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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, December 21, 2010

CHOCOLATE YULE LOG CAKE

200 grams flour / maida

4 eggs beaten
250 grams sugar powdered
3 tablespoons Icing sugar
200 grams sugar
3 tablespoons cocoa powder
2 teaspoon Nescafe
125 grams fresh cream
50 grams chopped walnuts
1 teaspoon baking powder
½ teaspoon salt.

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 vanilla essence. Now add the sifted flour with the other ingredients and fold in the mixture to form a smooth slightly thick consistency without lumps. Pour into a greased and papered long cake tin and bake in a hot oven for 30 to 35 minutes till slightly golden on top. Remove from the cake tin and turn it out on a sheet of paper, which has been liberally sprinkled with icing sugar. Roll the cake tightly with this paper so as to form a log and keep aside to cool.

Beat the fresh cream with 3 tablespoons of icing sugar and 2 tablespoons of cocoa powder till peaks form. Unroll the log cake from the paper and place on a suitable plate. Using a spatula, cover the cake with the icing. Then with a wet fork make long lines across the surface of the icing to create a bark effect on the log. Store in the refrigerator until required for serving. Before serving, dust with icing sugar and decorate with some fresh small leaves

Sunday, December 19, 2010

CHRISTMAS GOODIES -- TIMES OF INDIA

My recipes for Christmas goodies that were published in the Sunday Times of India on 19th December 2010

Friday, December 17, 2010

CHRISTMAS GOODIES --CAKES, PIES, PUDDINGS ETC


Bridget White-Kumar shares some easy recipes from the Anglo-Indian festive hamper of Christmas cakes, sweets and home-made wine

Christmas Fruit Cake
Ingredients: 300 gm plain flour or maida; ¼ tsp salt; 250 gm butter; 250 gm sugar (powdered); 300 gm mixed dried fruit (chopped into small pieces); 3 eggs beaten well; ½ cup cold milk; 1 tsp vanilla essence; 1 tsp baking powder.
Method: Sift the flour, baking powder and salt together in a big bowl. Mix in the butter and rub finely with the fingertips to form crumbs. Add the sugar, vanilla essence, chopped fruit and mix well. Add the milk and eggs. Using a fork mix to a semi-stiff batter without churning or beating. When evenly mixed pour the mixture into a greased and papered cake tin and bake in a hot oven for 45 minutes or till the cake is cooked inside and brown on the top.

Simple Plum Cake
Ingredients: 300 gm flour or maida; 250 gm butter; 250 gm powdered sugar; 3 eggs (whites beaten well separately); 1 tsp baking powder; 2 teaspoons chopped orange or lemon peel; 100 gm black currants chopped; 2 tbsp date syrup (for colour); 2 cloves and 2 small pieces of cinnamon powdered; 1 tsp vanilla essence; ¼ tsp salt.

Method: Sift the flour, baking powder and salt together. Dust the orange/ lemon peel and chopped black currants with a little flour. Cream the butter and sugar well. Add the egg yolks, date syrup, cinnamon and clove powder and vanilla essence and mix well. Add the orange/ lemon peel and black currants. Slowly add the egg whites and flour and fold in well. If the mixture is too thick, add a little milk. Pour into a greased and papered baking tin or dish and bake in a slow oven for about 40 to 45 minutes. Remove from the oven when done and set aside to cool.

Special Steamed Christmas Plum Pudding

Ingredients: 200 gm fresh bread crumbs; 200 gm butter; 2 tsp instant coffee (Nescafe or Bru); 2 tsp date syrup; ½ tsp baking powder; 2 eggs beaten well; ¼ cup rum;1 tsp ground cinnamon and cloves; ¼ tsp ground nutmeg; 100 gm raisins; 100 gm chopped sultanas; 100 gm mixed peel; ½ tsp salt; 100 gm sugar.

Method: Cream the butter and sugar together, then add the eggs and mix well. Gradually add all the other ingredients and mix well. Grease a pudding mould or any suitable bowl with butter. Pour the pudding mixture into it and steam the pudding for about 1 hour on low heat till it is firm to touch.

Note: This pudding can be made in advance and refrigerated till required. Steam for 10 minutes or microwave for 3 minutes before serving.


Fruit Mince Pies
Ingredients: 200 gm flour or maida; 2 eggs beaten; 150 gm powdered sugar; 1 tsp cinnamon powder; 250 gm chopped dry fruits soaked in a little rum before hand; 150 gm butter; ½ tsp baking powder.
Method: Sieve the flour with the baking powder. Cream butter and sugar till creamy and fluffy. Add the eggs, then mix with the flour. Knead to a smooth batter. Roll out the dough and cut out circles. Line a few pie shells with this. Fill each one with the marinated dry fruit and seal with another layer of the dough. Prick on top with a toothpick. Bake the pies in a moderate oven for about 20 minutes.

Kalkals
Ingredients: 1 kg refined flour or maida; 6 eggs beaten well; 2 cups thick coconut milk; ½ tsp salt; 300 gm sugar; 1 tsp baking powder; Oil for deep frying.
Method: Mix the flour, salt, sugar and baking powder together. Add the coconut milk and eggs and knead to a soft dough. Keep aside for an hour. Form kalkals by taking small lumps of the dough and roll on the back of a fork or a wooden kalkal mould, to form a scroll. Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Heat oil in a deep pan and fry as many kalkals as possible at a time.

Rose Cookies
Ingredients: ½ kg refined flour or maida; 250 gm rice flour (optional); 1 cup coconut milk; 200 gm sugar; 6 eggs beaten well; ½ tsp salt; 1 litre oil for frying; 1 tsp vanilla essence; 1 tsp baking powder.
Method: Mix all the ingredients together to form a smooth and slightly thick batter. Heat oil in a deep pan till it reaches boiling point. Now place the rose cookie mould into the oil to get hot. When the mould is hot enough dip it half way only into the batter and put it back immediately into the boiling oil. Shake the mould to separate the cookie from it. Heat the mould again and repeat the process. Fry rose cookies till brown. Continue in this way till the batter is finished.

Note: The batter will stick to the rose cookie mould with a hissing sound only if it is sufficiently hot; otherwise it will just slide off the mould.

Marshmallows
Ingredients: 2 tbsp gelatin; 1 tsp vanilla essence; 250 gm sugar; 2 tbsp icing sugar; ¼ tsp pink food colour.
Method: Soak the gelatin in ½ cup cold water and keep aside for some time till it dissolves completely. On low heat, melt the sugar with ½ cup of water in a pan. Add the dissolved gelatin mixture, mix well and bring to boil. Keep cooking on high heat for about 6 to 8 minutes without stirring. Remove from heat and allow to cool. When it is still lukewarm, add the vanilla essence and the food colour and beat well with a fork or egg-beater until thick. Pour this mixture into a dish or plate. Refrigerate till set. Cut into squares then roll in icing sugar.

Grape Wine

Ingredients: 2 kg sweet black grapes; 2 kg sugar; 3 litres water; ½ tsp active dry yeast or a handful of whole wheat.
Method: Wash the grapes and crush them well with the sugar. Add the water and the yeast/ wheat and store in a stone jar or any other container. Leave for 21 days, stirring the wine every alternate day. After 21 days, strain the wine into another jar. To add more colour to the wine, burn some sugar with a little of the wine in a saucepan. When the sugar is burnt to a nice brown, add to the wine and mix well. It will give it a lovely rich colour. Bottle and keep for future use.

Ginger Wine also known as O T - the Non Temperance Drink for Teetotalers to wash down all the rich food during Christmas

Ingredients: 200 gm fresh ginger; 1 kg sugar; 6 limes (extract the juice); 3 pieces cinnamon; 1 red chilli (remove the seeds); 3 litres water.
Method: Peel and wash the ginger and cut into thin slices. Make lime juice and keep aside. Put all the above ingredients together with the water and bring to boil. Boil for at least 2 hours, first on high then on low heat till the decoction is slightly thick. Remove from heat and add the lime juice. When cold, strain through a thin cloth, then bottle, and use whenever required.

Wednesday, December 15, 2010

KALKALS AND ROSE COOKIES

1.KALKALS  (Fried sweetened balls of dough)

Ingredients
I kg refined flour or maida
6 eggs beaten well
2 cups thick coconut milk
½ teaspoon salt
300 grams sugar
1 teaspoon baking powder
Oil for deep frying
Mix the flour, salt, sugar and baking powder together. Add the coconut milk and eggs and knead to a soft dough. Keep aside for an hour. Form kalkals by taking small lumps of the dough and roll on the back of a fork or a wooden kalkal mould, to form a scroll. Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Heat oil in a deep pan and fry as many kalkals as possible at a time. Keep aside.

To ice the kalkals, melt 1 cup of sugar with ½ cup of water and when the sugar syrup crystallizes pour over the kalkals and mix well. Store in airtight boxes when cold.

2. ROSE COOKIES
Ingredients
½ kg refined flour or maida
250 grams rice flour
1 cup coconut milk
200 grams sugar
6 eggs beaten well
½ teaspoon salt
1 litre oil for frying
1 teaspoon vanilla essence
1 teaspoon baking powder
Mix all the ingredients together to form a smooth slightly thick batter.
Heat oil in a deep pan till it reaches boiling point. Now place the rose cookie mould into the oil to get hot. When the mould is hot enough dip it half way only into the batter and put it back immediately into the boiling oil. Shake the mould to separate the cookie from it. Heat the mould again and repeat the process. Fry rose cookies till brown. Continue in this way till the batter is finished.
Note: The batter will stick to the rose cookie mould with a hissing sound only if it is sufficiently hot otherwise it will just slide off the mould

Wednesday, December 01, 2010

DOLDOL ( A COCONUT AND RICE FLOUR BASED HALWA)

Serves 6  Preparation time 1 ½ hours
Ingredients
1 kg sugar                                                                          
½ kg almonds
2 cups roasted fine semolina or soogi or semolina            
 ½ kg ghee
5 cups thick cocoanut milk extracted from 3 coconuts      
1 kg Puttu Rice flour or Black /Red Rice flour

In a fairly big vessel, boil the sugar and cocoanut milk together till it forms thick syrup. Mix the rice flour and semolina together and add to the syrup a little at a time and mix well. Add the ghee and almonds. Stirring continuously cook till the mixture is thick and leaves the sides of the pan. Remove from the heat and pour onto a greased plate. Cut into squares when cold. (The Doldol will be black)

Monday, November 01, 2010

ANGLO-INDIAN PORK VINDALOO

1 kg pork with lard cut into medium pieces       
3 big onions slices finely
3 big tomatoes pureed                        
1 tablespoon cumin powder
½ teaspoon turmeric powder               
1 teaspoon mustard powder
3 teaspoons chillie powder                    
1 teaspoon pepper powder
2 tablespoons garlic paste       
1 cup vinegar
2 tablespoons oil                                                            
Salt to taste

Marinate the pork with the salt, vinegar, chillie powder, cumin powder pepper powder, mustard powder, turmeric powder and garlic paste for about one hour.
Heat oil in a pressure cooker and fry the onions till golden brown.  Add the marinated pork and fry for a little while. No add the tomato puree and keep frying for some more time. Now add sufficient water and pressure cook for 15 minutes till the meat is well cooked. Eat this wonderful dish with coconut rice, bread, chappatis, dosas, idlis, hoppers etc. Serve hot

Thursday, October 21, 2010

ANGLO-INDIAN COCONUT RICE, MINCE BALL CURRY AND DEVIL CHUTNEY

 


COCONUT RICE
1 pack of coconut milk diluted with water to get 4 cups of milk or 1 fresh coconut grated and milk extracted to get 4 cups of diluted milk
2 cups of Raw Rice or Basmati Rice             
1 teaspoon tumeric powder
Salt to taste                                                    
4 tablespoons butter or ghee
3 cloves, 3 cardamoms, 3 pieces of cinnamon
Heat ghee in a large vessel or Rice cooker and fry the spices for a few minutes.  Add the washed rice, salt, tumeric and 4 cups of coconut milk and cook till the rice is done.
Coconut Rice is best eaten with Ball Curry or Chicken curry and Devil Chutney

MINCE BALL CURRY
Ingredients; For the Curry

3 large onions chopped                  
3 teaspoons chilly powder              
1 ½ teaspoons coriander powder
3 teaspoons ginger garlic paste     
3 big tomatoes pureed
½ cup ground coconut paste           
1 teaspoon spice powder or garam masala
Salt to taste                                     
3 tablespoons oil
1 teaspoon coriander leaves chopped finely for garnishing
½ teaspoon tumeric powder
 
Ingredients for the Mince Balls (Kofta)

½ kg minced meat beef or mutton  (fine mince)     
½ teaspoon spice powder
3 green chilies chopped               
A small bunch of coriander leaves chopped finely
Salt to taste                                  
½ teaspoon tumeric powder

Heat oil in a large pan and fry the onions till golden brown .Add the ginger and garlic paste and fry for some time.  Now add the chilly powder, coriander powder, spice powder or garam masala powder, tumeric powder and coconut and fry for a few minutes till the oil separates from the masala. Now add the tomato juice and salt and simmer for some time.  Add sufficient water and bring to boil. Meanwhile mix the spice powder, salt, chopped green chilies, tumeric powder and coriander leaves with the mince and form into small balls. When the curry is boiling slowly drop in the mince balls carefully one by one. Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick.  Serve hot with Coconut Rice and Devil Chutney

DEVIL CHUTNEY (HELL'S FLAME / FIRE CHUTNEY)
Devil Chutney is a fiery red chutney / Sauce . Its bright red colour often leads people to think that is very pungent and spicy, when actually it is sweetish and only slightly pungent. The vinegar and sugar react with the onion and red chilly to produce the bright red colour. It is also known as HELL FIRE CHUTNEY due to its vivid colour.

2 medium size onions chopped roughly     
1/2 teaspoon red chillie powder or 2 whole red chillies
2 teaspoons sugar               
A pinch of salt                       
2 tablespoons vinegar

 Grind all the above ingredients together till smooth. If chutney is too thick add a little more vinegar. Serve with Coconut Rice and Ball Curry.



Wednesday, October 13, 2010

Wednesday, October 06, 2010

HOME MADE TOMATO SAUCE

1 kg ripe tomatoes
300 ml vinegar
3 tablespoons garlic paste
2 tabelsppons ground ginger
3 tablespoons chopped greem chillies
2 tablespoons red chillie powder
2 sticks cinnamon (1 inch pieces)
3 cloves
2 tablespoons salad oil
Salt to taste

Blanch the tomatoes in boiling water till the skin can be peeled off easily. If necessary heat the water again.
Pass the skinned tomatoes through a sieve or collander to obtain a thick pulp. Add all the other ingredients to the pulp and boil over medium heat for about 30 minutes. Remove and strain again. Once cook on slow heat till the sauce thickens to a creamy consistency. Bottle when cold. Store in the fridge and use when required. This sauce will last for about 3 weeks to a month.

Thursday, September 16, 2010

ROASTED CHICKEN DRUMSTICKS

Serves: 6
Preparation and cooking time: 1 hour
Ingredients
6 chicken thighs (Drumsticks)
4 tablespoons bread crumbs
1 teaspoon chilly powder
1 teaspoon garlic paste
2 eggs beaten
2 tablespoons oil
Salt to taste

Mix the Bread crumbs, eggs, chilly powder, salt and garlic paste together. Coat the chicken drumsticks completely with this mixture. Place the coated chicken drumsticks flat in a buttered baking dish. Drizzle oil on the top. Bake in a moderate oven (355 degrees) for 45 minutes till the chicken turns golden brown. Serve as a starter at a party or at dinner with bread and chips.

Alternately, the Chicken Drumsticks could be shallow fried in oil instead of baking.

Friday, August 27, 2010

PLANTAIN FRITTERS

200 grams plain flour / maida
2 tablespoons sugar
2 overripe bananas (the green skin variety) mash well
1 cup milk
A pinch of salt
½ cup water
½ teaspoon vanilla essence
Oil for frying
Mix all the ingredients together to get a smooth thick batter without lumps. (Add a little more water if the batter is too thick). Heat oil in a deep pan till smoky. Drop a tablespoon of the batter at a time into the hot oil and fry till golden brown. Serve with Vanilla Ice Cream
Note: The same batter can be used to make fritters with other fruit as well such as pineapple, apples, strawberries, etc.

Thursday, August 19, 2010

BEEF MINCE CUTLETS

Serves 6 Preparation Time 1 hour

½ kg finely minced beef
1 teaspoon chopped ginger and garlic
1 medium sized onion chopped finely
2 green chilies chopped finely
1 teaspoon pepper powder
Salt to taste
A few mint leaves chopped or ½ teaspoon mint powder
3 tablespoons oil
1 egg beaten
2 tablespoons breadcrumbs
3 large potatoes

Boil the potatoes, remove the skin and mash well and keep aside. Heat a little oil in a pan and add the mince, ginger, garlic, onions, green chilies, pepper powder and salt with very little water and cook till the mince is dry. Remove from heat and cool for some time. Mix it well with the potatoes. Form into oval or round shaped cutlets, flatten and dip in the beaten egg then roll in the breadcrumbs. Heat oil in a flat pan and shallow fry the cutlets on low heat till golden brown on both sides.

Tuesday, August 03, 2010

World Anglo-Indian Day celebrations on 2nd August 2010


Presenting a set of my Anglo-Indian Cookery Books to Mrs Hans Raj Bhardwaj,wife of his Excellency the Governnor of Karnataka during the World Anglo-Indian Day celebrations on 2nd August 2010 at the Raj Bhavan in Bangalore

Friday, July 30, 2010

STUFFED SNAKE GOURD CURRY

1 kg beef or mutton mince
1 medium sized snake gourd ( scrape it slightly)
3 medium sized onions chopped
3 large tomatoes pureed
½ cup coconut paste
A small bunch of coriander leaves chopped
2 teaspoons ginger garlic paste
3 teaspoons chilly powder
1 teaspoon spice powder
2 teaspoons coriander powder
½ teaspoon tumeric powder
Salt to taste
2 green chilies chopped
3 tablespoons oil.

Wash the snake gourd, remove the inside and cut into 2 inch pieces. Marinate the mince with a teaspoon of chilly powder, tumeric powder, a little salt and some chopped coriander leaves. In a pan heat the oil and fry the chopped onions till golden brown. Add the ginger garlic paste and sauté for some time. Add the chilly powder, coriander powder, spice powder, green chilies, coconut and salt and fry for a few minutes .Add the tomato puree and fry till the oil separates from the masala. Now add 2 cups of water and bring to boil. Meanwhile stuff the snake gourd rings with the marinated mince. Pack each ring tightly so that the mince does not fall out. Slowly drop the stuffed snake gourd pieces into the boiling curry and cook on low heat till the gravy is sufficiently thick and the mince is cooked. Garnish with chopped coriander leaves. Serve hot with coconut rice or plain rice.

Thursday, July 01, 2010

SIMPLE TROTTERS SOUP

6 to 8 trotters (mutton or pork) each to be chopped into 2 pieces
2 or 3 green chilies
Salt to taste
1 teaspoon pepper powder
1 tomato chopped
1 large onion chopped
Wash the trotters well. Place all the above ingredients together with the trotters in a pressure cooker. Add 6 to 8 glasses of water. Pressure cook for about 20 minutes or till the trotters are tender and the soup is thick. Serve hot. This is a very nourishing soup.

Sunday, June 13, 2010

PANTHRAS / SAVOURY MINCE PAN ROLLS / CRUMB FRIED PAN ROLLS



SAVOURY MINCE PAN ROLLS / PANTHRAS
Ingredients for the Pan Rolls
2 cups flour
3 eggs beaten
1 cup milk
2 tablespoons melted butter
A pinch salt

Ingredients for the Mince
500 grams topside mince
1 onion chopped finely
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2 medium size potatoes peeled and cut into 2cm cubes
Salt to taste
2 teaspoons chillie powder
1 teaspoon garam masala powder or all spice powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 egg lightly beaten
Oil for deep frying
1 cup dry bread crumbs

On low heat, cook the mince along with the chopped onion, garlic, giner, potatoes, chillie powder, garam masala / all spice powder, cumin powder, coriander powder and salt with half cup of water till the potatoes are soft and the mince is cooked. Cool and keep aside.

Mix the flour, 3 eggs, milk, butter and salt with a little water to make a think batter. Make thin pancakes / crepes on a flat pan cooking them lightly on both sides.

Place each pan cake / crepe on a plate, add a tablespoon of mince mix on one end and roll up tucking in the sides as you would a spring roll. Follow the same procedure till all the mince and pancakes / crepes are exhausted.

Heat oil in a pan. Dip each pan roll in beaten egg then roll in bread crumbs. Shallow fry until golden and drain on a kitchen towel.

Serve with tomato or chillie sauce

Saturday, May 08, 2010

CURRY PUFFS (HOT MINCE PUFFS)


For the Dough:
250 grams refined flour or maida, 50 grams butter, ½ teaspoon baking powder,1 teaspoon salt,1/2 kg oil for frying.

For the Filling:
250 grams minced meat (Beef or mutton), 2 teaspoons chilly powder, 2 medium size onions (chopped), 2 teaspoons chopped coriander leaves, salt to taste, 1 teaspoon ginger garlic paste.

Sift the flour with a teaspoon of salt and baking powder. Mix the butter with the flour and knead into a stiff dough using very little water. Keep aside.

For preparing the filling, heat 1 tablespoon oil in a pan and sauté the onions lightly. Add the mince, chilly powder, ginger garlic paste, coriander leaves and salt. Stir well and cook on low heat till the mince is cooked and all the water dries up. Remove and keep aside to cool.

Now take the prepared pastry dough onto a floured board and rollout into a thin sheet. Cut rounds of about 10 cm diameter with a saucer. Put a little mince on one half of the rounds and fold the other half over. Seal the edges by dampening with a little water. Prepare the puffs in this way till all the dough and mince is used up.

Heat oil for frying in a fairly deep pan till smoky. Slowly drop in the puffs one by one (as many as the pan can hold). Fry till crisp and brown on both sides. Remove from the oil and drain. Serve hot.

Monday, May 03, 2010

ALMOND CHOCLATE FUDGE

100 grams cocoa powder
1 tin condensed milk
300 grams sugar
1 teaspoon vanilla essence
4 tablespoons ghee or butter
1 cup chopped almonds
½ cup milk

Melt the sugar with the milk and condensed milk in a thick bottomed vessel. Add the cocoa powder and mix well. Add the chopped almonds, vanilla essence and ghee and mix well. Simmer on low heat till the mixture becomes thick and leaves the sides of the vessel. Pour on to a greased plate and decorate with a few almond slivers. When slightly cool cut into squares

Monday, April 19, 2010

PORK BUFFARTH

1 kg pork with the lard cut into medium pieces
3 carrots cut into medium pieces
3 potatoes cut into medium pieces
1 small cabbage cut into big chunks
1 teaspoon turmeric powder
2 teaspoons salt
4 large onions sliced
6 green chilies slit lengthwise
1 teaspoon crushed garlic
1 teaspoon chopped ginger
½ cup vinegar
1 tablespoon oil (optional)
1 teaspoon spice powder or garam masala powder
2 teaspoons chilly powder
1teaspoon pepper powder
2 Bay leaves
1 teaspoon cumin powder
1 teaspoon coriander powder

Wash the pork well and add all the above ingredients to it. Mix well. Place in a pressure cooker along with the chopped vegetables. Add 3 cups of water. Cover and pressure cook first on high heat then simmer on low heat for 30 minutes till the pork is well cooked and it gives out a nice aroma. Serve hot.
Note: Other vegetables of your choice such as cauliflower, radish, turnips, etc, may used

A SIMPLE CHICKEN ROAST

1 medium size dressed chicken
2 tablespoons vinegar
2 teaspoons chopped garlic
4 tablespoons Butter
Salt to taste
1/2 teaspoon turmeric powder
2 teaspoons whole pepper corns
3 dry red chillies broken into bits
2 pieces cinnamon
2 onions chopped into big chunks

Wash the chicken well and marinate with the turmeric powder and salt for about an hour. Heat the butter in a suitable pan and add the chicken and all the other ingredients. Mix well and stir fry on high heat for a few minutes till the chicken changes colour. Add 1 glass of water and simmer on low heat till the chicken is tender and the water dries up. Keep frying on low heat for a few more minutes till the chicken pieces are nicely browned. Served with Mashed Potatoes and Bread.

Tuesday, April 13, 2010

BEEF POT ROAST

2 kg chunk of beef from the Round or Rump Portion
2 teaspoons pepper powder
2 pieces cinnamon
Salt to taste
2 teaspoons vinegar
4 tablespoons oil
2 big onions sliced
3 large potatoes peeled and cut into halves
A few carrots, beans, turnips, etc (optional)
Wash the meat and rub the salt, pepper and vinegar well into it all over. Heat oil in a large pan or pressure cooker and add the cinnamon sticks. Place the meat in this and brown all over, turning it from side to side. Add sufficient water and cook on low heat till the meat is tender. Add the sliced the onions, potatoes and other vegetables to the meat. Simmer on low heat till all the water evaporates, turning the meat from side to side, till the meat is nicely brown all over and the potatoes and vegetables too are well roasted.
Serve hot or cold with steamed vegetables and bread.

Tuesday, March 30, 2010

MUTTON / LAMB CRUMB CHOPS

1 kg mutton /lamb chops flatten them by beating
3 teaspoons pepper powder
Salt to taste
4 tablespoons breadcrumbs
3 tablespoons oil
2 eggs beaten well
2 onions chopped finely
1 tablespoon chopped mint leaves

Wash the mutton chop well and marinate them with the salt, pepper powder and mint over night or for at least 5 to 6 hours. (Keep covered in the fridge). Heat oil in a flat frying pan. Dip the chops one at a time in the beaten egg. Top with the chopped onions and cover well with breadcrumbs. Shallow fry in the hot oil on low heat. Fry each side till golden brown. Serve with wedges of lime and Tomato Sauce and Bread.

Thursday, March 18, 2010

OX TONGUE VINDALOO

1 whole Ox tongue
3 onions chopped
3 big tomatoes pureed
1 teaspoon cumin powder
1 teaspoon turmeric powder
3 teaspoon chilly powder
1 teaspoon pepper powder
2 teaspoons garlic paste
1 cup vinegar
3 tablespoons oil
Salt to taste
Pressure cook the tongue with sufficient water till soft. Cool and remove the white skin. Cut into slices. Heat oil and fry the onions till golden brown. Add the garlic paste and sauté for some time. Add the chilly powder, cumin powder, turmeric powder, pepper powder and fry well with a little vinegar. Add the tomato puree and continue frying till the oil separates from the masala. Add the remaining vinegar and the cooked Ox Tongue together with the remaining soup and cook till the gravy is thick. Serve hot with rice, chapattis, bread or even hoppers.

Friday, March 05, 2010

HOME MADE MARMALADE ROLL

250 grams Plain flour or maida
250 grams butter 200 grams sugar
3 eggs beaten
½ teaspoon baking powder
1 teaspoon orange essence
2 tablespoons milk
3 tablespoons marmalade
¼ teaspoon salt

Sift the flour, salt and baking powder together. Cream the butter and sugar together in a suitable bowl. Add the beaten eggs, orange essence and mix well. Fold in the flour a little at a time. Add a little milk if the mixture is too thick. Pour into a greased and floured cake tin and bake for 30 to 35 minutes or till the cake is cooked and brown on top. Take a sheet of thick brown paper and sprinkle a little water on it. Sprinkle sugar liberally on it. While the cake is still hot, turn it out on to the dampened paper. Cut it horizontally in the center without going to the ends and open it out so that it becomes a square. Spread warm marmalade on it then roll it tightly with the paper to form a roll. Chill in the refrigerator for about 2 hours. When required cut into round slices and serve.

Sunday, February 14, 2010

ANGLO-INDIAN DAL MASH

1 cup Tur Dhal or Masur Dhal
2 onions chopped
2 green chillies chopped
1 teaspoon garlic chopped
1 teaspoon ginger chopped
½ teaspoon turmeric powder
¼ teaspoon mustard
A few curry leaves
Salt to taste
1 tablespoon oil

Cook the dal with sufficient water and ½ teaspoon turmeric powder till soft in a pressure cooker. Mash and keep aside. (The dal should be quite thick).
Heat oil in a pan and add the mustard. When it splutters add the chopped onion, green chillies curry leaves, ginger and garlic and fry well till the onions turn golden brown.Add the cooked and mashed dal and mix well. Add a little ghee while serving.

Friday, February 05, 2010

Salt Beef

1 chunk of Beef from the “Round” portion weighing about 3 kgs
1 teaspoon saltpetre or lime salt
8 tablespoons table salt or powdered salt
3 teaspoons sugar
2 tablespoons vinegar

Wash the beef well. Mix the saltpetre / lime salt, table salt, sugar and vinegar together. Rub this mixture on the Meat and prick all over with a fork. Keep in the fridge for 4 or 5 days turning it over and rubbing it well several times a day. On the 6th day boil in a suitable vessel with all the residue and a little water for one hour or pressure cook for 45 minutes on low heat. Cool and store along with the residue and use whenever required.

Tuesday, February 02, 2010

Fish Curry in Coconut Milk

1 kg good fleshy fish cut into slices
2 big onions chopped finely
1 teaspoon ginger paste
2 teaspoons garlic paste
1 cup thick coconut milk
3 teaspoons chilly powder
1 teaspoon cumin powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
A few Curry Leaves
Salt to taste
3 tablespoons oil (Sunflower or Mustard)

Wash the fish well and fry it lightly to make it firm. Keep aside. Heat the oil in a shallow vessel and fry the curry leaves and onions till golden brown. Add the ginger and garlic paste, chilly powder, cumin powder, coriander powder, turmeric powder and a little water and fry well for some time. Add the Coconut Milk, salt, and a little more water and bring to boil. Add the fish and cook for about 6 to 7 minutes till the fish is firm. Garnish with chopped coriander leaves and slit green chilies Serve with Rice or chapattis.

Thursday, January 14, 2010

SAVOURY MINCE PAN ROLLS / PANTHRAS

Ingredients for the Pan Rolls
2 cups flour
3 eggs beaten
1 cup milk
2 tablespoons melted butter
A pinch salt

Ingredients for the Mince
500 grams topside mince
1 onion chopped finely
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2 medium size potatoes peeled and cut into 2cm cubes
Salt to taste
2 teaspoons chillie powder
1 teaspoon garam masala powder or all spice powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 egg lightly beaten
Oil for deep frying
1 cup dry bread crumbs

On low heat, cook the mince along with the chopped onion, garlic, giner, potatoes, chillie powder, garam masala / all spice powder, cumin powder, coriander powder and salt with half cup of water till the potatoes are soft and the mince is cooked. Cool and keep aside.

Mix the flour, 3 eggs, milk, butter and salt with a little water to make a think batter. Make thin pancakes / crepes on a flat pan cooking them on one side only.

Place each pan cake / crepe on a plate, add a tablespoon of mince mix on one end and roll up tucking in the sides as you would a spring roll. Follow the same procedure till all the mince and pancakes / crepes are exhausted.

Heat oil in a pan. Dip each pan roll in beaten egg then roll in bread crumbs. Shallow fry until golden and drain on a kitchen towel.

Serve with tomato or chillie sauce