Anglo-Indian Lamb Solta using DIY Do Indian Yourself spice powder blend ...

#Reciep with a  #Cooking Video of an Anglo-Indian Homemade Solta using medium spiced DIY Do Indian Yourself Solta Recipe Mix Spice Powder Blend - Serves 6 to 8


Anglo-Indian #Homemade Solta using medium spiced DIY Do Indian Yourself Solta Recipe Mix Spice Powder Blend - Serves 6 to 8
A slice of #Colonial India! #colonialIndia

#angloindian #AngloIndianCuisine #cuisine #Indiacooking #cooking #goan #kerala #southindian
#indiainajar #DIYDoIndianYourself #colonialfood

Embark upon light, modern and sophisticated dishes that pay homage to both #vintage and #contemporary #cuisine of Colonial #India.

Simple easy to follow recipes using readily available ingredients from the famous #Jalfrezi, that used to be cooked from the leftover #Christmas Turkey and chicken roast by the Colonial servants of the British Raj, to the more exotic dishes, served in the Officer’s mess; like ‘One-Eyed Jack’, ‘Country #Captain’, ‘Fish #Kedgeree’, ‘#Portuguese Devil Curry’, ‘Camp Soup’ and ‘Colonel #Sandhurst’s beef curry’ have made Anglo-Indian cuisine very popular. I have great pleasure in recreating my own versions of some of the popular Anglo-Indian dishes from Colonial #India using local #British #ingredients.

Comments

Post a Comment

Popular posts from this blog

About Chef Collin D Pereira. Namaste! I am Collin D Pereira. A culinary enthusiast, a restaurateur, a visionary, a movie extra and the Top Hat Fun Chef of India in a Jar.com

Image
About Chef Collin D Pereira Namaste!  I am Collin D Pereira. A culinary enthusiast, a restaurateur, a visionary, a movie extra and the Top Hat Fun Chef of India in a Jar.com FOND MEMORIES – MY GRANDMOTHER’S STOVE- MY FIRST COOKING LESSONS Born into a Roman Catholic family as the eldest son, at a very early age I was exposed to the fumes and flames of the open fire mud cooking stoves (called ‘addupu’) that used dried coconut leaf, dried coconut shell and coconut husk as fire wood at my grandmother’s house. Sometimes dried mango wood and neem wood were used to make fire. Where if the fire fails to light up, blow several times into the fire or a quick dash of kerosene from the lamp is a solution. A hand held fan made of palm leaves was used to fan the flames to light the charcoal. Sometimes a long hollow cylindrical metal rod was also used to blow air onto the charcoal to help ignite it. Normally clay pots and wooden spoons (I am especially fond of the long cooking spoon with the
Read more

Brixham Monkfish - Fish Pickle and Chutney by India in a Jar

Image
Brixham Monkfish : A treat to the senses! Inspired by a mum the finest Indian spices, ancient Indian wisdom and fresh Brixham monkfish is used to produce this unique delicious tasting tantalizing blend. Your ready-to-eat multi-purpose curry food jar. Made by hand in Devon, UK in small batches this is the most innovative and versatile food product to hit the UK shores. Monkfish from the world famous Brixham fish market  is already in it and the ancient Indian blend of spices, vinegar and salt give it a long shelf life. Ancient Indian wisdom, generations old family recipe and real fresh Brixham monkfish come together in perfect harmony in an exciting new avatar. Ready-to-eat artisan Indian cuisine in a jar. All-in-one; chutney, pickle, marinade, relish, spread, condiment, curry, curry paste….This monkfish curry pickle chutney in a jar is dangerously addictive and you can splash, drizzle, dip, marinate, and cook. Monkfish are almost all head, and most of their head is mouth - with fan
Read more

INDIA IN A JAR RECIPES WITH - INDIAN BBQ TANDOORI TIKKA PASTE

Image
NAMASTE! India in a Jar’s condiment pastes are a secret blend of traditional, rich aromatic Indian spices in the right proportions. With these ready-made pastes you can relish a variety of delicious and authentic recipes with the same taste and flavour every single time. UK FACTS: Korma is nation's favourite curry as Brits shun spicy tastes. An overwhelming 73 per cent of adults enjoy a curry, making Indian food the nation's favourite cuisine................... Chicken tikka masala has been claimed to have originated in Glasgow and is among the UK's most popular dishes, leading a government minister, Robin Cook, to claim in 2001 that it was a British national dish. But there is no standard recipe for Tikka masala and Korma; a survey in UK found that of 48 different recipes, the only common ingredient was chicken. TIKKA MASALA AND KORMA RECIPES REINVENT- REDISCOVER- TIKKA MASALA & KORMA with India in a Jar............. Om Santi! 1. SIMPLE BONELESS CHICKEN T
Read more