ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST

ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST is a comprehensive and unique collection of easy- to- follow Recipes of popular and well loved Anglo-Indian dishes. The repertoire is rich and vast, ranging from the outright European Cutlets, Croquettes, pasties, roasts, etc, to mouth watering Curries, Side dishes, Spicy Fries, Foogaths, Biryani and Palaus, Pickles, Chutneys etc, picking up plenty of hybrids along the way. The very names of old time favorite dishes such as Yellow Coconut Rice and Mince Ball (Kofta) Curry, Pepper water, Mulligatawny Soup, Grandma’s Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumb Chops, Ding Ding, Stews, Duck Buffat, Almorth, etc, which were so popular during the Raj Era are sure to bring back nostalgic and happy memories. These popular Anglo-Indian dishes will take you on an exotic nostalgic journey to Culinary Paradise.
It is a practical and easy guide to delectable cooking. The book with its clear step-by-step instructions, describes the preparation of a variety of Anglo-Indian Dishes. The easy-to-follow directions make cooking simple and problem- free.
ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST has been selected as WINNER FROM INDIA under the category BEST CULINARY HISTORY BOOK by GOURMAND INTERNATIONAL COOK BOOK AWARDS 2012
Price per book : India : Rs175..00, Australia: A$15.00, UAE: Rs.350.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00
Also available on http://www.amazon.com

http://www.amazon.com/ANGLO-INDIAN-CUISINE-FLAVOURS-AUTHENTIC-RECIPES/dp/1477251634/ref=sr_1_1_title_0_main?s=books&ie=UTF8&qid=1359552543&sr=1-1

 

DOUBLE ONIONS CHICKEN CURRY OR CHICKEN “DO PIAZA”

Do Piaza when literally translated  means "two onions,". This  means that the Do Piaza Curry is prepared with almost double the quantity of onions as compared to a normal Meat or chicken curry. In a Dopiaza Curry, half the quantity of the onions is fried and the remaining onions are later added raw to the curry. Doopiazas are piquant curries taking their origins from the Nawabi kitchens. They are cooked with more oil or ghee and less water with the prominent flavour of onions. Dopiazas are very popular in Anglo-Indian homes across Bengal.

Here is an easy recipe for Chicken Do Piaza or Double Onions Chicken Curry. This recipe is featured in my Recipe Book ANGLO-INDIAN DELICACIES

 

 

 

DOUBLE ONIONS CHICKEN CURRY OR CHICKEN “DO PIAZA”

Serves 6  Preparation time 45 minutes

Ingredients:



1 kg chicken cut into medium size pieces 
4 large onions sliced
2 bay leaves
2 teaspoon chillie powder
1 teaspoon ginger garlic paste
1 teaspoons coriander powder
1 teaspoon spice powder or garam masala powder
Salt to taste
3 tablespoons oil
2 dry Red chillies broken into bits
2 cloves
2 cardamoms
1 piece cinnamon
2 tablespoons chopped coriander leaves

Marinate the chicken with chillie powder, garlic ginger paste, coriander powder, spice powder / garam masala powder and salt and keep aside for 1 hour.

 

Heat the oil in a suitable pan or pressure cooker and sauté half of the onions along with the bay leaves, red chillies, cloves, cinnamon and cardamom. Add the marinated chicken  and mix well.  Simmer on low heat for about 5 minutes. Add the remaining sliced onions and 2 glasses of water and cook covered on low heat till the chicken is tender and is a nice golden brown. Keep stirring occasionally. Garnish with chopped coriander leaves. Serve with Rice or chapattis.