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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Tuesday, April 16, 2019

STRAWBERRY BLANCMANGE




STRAWBERRY BLANCMANGE - An old Anglo-Indian Dessert 
This recipe is featured in my Cookery Book - A Collection of Simple Anglo-Indian Recipes

Ingredients
1 cup sugar 
3 tablespoons corn flour
¼ teaspoon salt
1 litre milk
1 teaspoon strawberry essence
1 cup fresh strawberries for topping (optional)

Mix the corn flour and salt in a little water. Boil the milk and sugar. When boiling mix in the corn flour paste. Cook till the mixture thickens stirring all the time. Simmer for a few more minutes.
Pour into dampened jelly moulds and set in a refrigerator.
When set, remove from the refrigerator, then dip the bottom of the mould in hot water and turn out on a plate.
Top with fresh cut strawberries and cream and serve

Saturday, April 13, 2019

CHOCOLATE EASTER EGGS




CHOCOLATE EASTER EGGS - MOULDED 
Makes 4 Eggs
Ingredients

500 grams cooking chocolate
4 Egg-shaped chocolate molds with a separate top and bottom cavity, about 2" long

Method
Lightly brush the inside of the molds with a little oil or melted butter
Break the chocolate into rough chunks, then finely chop into small pieces
Take a suitable sauce pan and half fill it with water. Heat the water over a low flame.
Place the chopped chocolate in a bowl and using a pair of tongs place it in the hot water. Allow the chocolate to melt completely, stirring occasionally.
Leave aside to cool. When still warm, spoon the melted chocolate into the molds, one tablespoon at a time.
Tilt the mold gently so that the chocolate covers the entire surface of the mold. It should form a layer about ½ cm in thickness.
Tip any excess chocolate back into the bowl.
Allow the chocolate to cool slightly, then, using a butter knife, scrape around the rim of the mold to get a clean edge. Keep aside
Repeat the same for the other molds
Place all the molds in the fridge for about half an hour to allow the chocolate to set completely.
To remove your eggs from the molds, squeeze the casing gently, working your way around the edge till it leaves the mold.
Fill 4 halves with gems or small candies or sweets of your choice
Brush the remaining melted chocolate around the rim of each of the chocolate egg halves, then gently press them together so they stick in place.
Leave for a few minutes until the chocolate sets.
Your Chocolate Easter Eggs are ready


Wednesday, April 03, 2019

MUTTON PEPPER FRY





MUTTON PEPPER FRY
Meat pepper Fry is a favourite and popular meat dish that is prepared very often in Anglo-Indian Homes. It could be prepared with either beef, mutton, lamb or pork. It is often an accompaniment with Pepper Water and Rice or Dol Curry (Dhal) and Rice. Goes well with Bread or dinner rolls or a Chapattis as well. It is also the perfect dish when recovering from the flu. This recipe is featured in my cookery book 'Anglo-Indian Cuisine - A legacy of Flavours from the Past'
Ingredients
½ kg Meat either Beef, Mutton or lamb (I used Mutton)
3 teaspoons fresh ground pepper
1/2 teaspoon turmeric powder
1 teaspoon chopped ginger
2 big onions sliced finely
3 tablespoons oil
3 large potatoes, peeled and cut into quarters
Salt to taste

Heat the Oil in a pan and sauté the onions and chopped ginger for a few minutes till the onions turn light brown.
Add the meat, salt, turmeric and pepper powder and mix well.
Fry for 5 minutes on low heat turning the meat well till the pieces get firm.
Add sufficient water and the potatoes and cook on medium heat till done.
Continue simmering on low heat till all the water is absorbed and the meat and potatoes are brown.
Serve hot with bread or rice.
Alternatively, the same dish could be prepared in a pressure cooker. Turn off the heat after 15 minutes and let the pressure die down before opening the pressure cooker. Dry up any excess gravy before serving.