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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 30, 2007

TANGY FISH CURRY (FISH COOKED WITH TAMARIND


Serves 6 Preparation Time 45 minutes

1 kg good fleshy fish cut into slices
½ cup thick tamarind juice extracted from a lime size ball of tamarind
2 big onions chopped finely
2 tablespoons ginger garlic paste
½ cup ground coconut or 1 cup of coconut milk
3 teaspoons chilly powder
1 teaspoon cumin powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
Salt to taste
3 tablespoons oil

Wash the fish well and fry it lightly to make it firm. Heat the oil in a shallow vessel and fry the onions till golden brown. Add the ginger garlic paste, chilly powder, cumin powder, coriander powder, turmeric powder and a little water and fry well for some time. Add the coconut, salt, tamarind juice and some more water and bring to boil. Add the fish and cook for about 6 to 7 minutes till the fish is cooked. Garnish with chopped coriander leaves and slit green chilies

Friday, October 26, 2007

EGG VINDALOO


Serves 6 Preparation time 45 minutes

6 Hard boiled eggs shelled
2 onions chopped
2 teaspoons chilly powder
½ teaspoon turmeric powder
2 teaspoons ginger garlic paste
1 teaspoon cumin powder
½ cup tomato puree
2 pieces cinnamon
2 table spoons vinegar
1 teaspoon sugar
Salt to taste
3 tablespoons oil

Heat oil in a pan and sauté the onions till golden brown. Add the ginger garlic paste and cinnamon fry for some time. Add the chilly powder, cumin powder, turmeric powder, sugar and tomato puree and fry till the oil separates from the masala. Now add the vinegar and a little water and bring to boil. Reduce heat and simmer till the gravy is sufficiently thick. Cut the boiled eggs into halves and carefully drop into the gravy. Simmer for a few minutes. Take out the egg halves and place on a serving dish. Pour the thick gravy over the eggs and shake the dish so that all the eggs are covered with the gravy. Serve hot.

Sunday, October 21, 2007

GREEN CHILLIE CHICKEN FRY

Serves 6 Preparation Time 1 hour
Ingredients

1 kg chicken cut into medium size pieces
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon green chillie paste or Chillie sauce
1 teaspoon Vinegar
3 tablespoons oil or butter
2 teaspoons chopped green chillies
½ teaspoon tumeric powder
1 teaspoon chopped garlic
Salt to taste

Marinate the chicken with the salt, vinegar, turmeric powder, ginger, garlic, and chillie pastes and keep aside for 1 hour. Heat oil in a suitable pan and sauté the chopped garlic and green chillies for about 3 minutes. Add the marinated chicken and stir well. Stir fry for about 5 minutes till the chicken changes colour. Add a little water and simmer till the chicken is tender and the water dries up. Add one more spoon of oil or ghee and mix well. Serve with rice or bread. This can be served as a starter at parties as well.

Saturday, October 06, 2007

BANANA COCONUT FRITTERS

An all time favourite fruit delivered in an enchanting treat - Banana Coconut Fritters combines the lovely taste of Bananas and Coconut which everyone will enjoy!!!!

Serves 6 Preparation time 1 hour
Ingredients

200 grams wheat flour
100 grams jaggery (powdered) or soft brown sugar
1 cup grated fresh coconut or 4 tablespoons desiccated coconut
2 eggs beaten
2 bananas mashed well (green skin variety)
½ teaspoon salt
oil for frying

Mix all the ingredients together to a thick smooth batter. Heat oil in a deep pan till smoky. Drop a tablespoon of the batter at a time into the hot oil and fry till golden brown.

Serve plain or with vanilla Icecream as a Tea time Treat.