Topic started by kuch (@ dsl1-194.gw1.adl1.airnet.com.au) on Wed Sep 24 03:40:25 .
All times in EST +10:30 for IST.

Would someone be able to give me the receipe for Beef Biriyani, the way Anglo-Indian families used to make?

Responses:

• Old responses
  
• From: Pearl Subramanian (@ ) on: Wed Oct 27 06:04:07
  
  KUL KULS
  
  ½ kg Maida, ¼ kg Wheat Flour½ tspn. salt, 2 tbspns. Butter, 1 cup Sugar - powdered, ½ - 1 cup thick Coconut Milk extracted from ½ a Coconut, Oil for deep frying.
  
  For the Sugar coating – 1 ½ Cups Sugar, ¼ cup water.
  
  Put the Sugar & Water in a vessel place on heat, keep stirring till sugar has dissolved & the syrup has thickened to a 2 thread consistency – pour over the fried Kul Kuls & toss nicely so that all the Kul Kuls are evenly coated - set aside to cool/dry, store in an air tight container & use.
  
  
• From: Pearl Subramanian (@ 195.94.1.122) on: Wed Oct 27 06:08:09 EDT 2004
  
  Kul Kul recipe contd.
  
  Method
  
  Sieve together the Maida/Wheat Flour/Salt - put into a mixing bowl, add the butter & work it into the flour mixture add the powdered sugar & Coconut milk little @ a time & mix to form a soft firm dough – cover the dough with a warm damp cloth so that it does not dry.
  To make the Kul Kuls – Take a marble size ball of the dough & flatten it against the back of a greased fork - then roll tightly (from the bottom end of the fork) into a tight Curl/scroll put the Kul Kuls on a plate which is sprinkled (dusted) with flour. Grease the back of the Fork again & repeat making Kul Kuls till all the dough is over. Every time you take a ball of dough to make a kul kul grease the back of the fork. Heat oil for deep-frying in a wok on medium heat –
  
  
• From: Pearl Subramanian (@ 195.94.1.122) on: Wed Oct 27 06:11:11 EDT 2004
  
  when oil is hot add the Kul Kuls and fry till golden brown. Remove & place in a colander to drain then set on aside on paper kitchen towels – do this till you have finished frying all the Kul Kuls – Now put the Kul Kuls in a big vessel & pour the warm prepared Sugar Syrup over it & toss nicely so that they are evenly coated – leave to cool & store in air tight containers
  
  
  
• From: liz (@ dialpool-210-214-27-19.maa.sify.net) on: Fri Oct 29 08:32:27 EDT 2004
  
  thanks Pearl, that is a bit different from how we make our kul kuls but will definitely try out this recipe this christmas. I even make dough nuts, rose cookies (they turn out soft and soggy, any idea why?), cake, chocolate fudge, coconut sweet...but every year i have to call up one of my aunts and ask them for the recipe...coz i write it down and lose it..im making a diary with all the traditional anglo indian recipes and so will add all your recipes too..i had a grand aunt living in chennai with her family, but after she passed away, i havent been in touch with my relatives...anyway hope you have a blessed christmas...
  
  
• From: Pearl Subramanian (@ 195.94.1.122) on: Sat Oct 30 08:48:02 EDT 2004
  
  Hi Liz
  
  How are u, guess you recd. my mail with a few of my X'mas recipes - regaring the Rose cookies becoming soft - may be you have to let them air out & become cold before you put them into air tight containers or the egg is more - Would you like to have my recipe of A Stuffed Roasted Chicken - try it out before christmas & if it works well then you could make it for christmas - you can do the same with Turkey also - or why don't you try Roast Beef.
  
  If you have time post some of yr. recipes too it will nice to try them out - you can e-mail them to this e-mail address of mine
  pms2403@yahoo.com
  
  
• From: Hank (@ cache-loh-aa04.proxy.aol.com) on: Wed Nov 3 16:51:51
  
  
  
  Hi
  
  
  I would like to make pepper fry and anglo-indian style pepper water,and where can I buy bombay duck from, living in London
  
  
• From: Dolly (@ wnpp-p-144-134-159-187.tmns.net.au) on: Thu Nov 4 05:11:02 EST 2004
  
  Dear Hank. I have an old cook book with this version of Pepper water: A good desert spoon full of coriander seeds, 3-4 dried red chillies,5 pods of garlic,pepper corns, curry leaves, a teaspoon of mustard seeds,desert spoon of jeera,salt to taste and add a small lump of tamrind. Bruise the coriander,mustard,and garlic. break the chillies into bits,then mix all the other ingrediants. Poor in a pint of water,bring to the boil then let simmer for an hour. Meanwhile,cut one large onion into rings, then fry in ghee untill it starts to turn brown. Strain the soup free of all the whole spices, then add onions. Simmer for 10 minutes with a pinch of sugar, then it is ready. Enjoy
  
  
• From: Pearl Subramanian (@ 195.94.1.122) on: Sun Nov 7 08:50:57 EST 2004
  
  Pepper Water Ing.
  
  1/2 tbspn PepperCorns; 1 tbspn Jeera 4 -6 Dried Chillies;6-8 cloves of Garlic; Tomatoes 2; Salt to taste; Tamarind as big as a lime; mustard seeds1/2 tspn; Curry leaves a sprig;2 dry chillies de seeded&broken up + 2 green chillies deseeded & cut into two; Asafetida pwd 1/4 tspn; Methi seeds - 1/2 tspn; Oil2 tbspns;Chopped corriander leaves for garnish.
  
  
  
• From: Pearl Subramanian (@ 195.94.1.122) on: Sun Nov 7 08:59:06 EST 2004
  
  Coarsley grind the Pepper corns; Jeera seeds;Dry Chillies& garlic & Keep aside.
  
  Cut tomatoes each into 8 pcs & keep. Extract the juice from the tamarind 2 to 3 times & keep aside.
  
  In a vessel pouroil when hot add mustard seeds, methi seeds, dry & green chillies,curry leaves, when it splutters add the hig powder, salt to taste lower flame & add the coarsely powdered masala fry for 2 mins till a nice smell arises &the garlic is a golden brownnow add the chopped tomatoes & tamarind water & bring to a boil, once it starts bubbling lower flame & leave to simmer for 10 mins (for the raw tamarind smell to go) remove from heat & garnish with chopped corriander leaves. Serve with steamed Rice & fried fish or any Fry
  
  
• From: Pearl Subramanian (@ 195.94.1.122) on: Sun Nov 7 09:07:12 EST 2004
  
  Dhal Pepper Water
  
  ! cup Tur Dhal-wash & boil with 2 cups of water till soft - strain & keep the water for the Rasam. Salt to taste; Tamarind as big as a lime spakin 2cups of warm water & extractthe pulp & keep (you could take the tamarind extract 2-3 times).
  Broil &make a fine powder
  
  1-8 dry chilles, 1 tspn Jeera seeds; 1tspn Pepper Corns, 8-12 pods of Garlic.
  
  For Seasoning:
  1tspn Mustard seeds, a spig of curry leaves, a big pinch of asafetida pwd; oil 2 tbspns, 2 dry chillies de seeded & broken up into pcs. Methi seeds -1/2 tspn.
  
  For Garnish: chopped corriander leaves 2-3 tbspns.
  
  
• From: Pearl Subramanian (@ 195.94.1.122) on: Sun Nov 7 09:11:21 EST 2004
  
  Take the Dhal water add the ground masala, add salt, 1/2 tspn turmeric pwd, & the tamarind water mix well & bring to a bubble- lower heat & leave to simmer for 10/15 mins for the raw tamarind smell to go- season with the seasonings items & pour over the Rasam- garnish withchopped corriander leaves& serve with steamed Rice & Masala Steaks/Pepper Steaks/ masala Chops or crumb chops etc.,
  
  
• From: Pearl Subramanian (@ 195.94.1.202) on: Sun Nov 7 15:20:06 EST 2004
  
  PEPPER RASAM
  
  Ing. Required too make the Rasam Powder
  
  Black pepper corns – ½ level tbspn
  Cumin Seeds - 2 level tbspns.
  Corriander seeds – ½ cup
  Vendium (Methi Seeds) - ½ level tbspn
  Red Chillies – 6 –8 no.’s
  Tur Dhal (Lentils) - 2 ½ tbsps.
  Asafetida - ½ tspn.
  Tamarind - size of a lemon
  Salt to taste
  
  For Seasoning
  
  Mustard Seeds - 1 tsp
  Curry Leaves - a Sprig
  Dry Chillies - 2 deseeded & broken up into pcs
  Cooking oil - 1 tbsp
  
  Garnish:- chopped Corriander Leaves - 2 tbps.
  
  
  
• From: Pearl Subramanian (@ 195.94.1.202) on: Sun Nov 7 15:21:10 EST 2004
  
  Pepper Rasam contd.......
  Broil the pepper, dhal (lentils), chillies, vendium, coriander seeds together in a pan till they become golden brown. Now add the cumin seeds continue to broil – remove from heat leave to cool the dry grind to a powder - & keep aside to cool.
  
  Soak the tamarind in 4 cups of warm water for 15 – 20 minutes extract the tamarind the pulp add salt to taste, Asafoetida pwd. bring to a bubble - let it bubble nicely – lower flame add the powdered masala and let it come to a bubble again low flame & leave to simmer for about 5 minutes.
  
  Season in little oil with mustard seeds/curry leaves, dry chillie. When the Mustard seeds crackle remove & pour over the rasam. Garnish with Chopped Corriander leaves. Serve hot with steamed rice or drink as a soup.
  
  
  
• From: Pearl Subramanian (@ 195.94.1.122) on: Mon Nov 8 05:09:30 EST 2004
  
  Mutton Pepper Fry – Dry style
  
  
  Mutton Pepper Fry Dry style I kg Mutton; Chillie pwd 1 tbspn; Corriander pwd 2 tbspns; Turmeric pwd 1 tspn, Salt to taste, 2 sprigs of curry leaves; Ginger Paste 1 tspn. Garlic paste 1 tspn. For Seasoning: 1 tspn Mustard seeds; a sprig of curry leaves; 2 large Onions finely sliced; 4 green chillies - deseeded & cut lengthwise; 2" pc of ginger cut into matchstick size thin pcs. Oil 4-6 tbspns Make a Powder of: 2 tbspns Pepper corns; 1 tbspn. Sombu - (broil the Sombu leave to cool add to the pepper corns & powder & keep) For Garnish: Chopped Corriander leaves.
  
  
  
• From: Pearl Subramanian (@ 195.94.1.122) on: Mon Nov 8 05:11:55 EST 2004
  
  Mutton Pepper Fry – Dry style contd......
  
  Wash Mutton pcs put in pressure cooker add ginger/garlic paste, Chillie pwd/Corriander pwd/Turmeric pwd/Curry Leaves & Salt to taste - cook for ½ an hour on low flame ( i.e. once the steam starts escaping nicely from the cooker, put the stopper, lower flame to min. & cook for ½ an hour) Remove from heat & leave to depressurize on its own. (If Mutton is tender then cook for 20 mins). Take a Kadai (wok) add Oil when oil is hot add Mustard Seeds and Curry leaves once the mustard seeds crackle add the finely sliced Onions & fry till onions are brown add green chillies & ginger pcs & fry on low flame for 2 mins now add the cooked Mutton & the Soup - mix well & leave to cook till all the soup is absorbed & the fry is dry. Sprinkle with the Pepper/Sombu Powder - mix well & remove from heat - garnish with chopped coriander leaves - Serve hot.
  
  

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