COCONUT SWEETS

 

COCONUT SWEET / COCONUT CANDY 

A simple and easy recipe for a timeless Anglo-Indian Delicacy. Bursting with the goodness of fresh grated (scraped) coconut, sugar and milk and a hint of vanilla essence. This baby pink sweet will rekindle nostalgic childhood memories of helping to stir the sweet while its being prepared to greasing the big plate the molten pink lava would be poured on to and finally to scraping and licking the residues left in the dekshi!!!

Makes 30 pieces    Time required: 1 hour 

Ingredients 

2 cups grated coconut                            

3 cups sugar                                          

1 cup milk 

1 teaspoon ghee

½ teaspoon vanilla essence                   

½ teaspoon food colour either pink or green

Melt the sugar with the milk in a thick bottomed vessel. Add the grated coconut and mix well. Cook till the coconut is soft. Add the vanilla essence, pink or green food colour and ghee and mix well. Simmer on low heat till the mixture becomes thick and leaves the sides of the vessel. Pour on to a greased plate and cut into squares when slightly cold

RUM BALLS

 

RUM BALLS

Rum balls are a truffle-like confection of sweet, dense cake or biscuit material flavoured with chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. Rum Balls are rich in flavor and have a fudgy texture. 

Rum balls are one of the Christmas season's easiest and most delicious treats. Fruit cakes are normally used as they are already packed with fruits, nuts and spices. However chocolate cake or vanilla cake could also be used. The Rum balls can also be made with digestive biscuits instead of cake

Ingredients

300 grams Fruitcake (or chocolate or vanilla cake)
100 grams Icing sugar for binding and rolling 

3 or 4 tablespoons condensed milk 
2 tablespoons butter
4 tablespoons dark rum
Cocoa powder for dusting
Chocolate sprinkles or desiccated coconut for decoration (optional)

Crumble the cake into smooth crumbs without lumps.
Mix the butter and condenses milk with the cake crumbs and Rum and mix well. 

Refrigerate for 20 minutes if mixture is too runny or until just firm enough to handle.
Take small portions of the mixture and roll into balls using the icing sugar to bind them
Now roll the balls in the cocoa powder to coat them well.
You can serve the rum balls like this or coat them with Chocolate sprinkles or desiccated coconut for decoration (optional) 

Place each Rum Ball in mini muffin cups if desired 
Refrigerate till required to serve.

SALTED OX TONGUE

 Ingredients

Ingredients 

2 Ox Tongue weighing about 3 kgs 

1 teaspoon saltpeter or lime salt

10 tablespoons table salt or powdered rock salt

3 teaspoons sugar

2 tablespoons vinegar

6 tablespoons lime juice 

Mix the saltpeter (black salt / lime salt), table salt, sugar, lime juice and vinegar together. Rub this mixture on the Tongues and prick all over with a fork.

Keep in the fridge for 10 days turning it over and rubbing it well every day

On the 10th day boil in a suitable pan or pressure cooker with all the residue, 2 Bay Leaves, 6 or 7 cloves, 1 teaspoon pepper corns, 2 pieces of cinnamon  and a little water till soft.

Remove the white skin when cool and then cut into slices. 

Use as a filling for sandwiches 

BRINJAL BAKE (BRINJALS/ AUBERGENES STUFFED WITH MINCE)

 

½ -kg beef / lamb / mutton mince
4-big seedless Brinjals
4-tablespoons oil
1 -big onion sliced finely
1-tomato chopped finely
4-tablespoons oil
1-tablespoon flour
1-teaspoon salt
1-teaspoon pepper powder
4-green chilies chopped finely
2-pods of garlic chopped finely
2-eggs beaten well
4-tablespoons breadcrumbs or semolina
Wash the Brinjals and put them whole into boiling water with ½ teaspoon salt and cook for about 5 minutes till they are half cooked. Cut the brinjals into halves lengthwise dividing even the stalks. Scoop out the insides and keep aside. Heat 2-tablespoons oil in a pan and add the onions, mince, tomato, salt, pepper, green chilies, garlic and cook on low heat till the mince is cooked and all the water is absorbed. Add the cooked insides of the brinjals and mix well. Keep aside to cool for some time. When slightly cold, fill this cooked mince in the scooped out brinjal halves and press well. Coat with the beaten egg and sprinkle the breadcrumbs or semolina on the top. Brush the sides with oil and place in a baking tray. Drizzle the remaining oil all over the stuffed brinjals and shallow fry like cutlets

ANGLO-INDIAN LAMB LIVER AND KIDNEYS

 

LAMB LIVER AND KIDNEYS IN GRAVY 

Ingredients

300 grams lamb / mutton liver cut into small pieces

250 grams lamb kidneys cut into quarters 

3 large onions chopped 

1 large tomato chopped

2 green chillies sliced 

2 teaspoons chillie powder

1 teaspoon cumin powder 

1 teaspoon coriander powder 

½ teaspoon turmeric powder

2 tablespoons oil

1 teaspoon ginger garlic paste

Salt to taste

Wash the liver and kidneys well. 

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

Add the liver, kidneys, ginger garlic paste and mix well. 

Now add the chopped tomatoes, salt turmeric powder, chillie powder, cumin powder, coriander powder and mix well. 

Cover and simmer on low heat till the liver and kidneys are cooked.  

Add a little water while cooking if gravy is required.  

Serve hot with Rice and Pepper Water, or as a side dish with Toast or bread.  

BRINJAL/ AUBERGENES IN TOMATO GRAVY

 

BRINJALS IN A TOMATO GRAVY (Aubergines in gravy)

Serves 6 

Preparation Time 30 minutes

2 big Brinjals / Aubergenes 

1 cup chopped onions

1/2 cup chopped tomatoes

1 or 2 green chillies chopped

2 teaspoons Chillie powder

1 teaspoon cumin powder

½ teaspoon tumeric powder 

1 teaspoon coriander powder 

2 teaspoons ginger garlic paste 

Salt to taste 

2 tablespoons oil

Remove the purple skin of the Brinjals and cut them into medium size pieces. 

Soak them in a bowl of water till required 

Heat oil in a pan and sauté the onions and green chillies till golden brown. 

Add the ginger garlic paste, chillie powder, tumeric powder, coriander powder and cumin powder and fry for some time. Add the chopped tomatoes and salt and continue frying till the oil separates from the mixture

 Add 1/2 cup of water and bring to boil. 

Now add the cut brinjals and mix well. 

Cover the pan and simmer on low heat till the Brinjals (Aubergene or Egg Plants) are cooked. Garnish with chopped coriander leaves.

ANGLO-INDIAN PEPPER MINCE AND POTATOES / MINCE AND TATTIES

PEPPER MINCE AND POTATOES (ANGLO-INDIAN MINCE AND TATTIES) 

Ingredients

½ kg Mince (Beef or Mutton)

2 big Onions chopped

½ teaspoon turmeric powder

1 teaspoon chopped garlic

2 green chilies chopped (optional) 

2 tablespoons oil

Salt to taste

2 teaspoons pepper powder

2 Potatoes boiled and chopped into small pieces

Heat oil in a pan and fry the chopped garlic and onions till golden brown. 

Add the green chilies, turmeric powder, pepper powder and sauté for 3 minutes.  

Add the mince and salt and mix well. 

Cook on low heat for about ½ an hour till the mince is cooked and all the water evaporates. Add the Potatoes and mix gently 

Simmer on low heat for 3 more minutes.  

Turn off heat and cover and keep for some time for the potatoes to drawn in the flavours 

SIMPLE ANGLO-INDIAN BEEF CURRY

SIMPLE MEAT CURRY

Ingredients

1/2 kg meat either mutton, lamb or beef cut into cubes

2 onions sliced roughly

1 tomato chopped

1 or 2 teaspoons chillie powder

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

1/2 teaspoon cumin powder

2 teaspoons ginger garlic paste

Salt to taste

2 tablespoons oil 

Heat the oil in a pressure cooker or suitable pan and add the meat. Fry for a few minutes.

Add the chillie powder, turmeric, cumin powder, coriander powder, ginger garlic paste and salt and mix well. Fry for a few minutes

Add the chopped onions and tomatoes and mix well

Fry for a few minutes till the tomatoes turn pulpy.

Add sufficient water and close the pressure cooker.

Switch off after 8 whistles. Let the pressure settle.

Open and mix. If thicker gravy is required simmer for a few minutes, then switch off.

Serve with rice or bread  

LAMB MINCE PILAF / PALAU

LAMB MINCE PILAF
Ingredients
1/2 Basmati Rice or any other Good Rice … wash and soak for about 10 minutes
1/2 kg Mutton / Lamb Mince
3 bay leaves
2 teaspoons all spice powder or garam masala
3 large tomatoes chopped
3 small sticks of cinnamon, 3 cloves, 3 cardamoms
1 cup oil or ghee
Salt to taste
6 green chilies slit lengthwise
3 tablespoons ginger garlic paste
2 teaspoons chillie powder
3 large onions sliced finely          
1 teaspoon turmeric powder
½ cup fresh mint leaves
3 tablespoons curds / yogurt

Marinate the mutton / lamb mince with the garam masala/ all spice powder, green chillies, curds and half the quantity of ginger garlic paste and turmeric powder for half an hour.

Heat the oil or ghee in a large vessel and add the bay leaves, cloves, cinnamon, cardamom, remaining ginger garlic paste and onions and sauté for some time. Add the chopped tomatoes, mint leaves and chillie powder and simmer till the oil separates from the mixture and the tomatoes are reduced to pulp. Add the marinated mutton / lamb mince and salt and cook till tender. Keep aside.

Now add sufficient water to the gravy in a vessel so as to get about 5 glasses of liquid.  Add the rice and cook till almost done. Remove half the quantity of rice and add a layer of the cooked mutton / lamb mince on the rice. Repeat with the remaining cooked rice and mince. Cover and simmer for a few more minutes till all the liquid evaporates and the Rice is done. Let it stand for about 15 minutes before serving with salad or any curry.

MEAT BALL CURRY OR BAD WORD CURRY

1. ANGLO-INDIAN MINCE BALL CURRY OR BAD WORD CURRY 

(Tender Meat balls 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’.

Serves 6        Time required: 1 hour

Ingredients; For the Curry

3 large onions chopped                   

1 sprig curry leaves (optional)

3 teaspoons chillie powder               

1 ½ teaspoons coriander powder

3 teaspoons ginger garlic paste      

3 big tomatoes pureed

½ cup ground coconut paste            

1 teaspoon 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 Meat Balls (Koftas)

½ kg fine beef mince or lamb / mutton mince    

½ teaspoon spice powder

3 green chilies chopped                

A small bunch of coriander leaves chopped finely

Salt to taste                                   

½ teaspoon turmeric powder

1/2 teaspoon chillie 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 chillie powder, coriander powder, 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 juice and salt and simmer for some time.  Add sufficient water and bring to boil. 

Meanwhile get the meat balls ready. Mix the spice powder, salt, chopped green chilies, turmeric powder and coriander leaves with the mince and form into small balls. When the curry is boiling slowly 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.

CHICKEN IN RED WINE

CHICKEN COOKED IN RED WINE

Ingredients

1 kg Chicken cut into medium size pieces with bones 

1 teaspoon cumin powder

3 dry red chillies broken into bits

1 teaspoon garlic and ginger paste

3 tomatoes chopped

2 onions sliced finely

1 teaspoon all spice powder (or garam masala powder) 

1 teaspoon fresh ground pepper 

1 teaspoon whole pepper corns  

3 tablespoons oil

1 cup red wine

Salt to taste

Marinate the chicken with all the above ingredients for about one hour. Transfer to a suitable pan and simmer on low heat till the chicken is tender and the gravy is thick. 

Just before serving add 2 teaspoons butter and mix well. 

Serve with mashed potatoes, steamed veggies and either bread, rice, chapattis 

MEAT AND SPINACH CURRY

Ingredients

½ kg meat (beef lamb or mutton)                                           

1 cup of Chopped Spinach 

2 big onions chopped finely                                          

2  tomatoes pureed

2 teaspoons chillie powder  (less spicy)                                    

1/4  teaspoon turmeric powder

1 teaspoon coriander powder                                     

2-teaspoons ginger garlic paste

½ cup coconut paste or coconut milk (optional)                                                    

3 tablespoons oil

Salt to taste

Heat oil in a suitable pan or pressure cooker and fry the onions well. 
Add the ginger garlic paste and sauté lightly. 
Add the tomato puree, chillie powder, turmeric powder and coriander powder and fry for some time. Add the meat and the spinach greens and mix well. 
Continue frying for some time till the oil separates from the mixture and the greens shrivel up.
 Add salt, coconut paste and 2 cups of water (or add more for more gravy)
  Cook on low heat till the meat is tender or pressure cook for 6 whistles 

ANGLO-NDIAN GREEN MASALA MEAT CURRY

GREEN MASALA MEAT CURRY

Ingredients

1/2 kg meat (either mutton, lamb, beef, chicken, pork, etc) cut into medium size pieces

2 onions chopped finely

1 large tomato chopped

1 teaspoon ginger garlic paste

2 one inch pieces of cinnamon

3 cloves

1 teaspoon coriander powder

1 teaspoon cumin powder

 ¼ teaspoon turmeric powder

½ cup grated coconut

Salt to taste

6 tablespoons chopped coriander leaves

2 teaspoons chopped mint leaves

3 tablespoons oil

2 teaspoons chillie powder

3 green chillies

Grind the coconut, coriander leaves, mint, green chillies and tomato to a smooth paste.

Heat oil in a pan and fry the chopped onions, chopped garlic, cinnamon and cloves till golden brown. 

Add the meat and mix well. 

Add the chillie powder, ginger garlic paste, turmeric powder, coriander powder and cumin powder and fry till the pieces become firm.  

Now add the ground paste and fry for about 5 minutes on low heat. 

Add salt to taste and 2 cups of water and simmer till the meat is cooked and gravy is thick.  

Serve hot with rice or chapattis. 

ANGLO-INDIAN PEPPERWATER

Anglo-Indian Pepper Water

An easy recipe for a short cut method to make Anglo-Indian Pepper Water

Ingredients 

2 tomatoes chopped

1 teaspoon ground pepper

1/2 teaspoon chillie powder

1 teaspoon cumin powder

1/2 teaspoon coriander powder

1/4 teaspoon turmeric powder 

Salt to taste

1/2 cup tamarind juice extracted from a small ball of tamarind or 1/2 teaspoon tamarind paste

Ingredients for the Tempering 

1 small onion chopped

2 red chilies broken into bits

1 teaspoon crushed garlic

A few curry leaves

1 tablespoon oil

Heat the oil in a pan and add the mustard seeds. When they begin to splutter, add the chopped onions, garlic, curry leaves and broken red chillies. Saute till the onions are brown.

Add the chopped tomatoes and fry till the tomatoes turn pulpy.

Add the pepper, salt, chillie powder, turmeric, coriander and cumin and fry for a few minutes. Take care not to burn the ingredients 

Add the tamarind water and mix well. 

Add 2 or 3 more cups of water and mix well.

Cook on medium heat till the pepper water comes to a nice rolling boil. Cook for a couple of minutes more, then switch off the heat.

Serve with white steamed rice and a meat side dish. 

Note: 1. You could also make the Pepper Water by grinding red chillies, pepper corns, coriander seeds, cumin seeds in a blender instead of using powders if its convenient for you

2. You  could first boil all the ingredients and then temper the Pepper Water if you find it more convenient 

POTATO FRY

Here is an easy recipe for a simple Potato Fry
3 medium size potatoes boiled and peeled and cut into small cubes
1 small onion chopped finely
1 small tomato chopped
A few curry leaves
1/2 teaspoon chillie powder
1/4 teaspoon turmeric powder
2 tablespoons oil
Salt to taste

Heat the oil in a suitable pan and fry the onions and curry leaves to golden.
Add the chopped tomatoes, chillie powder, turmeric powder and salt and fry till the tomatoes turn pulpy.
Mix in the boiled potato cubes and mix gently.
Simmer for a couple of minutes, then turn off the heat.
Serve as a side dish at lunch or with chapatis or toast

ANGLO-INDIAN TOMATO RICE / TOMATO PALAU

ANGLO-INDIAN TOMATO RICE or TOMATO PALAU

Ingredients 

4 large tomatoes pureed and diluted with water to get 4 cups of juice or 1 pack of tomato puree diluted to get 4 cups of juice. 

3 tablespoons chopped coriander leaves
2 large onions sliced finely 
2 cups Raw Rice or Basmati Rice
Salt to taste 
2 teaspoons chillie powder
2 teaspoons ginger and garlic paste 
4 cloves, 3 cardamoms, 3 pieces of cinnamon
4 tablespoons oil or ghee 
2 tablespoons chopped fresh mint

Heat oil in a pan or a rice cooker and sauté the spices for a few minutes. Next fry the onions to light brown. Add the ginger garlic paste and chillie powder for a few minutes. Add the salt, mint, coriander leaves and tomato juice and fry for a few minutes. Add the rice and cook till the rice is done. 

Serve with salad and Chicken Curry or Pork Vindaloo.