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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

Monday, November 26, 2007

CHOCOLATE NUTTY FUDGE


Makes 24 pieces Preparation time 1 hour
Ingredients

300 grams sugar
100 grams cocoa powder
1 cup milk
3 tablespoons butter
1 teaspoon vanilla essence
100 grams chopped walnuts and cashew nuts

Heat the milk in a suitable pan. When warm mix in the sugar, vanilla essence and cocoa powder. Simmer on low heat stirring continuously. When the mixture starts leaving the sides of the pan, add the butter and chopped nuts and mix well. Remove from heat and pour onto a greased plate. Cut into squares or diamond shapes when slightly cool

Friday, November 16, 2007

SIMPLE CHICKEN AND POTATO ROAST


Serves: 6
Preparation and cooking time: 1 hour

Ingredients

1 whole chicken jointed into 4 to 6 pieces
6 medium size potatoes peeled
3 large onions quartered
2 tablespoons butter
1 teaspoon fresh chopped mint
1 teaspoon pepper powder
Salt to taste
1 teaspoon vinegar

Method

1. Wash the chicken and the potatoes.

2. Mix in all the above ingredients and leave aside for 15 minutes.

3. Arrange the marinated chicken and potatoes in a buttered oven proof dish.

4.Cover the dish with foil.

5. Bake in a moderate oven (355 degrees) for about 45 minutes.

Serve with Steamed vegetables and any type of bread.

Saturday, November 03, 2007

Article about my books in THE HINDU METRPLUS 3/11/07

Bridget White’s earlier books, “The Best of Anglo-Indian Cuisine – A Legacy”, “A Collection of Anglo Indian Roasts, Casseroles and Bakes”, and “Flavours of the Past”, were largely influenced by South In dian flavours. For her new book, “Anglo Indian Delicacies”, Bridget, born and brought up in Kolar Gold Fields, has included favourites from North India and Kolkata.

The book features old favourites such as pork bhooni, the Portuguese devil curry, which as the name suggests is fiery with chillies, and Fish Kedegeree, (an anglicised kitchri, a rice and lentil dish) among other things.

Bridget’s father, Sydney White, served in the REME during World War II and he would tell stories of his Army days and the glorious camp soup. The book includes regimental recipes such as camp soup, Bengal Lancers shrimp curry, one eyed Jack and boiled mutton chops. The recipes are simple and can be tried with easily available ingredients.

With the festive season upon us, the second book, “The Anglo Indian Festive Hamper” is just the ticket. The book is a collection of popular Anglo-Indian festive goodies such as cakes, sweets, puddings, sandwiches, preserves and home-made wines. The cakes section is exhaustive. From the rich plum cake to yule log, the walnut cake to the fruit mince pies, the list is endless. Then there are different kinds of icing. Besides, there are Easter eggs, hot cross buns, kalkals, rose cookies, marzipan, fritters, marshmallows, fudge, toffees, puddings, blancmange, cookies, pancakes, marmalades and preserves. These books are a sure way of surprising family and friends with a treat that’s easy to cook.

For copies contact Bridget at 0091 80 25504137 / +91 98455 71254
bridgetkumar@yahoo.com