CHICKEN GIZZARDS AND LIVER FRY - Anglo Special

Serves 6    Preparation Time 45 minutes

Ingredients

½ kg chicken gizzards and liver cut into pieces

2 large onions sliced finely

2 or 3 teaspoons pepper powder

2 green chillies slit

Salt to taste

3 tablespoons oil

½ teaspoon turmeric powder

Rinse the chicken gizzards and livers well.

Boil them with a little water and salt till soft. Drain and keep aside

Heat oil in a pan and fry the onions till golden brown.  Add the cooked gizzards and liver together with the slit green chillies, turmeric powder, pepper powder and salt and keep frying on low heat till dry and brown. Serve as a snack or with bread or rice

Chicken Lollipop

Ingredients:
Chicken Lollipops raw, store bought – 500gms
Ginger Garlic Paste 3 TSP
Kashmiri Chili powder 2 TSP (can add more too)
Amchoor Powder 2 TSP
Garam Masala 1 TSP
Maida 4 TBSP
Tandoori Masala 1 TSP
Food colour a pinch (optional)
Salt to taste
Method:
Mix all the ingredients together well in a bowl, add the chicken and coat evenly and leave to marinate in the fridge for 3-4 hours. In a wok add oil and once hot, shape each chicken piece round and deep fry until crisp n cooked. Drain on a paper napkin, garnish and serve hot…

Chicken Vindaloo

Recipe by Kim Breen

Ingredients:
1 kg chicken pieces ( Sml to medium size)
2 medium onions ( rough purée)
2 tbsp ginger paste
2 tbsp garlic paste
2 tbsp Kashmir Chilli powder
1 tbsp crushed mustard powder
1 tbsp fenugreek powder
1/4 cup brown malt vinegar
4 -5 whole dried chillies.
6 tbsp tomato ketchup
Oil for cooking

Method :
-Combine all the ingredients ( except onion purée , whole chillies and oil) in a suitable bowl ..marinate in refrigerator for 2 - 4 hours.
- Heat half a cup veg oil in a heavy cooking pot ... Fry onion purée until a golden colour ... add chicken and fry well for 4 minutes ... then add 2 cups of water.
- When bubbling ...Lower the flame to medium heat ... And braise chicken until tender.
- Add another cup of water when the first lot almost dries out.... Bring up to a simmer .. adjust salt .... When the gravy is thick and oil separates .. add the tomato ketchup ..combine gently and it's done ...
Fry whole chillies separately and throw in for a firery hot vindaloo !
- Serve with hot parathas or plain rice and daal !

Samosas with Coriander chutney

Three big peel potatoes.
Cut in big pieces and add one table spoon of salt.
Take a handy with four cups of water place it on the gas stove and light the gas stove to place the handy to let the potatoes boiled.
After the potatoes drain the water from the potatoes place it on the plate let it cool for ten minutes.
Then smashed all the potatoes well till it is ready with spices.
Add spices for the smashed potatoes are half a tea spoon hot chillies,one tea spoon turmeric powder,cumin/coriander powder,one tea spoon of garam masala,one tea spoon of salt,four table spoon of lime juice and black cumin seeds.
One cup of boil peas to add in the potatoe filling.
Mix all the spices into the potatoes add fresh coriander keep it on a plate aside.
Three cups of white flour with half a spoon of cumin seed ,one tea spoon of salt and four table spoon of ghee with cold water.
Mix all the white flour with cumin seed,ghee and cold water. Start kneading the flour to make a good stiff dough.
Make balls for at least 15 balls and start rolling each balls like roti.
Now shape the balls like a ice cream cone start filling the potatoes into the cone and shape like a samosas.
Carry on making till is is ready for frying.
Take your wok with three cups of cooking oil let it heat well place each samosas into the warm oil and keep frying lightly to place all the samosas on the towel paper on the plate.
When all the samosas are ready can have with friends and families.
Recipe to make spicy chunety.
Take fresh coriander leaves,one green chillie,fresh garlic and fresh ginger with one tea spoon of salt,four spoons of cooking oil,one table spoon of sugar and lime juice grind all together make it like a paste.

Mum’s Pepper Water

Mum’s Pepper Water - A pure classic from the by gone days of the Raj 

Recipe by George Taylor 

Ingredients:
1 tbs Coriander seeds
1 tbs Cumin seeds
1 tbs Mustard seeds
4 Dry red chillies
½ tsp Turmeric
6 Garlic cloves
Tamarind

1 Onion Chopped fine
1 Sprig Curry leaves
Salt To taste

Put the first seven ingredients into a utensil with about one to one and half litre of water, bring to a boil and simmer for a least one-hour.
Remove from flame and allow to settle.
In an another utensil, put 2 tbs of oil and lightly fry the onions till transparent with the curry leaves.
Strain in the boiled pepper water and mash the residue with the back of a spoon to extract all the flavor.
Simmer for a few more minutes, adjust seasoning, garnish with chopped coriander.
Serve with plain rice and dry fried meat. (Recipe below)

Dry Fry

½ Kg Mutton/Beef Cubed
1 tsp Mustard seeds
1 tsp Cumin seeds
4/6 red Chillies Grind to a paste
1 tsp Turmeric
1 tbs Garlic/Ginger paste
1 Tomato Chopped
1 Onion Sliced
1 Sprig curry Leaves
Salt to taste

Fry the chopped onions till lightly browned.
Add ground masala along with tomatoes, curry leaves and stir-fry well until oil separates from the masala.
Add the meat and enough water to cook till ¾ done.
Add the potatoes and cook till done. Dry out all the water,
Serve with pepper water, boiled rice and papads.

Sorpatel - Anglo Dish

Sorpatel by Nicola D'Cunha

1 kg pork
1/ 4 kg pork liver

20 red chillies
1tbs jeera cumin seeds
8 cloves
8 peppercorns
2 inch cinnamon stick
1/2tsp turmeric powder
1 lime size ball tamarind
1 tbs sugar
1 tbs ginger garlic paste
Malt vinegar

Grind all the above to a smooth paste with vinegar only

3 Onions chopped fine
2 inch ginger jullian
1 pod garlic cut length wise thin

8 slit green chillies

Parbold the pork and liver in 2 cups of water and

Cut in small cubes dont throw the soup

Fat separate flesh separate liver seprate

1st Fry the fat when the oil is released remove and set aside

2nd fry the meat bits in the pork oil till
Goldenbrown keep aside

3rd fry the liver keep aside

4th fry the chopped onions till translucent in the pork fat

5th fry the ginger garlic

6th in a heavy bottom pot add the fried meat fried onions ginger and garlic pour in the masala paste and stir well

Add the soup salt to taste and slit green chillies

Bring to a boil and cook for 20 minutes

Try to boil the sorpatel atleast 3 times the next day for 10 minutes

The taste gets better every time it's boiled

Happy making and eating 🎅🎅🎅🎅🎅

🎅

Fish Head Curry - ANGLO SPECIAL

King Fish / Surmai Head

Wash well and salt just before adding to curry rinse off extra salt

12 Kashmeri Chillies
1 Tsp Jeera Cumin seeds
2 Tbs Coriander seeds
8 Pepper corns
1/3 Tsp Turmeric Powder
1/2 Coconut
1 small onion
Lime size tambrind ball
1 pod Garlic

Grind all the above to a smooth paste

1 small onion
2 tomatoes
1 inch ginger
2 green chillies

Chop the onion , tomato and ginger fine , slit the green chillies

Salt to taste

In a heavy bottom pan heat oil , when hot add the onions & green chillies and sauté till golden brown 3 minutes

Add the finely chopped ginger and saute for 2 minutes

Add the tomatoes and sauté till soft and oil seperates 3 minutes

Add the masala paste and bring to a boil , lower flame and cook for 10 minutes stiring in between cooking time .

Add 2 glasses of water salt to taste and bring to a boil

Add fish head pieces bring to a boil and simmer for 5 minutes

Preparation time 25 minutes
Total cooking time 30 minutes

- By Nicola D'Cunha

Rumble Tumble - Anglo Indian Special

Recipe by Kim Green 

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4 eggs
2 tbsp cream 
1 small onion finely chopped.
2 tomatoes chopped
1/2 cup chopped coriander
1 or 2 small green chilli chopped
2 tbsp butter for sautéing
Salt and coarse ground pepper to season.

Melt butter in a nonstick pan ( med heat).
Add onions and sauté for around 2 mins
Add green chillies ... Stir 1 min
Add tomatoes and stir through for two to three minutes.

*Push all ingredients to the side of the pan

Whisk the eggs add cream until combined.
Pour the mixture into the cleared half of pan and gently sauté on low heat ( folding ) until eggs firm up. Do not over cook eggs ... They should remain a bit sloppy/ moist.
When desired consistency is reached fold in the onion , tomato and chilli mixture and turn off the heat.
Add the coriander ... gently fold through the entire egg mixture ....

Season with salt and pepper.

Serve immediately with hot parathas or toast.

Crab Curry - Anglo Style

Marinate cleaned and cut crabs in salt and turmeric for 20 mins, pan fry them and set aside.

Dry roast coriander seeds, cumin seeds, peppercorns, cinnamon, cloves, mace. 
Crush it in mortar and transfer to a food. processor with onions, ginger, garlic, green chili, red chilli powder, turmeric powder and 150 ml vinegar. 
Grind it to a fine paste. In oil add curry leaves, saute the paste until fragrant, add tomato puree, and roast the masala on medium heat for a good 15-20 mins. 
Add crabs to the masala and cook the crabs in the masala on simmer to medium for 10 minutes. 
Add 500 ml of water, bring it to a boil and simmer it on medium for 10 minutes.
Finally add a cup of coconut milk, second milk, not the first thick one. 
Simmer for 2-3 minutes until the flavours have all come together.

Kashmiri Rogan Josh

Recipe by Clifford Hannah

Marinate 1kg diced goat meat with:
1/2 TSP ground Kashmiri Mitch
1/2 TSP ground cinnamon
1/2 TSP ground black cardamom
1/4 TSP ground cloves
1/2 TSP ground black peppercorns
1/2 TSP ground fennel seeds.
Keep the marinated meat for 20 mins at room temp.

Heat 1/2 cup of vegetable oil in a pan
add whole spices;
4 or 5 bay leaves
4 cinnamon sticks
4 green cardamom
6 cloves
1 TSP pepper corn
1 TSP fennel seeds.
When the whole garam masala starts popping add 4 finely chopped onions, when onions turn slightly golden brown add the marinated meat and fold it to coat the oil, cook until the meat is caramelised.
Add 2 cups of beaten curd, gently fold it until thoroughly mixed, add water and let it cook over medium heat until cooked.
It's a spicy dish very tasty serve with Basmati rice or roomali Roti..
...And er salt please..

Pork Chops a la Shaq

Recipe by Shaq Ella Jay 

1 kg pork chops - washed and bashed with a meat mallet
2 tbsps ginger garlic paste
3 tbsps dark soya sauce
3 tbsps vinegar
chilli powder to taste
(Variations - you can add 2 tbsps honey and 1 tbsp mustard paste)
Salt to taste
5 - 6 onions chopped into chunks
2 tsps freshly ground pepper

What you do:

Mix all the marinade ingredients and marinate the chops for as long as you like.

In a large flat pan put in the chops, on a slow flame, cover and cook till the marinade dries up, releasing the fat from the chops.

Turn over the chops to brown on each side.

Put in the onion chunks and sufficient water to cover the chops. Cover and cook on a slow flame till the chops are succulent. This takes about 45 mins.

Alternatively, you could pressure cook the chops after having browned them in a pan. Pressure cook time is 30 mins.

Sprinkle on pepper and give the chops a turn before turning off the flame.

Singapore Black Pepper Crab

● Crabs - 1kg, cleaned n washed
● 3 tbsp butter
● 3 shallots, minced
● 3 cloves garlic, minced
● 6 red chilli padi, chopped
● 1 tbsp soya bean sauce(optional)
● 2 tbsp shrimp paste or dry roast dry
Shrimps n powder
● 3 tbsp black pepper, ground coarsely
Reduce pepper if desired
● 1/2 cup curry leaves
● 2 tbsp soya sauce
● 2 tbsp sugar or to taste
● 3 tbsp oyster sauce
● salt to taste
● oil for deep frying
● coriander leaves for garnishing
Dry fry the black peppercorns (without oil) on a low flame until fragrant, set aside. In a large wok, deep fry the crabs over high heat in batches till the crabs turn red (4-5 minutes). Transfer to a colander to drain off excess oil. Remove oil from the wok n place back on low heat. Add butter, shallots, garlic, shrimp paste, black pepper, curry leaves n chilli padi. Stir for a few minutes till you smell the peppery aroma but see that it doesn't burn. Add the crabs n remaining ingredients except coriander leaves. Stir well until all the crabs are well coated with the sauce. Turn the heat to medium n cook for 5-10 minutes or until the crabs are done. Garnish with coriander leaves n serve hot with steamed rice.

Black Tiger prawns and Pineapple curry

Recipe by Enid Saville

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300 grams frozen prawns.
One pineapple peeled and cut into four pieces.
Cut one big onion light fry the oinions along with the prawns.
Add ginger/garlic paste,hot chillie,cumin/coriander powder,haldi,prawn masala powder,salt,garam masala,and Kashmirie chillie for colour.
Take yr cooking pan addd three table spoon of cooking oil add yr onion,prawns and spices given above. Start stiring the prawns with all spice add one and a half cup of water colse the pan and let it cooked for ten minutes.
Add the pineapples into the prawns with little water.
After ten minutes check the prawn and pineapple curry whether it is cooked well.
Now the prawns and pineapple curry is ready to eat with white rice.
Do make it at home for yr friends and families.

Mulligatawny Soup - Classic Anglo Dish

• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 1 carrot, diced
• 1/4 cup butter
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 teaspoons curry powder
• 4 cups chicken broth

1/2 cup heavy cream, heated

• 1/2 apple, cored and chopped
• 1/4 cup white rice
• 1 skinless, boneless chicken breast half - cut into cubes
• salt to taste
• ground black pepper to taste
• 1 pinch dried thyme

Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.

Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.

When serving, add hot cream.