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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

Saturday, October 05, 2013

AN ANGLO-INDIAN FESTIVE DINNER PLATTER - SAVOURY CHICKEN ROAST, MASH POTATOES, BUTTER FRIED CAULIFLOWER STEAMED GREEN PEAS AND GRILLED TOMATOES


AN ANGLO-INDIAN FESTIVE DINNER PLATTER  - SAVOURY CHICKEN ROAST, MASH POTATOES, BUTTER FRIED CAULIFLOWER, STEAMED GREEN PEAS AND GRILLED TOMATOES
I demonstrated and cooked this wonderful Anglo-Indian Festive Platter at  a Cooking Demonstration on EPIC TV recently. The Episode is part of a new History Channel depicting old Cuisines that are now slowly getting extinct due to the fast pace of present day life and the fad for Fast Foods and instant mixes.
1. SAVOURY CHICKEN ROAST
An old Anglo-Indian Favourite that is so easy and quick to prepare
Serves 6           Preparation Time 45 minutes
Ingredients
1 kg chicken jointed into fairly big pieces
2 teaspoons lime juice or vinegar
2 teaspoons chopped garlic
2 dry red chillies broken into bits
4 tablespoons Butter
Salt to taste
2 teaspoons whole pepper corns
2 onions chopped into big chunks
Heat the butter in a suitable pan and add the chicken pieces and all the other ingredients. Mix well and stir fry on high heat for a few minutes till the chicken changes colour. Add a little water and simmer on low heat till the chicken is tender and the water dries up. Keep roasting on low heat for a few more minutes till the chicken pieces are nicely browned. Serve with Mashed Potato and Bread. 

2. MASH POTATOES
finger licking Potato Mash that never goes out of fashion and can be eaten at any meal as an accompaniment to any dish
Serves 6   Preparation Time 45 minutes
Ingredients
4 large potatoes                     
2 tablespoons butter
2 teaspoon pepper powder    
Salt to taste
2 teaspoons Cream Cheese (optional)
Wash the potatoes and cook till soft. Remove the skins and mash well.  Add the butter, (Cream cheese) pepper and salt and mix well.
erve with toast and Roast Beef, Roast Chicken or any baked dish.

3. BUTTER FRIED CAULIFLOWER
A simple vegetarian dish prepared with simple ingredients. The Bay Leaves, pepper and butter combine together to give this dish prepared with cauliflower a truly distinctive and royal taste.
Serves 6    Preparation and cooking Time 20 minutes
Ingredients
1 medium size cauliflower cut into medium size florets
1 teaspoon black pepper powder
2 dry red chillies broken into bits
2 tablespoons butter
2 Bay leaves
Salt to taste
Soak the cauliflower for 1 hour in warm salt water. Drain and rinse. Par boil the cauliflower in a little water for 5 minutes, then drain. 
Heat the butter in a pan. Fry the Bay leaves and red chillies for a few seconds. Add the cooked cauliflower, salt and pepper and mix well. Fry on low heat for a few seconds till the cauliflower soaks in the flavours, then turn off the heat.
Serve as a side dish with Chicken or Beef Roast

4. STEAMED GREEN PEAS
An old time favourite, the fresh green peas add a dash of colour to this Platter
Serves 6   Preparation time 15 minutes
Ingredients
200 grams fresh green peas or frozen peas
Salt and pepper to taste
Boil the green peas in sufficient water till just tender. Drain and season with a little pepper and salt to taste. Serve as a side dish  with Roast

5. GRILLED TOMATOES
Adding a dash of colour to the platter, these grilled tomatoes can be served with bacon and eggs and almost any roast dish
Serves 6  Preparation Time 15 minutes
Ingredients
4 medium size ripe tomatoes
2 teaspoons butter or oil
Salt and Pepper to taste
Slice each tomato into 3 or 4 slices evenly. Heat the butter in a suitable pan. Add the tomato slices. Sprinkle salt and pepper on the slices. Fry the tomato slices for a few minutes on each side, then remove from the pan. Care should be taken not to over fry the tomato slices.