ANGLO-INDIAN DAL PEPPER WATER ( Lentils Pepper Water)

Dal Pepper wateer

Serves 6

Preparation Time 45 minutes

Ingredients

1 Cup Tur Dhal

2 cups of water

1onion chopped

2 teaspoons chillie powder

1large tomato chopped

1 teaspoon cumin powder

1 teaspoon pepper powder

1 tablespoon garlic pasteDal Pepper wateer

½ teaspoon turmeric powder

1 teaspoon coriander powder

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

Salt to taste

Cook the Tur dhal with 2 cups of water till the dhal is cooked.  Add the chillie powder, tomato, cumin powder, pepper powder, garlic paste, turmeric powder, coriander powder, tamarind juice, salt and some more water to the cooked dhal and bring to boil. Cook on low heat for a few more minutes.  Season with mustered seeds, curry leaves and crushed garlic.

FRIKKADELS / RAW MINCE CUTLETS (DUTCH FORCED MEAT BALLS OR PATTIES)

Frikkadels

FRIKKADELS / RAW MINCE CUTLETS (DUTCH FORCED MEAT BALLS OR PATTIES)

Frikkadels or Frikadellers are a legacy of the Durch to Anglo-Indian Cuisine. Frikkadels are also known as Raw Mince Cutlets. Frikkadels are pan fried or braised meat balls or patties made with spiced ground meat or meat mince of either beef, lamb or chicken.

Ingredients

500 grams minced beef or lamb

1 medium onion, finely chopped

1 cup soft breadcrumbs

1 tablespoon crushed garlic

½ teaspoon mild chillie powder or paprika

2 tablespoon chopped parsley

2 tablespoons finely chopped mint

Salt to taste

½ teaspoon ground black pepper

2 eggs, beaten

4 or 5 tablespoons oil for frying

Combine all ingredients together and mix well.

Form the meatballs by rolling portions into balls and pressing down slightly to flatten them.

Heat the oil in a non-stick frying pan and brown the meatballs on both sides.

Reduce heat and cook until the meat is no longer pink.

Serve with any sauce or chutney

GREEN MASALA LAMB CHOPS

green masala chops

GREEN MASALA LAMB CHOPS

Ingredients

½ kg lamb / mutton chops (Flatten slightly with the handle of the knife)

2 teaspoons ginger garlic paste

4 green chilies

3 tablespoons coriander leaves

1 teaspoon cumin seeds

2 cloves

2 cardamom

2 pieces of cinnamon

½ teaspoon turmeric 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, 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 turmeric powder and fry for some time. Now add the ground paste and salt and mix well. Keep frying on low heat till the oil separates from the mixture. Add the potatoes and sufficient water and pressure cook for 15 minutes. Serve hot. This curry is good with ghee rice or Palau rice.

GREEN MASALA MUTTON CURRY / MUTTON GREEN CURRY

Green Masala Mutton Curry

Ingredients

½ kg beef or mutton cut into medium pieces

2 teaspoons ginger garlic paste

4 green chilies

1 cup chopped coriander leaves

1 teaspoon cumin seeds

2 cloves, 2 cardamom, 2 pieces of cinnamon

½ teaspoon turmeric powder

Salt to taste

3 tablespoons oil

½ cup coconut paste

3 potatoes pealed washed and cut into quarters

Grind the green chilies, coriander leaves, coconut, 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 and turmeric 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 mixture. Add the potatoes and sufficient water and pressure cook for 15 minutes.   Serve hot.  This curry is good with ghee rice or Palau rice.

RAILWAY MUTTON CURRY – A COLONIAL ANGLO-INDIAN CURRY DISH

 

Railway Mutton Curry 2

The Railway Mutton Curry is a direct throw back to the days of the British Raj to as early as the early 1900s, when traveling by train was considered aristocratic. . This wonderful curry was first served on the long distance train (The Blue Train) between Bombay to Calcutta, and in the Refreshment Rooms on Victoria Terminus Station in erstwhile Bombay.  It was presumably innovated by the Spencer’s Railway Catering Service at Victoria Terminus. As its very name suggests, this very popular and tasty dish was prepared and served in Railway Refreshment Rooms and only in First Class Cabins on long distance trains,  with Bread or Dinner Rolls. The curry was not too spicy keeping in mind the delicate palates of the British. It was prepared with tender pieces of lamb or mutton, potatoes and other Indian condiments along with the addition of either vinegar, tamarind juice or yogurt to offset the spice as well as to to preserve the dish for the many hours of journey time. It was also popular with the Anglo-Indian Railway staff who had to be on duty for long periods at a stretch. The vinegar or Tamarind juice used in its preparation ensured that the curry would last for quite a few days and was an ideal accompaniment with rice as well.

Serves 6

Ingredients

1 kg tender lamb or mutton cut into medium size pieces

1 teaspoon whole peppercorns

2 big onions sliced finely

2 medium size tomatoes chopped

2 pieces cinnamon (about one inch in size)

2 or 3 cloves

4 red chilies broken into bits

2 teaspoons chillie powder

1 teaspoon cumin powder

2  teaspoons coriander powder

2 teaspoons ginger garlic paste

Salt to taste

3 or 4 tablespoons oil

2 tablespoons vinegar or ½ cup of tamarind juice

3 or 4 tablespoons coconut paste or coconut milk

3 potatoes boiled, peeled and cut into quarters

Boil the meat in a little water, salt and a pinch of turmeric till tender.

Remove the boiled meat and keep the remaining soup aside.

Heat oil in a suitable pan and fry the onions, red chillies and whole spices and pepper corns till golden brown.  Add chopped tomato, ginger garlic paste, salt chillie powder, coriander powder and cumin powder and fry for a few minutes till the tomatoes turn pulpy.

Add the parboiled meat and soup and mix well. Cook first on medium heat then on low heat till the gravy dries up a little.  Now add the boiled potatoes, coconut, vinegar / Tamarind juice and simmer till the gravy is slightly thick.

Note: The same recipe could be used for Railway Chicken Curry

CULINARY TRAINING WORKSHOP IN COLONIAL ANGLO-INDIAN DISHES AT THE OBEROI MUMBAI

Sharing a memory of one year ago. My Culinary Training Workshop in Colonial Anglo-Indian Food at the Oberoi Mumbai

WRITEUP ABOUT WORKSHOP ON COLONIAL CUISINE AND DAK BUNGALOW CUISINE

I have just finished a culinary training session in Colonial Anglo-Indian Dishes for the chefs and staff at THE OBEROI Mumbai. The Oberoi Mumbai is holding a Food Promotional Event showcasing the culinary legacy of the Colonial Past. With my knowledge and expertise in Colonial Cuisine, we recreated and brought to life forgotten foods and simple dishes of yore that were innovated and invented by the khansamas and cooks in those early days of the Colonial period.

The rustic and robust flavours of dishes that were served by the cooks at the Dak Bungalows and Inspection Bungalows to the British Officers while on their official tours across the country such as the Dak Bungalow Chicken Curry, the Dak Bungalow Chicken Stew, Junglee Pilaf, Etc.

The hearty Army Camp Soups and Curries that came out of the innovation and efforts of The Bengal Lancers Unit made famous by Col Skinner and Maj. Grey.

The delicious Railway Lamb and Chicken Curries and the Cutlets that were first served on the Great Indian Peninsular Railway also known as The Blue Train that began its three day journey from Bombay’s Victoria Rail Terminus to Calcutta via Allahabad for the first time on 7th March 1870 covering a total distance of almost 4000 miles.

Then the East India legacies of mulligatawny soup, lamb chops, roasts and bakes, Bread and Butter pudding and steamed ginger pudding, besides other dishes associated with British colonial cooking such as Kedegeree (the anglicised version of kichidi, a rice dish cooked with pulses then mixed with smoked or fried haddock and quartered hard boiled eggs), Fish Cakes and Rissoles, Potato Chops and Pantras, Cutlets and Croquettes (pronounced Cutlas and Crockit by the Colonial Servants). The Portuguese legacies of Vindaloo and Tangy Curries and Sweets, the Dutch Fish and lamb Mince Friccadels and not forgetting the French connection of Chicken in red wine, crumbed fried stuffed crepes and many, many more old dishes such as Grandma’s Country Captain Chicken, Hussainy Curries, Glassy, etc.

The very names of these ‘Dishes with History’ evoke nostalgia and a longing for the old Colonial way of life. The recipes for all these dishes are featured in my Recipe Books. This is a small explanation on Colonial Cuisine.

Sharing a few of the dishes and many happy moments. My sincere Thanks to Chef Parvinder Singh Bali, Chef Satbir Bakshi and all the staff. I had an awesome experience with all of you. I wish your event every success

ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST

I have just finished a culinary training session in Colonial Anglo-Indian Dishes for the chefs and staff at THE OBEROI Mumbai. The Oberoi Mumbai is holding a Food Promotional Event showcasing the culinary legacy of the Colonial Past. With my knowledge and expertise in Colonial Cuisine, we recreated and brought to life forgotten foods and simple dishes of yore that were innovated and invented by the khansamas and cooks in those early days of the Colonial period. The rustic and robust flavours of dishes that were served by the cooks at the Dak Bungalows and Inspection Bungalows to the British Officers while on their official tours across the country such as the Dak Bungalow Chicken Curry, the Dak Bungalow Chicken Stew, Junglee Pilaf, Etc. The hearty Army Camp Soups and Curries that came out of the innovation and efforts of The Bengal Lancers Unit made famous by Col Skinner and Maj…

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ANGLO-INDIAN STYLE MUTTON DO-PIAZA also known as Double Onions Mutton Curry or Twice the Onions Curry

ANGLO-INDIAN STYLE MUTTON DO-PIAZA also known as Double Onions Mutton Curry or Twice the Onions Curry

Dopiaza Mutton or Chicken Dishes were very popular in Anglo-Indian homes in Calcutta and across Bengal. Do Piaza when translated literally means “two onions,”. This means that the Do Piaza Curry is prepared with almost double the quantity of onions as compared to a normal Meat or chicken curry. In a Dopiaza Curry, half the quantity of the onions are added raw while cooking the curry and the remaining onions are fried and added to the dish at the end.  The prominent flavour of onions gives a slight sweet taste to the curry.

 

Serves 6           Time required: 1 hour

Ingredients

½ kg Mutton

4 large onions sliced

1 large tomato chopped

2 bay leaves

2 teaspoon chillie powder

1 teaspoon ginger garlic paste

1 teaspoons coriander powder

1 teaspoon all spice powder or garam masala powder

2 tablespoons lime juice

Salt to taste

3 tablespoons oil

2 green chillies sliced

2 cloves

2 cardamoms

2 one pieces of cinnamon

2 tablespoon curds / yoghurt

 

Marinate the mutton with chillie powder, ginger garlic paste, coriander powder, spice powder / garam  masala powder and salt and keep aside for 1 hour.

Heat the oil in a suitable pan or pressure cooker and sauté half of the onions till golden brown. Remove and keep aside.

In the same pan add the marinated meat along with the bay leaves, green chillies, cloves, cinnamon and cardamom.  Fry on low heat for about 5 minutes. Add the remaining sliced onions, chopped tomato, curds and mix well. Simmer for about 5 minutes. Now add 2 glasses of water and mix well. Cook covered on low heat for 1 hour (or pressure cook for 15 minutes) till the mutton is tender and the gravy is quite thick. Now add the fried onions and mix once. Remove from heat.

Garnish with Chopped Coriander leaves if dersired. Serve with Rice or chapattis.

 

Note: Beef or Chicken can also be used instead.