Monday, July 23, 2018

ANGLO-INDIAN CUISINE - COOKING DEMO AT THE WILLINGDON SPORTS CLUB MUMBAI ON 20TH JULY 2018



My Cooking Demo on Anglo-Indian Cuisine at the Willingdon Sports Club, Mumbai on 20th July 2018, as part of their centenary celebrations. It was a wonderful experience showcasing old Colonial Anglo-Indian Dishes. The Buffet Lunch curated by me with many other Anglo-Indian Dishes were enjoyed by all. The List of Dishes that were prepared by me during the Demo is given below : 
1. ANGLO-INDIAN DUCK DING-DING
(An old Anglo-Indian Savoury Crispy dish which originated when game was plentiful and the meat was preserved for a rainy day)
2. RAILWAY VEGETABLE CUTLETS
(A very old Colonial favourite. Cooked and mashed vegetables seasoned with herbs and spices and crumb-fried)
3. GRANDMA’S COUNTRY CAPTAIN CHICKEN
(An old Colonial recipe originally prepared with well-fed country hens and chickens. The dish presumably got its name from an old Grandma who prepared this special chicken dish for her favourite grandson, a Captain in the British Army)
4. ANGLO-INDIAN MUTTON MINCE BALL (KOFTA) CURRY
(Tender lamb / mutton Koftas are simmered in a lightly spiced Coconut based Gravy and served with yellow Coconut Rice and Devil’s / Hell’s Flame Chutney. This curry is also known colloquially as “Bad Word Curry”. As the word ‘Ball’ was considered as a slang word in the olden days, hence the name ‘Bad Word Curry’)
5. FISHERMAN’S PIE (A SIMPLE FISH PIE)
(Fisherman’s Pie is a traditional British Dish and is sometimes just known as a Fish Pie. It is usually made with white boneless fish that is first poached and is then baked in a white cheesy sauce. It is said to have originated in Scotland as the perfect way to use up any cheap, unwanted cuts of fish)
6. BRINJAL VINDALOO (AUBERGINE / EGG PLANT VINDALOO)
(The vegetarian version of Vindaloo which is usually made with Pork or Meat. The tangy, sweet, taste with a hint of spice is just the right combination with either steamed rice or any flavoured rice. It goes well with rotis, chapattis or bread too.
7. ANGLO-INDIAN SAFFRON COCONUT RICE / YELLOW RICE
(A lightly flavoured rice dish simmered in Coconut Milk with ghee or butter, saffron or turmeric, bay leaves and a few whole spices of cinnamon, cardamom and cloves. This delightful fragrant Rice preparation forms the perfect mild subtle base for a Special Anglo-Indian Meal)
8. CARPET PUDDING
(Carpet pudding is an easy to make ‘No bake’, delicious pudding prepared by layering biscuits that have been dipped in coffee and thick cream
flavoured with caramel. The Coffee and Caramel cream makes it a delicious
dessert. The layering and decorating could be done in different designs so
as to resemble a carpet. Hence the name Carpet Pudding)

Monday, July 9, 2018

DEVILLED CHICKEN FRY




DEVILLED CHICKEN  FRY
The term ‘Devilled’ originated during the time of the British Raj in India. The Colonial servants would recycle the leftover Turkey and Chicken Roasts into a hot Fry or Dry Dish with the addition of some hot seasonings or condiments such as pepper, chillies, etc. Hence  the term ‘Devilled’. This spicy dish tickles the palate with a burst of flavours.

Serves 6      Time required: 45 minutes
Ingredients
1 kg chicken cut into medium size pieces or left over Chicken Roast
3 teaspoons chopped garlic                     
2 teaspoon chillie powder
3 onions sliced
2 tablespoons tomato sauce or ketchup
Salt to taste
3 green chillies
1 teaspoon pepper powder
1 teaspoon cumin powder
3 tablespoons oil
2 tablespoons vinegar
2 one inch pieces of cinnamon

Fry the onions, cinnamon, green chillies and garlic till the onions turn golden brown. Add the chicken and fry for about 2 or 3 minutes. Now add all the other ingredients and mix well. Fry till the oil separates from the mixture. Add ½ cup of water and mix well. Cover the pan and simmer on low heat till the chicken is cooked and the gravy is very thick.  
Serve as a side dish with dhal and rice or Pepper Water and rice. It could also be served as a starter or appetizer.

ANGLO-INDIAN LIVER AND ONIONS FRY

  ONION AND LIVER FRY Ingredients  ½   kg lamb liver sliced thinly        4 large onions chopped 1teaspoon chillie powder                   ...