ANGLO-INDIAN BONE PEPPER WATER

BREAST BONE PEPPER WATER is the Anglo-Indian Version of "MULLIGATAWNY"

Serves 6   preparation Time 45 minutes

½ kg soup bones and pieces of meat preferably from the breast portion                        

1 teaspoon cumin powder                    

2 teaspoons chilly powder                  

1 teaspoon pepper powder                   

2 teaspoons coriander powder              

½ teaspoon turmeric powder                

2 large onions chopped                        

2 large tomatoes chopped

Salt to taste                                            

1 teaspoon crushed garlic

½ cup tamarind juice                             

 ½ cup coconut paste or coconut milk (optional)

Cook all the above ingredients with about 4 cups of water in a pressure cooker first on high heat then on low for ½ an hour till the meat and bones are soft and the pepper water is quite thick. Season with mustard, curry leaves and chopped onion. Garnish with coriander leaves. Serve hot with plain rice and any chutney.

KALKALS / KULKULS

KALKALS or KULKULS are prepared all over India at Christmas time. A variant of ‘Filhoses Enroladas’ a Portuguese Christmas Sweet, Kalkals, (always referred to in the plural) are crunchy inch-long curled or shell shaped sweetened fried dough Sweets. Sugar and flour are combined with eggs, milk and butter to a soft dough and then small marble sized balls of this dough are rolled on the tines of a fork or a comb to form a shell or a scroll, then deep fried in hot oil. The dough is sometimes rolled out and cut into different shapes such as hearts, spades, diamonds etc with cutters or a knife and then deep fried in hot oil. The Kalkals / Kulkuls are later frosted or coated in hot melted sugar syrup.

Making Kalkals is a time consuming process and thus requires many hands in its preparation. Hence a few days before Christmas, a separate day is designated as ‘Kalkal Day’ when every member of the family spends a few hours rolling out his/her portion of the kalkal dough. While one doesn’t know how the name ‘Kalkals / Kulkuls’ got its nomenclature it is probably because of the “curls” of this particular Christmas Sweet.

KALKALS  (Fried sweetened balls of dough)

Serves 6  Preparation time 1 hour

Ingredients

I kg refined flour 

6 eggs beaten well

2 cups thick coconut milk                

½ teaspoon salt                              

300 grams sugar

1 teaspoon baking powder             

Oil for deep frying

Mix the flour, salt, sugar and baking powder together. Add the coconut milk and eggs and knead to a soft dough. Keep aside for an hour. Form kalkals by taking small lumps of the dough and roll on the back of a fork or a wooden kalkal mould, to form a scroll. Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Heat oil in a deep pan and fry as many kalkals as possible at a time. Keep aside.

To frost the kalkals, melt 1 cup of sugar with ½ cup of water and when the sugar syrup crystallizes pour over the kalkals and mix well. Store in airtight boxes when cold.

ROAST TURKEY WITH STUFFING

                                                                                                     Serves 6   

Preparation Time 1 hour

1 Whole small dressed Turkey

¼ cup vinegar

3 teaspoons pepper powder

2 cups bread crumbs

2 teaspoons dried mint powder

2 eggs beaten

1 cup of boiled peas and carrot  

 ½ teaspoon grated lemon rind

½ cup oil   Salt to taste

Wash the turkey and rinse the insides well and keep aside.  Wash the liver, heart, gizzards and other edible internal parts of the turkey well.  Cook all these parts with a little water, salt and pepper powder till soft. Remove and chop into very tiny bits. This is known as the Turkey Giblets mince. Mix the cooked giblet mince with the eggs, bread crumbs, vinegar, mint powder lemon rind, salt and the boiled carrots and peas.

Now slit the turkey near the neck just above the chest and fill it well with the giblet mince mixture packing it firmly and tightly. When the turkey is stuffed well, close the opening Rub oil well all over the turkey. Place the stuffed turkey in a large vessel or pressure cooker and add sufficient water.  Cook till the turkey is tender. Keep simmering till all the water dries up and the turkey turns a lovely golden brown all over. (The stuffed turkey can also be roasted in an oven if desired).  Serve hot or cold with boiled vegetables and mash potatoes and Bread.

Feature on me in MINT -CAKE RUSH

Feature on me in Mint today http://www.livemint.com/2011/11/10203233/Christmas-baking--Cake-rush.html

 

 

PRESERVING ANGLO-INDIAN CUISINE https://www.facebook.com/photo.php?fbid=2571530697921&set=a.2571524377763.177223.1543866568&type=1#!/angloindiancuisine

STICK CURRY / KEBAB CURRY / HUSSAINY CURRY

Serves 6                

Preparation Time 1 hour

Ingredients

1 kg beef or mutton cut into small cubes

1 cup curds / yogurt

1 teaspoon garlic paste

1 teaspoon turmeric powder

1 teaspoon ginger paste

2 teaspoons chillie powder

2 onions sliced

10 or 12 thick broom sticks / bamboo sticks or thin skewers 4” in length

3 tablespoons oil

Salt to taste

Marinate the meat with a little turmeric powder, salt and a little curds for one hour.

Heat oil in a suitable vessel and sauté the onions for a few minutes. Add the ginger and   garlic paste and fry for a few minutes. Add the chillie powder, turmeric powder, remaining curds and salt and stir fry for a few minutes. Add 1 cup of water and bring to boil. Meanwhile pass the broom sticks / bamboo sticks / skewers through the marinated meat. About 5 pieces should fit on each stick. Place the sticks of meat in the curry that is boiling. Close the vessel and simmer on low heat till the meat is cooked. Serve without removing the sticks.

HOT & SPICY TRIPE (BOTY CURRY)

Spicy Tripe or Boty Curry was a very popular dish with the community. In olden days It used to be prepared with freshly roasted and pounded ingredients. The Boty or the tripe would be washed well and cut into long thin strips then cooked in sufficient water for hours till tender over a firewood oven. Now with a pressure cooker, the same dish can be prepared in just 45 minutes. It was served with bread or rice and sometimes as an accompaniment with drinks. Tripe tastes delicious with coconut rice too!!!

This recipe is featured in my Cookery Book  ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST 

Serves 6   

Preparation Time 40 minutes

 Ingrredients

1 kg Tripe either beef or mutton sliced thinly

2 large onions chopped

1teaspoon chilly powder

½ teaspoon pepper powder 

½ teaspoon turmeric powder

2 tablespoons oil

1 teaspoon finely chopped ginger

2 teaspoons finely chopped garlic

Salt to taste

2 green chillies slit lengthwise

1 teaspoon cumin powder

½ teaspoon coriander powder

½ cup cudla dhal ( Bengal gram dhal)

Wash the tripe well. Cook it in sufficient water with the cudla dhal and a little salt in a pressure cooker till soft. Drain and keep the soup aside. Heat the oil in a pan and sauté the onions lightly. Add the sliced tripe, ginger, garlic, salt, turmeric powder, chilly powder, cumin powder, coriander powder and pepper powder and mix well. Add the soup. Cover and simmer on low heat till the gravy thickens. Serve hot with rice or bread.  

SCRAMBLED FISH ROE (FISH EGGS)

Serves 6 

Preparation Time 45 minutes

Ingredients

½ kg Fish Roe 

2 onions chopped finely

2 green chillies chopped    

1- teaspoon salt

2 teaspoons pepper powder    

3 tablespoons oil or butter

Wash and cut the Fish Roe into thick slices about an inch in thickness. Coat it with the salt and pepper. Heat oil or butter in a pan till smoky and fry the onions and green chillies till golden brown. Mix in the fish Roe slices and fry till golden brown. Break up the Roe as it fries. It will taste like scrambled egg. Serve with  buttered Toast 

Spicy Mince Croquettes (Cigar shaped Cutlets)

Serves 6                

Preparation Time 1 hour

Ingredients

½ kg minced meat  (Beef or mutton)                    

I onion chopped finely

6 cloves garlic chopped                                           

3 green chilies chopped finely

2 slices bread soaked in water and squeezed dry   

3 tablespoons bread crumbs

2 eggs beaten separately                                         

Salt to taste

3 tablespoons oil or ghee                                          

½ teaspoon pepper powder

1 teaspoon chopped coriander and mint leaves

Wash the mince well and then cook it along with the chopped onion, green chilies, garlic and salt with a little water till nice and dry.  Mix in the soaked bread slices, salt, pepper, coriander leaves, 2 teaspoons breadcrumbs and 1 beaten egg and mix well. Form into long cigar shaped cutlets. Dip each Croquette in the remaining beaten egg and roll in breadcrumbs.  Heat oil in a flat pan and shallow fry about 6 Croquettes at a time.  Serve hot with wedges of lemon and onion rings. This is a very nice accompaniment with pepper water and white rice.

Anglo-Indian Food Festival - Cooking Demo

A few pictures of my cooking Demo at the Anglo-Indian Food festival on 20th and 21st Aug 2011

                                                        A selection of food at the Fest: 

                                                                                                     Fish Fingers and Mixed Veg Croquettes

CHICKEN PEPPER FRY                                 

 

Coconut Rice, Mince Ball Curry and Mixed Veg Vindaloo

 Grandma's Country Captain Chicken

Caramel Custard

ANGLO-INDIAN FOOD FESTIVAL - BANGALORE

AN EXCLUSIVE ANGLO-INDIAN FOOD FESTIVAL IS BEING HELD ON THE 20TH AND 21ST AUGUST AT THE IVY UNWIND ISLAND RESORT (OPP PRESTIGE TECH PARK AND J P MORGAN), MARATHAHALLI RING ROAD, BANGALORE

LOTS OF TASTY ANGLO-INDIAN ON THE LUNCH BUFFET. BRING YOUR FAMILY AND UNWIND AT THE IVY UNWIND ISLAND RESORT

 ANGLO-INDIAN FOOD FESTIVAL LUNCH BUFFET ON 2OTH AND 21^ST AUGUST 

WELCOME DRINK

         1. FRUIT PUNCH

SOUPS

1. MULLIGATAWNY SOUP
2. CLEAR CHICKEN  SOUP

SALADS

1. WALDORF SALAD
2. PICKLED CABBAGE SALAD WITH CHOPPED GINGER AND GARLIC
3. SLIVERS OF ASSORTED VEGETABLES SUCH AS CUCUMBER, RADDISH, TOMATO, CAPSICUM, ONION, ETC  with 4 different dressings
4. FRIED CHICKEN SAUSAGES MIXED WITH CHOPPED ONIONS, CAPSICUM AND TOMATO

STARTERS :  

         1. VEGETABLE CROQUETTES

         2. FISH FINGERS

Both served with Tartar Sauce

MAIN COURSES:

          1. YELLOW COCONUT FLAVOURED RICE WITH MUTTON MINCE BALL CURRY

                SERVED WITH RED SPICY DEVIL CHUTNEY

         2. HOPPERS WITH ANGLO INDIAN BROWN STEW

         3. GRANDMA’S COUNTRY CHAPTAIN CHICKEN CURRY / (Saturday)

             CHICKEN VINDALOO (Sunday)

         4. A CAULIFLOWER, MACARONI AND CHEESE BAKED DISH (Sat)

           SHEPHERD'S PIE (Sunday)

        
         5. HASH BROWNS / MASHED POTATO

         6. ANGLO-INDIAN MIXED VEGETABLE VINDALOO (Sat)

             MIXED VEGETABLE JALFRAZIE (Sunday)

         7. ANGLO-INDIAN PEPPER WATER AND WHITE STEAMED RICE

DESSERTS

1. BREAD PUDDING SERVED WITH CUSTARD SAUCE TOPPING
2. DELICIOUS CARAMEL CUSTARD
3. FRESH FRUIT / ICE CREAM

LIVE COUNTER :

        1.  INDIAN BREADS

        2. CHAAT COUNTER

PUMPKIN AND TOMATO CURRY

Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. When ripe, the pumpkin can be boiled, baked, steamed, or roasted. In India, the pumpkin is cooked in a variety of ways such as curries, side dishes, savoury snacks and sweets. Pumpkin puree is made into soups and desserts such as pies and pastries and the seeds are often roasted and eaten as a snack. .

Serves 6   

Preparation Time 45 minutes 

Ingredients

½ kg pumpkin,

2 onions chopped finely

A few curry leaves

1 teaspoon ginger and garlic paste

2 teaspoons chillie powder

1 teaspoon coriander powder

2 medium size tomatoes chopped

2 tablespoons oil                         

salt to taste

Remove the skin of the pumpkin and cut into 2 inch pieces. Wash and soak in a little water. Heat oil in a pan and add the curry leaves and onions and fry till golden brown. Add the tomatoes, chilly powder, salt, turmeric powder, coriander powder and ginger paste, garlic paste and sauté for a few minutes. Now add the pumpkin pieces and mix well. Add 1 cup of water and cook on low till the pumpkin is cooked.  Care should be taken not to over cook or they will get smashed.

Serve as a main curry or a side dish with rice.