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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, February 24, 2009

LEMON AND ALMOND CAKE

250 grams butter
250 grams sugar (powdered)
3 Eggs beaten
4 tablespoons freshly squeezed lemon / lime juice
2 teaspoons grated rind of lemons
200 grams powdered almonds or almond powder
1 teaspoon baking powder
200 grams plain flour
A pinch of salt
4 tablespoons icing sugar
Preheat the oven to 160 degrees centigrade. Grease and line a 22 cm baking tin.Sift the flour, baking powder and salt together. Cream the butter and sugar together until light and creamy. Add the beaten eggs and mix well. Stir in the flour, almond powder, lemon rind and lime juice. Spoon the mixture into the greased baking tin and smoothen the top. Bake for 45 to 55 minutes till the top is golden brown and the cake is cooked. Dust the top with icing sugar. Serve hot or cold.

Saturday, February 21, 2009

DRY CHICKEN FRY


1 kg chicken cut into medium size pieces
2 onions sliced finely
1 teaspoon turmeric 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, turmeric 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.

Sunday, February 08, 2009

SHEEP’S HEAD CURRY

1-sheep’s head skinned and cut into medium pieces
3-tablespoon’s oil
2-large onions chopped finely
2 green chillies slit lengthwise
1 teaspoon ginger paste
1 teaspoon garlic paste
½ teaspoon turmeric powder
2 teaspoons chillie powder
2 teaspoons cumin powder
2 teaspoons corriander powder
1teaspoon spice powder /garam masala powder
Salt to taste 2 teaspoons chopped garlic
Wash the pieces of sheep’s head well. Boil with a little water in a pressure cooker till cooked. In another vessel, sauté the onions, green chilies and the ginger and garlic paste for some time. Add the chillie powder, cumin powder, coriander powder, turmeric powder, spice powder and kuskus powder and fry for some time with a little water. Add the cooked sheep’s head pieces along with the stock, chopped garlic and salt and simmer till the gravy is thick. Garnish with chopped coriander leaves.