prawn curry 3

Serves 6           Time required: 45 minutes


1 kg fresh Shrimps or Prawns shelled and de-veined

2 medium sized onions chopped

2 teaspoons chillie powder

2 teaspoons cumin powder

½ teaspoon pepper powder

2 teaspoons ginger garlic paste

3 tablespoons vinegar

Salt to taste

2 potatoes boiled, peeled and cut into quarters

3 tablespoons oil


Wash and de-vein the prawns well and keep aside.  Heat oil in a pan and add the onions and fry till light brown. Add the ginger garlic paste and sauté for a while.  Add the chillie powder, cumin powder, pepper powder, Vinegar and salt and fry for some time till the oil separates from the mixture. Now add the prawns and mix well.  Add a little more water and cook till the gravy is slightly thick and the prawns are cooked. Mix in the boiled potatoes. Simmer for 2 minutes then remove from heat. Serve with steamed rice or any Indian Bread



drumstick and dal curry 1DRUMSTICK AND DAL CURRY (Moringa) 

Serves 6      Time Required:1 hour


1 cup Red Lentils or Masoor Dhal

3 or 4 drumsticks peeled and cut into 2 inch piece

2 teaspoons chillie powder

1 teaspoon coriander powder

½ teaspoon turmeric powder

1 teaspoon cumin powder

2 tomatoes chopped

1 teaspoon crushed garlic (optional)

Salt to taste

Ingredients For the seasoning: 1 teaspoon mustard, 2 red chilies broken into bits and a few curry leaves and 1 tablespoon oil.

Wash the Red Lentils / masoor dhal and cook it along with the tomato, chillie powder, coriander powder, cumin powder, turmeric powder, garlic with sufficient water in a pressure cooker.  When done open the cooker, add salt and some more water and mix well. Add the cut drumsticks and cook for about 5 to 6 minutes till the drumsticks are tender. Switch off the heat.

In another vessel or pan, heat oil and add the mustard, broken red chilies and crushed garlic and fry for some time. When the mustard starts spluttering, pour in the cooked dhal and mix   well. Serve 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

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.


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.



trotters 4


Beef Roast Victoria 4

Topside and top Rump  are very lean cuts of beef that are ideal for slow roasted or pot roasted beef. The Roast Beef would eventually be very tender and succulent


2 kg Beef from the “Top Side or Rump Part” (one chunk)

3 large onions cut into quarters

3 teaspoons pepper powder

Salt to taste

3 dried red chillies or 1 teaspoon Paprika

2 pieces of cinnamon (about one inch size)

2 teaspoons Tomato sauce

2 teaspoons vinegar

3 tablespoons oil

3 large potatoes boiled peeled and mashed

2 tablespoons butter or ghee

Marinate the chunk of beef with salt and pepper for about one hour. Heat the oil in a big Roasting Pan and add the chunk of meat. Fry on high heat for about 3 minutes, turning the meat on all sides till it changes colour. Add the onions, tomato sauce, vinegar, dry chillies, cinnamon, and sufficient water and simmer till the meat is tender.  Strain away any excess soup and keep aside.

Add 2 tablespoons of butter or ghee and continue to simmer on low heat till the meat is nicely brown all over and the potatoes too are nicely roasted. Slice the meat and arrange on a serving platter.

Pour the remaining soup or stock back into the pan and mix in 2 tablespoons of flour. Cook till the gravy thickens, stirring all the time. Spoon this gravy on top of the slices of roast and serve the remaining gravy on the side along with Mash Potatoes.

(Alternatively the meat could be cooked in a pressure cooker till soft and then browned in a pan).

Beef Roast Victoria 4


Almorth (Mixed Merat 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


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.


Cutlets 009



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.