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

COOKING and EATING “YUMMY CHICKEN”

“YUMMY CHICKEN”

Cooking and Eating

Recipe

By

VIKRAM KARVE

Before we got married – my wife frankly told me that she did not know how to cook.

She was true to her word.

However – I loved cooking (and eating) – especially in my prime days.

And – of course – since my wife was a “pure vegetarian” – all the “non-vegetarian” dishes were cooked by me.

Here is a delicious “melt-in-the-mouth” chicken dish – which tastes different from the run-of-the-mill curries and gravies.

You can rustle up this dish in a jiffy.

This simple chicken dish is ideal for busy people – like harried “homemakers”, working women and hungry bachelors who want a quick delicious bite.

INGREDIENTS

Boneless Chicken Pieces – 400 gm (half a small broiler)

(Clean, joint, cut and de-bone one broiler chicken into medium size pieces. The best is to get skinless frozen boneless chicken pieces from your store – thaw, wash and keep ready)

Onions – 2 (sliced into rings)

Whole Spices (Cloves, Green Cardamom, Cinnamon, Peppercorns)

Salt – To Taste (optional)

Red Chilli Powder – To Taste (Half to One Teaspoon)

Whipped Fresh Cream – One Cup

Milk – Half Cup (optional)

Butter – Half Cup

Sugar – 2 Teaspoons

Tomato Ketchup – Half Cup

Fresh “Laadi Pav”/Buns (or Freshly Fried/Grilled Garlic Bread)

COOKING “YUMMY CHICKEN”

1. Heat half a cup of butter in a pan (medium hot flame).

2. Add two teaspoons of sugar and brown the sugar a bit.

3. Add a few cloves, green cardamoms, a generous piece of cinnamon, and a few peppercorns – and let the whole spices crackle a bit.

4. Add onion rings and stir till translucent and brownish.

5. Add the boneless chicken pieces.

6. Stir fry – and cook till chicken pieces are golden brown.

7. Add red chilli powder to taste (half to one spoon).

8. Sauté (stir and fry) the chicken pieces – till the chicken pieces look nice and browned.

9. Lower the flame.

10. Pour in one cup of tomato ketchup.

11. Place the lid on the pan and simmer on slow fire for around 10 minutes till the chicken is nicely tender and succulent (Taste from time to time).

(At this stage, you must sample the chicken to ascertain whether it is fully cooked)

12. Once you feel that the chicken is fully cooked, simmer for a moment on low fire and smoothly blend in one cup of whipped cream followed by half a cup of milk and gently thicken on slow fire for about 2 minutes without the lid on taking care to see that the gravy does not curdle.

(You must stir very tenderly, watching the bubbles, for just a few minutes till the cream fully intermingles and smoothens into the gravy. Adding Milk is optional – if you want to you can thin down the gravy a bit by blending in some milk and simmering on slow fire with lid open for a while – but take care that the gravy doesn’t curdle).

The Yummy Chicken is now “Ready to Eat”.

[I do not add salt to this dish – but if you must – please do so right at the end to avoid curdling of the milk gravy]

EATING “YUMMY CHICKEN”

Relish hot with freshly baked soft laadi pav or buns.

Dip the bun generously in the gravy – put it on your tongue – close your eyes – and revel in gastronomic bliss.

Then press a piece of the succulent mouthwatering chicken between your tongue and palate and savor the heavenly experience as the delicious chicken releases its mellifluous fragrance, spicy aroma and luscious juices as it dissolves on your tongue and melts in your mouth.

“Yummy Chicken” tastes heavenly with Fresh Hot Garlic Bread too.

“Yummy Chicken” must be eaten piping hot.

You must polish it off in one sitting – because it doesn’t taste delicious if reheated.

Isn’t this “Yummy Chicken” recipe breathtaking in its simplicity?

You can make it “chop-chop” in a jiffy – isn’t it? 

So – Dear Fellow Foodie – what are you waiting for?

Why don’t you try this recipe tonight and tell us all about it.

HAPPY EATING

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 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 story 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 20 years ago, and it features in my foodie book APPETITE FOR A STROLL,  and I have also posted the recipe online in his foodie blogs at urls: http://food.sulekha.com/yummy-chicken-id1079-5548-recipe.htm  and  http://food.sulekha.com/quick-chicken-gravy-id17646-24593-recipe.htm

Good Food Easy Cooking - Chicken (Mutton) Do Piaza Made Simple - RECIPE

GOOD FOOD EASY COOKING

RECIPE COOKING GUIDE

CHICKEN (MUTTON) DO PIAZA MADE SIMPLE

An Easy Recipe for the ultimate Mughlai Dish  

By 

VIKRAM KARVE 

 

From my Foodie Archives:

One of my favourite Recipes - Chicken Do Piaza - my favourite Chicken Curry. 

It is easy to cook and tastes delicious.

If you prefer mutton, then mutton do piaza can be cooked the same way. 

Only thing, before you marinate mutton, rubbing a bit of raw papaya paste makes it a bit tender.

Sadly, very few restaurants in Pune feature Do Piaza on their menu, since most Indian Non-Veg Cuisine in restaurants out here in Pune is either Kolhapuri or Punjabi. 

Even the minuscule few eateries that have Do Piaza on their menus, and serve this dish, do such a terrible job of cooking it - they almost “murder” this Mughlai Delicacy. So it is best to cook this wonderful dish at home. 

 

The Story of Do Piaza

 

If you want a first impression of the authenticity of a “Mughlai” Restaurant, the first dish you must order and taste is a “Do Piaza” and it will give you an idea of the standard and authenticity of Mughlai Cuisine you can expect there.

Indeed the “Do Piaza” may be considered the culinary benchmark to judge and evaluate a Mughlai Restaurant.

And if Mutton or Chicken Do Piaza does not figure on the menu, you better order Chinese or Continental, or stick to the ubiquitous "Punjabi" Butter Chicken-Naan routine...!

 

“Do Piaza” means “two onions” or rather “double onions”.

Now how did this dish get its name?

Maybe it’s apocryphal, but legend has it that this delicious dish was invented by Mullah Do-Piaza, a renowned and celebrated cook at the Mughal Emperor Akbar’s court, who was one of the Navaratnas (nine jewels) at Akbar's Court. It is said he could conjure up culinary delights using only two onions, and a Mughlai Dish cooked in that particular style is called a “Do Piaza”.

 

Water is not used at all when cooking a Do Piaza.

Onions (Piaz or Pyaaz) are used twice – hence the name “Do” (“Two”) Piaza, or Pyaaza, spell it whichever way you like.  

 

The Urdu or Hindi word "Do" refers to the number 2 (Two). 

So we have the first piaza and the second piaza, making it Do Piaza...!

 

Come Dear Reader and fellow Foodie. 

Let us together cook a Chicken Do Piaza. 

It takes time, but it’s easy.

 

The First Piaza

 

First cut a generous number of onions into rings, yes, round separate onion rings.

The more the onions rings the sweeter the gravy. 

Now, in a large cooking vessel, put in the chicken pieces.

Add a liberal amount of curds and mix well. 

Copiously layer the chicken-curd mixture with the onion rings, cover with a tight lid and set aside to marinate for at least an hour.

Remember, do not vigorously mix in the onion rings - just liberally layer the chicken-curd mélange with the onion rings.

After marinating the chicken-curd-onion ring mixture for an hour or more, place the vessel with the marinated chicken on a slow fire with the lid on.

Let the chicken cook slowly in its own juices and the juices released by the onion rings.

Cook on slow fire with lid covered till the onion rings are reduced to a pulp.

Soon the the liquid will almost dry up. Shut the flame. The first piaza is ready.

Yes, this is the first “Piaza”!

 

The Second Piaza

 

In another pan, pour in and heat pure ghee.

When the ghee is hot put in sliced onions (the “second” piaza) and fry till crisp brown.

Add finely chopped ginger and garlic, bay leaf, slit green chillies, cardamoms, cinnamon, cloves, peppercorns and fry for some time till the spices release their flavour.

Then an adequate amount of chopped tomatoes.

Stir the gravy gently and fry on slow fire.

When the ghee separates from the gravy, add the “First Piaza” which you have already cooked. 

Yes, add the chicken [cooked in curds and onion rings] from the first pot to the hot gravy simmering in the second pot.

Increase the flame and Stir fry till well browned and the gravy becomes nice and thick.

I don’t like to add garam masala, turmeric, red chilli powder, or any other spice powders; but if you like it, go ahead.

Add salt to taste and give a stir.

I always find it best to taste the gravy and add the minimal amount of salt as necessary almost at the end of the cooking process.

When the gravy is nicely browned and ready, garnish with fresh green coriander and take off the flame.

Remember, do not add water at any stage or you will ruin the dish.

A “Do Piaza” cooks in its own juices – both during the first “piaza” and second “piaza”. 

 

EATING THE “DO PIAZA”

 

Place in a serving dish, squeeze a lemon, garnish with fresh green chopped coriander and your Chicken Do Piaza is ready to eat.

But first let’s “visually” savour the Do Piaza in our mind’s eye.

It looks appetizing – nicely browned generous pieces of succulent chicken, in translucent juicy onion rings in scrumptious gravy.

It smells good too – heavenly mouth-watering aroma wafts towards you making you smack your lips and salivate in anticipation of the gastronomic treat that awaits you.

It tastes marvellous – absolutely delicious. 

A Do Piaza is tasty but not spicy hot like most Indian Curries. 

A good Do Piaza is mild and flavoursome and the unique sweetish zest of onions is discernible. 

As you savour a Do Piaza, the heavenly medley of flavours and fragrances synergizes inside you, and you feel a sense of supreme satisfaction.

You must eat this dish hot and fresh.

Relish the Chicken Do Piaza with hot chapatis  phulkas, naan, roti, kulcha or even a piece of soft fluffy pav or fresh bread, and you will experience sheer bliss.

Happy Eating. 

VIKRAM KARVE

Copyright © Vikram Karve 2013

Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work. 

© vikram karve., all rights reserved.

Did you like reading this blog post?
I am sure you will like all the 27 stories in my recently published book of short stories COCKTAIL
To order your COCKTAIL please click any of the links below:
http://www.flipkart.com/cocktail-vikram-karve-short-stories-book-8191091844?affid=nme
http://www.indiaplaza.in/cocktail-vikram-karve/books/9788191091847.htm
http://www.apkpublishers.com/books/short-stories/cocktail-by-vikram-karve.html
COCKTAIL ebook
If you prefer reading ebooks on Kindle or your ebook reader, please order Cocktail E-book by clicking the links below:
AMAZON
http://www.amazon.com/dp/B005MGERZ6
SMASHWORDS
http://www.smashwords.com/books/view/87925

Foodie Book:  Appetite for a Stroll
If your are a Foodie you will like my book of Food Adventures APPETITE FOR A STROLL. Do order a copy from FLIPKART:
http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o

About Vikram Karve

A creative person with a zest for life, Vikram Karve is a retired Naval Officer turned full time writer and blogger. Educated at IIT Delhi, IIT (BHU) Varanasi, The Lawrence School Lovedale and Bishops School Pune, Vikram has published two books: COCKTAIL a collection of fiction short stories about relationships (2011) and APPETITE FOR A STROLL a book of Foodie Adventures (2008) and is currently working on his novel and a book of vignettes and an anthology of short fiction. An avid blogger, he has written a number of fiction short stories and creative non-fiction articles on a variety of topics including food, travel, philosophy, academics, technology, management, health, pet parenting, teaching stories and self help in magazines and published a large number of professional  and academic research papers in journals and edited in-house journals and magazines for many years, before the advent of blogging. Vikram has taught at a University as a Professor for 15 years and now teaches as a visiting faculty and devotes most of his time to creative writing and blogging. Vikram Karve lives in Pune India with his family and muse - his pet dog Sherry with whom he takes long walks thinking creative thoughts.

Vikram Karve Academic and Creative Writing Journal: http://karvediat.blogspot.com
Professional Profile Vikram Karve: http://www.linkedin.com/in/karve
Vikram Karve Facebook Page:  https://www.facebook.com/vikramkarve
Vikram Karve Creative Writing Blog: http://vikramkarve.sulekha.com/blog/posts.htm
Email: vikramwamankarve@gmail.com

Twitter: @vikramkarve 

      

© vikram karve., all rights reserved.