ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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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

IMPORTANT NOTICE

DUE TO THE PRESENT SITUATION, I AM NOT IN A POSITION TO POST MY BOOKS TO THOSE WHO ORDER THEM DIRECTLY FROM ME.
ALL MY ANGLO-INDIAN RECIPE BOOKS ARE AVAILABLE ONLINE ON Amazon.com
THIS IS THE LINK TO MY AUTHOR PAGE DISPLAYING ALL MY BOOKS. HENCE PLEASE ORDER DIRECTLY AND PURCHASE THE BOOKS FROM AMAZON

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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Monday, December 16, 2019

CHICKEN PAN ROAST WITH BRAISED VEGETABLES



CHICKEN PAN ROAST WITH BRAISED VEGETABLES
This simple and delicious Chicken Roast makes a perfect meal either for lunch or dinner on Christmas Day. The left overs make good sandwiches the next day. 

Serves 6   Preparation Time 1 hour
Ingredients
4 whole Chicken thighs and legs or one small whole chicken 
Salt to taste
2 teaspoons ground black pepper 
1 teaspoon Chillie powder
2 tablespoons oil or ghee
2 or 3 dry red chillies
A few whole pepper corns
3 carrots peeled and cut lengthwise
8 or 10 runner beans broken into halves

Marinate the chicken with the salt, pepper and chillie powder for about half an hour.
Heat oil or ghee in a thick -bottomed pan and add the chicken thighs together with the broken red chillies and pepper corns. Turn the chicken from side to side and fry on medium heat for about for about 5 minutes or till the pieces becomes firm. 
Add about half cup of water and mix well. Cover the pan with a tight lid and cook first on high heat then over low heat turning the chicken occasionally till the chicken is cooked and all the water / soup  is absorbed.
Add the carrots and beans and cook till just tender. Continue to cook till the chicken is roasted to a lovely golden brown. 
Serve with boiled or mashed potatoes and bread 


Monday, December 02, 2019

DING-DING - SUN DRIED MEAT CRISPIES - CHICKEN DING-DING




CHICKEN DING-DING
(An old Anglo-Indian Sun-dried, Savoury Crispy dish, usually made with meat and which originated when game was plentiful and the meat was dried in the sun and preserved for a rainy day. It was a Back Up Dish for those days when fresh meat was not available. A delightful starter at Parties and Dinners or as an ideal accompaniment to Pepper Water and Rice or Doll Curry and Rice. Now given a twist with fillets of chicken breast and without drying in the sun. The cornflour helps in giving the crispy effect) 
Serves 6
Ingredients
1 kg boneless tender chicken breast sliced very thinly into strips or fillets
3 teaspoons fresh ground pepper
1 teaspoon mild chillie powder
½ teaspoon turmeric powder
1 teaspoon ginger garlic paste
2 tablespoons Worcestershire sauce
2 tablespoons vinegar
2 tablespoons corn flour

Marinate the chicken slices with all the above ingredients (except the corn flour) for atleast 8 hours or overnight.
When ready to fry, bring it to room temperature and mix in the corn flour.
Deep fry in hot oil till crisp and brown.
Serve with Tartar Sauce