The East Indians of Bombay

STUFFED CHICKEN:

Ingredients:
1 Chicken – wash, rub with salt and set aside
For stuffing:
1 loaf, 1 potato, ¼ cup peas, a few almonds, bacon, 2-3 green chillies, 2 tsps. Chopped mint & parsley, 1 sour lime, liver, gizzard of chicken, 1 potato, 2 tbsps. Sultanas, 2 large onions minced, a small piece of ginger chopped finely, 1 large tomato skinned & chopped.

Procedure:
Cut bread in small cubes & brown in fat. In the same fat fry onion till light brown, then add green masala and ½ tsp. sugar, tomato, mint, the liver, gizzard & heart cooked and minced. Now add the bread cubes and chopped bacon and the cooked chopped vegetables and dry fruit. Add pepper, ½ tsp. cinnamon spice, a dash of lemon juice. Stir well add a tsp. of broth and cool. Then stuff bird (not too much) and sew up. Brown well. Then add about 1 cup of hot water and cook till tender. Serve together with rest of stuffing.

APRICOT CHICKEN CURRY

Ingredients:
1 Chicken cut into pieces.
100 gms apricots, soaked in vinegar or water.
225 gms. Tomatoes to be chopped
115 gms onions to be ground separately.
Grind :
8 red chillies, 6 flakes garlic, 6 cloves, 1 tsp jeera. ½ tsp. teel, 6 pepper corns, 1 piece ginger, 4 cardamons, 2” cinnamon, 1 tsp. coriander seeds, ½ tsp. khus khus, 1 piece turmeric, salt to taste.

Procedure:
Heat 2 tbsps. Ghee, then fry the ground onions. Next add the ground masala; when well fried add the chopped tomatoes and fry well. Then add the chicken bits, the masala water and sufficient water to cook, with salt to taste. Cook on slow fire. When chicken is nearly done add the soaked apricots; cook for 5 minutes more.

KHUDI

Ingredients:
1 Kg. Chicken, or mutton or beef.
Roast together : 4 medium sized onions, 4 green chillies, ¼ coconut scrapped.
Grind the above roasted ingredients with 2” piece ginger & 8 flakes of garlic.

Procedure:
Heat 2 tbsp. ghee or oil, fry the ground masala well, and then add 1 tbsp. of bottle masala. Add the cut chicken or meat in pieces and fry. Add enough water and salt to taste. When cooked add potatoes if required and squeeze sour lime or tamarind juice. If required add garam masala for flavour.

CHICKEN CURRY

Ingredients:
1 chicken cut into pieces, 1 large onion, 15 gms tamarind, 200 gms peas, 2 potatoes, 1 sour lime.
Grind to paste:
3-4 red chillies, 1 tsp. coriander, 1 tsp. teel, 4 cloves, ½” turmeric, ¼ coconut scraped, 1 tsp. roasted gram, ½ jeera, 3 tsps. Khus khus, 12 pepper corns, 2 bits cinnamon, 4 flakes garlic, 1 tsp monkey nuts.
Milk of ¼ coconut.

Procedure:
Slice onion and fry in 2 tbsps. Ghee. Add masala and fry. Add chicken pieces, enough water to cook chicken. When nearly done add the potatoes and peas. When vegetables are done add tamarind and sour lime juice to taste. Let it simmer for five minutes and when meat is quite done, add coconut milk. Simmer for a few minutes and put off the fire.

MUTTON / BEEF STEW

Ingredients
½ Kg mutton or beef
2 onions – chopped fine, 2 potatoes – cut length wise, 1” ginger chopped fine, 2 green chillies chopped fine, 4 flakes garlic chopped fine.
Dry grind : 2 cloves, 2 cardamons, 2” cinnamon

Procedure:
Cook ½ kg cut pieces of meat, till half done.
In another vessel warm a dessert spoon of ghee and fry the cut masala. Stir in a teaspoon of flour. Next add the meat and stir fry for a minute. Add the spice powder and a little pepper powder too. Pour in the soup. Add the cut potatoes. Add salt to taste. Cook till done.

DUCK MOILE

Ingredients:
1 Duck plucked and washed with flour and cut up in fairly large pieces. Then wash again 2-3 times in water mixed with 1 tbsp. vinegar and drained.
3 tbsps. Ghee, 2 dessert spoon. bottle masala, 2 tsp. sugar, 4 tbsp vinegar.
Green masala:
½ kg onions cut in rings, 6 green chillies slit with seeds removed, ½” ginger cut in strips, 5-6 flakes garlic cut in strips.

Procedure:
Put the pieces of duck in a vessel with salt and let it cook till all the water is absorbed. Now add 2-3 tbsps. Of ghee and fry the meat till nearly browned. Add 2 tsps. Sugar. Remove the meat to another vessel and keep aside. Then add the onions to the same ghee and fry till quite soft and pale coloured. Now add the rest of the cut ingredients and fry for a few seconds. Then add 2 dessert spoons of bottle masala and fry gently, throwing in a little water till masala is nicely fried and smells good. Add about ¼ pint water according to tenderness of bird and when the water boils, add the duck pieces, cover and cook gently. When meat is cooked, add vinegar and let it simmer till grease comes to the tope and add 2 tsps. Garam masala (cinnamon, cloves & cardamom powder) and stir and let it remain on slow heat.
Add fried potatoes if desired.

PORK VINDALOO

Ingredients:
2 Kgs pork with 1/2inch layer of fat.
25-30 Kashmir chillies
4 large pods garlic
3 tbsp full cumin seeds
1 1/2in turmeric
1 inch fresh ginger optional
Method:
Cut the meat into chunks, apply salt and keep aside overnight. Next morning wash and dry with a towel. Meanwhile grind the above ingredients with good vinegar to a fine paste. Apply the masala paste to the pork and let it marinade in an earthen dish, or glass bowl for 8 hours or overnight. Next day put all the pork in a vessel, add 1/2bottle vinegar and cook on slow fire till tender.

SARPATEL

Ingredients:
1 Kg Pork cut into big pieces, apply salt and fry till brown
1/4kg liver cut into big pieces, apply salt and fry till brown
1 tbsp. dry blood (optional).
2 pods garlic – cut lengthwise
2 inch ginger – cut lengthwise
5 green chillies – cut lengthwise
Method:
Cut the cooked pork and liver into fine pieces. Keep aside. In a vessel put 2 tbsp. oil and fry the cut masala, then add 2 dsps bottle masala, fry well and then add the meat. Add vinegar to taste for cooking, and simmer on a slow fire till cooked.

PORK TAMRIAl

Ingredients:
1 Kg port cut into suitable pieces
To be ground in vinegar:
4 red chillies
1 inch piece turmeric
3 inch cinnamon
1 tsp jeera
10 flakes garlic
4 cardamons
6 cloves
To be cut lengthwise:
8 onions
5 green chillies
1 piece ginger
10 flakes garlic
Method:
Take the fresh cut masala and the ground masala, mix it together in a vessel, add pork, some vinegar, water and let it cook till soft.