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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Sunday, March 17, 2019

ANGLO-INDIAN FISH CUTLETS




FISH CUTLETS
An easy recipe for simple Anglo-Indian Fish Cutlets. An excellent side dish with  rice and dhal or pepper water. These cutlets could also be served as starters at a party.

3 potatoes boiled. peeled and mashed well
½ Kg of any flesh fish without the bones
2 green chilies chopped finely
1 teaspoon pepper powder
2 teaspoons chopped coriander leaves
1 egg beaten well
3 tablespoons breadcrumbs
3 tablespoons oil
Salt to taste
Boil the fish in a little water and a little salt for about 5 minutes. 
Remove from heat and cool. 
Crumble the fish with a fork and mix it together with the potatoes, green chilies, pepper powder, salt and coriander leaves. 
Form into cutlets. 
Heat the oil in a flat pan. 
When hot dip each cutlet into the beaten egg, roll in breadcrumbs and shallow fry on low heat on both sides till brown. 
Serve with rice and dhal or pepper water. These cutlets could also be served as starters at a party.

Thursday, March 14, 2019

FISH CURRY WITH COCONUT MILK





FISH CURRY WITH COCONUT MILK
(I used Sear Fish. You could use any fleshy fish such as King fish, Sea Mullet / Round head / Sea Mink etc)

Serves 6   Preparation Time 45 minutes
Ingredients
1 kg good fleshy Fish cut into fillets 
2 big onions chopped finely
2 teaspoons garlic ginger paste
1 cup thick coconut milk
2 teaspoons mild chillie powder
1 teaspoon cumin powder
2 teaspoons coriander powder
½ teaspoon turmeric powder 
A few Curry Leaves
Salt to taste
3 tablespoons oil (Sunflower or Groundnut oil)
2 green chillies slit
2 tablespoons chopped coriander for garnishing
Wash the fish. Keep aside.
Heat the oil in a suitable pan and fry the curry leaves and onions till golden brown. 
Make a paste of the ginger and garlic paste, chillie powder, cumin powder, coriander powder, turmeric powder and a little water and add it to the onions. Fry well for some time.  
Add the Coconut Milk, salt, and a little more water and bring to boil. 
Add the fish and cook for about 6 to 7 minutes till the fish is firm. 
Garnish with chopped coriander leaves and slit green chilies 
Serve with Rice or Bread 



Thursday, January 31, 2019

RAILWAY MUTTON CURRY

RAILWAY LAMB / MUTTON CURRY 
There is a certain glamour about Anglo-Indian cuisine with its quaint names like Railway Lamb Curry, Dak Bungalow Curry, Grandma’s Country Captain Chicken, etc. The names of these dishes, especially the ‘Railway Lamb Curry conjures up scenes of leisurely travel by train in the early 1900s  -  of tables covered with snow white table cloths laid with gleaming china and cutlery, of turbaned waiters and bearers serving this tasty slightly tangy Curry dish with Rolls and Crusty White Bread to the Aristocratic British and Indian Travelers in Railway Dining and Refreshment Rooms and in First Class Cabin Cars on long distance trains. 
This recipe is featured in my Cookery Books and on my website. 
RAILWAY 
RAILWAY LAMB / MUTTON CURRY- As its very name suggests, this very popular and tasty dish was prepared and served in Railway Refreshment Rooms and only in First Class Cabins on long distance trains, with Bread or Dinner Rolls. The curry was not too spicy keeping in mind the delicate palates of the British. It was prepared with tender pieces of lamb or mutton, potatoes and other Indian condiments along with the addition of either vinegar, tamarind juice. The dish was left to simmer on low heat for more than an hour, so as to absorb all the flavours making it truly a dish fit for a connoisseur! It was also popular with the Anglo-Indian Railway staff who had to be on duty for long periods at a stretch. The vinegar or Tamarind juice used in its preparation ensured that the curry would last for quite a few days and was an ideal accompaniment with rice as well.
RECIPE FOR RAILWAY MUTTON CURRY 
Serves 6
1 kg mutton or lamb cut into medium size pieces
2 potatoes boiled, peeled and quartered
2 big onions sliced
6 to 8 peppercorns
2 pieces of cinnamon bark about 1 inch each
2 or 3 cloves
4 dry red chilies broken into bits
2 teaspoons mild chillie powder
1 teaspoon coriander powder
1 teaspoon cumin powder
2 teaspoons ginger and garlic paste
Salt to taste
2 or 3 tablespoons oil
2 tablespoons vinegar or ½ cup of tamarind juice (extracted from a marble size ball of tamarind and water )
3 tablespoons coconut milk
Parboil the Mutton or lamb with a pinch of turmeric and salt in a little water till tender.
Heat oil in a pan and fry the onions, red chillies, pepper corns and spices till golden brown.
Add the ginger garlic paste and fry for a few minutes to take away the raw taste. 
Add the chopped tomatoes and fry well. 
Meanwhile make a paste of the chillie powder, coriander powder and cumin powder with a little water. Add this paste and fry well till the oil separates from the mixture 
Add the precooked meat and mix well.  Fry for a few minutes.
Add a cup or so of water and cook on medium heat for a few minutes. 
Now add the vinegar / Tamarind juice and potatoes and mix well.
Keep frying till the gravy is thick and dark brown. Pour the coconut milk and simmer for a few more minutes then remove from heat. 
Serve with Bread or Dinner rolls, mash potatoes or steamed vegetables

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 sautĂ© 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