VEGETABLE JALFRAZIE

 VEGETABLE JALFRASIE

Serves 6 

Ingredients

2 medium onions chopped

1 capsicum cut into medium size pieces, 

½ cup peas

½ cup beans cut finely

2 tomatoes chopped

1 cup cauliflower florets

1 teaspoon chillie powder

1 teaspoon chopped ginger

1 teaspoon chopped garlic

2 tablespoons vinegar, 

2 tablespoons oil

salt to taste

Heat oil in a suitable pan and sauté the onions, ginger and garlic till light brown. Add all the other ingredients and stir well. Cook covered on medium heat till the vegetables are cooked. Sir in a teaspoon of butter and serve with any Indian Bread or rice and pepper water.

CRUMB-FRIED CHICKEN OR ROAD ROLLER CHICKEN

 

CRUMB-FRIED CHICKEN OR ROAD ROLLER CHICKEN

This dish got its name only because the pieces of chicken breasts used in its preparation were cut lengthwise and then flattened with a cleaver or Rolling Pin. The Chicken eventually looked as if it was flattened by a heavy object such as a “Steam Roller or Road Roller”.  This is a very subtly flavoured dish with only a hint of seasoning.

 Ingredients

4 chicken breasts (skinless and boneless)

1 teaspoon pepper powder

1 teaspoon paprika

1 teaspoon dried or freshy chopped mint  or parsley flakes

Salt to taste

3 or 4 tablespoons butter or oil to fry

3 tablespoons plain flour

2 Eggs beaten

1 cup breadcrumbs

 

Slice each chicken breast with a large knife or cleaver horizontally, so that you get 8 pieces.

Flatten each piece with a mallet or rolling pin.

Season the flattened chicken with a little of the pepper powder, salt, paprika and keep aside for 15 minutes

Coat each piece of chicken breast with the flour and keep aside

Now season the breadcrumbs with the remaining pepper, salt, paprika, parsley / mint and any other seasoning that you like including some cheese powder

 Heat the butter oil in a nonstick pan till nice and hot

Dip each piece of chicken in the beaten egg then coat well with the breadcrumbs.

Place each coated piece in the hot oil or butter and fry the chicken pieces on both sides on medium heat till tender and a nice golden colour

Serve with a nice salad or with any seasoned rice or bread.

 (Alternately the chicken can be baked in an oven using the same recipe)

 

MEAT AND LADY'S FINGER (OKRA) CURRY or MEAT AND BANDYCOY CURRY

 

MEAT AND LADY'S FINGER (OKRA) CURRY or MEAT AND BANDYCOY CURRY
This is an old time favourite - Meat and Lady's Finger Curry. Tastes yummy with steamed white rice and a dash of Brinjal Pickle.

Ingredients
½ kg Meat either beef / mutton / lamb cut into medium size pieces
½ kg tender Lady's fingers / Okra
2 onions chopped finely
1 teaspoon ginger garlic paste
2 teaspoons chillie powder
1 teaspoon coriander powder
2 medium size tomatoes chopped
2 tablespoons coconut paste or 3 tablespoons coconut milk
2 tablespoons oil
Salt to taste
Wipe the lady’s fingers / okras with a dry cloth then cut them into 2 inch pieces. Discard the ends.
Boil the meat with sufficient water and a little salt till tender. Retain the soup / stock.
Heat oil in a pan and add the onions and fry till golden brown. Add the tomatoes, chillie powder, salt, coriander powder and ginger garlic paste and sauté for a few minutes. Now add the boiled meat and coconut paste / coconut milk and mix well.
Add the left over meat stock / soup or 1 cup of water and simmer on low heat for about 7 to 10 minutes till the meat absorbs the flavours and the gravy is the required consistency.
Now add the lady’s fingers / okras are cook for just 3 more minutes on medium heat till the lady’s fingers / okra are just cooked and still crunchy, taking care not to overcook them. 

Serve as a main curry with rice.

POMFRET CURRY / FISH CURRY

 

POMFRET CURRY 

Ingredients

1 kg good fleshy pomfrets sliced thickly

3 big onions sliced finely

2 green chilies sliced lengthwise

1 tablespoon ginger garlic paste

3 tablespoons ground coconut paste or coconut milk  

½ teaspoon turmeric powder

3 tablespoons oil

Salt to taste

1cup thick tamarind juice or ½ cup lime juice

3 teaspoons chillie powder

1 teaspoon cumin powder 

1 teaspoon coriander powder 

 2 sprigs curry leaves

Heat oil in a pan and add the curry leaves and onions and sauté for a few minutes. Add the ginger garlic paste, turmeric powder, chillie powder, cumin powder, coriander powder and coconut and fry for 2 or 3 minutes. Add the tamarind juice, salt and slit green chillies and bring to boil. Add the fish and a little more water if more gravy is required. Cook on low heat for about 5 minutes till the fish is cooked. Pour a tablespoon of oil on top then remove from heat. (Care should be taken not to over cook the fish or else it will break up.) Serve with rice or bread.

GREEN MASALA WHOLE FRIED POMFRET

 

GREEN MASALA FRIED WHOLE POMFRET 

Ingredients

3 or 4 medium size whole pomfrets

2 teaspoons ginger garlic paste

4 tablespoons coriander leaves

1 teaspoon cumin powder

4 or 5 green chillies

¼ teaspoon turmeric powder

Salt to taste

5 or 6 tablespoons oil

Clean and wash the pomfrets well then make light cuts on them

Grind the green chillies and green coriander together to a paste. 

Mix in the cumin powder, ginger garlic paste, salt, turmeric powder.

Marinate the fish with this paste and keep aside for half an hour. 

Heat oil in a flat pan and shallow fry the Fish on both sides till brown. 

In the same oil lightly fry some onion rings and curry leaves and serve with the fried pomfrets 

Serve with Rice and Pepper water or Bread.

ANGLO-INDIAN CHICKEN PEPPER FRY AND COCONUT RICE - LIVE VIDEO FROM FACEB...

ANGLO-INDIAN 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

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 eaten with Ball Curry or Chicken curry and Devil Chutney.

 

ANGLO-INDIAN CHICKEN PEPPER FRY

Serves 6   Preparation Time 30 minutes

Ingredients

1 kg chicken cut into medium size pieces     

3 large onions sliced finely

2 teaspoons pepper powder

1 teaspoon turmeric powder

2 tablespoons oil

Salt to taste

Heat oil in a pan and fry the onions lightly. Add the chicken and mix in the pepper powder, tumeric powder and salt. Add ½  cup of water and cook on low heat till the chicken is tender and semi dry.

Note: Alternately, the chicken can be par boiled with a little water and then added to the sautéed onions and pepper. 

MANGO PICKLE (HOT)

 

MANGO PICKLE (HOT) 

Ingredients

2 kgs or 6 to 8 medium sized raw green mangoes

6 or 7 tablespoons chillie powder (use the less spicy variety)

2 teaspoons fenugreek seeds   

3 teaspoons mustard seeds

½ cup salt

1 cup Sesame oil or refined oil

 

Wash and dry the mangoes well. Cut them into medium size pieces. Throw away the seeds.

Mix the mango pieces with the salt and transfer to a stone or glass jar to soak for 4 or 5 days.

The Mango pieces would change colour and become a little soft.

When ready to use, transfer to a large bowl.

Dry roast the Fenugreek seeds and mustard seeds in a pan till warm

When cool, powder roughly in a blender.

Mix the chillie powder and fenugreek powder together with the soaked mangoes. Mix well

Heat the oil in a pan and let it cool completely.

When cold, pour over the pickle and mix it well

Wait for a couple of days for the flavours to soak in before using the pickle

VEGETARIAN RICE DISHES FOR LENT

 

SOME VEGETARIAN RICE DISHES FOR THOSE FRIDAYS IN LENT AND OTHER TIMES AS WELL

Some easy recipes for one pot rice dishes which could be eaten for lunch with a vegetable side dish or just a salad and some pickle

All these recipes are featured in my Cookery Book VEGETARIAN DELICACIES

 

1. A SIMPLE MIXED VEGETABLE PALAO

 

Serves 6    Time Required:  45 minutes

Ingredients

 2 cups basmati rice or any other raw rice

3 onions sliced finely,

1 cup ground coconut / coconut paste

 ½ teaspoon turmeric powder

2 teaspoons ginger garlic paste

½ cup oil or ghee

2 green chilies chopped

2 teaspoons chillie powder

1 teaspoon garam masala powder / all spice powder

2 cups assorted vegetables such as carrots, beans, peas, cauliflower etc cut into medium size bits

2 tablespoons chopped mint

Salt to taste

 Heat oil in a suitable pan or vessel and fry the onions till brown.

Add the ginger garlic paste and green chilies and sauté for a few minutes.

Add the chopped vegetables, mint, chillie powder, turmeric powder, garam masala powder and salt and stir-fry for a few minutes.

Add the coconut and fry till the oil separates from the mixture.

Add 4 cups of water and bring to boil.

Add the rice and mix well.

Cook on medium heat till the rice is cooked and each grain is separate.

Garnish with chopped coriander leaves.

 

2. MASOOR DHAL PALAO (RED LENTIL PALAO)

 

Serves 6    Time Required: 1 hour

Ingredients

2 cups raw rice wash and keep aside

½ cup masoor dhal (Red Lentils) wash and keep aside

3 cardamoms, 3 cloves, 2 pieces cinnamon, 1 bay leaf

2 teaspoons ginger garlic paste

2 teaspoons chillie powder

Salt to taste

4 tablespoons oil or ghee

2 tomatoes chopped finely

2 tablespoons chopped coriander leaves

2 tablespoons mint leaves

3 boiled eggs shelled

 Heat oil in a suitable pan or vessel and fry the whole spices and Bay leaves for 2 minutes.

Add the ginger garlic paste, chopped tomato and chillie powder and sauté for a few minutes.

Add the washed raw rice and dhal and stir-fry for a few minutes.

Now add the coriander leaves, mint, salt and 4 cups of water and cook till done.

Garnish with the boiled eggs on top

Serve with curds or any curry and pickle.

 

3. PEAS PALAO

 

Serves 6     Time Required: 1 hour

Ingredients

2 cups basmati rice or any raw rice - wash and keep aside

½ cup green peas,

3 tablespoons ghee or oil

1 onion sliced finely

2 tomatoes chopped

2 cloves, 2 cardamoms, 2 pieces cinnamon, 2 bay leaves

½ teaspoon cumin powder

1 teaspoon garam masala powder / spice powder,

4 green chillies slit lengthwise

½ cup coriander leaves

Salt to taste

 Heat oil or ghee in a vessel and fry the spices, bay leaves and onions till golden brown.

Add the chopped tomatoes, green chillies, garam masala powder, cumin powder and cook till the tomatoes turn to pulp.

Add the rice, green peas, salt and chopped coriander leaves and mix well.

Add 4 cups of water and cook on medium heat till the rice is cooked and all the water dries up.

Serve with salad and any curry.

 4. TOMATO PALAO

 

Serves 6           Time Required: 1 hour

Ingredients

 4 large tomatoes chopped finely

3 tablespoons chopped coriander leaves

2 large onions sliced finely

2 cups basmati rice

Salt to taste

2 teaspoons chillie powder

2 teaspoons ginger garlic paste

2 cloves, 3 cardamoms, 3 pieces of cinnamon, 1 bay leaf

4 or 5 tablespoons oil or ghee

2 teaspoons chopped mint leaves

2 green chillies chopped

 Heat oil in a pan or a rice cooker and sauté the spices, bay leaves, onions and green chillies till the onions turn golden brown.

Add the tomatoes, ginger garlic paste and chillie powder and fry for a few minutes till the tomatoes turn pulpy.

Add the rice, salt, mint leaves and coriander leaves and fry for a few minutes.

Add 4 cups of water and cook on medium heat till the rice is done.

Simmer on low heat for a few minutes then turn of the heat.

Serve with salad and any curry of your choice.

 5. CARROT AND ROASTED PEANUTS RICE

 

Serves 6    Time Required: 1 hour

Ingredients

2 cups cooked rice

2 onions chopped finely

1 cup of finely cut carrot

2 tablespoons oil

2 small pieces of cinnamon, 2 cloves

4 or 5 whole pepper corns

1 bay leaf, 2 cardamoms

Salt to taste

½ teaspoon ground pepper / pepper powder

2 tablespoons roasted and crushed ground nuts

2 teaspoons chopped coriander leaves

 Heat oil in a pan and add the cinnamon, cloves, cardamom, bay leaf, pepper corns and onions and sauté till the onions turn light brown.

Add the carrots and stir fry till the carrots are cooked but still crunchy.

Add the cooked rice, salt and pepper and mix well.

Simmer on low heat for a few minutes then remove from heat.

Garnish with the crushed groundnuts and fried onions

Serve with any sauce.

 6. CORIANDER LEAVES (GREEN MASALA) PALAO

 

Serves 6      Time Required: 1 hour

Ingredients

 

2 cups rice wash and keep aside

½ cup cashew nuts fried in ghee,

4 tablespoons ghee or oil

1 onion sliced finely

2 tomatoes chopped

2 tablespoons grated coconut

2 cloves, 2 cardamoms, 2 pieces cinnamon, 2 bay leaves

2 teaspoons ginger and garlic paste,

1 teaspoon chillie powder

1 teaspoon cumin powder

2 green chillies

1 cup chopped coriander leaves

Salt to taste

 

Grind the Green chillies, coriander leaves and coconut together to a paste

Heat the oil or ghee in a vessel and fry the cloves, cardamoms, cinnamon, bay leaves and onions till golden brown.

Add the ground paste, ginger and garlic paste, chopped tomatoes, chillie powder and cumin powder and stir fry for about 2 or 3 minutes

Add the rice and salt and mix well.

Add 4 cups of water and cook on medium heat then on low heat till the rice is done and all the water dries up.

Garnish with a little chopped coriander leaves and fried cashew nuts.

Serve with any curry or raita.

 

GREEN MASALA POTATO CURRY

 

POTATOES IN GREEN MASALA CURRY

1/2 kg Potatoes peeled and cut into medium size pieces 

3 onions chopped finely

2 large tomatoes chopped

1 teaspoon ginger garlic paste

1 teaspoon cumin powder 

1 teaspoon coriander powder

1/4  teaspoon turmeric powder

2 small pieces of cinnamon

2 or 3 cloves

½ cup grated coconut

1 cup chopped coriander leaves

2 teaspoons chopped mint leaves

3 or 4 green chillies 

3 tablespoons oil

Salt to taste

Grind the coconut, coriander leaves, mint leaves and green chillies to a smooth paste.

Heat oil in a pan and fry the cinnamon, cloves and onions till golden brown. 

Add the ginger garlic paste and fry for a few minutes

Add the coriander powder, turmeric powder, cumin powder and tomatoes and keep frying till the tomatoes are reduced to pulp. 

Add the ground coconut paste and fry for about 5 minutes on low heat. 

Now add the potatoes and mix well. 

Add salt to taste and 2 cups of water and simmer till the potatoes are cooked and gravy is thick.  

Serve hot with rice or chapattis.

PANCAKES FOR SHROVE TUESDAY

 

PANCAKES 

Shrove Tuesday is celebrated the day before Ash Wednesday, i.e. the day before the commencement of the season of Lent leading up to Easter Sunday. Shrove Tuesday always falls 47 days before Easter Sunday, so the date varies from year to year. The name Shrove comes from the old English word "shrive" which means “to confess”. In the Middle Ages, people used to go to confession and confess their sins on Shrove Tuesday, so that they were forgiven before the season of Lent began on Ash Wednesday. Lent is a time of fast and abstinence and of making sacrifices and giving things up. The Church liturgy lays much emphasis on eating very plain food and refraining from food that would give pleasure during the period of lent. In many cultures, this meant no meat, dairy, or eggs. So in earlier times, Shrove Tuesday became the last chance for people to indulge themselves in good food on the Tuesday before Ash Wednesday and to make use of the items of foods that were not allowed during Lent. In the United Kingdom and Ireland, Shrove Tuesday is more commonly known as Pancake Tuesday or Pancake Day, as it is customary to eat PANCAKES on this day. Pancakes thus became associated with the day preceding Lent, because it was a way to use up all the rich foodstuffs in the house such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent began.

Here is a simple recipe for some soft pancakes 

Ingredients 

3 cups plain flour 

2 eggs beaten well

2 tablespoons sugar                   

1 teaspoon vanilla essence

1 tablespoon butter 

1/4 teaspoon salt

1/2 teaspoon baking powder       

2 cups milk

Mix all the ingredients together to get a thin smooth batter without lumps. 

Heat a non- stick pancake pan or frying pan.

When hot wipe all over with a piece of cloth or tissue dipped in a little oil. 

Pour a ladle of batter in each indent of the pan and cover with a suitable lid

(If using a single non-stick pan pour one ladle of batter with a swirling motion and then shake the pan so that the entire pan is covered)

Cook on both sides and remove. 

Serve hot with Maple syrup, Honey, Jam, Banana, Cream etc. The accompaniments are your choice)

SAUSAGE CURRY

 

ANGLO-INDIAN SPICY 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 garlic paste 

1 teaspoon chopped garlic 

1 or 2 tablespoons oil 

1 teaspoon chillie powder 

½ teaspoon turmeric 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 garlic 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

TROTTERS IN A TANGY GRAVY ((Trotters cooked in a tamarind base)

 

Trotters in a Tangy Gravy  (Trotters cooked in a tamarind base)

Serves 6   

Preparation and cooking time 45 minutes

Ingredients

8 Trotters each chopped into halves (lamb or goat preferably the front ones)

2 big onions sliced                            

1 teaspoon coriander powder 

1/2 teaspoon turmeric powder  

1 teaspoon cumin powder         

4 green chillies slit lengthwise             

2 teaspoons chillie powder

1 teaspoon chopped ginger

1 teaspoon chopped garlic

Salt to taste         

2 tablespoons oil                                

½ cup thick tamarind juice

Heat oil in a pressure cooker and sauté the onions lightly.  

Add the trotters and all the other ingredients  (except the tamarind Juice) and mix well.  

Fry for a few minutes. 

Add sufficient water (the water should cover the trotters) and pressure cook on medium heat for about 15 minutes. 

Switch off the heat and let the pressure settle.

Open the pressure cooker and add the thick tamarind juice and mix well. 

Continue cooking on low heat till the gravy is thick and dark brown. 

Serve with Steamed rice, Chapattis, Hoppers or Dosas.

TURKEY ROAST CASSEROLE

 

TURKEY ROAST CASSEROLE 

This is a recycled dish using leftover Turkey Roast. It’s a meal in itself with a slice of toast and a salad. Any seasonings of your choice could be added to flavour the dish 

Ingredients

2 cups shredded or chopped left over Turkey Roast

2 cups Bread Crumbs

1 cup milk

1 cup fried onions 

1 cup chopped tomatoes 

2 eggs, beaten

2 teaspoons Worcestershire sauce (optional) 

Salt to taste 

1 teaspoon ground black pepper

1 teaspoon parsley flakes

1/2 teaspoon garlic seasoning

1 teaspoon paprika or chillie powder 

A few mint leaves 

Preheat the oven to 180 degrees C

In a large bowl, combine the turkey with all the ingredients. 

Mix just until well combined.

Add a little more milk if required

Butter a baking dish and transfer the mixture to the dish

Dot with a few blobs of butter

Sprinkle some breadcrumbs evenly on top

If desired, sprinkle or lay shredded cheese on top

Bake at 180 C for 20 to 25 minutes till the casserole is firm and nicely browned on top.

Let it rest for 10 minutes before serving

Enjoy it plain or with roast and a salad