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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

Friday, March 20, 2009

ALMORTH (Mixed Meat and vegetable Stew)

This dish is a combination of meat, chicken, pork and vegetables. It’s a very old Anglo-Indian recipe. However, any combination of meat could be used as per personal preference. The same recipe could be used with chicken only.
Ingredients
¼ kg Beef
¼ kg mutton / lamb
½ kg chicken
¼ kg pork
A few carrots and beans chopped into medium size pieces (or any other English vegetables)
3 potatoes peeled and cut into quarters
2 teaspoons chillie powder
½ teaspoon turmeric powder
2 teaspoons pepper powder
1 teaspoon coriander powder
4 dry red chillies broken into pieces
2 teaspoons chopped garlic
2 pieces cinnamon
5 cloves
3 onions sliced
2 tomatoes chopped
2 tablespoons chopped mint
3 tablespoons oil
Salt to taste
2 tablespoons coconut paste
2 tablespoons vinegar

Cut the meat, chicken and pork into small pieces. Heat oil in a pressure cooker or a suitable vessel and add the onions, cinnamon, cloves and chopped garlic. Fry till the onions turn golden brown. Add the mutton, beef, chicken and pork also the chillie powder, turmeric powder, pepper powder, salt and tomatoes and mix well. Fry till the tomatoes turn to pulp. Add the broken dry red chillies, mint and the coconut paste and mix well. Add sufficient water and pressure cook for 10 minutes ( 6 to 8 whistles). Turn off the heat. Open the cooker when the pressure dies down and add the chopped vegetables and vinegar and simmer on low heat till the vegetables are cooked and the gravy is thick.
Serve with rice, chapattis or bread.

Sunday, March 08, 2009

DUCK ROAST

1 whole duck with the skin
2 or 3 pods of garlic chopped very finely
1 teaspoon chopped ginger
2 teaspoons white pepper
Salt to taste
2 teaspoons lime juice
2 tablespoons oil
1 tablespoon butter or ghee

Wash the duck well. In a big pan or pressure cooker heat the oil and then fry the duck together with the chopped ginger and garlic till it is a light brown. Add the pepper powder, salt, lime juice and 2 or 3 cups of water and cook till the duck is tender. Keep simmering till all the water dries up. Add a tablespoon of butter or ghee and keep on frying on low heat till the duck is nicely roasted and brown all over. (The duck can be roasted in an oven instead of as above if desired). Serve hot or cold with steamed vegetables or mash potato