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Sabtu, 29 Maret 2014

The 3 Most Important Ingredients used in Anglo Indian Cooking – Vinegar Ginger and Garlic Paste and Oil

The 3 Most Important Ingredients used in Anglo-Indian Cooking – Vinegar, Ginger and Garlic Paste and Oil

1. As far as possible use White Non-Fruit Vinegar in Vindaloo and other dishes calling for Vinegar. Fruit Vinegars such Apple cider Vinegar, coconut vinegar, etc would give our Anglo-Indian Vindaloo a completely different taste.

2. To get the authentic Anglo-Indian Curry taste while using the recipes in my books, use ginger and garlic paste that is ground at home in a blender using fresh root ginger and garlic. The ready made ginger and garlic paste available in stores around the world contain preservatives and other ingredients that detract from the original taste of the Curry giving it a completely different flavour.

If fresh home made ginger and garlic paste is not available, then Garlic Powder can be used instead of fresh garlic. 1 teaspoon of garlic powder is equal to a whole garlic, so half a teaspoon would suffice. Ginger powder too can be substituted for fresh ginger. 1 teaspoon of dry ginger powder mixed with ¼ cup of water is equal to 2 teaspoons of fresh ginger paste, so half a teaspoon of ginger powder would be equal to 1 teaspoon of fresh ginger paste.

3. Any good cooking oil could be used in the preparation of these dishes such as Sun flower Oil, groundnut Oil or even Olive Oil depending on one’s preference.

All the Recipes in my Books are for 6 generous servings. If cooking for a smaller or larger number, the quantities should be adjusted accordingly. Likewise, the pungency of the dishes could be reduced by reducing the amount of chillie powder and other seasonings according to individual tastes.

Selasa, 25 Maret 2014

Indian Food Clalorie Information

<><><>Please Do not Copy this information, It took me almost a month to gather this information!!!!

Know your claorie Intake Standard Measures
.		1 Cup	200 ml
.		1 Bowl	150 ml
.		1 Glass	250 ml
.		1 Table Spoon	15g
.		1 Tea spoon	5g
.
.	MILK AND MILK PRODUCTS
.		Food Stuff	Amount	Calories
.		Cows Milk	1 cup	135
.		Soya Milk	1 cup	85
.		Toned Milk	1 cup	90
.		Double Toned Milk	1 cup	70
.		Skimmed Milk	1 cup	60
.		Cottage Cheese
.		Cows Milk	100g	265
.		Buffalo Milk	100g	292
.		Yoghurt (Cows Milk)	1 Bowl	100
.		Yoghurt (Toned Milk)	1 Bowl	70
.		Youghurt
.		(double toned Milk)	1 Bowl	50
.		Butter Milk	1 cup	30
.		Cream light	1 1/2 tbsp	45
.		Khoya	100g	421
.		Processed cheese	1 Cube (25g)	80
.		Condensed Milk	1/2 Cup	228
.		Powdered Milk	1 tbsp	70
.		Fruits
.	Fruits	Apple	1 Medium (100g)	60
.	Fruits	Banana	1 Medium (100g)	139
.	Fruits	Cherries	10 (70g)	45
.	Fruits	Dates (fried)	10 (100g)	317
.	Fruits	Grapes	20 (100g)	71
.	Fruits	Guava	1 Medium (150g)	75
.	Fruits	Louquat	6 Large (150g)	43
.	Fruits	Mango	1 small (100g)	74
.	Fruits	Musk Mellon	100g	17
.	Fruits	Orange	1 Medium (100g)	72
.	Fruits	Peach	1 Medium (100g)	50
.	Fruits	Pear	1 Medium (100g)	75
.	Fruits	Papaya	100g	32
.	Fruits	Pineapple (fresh)	1 Splice (100g)	46
.	Fruits	Plum	1 small (75g)	39
.	Fruits	Pomegranate	1 small (100g)	65
.		Vegetables
.	Vagetables	Bathula	100g	30
.	Vagetables	Beet root	100g	43
.	Vagetables	Bitter gaourd	100g	20
.	Vagetables	Carrot	1 Medium (60g)	29
.	Vagetables	Cabbage	1 Medium (300g)	80
.	Vagetables	Capsicum	1 Medium (100g)	24
.	Vagetables	Cauliflower	1 Medium (500g)	30
.	Vagetables	Coriander Leaves	100g	20
.	Vagetables	Colocasia	1 Medium (75g)	72
.	Vagetables	Cucumber	1 Medium (150g)	20
.	Vagetables	Fenugreek leaves	100g	15
.	Vagetables	French Beans	100g	26
.	Vagetables	Lady finger	100g	35
.	Vagetables	Lettuce	100g	20
.	Vagetables	Mint Leaves	100g	15
.	Vagetables	Mustard leaves	100g	34
.	Vagetables	Onion	1 Medium (50g)	25
.	Vagetables	Potato	1 Medium (60g)	26
.	Vagetables	Radish	1 Small (150g)	120
.	Vagetables	Spinach	100g	26
.	Vagetables	Sweet Potato	100g	120
.	Vagetables	Tinda	1 Small (50g)	10
.	Vagetables	Tomato	1 Medium (60g)	10
.	Oils	Butter	1 tsp	36
.	Oils	Ghee	1 tsp	45
.	Oils	Margarine	1 tsp	45
.	Oils	Oil	1 tsp	45
.	Oils	Olive Oil	1 tsp
.	Sugar	White Sugar	1 tsp	20
.	Sugar	Honey	1 tsp	15
.	Sugar	Jaggery	5g	19
.	Nuts	Almond	10small (10g)	65
.	Nuts	Coconut (fresh)	10g	45
.	Nuts	Coconut (dry)	15g	99
.	Nuts	Cashew Nut	6 Medium (20g)	120
.	Nuts	Pine nuts	10g	60
.	Nuts	Gound Nut	20 (10g)	60
.	Nuts	Pistachio	10 (10g)	65
.	Nuts	Raisins	10g	30
.	Nuts	Walnut	4 Halves (10g)	70
.
.
.	BEVERAGES
.	NAME	RAW WEIGHT	MEASURE	CALORIES
.	Tea	Low fat milk-1tsp	1 Cup	30
.		Sugar-1tsp
.	Instant coffee	Low fat milk-2tsp	1 Cup	40
.		Sugar-1tsp
.	Espresso coffee	Low fat milk-1/2tsp	1 Cup	55
.		Sugar-1tsp
.		Cream-1/2tsp
.	Mango shake	Mango-50g	1 Glass	249
.		Buffalo milk-150ml
.		sugar-2tsp
.	Fruit punch	Fresh juices	1 Glass	174
.	Lemonade/Mintade	Mint leaves	1 Glass	40
.		Lemon
.		sugar-2tsp
.	Jaljeera		1 Glass	NIL
.	Panna
.	(raw mango juice)	Mango-50g	1 Glass	97
.		Sugar-3tsp
.	Carrot kanji		1 Glass	5
.	Pineapple juice		1 Glass	110
.	Rose water	(Rooh Afza-3tsp)	1 Glass	150
.	Soft drink		300ml	125
.	Tender coconut water		1 Glass	24
.
.	ALCOHOLIC DRINKS
.	NAME	AMOUNT	CALORIES
.	Beer	240ml	110
.	Wine(dry)	100ml	80
.	Wine(sweet)	100ml	142
.	Brandy	30ml	75
.	Champagne(dry)	135ml	105
.	Champagne(sweet)	135ml	160
.	Whisky	30ml	75
.	Gin	30ml	85
.	Rum	30ml	85
.	Sherry(dry)	30ml	45
.
.	(Note: It is healthy to avoid consuming alcohol as much as possible.)
.
.	CEREALS
.	PREPARATION	COOKED	COOKED	CALORIES
.		WT.(G)	MEASURE/NO.
.	Burghol(cracked wheat)	200	1 Cup	225
.	Rice	200	1 Cup	222
.	Khichri1	200	1 Cup	430
.	Pulao	300	2 Bowls	358
.	Parantha2	100	2	297
.	Chappati3	70	2	170
.	Puri4	75	3	240
.	Bhatura5	36	1	154
.	Potato parantha6	90	1	213
.	Khubus(Small)	90	1	240
.	Freikha	200	1 Cup	225
.	Wheat, all bran	28	1/2 Cup	95
.	Doughnut	32	1	135
.	Burger, chicken		1	275
.	Burger, vegetable		1	125
.
.	DAL PREPARATION
.	PREPARATION	COOKED WT.(G)	COOKED MEASURE/NO.	CALORIES
.	Bengal gram dal	125	1 Bowl	124
.	Black gram dal	145	1 Bowl	161
.	Green gram dal	155	1 Bowl	316
.	Lentil dal	140	1 Bowl	248
.	Red gram dal	135	1 Bowl	104
.	Kadhi7	140	1 Bowl	118
.	Spinach with dal	140	1 Bowl	113
.	Sambar8	160	1 Bowl	81
.	Chole9	160	1 Bowl	119
.	Green gram(whole)	145	1 Bowl	113
.	Lentil (whole)	130	1 Bowl	95
.	Rajmah10	135	1 Bowl	153
.	Chick peas(lobia)	140	1 Bowl	141
.	Phool(fava beans)	100	1/2 Cup	115
.
.	VEGETABLE PREPARATION
.	PREPARATION	COOKED WT.(G)	COOKED MEASURE/NO.	CALORIES
.	Peas and paneer	130	1 Bowl	191
.	Pea potato curry	135	1 Bowl	132
.	potato curry	110	3/4 Bowl	131
.	Fried vegetableballs curry	145	1 Bowl	217
.
.	DRY PREPARATION	COOKED WT.(G)	COOKED MEASURE/NO.	CALORIES
.	Capsicum potato	125	1 Bowl	116
.	Cauliflower and carrot	95	1 Bowl	100
.	Ladies finger(okra)	140	1.5 Bowl	226
.	Eggplant	100	3/4 Bowl	115
.	Cabbage	100	1 Bowl	131
.	Stuffed tomato	85	1 Bowl	84
.
.	SNACKS PREPARATION	COOKED WT.(G)	COOKED MEASURE/NO.	CALORIES
.	Poha	150	1 1/2 Bowl	298
.	Dahi vada	166	2	343
.	Vada	43	2	138
.	Masala dosa	100	1	192
.	Idli	170	3	229
.	Sago vada	60	2	214
.	Samosa	65	1	207
.	Sandwich	65	2	194
.	Upma	160	1.25	260
.	Spaghetti	140	1 Cup	197
.	Waffles	75	1 Large	245
.	Cake,plain	75	1 Piece	153
.	Cake,sponge	50	1 Piece	153
.	Pie	160	1 Portion	375
.	Kaak	100	4 Pieces	300
.	Manakeesh	100	1 Piece	277
.	Knafeh bjibun	100	1 Small piece	350
.	Knafeh bkashta	100	1 Small piece	345
.	Znood el sitt	100	1 Small piece	375
.	Hareesah	100	1 Medium piece	525
.	Baklawah	100	5 Pieces	550
.	Borma	100	2 Pieces	600
.	Ish el bulbul	100	8-10 Pieces	550
.	Ghraybeh	100	4 Pieces	550
.
.	NON-VEG PREPARATION
.	PREPARATION	COOKED WT.(G)	COOKED MEASURE/NO.	CALORIES
.	Chicken with gravy	125	1 Bowl	257
.	Fish cutlets	80	2 Bowl	190
.	Fish fillet	115	2 Bowl	358
.	Fried Fish	85	2 Bowl	218
.	Liver tossed with spices	140	1 Bowl	330
.	Mutton curry	145	1 Bowl	237
.	Prawn tossed with spices	115	3/4 Bowl	206
.	Prawn curry	145	1 Bowl	219
.
.	CHUTNEYS(PASTES)
.	PREPARATION	COOKED WT.(G)	COOKED MEASURE/NO.	CALORIES
.	Coconut chutney	55	2 tbsp	125
.	Coriander chutney	20	1 tbsp	47
.	Mint Chutney	18	1 tbsp	7
.	Tamarind Chutney	20	1 tbsp	65
.	Tomato Chutney	50	1/2 Bowl	32
.	Hummos	30	2 tbsp	120
.	Moutabbal	30	2 tbsp	75
.
.	RAITAS
.	Cucumber raita(low fat curd)	Yoghurt-100	1 Bowl	52
.		Cucumber-50
.	Boondi raita fried bengal flour balls	Yoghurt-100	1 Bowl	100
.
.	SALADS AND DRESSINGS
.	French	15	1 tbsp	70
.	Mayonnaise	15	1 tbsp	150
.	Light mayonnaise	15	1 tbsp	110
.	Tossed green salad with dressing	1 Bowl	1 tbsp	95
.	Coleslaw veg with jellied fruit salad		1 Bowl	151
.	Tabouleh	100g	1 Bowl	108
.	Fattoush	100g	1 Bowl	125
.	Caesar	15	1 tbsp	70

Jumat, 14 Maret 2014

sweet paratha andhra bobbatlu Indian Sweet Bread

Ingredients:
For inner stuff (Purnam):
Jaggery (grated)/ Sugar -1 Cup
Moong dal (pesara pappu) / chana dal cooked -1 cup
Elachi (Cardamom) powder (Tip: grind by adding 2 spoons of sugar) -1/4 tea spoon.

For Chapati :
Maida - 1 cup
Rice flour -2 tea spoons
Sujii/ bombay ravva/ Upma ravva - 1 table spoon
water- 1 cup
salt - to taste
Read More>>>>>

Others:
Plastic cover (Zip lock bag/ Aluminium foil)--->surface to roll the dough.

Method:

Cook chana dal in pressure cooker for 4 whistles.
Jaggery + Dal + Elachi powder--> Grinder/ processor---> smooth paste
2 tbl spoon oil + all flours + salt ---> Mix well--->make like chapati dough (wait for 10min)
Take a lemon size ball of dough--->keep some oil on plastic bag and roll the dough on the bag to make chapati.
Take a double the lemon size inner batter and wrap it with chapati. (now it shoud apper like boiled egg with two layers).
Press gently with hand to make flat disc.
Heat pan and apply oil and fry the paratha on both sides.
Serve with ghee (optional) and Enjoy with your loved ones.

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.

Selasa, 18 Februari 2014

ANGLO INDIAN DINNER THE TAJ WEST END

Mr. Vir Sanghvi, the noted Editor and Television Celebrity is 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 are presently 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 last night.

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.

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 the team on this occasion.

All 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.

Kamis, 30 Januari 2014

Indian Chicken lollipop with Hot garlic sauce

Ingredients
Chicken lollipop cuts- 8 piece
All purpose flour (Maida) - 1/4 cup
Fresh ginger- 2" piece
Garlic cloves- 6 nos
Green chilli- 3 nos
Soy sauce- 1 tsp
Garam masala powder- 2 tsp
Thick curd/ yogurt- 1/4 cup
Red food color- few drops
Pepper powder and Salt to taste
Oil to deep fry
Egg- 1 no

Method
In a mixer (blender) grind ginger piece, garlic cloves and green chilies to fine paste by adding very little water.
Take large bowl, add ground ginger-garlic-green chilli paste, soy sauce, yogurt, Garam masala powder, food color and required salt, mix well to make smooth paste.
Marinade the chicken lollipops in the above paste for at least 2 hours.
Next in a medium bowl beat egg with pepper powder and pinch of salt.
Spread all purpose flour on a plate, take each marinated chicken lollipop and roll on all purpose flour.
Dip the flour coated chicken lollipops in beaten egg and once again roll in the flour (make sure the flour is well coated on the chicken lollipops).
Heat oil in a pan to deep fry, when oil is hot, drop the prepared chicken lollipops into hot oil and fry till golden brown.

Hot Garlic Sauce recipe

Ingredients

Garlic clove- 4

Whole dry red chillis- 2

White vinegar- 1 tsp

Tomato ketchup- 1 cup

Oil- 1 tbsp

Method

Grind garlic cloves and red chilli in a mixer/ blender to a smooth paste adding vinegar. In a small pan add oil and fry the ground paste for few seconds. Remove pan from heat and allow to cool, add this mixture to tomato ketchup and mix well. Serve "Hot Garlic Sauce" with fried rice, noodles or serve a dip for chicken lollipop, cauliflower( gobi) pakora and with chips.

Jumat, 27 Desember 2013

ANGLO INDIAN MASALA CHOPS GRILL CHOPS

½ kg good chops either mutton, beef or veal
2 teaspoons ginger garlic paste
2 tablespoons vinegar
2 large onions sliced fine
2 or 3 green chilies sliced lengthwise
3 tablespoons oil
2 teaspoons chillie powder
1 teaspoon pepper powder
Salt to taste
1 teaspoon cumin powder
1 teaspoon coriander powder

.Wash the chops and marinate them with the ginger and garlic paste, pepper powder, chillie powder, vinegar, cumin powder, coriander powder and salt for about 30 minutes. Heat oil in a large pan and sauté the onions and green chilies for a few minutes. Add the marinated chops and mix well. Simmer for a few minutes. Add sufficient water and cook till the chops are done and the gravy dries up. Keep frying on low heat till the chops turn a nice brown colour. Garnish with onion rings.