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.

BREAST BONE PEPPER WATER

Breast Bone Pepper Water is an old Anglo-Indian favourite. It actually morphed from the Mulligatawny Soup of the early days. Breast Bone Pepper Water is ideal for a rainy day.
Eaten with White Steamed Rice and Coconut Chutney, or just have it as a soup, it will take you to Culinary Heaven.
Serves 6 preparation
Time 45 minutes

Ingredients for the Breast Bone Pepper Water

½ kg soup bones and pieces of meat with a little fate 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

Method

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 white steamed rice and any chutney.

ANGLO-INDIAN ROAST BEEF

Serves: 6
Preparation and cooking time: 1 hour 30 minutes
Ingredients

A 2 kg chunk of tender beef preferably from the Round or Rump Portion
2 teaspoons Pepper Powder
1 teaspoon Chillie Powder
3 red dry chillies broken into bits
1 small cinamon stick
3 cloves
Salt to taste
3 tablespoons butter or oil
3 large potatoes peeled and cut into halves

Wash the meat and rub the salt, pepper and chillie powder well into it all over. Heat a large pan or pressure cooker and add the butter/ oil. Drop in the red chillies, cinamon and cloves. Now place the meat in the pan and brown all over, turning it from side to side. Add sufficient water and cook till the meat is tender. Add the sliced the potatoes to the meat. Simmer on low heat till all the water evaporates, turning the meat from side to side, till the Roast is nicely brown all over and the potatoes and  too are well roasted.
Serve hot or cold with steamed vegetables and bread.