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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

Saturday, August 30, 2008

BOLE CAKE (Also Known as Mama's Bowl Cake)

300 grams semolina or soogi
1 cup milk
200 grams butter
150 grams sugar powdered
5 eggs beaten well
100 grams blanched and chopped almonds
½ teaspoon baking powder
1teaspoon vanilla essence
2 tablespoons rosewater (optional)

Roast the semolina with a little ghee or butter for about 8 to 10 minutes on low heat till it gives out a nice aroma. Mix it with all the other ingredients to form a smooth batter without lumps. Pour into a greased and floured flat tin and bake in a hot oven for 10 minutes. Cool and remove from the tin.

Wednesday, August 20, 2008

SIMPLE CHOCOLATE CAKE

300 grams refined flour or Maida
50 grams cocoa powder
400 grams sugar powdered
300 grams butter
5 eggs
2 teaspoons Nescafe or any other Instant Coffee
1teaspoon vanilla essence
2 level teaspoons baking powder

Sift the cocoa powder, Nescafe, flour and baking powder together. Cream the butter and sugar together well. Add the eggs one by one and mix well. Add the sifted flour and vanilla essence and fold in the mixture to form a smooth slightly thick consistency without lumps. Pour into a greased and papered baking dish or cake tin and bake in a hot oven for 30 to 40 minutes till done.

Monday, August 11, 2008

CHICKEN FRY


1 kg chicken cut into medium size pieces
2 onions sliced finely
1 teaspoon tumeric powder
2 tablespoons oil
1 teaspoon chilly powder
Salt to taste
½ teaspoon spice powder or garam masala powder
Wash the chicken and marinate it with the salt, chilly powder, tumeric powder and spice powder for about 10 minutes. Meanwhile heat oil in a pan and sauté the onions to golden brown. Toss in the marinated chicken pieces and mix well. Close the pan with a lid and cook on slow heat for about 15 minutes till the chicken is cooked. Add a teaspoon of ghee or butter and fry till all the gravy dries up and the chicken is dry. Serve with bread or pepper water and rice.