ANGLO-INDIAN LIVER AND ONIONS FRY

 

ONION AND LIVER FRY

Ingredients 

½   kg lamb liver sliced thinly       

4 large onions chopped

1teaspoon chillie powder                          

1 teaspoon pepper powder  

½ teaspoon turmeric powder                     

2 tablespoons oil

½ teaspoon ginger paste

½ teaspoon garlic paste                  

Salt to taste

1 teaspoon cumin powder                        

½ teaspoon coriander powder

Wash the liver well. 

Heat the oil in a pan and sauté the onions lightly. 

Add the sliced liver, ginger paste, garlic paste, salt turmeric powder, chillie powder, cumin powder, coriander powder and pepper powder and mix well. 

Cover and simmer on low heat till the liver is cooked.  

Add a little water while cooking if gravy is required.  

Serve hot with rice or bread.   

MEAT AND VEGETABLE BROTH

 MEAT AND VEGETABLE BROTH

A simple and delightful Meat and Vegetable Broth lightly flavoured with pepper, garlic, mint and cumin for a rainy day. Have it with toast or dinner rolls 

Ingredients

½ kg meat either mutton, lamb or beef with bones cut into medium size pieces

1 small cabbage coarsely cut

3 medium size carrots cut into medium size pieces

2 potatoes peeled and cut into quarters

3 tomatoes chopped

2 onions chopped thickly

2 teaspoons ground black pepper / pepper powder

1/2 teaspoon cumin powder 

Salt to taste

1 teaspoon chopped garlic

2 teaspoons chopped mint

Boil all the above ingredients with about 2 litres of water on high heat for some time. 

Lower heat and simmer for 2 or 3 hours till the meat is well cooked and the broth is thick and a good brown colour. 

Alternately, pressure cook for about 10 to 15 minutes. 

Serve with Bread or Buns.

 

CHOCOLATE COVERED STRAWBERRIES

 

CHOCOLATE COATED STRAWBERRIES 

A lovely treat that you could make any time of the year but more so at Christmas or for Valentine’s Day. These Chocolate Covered Strawberries can be kept at room temperature for about a day. You could make them in the morning, and enjoy them later after a few hours. 

Ingredients 

1 pack of any brand cooking chocolate 

12 firm Strawberries 

1/2 teaspoon sunflower or coconut oil 

There are 2 ways to melt the chocolate . Break the chocolate into small bits

1 Place the  broken pieces of chocolate and oil  in a microwave safe bowl. Microwave HIGH for one minute. Remove and mix thoroughly till the chocolate bits are completely melted. Microwave for another 30 seconds and again mix well until the chocolate is completely melted 

Or 

2 Use a double boiler to melt the chocolate. Place a heatproof bowl over a saucepan of simmering water (the water should not touch the bottom of the bowl)

Break up the chocolate into pieces and add it to the bowl along with 1/2 teaspoon of the oil (The oil will give the chocolate covered strawberries a glossy finish once the chocolate hardens, and a silky-smooth texture as you bite into it.)

Stir the chocolate with a dry, heatproof spatula until melted and the oil is fully incorporated.

Once your chocolate is melted, work quickly to coat your washed and dried strawberries. The strawberries should be completely dry. 

Dip the strawberries into the melted chocolate, with a spoon swirling to coat all sides.

Place each chocolate dipped strawberry on a wax paper lined tray or  pan and let the chocolate get firm at room temperature keep in the refrigerator for a couple of hours to speed up the hardening. 

Enjoy your chocolate coated strawberries 

APPLE CHUTNEY / RELISH

 

APPLE CHUTNEY

An Easy-to-make, delicious Apple Chutney which is more like a Relish than a regular Chutney. Made with chopped apples, vinegar, brown sugar, ginger and cinnamon. This Apple Chutney is a perfect accompaniment to roast beef, chicken or pork. Also tastes amazing with toast or parathas as well.  

(I’ve modified my mum’s handwritten recipe to make this) 

Ingredients

2 large apples, peeled, cored and cut into small pieces

3 tablespoons brown sugar or castor sugar

½ cup apple cider vinegar or malt vinegar

3 tablespoons raisins

1 tablespoon chopped fresh ginger or ginger powder

3 one-inch pieces of cinnamon

½ teaspoon mild chillie powder 

Salt to taste

Place all the above ingredients in a pan and simmer on low heat till the apples are cooked and the chutney forms a jam like consistency. Cool and store in the fridge till required

SCOTCH EGGS

 

SCOTCH EGGS (WITH MINCE COATING) 

Scotch Eggs are shelled hardboiled egg invariably wrapped in minced meat, or sausage meat, coated in breadcrumbs and then deep fried. However, one could also use a mashed potato coating instead of meat mince if desired. Scotch eggs are commonly eaten cold, typically with a salad and sauce. For a healthier version, the Scotch Eggs could be baked instead of frying them. Scotch Eggs though British in nature, is very similar to the Nargisi Kabab in India. Scotch Eggs are common picnic and party food. 

Ingredients

½ kg fine mince (pork, beef, mutton or lamb mince) 

2 teaspoons Worcestershire sauce 

8 hard-boiled eggs, shelled

1 tablespoon plain flour

Salt to taste

1 teaspoon black pepper powder 

1 egg, beaten

100 grams dried breadcrumbs

1 litre oil for deep frying

Mix together the mince, Worcestershire sauce flour, salt and pepper in a bowl. 

Divide the mixture into 8 equal parts. Mold each part around one of the hard-boiled eggs, rolling between your hands to shape. 

Dip the covered eggs into the beaten egg, then roll them in the breadcrumbs until coated. 

Deep fry the coated eggs in hot oil until golden brown. 

Serve with mustard sauce and green salad

Alternately you could just cover the hardboiled egg with seasoned mashed potato and then coat with beaten egg, roll in bread crumbs and deep fry 

ANGLO-INDIAN PORK DEVIL CURRY

 

PORK DEVIL FRY 

The Devil Curry as its name suggests, is a rich and fiery hot dish, that could be prepared with Beef, Mutton, lamb, Chicken, Pork or Eggs and lots of chilies. In the earlier days, when hunting was allowed and game was plenty, Wild Boar, Venison and Rabbit were also made into the Devil Curry. The Devil Curry actually originated during the Colonial British Era, where the leftover Turkey and Chicken Roasts were converted into Devil Curries or Fries by giving them a makeover the next day with the addition of a few spices. In other words, the leftovers were ‘devilled’ with a lot of chillies, mustard, Worcestershire sauce and vinegar. 

In the olden days, this dish was commonly prepared the day after Christmas ie on Boxing Day, with all the leftover meats from the Christmas Dinner and contained a variety of leftover meats and vegetables. Every family had their own way or recipe for making a Devil Curry depending on whatever leftovers and ingredients they had in their own home. However, now since its sort of one of the dishes on the Christmas Dinner table, it could be made with fresh meat, marinated with the ingredients, then cooked into a curry or a dry dish. 

Serves 6      

Ingredients

1 kg Pork with fat, from the belly or loin, cut into medium size pieces

3 tablespoons vinegar

2 tablespoons Worcestershire sauce or Soya Sauce

3 tablespoons Tomato purée or paste 

3 tablespoons oil

3 large onions sliced

2 tablespoons chopped garlic

2 tablespoons chopped ginger

1 tablespoon sugar

1 teaspoon fenugreek seeds powdered 

1 teaspoon mustard powder or paste

2 pieces cinnamon

3 cloves

3 teaspoons chillie powder

1 teaspoon turmeric powder

Salt to taste

2 tablespoons oil

Marinate the pork with the Vinegar, Worcestershire / Soya Sauce, Tomato Sauce, sugar and salt for about 1 hour.

Heat oil in a pan and sauté the onions, chopped ginger, chopped garlic, cinnamon and cloves till light brown.

Add the marinated pork, chillie powder, turmeric powder, fenugreek powder and mustard and mix well.

Add around 2 cups of water and cook on low heat till the pork is tender and well cooked and  the gravy is thick.

Serve with bread or dinner rolls or as a side dish 

ANGLO-INDIAN CURRY POWDER

 

WHY COMMERCIALLY MADE CURRY POWDER IS NOT USED IN ANGLO-INDIAN HOME COOKING - Bridget White-Kumar (bridgetkumar@yahoo.com)

Curry powder originated in the Indian sub-continent during the time of the British Raj. It is a commercially prepared mixture of spices marketed in the West.  It was first exported to Britain in the 18th century when Indian merchants sold a concoction of powdered condiments and spices, similar to garam masala, to the British colonial government and the British Army returning to Britain. Various British manufacturing companies then made their own blends of different spices imported from the Indian Sub-Continent and sold it as Curry Powder, in an attempt to create a ready-made mix that could recreate the flavors of India to the British Colonists, who tried to replicate Indian food when they got back home. This Curry Powder, was usually a mixture of finely ground turmeric, dry red chillies, coriander seeds, cumin seeds, black pepper, whole spices etc., in mild, medium or hot strengths.

 Hence Curry Powder was an invention of the British manufacturers in the same way as they invented Worcestershire sauce and a Vegetable Pickle called Piccalilli along with other convenience foods in the 19th Century. The ubiquitous curry powder imparts an unmistakable spicy taste and cloying flavour. Every dish cooked with it would have the same taste and smell lingers in the air, long after the dish is eaten. To make a point, there is no such thing as a Madras Curry Powder in Anglo-Indian Cooking. It was purely an invention of convenience of the Colonial Cooks in the Madras Presidency to make their work easier, which ended up with most of the meat and poultry dishes having similar tastes. There was no standard curry powder as such in India as Indian food made use of a variety of ingredients and spices depending on the region

 

Anglo-Indian Cuisine is a fusion of both western and Indian Cuisine that evolved over centuries during the Colonial period in the Indian Sub-Continent. A completely new contemporary cuisine came into existence, making it truly “Anglo” and “Indian” in nature, which was neither too bland nor too spicy, but with a distinctive flavour of its own. It became a direct reflection of the multi-cultural and hybrid heritage of the new colonial population. However, over time it became more regional based with local ingredients and flavours of a particular region being incorporated in the dishes while the basic ingredients remained the same throughout the country. Anglo-Indian Cuisine therefore, which evolved through many centuries, and stood the test of time, still lives on in the Anglo-Indian Community

 In the olden days, cooking would take up practically the whole day since everything had to be prepared from scratch. The masalas or the ‘curry stuff’ in Anglo-Indian parlance had to be either ground manually on a grinding stone or pounded with a pestle and motor. There were no readymade curry powders or mixes at that time. Even the meat, chicken, vegetables, etc., were bought fresh every day. Since there was no gas, electric or kerosene stoves at that time, every single dish was cooked over a wood fired oven, which just added to the wonderful taste! The corner shops would sell the ingredients in small quantities and the house wife in those days would send the domestic help with a small chit with a list of the items to be purchased with the price, and the cooking would start for the day, with the grinding or pounding of the ingredients.

 Hence ‘Ready to use commercially made Curry Powder’, in its literal sense did not find a place in Anglo-Indian Home Cooking. This was because Anglo-Indian Cooking makes use of minimal spices and condiments, while extracting the strength of a few spices at a time. It is the extremely unusual blend of flavours and the judicious use of Indian spices and herbs, that makes this cuisine so unique. Global hybridity in the form of ready to use Curry Powders and instant mixes have not had a major impact on Anglo-Indian Cuisine as such, since the tastes and flavours are different. However, Bolsts Curry Powder is the nearest to Anglo-Indian in taste and flavour since it is mild and doesn’t have too many spices in it.

 Over time, ready-made individual spice powders such as chillie powder, cumin powder, coriander powder, turmeric, etc began to be used in the right quantities together, depending on the requirements of the recipe for a particular dish. This is convenient in the present-day fast pace of life.

 Many families, make their own curry powders at home, by roasting and grinding various condiments and spices according to individual requirements rather than the store-bought spice powders. These masala powders are a short cut in cooking and impart flavour, pungency and aroma in a dish. Different blends of the spice powders are used for different types of meats and vegetables. Every dish has many layers of spice that come together in different ways. Sometimes whole spices are used and sometimes the powders are used in different proportions. Many times, both whole spices and powders and used in certain dishes. Each and every Indian spice and condiment has its own special place in the kitchen cupboard and when combined with each other in a judicious way brings out the magic of Anglo-Indian Cooking.

Here are some of my recipes to make your own Homemade Curry Powders at home. Homemade powders always give a better taste to curries than store bought curry powders. Make small quantities and store in air tight bottles or jars for future use.

 1. BASIC CHILLIE POWDER

½ kg Red Chilies (long or round variety for pungency)

½ kg Kashmiri Chilies or any other non spicy chillies (for adding colour)

Roast the two types of chilies in a pan or in a microwave oven for a few minutes. Powder them at home in the dry blender or get it done at the mill.

A teaspoon or two of this chillie powder could be used for any type of dish that calls for chillie powder. It can be stored for more than a year.

 2. ANGLO-INDIAN CURRY POWDER

250 grams Red Chillies for pungency    

200 grams Kashmiri Chillies or any other chillies for colour

100 coriander seeds

100 grams cumin seeds

Roast all the above ingredients separately then mix altogether and grind to a fine powder either in a blender or mixer at home or get it ground in a mill.

A teaspoon or two of this powder can be used for almost all curries both vegetarian and non- vegetarian. It can be stored and used for more than a year.

 3. ANGLO-INDIAN PEPPER WATER POWDER

250 grams Red Chilies

50 grams pepper corns

50 grams cumin seeds

50  grams coriander seeds

20 grams turmeric powder

 Roast all the above ingredients and then grind together to a powder.

2 teaspoons of this powder should be added to 2 cups of water, juice of 2 tomatoes, a lump of tamarind and a little salt and cooked for 5 minutes to make instant pepper water. This pepper water should be seasoned with mustard, garlic and curry leaves.

 4. ANGLO-INDIAN ALL SPICE POWDER (GARAM  MASALA POWDER)

1 teaspoon pepper corns

1 tablespoon cloves

1 tablespoon cardamoms

3 (one inch) pieces of cinnamon

1 tablespoon fennel seeds (saunf)

 Roast all the above lightly for a few minutes then dry grind to a fine powder.

A teaspoon of this spice powder can be used for any recipe that calls for all spice powder or garam masala.

 5. ANGLO-INDIAN VINDALOO  POWDER / PASTE

25 grams brown mustard seeds

250 grams red chilies for pungency                                           

50 grams cumin seeds

10 grams pepper corns

 Roast all the above ingredients together for a few minutes then powder in a mill or dry grind in a blender.

 Use 2 teaspoons of this powder for every ½ kg of meat when cooking Vindaloo along with the other ingredients as per the recipe. If this powder is stored in an airtight bottle it will stay fresh for more than a year. The same mixture can also be made into a paste if ground in vinegar but it should be stored in the fridge.

ANGLO-INDIAN MINCE AND CARROT CURRY

 ANGLO-INDIAN MINCE AND CARROT CURRY

Ingredients 

1/2 kg mince meat either lamb, mutton, beef, chicken or pork, 

2 onions chopped 

2 tomatoes chopped

1 teaspoon chopped garlic

2 small carrots diced into small pieces 

1 teaspoon fresh or dried mint or chopped coriander leaves

1 soup cube - any flavour of your choice

1 teaspoon chillie powder

1 teaspoon coriander powder 

1 teaspoon ground black pepper or powder 

2 tablespoons oil

Heat the oil in a pan and add the onions and chopped garlic. Fry till light brown 

Add the mince, salt, chillie powder, coriander powder, pepper and mix well. 

Stir fry for some time till the mince begins to shrivel up

Add the tomatoes, carrots, mint and the crumbled soup cube and mix well 

Cover and cook on Low heat till the mince and carrots are cooked. 

Switch off after it’s cooked. 

Serve with bread, steamed rice or any Indian Bread 

MILK PUDDING

 

MILK PUDDING

A simple and a yummy milk pudding that need not be baked 

1 kg full cream milk

1 can condensed milk

2 tablespoons corn flour or custard powder

1 tablespoon vanilla essence or any other flavour of your choice

6 slices of any bread of your choice. (I used Butterscotch bread). Cut off the crusts and cut into squares

Method

Boil the milk for 15 minutes to thicken it a bit.

Add in condensed milk and milk well

Add the vanilla essence and mix in 

Keep boiling on medium heat

Add in the corn flour or custard powder diluted in a little water

Keep stirring till the mixture thickens a bit

Add in the bread cubes and mix in well

Cook only a minute more after that.

Pour into a suitable glass dish

Keep aside to cool

Garnish with chopped nuts or fresh fruit as per your choice 

I garnished with roasted sliced almonds 

Chill in the fridge overnight. 

This chilled pudding is delicious. 

ANGLO-INDIAN MUTTON PEPPER FRY

 

MUTTON PEPPER FRY

Meat pepper Fry is a favourite and popular meat dish that is prepared very often in Anglo-Indian Homes. It could be prepared with either beef, mutton, lamb or pork. It is 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 well. It is also the perfect dish when recovering from the flu. This recipe is featured in my cookery book 'Anglo-Indian Cuisine - A legacy of Flavours from the Past'

Ingredients

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

2 teaspoons fresh ground pepper

1/2 teaspoon turmeric powder

2 big onions sliced finely

1 tomato chopped 

2 or 3 tablespoons oil

2 large potatoes, peeled and cut into quarters

Salt to taste

Heat the Oil in a pan and sauté the onions for a few minutes till the onions turn light brown.

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

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

Add the chopped tomatoes and fry for some time

Add sufficient water and cook on medium heat till done.

When the water has reduced considerably, add the potatoes and continue simmering on low heat till all the water is absorbed and the meat and potatoes are brown.

Serve hot with bread or rice.

Alternatively, the same dish could be prepared in a pressure cooker. Turn off the heat after 15 minutes and let the pressure die down before opening the pressure cooker. Dry up any excess gravy before serving.

JUNGLEE PULAO WITH VERMICELLI

JUNGLEE PULAO WITH VERMICELLI 

Just a simple vermicelli dish made into a Junglee Pulao. You could add any veggies of your choice or even chicken or meat. Try it with mince. It tastes great. Something different!!

Ingredients 

2 cups of roasted vermicelli 

1 onion chopped

1 tomato chopped

2 or 3 green chillies chopped

3 tablespoons chopped coriander 

1 tablespoon ginger garlic paste 

1/2 teaspoon chillie powder 

1/2 teaspoon coriander powder 

1/2 teaspoon garam Masala powder

1/2 teaspoon turmeric powder 

1 small piece of cinnamon 

2 or 3 cloves

2 or 3 cardamoms

Salt to taste

1/4 cup coconut milk 

2 tablespoons oil 

Dry Roast the vermicelli lightly till it gives out a nice aroma either in a pan or in a microwave for 2 minutes

Heat the oil and add the cinnamon, cloves, cardamom, onions and green chillies and fry for a few minutes till the onions turn pink

Add the tomatoes, ginger garlic paste, chillie powder, coriander powder, turmeric, garam masala powder and the coriander leaves and fry till the tomatoes turn soft 

Add the coconut milk and salt and mix well

Add 2 cups of water and bring to boil

When it’s bubbling nicely, add the roasted vermicelli and mix well. 

Cook on medium heat till all the liquid is absorbed and the vermicelli is cooked. 

Switch off. Cover and let it rest for 10 minutes before serving

Goes well with sliced onions and lime pickle 

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