STEAMED GINGER PUDDING

STEAMED GINGER PUDDING

Steamed Ginger Pudding is a legacy of the British Raj. It always made up the finale of a delicious dinner menu combination with Mulligatawny Soup, Roast Lamb and Roasted Vegetables during Colonial Times. There’s nothing better or heart warming than ending a meal with a slice of Warm Ginger Pudding topped with more jam or Fresh Cream

Ingredients

3 tablespoons unsalted butter, softened,

3 tablespoons flour 

1 cup soft bread crumbs

1/2 teaspoon baking powder 

1 teaspoon dry ginger powder

3 tablespoons sugar (use more if you want it sweet)

1 large egg, beaten

¼ cup milk 

4 tablespoons apricot jam or any other jam of your choice

Butter a pudding bowl suitable for steaming.

Stir together flour, baking powder, and ground ginger in a small bowl.

Add the butter, bread crumbs and sugar into the bowl and mix well, Mix in the egg. Add flour mixture and milk and mix until just combined. Spoon the jam into the bottom of the buttered Pudding bowl. Pour the batter on top, then smooth with a spatula. Cover the bowl with a lid and steam the pudding for 30 to 35 minutes till done.

Leave aside to cool for 10 minutes. Run a small knife around edge of bowl then invert the pudding onto a plate.

Serve warm either with more Jam on top or with fresh cream

(Alternately the Ginger Pudding could be baked for 30 minutes at 180 Degrees instead of steaming it) 

MEAT AND LADYFINGERS (OKRA) CURRY / ANGLO-INDIAN BANDYCOY CURRY

MEAT AND LADYFINGERS (OKRA) CURRY / ANGLO-INDIAN BANDYCOY CURRY 

Anglo-Indian Cuisine over the centuries took on many regional influences and a lot of local ingredients were added depending on the region. Many local words were incorporated in their conversations and new names were given for almost everything depending on how they were able to pronounce the vernacular words. One example would be The Tamil and other South Indian word ‘KAI’ meaning ‘vegetable’ which eventually became ‘Coy’ in English. Vegetables such as ‘BANDICOY’ for lady fingers / Okra”’ from the Tamil Word ‘Vendaikai, or the Kannada word ‘Bendaykai, etc, became part and parcel of Anglo-Indian Cuisine 

Ingredients

½ kg beef or mutton / lamb cut into medium size pieces

½ kg tender Ladyfinger / Okra / Bandycoy 

2 onions chopped finely

1 teaspoon ginger garlic paste

2 teaspoons mild chillie powder

1 teaspoon coriander powder

1/2 teaspoon cumin powder 

2 medium size tomatoes chopped

1/2 cup coconut paste or coconut milk 

2 tablespoons oil

Salt to taste

Wipe the lady’s finger / okras with a dry cloth then cut them into 2 inch pieces. Discard the ends. 

Boil the meat with sufficient water and a little salt till tender. 

Heat oil in a pan and add the onions and fry till golden brown. Add the tomatoes, chillie powder, salt, coriander powder, cumin powder and ginger garlic paste and sauté for a few minutes till the tomatoes turn pulpy and the oil separates from the mixture.

Add the coconut paste or coconut milk and stir fry for 2 or 3 minutes.

Now add the lady’s fingers / okra and the boiled meat and mix well. Add the left over meat stock / soup or 1 cup of water and cook on low heat till the lady’s fingers / okras are just cooked, taking care not to overcook them. 

Serve as a main curry with rice.

ANGLO-INDIAN BEEF MINCE CUTLETS

BEEF MINCE CUTLETS

Ingredients

½ kg fine beef mince

1 teaspoon chopped ginger and garlic

1 medium sized onion chopped finely

2 green chilies chopped finely

1 teaspoon pepper powder

Salt to taste

A few mint leaves chopped or ½ teaspoon mint powder

3 tablespoons oil

1 egg beaten

2 tablespoons breadcrumbs

3 large potatoes                  

Boil the potatoes, remove the skin and mash well.  Keep aside. 

In a pan add the mince, ginger, garlic, onions, mint, green chilies, pepper powder and salt with a little oil and cook till the mince is dry.  Remove from heat and cool for some time. 

Mix it well with the potatoes.  

Form into oval or round shaped cutlets, flatten and dip in the beaten egg then roll in the breadcrumbs. 

Heat the oil in a flat pan and shallow fry the cutlets on low heat till golden brown on both sides.