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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

Tuesday, September 15, 2015

ANGLO-INDIAN FISH PEPPER FRY
























FISH PEPPER FRY
Serves 6   Preparation Time 1 hour
Ingredients
1/2  kg of any good fleshy fish cut into thick boneless fillets 
3 large onions chopped finely
1 large tomato chopped
2 green chillies sliced lengthwise
2 teaspoons Ground Pepper Powder
¼ teaspoon Turmeric powder
Salt to taste
2 tablespoons oil

Heat oil in a pan and fry the onions till golden brown. Add the tomato and chilies and fry till the tomatoes turn pulpy. Add the pepper powder, turmeric powder and salt and fry for a couple of minutes. Add ½ cup of water and bring to boil. Now add the fish fillets and mix carefully. Cook on low heat for about 7 to 8 minutes till the fish is cooked.
Serve with Rice or Bread


Tuesday, September 01, 2015

ANGLO-INDIAN FOOD COOKING WORKSHOP AT SUJAN RAJMAHAL PALACE JAIPUR





I'm just back from Jaipur where I conducted a Cooking Training Workshop for 3 days on Colonial Anglo-Indian Cuisine at the Sujan Rajmahal Palace for around 20 of the Chefs and Khansamas of the various Hotel properties of the Sujan Luxury Group such as Sher Bagh Ranthambhore (the tiger Camp), The Serai Jaisalmer (Desert Camp), Jawai the Leapord Camp, and the Rajmahal Palace Jaipur. Had an amazing and out of this world experience at the Rajmahal Palace and a fulfilling and wonderful teaching session sharing Classic Colonial Cuisine to a very receptive and eager to learn batch of learners. Many thanks to Mr. Yusuf Ansari for giving me this wonderful opportunity.
‪#‎angloindiancuisine‬‪#‎bridgetwhite‬‪#‎angloindianrecipes‬‪#‎Sujanluxury‬





Old Colonial Anglo-Indian Dishes that were recreated and demonstrated were The Dak Bungla / Bungalow Mest Curry, Grandma's Country Captain Chicken, Railway Mutton Curry, Lamb Chops, Pork Vindaloo, Chicken Vindaloo, Junglee Pilaf, Coconut Rice, Lamb Mince Ball Curry, Butter Parsley Rice with Nuts and Raisins, Mince Fricadels, Fish Rissoles, Egg Chops, Mince Curry Puffs, Lamb Mince Panthras, etc.