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 onions as compared to a normal Meat or chicken curry. In a Dopiaza Curry, half the quantity of the onions are added raw while cooking the curry and the remaining onions are fried and added to the dish at the end.  The prominent flavour of onions gives a slight sweet taste to the curry.

 

Serves 6           Time required: 1 hour

Ingredients

½ kg Mutton

4 large onions sliced

1 large tomato chopped

2 bay leaves

2 teaspoon chillie powder

1 teaspoon ginger garlic paste

1 teaspoons coriander powder

1 teaspoon all spice powder or garam masala powder

2 tablespoons lime juice

Salt to taste

3 tablespoons oil

2 green chillies sliced

2 cloves

2 cardamoms

2 one pieces of cinnamon

2 tablespoon curds / yoghurt

 

Marinate the mutton with chillie powder, ginger garlic paste, coriander powder, spice powder / garam  masala powder and salt and keep aside for 1 hour.

Heat the oil in a suitable pan or pressure cooker and sauté half of the onions till golden brown. Remove and keep aside.

In the same pan add the marinated meat along with the bay leaves, green chillies, cloves, cinnamon and cardamom.  Fry on low heat for about 5 minutes. Add the remaining sliced onions, chopped tomato, curds and mix well. Simmer for about 5 minutes. Now add 2 glasses of water and mix well. Cook covered on low heat for 1 hour (or pressure cook for 15 minutes) till the mutton is tender and the gravy is quite thick. Now add the fried onions and mix once. Remove from heat.

Garnish with Chopped Coriander leaves if dersired. Serve with Rice or chapattis.

 

Note: Beef or Chicken can also be used instead.

A SIMPLE ANGLO-INDIA LUNCH – White Steamed Rice, Simple Fried Fish, Raddish and Dol Curry (Red Lentils), Plain Pepper Water, Beans Foogath and Tomato Sambal

A SIMPLE ANGLO-INDIA LUNCH – White Steamed Rice, Simple Fried Fish, Raddish and Dol Curry (Red Lentils), Plain Pepper Water, Beans Foogath and Tomato Sambal

PLAIN WHITE STEAMED RICE

Serves 6       Time required: 45 minutes

Ingredients

1 cup raw rice

2 cups water

A pinch of salt

Wash the rice and soak in 2 cups of water and a pinch of salt for 15 minutes. Place on heat and bring to boil. Reduce heat and cook on low heat till done and all the water is absorbed. Cover and allow to stand  for 15 minutes before serving. This is the standard plain steamed rice eaten every day. Serve with any curry, dhal or pepper water.

SIMPLE FRIED FISH

Serves 6     Time required: 45 minutes

Ingredients

8 or 10 slices of any good fleshy fish

2 teaspoons chillie powder

1 teaspoon turmeric powder

Salt to taste

Oil for frying

Wash the fish and marinate with the chillie powder, salt, and turmeric powder for about 15 minutes.

Heat the oil in a flat pan and shallow fry the pieces about 4 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.  It could also be served as a snack. (For a more crispy fish, coat the fish slices with a little semolina or rice flour)

RADISH AND DOL (RED LENTILS / DHAL) CURRY 

Serves 6      Time Required:1 hour

Ingredients

1 cup Red Lentils or Masoor Dhal

4 long white radish peeled and cut into 2 inch piece

2 teaspoons chillie powder

1 teaspoon coriander powder

½ teaspoon turmeric powder

1 teaspoon cumin powder

2 tomatoes chopped

1 teaspoon crushed garlic (optional)

Salt to taste

For the seasoning: 1 teaspoon mustard, 2 red chilies broken into bits and a few curry leaves and 1 tablespoon oil.

Wash the Red Lentils / masoor dhal and cook it along with the tomato, chillie powder, coriander powder, cumin powder, turmeric powder, garlic and radish with sufficient water in a pressure cooker.  When done open the cooker, add salt and some more water and mix well.

To Temper the Dal Curry:

Heat 1 tablespoon oil in another suitable pan and add the mustard, broken red chilies and crushed garlic and fry for some time. When the mustard starts spluttering, pour in the cooked dhal and mix   well. Serve with rice

PLAIN PEPPER WATER

A simple and easy recipe to prepare the classic Anglo-Indian  Pepper Water. Pepper Water is an important dish on the Anglo-Indian lunch table and is invariably prepared many times a week. Pepper water can be stored in the refrigerator for a few days without spoiling due to the tamarind used in its preparation.

Serves 6     Time required: 30 minutes

Ingredients

2 large tomatoes chopped

1 teaspoon ground black pepper / pepper powder

1 teaspoon chillie powder

1 teaspoon cumin powder

½ teaspoon turmeric powder

½ teaspoon coriander powder

Salt to taste

½ cup tamarind juice extracted from a small ball of tamarind

or 1 teaspoon tamarind paste

Cook all the above ingredients with 3 or 4 cups of water in a suitable vessel on high heat till it boils. Reduce the heat and cook on low heat for about 10 minutes. Temper the Pepper Water, as follows

To temper the Pepper Water: Heat 2 teaspoons oil in another vessel, add a teaspoon of mustard seeds. When they begin to splutter add a sliced onion, a few curry leaves, two broken red chilies and a teaspoon of chopped crushed garlic and sauté for a few minutes, till the onions turn light brown. Pour the pepper water into the seasoning and mix well. Turn off the heat.  Serve hot with rice and any meat side dish.

Note: The pepper water can be prepared by using fresh red chilies cumin seeds coriander seeds, peppercorns ground in a mixer instead of the powders.

BEANS FOOGATH (STIR FRY BEANS)

Serves 6     Time required: 30 minutes

Ingredients

½ kg string beans chopped finely

3 tender carrots chopped into small pieces

½ cup grated coconut

3 red chilies broken into bits

¼ teaspoon mustard seeds

A few curry leaves

Boil the chopped beans and carrots for about 5 minutes with some water.  Strain and keep aside.  Heat oil in a pan and add the mustard seeds. When they splutter add the red chilies and curry leaves and fry for a few seconds. Now toss in the boiled beans.  Add salt and coconut and mix well. Stir-fry for a few minutes and then take down.

TOMATO SAMBAL

Ingredients

2 big tomatoes chopped

3 green chilies chopped

½ teaspoon cumin powder

1 tablespoon chopped garlic

1 medium size onion chopped

Salt to taste

A pinch of sugar

Heat oil in a pan and fry the onions and garlic for a few minutes. Add the chopped tomatoes, cumin powder, salt, sugar and green chilies and fry till the tomatoes are reduced to a pulp. Grind in a blender. Season with mustard seeds, red chilies and curry leaves.

 

A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES – By Bridget White

A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES – By Bridget White

 

 A Collection of Simple Anglo-Indian Recipes Cover

‘A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES’ is a revised, consolidated version of four of my earlier Cookery Books, namely Anglo-Indian Delicacies, A Collection of Anglo-Indian Roasts, Casseroles and Bakes, The Anglo-Indian Snack Box and The Anglo-Indian Festive Hamper. More than 350 Recipes of traditional, popular and well loved, Anglo-Indian Dishes have been specially selected from these earlier cook books and featured in this Omni-bus Edition. This single consolidated  Imprint of easy- to- follow Recipes of popular  Anglo-Indian Dishes  features Soups & Pepper Water, Curries & Fries, Roasts & Stews, Rice dishes & Pilafs, Foogath and Sambal, Pickles & Relishes, Casseroles and Baked Dishes, Short Eats, Nibbles & Finger food, Sweets & Desserts, Custards & Puddings, Christmas & Festive Treats,  Homemade wine, Curry Powders, etc.

The huge selection of Recipes featured in this Cookery book will surely take one on a sentimental and nostalgic journey down  memory lane of old forgotten Anglo-Indian Delicacies. All the old dishes cooked during the time of the British Raj have now been revived to suit present day tastes and aplates. This Cookery Book would also serve as a ‘Ready Reckoner’ and a useful guide for teaming up dishes for everyday Anglo-Indian   Meals as well as for festive and special occasions.

So what are you waiting for? Delve into this awesome collection and you’ll find simple and easy recipes for preparing your favorite Ox tail and Trotters Soups, Plain Pepper Water or Bone Pepper Water, Vindaloos and Curries, Devil Fries & Chops, Nana’s Special Duck, Chicken, Beef & Pork Roasts, Country Captain Chicken, Papa Pat’s Pork Chops, Mince Cutlets, Stews, Croquettes & Rissoles, Yellow Coconut Rice & Ball Curry, Junglee Palau & Vegetable Jalfrazie, Cabbage Foogath & Tomato Sambal, Brinjal Pickle, Fish Padda and many more ANGLO-INDIAN DELICACIES.

Add that special ‘Anglo’ touch to your meal by baking a simple and tasty Shepherd’s Pie, a Pot Luck Casserole, a Pork Mince Pie or any of those old ‘one dish meals’  that your grandma baked in your childhood. Choose your favourite baked dish recipe from A COLLECTION OF ANGLO-INDIAN ROASTS, CASSEROLES AND BAKES. The very names of the recipes will make you drool. Round  it off with a creamy Caramel Custard, Bread Pudding, Strawberry Flummery, Apple Grunt or any other lip-smacking Anglo-Indian Dessert or Sweet from the vast selection that has been featured.

Host a Party and serve your guests old Anglo-Indian Short Eats and Nibbles from THE ANGLO-INDIAN SNACK BOX, that were the rage at ‘Parties, Soirees and Elegant Evening Gatherings’ in the olden days –  all innovated and made famous by the Mog Cooks of yore in the Tea Gardens in the Hills. Snack on Liver on Toast Squares, Scotch Eggs and Deviled Eggs, Cheese Straws, Mince Curry Puffs, Coconut Puffs, Mince Panthras, Fish Fingers, Fritters and a whole lot more,

What’s your favourite childhood Christmas memory?  Do you associate Christmas with the smells, sounds and sights of the season?  This Cookery Book aims at just that. The separate section on THE ANGLO-INDIAN FESTIVE HAMPER features recipes of all the old Anglo-Indian Christmas favourites such as the Traditional Christmas Cakes, Plum Cakes, Mince Pies, Fruit Cakes, Kalkals, Rose Cookies, Coconut Sweets, the Christmas Pudding, Bole Cake, Semolina Cake, Dodol, Beveca, Marzipan Sweets, Peanut Fudge, Cashew nut Fudge, , etc, etc. It will awaken long forgotten magical memories of   childhood – Of  the smell of the decorated Pine Christmas Tree in the sitting room, the enticing aroma of Christmas Cakes being baked, the Kalkals and Rose Cookies being fried and the aroma of the other Christmas Goodies being prepared in the kitchen by Mama and Nana – Memories of the whole family sitting round the dining table on “Kalkal Making Day” rolling the kalkals on the back of a fork or fighting to lick the left over cake batter in the mixing bowl come flooding back.  Recreate the Christmas of your childhood with these recipes of all the old Christmas Treats. Then to round off the festive spread, you could make your own home-made Grape and Ginger Wine.

The recipes in this book are simple and easy to follow and only easily available ingredients have been suggested. The easy-to-follow directions for preparing these old, popular, sumptuous dishes make cooking simple, enjoyable and problem-free. The pungency of the dishes can be adjusted according to individual taste by reducing or increasing the amount of chillie powder, spices or pepper powder suggested in each recipe.

All the recipes in this Book are for 6 generous servings. If cooking for a smaller or larger number, the quantities should be adjusted accordingly.

The word “Everlasting” means ‘something, that once created, endures through time and never ceases to exist’. Anglo-Indian Cuisine is “EVERLASTING” and will endure forever and ever.

 

ANGLO-INDIAN DELICACIES – REVISED EDITION

ANGLO-INDIAN DELICACIES – REVISED EDITION
The word “Everlasting” means ‘something, that once created, endures through time and never ceases to exist’. Anglo-Indian Cuisine is “EVERLASTING” and will endure forever and ever.
ANGLO-INDIAN DELICACIES – REVISED VERSION
It gives me great pleasure to bring out this revised version of ANGLO-INDIAN DELICACIES. In this book I’ve endeavoured to cover some of the old typical dishes that were popular in Calcutta, and other parts of Bengal besides Central and Eastern India. Dishes such as Pork Bhooni, Chicken / Meat Jal Frezie, Devil Pork Curry, Calcutta Cutlets (Kobhiraji Cutlet), Fish Kedegeree, Double Onions Meat Curry (Do Piaza), Meat Glassey (Glazzie ) or Fruity meat Curry, Meat and Spinach Curry, Duck Dumpoke, etc, are some of the old favourites featured here.

I’ve also included some recipes for dishes that were popular during World War II and were served in the Army camps and Officer’s Mess, such as the Army Camp Soup, Brown Windsor Soup, The Bengal Lancers Shrimp Curry, Veal Country Captain (Cold Meat Curry), Bubble and Squeak, One Eyed Jack, Colonel Sandhurst’s Beef Curry, etc., besides a host of other assorted dishes and preparations such as Pilafs, pickles and chutneys, Savouries, sweets and Festive Treats and Home Made wines.
It is a Complete Compendium of popular Anglo-Indian Dishes.

COOKING CLASSES IN BANGALORE BY BRIDGET WHITE-KUMAR

SIMPLE INDIAN DISHES AND ANGLO-INDIAN CUISINE

Bridget White Anglo-Indian Recipes

Bridget White Anglo-Indian Recipes

WordPress.com

WordPress.com is the best place for your personal blog or business site.