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

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Sunday, April 02, 2017


A Roast is one of the most simple and easy-to-make Anglo-Indian dishes that require very little work and effort. When stumped over what to cook, most people usually just decide to make a Roast. When properly done, there’s no greater culinary pleasure than tucking into the juicy roasted meat. Even the leftovers have their uses. The brown burnt residue at the bottom of the roasting pan can be converted into a delicious sauce with a little butter and a dash of wine. The left over bits of meat can also be used in sandwiches, salads, etc.
Making a Roast is a real fulfilling experience and one could really innovate with the ingredients depending on individual taste. For a simple, uncomplicated version just pepper and salt would suffice. However a Pot Roast is very popular as vegetables such as potatoes, turnips, carrots, beans onions, etc could be added as well. These vegetables, make the dish truly delicious as they cook in the natural juices of the meat. Try out this easy recipe for a delicious Anglo-Indian Chicken Pot Roast that’s been in my family for generations “ So Come, lets raise a toast to this delicious Chicken Pot Roast”

Serves: 6   Time Required: 1 hour (Marinating Time:  2 to 3 hours)
 1 medium size whole chicken with the skin on
1or 2 teaspoons pepper powder
1 teaspoon red chillie powder
2 teaspoons lime juice or vinegar
1 teaspoon ginger garlic paste
2 dry red chillies broken into bits
1 small piece cinnamon
2 tablespoons Butter or ghee
A pinch of red food colour
1 tablespoon corn flour
Salt to taste
2 or 3 carrots, beans or turnips or potatoes or any other vegetables steamed 

1. Marinate the chicken with all the above ingredients mentioned above, ensuring that the marinade covers the chicken well all over including the inside cavity.
2. Tie the chicken’s legs together and leave aside in the fridge for a couple of hours.
3. Preheat the Oven to 200 Degrees C
4. Arrange the marinated chicken (and potatoes or turnips if desired) in a buttered oven proof dish.
5. Cover the dish with foil.
6. Bake for about 25 minutes at 200 Degrees, then remove the foil. Check with a tooth pick to see if the chicken is tender.
7. Baste the chicken with some more ghee or butter and roast uncovered (at 180 C) for 15 minutes more till the chicken is well roasted all over.
When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so.
 To carve your chicken, cut away the string tied to the legs. First break off the wings then carefully cut down between the legs and breast, cutting through the joint, then pull the legs off. Cut each leg between the thigh and the drumstick. Carve the rest of the chicken and serve on a platter with the steamed vegetables, roast potatoes, etc

Hints: Its always better to roast the chicken with the skin on as the skin helps to retain the fat and keeps it moist within, besides giving it a golden brown look and texture.

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