Bridget White Anglo-Indian Recipe Books

Bridget White Anglo-Indian Recipe Books
ANGLO-INDIAN RECIPE BOOKS

NO COPYING ALLOWED FROM THIS SITE



All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagiarism and infringement of Copy Right punishable by Law

Wednesday, May 3, 2017

MILK AND BREAD PUDDING



BREAD AND MILK PUDDING 
 This simple Dessert could be made in hurry and requires just 6 ingredients 
Serves 6   Time Required: 45 minutes 
Ingredients
 1 litre full cream milk.
1 can sweet condensed milk
2 teaspoons corn flour or custard powder 
4 slices white bread
1 teaspoon vanilla or almond essence 
8 or 18 dried Apricots (stewed) and a few black currants 

1. Remove the crusts from the Bread and then cut each slice into one inch cubes. 
2. Mix the corn flour in ½ cup of cold milk till smooth. Keep aside.
3. Boil the milk and condensed milk together till the quantity reduces. Mix in the corn flour and milk mixture and the vanilla or almond essence and mix well. 
3. Simmer on low heat, stirring all the time till the mixture thickens.
4.  Mix in the bread cubes and remove from heat. 
5. Pour into a pretty glass dish 
6. Leave in the refrigerator to chill for a few hours before serving. 
7. Garnish with chopped stewed apricots and black currants 

Friday, April 28, 2017

MULLIGATAWNY CHICKEN SOUP



Mulligatawny Soup
Mulligatawny Soup was actually the anglicized version of the Tamil “Melligu -Thani”. (“Melligu” meaning pepper and “Thani” meaning water). As the name suggests it was originally Pepper Water that took its origins in the Madras Presidency during the days of the Raj. However in course of time a lot of other ingredients such coconut, meat and other spices were added to give it a completely different flavour. The dish quickly became popular throughout the colonies of the Common Wealth. The Mulligatawny Soup of today bears little resemblance to the original ‘MELLIGU –THANI’
Mulligatawny Soup can be prepared with meat or poultry as per one's choice. In the olden days the left over beef bones (the meat was used for the curries and fries) were used in its preparation.
Attaching an old recipe for Mulligatawny Soup from the Original Madras Cookery Book. Here gram flour or Besan is made use of instead of Lentils or dal. Coconut is also one of the ingredients. This book is my prized possession as it was my Grandmother’s, then my mum’s. It was written by an ‘Unknown Resident’ and first published in 1874 by Higginbotham and Co Madras, and was reprinted for the 4th time in February 1901. I have the 1901 edition.

Recipe for Chicken  Mulligatawny
Serves 6
Time Required: 45 minutes to 1 hour
Ingredients
½ kg chicken (with the bones) chopped into medium size pieces
3 tablespoons Red Lentils / Masur Dhal 
1 teaspoon chillie powder
2 teaspoons pepper powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1teaspoon crushed garlic
2 big onions sliced
1 cup coconut paste or coconut milk
1 tablespoon vinegar 
2 Bay leaves
2 pieces cinnamon bark (about one inch in size)
Salt to taste
1 tablespoon chopped fresh mint for garnishing 
Juice of 1 lime or lemon

Cook the chicken and all the ingredients with 6 to 8 cups of water in a large vessel on high heat till it reaches boiling point. Lower the heat and simmer for at least one hour till the soup is nice and thick. Garnish with mint or coriander leaves. Squeeze lime juice while still hot.

Serve with bread or rice.

Tuesday, April 18, 2017

RAILWAY LAMB / MUTTON CURRY


RAILWAY LAMB / MUTTON CURRY
 There is a certain glamour about Anglo-Indian cuisine with its quaint names like Railway Lamb Curry, Dak Bungalow Curry, Grandma’s Country Captain Chicken, etc. The names of these dishes, especially the ‘Railway Lamb Curry conjures up scenes of leisurely travel by train in the early 1900s  -  of tables covered with snow white table cloths laid with gleaming china and cutlery, of turbaned waiters and bearers serving this tasty slightly tangy Curry dish with Rolls and Crusty White Bread to the Aristocratic British and Indian Travelers in Railway Dining and Refreshment Rooms and in First Class Cabin Cars on long distance trains.
 Serves 3     Preparation Time 45 minutes to one hour
Ingredients
½ kg mutton or lamb cut into medium size pieces     
6 peppercorns
2 big onions sliced                
2 pieces cinnamon
2 cloves
2 cardamoms
8 to 10 curry leaves
4 red chilies broken into bits
1 teaspoon chillie powder
1 teaspoon ginger garlic paste
Salt to taste          
2 tablespoons oil
2 tablespoons vinegar or ½ cup of tamarind juice
Mix the lamb or mutton  with the ginger garlic paste, salt and the chillie powder.
Heat oil in a pan and fry the onions, curry leaves, red chillies and spices till golden brown.  
Add the meat and mix well.  Fry for a few minutes. Add the vinegar or Tamarind juice and sufficient water and cook on medium heat till the meat is done.
Simmer on low heat till the gravy is sufficiently thick and dark brown.

Note: You could substitute any meat for lamb / mutton if desired.



Saturday, April 15, 2017

ANGLO-INDIAN PORK ROAST



ANGLO-INDIAN PORK ROAST
Serves 6   Time required: 1 hour

1 chunk of pork weighing around 2 kg (rump or chump end)
3 whole potatoes peeled
3 whole red chillies broken into bits
1 teaspoon ground black pepper powder
1 teaspoon chillie powder   
1 teaspoon pepper corns
3 cloves
3 one inch pieces of cinamon
1 Bay leaf
 Salt to taste
2 tablespoons vinegar

Marinate the Pork with the salt, vinegar, chillie powder and ground black pepper. Place in a suitable pan or over proof dish together with the red chillies, peppercorns, spices, bay leaf and fry for 2 or 3   minutes on low heat. Add the whole potatoes and sufficient water. Simmer on low heat turning the pork around till nicely browned on all sides.(Alternately, the pork roast can be made in an oven)

Serve with Bread, Potato Mash and steamed vegetables. 

Wednesday, April 12, 2017

GOOD FRIDAY RICE GRUEL OR CONGEE - A RICE AND LENTILS GRUEL



Good Friday is a day of fast and abstinence. Most Christians would have just one simple meal at mid day on Good friday. This Rice and Lentil Porridge / Gruel / Congee is normally prepared and eaten in most Christian Homes on Good Friday in India. I'm sharing this recipe for all those who would like to continue with the tradition of having this simple dish on Good Friday. 
GOOD FRIDAY RICE AND COCONUT GRUEL (Rice Congee)
Serves 6  preparation time 1 hour

1 cup Raw Rice
3  tablespoons Moong Dhal / Yellow Lentils 
¼ cup Sugar or Jaggery 
½ cup grated coconut or 1 cup coconut milk
2 tablespoons broken cashew nuts and raisins 
A pinch of salt

Wash the rice and soak it for half an hour in a little water. Dry roast the Moong Dhal lightly in a pan and take down.  Boil 3 cups of water and the salt in a suitable pan and when boiling add the rice and the roasted Moong Dhal. Cook on low heat till the rice and dhal are soft. Add the coconut, sugar/ jaggery and raisins and simmer for 4 to 5 minutes. The Congee should be of the consistency of thick soup. Serve plain or with Cocoanut chutney.  (omit the sugar or jaggery if desired)

This Congee is usually eaten on Good Friday

Sunday, April 9, 2017

ANGLO-INDIAN PORK PEPPER FRY
























ANGLO-INDIAN PORK PEPPER FRY
This is an easy and simple dish to prepare.
Serves 6      Time required: 1 hour  
Ingredients

1 kg tender pork (belly portion) cut into cubes
2 green chillies sliced
3 onions sliced finely
2 teaspoons chopped garlic
1 teaspoon chopped ginger
2 teaspoons freshly ground black pepper /  pepper powder
Salt to taste

Cook the pork with a little salt and a pinch of turmeric in sufficient water till tender. Strain the soup and keep aside.
Heat the oil in a pan and sauté the onions, ginger, garlic, and green chillies till slightly brown. 
Add the cooked pork, pepper powder, and salt and fry for a few minutes. 
Add the left over soup / stock and mix well. 
Simmer on low heat till almost dry and dark in colour.


Sunday, March 26, 2017

COOKING CLASS OF POPULAR ANGLO-INDIAN DISHES - 1. Coconut Rice, Country Captain Chicken Curry, Brinjal / Aubergine Vindaloo, Bread Pudding






COOKING CLASS OF POPULAR ANGLO-INDIAN DISHES AT KORAMANGALA BANGALORE 

LEARN HOW TO MAKE THESE OLD CLASSIC ANGLO-INDIAN DISHES AT A ONE-ON-ONE COOKERY CLASS FROM THE AUTHOR OF 7 COOKERY BOOKS ON ANGLO-INDIAN CUISINE. 

1. Coconut Rice

2. Country Captain Chicken Curry

3. Brinjal / Aubergine Vindaloo

4. Bread Pudding 

The fees would be Rs 2000/- per person. 

CONTACT:
BRIDGET KUMAR
bridgetkumar@yahoo.com 

Friday, March 24, 2017

FISH PADDA OR FISH PICKLE



FISH PADDA

Fish Padda or Fish Pickle is an old Anglo-Indian favourite that was made in most homes in the olden days. The summer months are a good time to make this delightful, tangy, pungent fish pickle. It could be stored in the fridge for a long time as the vinegar helps to preserve it. It tastes awesome with just steamed rice and Pepper water or Dol Curry (Dhal) or eat it with chapattis or bread.
Ingredients
500 grams sardines or small mackerels or any other small fish cut into fairly big pieces
3 tablespoons chopped garlic
2 tablespoons chopped ginger
3 tablespoons chillie powder
1 teaspoon garlic paste
1 tablespoon cumin powder
½ teaspoon turmeric powder
1 teaspoon mustard powder
2 teacups vinegar
20 or 25 curry leaves
½ liter oil Sesame oil or mustard oil
Salt to taste

Marinate the fish with turmeric powder & salt for half an hour. Fry the fish lightly in either sesame oil or mustard oil, for 5-8 minutes. It should only be slightly crisp. Remove & keep aside.
In the same oil add the curry leaves, chopped ginger and garlic and fry for a few minutes. Mix in the garlic paste, chillie powder, cumin powder, mustard powder and salt and fry with a little vinegar till the oil separates from the mixtures and gives out a nice aroma. Add the rest of the vinegar and the fried fish and mix well . Simmer for 2 more minutes then take down.
Cool and store in bottles. This pickle will last for about 6 months.

Note; Instead of fresh fish, Salt fish can be used instead. 

Tuesday, March 21, 2017

FISH FINGERS OR FISH STICKS



FISH FINGERS
Who doesn’t like Crispy Fish Fingers as an afternoon Treat? Fish Fingers are also known as Fish Sticks. Fish Fingers are very popular party or tea time snacks that are very easy to prepare. Fillets of boneless fish are lightly spiced then either dipped in batter or bread crumbs and deep fried. However, they could be shallow fried or baked if desired.

Serves 6    Time required: 45 minutes
Ingredients
                                  
½ kg boneless fish cut into strips or fillets
2 eggs beaten well
3 tablespoons refined flour or maida     
Salt to taste
1 teaspoon ground black pepper / pepper powder 
1 teaspoon chillie powder
1 teaspoon cumin powder   
3 Tablespoons Bread crumbs                
 Oil for deep frying

Wash the fish and pat dry with absorbent paper.
Mix the flour together with all the above ingredients (except the oil) with a little water to make a slightly thick batter. Coat each piece of fish well with the batter.
Heat oil in a pan till smoky. Roll each fish finger in the bread crumbs and fry till brown on both sides.
Drain and serve hot with tomato sauce or Tartar Sauce

Ps. Omit the bread crumbs if desired. 

Wednesday, March 15, 2017

DAK BUNGALOW EGG CURRY



DAK BUNGALOW EGG CURRY
(This spicy and tasty Egg Curry was prepared in the Dak Bungalows or Inspection Bungalows during the time of the Raj)

Serves 4      Preparation and Cooking Time 45 minutes
Ingredients
 4 or 6 Hard Boiled Eggs, shelled
1 teaspoon spice powder or garam masala powder
1 teaspoon chopped garlic                       
1 teaspoon chillie powder
3 onions sliced                                          
Salt to taste
3 green chillies                                         
½ teaspoon turmeric powder
½ teaspoon pepper powder                      
2 tablespoons oil
2 tomatoes chopped finely or pureed
½ cup curds /yogurt


Heat oil in a pan and fry the onions till light brown. Add all the other ingredients (except the boiled eggs) and stir fry for 2 or 3 minutes. Lower the heat, and add the hard boiled eggs. Simmer for about 6 more minutes. Remove from heat. The gravy should be quite thick. Serve with Chapattis / Rotis or white steamed rice.  

Saturday, March 11, 2017

MEAT AND BEETROOT CURRY


Ingredients
½ kg meat (beef or mutton)                                           
2 or 3 medium size beetroots 
2 big onions chopped finely                                          
1 big tomatoes pureed
2 teaspoons chillie powder                                          
1/4  teaspoon turmeric powder
2 teaspoons coriander powder                                     
2-teaspoons ginger garlic paste
½ cup coconut paste or coconut milk (optional)                                                    
3 tablespoons oil
Salt to taste

Peel the beetroots and cut into pieces
Heat oil in a suitable pan or pressure cooker and fry the onions well. Add the ginger garlic paste and sauté lightly. Add the tomato puree, chillie powder, turmeric powder and coriander powder and fry for some time. Add the meat and the chopped beetroot and mix well. Continue frying for some time till the oil separates from the mixture. Add salt, coconut paste and 2 cups of water (or add more for and pressure cook till done. 
Serve with white steamed rice. 

Tuesday, March 7, 2017

BENGAL LANCERS PRAWN / SHRIMP CURRY



BENGAL LANCERS PRAWN / SHRIMP CURRY
Lt.  Colonel James Skinner or ‘Sikandar Sahib’ was the founder of the famous irregular cavalry known as Skinner’s Horse or the Yellow Boys, in the 18th century.. ‘Skinner’s Horse turned out to be one of the finest regiments of the British and later the Indian Army. Lt. Col Skinner was decorated with the ‘Knight of the Order of the Bath’ by Her Majesty’s Government. Skinner’s Horse Regiment , was renamed the 1st Bengal Cavalry and then again renamed as the The Bengal Lancers. This Prawn / Shrimp purportedly originated in this Army Regiment Mess and was later incorporated in the menus of the other Regimental Messes during the time of the Raj.
Serves 6   Preparation and cooking Time 45 minutes
Ingredients

1 kg medium size Shrimps / Prawns cleaned and de-veined
3 tomatoes chopped
3 onions sliced finely
2 teaspoons chillie powder
½ teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder (optional)
Salt to taste
1 teaspoon garlic paste
1 teaspoon ginger paste
3 tablespoons oil
2 tablespoons vinegar

Marinate the shrimps / prawns with the chillie powder, turmeric powder, cumin powder, coriander powder, vinegar and salt and keep aside for 15 minutes.
Heat oil in a pan and fry the onions till golden brown. Add the garlic paste, ginger paste and tomatoes and fry till the tomatoes turn pulpy. Add the marinated prawns / shrimps and mix well. Add 1 cup of water and cook on medium heat for about 20 minutes till the prawns / shrimps are cooked. Serve with rice, Bread or Chapattis.


Monday, February 27, 2017

APPLE PANCAKES for PANCAKE TUESDAY OR SHROVE TUESDAY














APPLE PANCAKES
Shrove Tuesday or Pancake Tuesday is the Tuesday before Ash Wednesday, i.e. the day before the commencement of the season of Lent leading up to Easter Sunday. Lent is a time of fast and abstinence and of making sacrifices and giving things up. The Church liturgy laid much emphasis on eating very plain food and refraining from food that would give pleasure during the period of lent. In many cultures, this meant no meat, dairy, or eggs. 
So in earlier times, Shrove Tuesday became the last chance for people to indulge themselves in good food on the Tuesday before Ash Wednesday and to make use of the items of foods that were not allowed during Lent. In the United Kingdom and Ireland, Shrove Tuesday is more commonly known as Pancake Tuesday or Pancake Day, as it is customary to eat PANCAKES on this day. Pancakes thus became associated with the day preceding Lent, because it was a way to use up all the rich foodstuffs in the house such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent began.
APPLE PAN CAKES

Serves 2 
Preparation time 30 minutes
1cup flour all purpose flour (maida)                       
2 eggs beaten well
2 tablespoons sugar                   
½ teaspoon vanilla essence
1 tablespoon butter or ghee       
½ teaspoon salt
¼ teaspoon baking powder   
1 cup finely chopped apple      
1 cup milk


Mix all the ingredients together to get a thin smooth batter without lumps. Heat a non- stick frying pan. When hot wipe all over with a piece of cloth dipped in a little oil. Pour a ladle of batter in the pan with a swirling motion and then shake the pan so that the entire pan is covered. Cook on both sides and remove. Serve hot with Jam or honey and sliced apples for filling 


For other Fruit Pan cakes, add finely chopped fruit such as banana, pineapple, etc., to the batter and make the pancakes as above.

Sunday, February 26, 2017



MULLIGATAWNY SOUP
Mulligatawny Soup which originated during the days of the Raj as a  ‘Curried Soup” was actually the anglicized version of the Tamil “Melligu -Thani”. (Melligu meaning pepper and Thani meaning water). As the name suggests it was originally a watery soup with the addition of Pepper.  However in course of time a lot of other ingredients such as coconut, meat and other spices were added to give it a completely different flavour. This soup is a tasty meal in itself.

Serves 6        Time required: 1 hour
Ingredients
1 teaspoon chillie powder
2 teaspoons ground black pepper /  / pepper powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon crushed garlic
2 big onions sliced
3 tablespoons yellow lentils 
1 cup coconut paste or coconut milk
Salt to taste

Cook all the ingredients with 6 to 8 cups of water in a large vessel on high heat till it reaches boiling point. Lower the heat and simmer for at least one hour till the soup is nice and thick.  Alternately, pressure cook for about 15 minutes on medium heat. Add 2 teaspoons of butter while still hot. Garnish with mint leaves. Serve with bread or rice.


Note: Chicken, Mutton or Lamb could be added if desired. 

Thursday, February 16, 2017

MEAT GLACE OR MEAT GLAZIE



MEAT GLASSY / GLAZIE / GLACIE. 
Meat Glassy or Meat Glacie / Glaze, also known as Fruity Meat Curry or Sweet Mango Beef Curry is an old Colonial Dish. It was probably one of the first experiments of the Khansamas / cooks during Colonial times where a spicy curry dish was made more palatable with the addition of Sweet Mango Chutney or chunks of fruit such mango or pineapple which reduced the spiciness of the dish giving it a slightly spicy - sweetish - tangy taste. Major Grey’s Mango Chutney, Col. Skinner’s Mango Chutney and the Bengal Mango Chutney were normally used in this Anglo-Indian dish in the olden days.
The term Glassy or Glazie’ was a misrepresentation of the word ‘Glace’ by the cooks in the olden days. (Glacé is a rich brown stock obtained by browning bones and vegetables in a roasting pan before combining them in a pot with water to get a thick rich stock with a more pronounced flavor and deeper color).  


Serves 6   Time required: 1 hour
Ingredients
 ½ kg boneless Beef or Mutton cut into steaks 
3 large onions sliced finely
2 tablespoons Sweet Mango Chutney (any brand) or 1 cup of mango or pineapple chunks 
2 large tomatoes chopped finely or 2 tablespoons tomato puree 
2 teaspoons ginger garlic paste
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
2 one inch pieces of cinnamon
1 Bay leaf
1 teaspoon ground pepper
2 teaspoons chillie powder 
2 teaspoon Coriander powder
Salt to taste
1 tablespoon plain flour
3 tablespoons oil

Flatten the beef or mutton with a mallet to break the fibers. Marinate   the meat with the flour, a pinch of salt and pepper, and ½ teaspoon of ginger garlic paste for about one hour.
Heat oil in a pan and fry the marinated meat (a few pieces at a time) till brown and half cooked. Remove and keep aside.
In the same pan, (add a little more oil if desired) fry the onions, Bay leaf and cinnamon till golden brown. Add the ginger garlic paste, pepper, chillie powder, vinegar, Worcestershire sauce and tomato and fry well on low heat for a few minutes till the oil separates from the mixture. Add the fried meat pieces and mix well so that all the pieces are covered with the mixture. Add 2 cups of water and cook on low heat till the meat is tender and the gravy thickens. Now add the Sweet mango Chutney or fruit and mix well. Cover the pan and simmer for 2 or 3 more minutes, then remove from heat.
Serve with steamed white rice or as a side dish with bread. 

Sunday, February 5, 2017

KEDGEREE - AN OLD COLONIAL RICE DISH WITH DAK BUNGALOW EGG CURRY



KEDGEREE
Kedgeree is an Anglicised version of the Indian Kitchri or Kitchidi, prepared with rice, lentils, raisins, etc along with the addition of Fried Fish Flakes and hard boiled eggs. Fish, either steamed or fried was a regular item for breakfast during the British Raj and the cooks or khansamas of those times, tried to incorporate it with local dishes. Eventually the Fish Kedegeree became a hot cooked spicy dish, with the addition of various spices and was invariably included in the breakfast menu all over the Commonwealth.  However, it now finds a place on the Lunch Menu at many homes and restaurants serving Colonial Anglo-Indian Food.  Minced meat could also be added as a variation
 Serves 6     Preparation and cooking Time 45 minutes
Ingredients
½ kg good fleshy fish cut into thick fillets
2 cups raw rice or Basmati Rice
4 tablespoons oil
1 tablespoon ghee or butter
3 onions sliced finely
3 green chillies sliced lengthwise
4 tablespoons Yellow Lentiss / Moong dhal / green gram dhal
3 cloves
2 small sticks of cinnamon
1 teaspoon cumin powder
100 grams Sultanas or Raisins (Optional)
3 tablespoons chopped coriander leaves
2 Bay leaves
Salt to taste
1 teaspoon chillie powder
1 tablespoon lime juice / lemon juice / vinegar
6 whole peppercorns
4 hard-boiled eggs cut into quarters.

Cook the fish it in a little water along with the bay leaves and salt for about 5 minutes or till the pieces are firm. Remove the fish carefully. Remove the bones and skin from the boiled fish and break into small pieces and keep aside.  Add sufficient water to the left over fish soup to get 6 cups of liquid.  Wash the Rice and lentils / dhal and keep aside.
Heat the oil in a suitable vessel and sauté the onions, cloves and cinnamon lightly. Add the slit green chillies, whole peppercorns, cumin powder and chillie powder and sauté for a few minutes. Add the rice and lentils / dhal and mix well. Now add 6 cups of the fish soup / stock, lime juice / vinegar, sultanas, chopped coriander leaves and salt and cook on high heat till boiling. Reduce heat and simmer covered till the rice and lentils / dhal are cooked and slightly pasty. Gently mix in the cooked fish, butter / ghee and the hard-boiled eggs. Cover and let the rice draw in the fish for a few minutes. Serve hot or cold with Chutney or Lime Pickle.




Sunday, January 29, 2017

ANGLO-INDIAN COTTAGE PIE or SHEPHERD’S PIE























ANGLO-INDIAN COTTAGE PIE or SHEPHERD’S PIE
Cottage Pie or Shepherd's Pie is a meat pie with a crust of mashed potato. The term cottage pie is known to have been in use since the late 1700s when the potato was being introduced as an edible crop that was affordable for the poor. Moreover, since the term “cottage’ meant a modest dwelling for rural workers and this pie dish was made by them, the name “Cottage Pie” stuck. In the early days the dish was a means of using leftover meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top. The term "Shepherd's Pie" was coined only in 1877, and since then it has been used synonymously with "Cottage Pie", regardless of whether the principal ingredient was Beef, Mutton or Lamb. What started out as a poor man’s dish is a Gourmet Dish today. Here is the Anglo-Indian Version of the SHEPHERD’S PIE
Serves: 6  Preparation Time: 1 hour

Ingredients
500 grams minced meat
2 large onions chopped
2 carrots peeled and chopped finely
3 large potatoes boiled and mashed
1 soup cube either chicken or beef for extra flavor
2 tablespoons butter
3 tablespoons flour
2 tablespoons milk
1 teaspoon pepper powder
1 tablespoon chopped mint
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 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. Remove from heat and keep aside
4. Season the mashed potato with a little butter and salt. (Add a little milk if too dry)
5. Transfer the cooked meat mixture to a big ovenproof dish.
6. Spread the mashed potato on top evenly using a fork.
7. Sprinkle grated cheese on the potato layer.
8. Bake in a moderate oven (150 C) for 15 minutes till the cheese melts and the potatoes turn golden.

Serve hot with Buttered Toast and steamed veggies 

Wednesday, January 25, 2017

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.