MEAT AND DRUMSTICK CURRY

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Meat and Drumstick Curry

Serves 6  Preparation Time 45 minutes

Ingredients

½ kg beef or mutton / lamb cut into medium size pieces

3 or 4 tender drumsticks

2 onions chopped finely

1 teaspoon ginger and garlic paste

2 teaspoons chillie powder

1 teaspoon coriander powder

1 teaspoon cumin powder

2 medium size tomatoes chopped

2 tablespoons oil

3 tablespoons coconut paste or coconut milk

Salt to taste

Scrape the drumsticks and then cut them into 2 inch pieces. Wash and soak in a little water. Boil the meat with sufficient water and a little salt till tender. Heat oil in a pan and add the onions and fry till golden brown. Mix in the ginger garlic paste and fry for a few minutes. Add the tomatoes, chillie powder, salt, coriander powder, cumin powder and coconut paste / milk and sauté for a few minutes. Now add the drumsticks and boiled meat and mix well. Add the left over meat stock / soup or 1 cup of water and cook on low heat till the drumsticks are cooked, taking care not to overcook the drumsticks. Serve as a main curry with rice.

Boiled Eggs and Capsicum Curry

Egg and Capsicum Curry.jpg 1

BOILED EGGS AND CAPSICUM CURRY
Serves 6 Preparation and Cooking Time 1 hour
Ingredients

6 hard-boiled Eggs shelled and cut into halves
3 onions chopped finely
2 tomatoes chopped
1 capsicum / green pepper deseeded and chopped
1 teaspoon chopped garlic
1 teaspoon chillie powder
½ teaspoon turmeric powder
1 teaspoon all spice powder or garam masala powder
½ teaspoon cumin powder
Salt to taste
2 tablespoons oil
1 sprig curry leaves (optional)

Heat oil in a pan and sauté the curry leaves, onions and chopped garlic till the onions turn golden brown. Add the tomatoes and capsicum and fry till the tomatoes are reduced to pulp. Add the chillie powder, turmeric powder, cumin powder and spice powder and mix well. Add salt and ½ cup of water and bring to boil. Lower heat and gently drop in the hard boiled eggs with the yolk side up. Simmer for a few minutes till the gravy becomes thick. Serve with Rice, bread or chapattis.

DEVILLED BEEF MINCE BALLS

Devilled Meat Balls 1
DEVILLED BEEF MINCE BALLS
Serves 6 Preparation Time approx 1 hour
Ingredients
1 kg Beef Mince
3 onions chopped finely
3 tablespoons chopped coriander leaves or chopped parsley
2 teaspoons chillie powder
1 teaspoon pepper powder
4 tablespoons breadcrumbs
2 tablespoons tomato sauce
A few curry leaves
2 tablespoons flour
Salt to taste
4 tablespoons oil

Mix the mince with the chopped onions, coriander leaves / parsley, chillie powder, pepper powder, salt and bread crumbs and set aside for one hour. Squeeze out all the water. Divide into equal size portions then roll into balls. Heat oil in a nonstick pan and fry the meat balls gently till they are brown. Remove and keep aside.

In the same oil add a few curry leaves, 2 tablespoons of flour, 1 teaspoon pepper powder, a pinch of salt and 2 tablespoons tomato sauce and mix well. Add 1 cup of water and bring to boil. Add the fried meat balls and shake the pan gently so that the gravy covers all of them. Simmer on low heat for about 20 minutes till the meat balls are firm and the gravy dries up. Keep frying gently till the balls are fried to a golden brown. Serve as a Starter or a side dish with Pepper Water and White Steamed rice.

ANGLO-INDIAN DELICACIES – REVISED EDITION

ANGLO-INDIAN DELICACIES – REVISED EDITION

ANGLO-INDIAN DELICACIES – REVISED EDITION
The word “Everlasting” means ‘something, that once created, endures through time and never ceases to exist’. Anglo-Indian Cuisine is “EVERLASTING” and will endure forever and ever.
ANGLO-INDIAN DELICACIES – REVISED VERSION
It gives me great pleasure to bring out this revised version of ANGLO-INDIAN DELICACIES. In this book I’ve endeavoured to cover some of the old typical dishes that were popular in Calcutta, and other parts of Bengal besides Central and Eastern India. Dishes such as Pork Bhooni, Chicken / Meat Jal Frezie, Devil Pork Curry, Calcutta Cutlets (Kobhiraji Cutlet), Fish Kedegeree, Double Onions Meat Curry (Do Piaza), Meat Glassey (Glazzie ) or Fruity meat Curry, Meat and Spinach Curry, Duck Dumpoke, etc, are some of the old favourites featured here.

I’ve also included some recipes for dishes that were popular during World War II and were served in the Army camps and Officer’s Mess, such as the Army Camp Soup, Brown Windsor Soup, The Bengal Lancers Shrimp Curry, Veal Country Captain (Cold Meat Curry), Bubble and Squeak, One Eyed Jack, Colonel Sandhurst’s Beef Curry, etc., besides a host of other assorted dishes and preparations such as Pilafs, pickles and chutneys, Savouries, sweets and Festive Treats and Home Made wines.
It is a Complete Compendium of popular Anglo-Indian Dishes.

CAULIFLOWER FOOGATH

Cauliflower Foogath

Cauliflower Foogath
Serves 6 Preparation Time 45 minutes
Ingredients

1 small cauliflower chopped into small florets
2 or 3 dry red chilies broken into bits
1 onion sliced
1 teaspoon chopped garlic
1 teaspoon pepper powder
2 tablespoons oil
1 teaspoon butter
Salt to taste

Heat oil in a pan and add the garlic, curry leaves, chopped onion and red chilies and fry till the onions turn slightly brown .Add the Cauliflower and salt and mix well. Add ½ cup of water. Cover and cook for about 6 to 7 minutes till the cauliflower is cooked and the water dries up. Add the pepper powder and butter and mix well Serve as a side dish with rice and curry.