BREAD AND VEGETABLE CASSEROLE

Bread and Vegetable Casserole 1

BREAD AND VEGETABLE CASSEROLE

 Ingredients

4 cups diced stale bread

1 tablespoon cooking oil

3 large eggs

1 ½ cups milk

1 tablespoon any hot sauce – chillie garlic etc

½ teaspoon salt

1 cup chopped spinach well rinsed

1 tomato chopped

1 cup corn kernels, boiled

1 cup chopped scallions or leeks

1/2 cup chopped red bell pepper

2 cups grated cheddar cheese, divided

Preparation

Preheat oven to 180 C

Lightly oil the bottom and sides of a soufflé or baking dish.

Beat eggs until light and fluffy. Add milk, hot sauce and salt, and mix well

Heat a tablespoon oil in a pan and cook the onion leeks / scallions, red bell peppers, tomato and spinach together for a few minutes till the spinach wilts. Remove from heat. Mix in the boiled corn kernels

Pour half of the quantity of the milk mixture into the dish and add half of the bread cubes and push down into milk mixture.

Layer in some of the cooked vegetables and 1 cup grated cheese over the bread.

Repeat layering of the bread, milk mixture and vegetables.

Pour the remaining milk mixture over the top, making sure the bread is soaked, and then end with a layer of grated cheese.

Bake 1 hour till the top is nicely browned

Remove from oven, and serve hot with steamed veggies

Bread and Vegetable Casserole 1

 

Advertisements

BRAISED OX TONGUE / OX TONGUE GLACE

Ox Tongue

Braised Ox Tongue / Ox Tongue Glaze

Serves 6     Preparation Time approx 1 hour

Ingredients

1 Ox Tongue

2 onions sliced

2 Carrots peeled and diced

1 teaspoon coriander powder

1 teaspoon chillie powder

½ teaspoon nutmeg powder (optional)

3 tablespoons Oil

Salt to taste

Wash the Ox Tongue and boil it in salted water till tender. Cool then slice it.

Heat oil in a pan and sauté the onions till slightly brown. Add the carrots, chillie powder, coriander powder, nutmeg powder, a little salt and about 4 tablespoons of the tongue stock and cook till the carrots are soft. Mash the carrots well. Now add the cooked slices of Ox Tongue and the remaining stock. Mix well and simmer on low heat for about 10 minutes. Serve with Bread or with rice.

ANGLO-INDIAN PORK BHOONIE (Pork cooked With Dill Leaves)

pork bhooni 1

PORK BHOONIE (Pork cooked With Dill Leaves)

Pork Bhuni is an old Anglo-Indian Dish that is still popular in Calcutta and West Bengal especially in the hills of Darjeeling. The term Bhooni,or Bhuni means ‘to Fry’ and comes from the Hindi Word ‘Bhuna’. In this dish the Pork is cooked along with fresh Dil Leaves and Potatoes and then simmered till done. The almost dry coating consistency of the gravy that remains on the pork together with the flavour of Fresh Dil leaves makes this Pork Dish unique.
Serves 6      Time required: 45 minutes

Ingredients
1 kg Pork loin with less fat cut into medium pieces

1 teaspoon ginger garlic paste

½ teaspoon turmeric powder

2 teaspoon chillie powder

2 green chillies sliced lengthwise

3 onions sliced finely

1 cup chopped fresh Dill leaves (or use fenugreek / methi leaves if desired)

Salt to taste

3 Potatoes peeled and cut into quarters

3 tablespoons oil

pork bhooni 1Heat oil in a pan and fry the onions till golden brown. Add the ginger and garlic paste and sauté for a few more minutes. Add the pork, chillie powder, turmeric powder, green chillies, and Dil leaves and mix well. Stir fry for a few minutes till the meat becomes firm and the leaves shrivel up. Add the potatoes and sufficient water and simmer on low heat till the pork and potatoes are tender.

CURRIED TROTTERS / TROTTERS IN GRAVY

trotters 9Curried Trotters

8 Trotters (sheep or goat) preferably the front ones

2 large tomatoes pureed

2 large onions chopped

2 teaspoons mild chillie powder

1 teaspoon coriander powder

1 teaspoon cumin powder

2 teaspoons ginger garlic paste

3 tablespoons oil

Salt to taste

2 potatoes boiled and peeled

A small bunch of coriander leaves chopped.

Wash the trotters well and parboil it with sufficient water and a little salt and turmeric in a pressure cooker till soft.

Heat the oil in a pan and lightly sauté the onions.

Add the ginger garlic paste, chillie powder, coriander powder, turmeric powder and tomato puree and mix well. Fry till the oil separates from the mixture

Add the cooked trotters and the remaining soup and mix well.

Cook on low heat till the gravy thickens

Add the boiled potatoes and mix once so that the gravy covers the potatoes

Garnish with chopped coriander leaves.

Serve hot with rice or bread or even dosas or hoppers.

This recipe is featured in my cookery book #ANGLO-INDIANCUISINEALEGACYOFFLAVOURSFROMTHEPAST

 

trotters 4

ALMORTH OR BUFFARTH – MIXED MEAT STEW

Almorth (Mixed Merat Stew)

ALMORTH OR BUFFARTH – MIXED MEAT STEW

This dish is a mixed meat stew made with a combination of meat, chicken, pork and vegetables. It’s a very old Anglo-Indian recipe. However, any combination of meat could be used as per personal preference. The same recipe could be used with chicken only. This Stew was a must have for Christmas Breakfast in almost all Anglo-Indian Homes in the olden days and was eaten with bread or rolls.

Serves 6    Preparation Time 1 hour

Ingredients

¼ kg Beef

¼ kg mutton / lamb

½ kg chicken

¼ kg pork

A few carrots and beans chopped into medium size pieces (or any other English vegetables)

3 potatoes peeled and cut into quarters

2 teaspoons chillie powder

½ teaspoon turmeric powder

2 teaspoons pepper powder

1 teaspoon coriander powder

4 dry red chillies broken into pieces

2 teaspoons chopped garlic

2 pieces cinnamon

5 cloves

3 onions sliced

2 tomatoes chopped

2 tablespoons chopped mint

3 tablespoons oil

Salt to taste

2 tablespoons coconut paste

2 tablespoons vinegar

Cut the meat, chicken and pork into small pieces. Heat oil in a pressure cooker or a suitable vessel and add the onions, cinnamon, cloves and chopped garlic. Fry till the onions turn golden brown. Add the mutton, beef, chicken and pork together with the chillie powder, turmeric powder, pepper powder, salt coriander powder and tomatoes and mix well.  Fry till the tomatoes turn to pulp. Add the broken dry red chillies, mint and the coconut paste and mix well. Add sufficient water and cook till the meat is soft. If cooking in a pressure cooker, cook for 10 minutes (6 to 8 whistles). Now add the chopped vegetables and vinegar and simmer on low heat till the vegetables are cooked and the gravy is thick. Serve with rice or bread.

ANGLO-INDIAN LAMB OR MUTTON MINCE CUTLETS

Cutlets 009

ANGLO-INDIAN LAMB / MUTTON CUTLETS

Ingredients

½ kg fine lamb or mutton mince

1 teaspoon chopped ginger and garlic

1 medium sized onion chopped finely

2 green chilies chopped finely

1 teaspoon pepper powder

Salt to taste

A few mint leaves chopped or ½ teaspoon mint powder

3 tablespoons oil

1 egg beaten

2 tablespoons breadcrumbs

3 large potatoes

Boil the potatoes, remove the skin and mash well.  Keep aside.

In a pan add the mince, ginger, garlic, onions, mint, green chilies, pepper powder and salt with a little oil and cook till the mince is dry.

Remove from heat and cool for some time. Mix it well with the potatoes.

Form into oval or round shaped cutlets, flatten and dip in the beaten egg then roll in the breadcrumbs.

Heat the oil in a flat pan and shallow fry the cutlets on low heat till golden brown on both sides.

YELLOW COCONUT RICE, MEAT BALL CURRY AND DEVIL CHUTNEY

  1. Ball Curry class 1SAFFRON YELLOW COCONUT RICE

(A popular Anglo-Indian Rice Dish that is an all time favourite and has remained unchanged for more than a century. A lightly spiced Rice dish cooked in Coconut milk, whole spices and saffron and forms the fragrant yet light base of any Anglo-Indian Meal. Typically eaten with Mince Ball Curry and Devil Chutney)

Ingredients

1 pack of coconut milk diluted with water to get 4 cups of milk or 1 fresh coconut grated and milk extracted to get 4 cups of diluted milk

2 cups of Raw Rice or Basmati Rice

A few strands of saffron or ½ teaspoon turmeric powder

Salt to taste

4 tablespoons butter or ghee

3 cloves, 3 cardamoms, 3 small sticks of cinnamon

Heat ghee in a large vessel or Rice cooker and fry the spices for a few minutes. Add the washed rice, salt, turmeric and 4 cups of coconut milk and cook till the rice is done.

Coconut Rice is best served with Ball Curry or Chicken curry and Devil Chutney.

Bridget White, an expert in Anglo Indian cuisine. Express photo by JITHENDRA M.

  1. ANGLO-INDIAN MEAT BALL CURRY OR BAD WORD CURRY 

(Tender lamb / mutton Balls or Koftas are simmered in a lightly spiced Coconut based Gravy and served with yellow Coconut Rice and Devil Chutney. This curry is also known colloquially as “Bad Word Curry”. As the word ‘Ball’ was considered as a Slang word in the olden days, hence the name ‘Bad Word Curry’)

Ingredients for the Curry

3 large onions chopped

1 sprig curry leaves

3 teaspoons chilli powder

1 teaspoon coriander powder

3 teaspoons ginger garlic paste

3 big tomatoes pureed or chopped finely

½ cup ground coconut paste

1 teaspoon spice powder or garam masala

Salt to taste

3 tablespoons oil

1 teaspoon coriander leaves chopped finely for garnishing

½ teaspoon turmeric powder

Ingredients for the Mince Balls (Koftas)

½ kg minced meat beef or mutton (fine mince)

½ teaspoon spice powder or garam masala powder

3 green chilies chopped

A small bunch of coriander leaves chopped finely

Salt to taste

½ teaspoon turmeric powder

Heat oil in a large pan and fry the onions till golden brown.

Add the ginger garlic paste and the curry leaves and fry for some time. Now add the chili powder, coriander powder, spice powder or garam masala powder, turmeric powder and coconut, and fry for a few minutes till the oil separates from the mixture.

Now add the tomato puree and salt and simmer for some time. Add sufficient water and bring to boil.

Meanwhile mix the spice powder, salt, chopped green chilies, turmeric powder and coriander leaves with the mince and form into small balls.

When the curry is boiling slowly, drop in the mince balls carefully one by one.

Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick.

Serve hot with Coconut Rice and Devil Chutney.

Ball Curry 2

  1. 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. Always served with Coconut Rice and Ball Curry)

Ingredients

2 medium size onions chopped roughly

1 teaspoon red chilli powder

1 tablespoon raisins (optional)

2 teaspoons sugar

A pinch of salt

2 tablespoons vinegar

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

devil chutney 2