CHICKEN CROQUETTES

Serves 6

Preparation time 45 minutes

Ingredients

2 cups boiled and shredded chicken

2 cups breadcrumbs

3 eggs beaten

3 onions chopped finely

1 tablespoon chopped mint or parsley

Salt to taste

1 teaspoon pepper powder

½ teaspoon spice powder ( garam masala powder)

4 tablespoons oil

Heat 1tablespoon oil in a pan and sauté the onions lightly. Remove from heat then mix the chicken with the sautéed onions, breadcrumbs, mint/parsley, beaten eggs, salt, pepper and spice powder. Mix well then form into small round patties.

Heat the remaining oil in a flat pan and fry the croquettes on medium heat till golden brown on both sides.

THE ORIGINAL KIDNEY PIE……An old Anglo-Indian Recipe

Serves: 6

Preparation and cooking time: 1 hour

Ingredients

1tablespoon butter

6 lamb’s kidneys or ½ kg beef kidney

2 large onions chopped

2 large potatoes peeled and cut into thing rounds

1 large tomato chopped

1 teaspoon dried mint powder

Salt to taste

1 teaspoon pepper powder

1 cup water

Method

1.Skin the kidneys and wash well. Cut into small pieces.

2.Melt the butter in a pan, then add the kidneys, chopped onions, mint powder, salt, pepper and tomatoes and mix well.

3.Add ½ cup of water and simmer on low heat for 30 to 35 minutes.

4. Line a buttered oven proof dish with a layer of the sliced potatoes.

5.Transfer the cooked kidneys on to this layer of potato slices. Cover the top with the remaining potato slices. Dot all over with a tablespoon of butter

6.Bake in a hot oven (425 degrees) for 15 minutes until the potato layer turns golden brown.

Serve with bread and steamed vegetables

SHEPHERD’S PIE

Serves: 6

Preparation Time: 1 hour

Ingredients

500 grams minced meat

2 large onions chopped

2 carrots peeled and sliced

1 cup shredded cabbage

3 large potatoes boiled and mashed

1 soup cube either chicken or beef

2 tablespoons butter

3 tablespoons flour

2 tablespoons milk

1 teaspoon pepper powder

1 teaspoon dried mint powder or herb powder

2 tablespoons grated cheddar cheese

Salt to taste

Method

1.Cook the mince, chopped onions and carrots with ½ cup of water for about 10 minutes till the mince is cooked and the water reduces.

2. Add the crumbled soup cube, salt, pepper, and mint / herb powder and mix well. Cover and simmer on low heat for 5 more minutes.

3. Make a smooth paste with the flour and 4 tablespoons water and add to the meat mixture. Simmer for 3 or 4 minutes until the meat mixture thickens.

4. Season the mashed potato with a little butter, salt and milk. (The mixture should not be too soft).

5.Transfer the cooked meat mixture to a big ovenproof dish. Spread the mashed potato on top evenly using a fork

6. Sprinkle grated cheese on the potato layer.

7. Bake in a moderate oven (3550) for 15 minutes till the cheese melts and the potatoes turn golden.

Serve hot with garlic bread or toast and steamed vegetables

ANGLO-INDIAN BEEF ROAST

Serves: 6

Time required: 1 hour 45 minutes.

 2 kg Beef from the “Round Portion” or “Top Rump part”

2 large onions cut into quarters

2 teaspoons pepper powder

2 teaspoons chilly powder

Salt to taste

3 tablespoons oil

3 large potatoes pealed

1.Wash the meat and rub the salt and pepper well into it.

 2.  Place it in a big pan or a pressure cooker, and cook on high heat for a few minutes. 

 3. Keep turning the meat on all sides till it changes colour.  

 4.Add the onions, potatoes and sufficient water and cook till the meat is tender.

 5. Transfer to an oven proof dish and bake in a moderate oven till the meat is nicely brown all over and the potatoes too are well roasted. 

 Serve with steamed vegetables and bread

 

 

BAKED BONELESS CHICKEN

Serves 6

Preparation and cooking time: 1 hour 

Ingredients 

300 grams boneless chicken cut into 1 inch pieces

2 teaspoons chilly powder

1 teaspoon cumin powder

½  teaspoon all spice powder or garam masala

2 teaspoons ginger garlic paste

½ teaspoon tumeric powder

2 tablespoons curd or yogurt

1 teaspoon vinegar

2 tablespoons butter 

Method 

1. Wash the chicken and leave aside. 

2. Mix the curds, chilly powder, cumin powder, garam masala powder, ginger garlic paste, salt and tumeric powder together. 

3. Marinate the boneless chicken with this mixture and leave aside for 20 minutes. 

4. Transfer to a buttered baking dish and dot all over with the butter. 

5. Bake in a moderate oven for 40 to 45 minutes. 

Serve as a starter or as a side dish.

CHICKEN AND SPRING ONION CASSEROLE

Serves 6    Preparation  time: 1 hour 

Ingredients 

1 whole chicken jointed into 6 pieces

3 carrots peeled and sliced

3 large tomatoes chopped

3 sticks celery sliced

A small bunch of spring onions (Onion Leeks) chopped into bits

2 teaspoons pepper powder

1 teaspoon chopped garlic

Salt to taste

2 teaspoons corn flour

2 tablespoons oil or butter 

Method 

1. Heat oil / butter in a pan and sauté the garlic, spring onions , carrot and celery for about 5 minutes.

2. Add the chicken, salt and pepper and fry till lightly brown all over.

3. Add the chopped tomatoes and very little water and simmer for 10 minutes. 4. Mix the corn flour in a little water and stir into the chicken. 5. Transfer to a baking dish and bake in a moderate oven for 20 minutes. 

Serve with rice or steamed vegetables 

ANGLO-INDIAN FISH VINDALOO

 FISH VINDALOO

Serves 6 Preparation Time 45 minutes1 kg good fleshy fish cut into slices
2 medium sized onions chopped
2 teaspoons chilly powder
2 teaspoons cumin powder
2 teaspoons ginger garlic paste
2 tablespoons vinegar
Salt to taste
2 tomatoes pureed
2 tablespoons oil

Wash the fish well and lightly fry in a little oil till the pieces become firm. Heat oil in a pan and add the onions and fry till light brown. Add the ginger garlic paste and sauté for a while. Add the chilly powder, cumin powder, pepper powder, tomato puree and salt and fry for some time. Add the fish and the vinegar and mix well. Add a little more water and cook till the gravy is slightly thick.

(Slices of Shark fish can also be used in this recipe to make Shark Fish Vindaloo. However the pieces need not be fried before hand since shark meat is already firm)