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

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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Thursday, July 23, 2020

ANGLO-INDIAN BROWN STEW



ANGLO-INDIAN MEAT AND VEGETABLE STEW - BROWN STEW
(For chicken Stew, substitute the meat with Chicken)
1 kg Beef or Mutton / Lamb cut into cubes
2 tablespoons oil
2 onions sliced finely
1 Bay leaf
4 or 5 cloves
6 or 8 peppercorns
2 pieces cinnamon
1 teaspoon ginger garlic paste
2 teaspoons plain flour or corn flour
2 tomatoes chopped or pureed
2 carrots peeled and cut into pieces
A few runner beans cut into big pieces
2 potatoes peeled and cut into cubes
3 green chillies slit
Salt to taste
Heat the oil in a pressure cooker or suitable pan. 
Add all the whole spices and fry lightly. 
Add the onions and fry till golden brown.
 Add the ginger paste, garlic paste and green chillies and fry for a few minutes. 
Add the tomato and fry till the oil separates. 
Now add the meat and stir fry for 5 more minutes. 
Add salt and sufficient water and cook on high heat for 10 minutes. Release the steam and open the pressure cooker. 
Add the vegetables and cook for a few minutes till tender.
Now add the flour / corn flour mixed with a little water and mix well. Simmer for a few more minutes. 
Serve hot with Rice or bread.
Its also an ideal accompaniment to Hoppers, Dosa, Idlis, etc at Breakfast Time!!




Wednesday, July 15, 2020

ANGLO-INDIAN BONE PEPPERWATER



BONE PEPPER WATER 

Bone Pepper Water is also known as Breast Bone Pepper water since mostly the soft peices of meat and bones from the breast portion is used in its preparation. Bone pepper water is actually a spicier version of Mulligatawny Soup. 
Its a bowl of goodness on a rainy day 
Ingredients
½ kg soup bones and pieces of meat preferably from the breast portion 
2 teaspoons cumin powder                     
1 teaspoons chillie powder                   
1 teaspoon pepper powder                    
2 teaspoons coriander powder               
½ teaspoon turmeric powder                 
2 large onions chopped                         
2 large tomatoes chopped
Salt to taste                                             
1 teaspoon crushed garlic
½ cup tamarind juice                              
 ½ cup coconut paste or coconut milk (optional)
2 tablespoons chopped coriander leaves for garnishing




Cook all the above ingredients with about 4 cups of water in a pressure cooker first on high heat then on low for ½ an hour till the meat and bones are soft and the pepper water is quite thick. Season with mustard, curry leaves and chopped onion. Garnish with coriander leaves. Serve hot with plain rice and any chutney.

Saturday, July 11, 2020

SHEPHERD’S PIE




SHEPHERD’S PIE (This Recipe is featured in my Cookery Book A Collection of Simple Anglo-Indian Recipes) 
Ingredients
500 grams minced meat
2 large onions chopped
2 carrots peeled and chopped finely
3 large potatoes boiled and mashed
1 soup cube either chicken or beef for extra flavor
2 tablespoons butter
3 tablespoons flour
2 tablespoons milk
1 teaspoon pepper powder
1 tablespoon chopped mint
2 tablespoons grated cheddar cheese
Salt to taste

Method

1. Cook the mince, chopped onions and carrots with ½ cup of water for about 10 minutes till the mince is cooked and the water reduces.
2. Add the crumbled soup cube, salt, pepper, and mint and mix well. Cover and simmer on low heat for 5 more minutes.
3. Make a smooth paste with the flour and 4 tablespoons water and add to the meat mixture. Simmer for 3 or 4 minutes until the meat mixture thickens. Remove from heat and keep aside
4. Season the mashed potato with a little butter and salt. (Add a little milk if too dry)
5. Transfer the cooked meat mixture to a big ovenproof dish.
6. Spread the mashed potato on top evenly using a fork.
7. Sprinkle grated cheese on the potato layer.
8. Bake in a moderate oven (150 C) for 15 minutes till the cheese melts and the potatoes turn golden.

Serve hot with Buttered Toast and steamed veggies 

Friday, July 03, 2020

CHICKEN FRY


CHICKEN FRY
500 grams chicken cut into fairly big pieces
2 teaspoons ginger garlic paste
2 onions ground to a paste
 1 teaspoon salt
1 teaspoon chillie powder
1 teaspoon cumin powder
2 tablespoons vinegar
2 tablespoons oil
(2 boiled potatoes cut into halves to be added at the end) 
In a bowl mix all the ingredients mentioned above and marinate the chicken with this mixture for 2 hours. 
Transfer to a suitable pan and cook on low heat till the chicken is tender and semi-dry. 
Now add the boiled potatoes and mix in gently. 
Mix in a teaspoon of butter or ghee and let the dish rest for about 15 minutes before serving. 
Serve as a side dish or an appetiser