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, February 21, 2020

BRINJAL / EGGPLANT WITH TOMATOES



BRINJAL / AUBERGINE / EGG PLANT WITH TOMATOES 
Ingredients:
250 grams long Brinjal / Aubergine / Eggplant either the purple or green variety
2 onions chopped
2 tomatoes chopped1 teaspoon chillie powder, 
½ teaspoon turmeric powder, 
1 teaspoon ginger garlic paste, 
1 teaspoon cumin powder, 
1 tablespoon vinegar, 
1 teaspoon sugar,
Salt to taste, 
2 tablespoons oil

Cut the Brinjal / Aubergine / Eggplant into medium size pieces and soak in a bowl of water to which a pinch of salt has been added. 
Heat oil in a pan and sauté the onions till golden brown. Add the ginger garlic paste and fry for some time. Now add the chillie powder, cumin powder, turmeric powder, sugar and tomatoes and fry till the oil separates from the mixture.
Drain the Brinjal (Aubergine / Eggplant), and add it along with the vinegar. Mix well and simmer till the gravy is sufficiently thick and the Brinjal is cooked.
 Care should be taken not to overcook the Brinjal. Serve with Rice or Chapattis, 

Thursday, February 13, 2020

VICHY CARROTS OR GLAZED CARROTS



VICHY CARROTS OR GLAZED CARROTS
Ingredients
250 grams baby carrots cut in half lengthwise
1 teaspoon chopped garlic
2 tablespoons butter
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon chillie powder
1 teaspoon honey or maple syrup

Heat the butter in a pan and add the chopped garlic. Saute till golden. Add the carrots, salt, sugar and chillie powder and mix well. Cook on medium heat till the carrots are tender. Mix in the honey / maple syrup.
Serve along with any Anglo-Indian Roast Meat Dish

Wednesday, February 12, 2020

CABBAGE FOOGATH


CABBAGE FOOGATH
(A typical Anglo-Indian vegetable side dish. A light, stir-fried, vegetable dish gently tempered with fried onions, curry leaves and mustard seeds)
Ingredients
1 small Cabbage chopped Fine 
2  or 3 dry red chilies broken into bits 
1 onion sliced
2 pods of garlic chopped
¼ teaspoon mustard seeds 
1 sprig curry leaves
½ cup grated coconut (optional) 
2 tablespoons oil
Salt to taste
Heat oil in a pan and add the mustard, garlic and curry leaves. 
When the mustard splutters, add the chopped onion and red chilies and fry till the onions turn slightly brown. 
Add the Cabbage and salt and mix well. 
Cover and cook for about 6 to 7 minutes till the cabbage is cooked. Mix in some grated coconut if desired
Serve as a side dish at lunch with Rice and Curry