CHICKEN PAN ROAST WITH BRAISED VEGETABLES

Chicken roast and braised veg 2

CHICKEN PAN ROAST WITH BRAISED VEGETABLES

This simple and delicious Chicken Roast makes a perfect meal either for lunch or dinner. The left overs make good sandwiches the next day.

Ingredients

4 whole Chicken thighs and legs or one small whole chicken

Salt to taste

2 teaspoons ground black pepper

1 teaspoon Chillie powder

2 tablespoons oil or ghee

2 or 3 dry red chillies

A few whole pepper corns

3 carrots peeled and cut lengthwise

8 or 10 runner beans broken into halves

Marinate the chicken with the salt, pepper and chillie powder for about half an hour.

Heat oil or ghee in a thick -bottomed pan and add the chicken thighs together with the broken red chillies and pepper corns. Turn the chicken from side to side and fry on medium heat for about for about 5 minutes or till the pieces becomes firm. Add about 1 cup of water and mix well. Cover the pan with a tight lid and cook first on high heat then over low heat turning the chicken occasionally till the chicken is cooked and all the water / soup is absorbed.

Add the carrots and beans and cook till just tender. Continue to cook till the chicken is roasted to a lovely golden brown.

Serve with mashed potatoes and bread

Chicken roast and braised veg 2

 

Advertisements

DRUMSTICK AND DAL CURRY (MORINGA FRUIT)

 

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

Serves 6      Time Required:1 hour

Ingredients

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

 

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.

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

COLONIAL ANGLO-INDIAN CUISINE FOOD PROMOTION EVENT AT K 3, J W MARRIOTT HOTEL NEW DELHI AEROCITY – THE MEMSAHIB’S KITCHEN

COLONIAL ANGLO-INDIAN CUISINE FOOD PROMOTION EVENT AT K 3, J W MARRIOTT HOTEL NEW DELHI AEROCITY – THE MEMSAHIB’S KITCHEN

Collage of Bridget and Chefs

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.

Collage of Non-Veg Dishes
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.

Collage of Vegetrian dishesThe 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 SenHardik NarangAkanksha Dean, Hitesh

 

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

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.

CONTACT:
Bridget Kumar
Email: bridgetkumar@yahoo.com
Mob: 9845571254
http://bridgetkumarcookingclasses.blogspot.in/…/anglo-india…

Cooking Lesson in Anglo-Indian Dishes with Amita

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