TURKEY ROAST CASSEROLE


TURKEY ROAST CASSEROLE

This is a recycled dish using leftover Turkey Roast. It’s a meal in itself with a slice of toast and a salad. Any seasonings of your choice could be added to flavour the dish 

Ingredients

2 cups shredded or chopped left over Turkey Roast

2 cups Bread Crumbs

1 cup milk

1 cup fried onions 

1 cup chopped tomatoes 

2 eggs, beaten

2 teaspoons Worcestershire sauce (optional) 

Salt to taste 

1 teaspoon ground black pepper

1 teaspoon parsley flakes

1/2 teaspoon garlic seasoning

1 teaspoon paprika or chillie powder 

A few mint leaves 

Preheat the oven to 180 degrees C

In a large bowl, combine the turkey with all the ingredients. 

Mix just until well combined.

Add a little more milk if required

Butter a baking dish and transfer the mixture to the dish

Dot with a few blobs of butter

Sprinkle some breadcrumbs evenly on top

If desired, sprinkle or lay shredded cheese on top

Bake at 180 C for 20 to 25 minutes till the casserole is firm and nicely browned on top.

Let it rest for 10 minutes before serving

Enjoy it plain or with roast and a salad 

KULKULS – A CHRISTMAS SWEET

KULKULS (SMALL SWEETENED BALLS OF DOUGH)

Ingredients

I kg flour                                          

2 eggs beaten well

1 cup thick coconut milk                

½ teaspoon salt

½ teaspoon salt                              

½ cup 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 kulkuls by taking small lumps of the dough and roll on the back of a fork or a wooden kulkul mould, to form a scroll.

Alternately, roll out the dough and cut into fancy shapes with kulkul or cookie cutters. Heat oil in a deep pan and fry as many kulkuls as possible at a time. Drain and keep aside.

To frost the kulkuls, melt 1 cup of sugar with ¼ cup of water and when the sugar syrup crystallizes pour over the kulkuls and mix well so that the sugar syrup covers all the kulkuls

Store in airtight boxes when cold.

GRANNY’S FOWL CURRY

GRANNY’S FOWL CURRY

An old favourite of bygone days, when country fowls and hens were reared at home for the dinner table. This recipe is what my own mum and grand mum cooked in the olden days. A creamy coconut milk based chicken dish. Its like a stew. The same recipe could be used for present day broiler chicken.

Serves 6     

Ingredients:

1 medium sized fowl jointed into fairly big pieces (preferably a country chicken)

2 cups coconut milk

3 teaspoons chopped garlic

3 medium size onions sliced

Salt to taste

2 green chillies

½ teaspoon turmeric powder

2 teaspoons chillie powder

2 teaspoons coriander powder

3 tablespoons oil

1 tablespoon lime juice

2 potatoes boiled and peeled and cut into quarters

Marinate the fowl / chicken with all the ingredients mentioned above for about 1 hour in a suitable pan.

Place the pan on high heat and cook closed for about 5 to 6 minutes.

Lower the heat and then simmer till the chicken is cooked and the gravy is thick

(If using a country fowl then it would take longer to cook). Gently mix in the potatoes.

Serve with bread or rice

MACKEREL FISH CURRY

Fish curry Mackeral 1.jpg2

Mackerel Fish Curry
Ingredients
6 medium size mackerels cleaned and cut down the stomach
2 big onions chopped finely
2 teaspoons ginger garlic paste
1 cup thick coconut milk
3 teaspoons chillie powder
1 teaspoon cumin powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
Salt to taste
3 tablespoons oil
Keep the mackerels whole or cut them in half. Clean the mackerels well and fry each one lightly with a pinch of turmeric to make it firm. Keep aside.
Heat the oil in a shallow vessel and fry the  onions till golden brown. Add the ginger and garlic paste, chillie powder, cumin powder, coriander powder, turmeric powder and a little water and fry well for some time.  Add the Coconut Milk, salt, and a little more water and bring to boil. Add the mackerels and cook for about 6 to 7 minutes.
Garnish with chopped coriander leaves and slit green chilies
Serve with Rice or chapattis.

HURRY-BURRY MEAT FRY

Dumphukt Mutton

HURRY-BURRY MEAT FRY

As its very name implies, this meat dish could be made in a no time at all!!

Serves 6     Preparation Time 45 minutes

Ingredients

½ kg meat either Lamb, Mutton or Beef Undercut

6 peppercorns

2 big onions sliced

2 pieces cinnamon about one inch each

3 cloves

8 to 10 curry leaves

2 tomatoes chopped fine

4 red chilies broken into bits

1teaspoon chillie powder

½ teaspoon turmeric powder

1 teaspoon ginger garlic paste

Salt to taste

2 tablespoons oil

2 tablespoons vinegar

1 tablespoon butter or ghee

2 potatoes boiled, peeled and cut into quarters

Mix the meat with all the above ingredients (except the potatoes) and leave aside for one hour.

Heat oil in a pan and add the marinated meat and mix well.  Fry for a few minutes. Add sufficient water and cook on medium heat till the meat is tender and all the gravy dries up.

Mix in the boiled potatoes, then remove from heat.

Garnish with chopped coriander leaves.

Serve as a side dish with Rice and Dhal or bread

Dumphukt Mutton

STEAMED DATE AND NUT PUDDING


STEAMED DATE AND NUT PUDDING
Serves 6
A Steamed Pudding, served warm, is the ultimate comfort dish on a cold or rainy day. Often made as a dessert for dinner, steamed puddings can be made with a variety of tastes. Steamed Plum Pudding and Steamed Ginger Puddings are generally made at Christmas time. But a Steamed Date and Nut Pudding could be enjoyed at any time of the year. The pudding could be made and stored in the fridge. Just before serving, steam it once again for a few minutes so that its nice and warm. It could be served with any sweet sauce or Custard Sauce or just sprinkled with caster sugar. Sharing an easy recipe for Date and Mixed Nut Pudding that I’ve been using over the years. I’ve spread a layer of Apricot Jam on top.
Ingredients
250 grams pitted dates
100 grams coarsely chopped mixed nuts such as walnuts, almonds, etc.
1 cup water
1 teaspoon bicarbonate of soda / Baking Soda
5 tablespoons unsalted butter
1 cup caster sugar
3 eggs
1 teaspoon vanilla extract
1 cup flour
¼ cup bread crumbs
Boil the dates and water in a saucepan on medium heat, till the dates soften.
Remove from heat and allow it to cool. Once cold, puree it in a blender and remove any sediments.
Meanwhile cream the butter and sugar together till smooth. Add the eggs one at a time and vanilla extract and mix to a very smooth consistency.
Add the date puree and chopped nuts and mix well.
Slowly add the flour, baking soda and bread crumbs and mix gently.
Grease a 1.5 litre pudding bowl and pour the mixture into the bowl.
Cover the pudding with a greased piece of greaseproof paper or foil.
Put the bowl inside a covered steamer or pressure cooker and steam for about one and half hours till the pudding is cooked. Test by inserting a toothpick.
If desired spread a layer of apricot jam on top or just sprinkle castor sugar on top.
Serve the pudding warm with vanilla sauce or ice cream

ANGLO-INDIAN CHICKEN VINDALOO

Chicken Vindaloo new 2 a

CHICKEN  VINDALOO

Vindaloo is a legacy of the Portuguese to Anglo-Indian Cuisine. Every community in India has their own version and recipe for Vindaloo. Vindaloo was traditionally made with  Pork, but it can be made with any type of meat or even vegetables. Vindaloo is not as thick as a Korma and it does not have as much gravy as other curries. It tastes wonderful if eaten a day or two after it is cooked since the vinegar and other flavours soak into the dish. The pungency of the dish can be reduced or increased according to taste by adding or lessening the chillie powder. However, care should be taken not to lose the vinegar flavour, because Vindaloo get its special taste only because of the vinegar in it. It can be prepared with meat, pork, poultry, seafood, also vegetables such as brinjals, potatoes, peas etc).

Serves 6   Preparation Time 45 minutes

Ingredients

1 kg chicken jointed and cut into medium pieces

2 big onions chopped

3 medium potatoes boiled, peeled and cut into quarters (optional)

3 tablespoons oil

Salt to taste

1 teaspoon mustard powder or paste

2 teaspoons chillie powder

2 teaspoons cumin powder

2 teaspoons garlic paste

½ cup vinegar

½ teaspoon turmeric powder

Marinate the chicken with the chillie powder, turmeric powder, cumin powder, mustard powder, salt and half the vinegar. Keep aside for half an hour.

Heat the oil in a suitable pan and fry the onions till golden brown.  Add the garlic paste and fry well. Add the marinated chicken,  and fry well till the oil separates from the mixture. Add the remaining vinegar and mix well.  Add a little water depending on how much gravy is required. Cover and cook on low heat till done. Just removing from the heat, add the boiled potatoes and mix once so that the potatoes are covered with the gravy.

The dish should be a lovely red colour. Serve with hoppers, bread, rice or chapattis.

Please note: Adding potatoes is optional. You could add potatoes to the Vindaloo only if desired by you. (If cooking in a pressure cooker, turn off the heat after 2 whistles).

 Vindaloo always tastes better the next day when the flavours and vinegar have soaked into the meat

Chicken Vindaloo new 2 a

ANGLO-INDIAN CHICKEN PICKLE

Chicken Pickle collage

ANGLO-INDIAN CHICKEN PICKLE

A simple and easy recipe to prepare Chicken Pickle Anglo-Indian style. Takes good with rice or as a side dish with bread or chapattis as well. The vinegar and fenugreek seeds powder enhance its taste. This recipe as well as other Anglo-Indian Pickle recipes is featured in my Cookery Books

Ingredients

2 kg chicken chopped into tiny pieces

120 grams garlic

200 grams ginger

50 grams red chilies

2 tablespoons mustard powder

1 teaspoon all spice powder / garam masala powder

1 teaspoon powdered fenugreek seeds

3 cups vinegar

½ kg refined oil or Sesame oil

½ cup salt

Make a paste of the garlic, ginger, and red chilies with a little vinegar. Wash the chicken well and wipe dry. Heat oil in a vessel and fry the ground masala paste on low heat for about 3 minutes. Add the chicken pieces and mix well. Simmer for 5 minutes. Add the rest of the vinegar, salt, spice powder, mustard powder and fenugreek powder and cook on low heat till the chicken is tender and all the gravy dries up. Simmer till the oil floats on top. Cool and store in bottles. This pickle will last for a month and can be had with rice, chapattis or bread. (keep in the fridge).

BEEF PEPPER STEAK

Beef Pepper Steak 7

BEEF PEPPER STEAKS

Ingredients

1 kg Beef Undercut cut into steaks

1 teaspoon turmeric powder

3 or 4 teaspoons fresh ground black pepper powder

3 tablespoons oil

2 big onions sliced finely

2 big tomatoes chopped

Salt to taste

Marinate the steaks with the pepper powder, salt and turmeric powder in a flat plate. Pour the oil on top and keep it over night in the refrigerator (or for about 4 hours before cooking)

Pressure cook for just 5 minutes or cook in a pan for about 15 minutes.

Add the onions and tomatoes and continue frying on low heat till the tomatoes turn pulpy and the steaks are a nice dark colour.

Serve hot with boiled vegetables and bread.

Beef Pepper Steak 7

STRAWBERRY BLANCMANGE

Strawberry Blancmange

STRAWBERRY BLANCMANGE

Ingredients

1 cup sugar

3 tablespoons corn flour

¼ teaspoon salt

1 litre milk

1 teaspoon strawberry essence

1 cup fresh strawberries for topping (optional)

Mix the corn flour and salt in a little water. Boil the milk and sugar. When boiling mix in the corn flour paste. Cook till the mixture thickens stirring all the time. Simmer for a few more minutes.

Pour into dampened jelly moulds and set in a refrigerator.

When set, remove from the refrigerator, then dip the bottom of the mould in hot water and turn out on a plate.

Top with fresh cut strawberries and cream and serve

Strawberry Blancmange

EGG AND CAPSICUM CURRY

 

Egg and Capsicum Curry

EGG AND CAPSICUM CURRY

Serves 6

Ingredients

6 hard-boiled Eggs shelled and cut into halves

3 onions chopped finely

2 tomatoes chopped

1 capsicum de-seeded and chopped (optional)

1 teaspoon chopped garlic

1 teaspoon chillie powder

½ teaspoon turmeric powder

1 teaspoon spice powder or garam masala powder

½ teaspoon cumin powder

Salt to taste

2 tablespoons oil

1 sprig curry leaves (optional)

Heat oil in a pan and sauté the curry leaves, onions and chopped garlic till the onions turn golden brown. Add the tomatoes and capsicum and fry till the tomatoes are reduced to pulp. Add the chillie powder, turmeric powder, cumin powder and spice powder and mix well. Add salt and ½ cup of water and bring to boil. Lower heat and gently drop in the hard boiled eggs with the yolk side up. Simmer for a few minutes till the gravy becomes thick.

Serve with Rice, bread or chapattis.

Egg and Capsicum Curry

MEAT JHALFRAZIE

Meat Jhalfrazie

MEAT JHALFREZIE

Jalfrazie is a sautéd dish, which can be prepared with meat, poultry, sea food etc. The word “Jalfrazie” came from 2 words: “Jal” meaning “spicy or pungent” and “Frazie” meaning “Fried”. As in the case of almost all of our cuisine, which started out as insipid concoctions, in the days of the British Raj, the original “Jal Frezie” was bland and tasteless. The Colonial servants would fry up the leftover Christmas Turkey and Chicken Roasts with some pepper, chillies, etc., for Breakfast the next day. Over the years many more ingredients and spices were added to this dish to make it as spicy and delicious as it is today and it has become synonymous with the cuisine of West Bengal.

 Ingredients

1 kg tender Beef or Lamb cut into small pieces

3 large onions sliced

1 large capsicum / bell pepper cut into small pieces

1 teaspoon chillie powder

1 teaspoon pepper powder

1 teaspoon ginger garlic paste

½ teaspoon turmeric powder

Salt to taste

4 Dry red Chillies broken into bits

2 teaspoons ghee or butter

3 tablespoons oil

Boil the meat with turmeric powder and a little salt in sufficient water till tender. Drain and keep aside.

Heat oil in a pan and fry the onions and capsicum for about 3 minutes.

Add the cooked meat, potatoes and all the ingredients and mix well. Simmer till the gravy dries up. Stir fry till the oil leaves the sides of the pan.

Meat JhalfrazieHeat the ghee in another pan and fry the dry red chillies for a minute or so.

Turn off the heat and pour over the Beef.

Serve as a side dish with rice and pepper water or with bread or rotis / chappatis.

 

MIXED VEGETABLE CURRY

vegetable cury 6

MIXED VEGETABLE CURRY

Ingredients:

1 cup of chopped mixed vegetables such as carrots, beans, peas etc

2 potatoes peeled and cut into medium size pieces

2 tomatoes made into puree

3 tablespoons ground coconut

½ teaspoon all spice powder or garam masala

1 teaspoon mild chillie powder

½ teaspoon turmeric powder

½ teaspoon cumin powder

Salt to taste

1 teaspoon coriander powder

2 tablespoons oil

2 onions chopped

2 tablespoon chopped coriander leaves

1 teaspoon ginger garlic paste

Vegetable curry 4Heat oil in a pan and sauté the onions for a little while.

Add the ginger garlic paste, tomato puree, chillie powder, turmeric, coriander powder, spice powder / garam masala powder, cumin powder and salt and stir fry for a few minutes till the oil separates from the mixture.

Add the ground coconut and stir fry for a few minutes

Add the mixed vegetables and potatoes and mix well.

Add 2 cups of water and simmer on low heat till the potatoes are cooked the gravy thickens. Garnish with chopped coriander leaves.

Serve with rice or Chapattis.

ANGLO-INDIAN DOL MASH / DAL MASH

An easy recipe for a popular Anglo-Indian Dish – Dal Mash or Dol Mash as it is fondly known as. Cooked with very little water to an almost solid consistency, this simple and tasty dish is often served as a side dish with White steamed Rice,  Pepper Water and Papadams. A few pieces of fried Salt fish will round off this simple exquisite meal.
This recipe is taken from my Recipe Book ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST.

Serves 6            Preparation Time 45 minutes
Ingredients
1 cup Tur Dhal or Masur Dhal
2 onions chopped
2 green chillies chopped
1 teaspoon garlic chopped
1 teaspoon ginger chopped
½ teaspoon turmeric powder
¼ teaspoon mustard seeds
A few curry leaves
Salt to taste
1 tablespoon oil

Cook the dhal with sufficient water and ½ teaspoon turmeric powder till soft in a suitable pan or a pressure cooker. The dal should be semi solid. Mash and keep aside.
Heat oil in aother pan and add the mustard seeds. When it splutters, add the chopped onion, green chillies curry leaves, ginger and garlic and fry well till the onions turn golden brown. Add the cooked and mashed dhal and mix well. Cover with a lid to keep in the flavours and remove from heat Add a little ghee while serving.

Serve as a side dish with White Steamed Rice, Pepper Water, Papadams and some fried salt fish.

Posted by Bridget White-Kumar at 4:38 AM

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Labels: Anglo-Indian Dol Mash, Dal Mash

ANGLO-INDIAN FOOD FESTIVAL AT THE HYATT CENTRIC BANGALORE


The Hyatt Centric, Bangalore is holding an Anglo-Indian Food Festival – ‘Colonial Capers from the Cantonment’ from 22nd February to 3rd March 2019 – bringing back Nostalgic and Culinary Delights of old Colonial Anglo-Bangalore at their Bengaluru Brasserie.
I am assisting them in bringing back to life the old Colonial and popular Anglo-Indian dishes that will take one back down memory lane of the by-gone Era. I have curated 5 special menus of the old popular dishes for a ’la Carte Lunches and Buffet Dinners. The special dishes from this festival include Colonial Dishes such as the Railway Mutton Curry, The Dak Bungalow Curry, Grandma’s Country Captain Chicken, Potato Chops, Colonel Standhurst’s Beef Curry, Pork Country Captain, Bengal lancer’s Shrimp Curry, Pork Bhooni, Meat Jal Frezie, Devil Pork Curry, etc, and typical Anglo-Indian Dishes such as Saffron Coconut Rice, Junglee Pilaf, Meat Ball Curry (Bad Word Curry), Devil Chutney, Doll Curies, Vegetable Curries and side dishes, etc.

The Menu varies slightly each day both for lunch and the dinner buffet so that a wider variety of Anglo-Indian Dishes are featured.
A selection of the set menu that was served for lunch consisted of the following:
Starters were Pepper Chicken Bites, Vegetable Panthras (crumbfried panrolls stuffed with sautéed veggies) and lamb mince Potato Chops. Mains took us to Railway Mutton Curry, Anglo-Indian Meat Ball Curry or Bad Word Curry, Anglo-Indian Doll Curry (Dhal was always pronounced as Doll by us), Pepper Ladyfingers Fry (Bandy Coy) and Saffron Yellow Coconut Rice) and White Steamed Rice. A selection of Anglo-Indian pickles and relishes and our very own Devil Chutney added zing to the meal together with short glasses of Anglo-Indian Pepper Water. The Superb meal was rounded off with a selection of desserts such as steamed ginger pudding, bread pudding, Trifle and Kal Kals served portion wise.


A selection of the dishes on the Buffet at the on-going Anglo-Indian Food Festival at the Hyatt Centric Bangalore were:

Starters and short eats from the Live counter such as Pepper Chicken Bites, Corriander Chicken Nibbles, Cutlets, Lamb Mince Panthras, Vegetable Panthras (Crumb-fried pan-rolls stuffed with sautéed lamb mince or veggies) and lamb mince Potato Chops.

The Buffet had Mulligatawny Soup, Meat and Vegetable Broth, Army Camp Soup, Lantil Soup, Chicken in Red Wine, Country Captain, Railway Mutton Curry, Dak Bungalow Chicken, Fish in Green Masala, Pork Vindaloo, Junglee Pulaf, Anglo-Indian Pepper Water, Meat and Vegetable Broth, Beef Chops, Pepper Chicken, Fish Curry, Lady Finger Pepper Fry, Drumstick and Potato Curry, Tomato Pulaf, Cheesy Cauliflower Bake, Saffron Coconut Rice, Bad Word Curry, etc. etc, etc along with mouth-watering Desserts such as Trifle Pudding, Bread and Butter Pudding, Blancmange, Embassy Pudding, Pears stewed in Red Wine etc, etc, along with a wide selection of breads and buns – a real feast at the Dinner Buffet

All credit goes to Chef Manish, Chef Babu Ram, Chef Debaditya and their team for their excellent interpretation of my recipes, and bringing out these old delicacies perfectly each day. Chef Manish adds his own special touches to make the whole experience memorable. Not forgetting Anum Ajani, Preetam Rai, and all at the Hyatt Centric Bangalore.