FEATURE ON ANGLO-INDIAN FOOD AND ON ME IN TIME OUT DELHI 7TH JUNE 2013 ISSUE

Time Out Delhi

FEATURE ON ANGLO-INDIAN FOOD AND ON ME IN TIME OUT DELHI 7TH JUNE 2013 ISSUE

DEVIL PORK CURRY

1 kg Pork (less fat) cut into medium size pieces

2 tablespoons vinegar

1 tablespoon Worcester sauce or Soya Sauce

2 tablespoons Tomato sauce

3 tablespoons oil

3 large onions sliced

2 tablespoons chopped garlic

2 tablespoons chopped ginger

8 to 10 Curry Leaves

1 tablespoon sugar

1 teaspoon fenugreek seeds powder (Methi)

1 teaspoon mustard powder or paste

2 pieces cinnamon

3 cloves

3 teaspoons chillie powder

1 teaspoon turmeric powder

Salt to taste

3 tablespoons oil

Marinate the pork with the Vinegar, Worcester / Soya Sauce, Tomato Sauce, sugar and salt for about 1 hour. Heat oil in a pressure Cooker or pan and sauté the onions, curry leaves, chopped ginger, chopped garlic, cinnamon and cloves till light brown. Add the marinated pork, chillie powder, turmeric powder, fenugreek powder, mustard and mix well. Simmer for a few minutes till the meat becomes firm. Add sufficient water and pressure cook for about 15 to 20 minutes till the pork is cooked. Open the pressure cooker and simmer till the gravy is thick. Serve with Rice, Bread or Chappatis.

Feature Article in The Hindu (Neighbourhood) 13/5/2010

EGG PLANT / BRINJAL BAKE

½ -kg mutton mince or beef mince
4-big seedless Brinjals
4-tablespoons oil
1 -big onion sliced finely
1-tomato chopped finely
4-tablespoons oil
1-tablespoon flour
1-teaspoon salt
1-teaspoon pepper powder
4-green chilies chopped finely
2-pods of garlic chopped finely
2-eggs beaten well
4-tablespoons breadcrumbs or semolina

Method

Wash the Brinjals and put them whole into boiling water with ½ teaspoon salt and cook for about 5 minutes till they are half cooked. Cut the brinjals into halves lengthwise dividing even the stalks. Scoop out the insides and keep aside. Heat 2-tablespoons oil in a pan and add the onions, mince, tomato, salt, pepper, green chilies, garlic and cook on low heat till the mince is cooked and all the water is absorbed. Add the cooked insides of the brinjals and mix well. Keep aside to cool for some time. When slightly cold, fill this cooked mince in the scooped out brinjal halves and press well. Coat with the beaten egg and sprinkle the breadcrumbs or semolina on the top. Brush the sides with oil and place in a baking tray. Drizzle the remaining oil all over the stuffed brinjals and bake in a hot oven for about 10 minutes till brown on top. Serve hot with bread and chips.
(The stuffed bringals could also be shallow fried like cutlets instead of baking)

CHOW-CHOW AND TOMATO CURRY (Vegetable Marrow and Tomato Curry)

½ kg tender squash / vegetable marrow
2 onions chopped finely
A few curry leaves
1 teaspoon ginger paste
1/2 teaspoon garlic paste
½ teaspoon mustard seeds
2 teaspoons chilly powder
1 teaspoon coriander powder
2 medium size tomatoes chopped
2 tablespoons oil
Salt to taste

Remove the skin, wash and cut the squash / vegetable marrow / chow chow into medium size pieces and keep aside. Heat oil in a pan and add the mustard. When they splutter add the curry leaves and onions and fry till golden brown. Add the tomatoes chilly powder, salt, tumeric powder, coriander powder, ginger and garlic paste and sauté for a few minutes. Now add the cut vegetable and mix well. Cook on low heat for a few minutes till the pieces of squash / vegetable marrow are cooked. Care should be taken not to over cook or they will get smashed.

Green Masala Fish Fry

1 kg good fleshy fish cut into thick slices
2 teaspoons garlic paste
1 medium size bunch coriander leaves
1 teaspoon cumin powder
3 green chillies
¼ teaspoon turmeric powder
Salt to taste
4 tablespoons oil
2 tablespoons vinegar

Grind the green chillies and green coriander together to a paste. Mix in the cumin powder, garlic paste, salt, turmeric powder and vinegar. Marinate the fish slices 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. Serve with Rice and Pepper water or Bread.

Coq au Vin or Rooster in Red Wine,

Coq Au Vin is a Burgundian dish, and is considered a French comfort food. The traditional recipe for Coq au Vin did not include chicken, but rather a “Coq,” which is a rooster.
The red wine in the recipe was used not to mask flavor, but to allow the acids to help break down the old meat of the rooster True coq Au Vin was actually finished with the blood of the rooster stabilized with brandy and vinegar, this would help the blood not clot. Initially blood of the rooster was used to thicken the dish.

This dish was originally introduced in India by the French. It has since undergone changes in the method of cooking and now has a distinct Anglo-Indian flavour to it. It was quite a popular dish in the places where the French ruled such as Pondicherry, Karikal, Yanum, etc
Coq au Vin or Rooster in Red Wine,
1 chicken preferably a rooster about 1 kg in weight cut into 6 large pieces
2 medium carrots, cut into chunks
2 medium sized onions, chopped
1 stalk celery, chopped
2 medium sized tomatoes, chopped
2 teaspoons crushed garlic
1 teaspoon chopped ginger
1 bay leaf
2 tablespoons chopped coriander leaves
3 cloves
1 piece cinamon
1 teaspoon black pepper powder
5 cups red wine
¼ cup Cognac or brandy
2 tablespoons cooking oil
salt to taste
2 teaspoons sugar
1 tablespoon chillie powder

Marinate the rooster or chicken with all the above ingredients and set aside for about one hour. Heat oil in a suitable pan and add the marinated rooster / chicken pieces. Cover and cook on low heat till the pieces are well cooked and the gravy is thick. Serve with bread or dinner rolls.

Deviled Beef Steak

Serves 6
Preparation Time 1 hour
Ingredients
1 Kg Beef Steaks cut from the Round Portion
2 teaspoons black pepper
2 teaspoons chillie powder
½ teaspoon turmeric powder
3 onions sliced finely
1 teaspoon Mustard Powder or paste
3 tablespoons oil
Salt to taste
1 tablespoon Worcestershire Sauce or Tomato ketchup (Optional)
Wash the steaks and flatten them by beating with a big knife or cleaver on the cutting Board. Marinate the steaks with all the above ingredients and leave aside for 2 or 3 hours.
Heat a pan and cook the steaks on low heat till soft and tender. (Add some water if required). Serve with Bread and Mashed Potatoes.

SAVOURY MINCE PAN ROLLS / PANTERASS

Ingredients for the Pan Rolls
2 cups flour
3 eggs beaten
1 cup milk
2 tablespoons melted butter
A pinch salt

Ingredients for the Mince
500 grams topside mince
1 onion chopped finely
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2 medium size potatoes peeled and cut into 2cm cubes
Salt to taste
2 teaspoons chillie powder
1 teaspoon garam masala powder or all spice powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 egg lightly beaten
Oil for deep frying
1 cup dry bread crumbs

On low heat, cook the mince along with the chopped onion, garlic, giner, potatoes, chillie powder, garam masala / all spice powder, cumin powder, coriander powder and salt with half cup of water till the potatoes are soft and the mince is cooked. Cool and keep aside.

Mix the flour, 3 eggs, milk, butter and salt with a little water to make a think batter. Make thin pancakes / crepes on a flat pan cooking them on one side only.

Place each pan cake / crepe on a plate, add a tablespoon of mince mix on one end and roll up tucking in the sides as you would a spring roll. Follow the same procedure till all the mince and pancakes / crepes are exhausted.

Heat oil in a pan. Dip each pan roll in beaten egg then roll in bread crumbs. Shallow fry until golden and drain on a kitchen towel.

Serve with tomato or chillie sauce
Chicken roll 2

FISH CROQUETTES / CUTLETS

300 grams good fleshy fish fillets
2 teaspoons chopped mint
1 teaspoon pepper powder
Salt to taste2 tablespoons tomato sauce
1 teaspoon butter
1 egg beaten
Yolk of one egg
3 tablespoons oil
3 tablespoons bread crumbs
1 cup boiled and mashed potatoes

Wash the fish and cook in a little water with some salt till soft. Remove from the heat and cool. When cold mash the fish with a fork. Mix in the mashed potatoes, mint, pepper, salt, sauce, butter and the egg yolk. Form into croquettes (cigar shape). Heat oil in a flat pan. Dip each croquette in the beaten egg, roll in bread crumbs then shallow fry on both sides till brown.
Drain and serve with mashed potatoes

RAGI PANCAKES

Ragi or Finger Millet is an annual plant (Eleusine coracana) in the grass family. It is native to the Old World tropics especially Ethiopia. It was introduced in India about 4000 years ago and is an important cereal in India and Africa. It is rich in proteins, calcium, iron, minerals, carbohydrates, and dietary fibre. The Ragi or Finger millet grain is ground to a fine flour and can be used in the preparation of various dishes such as porridge, pan cakes or dosas, rotis / chapattis/ cakes, dumplings or idlis, etc. In Nepal and many parts of Africa, the grain is made into a fermented drink like beer. Ragi has cooling effect on the body. So it should be eaten in moderation in winter, or if you are eating it for the first time. Here are some delightful old recipes using Ragi which are extremely easy to prepare.

SWEET RAGI CAKE /ROTI

1 Cup ragi flour
3 tablespoons jaggery (dissolved in a cup of water)
1 cup fresh grated coconut or desiccated coconut
4 or 5 cardamoms pounded
A pinch of salt.
Oil for frying

Strain the jaggery water into another cup. Mix the ragi flour, coconut, cardamoms, salt and jaggery water together to form a soft dough. Heat a flat pan and smear some oil on it. Take small portions of the prepared dough and flatten on a plastic sheet or the back of a plate to form a small chapatti or roti. Drizzle oil around the roti / cake and cover with a plate or lid. Cook on a low flame till cooked. Serve hot.

SAVOURY RAGI PANCAKES OR DOSAS

1 cup Ragi flour
3 tablespoons chopped coriander leaves
1 onion finely chopped
2 teaspoon chopped curry leaves
3 green chillies chopped
1 teaspoon sugar
Salt to taste
Oil for frying

Mix all the ingredients together with a sufficient water to form a slightly thick batter. Heat a flat nonstick pan and add a teaspoon of oil on it, then wipe it with a piece of cloth. When the pan is sufficiently hot pour a ladle ful of the batter in the middle then spread to form a dosa or pancake. Cook on low heat till done. Serve with any curry, chutney or pickle.

ANGLO-INDIAN MINCE PASTE SANDWICHES

8 slices bread
4 tablespoons butter
200 grams minced meat
1 tomato chopped
1 onion chopped
1 green chillie chopped
1 teaspoon pepper powder
½ teaspoon chillie powder
1 teaspoon chopped garlic
Salt to taste
1 teaspoon chopped mint

In a pan add the mince, garlic, onions, green chillie, pepper powder, chillie powder and salt with a little water and cook till the mince is dry. Remove from heat and cool for some time. When cold blend in a mixer till smooth. Spread butter on one side of all the slices of bread. Divide the filling into four parts and place on four slices of bread. Cover with the remaining slices.
Snacks and Short Eats 008

ANGLO-INDIAN COOKERY BOOKS

ANGLO-INDIAN COOKERY BOOKS

1.THE BEST OF ANGLO-INDIAN CUISINE – A LEGACY is a unique collection of easy- to- follow Recipes of traditional as well as every day Anglo-Indian dishes, ranging from soups, fries, curries, rice dishes, Christmas treats etc., picking up plenty of hybrids along the way, including popular favourites like the different types of Pepper water, Ball Curry, Coconut Rice, Devil chutney etc A few home brewed wines are also included to round off the extensive flavours and tastes.

2.FLAVOURS OF THE PAST features recipes of popular and well-loved dishes of Colonial times, such as Grandma’s Country Captain Chicken, Railway Mutton Curry, Madras Pork Curry. Dak Bungalow Curry, Stuffed Snake Coy Curry, Guava Cheese, Peanut Fudge, etc, which are sure to bring back nostalgic memories.

3.ANGLO-INDIAN DELICACIES is a collection of Recipes of popular vintage and contemporary Cuisine of Colonial India. Old favourites such as Pork Bhooni, Devil Pork Curry, Calcutta Cutlets, Fish Kedegeree, Double Onions Meat Curry, Camp Soup, Bengal Lancers Shrimp Curry, Boiled Mutton chops, etc have been given a new lease of life. The recipes are simple and extremely easy to follow. The very names of the dishes will surely bring back nostalgic memories of by gone days to many. As with the earlier books, it will make a useful addition to a personal Anglo-Indian Recipe Collection

4.THE ANGLO-INDIAN FESTIVE HAMPER is a collection of popular Anglo-Indian festive treats, such as Cakes, Sweets, Christmas goodies, Puddings, Sandwiches, Preserves, Home-made Wines, etc, etc. The repertoire is rich and quite vast and takes you on a sentimental and nostalgic trip of old forgotten delicacies. These mouth watering concoctions are a mix of both ‘European’ and ‘Indian’, thus making it a veritable “Anglo-Indian” Festive Hamper. The easy-to-follow directions make the preparation of these old, popular, mouth watering goodies, simple, enjoyable and problem-free.

5. A COLLECTION OF ANGLO-INDIAN ROASTS, CASSEROLES AND BAKES is a practical and easy guide to delectable cooking. The clear step-by-step instructions describe the preparation of a variety of easy to prepare Anglo-Indian Roasts, Casseroles and Bakes such as Shepherd’s Pie, Washerman’s Pie, Roast Chicken, Macaroni and Mince, etc. A few Vegetarian Bakes and casserole dishes are also featured.

6. THE ANGLO-INDIAN SNACK BOX , is a collection of simple and easy to follow recipes of tasty snacks, short eats, nibbles and finger food. The repertoire covers a variety of vegetarian as well as non- vegetarian snacks which includes savouries, sandwiches, wraps, rolls, pastries, sweets etc and can easily be prepared from ingredients commonly available at home.

Price per book : India : Rs 130.00, UK GBP 5.00, USA $10.00, Canada $10.00, Australia $10.00, UAE Rs 300.00

For Copies contact : Bridget Kumar Phone: (Bangalore) +919845571254 / (0091)8025504137 / Email: bidkumar@gmail.com