat smooth. Add almond essence and mix in quickly.
Spread halwa onto the greased tray, you will need to smoothen it out into an even layer.
Toss slivered almonds over the top and cut into squares. Don’t worry if the butter is oozing out of the dhol dhol, just tilt the plate a bit, and pour out the excess.
Store in a closed container on baking paper, or brown paper in the fridge. Make it a week or so before Christmas.
Add the butter and mix in well, this will be a little difficult, but perservere.
Microwave on medium for 8 minutes. Remove and mix well.
Microwave on medium for 4 minutes. Remove and mix well, it will be a jelly like mass. Beat smooth. Add almond essence and mix in quickly.
Spread halwa onto the greased tray, you will need to smoothen it out into an even layer.
Toss slivered almonds over the top and cut into squares. Don’t worry if the butter is oozing out of the dhol dhol, just tilt the plate a bit, and pour out the excess.
Store in a closed container on baking paper, or brown paper in the fridge. Make it a week or so before Christmas.
Monday, November 16, 2015
BRIDGET WHITE-KUMAR FEATURED IN FOOD LOVERS MAGAZINE WINTER 2015
Sharing a Feature on me on my efforts to preserve Anglo-Indian Cuisine in the latest issue of Food Lovers Magazine - Food Lovers - Winter 2015 (Vol 9 Issue 3). My sincere thanks to Kripal Amanna, Indulekha Surendranath and the Team for giving me this wonderful opportunity. I enjoyed my session with you all. God bless
The winter edition of Food Lovers Magazine is now in stores across India! With features that explore the culinary landscape of Progressive Indian Cuisine in Dubai, with some of best Indian chefs across the globe; a first-of-its-kind pairing of wine and robust, rustic Indian fare, representing the length and breadth of our diverse gastronomic tradition; a study of India’s Anglo Indian Cuisine to tell a story of forgotten colonial influences in the kitchen; and a fascinating culinary investigation of Gaggan, Bangkok, the first Indian restaurant to make it to the top 10 in the list of the World's Best Restaurants.
For all this and more, get your copy of Food Lovers Magazine today. To subscribe for a physical or digital copy, log on to www.foodlovers.in/subscribe
Thursday, October 22, 2015
HURRY-BURRY CHICKEN CURRY (Jaldhi Chicken Curry)
HURRY-BURRY CHICKEN CURRY (Jaldhi Chicken Curry)
Just as the
name implies, this delicious Chicken
Curry can be made in a hurry. However, don’t be too much in haste to get it
done as your ‘hurry-burry’ can spoil the Curry!
Serves 6 Time required: 30 Minutes
Ingredients
1 kg chicken jointed and cut into medium size pieces
2 tomatoes chopped finely
2 large onions chopped
½ teaspoon turmeric powder
2 or 3 teaspoons chillie powder
1 teaspoon cumin powder
1 teaspoon coriander powder
3 cloves
2 small pieces of cinamon
2 teaspoons ginger garlic paste
3 tablespoons oil
Salt to taste
2 tablespoons vinegar
2 tablespoons chopped coriander leaves
Make a thick paste with the turmeric powder, chillie powder, cumin
powder, coriander powder, ginger garlic paste, salt and vinegar. Apply this
paste on the chicken and keep aside.
Meanwhile heat oil in a pan and add the onions, cinamon and cloves, Fry
till golden brown. Now add the marinated chicken and chopped tomatoes, and fry
for some time till the oil separates from the mixture. Add sufficient water and
cook till the chicken is done and the gravy is thick. Garnish with chopped
coriander leaves. Serve with rice or any Indian Bread.
Wednesday, October 21, 2015
A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES
#Newbooka collectionofsimpleanglo-indianrecipes
‘A
COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES’ is a revised, consolidated version of four of my earlier
Cookery Books, namely Anglo-Indian
Delicacies, A Collection of Anglo-Indian Roasts, Casseroles and Bakes, The Anglo-Indian
Snack Box and The Anglo-Indian Festive Hamper.
More
than 350 Recipes of traditional, popular and well loved, Anglo-Indian Dishes
have been specially selected from these earlier cook books and featured in this
Omni-bus Edition. This single consolidated
Imprint of easy-
to- follow Recipes of popular
Anglo-Indian Dishes features Soups & Pepper
Water, Curries & Fries, Roasts & Stews, Rice dishes & Pilafs,
Foogath and Sambal, Pickles & Relishes, Casseroles and Baked Dishes, Short
Eats, Nibbles & Finger food, Sweets & Desserts, Custards &
Puddings, Christmas & Festive Treats,
Homemade wine, Curry Powders, etc.
The huge selection
of Recipes featured in this Cookery book will surely take one on a sentimental
and nostalgic journey down memory lane
of old forgotten Anglo-Indian Delicacies. All the old dishes cooked during the
time of the British Raj have now been revived to suit present day tastes and
aplates. This Cookery Book would also serve as a ‘Ready Reckoner’ and a useful
guide for teaming up dishes for everyday Anglo-Indian Meals as well as for festive and special
occasions.
So what are you waiting for? Delve into
this awesome collection and you’ll find simple and easy recipes for preparing
your favorite Ox tail and Trotters Soups, Plain Pepper Water or Bone Pepper
Water, Vindaloos and Curries, Devil Fries & Chops, Nana’s Special Duck,
Chicken, Beef & Pork Roasts, Country Captain Chicken, Papa Pat’s Pork
Chops, Mince Cutlets, Stews, Croquettes & Rissoles, Yellow Coconut Rice
& Ball Curry, Junglee Palau & Vegetable Jalfrazie, Cabbage Foogath
& Tomato Sambal, Brinjal Pickle, Fish Padda and many more ANGLO-INDIAN
DELICACIES.
Add that special ‘Anglo’ touch to your
meal by baking a simple and tasty Shepherd’s Pie, a Pot Luck Casserole, a Pork
Mince Pie or any of those old ‘one dish meals’
that your grandma baked in your childhood. Choose your favourite baked
dish recipe from A COLLECTION OF ANGLO-INDIAN ROASTS, CASSEROLES AND BAKES. The
very names of the recipes will make you drool. Round it off with a creamy Caramel Custard, Bread
Pudding, Strawberry Flummery, Apple Grunt or any other lip-smacking
Anglo-Indian Dessert or Sweet from the vast selection that has been featured.
Host a Party and serve your guests old
Anglo-Indian Short Eats and Nibbles from
THE
ANGLO-INDIAN SNACK BOX, that were the
rage at ‘Parties, Soirees and Elegant Evening Gatherings’ in the olden days
- all innovated and made famous by the
Mog Cooks of yore in the Tea Gardens in the Hills. Snack on Liver on Toast
Squares, Scotch Eggs and Deviled Eggs, Cheese Straws, Mince Curry Puffs, Coconut
Puffs, Mince Panthras, Fish Fingers, Fritters and a whole lot more,
What’s your favourite childhood
Christmas memory? Do you associate Christmas
with the smells, sounds and sights of the season? This Cookery Book aims at just that. The
separate section on THE ANGLO-INDIAN
FESTIVE HAMPER features recipes of all the old Anglo-Indian Christmas
favourites such as the Traditional Christmas Cakes, Plum Cakes, Mince Pies,
Fruit Cakes, Kalkals, Rose Cookies, Coconut Sweets, the Christmas Pudding, Bole
Cake, Semolina Cake, Dodol, Beveca, Marzipan Sweets, Peanut Fudge, Cashew nut
Fudge, , etc, etc. It will awaken long forgotten magical memories of childhood - Of
the smell of the decorated Pine Christmas Tree in the sitting room, the
enticing aroma of Christmas Cakes being baked, the Kalkals and Rose Cookies
being fried and the aroma of the other Christmas Goodies being prepared in the
kitchen by Mama and Nana - Memories of the whole family sitting round the
dining table on
“Kalkal
Making Day” rolling the kalkals on the back of a fork or fighting to lick the
left over cake batter in the mixing bowl come flooding back. Recreate the Christmas of your childhood with
these recipes of all the old Christmas Treats. Then to round off the festive
spread, you could make your own home-made Grape and Ginger Wine.
The recipes in this book are simple and
easy to follow and only easily available ingredients have been suggested. The
easy-to-follow directions for preparing these old, popular, sumptuous dishes
make cooking simple, enjoyable and problem-free. The pungency of the dishes can
be adjusted according to individual taste by reducing or increasing the amount
of chillie powder, spices or pepper powder suggested in each recipe.
All the recipes in this Book are for 6
generous servings. If cooking for a smaller or larger number, the quantities
should be adjusted accordingly.
The word “Everlasting” means ‘something, that once
created, endures through time and never ceases to exist’. Anglo-Indian Cuisine is “EVERLASTING” and will endure forever and ever.
Sunday, October 4, 2015
ANGLO-INDIAN BEEF SMORE STEW
ANGLO-INDIAN BEEF SMORE STEW
Beef Smore Stew is an old Colonial dish
that was brought to India from Ceylon. It is actually a Ceylonese Dutch Dish which
is still popular there. A whole Fillet of Beef Loin or stewing Beef is slowly
simmered in a spiced Coconut gravy, then sliced like beef roast and served with
the gravy along with either a bowl of rice or bread. The beef could be substituted
with mutton or pork if desired.
Serves 6 Time required:
1 hour 45 minutes
Ingredients:
1 kg chunk of good Beef Tender Loin or Stewing
Beef
3 onions chopped finely
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2 tomatoes chopped
2 carrots chopped into small pieces
1 cup peas
6 or 8 green beans broken into pieces
3 cloves
2 one inch pieces of cinnamon
1 teaspoon whole pepper corns
1 bay leaf
3 green chillies slit lengthwise
1 teaspoon chillie powder
1 teaspoon coriander powder
½ teaspoon cumin powder
¼ teaspoon turmeric powder
1 cup coconut milk (or 1 small tetra pack)
2 tablespoons vinegar
1 teaspoon lime / lemon juice
Salt to taste
3 tablespoons oil
Wash the meat and prick it with a fork or
skewer. Rub it well with the lime juice, turmeric powder and lime / lemon juice
and leave it aside for about ½ an hour.
Heat the oil in a suitable pan and fry the
chopped ginger, chopped garlic, cinnamon, cloves, bay leaf, pepper corns for a minute.
Add the chunk of beef, and sear it on high heat turning it from side to side until
brown.
Now add all the other ingredients and mix
well. Fry for about 3 or 4 minutes till the tomatoes start to pucker. Add sufficient
water and simmer on low heat (approximately one hour) till the meat is tender and
the gravy sufficiently thick. Spoon all the gravy into a bowl.
Add a tablespoon of butter and gently fry
the cooked meat till golden brown. Remove the meat on to a cutting or carving board
and cut it into suitable slices. Transfer to a serving dish and pour the gravy on
top.
Serve with either rice or bread.
Wednesday, September 9, 2015
A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES
‘A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES’ is a revised, consolidated version of four earlier
Recipe Books of Bridget White, namely Bridget’s Anglo-Indian Delicacies, A
Collection of Anglo-Indian Roasts, Casseroles and Bakes, The
Anglo-Indian Snack Box &The Anglo-Indian Festive Hamper.
FOREWORD (A Collection of Simple Anglo-Indian Recipes)
It
gives me great pleasure to bring out this new publication entitled ‘A
COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES’ which is a revised,
consolidated version of 4 of my earlier Recipe Books, namely Bridget’s
Anglo-Indian
Delicacies, A Collection of Anglo-Indian Roasts, Casseroles and Bakes, The
Anglo-Indian Snack Box and The Anglo-Indian Festive Hamper.
So what are you waiting for? Delve into this awesome collection and
you’ll find simple and easy recipes for preparing your favorite Ox tail and
Trotters Soups, Plain Pepper Water or Bone Pepper Water, Vindaloos and Curries,
Devil Fries & Chops, Nana’s Special Duck, Chicken, Beef & Pork Roasts, Beef
and Chicken Country Captain, Papa Pat’s Pork Chops, Mince Cutlets, Stews,
Croquettes & Rissoles, Yellow Coconut Rice & Ball Curry, Junglee Palau
& Vegetable Jalfrazie, Devil Chutney, Brinjal Pickle, Fish Padda and many
more ANGLO-INDIAN
DELICACIES.
A
COLLECTION OF ANGLO-INDIAN ROASTS, CASSEROLES AND BAKES. The very names of
the dishes will make you drool. Round it
off with a creamy Caramel Custard, Bread Pudding, Strawberry Flummery, Apple
Grunt or any other lip-smacking Anglo-Indian Dessert or Sweet from the vast selection
that has been featured.
Have a Party and serve your guests delicious Snacks, Short Eats and
Nibbles from THE ANGLO-INDIAN SNACK BOX, that were the rage at ‘Parties, Soirees
and Elegant Evening Gatherings’ in the olden days - all innovated and made famous by the Mogh Cooks of yore in the Tea Gardens in the Hills.
Snack on Liver on Toast Squares, Scotch Eggs and Deviled Eggs, Cheese Straws,
Mince Curry Puffs, Coconut Puffs, Mince Panthras, Fish Fingers, Fritters and a
whole lot more,
Tuesday, September 1, 2015
ANGLO-INDIAN FOOD COOKING TRAINING WORKSHOP AT THE SJUAN RAJ MAHAL PALACE JAIPUR
I'm just back from Jaipur where I conducted a Cooking Training Workshop for 3 days from the 24TH TO 26TH August 2015 on Colonial Anglo-Indian Cuisine at the Sujan Rajmahal Palace for around 20 of the Chefs and Khansamas of the various Hotel properties of the Sujan Luxury Group such as Sher Bagh Ranthambhore (the tiger Camp), The Serai Jaisalmer (Desert Camp), Jawai the Leapord Camp, and the Rajmahal Palace Jaipur. Had an amazing and out of this world experience at the Rajmahal Palace and a fulfilling and wonderful teaching session sharing Classic Colonial Cuisine to a very receptive and eager to learn batch of learners. Many thanks to Mr. Yusuf Ansari for giving me this wonderful opportunity.
#angloindiancuisine, #bridgetwhite, #angloindianrecipes, #Sujanluxury
Old Colonial Anglo-Indian Dishes that were recreated and demonstrated were The Dak Bungla / Bungalow Mest Curry, Grandma's Country Captain Chicken, Railway Mutton Curry, Lamb Chops, Pork Vindaloo, Chicken Vindaloo, Junglee Pilaf, Coconut Rice, Lamb Mince Ball Curry, Butter Parsley Rice with Nuts and Raisins, Mince Fricadels, Fish Rissoles, Egg Chops, Mince Curry Puffs, Lamb Mince Panthras, etc.
Thursday, August 20, 2015
COCONUT RICE, BALL CURRY (BAD WORD CURRY) AND DEVIL CHUTNEY - DECCAN HERALD 3RD MARCH 2015
OUR
SATURDAY SPECIAL ANGLO-INDIAN LUNCH – COCONUT RICE, BALL CURRY AND DEVIL
CHUTNEY
I was born and brought up in Kolar Gold Fields, a small mining town in the
erstwhile Mysore State (Karnataka) in
South India. Kolar Gold Fields or K.GF as everyone knows, had a large and
predominant British and Anglo-Indian population and was known as THE LITTLE
ENGLAND in the olden days. Our lives therefore were influenced to a great
extent by British Colonial Culture.Our Food habits were typically
Anglo-Indian - Breakfast was normally a bowl of Oats porridge, toast with
either butter and jam and Eggs. (Sundays saw sausages, bacon or ham on the
Breakfast table). Lunch was a typical Anglo-Indian meal which consisted of
Steamed Rice, Beef Curry with vegetables, Pepper water or dhal curry, and a
vegetable foogath or side dish. Dinner was always Bread or Dinner rolls with a
meat Dry Dish, (It was an unwritten rule that we didn’t eat rice at night). We normally had either beef
or mutton every day, fish invariably on Wednesdays and Fridays and Pork or
Chicken or Fowl on Sundays.
My mum was en exceptional cook
and even the most ordinary dishes cooked by her tasted delicious. She was very
versatile and imaginative when it came to cooking. She would improvise and turn
out the most delicious curries and side dishes with whatever ingredients were
on hand. Every dish she prepared was delicious even if it was just the basic
Rice and Meat Curry that was cooked every day. My mum had a procedure for
everything. The onions had to be thinly sliced and the green chillies and
coriander leaves chopped finely. Even the tomatoes for the curry were first scalded
or blanched and the skin removed, then chopped into bits and strained through a
strainer / sieve so that only the pulp was used and the seeds and skin thrown
away!!!
While our everyday lunch was
considered simple, lunch on Saturdays and Sundays was special. Saturday lunch
was invariably Yellow Coconut Rice, Mince Ball Curry (or Bad Word Curry as the
word ‘Ball’ was considered a bad or slang word in those days), and Devil
Chutney. My mind still recalls and relishes the taste of the Mince Ball Curry
and Coconut Rice that my mum prepared on Saturdays for us. On Saturdays we had
only half-day school so we were back home by 12.30 pm ravenously hungry and
we’d be assailed by the delicious aroma of the Coconut Rice and the Tasty Mince
Ball Curry even before we reached our gate.
The mince for the Ball Curry, had to be just right,
so the meat, (either beef or mutton), was brought home fresh from the Butcher
Shop, cut into pieces, washed and then minced at home. (We had our own
meat-mincing machine and Coconut Scraper which was fixed to the kitchen table
like every Anglo-Indian family in those days. No making of the Mince at the
Butchers as it had to be double ground in the Mincer only at home). The ground
meat or mince, was then formed into even sized balls along with other chopped
ingredients and dropped into the boiling Curry which was meanwhile cooking on
the stove. The curry was then left to simmer till the mince balls were cooked
and the gravy reached the right consistency.
The
Yellow Coconut Rice
was always prepared with freshly squeezed coconut milk, Sometimes, two fresh
coconuts would be broken and then scraped or grated. The scraped/grated coconut
had to be soaked in hot water and the thick milk extracted. For every cup of
rice double the quantity of coconut milk was the right proportion; a little
more would make the rice ‘pish pash’ or over cooked, and a little less would
mean that the rice wouldn’t be cooked well. So very accurate measurements were
required. The raw rice and coconut milk would then be simmered with ghee or
butter, saffron or turmeric, bay leaves and a few whole spices of cinnamon,
cardamom and cloves till the rice was cooked perfectly. This delightful fragrant
Rice preparation formed the perfect mild subtle base of our Saturday Special
Anglo-Indian Meal.
The Yellow Coconut Rice and Mince
Ball Curry (also known as Bad Word Curry) was always accompanied with a typical
Anglo-Indian Sauce or Relish known as Devil Chutney. Devil Chutney is a fiery red chutney or
sauce. Its bright red colour often misleads people to think that it is a very
pungent and spicy dish, while its actually a sweet and sour sauce, and only
slightly pungent. The vinegar and sugar used in its preparation react with the
onion and red chilli to produce the bright red colour. Devil Chutney is also
known as “Hell fire or Hell’s flame
chutney or Fiery Mother-in-law’s Tongue Chutney” due to its vivid colour.
I would now like to share my
mum’s recipes for these three special dishes. They are very easy to prepare.
YELLOW
COCONUT RICE
Serves 6 Preparation Time 45 minutes
Ingredients
1 pack of coconut milk diluted
with water to get 4 cups of milk or 1 fresh coconut grated and milk extracted
to get 4 cups of diluted milk
2 cups of Raw Rice or Basmati
Rice
½
teaspoon turmeric powder or a few strands of saffron
Salt to taste
4 tablespoons butter or ghee
3 cloves, 3 cardamoms, 3 small
sticks of cinnamon and 2 bay leaves
Heat ghee in a large vessel or
Rice cooker and fry the spices for a few minutes. Add the washed rice, salt,
turmeric and 4 cups of coconut milk and cook till the rice is done.
Coconut Rice is best served with
Ball Curry or Chicken curry and Devil Chutney.
ANGLO-INDIAN
MINCE BALL CURRY (BAD WORD CURRY)
(Mince
Koftas in a coconut based gravy)
Serves 6 Preparation time 45 minutes
Ingredients
for the Curry
3 large onions chopped
6 or 7 curry leaves
3 teaspoons chilli powder
1 teaspoon coriander powder
3 teaspoons ginger garlic paste
3 big tomatoes pureed or chopped
finely
½ cup ground coconut paste
1 teaspoon all spice powder or garam masala
Salt to taste
3 tablespoons oil
1 teaspoon coriander leaves
chopped finely for garnishing
½ teaspoon turmeric powder
Ingredients
for the Mince Balls (Koftas)
½ kg minced meat beef or mutton
(fine mince)
½ teaspoon all spice powder or
garam masala powder
3 green chilies chopped
A small bunch of coriander leaves
chopped finely
Salt to taste
½ teaspoon turmeric powder
Heat oil in a large pan and fry
the onions till golden brown. Add the ginger garlic paste and the curry leaves
and fry for some time. Now add the chili powder, coriander powder, all spice
powder or garam masala powder, turmeric powder and coconut, and fry for a few
minutes till the oil separates from the mixture. Now add the tomato puree and
salt and simmer for some time. Add sufficient water and bring to boil.
Meanwhile get the Mince Balls
ready - Mix the all spice powder / garam masala powder, salt, chopped green
chilies, turmeric powder and coriander leaves with the mince and form into
small balls. When the curry is boiling, drop in the mince balls carefully one
by one.
Simmer on slow heat for 20
minutes till the balls are cooked and the gravy is not too thick.
Serve hot with Coconut Rice and
Devil Chutney.
DEVIL
CHUTNEY (HELL’S FLAME CHUTNEY)
Ingredients
2 medium size onions chopped
roughly
1 teaspoon red chilli powder (use
Kashmiri Chillie Powder)
1 tablespoon raisins (optional)
2 teaspoons sugar
A pinch of salt
2 tablespoons vinegar
Grind all the above ingredients
together till smooth. If chutney is too thick, add a little more vinegar.
Serve with Coconut Rice and Mince
Ball Curry
Tuesday, August 4, 2015
KEDGEREE - FISH AND BOILED EGGS KEDGEREE - AN OLD COLONIAL FAVOURITE
FISH AND BOILED EGGS KEDGEREE
Kedgeree is a
mildly spiced rice and lentil mix-up which originated during the time of the
British Raj. It is the anglicized version of the Indian Rice dish Kichiri or
Kichadi. It was originally prepared with fillets or flakes of steamed or smoked
haddock (but later salmon, kippers or tuna was used instead) parsely, boiled
eggs, nuts, sultanas, rice and lentils. It made a hearty breakfast dish in the
early days when it was considered healthy to have a cooked breakfast with all
the essential nutrients.
Serves 6 Time required: 45
minutes
Ingredients
½ kg good fleshy fish cut into thick fillets
2 cups raw rice or Basmati Rice
4 tablespoons oil
1 tablespoon ghee or butter
3 onions sliced finely
3 green chillies sliced lengthwise
4 tablespoons Red Lentil Dal / Masoor dhal (Or any other lentils)
3 cloves
2 small sticks of cinnamon
1 teaspoon cumin powder
100 grams Sultanas or Raisins (Optional)
3 tablespoons chopped coriander leaves
2 Bay leaves
Salt to taste
1 teaspoon chillie powder
1 tablespoon lime juice / lemon juice / vinegar
6 whole peppercorns
4 hard-boiled eggs cut into quarters.
Cook the fish in a little water
along with the Bay leaves and salt for about 5 minutes or till the pieces are
firm. Remove the boiled fish and keep aside.
Add sufficient water to the left
over fish soup / stock to get 6 cups of liquid and keep aside.
Remove the bones and skin from the boiled fish and break into small
pieces. Wash the Rice and dhal and keep aside.
Heat the oil in a suitable vessel and sauté the onions, cloves and
cinnamon lightly. Add the slit green chillies, whole peppercorns, cumin powder
and chillie powder and sauté for a few minutes. Add the rice and dhal and mix
well. Now add 6 cups of the fish soup / stock, lime juice / vinegar, sultanas,
chopped coriander leaves and salt and cook on high heat till boiling. Reduce
heat and simmer covered till the rice and dhal are cooked and slightly pasty.
Gently mix in the cooked fish, butter / ghee and the hard-boiled eggs. Cover
and let the rice draw in the fish for a few minutes. Serve hot or cold with
Chutney or Lime Pickle.
Wednesday, July 29, 2015
MUTTON / LAMB DUMPOKE ( MUTTON DUMPUKHT )
MUTTON / LAMB
DUMPOKE (MUTTON DUMPUKHT)
‘DUMPOKE’
is the Anglicized name for “Dum Pukht” which literally means to
cook over low heat in a tightly sealed utensil. Dum’ means to ‘breathe in’ and
‘Pukht’ to 'cook'. Dum Pukht cooking uses a round, heavy -bottomed pot, in
which food is tightly sealed and cooked over a slow fire. The process of slow
roasting gently persuades each spice / ingredient to release its maximum
flavor. By cooking slowly in its juices, the food retains all its natural
aromas and becomes imbued with the richness of flavors that distinguishes the
dish. This dish was very famous in the olden days
Serves 6 Time required: approx
1 hour
Ingredients
¾ kg tender Mutton or lamb cut into medium size pieces
2 onions chopped finely
1 teaspoon chillie powder
1 teaspoon Cumin Powder
1 teaspoon Cumin Powder
1 tablespoon ginger garlic paste
3 tablespoons chopped coriander leaves
1 tablespoon chopped mint leaves
3 green chillies
4 cloves
3 green chillies
4 cloves
2 cardamoms
6 black pepper corns
6 black pepper corns
2 one inch pieces cinnamon
2 bay leaves
1 cup cream or yogurt
Salt to taste
1 cup cream or yogurt
Salt to taste
3 tablespoons oil
Marinate the meat with chillie powder, cumin powder, ginger garlic paste, coriander leaves, mint, green chillies, salt and yogurt / cream and leave in the fridge for about 6 hours or overnight.
Marinate the meat with chillie powder, cumin powder, ginger garlic paste, coriander leaves, mint, green chillies, salt and yogurt / cream and leave in the fridge for about 6 hours or overnight.
Friday, July 17, 2015
BREAD PUDDING
BREAD PUDDING – THE
POOR MAN’S PUDDING
Bread Pudding is an old fashioned dessert that had its
humble beginnings in the 13th century in England. It was first known as a
"poor man's pudding" as it was created as a means of making use of
stale left over bread for poor people to eat. It was just moistened in water,
to which a little sugar, spices and other ingredients were added. Today after it has passed through so many
centuries, we think of bread Pudding as a Rich Treat. For those unfamiliar with this dish, (which I’m
sure there aren’t many), bread pudding is typically made the British way, by
soaking slices of bread cut into cubes in a mixture of milk, egg, and sugar;
adding raisins and spices and baking or steaming the mixture. Actually its
taste is not that much different from French toast, except more moist. Bread pudding can also be made into a Savoury dish as well by
substituting sugar and raisins with chopped tomatoes, green chillies or
capsisums / chillie peppers etc. You could experiment and make your own tasty
pudding. Of course, one’s choice of bread, the addition of optional
ingredients, and the details of preparation can make bread pudding into art
form. Bread pudding can be made into a rich heavy dessert or just a simple
light dish that even an invalid can digest. The possibilities are endless. Try
out the recipes given below.
OLD FASHIONED BREAD PUDDING
Serves
6 Time required: 1 hour
Ingredients
3
cups Milk
8
slices of bread cut into cubes
200 grams butter
200 grams butter
200
grams sugar
2 beaten eggs
2 beaten eggs
1/4 tsp salt
200 grams raisins and chopped nuts
200 grams raisins and chopped nuts
1
tsp vanilla essence
Heat
milk to scalding, and pour over the bread cubes. Set aside to cool for some
time then add all the other ingredients. Add more milk if too dry. Pour into a
buttered baking pan or dish. Bake at 350 degrees for 40-45 minutes or until
knife comes out clean. Serve warm with Ice Cream or Vanilla Sauce
The
same pudding can be steamed in a pressure cooker as well.
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