ANGLO-INDIAN DISHES - COOKING DEMO AT THE TAJ WEST END BANGALORE

Here is another picture of Anglo-Indian Dishes demonstrated and prepared by me at the Food trials Lunch at the Taj West End Bangalore on 10th and 17th May 2012.
The dishes in the picture are pepper lamb chops, Mince Ball curry, Tangy fish Curry, Prawn fry, Beans foogath, Cabbage Foogath, lady fingers Pepper Fry, Fish Fingers, vegetable Croquettes, Rosemary flavoured potatoes, Tangy Bringal (Aubergine), Beef in Green Masala, Chicken and Potatoes, Liver and Onion Fry, Butter Rice, Cauliflower and Capsicum foogath, Coconut Rice garnished with browned onions, etc, etc. Seen also in the picture is me along with Executive Chef Sandip Narang and other Executives of the Taj West End enjoying the spread

DEVIL CHUTNEY (HELL’S FLAME CHUTNEY)

An easy way to make Anglo-Indian Devil chutney / Hell's Flame Chutney

Devil Chutney is a fiery red chutney or sauce. Its bright red colour often misleads people to think that is a very pungent and spicy dish. It is actually a sweet and sour sauce and only slightly pungent. The vinegar and sugar react with the onion and red chillie to produce the bright red colour. Devil Chutney is also known as ‘Hell fire or Hell’s flame chutney or Fiery Mother-in-law’s Tongue Chutney” due to its vivid colour.

Ingredients
3 medium size onions chopped roughly
2 red chillies (badegar or Kashmiri)
2 tablespoons raisins (optional)
3 teaspoons sugar
A pinch of salt
3 or 4 tablespoons vinegar

 Grind all the above ingredients together till smooth. If chutney is too thick add a little more vinegar.








Serve with Coconut Rice and Mince Ball (kofta) Curry as given below

COLONIAL ANGLO-INDIAN DISHES SHOW CASED BY ME AT THE TAJ WEST END, BANGALORE

COLONIAL ANGLO-INDIAN DISHES SHOW CASED BY ME AT THE TAJ WEST END, BANGALORE

The Taj West End Bangalore is celebrating 125 years of the West End. I was invited by them to be part of the 125 years celebrations by demonstrating the old Colonial Anglo-Indian Dishes in their MYNT Kitchen from the 27th April to the 8th May.

The West End already has a Colonial Anglo-Indian Menu for Brunch on Week ends at the MYNT Coffee Shop. They are going to incorporate some of the dishes shown by me in the new Menu.

These are the dishes demonstrated by me. Along with me is Chef Abijith and Chef Susai. I had a lovely time demonstrating and showing off my Culinary Skills!!!

The original Mulligatawny Soup can be traced back to the early days of the East India Company in Madras to around the 18^th century. It was originally a soup made with chicken or mutton/lamb stock. Mulligatawny Soup had no history in India before the British Raj. Supposedly, it was simply an invention to satisfy the Britishers, who demanded a soup course for dinner from a cuisine that had never produced one till then. The Tamil servants in those days concocted a stew like dish, that contained pepper and  water on the lines of their local “Rasam” or  “Melligu –Thanir.  It was an interesting mix of East meets West, and was the nearest thing to soup in the cuisine of Colonial India.

In course of time a lot of other ingredients such meat, chicken, coconut, turmeric and other spices were added to give it a completely different flavour. A variety of  “Mulligatawnies”, then came into existence which quickly became popular throughout the Common Wealth. Recipes for mulligatawny were quickly brought back to England by the British and its popularity spread through out the country. It has made a lasting impression on British cuisine right down to the present day, though it has undergone many changes. It is still an excellent “Comfort” dish on a cold rainy day and will surely lift the spirits when one is down in the dumps.

Mulligatawny Soup is now firmly entrenched not just in cookbooks but history books as well as a thick, spicy meat soup which is a wholesome meal in itself served with bread or rice. It has remained popular in the United Kingdom and is now available even in cans in some stores. The Mulligatawny Soup of today bears little resemblance to the original “MELLIGU -THANI”. And despite the name, pepper itself is not an important ingredient in the dish.

CHICKEN MULLIGATAWNY SOUP

Serves 6   Preparation time 45 minutes

½ kg chicken chopped into medium size pieces

1-teaspoon chilly powder                    

2-teaspoons pepper powder

1-teaspoon cumin powder                  

1-teaspoon coriander powder

1-teaspoon crushed garlic                    

2 big onions sliced

1 cup coconut paste or coconut milk   

Salt to taste

2 cloves                                                     

2 small pieces cinnamon

2 cardamoms                                             

1 tablespoon oil or butter

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 leaves. Serve with bread or rice.

(Mutton or Lamb could be substituted for chicken)

 

MEAT AND DRUMSTICK CURRY

MEAT AND DRUMSTICK CURRY - This is a typical Anglo-Indian Dish which is generally prepared for lunch. It is usually the main curry of the day and eaten with steamed white rice.

Serves 6            

Preparation Time 45 minutes

Ingredients

½ kg beef or mutton / lamb cut into medium size pieces

3 or 4 tender drumsticks             

2 onions chopped finely

1 teaspoon ginger and garlic paste

2 teaspoons chillie powder

1 teaspoon coriander powder

1 teaspoon cumin powder        

2 medium size tomatoes chopped

2 tablespoons oil 

3 tablespoons coconut paste or coconut milk                         

Salt to taste

Scrape the drumsticks and then cut them into 2 inch pieces. Wash and soak in a little water. Boil the meat with sufficient water and a little salt till tender. Heat oil in a pan and add the onions and fry till golden brown. Mix in the ginger garlic paste and fry for a few minutes. Add the tomatoes, chillie powder, salt, turmeric powder, coriander powder, cumin powder and coconut paste / milk and sauté for a few minutes. Now add the drumsticks and boiled meat and mix well. Add the left over meat stock / soup or 1 cup of water and cook on low till the drumsticks are cooked, taking care not to overcook the drumsticks. Serve as a main curry with rice.

BLACK PEPPER CHICKEN FRY

Serves 6   Preparation Time 30 minutes

Ingredients

1 kg chicken cut into medium size pieces     

3 large onions sliced finely

2 teaspoons pepper powder                           

1 teaspoon turmeric powder

2 tablespoons oil                                             

Salt to taste

Heat oil in a pan and fry the onions lightly. Add the chicken and mix in the pepper powder, tumeric powder and salt. Add ½  cup of water and cook on low heat till the chicken is tender and semi dry.

Alternately, the chicken can be par boiled with a little water and then added to the sautéed onions and pepper

CHICKEN IN MINT AND CORRIANDER GRAVY

Serves 6   Preparation time 45 minutes

Ingredients

1 kg chicken cut into medium size pieces          

3 onions chopped finely

2 large tomatoes chopped                               

1 teaspoon ginger paste

2 teaspoons garlic paste

1 teaspoon coriander powder                             

1 teaspoon turmeric powder                                

½ cup grated coconut

Salt to taste

2 teaspoons chopped coriander leaves              

2 teaspoons chopped mint leaves

3 tablespoons oil                                                 

2 teaspoons chillie powder  

                                            

Grind the coconut and half the onions to a smooth paste.

Heat oil in a pan and fry the remaining onions till golden brown. Add the ground coconut and onion paste and fry for about 5 minutes on low heat. Add the chilly powder, ginger paste, garlic paste, coriander powder, turmeric powder and tomatoes and keep frying till the tomatoes are reduced to pulp. Now add the chicken and mix well. Add salt to taste and 2 cups of water, mint and coriander leaves and simmer till the chicken is cooked and gravy is thick.  Serve hot with rice or chapattis.

SPICY ANGLO-INDIAN MEAT GRILL

SPICY ANGLO-INDIAN MEAT GRILL

Serves 6   Preparation Time 45 minutes

Ingredients

1 kg beef or mutton cut into fairly big pieces

2 teaspoons pepper powder

2 teaspoons chillie powder

½ teaspoon turmeric powder

2 teaspoons cumin powder

1 teaspoon garlic paste

1 teaspoon ginger paste

3 tablespoons vinegar

4 onions sliced in rounds

3 potatoes peeled and curt into halves

Salt to taste

3 tablespoons oil

Marinate the meat in vinegar, salt, pepper powder, chillie powder, ginger and garlic paste, turmeric powder, cumin powder and leave aside for about one hour. Heat some of the oil in a suitable pan or pressure cooker and add the marinated meat. Fry well till the meat becomes firm. Add the potatoes and just enough water for the meat to cook. Simmer till all the gravy dries up. Remove the meat and potatoes and keep aside. Add a little more oil in the same pressure cooker or vessel and fry the onions till brown. Add the cooked meat and potatoes and mix well. Simmer for about 5 more minutes then take down. Serve with Bread or chapattis.

SPECIAL STEAMED CHRISTMAS PLUM PUDDING and CHRISTMAS FRUIT MINCE PIES

SPECIAL STEAMED CHRISTMAS PLUM PUDDINGServes 6 Preparation time 1 hour
Ingredients

200 grams fresh bread crumbs
200 grams butter
2 teaspoons instant coffee (Nescafe or Bru)
2 teaspoons golden or date syrup
½ teaspoon baking powder
2 eggs beaten well
¼ cup rum
1 teaspoon ground cinnamon and cloves
¼ teaspoon ground nutmeg
100 grams raisins
100 grams chopped sultanas
100 grams mixed peel
½ teaspoon salt
100 grams sugar

Cream the butter and sugar together then add the eggs and mix well. Gradually add all the other ingredients and mix well. Grease a Pudding Mould or any suitable bowl with butter. Pour the pudding mixture into it then steam the pudding for about 1 hour on low heat till it is firm to touch Note: This pudding can be made in advance and refrigerated till required. Steam for 10 minute or microwave for 3 minutes before serving. For a more exotic taste, when still warm make a few small holes all over the pudding and pour about 6 tablespoons of rum over it.

CHRISTMAS FRUIT MINCE PIESServes 6 Preparation time 1 hour
Ingredients

200 grams flour / maida
2 eggs beaten
150 grams powdered sugar
1 teaspoon cinnamon powder
250 grams chopped dry fruits soaked in a little rum before hand
150 grams butter
½ teaspoon baking powder

Sieve the flour with the baking powder. Cream butter and sugar till creamy and fluffy. Add the eggs then mix with the flour. Knead to a smooth batter. Roll out the dough and cut out circles. Line a few pie shells with this. Fill each one with the marinated dry fruit and seal with another layer of the dough. Prick on top with a toothpick. Bake the pies in a moderate oven for about 20 minutes

TRADITIONAL CHRISTMAS CAKE (WITH ALMOND AND ROYAL ICING)

In every Anglo-Indian home, the recipe for the Christmas Cake is usually one that is handed down through generations in each family. Candied fruit, plums, currants, raisins, orange peel etc are dexterously cut and soaked in rum. Nuts are pealed and chopped and the whole family comes together to make the cake. Jobs are allotted, one to whip up the eggs, while another creams the butter and sugar, the flour is sieved, cake tins are lined, and a strong pair of arms are requisitioned to do the final mixing and stirring.

Ingredients

500 grams refined flour or maida

300 grams soft brown sugar

¼ teaspoon salt

2 teaspoons spice powder

500 grams mixed dried fruits (equal quantities of currants, raisins and sultanas) chopped well and soaked in rum before hand

100 grams chopped orange / lemon peel

500 grams butter

3 eggs beaten well

4 tablespoons milk

½ teaspoon baking powder

Sift the flour, salt, baking powder and spice powder in a bowl. Add the fruit, orange / lemon peel and brown sugar and mix well. Add the butter and mix with a fork. Add the beaten eggs and milk and mix well to give a stiff consistency. Pour the mixture into a greased and papered cake tin and smoothen the top. Bake in a moderately hot oven for about 1 hour or till the cake is cooked and the top turns brown. Turn out and cool

Prepare Almond icing as follows:

Soak the 300 grams almonds in water overnight then grind to a thick paste. Add 500 grams Icing sugar, 1 egg yolk, 1 teaspoon almond essence and 2 tablespoons lime juice and cook with a little water in a heavy bottom pan till it solidifies. Remove from heat and cool. Knead it into a stiff ball. Roll out to fit the cake. (Brush some egg white all over the icing if desired). Spread a thin layer of jam on the cake to keep the icing in place. Place the layer of Almond Icing over the cake and press gently so that the entire cake is covered with the icing. Let it set for 2 days. If required cover this layer with royal icing for a hard surface.

Prepare the Royal Icing as follows:

sift 200 grams icing sugar into a bowl. Beat two egg whites then fold them into the sugar. Add 3 tablespoons of lemon juice and ½ teaspoon vanilla essence. Mix to a stiff consistency. Keep aside

Brush the cake with a layer of Jam or Egg white to help the icing stick to the cake. Add a thin layer of the Almond icing over the cake, pressing it gently to cover the whole cake.  Using a flat spatula dipped in water spread the Royal icing over the layer of Almond icing. Decorate the cake as desired.