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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

Sunday, September 30, 2007

ANGLO-INDIAN FISH VINDALOO

Serves 6 Preparation Time 45 minutes

1 kg good fleshy fish cut into slices
2 medium sized onions chopped
2 teaspoons chilly powder
2 teaspoons cumin powder
2 teaspoons ginger garlic paste
2 tablespoons vinegar
Salt to taste
2 tomatoes pureed
2 tablespoons oil

Wash the fish well and lightly fry in a little oil till the pieces become firm. Heat oil in a pan and add the onions and fry till light brown. Add the ginger garlic paste and sauté for a while. Add the chilly powder, cumin powder, pepper powder, tomato puree and salt and fry for some time. Add the fish and the vinegar and mix well. Add a little more water and cook till the gravy is slightly thick.

(Slices of Shark fish can also be used in this recipe to make Shark Fish Vindaloo. However the pieces need not be fried before hand since shark meat is already firm)

Wednesday, September 05, 2007

GUAVA CHEESE

GUAVA CHEESE
6 ripe guavas preferably the pink variety
¾ cup sugar
50 grams unsalted butter
½ teaspoon vanilla essenceA drop of cochineal colouring

Wash and cut the guavas into quarters and boil them well in a little water till nice and soft. Mash well. Strain through a thin cloth and throw away the skin and seeds. Boil the strained thick juice with the sugar and keep on stirring till the mixture turns slightly thick. Add the butter, vanilla essence and cochineal. Simmer till nice and thick. Pour onto a buttered plate. Cut into squares when cold.

CHEESE BALLS

CHEESE BALLS

200 grams flour
1 cup milk
3 eggs beaten well
½ teaspoon salt
100 grams grated cheese
50 grams butter
½ teaspoon chilly powder
½ teaspoon pepper powder
½ teaspoon baking powder
Oil for frying

Mix all the ingredients (except the oil) together to form a soft dough. Heat oil in a pan till smoky. Make small balls (the size of large gooseberries) and drop them into the hot oil. Fry till crispy and golden brown. Drain and remove. Serve hot with mint chutney or tomato sauce.