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Sunday, July 20, 2014

FISH AND BOILED EGG KEDGEREE




 
This dish ‘Kedgeree” was first introduced by the Scottish Soldiers in Army Camps in Calcutta. The Fish Kedgeree is an Anglicised version of the Indian Kitchri or Kitchidi, which was prepared with rice, lentils, raisins, etc along with the addition of Fried Fish Flakes (Halibut) and hard boiled eggs. Fish, either steamed or fried was a regular item for breakfast during the Raj and the cooks tried to incorporate it with local dishes. Eventually the Fish Kedegeree became a hot cooked spicy dish, with the addition of various spices and was invariably included in the breakfast menu all over the Commonwealth.  Minced meat was also later added as a variation.
Recipe for FISH AND BOILED EGG KEDGEREE
Serves 6     Preparation Time 45 minutes
Ingredients
½ kg of any good fleshy fish cut into thick fillets
2 cups raw rice or Basmati Rice
4 tablespoons oil
1 tablespoon ghee or butter
3 onions sliced finely
3 green chillies sliced lengthwise
4 tablespoons Green Gram Dhal (Moong dhal)  or Red Lentils (Masoor Dhal)  (Or any other lentils or your choice)
3 cloves
2 small sticks of cinnamon
1 teaspoon cumin powder
100 grams Sultanas or Raisins (Optional)
3 tablespoons chopped coriander leaves
2 Bay leaves
Salt to taste
1 teaspoon chillie powder
1 tablespoon lime juice / lemon juice / vinegar
6 whole peppercorns
4 hard-boiled eggs shelled
Wash the fish and cook it in a little water along with the bay leaves and salt for about 5 minutes or till the pieces are firm. Strain and keep aside.  Add sufficient water to the left over fish soup to get 6 cups of liquid.  Remove the bones and skin from the boiled fish and break into small pieces. Wash the Rice and dhal and keep aside.
Heat the oil in a suitable vessel and sauté the onions, cloves and cinnamon lightly. Add the slit green chillies, whole peppercorns, cumin powder and chillie powder and sauté for a few minutes. Add the rice and dhal and mix well. Now add 6 cups of the soup, limejuice / vinegar, sultanas, chopped coriander leaves and salt and cook on high heat till boiling. Reduce heat and simmer covered till the rice and dhal are cooked and slightly pasty. Gently mix in the cooked fish, butter / ghee and the hard-boiled eggs. Cover and let the rice draw in the fish for a few minutes. Serve hot or cold with Chutney or Lime Pickle.
 
 

Tuesday, July 08, 2014

PORK POT ROAST

An easy recipe for delicous and mouth watering Anglo-Indian Pork Pot Roast. Goes well with Pepper Water and Rice for lunch or with Bread for Dinner. Makes a lovely and tasty filling for sandwhiches too!!! 

Serves 6   Preparation time 1 hour
Ingredients
1 chunk of pork weighing around 2 kgs with fat and lard
3 whole potatoes boiled and peeled
3 whole red chillies 
1 teaspoon pepper corns
1teaspoon red chillie powder
1/2 teaspoon pepper powder / ground pepper
3 cloves
1 Bay leaf
Salt to taste
Marinate the pork with the salt, chillie powder and pepper powder for half an hour. Place the marinated pork in a  suitable pan together with the red chillies, peppercorns, spices, bay leaf and a tablespoon of oil and fry for a few minutes turning the pork around till it changes colour. Add sufficient water and cook on medium heat till the pork is tender. Now add the whole potatoes and mix well. Simmer on low heat (turning the meat around) till the Pork and Potatoes are nicely browned on all sides.
Alternately, the meat could  be roasted with all the above ingredients in an oven for 2 hours or till the meat is soft and brown.

Tuesday, July 01, 2014

CULINARY WORKSHOP ON ANGLO-INDIAN DISHES IN BANGALORE - BRIDGET WHITE

LEARN HOW TO COOK ANGLO-INDIAN DISHES - A ONE OF A KIND CULINARY WORKSHOP IN BANGALORE



A Culinary Workshop on ANGLO-INDIAN DISHES by BRIDGET WHITE-KUMAR (Independent Food Consultant and Author of 7 recipe books on Anglo-Indian Cuisine) hosted by DIFFERENT STROKES CREATIVE LEARNING AND ACTIVITY CENTRE, Indiranagar, Bangalore.

Date: Saturday, 19th August 2014
Time: 11.00 AM to 3.00 PM
Workshop Fees: Rs. 2,500/- (all inclusive)
Venue: Different Strokes Creative Learning & Activity Centre, #65, 4th Cross, 10th Main, Indiranagar 2nd Stage, Bangalore 560 038,
Phone : 98861 52504

DISHES THAT WILL BE TAUGHT AT THE COOKING WORKSHOP
1. Anglo-Indian Yellow Coconut Rice
2. Chicken Vindaloo
3. A Colonial Anglo-Indian Dinner Platter of Pepper Chicken Roast with Mashed Potatoes, Steamed Veggies and Grilled Tomatoes
4. Devilled Eggs
5. Bread Pudding
ABOUT THE WORKSHOP
· It will be an interactive and hands on workshop where the participants will assist in cutting, chopping and preparation of the dishes
· They will learn about the History and Evolution of Anglo-Indian Cuisine and how the various dishes got their names.
· Participants will learn how to plate and serve the dishes prepared at the workshop and will enjoy the same for their lunch.
· Each participant will get to take home the Recipes of the dishes prepared at the workshop.
· A special Apron and a copy of Bridget’s new Recipe Book “SIMPLE EGG DELICACIES’ would be gifted to each participant.

The Workshop is limited to 20 persons so Registrations will be on a First Come First Served Basis.
To Register for this’ one of a kind workshop’ please contact Umesh Prasad: 98861 52504
https://www.facebook.com/#!/different.strokes.clac

Friday, June 20, 2014

SIMPLE EGG DELICACIES



‘SIMPLE EGG DELICACIES’ is a collection of simple and easy recipes of delectable Egg Dishes for Breakfast, Lunch and Dinner and for all other times as well.  The selection covers a wide selection of Breakfast Egg Dishes, Mouth watering Curries, Egg Salads, Tasty Tea Time Snacks and Treats, Sandwiches, Casseroles and Baked Dishes. In addition to the recipes, ‘Some handy hints on how to store and preserve Eggs’, ‘A few  Quick Serving ideas using Eggs’, besides some useful tips and tricks on how to prepare a variety of fluffy and soft Omelettes and the names and description of the various Egg Dishes are also given.
I decided to bring out a Recipe Book on exclusive Egg Recipes since I found that many people who are vegetarians do include Eggs in their diet. This Book ‘SIMPLE EGG DELICACIES’ is a real treasure for ‘Eggetarians’ as there are recipes for a variety of egg dishes under different categories. The recipes are mostly Anglo-Indian but I've also included some tasty Indian Egg curries and some universal all time favourites such as Eggs Benedict, Egg Florentine, One Eyed Jack, Coddled Eggs, Shirred Eggs, Egg Frittata, Egg Quiche, Egg Custard, Eggs Mornay, Egg and Sausage Casserole, Scotch Eggs, Devilled Eggs, the Classic Egg Salad, French Toast Casserole, etc.  The recipes are very easy to follow and only easily available ingredients are made use of.
Price per Book:  India : Rs.130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00
To buy a copy contact Bridget Kumar on :
+919845571254 or 08025504137. Email bridgetkumar@yahoo.com

Wednesday, June 18, 2014

COCONUT SWEET or COCONUT FUDGE

 

Coconut Sweet / Coconut Fudge / Coconut Barfi - call it whatever name you want.
A simple and easy recipe for a timeless Anglo-Indian Delicacy. Bursting with the goodness of fresh grated (scraped ) coconut, sugar and milk and a hint of vanilla essence. This baby pink sweet will rekindle nostalgic childhood memories of helping to stir the sweet while its being prepared to greasing the big plate the molten pink lava would be poured on to and finally to scraping and licking the residues left in the dekshi!!!
Serves 6      Preparation and cooking Time 45 minutes
2 cups scraped coconut
2 cups sugar
½ cup milk
1 tablespoons butter or ghee
½ teaspoon vanilla essence
½ teaspoon food colouring (pink or green)
Take a thick -bottomed vessel and heat the sugar and ¼ cup water on high heat. When the sugar melts, add the cocoanut, vanilla essence and the milk. Cook on medium or low heat till the mixture thickens and leaves the sides of the vessel. Mix in the butter / ghee. Drop a teaspoon of the mixture in a cup of water and if it forms a ball when rolled between the fingers, the right consistency is reached. Grease a flat plate well and pour the mixture on to it. Cool and cut into squares.

 

Tuesday, June 03, 2014

ANGLO-INDIAN DELICACIES - Bridget White



ANGLO-INDIAN DELICACIES - BRIDGET WHITE
The new revised version of my book ANGLO-INDIAN DELICACIES published by Partridge India  is available for sale on Flipkart. This is the link http://www.flipkart.com/anglo-indian-delicacies/p/itmduzy57yhzhkkh?pid=9781482801378&otracker=from-search&srno=t_1&query=Anglo-Indian+Delicacies&ref=2082e707-1a15-4bef-abe5-8a0424c93a82
'ANGLO-INDIAN DELICACIES' is an interesting assortment of easy- to- follow Recipes of popular vintage and contemporary Cuisine of Colonial Anglo India. It covers a wide spectrum, of recipes ranging from  mouth watering Gravies and Curries, Pepper Water and Fries, Roasts and Steaks to tasty Pulaos and Pickles, Savouries, Sweets and Christmas treats,. A few home brewed wines are also included to round off the extensive flavours and tastes.
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, Salted Tongue, Salted Beef, Corned Beef, Kalkals, Rose Cookies, Dhol Dhol, BeefPanthras, Potato Chops etc. All these dishes have been given a new lease of life, besides a host of other assorted dishes and preparations.
The new revised version of ANGLO-INDIAN DELICACIES has lots of new recipes in this edition. The groupings this time are: Soups and Pepper Water, Curries, Gravies, Fries, Side Dishes and More (which include  Chicken and Poultry; Meat – beef, lamb and mutton; Pork, Fish, Prawns, Crabs and Eggs)  Vegetarian Variety, Rice dishes, Anglo-Indian pickles and chutneys, Savaouries, Sweets and Festive Treats, Homemade Wines and some Basic Curry Powders.
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 reduced according to individual taste by reducing 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.
 


 

Saturday, April 05, 2014

STUFFED FRIED MACKERELS


STUFFED FRIED MACKERELS
Serves 6          
Preparation Time 45 minutes
Ingredients
6 mackerels
3 tablespoons oil
3 teaspoons chillie powder
2 teaspoons pepper powder
2 teaspoons ginger garlic paste
1 teaspoon cumin powder
1teaspoon coriander powder
½ teaspoon turmeric powder
2 teaspoons lime juice
1teaspoon salt
Clean and remove the scales, fins and insides of the fish. Wash well. Mix all the above ingredients together with a little water to form a paste. Slit each mackerel lengthwise on either side keeping the center bone intact. Stuff the paste into each fish very evenly on either side of the center bone. Rub some of the paste on the outsides as well.

Heat oil in a flat pan and shallow fry the fish on both sides till evenly brown. Serve with steamed rice or bread along with onion rings and chips.

Saturday, March 29, 2014

FISH FINGERS


 

CRUMBED FRIED FISH FINGERS
Fish Fingers or Fish Sticks are popular snacks and finger food. It was introduced into India by the British and was / still is a popular item as a starter at parties. Any flesh fish could be used in its preparation. The fish fillets or fingers are dipped in batter or egg then coated in bread crumbs and either deep fried or shallow fried. However, they could also be baked or grilled in the oven depending on one’s choice. Kids and adults alike love these crispy hot fish fingers served with Tartar Sauce or ketchup

RECIPE FOR CRUMBED FRIED FISH FINGERS
Serves 6 preparation time 20 minutes
Ingredients:
½ kg fish fillets, cut into serving-size portions for 6
½ cup milk
Salt to taste
½ cup bread crumbs  
2 eggs beaten well                                 
3 tablespoons refined flour or maida     
1 teaspoon pepper powder 
1 teaspoon chillie powder
Oil for frying
Mix the flour together with all the above ingredients (except the fish, breadcrumbs and oil) to make a batter that is not too thin. (Add a little water if required).
Coat each piece of fish well with the batter, then roll in the bread crumbs.
Shallow fry or Deep fry the coated fish pieces till brown on both sides.
Drain and serve hot with tartar sauce and / or tomato ketchup

 

Monday, February 17, 2014

SIMPLE CHICKEN CURRY


Here is an easy recipe for a simple and tasty Anglo-Indian (Bo-Bo)Chicken Curry. 

1 kg chicken jointed and cut into medium size pieces
A small bunch of coriander leaves washed and chopped
2 large onions chopped
2 tomatoes chopped 
½ teaspoon tumeric powder
2 or 3 teaspoons chillie powder 
2 cloves, 2 pieces of cinnamon, 2 cardamoms, 1 bay leaf
1 teaspoon ginger garlic paste

2 tablespoons coconut paste or coconut milk 
3 tablespoons oil 
Salt to taste 
1teaspoon cumin powder

Heat oil in a pan and add the onions, Fry till golden brown. Add the cloves, cinnamon, cardamom, bay leaf, tomato, ginger and garlic paste and sauté for a few minutes. Now add the chicken and all the other ingredients and fry for some time till the oil separates from the masala. Add a little water and cook till the chicken is done and the gravy is thick

Serve with chapattis or Coconut rice or just white steamed rice. Goes well with bread or dinner rolls as well. 

Monday, December 16, 2013

RICH PLUM CAKE


 
 
RICH PLUM CAKE

Serves 6   preparation time 1 hour
Ingredients
300 grams Plain Flour / Maida
300 grams brown Sugar
100 grams powdered white sugar
3 Eggs beaten
2 teaspoons vanilla essence
300 grams butter
1 teaspoon nutmeg powder
1 teaspoon cinnamon powder
3 tablespoons date syrup
300 grams dried fruit
50 grams orange /lemon peel
250 ml Rum or Brandy

Soak the dried fruit and orange / lemon peel in Rum or Brandy for about 1month.
Just before using, strain and mix in 3 tablespoons of flour to it. Keep aside.
Cream the butter, sugar and brown sugar well. Add the beaten eggs, date syrup and vanilla essence and mix well. Add the orange / lemon peel and dried fruits, nutmeg powder and cinnamon powder and mix well Slowly add the flour and fold in well. If the mixture is too thick add a little milk. Pour into a greased and papered baking tin or dish and bake in a slow oven for about 40 to 45 minutes. Remove from the oven when done and set aside to cool.
Feed this cake with 2 or 3 tablespoons of rum or brandy every alternate day till just before Christmas. Then leave aside to let the cake absorb the liquor.

Friday, October 25, 2013

OXTAIL VINDALOO


Ox Tail Vindaloo

Serves 6   Preparation time 45 minutes
Ingredients
1 medium oxtail cut into medium pieces
3 onions chopped
3 big tomatoes pureed
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
2teaspoons chillie powder
1 teaspoon pepper powder
1 piece cinnamon
2 teaspoons garlic paste
3 tablespoons vinegar
3 tablespoons oil
Salt to taste

Pressure cook the oxtail till tender with sufficient water.  Heat oil and fry the cinnamon and onions till golden brown.  Add the garlic paste and sauté for some time.  Add the chillie powder, cumin powder, turmeric powder, pepper powder and fry well with a little water. Add the tomato puree and continue frying till the oil separates from the mixture. Add the vinegar and the cooked oxtail together with the remaining soup and cook till the gravy is thick. Serve hot with rice or bread or even hoppers.

Saturday, October 05, 2013

AN ANGLO-INDIAN FESTIVE DINNER PLATTER - SAVOURY CHICKEN ROAST, MASH POTATOES, BUTTER FRIED CAULIFLOWER STEAMED GREEN PEAS AND GRILLED TOMATOES


AN ANGLO-INDIAN FESTIVE DINNER PLATTER  - SAVOURY CHICKEN ROAST, MASH POTATOES, BUTTER FRIED CAULIFLOWER, STEAMED GREEN PEAS AND GRILLED TOMATOES
I demonstrated and cooked this wonderful Anglo-Indian Festive Platter at  a Cooking Demonstration on EPIC TV recently. The Episode is part of a new History Channel depicting old Cuisines that are now slowly getting extinct due to the fast pace of present day life and the fad for Fast Foods and instant mixes.
1. SAVOURY CHICKEN ROAST
An old Anglo-Indian Favourite that is so easy and quick to prepare
Serves 6           Preparation Time 45 minutes
Ingredients
1 kg chicken jointed into fairly big pieces
2 teaspoons lime juice or vinegar
2 teaspoons chopped garlic
2 dry red chillies broken into bits
4 tablespoons Butter
Salt to taste
2 teaspoons whole pepper corns
2 onions chopped into big chunks
Heat the butter in a suitable pan and add the chicken pieces and all the other ingredients. Mix well and stir fry on high heat for a few minutes till the chicken changes colour. Add a little water and simmer on low heat till the chicken is tender and the water dries up. Keep roasting on low heat for a few more minutes till the chicken pieces are nicely browned. Serve with Mashed Potato and Bread. 

2. MASH POTATOES
finger licking Potato Mash that never goes out of fashion and can be eaten at any meal as an accompaniment to any dish
Serves 6   Preparation Time 45 minutes
Ingredients
4 large potatoes                     
2 tablespoons butter
2 teaspoon pepper powder    
Salt to taste
2 teaspoons Cream Cheese (optional)
Wash the potatoes and cook till soft. Remove the skins and mash well.  Add the butter, (Cream cheese) pepper and salt and mix well.
erve with toast and Roast Beef, Roast Chicken or any baked dish.

3. BUTTER FRIED CAULIFLOWER
A simple vegetarian dish prepared with simple ingredients. The Bay Leaves, pepper and butter combine together to give this dish prepared with cauliflower a truly distinctive and royal taste.
Serves 6    Preparation and cooking Time 20 minutes
Ingredients
1 medium size cauliflower cut into medium size florets
1 teaspoon black pepper powder
2 dry red chillies broken into bits
2 tablespoons butter
2 Bay leaves
Salt to taste
Soak the cauliflower for 1 hour in warm salt water. Drain and rinse. Par boil the cauliflower in a little water for 5 minutes, then drain. 
Heat the butter in a pan. Fry the Bay leaves and red chillies for a few seconds. Add the cooked cauliflower, salt and pepper and mix well. Fry on low heat for a few seconds till the cauliflower soaks in the flavours, then turn off the heat.
Serve as a side dish with Chicken or Beef Roast

4. STEAMED GREEN PEAS
An old time favourite, the fresh green peas add a dash of colour to this Platter
Serves 6   Preparation time 15 minutes
Ingredients
200 grams fresh green peas or frozen peas
Salt and pepper to taste
Boil the green peas in sufficient water till just tender. Drain and season with a little pepper and salt to taste. Serve as a side dish  with Roast

5. GRILLED TOMATOES
Adding a dash of colour to the platter, these grilled tomatoes can be served with bacon and eggs and almost any roast dish
Serves 6  Preparation Time 15 minutes
Ingredients
4 medium size ripe tomatoes
2 teaspoons butter or oil
Salt and Pepper to taste
Slice each tomato into 3 or 4 slices evenly. Heat the butter in a suitable pan. Add the tomato slices. Sprinkle salt and pepper on the slices. Fry the tomato slices for a few minutes on each side, then remove from the pan. Care should be taken not to over fry the tomato slices.

 

 

Tuesday, September 03, 2013

SIMPLE CABBAGE FOOGATH


The word ‘Foogath’ is the generic name for the vegetable dry side dishes served at lunch time. Vegetables such as beans, cabbage, cauliflower, greens, etc, are par boiled then tempered with mustard seeds, cumin seeds, red or green chillies, fresh grated coconut and curry leaves. Here is an easy recipe for Cabbage Foogath



Serves 6   Preparation time 30 minutes
Ingredients
1 medium size fresh cabbage chopped finely
3 green chilies chopped
1 onion sliced
1 tablespoon chopped garlic
¼ teaspoon mustard seeds
1 sprig curry leaves
½ cup grated coconut (optional)
1 tablespoon oil
Salt to taste
Heat oil in a pan and add the mustard, garlic and curry leaves. When the mustard starts spluttering, add the chopped onion and green chilies and fry till the onions turn slightly brown .Add the Cabbage and salt and mix well. Cover and cook for about 6 to 7 minutes till the cabbage is soft. Add the grated coconut and mix well.

Friday, August 02, 2013

BRIDGET WHITE-KUMAR – AUTHOR AND FOOD CONSULTANT


















BRIDGET WHITE-KUMAR – AUTHOR AND FOOD CONSULTANT
Bridget White-Kumar is a Cookery Book Author, Food Consultant and Culinary Historian. She has authored 7 Recipe books on Anglo-Indian Cuisine. Her area of expertise is in Colonial Anglo-Indian Food and she has gone through a lot of effort in reviving the old forgotten dishes of the Colonial British Raj Era. Her 7 Recipe books are a means of preserving for posterity, the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of the pioneers of Anglo-Indian Cuisine.  
Her Recipe book ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST was recently selected as ‘Winner from India’ Under the Category: ‘BEST CULINARY HISTORY BOOK’ (COUNTRIES) by GOURMAND INTERNATIONAL SPAIN, GOURMAND WORLD COOK BOOKS AWARDS 2012
Bridget is also an Independent Freelance Consultant on Food Related matters. She has assisted many Restaurants, Hotels and Clubs in Bangalore and elsewhere with her knowledge of Colonial Anglo-Indian Food besides helping them to revamp and reinvent their Menus by introducing new dishes which are a combination of both Continental and Anglo-Indian. Many of them are now following the Recipes and guidance given by her and the dishes are enjoyed by both Indian and Foreign Guests.
Bridget also conducts Cooking Demonstrations and Workshops at various places across the country such as Clubs, Restaurants, Women’s Groups, Corporate Offices, etc.She is always ready to share and talk about Recipes and Food.
She can be contacted on +919845571254 or email bridgetkumar@yahoo.com
http://bridgetkumar.wordpress.com
http://anglo-indianfood.blogspot.com
http://anglo-indianrecipes.blogspot.com
http://bridgetrecipes.blogspot.com
http://angloindianfood.wordpress.com


JALFRAZIE CHICKEN

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 “Jalfrazie” 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.

Serves 6 Preparation Time 1 hour
Ingredients

1 kg Boneless Chicken cut into cubes
1 teaspoon cumin seeds
3 dry red chillies broken into bits
1 teaspoon garlic paste
1 teaspoon ginger paste
3 tomatoes chopped
2 onions sliced finely
1 teaspoon spice powder or garam masala powder
1 teaspoon peppercorns
3 tablespoons oil
Salt to taste

Heat oil in a suitable pan and add the cumin seeds. When they begin to splutter add the dry red chillies, onions and pepper corns and fry till golden brown. Add the chicken and sauté for a few minutes till it changes colour. Now add all the other ingredients and stir well. Simmer on low heat till the chicken is tender and the gravy dries up. Serve with rice and pepper water or even chapattis or bread.

GRANDMA'S COUNTRY CAPTAIN CHICKEN

Grandma’s Country Captain Chicken was a very popular dish during Colonial times. In those days, the poultry used in its preparation were authentic well-fed, homegrown country chickens, which would take at least 2 hours to cook over a firewood oven, but the curry when done, would be rich and delicious. Legend has it, that this wonderful curry dish was first prepared by the grandmother of a British Army Captain especially for her favourite Grandson using her own home grown Country Fowls. Hence the name Grandma’s Country Captain Chicken
However, there's another version which says that this particular dish was cooked by the Moghs making use of the water fowls and ducks on the Country River steamers playing between Bengal and Chittagong and other parts of Burma. It was purported to be served as a special dish at the Captain's table for his special guests which could have been the British Officers at the time.

Grandma’s Country Captain Chicken
Serves 6 Preparation Time 30 minutes

1 kg chicken cut into medium size pieces
3 large onions sliced finely
2 teaspoons chilly powder
1 teaspoon tumeric powder
2 tablespoons oil
salt to taste
2 tablespoons garlic paste
2 sticks cinnamon
4 cloves
2 cardamoms
6 or 8 whole pepper corns
1 Dry Red Chillie broken into bits
2 teaspoons chopped garlic

Heat oil in a pan and fry the onions and chopped garlic lightly. Add the chicken and mix in the garlic paste. Saute for about 5 minutes on medium heat. Add the chilly powder, tumeric powder, cinnamon, cloves, cardamom, red chillie, pepper corns and salt. Add ½ cup of water and cook till the chicken is tender and the gravy is quite thick.

Ps. This recipe can be adapted to meat as well. Left over Beef or Lamb Roast can be made into a delicious County Captain Fry or a cold meat curry if desired.

DAK BUNGALOW DRY CHICKEN FRY
















1 kg chicken cut into medium size pieces
2 onions sliced finely
1 teaspoon turmeric powder
2 tablespoons oil
1 teaspoon chilly powder
Salt to taste
½ teaspoon spice powder or garam masala powder

Wash the chicken and marinate it with the salt, chilly powder, turmeric powder and spice powder for about 10 minutes. Meanwhile heat oil in a pan and sauté the onions to golden brown. Toss in the marinated chicken pieces and mix well. Close the pan with a lid and cook on slow heat for about 15 minutes till the chicken is cooked.

Heat a tablespoon of ghee or butter and add a few curry leaves and 3 broken dry chillies and fry for a few minuts. Add this to the chicken and fry till all the gravy dries up and the chicken is dry. Serve with bread or pepper water and rice.

Thursday, August 01, 2013

TANGY MEAT FRY OR MEAT PULI FRY (Meat cooked with Tamarind)



TANGY MEAT FRY OR MEAT PULI FRY (Meat cooked with Tamarind)
An easy and quick dish to prepare and is an old Anglo-Indian favourite. Cooked in a tamarind base, the curry / fry tastes even more delicious the next day if eaten with Hoppers or Dosas

Serves 6     Preparation Time 45 minutes
Ingredients:
½ kg mutton or beef cut into medium size pieces     
2 big onions sliced
½ teaspoon coriander powder
2 teaspoons chillie powder
1teaspoon ginger garlic paste
Salt to taste
2 tablespoons oil
½ cup thick tamarind juice

Wash the meat and mix it with the ginger garlic paste, salt, coriander powder and the chillie powder. Heat oil in a pan and fry the onions till golden brown.  Add the meat and mix well.  Fry for a few minutes. Add sufficient water and cook on medium heat till the meat is tender. Add the thick tamarind juice and mix well. Keep frying till the gravy is very thick and dark brown.
Serve with steamed white rice or Hoppers

 

Saturday, July 27, 2013

THE RATION BOX / PROVISION CHEST IN THE OLDEN DAYS



 
Another kitchen appendage that has also disappeared with the older generation is the ‘Wooden Provision or Ration Box / Chest which occupied pride of place in the passage just outside the kitchen door. This Provision Chest / Box  was about 5 feet in height and 4 feet in breadth and housed tins of the various provisions and condiments that were required for Anglo-Indian cooking.  It was divided into many compartments for rice, and dry provisions such as Dhal / Lentils, Red Chillies, Cumin seeds, coriander seeds, spices, jaggery, etc. While these ingredients / provisions, gave out their own unique smells, a combination of all of them together was just heavenly. The smell from my Nana’s Provision Box still lingers in my mind even after all these years!!
In the old days, kitchens were warm and cozy places, with a pot of stew or soup always on the hob so that a meal was always ready to be served to anyone who dropped in. Most Anglo-Indian ladies were excellent cooks and were adept in baking a variety of cakes and pastries. The enticing aromas of food cooking on the hobs and cakes baking in the ovens were always part of an Anglo-Indian Home.
Sadly all these old appendages such as the Ration Box / Provision Chest, Meat Safes, Meat Mincers, Coconut Scrapers, Wood and coal fired ovens, etc are slowly fading into oblivion.