Category Archives: ANGLO-INDIAN DELICACIES

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.

HUSSAINY LAMB CURRY OR MEAT ON A STICK CURRY

HUSSAINY STICK CURRY OR KEBAB CURRY is also known as Meat on a stick curry. The same recipe could be used for a Vegetarian Version or Chicken Hussainy Curry
Serves 6 Time Required: 1 hour
Ingredients

1 kg mutton or beef cut into small cubes
1 cup curds / yogurt
½ teaspoon turmeric powder
1 teaspoon ginger garlic paste
2 teaspoons chillie powder
1 teaspoon coriander powder
2 onions chopped finely
3 tablespoons chopped coriander leaves
2 tomatoes blanched and pureed
10 or 12 bamboo sticks or thin skewers 4” in length
3 tablespoons oil
Salt to taste

Marinate the meat with a little turmeric powder, salt and a little curds for one hour.

Heat the oil in a suitable pan and sauté the onions for a few minutes. Add the ginger garlic paste and fry for a few minutes. Add the chillie powder, coriander powder, turmeric powder, tomato puree, coriander leaves, remaining curds and salt and stir fry for a few minutes till the oil leaves the mixture. Add 1 cup of water and bring to boil.
Meanwhile pass the bamboo sticks / skewers through the marinated meat. About 5 pieces should fit on each stick. Place the sticks of meat in the curry that is boiling. Close the pan and simmer on low heat till the meat is cooked. Serve without removing the sticks.

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.

CHOCOLATE COCONUT TRUFFLES FOR CHRISTMAS

CHOCOLATE COCONUT TRUFFLES
Ingredients
* 250g of crushed Marie biscuits
* 1 cup of coconut plus extra to roll the balls in
* 2 tablespoons of cocoa or drinking chocolate
* 1 tin of condensed milk
* 1 teaspoon of vanilla essence – or 4 dessertspoons of rum if you prefer

Instructions
1. Crush biscuits, add all of the other ingredients into the bowl and mix together.
2. Roll tablespoon of mixture into balls and roll in coconut to cover.
3. Repeat until you have used all of the mixture.
4. Place the Truffle Balls in the fridge for a minimum of 1 hour to firm.image.jpeg

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

COLONIAL ANGLO-INDIAN CUISINE FOOD PROMOTION EVENT AT K 3, J W MARRIOTT HOTEL NEW DELHI AEROCITY – THE MEMSAHIB’S KITCHEN

COLONIAL ANGLO-INDIAN CUISINE FOOD PROMOTION EVENT AT K 3, J W MARRIOTT HOTEL NEW DELHI AEROCITY – THE MEMSAHIB’S KITCHEN

It’s been an awesome and amazing experience being part of the Colonial Anglo-Indian Food Promotion Event #thememsahibskitchen at K3, J W Marriott Hotel New Delhi Aerocity.

Thank you so much J W Marriott Hotel for giving me the privilege of recreating and bringing back to life old 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 rustCollage of Bridget and Chefsic 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 and fry.

Collage of Non-Veg Dishes
The delicious Railway Lamb and Vegetable Curries 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.

Collage of Vegetrian dishes
Then the East India Company legacies of lamb chops, Bread and Butter pudding, Roly Poly Jam 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 quartered hard boiled eggs), Rissoles, Potato Chops and Pantras, Cutlets and Croquettes.
The Portuguese legacies of Vindaloo and Tangy Curries and Sweets, the Dutch Fish and lamb Mince Friccadels and not forgetting the other old dishes such as Grandma’s Country Captain Chicken, lamb Mince Ball (Kofta) Curry, Saffron Coconut Rice, Anglo-Indian Tomato Pilaf, etc.
Thank you  J W Marriot Hotel New Delhi Aerocity, Executive Chef Vikram Bhatt, Executive Sous Chef Ishika, Mr Rohit Sharma and Mr Nikhil Nair for this wonderful opportunity.
My special thanks to the wonderful team of Chef Kamal Sen, Hardik Narang, Akanksha Dean, Hitesh and others who were so eager to learn this new cuisine and recreate these old dishes for the festival. God bless you all.