My Grandmother's Recipes

CHICKEN MASALA ROAST This is an Anglo Indian version of Roast Indianized abit to include spices. You can make this with beef too if you wish. I made it with chicken breast but you could also make it with a whole chicken eaten off the bone. Although I have mentioned measurements of ingredients, I usually don’t do so when cooking and go by gut feel. It’s the best way. Ingredients: 500 Gms chicken breast 1 cup chicken stock (preferably boiled fresh from bones) 1 tblsp Worcester sauce (Preferably Lea Perrins. It’s the best) 3 small pieces ginger (bruised) ¼ tblsp ginger paste 1 tblsp garlic paste ¾ tsp turmeric 6/7 black peppercorns 4 cloves 2 pc cinnamon 1 “ Juice of 1 lime or vinegar 2 dry red Kashmiri chilli peppers 1 ½ tbsp. tomato sauce Salt. For the Marinade Marinate the chicken with ginger and garlic paste, lime juice, turmeric, abit of salt, a dash of Worcester sauce and allow it to remain for half an hour. If you’re using large pieces...

How to Make Corned Beef Homestyle by Bridget White Kumar

Here is an excellent home-style corned beef recipe by renowned Anglo Indian food writer and chef Bridget White Kumar. Bridget has written several books on Anglo Indian recipes, and conducts workshops and training sessions on heritage Anglo Indian dishes. Corned Beef or Salt cured Beef refers to Beef that has been preserved and flavored in a Brine solution. The Brine acts as a preservative. Sugar is stirred into the brine solution which prevents the meat from getting hard due to the presence of the salt. Saltpeter is also added to the solution. This helps to maintain the red coloring of the meat. (Various spices are sometimes added for flavoring as per one's choice). In the olden days, Corned Beef was always served with steamed cabbage. It was popular during both World Wars when fresh meat was in short supply and rationed. Corned Beef is usually used as a filling in sandwiches or made into a Hash with steamed vegetables. Recipe for Homemade Corned Beef Ingredients 2 Kg tender...

Spaghetti and Meatballs (Chicken)

SPAGHETTI AND MEATBALLS (CHICKEN) Here is a good dish of spaghetti and chicken meatballs made with an added pinch of Indian garam masala that neutralizes the intense tanginess of tomatoes. Try it and you will know the difference from a regular Italian spaghetti and meatball dish. For the spaghetti use a good imported brand semolina brand like Granoro. These are nice and thick and perfect for this dish. If boiled for the right amount of time they separate well too unlike noodles which tend to stick. Boil the spaghetti with a bit of salt and a teaspoon of olive oil. After five minutes keep a watch on it because there will come a point where even a second over will result in it getting soggy. Strain in a colander, then spread the noodles out on a large tray laced with a bit of oil to cool. For the meat balls (good for four or five persons.) 750 gms Finely minced chicken, grated cheese, 1 egg, 1 teaspoon oregano, 1 teaspoon rosemary, 2 tbsp Worcestershire sauce, ¾ T...

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