Sify Ads - 728x90

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

Saturday, December 03, 2011

ROSE COOKIES / ROSETTE COOKIES / ROSA COOKIES

Rose Cookies are delicious fried Christmas Treats. Though named as Cookies, they are not cookies in the strict sense as they not baked but deep fried in hot oil. Rose Cookies are also known as Rosette Cookies, Rosa Cookies, etc and are prepared with a sweetened batter consisting of Flour, Eggs, Vanilla Extract and Coconut milk. Believed to be another culinary legacy left by the Portuguese in India, they are known as Rose de Coque or Rose de Cookies in Portugual. (They are also known as Rosettes in Sweden and Norway). The crisp cookies are made by plunging a special hand-held ‘Rose Cookie Mould’ or ‘Rosette Iron’ lightly coated with a sweet batter into hot oil. The Rose Cookie Mould or Rosette Iron is a long handled gadget with intricately designed iron moulds of different flowers such as roses and daisies. The Mould or Iron is heated to a very high temperature in oil, dipped into the batter, then immediately re-immersed in the hot oil to create a crisp shell around the hot metal. The mould or iron is shaken slightly, till the Rose Cookie gets separated from it. The delicate golden brown, light and crispy cookie thus separated from the mould /iron floats to the top and is taken out from the hot oil with a flat porous spoon. Though a time consuming and laborious process, Rose Cookies are incredibly delicious.
ROSE COOKIES
Serves 6   Preparation time 1 hour
Ingredients

½ kg refined flour
250 grams rice flour (optional)                              
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 gently 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

Thursday, November 24, 2011

PORK BHOONI

PORK BHUNI
This is an old Anglo-Indian Recipe of Pork cooked with Fresh Dil Leaves and Potatoes. It 's very popular in Calcutta and West Bengal and not so well known in the South of India. The dish gets its name 'Bhuni / Bhoonie' because of the frying involved in preparing this dish.

Ingredients

1 kg Pork with less fat cut into medium pieces
1 teaspoon ginger paste
1 teaspoon garlic paste
½ teaspoon turmeric Powder
2 teaspoon chillie Powder
2 green chillies sliced lengthwise
3 onions sliced finely
1 cup finely chopped Dil leaves
Salt to taste
3 Potatoes peeled and cut into quarters
3 tablespoons oil

Heat oil in a pan and fry the onions till golden brown. Remove and set aside. In the same pan, fry the potatoes till golden brown. Remove and keep aside. To the same oil, dd the ginger and garlic paste and sauté for a few more minutes. Add the pork, chillie powder, turmeric powder, green chillies, and mix well. Stir fry for a few minutes till the meat become firm. Add sufficient water and cook till the pork is tender. Now add the Dil leaves and cook gently till the leaves shrivel up. Now add the fried onions and potatoes and stir gently.

Note: If desired, the pork could be substituted with lamb or beef.
Serves 6      Preparation Time 45 minutes

Wednesday, October 05, 2011

PUMPKIN PIE

Serves 6  Preparation Time 1 hour
Ingredients:

2 cups pumpkin puree
1 cup sugar
½ teaspoon salt
½ teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs lightly beaten
1 cup evaporated milk / condensed milk
2 tablespoons water
1 teaspoon vanilla essence
A 9-inch pie crust, unbaked

In mixing bowl, combine pumpkin puree, sugar, salt, ginger, cinnamon, and flour. Add the eggs and mix well. Add evaporated milk / condensed milk, water and vanilla and mix well. Pour this mixture into a 9-inch pastry lined pie pan. Preheat oven to 425°. Bake at 425° for 15 minutes. Reduce heat to 350° and bake pumpkin pie for about 25 minutes longer, until pumpkin pie is set. Serve with Ice Cream

Saturday, September 10, 2011

PRAWN VINDALOO



PRAWN VINDALOO

Serves 6          
Preparation Time  45 minutes
Ingredients

1 kg fresh prawns shelled and de-veined 
2 medium sized onions chopped
2 teaspoons chilly powder
2 teaspoons cumin powder
2 teaspoons garlic paste
2 tablespoons vinegar
Salt to taste  
1 sprig curry leaves (optional)
2 tomatoes pureed    
3 tablespoons oil

Wash the prawns well and keep aside.  Heat oil in a pan and add the curry leaves and onions and fry till light brown.  Add the garlic paste and sauté for a while.  Add the chilly powder, cumin powder, pepper powder, tomato puree and salt and fry for some time.  Add the prawns and the vinegar and mix well.  Add a little more water and cook till the gravy is slightly thick and the prawns are cooked. Serve with steamed rice or chapattis or bread

Sunday, September 04, 2011

WIN AN ANGLO-INDIAN RECIPE BOOK A WEEK CONTEST

I'm  the authour of these 7 internationally selling, authentic Anglo-Indian recipe books featured above.

Pepperwater.com the Anglo-Indian website is proud to partner with me in the "WIN AN ANGLO-INDIAN RECIPE BOOK A WEEK CONTEST" where one of my Anglo-Indian Recipe books will be given away each week to one lucky winner - 7 books, 7 weeks, 7 lucky winners. No matter where you are, the book will be sent to the lucky winner.

 This contest is open to all!



How does this contest work?
Simple! All you have to do is to enter your name and email to get ONE entry into the contest. If you want bonus entries, then you will be presented with facebook and twitter buttons. If you click on these buttons to share on your facebook wall, you will get a lot of bonus entries! So if you want a better chance at winning, you should share the contest with your friends on facebook and twitter.

Are you ready to enter the first week’s contest to win ANGLO-INDIAN DELICACIES?
                                                     
ANGLO-INDIAN DELICACIES is a collection of Recipes of popular vintage and contemporary Cuisine of Colonial India. Old favourites such as Pork Bhooni, Devil Pork Curry, Calcutta Cutlets, Fish Kedegeree, Double Onions Meat Curry, Camp Soup, Bengal Lancers Shrimp Curry, Boiled Mutton chops, etc have been given a new lease of life. The recipes are simple and extremely easy to follow. The very names of the dishes will surely bring back nostalgic memories of by gone days to many. As with the earlier books, it will make a useful addition to a personal Anglo-Indian Recipe Collection.
Price per book: India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00



ENTER THE CONTEST NOW AND BE THE LUCKY WINNER THIS WEEK

Sunday, August 28, 2011

VANILLA CUSTARD CAKE

Ingredients :
For the custard :
6 eggs
1 cup of sweetened condensed milk
1 cup of skim milk
¼ cup of white sugar
½ teaspoon vanilla essence

For the cake :
3 eggs (separate the yolks and whites in different bowls
½ cup of white sugar
¾ cup of cake flour
½ teaspoon of baking powder
1 teaspoon vanilla essence
¼ cup of skim milk

In a bowl beat ¼ cup of sugar, vanilla essence and egg yolks until smooth.  In another bowl, beat the egg whites until foamy. Add the remaining ¼ cup of sugar little by little while beating continuously. Continue beating until the egg white mixture is stiff. Now you mix the egg yolk and egg white mixtures together.

Sift together the cake flour and baking powder. Now add the flour mixture and milk alternately, to the beaten eggs and sugar, mixing after each addition. After all the flour and milk have been added, mix until the batter is smooth by cutting and folding until the mixture is well blended and the color is even.

Pour the half the cake batter in a baking pan. Using a spatula, smoothen the top of the batter carefully.

Place all the ingredients for the custard in a bowl. Mix until the sugar is completely dissolved. The custard mixture should be of a little thick consistency. Do not beat as you do not want air bubbles in the mixture. Now pour the custard mixture over the layer of cake batter in the baking pan.

Pour the remaining cake batter over the custard.  Smoothen the top carefully. Make sure that all the sides are sealed with the cake batter so that the custard does not boil over during baking. Sprinkle lots of granulated sugar on top.

Bake in a preheated 350oF oven for 50 minutes to an hour. After 50 minutes, insert a toothpick at the center of the cake. If it comes out clean, the cake is done. If not, bake a few minutes longer, testing every five minutes or so till the top is nicely browned.

Serve only when cold.

Saturday, August 27, 2011

CARAMEL CUSTARD

Serves 6   Preparation time 1 hou
Ingredients

3 large eggs                               
2 cups milk            
¼ cup water                            
½ cup sugar             
½ teaspoon vanilla essence     
¼ cup sugar for the caramel

Melt ¼ cup sugar in a saucepan till it caramelizes. Coat the sides of the custard mould with the caramel syrup. Beat the eggs, sugar, milk and essence together and pour the mixture over the caramel. Steam gently for 45 minutes or until the mixture is just firm. Cool and keep aside for one hour. Turn over on a serving dish. Decorate with fresh cream or any other topping. Serve plain or with fruit salad.

Thursday, August 11, 2011

ANGLO-INDIAN FOOD FESTIVAL - BANGALORE

AN EXCLUSIVE ANGLO-INDIAN FOOD FESTIVAL IS BEING HELD ON THE 20TH AND 21ST AUGUST AT THE IVY UNWIND ISLAND RESORT (OPP PRESTIGE TECH PARK AND J P MORGAN), MARATHAHALLI RING ROAD, BANGALORE

LOTS OF TASTY ANGLO-INDIAN ON THE LUNCH BUFFET. BRING YOUR FAMILY AND UNWIND AT THE IVY UNWIND ISLAND RESORT

Sunday, July 31, 2011

4th Anniversary of my Blog ANGLO-INDIAN FOOD -- Thanks to all my visitors

Exactly 4 years ago, on the 22nd of July 2007, I started this Blog on ANGLO-INDIAN FOOD. I'm happy to say that I've been able to update it regularly by posting recipes of all our popular and tasty Anglo-Indian dishes. More than 1,29,250 people have visited my site in the last 4 years.

I sincerely thank all those who regularly visit my Blog and hope that you will continue visiting it for lots more popular Anglo-Indian Recipes. Do pass the link on to your friends as well.

Thank you  and God bless you all
Bridget

Monday, July 25, 2011

Grandma’s Country Captain Chicken

Grandma’s Country Captain Chicken was a very popular dish during Colonial times since it was very easy to prepare. In those days, the poultry used in its preparation were authentic well-fed, homegrown country chickens, which would take at least 2 hours to cook over a firewood oven, but the curry when done, would be rich and delicious.

Serves 6 Preparation Time 30 minutes

1 kg chicken cut into medium size pieces
3 large onions sliced finely
2 teaspoons chilly powder
1 teaspoon turmeric powder
2 tablespoons oil
salt to taste
2 tablespoons garlic paste
2 sticks cinnamon
4 cloves
2 cardamoms
6 or 8 whole pepper corns
2 dry Red Chillies broken into bits
Heat oil in a pan and fry the onions lightly. Add the chicken and mix in the garlic paste. Saute for about 5 minutes on medium heat. Add the chillie powder, tumeric powder, cinnamon, cloves, cardamom, red chillie, pepper corns and salt. Mix well and stir fry for a few minutes. Add ½ cup of water and cook till the chicken is tender and the gravy is quite thick.

Ps. This recipe can be adapted to meat as well. Left over Beef or Lamb Roast can be made into a delicious County Captain Fry or a cold meat curry if desired.



Monday, July 11, 2011

Deviled Pork Chops

This is a popular Anglo-Indian Dish
1 kg Pork Chops

4 green chilies ground to a paste
2 teaspoons lime juice
1 teaspoon mustard powder
3 tablespoons Worcestershire (optional)
1 teaspoon chillie powder
1 teaspoon Coriander powder
Salt to taste
2 tablespoons oil
1 teaspoon ground pepper
3 onions sliced finely
2 tablespoons vinegar
3 Potatoes boiled and cut into halves

Marinate the chops with all the above ingredients except the oil and onions for about one hour. Heat oil in a suitable pan and fry the onions till golden brown. Add the marinated pork chops and mix well. Cook on high heat for about 5 minutes stirring occasionally. Add 2 cups water and simmer on low heat till the chops are tender and the gravy is thick. Add the Potatoes and mix once. Serve with Rice or bread

Saturday, July 09, 2011

Feature on me in THE HINDU - METRO PLUS ON 3rd June 2011

Bridget White-Kumar takes Mini Anthikad-Chhibber through the delicately spiced pages of history into a world of memsahibs, cucumber sandwiches, kedgeree and khansama

Stepping into Bridget White-Kumar's house just off the busy Koramangala Ring Road is to step into another world altogether. There are the flowering trees, plants, shrubs, lovebirds all flourishing in a riotous symmetry. The old world charm of the house with its glass showcases, the colourful aquarium with its plump, brilliantly-hued fish is an echo of Bridget's life-long project of preserving the Anglo-Indian legacy through its cuisine.

Having written seven recipe books including the latest, “Vegetarian Delicacies” and a book on Kolar Gold Fields, where she was born — “Kolar Gold Fields – Down Memory Lane – Paeans to lost Glory,” Bridget is doing her bit to see that a way of life does not pass off into the dusty pages of history.

“It all started when my daughter, Kusum, was going to England to study,” says Bridget with a smile. “I wrote her a small recipe book. The original little black book! There were recipes for regular cooking like rice, curries and snacks. When Kusum returned, she said all her friends had enjoyed the food. That Easter, while we were eating the traditional Easter lunch, my daughter said these recipes would die out unless they were recorded. That got me thinking and I set about collecting recipes.”

Collating recipes handed down from her mother and grandmother, Bridget soon had a wealth of information about Anglo-Indian recipes. “I sent the manuscript around and Roli Books showed interest. But it was all taking too much time. I decided to pick out the most famous Anglo-Indian dishes and publish it myself.”

And that is how “The Best of Anglo-Indian Cuisine – A Legacy” was born. “I tempted readers with the picture of classic Anglo Indian dishes — coconut rice, devil chutney and ball curry, on the cover,” Bridget says with a laugh. The book was a super success. The other books followed including “Flavours of the Past” with colonial favourites such as Railway mutton curry.

After her graduation in Kolar, Bridget came to Bangalore to do her B.Ed, which is where she met her husband. “He was my first cooking instructor! He taught me to strain rice. I asked my mother and mother-in-law for recipes. “Since my husband is from Guntur in Andhra Pradesh, known for its fiery cooking, and I am Anglo-Indian, my cooking was a fusion of the two. I started off with simple dishes and then graduated to more complicated recipes. My first big success was the biryani, which was not too bland nor was it too spicy or too rich. I realised ethnic cooking is dying out and needs to be preserved.”

About the legacy of Anglo-Indian food, Bridget says: “Roasts, stews, bakes, sandwiches and white bread, fish and chips, cutlets, croquettes, sausages, bacon, ham, egg variants, puddings, custards, became part of the Anglo-Indian culinary repertoire. The Sunday English breakfast of eggs, bacon and kippers, toast, cheese, butter, jams, and English roast dinners complete with steamed vegetables, roast potatoes, Yorkshire pudding and gravy, English sausages, colloquially known as bangers with mash, became very common in Anglo-Indian homes.” Anglo-Indian cuisine has a strong Scottish influence too. “The bread pudding, treacle pudding, mince and tatties, steak and kidney pie and of course kedgeree (kichdi) are a result of the cross pollination between cultures.”

Anglo-Indian food should not be looked at as a homogenous entity, Bridget says. “The recipes are an amalgamation of the tastes and spices of the region. So the Anglo-Indian cuisine from Bengal will have more sea food and mustard oil while the cuisine from landlocked Kolar would feature more meat.”

Bridget took VRS from Canara Bank after working for 23 years. She says she is busier than before. She started a blog on KGF “four to five years ago. Every time I visited, I saw the deterioration. I felt the nostalgia and the need to preserve the story of KGF for coming generations”. That is how “Kolar Gold Fields – Down Memory Lane – Paeans to lost Glory” was born. An easy read, the book effortlessly brings to life the world of dances, food and hard work.

As I look through Bridget's collection of recipes, written by her mum and grandmother on little pieces of paper and also flip through this rare, old book, “Original Madras Cookery” published in 1874 written by an anonymous British Resident's wife I am transported to a world of khansamas, mulligatawny soup, bone china tea services and delicately-sliced cucumber and chutney sandwiches. At my back I can hear the insistent hum of Koramangala traffic as it speeds down our very own information highway. It is however nice to sometimes take a break and indulge in some heavy duty Raj nostalgia.

Mini Anthikad-Chhibber

http://www.thehindu.com/life-and-style/metroplus/article2071072.ece?sms_ss=facebook&at_xt=4de87550968c3fe0%2C0

Tuesday, May 24, 2011

Dry Chicken Fry

1 chicken about 1 kg in weight cut into medium size pieces
2 potatoes boiled and cut into quarters
2 teaspoons chillie powder
1 teaspoon spice powder or garam masala
2 whole red chillies
1 sprig curry leaves
2 teaspoons chopped coriander leaves
Salt to taste
3 tablespoons oil or ghee
Wash the chicken and mix it with the chillie powder, garam masala and salt. Heat oil or ghee in a pan and add the curry leaves and red chillies. Fry for a few seconds. Add the marinated chicken and mix well. Cover and simmer on low heat till the chicken is cooked. (No water is necessary as the chicken will give out water). Keep mixing occasionally. When the chicken is tender add the boiled potatoes and mix once so that the potatoes are covered with the gravy. Garnish with chopped coriander leaves.

Monday, May 16, 2011

CHOCLATE HIDE AND SEEK DELIGHT

I had demonstrated this Pudding at the Bloggers Day Out Engagement held at HyperCITY- Meenakashi Mall on Baneraghatta Road in Bangalore on 6th May 2011. Had a very pleasant time. Thanks to Vijaya of the Bangalore Team, Ms Aprita Panth the General Manager of HyperCITY and Ms Tinky Ningombam, Executive - Digital PR of Perfect Relations. Looking froward to more such engagements.

CHOCLATE HIDE AND SEEK DELIGHT
Serves 6

Ingredients
20 Hide and Seek Chocolate Biscuits or any other Chocolate Biscuits or Cookies
1/2 cup milk
3 tablespoons sugar
2 cups fresh Cream
4 tablespoons cocoa powder
½ teaspoon Vanilla essence
Mix the milk, cream, sugar, cocoa powder and vanilla essence together in a large bowl, and beat till smooth.
Take a flat bottomed dish, and pour a small amount of cream mixture on the bottom of it. Place the biscuits in rows so that bottom layer is covered. Spread cream mixture on top of the biscuits. Continue layering biscuit and cream mixture until finished. The last layer should be cream. Take two remaining biscuits and crumble on top. Cover with plastic wrap and refrigerate at least eight hours.

Thursday, April 28, 2011

VEGETARIAN DELICACIES - Bridget White - NEW RECIPE BOOK

VEGETARIAN DELICACIES is a collection of simple and easy recipes of delectable Vegetarian Dishes. The repertoire is rich and vast, ranging from simple Soups and Salads, to mouth watering Curries, Rice dishes, Baked Dishes and popular Accompaniments. The easy-to-follow directions make cooking these dishes simple, enjoyable and problem-free.


Price per book including postage: India : Rs150.00, Australia: A$15.00, UAE: Rs 350.00

Canada C$15.00, UK: GBP 8.00, USA: $15.00


HOME MADE RAISINS AND CURRANT SCONES

2 cups refined flour

2 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt
4 tablespoons butter
3 eggs
½ cup heavy cream
½ cup dried currants / raisins
Preparation:
Preheat oven to 400°F. In a large mixing bowl, combine flour, baking powder, sugar and salt. Mix in the butter lightly (Preferably cold) with your finger tips until the mixture resembles crumbs. In a separate bowl, beat two eggs and stir in the cream. Then stir the egg-cream mixture into the dry ingredients. Add the currants / raisins. Turn the dough out onto a floured board and press it together into a single lump. If it doesn't hold together yet, add water (you could use milk, too, or more cream) a tablespoon at a time, until it does. Don't overwork the dough.
Roll dough out to a thickness of 1 inch. Cut into triangles or rounds with a pastry cutter or knife. Place on a parchment paper lined baking sheet and brush Then brush the tops of the scones with egg white. Bake for 15 minutes or until golden.
Scones are best served warm. Plain scones are traditionally served warm, split open, and topped with butter, jam or preserves or clotted cream.

Monday, April 18, 2011

HOME-MADE HOT CROSS BUNS for Good friday

800 grams flour

20 grams active dry yeast
100 grams sugar
1 litre milk
½ teaspoon salt
1 teaspoon cinnamon powder
½ teaspoon nutmeg powder
200 grams black currants
200 grams butter
3 eggs beaten
Mix the yeast with 1 teaspoon sugar and ½ litre warm milk. Strain and mix with 300 grams flour. Knead well then cover with a towel and keep aside to rise for one hour.
Mix the remaining flour with sugar, salt, cinnamon, nutmeg, currants, remaining milk, butter and egg, with the dough that was mixed already with the yeast.
Knead well. Cover with a towel and set aside in a warm place for 2 hours or till the dough has doubled in size. Take small portions of the dough and shape into round buns. Place on a greased and floured baking tray allowing sufficient room for the buns to spread. Using a knife make a ‘cross’ indent on the top of each bun. Brush with beaten egg and sprinkle some sugar. Bake in a hot oven for about 30 minutes till golden brown. Remove and cool.

Monday, April 11, 2011

LADY FINGER (OKRA) AND TOMATO CURRY


Serves 6 Preparation Time 45 minutes


Ingredients

½ kg tender lady’s finger / Okra, 2 onions chopped finely, a few curry leaves, 1 teaspoon ginger and garlic paste, ½ teaspoon mustard seeds

2 teaspoons chillie powder, 1 teaspoon coriander powder, 2 medium size tomatoes chopped, ½ teaspoon turmeric powder, 2 tablespoons oil, Salt to taste



Wash the lady’s fingers and dry them well. Cut them into thin rounds and keep aside. Heat oil in a pan and add the mustard. When they splutter add the curry leaves and onions and fry till golden brown. Add the tomatoes, chillie powder, salt, turmeric powder, coriander powder and ginger garlic paste and sauté for a few minutes. Now add the lady’s fingers and mix well. Cook on low heat for a few minutes till the lady’s fingers are cooked. Care should be taken not to over cook or they will get smashed.

Monday, March 28, 2011

SPICY CORN KERNELS

300 grams corn off the cob / kernels
8 curry leaves
4 green chillies chopped
salt to taste
2 tablespoons oil
2 tablespoons chopped coriander leaves
1 tablespoon lime juice
Cook the corn till soft with a little soft. Heat oil in a pan and sauté the green chillies and curry leaves for 2 or 3 minutes. Add the cooked corn and lime juice and mix well. Garnish with chopped coriander leaves

Tuesday, March 08, 2011

SIMPLE BEEF CURRY

½ kg good beef cut into medium pieces

2 big tomatoes pureed
3 cloves, 2 pieces of cinnamon, 2 cardamoms
2 Bay leaves
1 teaspoons ginger paste
1 teaspoon garlic paste
2 onions chopped
1 tablespoon chopped mint leaves
2 teaspoons chilly powder
Salt to taste
3 tablespoons oil

Heat oil in a pan and add the onions, cloves, cinnamon, cardamoms, bay leaves, ginger paste and garlic paste. Fry for a few minutes. Add the meat and the chilly powder and mix well. Keep frying on low heat for some more time. Now add the tomatoes, salt, mint leaves, potatoes, and mix well. Add sufficient water and cook till the meat is done and the gravy is thick. If cooking in a pressure cooker turn off the heat after 6 whistles. Serve hot with rice.

Sunday, January 23, 2011

EGGS ARE EXCELLENT - EGG VINDALOO, SCRAMBLED EGGS, SIMPLE OMLETTE

Eggs have been a symbol of creation, fertility and new life since ancient times. Many cultures believe that eggs have powers of renewal and rebirth.

Eggs are probably one of the most nutritious foods that easily find space on every supermarket shelf round the world. Apart from being inexpensive, they are delicious and packed with a wealth of essential components required by the body. In fact, they act as a nutritional powerhouse and can help the body to prevent as well as get rid of different ailments. Eggs are an extremely nutrient-dense food. In one 70-calorie package, you get protein, B vitamins, vitamin A, D and E, zinc and iron. Eggs are also a good source of antioxidants. Eggs are also known to be rich in cholesterol so many people avoid eating eggs. However, the American Heart Association says that one egg a day is ideal for a person. Those with heart disease, diabetes, or a high level of LDL 'bad' cholesterol should probably choose a small or medium egg as against larger eggs which have more cholesterol. Eggs are easy to prepare in a number of different ways and are delicious in what ever form they are eaten. Here are some easy recipes using eggs.

1. EGG VINDALOO
Serves 6 Preparation time 45 minutes
6 Eggs Hard boiled eggs shelled
2 onions chopped
2 teaspoons chilly powder
½ teaspoon turmeric powder
2 teaspoons ginger and garlic paste
1- teaspoon cumin powder
2 tomatoes chopped
2 pieces cinnamon
2 table spoons vinegar
1- teaspoon sugar
Salt to taste
3 tablespoons oil
Boil the eggs in sufficient water till hard then remove the shells.Heat oil in a pan and fry the onions till golden brown. Add the ginger and garlic paste and cinnamon fry for some time. Add the chilly powder, cumin powder, turmeric powder, sugar and tomato and fry till the oil separates from the mixture. Now add the vinegar and a little water and bring to boil. Reduce heat and simmer till the gravy is sufficiently thick.
Cut the boiled eggs into halves and carefully drop into the gravy. Simmer for a few minutes. Take out the egg halves and place on a serving dish. Pour the thick gravy over the eggs and shake the dish so that all the eggs are covered with the gravy. Serve hot.

2. SCRAMBLED EGGS
Serves 6 Preparation Time 20 minutes
8 eggs beaten well
2 onions chopped finely
3 green chillies chopped
Salt to taste
2 tablespoons oil or butter
Heat the oil or butter in a pan and fry the onions and chillies till the onions turn golden brown. Add the beaten eggs and salt and cook till the eggs begin to set. Keep stirring to break it up into bits. Serve hot with toast and butter.

3. SIMPLE OMLETTE
Serves 1 Preparation Time 15 minutes
2 eggs beaten well
1 medium size onion chopped finely
2 green chilies chopped
Salt to taste
2 tablespoons oil
Heat oil in a pan and sauté the onions till slightly brown. Let the pan remain on low heat. Add the fried onions to the beaten egg, salt and green chilies and pour on the heated pan. Spread the mixture and cook well. When one side is done turn and cook on the other side till brown. Carefully remove the omelet from the pan with a wooden or steel spatula and serve hot with toast and sauce.