July 6, 2009 by bridgetkumar
½ kg beef or mutton cut into medium pieces
1 big tomato chopped
2 large onions sliced finely
2 green chillies sliced lengthwise
1 teaspoon ginger paste
1 teaspoon garlic paste
2 tablespoons oil
1 teaspoon chilly powder
½ teaspoon turmeric powder
Salt to taste
Wash the meat and cook it together with the tomato, turmeric and salt Let a little soup remain. Add the chillie powder, green chilies, sliced onions and ginger and garlic paste and cook on low heat till the soup dries up. Add the oil and keep on frying on low heat till the meat turns brown.
Note: To obtain the old authentic Anglo-Indian taste for all these recipes, use freshly ground ginger and garlic paste. The bottled paste has more vinegar and preservatives which detract from the actual taste.
Tags: Anglo-Indian Recipes, curries, Flavours of the Past
Posted in Savouries, curries, meat curry | Leave a Comment »
June 7, 2009 by bridgetkumar
Serves 6
Preparation Time 45 minutes
Ingredients
1 kg boneless Pork Loin cut into long thin slices
½ cup flour or maida
Salt to taste
1 tablespoon butter
2 tablespoons oil
2 tablespoons vinegar
2 teaspoons pepper powder
Marinate the Pork strips with the vinegar, flour, salt, pepper and butter and set aside for about one hour. Heat oil in a pan and simmer the pork strips turning over occasionally till tender and well browned all over. Add some water while cooking if required. Serve as a side dish with other curries and rice.
Tags: Anglo-Indian Recipes, curries, Flavours of the Past, food, Indian food, meat, old traditional dish, Pork chops, Snacks
Posted in Pork, Savouries, Snacks, Uncategorized | Leave a Comment »
May 31, 2009 by bridgetkumar
1 kg Pork Chops
4 green chilies ground to a paste
2 teaspoons lime juice
1 teaspoon mustard powder
3 tablespoons Worcestershire / Soya sauce
1 teaspoon chillie powder
1 teaspoon Coriander powder
Salt to taste
2 tablespoons oil
1 teaspoon peppercorns
3 onions sliced finely
2 tablespoons vinegar
3 Potatoes boiled and cut into halves
Marinate the chops with all the above ingredients except the oil and onions for about one hour. Heat oil in a suitable pan and fry the onions till golden brown. Add the pork chops and mix well. Cook on high heat for about 5 minutes stirring occasionally. Add 2 cups water and simmer on low heat till the chops are tender and the gravy is thick. Add the Potatoes and mix once. Serve with Rice or bread
Tags: Anglo-Indian Recipes, curries, Flavours of the Past, food, Indian food, meat, meat curry, Pork chops, Roasts, savoury dish
Posted in Pork, Roasts, Savouries, curries, meat curry | Leave a Comment »
May 14, 2009 by bridgetkumar
Serves 6
Preparation Time 15 minutes
Ingredients
1 kg chicken jointed and cut into medium size pieces
A small bunch of coriander leaves washed and chopped
2 large onions chopped
2 tomatoes chopped
½ teaspoon tumeric powder
2 or 3 teaspoons chilly powder
2 cloves, 2 pieces of cinnamon, 2 cardamoms, 1 bay leaf
1 teaspoon ginger paste
1 teaspoon garlic paste
3 tablespoons oil
Salt to taste
1teaspoon cumin powder
Heat oil in a pan and add the onions, Fry till golden brown. Add the cloves, cinnamon, cardamom, bay leaf, tomato, ginger paste and garlic paste and sauté for a few minutes. Now add the chicken, salt, chilly powder, tumeric powder and cumin powder and fry for some time till the oil separates from the masala. Add sufficient water and cook till the chicken is done and the gravy is thick
Tags: Anglo-Indian Recipes, chicken, curries, curry, Flavours of the Past, food, Indian food, meat, meat curry
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May 7, 2009 by bridgetkumar
Serves: 6
Preparation and cooking time: 1 hour
Ingredients
1 chicken cut into 8 to 10 large pieces
1 cup finely chopped mint leaves
2 teaspoons ginger garlic paste
2 teaspoons lemon juice
1 tablespoon vinegar
1 teaspoon cumin powder
1 teaspoon all spice powder or garam masala powder
1 teaspoon chilly sauce
1 teaspoon chilly powder
Salt to taste
2 tablespoons oil
Method
1. Wash the chicken and prick all over with a fork.
2. Mix together the chopped mint, ginger garlic paste, lemon juice, vinegar, cumin powder, salt, all spice powder, chilly sauce and chilly powder and apply this mixture to the chicken pieces.
3. Leave to marinate for 30 minutes.
4.Transfer to a buttered baking dish. Drizzle oil over the chicken. Cover with aluminum foil.
5. Bake in a moderate oven (355 degrees) for 45 minutes.
Serve with rice and salad
Tags: Anglo-Indian Recipes, Baked dishes, chicken, Flavours of the Past, Indian food, meat, savoury dish
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April 27, 2009 by bridgetkumar
Railway Mutton Curry is a direct throw back to the days of the British Raj, when traveling by train was considered aristocratic. This slightly tangy dish was served in Railway Refreshment Rooms and on long distance trains, with Bread or Dinner Rolls. The curry was not too pungent keeping in mind the delicate palates of the British. It was also popular with the Railway staff who had to be on duty for long periods at a stretch. The vinegar or Tamarind juice used in its preparation ensured that the curry would last for quite a few days and was an ideal accompaniment with rice as well.
Serves 6 Preparation Time 45 minutes
Ingredients
½ kg mutton or lamb cut into medium size pieces
6 peppercorns
2 big onions sliced
2 pieces cinnamon
2 cloves
2 cardamoms
8 to 10 curry leaves
4 red chilies broken into bits
1teaspoon chilly powder
1teaspoon ginger paste
1 teaspoon garlic paste
Salt to taste
2 tablespoons oil
2 tablespoons vinegar or ½ cup of tamarind juice
Wash the meat and mix it with the ginger garlic paste, salt and the chilly powder. Heat oil in a pan and fry the onions, curry leaves, red chillies and spices till golden brown. Add the meat and mix well. Fry for a few minutes. Add the vinegar / Tamarind juice and sufficient water and cook on medium heat till the meat is done. Keep frying till the gravy is thick and dark brown
Tags: Anglo-Indian Recipes, curry, Flavours of the Past, food, meat, meat curry, old traditional dish
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April 9, 2009 by bridgetkumar
1 cup Raw Rice
½ cup Moong Dhal
¼ cup Sugar or Jaggery
½ cup grated coconut or 1 cup coconut milk
2 tablespoons raisins
A pinch of salt
Wash the rice and soak it for half an hour in a little water. Dry roast the Moong Dhal lightly in a pan and take down. Boil 3 cups of water and the salt in a vessel and when boiling add the rice and the roasted Moong Dhal. Cook on low heat till the rice and dhal are soft. Add the coconut, sugar/ jaggery and raisins and simmer for 4 to 5 minutes. The Congee / Kunji should be of the consistency of thick soup.
Serve plain or with Coconut chutney.
(Omit the sugar or jaggery if desired)
This Congee is usually eaten on Good Friday
Tags: Anglo-Indian Recipes, Flavours of the Past, Rice kunji, Rice Porridge, Snacks
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April 6, 2009 by bridgetkumar
Ingredients
1 cup boiled and shredded chicken
2 tablespoons mayonnaise
½ cup boiled spaghetti
1 teaspoon pepper powder
salt to taste
2 teaspoons chopped coriander leaves
2 green chillies chopped
2 onions finely chopped
12 slices bread
Mix the shredded chicken, boiled spaghetti, mayonnaise, green chillies, coriander leaves, pepper powder, salt and onions in a bowl. Cut away the crusts from the bread. Flatten each slice with a rolling pin. Spread the filling on each slice and roll tightly. Tie each roll with a piece of thread. Heat oil in a deep pan and drop in the rolls slowly about 2 at a time. Reduce the heat and fry on medium heat till the rolls are light brown and crispy. Drain on a paper towel. Serve with tomato sauce.
Tags: Anglo-Indian Recipes, chicken, savoury dish, Snacks
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March 31, 2009 by bridgetkumar
½ kg mutton or beef cut into medium size pieces
2 big onions sliced
½ teaspoon coriander powder
4 red chilies broken into bits
2 teaspoons chilly powder
1teaspoon ginger garlic paste
Salt to taste
2 tablespoons oil
½ cup thick tamarind juice
Wash the meat and mix it with the ginger and garlic paste, salt, coriander powder and the chilly powder. Heat oil in a pan and fry the onions till golden brown. Add the meat and mix well. Fry for a few minutes. Add sufficient water and cook on medium heat till the meat is tender. Now add the thick tamarind juice and mix well. Keep frying till the gravy is thick and dark brown
Serve with rice or chappatis or even idlis and hoppers
Tags: Anglo-Indian Recipes, curries, food, Indian food, meat, savoury dish
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March 20, 2009 by bridgetkumar
½ kg medium size prawns
4 tablespoons flour
2 teaspoons chilly powder
½ teaspoon tumeric powder
Salt to taste
1 egg beaten
Oil as required for deep frying
Wash, clean and de-vein the pawns. Make a batter with the flour, chilly powder, salt, beaten egg and a little water. The batter should not be too thick or too thin. Dip the prawns in the batter and deep fry till golden brown
Tags: Anglo-Indian Recipes, curries, Indian food, Sea Food
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