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

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Friday, January 18, 2019

TANGY FISH CURRY - TAMARIND BASED FISH CURRY





TANGY FISH CURRY  - TAMARIND BASED FISH CURRY 
Ingredients
½ kg King Fish / Seer Fish or any other fish of your choice cut into fillets 
2 medium size onions chopped finely
2 tomatoes chopped or pureed 
2 teaspoons mild chillie powder (use less if desired)
½ teaspoon turmeric powder
1 cup tamarind juice extracted from a lime sized ball of tamarind 
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons chopped garlic
1 teaspoon chopped ginger
2 green chillies slit lengthwise
3 tablespoons Oil
Salt to taste
Wash the fish and marinate it with a pinch of salt and turmeric powder for 15 minutes. 
Heat oil in suitable pan and sauté the onions, ginger and garlic for about 5 minutes. Add the tomatoes, chillie powder, cumin powder, coriander powder, turmeric powder, salt and fry on low heat till the tomatoes are pulpy. 
Add the tamarind juice and half cup of water and bring to boil. Add the sliced King Fish / Seer and green chillies and mix gently. Simmer on low heat for about 7 minutes till the fish is cooked. 
Serve with white steamed Rice or bread 

Friday, January 11, 2019

MADELEINES - TEA TIME TREATS





ENGLISH MADELEINES
Madeleines are very small sponge cakes made in a shell shaped mould. They make an excellent combination with a cup of tea. The madeleines could be eaten plain or coated with jam and desiccated coconut.   
Makes 15

Ingredients
100 butter, softened, plus extra for greasing
100 grams desiccated coconut
100 grams sugar
200 grams plain flour
2 eggs beaten
100 grams yogurt
50 grams glacé cherry, finely chopped
3 tablespoons cherry jam or any other jam or your choice

Preheat the oven to 160C.
Grease the madeleine moulds or ramkins and keep aside.
Blend the sugar and half the quantity of the desiccated coconut in a food processor till fine.
Remove into a mixing bowl and add the butter, flour, egg and yogurt.
Beat with an electric whisk until smooth.
Stir in the cherries.
Divide the mixture between the madeleine or ramkin moulds.

Place the moulds on a baking tray and bake for 35-45 mins until a skewer poked in comes out clean.
Cool for 10 mins, then turn out from the moulds to cool completely.
 The Madeleines could be eaten plain or coated with jam as below:

Heat the jam in a pan or microwave till melted. Tip the remaining coconut onto a plate.
 Brush a thin coating of jam over each madeleine and roll in the coconut to cover each one fully.
 Serve with Tea