Indian Style Chicken Meat Loaf

Ingredients

Minced chicken-500gms

Onion medium minced-1

Green chili minced-2

Fried cashew nuts( broken to small pieces)-25

Red chili powder-1tsp(+/-)

Turmeric powder-1/4tsp

Salt to taste

Oil required

Egg beaten- 2( one for the minced chicken and other for egg wash)

Masala paste ingredients 

( grind below ingredients to fine paste adding couple of tbsp water)

Ginger minced-2"

Garlic clove minced-6

Shredded coconut-1/4cup

Cumin/ Jeera seeds-1tsp

Fennel seeds/ Sombu-2tsp

Cloves-4

Green cardamom-1

Cinnamon stick-1"

Method

1.In a large bowl combine minced chicken, minced onion, minced green chili, ground masala paste, red chili powder, turmeric powder, fried cashew nuts, 1 beaten egg and required salt. Mix all ingredients together well with the fingers.

2.Grease a meatloaf or cake pan with required butter or oil. Pr- heat oven at 400F, place the chicken mixture inside the meatloaf pan( make sure they are loosely packed, otherwise chicken may not cook perfect). Brush top of the chicken meatloaf with a beaten egg.

3.Place the meatloaf pan in the center rack of the oven. Bake chicken meatloaf for 20 to 30mins until the top turns to golden brown color. Once the chicken meatloaf is fully cooked, place meatloaf on a wire rack and allow to cool.

4.Cut meatloaf into thick slices, serve with rice, roti, bread or enjoy as it is.

Variation:

Indian Chicken Patties for sandwiches and burgers.

Use the above minced chicken mixture to make yummy chicken patties for sandwiches or burgers. Follow the above method till step one, shape the minced chicken mixture into equal sized balls. Flatten these balls in between palms to make patties, heat a griddle or a tawa, place the chicken patties on the hot griddle and smear with butter or oil. Cook these chicken patties on both sides until it turns golden brown and tender.

For Indian Chicken Sandwich-take 2 slices of toasted bread, place a chicken patty on one bread top with grated cheese and ketchup, place a lettuce leaf on chicken patty and cover with another slice of bread.

For Indian Chicken burger-Do the above sandwich method with burger buns.

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ANGLO INDIAN LAMB MUTTON BIRYANI

ANGLO-INDIAN LAMB / MUTTON BIRYANI

Serves 6    Preparation time 1 hour

Ingredients

1 kg Basmati Rice or any other long grained Rice …wash and soak for about 1 hour

1 kg Mutton / Lamb or Beef cut into fairly big pieces

3 bay leaves

2 teaspoons all spice powder or garam masala

3 large tomatoes chopped

3 small sticks of cinnamon, 3 cloves, 3 cardamoms

2 cups oil or ghee

Salt to taste

6 green chilies slit lengthwise

3 tablespoons ginger garlic paste

2 teaspoons chillie powder

3 large onions sliced finely           

1 teaspoon turmeric powder

½ cup fresh mint leaves

3 tablespoons curds / yogurt

Wash the meat and marinate with the spice powder, green chillies, curds, half the quantity of ginger garlic paste and turmeric powder for half an hour.

Heat the oil or ghee in a large vessel and add the bay leaves, cloves, cinnamon, cardamom, remaining ginger garlic paste and onions and sauté for some time. Add the chopped tomatoes, mint leaves and chillie powder and simmer till the oil separates from the mixture and the tomatoes are reduced to pulp. Add the marinated meat and salt and cook for 10 minutes. Remove the pieces and keep aside. Now add sufficient water to the gravy in the vessel so as to get about 7 glasses of liquid. Add the rice and cook till half done. Now add the cooked meat and mix well. Cover and cook on low heat for a few more minutes till all the liquid evaporates and the Biryani is done.
Serve with Curd Chutney or Pilaf (palau) Chutney

PALAU CHUTNEY OR CURD CHUTNEY

Ingredients

2 tablespoons roughly ground coconut paste

2 green chilies

2   medium size onions chopped finely

1 tablespoon chopped coriander leaves

½ teaspoon salt

1 teaspoon lime juice

½ teaspoon sugar

½ cup curds or yogurt

Mix all the ingredients together and serve as an accompaniment for Biryani or Palau.

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SPICY ANGLO INDIAN PORK ROAST AND MUSTARD SAUCE

2kg pork (1 whole piece) from the shoulder portion
2 teaspoons pepper powder
4 dried red chillies broken into bits
3 pieces of cinnamon about ½ inch each
1 teaspoon chilly powder
½ teaspoon turmeric powder
2 or 3 onions sliced 1 tablespoon vinegar
1 tablespoon oil
Salt to taste
Wash the pork and rub it well all over with the salt, pepper, chilly powder and turmeric powder. Spread the sliced onions evenly in a fairly large greased baking dish. Lay the chunk of pork on the layer of onions. Sprinkle the broken red chillies and cinnamon over it. Drizzle the oil all over the meat. Shake the dish so that it spreads evenly. Cook in a moderate oven (355 0 ) for about one and a half hours till the meat is soft and brown. (Turn the meat over every half hour so that it browns all over evenly).
Cut the pork into slices and arrange on a platter. Serve with mash potato, steamed vegetables, dinner rolls and Anglo-indian Mustard Sauce.
The Pork Roast could be prepared using a Pressure cooker instead of baking in an oven.

ANGLO-INDIAN MUSTARD SAUCE. 
This sauce can be used as a spread for sandwiches by mixing it with shredded meat, vegetables, mayonnaise etc. It can also be eaten as a side relish with any type of Roasted Meat, Chicken Turkey, Duck etc.
This sauce was an integral sauce on every Anglo-Indian table during the Christmas Season

50 grams ordinary black or brown mustard
10 grams white mustard
1 teaspoon chillie powder
2 teaspoons garlic paste
2 tablespoons sugar
Salt to taste
A small piece of Drumstick Bark
1 cup white vinegar
Grind all the above to a smooth paste. Add a little more vinegar to make the paste into a sauce like consistency. Refrigerate and use when required.
Note: In case the drumstick bark is not available substitute with a stick of cinnamon.

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Whole Wheat Indian Bread Chapati roti

Whole Wheat Flour : ( From Wiki)
Wheat Grain is one of the healthy grain.
Whole wheat flour is more nutritious than refined white flour, although in a process called food fortification, some micronutrients are added back to the white flour (required by law in some jurisdictions). Fortified white wheat flour does not, however, contain the macronutrients of the wheats bran and germ (especially fiber and protein). Whole wheat is a good source of calcium, iron, fiber, and other minerals like selenium
Nutrition Facts Of Whole Wheat Flour:

 The roti or chapati made out of regular, bleached and enriched atta is not so healthy. Whole wheat flour contains good amount of fiber that is very good for diabetic patients.


Note: The main Drawback of this atta is its life period, It cannot stay for many days like refined one. So, always change atta atleast once a month.


Ingredients for whole wheat flour chapati/roti:
Whole wheat flour:2cups
Maida/all purpose flour-2ts
Curd/yogurt-2ts
Salt to taste
Water for mixing dough
vegetable oil-1/4cup

Method:

• Take whole wheat flour + all purpose flour +salt and mix them thoroughly.
• Now add 2ts of oil and yogurt (addition of these yields soft roti) and mix well. 
• Add the adequate amount of water to knead the dough. The dough should be soft. just like chapati/roti dough.
• Keep this aside for 15min by covering it with damp cloth.
• Now make the dough it to small equal size balls.
• Roll each ball just like roti and roast it on a pan by applying vegetable oil on both sides.
• The healthy rotis are ready to serve.

Hope you all like my recipe :) 

MY question is:

Do you make these kind of rotis? & Do you have any tip for soft rotis except adding oil/yogurt?

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Indian shrimps curry

Indian shrimps curry

Ingredients

• Cleaned shrimps ½ kg
• Yogurt ½ cup
• Ginger garlic 1 tbsp
• Chili powder 1 tsp
• Salt 1 tsp
• Turmeric ½ tsp
• Cumin 1 tsp
• Coriander 1 tsp
• Tomatoes 2 blended
• Onion 1 cup chopped
• Vinegar 2 tbsp
• Oil ½ cup

Ingredients for baghar

• Curry leaves 20
• Mustard seeds ½ tsp
• Fenugreek seeds ¼ tsp

Method

• Heat oil add all ingredients of baghar with chopped onion, fry till light golden add blended tomatoes with all the seasonings, vinegar, yogurt, ginger garlic and fry well add shrimps, cover and cook for 10 to 12 minutes, serve garnished with coriander and green chilies.

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Bridget White Anglo Indian Cuisine UPPER CRUST MAGAZINE

Feature on me and on Anglo-Indian Cuisine in the Jan - March Issue of the UPPERCRUST MAGAZINE - Pages 42 to 45

 

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Indian Style Empanadas

Indian Style Empanadas

I adapted the empanadas dough recipe from here laylita.com since dough making details are already given in the link I just go ahead with potato stuffing.

Potato and pea stuffing ingredients

Potato ( boiled, peeled and diced into cubes) – 2 nos

Dried green peas ( soaked overnight and cooked) – 1 cup

Red chilli powder – 1 and ¼ tsp

Garam masala powder – 1 tsp

Salt to taste

Cumin seeds – 1 tsp

Curry leaves ( chopped) – few

Oil – 1 tsp

Potato Empanadas

Method

1. Prepare the empanadas dough and set aside.

2. To make filling. Heat oil in a pan, add cumin seeds, curry leaves and when they crackle add  boiled potatoes, peas, red chilli powder, garam masala powder and salt. Stir well until everything is mixed well and potatoes are slightly mashed. Remove from heat and set aside.

3. Roll out empanadas dough into small discs like making puris, spoon pea and potato filling onto each disc and seal the edges. Bake in pre-heated 200c oven for about 15 to 20 mins depending on your oven settings.

4. Serve hot.

Empanadas Recipe

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Vegetable Hakka Noodles Indian Style

Me and my brother used to have these noodles on a street side Chinese fast food center. Me and my brother are big noodle fans. I love Chinese because it is very much near to Indian food, and another thing is it can be modified to the taste you like. Most of the fast food sold in India is Indo-Chinese style compared to western food such as pizzas and burgers. There are two reasons for this, first is Chinese food is very cheep and is very much near to Indian food and the other is the availability of fast food centers. Today there are thousands of Chinese fast food centers available on streets. I am surprised to see it even in my grand mothers village too.
Hakka cuisine is the cooking style of the Hakka people, who are primarily found in southeastern China, but also may be found in many other parts of China, as well as in the Chinese diaspora. Hong Kong, Indonesia, Malaysia and Singapore have numerous restaurants serving Hakka cuisine 
Coming to recipe

Ingredients:
Recipe serves 2
Hakka Noodles-250grams (You can use regular noodles too)  
Aginamoto(Mono sodium glutamate)-1/2tbsp
Oil-2tbsp
Pepper powder-1/2tbsp
Cabbage- Thinly sliced-1 cup
Carrot grated-1/2cup
Green peas-1/4cup
Onion-cut in to thin long slices-1 cup
Potato- grated-1/2cup
Capsicum-cut into thin large slices-1/4cup
Mint leaves-2 springs(optional)
Green chili-2
Tomato puree-1/4 cup
Soy sauce-2tbsp
Chili garlic sauce/tomato sauce-3 tbsp
Salt to taste
Ginger garlic paste(optional)-1tbsp

Method:
Boil noodles in a water by adding very little salt. When the noodles are done, strain them and keep them for few minutes under cool running water. This way the noodles remain non sticky. Now take a pan and heat oil add all vegetables and saute them under medium flame.       When the vegetables are done add Ginger garlic paste(Optional), mono-sodium glutamate, salt, pepper powder, soy sauce, chili garlic sauce/tomato sauce and mix well. Now add noodles and mix well. While mixing noodles use two forks and mix with two hands, in this way the noodles wont mash up. Finally squeeze some lemon juice if you wish and serve hot with tomato sauce.


Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.

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