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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Thursday, August 20, 2015

ANGLO-INDIAN YELLOW COCONUT RICE, MINCE BALL CURRY AND DEVIL CHUTNEY - OUR WEEKEND SPECIAL - CHILDHOOD MEMORIES



ANGLO-INDIAN YELLOW COCONUT RICE, MINCE BALL CURRY AND DEVIL CHUTNEY - OUR WEEKEND SPECIAL - CHILDHOOD MEMORIES
My mum was en exceptional cook and even the most ordinary dishes cooked by her tasted delicious. She was very versatile and imaginative when it came to cooking. She would improvise and turn out the most delicious curries and side dishes with whatever ingredients were on hand. Every dish she prepared was delicious even if it was just the basic Rice and Meat Curry that was cooked every day. My mum had a procedure for everything. The onions had to be thinly sliced and the green chillies and coriander leaves chopped finely. Even the tomatoes for the curry were first scalded or blanched and the skin removed, then chopped into bits and strained through a strainer / sieve so that only the pulp was used and the seeds and skin thrown away!!!
 While our everyday lunch was considered simple, lunch on Saturdays and Sundays was special. Saturday lunch was invariably Yellow Coconut Rice, Mince Ball Curry (or Bad Word Curry as the word ‘Ball’ was considered a bad or slang word in those days), and Devil Chutney. My mind still recalls and relishes the taste of the Mince Ball Curry and Coconut Rice that my mum prepared on Saturdays for us. On Saturdays we had only half-day school so we were back home by 12.30 pm ravenously hungry and we’d be assailed by the delicious aroma of the Coconut Rice and the Tasty Mince Ball Curry even before we reached our gate.
 The mince for the Ball Curry, had to be just right, so the meat, (either beef or mutton), was brought home fresh from the Butcher Shop, cut into pieces, washed and then minced at home. (We had our own meat-mincing machine and Coconut Scraper which was fixed to the kitchen table like every Anglo-Indian family in those days. No making of the Mince at the Butchers as it had to be double ground in the Mincer only at home). The ground meat or mince, was then formed into even sized balls along with other chopped ingredients and dropped into the boiling Curry which was meanwhile cooking on the stove. The curry was then left to simmer till the mince balls were cooked and the gravy reached the right consistency.
 The Yellow Coconut Rice was always prepared with freshly squeezed coconut milk, Sometimes, two fresh coconuts would be broken and then scraped or grated. The scraped/grated coconut had to be soaked in hot water and the thick milk extracted. For every cup of rice double the quantity of coconut milk was the right proportion; a little more would make the rice ‘pish pash’ or over cooked, and a little less would mean that the rice wouldn’t be cooked well. So very accurate measurements were required. The raw rice and coconut milk would then be simmered with ghee or butter, saffron or turmeric, bay leaves and a few whole spices of cinnamon, cardamom and cloves till the rice was cooked perfectly. This delightful fragrant Rice preparation formed the perfect mild subtle base of our Saturday Special Anglo-Indian Meal. 

The Yellow Coconut Rice and Mince Ball Curry (also known as Bad Word Curry) was always accompanied with a typical Anglo-Indian Sauce or Relish known as Devil Chutney.  Devil Chutney is a fiery red chutney or sauce. Its bright red colour often misleads people to think that it is a very pungent and spicy dish, while its actually a sweet and sour sauce, and only slightly pungent. The vinegar and sugar used in its preparation react with the onion and red chilli to produce the bright red colour. Devil Chutney is also known as “Hell fire or Hell’s flame chutney or Fiery Mother-in-law’s Tongue Chutney” due to its vivid colour.

I would now like to share my mum’s recipes for these three special dishes. They are very easy to prepare.
 YELLOW COCONUT RICE   
Serves 6   Preparation Time 45 minutes
Ingredients
1 pack of coconut milk diluted with water to get 4 cups of milk or 1 fresh coconut grated and milk extracted to get 4 cups of diluted milk
2 cups of Raw Rice or Basmati Rice
½  teaspoon turmeric powder or a few strands of saffron
Salt to taste
4 tablespoons butter or ghee
3 cloves, 3 cardamoms, 3 small sticks of cinnamon and 2 bay leaves

Heat ghee in a large vessel or Rice cooker and fry the spices for a few minutes. Add the washed rice, salt, turmeric and 4 cups of coconut milk and cook till the rice is done.
 Coconut Rice is best served with Ball Curry or Chicken curry and Devil Chutney.
 ANGLO-INDIAN MINCE BALL CURRY (BAD WORD CURRY)
(Mince Koftas in a coconut based gravy)
Serves 6    Preparation time 45 minutes
Ingredients for the Curry
3 large onions chopped
6 or 7 curry leaves
3 teaspoons chilli powder
1 teaspoon coriander powder
3 teaspoons ginger garlic paste
3 big tomatoes pureed or chopped finely
½ cup ground coconut paste
1 teaspoon  all spice powder or garam masala
Salt to taste
3 tablespoons oil
1 teaspoon coriander leaves chopped finely for garnishing
½ teaspoon turmeric powder
 Ingredients for the Mince Balls (Koftas)
½ kg minced meat beef or mutton (fine mince)
½ teaspoon all spice powder or garam masala powder
3 green chilies chopped
A small bunch of coriander leaves chopped finely
Salt to taste
½ teaspoon turmeric powder
 Heat oil in a large pan and fry the onions till golden brown. Add the ginger garlic paste and the curry leaves and fry for some time. Now add the chili powder, coriander powder, all spice powder or garam masala powder, turmeric powder and coconut, and fry for a few minutes till the oil separates from the mixture. Now add the tomato puree and salt and simmer for some time. Add sufficient water and bring to boil.

Meanwhile get the Mince Balls ready - Mix the all spice powder / garam masala powder, salt, chopped green chilies, turmeric powder and coriander leaves with the mince and form into small balls. When the curry is boiling, drop in the mince balls carefully one by one.
Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick.
Serve hot with Coconut Rice and Devil Chutney.
 DEVIL CHUTNEY (HELL’S FLAME CHUTNEY)
Ingredients
2 medium size onions chopped roughly
1 teaspoon red chilli powder (use Kashmiri Chillie Powder)
1 tablespoon raisins (optional)
2 teaspoons sugar
A pinch of salt
2 tablespoons vinegar
 Grind all the above ingredients together till smooth. If chutney is too thick, add a little more vinegar.
 Serve with Coconut Rice and Mince Ball Curry


Monday, August 17, 2015

CHICKEN ROAST




CHICKEN ROAST
This simple and delicious Chicken Roast makes a perfect meal either for lunch or dinner. The left overs make good sandwiches the next day. This recipe is featured in my Recipe Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST. 

Serves 6   Preparation Time 1 hour
Ingredients
1 whole chicken cleaned and washed well
Salt to taste
2 teaspoons ground black pepper powder
1 teaspoon Chillie powder
2 tablespoons oil or ghee
2 or 3 dry red chillies
A few whole pepper corns

Marinate the whole 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 whole chicken together with the broken red chillies and pepper corns. Turn the chicken from side to side and fry for about for about 5 minutes or till the chicken becomes firm. Add about 2 cups 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. Continue to cook till the chicken is roasted to a lovely golden brown. Serve with steamed vegetables such as peas, carrots, 

Thursday, August 06, 2015

LAMB / MUTTON HUSSAINY CURRY OR STICK CURRY - A old Colonial Dish






















LAMB HUSSAINY CURRY OR STICK CURRY
Serves 6           Preparation Time 1 hour
Ingredients
1 kg boneless lamb or mutton cut into small cubes
1 cup curds / yogurt
1 teaspoon ginger garlic paste
1 teaspoon turmeric powder
2 teaspoons chillie powder
2 onions sliced
2 tablespoons tomato paste /puree 
10 or 12  bamboo sticks or  skewers 4” in length
3 tablespoons oil
Salt to taste
Marinate the meat with a little turmeric powder, salt and a little curds / yogurt for one hour.

Heat oil in a suitable pan and sauté the onions for a few minutes. Add the ginger and garlic paste and fry for a few minutes. Add the chillie powder, tomato puree / paste, turmeric powder, coriander powder, cumin powder, remaining curds and salt and stir fry for a few minutes. Add 1 cup of water and bring to boil. Meanwhile pass the  bamboo sticks / skewers through the marinated meat. About 5 pieces should fit on each stick. Place the sticks of meat in the curry that is boiling. Close the pan and simmer on low heat till the meat is cooked. Serve without removing the sticks. Garnish with chopped coriander leaves