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

How to Judge a Biryani – Tasting and Testing

A Foodie “Girlfriend” has invited us for a “Biryani Date” at a famous iconic restaurant of Pune which she claims serves the best Biryani in Pune. 

As they say – “the proof of the pudding is in the eating” – so I will tell you if it is indeed a good Biryani after tasting and testing it. 

Did I say “Testing”...? 

Will this Biryani pass all the 5 “Tests” of an Authentic Biryani...?

Dear Reader – Do you what are the five basic Authenticity Tests you must carry out to evaluate a Biryani...?

Read on...

ARE YOU BEING SERVED FAKE BIRYANI ...?

If you walk around Pune – you will find that a “Biryani House” has mushroomed at every nook and corner.

Of course – it is debatable whether the “meat-rice mixture” they serve would qualify as a “Biryani”. 

If you walk around Pune – you will find that a “Biryani House” has mushroomed at every nook and corner.

Most of these eateries serve a spicy medley of meat and rice which they pass off as “Biryani”. 

Earlier – there a few eateries which served decent Biryani – but sadly – even these restaurants have succumbed to “popular demand” – and have “spiced up” their Biryani. 

Nowadays – instead of authentic Biryani – I have seen many restaurants and caterers try to pass off pulaos (and various other medleys and potpourris of meat and rice) as Biryani.

Pulao is not Biryani.

Pulao is prepared by cooking the ingredients together.

In a Biryani the rice and meat are cooked separately – then assembled in layers – and given a “Dum”.

How do you evaluate a Biryani?

What are the qualities of a good Biryani? 

How do you test a Biryani to see whether you are being served a fake Biryani.

Let me delve into my Foodie Writing Archives and pull out this article I wrote more than 17 years ago – in the year 2000 – during my Mumbai days – on TESTING and TASTING a BIRYANI – and post it once more for your perusal.

So – next time you eat a Biryani – test it – to see if it is a Good Biryani – or – whether you are being served a Fake Biryani.

BIRYANI

Five Essential Qualities of a Good Biryani

Foodie Self-Help

By

VIKRAM KARVE

A plate of mouthwatering Biryani is placed in front of you.

On first impressions – how do you judge a Biryani…?

Well – as far as I am concerned – there are five basic tests you must carry out to assess a Biryani.

FIVE TESTS TO JUDGE A BIRYANI

Test No. 1

SPREAD TEST

First try the “Spread Test”.

Pick up a little Biryani in your fingers and sprinkle it on the side dish.

The grains of rice must not stick together but remain separate. 

The pieces of meat must be succulent – clear and dry – not greasy – and the meat must easily separate from the rice.

A good Biryani will easily qualify the spread test.

Test No. 2

AROMA TEST

Lift the plate of Biryani – and smell the pieces of meat. 

The Biryani must be pleasantly aromatic – and you must be able to discern the delicate sweetish fragrance and appetizing mouthwatering aroma of marinated spices.

The aroma must not be overpowering, sharp or piquant. 

The Biryani must pass the “aroma test” with flying colours as there is nothing more appetizing than a mouthwatering aroma…!

Test No. 3

TASTE TEST

Taste the meat – ideally mutton. 

The meat must be well-cooked, flavoursome, succulent, delicious.

Then roll some rice on your tongue – the subtle flavour and taste of the spices must mildly and pleasantly come through – and the Biryani must not be overpoweringly spicy, greasy or pungent.

Test No. 4

POTATO TEST

Now you come to the fourth test – the “Potato Test”.

Dig deep – and search for the Potato in the Biryani.

The potatoes must taste as scrumptious as the meat – that is the hallmark of a superlative Biryani.

And – if there is no potato – well dear fellow foodie – tell me – can there be a perfect Biryani without a potato which tastes as delicious as the meat…?

Test No. 5

TEMPERATURE TEST

Finally – here is the fifth test for Biryani. 

Has it been served at the right temperature with light aromatic steam coming out from the rice?

Do you feel the warmth on your tongue when you eat the inner part of the mutton?

 

THE PERFECT BIRYANI

 

So – the next time a plate of Biryani is put in front of you – before you eat it – do carry out these five simple tests – and tell us all about it.

Did the Biryani pass all the tests with flying colours? 

Is it a Perfect Biryani...? 

Or – is it a greasy potpourri of rice and meat – a Fake Biryani – or a Pulao – masquerading as an authentic Biryani...?

HAPPY BIRYANI 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. These are my personal views based on my personal experience. Please do your own due diligence while testing a Biryani.

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)

This is an updated and revised version of my article on HOW TO JUDGE A BIRYANI written be me Vikram Karve more than 17 years ago in the year 2000 and posted online earlier in my Academic and Creative Writing Journal Blog on 30 Nov 2010 at url: http://karvediat.blogspot.in/2010/11/biryani-how-to-judge-biryani-four-tests.html and reposted a number of times in my various blogs at urls http://karvediat.blogspot.in/2011/05/perfect-biryani-tasting-and-testing.html and http://karvediat.blogspot.in/2015/12/what-is-good-biryani-5-tests.html  and http://karvediat.blogspot.in/2016/03/are-you-being-served-fake-biryani.html and http://karvediat.blogspot.in/2016/12/how-to-judge-biryani-5-basic-tests.html etc 

This popular Foodie Article written by me has also been carried by a number of magazines, ezines, blogs, forums and websites and online foodie portals.

How to Cook and Eat Chicken Do Piaza – Simple Recipe

As demanded by some of my foodie friends – I am posting once more – my simple recipe for CHICKEN DO PIAZA

HOW TO COOK CHICKEN DO PIAZA (Also Spelt Pyaaza or Pyaza)
Easy Recipe
By
VIKRAM KARVE

In these days of “Butter” Chicken “Kadhai” Chicken and “Handi” Chicken it is very rare to get an authentic Chicken “Do Piaza”.

Last evening – we decided to order food from a neighbourhood restaurant.

I was happy to find Chicken Do Piaza on the Menu.

To my pleasant surprise – it was quite a tasty Do Piaza (also spelt Do Pyaza or Do Pyaaza - but I will use the spelling DO PIAZA).

Eating this Do Piaza brought back nostalgic mouthwatering memories of the Do Piaza I used to cook for my friends many years ago during my Navy days 

(Whenever we called friends over for dinner – my pure vegetarian wife would cook the vegetarian food – and I would cook the non-vegetarian dish).

So – let me delve deep into my Foodie Writing Archives – and pull out this piece on Do Piaza which I wrote more than 15 years ago – and which also features in my Foodie Adventures Book APPETITE FOR A STROLL

Happy Cooking and Happy Eating

CHICKEN (MUTTON) DO PIAZA MADE SIMPLE

An Easy Recipe for the ultimate Mughlai Dish  

By 

VIKRAM KARVE 

 

From my Foodie Writing 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 – Why This Dish is called “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 Pyaza or Pyaaza) – spell it whichever way you like.  

 

The Urdu or Hindi word दो (“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.

RECIPE FOR CHICKEN DO PIAZA

 

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 with the chicken pieces. 

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).

(Please Note – the first Piaza has Round Onions Rings and the second Piaza has Sliced Onions)

Fry the sliced onions 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 add an adequate amount of chopped tomatoes.

Stir the gravy gently and fry on slow fire.

DO PIAZA (Adding the First Piaza to the Second Piaza)

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

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

Increase the flame.

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

I do not 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 OF THE COOKING – or you will ruin the Do Piaza

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

The good Do Piaza 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 sweet 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 bun, pav or fresh bread – and you will experience sheer bliss.

Happy Cooking and Happy Eating Chicken Do Piaza. 

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 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.

 

Revised Version of My Article SIMPLE COOKING - CHICKEN DO PIAZA published in my book APPETITE FOR A STROLL (2008) and posted online in my Academic and Creative Writing Journal Blog on 25 Aug 2010 andPosted by me Vikram Karve at 8/25/2010 05:39:00 PM at url: http://karvediat.blogspot.in/2010/08/chicken-do-piaza-simple-recipe-for.html and http://karvediat.blogspot.in/2012/06/easy-cooking-do-piaza-made-simple.html  and http://karvediat.blogspot.in/2011/12/simple-recipe-for-ultimate-mughlai-dish.html  and http://karvediat.blogspot.in/2015/01/how-to-cook-chicken-do-pyaza-easy-recipe.html and  http://karvediat.blogspot.in/2015/12/simple-indian-cooking-chicken-do-piaza.html etc