THE CHEF'S TABLE LIVE DEMO - ANGLO-INDIAN COCONUT RICE AND CHICKEN PEPPE...

DAK BUNGALOW CHICKEN CURRY

 DAK BUNGALOW CHICKEN CURRY 

Serves 6   Time required: 45 minutes

Ingredients

 1 medium sized chicken washed and cut into fairly big pieces

2 teaspoons ginger garlic paste

2 onions sliced finely

Salt to taste

2 teaspoons chillie powder

1 teaspoon cumin powder

1 teaspoon fennel powder

1 teaspoon coriander powder

1/4 teaspoon turmeric powder 

3 green chillies chopped 

2 tablespoons vinegar

3 tablespoons oil

8 or 10 curry leaves 

Marinate the chicken with all the ingredients mentioned above for an hour 

Heat oil in a suitable pan and fry the onions lightly

Add the marinated chicken and cook on low heat till the chicken is tender and semi-dry.

Mix in a tablespoon of butter or ghee and let the dish rest for about 15 minutes before serving.

Serve with steamed white rice or bread 

TRIFLE PUDDING

 

TRIFLE PUDDING

Puddings are often served in Anglo-Indian Homes as a Dessert. No specific recipe need be followed for preparing a Trifle. It all depends on the availability of the ingredients you have at home. One can mix and match in a Trifle and just innovate. The contents of a trifle can be varied according to one’s choice. Here is a step by step Recipe for a simple Trifle. 

Ingredients

300 grams sponge cake 

4 tablespoons mixed fruit jam 

1 large tin of canned mixed fruit or 2 cups of chopped fresh fruit of your choice

1 cup prepared jelly

500 ml fresh cream 

500 ml whipped cream 

1 cup prepared custard 

1. Whip the fresh cream and whipped cream separately to soft peaks consistency 

2. Drain the excess syrup from the canned fruits. Mix 2 tablespoons of jam to this fruit syrup and mix well. (If using Fresh Fruit then use a cup of apple juice or any other fruit juice). Divide the fruit into 3 portions 

3. Using a sharp knife, slice the cake horizontally into a layer so that it fits the bottom of the bowl in which the pudding is to be set. 

4. Spread the layer of cake liberally with jam. 

5. Place the cake layer in the glass bowl and soak with the fruit syrup Press down firmly down. 

6. Now spread a layer of the fruit over the soaked sponge cake layer. 

7.Top this layer with one portion of the fresh Cream. 

8. Repeat a second layer of the fruit.

9. Top this fruit layer with the custard

10. Repeat a third layer of fruit 

10. Now spread a layer of whipped cream using a spatula. 

11. Garnish with cubes of jelly, cut fresh fruit, cherries, walnuts etc.

Chill and serve when required.

CHICKEN PALAU / PILAF

 

A SIMPLE CHICKEN PALAU / PILAF ( in a Pressure Cooker)

Ingredients 

1/2 kg Chicken (Curry Cut)

1 cup or glass Basmati Rice or any other raw rice

2 large tomatoes chopped 

1 cup chopped mint leaves

2 large onions chopped finely 

3 or 4 green chillies chopped

Salt to taste 

1 teaspoon chillie powder

1/4 teaspoon turmeric powder 

2 tablespoons ginger and garlic paste 

4 cloves, 3 cardamoms, 3 pieces of cinnamon

1 Bay leaf 

1/2 cup oil and ghee mixed together

Parboil then chicken with 2 cups of water, a pinch of turmeric, salt, 1/2 teaspoon chillie powder and 1/2 teaspoon ginger garlic paste till just done. Remove the boiled chicken from the soup and keep aside.

Heat the oil and ghee in a pressure cooker and sauté the Onions and whole spices to light brown. 

Add the ginger garlic paste and fry for a few minutes. 

Add the chillie powder and turmeric powder and fry for a few minutes. Add the salt, mint leaves and chopped tomato or purée and fry for a few minutes. 

When the oil leaves the mixture, add the cooked chicken and mix well. 

Cook for a few minutes, for the chicken to draw in the flavours.

Add one and half cup or measure of the left over chicken stock and bring to boil.

When nicely boiling, add the rice and mix well.

Close the pressure cooker and cook on high heat for 5 to 6 minutes or 2 whistles, then switch off the heat.

Let the pressure settle, then open the pressure cooker.

Carefully mix the Palau with a fork so as not to break the rice

Leave aside for at least 10 minutes before serving

Serve with salad and Chicken Curry or Pork Vindaloo.

ANGLO-INDIAN BROWN STEW

ANGLO-INDIAN MEAT AND VEGETABLE STEW - BROWN STEW
(For chicken Stew, substitute the meat with Chicken)
1 kg Beef or Mutton / Lamb cut into cubes
2 tablespoons oil
2 onions sliced finely
1 Bay leaf
4 or 5 cloves
6 or 8 peppercorns
2 pieces cinnamon
1 teaspoon ginger garlic paste
2 teaspoons plain flour or corn flour
2 tomatoes chopped or pureed
2 carrots peeled and cut into pieces

A few runner beans cut into big pieces
2 potatoes peeled and cut into cubes
3 green chillies slit
Salt to taste
Heat the oil in a pressure cooker or suitable pan. 

Add all the whole spices and fry lightly. 

Add the onions and fry till golden brown.

 Add the ginger paste, garlic paste and green chillies and fry for a few minutes. 

Add the tomato and fry till the oil separates. 

Now add the meat and stir fry for 5 more minutes. 

Add salt and sufficient water and cook on high heat for 10 minutes. Release the steam and open the pressure cooker. 

Add the vegetables and cook for a few minutes till tender.

Now add the flour / corn flour mixed with a little water and mix well. Simmer for a few more minutes. 

Serve hot with Rice or bread.
Its also an ideal accompaniment to Hoppers, Dosa, Idlis, etc at Breakfast Time!!

ANGLO-INDIAN BONE PEPPERWATER

BONE PEPPER WATER 

Bone Pepper Water is also known as Breast Bone Pepper water since mostly the soft peices of meat and bones from the breast portion is used in its preparation. Bone pepper water is actually a spicier version of Mulligatawny Soup. 

Its a bowl of goodness on a rainy day 

Ingredients

½ kg soup bones and pieces of meat preferably from the breast portion 

2 teaspoons cumin powder                     

1 teaspoons chillie powder                   

1 teaspoon pepper powder                    

2 teaspoons coriander powder               

½ teaspoon turmeric powder                 

2 large onions chopped                         

2 large tomatoes chopped

Salt to taste                                             

1 teaspoon crushed garlic

½ cup tamarind juice                              

 ½ cup coconut paste or coconut milk (optional)

2 tablespoons chopped coriander leaves for garnishing

Cook all the above ingredients with about 4 cups of water in a pressure cooker first on high heat then on low for ½ an hour till the meat and bones are soft and the pepper water is quite thick. Season with mustard, curry leaves and chopped onion. Garnish with coriander leaves. Serve hot with plain rice and any chutney.

SHEPHERD’S PIE

SHEPHERD’S PIE (This Recipe is featured in my Cookery Book A Collection of Simple Anglo-Indian Recipes) 

Ingredients

500 grams minced meat

2 large onions chopped

2 carrots peeled and chopped finely

3 large potatoes boiled and mashed

1 soup cube either chicken or beef for extra flavor

2 tablespoons butter

3 tablespoons flour

2 tablespoons milk

1 teaspoon pepper powder

1 tablespoon chopped mint

2 tablespoons grated cheddar cheese

Salt to taste

Method

1. Cook the mince, chopped onions and carrots with ½ cup of water for about 10 minutes till the mince is cooked and the water reduces.

2. Add the crumbled soup cube, salt, pepper, and mint and mix well. Cover and simmer on low heat for 5 more minutes.

3. Make a smooth paste with the flour and 4 tablespoons water and add to the meat mixture. Simmer for 3 or 4 minutes until the meat mixture thickens. Remove from heat and keep aside

4. Season the mashed potato with a little butter and salt. (Add a little milk if too dry)

5. Transfer the cooked meat mixture to a big ovenproof dish.

6. Spread the mashed potato on top evenly using a fork.

7. Sprinkle grated cheese on the potato layer.

8. Bake in a moderate oven (150 C) for 15 minutes till the cheese melts and the potatoes turn golden.

Serve hot with Buttered Toast and steamed veggies 

CHICKEN FRY

CHICKEN FRY

500 grams chicken cut into fairly big pieces

2 teaspoons ginger garlic paste

2 onions ground to a paste

 1 teaspoon salt

1 teaspoon chillie powder

1 teaspoon cumin powder

2 tablespoons vinegar

2 tablespoons oil

(2 boiled potatoes cut into halves to be added at the end) 

In a bowl mix all the ingredients mentioned above and marinate the chicken with this mixture for 2 hours. 

Transfer to a suitable pan and cook on low heat till the chicken is tender and semi-dry. 

Now add the boiled potatoes and mix in gently. 

Mix in a teaspoon of butter or ghee and let the dish rest for about 15 minutes before serving. 

Serve as a side dish or an appetiser 

COCONUT FUDGE TRUFFLES

Coconut fudge Balls usually made at Christmas time 

Ingredients 

1 Cup Sugar

50 grams desiccated coconut 

50 grams coconut milk powder

1 tablespoon ghee

1 tablespoon condensed milk

1/2 teaspoon vanilla Essence 

Melt the sugar in 1/4 cup water till one string consistency. 

Quickly mix in 50g desiccated coconut, 50g coconut milk powder, 1 tbsp ghee, 1 tbsp condensed milk and 1/2 tsp vanilla essence.

Cook till the mixture leaves the side of the pan

Divide the mixture by pouring into 3 different bowls. Now mix 1 drop each of pink and green colour in 2 parts. Quickly form into balls. Enjoy 

SPICY CHICKEN WINGS

SPICY CHICKEN WINGS
Ingredients
12 Chicken Wings
1 teaspoon chillie powder
1 teaspoon ginger garlic paste
1/2 teaspoon cumin powder
2 teaspoons vinegar
Salt to taste
Marinate the chicken wings with all the above ingredients.
Leave aside for one hour
Heat 2 tablespoons oil in a pan and add the marinated chicken wings.
Cook on Low heat for about 20 minutes, turning the
Wings occasionally.
Turn off heat when the wings are tender.
Serve as a side dish or snack

ANGLO-INDIAN GREEN MASALA MEAT PALAU

ANGLO-INDIAN CORIANDER PALAU OR GREEN MASALA PALAU 

Ingredients

1 cup Basmati Rice or any other long grained Rice …wash and drain 

1/2 Mutton / Lamb or Beef cut into fairly big pieces

3 large tomatoes chopped

2 small sticks of cinnamon, 4 cloves, 4 cardamoms

1 cup oil or ghee

Salt to taste

3 green chilies 

2 tablespoons ginger garlic paste

1 teaspoon chillie powder

2 large onions sliced finely           

1/2 teaspoon turmeric powder

1/2 teaspoon cumin powder 

3 tablespoons chopped coriander leaves

2 tablespoons fresh mint leaves

3 tablespoons coconut paste or desiccated coconut 

Wash the meat and boil it with 1/2 teaspoon turmeric powder, 1/4 teaspoon salt and 2 cups of water till tender. Keep aside

Make a paste with the green chillies, coriander leaves, mint, cumin powder and coconut

Heat the oil or ghee in a large vessel and add the cloves, cinnamon, cardamom, and onions and sauté for some time. 

Add the chopped tomatoes and fry till the tomatoes soften

Add the ginger garlic paste and fry for a few minutes till the raw smell goes.

Add the chillie powder, turmeric and the green masala paste and fry till the oil separates from the mixture and the tomatoes are reduced to pulp. Add the meat and a little more salt and mix well. 

Now add sufficient water to the remaining stock so as to get about 2 cups of liquid. 

Add the washed rice and mix well. Cover and cook on low heat till all the liquid evaporates and the Rice is cooked.

Remove from heat and leave covered for the Palau to rest.

Serve with Curd Chutney or Pilaf (palau) Chutney

ANGLO-INDIAN PEPPER WATER AND ANGLO-INDIAN DOLL,MASH

ANGLO-INDIAN PLAIN PEPPER WATER And ANGLO-INDIAN DOL MASH (LENTILS/ DHAL) 

Pepper water ( Rasam in local parlance)  invariably forms part of the afternoon meal in Anglo-Indian Homes. It’s usually had with plain white rice and accompanied by either a meat, poultry, or a seafood dish that is generally a dry fry. Pepper water should always be of a watery consistency. Since its good digestive as well, some people like to drink a cup of pepper water after a meal. Here is a simple step by step Recipe for preparing tasty Anglo-Indian Pepper Water. This recipe is featured in my Recipe Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST. 

Ingredients

2 large tomatoes chopped

1 teaspoon pepper powder   

1 teaspoon chillie powder

1 teaspoon cumin powder 

½ teaspoon turmeric powder

½ teaspoon coriander powder

Salt to taste

½ cup tamarind juice extracted from a small ball of tamarind or 2 teaspoons tamarind paste    

Cook all the above with 3 or 4 cups of water in a vessel on high heat till it boils. Reduce the heat and cook on low heat for about 5 or 6 minutes. Season as follows with the under mentioned ingredients which should be used whenever a dish is to be seasoned/ tempered.

FOR THE TEMPERING / SEASONING:

I small onion sliced 

2 red chilies broken into bits 

1 teaspoon chopped garlic crushed roughly

½ teaspoon mustard seeds

A few curry leaves

2 teaspoons oil

Heat the oil in a suitable vessel and add the mustard seeds. When they begin to splutter, add the curry leaves, onion, crushed garlic and red chilies and sauté for a few minutes.  Pour the cooked pepper water into this and simmer for 2 minutes.  Turn off the heat.  Serve hot with rice and any dry side dish such as Meat Pepper Fry, Meat Jalfrazie, Chicken Fry, Fried Fish or Prawns or a piece of fried Salt fish 

ANGLO-INDIAN DOL MASH / DAL MASH

An easy recipe for a popular Anglo-Indian Dish - Dal Mash or Dol Mash as it is fondly known as. Cooked with very little water to an almost solid consistency, this simple and tasty dish is often served as a side dish with White steamed Rice,  Pepper Water and Papadams. A few pieces of fried Salt fish will round off this simple exquisite meal.
This recipe is taken from my Recipe Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST.
Ingredients 
1 cup Tur Dhal or Masur Dhal
2 onions chopped
2 green chillies chopped
1 teaspoon garlic chopped 
1 teaspoon ginger chopped
½ teaspoon turmeric powder
¼ teaspoon mustard seeds
A few curry leaves
Salt to taste
1 tablespoon oil
Cook the dhal with sufficient water and ½ teaspoon turmeric powder till soft in a suitable pan or a pressure cooker. The dal should be semi solid. Mash and keep aside. 
Heat oil in aother pan and add the mustard seeds. When it splutters, add the chopped onion, green chillies curry leaves, ginger and garlic and fry well till the onions turn golden brown. Add the cooked and mashed dhal and mix well. Cover with a lid to keep in the flavours and remove from heat Add a little ghee while serving.

Serve as a side dish with White Steamed Rice, Pepper Water, Papadams and some fried salt fish.

BRINJAL / EGGPLANT WITH TOMATOES

BRINJAL / AUBERGINE / EGG PLANT WITH TOMATOES 

Ingredients:

250 grams long Brinjal / Aubergine / Eggplant either the purple or green variety

2 onions chopped

2 tomatoes chopped1 teaspoon chillie powder, 
½ teaspoon turmeric powder, 
1 teaspoon ginger garlic paste, 
1 teaspoon cumin powder, 

1 tablespoon vinegar, 
1 teaspoon sugar,
Salt to taste, 
2 tablespoons oil

Cut the Brinjal / Aubergine / Eggplant into medium size pieces and soak in a bowl of water to which a pinch of salt has been added. 
Heat oil in a pan and sauté the onions till golden brown. Add the ginger garlic paste and fry for some time. Now add the chillie powder, cumin powder, turmeric powder, sugar and tomatoes and fry till the oil separates from the mixture.

Drain the Brinjal (Aubergine / Eggplant), and add it along with the vinegar. Mix well and simmer till the gravy is sufficiently thick and the Brinjal is cooked.

 Care should be taken not to overcook the Brinjal. Serve with Rice or Chapattis, 

VICHY CARROTS OR GLAZED CARROTS

VICHY CARROTS OR GLAZED CARROTS
Ingredients
250 grams baby carrots cut in half lengthwise
1 teaspoon chopped garlic
2 tablespoons butter
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon chillie powder
1 teaspoon honey or maple syrup

Heat the butter in a pan and add the chopped garlic. Saute till golden. Add the carrots, salt, sugar and chillie powder and mix well. Cook on medium heat till the carrots are tender. Mix in the honey / maple syrup.
Serve along with any Anglo-Indian Roast Meat Dish

CABBAGE FOOGATH

CABBAGE FOOGATH

(A typical Anglo-Indian vegetable side dish. A light, stir-fried, vegetable dish gently tempered with fried onions, curry leaves and mustard seeds)

Ingredients

1 small Cabbage chopped Fine 

2  or 3 dry red chilies broken into bits 

1 onion sliced

2 pods of garlic chopped

¼ teaspoon mustard seeds 

1 sprig curry leaves

½ cup grated coconut (optional) 

2 tablespoons oil

Salt to taste

Heat oil in a pan and add the mustard, garlic and curry leaves. 

When the mustard splutters, add the chopped onion and red chilies and fry till the onions turn slightly brown. 

Add the Cabbage and salt and mix well. 

Cover and cook for about 6 to 7 minutes till the cabbage is cooked. Mix in some grated coconut if desired

Serve as a side dish at lunch with Rice and Curry 

Coconut Rice, Ball Curry, Doll Curry, Devil Chutney

ANGLO-INDIAN MEAT BALL CURRY / BAD WORD CURRY

Ingredients; For the Curry

3 large onions chopped                  

1 sprig curry leaves

2 teaspoons chillie powder               

1 ½ teaspoons coriander powde

3 teaspoons ginger garlic paste     

2 big tomatoes pureed

1/2 cup ground coconut paste            

1. 1 teaspoon 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 Meat Balls (Koftas)
   ½ kg fine beef mince or lamb / mutton mince   
   ½ teaspoon spice 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 chillie powder, coriander powder, 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 juice and salt and simmer for some time.  Add sufficient water and bring to boil. 
   
   
   Meanwhile get the meat balls ready. Mix the spice powder, salt, chopped green chilies, turmeric powder and coriander leaves with the mince and form into small balls. When the curry is boiling slowly 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.
   
   

AUBERGINE VINDALOO 

(Pieces of tender Aubergine cooked in a tangy vinegar sauce. A legacy of the original Portuguese dish VInha-de-aholoswhere the main ingredients were garlic and wine)

Serves 6    

Ingredients:

½ kg medium sized round brinjals or aubergines cut into quarters 

3 potatoes boiled and peeled and cut into quarters 

2 onions chopped, 

2 teaspoons chillie powder,

½ teaspoon turmeric powder, 

2 teaspoons ginger garlic paste, 

1 teaspoon cumin powder, 

½ cup tomato juice / puree, 

2 tablespoons vinegar 

1 teaspoon sugar, 

Salt to taste, 

3 tablespoons oil

Make a paste of the chillie powder, cumin powder, turmeric powder, sugar and tomato puree and keep aside.

Heat the oil in a pan and sauté brinjals for a few minutes till they change colour. Keep aside.

In the same pan add a little more oil and fry the onions till golden brown. Add the ginger garlic paste and cinnamon and fry for some time. Now add the mixed paste and fry till the oil separates from the mixture.  Add the brinjals, boiled potatoes and the vinegar and simmer till the gravy is sufficiently thick and the Brinjals are cooked. 

Serve with rice or any Indian Bread

CAULIFLOWER PEPPER FRY

(A typical Anglo-Indian vegetable side dish. A light, stir-fried, vegetable dish gently tempered with fried onions, curry leavesand ground pepper)

Serves 6

Ingredients

1 big cauliflower cut into medium size florets

2 large onions sliced finely 

1 teaspoon garlic ginger paste 

2 bay leaves

8 pepper corns

1 piece of cinnamon (one inch length)

2 teaspoons ground black pepper / pepper powder 

2 tablespoons butter

Salt to taste

Wash and soak the cauliflower for 1 hour in warm salt and vinegar water. 

Cook the cauliflower in a little water for 5 minutes, then drain.

Heat the butter in a pan and add the sliced onions, bay leaves, pepper corns, cinnamon and fry for a couple of minutes. Add the ginger and garlic paste and saute for a few minutes. 

Add the cooked cauliflower, salt and pepper and mix well. Fry on low heat for a few seconds then turn off the heat. Garnish with chopped mint or parsley

SAFFRON COCONUT RICE

(A popular Anglo-Indian Rice Dish that is an all-time favourite and has remained unchanged for more than a century. A light Rice dish cooked in Coconut milk, whole spices and saffron and forms the fragrant yet light base of any Anglo-Indian Meal)

 Serves 6  

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

DOLL (DHAL) CURRY

1. Ingredients
   1 cup Red Lentils (Masur Dal)
   
   2 tomatoes chopped finely, 
   1 teaspoon chillie powder, 
   1 teaspoon coriander powder,                     
   ½ teaspoon turmeric powde
2. 1 onion chopped, 
3. 1 teaspoon crushed garlic, 
   salt to taste
   For the seasoning: 
   1 teaspoon mustard, 2 red chilies broken into bits and a few curry leaves and 1 tablespoon oil.
   Method
   
    Wash the dhal and cook it along with the  tomato, chilly powder, coriander powder, turmeric powder and onion with sufficient water in a pressure cooker.  When done open the cooker, add salt and some more water and mash well.  In another pan heat oil and add the mustard, broken red chilies and smashed garlic and fry for some time. When the mustard starts spluttering,  pour in the cooked dhal. Serve with rice.
   
   
   DEVIL CHUTNEY OR HELL’S FLAME CHUTNEY 
   Devil Chutney is a fiery red chutney or sauce. Its bright red colour often misleads people to think that is a very pungent and spicy dish. It is actually a sweet and sour sauce and only slightly pungent. The vinegar and sugar react with the onion and red chillie 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.

   Ingredients
   2 medium size onions chopped roughly 
   1 teaspoon red 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.