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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, April 27, 2009

MINCE AND TATTIES - (MINCE AND POTATOES ) Tracking down traditional Scottish food in India

MINCE AND POTATOES & EGG KEDEGREE
Article from the Scottish Times 12/04/09....Pamela Timms
In Bangalore,last week I met Bridget White-Kumar, an obsessive chronicler of all things Anglo-Indian and author of five recipe books crammed with such delights as “grandma’s country captain chicken” and “railway mutton curry”.
At first glance, Bangalore, the home of modern India’s IT miracle, is a city that more than any other has freed itself from every trace of the Raj. Yet I found a community that has held on to many Scottish and English food traditions and used them to carve out its own identity.
Kumar greeted me with tea and shortbread. When she rustled up mince and tatties and said I could borrow her precious old recipe books, I was ready for her to adopt me. They include a rare 1874 edition of the Madras Cookery Book, written anonymously by “an English resident’s wife”, which contains recipes — or “receipts” as the memsahib called them — for Caledonian classics such as Scotch broth, mashed turnips and scones.
Bridget is no misty-eyed imperialist but a member of Bangalore’s 15,000-strong Anglo-Indian community, descendents of Scottish and English families who came to seek their fortunes in the colonies.
After independence, one might have imagined Anglo-Indians would have been glad to see the back of meat loaf and sago pudding, but the community, although proudly Indian, identifies closely with Scottish and English traditions and food.
Bridget’s own grandfather was a Scot named Percy Edgar Joseph and, through the enthusiastic scribblings of her mother and grandmother, she has inherited a vast collection of Anglo-Indian recipes.
Her mince and tatties, although unsurprisingly more peppery than we’re used to, bears a striking resemblance to the one I grew up with. I was amused to hear that it occupied the same place in her family culinary repertoire as it did in my family's. “It’s what we have when I can’t think what else to make,” she says.
While we devoured the mince, kedgeree and semolina pudding, Bridget told me about her early life on the British-run Kolar Gold Fields, in Karnataka where her father worked. Although she can’t remember where the mince and tatties recipe came from, the fact she remembers more MacIntyres and MacDonalds than Malhotras and Methas in her community offers some strong clues.
I left Bangalore with a heavy stomach and even heavier heart, vowing to go back as soon as possible.

Tuesday, April 14, 2009

ANGLO-INDIAN VEAL CHOPS

Serves 6
Preparation Time 45 minutes
½ kg good veal chops (Flatten them)
3 or 4 potatoes (Boil peal and cut each in half lengthwise)
4 big onions sliced
2 green chilies slit lengthwise
2 teaspoons pepper powder
Salt to taste
3 tablespoons oil
Pressure cook the veal chops with a little water till tender letting some soup remain. Open the pressure cooker and add the onions, green chilies, salt, pepper powder and oil and mix well. Keep cooking on low heat till the soup dries up and the onions and meat are a nice brown. Just before turning off the heat add the boiled potatoes and mix once so that the masala covers the potatoes. Serve hot with bread or rice.