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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, July 28, 2014

KHOW SUEY - AN ANGLO-BURMESE DISH

This Anglicized Burmese dish is a wonderful, delicious mouth watering concoction of noodles, spicy chicken curry and lots of toppings. While the noodles and chicken curry form the base of this dish, it allows each one to choose their own toppings. As the name suggests, it is a Burmese dish, but was brought into Eastern India when many Indians fled from Burma and crossed over into India during World War II. This recipe is featured in my Recipe Book ANGLO-INDIA CUISINE - A LEGACY OF FLAVOURS FROM THE PAST
 RECIPE FOR ANGLO-BURMESE KHOW SUEY
Serves 6
Preparation time 45 minutes
Ingredients:
1 kg Chicken boiled and shredded (discard bones)
1 teaspoon whole black pepper corns
2 Bay leaves
2 pieces cinnamon bark (about one inch in size)
Salt to taste
2 medium sized onions chopped fine
2 teaspoons garlic and ginger paste
1 teaspoon chillie powder
1 cup cooked and mashed moong dhal (yellow split lentils)
2 tablespoons fish sauce (optional)
2 teaspoons coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala / all spice powder
2 teaspoons red chilli powder
1 cup coconut milk
Salt to taste
500 grams thin egg noodles

For the garnish:
1 cup spring onions chopped fine
2 onions sliced finely and fried golden brown
4 tablespoons chopped garlic fried in oil
1 cup boiled eggs chopped into tiny pieces
5 tablespoons dry prawn powder (make by coarsely grinding dry prawns)
1 cup chopped coriander leaves
Juice of 1 lemon

Heat 2 tablespoons oil in a deep heavy-bottomed pan and sauté the onions, black pepper corns, bay leaves, and cinnamon sticks till the onions turn golden brown. Add the ginger and garlic paste and fry for 2 minutes. Add the shredded chicken, coriander powder, cumin powder, red chillie powder and garam masala / spice powder and fry for another 5 minutes. Mix in the cooked moong dhal / lentil paste, coconut milk, fish sauce and salt and cook till the chicken is tender. Keep aside.

Boil the noodles in sufficient water with a little salt. Strain and run cold water over them. Pour 1 tablespoon of oil over the noodles to keep them from sticking, and toss to mix well. Keep aside.

Now heat 3 tablespoons of oil in a small pan till very hot. Turn off the flame and add 1 tbsp of red chillie powder to this oil. Keep this chillie oil aside to cool.

Serve each person individually in deep bowls as follows:
Place a single serving of noodles in the bowl. Top generously with the chicken curry prepared as above. Now top up with the chopped fried garlic, fried onions, chopped spring onion, and boiled egg, one on top of the other as per preference. Drizzle with chillie oil and sprinkle dry prawn powder according to taste. Garnish with chopped coriander leaves. Add a dash of lemon to complete. Have a bowl of chopped green chillies in vinegar as an accompaniment

The Khowsuey can also be served with plain egg noodles and the chicken curry in a big bowl. The toppings of
Fried Garlic, Fried Onions, Chopped Spring onions, Chopped boiled eggs, Chopped green chillies in vinegar,
Lime wedges and Ground dry shrimp powder could be served in small bowls and each person could top up their own bowls as per their preference

Sunday, July 20, 2014

FISH AND BOILED EGG KEDGEREE




 
This dish ‘Kedgeree” was first introduced by the Scottish Soldiers in Army Camps in Calcutta. The Fish Kedgeree is an Anglicised version of the Indian Kitchri or Kitchidi, which was prepared with rice, lentils, raisins, etc along with the addition of Fried Fish Flakes (Halibut) and hard boiled eggs. Fish, either steamed or fried was a regular item for breakfast during the Raj and the cooks tried to incorporate it with local dishes. Eventually the Fish Kedegeree became a hot cooked spicy dish, with the addition of various spices and was invariably included in the breakfast menu all over the Commonwealth.  Minced meat was also later added as a variation.
Recipe for FISH AND BOILED EGG KEDGEREE
Serves 6     Preparation Time 45 minutes
Ingredients
½ kg of any good fleshy fish cut into thick fillets
2 cups raw rice or Basmati Rice
4 tablespoons oil
1 tablespoon ghee or butter
3 onions sliced finely
3 green chillies sliced lengthwise
4 tablespoons Green Gram Dhal (Moong dhal)  or Red Lentils (Masoor Dhal)  (Or any other lentils or your choice)
3 cloves
2 small sticks of cinnamon
1 teaspoon cumin powder
100 grams Sultanas or Raisins (Optional)
3 tablespoons chopped coriander leaves
2 Bay leaves
Salt to taste
1 teaspoon chillie powder
1 tablespoon lime juice / lemon juice / vinegar
6 whole peppercorns
4 hard-boiled eggs shelled
Wash the fish and cook it in a little water along with the bay leaves and salt for about 5 minutes or till the pieces are firm. Strain and keep aside.  Add sufficient water to the left over fish soup to get 6 cups of liquid.  Remove the bones and skin from the boiled fish and break into small pieces. Wash the Rice and dhal and keep aside.
Heat the oil in a suitable vessel and sauté the onions, cloves and cinnamon lightly. Add the slit green chillies, whole peppercorns, cumin powder and chillie powder and sauté for a few minutes. Add the rice and dhal and mix well. Now add 6 cups of the soup, limejuice / vinegar, sultanas, chopped coriander leaves and salt and cook on high heat till boiling. Reduce heat and simmer covered till the rice and dhal are cooked and slightly pasty. Gently mix in the cooked fish, butter / ghee and the hard-boiled eggs. Cover and let the rice draw in the fish for a few minutes. Serve hot or cold with Chutney or Lime Pickle.
 
 

Tuesday, July 08, 2014

ANGLO-INDIAN PORK ROAST - SPICY PORK POT ROAST

An easy recipe for delicious and mouth watering Anglo-Indian Pork Pot Roast. Suitable for any Festive occasion as one of the dishes on the Festive table. It also goes well with just Pepper Water and Rice for lunch on an ordinary day or with Bread for Dinner. Makes a lovely and tasty filling for sandwhiches too with Home made Mustard Sauce!!! 

Serves 6   Preparation time 1 hour
Ingredients
1 chunk of pork weighing around 2 kgs with fat and lard
3 whole potatoes boiled and peeled
3 whole red chillies 
1 teaspoon pepper corns
1teaspoon red chillie powder
1/2 teaspoon pepper powder / ground pepper
3 cloves
1 Bay leaf
Salt to taste
Marinate the pork with the salt, chillie powder and pepper powder for half an hour. Place the marinated pork in a  suitable pan together with the red chillies, peppercorns, spices, bay leaf and a tablespoon of oil and fry for a few minutes turning the pork around till it changes colour. Add sufficient water and cook on medium heat till the pork is tender. Now add the whole potatoes and mix well. Simmer on low heat (turning the meat around) till the Pork and Potatoes are nicely browned on all sides.
Alternately, the meat could  be roasted with all the above ingredients in an oven for 2 hours or till the meat is soft and brown.

Tuesday, July 01, 2014

CULINARY WORKSHOP ON ANGLO-INDIAN DISHES IN BANGALORE - BRIDGET WHITE

LEARN HOW TO COOK ANGLO-INDIAN DISHES - A ONE OF A KIND CULINARY WORKSHOP IN BANGALORE



A Culinary Workshop on ANGLO-INDIAN DISHES by BRIDGET WHITE-KUMAR (Independent Food Consultant and Author of 7 recipe books on Anglo-Indian Cuisine) hosted by DIFFERENT STROKES CREATIVE LEARNING AND ACTIVITY CENTRE, Indiranagar, Bangalore.

Date: Saturday, 19th August 2014
Time: 11.00 AM to 3.00 PM
Workshop Fees: Rs. 2,500/- (all inclusive)
Venue: Different Strokes Creative Learning & Activity Centre, #65, 4th Cross, 10th Main, Indiranagar 2nd Stage, Bangalore 560 038,
Phone : 98861 52504

DISHES THAT WILL BE TAUGHT AT THE COOKING WORKSHOP
1. Anglo-Indian Yellow Coconut Rice
2. Chicken Vindaloo
3. A Colonial Anglo-Indian Dinner Platter of Pepper Chicken Roast with Mashed Potatoes, Steamed Veggies and Grilled Tomatoes
4. Devilled Eggs
5. Bread Pudding
ABOUT THE WORKSHOP
· It will be an interactive and hands on workshop where the participants will assist in cutting, chopping and preparation of the dishes
· They will learn about the History and Evolution of Anglo-Indian Cuisine and how the various dishes got their names.
· Participants will learn how to plate and serve the dishes prepared at the workshop and will enjoy the same for their lunch.
· Each participant will get to take home the Recipes of the dishes prepared at the workshop.
· A special Apron and a copy of Bridget’s new Recipe Book “SIMPLE EGG DELICACIES’ would be gifted to each participant.

The Workshop is limited to 20 persons so Registrations will be on a First Come First Served Basis.
To Register for this’ one of a kind workshop’ please contact Umesh Prasad: 98861 52504
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