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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Bridget (Anglo-Indian Food)

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.

SIMPLE CHOCOLATE CAKE

300 grams refined flour or Maida
50 grams cocoa powder
400 grams sugar powdered
300 grams butter
5 eggs
2 teaspoons Nescafe or any other Instant Coffee
1teaspoon vanilla essence
2 level teaspoons baking powder

Sift the cocoa powder, Nescafe, flour and baking powder together. Cream the butter and sugar together well. Add the eggs one by one and mix well. Add the sifted flour and vanilla essence and fold in the mixture to form a smooth slightly thick consistency without lumps. Pour into a greased and papered baking dish or cake tin and bake in a hot oven for 30 to 40 minutes till done.

CHICKEN FRY

1 kg chicken cut into medium size pieces
2 onions sliced finely
1 teaspoon tumeric powder
2 tablespoons oil
1 teaspoon chilly powder
Salt to taste
½ teaspoon spice powder or garam masala powder
Wash the chicken and marinate it with the salt, chilly powder, tumeric powder and spice powder for about 10 minutes. Meanwhile heat oil in a pan and sauté the onions to golden brown. Toss in the marinated chicken pieces and mix well. Close the pan with a lid and cook on slow heat for about 15 minutes till the chicken is cooked. Add a teaspoon of ghee or butter and fry till all the gravy dries up and the chicken is dry. Serve with bread or pepper water and rice.

PEPPER CHICKEN KABABS

Serves: 6
Time required: 1 hour 25 minutes including marinating and grilling time

500 grams boneless chicken cut into one-inch size cubes
2 teaspoons black pepper
2 teaspoons ginger paste
1 teaspoon garlic paste
3 tablespoons yogurt
1 egg beaten
1 teaspoon all spice powder/garam masala
Salt to taste
2 teaspoons lemon juice

Wash the boneless chicken pieces well and pat dry.Marinate the chicken with the pepper powder, ginger garlic paste, yogurt, egg, all spice powder, salt and lemon juice and set aside for 1 hour.Arrange the chicken on a skewer and brush with butter.
Grill over a hot charcoal fire or in an over till done,occasionally turning the skewers. Serve hot with Onion Rings and mint chutney

Alternately the kababs could be cooked in a pan with a little more oil on the gas.

LADY FINGER / OKRA CURRY

Serves: 4
Cooking time (approx.): 11 minute

300 grams ladyfingers/ okra cut into small (1/4") pieces
2 medium onions sliced finely
3 tablespoon oil
1 teaspoon each of red chillie, coriander and cumin powders
½ teaspoon each of turmeric powder and garam masala powder
2 green chillies slit
A squeeze of lemon
salt to taste

Heat oil in a pan and add the sliced onions. Fry till slightly browned. Add red chillie powder, turmeric powder, coriander powder, cumin powder and garam masala. Fry again for a few seconds. Add the okra and the slit green chillies. Add a dash of lemon and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 5 minutes or till the okra is cooked but firm.

SWEET COCONUT PUFFS

Serves 6
Preparation time 1 hour
Ingredients
For the Dough:
250 grams refined flour or maida
50 grams butter
½ teaspoon baking powder
1 teaspoon salt
½ kg oil for frying.
For the Filling: 3 cups grated coconut and 3 tablespoons sugar mixed together

Sift the flour with the salt and baking powder. Mix in the butter and knead to a fairly stiff dough with very little water. Keep aside for 1 hour.
Take the dough on a floured board and roll out into a thin sheet. Cut squares of about 2 to 3 inches per side. Put a tablespoon of the sweetened coconut on half of the square. Fold the other half over in such a way to form a triangle. Seal the edges by dampening with a little water. Heat the oil in a deep pan till smoky. Slowly drop in as many puffs as the pan can hold and fry till brown on both sides. Remove from the pan and drain.

Note: These puffs can last for a fortnight if dry coconut or copra is used instead of fresh coconut

MEAT IN A GREEN MASALA GRAVY

Serves 6
Preparation Time 45 minutes

½ kg beef or mutton cut into medium pieces
2 teaspoons ginger garlic paste
4 green chilies
3 tablespoons coriander leaves
2 teaspoons poppy seeds (kuskus)
1 teaspoon cumin seeds
2 cloves, 2 cardamom,2 pieces of cinnamon
½ teaspoon tumeric powder
Salt to taste
3 tablespoons oil
3 potatoes pealed washed and cut into quarters
2 onions sliced finely
½ cup coconut paste

Grind the green chilies, coriander leaves, coconut, poppy seeds, cinnamon, cloves, cardamom and cumin seeds to a smooth paste in a blender. Heat oil in a pressure cooker and fry the onions till golden brown. Add the meat, ginger garlic paste and tumeric powder and fry for some time. Now add the ground masala and salt and mix well with the meat. Keep frying on low heat till the oil separates from the masala. Add the potatoes and sufficient water and pressure cook for 15 minutes. Serve hot. This curry is good with ghee rice or Palau rice

SOME BASIC PREPARATIONS... MASALA POWDERS

1 BASIC CHILLY POWDER
½ kg Red Chilies (long or round variety for pungency)
½ kg Kashmiri Chilies or any other non spicy chillies (for adding colour)

Roast the two types of chilies in a pan or in a microwave oven for a few minutes. Powder them at home in the dry blender or get it done at the mill. A teaspoon or two of this chilly powder can be used for any type of dish that calls for chilly powder. It can be stored for more than a year.

2 ALL PURPOSE CURRY POWDER
½ kg Red Chillies for pungency
½ kg Kashmiri Chillies or any other chillies for colour
½ kg coriander seeds
200 grams cumin seeds
50 grams pepper corns
100 grams mustard seeds

Roast all the above ingredients separately then mix altogether and grind to a powder in a mill.A teaspoon or two of this powder can be used for almost all curries both vegetarian and non- vegetarian. It can be stored and used for more than a year.

3 PEPPER WATER POWDER
¼ kg Red Chilies
200 grams pepper corns
200 grams cumin seeds
100 grams coriander seeds
20 grams tumeric powder

Roast all the above ingredients and then grind together to a powder
2 teaspoons of this powder should be added to 2 cups of water, juice of 2 tomatoes, a lump of tamarind and a little salt and cooked for 5 minutes to make instant pepper water. This pepper water should be seasoned with mustard, garlic and curry leaves.

4. VINDALOO CURRY POWDER / PASTE

50 grams mustard
¼ kg red chilies for pungency
50 grams cumin seeds
¼ kg Kashmir chilies or any other chilies for colour
10 grams pepper corns
50 grams tumeric powder

Roast all the above ingredients together for a few minutes then powder in a mill or dry grind in a blender. Use 2 teaspoons of this powder for every ½ kg of meat when cooking vindaloo along with the other ingredients as per the recipe. If stored in an airtight bottle this mixture will stay fresh for more than a year. The same mixture can also be made into a paste if ground in vinegar but it should be stored in a fridge.

5 ALL SPICE POWDER (GARAM MASALA POWDER)
1 teaspoon pepper corns
1 tablespoon cloves
1 tablespoon cardamoms
6 pieces of cinnamon

Roast all the above lightly for a few minutes then dry grind to a fine powder. A teaspoon of this spice powder can be used for any recipe that calls for all spice powder or garam masala.

CHILLIE CHEESE STICKS

Ingredients

500 grams flour
1 teaspoon salt
1 teaspoon chillie powder
½ teaspoon baking powder
200 grams butter or margarine
200 grams shredded cheddar cheese
½ teaspoon pepper powder
½ cup sour curds or yogurt

Mix all the above ingredients together and chill for about 2 hours in a refrigerator. Take out and leave to attain room temperature. Onto a floured surface, roll out the dough into a rectangle shape about ¼ inch thick. Cut the dough into 3 inch stips about ¼ inch wide.
Heat sufficient oil in a pan and deep fry the strips till golden.

Alternately, place these strips on an ungreased baking tray and bake at 425 degrees for 10 minutes until the cheese straws are golden and puff up.

ANGLO-INDIAN BEEF STEAKS

The word “Steak” is derived from an Old Norse word “steik” meaning "roast”. It is a continental dish, popular all over the world, served in restaurants and Steakhouses with or without various accompaniments such as Potatoes, Vegetables, etc. Steak is actually a slice of meat such as Beef or Lamb from the most tender cuts of the animal such as the short loin, sirloin and rib areas with names such as Porterhouse, T-bone, Rib-eye, etc. It is cut on a slant, perpendicular to the muscle fibres, so that it can cook fast. The steaks cut from these parts are quite tender and range in thickness between half to one inch and are cut in a size intended to be one serving per person. Steaks from the short loin, rib, and sirloin are best when grilled or broiled / pan-fried. Steaks can also cut from the chuck, round, plate, and flank. However these are a bit tough if not cooked properly. However they should be marinated for a few hours then cooked. Steaks are typically grilled, but they are also often pan-fried or broiled, using dry heat, and served whole.The meat should be a bright red, the fat should be a creamy white and there should be thin streaks of fat running through the meat. Grilling makes it usually dry where as cooking or broiling it in a pan would make it more juicy. The perfect steak needs the right flavors, and different steak cuts are prepared differently. The amount of time a steak is cooked is a personal preference. The shorter the cooking time, the more juice is retained. The longer the cooking time would result in drier, tougher meat. A vocabulary also evolved over a period of time, to describe the degree to which a steak is cooked such as Raw, Blue rare or Very Rare, Rare, Rare, Medium Rare Medium, and Well done. Steak was first introduced in India by the British as early as the 16th Century. As was the case of almost all of our cuisine, which started out as insipid concoctions, in the days of the British Raj, the original “Beef Steak” introduced by them was quite bland and tasteless. Over the years many more ingredients and spices were added to this dish to make it more spicy and delicious as it is today. It has become synonymous with Anglo-Indian Cuisine, as our famous Anglo-Indian Pepper Steak and Anglo-Indian Masala Steak,. These dishes are relished by all of us and I’m sharing the recipes for them below. So let your steaks sizzle the old fashioned way in a skillet or heavy fry pan. However, the steaks could be grilled if desired using the same ingredients. 

  ANGLO-INDAN PEPPER STEAKS Serves 6 Preparation Time 45 minutes 1kg Beef Undercut or Sirloin cut into steaks 1 teaspoon turmeric powder 3 or 4 teaspoons fresh pepper powder 3 tablespoons oil 2 big onions sliced finely 2 big tomatoes chopped 3 potatoes peeled Salt to taste Wash the meat well and marinate it with the pepper powder, salt and turmeric powder in a flat plate. Pour the oil on top and keep it over night in the refrigerator (or for at least 4 hours before cooking), Pressure cook for just 5 minutes or cook in a pan for about 15 minutes along with the potatoes. Add the onions and tomatoes and continue frying on low heat till the tomatoes turn pulpy and the steaks and the potatoes are a nice brown colour. Serve hot with boiled vegetables and bread. 

 

  ANGLO-INDIAN MASALA STEAK Serves 6 Preparation Time approx 1 hour Ingredients 1 kg boneless Mutton or Beef from the Round portion cut into steaks 2 medium size onions sliced 2 medium potatoes sliced 2 cups water Salt to taste 3 tbsp Oil 1 teaspoon ginger paste 1 teaspoon garlic paste 2 teaspoons coriander powder 1 teaspoons cumin powder ½ teaspoon tumeric powder 1 teaspoon pepper powder Heat the oil in a large, wide pan . Add the onions and sauté for a few minutes. Remove half the quantity of onions and keep aside. Add the meat and stir-fry for 10 minutes until the pieces turn brown. Reduce heat to medium and add all the other ingredients except the potatoes. Mix well. Add the water and simmer covered for 45 minutes. Add the potatoes and salt to taste. Stir and cook for another 15 to 20 minutes, until the potatoes are cooked. Now add the pre fried onions and mix well into the Steak