Tag Archives: curries

CHOW-CHOW AND TOMATO CURRY (Vegetable Marrow and Tomato Curry)

½ kg tender squash / vegetable marrow
2 onions chopped finely
A few curry leaves
1 teaspoon ginger paste
1/2 teaspoon garlic paste
½ teaspoon mustard seeds
2 teaspoons chilly powder
1 teaspoon coriander powder
2 medium size tomatoes chopped
2 tablespoons oil
Salt to taste

Remove the skin, wash and cut the squash / vegetable marrow / chow chow into medium size pieces and keep aside. Heat oil in a pan and add the mustard. When they splutter add the curry leaves and onions and fry till golden brown. Add the tomatoes chilly powder, salt, tumeric powder, coriander powder, ginger and garlic paste and sauté for a few minutes. Now add the cut vegetable and mix well. Cook on low heat for a few minutes till the pieces of squash / vegetable marrow are cooked. Care should be taken not to over cook or they will get smashed.

CURRIED TROTTERS (Also known as Paya and Kaal Soup in India)

8 Trotters ( mutton or pork) preferably the front ones each chopped into 3 pieces
2 large tomatoes pureed or chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
3 teaspoons chillie powder
½ teaspoon turmeric powder
1 teaspoon spice powder
2 large onions chopped
1 teaspoon coriander powder
3 tablespoons oil
Salt to taste
A small bunch of coriander leaves chopped.

Wash the trotters well and keep aside.
Heat oil in a pressure cooker and lightly sauté the onions. Add the ginger and garlic paste and sauté for a few more minutes. Now add the trotters, spice powder, chillie powder, coriander powder, turmeric powder, tomatoes and salt and mix well. Cook first on high heat then on low heat for half an hour till the trotters are well cooked. Garnish with chopped coriander leaves. Serve hot with rice or bread or even dosas or hoppers.

Coq au Vin or Rooster in Red Wine,

Coq Au Vin is a Burgundian dish, and is considered a French comfort food. The traditional recipe for Coq au Vin did not include chicken, but rather a “Coq,” which is a rooster.
The red wine in the recipe was used not to mask flavor, but to allow the acids to help break down the old meat of the rooster True coq Au Vin was actually finished with the blood of the rooster stabilized with brandy and vinegar, this would help the blood not clot. Initially blood of the rooster was used to thicken the dish.

This dish was originally introduced in India by the French. It has since undergone changes in the method of cooking and now has a distinct Anglo-Indian flavour to it. It was quite a popular dish in the places where the French ruled such as Pondicherry, Karikal, Yanum, etc
Coq au Vin or Rooster in Red Wine,
1 chicken preferably a rooster about 1 kg in weight cut into 6 large pieces
2 medium carrots, cut into chunks
2 medium sized onions, chopped
1 stalk celery, chopped
2 medium sized tomatoes, chopped
2 teaspoons crushed garlic
1 teaspoon chopped ginger
1 bay leaf
2 tablespoons chopped coriander leaves
3 cloves
1 piece cinamon
1 teaspoon black pepper powder
5 cups red wine
¼ cup Cognac or brandy
2 tablespoons cooking oil
salt to taste
2 teaspoons sugar
1 tablespoon chillie powder

Marinate the rooster or chicken with all the above ingredients and set aside for about one hour. Heat oil in a suitable pan and add the marinated rooster / chicken pieces. Cover and cook on low heat till the pieces are well cooked and the gravy is thick. Serve with bread or dinner rolls.

Deviled Beef Steak

Serves 6
Preparation Time 1 hour
Ingredients
1 Kg Beef Steaks cut from the Round Portion
2 teaspoons black pepper
2 teaspoons chillie powder
½ teaspoon turmeric powder
3 onions sliced finely
1 teaspoon Mustard Powder or paste
3 tablespoons oil
Salt to taste
1 tablespoon Worcestershire Sauce or Tomato ketchup (Optional)
Wash the steaks and flatten them by beating with a big knife or cleaver on the cutting Board. Marinate the steaks with all the above ingredients and leave aside for 2 or 3 hours.
Heat a pan and cook the steaks on low heat till soft and tender. (Add some water if required). Serve with Bread and Mashed Potatoes.

ANGLO-INDIAN PEPPER WATER

Pepper Water

2 large tomatoes
1-teaspoon pepper powder
1-teaspoon chilly powder
1-teaspoon cumin powder
½- teaspoon tumeric powder
½- teaspoon coriander powder
½- cup tamarind juice extracted from a small ball of tamarind or 2 teaspoons tamarind paste
Salt to taste
Cook all the above with 3 or 4 cups of water in a vessel on high heat till it boils. Reduce the heat and cook on low heat for about 10 minutes.
Season as follows with the under mentioned ingredients which should be used whenever a dish is to be seasoned.
For the seasoning
I small onion sliced
2 red chilies broken into bits
1 teaspoon chopped garlic
½ teaspoon mustard seeds
A few curry leaves
2 teaspoons oil
Heat 2 teaspoons oil in a vessel and add the mustard seeds. When they begin to splutter, add the curry leaves, onion, crushed garlic and red chilies and sauté for a few minutes. Pour the cooked pepper water into this and cook for one minute. 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, pepper corns ground in a mixer/blender instead of using the powders. Readymade Rasam powders that are available in the shops can also be used but the pepper water may taste a little different.

Meat Glazie (Fruity Meat Curry)

Serves 6
Preparation Time 1 hour
Ingredients
1 Kg beef / mutton/ lamb cut into medium size pieces
4 tomatoes chopped or pureed
3 large onions sliced finely
3 tablespoons oil
2 teaspoons chillie powder
½ teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon cumin powder
2 teaspoons garlic paste
2 tablespoons bottled Sweet Mango Chutney or Sweet Lime Chutney or 2 tablespoons Honey or 2 tablespoons chopped Ripe Papaya or Pineapple
1 teaspoon vinegar
Salt to taste
Heat oil in a Pressure cooker or a suitable pan and fry the onions till they look glassy. Add the meat, chillie powder, turmeric powder, coriander powder, cumin powder, garlic paste, chopped tomatoes, salt and vinegar and mix well. Fry on high heat for about 5 minutes. Add the Fruit pieces / Sweet chutney / Honey and mix well. Add sufficient water and cook till the meat is tender and the gravy thickens. The curry will have a slightly fruity, sweetish taste.

DING DING (SAVOURY SUN DRIED MEAT CRISPIES)

1 kg beef from the shank end of the leg  (cut into very thin slices)

3 or 4 teaspoons pepper powder  

2 teaspoons chilly powder

3 teaspoons salt                            

1 teaspoon turmeric powder

Wash the meat and marinate with the pepper powder, salt and chilly powder and turmeric powder for 2 or 3 hours.  String the pieces of meat on a string and hang to dry.  (Alternately the marinated meat could be placed on a flat plate and kept in the sunlight to dry). The pieces should be dried thoroughly.  Store in an airtight container and use whenever required at a later date.

To use at a later date, soak the dried meat pieces in cold water for a couple of hours.  Beat each piece with a rolling pin and then shallow fry with a little oil. This goes well with rice and pepper water.Neighbour's house 063