Chicken Jalfrazie

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 “Jal Frezie” 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 Anglo-Indians of West Bengal.
Chicken Jalfrazie
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 is quite thick. Serve with rice, chapattis or bread.

ALMOND CHOCLATE FUDGE

Makes 24 pieces
Preparation time 1 hour
Ingredients

100 grams cocoa powder
1 tin condensed milk
300 grams sugar
1 teaspoon vanilla essence
4 tablespoons ghee or butter
1 cup chopped almonds
½ cup milk

Melt the sugar with the milk and condensed milk in a thick bottomed vessel. Add the cocoa powder and mix well. Add the chopped almonds, vanilla essence and ghee and mix well. Simmer on low heat till the mixture becomes thick and leaves the sides of the vessel. Pour on to a greased plate and decorate with a few almond slivers. When slightly cool cut into squares.

SAUSAGES… Appetizer or a Quick-and-easy Meal?

The meaning of the word “Sausage” in the dictionary means “Chopped or ground meat that has been blended with spices and other seasonings and usually stuffed in natural or manufactured casings”. The origin of meat processing is lost in antiquity but probably began when mankind learned that salt is an effective preservative. Sausage making evolved as an effort to economize and preserve meat that could not be consumed fresh at slaughter. Sausage makers use almost all parts of the animal carcass that cannot be used in other ways. The less tender cuts and organ meats are ground, spiced and made into delicious sausages. The procedure of stuffing meat into the sausage casings remains basically the same today as in the olden days. However, sausage making has now become a culinary art and is now available in a great number of varieties and flavours. Sausages have grown in popularity over the centuries. Today more than 250 varieties of sausages are manufactured and sold worldwide. Some of these varieties can actually be traced back to the town and country of origin. The contemporary role of sausage fits conveniently into our modern lifestyles as an elegant appetizer for entertaining as well as the main course in "quick-and-easy" meals. Sausages are made from beef, veal, pork, lamb, poultry and wild game, or from any combination of these meats. Traditionally, sausages were formed into a symmetrical shape, but now they can be found in a variety of shapes and sizes to meet consumers' needs and fancies. There are lots of innovative ways that you could use sausages besides having them with your Toast and Eggs at Breakfast. You could slice / dice fried sausages and serve them on crackers with cheese as an appetizer. Dice them and add in salads, soups, curries, etc. Grill the sausages and eat with a creamy garlic dip. Use them in Casseroles and Bakes with other vegetables and meats or you could just make a very delicious curry dish with them as under. 

 SAVOURY SAUSAGE CURRY 500 grams pork or beef (pepper) sausages 2 big tomatoes chopped 2 large onions sliced finely 2 green chilies sliced lengthwise 1 teaspoon ginger paste 1 teaspoon chopped garlic 2 tablespoons oil 1 teaspoon chilly powder ½ teaspoon tumeric powder ½ teaspoon coriander powder ½ teaspoon cumin powder Salt to taste Heat oil in a pan and add the sausages and a little water. Cook on low heat till the water evaporates and the sausages turn golden brown. Remove from heat and slice the sausages into halves. In the same oil add the onions, chopped garlic and green chillies and fry till golden brown. Add the ginger paste and fry for 2 or 3 minutes. Now add the tomatoes, turmeric, chillie powder, coriander powder, cumin powder and salt and fry till the tomatoes turn pulpy. Add 1 cup of water and bring to boil. Add the sliced sausages and cook on low heat till the gravy becomes thick. Serve with bread or rice

ROSE COOKIES

ROSE COOKIES
Ingredients

½ kg refined flour or maida
250 grams rice flour (optional)
1 cup coconut milk
200 grams sugar
6 eggs beaten well
½ teaspoon salt
1 litre oil for frying
1 teaspoon vanilla essence
1 teaspoon baking powder

Mix all the ingredients together to form a smooth slightly thick batter.
Heat oil in a deep pan till it reaches boiling point. Now place the rose cookie mould into the oil to get hot. When the mould is hot enough dip it half way only into the batter and put it back immediately into the boiling oil. Shake the mould to separate the cookie from it. Heat the mould again and repeat the process. Fry rose cookies till brown. Continue in this way till the batter is finished.

Note: The batter will stick to the rose cookie mould with a hissing sound only if it is sufficiently hot otherwise it will just slide off the mould

KALKALS

KALKALS 

Ingredients

I kg refined flour  or maida                                       

6 eggs beaten well

2 cups thick coconut milk                                                 

½ teaspoon salt                             

300 grams sugar                       

1 teaspoon baking powder             

Oil for deep frying

Mix the flour, salt, sugar and baking powder together. Add the coconut milk and eggs and knead to a soft dough. Keep aside for an hour. Form kalkals by taking small lumps of the dough and roll on the back of a fork or a wooden kalkal mould, to form a scroll. Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Heat oil in a deep pan and fry as many kalkals as possible at a time. Keep aside.

To ice the kalkals, melt 1 cup of sugar with ½ cup of water and when the sugar syrup crystallizes pour over the kalkals and mix well. Store in airtight boxes when cold.

SPICY ROASTED CHICKEN

Serves: 6
Preparation and cooking time: 1 hour
Ingredients
1 whole chicken jointed into 4 to 6 pieces
6 medium size potatoes peeled
3 large onions quartered
2 tablespoons butter
1 teaspoon garam masala powder or all spice powder
2 teaspoons pepper powder
2 teaspoons chilly powder
Salt to taste
2 teaspoons lime juice

Wash the chicken and the potatoes. Mix in all the above ingredients and leave aside for 15 minutes. Place the marinated chicken in a suitable vessel or pan and cook on low heat till the chicken is tender and the water dries. Keep turning the chicken every 10 minutes or so to ensure that it roasts evenly and is a nice brown colour
Serve with Steamed vegetables and any type of bread

Alternately, the chicken could be roasted in an oven as well. Arrange the marinated chicken and potatoes in a buttered oven-proof dish. Cover the dish with foil. Bake in a moderate oven (355 degrees) for about 45 minutes. Serve with Steamed vegetables and any type of bread.

TRADITIONAL CHRISTMAS CAKE

500 grams refined flour or maida


300 grams soft brown sugar

¼ teaspoon salt

2 teaspoons spice powder

500 grams mixed dried fruits (equal quantities of currants, raisins and sultanas) chopped well and soaked in rum before hand

100 grams chopped orange / lemon peel

500 grams butter

3 eggs beaten well

4 tablespoons milk

½ teaspoon baking powder

Sift the flour, salt, baking powder and spice powder in a bowl. Add the fruit, orange / lemon peel and brown sugar and mix well. Add the butter and mix with a fork. Add the beaten eggs and milk and mix well to give a stiff consistency. Pour the mixture into a greased and papered cake tin and smoothen the top. Bake in a moderately hot oven for about 1 hour or till the cake is cooked and the top turns brown. Turn out and cool

To prepare the Almond Icing, soak the 300 grams almonds in water overnight then grind to a thick paste. Add 500 grams Icing sugar, 1 egg yolk, 1 teaspoon almond essence and 2 tablespoons lime juice and cook with a little water in a heavy bottom pan till it solidifies. Remove from heat and cool. Knead it into a stiff ball.

To prepare the Royal Icing sift 200 grams icing sugar into a bowl. Beat two egg whites then fold them into the sugar. Add 3 tablespoons of lemon juice and ½ teaspoon vanilla essence. Mix to a stiff consistency.

Brush the cake with a layer of Jam or Egg white to help the icing stick to the cake. Add a thin layer of the Almond icing over the cake, pressing it gently to cover the whole cake. Using a flat spatula dipped in water spread the Royal icing over the layer of Almond icing. Decorate the cake as desired

CHICKEN PUFFS

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

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

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.

CRUMBED CHOPS

1 kg mutton /lamb chops flatten them by beating

3 teaspoons pepper powder
Salt to taste
4 tablespoons breadcrumbs
3 tablespoons oil
2 eggs beaten well
2 onions chopped finely
1 tablespoon chopped mint leaves
Wash the mutton chop well and marinate them with the salt, pepper powder and mint over night or for at least 5 to 6 hours. (Keep covered in the fridge). Heat oil in a flat frying pan. Dip the chops one at a time in the beaten egg. Top with the chopped onions and cover well with breadcrumbs. Shallow fry in the hot oil. Fry each side till golden brown. Serve with wedges of lime and Tomato Sauce and Bread.

FISH HEAD CURRY

fish head curry
Originally uploaded by bridgetkumar

Fish Head Curry
Serves 6 Preparation Time 1 hour
Ingredients

2 Big Fish Heads (Sear or King Fish) each chopped into 2 pieces
½ cup thick tamarind juice extracted from a lime size ball of tamarind
2 big onions chopped finely
3 green chillies slit lengthwise
2 tomatoes chopped
1 tablespoon ginger paste
1 teaspoon garlic paste
½ cup ground coconut or 1 cup of coconut milk
3 teaspoons chilly powder
1 teaspoon cumin powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
Salt to taste
3 tablespoons oil

Wash the fish heads well. Heat the oil in a shallow vessel and sauté the onions and green chillies till slightly brown. Add the ginger and garlic paste, chilly powder, cumin powder, coriander powder, turmeric powder and chopped tomatoes and fry well for some time. Add the coconut, salt, tamarind juice and a little more water and bring to boil. Now add the Fish Heads and cook for about 10 minutes. Garnish with chopped coriander leaves and slit green chilies

MUTTON /LAMB MINCE ROLLS

½ kg mince (mutton / lamb)
2 big onions chopped
½ teaspoon turmeric powder
1 teaspoon chopped garlic
1teaspoon chopped ginger
3 green chilies chopped finely
1 small bunch coriander leaves
2 tablespoons oil
Salt to taste
½ teaspoon chillie powder
6 soft chapattis

Heat oil in a pan and fry the onions till golden brown. Add the chopped ginger, garlic, green chilies, turmeric powder, chillie powder and sauté for 3 minutes. Add the mince and salt and mix well. Add the chopped coriander leaves and cook on low heat for about ½ an hour till the mince is cooked and all the water evaporates. Simmer on low heat till the mince gives out a nice aroma. Place a few teaspoons of the cooked mince on the chapattis lengthwise. Sprinkle some chopped onions, green chillies and coriander leaves on top then form into a roll. Wrap the bottom of the roll in a paper napkin or foil and serve with chillie sauce and tomato ketchup.

POTATO PATTIES

½ Kg potatoes boiled and mashed

2 slices bread

3 teaspoons chopped coriander leaves

2 green chillies chopped

½ teaspoon pepper powder

3 tablespoons bread crumbs

½ teaspoon chopped ginger

Salt to taste

1 egg beaten

Soak the bread in water, squeeze and crush. Mix with the mashed potato and all the other ingredients (except the bread crumbs and beaten eggs). Make small balls of the potato dough. Flatten and shape into patties. Dip each in the beaten egg, roll in bread crumbs and shallow fry in hot oil on both sides till golden brown. Serve hot with mint chutney or tomato ketch up

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BEANS FOOGATH

½ kg string beans chopped finely
½ cup grated coconut
3 red chilies broken into bits
¼ teaspoon mustard seeds
A few curry leaves
Boil the beans for about 5 minutes with some water. Strain and keep aside. Heat oil in a pan and add the mustard seeds. When they splutter add the red chilies and curry leaves and fry for a few seconds. Now toss in the boiled beans. Add salt and coconut and mix well. Stir-fry for a few minutes and then take down.

PRAWN VINDALOO

1 kg fresh prawns shelled and de-veined
2 medium sized onions chopped
2 teaspoons chilly powder
2 teaspoons cumin powder
2 teaspoons ginger garlic paste
2 tablespoons vinegar
Salt to taste
1 sprig curry leaves (optional)
2 tomatoes pureed
3 tablespoons oil

Wash the prawns well and keep aside. Heat oil in a pan and add the curry leaves and onions and fry till light brown. Add the ginger garlic paste and sauté for a while. Add the chilly powder, cumin powder, pepper powder, tomato puree and salt and fry for some time. Add the prawns and the vinegar and mix well. Add a little more water and cook till the gravy is slightly thick and the prawns are cooked

SPICY DRY CHICKEN

1 kg chicken cut into medium size pieces
3 large onions sliced finely
5 or 6 peppercorns
1 tsp salt
1 teaspoon chopped ginger
1 teaspoon chopped garlic
2 tablespoon chopped fresh corriander
1 teaspoon chopped mint
6 green chillies sliced lengthwise
Salt to taste
3 tablespoons oil
1 teaspoon pepper powder
1teaspoon chillie powder
Boil the chicken in about ½ cup of water with a little salt and the peppercorns till tender.
Heat oil in a pan and fry the onions, slit green chillies, ginger and garlic till golden brown. Add the boiled chicken, chillie powder and pepper powder and cook till semi dry. Stir in the chopped mint and coriander leaves and fry for a few more minutes. Serve with rice or bread

CHILLIE BEEF FRY

1 kg good beef cut into medium size pieces
4 green chillies
2 capsicums cut into strips
3 big onions sliced
3 potatoes cubed
1 inch piece ginger
2 pods garlic flaked
½ teaspoon pepper
2 tablespoons vinegar
salt to taste
½ teaspoon tumeric
3 tablespoons oil

Boil the meat in a little water till tender. Keep the remaining soup aside. Grind the chillies, ginger, garlic, tumeric and pepper together and mix in the vinegar. Heat oil in a pan and fry the onions till golden brown. Add the cooked meat, potatoes, ground masala and the capsicum and mix well. Add the remaining soup and cook on slow heat till the potatoes are soft and the meat is brown.

BOLE CAKE (Also Known as Mama's Bowl Cake)

300 grams semolina or soogi
1 cup milk
200 grams butter
150 grams sugar powdered
5 eggs beaten well
100 grams blanched and chopped almonds
½ teaspoon baking powder
1teaspoon vanilla essence
2 tablespoons rosewater (optional)

Roast the semolina with a little ghee or butter for about 8 to 10 minutes on low heat till it gives out a nice aroma. Mix it with all the other ingredients to form a smooth batter without lumps. Pour into a greased and floured flat tin and bake in a hot oven for 10 minutes. Cool and remove from the tin.