FRIED FISH

ANGLO-INDIAN FRIED FISH

A Simple Fish Fry suing minimal ingredients. It makes a good accompaniment to Steamed rice and Pepper water or Dal Curry. It could also be served with bread and chips. Makes a good starter as well.

Ingredients

6 slices of any good fleshy fish (I used pomfret slices) 

2 teaspoons chillie powder

1/2  teaspoon turmeric powder

Salt to taste

1 tablespoon semolina or sooji (optional) 

4 tablespoons oil for frying

Wash the fish and coat it with the chillie powder, salt, semolina and turmeric powder.  

Heat oil in a flat pan and shallow fry the pieces about 3 at a time, till nice and brown on both sides.  

Serve with bread and chips. This is also a good accompaniment to pepper water and rice.

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
Refrigerate till required to serve.

GROUNDNUT TOFFEE OR PEANUT BRITTLE

GROUNDNUT TOFFEE (Peanut Brittle)

Makes 30 pieces     

Ingredients

½ kg good white jaggery                   

300 grams groundnuts (crushed or halved) 

2 teaspoons ghee

Melt the jaggery in a thick-bottomed pan with about 2 cups of water till completely dissolved.

Remove from heat and strain through a thin strainer to remove the sand and other impurities from it.

Replace on heat and cook till thick syrup is obtained. 

Add the crushed or halved groundnuts and the ghee and cook on low heat stirring all the time, till the mixture forms a ball and leaves the sides of the pan.  

Pour on to a greased plate and spread well with a wooden spoon or spatula. 

When slightly cool cut into squares.

STUFFED SNAKE COY / SERPENT GOURD CURRY

STUFFED SNAKE COY / SERPENT GOURD CURRY

Ingredients

1 kg beef or mutton mince

1 medium sized snake gourd scrape and cut into 2 inch pieces after removing the insides

3 medium sized onions chopped

3 large tomatoes pureed

½ cup coconut paste

A small bunch of coriander leaves chopped

2 teaspoons ginger garlic paste

3 teaspoons chillie powder

1 teaspoon spice powder

2 teaspoons coriander powder

½ teaspoon turmeric powder

Salt to taste

2 green chilies chopped

3 tablespoons oil   

Wash the snake gourd and keep aside. 

Marinate the mince with a teaspoon of chillie powder, turmeric powder, a little salt and some chopped coriander leaves. 

In a pan heat the oil and fry the chopped onions till golden brown. Add the ginger garlic paste and sauté for some time. Add the chillie powder, coriander powder, spice powder, green chilies, coconut and salt and fry for a few minutes. Add the tomato puree and fry till the oil separates from the mixture. Now add 2 cups of water and bring to boil.  

Meanwhile stuff the snake gourd rings with the marinated mince. Pack each ring tightly so that the mince does not fall out.  

Slowly drop the stuffed snake gourd pieces into the boiling curry and cook on low heat till the gravy is sufficiently thick and the mince is cooked.  

Garnish with chopped coriander leaves. 

Serve hot with coconut rice or plain rice.

BITTER GOURD /BITTER MELON FRY

FRIED BITTER GOURD

BITTER GOURD: Bitter gourd is also called Balsam pear or bitter melon. Bitter gourds are very low in calories and are an excellent source of vitamins and minerals and has high dietary fiber. Bitter Gourd is one of the most popular vegetables in India and other South Asian countries and can be prepared in a variety of ways. Here is a very simple recipe for a Fried Bitter Gourd side dish.

 Ingredients

½ kg tender bitter gourd

2 teaspoons chillie powder

1teaspoon cumin powder

½ teaspoon turmeric powder

Salt to taste

3 or 4 tablespoons oil

Scrape and wash the bitter gourds then cut them into thin slices.

Soak the slices in salt water for about 2 hours.

Drain and squeeze out the excess water.

Mix the bitter gourd slices with the chillie powder, cumin powder, turmeric powder, and salt. Heat oil in a pan and fry the bitter gourd slices till golden brown and crisp. 

BEEF JERKY / JERKY BEEF (Another Version of Ding Ding)

Jerky Beef  (Another Version of Ding Ding)
In the olden days, meat or game was preserved by drying the meat in the sun. it was soaked in a mixture of vinegr, salt, and a few spices and left to dry in the sun till completely dry.

1 kg tender Beef sliced thinly into 2” strips

3 teaspoons chillie powder

1 teaspoon turmeric powder

2 tablespoons vinegar

3 teaspoons salt

4 tablespoons oil

Wash the meat and dry well. Jerk or pull the pieces so that they stretch. Marinate these meat strips with the chillie powder, turmeric powder, vinegar and salt for about 3 hours. leave in the sun to dry completely.
When required to use, soak the pieces of meat in water to soften. 
Heat oil in a frying pan and shallow fry the marinated meat pieces on medium heat till brown and crispy.

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)

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.

CARPET PUDDING

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

 Ingredients:

2 packets Marie biscuit or any other digestive biscuits
1 tablespoon instant coffee powder
1/2 cup hot water
2 tablespoons sugar
2 teaspoons gelatin
1/2 cup boiling water
300 ml whipping cream
50 grams caramel pudding powder or creme caramel

To Decorate:
10 Oreo biscuits, crushed
10 Digestive biscuits, finely crushed
2 tbsp desiccated coconut

In a bowl, add the gelatin and 1/2 cup of boiling water and stir well until the gelatin has completely dissolved or melted. Keep it aside to cool.

Prepare the coffee syrup by adding coffee powder and sugar in 1/2 cup of hot water.

Dip each biscuit in the coffee and arrange them in 2 layers in the pudding dish.

In a mixing bowl, add the whipping cream, creme caramel and cooled gelatin and beat together using mixer until fluffy.

Pour this mixture over the biscuit layer and spread it evenly.

Decorate the pudding with crushed Oreo biscuits, crushed tea biscuits and desiccated coconut in a Carpet design.

Leave it in the Fridge to set. Serve chilled

LAMB LIVER AND ONION FRY

LAMB LIVER AND ONION FRY

Ingredients

½ Kg lamb liver sliced thinly

4 large onions chopped

1teaspoon chillie powder

1 teaspoon black pepper powder 

½ teaspoon turmeric powder

3 tablespoons oil

1 teaspoon ginger garlic paste

1 teaspoon cumin powder

 ½ teaspoon coriander powder

Salt to taste

Wash the liver and keep aside to drain. 

Heat the oil in a pan and sauté the onions lightly. Add the sliced liver, ginger garlic paste, salt turmeric powder, chillie powder, cumin powder, coriander powder and pepper powder and mix well. Cover and simmer on low heat till the liver is cooked.  Add a little water while cooking if gravy is required. 

Serve hot on toast or as a side dish with steamed rice or crusty bread. 

GUAVA CHEESE

GUAVA CHEESE

Guava Cheese is a ‘Sweet Conserve’ made of ripe guavas and Sugar. It is a chewy Fudge like Sweet that is most always prepared at Christmas time. It is a cousin of the Portuguese desert ‘Goiabada’ or Guava Paste. It is also known as ‘Perad” in Goa. This is an old Anglo-Indian favourite and is relished by one and all.

 As per Wikipedia “Goiabada"  originated from the Portuguese word ‘Goiaba” which means guava, is a popular dessert throughout the Portuguese-speaking countries of the world, dating back to the colonial days in Brazil, where guavas were used as a substitute for the ‘quinces’ that were used to make ‘marmelada or quince cheese’.

 Ingredients

6 ripe guavas preferably the pink variety

¾ cup sugar

50 grams unsalted butter

½ teaspoon vanilla essence

A drop of cochineal colouring

Wash and cut the guavas into quarters and boil them well in a little water till nice and soft.  Mash well, then strain through a thin cloth and throw away the skin and seeds.

Boil the strained thick juice with the sugar and keep on stirring till the mixture turns slightly thick. Add the butter, vanilla essence and cochineal. Simmer till nice and thick. Pour onto a buttered plate. Cut into squares when cold.

This recipe is featured in my Cookery Bo0ok A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES