CHICKEN CURRY IN TOMATO AND COCONUT GRAVY


CHICKEN CURRY IN A COCONUT AND TOMATO GRAVY
A simple and tasty Chicken Curry in a Coconut and Tomato Gravy. Goes well with rice, bread or any Indian Bread)
Ingredients
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 very finely or pureed 
4 teaspoon turmeric powder
1 or 2 teaspoons chillie powder depending on choice of pungency 
1 teaspoon cumin powder
1 teaspoon coriander powder 
2 cloves, 2 small pieces of cinnamon, 2 cardamoms, 1 bay leaf
2 teaspoons ginger garlic paste
3 tablespoons oil 
Salt to taste
4 tablespoons thick Coconut milk

Heat oil in a pan and add the onions, Fry till golden brown. Add the cloves, cinnamon, cardamom, bay leaf, ginger and garlic paste and sauté for a few minutes. 
Now add the chicken, salt, chillie powder, turmeric powder, coriander powder and cumin powder and fry for some time till the oil separates from the mixture. 
Add the tomato puree, coconut milk and mix well. Add just a little water and cook till the chicken is done and the gravy is thick

ANGLO-INDIAN GREENS FOOGATH


Ingredients
2 cups of any chopped greens of your choice such as Amaranth, Spinach, drumstick greens, kale, etc
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

Cut the greens finely and wash in a colander. Drain and keep aside. 
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 greens and salt to taste and mix well. Stir fry for about 2 or 3 minutes till the greens wilt and are cooked but not mushy.  Add the grated coconut and mix well.
Serve as a side dish with rice and curry 

JELABI CUSTARD


Jelabi Custard


This was a Colonial Desert which was very famous in the olden day’s. An Indian sweetmeat Jelabi is given an English touch by baking it in custard. (Alternatively, you could just make a custard with Custard powder then pour it over the layer of Jelabis in the dish). This recipe is featured in my book A Collection of Simple Anglo-Indian Recipes. 
Ingredients 
6 to 8 Jelabis (available in any Indian Sweetmeat Stall)
3 Eggs Beaten
1 teaspoon Vanilla Essence
1/2 litre milk
5 or 6 tablespoons sugar (reduce the quantity if you don’t like it too sweet)
A pinch of salt
4 tablespoons flour 
1 teaspoon butter
Take a flat bottomed dish and grease it well with butter. Boil the milk and keep aside.
Preheat the oven till slightly warm. 
When the milk is slightly cold, add the eggs, salt, vanilla essence, flour and sugar and beat well till there are no lumps. 
Pour a thin layer of this milk mixture into the baking dish and let it set in the warm oven till it forms a base.  Remove the dish from the oven and arrange the Jelabis in it. Pour the rest of the Mixture over the Jelabis, and bake for 15 to 20 minutes till the custard sets.  The custard should be moist not dry. Garnish with a few nuts or pieces of Jelabi. 
Alternatively, you could just make a custard with Custard powder then pour it over the layer of Jelabis in the dish.