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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, October 10, 2017

DEVILLED EGGS



DEVILLED EGGS
Deviled eggs are also known as stuffed eggs, Russian eggs, or dressed eggs. Devilled Eggs are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise, mustard etc. They are generally served cold as a side dish or appetizer at parties. The term "deviled came to be used most often with spicy or zesty food, especially eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.
The hard boiled eggs are cooled, peeled and halved lengthwise, and the yolks are removed. The yolks are then mashed and mixed with a variety of other ingredients, such as mayonnaise, mustard, tartar sauce, Worcestershire sauce, diced olives, salt, black pepper powder, paprika, coriander, mint, etc depending on one’s preference and taste. The yolk mixture is then scooped or piped into each egg "cup" made from the firm egg whites. Chopped chives, olives, coriander, parsley, anchovies, chopped bacon or ham may be used to garnish the Devilled Eggs.
Here is a very simple recipe for Devilled Eggs from my Cookery Book SIMPLE EGG DELICACIES

Serves 6  
Ingredients
 
6 or 8 hard-boiled eggs
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1 medium sized onion chopped finely
2 tablespoons finely chopped coriander leaves or parsley
1 teaspoon freshly ground black pepper
Salt, to taste
1 teaspoon Paprika (optional)

Slice the hard boiled eggs lengthwise. Scoop out the yolks with a teaspoon into a suitable bowl and then mash well. Add the mayonnaise and Dijon Mustard until desired consistency is reached. Stir in the onion and most of the chopped coriander leaves / parsley. Add salt and pepper to taste. Using a small teaspoon or pastry bag, fill egg white halves with the yolk paste.
Garnish with the remaining chopped coriander leaves / parsley.
I have garnished with finely chopped wedges ofolives, tomato and carrot.
Sprinkle a little pepper and/or paprika, if desired.

Serve on a bed of lettuce leaves.

Monday, September 25, 2017

ANGLO-INDIAN TANGY FISH CURRY (Fish cooked in Tamarind Sauce)



ANGLO-INDIAN TANGY FISH CURRY
(Fish cooked in Tamarind Sauce)
Serves 6 
Ingredients
1 kg good fleshy fish cut into slices or chunks
½ cup thick tamarind juice extracted from a lime size ball of tamarind
3 tablespoons coconut paste
2 big onions chopped finely
2 tablespoons ginger garlic paste
3 teaspoons chillie powder
1 teaspoon cumin powder
 2 teaspoons coriander powder
½ teaspoon turmeric powder
 Salt to taste
3 tablespoons oil

Mix the fish with a pinch of turmeric and salt and fry it lightly to make it firm.

Make a paste of the ginger garlic paste, chillie powder, cumin powder, coriander powder, turmeric powder and a little water

Heat the oil in a shallow pan and fry the onions till golden brown. Add the paste and fry well for some time.

Add the coconut paste and fry for a few minutes till the oil separates from the mixture. 

Add the salt, tamarind juice and a little more water and bring to boil.

When its nicely boiling, add the fish and cook for about 6 to 7 minutes till the fish is cooked.


Garnish with chopped coriander leaves and slit green chillies

Monday, September 18, 2017

ANGLO-INDIAN CUISINE - CULINARY TRAINING PROGRAMME AT SALVADORE





I'm conducting an ongoing Culinary Training Programme in Anglo-Indian Cuisine at the shortly to be opened 'Salvadore' (Donatus Victoria Estates and Hotels) Bangalore. Located on the 5th Floor of Bangalore Central, Commissariat Road, Near Mayo Hall Bangalore which was once the location of their erstwhile iconic Victoria Hotel. The Donatus Victoria family are once again coming out with an exclusive old world Wine and Dine Restaurant on the lines of the old Victoria showing the same old world charm and Colonial Anglo-Indian Food. I'm proud to be associated with them. Stay tuned for more updates

Sunday, September 17, 2017

PORK DEVIL FRY



PORK DEVIL FRY 

Serves 6      
Ingredients
1 kg Pork (less fat) cut into medium size pieces
3 tablespoons vinegar
2 tablespoon sWorcester sauce or Soya Sauce
3 tablespoons Tomato sauce
3 tablespoons oil
3 large onions sliced
2 tablespoons chopped garlic
2 tablespoons chopped ginger
8 to 10 Curry Leaves
1 tablespoon sugar
1 teaspoon fenugreek seeds powdered (Methi Seeds)
1 teaspoon mustard powder or paste
2 pieces cinnamon
3 cloves
3 teaspoons chillie powder
1 teaspoon turmeric powder
Salt to taste
2 tablespoons oil
Parboil the pork till tender then mix the boiled pork with the Vinegar, Worcester / Soya Sauce, Tomato Sauce, sugar and salt for about 1 hour.
Heat oil in a pan and sauté the onions, curry leaves, chopped ginger, chopped garlic, cinnamon and cloves till light brown.
Add the marinated pork, chillie powder, turmeric powder, fenugreek powder, mustard and mix well.
Add the remaining soup and cook for about 15 to 20 minutes till the pork is cooked well and  the gravy is thick.

Serve with bread or dinner rolls or as a side dish 

Sunday, September 10, 2017

BRIDGET WHITE - ANGLO-INDIAN RECIPE BOOKS



BRIDGET WHITE -  ANGLO-INDIAN RECIPE BOOKS

1. ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST
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 : Rs 200.00, Australia: A$20.00, Canada C$25.00, UK: GBP 10.00, USA: 25.00

2. A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES   
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.
Price per book : India : Rs. 430.00, Australia: A$ 25. 00, Canada C$25.00, UK: GBP 15.00, USA: $25.00

3. VEGETARIAN DELICACIES
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.
Price per book : India : Rs 200.00, Australia: A$20.00, Canada C$ 20.00, UK: GBP 10.00, USA: $20.00

4. SIMPLE EGG DELICACIES
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’.
Price per book: India : Rs150.00, Australia: A$15.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00

5. ANGLO-INDIAN DELICACIES
Anglo-Indian Delicacies is an interesting assortment of easy- to- follow Recipes of popular vintage and contemporary Cuisine of Colonial Anglo India. It covers a wide spectrum, of recipes ranging from  mouth watering Gravies and Curries, Mulligatawny and  Pepper Water, Meat Fries, Roasts and Steaks to tasty Pulaos and Pickles, Savouries, Sweets and Christmas treats including a few home brewed wines to round off the extensive flavours and tastes.  Some of the old typical dishes that were popular in Calcutta, and other parts of Bengal besides Central and Eastern India, such as Pork Bhooni, Chicken / Meat Jal Frezie, Devil Pork Curry, Calcutta Cutlets (Kobhiraji Cutlet), Fish Kedegeree, Double Onions Meat Curry (Do Piaza), Meat Glassey (Glazzie ) or Fruity meat Curry, Meat and Spinach Curry, Duck Dumpoke, etc, are some of the old favourites featured here. I’ve also included recipes for dishes that were popular during World War II and were served in the Army camps and Officer’s Mess, such as the Army Camp Soup, Brown Windsor Soup, The Bengal Lancers Shrimp Curry, Veal Country Captain (Cold Meat Curry), Bubble and Squeak, One Eyed Jack, Colonel Sandhurst’s Beef Curry, Salted Tongue, Salted Beef, Corned Beef, Kalkals, Rose Cookies, Dhol Dhol, BeefPanthras, Potato Chops etc. All these dishes have been given a new lease of life, besides a host of other assorted dishes and preparations.
Price per book: India : Rs. 450.00, Australia: A$30.00, Canada C$35.00, UK: GBP 15.00, USA: $35.00

6. THE ANGLO-INDIAN FESTIVE HAMPER
The Anglo-Indian Festive Hamper  is a collection of popular Anglo-Indian festive treats, such as Cakes, Sweets, Christmas goodies, Puddings, Sandwiches, Preserves, Home-made Wines, etc, etc. The repertoire is rich and quite vast and takes you on a sentimental and nostalgic trip of old forgotten delicacies. These mouth watering concoctions are a mix of both ‘European’ and ‘Indian’, thus making it a veritable “Anglo-Indian” Festive Hamper. The easy-to-follow directions make the preparation of these old, popular, mouth watering goodies, simple, enjoyable and problem-free.
Price per book: India : Rs150.00, Australia: A$15.00, Canada C$15.00, UK: GBP 8.00, USA: $15.0


For copies contact:  Bridget Kumar
Tel: +9198455 71254

A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling)
India Rs. 1800.00
Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00

AVAILABLE ON AMAZON.IN & FLIPKART

1. ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST


2.  A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES

3. ANGLO-INDIAN DELICACIES

4. VEGETARIAN DELICACIES




Wednesday, August 30, 2017

FRISKY CHICKEN OR CHICKEN FRICASSEE (Chicken stewed in White Wine)



FRISKY CHICKEN OR CHICKEN FRICASSEE (Chicken stewed in White Wine)
Serves 6      Preparation Time 45 minutes
This is a classic chicken stew made with chicken simmered in white wine. (The term ‘Fricassee’ is a method of cooking meat in which the meat is sautéed, braised and cooked in a white wine sauce) It was colloquially called Frisky Chicken because of the wine in it and when it was hard to pronounce Fricassee 

500 grams chicken on the bone or chicken breasts
3 tablespoons all-purpose flour
1 teaspoon red chillie powder or paprika
1teaspoon freshly ground black pepper
3 teaspoons butter
2 medium sized onions, chopped
3 tablespoons chopped celery
1 cup chopped carrots
2 tablespoons chopped fresh mint or parsley
1 tablespoon chopped garlic
1 cup chicken broth)optional)
1/2 cup dry white wine
Salt to taste

Mix the flour, chillie powder, pepper and salt and coat the chicken well with this dry mixture. Reserve the remaining flour mixture.

Melt butter in a large nonstick skillet over medium heat. Add cthe coated chicken pieces and sauté 5 minutes or until chicken is browned. Remove chicken from pan; keep warm.

In the same pan, add the onion, celery, and garlic and sauté for 5 minutes, stirring occasionally. Stir in the remaining flour mixture and cook for one more minute.

Add the broth and wine and bring to a boil. Add the chopped carrots and the fried chicken and mix well. Cover the pan and simmer on low heat for about 20 to 25 minutes or until chicken is done. Sprinkle with the chopped parsley or Mint

 Serve with bread or dinner rolls 

Friday, August 18, 2017

COLONIAL ANGLO-INDIAN CUISINE FOOD PROMOTION EVENT AT K 3, J W MARRIOTT HOTEL NEW DELHI AEROCITY - THE MEMSAHIB'S KITCHEN



COLONIAL ANGLO-INDIAN CUISINE FOOD PROMOTION EVENT AT K 3, J W MARRIOTT HOTEL NEW DELHI AEROCITY - THE MEMSAHIB'S KITCHEN

It's been an awesome and amazing experience being part of the Colonial Anglo-Indian Food Promotion Event #thememsahibskitchen at K3, J W Marriott Hotel New Delhi Aerocity. 
Thank you so much J W Marriott Hotel for giving me the privilege of recreating and bringing back to life old 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 and fry. 
The delicious Railway Lamb and Vegetable Curries 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 Company legacies of lamb chops, Bread and Butter pudding, Roly Poly Jam Pudding and steamed ginger pudding, besides other dishes associated with British colonial cooking such as Kedegeree (the anglicised version of kichidi, a rice dish cooked with pulses then mixed with quartered hard boiled eggs), Rissoles, Potato Chops and Pantras, Cutlets and Croquettes.
The Portuguese legacies of Vindaloo and Tangy Curries and Sweets, the Dutch Fish and lamb Mince Friccadels and not forgetting the other old dishes such as Grandma's Country Captain Chicken, lamb Mince Ball (Kofta) Curry, Saffron Coconut Rice, Anglo-Indian Tomato Pilaf, etc. 
Thank you  J W Marriot Hotel New Delhi Aerocity, Executive Chef Vikram Bhatt, Executive Sous Chef Ishika, Mr Rohit Sharma and Mr Nikhil Nair for this wonderful opportunity. 

My special thanks to the wonderful team of Chef Kamal Sen, Hardik Narang, Akanksha Dean, Hitesh and others who were so eager to learn this new cuisine and recreate these old dishes for the festival. God bless you all. 
#memsahibskitchen #K3 #JWMarriotHotelNewDelhiAerocity


Thursday, July 20, 2017

BRIDGET WHITE-KUMAR - Reminiscing and recreating heritage


A lovely feature by Divya Chandra on my recent Culinary Workshop in Coimbatore in THE HINDU dated 20/07/2017
THE HINDU 20/07/2017FOOD
Reminiscing and recreating heritage
http://www.thehindu.com/…/award-winning…/article19315262.ece
DIVYA CHANDRAN
JULY 20, 2017 14:57 IST
Award-winning cookbook writer Bridget White Kumar took her audience on an informative and mouthwatering tour of Anglo-Indian cuisine
Bridget White Kumar, an expert on Anglo-Indian cuisine and an award-winning author, was recently in town to curate and develop a menu for an upcoming property of VM Hospitality. A handful of us were lucky enough to dine on some of the sumptuous dishes cooked by her during the process and also get an introduction to Anglo-Indian food.
“In terms of cuisine, besides British and Indian heritage, Anglo-Indian also includes those with Portuguese, French or Dutch heritage. The Portuguese have contributed a lot to the culinary landscape of India. They are the ones who brought vinegar, coriander, tomatoes, potatoes and chillies to India. And in exchange we gave them pepper and other spices”, remarked Kumar. Vindaloo from Goa is a fine example of Portuguese involvement, with a heavy dose of vinegar in it.
Our meal started with the Dak Bungalow Dry Chicken, which is a throwback to the days of the traveller’s bungalows along postal routes in the north of India. Although some of the dishes looked fiery red, they were mildly spiced and easy on the stomach. “We use spices very judiciously. The number of ingredients in a dish is kept minimal so that the diner can taste every ingredient individually. Our dishes are simple and my recipes are easy to follow,” said Kumar.
In the last decade or so, Anglo-Indian restaurants have been popping up in the big metros in India. “In 2004, I published my first book. Now I have six books in total. On popular demand, I have also published a book with only vegetarian recipes. Anglo-Indians living around the world are buying my books to recreate fond memories from their childhoods”, said a beaming Kumar, who is happy to be part of this revival movement. She is striving to preserve an important element in the heritage of the Anglo-Indian community, for future generations to reminisce, appreciate and recreate.
“I work with club chefs to prepare roasts and puddings during the Christmas season in Bangalore,” noted Kumar. The old clubs that were started during the British period still hold on to their tradition of sit-down dinners, served with fine cutlery and crockery and a continental menu tweaked to Indian taste buds.
The Railway Mutton Curry is a signature dish. “Many Anglo-Indians worked as pilots and guards on trains in colonial times. The meat was cooked with extra spices and vinegar so that it would last longer as they spent long hours on the line and hence the name Railway Curry”, explained Kumar. Cutlets and croquettes are also popular.
Many of the names of Anglo-Indian dishes have an interesting history. The name Bad Word Curry was born since some of traditionalists refused to use the word ‘Ball’ in Ball Curry! A dish with lady’s finger is called Bandecoy, derived from the Kannada and Telugu words for Lady’s Finger: Bendekai. The famed Mulligatawny Soup derives its name from the Tamil term Milagu Thanni.
We were also served Devil’s Chutney that looked bright red and fiery but was in fact sweet, tangy and only mildly hot. Devil’s Chutney is made by puréeing raisins along with vinegar and chilli.
The final plate that arrived was a light and buttery Bread Pudding with a generous topping of shaved almonds and roasted raisins. It was among one of the best bread puddings I have ever tasted.
The afternoon ended with Kumar signing my copy of her international award-winning cookbook, Anglo-Indian Cuisine: A legacy of flavours from the past.

BRIDGET WHITE-KUMAR - Reminiscing and recreating heritage


A lovely feature by Divya Chandra on my recent Culinary Workshop in Coimbatore in THE HINDU dated 20/07/2017
THE HINDU 20/07/2017FOOD
Reminiscing and recreating heritage
http://www.thehindu.com/…/award-winning…/article19315262.ece
DIVYA CHANDRAN
JULY 20, 2017 14:57 IST
Award-winning cookbook writer Bridget White Kumar took her audience on an informative and mouthwatering tour of Anglo-Indian cuisine
Bridget White Kumar, an expert on Anglo-Indian cuisine and an award-winning author, was recently in town to curate and develop a menu for an upcoming property of VM Hospitality. A handful of us were lucky enough to dine on some of the sumptuous dishes cooked by her during the process and also get an introduction to Anglo-Indian food.
“In terms of cuisine, besides British and Indian heritage, Anglo-Indian also includes those with Portuguese, French or Dutch heritage. The Portuguese have contributed a lot to the culinary landscape of India. They are the ones who brought vinegar, coriander, tomatoes, potatoes and chillies to India. And in exchange we gave them pepper and other spices”, remarked Kumar. Vindaloo from Goa is a fine example of Portuguese involvement, with a heavy dose of vinegar in it.
Our meal started with the Dak Bungalow Dry Chicken, which is a throwback to the days of the traveller’s bungalows along postal routes in the north of India. Although some of the dishes looked fiery red, they were mildly spiced and easy on the stomach. “We use spices very judiciously. The number of ingredients in a dish is kept minimal so that the diner can taste every ingredient individually. Our dishes are simple and my recipes are easy to follow,” said Kumar.
In the last decade or so, Anglo-Indian restaurants have been popping up in the big metros in India. “In 2004, I published my first book. Now I have six books in total. On popular demand, I have also published a book with only vegetarian recipes. Anglo-Indians living around the world are buying my books to recreate fond memories from their childhoods”, said a beaming Kumar, who is happy to be part of this revival movement. She is striving to preserve an important element in the heritage of the Anglo-Indian community, for future generations to reminisce, appreciate and recreate.
“I work with club chefs to prepare roasts and puddings during the Christmas season in Bangalore,” noted Kumar. The old clubs that were started during the British period still hold on to their tradition of sit-down dinners, served with fine cutlery and crockery and a continental menu tweaked to Indian taste buds.
The Railway Mutton Curry is a signature dish. “Many Anglo-Indians worked as pilots and guards on trains in colonial times. The meat was cooked with extra spices and vinegar so that it would last longer as they spent long hours on the line and hence the name Railway Curry”, explained Kumar. Cutlets and croquettes are also popular.
Many of the names of Anglo-Indian dishes have an interesting history. The name Bad Word Curry was born since some of traditionalists refused to use the word ‘Ball’ in Ball Curry! A dish with lady’s finger is called Bandecoy, derived from the Kannada and Telugu words for Lady’s Finger: Bendekai. The famed Mulligatawny Soup derives its name from the Tamil term Milagu Thanni.
We were also served Devil’s Chutney that looked bright red and fiery but was in fact sweet, tangy and only mildly hot. Devil’s Chutney is made by puréeing raisins along with vinegar and chilli.
The final plate that arrived was a light and buttery Bread Pudding with a generous topping of shaved almonds and roasted raisins. It was among one of the best bread puddings I have ever tasted.
The afternoon ended with Kumar signing my copy of her international award-winning cookbook, Anglo-Indian Cuisine: A legacy of flavours from the past.

Friday, July 07, 2017

ANGLO-INDIAN PEPPER MINCE POTATO CHOPS



PEPPER MINCE POTATO CHOPS (PEPPER MINCE AND POTATO CUTLETS)

Serves 6  Time Required: 1 hour
½ kg finely minced meat either beef, lamb or mutton                    
1 medium sized onion chopped finely    
2 teaspoons pepper powder
1 teaspoon chopped mint                      
Salt to taste
3 tablespoons oil                                   
1 egg beaten
2 tablespoons breadcrumbs                 
3 large potatoes                 

Boil the potatoes, remove the skin and mash well.  Keep aside. 
In a pan add the mince, onions, mint, pepper powder and salt with a little oil and cook till the mince is dry.  Remove from heat and cool for some time.
Form the mashed potatoes into even sized balls. Make a depression in the center and fill with the pepper mince. Flatten each ball to form an oval cutlet.
Dip each potato chop / cutlet  in the beaten egg then roll in the breadcrumbs.
Heat the oil in a flat pan and shallow fry the cutlets on low heat till golden brown on both sides.
Serve as a starter or a side dish with bread or rice and sautéed vegetables such as green peas, carrots etc


Monday, June 26, 2017

FOWL CURRY IN COCONUT GRAVY



FOWL CURRY IN COCONUT GRAVY
(This is an old Anglo-Indian dish. In the olden days this dish called for country fowls and was cooked in a thick coconut gravy. It was left to simmer for many hours over a firewood oven. However, I have simplified the recipe and one could use any tender chicken instead of the country fowl).

Serves 6   Preparation time 45 minutes
Ingredients

1 kg chicken cut into medium size pieces (either broiler or country chicken)        
3 onions chopped finely
2 large tomatoes chopped                                 
2 teaspoons ginger garlic paste
1 teaspoon coriander powder                             
1 teaspoon turmeric powder                                
½ cup grated coconut
2 small pieces cinnamon bark
3 cloves
2 cardamoms
Salt to taste
2 teaspoons chopped coriander leaves              
2 teaspoons chopped mint leaves
3 tablespoons oil                                                 
2 teaspoons chilly powder
2 tablespoons curds
2 potatoes peeled and cut into quarters 

Grind the coconut, cinamon, cloves, cardamom and half the onions to a smooth paste.

Heat oil in a pan and fry the remaining onions till golden brown. Add the ground paste and fry for about 5 minutes on low heat. Add the chillie powder, ginger garlic paste, coriander powder, turmeric powder and tomatoes and keep frying till the tomatoes are reduced to pulp. Now add the chicken and curds and mix well. Add salt, mint and coriander leaves, potatoes and 2 or 3 cups of water and simmer till the chicken is cooked and gravy is thick.  Serve hot with rice or chapattis.

Friday, May 12, 2017

FRIED FISH - FRIED POMFRET SLICES



FRIED FISH - FRIED POMPFRET 
Serves 6   Preparation Time 1 hour

Ingredients
1 kg good fleshy pomfret or any other fish cut into thick slices
2 teaspoons ginger garlic paste
2 tablespoons red chillie powde
1 teaspoon cumin powder
½  teaspoon turmeric powder
Salt to taste
6 tablespoons oil
2 tablespoons vinegar


Mix all the ingredients together (except the oil) with a little water. 
Marinate the fish with this paste and keep aside for 1 hour. 
Heat oil in a shallow pan and fry the fish on both sides till brown. Use a little more oil if necessary. 
Serve with bread or as a side dish with Rice.

Monday, May 01, 2017

BOMBAY TOAST or FRENCH TOAST



BOMBAY TOAST or FRENCH TOAST
 French toast is also known as Bombay toast, German toast, gypsy toast, Eggy bread, etc. it is is a dish made of bread soaked in milk and beaten eggs and then fried
There nothing better than Bombay Toast or French toast for Sunday breakfast. Thick slices of bread are soaked in a mixture of beaten eggs, milk, cinnamon powder, vanilla extract / essence and sugar and then toasted with butter or ghee in a frying pan, and served with maple syrup, Jam  or condensed milk. It is surely one favorite, and most indulgent breakfast of all time. The Vanilla Extract / essence and cinnamon give it a rich flavor.
Any type of bread – white, whole wheat, multi-grain, sweet, French Bread, Fruit Bread, etc could be used to  make a delicious French Toast.
 Serves 4    Time Required: 30 minutes or less
Ingredients
8 slices sandwich bread
2 eggs
2 tablespoons sugar
½ teaspoon vanilla essence
½ teaspoon cinnamon powder
Butter or Ghee for frying
½ cup milk

Break the eggs in a bowl and beat well with the sugar. Add the vanilla essence and milk and mix well.
Heat a flat pan and add a tablespoon of butter or ghee and smear all over. When hot dip one slice of bread at a time in the egg and milk mixture and shallow fry each slice on both sides till golden brown. 2 or 3 slices can be fried at a time.
 Serve hot with Jam, honey, maple syrup, condensed milk or powdered sugar.

Friday, April 28, 2017

MINCE CURRY PUFFS



MINCE CURRY PUFFS
Mince Curry Puffs are old Anglo-Indian Tea time and Party snacks.  In the olden days, no Birthday Party, was complete without Mince Curry Puffs on the menu. The Puff s are prepared by placing a spoonful of stuffing, which usually consists of  prepared Minced Meat (mostly beef or mutton /lamb) on  small saucer shaped  rolled out rounds of dough, then deep fried in oil or baked in an oven. The filling or stuffing could vary as per choice – Shredded or scraped coconut mixed with sugar or jaggery was another popular filling, so also scrambled eggs, or a prepared vegetarian filling of peas, potatoes, carrots etc .
I still remember the fun we used to have as children, helping my mother to make the curry puffs in our mining house in Kolar Gold Fields .We would all gather around the dining table while my   mum would knead the dough and cut out the saucer shaped rounds of dough. She would then  instruct us to place a tablespoon of the already prepared mince filling on one side of the round  (not in the middle), then flip the other half over and seal the edges with a finger dipped in water. Our right hand pointy finger would have to just barely touch the water in a cup to seal the edges of the puffs, as too much water would make the dough soggy. She would then let us make our own designs with the fork around the edges and the raw puffs would have to be laid in neat rows in a floured tray ready to be fried by her to a lovely golden brown in the kitchen. The appetizing aroma of the mince puffs frying would fill the whole house. There was no greater joy than this as kids!! This recipe is featured in my Cookery Book A Collection of Simple Anglo-Indian Recipes. 

RECIPE FOR HOT MINCE CURRY PUFFS
Serves 6      Preparation and cooking time 1 hour

Ingredients for the Dough:
250 grams refined flour or maida
50 grams butter or dalda or any other shortening 
½ teaspoon baking powder
1 teaspoon salt
Sufficient Oil for deep frying the puffs

For the Filling:
250 grams minced meat (Beef or Mutton)
2 teaspoons chillie powder
2 medium size onions (chopped)
2 teaspoons chopped coriander leaves
Salt to taste
1 teaspoon ginger garlic paste

To prepare the pastry dough: Sift the flour with a teaspoon of salt and baking powder. Mix the butter with the flour and knead into a stiff dough using very little water. Keep aside.


To prepare the filling: Heat a tablespoon  of oil in a pan and sauté the onions lightly. Add the meat mince, chillie powder, ginger garlic paste, coriander leaves and salt. Stir well and cook on low heat till the mince is cooked and all the water dries up. Remove and keep aside to cool. 
Now take the prepared pastry dough onto a floured board and rollout into a thin sheet. Cut rounds of about 10 cm diameter with a saucer. Place a little mince on one half of the rounds and fold the other half over. Seal the edges by dampening with a little water. Make indents with the tines of a fork all around the edges to get a ridged look. Prepare the puffs in this way till all the dough and mince is used up.

Heat the oil for frying in a fairly deep pan till smoky. Slowly drop in the puffs one by one     (as many as the pan can hold). Fry till crisp and brown on both sides. Remove from the oil and drain. Serve hot as a party or tea time snack


Or One could bake the Puffs instead of frying if desired. These puffs in the photograph were baked 

Saturday, April 22, 2017

PORK PEPPER CHOPS


PORK PEPPER CHOPS
An old Colonial favourite, Pork Pepper Chops is a simple and easy dish to prepare and requires no elaborate preparation. You could have it as a main meal with mashed potatoes and steamed or sauteed vegetables or as a side dish with rice and dal 
This recipe is featured in my Cookery Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST 
Serves 6 Preparation Time 45 minutes
Ingredients
½ kg good pork chops (Flatten them)
3 potatoes (Boiled, peeled and cut in half lengthwise)
4 big onions sliced
2 green chilies slit lengthwise
2 or 3 teaspoons pepper powder (as per choice)
Salt to taste
Pressure cook the pork chops with a little water till tender letting some soup remain. Open the pressure cooker and add the onions, green chilies, salt, pepper powder and oil and mix well.  Keep cooking on low heat till the soup dries up and the onions and pork are nicely browned. Just before turning off the heat add the boiled potatoes and mix well.

Serve hot with bread or rice as a side dish.

Sunday, April 02, 2017

ANGLO-INDIAN SAVOURY CHICKEN OVEN ROAST



ANGLO-INDIAN SAVOURY CHICKEN OVEN ROAST
A Roast is one of the most simple and easy-to-make Anglo-Indian dishes that require very little work and effort. When stumped over what to cook, most people usually just decide to make a Roast. When properly done, there’s no greater culinary pleasure than tucking into the juicy roasted meat. Even the leftovers have their uses. The brown burnt residue at the bottom of the roasting pan can be converted into a delicious sauce with a little butter and a dash of wine. The left over bits of meat can also be used in sandwiches, salads, etc.
Making a Roast is a real fulfilling experience and one could really innovate with the ingredients depending on individual taste. For a simple, uncomplicated version just pepper and salt would suffice. However a Pot Roast is very popular as vegetables such as potatoes, turnips, carrots, beans onions, etc could be added as well. These vegetables, make the dish truly delicious as they cook in the natural juices of the meat. Try out this easy recipe for a delicious Anglo-Indian Chicken Pot Roast that’s been in my family for generations “ So Come, lets raise a toast to this delicious Chicken Pot Roast”

Serves: 6   Time Required: 1 hour (Marinating Time:  2 to 3 hours)
Ingredients
 1 medium size whole chicken with the skin on
1or 2 teaspoons pepper powder
1 teaspoon red chillie powder
2 teaspoons lime juice or vinegar
1 teaspoon ginger garlic paste
2 dry red chillies broken into bits
1 small piece cinnamon
2 tablespoons Butter or ghee
A pinch of red food colour
1 tablespoon corn flour
Salt to taste
2 or 3 carrots, beans or turnips or potatoes or any other vegetables steamed 

1. Marinate the chicken with all the above ingredients mentioned above, ensuring that the marinade covers the chicken well all over including the inside cavity.
2. Tie the chicken’s legs together and leave aside in the fridge for a couple of hours.
3. Preheat the Oven to 200 Degrees C
4. Arrange the marinated chicken (and potatoes or turnips if desired) in a buttered oven proof dish.
5. Cover the dish with foil.
6. Bake for about 25 minutes at 200 Degrees, then remove the foil. Check with a tooth pick to see if the chicken is tender.
7. Baste the chicken with some more ghee or butter and roast uncovered (at 180 C) for 15 minutes more till the chicken is well roasted all over.
When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so.
 To carve your chicken, cut away the string tied to the legs. First break off the wings then carefully cut down between the legs and breast, cutting through the joint, then pull the legs off. Cut each leg between the thigh and the drumstick. Carve the rest of the chicken and serve on a platter with the steamed vegetables, roast potatoes, etc

Hints: Its always better to roast the chicken with the skin on as the skin helps to retain the fat and keeps it moist within, besides giving it a golden brown look and texture.


Wednesday, March 15, 2017

EGG AND BRINJAL CURRY
















EGG AND BRINJAL CURRY
Serves 4   Preparation and Cooking Time 1 hour
Ingredients

6 hard-boiled Eggs shelled and cut into halves
3 onions chopped finely
2 tomatoes chopped
¼ kg Brinjals cut into medium size pieces
1 teaspoon ginger garlic paste
1 teaspoon chillie powder
½ teaspoon turmeric powder
1/2 teaspoon 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 and onions till the onions turn golden brown. 
Add the ginger garlic paste, tomatoes and brinjals and fry till the tomatoes are reduced to pulp. Add the chillie powder, turmeric powder, cumin powder and garam msala powder and mix well. Add salt and 1 cup of water and cook till the Brinjals are cooked. Lower heat and gently drop in the hard boiled eggs. Simmer for a few minutes till the gravy becomes thick. Serve with Rice, bread or chapattis.