CRUMB-FRIED CHICKEN OR ROAD ROLLER CHICKEN

CRUMB-FRIED CHICKEN OR ROAD ROLLER CHICKEN

This dish got its name only because the pieces of chicken breasts used in its preparation were cut lengthwise and then flattened with a cleaver or Rolling Pin. The Chicken eventually looked as if it was flattened by a heavy object such as a “Steam Roller or Road Roller”.  This is a very subtly flavoured dish with only a hint of seasoning.

Ingredients

4 chicken breasts (skinless and boneless)

1 teaspoon pepper powder

1 teaspoon paprika

1 teaspoon dried or freshy chopped mint  or parsley flakes

Salt to taste

3 or 4 tablespoons butter or oil to fry

3 tablespoons plain flour

2 Eggs beaten

1 cup breadcrumbs

Slice each chicken breast with a large knife or cleaver horizontally, so that you get 8 pieces.

Flatten each piece with a mallet or rolling pin.

Season the flattened chicken with a little of the pepper powder, salt, paprika and keep aside for 15 minutes

Coat each piece of chicken breast with the flour and keep aside

Now season the breadcrumbs with the remaining pepper, salt, paprika, parsley / mint and any other seasoning that you like including some cheese powder

Heat the butter oil in a nonstick pan till nice and hot

Dip each piece of chicken in the beaten egg then coat well with the breadcrumbs.

Place each coated piece in the hot oil or butter and fry the chicken pieces on both sides on medium heat till tender and a nice golden colour

Serve with a nice salad or with any seasoned rice or bread.

(Alternately the chicken can be baked in an oven using the same recipe)

ANGLO BURMESE KHOW SUEY

KHOW SUEY – AN ANGLO BURMESE DISH

This Anglicized Burmese dish is a wonderful, delicious mouth watering concoction of noodles, spicy chicken curry and lots of toppings. While the noodles and chicken curry form the base of this dish, it allows each one to choose their own toppings. As the name suggests, it is a Burmese dish, but was brought into Eastern India when many Indians fled from Burma and crossed over into India during World War II. This recipe is featured in my Recipe Book ANGLO-INDIA CUISINE – A LEGACY OF FLAVOURS FROM THE PAST

RECIPE FOR ANGLO-BURMESE KHOW SUEY
ingredients :

1kg Chicken boiled and shredded (discard bones)

 1 teaspoon whole black pepper corns

2 Bay leaves

2 pieces cinnamon bark (about one inch in size)

Salt to taste

2 medium sized onions chopped fine 

2 teaspoons garlic and ginger paste

1 teaspoon chillie powder

1 cup cooked and mashed moong dhal (yellow split lentils)

2 tablespoons fish sauce (optional)

2 teaspoons coriander powder

1 teaspoon cumin powder

1 teaspoon garam masala / all spice powder

2 teaspoons red chilli powder

1 cup coconut milk

Salt to taste

300 grams thin egg noodles 

For the garnish:1 cup spring onions chopped fine

2 onions sliced finely and fried golden brown

2 tablespoons chopped garlic fried in oil

1 cup boiled eggs chopped into tiny pieces

5 tablespoons dry prawn powder (make by coarsely grinding dry prawns)

1 cup chopped coriander leaves

juice of 1 lemon
Heat 2 tablespoons oil in a deep heavy-bottomed pan and sauté the onions, black pepper corns, bay leaves, and cinnamon sticks till the onions turn golden brown. Add the ginger and garlic paste and fry for 2 minutes. Add the shredded chicken, coriander powder, cumin powder, red chillie powder and garam masala / spice powder and fry for another 5 minutes. Mix in the cooked moong dhal / lentil paste, coconut milk, fish sauce and salt and cook till the chicken is tender. Keep aside. 
Boil the noodles in sufficient water with a little salt. Strain and run cold water over them. Pour 1 tablespoon of oil over the noodles to keep them from sticking, and toss to mix well. Keep aside. 
Now heat 3 tablespoons of oil in a small pan till very hot. Turn off the flame and add 1 tbsp of red chillie powder to this oil. Keep this chillie oil aside to cool. 
Serve each person individually in deep bowls as follows: Place a single serving of noodles in the bowl. Top generously with the chicken curry prepared as above. Now top up with the chopped fried garlic, fried onions, chopped spring onion, and boiled egg, one on top of the other as per preference. Drizzle with chillie oil and sprinkle dry prawn powder according to taste. Garnish with chopped coriander leaves. Add a dash of lemon to complete. Have a bowl of chopped green chillies in vinegar as an accompaniment 
The Khowsuey can also be served with plain egg noodles and the chicken curry in a big bowl. The toppings of Fried Garlic, Fried Onions, Chopped Spring onions, Chopped boiled eggs, Chopped green chillies in vinegar,
Lime wedges and Ground dry shrimp powder could be served in small bowls and each person could top up their own bowls as per their preference

ANGLO-INDIAN SPICY SAUSAGE CURRY

ANGLO-INDIAN SPICY SAUSAGE CURRY

500 grams pork or beef (pepper) sausages 

2 big tomatoes chopped 

2 large onions sliced finely 2 green chilies sliced lengthwise 

1 teaspoon ginger garlic paste 

1 teaspoon chopped garlic 

1 or 2 tablespoons oil 

1 teaspoon chillie powder 

½ teaspoon turmeric powder 

½ teaspoon coriander powder 

½ teaspoon cumin powder 

Salt to taste 

Heat oil in a pan and add the sausages and a little water. 

Cook on low heat till the water evaporates and the sausages turn golden brown. 

Remove from heat and slice the sausages into halves. 

In the same oil add the onions, chopped garlic and green chillies and fry till golden brown. 

Add the ginger garlic paste and fry for 2 or 3 minutes. 

Now add the tomatoes, turmeric, chillie powder, coriander powder, cumin powder and salt and fry till the tomatoes turn pulpy. 

Add 1 cup of water and bring to boil. 

Add the sliced sausages and cook on low heat till the gravy becomes thick. Serve with bread or rice

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 

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

ANGLO-INDIAN CHICKEN VINDALOO

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

ANGLO-INDIAN CHICKEN PICKLE

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).

CHICKEN PAN ROAST WITH BRAISED VEGETABLES

CHICKEN PAN ROAST WITH BRAISED VEGETABLES

This simple and delicious Chicken Roast makes a perfect meal either for lunch or dinner. The left overs make good sandwiches the next day.

Ingredients

4 whole Chicken thighs and legs or one small whole chicken

Salt to taste

2 teaspoons ground black pepper

1 teaspoon Chillie powder

2 tablespoons oil or ghee

2 or 3 dry red chillies

A few whole pepper corns

3 carrots peeled and cut lengthwise

8 or 10 runner beans broken into halves

Marinate the chicken with the salt, pepper and chillie powder for about half an hour.

Heat oil or ghee in a thick -bottomed pan and add the chicken thighs together with the broken red chillies and pepper corns. Turn the chicken from side to side and fry on medium heat for about for about 5 minutes or till the pieces becomes firm. Add about 1 cup of water and mix well. Cover the pan with a tight lid and cook first on high heat then over low heat turning the chicken occasionally till the chicken is cooked and all the water / soup is absorbed.

Add the carrots and beans and cook till just tender. Continue to cook till the chicken is roasted to a lovely golden brown.

Serve with mashed potatoes and bread

 

DAK BUNGALOW CHICKEN CURRY

 

The Dak Bungalow Curry was a famous dish prepared by Khansamas or Cooks in Inspection or Dak Bungalows during the British Raj. It was prepared with either meat or chicken and served with rice and vegetables or bread to the British Officers when they stayed at the various Dak Bungalows, while on official trips around the country. The recipe for preparing this dish varied with each cook at the Dak Bungalows depending on the availability of ingredients in a particular place during the war. It’s a well known fact that the Englishmen were quite fed up of their own bland cuisine and were always eager to sample the food cooked with Indian spices by the cooks in the various Inspection Bungalows. The Dak Bungalow Chicken Curry was almost prepared with the hens fowls reared in the Dak Bungalows

Ingredients:

1 Kg chicken cut into medium size pieces

1 teaspoon spice powder or garam masala powder

3 teaspoons chopped garlic

1 teaspoon chillie powder

3 onions sliced

Salt to taste

3 green chillies

½ teaspoon turmeric powder

½ teaspoon pepper powder

2 tablespoons oil

1 tablespoon lime juice

½ cup curds / yogurt (optional)

Wash the chicken and add all the ingredients mentioned above to it and marinate for about 1 hour in a suitable pan.

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

Lower the heat, add enough water and then simmer on low heat till the chicken is cooked and the gravy thickens.

Serve with any vegetable side dish and any Indian Bread or Rice.

CHICKEN SAUSAGE BITES – A TASTY NIBBLE OR STARTER

CHICKEN SAUSAGE BITES – An easy and tasty dish for a Party – Nibbles and Starters 

Serves 6   Time required: 15 minutes

Ingredients

 5 or 6 Chicken Sausages

2 medium size onions sliced finely

2 teaspoons ground pepper or cracked pepper

1 tablespoon chopped garlic

Salt to taste

2 tablespoons oil

Boil the sausages in a little water then cut them into bite size pieces.

Heat oil in a pan and fry the finely chopped onions and chopped garlic till the onions turn golden brown. Add the sausage pieces, pepper and salt and mix well. Simmer on low flame for about 4 to 5 minutes, stirring occasionally) till the sausage pieces take on the pepper and garlic flavor.  Serve as a starter or appetizer

Note: If desired, you could add pieces of capsicum also while frying the onions and garlic to give it a different flavor.

 

CHICKEN GIZZARDS AND LIVER PEPPER FRY – AN OLD ANGLO-INDIAN FAVOURITE

 

CHICKEN GIZZARDS AND LIVER FRY

Serves 6    Preparation Time 45 minutes

Ingredients

½ kg chicken gizzards and liver cut into pieces

2 large onions sliced finely

2 or 3 teaspoons pepper powder

2 green chillies slit

Salt to taste

3 tablespoons oil

½ teaspoon turmeric powder

Rinse the chicken gizzards and livers well.

Boil them with a little water and salt till soft. Drain and keep aside

Heat oil in a pan and fry the onions till golden brown.  Add the cooked gizzards and liver together with the slit green chillies, turmeric powder, pepper powder and salt and keep frying on low heat till dry and brown. Serve as a snack or with bread or rice