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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

Thursday, April 28, 2011

VEGETARIAN DELICACIES - Bridget White - NEW RECIPE BOOK

VEGETARIAN DELICACIES is a collection of simple and easy recipes of delectable Vegetarian Dishes. The repertoire is rich and vast, ranging from simple Soups and Salads, to mouth watering Curries, Rice dishes, Baked Dishes and popular Accompaniments. The easy-to-follow directions make cooking these dishes simple, enjoyable and problem-free.


Price per book including postage: India : Rs150.00, Australia: A$15.00, UAE: Rs 350.00

Canada C$15.00, UK: GBP 8.00, USA: $15.00


HOME MADE RAISINS AND CURRANT SCONES

2 cups refined flour

2 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt
4 tablespoons butter
3 eggs
½ cup heavy cream
½ cup dried currants / raisins
Preparation:
Preheat oven to 400°F. In a large mixing bowl, combine flour, baking powder, sugar and salt. Mix in the butter lightly (Preferably cold) with your finger tips until the mixture resembles crumbs. In a separate bowl, beat two eggs and stir in the cream. Then stir the egg-cream mixture into the dry ingredients. Add the currants / raisins. Turn the dough out onto a floured board and press it together into a single lump. If it doesn't hold together yet, add water (you could use milk, too, or more cream) a tablespoon at a time, until it does. Don't overwork the dough.
Roll dough out to a thickness of 1 inch. Cut into triangles or rounds with a pastry cutter or knife. Place on a parchment paper lined baking sheet and brush Then brush the tops of the scones with egg white. Bake for 15 minutes or until golden.
Scones are best served warm. Plain scones are traditionally served warm, split open, and topped with butter, jam or preserves or clotted cream.

Monday, April 18, 2011

HOME-MADE HOT CROSS BUNS for Good friday

800 grams flour

20 grams active dry yeast
100 grams sugar
1 litre milk
½ teaspoon salt
1 teaspoon cinnamon powder
½ teaspoon nutmeg powder
200 grams black currants
200 grams butter
3 eggs beaten
Mix the yeast with 1 teaspoon sugar and ½ litre warm milk. Strain and mix with 300 grams flour. Knead well then cover with a towel and keep aside to rise for one hour.
Mix the remaining flour with sugar, salt, cinnamon, nutmeg, currants, remaining milk, butter and egg, with the dough that was mixed already with the yeast.
Knead well. Cover with a towel and set aside in a warm place for 2 hours or till the dough has doubled in size. Take small portions of the dough and shape into round buns. Place on a greased and floured baking tray allowing sufficient room for the buns to spread. Using a knife make a ‘cross’ indent on the top of each bun. Brush with beaten egg and sprinkle some sugar. Bake in a hot oven for about 30 minutes till golden brown. Remove and cool.

Monday, April 11, 2011

LADY FINGER (OKRA) AND TOMATO CURRY


Serves 6 Preparation Time 45 minutes


Ingredients

½ kg tender lady’s finger / Okra, 2 onions chopped finely, a few curry leaves, 1 teaspoon ginger and garlic paste, ½ teaspoon mustard seeds

2 teaspoons chillie powder, 1 teaspoon coriander powder, 2 medium size tomatoes chopped, ½ teaspoon turmeric powder, 2 tablespoons oil, Salt to taste



Wash the lady’s fingers and dry them well. Cut them into thin rounds and keep aside. Heat oil in a pan and add the mustard. When they splutter add the curry leaves and onions and fry till golden brown. Add the tomatoes, chillie powder, salt, turmeric powder, coriander powder and ginger garlic paste and sauté for a few minutes. Now add the lady’s fingers and mix well. Cook on low heat for a few minutes till the lady’s fingers are cooked. Care should be taken not to over cook or they will get smashed.