ANGLO-INDIAN DAL PEPPER WATER ( Lentils Pepper Water)

Serves 6 Preparation Time 45 minutes Ingredients 1 Cup Tur Dhal 2 cups of water 1onion chopped 2 teaspoons chillie powder 1large tomato chopped 1 teaspoon cumin powder 1 teaspoon pepper powder 1 tablespoon garlic paste ½ teaspoon turmeric powder 1 teaspoon coriander powder ½ cup tamarind juice extracted from a small ball of tamarind… Read More ANGLO-INDIAN DAL PEPPER WATER ( Lentils Pepper Water)

FRIKKADELS / RAW MINCE CUTLETS (DUTCH FORCED MEAT BALLS OR PATTIES)

FRIKKADELS / RAW MINCE CUTLETS (DUTCH FORCED MEAT BALLS OR PATTIES) Frikkadels or Frikadellers are a legacy of the Durch to Anglo-Indian Cuisine. Frikkadels are also known as Raw Mince Cutlets. Frikkadels are pan fried or braised meat balls or patties made with spiced ground meat or meat mince of either beef, lamb or chicken.… Read More FRIKKADELS / RAW MINCE CUTLETS (DUTCH FORCED MEAT BALLS OR PATTIES)

RAILWAY MUTTON CURRY – A COLONIAL ANGLO-INDIAN CURRY DISH

  The Railway Mutton Curry is a direct throw back to the days of the British Raj to as early as the early 1900s, when traveling by train was considered aristocratic. . This wonderful curry was first served on the long distance train (The Blue Train) between Bombay to Calcutta, and in the Refreshment Rooms on Victoria… Read More RAILWAY MUTTON CURRY – A COLONIAL ANGLO-INDIAN CURRY DISH

ANGLO-INDIAN STYLE MUTTON DO-PIAZA also known as Double Onions Mutton Curry or Twice the Onions Curry

ANGLO-INDIAN STYLE MUTTON DO-PIAZA also known as Double Onions Mutton Curry or Twice the Onions Curry Dopiaza Mutton or Chicken Dishes were very popular in Anglo-Indian homes in Calcutta and across Bengal. Do Piaza when translated literally means “two onions,”. This means that the Do Piaza Curry is prepared with almost double the quantity of… Read More ANGLO-INDIAN STYLE MUTTON DO-PIAZA also known as Double Onions Mutton Curry or Twice the Onions Curry