BEEF PEPPER STEAK
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.
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
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.
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
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
COLONIAL ANGLO-INDIAN CUISINE FOOD PROMOTION EVENT AT K 3, J W MARRIOTT HOTEL NEW DELHI AEROCITY – THE MEMSAHIB’S KITCHEN
It’s been an awesome and amazing experience being part of the Colonial Anglo-Indian Food Promotion Event #thememsahibskitchen at K3, J W Marriott Hotel New Delhi Aerocity.
Thank you so much J W Marriott Hotel for giving me the privilege of recreating and bringing back to life old forgotten foods and simple dishes of yore that were innovated and invented by the khansamas and cooks in those early days of the Colonial period.
The rustic and robust flavours of dishes that were served by the cooks at the Dak Bungalows and Inspection Bungalows to the British Officers while on their official tours across the country such as the Dak Bungalow Chicken Curry and fry.
The delicious Railway Lamb and Vegetable Curries that were first served on the Great Indian Peninsular Railway also known as The Blue Train that began its three day journey from Bombay’s Victoria Rail Terminus to Calcutta via Allahabad for the first time on 7th March 1870 covering a total distance of almost 4000 miles.
Then the East India Company legacies of lamb chops, Bread and Butter pudding, Roly Poly Jam Pudding and steamed ginger pudding, besides other dishes associated with British colonial cooking such as Kedegeree (the anglicised version of kichidi, a rice dish cooked with pulses then mixed with quartered hard boiled eggs), Rissoles, Potato Chops and Pantras, Cutlets and Croquettes.
The Portuguese legacies of Vindaloo and Tangy Curries and Sweets, the Dutch Fish and lamb Mince Friccadels and not forgetting the other old dishes such as Grandma’s Country Captain Chicken, lamb Mince Ball (Kofta) Curry, Saffron Coconut Rice, Anglo-Indian Tomato Pilaf, etc.
Thank you J W Marriot Hotel New Delhi Aerocity, Executive Chef Vikram Bhatt, Executive Sous Chef Ishika, Mr Rohit Sharma and Mr Nikhil Nair for this wonderful opportunity.
My special thanks to the wonderful team of Chef Kamal Sen, Hardik Narang, Akanksha Dean, Hitesh and others who were so eager to learn this new cuisine and recreate these old dishes for the festival. God bless you all.
#memsahibskitchen #K3 #JWMarriotHotelNewDelhiAerocity
Kamal Sen, Hardik Narang, Akanksha Dean, Hitesh
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. Saffron Coconut Rice
2. Country Captain Chicken Curry
3. Brinjal / Aubergine Vindaloo
4. Bread Pudding
The fees would be Rs 2000/- per person.
Learn how to cook a simple perfect Anglo-Indian Meal of old Classic Colonial Dishes for a Festive Lunch at BRIDGET WHITE-KUMAR’S COOKING CLASSES IN BANGALORE
Venue: Koramangala Bangalore
Fees : Rs. 2000/- per head all inclusive.
Dishes taught in the Class
1. TOMATO PILAF – A simple lightly spiced Rice dish that would form a light fragrant base for the rest of the meal.
2. ANGLO-INDIAN PORK VINDALOO – A Legacy of the Portuguese to Anglo-Indian Cuisine. Succulent pieces of pork marinted in vinegar and a few spices and cooked to perfection.
3. CURRIED BRINJALS / AUBERGINES IN A TOMATO GRAVY – Fresh long, green Brinjals are sliced on a slant then cooked in a rich tomato gravy.
4. CLASSIC BREAD PUDDING – A traditional Anglo-Indian Dessert dish – A legacy of the British Raj which still rules the roost even today.
A 2 day Cooking Class of popular Anglo-Indian Dishes with Amita from Pune. I really enjoyed teaching her to prepare these old dishes. Thank you Amita it was a real pleasure meeting you and teaching you. God bless
TUESDAY 9TH AUGUST 2016
1. PEPPER CHICKEN ROAST
2. CHICKEN VINDALOO
3. COLONIAL SLOW COOKED CHICKEN ROAST IN A RED WINE MARINADE
4. CHICKEN GIZZARDS AND LIVER FRY
5. MUTTON MINCE BALL CURRY (KOFTA CURRY)
6. SHEPHERD’S PIE
7. ANGLO-INDIAN SHRIMP / PRAWN CURRY
8. SAFFRON COCONUT RICE / YELLOW RICE
WEDNESDAY 10TH AUGUST 2016
1. ANGLO-INDIAN MUTTON CHOPS
2. BEEF PEPPER STEAKS
3. PORK CHILLIE FRY OR DEVIL FRY
4. FISH MOLEY (Fish Stew)
5. FISH AND BOILED EGG KEDGEREE
6. DEVILLED EGGS
7. STEAMED ROLY POLY PUDDING
8. STEAMED GINGER PUDDIN