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.
Simple Anglo-Indian Recipes by Bridget White-Kumar. Lip smacking recipes of popular and traditional everyday Anglo-Indian Food. Old forgotten dishes now revived to suit present day tastes and palates.
MUTTON / LAMB CRUMB CHOPS
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
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.
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.
Tags
Anglo-Indian food,
anglo-indian recipes,
cookery books,
Flavoaurs of the Past,
Ox Tongue Vindaloo,
Vindaloo
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
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.
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.
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
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