Author and Food Consultant in Anglo-Indian Cuisine

SAVOURY BREAD PUDDING OR OMLETTE AND BREAD BAKE
Ingredients
5 or 6 slices bread
2 or 3 eggs
2 onions chopped
2 green chillies chopped
1/2 litre milk
2 tablespoons butter
Some cheese
Salt to taste
Beat the eggs. Add the onions, green chillies and salt and mix well
Meanwhile heat the milk till warm and add the butter to it. Mix to dissolve
Add the egg mixture to the milk and mix in
Take a glass oven proof dish and lay 2 or 3 slices of bread in it
Pour half the milk and egg mixture over the bread. Press down to soak
Lay the remaining slices of bread over the earlier layer
Pour the remaining egg and milk mixture over it
Dot with some blobs of cheese
Bake in a preheated oven at 180C for around 20 to 25 minutes
Serve with some tomato ketchup

ANGLO-INDIAN OXTAIL STEW
Ingredients
1 kg oxtail cut into medium pieces
3 carrots, 4 French beans, 3 potatoes,
4 green chilies slit lengthwise
2 medium size tomatoes chopped
1 big onion sliced
2 teaspoons ginger garlic paste
2 cloves, 2 pieces of cinnamon
6 or 7 pepper corns
A few mint leavesd
Salt to taste
2 tablespoons oil
2 tablespoons coconut paste or coconut milk (optional)
2 tablespoons flour
Cook the oxtail together with the pepper corns, green chilies, onions, tomatoes, ginger garlic paste, salt, cinnamon, cloves, mint and coconut in sufficient water till the oxtail is tender. (You could either pressure cook it or cook on Low heat on the gas hob)
Now add the vegetables, potatoes and coconut milk and cook for a few minutes till they are tender
Make a thin paste of the flour and about ¼ cup of water and mix into the cooked meat and vegetables and simmer for 5 minutes. Serve hot with bread or hoppers.
Note: For Dumpling Stew, make dumplings as follows and add along with the meat and vegetables while cooking.
To make the dumplings, you will need 1 cup of flour, 1 teaspoon butter and a pinch of salt. Mix all together with a little water to form soft dough. Form into small balls and flatten slightly. Add to the stew while cooking.

2 cups of roasted vermicelli
1 onion chopped
1 tomato chopped
2 or 3 green chillies chopped
3 tablespoons chopped coriander
1 tablespoon ginger garlic paste
1/2 teaspoon chillie powder
1/2 teaspoon coriander powder
1/2 teaspoon garam Masala powder
1/2 teaspoon turmeric powder
1 small piece of cinnamon
2 or 3 cloves
2 or 3 cardamoms
Salt to taste
1/4 cup coconut milk
2 tablespoons oil

Dry Roast the vermicelli lightly till it gives out a nice aroma either in a pan or in a microwave for 2 minutes
Heat the oil and add the cinnamon, cloves, cardamom, onions and green chillies and fry for a few minutes till the onions turn pink
Add the tomatoes, ginger garlic paste, chillie powder, coriander powder, turmeric, garam masala powder and the coriander leaves and fry till the tomatoes turn soft
Add the coconut milk and salt and mix well
Add 2 cups of water and bring to boil
When it’s bubbling nicely, add the roasted vermicelli and mix well.
Cook on medium heat till all the liquid is absorbed and the vermicelli is cooked.
Switch off. Cover and let it rest for 10 minutes before serving
Goes well with sliced onions and lime pickle

ANGLO-INDIAN EGG TEMPERADO - MY WAY
ingredients
6 Hard Boiled Eggs - shelled
2 onions sliced
1 teaspoon chopped garlic
2 green chillies sliced
2 tomatoes chopped
1/2 teaspoon chillie powder
1/4 teaspoon turmeric powder
Salt to taste
2 tablespoons oil or butter

Heat oil in a suitable pan and fry the onions, garlic and green chillies till golden brown
Add the tomatoes and fry till soft
Add the chillie powder, turmeric and salt and fry till the oil separates from the mixture
Add a little water if required and cook some more
Add the hard boiled eggs and mix well
Add a few curry leaves if desired for extra flavour and mix in
Cover and cook for 5 more minutes to allow all the flavours to seep in
Serve with rice or chapattis

Prawns and Bandy Coy / Lady Finger Curry
1 kg medium size Prawns - cleaned and deveined
1/2 kg tender okra / Bandy Coy / ladyfingers - cut into medium pieces
2 onions chopped
2 green chillies sliced
3 tablespoons chopped coriander leaves
2 tablespoons ginger garlic paste
2 teaspoons chillie powder
2 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
Salt to taste
2 cups Tamarind water extracted from a lime size ball of tamarind
1/2 cup thick coconut milk
3 tablespoons oil
Heat the oil in a suitable pan and fry the onions and green chillies till golden brown
Add the ginger garlic paste and sauté for a few minutes
Make a paste of the chillie powder, coriander powder, cumin, turmeric with a little water and add to the pan
Fry for a few minutes.
Add the tamarind water and salt and bring to boil
When the curry is bubbling well, add the cut Bandy Coy / Okra and the prawns and coconut milk and mix well
Cover and cook on medium heat for just 8 to 10 minutes
Serve with plain steamed rice

Ingredients
6 drumsticks peeled and cut into 2 inch pieces
3 potatoes peeled and cut in chunks
2 onions finely chopped
1 teaspoon ginger garlic paste
2 tomatoes finely chopped
2 tablespoons coriander leaves finely chopped
2 teaspoons chillie powder,
1 teaspoon coriander powder
1 teaspoon cumin powder,
½ teaspoon turmeric powder
1 teaspoon garam masala powder / spice powder
2 green chillies chopped
salt to taste
2 tablespoons oil
Heat oil in a pan and sauté the onions for a little while.
Add the tomatoes, ginger garlic paste, green chillies, chillie powder, turmeric, garam masala / spice powder, cumin powder, and salt and stir fry till the oil separates from the mixture.
Add the drumsticks and potatoes and 2 cups of water and simmer on low heat till the drum sticks and potatoes are cooked and the gravy thickens.
Garnish with chopped coriander leaves.

CRUMB-FRIED CHICKEN OR ROAD ROLLER CHICKEN
This dish got its name only because the pieces of chicken breasts used in its preparation were cut lengthwise and then flattened with a cleaver or Rolling Pin. The Chicken eventually looked as if it was flattened by a heavy object such as a “Steam Roller or Road Roller”. This is a very subtly flavoured dish with only a hint of seasoning.
Ingredients
4 chicken breasts (skinless and boneless)
1 teaspoon pepper powder
1 teaspoon paprika
1 teaspoon dried or freshy chopped mint or parsley flakes
Salt to taste
3 or 4 tablespoons butter or oil to fry
3 tablespoons plain flour
2 Eggs beaten
1 cup breadcrumbs
Slice each chicken breast with a large knife or cleaver horizontally, so that you get 8 pieces.
Flatten each piece with a mallet or rolling pin.
Season the flattened chicken with a little of the pepper powder, salt, paprika and keep aside for 15 minutes
Coat each piece of chicken breast with the flour and keep aside
Now season the breadcrumbs with the remaining pepper, salt, paprika, parsley / mint and any other seasoning that you like including some cheese powder
Heat the butter oil in a nonstick pan till nice and hot
Dip each piece of chicken in the beaten egg then coat well with the breadcrumbs.
Place each coated piece in the hot oil or butter and fry the chicken pieces on both sides on medium heat till tender and a nice golden colour
Serve with a nice salad or with any seasoned rice or bread.
(Alternately the chicken can be baked in an oven using the same recipe)

Pomfret Fish Curry
Ingredients
1 kg good fleshy pomfrets sliced thickly
3 big onions sliced finely
2 green chilies sliced lengthwise
1 tablespoon ginger garlic paste
3 tablespoons ground coconut paste or coconut milk
½ teaspoon turmeric powder
3 tablespoons oil
Salt to taste
1cup thick tamarind juice or ½ cup lime juice
3 teaspoons chillie powder
1 teaspoon cumin powder
1 teaspoon coriander powder
2 sprigs curry leaves
Heat oil in a pan and add the curry leaves and onions and sauté for a few minutes.
Add the ginger garlic paste, turmeric powder, chillie powder, cumin powder, coriander powder and coconut and fry for 2 or 3 minutes.
Add the tamarind juice, salt and slit green chillies and bring to boil.
Add the fish and a little more water if more gravy is required.
Cook on low heat for about 5 minutes till the fish is cooked.
Pour a tablespoon of oil on top then remove from heat.
(Care should be taken not to over cook the fish or else it will break up.)
Serve with rice or bread.

GREEN MASALA FRIED WHOLE POMFRET

Ingredients

3 or 4 medium size whole pomfrets

2 teaspoons ginger garlic paste

4 tablespoons coriander leaves

1 teaspoon cumin powder

4 or 5 green chillies

¼ teaspoon turmeric powder

Salt to taste

5 or 6 tablespoons oil

Clean and wash the pomfrets well then make light cuts on them

Grind the green chillies and green coriander together to a paste.

Mix in the cumin powder, ginger garlic paste, salt, turmeric powder.

Marinate the fish with this paste and keep aside for half an hour.

Heat oil in a flat pan and shallow fry the Fish on both sides till brown.

In the same oil lightly fry some onion rings and curry leaves and serve with the fried pomfrets

Serve with Rice and Pepper water or Bread.

CHEESY CAULIFLOWER AND BROCCOLI BAKE
Garden fresh cauliflower and Broccoli with a cheesy topping, baked in a white sauce with seasonings. Serve with Mashed Potatoes, steamed fresh garden vegetables, Tartar Sauce and Garlic bread.
Ingredients
2 cups each broccoli and cauliflower florets
2 cups milk
3 tablespoons flour
1/2 teaspoon salt
1 tablespoon mixed herbs
1 cup shredded cheddar cheese or mixed with mozzarella
1 or 2 tablespoons butter
Boil the cauliflower and broccoli separately in a little water with a pinch of salt till just cooked.
Strain and keep aside
Boil the milk in a saucepan till boiling.
Make a paste of the flour and salt with a little water and add to the boiling milk.
Reduce heat and mix well.
Mix in half the shredded cheese and continue to cook on Low heat till the mixture thickens.
Pour the mixture over the boiled broccoli and cauliflower and mix well.
Transfer to 2 buttered oven proof dishes.
Sprinkle the remaining cheese on top.
Preheat oven to 180C for 10 minutes.
Bake at 180C for 20 minutes till brown on top

MANGO PICKLE (HOT)
Ingredients
2 kgs or 6 to 8 medium sized raw green mangoes
6 or 7 tablespoons chillie powder (use the less spicy variety)
2 teaspoons fenugreek seeds
3 teaspoons mustard seeds
½ cup salt
1 cup Sesame oil or any refined oil (use mustard oil if desired)
Wash and dry the mangoes well.
Cut them into medium size pieces. Throw away the seeds.
Mix the mango pieces with the salt and transfer to a stone or glass jar to soak for 4 or 5 days.
The Mango pieces would change colour and become a little soft.
When ready to use, transfer to a large bowl.
Dry roast the Fenugreek seeds and mustard seeds in a pan till warm
When cool, powder roughly in a blender.
Mix the chillie powder and fenugreek powder together with the soaked mangoes. Mix well
Heat the oil in a pan and let it cool completely.
When cold, pour over the pickle and mix it well
Wait for a couple of days for the flavours to soak in before using the pickle

ANGLO-INDIAN DINNER MENU CURATED BY ME FOR MR.VIR SANGHVI AT THE TAJ WEST END BANGALORE
Mr. Vir Sanghvi, the noted Editor and Television Celebrity was in Bangalore in connection with the historic event of The Taj West End Bangalore celebrating 125 years of the West End this year. He and Mrs. Sanghvi were guests of The Taj West End Bangalore. The Taj West End as part of the celebration is showing Colonial Anglo-Indian Food and Mr. and Mrs. Sanghvi were treated to a special Anglo-Indian Dinner on the 20th September 2012 at THE TAJ WEST END (MYNT RESTAURANT).
I was requested by Executive Chef Sandip Narang of the Taj West End to formulate a special Menu of popular and tasty Colonial Anglo-Indian Dishes and personally supervise the preparation of these dishes that were served to Mr. and Mrs. Sanghvi at Dinner on 14th June 2012.
Needless to say that both of them thoroughly enjoyed the delicious spread of Anglo-Indian Coconut Rice, Mince Ball Curry, Colonial Pepper Chicken, Railway meat curry, Bengal lancer’s Shrimp Curry, Prawn Fry, Liver and Onions, Pan fried Pepper Fish, Fish Kedgeree, Seer Fish in a Tangy Gravy, Pork devil Fry, Potato Chops, etc, together with a selection of Anglo-Indian pickles, relishes and chutneys. Dessert was a selection of old Anglo-Indian favourites such as Bread Pudding, open Pineapple tarts and miniature Apple Crumble together with Custard sauce.
They were truly appreciative of the wonderful taste of Anglo-Indian Food and the rich culinary history behind each dish that I explained and talked about. I also presented them with a few of my Anglo-Indian Recipe Books which was graciously received.
Mr. Vir Sanghvi is an Editor and also a Television celebrity. Currently, he is the Editorial Director of the Hindustan Times and is possibly the most influential political column in the country. He also writes Pursuits—a column that appears in the weekend section of Mint, the business paper brought out by HT Media. Mr Sanghvi is also a foodie, writing the inimitable and hugely popular “Rude Food Column” in Brunch, Hindustan Times' Sunday magazine.
My sincere, grateful and special thanks to Executive Chef Sandip Narang and the Taj West End Bangalore for giving me this wonderful opportunity of sharing my expertise in Anglo-Indian Cuisine and being part of their 125 years Celebrations.
Credit for the wonderful Anglo-Indian Meal should be given to all the team at the MYNT Kitchen in particular Chefs Bharat Kapoor, Abhijit Mallick, Sukesh, Phillip, Parimal, Pranav, Susainathan, keshav Rao, Srinivas, Manoj, Niranjan, Manju, Santosh, Nanda, Melvin, Jose, Devandra, Ramachandra, Milton and all the other staff who supported me and helped to make this a success. Thank you and God bless you all.

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