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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

Wednesday, February 20, 2013

SPICY BOILED EGGS CURRY


 
 
Spicy Boiled Eggs Curry

Serves 6   Preparation Time 1 hour
Ingredients
6 hard-boiled Eggs shelled and cut into halves
3 onions chopped finely
2 tomatoes chopped
1 capsicum deseeded and chopped (optional)
1 teaspoon chopped garlic
1 teaspoon chillie powder
½ teaspoon turmeric powder
1 teaspoon all spice powder or garam masala powder
½ teaspoon cumin powder
Salt to taste
2 tablespoons oil
1 sprig curry leaves (optional)

Heat oil in a pan and sauté the curry leaves, onions and chopped garlic till the onions turn golden brown. Add the tomatoes and capsicum and fry till the tomatoes are reduced to pulp. Add the chillie powder, turmeric powder, cumin powder and garam masala powder / all spice powder and mix well. Add salt and ½ cup of water and bring to boil. Lower heat and gently drop in the hard boiled eggs with the yolk side up. Simmer for a few minutes till the gravy becomes thick. Serve with Rice, bread or chapattis.

Sunday, February 10, 2013

COOKING DEMONSTRATION AT THE CATHOLIC CLUB, BANGALORE

I conducted a Cooking Demonstration on Anglo-Indian Dishes at the Catholic Club on 18th December 2012. The Dishes that i demonstrated were Colonial Pepper Chicken, Shepherd's Pie, Devilled Eggs and Strawberry Hide and Seek Trifle Pudding.

The Demonstration in Progress



A View of the Audience



They enjoyed the food and all the dishes were empty in minutes

Thursday, February 07, 2013

HOME MADE SALTED BEEF


 Salted Beef is usually prepared from a cut of beef,  from the round section and is soaked in brine solution for a period of time.In addition to Brine and Saltpetre, a little sugar is also added to the Brine solution. The sugar, prevents the meat from becoming hard while soaking in the brine solution. 
Before using the prepared Salted Beef, you may need to soak it in water because the brine solution may be particularly salty.
(If Salt Petre is not available, it can be substituted with either lime salt or black salt)

 Ingredients

1 chunk of Beef from the “Round” portion weighing about 3 kgs
1 teaspoon saltpetre or lime salt
8 tablespoons table salt or powdered salt
3 teaspoons sugar
2 tablespoons vinegar

Wash the beef well. Mix the saltpeter (black salt  / lime salt), table salt, sugar and vinegar together. Rub this mixture on the Meat and prick all over with a fork. Keep in the fridge for 4 or 5 days turning it over and rubbing it well several times a day. On the 6th day boil in a suitable vessel with all the residue and a little water for one hour or pressure cook for 45 minutes on low heat. Cool and store along with the residue and use whenever required.

Sunday, February 03, 2013

CHICHEN JALFRAZIE

Jalfrazie is a sautéd dish, which can be prepared with meat, poultry, sea food etc.
The word “Jalfrazie” came from 2 words: “Jal” meaning “spicy or pungent” and “Frazie” meaning “Fried”. As in the case of almost all of our cuisine, which started out as insipid concoctions, in the days of the British Raj, the original “Jal Frezie” was bland and tasteless. The Colonial servants would fry up the leftover Christmas Turkey and Chicken Roasts with some pepper, chillies, etc., for Breakfast the next day. Over the years many more ingredients and spices were added to this dish to make it as spicy and delicious as it is today and it has become synonymous with the Cuisine of West Bengal.

CHICKEN JAL FREZIE
Serves 6           Preparation Time 1 hour
Ingredients

1 kg Chicken cut into small pieces
2 tomatoes chopped finely
2 onions sliced finely
¼ teaspoon turmeric powder
2 teaspoons chillie powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon chopped garlic
1 teaspoon chopped ginger
3 tablespoons oil or ghee
3 slit green chillies or 1 capsicum / green pepper cut into slices
Salt to taste
2 tablespoons chopped coriander leaves

Marinate the chicken with the turmeric powder, chillie powder and salt for about half an hour.
Heat oil in a suitable pan and add the onions and chopped garlic and ginger and fry till golden brown. Add the chicken and sauté for a few minutes till it changes colour. Now add all the other ingredients and stir well. Simmer on low heat till the chicken is tender and the gravy is quite thick. Serve with rice, chapattis or bread.

Saturday, February 02, 2013

ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST

ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST has been selected as WINNER FROM INDIA under the category BEST CULINARY HISTORY BOOK by GOURMAND INTERNATIONAL COOK BOOK AWARDS 2012



ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST is a comprehensive and unique collection of easy- to- follow Recipes of popular and well loved Anglo-Indian dishes. The repertoire is rich and vast, ranging from the outright European Cutlets, Croquettes, pasties, roasts, etc, to mouth watering Curries, Side dishes, Spicy Fries, Foogaths, Biryani and Palaus, Pickles, Chutneys etc, picking up plenty of hybrids along the way. The very names of old time favorite dishes such as Yellow Coconut Rice and Mince Ball (Kofta) Curry, Pepper water, Mulligatawny Soup, Grandma’s Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumb Chops, Ding Ding, Stews, Duck Buffat, Almorth, etc, which were so popular during the Raj Era are sure to bring back nostalgic and happy memories. These popular Anglo-Indian dishes will take you on an exotic nostalgic journey to Culinary Paradise.
It is a practical and easy guide to delectable cooking. The book with its clear step-by-step instructions, describes the preparation of a variety of Anglo-Indian Dishes. The easy-to-follow directions make cooking simple and problem- free.

Price per book : India : Rs175..00, Australia: A$15.00, UAE: Rs.350.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00

Also available online from AMAZON.COM Anglo-Indian Cuisine - A Legacy of Flavours from the Past

and AUTHOR HOUSE UK LTD Anglo-Indian Cuisine - A legacy of Flavours from the Past
ISBN 9781477251638   6 x 9 perfect Bound Soft Cover   US$ 18.24 /  £11.95
ISBN 9781477251645  E-Book    US $3.99