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Andrew Alpin
CONTENTS
MASALA KULCHA
Leavened Bread very popular all over India.
Makes 10 Pcs Approximately
INGREDIENTS
KULCHA STUFFING
4 No’s- Medium Size Potatoes (Pressure Cooked)
1 No- Small Onion (Finely Chopped)
2 No’s- Green Chillies (Finely Chopped)
½ inch-Ginger (Chopped)
2 Tbsp- Chopped Coriander Leaves
1 Tsp- Each of Coriander Powder, Mango Powder, Red Chilli
Powder, Salt, Chaat masala
SADA KULCHA
4 Tcup-Refined Wheat Flour
4 Tbsp- Curd
1 ½ Tbsp- Ghee
1 Tsp- Sugar
150 ml- Warm Water
3 Tsp- Dry Yeast
2 Tbsp- Poppy Seeds
1 Tsp- Salt
METHOD
Kulcha Stuffing
Mash the pressure-cooked Potatoes and to it adds all the
other ingredients. Check the seasoning and keep aside.
Kulcha
1. Sprinkle sugar and yeast over warm water and leave it to
froth for about 20 minutes.
2. Sift flour and salt. Make a well in the centre and pour
the yeast mixture in it. Add ghee also to it.
3. Mix in slowly, add yogurt and knead well to make soft
dough. Cover with a damp cloth and leave it to rise for 6 hours.
4. Knead again and divide it into 10 parts. Make a depression
in the centre and put a little of the kulcha filling in it. Seal well and roll
into thick round disc of 5 inches diameter and ¼ inch thickness. Take help of
flour while rolling.
5. Place them in greased baking tray, cover with a damp
cloth and leave it to rise for 30 minutes.
6. Brush the top with milk, sprinkle poppy seeds and bake in
preheated oven at 140 degree Celsius for 10 minutes.
7. Remove from oven, shallow fry on a hot griddle like
paratha and serve hot.
8. If the kulchas are made without the stuffing then they
are called sada or plain kulchas
PUNJAB ROTI
A Roti which is a Combination of Roti and Paratha.
Makes 8-10
INGREDIENTS
2 Tcup- Maize Flour
½ Tcup- Wheat Flour ( Hindi Term Aata )
1 Tsp- Salt
Warm Water for kneading the dough
3 Tbsp- Chopped Coriander Leaves
4 No’s- Medium size Potatoes ( Pressure cooked, Mashed)
1 Tsp- Red Chilli Powder
Ghee for shallow frying
METHOD
1. Sieve both the Flour.
2. To it add Salt, Potatoes, Red Chilli Powder, Coriander
Leaves, Water and make a Smooth Dough.
3. Divide the Dough into equal parts and roll out into
chapatti size with the help of rolling pin and board.
Sprinkle Wheat Flour occasionally during the rolling
process.
4. Heat a griddle and place Roti on it, spread 1-2 Tsp Ghee
around it and shallow fry well on both the sides.
Repeat for all the Roti’s.
5. Serve hot with Sarson ka Saag and Butter.
BANANA BREAD
Ingredients
1 cup of sugar
½ cup of butter
2 eggs well beaten
3 teaspoons sour cream
3 large ripe bananas mashed
1 teaspoon vanilla
1 cup chopped walnuts
1 teaspoon of salt
1 teaspoon of soda
3 cups flour
Method
Combine all ingredients and mix well. Pour into loaf tin and
bake for 350o for about 1 hour. When cooled, wrap and store in freezer. Lemon
juice can be substituted for sour cream, by adding a teaspoon or more of lemon
juice to cream or canned milk.
POTATOE BALLS
Ingredients
2 Lb Potatoes
2 eggs
1 oz flour
2 oz butter
Salt and pepper
Brown breadcrumbs
Deep fat for frying
Paisley for garnish
Method
Boil the peeled potatoes in a pan of salted water until
cooked; drain, mash and sieve them.
Season, beat in butter and mix in one well beaten egg.
Divide the potatoes mixture into about 20 pieces and roll
each one into a ball.
Roll in flour and then dip in the remaining beaten egg and
roll them in the breadcrumbs.
Fry in hot deep fat until golden brown. Drain and serve.
Decorate with parsley (lettuce).
VEGETARIAN BIRIYANI
A Vegetarian Biryani
Serves 6-8
INGREDIENTS
1 Tcup- Basmati Rice.
(Soak in water for ½ Hour)
18 Pcs- Soybean Chunks
(Soak in water for 1 Hour)
Marination
1/3 Tcup- Curd
½ Tsp- Salt
½ Tsp- Turmeric Powder
1 Tbsp- Garlic Paste
While boiling rice add
4 No’s- Cardamom
4 No’s- Cloves
¼ Tsp- Javitri
¼ Tsp- Jaiphal
Soya bean Chunks Gravy
3 Tbsp- Ghee
2 No’s- Green Chillies ( Finely Chopped )
½ Tcup- Sliced Onions
½ Tcup- Chopped Tomatoes
1 Tsp- Coriander Powder
1 Tsp- Mango Powder
½ Tsp- Salt ( To Taste)
½ Tsp- Red Chilli Powder
½ Tsp- Chaat Masala
2 Tbsp- Chopped Coriander Leaves
¼ Tcup- Water
Other Ingredients
Chopped Coriander Leaves
Chopped Mint Leaves
Chopped Cashew nuts
Raisins
Orange Food Colour
Saffron dissolved in Warm Milk
Green Chilli and Ginger Juliennes
Garam Masala Powder
Salt to sprinkle on Rice
Butter
Garnish
Fried Sliced Onion
Rose Petals
Silver Varak
METHOD
1. Heat 3 Tcup Water and add cardamoms, cloves, javitri, and
jaiphal to it. When the water has boiled, add rice to it and cook till it is ¾
done.
2. Strain well and spread it on a flat surface and let it
cool. When cooled, add orange food
colour and salt to it and mix well. Remove the whole spices from the rice.
3. Marinate the Soya bean chunks with curd, salt, turmeric
and garlic paste for ½ hour.
4. Heat ghee, add green chillies and ginger to it and sauté
well. Next add onions to it and sauté well.
5. Add marinated soya bean chunks, the various spices and
cook well. Add water and cook till the
gravy becomes very tight and it sticks to the soya bean chunks. Check the seasoning and adjust accordingly.
6. Add coriander leaves and keep aside.
7. Take a transparent baking dish, grease it well with
butter. On the base, arrange half of
soya bean chunks. Spread half of the
cooked rice on it, sprinkle little garam masala, coriander leaves, mint leaves,
saffron and dots of butter. Again repeat
the same process.
8. Finally top it with dry fruits and then cover with
aluminium foil and cook in a preheated oven at 200 degree Celsius for 10
minutes.
9. While serving, remove the foil and garnish with fried
sliced onion, rose petals and silver varak and serve hot.
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CHEESE FROSTED CAULIFLOWER
Ingredients
Cauliflower
½ cup of mayonnaise
2 tsps prepared mustard
Method
Boil cauliflower in salted water for 12-15min then drain
Place the cauliflower in an ungreased baking dish and
sprinkle with salt
Combine mayonnaise and prepared mustard-HOT HOT.
Spread over cauliflower
Top with ¾ c sharp cheddar
Bake at 375 deg for 10 min
CURRIED STUFFED MARROW
Ingredients
1 tbsp oil
1 tbsp curry powder
2 tbsp chutney
3 medium onions, sliced
2 eating apples, peeled and diced
1 pint stock
1 LB cooked lamb
1 medium marrow, halved and seeded
Seasoning
Method
Heat the oil and fry onions until golden. Stir in curry powder and cook for 2mins. Add flour and cook for a further 2 mins. Add the apples and stock bring to the boil
and simmer for a few mins. Add chutney,
season well, cover and simmer for 30 mins.
Stir in the lamb,
Fill the marrow halves with mixture, carefully place the marrow
together, wrap in foil and bake (Gas mk4) for 45 mins or until marrow is
tender.
Serve sliced.
Serves 4-6.
KARALA
Cut in half, scoup out seeds and stuff with raw onions, tie
up. Make a regular curry gravy, then put in karala, a little vinegar and sugar.
Soak the karela first for 1 hour in salt water, throw water away.
BROWN CABBAGE
Ingredients
2 Large onions
1 Cabbage
1 Green chillie
2 Teaspoons of sugar
½ cup of peas
Method
Brown the onion in grease, add the cabbage and brown.
Add chillie, peas, and sugar and salt to taste.
Cook until tender, add a little water if you want.
BULCHA
Ingredients
½ Lb salt fish
1 Lb onions
½ oz chilli powder- or to taste
½ oz saffron
1 ½ oz cleaned garlic
1 ½ oz cleaned ginger
½ bottle vinegar
½ bottle gingerly or sweet oil
Method
All the ingredients to be well ground including the salt
fish.
When the oil is well fried put in the ingredients, then fry
the fish nicely.
Add the vinegar and fry until it thickens.
Salt-if not sufficient must be added
MUTTON BIRYANI
Ingredients
1 lb lamb
½ in ginger
½ tsp chilli powder
½ tsp ground cinnamon
½ tsp ground clove
½ tsp ground cardamom
½ tsp saffron
1 tsp ground turmeric
1 carton yoghurt
8 oz onions
8 oz potatoes
8 oz basmati rice
Oil
Salt
Melted butter
Method
Cut lamb into pieces
Mince ginger finely
Put lamb into a bowl with all the spices and the yoghurt,
mix well & set aside to marinade for 3 hours
Slice the onions and peel and culee the potatoes
Wash the rice thoroughly and leave to soak for 30 mins
Fry the onions in a little oil until crisp.
Fry the potatoes separately, season with salt
Par-boil the rice and drain.
Put ¾ of the rice into a pan
Reserve a few onion slices for garnish and arrange the
remainder with the meat and potatoes on top, cover with the remaining rice
Decorate the top with the rest of the onions then add the
saffron and a little melted butter
Cook for 2 hours or cook in a cool oven gas mk 2 for the
same length of time
Cooking time 2 ½ hours.
Serves 4
PAN ROLLERS or PANTHERAS
Ingredients
1 lb mutton-minced
2 oz fine flour
3 eggs
Milk
Onions
Green chillies
Ground ginger
Salt and sauce to taste
Method
Beat the eggs together in a bowl, add the flour and very
gradually add enough milk to make it the thickness of pan cake batter. Cook into pancakes
Have ready 1lb mutton, minced.
Fry enough cut onions a few green chillies, ground ginger.
Boil the meat until soft and dry; add salt to taste and
sauce.
Place a spoon of the mince in each pancake, roll up and fold
in the corners, rub over with a little of the batter and sprinkle with fine
bread crumbs and fry lightly.
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| read soap sag as soa saag |
MOLEE FISH
Ingredients
1 lb fish
1 lge tomato
1 med onion
½ coconut
3 pods garlic
3 green chillies
½ piece ginger
1 tsp turmeric
1 ½ tsp coriander seed
½ tsp fenugreek seed
4 cashew nuts
1 bunch coriander leaves
2 tbsp halda
Method
Wash clean and sprinkle fish with salt
Peel and mash tomato, chop onion finely
Grind coconut, garlic, chillies, ginger, turmeric, coriander
seed, 4 leaves, fenugreek seed and cashew nuts to a paste.
Add 2 cups warm water to the paste, stand for ½ hour and
then extract the juice.
Brown the chopped onions in hot halda, add the fish and fry
for 5 minutes.
Add tomato pulp or juice, cook till fish is done.
NOTE. A few curry
leaves and 2 slit green chillies may be added when browning the onions.
Fenugreek in English: methi hindi
Cashew nut in English: Hajji hindi
PRAWN TEMPERADOO
Ingredients
Prawns (large) 1 seer
White Pumpkin 3 poes
Onion 1
large
Dried chillies 2/3 ground fine
Ghee
2
Ginger 1 small bit
Coconut 2
clits
Green chillies 2
Red chillies
split and whole 2
Method
Clean prawns letting the heads remain, cut up pumpkin, grind
dried chillies and cut up ginger. Scrape coconut (put in boiling water and
extract milk). Put prawns in handy with
ghee and fry well.
Add coconut milk, pumpkin, onions, ground chillies, ginger
and green chillies.
Cook uncovered and salt to taste.
When cooked, add lemon juice before serving-great with rice.
This recipe was taken from an Anglo-Indian cookbook.
NB. Handy=Pan.
HUSSANI CURRY OR STICK CURRY
Half seer beef or mutton, then cut into cubes. Thread meat
trough skewer with ginger and onion alternately. Grind fine 1 bit of saffron,
ginger, garlic, 4 chillies, salt to taste.
Using gee fry onions and take out, chop another onion and
throw it in before it gets brown, put all ingredients in and fry well until the
smell of the saffron goes. Put the meat in and gently stir, allow to simmer for
10 minutes. Add a little thyme and when the water dries gently fry for 5
minutes. When serving put the browned onions on top.
CARAMEL CUSTARD
Ingredients
1 cup of sugar
4 to 5 tablespoons water
5/6 drops lemon juice
5 Cups of milk
4 tablespoon sugar
5/6 Eggs
Inside of two bread rolls
Vanilla
Method
Put the sugar with water and lemon juice in saucepan on fire
without stirring until brown.
Pour immediately into a dish and let it cool.
In the meantime warm milk, add sugar and stir, let it cool
for a while.
When quite cold beat the eggs and add to milk with
the bread and vanilla then stand in another dish of water in oven Gas 4 for
first 10 minutes then reduce to 3 for 1.75 hours
HAZEL’S CALCUTTA FRUIT CAKE
Ingredients
For one cake use 8.5-9 inch tin, for two use two x 6 inch
tins.
8ozs Cherries
6ozs Castor sugar
6ozs Margarine
6lge Eggs
4ozs Cut mixed peel
4ozs Almonds
4ozs Walnuts
4ozs Currants
4ozs Sultanas
4ozs Semolina
4ozs Pheta (white pumpkin preserve
2ozs Khoa
1oz Crystallised ginger
1tsp Vanilla essence
¼ tsp Ground Cinnamon
¼ tsp Ground Clove
¼ tsp Ground Cardamom
¼ tsp Nutmeg
¼ Mixed spice
Wineglass of Sherry or brandy etc
Method
Cream the yolks with the sugar, add the margarine and
cream. Now add the almonds, mixed fruit,
peel and cherries etc.
Then add the semolina and, last of all the flour with the
spices and essences.
Whisk the egg whites until stiff and add to the cake mixture.
Level off the mixture in the tins and bake at Mark 4 (Gas)
for half an hour then reduce the heat to Mark 1 and bake for approximately 2.5
hours more.
The cake is tested with a heated skewer and is done when it
comes out clean.
(The above recipe doesn't mention the amount of flour,so along with semolina I assuming it should contain at least 2 oz of flour as well or maybe 50 gm flour to 125 gm semolina. (4oz-113gms). I'm not good with recipes, I love eating though.....Andrew)
(The above recipe doesn't mention the amount of flour,so along with semolina I assuming it should contain at least 2 oz of flour as well or maybe 50 gm flour to 125 gm semolina. (4oz-113gms). I'm not good with recipes, I love eating though.....Andrew)
KHUL KHULS
INGREDIENTS
1 sq of wheat or rice flour
2 bits butter
12 yolks only
METHOD
Kneed flour well with egg yolks and a cup of strong coconut
milk and butter, it must not be too soft or too hard.
Make tiny balls hold a fork in the left hand and press the
ball evenly out first then roll up and put to one side, repeat for all.
Now heat the ghee and put them in a little at a time ‘till
nice and brown, remove each batch and keep ‘til all are finished.
Next day do the frosting.
Weigh Khul Khuls, to every LB take 1LB of sugar (large
grain) make a thick syrup, put in the Khul Khuls and stir constantly over a
slow fire until the syrup is dry. Take
out and leave on a dish, it will frost when cold.
CUL CULS
INGREDIENTS
1 seer sugee
1 seer good ghee
12 eggs
2 coconuts
6 tea cups sugar
METHOD
Grate the coconuts and squeeze with one cup of boiling
water. Strain into a bowl then squeeze a
second time with another cup of water.
Keep this milk separate.
Put the sugee into a large flat dish, break the eggs and put
the 12 yolks into the first coconut milk then beat nicely with a fork, add it
to the sugee and knead.
If the moisture is insufficient add the second cup of milk
and knead into a dough as for bread for an hour until sugee softens.
If the moisture is still insufficient take out a little milk
for a third time, work the dough until soft and does not stick to the hands.
After this form into different kinds of shapes. Have the ghee fried nice and hot, throw in as
many shaped cul culs as the ghee will hold.
Fry until light brown, repeat this until all are fried. Allow to cool, candy with three cups of
sugar.
First halve the quantity and with the remaining half candy
the second time with the balance of the three cups.
Cool and tin.
PANCAKES
INGREDIENTS
½ Lb
Plain Flour.
1 level
teaspoon bicarbonate of soda.
1
teaspoon of salt.
1
tablespoon of fine sugar.
1 or 2 eggs.
Butter as
required.
Milk as
required.
Suet as
required.
METHOD
Pass this
all through a fine sieve into a bowl, add 1 or 2 eggs and as much butter and
milk as will make a thick batter. Have the
griddle very hot and rubbed over with suet then drop in a tablespoon or less
with enough room between to allow for them spreading. When one
side is cooked turn quickly.
Be sure
they are fried enough on one side before turning as they should only be
turned once!
RHUBARB TAPIOCA: Roz’s recipe
Ingredients
2 c water
3 c chopped rhubarb
2 t grated orange peel
1/3 c tapioca
¼ t salt
¾ c sugar
Method
Boil water, rhubarb and orange peel, cook
for approx 3 min
Add tapioca, salt and sugar.
Cook on mid heat until it boils, reduce
heat cook 3 mins.
Chill for several hours-serve with cream.
PASTRY
PASTRY: Roz’s recipe
Ingredients
3 cups of
flour
1 ½ cups
of shortening
1 table
salt
1 egg
1 Tbls
vinegar
6 Tbls
water
Method
Mix the
flour, shortening and salt like breadcrumbs.
Beat the
egg, vinegar and water.
Combine
well- can be frozen
GREEN TOMATO CHUTNEY
Ingredients
2lb tomatoes (skinned)
8oz onions grated or finely chopped
8oz sugar
½ pt vinegar
8oz apples (cored and peeled)
½ teaspoon salt
1 teaspoon pickling spices
Method
Put onion in pan with ½ pt vinegar Simmer until nearly soft. Chop apples, and add chopped tomatoes spices (tied in muslin bag) add salt and just enough vinegar to prevent burning. Cook gently until tomatoes are soft, stirring from time to time. Add remainder of vinegar, stir in sugar and boil steadily until chutney is thick. Remove spices and put into jars.
