Sify Ads - 728x90

ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Saturday, July 28, 2007

The History of Vindaloo....Recipe for Pork Vindaloo and Coconut Rice


“Vindaloo” is derived from the Portugese word “Vinha De Alhos” i.e. from the 2 main ingredients in it, which were "Vinho", meaning wine or wine vinegar, and "Alhos", meaning garlic. It was originally a vinegar and garlic based watery stew made with pork or meat in Portugal. However after the Portugese introduced it in India, it was completely revamped with the addition of spices and chilies, and over the years it has become one of the spiciest and most popular curry dishes all over the world. Vindaloo is not as thick as a Korma and it does not have as much gravy as other curries. It also requires quite a lot of oil in its preparation and tastes wonderful if eaten a day or two after it is cooked since the vinegar and other flavours soak into the dish. The pungency of the dish can be reduced or increased according to taste by adding or lessening the chilly powder. However, care should be taken not to lose the vinegar flavour, because Vindaloo get its special taste only because of the vinegar in it. It can be prepared with meat, pork, poultry, seafood, also vegetables such as brinjals, potatoes, peas etc).

PORK VINDALOO

Serves 6 Preparation Time 45 minutes

1 kg pork cut into medium pieces
3 big onions slices finely
3 big tomatoes pureed
1 tablespoon cumin powder
½ teaspoon tumeric powder
1 teaspoon mustard powder
3 teaspoons chilly powder
2 teaspoons pepper powder
3 tablespoons ginger garlic paste
1 cup vinegar
3 tablespoons oil
1 sprig curry leaves
Salt to taste

Marinate the pork for about one hour with the salt, vinegar, chilly powder, cumin powder pepper powder, mustard powder, tumeric powder and ginger garlic paste.Heat oil in a pressure cooker and fry the curry leaves and onions till golden brown. Add the marinated pork and the tomato puree and keep frying for some time. Now add more water and pressure cook till the meat is well cooked. Serve hot with rice or bread

SAFFRON COCONUT RICE
Serves 6

1 pack of coconut milk diluted with water to get 4 cups of milk or 1 fresh coconut grated and milk extracted to get 4 cups of diluted milk
2 cups of Raw Rice or Basmati Rice
½ teaspoon tumeric powder or a few strands of saffronSalt to taste
4 tablespoons butter or ghee
3 cloves, 3 cardamoms, 3 pieces of cinnamon

Heat ghee in a large vessel or Rice cooker and fry the spices for a few minutes. Add the washed rice, salt, tumeric and 4 cups of coconut milk and cook till the rice is done.

Sunday, July 22, 2007

THE ANGLO-INDIAN FESTIVE HAMPER


THE ANGLO-INDIAN FESTIVE HAMPER is a collection of popular Anglo-Indian festive treats, such as Cakes, Sweets, Christmas goodies, Puddings, Sandwiches, Preserves, Home-made Wines, etc, etc. The repertoire is rich and quite vast and takes you on a sentimental and nostalgic trip of old forgotten delicacies. These mouth watering concoctions are a mix of both ‘European’ and ‘Indian’, thus making it a veritable “Anglo-Indian” Festive Hamper. The easy-to-follow directions make the preparation of these old, popular, mouth watering goodies, simple, enjoyable and problem-free.
For copies contact: bidkumar@gmail.com / bridgetkumar@yahoo.com

ANGLO-INDIAN DELICACIES


ANGLO-INDIAN DELICACIES is a collection of Recipes of popular vintage and contemporary Cuisine of Colonial India. Old favourites such as Pork Bhooni, Devil Pork Curry, Calcutta Cutlets, Fish Kedegeree, Double Onions Meat Curry, Camp Soup, Bengal Lancers Shrimp Curry, Boiled Mutton chops, etc have been given a new lease of life. The recipes are simple and extremely easy to follow. The very names of the dishes will surely bring back nostalgic memories of by gone days to many. As with the earlier books, it will make a useful addition to a personal Anglo-Indian Recipe Collection.
Price per book including postage: India : Rs130.00, Australia: A$8.00,
Canada C$8.00, UK: GBP 5.00, USA: $10.00For copies contact: bidkumar@gmail.com / bridgetkumar@yahoo.com

A COLLECTION OF ANGLO-INDIAN ROASTS, CASSEROLES AND BAKES


A COLLECTION OF ANGLO-INDIAN ROASTS, CASSEROLES AND BAKES is a practical and easy guide to delectable cooking. The clear step-by-step instructions describe the preparation of a variety of easy to prepare Anglo-Indian Roasts, Casseroles and Bakes such as Shepherd’s Pie, Washerman’s Pie, Roast Chicken, Macaroni and Mince, etc. A few Vegetarian Bakes and casserole dishes are also featured.
Price per book including postage: India : Rs130.00, Australia: A$8.00,
Canada C$8.00, UK: GBP 5.00, USA: $10.00
For copies contact: bidkumar@gmail.com / bridgetkumar@yahoo.com

FLAVOURS OF THE PAST


FLAVOURS OF THE PAST features recipes of popular and well-loved dishes of Colonial times, such as Grandma’s Country Captain Chicken, Railway Mutton Curry, Madras Pork Curry. Dak Bungalow Curry, Stuffed Snake Coy Curry, Guava Cheese, Peanut Fudge, etc, which are sure to bring back nostalgic memories.
Price per book including postage: India : Rs130.00, Australia: A$8.00,
Canada C$8.00, UK: GBP 5.00, USA: $10.00For copies contact: bidkumar@gmail.com / bridgetkumar@yahoo.com

THE BEST OF ANGLO-INDIAN CUISINE – A LEGACY


THE BEST OF ANGLO-INDIAN CUISINE – A LEGACY is a unique collection of easy- to- follow Recipes of traditional as well as every day Anglo-Indian dishes, ranging from soups, fries, curries, rice dishes, Christmas treats etc., picking up plenty of hybrids along the way, including popular favourites like the different types of Pepper water, Ball Curry, Coconut Rice, Devil chutney etc A few home brewed wines are also included to round off the extensive flavours and tastes.
Price per book including postage: India : Rs130.00, Australia: A$8.00, Canada C$8.00, UK: GBP 5.00, USA: $10.00

Anglo-Indian Cuisine....A Small Introduction

Colonial Cuisine or Anglo-Indian Cuisine is a fusion of both western and Indian Cuisine. This cuisine evolved over many years as a result of reinventing and reinterpreting the old quintessentially western cuisine by assimilating and amalgamating ingredients and cooking techniques from all over the Indian sub-continent. Thus a completely new contemporary cuisine came into existence making it truly “Anglo” and “Indian” in nature, which was neither too bland nor too spicy, but with a distinctive flavour of its own. It became a direct reflection of the multi-cultural and hybrid heritage of the new colonial population.

Anglo-Indian Cuisine is a gourmet’s delight. It is the extremely unusual blend of both tastes that makes this cuisine so unique. Anglo-Indian Cuisine is mostly prepared using English spices such as Pepper, bay leaves, cloves, nutmeg, cinnamon, etc. Indian condiments such as chilies, cumin, coriander, tumeric, ginger, garlic etc, are also added in moderation. Yogurt and milk are also used in certain preparations to offset extra pungency.

The Word “GASTRONOMY” means “THE ART OF GOOD EATING” and this is very true of Anglo-Indian cuisine, which is an ART IN ITSELF. Many of the dishes have rhyming alliterative names like Doldol, kalkal, Ding- Ding, Posthole, etc. The very nomenclature of the dishes is unique and original, and synonymous only to the Anglo-Indian Community. It is a true reflection of both worlds where the spicy curry is given as much importance as the bland cutlets and roasts.