POUND CAKE

OLD FASHIONED POUND CAKE

The original recipe for a “Pound Cake” meant that the main ingredients in it had to be strictly one pound in weight. One of the first recorded recipes for this delightful treat dates back to the early 18th century, from the Cookery Book called “Court Cookery” (1725) by Robert Smith as shared below:

“Take a Pound of dry’d Flower, a Pound of refin’d Sugar sifted, and a Pound of Currans wash’d, pick’d, and rubb’d clean, and a Pound of Butter wash’d very well, and rub it into the Flower and Sugar, with a little beaten Mace, and a little Orange-Flower Water; beat ten Eggs, but half the Whites, work it all well together with your Hands, and put in the Currans; sift over it double-refin’d Sugar, and put them immediately into a gentle Oven to bake.”

500 grams (One pound) plain flour

500 grams (One pound) white sugar, powdered and sifted.

2 teaspoons baking powder

500 grams (One pound) softened unsalted butter

6 medium size eggs, well beaten

½ glass Wine (1/2 cup)

½ glass Brandy (1/2 cup)

½ glass Rose-Water (1/2 cup)

2 teaspoons vanilla essence

1 teaspoon mixed mace and cinnamon powder

½ teaspoon nutmeg powder

¼ teaspoon salt

 Preheat the oven to 160 C

 Mix the cinnamon, mace, and nutmeg together.

Sift the flour, baking powder and salt together.

 Place the sugar into a large bowl, and cut the butter into it, in small pieces. Cream the butter and sugar together till very light and creamy

Pour the wine, brandy and rose-water, gradually, into the butter and sugar, stirring all the time.

Stir in the vanilla essence, beaten egg and flour alternately into the butter and sugar. (A handful of flour, and about two tablespoonfuls of the egg alternately) till all the flour and egg is added. Add the mace, cinnamon and nutmeg powders.

Stir the whole mixture well for a few minutes till all the ingredients are well incorporated.

Butter a large tin pan, or a Bundt cake mould.

Pour the mixture into it as evenly as possible.

Bake at 180 C for about one hour, till golden brown on top and cooked inside.

(Check to see if its cooked inside by inserting a skewer or toothpick. If it come out clean and dry, the cake is ready)

ANGLO-INDIAN LAMB / MUTTON CHOPS

Ingredients

½ kg Mutton /Lamb Chops (Flatten them)

3 or 4 potatoes, Boiled, pealed and cut in half lengthwise

4 big onions sliced

2 green chilies slit lengthwise

2 teaspoons chillie powder 

2 teaspoons cumin powder

2 tablespoons vinegar

1 teaspoon garlic paste        

Salt to taste

3 tablespoons oil

Marinate the chops with all the above ingredients (except the onions and potatoes) and keep aside for one hour. 

Heat oil in a suitable pan and sauté the onions till golden brown. Add the marinated chops and mix well. Cook the chops with sufficient water till tender. Keep cooking on low heat till all the soup dries up and the meat is a nice brown colour.  Just before turning off the heat add the boiled potatoes and mix once so that the mixture covers the potatoes.  

Serve hot with bread or rice.

ANGLO-INDIAN CUISINE - COOKING DEMO AT THE WILLINGDON CLUB MUMBAI

My Cooking Demo on Anglo-Indian Cuisine at the Willingdon Sports Club, Mumbai on 20th July 2018, as part of their centenary celebrations. It was a wonderful experience showcasing old Colonial Anglo-Indian Dishes. The Buffet Lunch curated by me with many other Anglo-Indian Dishes were enjoyed by all.

 The List of Dishes that were prepared by me during the Demo is given below : 
1. ANGLO-INDIAN DUCK DING-DING
(An old Anglo-Indian Savoury Crispy dish which originated when game was plentiful and the meat was preserved for a rainy day)
2. RAILWAY VEGETABLE CUTLETS
(A very old Colonial favourite. Cooked and mashed vegetables seasoned with herbs and spices and crumb-fried)
3. GRANDMA’S COUNTRY CAPTAIN CHICKEN
(An old Colonial recipe originally prepared with well-fed country hens and chickens. The dish presumably got its name from an old Grandma who prepared this special chicken dish for her favourite grandson, a Captain in the British Army)
4. ANGLO-INDIAN MUTTON MINCE BALL (KOFTA) CURRY
(Tender lamb / mutton Koftas are simmered in a lightly spiced Coconut based Gravy and served with yellow Coconut Rice and Devil’s / Hell’s Flame Chutney. This curry is also known colloquially as “Bad Word Curry”. As the word ‘Ball’ was considered as a slang word in the olden days, hence the name ‘Bad Word Curry’)
5. FISHERMAN’S PIE (A SIMPLE FISH PIE)
(Fisherman’s Pie is a traditional British Dish and is sometimes just known as a Fish Pie. It is usually made with white boneless fish that is first poached and is then baked in a white cheesy sauce. It is said to have originated in Scotland as the perfect way to use up any cheap, unwanted cuts of fish)
6. BRINJAL VINDALOO (AUBERGINE / EGG PLANT VINDALOO)
(The vegetarian version of Vindaloo which is usually made with Pork or Meat. The tangy, sweet, taste with a hint of spice is just the right combination with either steamed rice or any flavoured rice. It goes well with rotis, chapattis or bread too.
7. ANGLO-INDIAN SAFFRON COCONUT RICE / YELLOW RICE
(A lightly flavoured rice dish simmered in Coconut Milk with ghee or butter, saffron or turmeric, bay leaves and a few whole spices of cinnamon, cardamom and cloves. This delightful fragrant Rice preparation forms the perfect mild subtle base for a Special Anglo-Indian Meal)
8. CARPET PUDDING
(Carpet pudding is an easy to make ‘No bake’, delicious pudding prepared by layering biscuits that have been dipped in coffee and thick cream
flavoured with caramel. The Coffee and Caramel cream makes it a delicious
dessert. The layering and decorating could be done in different designs so
as to resemble a carpet. Hence the name Carpet Pudding)

LAMB BRAIN PEPPER FRY

LAMB BRAIN PEPPER FRY
Ingredients

4 Sheep / Lamb Brains

2 onions sliced finely

Salt to taste

2 teaspoons pepper powder

2 table spoons oil

Wash the Brain well and remove the top skin.  

Fry the onions till golden brown. 

Add the Brain and sauté for some time.  

Sprinkle the salt and Pepper powder on the brain and mix carefully. Cover and steam cook for about 6 minutes till the brain is cooked.

Garnish with slit green chilies

Note: A teaspoon of chillie powder can be used instead of pepper powder for a variation in taste.

CARPET PUDDING

CARPET PUDDING

Carpet pudding is an easy to make ‘No bake’, delicious pudding prepared by layering biscuits that have been dipped in coffee and thick cream flavoured with caramel. The Coffee and caramel cream makes it a delicious dessert. The layering and decorating could be done in different designs so as to resemble a carpet. Hence the name Carpet Pudding

Ingredients:
2 packets Marie biscuit or any other digestive biscuits
1 tablespoon instant coffee powder
1/2 cup hot water
2 tablespoons sugar
2 teaspoons gelatin
1/2 cup boiling water
300 ml whipping cream
50 grams caramel pudding powder or creme caramel

To Decorate:
10 Oreo biscuits, crushed
10 Digestive biscuits, finely crushed
2 tbsp desiccated coconut

In a bowl, add the gelatin and 1/2 cup of boiling water and stir well until the gelatin has completely dissolved or melted. Keep it aside to cool.

Prepare the coffee syrup by adding coffee powder and sugar in 1/2 cup of hot water.

Dip each biscuit in the coffee and arrange them in 2 layers in the pudding dish.

In a mixing bowl, add the whipping cream, creme caramel and cooled gelatin and beat together using mixer until fluffy.

Pour this mixture over the biscuit layer and spread it evenly.

Decorate the pudding with crushed Oreo biscuits, crushed tea biscuits and desiccated coconut in a Carpet design.

Leave it in the Fridge to set. Serve chilled

BREAD PUDDING

OLD FASHIONED BREAD PUDDING

Bread Pudding is an old fashioned dessert that had its humble beginnings in the 13th century in England. It was first known as a "poor man's pudding" as it was created as a means of making use of stale left over bread for poor people to eat. It was just moistened in water, to which a little sugar, spices and other ingredients were added.  Today after it has passed through so many centuries, we think of bread Pudding as a Rich Treat

Serves 6   Time Required: 1 hour

8 slices of bread

2 cups milk

50 grams butter

3 tablespoons sugar

½ teaspoon vanilla essence

½ cup chopped cashew nuts or walnuts

3 tablespoons raisins 

2 Eggs beaten well.

Remove the crusts from the bread slices and cut into into small pieces or triangles. Take a baking dish and grease it. Spread the pieces of bread in it. Mix the milk, beaten eggs, sugar, vanilla essence and butter together and pour this mixture over the pieces of bread soaking them completely. Sprinkle the nuts and raisins on the top. Bake in a hot oven for 20 to 30 minutes.

Serve hot or cold .

VEGETABLE JALFRASIE

VEGETABLE JALFRASIE

Serves 6 

Ingredients

2 medium onions chopped

1 capsicum cut into medium size pieces,

½ cup peas

½ cup beans cut finely

2 tomatoes chopped

1 cup cauliflower florets

1 teaspoon chillie powder

1 teaspoon chopped ginger

1 teaspoon chopped garlic

2 tablespoons vinegar,

2 tablespoons oil

salt to taste

Heat oil in a suitable pan and sauté the onions, ginger and garlic till light brown. Add all the other ingredients and stir well. Cook covered on medium heat till the vegetables are cooked. Sir in a teaspoon of butter and serve with any Indian Bread or rice and pepper water.

TROTTERS IN GRAVY OR CURRIED TROTTERS

TROTTERS IN GRAVY or CURRIED TROTTERS

This is a very popular Anglo-Indian Dish. It could be made into a lightly flavoured soup or turned into a very tasty curry. 

Serves 6   Preparation time 45 minutes

Ingredients

8 Trotters / hoofs (sheep trotters or pig trotters) preferably the front ones               

2 teaspoons ginger garlic paste

2 pieces cinnamon (about ½ inch each)

3 cloves

2 large tomatoes chopped

1 or 2 teaspoons chillie powder

2 large onions chopped

1 teaspoon coriander powder

1 teaspoon cumin powder

½ teaspoon turmeric powder

3 tablespoons oil

Salt to taste     

2 tablespoons coriander leaves chopped.

Heat oil in a pressure cooker and lightly sauté the onions, cinnamon and cloves. Add the trotters, turmeric powder, chillie powder, tomato, coriander powder and salt and mix well. 

Add sufficient water and pressure cook first on high heat then on low heat for half an hour till the trotters are well cooked.  Garnish with chopped coriander leaves.

Serve hot with rice or bread or even dosas or hoppers.

DAK BUNGLA FOWL CUTLETS / MURGI CUTLETS (MUGRI CUTLOOSE)

DAK BUNGLA FOWL CUTLETS (MUGRI CUTLOOSE)

A quick and easy cutlet made of sliced chicken breasts, made in the erst while Dak Bungalows / Bunglas during the British Raj. Colloquially known as 'Murgi Cutloos' by the natives who couldn't pronounce the word Çutlet' 

Serves 6    Time required: 1 hour

Ingredients

6 boneless and skinless chicken breasts
3 teaspoons fresh ground black Pepper

3/4 cup plain flour
2 tablespoons Dijon mustard
2 large eggs, lightly beaten
2 cups breadcrumbs
2 teaspoons lemon / lime juice

Salt to taste
3 or 4 tablespoons oil
Lemon wedges and onion rings for serving

Slice each chicken breast in two so as to get 12 cutlets.

Lay the chicken breasts on a plastic sheet and flatten them by pounding them with a meat mallet.

Mix the mustard, lemon juice, salt and pepper in a small bowl. Rub each piece well on both sides with this mixture.

Dredge each cutlet first with the flour, then dip in the egg mixture and roll in the bread crumbs.

Heat the oil in a large nonstick skillet. Once hot, add the cutlets, in batches, and cook on each side till crisp and brown. 

Serve with lemon wedges and onion rings.

DAK BUNGALOW GOAT MEAT (OR MUTTON) CURRY

DAK BUNGALOW GOAT MEAT (OR MUTTON) CURRY

This is an old Colonial Dish conceived and perfected by the cooks / khansamas in the Travellers Bungalows / Guest Houses of yore. This Red Masala Mutton or goat meat Curry is still prepared by the cooks in the present day Inspection / Travellers’ Bungalows and Government Guest Houses 

Serves 6     

Ingredients

1 kg mutton or goat meat cut into medium size pieces

1 teaspoon spice powder or garam masala powder

1 piece of cinnamon about 1 inch

3 cloves

2 bay leaves

3 teaspoons chopped garlic

1 teaspoon mild chillie powder

3 onions sliced

Salt to taste

2 green chillies sliced in half

½ teaspoon turmeric powder

1 teaspoon pepper powder

2 or 3 tablespoons oil

1 tablespoon lime juice

½ cup curds /yogurt

Wash the meat. 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 mix well. Simmer on low heat for about 40 to 45 minutes till the meat is cooked and the gravy is almost dry 

Mix in 2 tablespoons fresh cream if too spicy

Garnish with chopped coriander leaves

Serve with bread or steamed rice. 

CHICKEN PEPPER FRY WITH POTATOES

ANGLO-INDIAN CHICKEN PEPPER FRY

Serves 6   Preparation Time 30 minutes

A simple wholesome chicken dish that could be prepared in a little while. It brings out the subtle flavours of the Chicken and the aroma of pepper. Its great as a side dish with bread or rice and also as a starter.

Ingredients

1 kg chicken thighs   

3 large onions sliced finely

2 teaspoons pepper powder                            

½ teaspoon turmeric powder

2or 3 tablespoons oil                                             

salt to taste

Heat oil in a pan and fry the onions lightly. Add the chicken and mix in the pepper powder, turmeric powder and salt. Mix well and fry for some time. Add ½ cup of water and cook on low heat till the chicken is tender and semi dry.

Alternately, the chicken can be par boiled with a little water and then added to the sautéed onions and pepper

Garnish with more crushed pepper and onion rings

OKRA / LADY'S FINGER PEPPER FRY / PEPPER FRIED OKRA

OKRA / LADY'S  FINGER PEPPER FRY 

Ingredients

½ kg tender lady’s finger / Okra 

2 medium size onions sliced finely

A few Curry leaves  (optional) 

1 or 2 teaspoons crushed black pepper or black pepper powder, 

½ teaspoon turmeric powder, 

Salt to taste, 

2 tablespoons oil

Wash the whole lady’s fingers and dry them well. 

Cut into medium size pieces on a slant, discarding the ends. 

Heat oil in a pan and fry the onions and curry leaves till light brown. 

Add the sliced okra / lady's finger, salt, pepper and turmeric powder. Mix well

Cook on medium heat stirring occasionally till the okra / lady's finger is just cooked and retains its crunch.

Serve as a side dish with steamed rice and any curry