Category Archives: Anglo-Indian Recipes

DRY BEEF FRY

beef fry new

DRY BEEF FRY

1 kg Beef cut into small pieces

2 medium size onions finely chopped
2 tablespoons oil
1 teaspoon garlic garlic paste
2 pieces cinnamon bark about one inch each
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons mild chillie powder
2 Dry Red Chillies broken into bits

1 tablespoon vinegar
Salt to taste

Marinate the meat with all the above ingredients except the onions and keep aside for 1 hour.

Heat oil in a pan and sauté the onions till slightly brown. Add the marinated meat and stir fry for a few minutes till the pieces become firm.

Add 1 cup of water and mix well. Cover and simmer for 45 minutes or till the meat is tender and the gravy dries up.

Keep frying on low heat till the meat is dry and dark brown.

Serve as a side dish with Rice and pepperwater.

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.

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.

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.

CAPSICUM, BRINJAL AND POTATO CURRY

Capsicum, Brinjal and Potato Curry

CAPSICUM, BRINJAL AND POTATO CURRY

Serves 6

Time Required: 45 minutes

Ingredients

1/2 kg small Brinjals cut into halves,

3 potatoes peeled and chopped into quarters,

2 capsicums cut into quarters,

3 tablespoons coconut paste,
3 onions chopped,

2 tablespoons coriander leaves,

4 cloves,

6 or 8 whole pepper corns,

1 teaspoon cumin seeds,

½ teaspoon turmeric powder,

2 tablespoons chillie powder,

3 tablespoons tamarind juice,

3 tablespoons oil,

Salt to taste
Heat oil in a pan and fry the cloves, pepper corns and cumin seeds for a minute. Add the onions and sauté till golden brown. Add the brinjals, capsicums and potatoes and all the other ingredients and mix well. Add 2 cups of water and cook covered till the potatoes and brinjals are cooked. Simmer till the gravy thickens. Serve with rice or chapattis or rotis.

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.