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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, August 24, 2016

SIMPLE PRAWN / SHRIMP CURRY - (CURRIED SHRIMPS)



SIMPLE PRAWN / SHRIMP CURRY
A simple and easy recipe for a delicious Prawn Curry - Curried Shrimps 
 Serves 6   Time required: 45 minutes
Ingredients
1 kg medium size Shrimps / Prawns cleaned and de-veined
2 tomatoes chopped finely or pureed
3 onions sliced finely
1 or 2 teaspoons chillie powder
½ teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
Salt to taste
1 teaspoon ginger garlic paste
3 tablespoons oil
Marinate the shrimps / prawns with the chillie powder, turmeric powder, cumin powder, coriander powder, and salt and keep aside for 15 minutes.
Heat oil in a pan and fry the onions till golden brown. Add the ginger garlic paste and fry for a few seconds. Then add the tomato and fry for a few minutes. Add the marinated prawns / shrimps and mix well. Add 1 cup of water and cook on medium heat for about 10 minutes till the prawns / shrimps are cooked. Garnish with chopped coriander leaves.

Serve with rice, Bread or Chapattis.

Friday, August 12, 2016

STEAMED ROLY POLY JAM PUDDING























STEAMED ROLY POLY JAM PUDDING
Roly Poly Pudding is an old Victorian Dessert that was very popular during the British Raj. . It got its name from the word ‘roly-poly’ which is a colloquial word for anything round, It was also known as shirt-sleeve pudding – because it was often steamed or boiled in an old shirt-sleeve, In the olden days this pudding was always made with ‘Suet’ which made it rather heavy. However, the suet is now substituted with butter to make it less heavy.  This was a favourite dessert of ours when we were kids. It takes just one hour to prepare and steam it. There's nothing more comforting than having a warm pudding to round off a meal. 

Serves 6    Time required: 1 hour 
Ingredients

3 tablespoons plain flour
1 tablespoon butter                                     
2 tablespoons sugar                                                               
A pinch of salt
1 egg beaten well
Milk to mix                                                     
1 teaspoon baking powder
4 tablespoons mixed fruit or strawberry jam                            

Mix all the ingredients together to a pouring consistency
Pour the mixture in a greased baking dish.
Steam for 25 minutes or until a toothpick comes out clean.
Turn it over on a serving dish when cold.

Decorate with jam and whipped cream

Monday, August 01, 2016

COOKING TRAINING WORKSHOP IN COLONIAL ANGLO-INDIAN CUISINE AT THE OBEROI MUMBAI



I con







ducted a CooI conducted a cooking Training workshop in Colonial Anglo-Indian Food at the Oberoi Mumbai from 11th July to 13th July. The Oberoi Mumbai is holding a Food Promotional Event showcasing the culinary legacy of the Colonial Past. With my knowledge and expertise in Colonial Cuisine, we recreated and brought to life forgotten foods and simple dishes of yore that were innovated and invented by the khansamas and cooks in those early days of the Colonial period. The rustic and robust flavours of dishes that were served by the cooks at the Dak Bungalows and Inspection Bungalows to the British Officers while on their official tours across the country such as the Dak Bungalow Chicken Curry, the Dak Bungalow Chicken Stew, Junglee Pilaf, Etc. The hearty Army Camp Soups and Curries that came out of the innovation and efforts of The Bengal Lancers Unit made famous by Col Skinner and Maj. Grey. The delicious Railway Lamb and Chicken Curries and the Cutlets that were first served on the Great Indian Peninsular Railway also known as The Blue Train that began its three day journey from Bombay’s Victoria Rail Terminus to Calcutta via Allahabad for the first time on 7th March 1870 covering a total distance of almost 4000 miles. Then the East India legacies of mulligatawny soup, lamb chops, roasts and bakes, Bread and Butter pudding and steamed ginger pudding, besides other dishes associated with British colonial cooking such as Kedgeree (the anglicised version of kichidi, a rice dish cooked with pulses then mixed with smoked or fried haddock and quartered hard boiled eggs), Fish Cakes and Rissoles, Potato Chops and Pantras, Cutlets and Croquettes (pronounced Cutlas and Crockit by the Colonial Servants). The Portuguese legacies of Vindaloo and Tangy Curries and Sweets, the Dutch Fish and lamb Mince Friccadels and not forgetting the French connection of Chicken in red wine, crumbed fried stuffed crepes and many, many more old dishes such as Grandma's Country Captain Chicken, Hussainy Curries, Glassy, etc. 
The very names of these ‘Dishes with History’ evoke nostalgia and a longing for the old Colonial way of life. The recipes for all these dishes are featured in my Recipe Books. This is a small explanation on Colonial Cuisine. Sharing a few of the dishes and many happy moments. 





COOKING TRAINING WORKSHOP IN COLONIAL ANGLO-INDIAN CUISINE AT THE OBEROI MUMBAI



I con







ducted a CooI conducted a cooking Training workshop in Colonial Anglo-Indian Food at the Oberoi Mumbai from 11th July to 13th July. The Oberoi Mumbai is holding a Food Promotional Event showcasing the culinary legacy of the Colonial Past. With my knowledge and expertise in Colonial Cuisine, we recreated and brought to life forgotten foods and simple dishes of yore that were innovated and invented by the khansamas and cooks in those early days of the Colonial period. The rustic and robust flavours of dishes that were served by the cooks at the Dak Bungalows and Inspection Bungalows to the British Officers while on their official tours across the country such as the Dak Bungalow Chicken Curry, the Dak Bungalow Chicken Stew, Junglee Pilaf, Etc. The hearty Army Camp Soups and Curries that came out of the innovation and efforts of The Bengal Lancers Unit made famous by Col Skinner and Maj. Grey. The delicious Railway Lamb and Chicken Curries and the Cutlets that were first served on the Great Indian Peninsular Railway also known as The Blue Train that began its three day journey from Bombay’s Victoria Rail Terminus to Calcutta via Allahabad for the first time on 7th March 1870 covering a total distance of almost 4000 miles. Then the East India legacies of mulligatawny soup, lamb chops, roasts and bakes, Bread and Butter pudding and steamed ginger pudding, besides other dishes associated with British colonial cooking such as Kedgeree (the anglicised version of kichidi, a rice dish cooked with pulses then mixed with smoked or fried haddock and quartered hard boiled eggs), Fish Cakes and Rissoles, Potato Chops and Pantras, Cutlets and Croquettes (pronounced Cutlas and Crockit by the Colonial Servants). The Portuguese legacies of Vindaloo and Tangy Curries and Sweets, the Dutch Fish and lamb Mince Friccadels and not forgetting the French connection of Chicken in red wine, crumbed fried stuffed crepes and many, many more old dishes such as Grandma's Country Captain Chicken, Hussainy Curries, Glassy, etc. 
The very names of these ‘Dishes with History’ evoke nostalgia and a longing for the old Colonial way of life. The recipes for all these dishes are featured in my Recipe Books. This is a small explanation on Colonial Cuisine. Sharing a few of the dishes and many happy moments.