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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

Friday, November 27, 2015

A SIMPLE PLUM CAKE



Sharing the recipe for a Simple Plum Cake from my consolidated Recipe Book A COLLECTION OF SIMPLE ANGLO-a NDIAN RECIPES. Try it today. 
Simple Plum Cake 
Ingredients: 
300 gm flour or maida; 
250 gm butter; 
250 gm powdered sugar; 
3 eggs (whites beaten well separately); 
1 tsp baking powder; 
2 teaspoons chopped orange or lemon peel; 
100 gm black currants chopped;
 2 tbsp date syrup (for colour); 
2 cloves and 2 small pieces of cinnamon powdered;
 1 tsp vanilla essence;
 ¼ tsp salt.

Method: Sift the flour, baking powder and salt together. Dust the orange/ lemon peel and chopped black currants with a little flour. Cream the butter and sugar well. Add the egg yolks, date syrup, cinnamon and clove powder and vanilla essence and mix well. Add the orange/ lemon peel and black currants. Slowly add the egg whites and flour and fold in well. If the mixture is too thick, add a little milk. Pour into a greased and papered baking tin or dish and bake in a slow oven for about 40 to 45 minutes. Remove from the oven when done and set aside to cool.

Monday, November 16, 2015

BRIDGET WHITE-KUMAR - FEATURED IN THE FOOD LOVERS MAGAZINE WINTER 2015

























Sharing a Feature on me on my efforts to preserve Anglo-Indian Cuisine in the latest issue of Food Lovers Magazine - Food Lovers - Winter 2015 (Vol 9 Issue 3). My sincere thanks to Kripal AmannaIndulekha Surendranath and the Team for giving me this wonderful opportunity. I enjoyed my session with you all. God bless 
The winter edition of Food Lovers Magazine is now in stores across India! With features that explore the culinary landscape of Progressive Indian Cuisine in Dubai, with some of best Indian chefs across the globe; a first-of-its-kind pairing of wine and robust, rustic Indian fare, representing the length and breadth of our diverse gastronomic tradition; a study of India’s Anglo Indian Cuisine to tell a story of forgotten colonial influences in the kitchen; and a fascinating culinary investigation of Gaggan, Bangkok, the first Indian restaurant to make it to the top 10 in the list of the World's Best Restaurants.
For all this and more, get your copy of Food Lovers Magazine today. To subscribe for a physical or digital copy, log on to www.foodlovers.in/subscribe

Friday, November 13, 2015

MUTTON CHOPS AND POTATOES IN GRAVY - AN OLD ANGLO-INDIAN FAVOURITE

Mutton Chops and Potatoes in Gravy is an old Anglo-Indian favourite dish. Tender mutton or lamb chops are cooked in a slightly spicy gravy. It goes really well with bread or rice.  This recipe and lots of other old Anglo-Indian recipes are featured in my prize winning recipe book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST.















MUTTON CHOPS AND POTATOES IN GRAVY

Serves 6     Preparation Time approx 1 hour
Ingredients
½ kg Mutton /Lamb Chops (Flatten them)
3 or 4 potatoes, Boiled, peeled and cut in half lengthwise
4 big onions sliced
2 green chilies slit lengthwise
1 or 2 teaspoons chillie powder (depending on how spicy one likes)
2 teaspoons cumin powder
2 tablespoons vinegar
1 teaspoon ginger garlic paste        
Salt to taste
3 tablespoons oil

Marinate the chops with all the above ingredients (except the onions and potatoes) and keep aside for one hour. 
Heat oil in a suitable pan and sauté the onions till golden brown. Add the marinated chops and mix well. Cook the chops with sufficient water till tender. Keep cooking on low heat till  the meat is a nice brown colour and the gravy thickens. Just before turning off the heat add the boiled potatoes and mix once so that the mixture covers the potatoes.  Serve hot with bread or rice.

Sunday, November 01, 2015

MADRAS CHICKEN CURRY - AN OLD COLONIAL ANGLO-INDIAN DISH























MADRAS CHICKEN CURRY - AN OLD COLONIAL ANGLO-INDIAN DISH
This is an old Anglo-Indian Recipe from my book A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES
The ingredients for the Madras Curry Powder is said to have originated as early as as the 1600s in the South of India. It got its name from the main city namely Madras and was mostly used in the preparation of Vegetarian Dishes. However, over time the same ingredients were used to cook many meat and poultry preparations such as wild boar, vension, wild water fowls and ducks, etc.
The Madras Curry Powder consists of a few basic spices and condiments such as dried red chillies, coriander seeds, cumin, cinnamon, fennel seeds and black pepper. These ingredients are dry roasted in a pan and then pounded to a fine powder in a mortar and pestle or a dry grinder and mixed with turmeric powder and stored till required.
This Curry Powder formed the base for many Anglo-Indian Dishes as well -  Our very own “Pounded Curry Masala” in Anglo-Indian Terms. It was also sold in tins and packets in the olden days.
Here is a simple recipe for the “Old Madras Chicken Curry”
Serves 6    Time required: 25 minutes
Ingredients
1 kg chicken cut into medium size pieces    
3 onions sliced finely
2 tomatoes chopped finely
½ teaspoon turmeric powder
2 teaspoons chopped mint
2 teaspoon chopped coriander leaves
3 tablespoons coconut milk
Salt to taste
3 tablespoons oil
A few Curry leaves to garnish
 Roast and powder the following ingredients together in a dry grinder or a coffee grinder
 2 or 3 Red Chillies
1 teaspoon coriander seeds
½ teaspoon cumin seeds   
1 small piece of cinnamon (about one inch)
½ teaspoon pepper corns
½ teaspoon fennel seeds (saunf)

 Mix the chicken with the salt and the powdered ingredients for about 10 minutes.
 Heat the oil in a pan and sauté the onions to golden brown. Toss in the marinated chicken pieces, chopped tomatoes, coriander leaves and the mint and mix well. Fry on low heat till the oil separates from the mixture. Add the coconut milk and about 2 cups of water and mix well. Close the pan with a lid and cook on low heat for about 20 minutes till the chicken is cooked. Garnish with a few curry leaves.
Serve with Steamed Rice or bread