BEEF PEPPER STEAK

Beef Steak 2

BEEF PEPPER STEAK

Serves 6

Ingredients

1 kg Beef Undercut cut into steaks

1 teaspoon turmeric powder

3 teaspoons fresh pepper powder

3 tablespoons oil

2 big onions sliced finely

2 big tomatoes chopped

2 teaspoon chopped garlic

3 green chillies sliced lengthwise

3 Potatoes peeled and quartered

Salt to taste

Wash the steaks well and marinate it with the pepper powder, salt and turmeric powder in a flat plate. Pour the oil on top and keep it over night in the refrigerator (or for at least 4 hours before cooking), Pressure cook for just 5 minutes or cook in a pan for about 15 minutes. Add the onions, chopped garlic, green chillies and tomatoes and continue frying  on low heat till the tomatoes turn pulpy and the steaks and the potatoes are a nice brown colour. Serve hot either with bread or rice.

 

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DAK BUNGALOW CHICKEN CURRY

 

Chicken Curry 1

The Dak Bungalow Curry was a famous dish prepared by Khansamas or Cooks in Inspection or Dak Bungalows during the British Raj. It was prepared with either meat or chicken and served with rice and vegetables or bread to the British Officers when they stayed at the various Dak Bungalows, while on official trips around the country. The recipe for preparing this dish varied with each cook at the Dak Bungalows depending on the availability of ingredients in a particular place during the war. It’s a well known fact that the Englishmen were quite fed up of their own bland cuisine and were always eager to sample the food cooked with Indian spices by the cooks in the various Inspection Bungalows. The Dak Bungalow Chicken Curry was almost prepared with the hens fowls reared in the Dak Bungalows

Ingredients:

1 Kg chicken cut into medium size pieces

1 teaspoon spice powder or garam masala powder

3 teaspoons 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

1 tablespoon lime juice

½ cup curds / yogurt (optional)

Wash the chicken and add all the ingredients mentioned above to it and marinate for about 1 hour in a suitable pan.

Place the pan on medium heat and cook closed for about 5 to 6 minutes.

Lower the heat, add enough water and then simmer on low heat till the chicken is cooked and the gravy thickens.

Serve with any vegetable side dish and any Indian Bread or Rice.

ANGLO-INDIAN PORK POT ROAST

Pork Pot Roast.jpg

 

SIMPLE ANGLO-INDIAN PORK POT ROAST

Serves 6

Ingredients

1 chunk of Pork from the Belly portion weighing around 2 kgs with fat and lard

3 potatoes peeled

3 whole red chillies

1 teaspoon pepper corns

3 cloves

3 cardamoms,

1 Bay leaf

Salt to taste

Wash the pork and rub well with the salt and a pinch of pepper.

Place in a pressure cooker together with the red chillies, peppercorns, spices, bay leaf and a little water and pressure -cook for 15 minutes. Open the pressure cooker and add the whole potatoes. Simmer on low heat turning the meat around till nicely browned on all sides.

Alternately, the meat can be roasted with all the above ingredients in an  oven (at 350 Degrees C or 150 Degrees F) for 2 hours or till the meat is soft and turns a nice golden brown.

ANGLO-INDIAN CHICKEN VINDALOO

 

CHICKEN VINDALOO

Serves 6 Preparation Time 45 minutes

Ingredients:

1 kg chicken jointed and cut into medium pieces

3 big tomatoes pureed (optional)

2 big onions chopped

3 medium potatoes pealed and cut into quarters

3 tablespoons oil

Salt to taste

1 teaspoon powdered mustard

3 teaspoons chillie powder

2 teaspoons cumin powder

1 teaspoon pepper powder

2 teaspoons garlic paste

½ cup vinegar

½ teaspoon turmeric powder

Wash the Chicken and keep aside. Heat oil in a vessel or pressure cooker and fry the onions till golden brown.  Add the garlic paste and fry well. Add the chillie powder, turmeric powder, cumin powder, mustard powder, pepper powder and a little water and fry well till the oil separates from the mixture. Add the tomato puree and salt and fry for some more time. Now add the chicken, potatoes and vinegar and mix well.  Add more water depending on how much gravy is required and cook till done. (If cooking in a pressure cooker, turn off the heat after 2 or 3 whistles).

BEEF MINCE FRY WITH GREEN PEAS 

Beef Mince and peas 1

BEEF MINCE FRY WITH GREEN PEAS 

This is a  quick and easy dish to cook when one has a packet of mince handy in the fridge but not too keen on making a Ball Curry. This simple and tasty dish could be eaten with Rice or Chapattis. Any meat mince such as beef, mutton, lamb or even chicken mince could be used. Green Peas, chopped cabbage, carrot, cauliflower, fenugreek / methi / venthium greens etc could be added to give the dish a twist.

Serves 6   Time required: 45 minutes

Ingredients

½ kg Beef Mince / Ground Beef

2 big onions chopped

½ teaspoon turmeric powder

1 teaspoon chopped garlic

1 teaspoon chopped ginger

2 green chilies chopped finely

2 tablespoons chopped coriander leaves

2 tablespoons oil

Salt to taste

½ teaspoon chillie powder

1/2 cup fresh green peas or frozen peas

Heat oil in a pan and fry the onions till golden brown. Add the chopped ginger, garlic, green chilies and sauté for 3 minutes.  Add the minced meat, turmeric powder, chillie powder and salt and mix well. Add the chopped coriander leaves and green peas and cook on low heat for about 15 to 20 minutes, till the mince is cooked and all the water evaporates. Simmer on low heat till the mince is dry and gives out a nice aroma.

Serve hot with bread or chapattis as a side dish with Rice and Pepper water