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

Buy these Anglo-Indian Cookery Books here

Buy these Anglo-Indian Cookery Books here
For copies contact: Bridget Kumar Tel: +919845571254 Email: bidkumar@gmail.com / bridgetkumar@yahoo.com A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling) 1. Within India Rs. 1800.00 (Payment through Cheque or Bank Trnasfer) 2. Outside India: Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00 (Payment through Western Union or PayPal) ALSO AVAILABLE ON AMAZON.IN & FLIPKART

Pay through PayPal

Wednesday, August 30, 2017

FRISKY CHICKEN OR CHICKEN FRICASSEE (Chicken stewed in White Wine)



FRISKY CHICKEN OR CHICKEN FRICASSEE (Chicken stewed in White Wine)
Serves 6      Preparation Time 45 minutes
This is a classic chicken stew made with chicken simmered in white wine. (The term ‘Fricassee’ is a method of cooking meat in which the meat is sautéed, braised and cooked in a white wine sauce) It was colloquially called Frisky Chicken because of the wine in it and when it was hard to pronounce Fricassee 

500 grams chicken on the bone or chicken breasts
3 tablespoons all-purpose flour
1 teaspoon red chillie powder or paprika
1teaspoon freshly ground black pepper
3 teaspoons butter
2 medium sized onions, chopped
3 tablespoons chopped celery
1 cup chopped carrots
2 tablespoons chopped fresh mint or parsley
1 tablespoon chopped garlic
1 cup chicken broth)optional)
1/2 cup dry white wine
Salt to taste

Mix the flour, chillie powder, pepper and salt and coat the chicken well with this dry mixture. Reserve the remaining flour mixture.

Melt butter in a large nonstick skillet over medium heat. Add cthe coated chicken pieces and sauté 5 minutes or until chicken is browned. Remove chicken from pan; keep warm.

In the same pan, add the onion, celery, and garlic and sauté for 5 minutes, stirring occasionally. Stir in the remaining flour mixture and cook for one more minute.

Add the broth and wine and bring to a boil. Add the chopped carrots and the fried chicken and mix well. Cover the pan and simmer on low heat for about 20 to 25 minutes or until chicken is done. Sprinkle with the chopped parsley or Mint

 Serve with bread or dinner rolls 

Friday, August 18, 2017

COLONIAL ANGLO-INDIAN CUISINE FOOD PROMOTION EVENT AT K 3, J W MARRIOTT HOTEL NEW DELHI AEROCITY - THE MEMSAHIB'S KITCHEN



COLONIAL ANGLO-INDIAN CUISINE FOOD PROMOTION EVENT AT K 3, J W MARRIOTT HOTEL NEW DELHI AEROCITY - THE MEMSAHIB'S KITCHEN

It's been an awesome and amazing experience being part of the Colonial Anglo-Indian Food Promotion Event #thememsahibskitchen at K3, J W Marriott Hotel New Delhi Aerocity. 
Thank you so much J W Marriott Hotel for giving me the privilege of recreating and bringing back to life old forgotten foods and simple dishes of yore that were innovated and invented by the khansamas and cooks in those early days of the Colonial period. 


The rustic and robust flavours of dishes that were served by the cooks at the Dak Bungalows and Inspection Bungalows to the British Officers while on their official tours across the country such as the Dak Bungalow Chicken Curry and fry. 
The delicious Railway Lamb and Vegetable Curries that were first served on the Great Indian Peninsular Railway also known as The Blue Train that began its three day journey from Bombay’s Victoria Rail Terminus to Calcutta via Allahabad for the first time on 7th March 1870 covering a total distance of almost 4000 miles. 
Then the East India Company legacies of lamb chops, Bread and Butter pudding, Roly Poly Jam Pudding and steamed ginger pudding, besides other dishes associated with British colonial cooking such as Kedegeree (the anglicised version of kichidi, a rice dish cooked with pulses then mixed with quartered hard boiled eggs), Rissoles, Potato Chops and Pantras, Cutlets and Croquettes.
The Portuguese legacies of Vindaloo and Tangy Curries and Sweets, the Dutch Fish and lamb Mince Friccadels and not forgetting the other old dishes such as Grandma's Country Captain Chicken, lamb Mince Ball (Kofta) Curry, Saffron Coconut Rice, Anglo-Indian Tomato Pilaf, etc. 
Thank you  J W Marriot Hotel New Delhi Aerocity, Executive Chef Vikram Bhatt, Executive Sous Chef Ishika, Mr Rohit Sharma and Mr Nikhil Nair for this wonderful opportunity. 

My special thanks to the wonderful team of Chef Kamal Sen, Hardik Narang, Akanksha Dean, Hitesh and others who were so eager to learn this new cuisine and recreate these old dishes for the festival. God bless you all. 
#memsahibskitchen #K3 #JWMarriotHotelNewDelhiAerocity