Curry Puff – Fulfilling Snack – Recipe

PATTIES AND PUFFS

Yummy Snacks for Brunch and Tea

By

VIKRAM KARVE

When I was a small boy – in the 1960s – and later – in the 1970s – I sometimes lived at my grandfather’s place near Madiwale Colony on Tilak Road in Sadashiv Peth Pune.

Come Sunday morning – and I was off to Hindustan Bakery on Bajirao Road – to get a few packets of their famous “patties for breakfast 

(In Pune – “Patties” is spelt “Pattice”)

You had to get there early – otherwise the patties would be over – and you had to go all the way to their branch in Shaniwar Peth to get the coveted delicacy which we all hungrily devoured for Sunday breakfast.

Sunday Breakfast meant Hindustan Bakery Vegetable Patties.

Hindustan Bakery Vegetable Patties are inimitable, superb to taste and matchless in quality – they taste divinely lip-smacking and are wholesome yet not heavy on the stomach, and I haven’t quite tasted a similar veg patty anywhere else.  

Those days – Veg Patties were available only on Sunday mornings. 

Now – I think they make them everyday – so they have lost their exclusivity. 

Of course – many other bakeries in Pune – like Santosh Bakery on Apte Road, New Poona Bakery in Budhwar Peth and Green Bakery near Shanipar who also made patties – but there was nothing to beat the patties of Hindustan Bakery.

Like I said – these days – the delicacy has lost its exclusivity – since veg patties are available in plenty every day – and also – the quality doesn’t seem as it was in the past – probably due to mass production.

 

CURRY PUFF

Well – I wish I could tell you how to make vegetable patties – instead – I will give you the recipe of my favourite tea time snack – the curry puff – a non-vegetarian version.

You will need the follwing ingredients:

1. Curry Powder 

(I use Ship Brand Madras Curry Powder which comes in its distinctive green coloured tin)

2. Quarter kilo (250 gms) of boneless chicken cut into small pieces

3. Four large boiled potatoes cut into small pieces

4. Two finely chopped onions

5. Some boiled green peas and finely chopped carrots

6. Maida (flour)

7. Two Eggs

8. Oil

9. Salt, seasoning and spices.

Heat oil in a pan – add finely chopped onions and fry till translucent brownish – add the boneless chicken pieces – and stir fry – till the chicken is cooked.

Now add two large tablespoons of Curry Powder – the boiled vegetables (potatoes, peas, carrots) – and salt to taste – stir – till dry – for about 4-5 minutes.  

Remove from flame – and keep aside the Curried Dry Chicken.

Make a smooth dough by kneading together the Maida (flour), Eggs, Oil, Seasoning (salt, pepper, chilli powder to taste) and Water. 

Let the dough stand for some time.

Now roll the dough – and stuff in the curried dry chicken – making tikki shape – or samosa shape – or any other shapes of your choice (I prefer semi-circle karanjis). 

Finally – Shallow Fry the Curry Puffs till crispy crusty golden brown.

Curry Puff is a hearty satiating wholesome tasty snack ideal with high tea or cocktails. 

Curry Puffs are good for Brunch too.

Happy Cooking and Happy Eating. 

VIKRAM KARVE

Copyright © Vikram Karve 
1. If you share this post, please give due credit to the author Vikram Karve
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© vikram karve., all rights reserved.

Disclaimer:

1. This recipe is based on my improvisation. You are requested to do your own due diligence and use ingredients/cooking method as per your discretion/style.

2. All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the stories are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.

Copyright Notice:

No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.

Copyright © Vikram Karve (All Rights Reserved)

© vikram karve., all rights reserved.

I wrote this recipe long back – and – I have also posted the recipe online earlier a number of times in my foodie blogs inculding at url: https://karvediat.blogspot.com/2013/06/yummy-fulfilling-snacks-veg-patties-and.html

Jalfrezi – Delicacy from Anglo Indian Cuisine

Foodie Memoirs

JALFREZI

Delicacy from Anglo Indian Cuisine

A Colourful Spicy Sweet and Sour Stir Fry Dish

By

VIKRAM KARVE

From my Foodie Archives: 

Mouthwatering Memories of the delicious Jalfrezi I relished 7 years ago in the year 2010... 

RENDEZVOUS WITH JALFREZI

At the customary sumptuous buffet lunch following my niece’s engagement at Avion Hotel in Mumbai – I was pleasantly surprised to see Veg Jalfrezi on the menu.

My mouth watered – as I looked at this appetizingly colourful dish comprising crisp crunchy tempting panoply of vegetables – onions, tomatoes, capsicum, carrots, cauliflower, beans, green peas, potatoes, green chillies…

I placed a generous helping of Jalfrezi on my tongue – I closed my eyes. 

The Jalfrezi was exceptional – the vegetables fresh and crunchy – and the distinctive flavoursome, zesty, spicy, sweet and sour taste clearly coming through.

WHAT IS JALFREZI – Definition and Meaning of Jalfrezi

When I was a small boy – Jalfrezi – both the Veg and Non-Veg version – was a regular feature on restaurant menus.

It was the onslaught of Punjabi and Mughlai Cuisines – the increasing popularity of the Kormas, the Koftas, the “Kadhai” and “Butter” Makhanwala Curries and Gravies – the preponderance of the ubiquitous paneer – that gradually pushed Jalfrezi out of most popular menus – and now one gets this unique dish Jalfrezi only at select restaurants.

The stir-fry Jalfrezi method of cooking is different from the traditional Indian Curry Recipes. 

In fact – Jalfrezi is an Anglo-Indian Cuisine Dish - a relic of the British Raj – yes – a colonial culinary legacy of the erstwhile British India Raj.

Jalfrezi is not a curry or gravy. 

Jalfrezi is a stir fry dish which must look colourful – and you must be able to identify the various vegetables (and meats, if any) – which should be of crisp consistency – and must taste lip-smacking yummy.

Jalfrezi literally means “hot-fry” – but the word Jalfrezi is probably better translated as “stir-fry”. 

The term Jalfrezi entered the English language at the time of the British Raj in India. 

Colonial households employed Indian cooks who would use the Jalfrezi method of “hot-fry” cooking to heat up cold roasted meat and potatoes. 

Some say that during the Raj – the British created this method of reheating left-overs – especially left-over meats.

Others say that Jalfrezi has its roots in the Calcutta (Kolkata) region of India at the time of the British Raj. 

They credit the Governor General for the state of Bengal – Lord Marcus Sandys – who enjoyed spicy Indian foods – for inventing this dish called Jalfrezi 

In Bengal – “Jhal” means “spicy hot” or “pungent”. 

Maybe – “Jhal” led to “Jal” – and to this – they probably added “fry” and “jee” – which probably became “zee” – so: 

JAL + FRY + ZEE = JALFREZI

HOW TO MAKE JALFREZI – a simple Recipe for Jalfrezi

It is easy rustle up a delicious Jalfrezi. 

To put in simple words – Jalfrezi is a simple dish – the Indian version of Chinese “Stir-Fry” – made with curry spices.

Take a variety of vegetables – onions, tomatoes, capsicum, carrots, cauliflower, beans, green peas, potatoes, green chillies – yes – plenty of green chillies to make it zesty and spicy. 

Cut the vegetables into small pieces

Slice a few onions – and – grate a few onions.

Remember that this a “Stir-Fry” recipe – so you have to keep stirring vigorously throughout the cooking process.

Heat oil in a pan – add cumin seeds – when they sputter add the grated onions and stir. 

When onions are translucent – stir in ginger-garlic paste, lemon juice, a nice amount of red chilli powder and coriander powder – stir – yes – stir continuously and vigorously because Jalfrezi is a “Stir-Fry” dish.

If you want to the Jalfrezi to be a bit sumptuous – you may add some rich creamy paste – roasted cashew-nut, almond and dry fruit paste. 

Stir the mixture till it starts separating from sides of the pan. 

Now add all the vegetables to the hot stir-fried paste – yes – add the chopped tomatoes, sliced onions and slit whole green chillies. 

Stir continuously till cooked crisp and crunchy. 

The tomatoes will release adequate moisture – but should the vegetables stick to the pan – you may add a bit of water – but not too much – otherwise the vegetables will lose their crispness and crunchiness.

Season with salt – garnish with fresh green coriander – and eat hot with piping hot rotis, chapattis or with fresh soft buns or pav.

As I said earlier – Jalfrezi is not a curry or gravy –  it a “Stir-Fry” dish which must look appetizingly colourful – and you must be able to identify the various vegetables – and meats – if any – which be of crisp consistency and yummy zesty taste.

I prefer not to overwhelm my Jalfrezi with too many spices and chillies – but if you like it nice and spicy – go ahead.

You can make Jalfrezi with your choice of meat too – chicken or mutton or lamb – but in deference to the wishes of one of my favourite vegetarian readers (who says that I always give Non-Veg recipes) – this time I have given you the Vegetarian version of Jalfrezi. 

You can make non-veg Jalfrezi exactly the same way - I prefer boneless chicken or mutton – but the choice is yours.

Tell me – Dear Reader – isn’t the recipe for Jalfrezi breathtaking in its simplicity...?

Try it. 

Cook it and relish the Jalfrezi to your heart’s content. 

You’ll love it.

Happy Eating...!!! 

VIKRAM KARVE

Copyright © Vikram Karve 
1. If you share this post, please give due credit to the author Vikram Karve
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© vikram karve., all rights reserved.

Disclaimer:

1. This recipe is based on my improvisation. You are requested to do your own due diligence and use ingredients/cooking method as per your discretion/style.

2. All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the stories are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.

Copyright Notice:

No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.

Copyright © Vikram Karve (All Rights Reserved)

© vikram karve., all rights reserved.

I wrote this recipe long back – around 7 years ago – and have posted it online a number of times earlier including at urls: http://karvediat.blogspot.in/2010/11/jalfrezi-colourful-spicy-sweet-and-sour.html and http://karvediat.blogspot.in/2012/10/jalfrezi-delicious-appetizing-riot-of.html  etc

My Favourite “Indian-Chinese” Combination – Mixed Fried Rice and American Chopsuey

This afternoon – my son wanted to order a home-delivery Lunch.

“I want to eat Mixed Fried Rice and American Chopsuey...” I said.

So – we ordered Mixed Fried Rice and American Chopsuey from a “non-authentic” Chinese Restaurant famous for its improvised “Indian-Chinese” cuisine.

And – after a long time – I enjoyed my favourite medley of Mixed Fried Rice and American Chopsuey. 

Here is a picture of my lunch plate: 

Mixed Fried Rice and American Chopsuey

This delicious lunch reminded me of a foodie post I had written some time ago on My Favourite “Chinese” Food.

Let me delve into my blog and pull it out for you...

MY FAVOURITE “CHINESE” FOOD

MIXED FRIED RICE AND AMERICAN CHOPSUEY

Irresistible Food Combination

Foodie Musings

By

VIKRAM KARVE

CHOP-SUEY

I do not profess to be a culinary expert.

Nor do I claim to be “highfalutin” connoisseur or snooty gourmand.

I am no authority on the “finer” aspects of “fine dining”.

I am simple trencherman who loves eating.

I live to eat (and not eat merely to live).

I believe in the dictum: 

THERE IS NO GREATER LOVE THAN THE LOVE OF EATING 

I don’t believe in “starters”.

“Starters” ruin your appetite

I don’t believe in drinking alcohol while eating. 

Yes – I do not believe in drinking alcohol – especially before a delicious meal.

Alcohol dulls the taste buds.

I believe in getting down to eating the main course of the meal straightaway.

That is why when I go to a Chinese Restaurant – I don’t waste time looking at the menu card.

I just sit down and order right away:

“Mixed Fried Rice and American Chopsuey...”

If “Mixed Fried Rice” is not available – then I may settle for “Chicken Fried Rice and American Chopsuey...”

But – if “American Chopsuey” is not on the menu – I prefer to walk out of the restaurant.

MOUTHWATERING MEMORIES OF “KAMLING” RESTAURANT PUNE

My first memory of Chinese Food is in the Poona of the 1960’s – when there was a famous quintessential Chinese Restaurant called KAMLING on East Street (General Thimayya Road) in Pune Camp 

Those days Pune was called Poona – and – there were 3 iconic restaurants on East Street – Latif’s for Mughlai – Kwality for Continental – and – Kamling for Chinese.

Now – only Kwality is still going strong – and they have diversified into all kinds of cuisine – “multi-cuisine” – as they call it.

Kamling shut down a few years ago.

Later – there was a popular vegetarian thali restaurant called Mayur in its place.

(Someone told me that even Mayur has relocated).

As Pune transformed from a salubrious pensioner’s paradise into a cosmopolitan metropolis – the food scene has undergone a remarkable metamorphosis. 

Nowadays – there are many other eateries in Pune which serve Chinese Food.

But those days – as far as food was concerned – in Pune – Chinese Cuisine was synonymous with Kamling.

Whenever we were in a mood for Chinese Food – we visited Kamling.

Those days there was no concept of “starters” which ruin your appetite.

We got down to eating the main-course straightaway.

The order was simple: 

“MIXED FRIED RICE and AMERICAN CHOP-SUEY...”

As far as Chinese Food was concerned – this combination was matchless – and the most popular too.

The “Mixed” Fried Rice was embellished with a variety of vegetables and meats – there were boneless pieces of stir fried Red Meats, White Meats and an assortment of Seafood.

Yes – there were delicious crisply fried pieces of tasty chicken, mutton, pork, fish, prawns – it had a bit of everything – and nourishing pieces of scrambled eggs too.

Nowadays you don’t get the same high standard of Mixed Fried Rice anymore – so sometimes – I have to make do with Chicken Fried Rice.

And – to combine with the Fried Rice – there is nothing to beat American Chop-Suey.  

“American Chopsuey” is a delicious stew – comprising a variety of stir fried meats, seafood and vegetables – blended into a sweet and sour tasting tangy vegetable sauce – and then spread over crispy fried noodles – topped with a fried egg.

It is a spectacular looking colourful dish – which whets your appetite – and is truly scrumptious. 

Just looking at the appealing dish – and breathing in the appetizing aroma of its alluring flavours – makes your mouth water in anticipation.

I love American Chopsuey.

I find the delicious Umami taste most irresistible – and American Chopsuey combines perfectly with Fried Rice.

Like I said – some people say that Chop-Suey is not “authentic” Chinese Cuisine – but it is actually an improvised Chinese-American Fusion Dish.

After liberalization and with the advent of globalization – there have opened in Pune – a number of highbrow “gourmet” Chinese restaurants serving “authentic” Chinese Cuisine.

Many of these “highfalutin” Eateries do not even feature American Chopsuey on the menu.

But let me tell you – that way back in the 1960’s and 1970’s – in those good old “socialist” days of the “Licence Permit Quota Raj” – American Chopsuey featured prominently on the menu of every Chinese Restaurant.

American Chopsuey was the most popular dish – and – in fact – in those good old days – those nostalgic glorious “unliberalized” and “unglobalized” “Licence Permit Quota Raj” “socialist” days of the 1960’s and 1970’s – American Chopsuey was a “benchmark” or yardstick by which to evaluate a Chinese Restaurant.

Yes – we rated a Chinese restaurant based on the quality of the American Chopsuey they served.

Like I told you – sadly – the inimitable Kamling has shut down many years ago – and the so-called “authentic” Chinese restaurants do not have this dish on their menus.

Well – if you are a fine dining connoisseur – you may say that “Chop-Suey” is “fake” Chinese Cuisine.

But – for a hungry trencherman like me – there is nothing to beat a piping hot combination of Mixed Fried Rice and American Chopsuey.

Before I end – let me post a picture of the delicious combination of Mixed Fried Rice and American Chopsuey that I enjoyed eating...

Mixed Fried Rice and American Chopsuey

Happy Eating...!!! 

VIKRAM KARVE

Copyright © Vikram Karve 
1. If you share this post, please give due credit to the author Vikram Karve
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© vikram karve., all rights reserved.

Disclaimer:

All Stories in this Blog are a work of fiction. Events, Places, Settings and Incidents narrated in the stories are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.

Copyright Notice:

No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.

Copyright © Vikram Karve (all rights reserved)

© vikram karve., all rights reserved.

Updated Version of My Earlier Blog Post First Posted by me Vikram Karve at 2/09/2013 09:02:00 PM at url: http://karvediat.blogspot.in/2013/02/chinese-fried-rice-and-american-chopsuey.html and later reposted at url: http://karvediat.blogspot.in/2014/12/my-favourite-chinese-food-mixed-fried.html and http://karvediat.blogspot.in/2015/09/birthday-lunch-mixed-fried-rice-and.html