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

Thursday, July 21, 2016

ANGLO-INDIAN BRAISED OX TONGUE / OX TONGUE GLACE


















BRAISED OX TONGUE / OX TONGUE GLACE
Ingredients
1 Ox Tongue
2 onions sliced
2 small carrots 
1 Bay Leaf
1 piece of cinnamon about an inch in length 
2or 3 cloves 
1 teaspoon chillie powder
½ teaspoon nutmeg powder (optional)
3 tablespoons Oil
Salt to taste
Wash the Ox Tongue and boil it in salted water till tender. Let it cool. Remove the white skin then slice it.

Heat oil in a pan and sauté the onions, bay leaf, cinnamon and cloves till the onions turn light brown. Add the carrots, chillie powder, nutmeg powder, a little salt and about 4 tablespoons of the tongue stock and cook till the carrots are soft. 
Mash the carrots well. Now add the cooked slices of Ox Tongue and the remaining stock. Mix well and simmer on low heat for about 10 minutes till the tongue takes on a golden colour. 
Serve with Bread and mashed potatoes. 

Saturday, July 09, 2016

ANGLO-INDIAN HOT MEAT FRY - an Old Colonial Dish























Hot Meat Fry
Serves 6  Preparation Time 1 hour
Ingredients
1 kg Boneless Beef or Mutton cut into cubes
3 dry red chillies broken into bits
2 small pieces cinnamon
1 or 2 bay leaves
3 onions sliced finely
1 teaspoon ginger garlic paste
1 teaspoon chillie powder
½ teaspoon turmeric powder
1 teaspoon pepper powder
2 tablespoons vinegar
1 teaspoon chopped garlic
Salt to taste

Boil the meat with a little salt and a pinch of turmeric in sufficient water till very tender. Strain the soup and keep aside. Heat oil in a pan and sauté the onions, chopped garlic, cinnamon, bay leaves, and red chillies till slightly brown. Add the ginger garlic paste, chillie powder, pepper powder, turmeric powder and vinegar and fry for a few minutes. Add the meat and mix well. Add the remaining soup and a little more salt if necessary. Keep frying till almost dry and the fry is a beautiful dark brown. Serve with bread or as a side dish with steamed rice and pepper water. 

ANGLO-INDIAN HOT MEAT FRY - an Old Colonial Dish























Hot Meat Fry
Serves 6  Preparation Time 1 hour
Ingredients
1 kg Boneless Beef or Mutton cut into cubes
3 dry red chillies broken into bits
2 small pieces cinnamon
1 or 2 bay leaves
3 onions sliced finely
1 teaspoon ginger garlic paste
1 teaspoon chillie powder
½ teaspoon turmeric powder
1 teaspoon pepper powder
2 tablespoons vinegar
1 teaspoon chopped garlic
Salt to taste

Boil the meat with a little salt and a pinch of turmeric in sufficient water till very tender. Strain the soup and keep aside. Heat oil in a pan and sauté the onions, chopped garlic, cinnamon, bay leaves, and red chillies till slightly brown. Add the ginger garlic paste, chillie powder, pepper powder, turmeric powder and vinegar and fry for a few minutes. Add the meat and mix well. Add the remaining soup and a little more salt if necessary. Keep frying till almost dry and the fry is a beautiful dark brown. Serve with bread or as a side dish with steamed rice and pepper water. 

Friday, July 01, 2016

PRAWN TEMPERADO OR TEMPERED PRAWNS


                                      
PRAWN  TEMPERADO OR TEMPERED PRAWNS
The word ‘Temperado’ is a Portuguese word literally means to sauté or fry. This is a semi-dry curry and the gravy clings thickly to the prawns, imbuing them with intense, sweet-sharp, hot flavours.

Serves 6  Preparation Time 45 minutes
Ingredients
½ kg good prawns cleaned and de-veined 
1 teaspoon lime / lemon juice 
Salt to taste
2 onions chopped finely 
1 teaspoon finely chopped garlic 
1 teaspoon finely chopped ginger 
2 tablespoons Oil 
¼ teaspoon turmeric powder
1 teaspoon cumin powder 
½ teaspoon garam masala powder / all spice powder  
2 teaspoon chillie powder 
2 tablespoons tomato paste or 2 tomatoes chopped finely 
2 tablespoons chopped coriander leaves 

Marinate the prawns with the lime juice, turmeric and salt for 15 minutes. Fry the onion, garlic and ginger gently in the oil until golden brown. Now add the chillie powder, cumin powder, garam masala / all spice powder and fry for a few minutes. Add the prawns and sauté for around 3 minutes until the prawns start to turn pink. Now add the tomato paste / chopped tomatoes and cook on low heat for about 5 more minutes. Garnish with fresh coriander and serve with bread, rice or chapattis