3 cups refined flour / maida
½ kg boneless chicken
2 onions chopped
2 teaspoons pepper powder
50 grams butter
½ teaspoon baking powder
1/2 kg oil for frying
Salt to taste
1teaspoon chillie powder
2 teaspoons chopped coriander leaves
1 teaspoon chopped ginger
Sift the flour with a teaspoon of salt and baking powder. Mix the butter with the flour and knead into a stiff dough using very little water. Keep aside.
Heat 2 tablespoons oil in a pan and sauté the chopped ginger and onions lightly. Add the mince, chillie powder, pepper powder, coriander leaves and salt. Stir well and cook on low heat till the mince is cooked and all the water dries up. Remove and keep aside to cool. Now take the prepared pastry dough onto a floured board and rollout into a thin sheet. Cut rounds of about 10 cm diameter with a saucer. Put a little mince on one half of the rounds and fold the other half over. Seal the edges by dampening with a little water. Prepare the puffs in this way till all the dough and mince is used up.
Heat oil for frying in a fairly deep pan till smoky. Slowly drop in the puffs one by one (as many as the pan can hold). Fry till crisp and brown on both sides. Remove from the oil and drain. Serve hot
Simple Anglo-Indian Recipes by Bridget White-Kumar. Lip smacking recipes of popular and traditional everyday Anglo-Indian Food. Old forgotten dishes now revived to suit present day tastes and palates.
CHICKEN PUFFS
Tags
Snacks
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My 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 Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
SPICY TOMATO & SEMOLINA DELIGHT
3 tablespoons ghee or oil
1 cup semolina
1 teaspoon each of mustard and cumin seeds
1 sprig curry leaves
1 teaspoon ginger chopped
2 green chillies slit / chopped
2 onions sliced finely
1 large tomato chopped
2 teaspoons coriander leaves
2 cups hot water
salt to taste
A few fried cashew nuts to garnish
Heat 1 teaspoons ghee or oil in a pan. Fry semolina, stirring continuously, to a golden color on medium heat for about 2 or 3 minutes. Keep aside. Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the cumin seeds and fry till the seeds splutter fully. Add the curry leaves, ginger, green chillies and onions. Stir fry on medium level for about 3 minutes or till the onions are transparent and soft. Add the chopped tomatoes and simmer for about 3 minutes or till they are soft and cooked. Add half of the coriander leaves (reserving the rest for garnishing) and fry briefly till they wilt. Add the hot water to this and then mix in the roasted semolina and salt. Mix well. Add more hot water if the mixture is dry. Cover and cook on low heat for about 3 minutes or till the mixture is almost dry. Garnish with fried cashew nuts, grated coconut and finely chopped coriander leaves
1 cup semolina
1 teaspoon each of mustard and cumin seeds
1 sprig curry leaves
1 teaspoon ginger chopped
2 green chillies slit / chopped
2 onions sliced finely
1 large tomato chopped
2 teaspoons coriander leaves
2 cups hot water
salt to taste
A few fried cashew nuts to garnish
Heat 1 teaspoons ghee or oil in a pan. Fry semolina, stirring continuously, to a golden color on medium heat for about 2 or 3 minutes. Keep aside. Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the cumin seeds and fry till the seeds splutter fully. Add the curry leaves, ginger, green chillies and onions. Stir fry on medium level for about 3 minutes or till the onions are transparent and soft. Add the chopped tomatoes and simmer for about 3 minutes or till they are soft and cooked. Add half of the coriander leaves (reserving the rest for garnishing) and fry briefly till they wilt. Add the hot water to this and then mix in the roasted semolina and salt. Mix well. Add more hot water if the mixture is dry. Cover and cook on low heat for about 3 minutes or till the mixture is almost dry. Garnish with fried cashew nuts, grated coconut and finely chopped coriander leaves
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My 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 Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
GREEN BANANA FRY
2 green plantains
2 teaspoons chilly powder
½ teaspoon tumeric powder
Salt to taste
2 tablespoons oil
1 teaspoon cumin powder
2 sprigs curry leaves
1 teaspoon mustard seeds
Peel the green plantains and chop them into small pieces. Mix with the chilly powder, cumin powder, tumeric powder, and salt. Heat oil in a pan and add the mustard seeds and curry leaves. When the mustard seeds crackle, add the chopped plaintain and fry on low heat stirring constantly till the plantain is cooked.
2 teaspoons chilly powder
½ teaspoon tumeric powder
Salt to taste
2 tablespoons oil
1 teaspoon cumin powder
2 sprigs curry leaves
1 teaspoon mustard seeds
Peel the green plantains and chop them into small pieces. Mix with the chilly powder, cumin powder, tumeric powder, and salt. Heat oil in a pan and add the mustard seeds and curry leaves. When the mustard seeds crackle, add the chopped plaintain and fry on low heat stirring constantly till the plantain is cooked.
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My 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 Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
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