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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, December 08, 2016

ANGLO-INDIAN CHRISTMAS DELICACIES - CHRISTMAS CAKE, CHRISTMAS PUDDING, MARZIPAN SWEETS, KALKALS, ETC



















ANGLO-INDIAN CHRISTMAS DELICACIES - CHRISTMAS CAKE, CHRISTMAS PUDDING, MARZIPAN SWEETS, KALKALS, ROSE COOKIES, DODOL, MATRIMONY SWEET, PLUM CAKE, ETC

Christmas cakes are the best place to start to get in the Christmas spirit nice and early. Christmas cakes are delicious if made in advance and fed with your chosen liquor gradually over the weeks leading up to Christmas. Most Anglo-Indian families have their own recipe for the Christmas Cake, which is usually handed down through generations. Candied fruit, plums, currants, raisins, orange peel etc are dexterously cut and soaked in Rum or Brandy a few weeks in advance.  Here is a recipe for Christmas Cake that I’ve been using for many years. It may not look very dark but its rich and tasty.

Ingredients:

500 grams refined flour or plain flour             
300 grams sugar
500 grams unsalted butter
100 grams black currants
100 grams raisins
100 grams sultanas
100 grams cherries
50 grams prunes
50 grams sliced almonds
50 grams chopped cashew nuts
100 grams chopped orange / lemon peel          
1 tablespoon zest of lemon or orange
¼ teaspoon salt                                          
½ teaspoon nutmeg powder
½ teaspoon cinnamon powder
4 eggs beaten well                                             
4 tablespoons milk (optional)
2 teaspoons baking powder
1 teaspoon vanilla essence / extract
2 tablespoons Black Currant Jam or Orange Marmalade
2 tablespoons Black Treacle Syrup or Caramel Syrup (optional)

Preparation:
Chop all the fruit and nuts into very small pieces and soak in 2 or3 cups of rum

Heat the oven to 150°C
Remove the chopped fruit from the rum, drain and keep aside.
Sift the flour, baking powder, cinnamon powder, nutmeg powder and salt together.
Dust the orange / lemon peel and the chopped soaked fruit with a little flour.
Cream the butter and sugar well. Add the beaten eggs, treacle / Caramel syrup, vanilla essence, orange / lemon zest and mix well. Now add the Black Currant Jam / Marmalade, orange / lemon peel and chopped fruit. Slowly add the flour and mix gently till all the ingredients are combined well. If the mixture is too thick add a little milk.

Pour into a greased and papered baking tin or dish and bake in a slow oven (150°C ) for about one hour or more. (Check if cooked by inserting a tooth pick. If the tooth pick comes out clean, your cake is ready. Bake for some more time if still raw inside)
Remove from the oven when done and set aside to cool.

When the cake is completely cool, poke all over with tooth pick and drizzle brandy or rum all over the cake, (repeat once in every week or ten days). Wrap in foil paper, and store in an air tight container. This cake will last for months if stored in an air tight container.


2. MARZIPAN CANDY SWEETS
Marzipan Candy is one of the sweets made at Christmas time. It is made from ground almonds and is easy to make at home. The basic Marzipan candy can be eaten on its own or it could be flavored with dried fruits, dipped in chocolate, or formed into intricate decorations for cakes and pastries.
Makes 30 pieces    Preparation time 1 hour
Ingredients

250 grams almonds 
250 grams cashew nuts                   
250 grams sugar
300 grams icing sugar                 
2 egg whites
A little rose water for grinding     
¼ teaspoon almond essence
         

Grind the almonds and cashew nuts with the egg whites and rose water to a smooth paste. Transfer the paste into a heavy bottomed pan and add the sugar. Cook on low heat stirring all the time till the mixture forms a soft ball. Remove from heat and add the icing sugar. Divide the mixture into 3 parts and add a few drops of different food colour of your choice. Knead till it forms a dry ball. Divide the mixture into even sized balls and mould into different shapes.

3.KALKALS  (Fried sweetened balls of dough)
KALKALS or KULKULS are prepared all over India at Christmas time. It is a variant of ‘Filhoses Enroladas’ a Portuguese Christmas Sweet, Kalkals, (always referred to in the plural) are crunchy inch-long curled or shell shaped sweetened fried dough Sweets. Sugar and flour are combined with eggs, milk and butter to a soft dough and then small marble sized balls of this dough are rolled on the tines of a fork or a comb to form a shell or a scroll, then deep fried in hot oil. The dough can also be rolled out and cut into different shapes such as hearts, spades, diamonds etc with cutters or a knife and then deep fried in hot oil. The Kalkals / Kulkuls are later frosted or coated in hot melted sugar syrup.

Ingredients

I kg refined flour or maida                                       
6 eggs beaten well
2 cups thick coconut milk or 2 packs of coconut milk                
½ teaspoon salt                              
300 grams sugar
1 teaspoon baking powder             
Oil for deep frying

Mix the flour, salt, sugar and baking powder together. Add the coconut milk and eggs and knead to a soft dough. Keep aside for an hour. Form kalkals by taking small lumps of the dough and roll on the back of a fork or a wooden kalkal mould, to form a scroll. Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Heat oil in a deep pan and fry as many kalkals as possible at a time.
The Kalkals could be rolled in powdered sugar when still hot or frosted in sugar syrup when cold.

To frost the kalkals, melt 1 cup of sugar with ½ cup of water and when the sugar syrup crystallizes pour over the kalkals and mix well. Store the Kalkals in airtight boxes when cold.


4. SPECIAL CHRISTMAS PLUM PUDDING
The Christmas Pudding IS invariably made on Stir-up Sunday or the Sunday before the start of the Christian season of Advent which is the 4 weeks before the birth of Christ on Christmas Day. It is usually made in advance so as  to give it time to mature. The Pudding is served after dinner on Christmas Day. In the olden days making the Christmas Pudding was a family event where every member of the family would give the Christmas Pudding a stir and make a wish. A coin, a ring or a thimble were sometimes added to the pudding mixture and the person who got it in his / her piece of the pudding on Christmas day was supposed to be lucky. The finger ring would foretell a wedding to the person who got it.

CHRISTMAS PLUM PUDDING
Serves 6 Preparation time 1 hour
Ingredients

200 grams fresh bread crumbs                     
200 grams butter
2 teaspoons instant coffee (Nescafe or Bru) 
2 teaspoons golden syrup or date syrup
½ teaspoon baking powder                            
2 eggs beaten well
¼ cup rum                                                      
1 teaspoon ground cinnamon and cloves
¼ teaspoon ground nutmeg                           
100 grams chopped raisins
100 grams chopped black currants                       
100 grams mixed peel
½ teaspoon salt                                              
100 grams sugar

Cream the butter and sugar together then add the eggs and mix well. Gradually add all the other ingredients and mix well. Grease a Pudding Mould or any suitable bowl with butter. Pour the pudding mixture into it. Steam the pudding for about 1 hour on low heat either in a pressure cooker or a suitable pan or steamer till it is firm to touch.

Note:  This pudding can be made weeks in advance and refrigerated till required. Steam for 10 minute or microwave for 3 minutes before serving. For a more exotic taste, when still warm make a few small holes all over the pudding and pour about 6 tablespoons of rum over it

HOW TO FLAME YOUR CHRISTMAS PUDDING
The flaming of the pudding needs a steady hand and for safety reasons, should not be done by someone who has enjoyed too much wine.


Pour about 3 tablespoons of rum or brandy into a metal ladle or a deep spoon and carefully heat over a gas flame or lit candle till the liquor bursts into flame. Quickly pour the flaming  rum or brandy over the pudding and take it to the dinner table. Make sure the lights are out when taking it to the table for a grand entrance. Once the flames have subsided, serve with, cream or custard.

Tuesday, November 08, 2016

ANGLO-INDIAN MINCED MEAT CUTLETS
























MINCED MEAT CUTLETS OR GROUND BEEF / LAMB CUTLETS 
A typical Anglo-Indian dish of minced / ground beef or lamb lightly spiced mixed with boiled potatoes, crumbed and shallow fried to a golden brown. An appetizing snack or a  delightful side dish with bread or rice. 
Serves 6    Preparation and cooking Time 1 hour
Ingredients

½ kg finely minced meat either beef or mutton / lamb
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 medium sized onion chopped finely
 2 green chilies chopped finely
1 teaspoon pepper powder
Salt to taste
1 teaspoon chopped mint leaves or ½ teaspoon mint powder
3 tablespoons oil
1 egg beaten
2 tablespoons breadcrumbs
 3 large potatoes                 

Boil the potatoes, remove the skin and mash well.  Keep aside. 
Cook the mince, ginger, garlic, onions, green chilies, pepper powder and salt with a little oil till the mince is dry.  Remove from heat and cool for some time. Mix it well with the potatoes.  Form into round shaped cutlets then flatten with a knife. Dip each cutlet in the beaten egg, then roll in the breadcrumbs. Shallow fry the cutlets on low heat  till golden brown on both sides.  Serve as a side dish with Pepper Water and Rice or as a Snack with Tomato Sauce or Mint Sauce.


Wednesday, October 26, 2016

BEVECA (ALSO KNOWN AS VEVIKA) - A CHRISTMAS DELICACY MADE WITH RICE FLOUR AND COCONUT MILK




















BEVECA IS ALSO KNOWN AS VEVIKA - A CHRISTMAS DELICACY MADE WITH RICE FLOUR AND COCONUT MILK 

Serves 6 Preparation time 1 hour
Ingredients


1 cup rice flour
1 cup wheat flour
4 eggs
2 cups coconut milk
2 tablespoons butter
3 tablespoons sugar
1 teaspoon vanilla essence
2 teaspoons sliced almonds

Mix the rice flour and the wheat flour together. Cream the butter and sugar together. Add the eggs and coconut milk and mix well. Slowly add the rice and wheat flour and vanilla essence and mix well to a smooth thick batter. Add a little more milk if the batter is too thick. Pour into a greased baking dish or tin and sprinkle the sliced almonds on the top. Bake at 175 C for about 40 minutes till the top gets brown and a tooth pick comes out clean. Remove and let it cool. When cold remove from the tin and cut into slices. Please note you could steam this cake instead of baking it. Either way its delicious

Saturday, October 15, 2016

ROASTED PUMPKIN AND CUCUMBER SIDE DISH
























ROASTED PUMPKIN AND CUCUMBER SIDE DISH 
A Roasted Pumpkin and Cucumber Side dish /Salad for those days when you want something bland and simple.

Ingredients
1/2 kg ripe pumpkin, peeled and cubed
3 English cucumbers, sliced thickly
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1 teaspoon chillie powder
1/2 teaspoon cumin powder
1/2 teaspoon sugar
1 tablespoon oil ( I used sunflower refined oil)
Preheat oen to 180 C
Combine all the above together and transfer to a suitable oven proof dish. Bake / Roast for 20 to 25 minutes till the pumpkin and cucumber are soft and get slightly roasted. Serve as a side dish with rice and any curry or as a summer salad.

Wednesday, September 21, 2016

ANGLO-INDIAN RECIPE BOOKS by Bridget White-Kumar




















ANGLO-INDIAN RECIPE BOOKS by Bridget White-Kumar

1. 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.

2. A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES   is a revised, consolidated version of four earlier Recipe Books of Bridget White, namely Bridget’s Anglo-Indian Delicacies, A Collection of   Anglo-Indian Roasts, Casseroles and Bakes, The Anglo-Indian Snack Box &The Anglo-Indian Festive Hamper.
More than 350 Recipes of traditional, popular and well loved, Anglo-Indian Dishes have been specially selected from these earlier Cook Books and featured in this Omni-bus Edition. This single Consolidated Imprint of easy- to- follow Recipes features Soups, Pepper Water &  Vindaloo, Curries & Fries, Roasts & Stews, Chops and Cutlets, Croquettes & Rissoles, Foogaths and Vegetarian Delights, Rice Dishes & Pilafs, Pickles & Relishes, Casseroles and Baked Dishes, Snacks & Short Eats, Nibbles & Finger food, Sweets & Desserts, Custards & Puddings, Christmas Cakes & Festive Treats, Curry Powders, etc.
The huge selection of Anglo-Indian dishes featured in this Cookery book will surely take one on a sentimental and nostalgic journey down  memory lane of old forgotten Anglo-Indian Culinary Delights. All the old dishes cooked during the time of the Raj have now revived to suit present day tastes and palates. This Cookery Book would also serve as a ‘Ready Reckoner’ and a useful guide for teaming up dishes for everyday Anglo-Indian Meals as well as for festive and special occasions.

3. 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, Stir fries, Rice dishes, Casseroles and Baked Dishes and popular Accompaniments. The easy-to-follow directions, using easily available ingredients, make cooking these dishes simple, enjoyable and problem-free. The book also highlights the goodness of each vegetable and their nutritive and curative properties in preventing and curing many health disorders.

4. SIMPLE EGG DELICACIES is a collection of simple and easy recipes of delectable Egg Dishes for Breakfast, Lunch and Dinner and for all other times as well.  The repertoire ranges from simple Breakfast Egg Dishes and Egg Salads, to mouth watering Curries, Tea Time treats, Sandwiches, Casseroles and Baked Dishes. The recipes are extremely easy to follow and only easily available ingredients have been suggested. - A real treat for ‘Eggetarians’.

A whole set of the above 4 books costs as under which includes the Postage and handling:
1) If posted anywhere In India only:
Rs. 1100.00   -  Payment through Cheque or Money order

2) If posted abroad, the price is as under: -  Payment through Western Union
or Pay Pal  only
Australia: A$80.00,, Canada C$80.00, UK: GBP 45.00, USA: $90.00,
New Zealand: NSW $90.00, UAE:  Rs 3000.00  

For copies contact:  Bridget Kumar
Tel: 080 25504137 / 98455 71254 / 98440 444236

Saturday, September 10, 2016

COUNTRY CAPTAIN CHICKEN



COUNTRY CAPTAIN CHICKEN

Serves 6   Time required: 40 minutes
Ingredients:
1 kg chicken cut into medium size pieces     
2 large onions chopped finely
2 tomatoes chopped finely
2 potatoes peeled and cut into halves (optional)
2 teaspoons chillie powder
1 teaspoon turmeric powder
3 tablespoons oil
Salt to taste
2 teaspoons ginger garlic paste
2 small sticks cinnamon
4 cloves
6 or 8 whole pepper corns                              
2 Dry Red Chillies broken into bits

Heat oil in a pan and fry the onions cinnamon, cloves, red chillie and pepper corns till golden brown. Remove half the fried onions and keep aside. Add the chicken to the pan and mix in the ginger garlic paste and sauté for about 5 minutes on medium heat. Add the chillie powder, turmeric powder, and salt. Mix well and stir fry for a few minutes. Add the chopped tomatoes and fry till the tomatoes turn to pulp. Now add the potatoes and one cup of water and cook till the chicken is tender and the gravy is quite thick. Now add the remaining browned onions and mix well. Simmer for a few more minutes, then, turn off the heat. The gravy should be quite thick so that it coats the pieces of chicken nicely.
Serve with rice or bread


Note: This recipe can be adapted to meat as well. Left over Beef or Lamb Roast can be made into a delicious Country Captain Fry or a cold meat curry if desired.

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. 





Thursday, July 21, 2016

ANGLO-INDIAN BRAISED OX TONGUE / OX TONGUE GLACE


















BRAISED OX TONGUE / OX TONGUE GLACE
Ingredients
1 Ox Tongue
2 onions sliced
2 small carrots 
1 Bay Leaf
1 piece of cinnamon about an inch in length 
2or 3 cloves 
1 teaspoon chillie powder
½ teaspoon nutmeg powder (optional)
3 tablespoons Oil
Salt to taste
Wash the Ox Tongue and boil it in salted water till tender. Let it cool. Remove the white skin then slice it.

Heat oil in a pan and sauté the onions, bay leaf, cinnamon and cloves till the onions turn light brown. Add the carrots, chillie powder, nutmeg powder, a little salt and about 4 tablespoons of the tongue stock and cook till the carrots are soft. 
Mash the carrots well. Now add the cooked slices of Ox Tongue and the remaining stock. Mix well and simmer on low heat for about 10 minutes till the tongue takes on a golden colour. 
Serve with Bread and mashed potatoes. 

Saturday, July 09, 2016

ANGLO-INDIAN HOT MEAT FRY - an Old Colonial Dish























Hot Meat Fry
Serves 6  Preparation Time 1 hour
Ingredients
1 kg Boneless Beef or Mutton cut into cubes
3 dry red chillies broken into bits
2 small pieces cinnamon
1 or 2 bay leaves
3 onions sliced finely
1 teaspoon ginger garlic paste
1 teaspoon chillie powder
½ teaspoon turmeric powder
1 teaspoon pepper powder
2 tablespoons vinegar
1 teaspoon chopped garlic
Salt to taste

Boil the meat with a little salt and a pinch of turmeric in sufficient water till very tender. Strain the soup and keep aside. Heat oil in a pan and sauté the onions, chopped garlic, cinnamon, bay leaves, and red chillies till slightly brown. Add the ginger garlic paste, chillie powder, pepper powder, turmeric powder and vinegar and fry for a few minutes. Add the meat and mix well. Add the remaining soup and a little more salt if necessary. Keep frying till almost dry and the fry is a beautiful dark brown. Serve with bread or as a side dish with steamed rice and pepper water. 

ANGLO-INDIAN HOT MEAT FRY - an Old Colonial Dish























Hot Meat Fry
Serves 6  Preparation Time 1 hour
Ingredients
1 kg Boneless Beef or Mutton cut into cubes
3 dry red chillies broken into bits
2 small pieces cinnamon
1 or 2 bay leaves
3 onions sliced finely
1 teaspoon ginger garlic paste
1 teaspoon chillie powder
½ teaspoon turmeric powder
1 teaspoon pepper powder
2 tablespoons vinegar
1 teaspoon chopped garlic
Salt to taste

Boil the meat with a little salt and a pinch of turmeric in sufficient water till very tender. Strain the soup and keep aside. Heat oil in a pan and sauté the onions, chopped garlic, cinnamon, bay leaves, and red chillies till slightly brown. Add the ginger garlic paste, chillie powder, pepper powder, turmeric powder and vinegar and fry for a few minutes. Add the meat and mix well. Add the remaining soup and a little more salt if necessary. Keep frying till almost dry and the fry is a beautiful dark brown. Serve with bread or as a side dish with steamed rice and pepper water.