STUFFED SERPENT GOURD CURRY

STUFFED SERPENT GOURD OR SNAKE GOURD CURRY
This is a typical Anglo-Indian dish, where ground seasoned beef or lamb / mutton is stuffed in hallowed out segements of serpent gourd, then simmered in a slightly spiced gravy sauce. It goes well with either white steamed rice or ant flavoured rice. Tastes yummy
1 kg beef or mutton mince
1 medium sized snake gourd ( scrape it slightly)
3 medium sized onions chopped
3 large tomatoes pureed
½ cup coconut paste
A small bunch of coriander leaves chopped
2 teaspoons ginger garlic paste
3 teaspoons chilly powder
1 teaspoon spice powder
2 teaspoons coriander powder
½ teaspoon tumeric powder
Salt to taste
2 green chilies chopped
3 tablespoons oil.

Wash the snake gourd, remove the inside and cut into 2 inch pieces. Marinate the mince with a teaspoon of chilly powder, tumeric powder, a little salt and some chopped coriander leaves. In a pan heat the oil and fry the chopped onions till golden brown. Add the ginger garlic paste and sauté for some time. Add the chilly powder, coriander powder, spice powder, green chilies, coconut and salt and fry for a few minutes .Add the tomato puree and fry till the oil separates from the masala. Now add 2 cups of water and bring to boil. Meanwhile stuff the snake gourd rings with the marinated mince. Pack each ring tightly so that the mince does not fall out. Slowly drop the stuffed snake gourd pieces into the boiling curry and cook on low heat till the gravy is sufficiently thick and the mince is cooked. Garnish with chopped coriander leaves. Serve hot with coconut rice or plain rice.

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.

OX TONGUE ROAST

Serves 6   Preparation and cooking Time 45 minutes

Ingredients

1 Large Ox tongue

1 big onion sliced

4 red chilies broken into bits

1 teaspoon whole pepper corns

2 cloves and 2 small pieces of cinnamon

2 tablespoons oil

Salt to taste

Tongue Roast  NewWash the tongue well and then pressure cook it with 2 cups of water and a little salt till tender letting some soup remain. Open the pressure cooker and remove the boiled tongue. Let it cool for some time. When it is a little cold remove the white skin from the tongue and put it back into the open cooker and add the oil, onion, red chilies pepper corns, cloves and cinnamon and a little more salt.  Mix well.  Simmer on low heat till all the soup dries up and the tongue is nicely brown all over .Cut into slices and arrange on a plate along with the residue. Serve hot or cold with mashed  potatoes and bread. You can make very delicious sandwiches with tongue roast as filling.

BEEF STROGANOFF – ANGLO-INDIAN STYLE

BEEF STROGANOFF – ANGLO-INDIAN STYLE

This is an easy recipe for the Anglo-Indian version of Beef Stroganoff  that was perfected by me!!!

Serves 6    Time required: About 1 hour 20 mins

Ingredients

1 kg Beef Sirloin cut into cubes

2 medium size onions chopped finely

1 tablespoon chopped garlic

250 grams button mushrooms sliced

2 teaspoons crushed black pepper

2 Bay leaves

2 pieces of cinnamon (about one inch size)

1 cup red wine

3 tablespoons cooking oil

Salt to taste

2 tablespoons Worcestershire sauce

2 tablespoons tomato sauce

1 tablespoon chopped mint

1 tablespoon Dijon Mustard

2 tablespoons flour

½ cup cream

Heat the oil in a suitable pan and fry the chopped onions, garlic, bay leaves and cinnamon for a few minutes till the onions turn light brown. Add the beef cubes, mushrooms, and all the other ingredients and stir fry for a few minutes. Add sufficient water (about 2 or 3 glasses) and cook on low heat till the beef is cooked and the gravy is quite thick. Serve with Buttered Toast or Dinner Rolls and Mash Potatoes.

MINCE MEAT STUFFED SNAKE COY / SERPENT GOURD CURRY

Serves 6    Preparation Time 1 hour

Ingredients

1 kg beef or mutton mince

1 medium sized snake gourd scrape and cut into 2 inch pieces after removing the insides

3 medium sized onions chopped

3 large tomatoes pureed

½ cup coconut paste

A small bunch of coriander leaves chopped

2 teaspoons ginger garlic paste

3 teaspoons chillie powder

1 teaspoon spice powder

2 teaspoons coriander powder

½ teaspoon turmeric powder

Salt to taste

2 green chilies chopped

3 tablespoons oil

Wash the snake gourd and keep aside. Marinate the mince with a teaspoon of chillie powder, turmeric powder, a little salt and some chopped coriander leaves. In a pan heat the oil and fry the chopped onions till golden brown. Add the ginger garlic paste and sauté for some time. Add the chillie powder, coriander powder, spice powder, green chilies, coconut and salt and fry for a few minutes .Add the tomato puree and fry till the oil separates from the masala. Now add 2 cups of water and bring to boil.  Meanwhile stuff the snake gourd rings with the marinated mince. Pack each ring tightly so that the mince does not fall out.  Slowly drop the stuffed snake gourd pieces into the boiling curry and cook on low heat till the gravy is sufficiently thick and the mince is cooked.  Garnish with chopped coriander leaves. Serve hot with coconut rice or plain rice.Snake Coy Curry new  3

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

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