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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, August 26, 2014

ANGLO-INDIAN RECIPE BOOKS

BRIDGET’S ANGLO-INDIAN RECIPE BOOKS

1. ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST is a comprehensive and unique collection of easy- to- follow Recipes of popular and well loved Anglo-Indian dishes. The repertoire is rich and vast, ranging from the outright European Cutlets, Croquettes, pasties, roasts, etc, to mouth watering Curries, Side dishes, Spicy Fries, Foogaths, Biryani and Palaus, Pickles, Chutneys etc, picking up plenty of hybrids along the way. The very names of old time favorite dishes such as Yellow Coconut Rice and Mince Ball (Kofta) Curry, Pepper water, Mulligatawny Soup, Grandma’s Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumb Chops, Ding Ding, Stews, Duck Buffat, Almorth, etc, which were so popular during the Raj Era are sure to bring back nostalgic and happy memories. These popular Anglo-Indian dishes will take you on an exotic nostalgic journey to Culinary Paradise. It is a practical and easy guide to delectable cooking. The book with its clear step-by-step instructions, describes the preparation of a variety of Anglo-Indian Dishes. The easy-to-follow directions make cooking simple and problem- free.
ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST has been selected as WINNER FROM INDIA under the category BEST CULINARY HISTORY BOOK by GOURMAND INTERNATIONAL COOK BOOK AWARDS 2012
Price per book : India : Rs175..00, Australia: A$15.00, UAE: Rs.350.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00

 2.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

3.A COLLECTION OF ANGLO-INDIAN ROASTS, CASSEROLES AND BAKES is a practical and easy guide to delectable cooking. The clear step-by-step instructions describe the preparation of a variety of easy to prepare Anglo-Indian Roasts, Casseroles and Bakes such as Shepherd’s Pie, Washerman’s Pie, Roast Chicken, Macaroni and Mince, etc. A few Vegetarian Bakes and casserole dishes are also featured.
Price per book in  India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00

4.THE ANGLO-INDIAN FESTIVE HAMPER is a collection of popular Anglo-Indian festive treats, such as Cakes, Sweets, Christmas goodies, Puddings, Sandwiches, Preserves, Home-made Wines, etc, etc. The repertoire is rich and quite vast and takes you on a sentimental and nostalgic trip of old forgotten delicacies. These mouth watering concoctions are a mix of both ‘European’ and ‘Indian’, thus making it a veritable “Anglo-Indian” Festive Hamper. The easy-to-follow directions make the preparation of these old, popular, mouth watering goodies, simple, enjoyable and problem-free.
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

5. THE ANGLO-INDIAN SNACK BOX is a collection of simple and easy to follow recipes of tasty snacks, short eats, nibbles and finger food. The repertoire covers a variety of vegetarian as well as non-vegetarian snacks which includes savouries, sandwiches, wraps, rolls, pastries, sweets etc and can easily be prepared from ingredients commonly available at home.
Price per book in  India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00

6. 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, Stir fries, Rice dishes, Casseroles and Baked Dishes and popular Accompaniments. The easy-to-follow directions, using easily available ingredients, make cooking these dishes simple, enjoyable and problem-free. The book also highlights the goodness of each vegetable and their nutritive and curative properties in preventing and curing many health disorders.
Price per book in India : Rs150.00, Australia: A$15.00, UAE: Rs 350.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00

7. SIMPLE EGG DELICACIES is a collection of simple and easy recipes of delectable Egg Dishes for Breakfast, Lunch and Dinner and for all other times as well.  The repertoire ranges from simple Breakfast Egg Dishes and Egg Salads, to mouth watering Curries, Tea Time treats, Sandwiches, Casseroles and Baked Dishes. The recipes are extremely easy to follow and only easily available ingredients have been suggested. - A real treat for ‘Eggetarians’.
Price per book in India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00
 
A whole set of 7 books costs as under which includes the Postage and handling:

In India only   Rs. 1100.00   -  Payment through Cheque or Money order

Australia: A$80.00, UAE:  Rs 3000.00, Canada C$80.00, UK: GBP 45.00, USA: $80.00

Payment through Western Union or Pay Pal  only

For copies contact:  Bridget Kumar

Tel: 080 25504137 / 98455 71254 / 98440 444236

Thursday, August 14, 2014

BENGAL LANCERS SHRIMP CURRY OR COL. SKINNER'S SHRIMP CURRY




Lt. Colonel James Skinner or ‘Sikandar Sahib’ was the son of a Scottish British Army officer attached to the East India Company and his Rajput wife. James Skinner (1778-1841) also known as 'Sikander Sahib founded the Irregular Cavalry called 'Skinner's Horse' or the 'Yellow Boys' after their distinctive uniform in plains of Hansi in 1803. The two cavalry regiments he raised for the British were known as 1st Skinner's Horse and 3rd Skinner's Horse (formerly 2nd Skinner's Horse)  the most famous cavalry regiments during the Raj. Brought up by Christian and Hindu parents, he married a Muslim. As a tribute for his recovery from battle wounds he built the famous St. James Church which is also known as Skinner’s Church at Kashmiri Gate in Delhi in 1836. It is reported that he also built a mosque and a temple in Delhi.
Skinner’s Horse Regiment , which is still part of the Indian Army was renamed the 1st Bengal Cavalry and then again renamed as the The Bengal Lancers. The recipe for this Shrimp Curry purportedly originated in this Army Regiment Mess (and was later incorporated in the menus of the other Regimental Messes during the time of the Raj), hence the name Bengal Lancers Shrimp Curry. Incidentally, a Sweet mango Chutney is also attributed to Lt. Col James Skinner aptly called Col Skinner’s Mango Chutncy

RECIPE FOR THE BENGAL LANCERS SHRIMP CURRY
Serves 6   Preparation and cooking Time 45 minutes
Ingredients
1 kg medium size Shrimps / Prawns (cleaned and de-veined)
2 medium size tomatoes chopped
3 onions sliced finely
2 teaspoons chillie powder
½ teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder (optional)
Salt to taste
1 teaspoon chopped ginger
2 teaspoons chopped garlic
3 tablespoons oil
2 tablespoons vinegar
1. Marinate the shrimps / prawns with the chillie powder, turmeric powder, cumin powder, coriander powder, vinegar and salt and keep aside for 15 minutes.
2. Heat the oil in a pan and fry the onions and the chopped garlic and ginger till golden brown.
3. Add the tomatoes and fry till the tomatoes turn pulpy.
4. Add the marinated prawns / shrimps and mix well. Fry for 2   minutes on high heat.
5. Add 1 cup of water and cook on medium heat for about 15 to 20 minutes till the prawns / shrimps are cooked.
The gravy should be semi-dry. Garnish with chopped coriander leaves
Serve with rice, Bread or Chapattis

Friday, August 08, 2014

ANGLO-INDIAN PORK PICKLE


A delicious accompaniment with White Steamed Rice and Pepper Water or Dol Curry!!

Ingredients

½ kg boneless pork preferably without fat, cut into small bits
3 tablespoons chillie powder
½ teaspoon turmeric powder
2 teaspoons cumin powder
1 teaspoon mustard powder
1 teaspoon all fenugreek (methi)  powder
1 tablespoon chopped garlic
1 teaspoon chopped ginger
1 teaspoon black salt (optional)
Salt to taste
1 cup Refined Oil or Sesame oil
2 cups vinegar
 
Method
1. Wash the pork well and leave to dry for some time.
2. Heat the oil in a pan and sauté the garlic and ginger till light brown.
3. Add the pork and fry well till the pork hardens and is almost dry
4. Mix in the chillie powder, cumin powder, mustard powder, fenugreek (methi) powder, turmeric, vinegar, black salt and salt and mix well.
5. Cook on low heat till the pork is cooked and the gravy is almost dry.
6. Remove from heat and cool the pickle.
7. When completely cold, store in Bottles and use when required.
This pickle will last for about a month.