DOUBLE ONIONS CHICKEN CURRY OR CHICKEN “DO PIAZA”

Do Piaza when literally translated  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 is fried and the remaining onions are later added raw to the curry. Doopiazas are piquant curries taking their origins from the Nawabi kitchens. They are cooked with more oil or ghee and less water with the prominent flavour of onions. Dopiazas are very popular in Anglo-Indian homes across Bengal.

Here is an easy recipe for Chicken Do Piaza or Double Onions Chicken Curry. This recipe is featured in my Recipe Book ANGLO-INDIAN DELICACIES

 

 

 

DOUBLE ONIONS CHICKEN CURRY OR CHICKEN “DO PIAZA”

Serves 6  Preparation time 45 minutes

Ingredients:



1 kg chicken cut into medium size pieces 
4 large onions sliced
2 bay leaves
2 teaspoon chillie powder
1 teaspoon ginger garlic paste
1 teaspoons coriander powder
1 teaspoon spice powder or garam masala powder
Salt to taste
3 tablespoons oil
2 dry Red chillies broken into bits
2 cloves
2 cardamoms
1 piece cinnamon
2 tablespoons chopped coriander leaves

Marinate the chicken with chillie powder, garlic ginger 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 along with the bay leaves, red chillies, cloves, cinnamon and cardamom. Add the marinated chicken  and mix well.  Simmer on low heat for about 5 minutes. Add the remaining sliced onions and 2 glasses of water and cook covered on low heat till the chicken is tender and is a nice golden brown. Keep stirring occasionally. Garnish with chopped coriander leaves. Serve with Rice or chapattis.

Anglo-Indian Cuisine - A Legacy of Flavours from the Past - GOURMAND Cook Book Awards 2012

And now sharing with all of you the Certificate I received from GOURMAND INTERNATIONAL SPAIN declaring my Cookery Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST as BEST CULINARY HISTORY BOOK FROM INDIA at the GOURMAND WORLD COOK BOOK AWARDS 2012

Bridget White Anglo-Indian Cuisine - UPPER CRUST MAGAZINE

FEATURE ON ME AND ON ANGLO-INDIAN CUISINE IN THE JAN – MARCH 2013 ISSUE OF THE UPPERCRUST MAGAZINE. PAGES 42 TO 45

 

BRINJAL VINDALOO (AUBERGINE / EGG PLANT VINDALOO)

 

 

 

BRINJAL VINDALOO (AUBERGINE / EGG PLANT VINDALOO)

Serves 6    Preparation time 45 minutes
Ingredients:

1 large seedless Brinjal / Aubergine / Egg Plant   

2 onions chopped,
2 teaspoons chillie powder,
½ teaspoon turmeric powder,
2 teaspoons ginger garlic paste,
1 teaspoon cumin powder,
½ cup tomato juice / puree,
2 pieces cinnamon,
2 table spoons vinegar,
1 teaspoon sugar,
Salt to taste,
3 tablespoons oil

Cut the Brinjal / Aubergine / Eggplant into medium size pieces and soak in a bowl of water to which a pinch of salt has been added.
Heat oil in a pan and sauté the onions till golden brown. Add the ginger garlic paste and cinnamon and fry for some time. Now add the chillie powder, cumin powder, turmeric powder, sugar and tomato puree and fry till the oil separates from the mixture.
Add the cut the Brinjal (Aubergine / Eggplant),vinegar and a little water and simmer till the gravy is sufficiently thick and the Brinjal is cooked. Care should be taken not to overcook the Brinjal. Serve with Rice or Chapattis,

Aubergines are also known as Egg Plants and Brinjals. They contain several nutrients and are considered beneficial for one’s health. They have a low nitrate content. They are a good source of calcium, potassium, phosphorous, folic acid, iodine and beta-carotene. Aubergines are low in calories and help in maintaining optimum cholesterol levels in the body and are also effective against the formation of free radicals.

PANCAKES FOR SHR0VE TUESDAY

 

Shrove Tuesday is celebrated the day 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.

 

 

 

PINEAPPLE PAN CAKES

Serves 2 

Preparation time 30 minutes

1cup 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 pineapple     

1cup 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.

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

ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST

ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST has been selected as WINNER FROM INDIA under the category BEST CULINARY HISTORY BOOK by GOURMAND INTERNATIONAL COOK BOOK AWARDS 2012

ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST is a comprehensive and unique collection of easy- to- follow Recipes of popular and well loved Anglo-Indian dishes. The repertoire is rich and vast, ranging from the outright European Cutlets, Croquettes, pasties, roasts, etc, to mouth watering Curries, Side dishes, Spicy Fries, Foogaths, Biryani and Palaus, Pickles, Chutneys etc, picking up plenty of hybrids along the way. The very names of old time favorite dishes such as Yellow Coconut Rice and Mince Ball (Kofta) Curry, Pepper water, Mulligatawny Soup, Grandma’s Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumb Chops, Ding Ding, Stews, Duck Buffat, Almorth, etc, which were so popular during the Raj Era are sure to bring back nostalgic and happy memories. These popular Anglo-Indian dishes will take you on an exotic nostalgic journey to Culinary Paradise.

It is a practical and easy guide to delectable cooking. The book with its clear step-by-step instructions, describes the preparation of a variety of Anglo-Indian Dishes. The easy-to-follow directions make cooking simple and problem- free.

Price per book : India : Rs175..00, Australia: A$15.00, UAE: Rs.350.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00

CONTACT: bridgetkumar@yahoo.com

Also available online from AMAZON.COM Anglo-Indian Cuisine - A Legacy of Flavours from the Past

AND AUTHOR HOUSE UK LTD. Anglo-Indian Cuisine - A legacy of Flavours from the Past

 

SAVOURY MINCE PAN ROLLS / PANTHRAS

PANTHRAS / SAVOURY MINCE PAN ROLLS

Ingredients for the Pan Rolls

2 cups flour

3 eggs beaten

1 cup milk

2 tablespoons melted butter

A pinch salt

Ingredients for the Mince

500 grams topside mince

1 onion chopped finely

1 teaspoon chopped garlic

1 teaspoon chopped ginger

2 medium size potatoes peeled and cut into 2cm cubes

Salt to taste

2 teaspoons chillie powder

1 teaspoon garam masala powder or all spice powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1 egg lightly beaten

Oil for deep frying

1 cup dry bread crumbs

On low heat, cook the mince along with the chopped onion, garlic, giner, potatoes, chillie powder, garam masala / all spice powder, cumin powder, coriander powder and salt with half cup of water till the potatoes are soft and the mince is cooked. Cool and keep aside.

Mix the flour, 3 eggs, milk, butter and salt with a little water to make a think batter.  Make thin pancakes / crepes on a flat pan cooking them on one side only.

Place each pan cake / crepe on a plate, add a tablespoon of mince mix on one end and roll up tucking in the sides as you would a spring roll. Follow the same procedure till all the mince and pancakes / crepes are exhausted.

Heat oil in a pan. Dip each pan roll in  beaten egg then roll in bread crumbs. Shallow fry until golden and drain on a kitchen towel.

Chicken Gizzards and Liver Pepper Fry

A quick and easy recipe for Chicken Liver and Gizzards Pepper Fry. Serve as an accompaniment to Pepper water and Rice or Dhal and Rice. Also a good starter for a party. Finger Licking good !!!

Chicken Gizzards and Liver Pepper Fry

Serves 6    Preparation Time 45 minutes

Ingredients

½ kg chicken gizzards and liver cut into pieces       

2 large onions sliced finely

2 or 3 teaspoons ground pepper

2 green chillies slit

Salt to taste

3 tablespoons oil

½ teaspoon turmeric powder

Wash the chicken gizzards and livers well.  Boil them with a little water and salt till done. Heat oil in a pan and fry the onions till golden brown.  Add the cooked gizzards and liver together with the slit green chillies, turmeric powder, pepper powder and salt and keep frying on low heat till dry and brown

SEASONS GREETINGS FROM BRIDGET'S RECIPES

SEASONS GREETINGS FROM BRIDGET'S RECIPES

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HOME MADE SALTED BEEF

Ingredients

1 chunk of Beef from the “Round” portion weighing about 3 kgs 

1 teaspoon saltpetre or lime salt

8 tablespoons table salt or powdered salt

3 teaspoons sugar

2 tablespoons vinegar

Wash the beef well. Mix the saltpetre / lime salt, table salt, sugar and vinegar together. 

Rub this mixture on the Meat and prick all over with a fork. Keep in the fridge for 4 or 5 days turning it over and rubbing it well several times a day. On the 6^th day boil in a suitable vessel with all the residue and a little water for one hour or pressure cook for 45 minutes on low heat. Cool and store along with the residue and use whenever required.

This recipe is from my Recipe Book ANGLO-INDIAN DELICACIES