ALMORTH OR BAFFARTH – MIXED MEAT STEW

Almorth (Mixed Merat Stew)

ALMORTH OR BUFFARTH – MIXED MEAT STEW

This dish is a mixed meat stew made with a combination of meat, chicken, pork and vegetables. It’s a very old Anglo-Indian recipe. However, any combination of meat could be used as per personal preference. The same recipe could be used with chicken only. This Stew was a must have for Christmas Breakfast in almost all Anglo-Indian Homes in the olden days and was eaten with bread or rolls.

Serves 6    Preparation Time 1 hour

Ingredients

¼ kg Beef

¼ kg mutton / lamb

½ kg chicken

¼ kg pork

A few carrots and beans chopped into medium size pieces (or any other English vegetables)

3 potatoes peeled and cut into quarters

2 teaspoons chillie powder

½ teaspoon turmeric powder

2 teaspoons pepper powder

1 teaspoon coriander powder

4 dry red chillies broken into pieces

2 teaspoons chopped garlic

2 pieces cinnamon

5 cloves

3 onions sliced

2 tomatoes chopped

2 tablespoons chopped mint

3 tablespoons oil

Salt to taste

2 tablespoons coconut paste

2 tablespoons vinegar

Cut the meat, chicken and pork into small pieces. Heat oil in a pressure cooker or a suitable vessel and add the onions, cinnamon, cloves and chopped garlic. Fry till the onions turn golden brown. Add the mutton, beef, chicken and pork together with the chillie powder, turmeric powder, pepper powder, salt coriander powder and tomatoes and mix well.  Fry till the tomatoes turn to pulp. Add the broken dry red chillies, mint and the coconut paste and mix well. Add sufficient water and cook till the meat is soft. If cooking in a pressure cooker, cook for 10 minutes (6 to 8 whistles). Now add the chopped vegetables and vinegar and simmer on low heat till the vegetables are cooked and the gravy is thick. Serve with rice or bread.

Beef Pepper Steaks

BEEF PEPPER STEAKS

Ingredients

1 kg Beef Undercut or Lamb cut into steaks

1 teaspoon turmeric powder

3 or 4 teaspoons fresh ground black pepper powder

3 tablespoons oil

2 big onions sliced finely

1 big tomato chopped

Salt to taste

Marinate the meat 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 atleast  4 hours before cooking).

Pressure cook for just 5 minutes or cook in a pan for about 15  minutes.

Add the onions and tomatoes and continue frying on low heat till the tomatoes turn pulpy and the steaks are a nice brown colour.

Serve hot with boiled vegetables and bread.

 

ANGLO-INDIAN MASALA CHOPS / BEEF OR VEAL MASALA CHOPS

Beef Masala Chops Collage.jpg

ANGLO-INDIAN MASALA CHOPS / BEEF OR VEAL MASALA CHOPS

Serves 6     Time required: approx 1 hour

Ingredients

1 kg good beef or veal cut into chops with a little fat (Flatten them)

3 or 4 potatoes, (boiled, peeled and cut in half lengthwise)

4 big onions sliced

2 green chilies slit lengthwise

2 teaspoons mild chillie powder

2 teaspoons cumin powder

2 tablespoons vinegar

1 teaspoon ginger garlic paste

Salt to taste

3 tablespoons oil

Marinate the chops with all the above ingredients (except the onions and potatoes) and keep aside for 2 hours.

Heat the oil in a suitable pan and add the marinated chops and mix well. Cook the chops with sufficient water till tender letting some soup remain. Mix in the sliced onions. Keep cooking on low heat till the soup dries up and the meat is a nice brown colour.

Just before turning off the heat add the boiled potatoes and mix once so that the mixture covers the potatoes.

Garnish with browned onions

Serve hot with bread, rice or chapattis

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.

A SIMPLE ANGLO-INDIA LUNCH – White Steamed Rice, Simple Fried Fish, Raddish and Dol Curry (Red Lentils), Plain Pepper Water, Beans Foogath and Tomato Sambal

A SIMPLE ANGLO-INDIA LUNCH – White Steamed Rice, Simple Fried Fish, Raddish and Dol Curry (Red Lentils), Plain Pepper Water, Beans Foogath and Tomato Sambal

PLAIN WHITE STEAMED RICE

Serves 6       Time required: 45 minutes

Ingredients

1 cup raw rice

2 cups water

A pinch of salt

Wash the rice and soak in 2 cups of water and a pinch of salt for 15 minutes. Place on heat and bring to boil. Reduce heat and cook on low heat till done and all the water is absorbed. Cover and allow to stand  for 15 minutes before serving. This is the standard plain steamed rice eaten every day. Serve with any curry, dhal or pepper water.

SIMPLE FRIED FISH

Serves 6     Time required: 45 minutes

Ingredients

8 or 10 slices of any good fleshy fish

2 teaspoons chillie powder

1 teaspoon turmeric powder

Salt to taste

Oil for frying

Wash the fish and marinate with the chillie powder, salt, and turmeric powder for about 15 minutes.

Heat the oil in a flat pan and shallow fry the pieces about 4 at a time till nice and brown on both sides.  Serve with bread and chips.

This is also a good accompaniment to pepper water and rice.  It could also be served as a snack. (For a more crispy fish, coat the fish slices with a little semolina or rice flour)

RADISH AND DOL (RED LENTILS / DHAL) CURRY 

Serves 6      Time Required:1 hour

Ingredients

1 cup Red Lentils or Masoor Dhal

4 long white radish peeled and cut into 2 inch piece

2 teaspoons chillie powder

1 teaspoon coriander powder

½ teaspoon turmeric powder

1 teaspoon cumin powder

2 tomatoes chopped

1 teaspoon crushed garlic (optional)

Salt to taste

For the seasoning: 1 teaspoon mustard, 2 red chilies broken into bits and a few curry leaves and 1 tablespoon oil.

Wash the Red Lentils / masoor dhal and cook it along with the tomato, chillie powder, coriander powder, cumin powder, turmeric powder, garlic and radish with sufficient water in a pressure cooker.  When done open the cooker, add salt and some more water and mix well.

To Temper the Dal Curry:

Heat 1 tablespoon oil in another suitable pan and add the mustard, broken red chilies and crushed garlic and fry for some time. When the mustard starts spluttering, pour in the cooked dhal and mix   well. Serve with rice

PLAIN PEPPER WATER

A simple and easy recipe to prepare the classic Anglo-Indian  Pepper Water. Pepper Water is an important dish on the Anglo-Indian lunch table and is invariably prepared many times a week. Pepper water can be stored in the refrigerator for a few days without spoiling due to the tamarind used in its preparation.

Serves 6     Time required: 30 minutes

Ingredients

2 large tomatoes chopped

1 teaspoon ground black pepper / 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 1 teaspoon tamarind paste

Cook all the above ingredients with 3 or 4 cups of water in a suitable vessel on high heat till it boils. Reduce the heat and cook on low heat for about 10 minutes. Temper the Pepper Water, as follows

To temper the Pepper Water: Heat 2 teaspoons oil in another vessel, add a teaspoon of mustard seeds. When they begin to splutter add a sliced onion, a few curry leaves, two broken red chilies and a teaspoon of chopped crushed garlic and sauté for a few minutes, till the onions turn light brown. Pour the pepper water into the seasoning and mix well. Turn off the heat.  Serve hot with rice and any meat side dish.

Note: The pepper water can be prepared by using fresh red chilies cumin seeds coriander seeds, peppercorns ground in a mixer instead of the powders.

BEANS FOOGATH (STIR FRY BEANS)

Serves 6     Time required: 30 minutes

Ingredients

½ kg string beans chopped finely

3 tender carrots chopped into small pieces

½ cup grated coconut

3 red chilies broken into bits

¼ teaspoon mustard seeds

A few curry leaves

Boil the chopped beans and carrots 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.

TOMATO SAMBAL

Ingredients

2 big tomatoes chopped

3 green chilies chopped

½ teaspoon cumin powder

1 tablespoon chopped garlic

1 medium size onion chopped

Salt to taste

A pinch of sugar

Heat oil in a pan and fry the onions and garlic for a few minutes. Add the chopped tomatoes, cumin powder, salt, sugar and green chilies and fry till the tomatoes are reduced to a pulp. Grind in a blender. Season with mustard seeds, red chilies and curry leaves.