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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

Monday, April 19, 2010

PORK BUFFARTH

1 kg pork with the lard cut into medium pieces
3 carrots cut into medium pieces
3 potatoes cut into medium pieces
1 small cabbage cut into big chunks
1 teaspoon turmeric powder
2 teaspoons salt
4 large onions sliced
6 green chilies slit lengthwise
1 teaspoon crushed garlic
1 teaspoon chopped ginger
½ cup vinegar
1 tablespoon oil (optional)
1 teaspoon spice powder or garam masala powder
2 teaspoons chilly powder
1teaspoon pepper powder
2 Bay leaves
1 teaspoon cumin powder
1 teaspoon coriander powder

Wash the pork well and add all the above ingredients to it. Mix well. Place in a pressure cooker along with the chopped vegetables. Add 3 cups of water. Cover and pressure cook first on high heat then simmer on low heat for 30 minutes till the pork is well cooked and it gives out a nice aroma. Serve hot.
Note: Other vegetables of your choice such as cauliflower, radish, turnips, etc, may used

A SIMPLE CHICKEN ROAST

1 medium size dressed chicken
2 tablespoons vinegar
2 teaspoons chopped garlic
4 tablespoons Butter
Salt to taste
1/2 teaspoon turmeric powder
2 teaspoons whole pepper corns
3 dry red chillies broken into bits
2 pieces cinnamon
2 onions chopped into big chunks

Wash the chicken well and marinate with the turmeric powder and salt for about an hour. Heat the butter in a suitable pan and add the chicken and all the other ingredients. Mix well and stir fry on high heat for a few minutes till the chicken changes colour. Add 1 glass of water and simmer on low heat till the chicken is tender and the water dries up. Keep frying on low heat for a few more minutes till the chicken pieces are nicely browned. Served with Mashed Potatoes and Bread.

Tuesday, April 13, 2010

BEEF POT ROAST

2 kg chunk of beef from the Round or Rump Portion
2 teaspoons pepper powder
2 pieces cinnamon
Salt to taste
2 teaspoons vinegar
4 tablespoons oil
2 big onions sliced
3 large potatoes peeled and cut into halves
A few carrots, beans, turnips, etc (optional)
Wash the meat and rub the salt, pepper and vinegar well into it all over. Heat oil in a large pan or pressure cooker and add the cinnamon sticks. Place the meat in this and brown all over, turning it from side to side. Add sufficient water and cook on low heat till the meat is tender. Add the sliced the onions, potatoes and other vegetables to the meat. Simmer on low heat till all the water evaporates, turning the meat from side to side, till the meat is nicely brown all over and the potatoes and vegetables too are well roasted.
Serve hot or cold with steamed vegetables and bread.