Colonial Anglo-Indian Recipes from the British Raj by Bridget White-Kumar : August 2014

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Friday, August 22, 2014

DING DING (SAVOURY SUNDRIED MEAT CRISPIES)

DING DING (SAVOURY SUNDRIED MEAT CRISPIES)
An Anglo-Indian Favourite in the olden days. A Back Up Dish for those days when fresh meat was not available. A delightful accompaniment to Pepper Water and Rice or Dol and Rice

Serves 6 Preparation Time 45 minutes

Ingredients

1 kg beef from the shank end of the leg (cut into very thin slices)

3 or 4 teaspoons pepper powder

2 teaspoons chillie powder

3 teaspoons salt

1 teaspoon turmeric powder

½ cup vinegar

Wash the meat and marinate with the pepper powder, salt, chillie powder, vinegar and turmeric powder for 2 or 3 hours. String the pieces of meat on a string and hang to dry. (Alternately the marinated meat could be placed on a flat plate and kept in the sunlight to dry). The pieces should be dried thoroughly. Store in an airtight container and use whenever required at a later date.

To use at a later date, soak the dried meat pieces in cold water for a couple of hours. Beat each piece with a rolling pin and then shallow fry with a little oil.

This goes well with rice and pepper water.

Wednesday, August 6, 2014

MINCE CURRY PUFFS

MINCE CURRY PUFFS

Mince Curry Puffs are old Anglo-Indian Tea time and Party snacks. In the olden days, no Birthday Party, was complete without Mince Curry Puffs on the menu. The Puff s are prepared by placing a spoonful of stuffing, which usually consists of prepared Minced Meat (mostly beef or mutton /lamb) on small saucer shaped rolled out rounds of dough, then deep fried in oil or baked in an oven. The filling or stuffing could vary as per choice – Shredded or scraped coconut mixed with sugar or jaggery was another popular filling, so also scrambled eggs, or a prepared vegetarian filling of peas, potatoes, carrots etc .
I still remember the fun we used to have as children, helping my mother to make the curry puffs in our mining house in Kolar Gold Fields .We would all gather around the dining table while my mum would knead the dough and cut out the saucer shaped rounds of dough. She would then instruct us to place a tablespoon of the already prepared mince filling on one side of the round (not in the middle), then flip the other half over and seal the edges with a finger dipped in water. Our right hand pointy finger would have to just barely touch the water in a cup to seal the edges of the puffs, as too much water would make the dough soggy. She would then let us make our own designs with the fork around the edges and the raw puffs would have to be laid in neat rows in a floured tray ready to be fried by her to a lovely golden brown in the kitchen. The appetizing aroma of the mince puffs frying would fill the whole house. There was no greater joy than this as kids!!

RECIPE FOR HOT MINCE CURRY PUFFS
Serves 6 Preparation and cooking time 1 hour
Ingredients for the Dough:
250 grams refined flour or maida
50 grams butter or dalda or any other shortening

½ teaspoon baking powder

1 teaspoon salt
Sufficient Oil for deep frying the puffs
For the Filling:
250 grams minced meat (Beef or Mutton)
2 teaspoons chillie powder
2 medium size onions (chopped)
2 teaspoons chopped coriander leaves
Salt to taste
1 teaspoon ginger garlic paste
To prepare the pastry dough: Sift the flour with a teaspoon of salt and baking powder. Mix the butter with the flour and knead into a stiff dough using very little water. Keep aside.
To prepare the filling: Heat a tablespoon of oil in a pan and sauté the onions lightly. Add the meat mince, chillie powder, ginger garlic paste, coriander leaves and salt. Stir well and cook on low heat till the mince is cooked and all the water dries up. Remove and keep aside to cool.
Now take the prepared pastry dough onto a floured board and rollout into a thin sheet. Cut rounds of about 10 cm diameter with a saucer. Place a little mince on one half of the rounds and fold the other half over. Seal the edges by dampening with a little water. Make indents with the tines of a fork all around the edges to get a ridged look. Prepare the puffs in this way till all the dough and mince is used up.
Heat the oil for frying in a fairly deep pan till smoky. Slowly drop in the puffs one by one (as many as the pan can hold). Fry till crisp and brown on both sides. Remove from the oil and drain. Serve hot as a party or tea time snack
One could bake the Puffs instead of frying if desired

Saturday, August 2, 2014

ANGLO-INDIAN COOKERY BOOKS BY BRIDGET WHITE

BRIDGET’S ANGLO-INDIAN RECIPE BOOKS

1. 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

2. ANGLO-INDIAN DELICACIES is a collection of Recipes of popular vintage and contemporary Cuisine of Colonial India. Old favourites such as Pork Bhooni, Devil Pork Curry, Calcutta Cutlets, Fish Kedegeree, Double Onions Meat Curry, Camp Soup, Bengal Lancers Shrimp Curry, Boiled Mutton chops, etc have been given a new lease of life. The recipes are simple and extremely easy to follow. The very names of the dishes will surely bring back nostalgic memories of by gone days to many. As with the earlier books, it will make a useful addition to a personal Anglo-Indian Recipe Collection.