Anglo-Indian Food

ROSE COOKIES / ROSETTE COOKIES / ROSA COOKIES

2011-12-03T23:09:00.001-08:00

Rose Cookies are delicious fried Christmas Treats. Though named as Cookies, they are not cookies in the strict sense as they not baked but deep fried in hot oil. Rose Cookies are also known as Rosette Cookies, Rosa Cookies, etc and are prepared with a sweetened batter consisting of Flour, Eggs, Vanilla Extract and Coconut milk. Believed to be another culinary legacy left by the Portuguese in India, they are known as Rose de Coque or Rose de Cookies in Portugual. (They are also known as Rosettes in Sweden and Norway). The crisp cookies are made by plunging a special hand-held ‘Rose Cookie Mould’ or ‘Rosette Iron’ lightly coated with a sweet batter into hot oil. The Rose Cookie Mould or Rosette Iron is a long handled gadget with intricately designed iron moulds of different flowers such as roses and daisies. The Mould or Iron is heated to a very high temperature in oil, dipped into the batter, then immediately re-immersed in the hot oil to create a crisp shell around the hot metal. The mould or iron is shaken slightly, till the Rose Cookie gets separated from it. The delicate golden brown, light and crispy cookie thus separated from the mould /iron floats to the top and is taken out from the hot oil with a flat porous spoon. Though a time consuming and laborious process, Rose Cookies are incredibly delicious.

ROSE COOKIES

Serves 6 Preparation time 1 hour

Ingredients

½ kg refined flour

250 grams rice flour (optional)

1 cup coconut milk

200 grams sugar

6 eggs beaten well

½ teaspoon salt

1 litre oil for frying

1 teaspoon vanilla essence

1 teaspoon baking powder

Mix all the ingredients together to form a smooth slightly thick batter.

Heat oil in a deep pan till it reaches boiling point. Now place the rose cookie mould into the oil to get hot. When the mould is hot enough dip it half way only into the batter and put it back immediately into the boiling oil. Shake the mould gently to separate the cookie from it. Heat the mould again and repeat the process. Fry rose cookies till brown. Continue in this way till the batter is finished.

Note: The batter will stick to the rose cookie mould with a hissing sound only if it is sufficiently hot otherwise it will just slide off the mould

PORK BHOONI

2011-11-24T05:18:00.001-08:00

PORK BHUNI
This is an old Anglo-Indian Recipe of Pork cooked with Fresh Dil Leaves and Potatoes. It 's very popular in Calcutta and West Bengal and not so well known in the South of India. The dish gets its name 'Bhuni / Bhoonie' because of the frying involved in preparing this dish.

Ingredients

1 kg Pork with less fat cut into medium pieces
1 teaspoon ginger paste
1 teaspoon garlic paste
½ teaspoon turmeric Powder
2 teaspoon chillie Powder
2 green chillies sliced lengthwise
3 onions sliced finely
1 cup finely chopped Dil leaves
Salt to taste
3 Potatoes peeled and cut into quarters
3 tablespoons oil

Heat oil in a pan and fry the onions till golden brown. Remove and set aside. In the same pan, fry the potatoes till golden brown. Remove and keep aside. To the same oil, dd the ginger and garlic paste and sauté for a few more minutes. Add the pork, chillie powder, turmeric powder, green chillies, and mix well. Stir fry for a few minutes till the meat become firm. Add sufficient water and cook till the pork is tender. Now add the Dil leaves and cook gently till the leaves shrivel up. Now add the fried onions and potatoes and stir gently.

Note: If desired, the pork could be substituted with lamb or beef.
Serves 6 Preparation Time 45 minutes

PUMPKIN PIE

2011-10-05T05:52:00.000-07:00

Serves 6 Preparation Time 1 hour

Ingredients:

2 cups pumpkin puree

1 cup sugar

½ teaspoon salt

½ teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon all-purpose flour

2 eggs lightly beaten

1 cup evaporated milk / condensed milk

2 tablespoons water

1 teaspoon vanilla essence

A 9-inch pie crust, unbaked

In mixing bowl, combine pumpkin puree, sugar, salt, ginger, cinnamon, and flour. Add the eggs and mix well. Add evaporated milk / condensed milk, water and vanilla and mix well. Pour this mixture into a 9-inch pastry lined pie pan. Preheat oven to 425°. Bake at 425° for 15 minutes. Reduce heat to 350° and bake pumpkin pie for about 25 minutes longer, until pumpkin pie is set. Serve with Ice Cream

PRAWN VINDALOO

2011-09-10T05:20:00.000-07:00

PRAWN VINDALOO

Serves6

Preparation Time 45 minutes

Ingredients

1kg fresh prawns shelled and de-veined

2medium sized onions chopped

2teaspoons chilly powder

2teaspoons cumin powder

2teaspoons garlic paste

2tablespoons vinegar

Saltto taste

1 sprigcurry leaves (optional)

2tomatoes pureed

3tablespoons oil

Washthe prawns well and keep aside. Heat oilin a pan and add the curry leaves and onions and fry till light brown. Add the garlic paste and sauté for awhile. Add the chilly powder, cuminpowder, pepper powder, tomato puree and salt and fry for some time. Add the prawns and the vinegar and mix well. Add a little more water and cook till thegravy is slightly thick and the prawns are cooked. Serve with steamed rice orchapattis or bread

WIN AN ANGLO-INDIAN RECIPE BOOK A WEEK CONTEST

2011-09-04T01:53:00.000-07:00

I'm the authour of these 7 internationally selling, authentic Anglo-Indian recipe books featured above.

Pepperwater.com the Anglo-Indian website is proud to partner with me in the "WIN AN ANGLO-INDIAN RECIPE BOOK A WEEK CONTEST" where one of my Anglo-Indian Recipe books will be given away each week to one lucky winner - 7 books, 7 weeks, 7 lucky winners. No matter where you are, the book will be sent to the lucky winner.

This contest is open to all!

Enter the Contest Now!

THIS IS THE LINK TO THE CONTEST http://www.pepperwater.com/contests/win-angloindian-delicacies-a-recipe-book-from-bridget-white-kumar

How does this contest work?
Simple! All you have to do is to enter your name and email to get ONE entry into the contest. If you want bonus entries, then you will be presented with facebook and twitter buttons. If you click on these buttons to share on your facebook wall, you will get a lot of bonus entries! So if you want a better chance at winning, you should share the contest with your friends on facebook and twitter.

Are you ready to enter the first week’s contest to win ANGLO-INDIAN DELICACIES?

ANGLO-INDIAN DELICACIES is a collection of Recipes of popular vintage and contemporary Cuisine of Colonial India. Old favourites such as Pork Bhooni, Devil Pork Curry, Calcutta Cutlets, Fish Kedegeree, Double Onions Meat Curry, Camp Soup, Bengal Lancers Shrimp Curry, Boiled Mutton chops, etc have been given a new lease of life. The recipes are simple and extremely easy to follow. The very names of the dishes will surely bring back nostalgic memories of by gone days to many. As with the earlier books, it will make a useful addition to a personal Anglo-Indian Recipe Collection.

Price per book: India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00

ENTER THE CONTEST NOW AND BE THE LUCKY WINNER THIS WEEK

VANILLA CUSTARD CAKE

2011-08-28T06:00:00.000-07:00

Ingredients :

For the custard :

6 eggs
1 cup of sweetened condensed milk
1 cup of skim milk
¼ cup of white sugar
½ teaspoon vanilla essence

For the cake :

3 eggs (separate the yolks and whites in different bowls
½ cup of white sugar
¾ cup of cake flour
½ teaspoon of baking powder

1 teaspoon vanilla essence
¼ cup of skim milk

In a bowl beat ¼ cup of sugar, vanilla essence and egg yolks until smooth. In another bowl, beat the egg whites until foamy. Add the remaining ¼ cup of sugar little by little while beating continuously. Continue beating until the egg white mixture is stiff. Now you mix the egg yolk and egg white mixtures together.

Sift together the cake flour and baking powder. Now add the flour mixture and milk alternately, to the beaten eggs and sugar, mixing after each addition. After all the flour and milk have been added, mix until the batter is smooth by cutting and folding until the mixture is well blended and the color is even.

Pour the half the cake batter in a baking pan. Using a spatula, smoothen the top of the batter carefully.

Place all the ingredients for the custard in a bowl. Mix until the sugar is completely dissolved. The custard mixture should be of a little thick consistency. Do not beat as you do not want air bubbles in the mixture. Now pour the custard mixture over the layer of cake batter in the baking pan.

Pour the remaining cake batter over the custard. Smoothen the top carefully. Make sure that all the sides are sealed with the cake batter so that the custard does not boil over during baking. Sprinkle lots of granulated sugar on top.

Bake in a preheated 350^oF oven for 50 minutes to an hour. After 50 minutes, insert a toothpick at the center of the cake. If it comes out clean, the cake is done. If not, bake a few minutes longer, testing every five minutes or so till the top is nicely browned.

Serve only when cold.

CARAMEL CUSTARD

2011-08-27T00:38:00.000-07:00

Serves 6 Preparation time 1 hou

Ingredients

3 large eggs

2 cups milk

¼ cup water

½ cup sugar

½ teaspoon vanilla essence

¼ cup sugar for the caramel

Melt ¼ cup sugar in a saucepan till it caramelizes. Coat the sides of the custard mould with the caramel syrup. Beat the eggs, sugar, milk and essence together and pour the mixture over the caramel. Steam gently for 45 minutes or until the mixture is just firm. Cool and keep aside for one hour. Turn over on a serving dish. Decorate with fresh cream or any other topping. Serve plain or with fruit salad.

ANGLO-INDIAN FOOD FESTIVAL - BANGALORE

2011-08-11T06:28:00.000-07:00

AN EXCLUSIVE ANGLO-INDIAN FOOD FESTIVAL IS BEING HELD ON THE 20TH AND 21ST AUGUST AT THE IVY UNWIND ISLAND RESORT (OPP PRESTIGE TECH PARK AND J P MORGAN), MARATHAHALLI RING ROAD, BANGALORE

LOTS OF TASTY ANGLO-INDIAN ON THE LUNCH BUFFET. BRING YOUR FAMILY AND UNWIND AT THE IVY UNWIND ISLAND RESORT

4th Anniversary of my Blog ANGLO-INDIAN FOOD -- Thanks to all my visitors

2011-07-31T07:11:00.000-07:00

Exactly 4 years ago, on the 22nd of July 2007, I started this Blog on ANGLO-INDIAN FOOD. I'm happy to say that I've been able to update it regularly by posting recipes of all our popular and tasty Anglo-Indian dishes. More than 1,29,250 people have visited my site in the last 4 years.

I sincerely thank all those who regularly visit my Blog and hope that you will continue visiting it for lots more popular Anglo-Indian Recipes. Do pass the link on to your friends as well.

Thank you and God bless you all

Bridget

Grandma’s Country Captain Chicken

2011-07-25T06:37:00.000-07:00

Grandma’s Country Captain Chicken was a very popular dish during Colonial times since it was very easy to prepare. In those days, the poultry used in its preparation were authentic well-fed, homegrown country chickens, which would take at least 2 hours to cook over a firewood oven, but the curry when done, would be rich and delicious.

Serves 6 Preparation Time 30 minutes

1 kg chicken cut into medium size pieces
3 large onions sliced finely
2 teaspoons chilly powder
1 teaspoon turmeric powder
2 tablespoons oil
salt to taste
2 tablespoons garlic paste
2 sticks cinnamon
4 cloves
2 cardamoms
6 or 8 whole pepper corns

2 dry Red Chillies broken into bits

Heat oil in a pan and fry the onions lightly. Add the chicken and mix in the garlic paste. Saute for about 5 minutes on medium heat. Add the chillie powder, tumeric powder, cinnamon, cloves, cardamom, red chillie, pepper corns and salt. Mix well and stir fry for a few minutes. Add ½ cup of water and cook till the chicken is tender and the gravy is quite thick.

Ps. This recipe can be adapted to meat as well. Left over Beef or Lamb Roast can be made into a delicious County Captain Fry or a cold meat curry if desired.

Deviled Pork Chops

2011-07-11T05:46:00.000-07:00

This is a popular Anglo-Indian Dish
1 kg Pork Chops

4 green chilies ground to a paste
2 teaspoons lime juice
1 teaspoon mustard powder
3 tablespoons Worcestershire (optional)
1 teaspoon chillie powder
1 teaspoon Coriander powder
Salt to taste
2 tablespoons oil
1 teaspoon ground pepper
3 onions sliced finely
2 tablespoons vinegar
3 Potatoes boiled and cut into halves

Marinate the chops with all the above ingredients except the oil and onions for about one hour. Heat oil in a suitable pan and fry the onions till golden brown. Add the marinated pork chops and mix well. Cook on high heat for about 5 minutes stirring occasionally. Add 2 cups water and simmer on low heat till the chops are tender and the gravy is thick. Add the Potatoes and mix once. Serve with Rice or bread

Feature on me in THE HINDU - METRO PLUS ON 3rd June 2011

2011-07-09T06:42:00.000-07:00

Bridget White-Kumar takes Mini Anthikad-Chhibber through the delicately spiced pages of history into a world of memsahibs, cucumber sandwiches, kedgeree and khansama

Stepping into Bridget White-Kumar's house just off the busy Koramangala Ring Road is to step into another world altogether. There are the flowering trees, plants, shrubs, lovebirds all flourishing in a riotous symmetry. The old world charm of the house with its glass showcases, the colourful aquarium with its plump, brilliantly-hued fish is an echo of Bridget's life-long project of preserving the Anglo-Indian legacy through its cuisine.

Having written seven recipe books including the latest, “Vegetarian Delicacies” and a book on Kolar Gold Fields, where she was born — “Kolar Gold Fields – Down Memory Lane – Paeans to lost Glory,” Bridget is doing her bit to see that a way of life does not pass off into the dusty pages of history.

“It all started when my daughter, Kusum, was going to England to study,” says Bridget with a smile. “I wrote her a small recipe book. The original little black book! There were recipes for regular cooking like rice, curries and snacks. When Kusum returned, she said all her friends had enjoyed the food. That Easter, while we were eating the traditional Easter lunch, my daughter said these recipes would die out unless they were recorded. That got me thinking and I set about collecting recipes.”

Collating recipes handed down from her mother and grandmother, Bridget soon had a wealth of information about Anglo-Indian recipes. “I sent the manuscript around and Roli Books showed interest. But it was all taking too much time. I decided to pick out the most famous Anglo-Indian dishes and publish it myself.”

And that is how “The Best of Anglo-Indian Cuisine – A Legacy” was born. “I tempted readers with the picture of classic Anglo Indian dishes — coconut rice, devil chutney and ball curry, on the cover,” Bridget says with a laugh. The book was a super success. The other books followed including “Flavours of the Past” with colonial favourites such as Railway mutton curry.

After her graduation in Kolar, Bridget came to Bangalore to do her B.Ed, which is where she met her husband. “He was my first cooking instructor! He taught me to strain rice. I asked my mother and mother-in-law for recipes. “Since my husband is from Guntur in Andhra Pradesh, known for its fiery cooking, and I am Anglo-Indian, my cooking was a fusion of the two. I started off with simple dishes and then graduated to more complicated recipes. My first big success was the biryani, which was not too bland nor was it too spicy or too rich. I realised ethnic cooking is dying out and needs to be preserved.”

About the legacy of Anglo-Indian food, Bridget says: “Roasts, stews, bakes, sandwiches and white bread, fish and chips, cutlets, croquettes, sausages, bacon, ham, egg variants, puddings, custards, became part of the Anglo-Indian culinary repertoire. The Sunday English breakfast of eggs, bacon and kippers, toast, cheese, butter, jams, and English roast dinners complete with steamed vegetables, roast potatoes, Yorkshire pudding and gravy, English sausages, colloquially known as bangers with mash, became very common in Anglo-Indian homes.” Anglo-Indian cuisine has a strong Scottish influence too. “The bread pudding, treacle pudding, mince and tatties, steak and kidney pie and of course kedgeree (kichdi) are a result of the cross pollination between cultures.”

Anglo-Indian food should not be looked at as a homogenous entity, Bridget says. “The recipes are an amalgamation of the tastes and spices of the region. So the Anglo-Indian cuisine from Bengal will have more sea food and mustard oil while the cuisine from landlocked Kolar would feature more meat.”

Bridget took VRS from Canara Bank after working for 23 years. She says she is busier than before. She started a blog on KGF “four to five years ago. Every time I visited, I saw the deterioration. I felt the nostalgia and the need to preserve the story of KGF for coming generations”. That is how “Kolar Gold Fields – Down Memory Lane – Paeans to lost Glory” was born. An easy read, the book effortlessly brings to life the world of dances, food and hard work.

As I look through Bridget's collection of recipes, written by her mum and grandmother on little pieces of paper and also flip through this rare, old book, “Original Madras Cookery” published in 1874 written by an anonymous British Resident's wife I am transported to a world of khansamas, mulligatawny soup, bone china tea services and delicately-sliced cucumber and chutney sandwiches. At my back I can hear the insistent hum of Koramangala traffic as it speeds down our very own information highway. It is however nice to sometimes take a break and indulge in some heavy duty Raj nostalgia.

Mini Anthikad-Chhibber

http://www.thehindu.com/life-and-style/metroplus/article2071072.ece?sms_ss=facebook&at_xt=4de87550968c3fe0%2C0

Dry Chicken Fry

2011-05-24T05:59:00.000-07:00

1 chicken about 1 kg in weight cut into medium size pieces
2 potatoes boiled and cut into quarters
2 teaspoons chillie powder
1 teaspoon spice powder or garam masala
2 whole red chillies
1 sprig curry leaves
2 teaspoons chopped coriander leaves
Salt to taste
3 tablespoons oil or ghee
Wash the chicken and mix it with the chillie powder, garam masala and salt. Heat oil or ghee in a pan and add the curry leaves and red chillies. Fry for a few seconds. Add the marinated chicken and mix well. Cover and simmer on low heat till the chicken is cooked. (No water is necessary as the chicken will give out water). Keep mixing occasionally. When the chicken is tender add the boiled potatoes and mix once so that the potatoes are covered with the gravy. Garnish with chopped coriander leaves.

CHOCLATE HIDE AND SEEK DELIGHT

2011-05-16T00:33:00.000-07:00

I had demonstrated this Pudding at the Bloggers Day Out Engagement held at HyperCITY- Meenakashi Mall on Baneraghatta Road in Bangalore on 6th May 2011. Had a very pleasant time. Thanks to Vijaya of the Bangalore Team, Ms Aprita Panth the General Manager of HyperCITY and Ms Tinky Ningombam, Executive - Digital PR of Perfect Relations. Looking froward to more such engagements.

CHOCLATE HIDE AND SEEK DELIGHT
Serves 6

Ingredients
20 Hide and Seek Chocolate Biscuits or any other Chocolate Biscuits or Cookies
1/2 cup milk
3 tablespoons sugar
2 cups fresh Cream
4 tablespoons cocoa powder
½ teaspoon Vanilla essence
Mix the milk, cream, sugar, cocoa powder and vanilla essence together in a large bowl, and beat till smooth.
Take a flat bottomed dish, and pour a small amount of cream mixture on the bottom of it. Place the biscuits in rows so that bottom layer is covered. Spread cream mixture on top of the biscuits. Continue layering biscuit and cream mixture until finished. The last layer should be cream. Take two remaining biscuits and crumble on top. Cover with plastic wrap and refrigerate at least eight hours.

VEGETARIAN DELICACIES - Bridget White - NEW RECIPE BOOK

2011-04-28T05:46:00.000-07:00

VEGETARIAN DELICACIES is a collection of simple and easy recipes of delectable Vegetarian Dishes. The repertoire is rich and vast, ranging from simple Soups and Salads, to mouth watering Curries, Rice dishes, Baked Dishes and popular Accompaniments. The easy-to-follow directions make cooking these dishes simple, enjoyable and problem-free.

Price per book including postage: India : Rs150.00, Australia: A$15.00, UAE: Rs 350.00

Canada C$15.00, UK: GBP 8.00, USA: $15.00

HOME MADE RAISINS AND CURRANT SCONES

2011-04-28T05:07:00.000-07:00

2 cups refined flour

2 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt
4 tablespoons butter
3 eggs
½ cup heavy cream
½ cup dried currants / raisins
Preparation:
Preheat oven to 400°F. In a large mixing bowl, combine flour, baking powder, sugar and salt. Mix in the butter lightly (Preferably cold) with your finger tips until the mixture resembles crumbs. In a separate bowl, beat two eggs and stir in the cream. Then stir the egg-cream mixture into the dry ingredients. Add the currants / raisins. Turn the dough out onto a floured board and press it together into a single lump. If it doesn't hold together yet, add water (you could use milk, too, or more cream) a tablespoon at a time, until it does. Don't overwork the dough.
Roll dough out to a thickness of 1 inch. Cut into triangles or rounds with a pastry cutter or knife. Place on a parchment paper lined baking sheet and brush Then brush the tops of the scones with egg white. Bake for 15 minutes or until golden.
Scones are best served warm. Plain scones are traditionally served warm, split open, and topped with butter, jam or preserves or clotted cream.

HOME-MADE HOT CROSS BUNS for Good friday

2011-04-18T07:00:00.000-07:00

800 grams flour

20 grams active dry yeast
100 grams sugar
1 litre milk
½ teaspoon salt
1 teaspoon cinnamon powder
½ teaspoon nutmeg powder
200 grams black currants
200 grams butter
3 eggs beaten
Mix the yeast with 1 teaspoon sugar and ½ litre warm milk. Strain and mix with 300 grams flour. Knead well then cover with a towel and keep aside to rise for one hour.
Mix the remaining flour with sugar, salt, cinnamon, nutmeg, currants, remaining milk, butter and egg, with the dough that was mixed already with the yeast.
Knead well. Cover with a towel and set aside in a warm place for 2 hours or till the dough has doubled in size. Take small portions of the dough and shape into round buns. Place on a greased and floured baking tray allowing sufficient room for the buns to spread. Using a knife make a ‘cross’ indent on the top of each bun. Brush with beaten egg and sprinkle some sugar. Bake in a hot oven for about 30 minutes till golden brown. Remove and cool.

LADY FINGER (OKRA) AND TOMATO CURRY

2011-04-11T07:04:00.000-07:00

Serves 6 Preparation Time 45 minutes

Ingredients

½ kg tender lady’s finger / Okra, 2 onions chopped finely, a few curry leaves, 1 teaspoon ginger and garlic paste, ½ teaspoon mustard seeds

2 teaspoons chillie powder, 1 teaspoon coriander powder, 2 medium size tomatoes chopped, ½ teaspoon turmeric powder, 2 tablespoons oil, Salt to taste

Wash the lady’s fingers and dry them well. Cut them into thin rounds and keep aside. Heat oil in a pan and add the mustard. When they splutter add the curry leaves and onions and fry till golden brown. Add the tomatoes, chillie powder, salt, turmeric powder, coriander powder and ginger garlic paste and sauté for a few minutes. Now add the lady’s fingers and mix well. Cook on low heat for a few minutes till the lady’s fingers are cooked. Care should be taken not to over cook or they will get smashed.

SPICY CORN KERNELS

2011-03-28T05:42:00.000-07:00

300 grams corn off the cob / kernels
8 curry leaves
4 green chillies chopped
salt to taste
2 tablespoons oil
2 tablespoons chopped coriander leaves
1 tablespoon lime juice
Cook the corn till soft with a little soft. Heat oil in a pan and sauté the green chillies and curry leaves for 2 or 3 minutes. Add the cooked corn and lime juice and mix well. Garnish with chopped coriander leaves

SIMPLE BEEF CURRY

2011-03-08T04:45:00.000-08:00

½ kg good beef cut into medium pieces

2 big tomatoes pureed
3 cloves, 2 pieces of cinnamon, 2 cardamoms
2 Bay leaves
1 teaspoons ginger paste
1 teaspoon garlic paste
2 onions chopped
1 tablespoon chopped mint leaves
2 teaspoons chilly powder
Salt to taste
3 tablespoons oil

Heat oil in a pan and add the onions, cloves, cinnamon, cardamoms, bay leaves, ginger paste and garlic paste. Fry for a few minutes. Add the meat and the chilly powder and mix well. Keep frying on low heat for some more time. Now add the tomatoes, salt, mint leaves, potatoes, and mix well. Add sufficient water and cook till the meat is done and the gravy is thick. If cooking in a pressure cooker turn off the heat after 6 whistles. Serve hot with rice.

EGGS ARE EXCELLENT - EGG VINDALOO, SCRAMBLED EGGS, SIMPLE OMLETTE

2011-01-23T00:51:00.000-08:00

Eggs have been a symbol of creation, fertility and new life since ancient times. Many cultures believe that eggs have powers of renewal and rebirth.

Eggs are probably one of the most nutritious foods that easily find space on every supermarket shelf round the world. Apart from being inexpensive, they are delicious and packed with a wealth of essential components required by the body. In fact, they act as a nutritional powerhouse and can help the body to prevent as well as get rid of different ailments. Eggs are an extremely nutrient-dense food. In one 70-calorie package, you get protein, B vitamins, vitamin A, D and E, zinc and iron. Eggs are also a good source of antioxidants. Eggs are also known to be rich in cholesterol so many people avoid eating eggs. However, the American Heart Association says that one egg a day is ideal for a person. Those with heart disease, diabetes, or a high level of LDL 'bad' cholesterol should probably choose a small or medium egg as against larger eggs which have more cholesterol. Eggs are easy to prepare in a number of different ways and are delicious in what ever form they are eaten. Here are some easy recipes using eggs.

1. EGG VINDALOO
Serves 6 Preparation time 45 minutes
6 Eggs Hard boiled eggs shelled
2 onions chopped
2 teaspoons chilly powder
½ teaspoon turmeric powder
2 teaspoons ginger and garlic paste
1- teaspoon cumin powder
2 tomatoes chopped
2 pieces cinnamon
2 table spoons vinegar
1- teaspoon sugar
Salt to taste
3 tablespoons oil
Boil the eggs in sufficient water till hard then remove the shells.Heat oil in a pan and fry the onions till golden brown. Add the ginger and garlic paste and cinnamon fry for some time. Add the chilly powder, cumin powder, turmeric powder, sugar and tomato and fry till the oil separates from the mixture. Now add the vinegar and a little water and bring to boil. Reduce heat and simmer till the gravy is sufficiently thick.
Cut the boiled eggs into halves and carefully drop into the gravy. Simmer for a few minutes. Take out the egg halves and place on a serving dish. Pour the thick gravy over the eggs and shake the dish so that all the eggs are covered with the gravy. Serve hot.

2. SCRAMBLED EGGS
Serves 6 Preparation Time 20 minutes
8 eggs beaten well
2 onions chopped finely
3 green chillies chopped
Salt to taste
2 tablespoons oil or butter
Heat the oil or butter in a pan and fry the onions and chillies till the onions turn golden brown. Add the beaten eggs and salt and cook till the eggs begin to set. Keep stirring to break it up into bits. Serve hot with toast and butter.

3. SIMPLE OMLETTE
Serves 1 Preparation Time 15 minutes
2 eggs beaten well
1 medium size onion chopped finely
2 green chilies chopped
Salt to taste
2 tablespoons oil
Heat oil in a pan and sauté the onions till slightly brown. Let the pan remain on low heat. Add the fried onions to the beaten egg, salt and green chilies and pour on the heated pan. Spread the mixture and cook well. When one side is done turn and cook on the other side till brown. Carefully remove the omelet from the pan with a wooden or steel spatula and serve hot with toast and sauce.

CHOCOLATE YULE LOG CAKE

2010-12-21T05:17:00.000-08:00

200 grams flour / maida

4 eggs beaten
250 grams sugar powdered
3 tablespoons Icing sugar
200 grams sugar
3 tablespoons cocoa powder
2 teaspoon Nescafe
125 grams fresh cream
50 grams chopped walnuts
1 teaspoon baking powder
½ teaspoon salt.

Sift the cocoa powder, Nescafe, flour and baking powder together. Cream the butter and sugar together well. Add the eggs one by one and mix well. Add the vanilla essence. Now add the sifted flour with the other ingredients and fold in the mixture to form a smooth slightly thick consistency without lumps. Pour into a greased and papered long cake tin and bake in a hot oven for 30 to 35 minutes till slightly golden on top. Remove from the cake tin and turn it out on a sheet of paper, which has been liberally sprinkled with icing sugar. Roll the cake tightly with this paper so as to form a log and keep aside to cool.

Beat the fresh cream with 3 tablespoons of icing sugar and 2 tablespoons of cocoa powder till peaks form. Unroll the log cake from the paper and place on a suitable plate. Using a spatula, cover the cake with the icing. Then with a wet fork make long lines across the surface of the icing to create a bark effect on the log. Store in the refrigerator until required for serving. Before serving, dust with icing sugar and decorate with some fresh small leaves

CHRISTMAS GOODIES -- TIMES OF INDIA

2010-12-19T21:27:00.000-08:00

My recipes for Christmas goodies that were published in the Sunday Times of India on 19th December 2010

CHRISTMAS GOODIES --CAKES, PIES, PUDDINGS ETC

2010-12-17T21:40:00.000-08:00

LIVING IN THE KITCHEN
DECCAN HERALD - LIVING SUPPLEMENT - 18TH DECEMBER 2010

Puddings, pies and plum cakes
Bridget White-Kumar shares some easy recipes from the Anglo-Indian festive hamper of Christmas cakes, sweets and home-made wine
Christmas Fruit Cake
Ingredients: 300 gm plain flour or maida; ¼ tsp salt; 250 gm butter; 250 gm sugar (powdered); 300 gm mixed dried fruit (chopped into small pieces); 3 eggs beaten well; ½ cup cold milk; 1 tsp vanilla essence; 1 tsp baking powder.
Method: Sift the flour, baking powder and salt together in a big bowl. Mix in the butter and rub finely with the fingertips to form crumbs. Add the sugar, vanilla essence, chopped fruit and mix well. Add the milk and eggs. Using a fork mix to a semi-stiff batter without churning or beating. When evenly mixed pour the mixture into a greased and papered cake tin and bake in a hot oven for 45 minutes or till the cake is cooked inside and brown on the top.

Simple Plum Cake
Ingredients: 300 gm flour or maida; 250 gm butter; 250 gm powdered sugar; 3 eggs (whites beaten well separately); 1 tsp baking powder; 2 teaspoons chopped orange or lemon peel; 100 gm black currants chopped; 2 tbsp date syrup (for colour); 2 cloves and 2 small pieces of cinnamon powdered; 1 tsp vanilla essence; ¼ tsp salt.

Method: Sift the flour, baking powder and salt together. Dust the orange/ lemon peel and chopped black currants with a little flour. Cream the butter and sugar well. Add the egg yolks, date syrup, cinnamon and clove powder and vanilla essence and mix well. Add the orange/ lemon peel and black currants. Slowly add the egg whites and flour and fold in well. If the mixture is too thick, add a little milk. Pour into a greased and papered baking tin or dish and bake in a slow oven for about 40 to 45 minutes. Remove from the oven when done and set aside to cool.

Special Steamed Christmas Plum Pudding

Ingredients: 200 gm fresh bread crumbs; 200 gm butter; 2 tsp instant coffee (Nescafe or Bru); 2 tsp date syrup; ½ tsp baking powder; 2 eggs beaten well; ¼ cup rum;1 tsp ground cinnamon and cloves; ¼ tsp ground nutmeg; 100 gm raisins; 100 gm chopped sultanas; 100 gm mixed peel; ½ tsp salt; 100 gm sugar.

Method: Cream the butter and sugar together, then add the eggs and mix well. Gradually add all the other ingredients and mix well. Grease a pudding mould or any suitable bowl with butter. Pour the pudding mixture into it and steam the pudding for about 1 hour on low heat till it is firm to touch.

Note: This pudding can be made in advance and refrigerated till required. Steam for 10 minutes or microwave for 3 minutes before serving.

Fruit Mince Pies
Ingredients: 200 gm flour or maida; 2 eggs beaten; 150 gm powdered sugar; 1 tsp cinnamon powder; 250 gm chopped dry fruits soaked in a little rum before hand; 150 gm butter; ½ tsp baking powder.
Method: Sieve the flour with the baking powder. Cream butter and sugar till creamy and fluffy. Add the eggs, then mix with the flour. Knead to a smooth batter. Roll out the dough and cut out circles. Line a few pie shells with this. Fill each one with the marinated dry fruit and seal with another layer of the dough. Prick on top with a toothpick. Bake the pies in a moderate oven for about 20 minutes.

Kalkals
Ingredients: 1 kg refined flour or maida; 6 eggs beaten well; 2 cups thick coconut milk; ½ tsp salt; 300 gm sugar; 1 tsp baking powder; Oil for deep frying.
Method: Mix the flour, salt, sugar and baking powder together. Add the coconut milk and eggs and knead to a soft dough. Keep aside for an hour. Form kalkals by taking small lumps of the dough and roll on the back of a fork or a wooden kalkal mould, to form a scroll. Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Heat oil in a deep pan and fry as many kalkals as possible at a time.

Rose Cookies
Ingredients: ½ kg refined flour or maida; 250 gm rice flour (optional); 1 cup coconut milk; 200 gm sugar; 6 eggs beaten well; ½ tsp salt; 1 litre oil for frying; 1 tsp vanilla essence; 1 tsp baking powder.
Method: Mix all the ingredients together to form a smooth and slightly thick batter. Heat oil in a deep pan till it reaches boiling point. Now place the rose cookie mould into the oil to get hot. When the mould is hot enough dip it half way only into the batter and put it back immediately into the boiling oil. Shake the mould to separate the cookie from it. Heat the mould again and repeat the process. Fry rose cookies till brown. Continue in this way till the batter is finished.

Note: The batter will stick to the rose cookie mould with a hissing sound only if it is sufficiently hot; otherwise it will just slide off the mould.

Marshmallows
Ingredients: 2 tbsp gelatin; 1 tsp vanilla essence; 250 gm sugar; 2 tbsp icing sugar; ¼ tsp pink food colour.
Method: Soak the gelatin in ½ cup cold water and keep aside for some time till it dissolves completely. On low heat, melt the sugar with ½ cup of water in a pan. Add the dissolved gelatin mixture, mix well and bring to boil. Keep cooking on high heat for about 6 to 8 minutes without stirring. Remove from heat and allow to cool. When it is still lukewarm, add the vanilla essence and the food colour and beat well with a fork or egg-beater until thick. Pour this mixture into a dish or plate. Refrigerate till set. Cut into squares then roll in icing sugar.

Grape Wine

Ingredients: 2 kg sweet black grapes; 2 kg sugar; 3 litres water; ½ tsp active dry yeast or a handful of whole wheat.
Method: Wash the grapes and crush them well with the sugar. Add the water and the yeast/ wheat and store in a stone jar or any other container. Leave for 21 days, stirring the wine every alternate day. After 21 days, strain the wine into another jar. To add more colour to the wine, burn some sugar with a little of the wine in a saucepan. When the sugar is burnt to a nice brown, add to the wine and mix well. It will give it a lovely rich colour. Bottle and keep for future use.

Ginger Wine
Ingredients: 200 gm fresh ginger; 1 kg sugar; 6 limes (extract the juice); 3 pieces cinnamon; 1 red chilli (remove the seeds); 3 litres water.
Method: Peel and wash the ginger and cut into thin slices. Make lime juice and keep aside. Put all the above ingredients together with the water and bring to boil. Boil for at least 2 hours, first on high then on low heat till the decoction is slightly thick. Remove from heat and add the lime juice. When cold, strain through a thin cloth, then bottle, and use whenever required.

KALKALS AND ROSE COOKIES

2010-12-15T04:11:00.000-08:00

1.KALKALS (Fried sweetened balls of dough)

Ingredients
I kg refined flour or maida
6 eggs beaten well
2 cups thick coconut milk
½ teaspoon salt
300 grams sugar
1 teaspoon baking powder
Oil for deep frying
Mix the flour, salt, sugar and baking powder together. Add the coconut milk and eggs and knead to a soft dough. Keep aside for an hour. Form kalkals by taking small lumps of the dough and roll on the back of a fork or a wooden kalkal mould, to form a scroll. Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Heat oil in a deep pan and fry as many kalkals as possible at a time. Keep aside.

To ice the kalkals, melt 1 cup of sugar with ½ cup of water and when the sugar syrup crystallizes pour over the kalkals and mix well. Store in airtight boxes when cold.

2. ROSE COOKIES
Ingredients
½ kg refined flour or maida
250 grams rice flour
1 cup coconut milk
200 grams sugar
6 eggs beaten well
½ teaspoon salt
1 litre oil for frying
1 teaspoon vanilla essence
1 teaspoon baking powder
Mix all the ingredients together to form a smooth slightly thick batter.
Heat oil in a deep pan till it reaches boiling point. Now place the rose cookie mould into the oil to get hot. When the mould is hot enough dip it half way only into the batter and put it back immediately into the boiling oil. Shake the mould to separate the cookie from it. Heat the mould again and repeat the process. Fry rose cookies till brown. Continue in this way till the batter is finished.
Note: The batter will stick to the rose cookie mould with a hissing sound only if it is sufficiently hot otherwise it will just slide off the mould

DOLDOL ( A COCONUT AND RICE FLOUR BASED HALWA)

2010-12-01T00:57:00.000-08:00

Serves 6 Preparation time 1 ½ hours

Ingredients

1 kg sugar

½ kg almonds

2 cups roasted fine semolina or soogi or semolina

½ kg ghee

5 cups thick cocoanut milk extracted from 3 coconuts

1 kg Puttu Rice flour or Black /Red Rice flour

In a fairly big vessel, boil the sugar and cocoanut milk together till it forms thick syrup. Mix the rice flour and semolina together and add to the syrup a little at a time and mix well. Add the ghee and almonds. Stirring continuously cook till the mixture is thick and leaves the sides of the pan. Remove from the heat and pour onto a greased plate. Cut into squares when cold. (The Doldol will be black)

ANGLO-INDIAN PORK VINDALOO

2010-11-01T04:44:00.000-07:00

1 kg pork with lard cut into medium pieces

3 big onions slices finely

3 big tomatoes pureed

1 tablespoon cumin powder

½ teaspoon turmeric powder

1 teaspoon mustard powder

3 teaspoons chillie powder

1 teaspoon pepper powder

2 tablespoons garlic paste

1 cup vinegar

2 tablespoons oil

Salt to taste

Marinate the pork with the salt, vinegar, chillie powder, cumin powder pepper powder, mustard powder, turmeric powder and garlic paste for about one hour.

Heat oil in a pressure cooker and fry the onions till golden brown. Add the marinated pork and fry for a little while. No add the tomato puree and keep frying for some more time. Now add sufficient water and pressure cook for 15 minutes till the meat is well cooked. Eat this wonderful dish with coconut rice, bread, chappatis, dosas, idlis, hoppers etc. Serve hot

ANGLO-INDIAN COCONUT RICE, MINCE BALL CURRY AND DEVIL CHUTNEY

2010-10-21T06:07:00.000-07:00

COCONUT RICE

1 pack of coconut milk diluted with water to get 4 cups of milk or 1 fresh coconut grated and milk extracted to get 4 cups of diluted milk

2 cups of Raw Rice or Basmati Rice

1 teaspoon tumeric powder

Salt to taste

4 tablespoons butter or ghee

3 cloves, 3 cardamoms, 3 pieces of cinnamon

Heat ghee in a large vessel or Rice cooker and fry the spices for a few minutes. Add the washed rice, salt, tumeric and 4 cups of coconut milk and cook till the rice is done.

Coconut Rice is best eaten with Ball Curry or Chicken curry and Devil Chutney

MINCE BALL CURRY

Ingredients; For the Curry

3 large onions chopped

3 teaspoons chilly powder

1 ½ teaspoons coriander powder

3 teaspoons ginger garlic paste

3 big tomatoes pureed

½ cup ground coconut paste

1 teaspoon spice powder or garam masala

Salt to taste

3 tablespoons oil

1 teaspoon coriander leaves chopped finely for garnishing

½ teaspoon tumeric powder

Ingredients for the Mince Balls (Kofta)

½ kg minced meat beef or mutton (fine mince)

½ teaspoon spice powder

3 green chilies chopped

A small bunch of coriander leaves chopped finely

Salt to taste

½ teaspoon tumeric powder

Heat oil in a large pan and fry the onions till golden brown .Add the ginger and garlic paste and fry for some time. Now add the chilly powder, coriander powder, spice powder or garam masala powder, tumeric powder and coconut and fry for a few minutes till the oil separates from the masala. Now add the tomato juice and salt and simmer for some time. Add sufficient water and bring to boil. Meanwhile mix the spice powder, salt, chopped green chilies, tumeric powder and coriander leaves with the mince and form into small balls. When the curry is boiling slowly drop in the mince balls carefully one by one. Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick. Serve hot with Coconut Rice and Devil Chutney

DEVIL CHUTNEY (HELL'S FLAME / FIRE CHUTNEY)

Devil Chutney is a fiery red chutney / Sauce . Its bright red colour often leads people to think that is very pungent and spicy, when actually it is sweetish and only slightly pungent. The vinegar and sugar react with the onion and red chilly to produce the bright red colour. It is also known as HELL FIRE CHUTNEY due to its vivid colour.

2 medium size onions chopped roughly

1/2 teaspoon red chillie powder or 2 whole red chillies

2 teaspoons sugar

A pinch of salt

2 tablespoons vinegar

Grind all the above ingredients together till smooth. If chutney is too thick add a little more vinegar. Serve with Coconut Rice and Ball Curry.

Check out Citizen Matters, Bangalore: Passing on the legacy of Anglo-Indian cuisine

2010-10-15T04:55:00.001-07:00

Check out Citizen Matters, Bangalore: Passing on the legacy of Anglo-Indian cuisine

Kolar Gold Fields - NOSTALGIA: KOLAR GOLD FIELDS - DOWN MEMORY LANE

2010-10-13T06:10:00.000-07:00

Kolar Gold Fields - NOSTALGIA: KOLAR GOLD FIELDS - DOWN MEMORY LANE: "Kolar Gold Fields is a small mining town in the erstwhile Mysore State (now known as Karnataka) in India. It was owned by the John Taylor an..."

HOME MADE TOMATO SAUCE

2010-10-06T06:57:00.000-07:00

1 kg ripe tomatoes
300 ml vinegar
3 tablespoons garlic paste
2 tabelsppons ground ginger
3 tablespoons chopped greem chillies
2 tablespoons red chillie powder
2 sticks cinnamon (1 inch pieces)
3 cloves
2 tablespoons salad oil
Salt to taste

Blanch the tomatoes in boiling water till the skin can be peeled off easily. If necessary heat the water again.
Pass the skinned tomatoes through a sieve or collander to obtain a thick pulp. Add all the other ingredients to the pulp and boil over medium heat for about 30 minutes. Remove and strain again. Once cook on slow heat till the sauce thickens to a creamy consistency. Bottle when cold. Store in the fridge and use when required. This sauce will last for about 3 weeks to a month.

ROASTED CHICKEN DRUMSTICKS

2010-09-16T02:27:00.000-07:00

Serves: 6

Preparation and cooking time: 1 hour

Ingredients

6 chicken thighs (Drumsticks)

4 tablespoons bread crumbs

1 teaspoon chilly powder

1 teaspoon garlic paste

2 eggs beaten

2 tablespoons oil

Salt to taste

Mix the Bread crumbs, eggs, chilly powder, salt and garlic paste together. Coat the chicken drumsticks completely with this mixture. Place the coated chicken drumsticks flat in a buttered baking dish. Drizzle oil on the top. Bake in a moderate oven (355 degrees) for 45 minutes till the chicken turns golden brown. Serve as a starter at a party or at dinner with bread and chips.

Alternately, the Chicken Drumsticks could be shallow fried in oil instead of baking.

PLANTAIN FRITTERS

2010-08-27T06:25:00.000-07:00

200 grams plain flour / maida
2 tablespoons sugar
2 overripe bananas (the green skin variety) mash well
1 cup milk
A pinch of salt
½ cup water
½ teaspoon vanilla essence
Oil for frying
Mix all the ingredients together to get a smooth thick batter without lumps. (Add a little more water if the batter is too thick). Heat oil in a deep pan till smoky. Drop a tablespoon of the batter at a time into the hot oil and fry till golden brown. Serve with Vanilla Ice Cream
Note: The same batter can be used to make fritters with other fruit as well such as pineapple, apples, strawberries, etc.

BEEF MINCE CUTLETS

2010-08-19T05:23:00.000-07:00

Serves 6 Preparation Time 1 hour

½ kg finely minced beef
1 teaspoon chopped ginger and garlic
1 medium sized onion chopped finely
2 green chilies chopped finely
1 teaspoon pepper powder
Salt to taste
A few mint leaves chopped or ½ teaspoon mint powder
3 tablespoons oil
1 egg beaten
2 tablespoons breadcrumbs
3 large potatoes

Boil the potatoes, remove the skin and mash well and keep aside. Heat a little oil in a pan and add the mince, ginger, garlic, onions, green chilies, pepper powder and salt with very little water and cook till the mince is dry. Remove from heat and cool for some time. Mix it well with the potatoes. Form into oval or round shaped cutlets, flatten and dip in the beaten egg then roll in the breadcrumbs. Heat oil in a flat pan and shallow fry the cutlets on low heat till golden brown on both sides.

World Anglo-Indian Day celebrations on 2nd August 2010

2010-08-03T05:36:00.000-07:00

Presenting a set of my Anglo-Indian Cookery Books to Mrs Hans Raj Bhardwaj,wife of his Excellency the Governnor of Karnataka during the World Anglo-Indian Day celebrations on 2nd August 2010 at the Raj Bhavan in Bangalore

STUFFED SNAKE GOURD CURRY

2010-07-30T06:42:00.000-07:00

1 kg beef or mutton mince
1 medium sized snake gourd ( scrape it slightly)
3 medium sized onions chopped
3 large tomatoes pureed
½ cup coconut paste
A small bunch of coriander leaves chopped
2 teaspoons ginger garlic paste
3 teaspoons chilly powder
1 teaspoon spice powder
2 teaspoons coriander powder
½ teaspoon tumeric powder
Salt to taste
2 green chilies chopped
3 tablespoons oil.

Wash the snake gourd, remove the inside and cut into 2 inch pieces. Marinate the mince with a teaspoon of chilly powder, tumeric powder, a little salt and some chopped coriander leaves. In a pan heat the oil and fry the chopped onions till golden brown. Add the ginger garlic paste and sauté for some time. Add the chilly powder, coriander powder, spice powder, green chilies, coconut and salt and fry for a few minutes .Add the tomato puree and fry till the oil separates from the masala. Now add 2 cups of water and bring to boil. Meanwhile stuff the snake gourd rings with the marinated mince. Pack each ring tightly so that the mince does not fall out. Slowly drop the stuffed snake gourd pieces into the boiling curry and cook on low heat till the gravy is sufficiently thick and the mince is cooked. Garnish with chopped coriander leaves. Serve hot with coconut rice or plain rice.

SIMPLE TROTTERS SOUP

2010-07-01T06:07:00.001-07:00

6 to 8 trotters (mutton or pork) each to be chopped into 2 pieces
2 or 3 green chilies
Salt to taste
1 teaspoon pepper powder
1 tomato chopped
1 large onion chopped
Wash the trotters well. Place all the above ingredients together with the trotters in a pressure cooker. Add 6 to 8 glasses of water. Pressure cook for about 20 minutes or till the trotters are tender and the soup is thick. Serve hot. This is a very nourishing soup.

PANTHRAS / SAVOURY MINCE PAN ROLLS

2010-06-13T09:36:00.000-07:00

SAVOURY MINCE PAN ROLLS / PANTERASS
Ingredients for the Pan Rolls
2 cups flour
3 eggs beaten
1 cup milk
2 tablespoons melted butter
A pinch salt

Ingredients for the Mince
500 grams topside mince
1 onion chopped finely
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2 medium size potatoes peeled and cut into 2cm cubes
Salt to taste
2 teaspoons chillie powder
1 teaspoon garam masala powder or all spice powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 egg lightly beaten
Oil for deep frying
1 cup dry bread crumbs

On low heat, cook the mince along with the chopped onion, garlic, giner, potatoes, chillie powder, garam masala / all spice powder, cumin powder, coriander powder and salt with half cup of water till the potatoes are soft and the mince is cooked. Cool and keep aside.

Mix the flour, 3 eggs, milk, butter and salt with a little water to make a think batter. Make thin pancakes / crepes on a flat pan cooking them on one side only.

Place each pan cake / crepe on a plate, add a tablespoon of mince mix on one end and roll up tucking in the sides as you would a spring roll. Follow the same procedure till all the mince and pancakes / crepes are exhausted.

Heat oil in a pan. Dip each pan roll in beaten egg then roll in bread crumbs. Shallow fry until golden and drain on a kitchen towel.

Serve with tomato or chillie sauce

Bridget White - City Plus Bangalore

2010-06-03T22:21:00.000-07:00

Article on Bridget White-Kumar in THE HINDU (NEIGHBOURHOOD) 13TH MAY 2010

2010-05-12T21:12:00.000-07:00

CURRY PUFFS (HOT MINCE PUFFS)

2010-05-08T22:27:00.000-07:00

For the Dough:
250 grams refined flour or maida, 50 grams butter, ½ teaspoon baking powder,1 teaspoon salt,1/2 kg oil for frying.

For the Filling:
250 grams minced meat (Beef or mutton), 2 teaspoons chilly powder, 2 medium size onions (chopped), 2 teaspoons chopped coriander leaves, salt to taste, 1 teaspoon ginger garlic paste.

Sift the flour with a teaspoon of salt and baking powder. Mix the butter with the flour and knead into a stiff dough using very little water. Keep aside.

For preparing the filling, heat 1 tablespoon oil in a pan and sauté the onions lightly. Add the mince, chilly powder, ginger garlic paste, coriander leaves and salt. Stir well and cook on low heat till the mince is cooked and all the water dries up. Remove and keep aside to cool.

Now take the prepared pastry dough onto a floured board and rollout into a thin sheet. Cut rounds of about 10 cm diameter with a saucer. Put a little mince on one half of the rounds and fold the other half over. Seal the edges by dampening with a little water. Prepare the puffs in this way till all the dough and mince is used up.

Heat oil for frying in a fairly deep pan till smoky. Slowly drop in the puffs one by one (as many as the pan can hold). Fry till crisp and brown on both sides. Remove from the oil and drain. Serve hot.

ALMOND CHOCLATE FUDGE

2010-05-03T05:34:00.000-07:00

100 grams cocoa powder
1 tin condensed milk
300 grams sugar
1 teaspoon vanilla essence
4 tablespoons ghee or butter
1 cup chopped almonds
½ cup milk

Melt the sugar with the milk and condensed milk in a thick bottomed vessel. Add the cocoa powder and mix well. Add the chopped almonds, vanilla essence and ghee and mix well. Simmer on low heat till the mixture becomes thick and leaves the sides of the vessel. Pour on to a greased plate and decorate with a few almond slivers. When slightly cool cut into squares

PORK BUFFARTH

2010-04-19T05:34:00.000-07:00

1 kg pork with the lard cut into medium pieces
3 carrots cut into medium pieces
3 potatoes cut into medium pieces
1 small cabbage cut into big chunks
1 teaspoon turmeric powder
2 teaspoons salt
4 large onions sliced
6 green chilies slit lengthwise
1 teaspoon crushed garlic
1 teaspoon chopped ginger
½ cup vinegar
1 tablespoon oil (optional)
1 teaspoon spice powder or garam masala powder
2 teaspoons chilly powder
1teaspoon pepper powder
2 Bay leaves
1 teaspoon cumin powder
1 teaspoon coriander powder

Wash the pork well and add all the above ingredients to it. Mix well. Place in a pressure cooker along with the chopped vegetables. Add 3 cups of water. Cover and pressure cook first on high heat then simmer on low heat for 30 minutes till the pork is well cooked and it gives out a nice aroma. Serve hot.
Note: Other vegetables of your choice such as cauliflower, radish, turnips, etc, may used

A SIMPLE CHICKEN ROAST

2010-04-19T05:01:00.000-07:00

1 medium size dressed chicken
2 tablespoons vinegar
2 teaspoons chopped garlic
4 tablespoons Butter
Salt to taste
1/2 teaspoon turmeric powder
2 teaspoons whole pepper corns
3 dry red chillies broken into bits
2 pieces cinnamon
2 onions chopped into big chunks

Wash the chicken well and marinate with the turmeric powder and salt for about an hour. Heat the butter in a suitable pan and add the chicken and all the other ingredients. Mix well and stir fry on high heat for a few minutes till the chicken changes colour. Add 1 glass of water and simmer on low heat till the chicken is tender and the water dries up. Keep frying on low heat for a few more minutes till the chicken pieces are nicely browned. Served with Mashed Potatoes and Bread.

BEEF POT ROAST

2010-04-13T01:10:00.000-07:00

2 kg chunk of beef from the Round or Rump Portion
2 teaspoons pepper powder
2 pieces cinnamon
Salt to taste
2 teaspoons vinegar
4 tablespoons oil
2 big onions sliced
3 large potatoes peeled and cut into halves
A few carrots, beans, turnips, etc (optional)
Wash the meat and rub the salt, pepper and vinegar well into it all over. Heat oil in a large pan or pressure cooker and add the cinnamon sticks. Place the meat in this and brown all over, turning it from side to side. Add sufficient water and cook on low heat till the meat is tender. Add the sliced the onions, potatoes and other vegetables to the meat. Simmer on low heat till all the water evaporates, turning the meat from side to side, till the meat is nicely brown all over and the potatoes and vegetables too are well roasted.
Serve hot or cold with steamed vegetables and bread.

MUTTON / LAMB CRUMB CHOPS

2010-03-30T06:35:00.001-07:00

1 kg mutton /lamb chops flatten them by beating
3 teaspoons pepper powder
Salt to taste
4 tablespoons breadcrumbs
3 tablespoons oil
2 eggs beaten well
2 onions chopped finely
1 tablespoon chopped mint leaves

Wash the mutton chop well and marinate them with the salt, pepper powder and mint over night or for at least 5 to 6 hours. (Keep covered in the fridge). Heat oil in a flat frying pan. Dip the chops one at a time in the beaten egg. Top with the chopped onions and cover well with breadcrumbs. Shallow fry in the hot oil on low heat. Fry each side till golden brown. Serve with wedges of lime and Tomato Sauce and Bread.

OX TONGUE VINDALOO

2010-03-18T21:57:00.000-07:00

1 whole Ox tongue
3 onions chopped
3 big tomatoes pureed
1 teaspoon cumin powder
1 teaspoon turmeric powder
3 teaspoon chilly powder
1 teaspoon pepper powder
2 teaspoons garlic paste
1 cup vinegar
3 tablespoons oil
Salt to taste
Pressure cook the tongue with sufficient water till soft. Cool and remove the white skin. Cut into slices. Heat oil and fry the onions till golden brown. Add the garlic paste and sauté for some time. Add the chilly powder, cumin powder, turmeric powder, pepper powder and fry well with a little vinegar. Add the tomato puree and continue frying till the oil separates from the masala. Add the remaining vinegar and the cooked Ox Tongue together with the remaining soup and cook till the gravy is thick. Serve hot with rice, chapattis, bread or even hoppers.

HOME MADE MARMALADE ROLL

2010-03-05T23:37:00.000-08:00

250 grams Plain flour or maida
250 grams butter 200 grams sugar
3 eggs beaten
½ teaspoon baking powder
1 teaspoon orange essence
2 tablespoons milk
3 tablespoons marmalade
¼ teaspoon salt

Sift the flour, salt and baking powder together. Cream the butter and sugar together in a suitable bowl. Add the beaten eggs, orange essence and mix well. Fold in the flour a little at a time. Add a little milk if the mixture is too thick. Pour into a greased and floured cake tin and bake for 30 to 35 minutes or till the cake is cooked and brown on top. Take a sheet of thick brown paper and sprinkle a little water on it. Sprinkle sugar liberally on it. While the cake is still hot, turn it out on to the dampened paper. Cut it horizontally in the center without going to the ends and open it out so that it becomes a square. Spread warm marmalade on it then roll it tightly with the paper to form a roll. Chill in the refrigerator for about 2 hours. When required cut into round slices and serve.

ANGLO-INDIAN DAL MASH

2010-02-14T03:04:00.001-08:00

1 cup Tur Dhal or Masur Dhal
2 onions chopped
2 green chillies chopped
1 teaspoon garlic chopped
1 teaspoon ginger chopped
½ teaspoon turmeric powder
¼ teaspoon mustard
A few curry leaves
Salt to taste
1 tablespoon oil

Cook the dal with sufficient water and ½ teaspoon turmeric powder till soft in a pressure cooker. Mash and keep aside. (The dal should be quite thick).
Heat oil in a pan and add the mustard. When it splutters add the chopped onion, green chillies curry leaves, ginger and garlic and fry well till the onions turn golden brown.Add the cooked and mashed dal and mix well. Add a little ghee while serving.

Salt Beef

2010-02-05T05:25:00.000-08:00

1 chunk of Beef from the “Round” portion weighing about 3 kgs
1 teaspoon saltpetre or lime salt
8 tablespoons table salt or powdered salt
3 teaspoons sugar
2 tablespoons vinegar

Wash the beef well. Mix the saltpetre / lime salt, table salt, sugar and vinegar together. Rub this mixture on the Meat and prick all over with a fork. Keep in the fridge for 4 or 5 days turning it over and rubbing it well several times a day. On the 6th day boil in a suitable vessel with all the residue and a little water for one hour or pressure cook for 45 minutes on low heat. Cool and store along with the residue and use whenever required.

Fish Curry in Coconut Milk

2010-02-02T04:37:00.000-08:00

1 kg good fleshy fish cut into slices
2 big onions chopped finely
1 teaspoon ginger paste
2 teaspoons garlic paste
1 cup thick coconut milk
3 teaspoons chilly 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 Mustard)

Wash the fish well and fry it lightly to make it firm. Keep aside. Heat the oil in a shallow vessel and fry the curry leaves and onions till golden brown. Add the ginger and garlic paste, chilly powder, cumin powder, coriander powder, turmeric powder and a little water and 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 chapattis.

SAVOURY MINCE PAN ROLLS / PANTHRAS

2010-01-14T06:35:00.000-08:00

Ingredients for the Pan Rolls
2 cups flour
3 eggs beaten
1 cup milk
2 tablespoons melted butter
A pinch salt

Ingredients for the Mince
500 grams topside mince
1 onion chopped finely
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2 medium size potatoes peeled and cut into 2cm cubes
Salt to taste
2 teaspoons chillie powder
1 teaspoon garam masala powder or all spice powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 egg lightly beaten
Oil for deep frying
1 cup dry bread crumbs

On low heat, cook the mince along with the chopped onion, garlic, giner, potatoes, chillie powder, garam masala / all spice powder, cumin powder, coriander powder and salt with half cup of water till the potatoes are soft and the mince is cooked. Cool and keep aside.

Mix the flour, 3 eggs, milk, butter and salt with a little water to make a think batter. Make thin pancakes / crepes on a flat pan cooking them on one side only.

Place each pan cake / crepe on a plate, add a tablespoon of mince mix on one end and roll up tucking in the sides as you would a spring roll. Follow the same procedure till all the mince and pancakes / crepes are exhausted.

Heat oil in a pan. Dip each pan roll in beaten egg then roll in bread crumbs. Shallow fry until golden and drain on a kitchen towel.

Serve with tomato or chillie sauce

ANGLO-INDIAN BEEF ROAST

2009-12-10T05:37:00.000-08:00

2 kg Beef from the “Round Portion” or “Top Rump part”
2 large onions cut into quarters
2 teaspoons pepper powder
2 dry chillies broken into pieces
2 sticks cinamon
2 tablespoons vinegar
Salt to taste
3 tablespoons oil
3 large potatoes pealed

Wash the meat and rub the salt and pepper well into it. Place it in a big oven- proof dish or a pressure cooker, and place on high heat. Keep turning the meat on all sides till it changes colour. Add the onions, potatoes. chillies, vinegar and sufficient water and cook either on the stove or oven till the meat is tender. Continue to simmer on low heat till the meat is nicely brown all over and the potatoes too are nicely roasted. Serve hot or cold with bread.

The same recipe can be used for making Mutton or Lamb Roast as well.

CHRISTMAS RUM AND RAISIN CAKE

2009-12-04T04:54:00.000-08:00

500 grams refined flour or Maida
300 grams soft brown sugar
100 grams powdered white sugar
¼ teaspoon salt
2 teaspoons spice powder
1teaspoon nutmeg powder
200 grams chopped black currants
200 grams chopped raisins
100 grams chopped sultanas
100 grams chopped orange / lemon peel
100 grams chopped cherries
500 ml Rum or Brandy
250 ml Wine
500 grams butter
4 eggs beaten well
4 tablespoons milk
1 teaspoon baking powder
1 teaspoon vanilla essence
1 teaspoon almond essence

Mix all the dried fruit together and soak in rum / brandy and wine for at least a month. When required drain and keep aside. Reserve the leftover rum.
Sift the flour, baking powder and salt together. Dust the soaked fruit / peel with a little flour.
Cream the butter, sugar and brown sugar well. Add the beaten eggs, almond essence and vanilla essence and mix well. Add the orange / lemon peel and dried fruits, nutmeg powder and spice powder and mix thoroughly. Slowly add the flour and fold in well. If the mixture is too thick add a little milk. Pour into a greased and papered baking tins or dishes and bake in a slow oven for about one hour or more (or until a wooden toothpick comes out clean). Remove from the oven when done. Prick the cake with a toothpick and pour the remaining rum over it.
Remove from the tin when cold and wrap tightly in foil or waxed paper and keep in an airtight container for the cake to absorb the rum.
Just before serving, heat for a minute in a microwave oven and pour some more rum on the cake while hot. Tastes delicious!!!!!

KALKALS

2009-11-30T05:06:00.000-08:00

KALKALS
Ingredients
I kg refined flour or maida
6 eggs beaten well
2 cups thick coconut milk
½ teaspoon salt
300 grams sugar
1 teaspoon baking powder
Oil for deep frying
Mix the flour, salt, sugar and baking powder together. Add the coconut milk and eggs and knead to a soft dough. Keep aside for an hour. Form kalkals by taking small lumps of the dough and roll on the back of a fork or a wooden kalkal mould, to form a scroll. Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Heat oil in a deep pan and fry as many kalkals as possible at a time. Keep aside.
To ice the kalkals, melt 1 cup of sugar with ½ cup of water and when the sugar syrup crystallizes pour over the kalkals and mix well. Store in airtight boxes when cold.

ROSE COOKIES

2009-11-30T05:03:00.001-08:00

ROSE COOKIES
Ingredients

½ kg refined flour or maida
250 grams rice flour (optional)
1 cup coconut milk
200 grams sugar
6 eggs beaten well
½ teaspoon salt
1 litre oil for frying
1 teaspoon vanilla essence
1 teaspoon baking powder

Mix all the ingredients together to form a smooth slightly thick batter.
Heat oil in a deep pan till it reaches boiling point. Now place the rose cookie mould into the oil to get hot. When the mould is hot enough dip it half way only into the batter and put it back immediately into the boiling oil. Shake the mould to separate the cookie from it. Heat the mould again and repeat the process. Fry rose cookies till brown. Continue in this way till the batter is finished.

Note: The batter will stick to the rose cookie mould with a hissing sound only if it is sufficiently hot otherwise it will just slide off the mould

DUCK PULI FRY ( Duck in tamarind sauce)

2009-11-21T23:00:00.000-08:00

Ingredients
1 dressed duck chopped into medium size pieces (de-skin if desired)
2 big onions sliced
1 teaspoon coriander powder
4 green chillies slit lengthwise
2 teaspoons chillie powder
1teaspoon chopped ginger
1 teaspoon chopped garlic
Salt to taste
2 tablespoons oil
1 cup thick tamarind juice

Heat oil in a pressure cooker and sauté the onions lightly. Add the duck and all the other ingredients and mix well. Fry for a few minutes. Add sufficient water and pressure cook on medium heat for about 15 minutes. Open the pressure cooker and add the thick tamarind juice and mix well. Continue cooking on low heat till the gravy is thick and dark brown. Serve with Chapattis, Hoppers or Dosas.

Blog review in WHATS HOT, TIMES OF INDIA, 30/10/2009

2009-11-06T00:18:00.000-08:00

Veal Country Captain (Cold Meat Curry)

2009-11-01T04:59:00.000-08:00

Serves 6
Preparation Time 1 hour
Ingredients
1 kg veal from the shoulder portion (1 whole chunk)
8 medium size onions cut finely
1 teaspoon turmeric powder
1 tablespoon garlic paste
2 teaspoons chillie powder
3 tablespoons oil
1 tablespoon butter or ghee
Salt to taste
Boil the veal in sufficient water with a little salt and a pinch of turmeric till tender. Remove from heat and cool. When cold, cut the boiled veal into small pieces. Mix the chillie powder, turmeric powder, salt and garlic paste with the boiled veal pieces and keep aside.
Heat oil in a pan and fry the onions till golden brown. Remove from the pan and keep aside.
Now fry the marinated boiled veal in the same pan adding a tablespoon of butter or ghee and cook till the meat begins to look dry. Mix in the fried onions and simmer on low heat for 5 more minutes. Serve with rice or bread and a few steamed vegetables.
Note: Country Captain is usually prepared with chicken. However it can be prepared with any left over cold meat as well. Hence the name Cold Meat Curry

TOMATO PILAF (TOMATO RICE)

2009-10-11T01:56:00.000-07:00

Serves 6
Preparation time 45 minutes

4 large tomatoes pureed and diluted with water to get 4 cups of juice or 1 pack of tomato puree diluted to get 4 cups of juice.
2 teaspoons chopped coriander leaves
2 large onions sliced finely
2 cups Raw Rice or Basmati Rice
Salt to taste
2 teaspoons chilly powder
2 teaspoons ginger and garlic paste
4 cloves, 3 cardamoms, 3 pieces of cinnamon
4 tablespoons oil or ghee
2 teaspoons chopped fresh mint

Heat oil in a pan or a rice cooker and sauté the spices, onions, ginger garlic paste and chilly powder for a few minutes. Add the rice, salt, mint, coriander leaves and tomato juice and cook till the rice is done. Serve with salad and Chicken Curry or Pork Vindaloo.

MEAT AND LADY FINGERS (OKRA) CURRY

2009-09-29T01:38:00.001-07:00

1/2 kg beef or mutton / lamb cut into medium sized pieces
1/2 kg tender lady fingers / Okras cut into 1 inch size pieces
2 medium sized onions chopped
2 large tomatoes pureed
½ cup coconut paste
A small bunch of coriander leaves chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
2 teaspoons chilly powder
2 teaspoons coriander powder
1 teaspoon cumin powder
½ teaspoon tumeric powder
Salt to taste
2 green chilies chopped
2 tablespoons oil.

Heat the oil in a suitable pan or pressure cooker and fry the chopped onions till golden brown. Add the Meat, ginger and garlic paste and sauté for some time. Add the chilly powder, coriander powder, cumin powder, green chillies, coconut and salt and fry for a few minutes .Add the tomato puree and fry till the oil separates from the masala. Now add 2 cups of water and cook till the meat is tender.

Meanwhile lightly fry the lady fingers / okra in a little oil for about 2 minutes. When the meat is cooked, add the lady fingers / okra pieces into the boiling curry and cook on low heat till the gravy is sufficiently thick and the lady fingers are cooked. Garnish with chopped coriander leaves. Serve hot with plain rice.

SPICY LIVER AND ONION FRY

2009-09-18T05:12:00.000-07:00

SPICY LIVER AND ONION FRY
½ kg beef or lamb liver sliced thinly
4 large onions chopped
1teaspoon chillie powder
1 teaspoon pepper powder
½ teaspoon turmeric powder
2 tablespoons oil
1 teaspoon ginger paste
½ teaspoon garlic paste
Salt to taste
1 teaspoon cumin powder
½ teaspoon coriander powder
1 tablespoon vinegar

Wash the liver well. Heat the oil in a pan and sauté the onions lightly. Add the sliced liver, ginger and garlic paste, salt, turmeric powder, chillie powder, cumin powder, coriander powder, pepper powder and vinegar and mix well. Cover and simmer on low heat till the liver is cooked. Add a little water while cooking if gravy is required. Serve hot with rice or bread

CHEESE TWISTS

2009-09-07T06:08:00.000-07:00

200 grams plain flour / maida
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon white pepper powder
2 tablespoons butter
½ cup shredded cheddar cheese
½ cup milk
Oil for frying

Sift flour, salt, baking powder, and pepper into a medium size mixing bowl. Cut in butter or margarine and cheese with a pastry cutter until mixture is crumbly. Sprinkle cold water over mixture; mix lightly with a fork until mixture holds together and leaves side of bowl.
Roll out on to a floured board about 12x4 inches. Cut crosswise into strips about ½ inch wide. Lift the strips carefully and twist each one gently. Heat sufficient oil in a pan and deep fry the strips till golden Or place twists 1 inch apart on ungreased baking sheets. Bake at 425° for 10 minutes, or until lightly browned. Carefully transfer cheese twists to wire racks to cool

ANGLO-INDIAN COOKERY BOOKS

2009-08-26T22:10:00.000-07:00

1.THE BEST OF ANGLO-INDIAN CUISINE – A LEGACY is a unique collection of easy- to- follow Recipes of traditional as well as every day Anglo-Indian dishes, ranging from soups, fries, curries, rice dishes, Christmas treats etc., picking up plenty of hybrids along the way, including popular favourites like the different types of Pepper water, Ball Curry, Coconut Rice, Devil chutney etc A few home brewed wines are also included to round off the extensive flavours and tastes.

2.FLAVOURS OF THE PAST features recipes of popular and well-loved dishes of Colonial times, such as Grandma’s Country Captain Chicken, Railway Mutton Curry, Madras Pork Curry. Dak Bungalow Curry, Stuffed Snake Coy Curry, Guava Cheese, Peanut Fudge, etc, which are sure to bring back nostalgic memories.

3.ANGLO-INDIAN DELICACIES is a collection of Recipes of popular vintage and contemporary Cuisine of Colonial India. Old favourites such as Pork Bhooni, Devil Pork Curry, Calcutta Cutlets, Fish Kedegeree, Double Onions Meat Curry, Camp Soup, Bengal Lancers Shrimp Curry, Boiled Mutton chops, etc have been given a new lease of life. The recipes are simple and extremely easy to follow. The very names of the dishes will surely bring back nostalgic memories of by gone days to many. As with the earlier books, it will make a useful addition to a personal Anglo-Indian Recipe Collection

4.THE ANGLO-INDIAN FESTIVE HAMPER is a collection of popular Anglo-Indian festive treats, such as Cakes, Sweets, Christmas goodies, Puddings, Sandwiches, Preserves, Home-made Wines, etc, etc. The repertoire is rich and quite vast and takes you on a sentimental and nostalgic trip of old forgotten delicacies. These mouth watering concoctions are a mix of both ‘European’ and ‘Indian’, thus making it a veritable “Anglo-Indian” Festive Hamper. The easy-to-follow directions make the preparation of these old, popular, mouth watering goodies, simple, enjoyable and problem-free.

5. A COLLECTION OF ANGLO-INDIAN ROASTS, CASSEROLES AND BAKES is a practical and easy guide to delectable cooking. The clear step-by-step instructions describe the preparation of a variety of easy to prepare Anglo-Indian Roasts, Casseroles and Bakes such as Shepherd’s Pie, Washerman’s Pie, Roast Chicken, Macaroni and Mince, etc. A few Vegetarian Bakes and casserole dishes are also featured.

6. THE ANGLO-INDIAN SNACK BOX , is a collection of simple and easy to follow recipes of tasty snacks, short eats, nibbles and finger food. The repertoire covers a variety of vegetarian as well as non- vegetarian snacks which includes savouries, sandwiches, wraps, rolls, pastries, sweets etc and can easily be prepared from ingredients commonly available at home.

Each book is priced at : India : Rs 130.00, UK GBP 5.00, USA $10.00, Canada $10.00, Australia $10.00, UAE Rs 300.00
A set of all 6 books inclusive of Postage / Courier charges:
India: Rs 850.00, UK GBP 30.00, USA $60.00, Canada $60.00, Australia $60.00, UAE Rs 2000.00
For Copies contact : Bridget Kumar Phone: (Bangalore) +919845571254 / (0091)8025504137 / Email: bidkumar@gmail.com
John White (Chennai) 00914425595008 /mpjohnwhite@yahoo.co.in

My Anglo-Indian Recipe Books

2009-08-26T22:07:00.000-07:00

SIMPLE PEPPER CHICKEN

2009-08-20T05:10:00.000-07:00

Serves 6
Preparation Time 30 minutes
1 kg chicken cut into medium size pieces
3 large onions sliced finely
2 teaspoons pepper powder
1 teaspoon turmeric powder
2 tablespoons oil
salt to taste

Heat oil in a pan and fry the onions lightly. Add the chicken and mix in the pepper powder, tumeric powder and salt. Add ½ cup of water and cook on low heat till the chicken is tender and semi dry. Simmer for 10 more minutes stirring occasionally till the chicken gets a good shiny colour.
Alternately, the chicken can be par boiled with a little water and then added to the sautéed onions and pepper

My New Cookery Book... THE ANGLO-INDIAN SNACK BOX

2009-08-06T05:53:00.000-07:00

THE ANGLO-INDIAN SNACK BOX
THE ANGLO-INDIAN SNACK BOX is a collection of simple and easy to follow recipes of tasty snacks, short eats, nibbles and finger food. The repertoire covers a variety of vegetarian as well as non-vegetarian snacks which includes savouries, sandwiches,wraps, rolls, pastries, sweets etc and can easily be prepared from ingredients commonly available at home.

Spicy Pork Spare Ribs

2009-07-17T05:48:00.000-07:00

1 kg Pork Spare Ribs
2 teaspoons Coriander Powder
1 teaspoon Cumin Powder
2 teaspoon finely chopped garlic
2 tablespoons oil
Salt to taste
2 teaspoons chillie Powder
2 tablespoons vinegar
3 onions finely chopped
2 tablespoons Tomato sauce

Marinate the Pork Spare Ribs with the coriander powder, cumin powder, chillie powder, vinegar, tomato sauce and salt for one hour. Heat oil in a pan and sauté the onions and chopped garlic till golden brown. Add the marinated Pork Spare Ribs and mix well. Add sufficient water and cook till tender. Continue frying on low heat till the gravy dries up. Serve with rice or Bread.

STUFFED SNAKE GOURD IN GRAVY

2009-07-06T05:54:00.000-07:00

1 kg beef or mutton mince
1 medium sized snake gourd scrape and cut into 2 inch pieces after removing the insides
3 medium sized onions chopped
3 large tomatoes pureed
½ cup coconut paste
A small bunch of coriander leaves chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
2 teaspoons chilly powder
1 teaspoon spice powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
Salt to taste
2 green chilies chopped
3 tablespoons oil.

Wash the snake gourd and the mince. Marinate the mince with a teaspoon of chilly powder, turmeric powder, a little salt and some chopped coriander leaves. In a pan heat the oil and fry the chopped onions till golden brown. Add the ginger garlic paste and sauté for some time. Add the chilly powder, coriander powder, spice powder, green chilies, coconut and salt and fry for a few minutes .Add the tomato puree and fry till the oil separates from the masala. Now add 2 cups of water and bring to boil. Meanwhile stuff the snake gourd rings with the marinated mince. Pack each ring tightly so that the mince does not fall out. Slowly drop the stuffed snake gourd pieces into the boiling curry and cook on low heat till the gravy is sufficiently thick and the mince is cooked. Garnish with chopped coriander leaves. Serve hot with coconut rice or plain rice.

CHICKEN FRITTERS

2009-06-24T01:35:00.001-07:00

Ingredients
½ kg boneless chicken cut into small pieces
3 tablespoons chillie garlic sauce
3 tablespoons corn flour
3 tablespoons plain flour (maida)
salt to taste
Oil for deep frying

Make a batter with the corn flour, plain flour / maida and salt with sufficient water. The batter should be slightly thick. Mix the chicken pieces with the sauce and mix into the batter. Heat oil in a pan and drop in spoonfuls of the mixture a little at a time and deep fry till golden brown. Use kitchen absorbent paper to remove excess oil. Serve hot with tomato sauce.

Braised Ox Tongue

2009-06-07T06:16:00.000-07:00

Serves 6
Preparation Time approx 1 hour
Ingredients

1 Ox Tongue
2 onions sliced
2 Carrots peeled and diced
1 teaspoon coriander powder
1 teaspoon chillie powder
½ teaspoon spice powder or garam masala powder
3 tablespoons Oil
Salt to taste

Wash the Ox Tongue and boil it in salted water till tender. Cool then slice it.
Heat oil in a pan and sauté the onions till slightly brown. Add the carrots, chillie powder, coriander powder, spice powder / garam masala powder, a little salt and about 4 tablespoons of the tongue stock and cook till the carrots are soft. Mash the carrots well. Now add the cooked slices of Ox Tongue and the remaining stock. Mix well and simmer on low heat for about 10 minutes. Serve with Bread or with rice and steamed vegetables

Savoury Brain Fritters

2009-05-28T06:05:00.000-07:00

2 Sheep Brains or ½ kg Beef Brain
2 teaspoons pepper powder
3 tablespoons flour (Maida)
1 egg beaten
Salt to taste
Oil for frying

Wash the Brains well and remove the veins etc. Cut them into 1” pieces. Make a batter with the beaten egg, flour, salt, pepper powder and a little water. Mix with the pieces of brain. Heat oil in a pan and when drop in the batter covered brain and deep fry till golden brown. Serve hot.

For a difference in taste, use Besan flour instead of Maida and finely chopped green chillies, green coriander and onions may be added to the batter

TOMATO PALAU (PILAF)

2009-05-07T06:10:00.000-07:00

Serves 6
Preparation time 45 minutes
4 large tomatoes pureed and diluted with water to get 3 cups of juice or 1 pack of tomato puree diluted to get 3 cups of juice.
2 teaspoons chopped coriander leaves
2 large onions sliced finely
2 cups Raw Rice or Basmati Rice
Salt to taste
2 teaspoons chilly powder
1 teaspoon ginger paste
1 teaspoon garlic paste
2 cloves, 3 cardamoms, 3 pieces of cinnamon
4 tablespoons oil or ghee
2 teaspoons chopped fresh mint
Heat oil in a pan or a rice cooker and sauté the spices, onions, ginger garlic paste and chilly powder for a few minutes. Add the rice, salt, mint, coriander leaves and tomato juice and cook till the rice is done. Serve with salad and Chicken Curry or Pork Vindaloo.

Tracking down traditional Scottish food in India

2009-04-27T01:12:00.000-07:00

MINCE AND POTATOES & EGG KEDEGREE

Article from the Scottish Times 12/04/09....Pamela Timms
In Bangalore,last week I met Bridget White-Kumar, an obsessive chronicler of all things Anglo-Indian and author of five recipe books crammed with such delights as “grandma’s country captain chicken” and “railway mutton curry”.
At first glance, Bangalore, the home of modern India’s IT miracle, is a city that more than any other has freed itself from every trace of the Raj. Yet I found a community that has held on to many Scottish and English food traditions and used them to carve out its own identity.
Kumar greeted me with tea and shortbread. When she rustled up mince and tatties and said I could borrow her precious old recipe books, I was ready for her to adopt me. They include a rare 1874 edition of the Madras Cookery Book, written anonymously by “an English resident’s wife”, which contains recipes — or “receipts” as the memsahib called them — for Caledonian classics such as Scotch broth, mashed turnips and scones.

Bridget is no misty-eyed imperialist but a member of Bangalore’s 15,000-strong Anglo-Indian community, descendents of Scottish and English families who came to seek their fortunes in the colonies.
After independence, one might have imagined Anglo-Indians would have been glad to see the back of meat loaf and sago pudding, but the community, although proudly Indian, identifies closely with Scottish and English traditions and food.
Bridget’s own grandfather was a Scot named Percy Edgar Joseph and, through the enthusiastic scribblings of her mother and grandmother, she has inherited a vast collection of Anglo-Indian recipes.
Her mince and tatties, although unsurprisingly more peppery than we’re used to, bears a striking resemblance to the one I grew up with. I was amused to hear that it occupied the same place in her family culinary repertoire as it did in my family's. “It’s what we have when I can’t think what else to make,” she says.
While we devoured the mince, kedgeree and semolina pudding, Bridget told me about her early life on the British-run Kolar Gold Fields, in Karnataka where her father worked. Although she can’t remember where the mince and tatties recipe came from, the fact she remembers more MacIntyres and MacDonalds than Malhotras and Methas in her community offers some strong clues.
I left Bangalore with a heavy stomach and even heavier heart, vowing to go back as soon as possible.

ANGLO-INDIAN VEAL CHOPS

2009-04-14T05:49:00.000-07:00

Serves 6
Preparation Time 45 minutes
½ kg good veal chops (Flatten them)
3 or 4 potatoes (Boil peal and cut each in half lengthwise)
4 big onions sliced
2 green chilies slit lengthwise
2 teaspoons pepper powder
Salt to taste
3 tablespoons oil
Pressure cook the veal chops with a little water till tender letting some soup remain. Open the pressure cooker and add the onions, green chilies, salt, pepper powder and oil and mix well. Keep cooking on low heat till the soup dries up and the onions and meat are a nice brown. Just before turning off the heat add the boiled potatoes and mix once so that the masala covers the potatoes. Serve hot with bread or rice.

ALMORTH (Mixed Meat and vegetable Stew)

2009-03-20T01:27:00.000-07:00

This dish is a combination of meat, chicken, pork and vegetables. It’s a very old Anglo-Indian recipe. However, any combination of meat could be used as per personal preference. The same recipe could be used with chicken only.
Ingredients
¼ kg Beef
¼ kg mutton / lamb
½ kg chicken
¼ kg pork
A few carrots and beans chopped into medium size pieces (or any other English vegetables)
3 potatoes peeled and cut into quarters
2 teaspoons chillie powder
½ teaspoon turmeric powder
2 teaspoons pepper powder
1 teaspoon coriander powder
4 dry red chillies broken into pieces
2 teaspoons chopped garlic
2 pieces cinnamon
5 cloves
3 onions sliced
2 tomatoes chopped
2 tablespoons chopped mint
3 tablespoons oil
Salt to taste
2 tablespoons coconut paste
2 tablespoons vinegar

Cut the meat, chicken and pork into small pieces. Heat oil in a pressure cooker or a suitable vessel and add the onions, cinnamon, cloves and chopped garlic. Fry till the onions turn golden brown. Add the mutton, beef, chicken and pork also the chillie powder, turmeric powder, pepper powder, salt and tomatoes and mix well. Fry till the tomatoes turn to pulp. Add the broken dry red chillies, mint and the coconut paste and mix well. Add sufficient water and pressure cook for 10 minutes ( 6 to 8 whistles). Turn off the heat. Open the cooker when the pressure dies down and add the chopped vegetables and vinegar and simmer on low heat till the vegetables are cooked and the gravy is thick.
Serve with rice, chapattis or bread.

DUCK ROAST

2009-03-08T05:27:00.000-07:00

1 whole duck with the skin
2 or 3 pods of garlic chopped very finely
1 teaspoon chopped ginger
2 teaspoons white pepper
Salt to taste
2 teaspoons lime juice
2 tablespoons oil
1 tablespoon butter or ghee

Wash the duck well. In a big pan or pressure cooker heat the oil and then fry the duck together with the chopped ginger and garlic till it is a light brown. Add the pepper powder, salt, lime juice and 2 or 3 cups of water and cook till the duck is tender. Keep simmering till all the water dries up. Add a tablespoon of butter or ghee and keep on frying on low heat till the duck is nicely roasted and brown all over. (The duck can be roasted in an oven instead of as above if desired). Serve hot or cold with steamed vegetables or mash potato

LEMON AND ALMOND CAKE

2009-02-24T04:33:00.000-08:00

250 grams butter
250 grams sugar (powdered)
3 Eggs beaten
4 tablespoons freshly squeezed lemon / lime juice
2 teaspoons grated rind of lemons
200 grams powdered almonds or almond powder
1 teaspoon baking powder
200 grams plain flour
A pinch of salt
4 tablespoons icing sugar
Preheat the oven to 160 degrees centigrade. Grease and line a 22 cm baking tin.Sift the flour, baking powder and salt together. Cream the butter and sugar together until light and creamy. Add the beaten eggs and mix well. Stir in the flour, almond powder, lemon rind and lime juice. Spoon the mixture into the greased baking tin and smoothen the top. Bake for 45 to 55 minutes till the top is golden brown and the cake is cooked. Dust the top with icing sugar. Serve hot or cold.

DRY CHICKEN FRY

2009-02-21T05:54:00.000-08:00

1 kg chicken cut into medium size pieces
2 onions sliced finely
1 teaspoon turmeric powder
2 tablespoons oil
1 teaspoon chilly powder
Salt to taste
½ teaspoon spice powder or garam masala powder

Wash the chicken and marinate it with the salt, chilly powder, turmeric powder and spice powder for about 10 minutes. Meanwhile heat oil in a pan and sauté the onions to golden brown. Toss in the marinated chicken pieces and mix well. Close the pan with a lid and cook on slow heat for about 15 minutes till the chicken is cooked. Add a teaspoon of ghee or butter and fry till all the gravy dries up and the chicken is dry. Serve with bread or pepper water and rice.

SHEEP’S HEAD CURRY

2009-02-08T04:35:00.000-08:00

1-sheep’s head skinned and cut into medium pieces
3-tablespoon’s oil
2-large onions chopped finely
2 green chillies slit lengthwise
1 teaspoon ginger paste
1 teaspoon garlic paste
½ teaspoon turmeric powder
2 teaspoons chillie powder
2 teaspoons cumin powder
2 teaspoons corriander powder
1teaspoon spice powder /garam masala powder
Salt to taste 2 teaspoons chopped garlic
Wash the pieces of sheep’s head well. Boil with a little water in a pressure cooker till cooked. In another vessel, sauté the onions, green chilies and the ginger and garlic paste for some time. Add the chillie powder, cumin powder, coriander powder, turmeric powder, spice powder and kuskus powder and fry for some time with a little water. Add the cooked sheep’s head pieces along with the stock, chopped garlic and salt and simmer till the gravy is thick. Garnish with chopped coriander leaves.

Chicken Jalfrazie

2009-01-28T04:15:00.000-08:00

Jalfrazie is a sautéd dish, which can be prepared with meat, poultry, sea food etc.
The word “Jalfrazie” came from 2 words: “Jal” meaning “spicy or pungent” and “Frazie” meaning “Fried”. As in the case of almost all of our cuisine, which started out as insipid concoctions, in the days of the British Raj, the original “Jal Frezie” was bland and tasteless. The Colonial servants would fry up the leftover Christmas Turkey and Chicken Roasts with some pepper, chillies, etc., for Breakfast the next day. Over the years many more ingredients and spices were added to this dish to make it as spicy and delicious as it is today and it has become synonymous with the cuisine of Anglo-Indians of West Bengal.
Chicken Jalfrazie
Serves 6
Preparation Time 1 hour
Ingredients

1 kg Boneless Chicken cut into cubes
1 teaspoon cumin seeds
3 dry red chillies broken into bits
1 teaspoon garlic paste
1 teaspoon ginger paste
3 tomatoes chopped
2 onions sliced finely
1 teaspoon spice powder or garam masala powder
1 teaspoon peppercorns
3 tablespoons oil
Salt to taste

Heat oil in a suitable pan and add the cumin seeds. When they begin to splutter add the dry red chillies, onions and pepper corns and fry till golden brown. Add the chicken and sauté for a few minutes till it changes colour. Now add all the other ingredients and stir well. Simmer on low heat till the chicken is tender and the gravy is quite thick. Serve with rice, chapattis or bread.

ALMOND CHOCLATE FUDGE

2009-01-18T05:00:00.000-08:00

Makes 24 pieces
Preparation time 1 hour
Ingredients

100 grams cocoa powder
1 tin condensed milk
300 grams sugar
1 teaspoon vanilla essence
4 tablespoons ghee or butter
1 cup chopped almonds
½ cup milk

Melt the sugar with the milk and condensed milk in a thick bottomed vessel. Add the cocoa powder and mix well. Add the chopped almonds, vanilla essence and ghee and mix well. Simmer on low heat till the mixture becomes thick and leaves the sides of the vessel. Pour on to a greased plate and decorate with a few almond slivers. When slightly cool cut into squares.

SAUSAGES… Appetizer or a Quick-and-easy Meal?

2009-01-05T05:18:00.000-08:00

The meaning of the word “Sausage” in the dictionary means “Chopped or ground meat that has been blended with spices and other seasonings and usually stuffed in natural or manufactured casings”.
The origin of meat processing is lost in antiquity but probably began when mankind learned that salt is an effective preservative. Sausage making evolved as an effort to economize and preserve meat that could not be consumed fresh at slaughter. Sausage makers use almost all parts of the animal carcass that cannot be used in other ways.
The less tender cuts and organ meats are ground, spiced and made into delicious sausages. The procedure of stuffing meat into the sausage casings remains basically the same today as in the olden days. However, sausage making has now become a culinary art and is now available in a great number of varieties and flavours. Sausages have grown in popularity over the centuries. Today more than 250 varieties of sausages are manufactured and sold worldwide. Some of these varieties can actually be traced back to the town and country of origin. The contemporary role of sausage fits conveniently into our modern lifestyles as an elegant appetizer for entertaining as well as the main course in "quick-and-easy" meals. Sausages are made from beef, veal, pork, lamb, poultry and wild game, or from any combination of these meats. Traditionally, sausages were formed into a symmetrical shape, but now they can be found in a variety of shapes and sizes to meet consumers' needs and fancies.

There are lots of innovative ways that you could use sausages besides having them with your Toast and Eggs at Breakfast. You could slice / dice fried sausages and serve them on crackers with cheese as an appetizer. Dice them and add in salads, soups, curries, etc. Grill the sausages and eat with a creamy garlic dip. Use them in Casseroles and Bakes with other vegetables and meats or you could just make a very delicious curry dish with them as under.

SAVOURY SAUSAGE CURRY
500 grams pork or beef (pepper) sausages
2 big tomatoes chopped
2 large onions sliced finely
2 green chilies sliced lengthwise
1 teaspoon ginger paste
1 teaspoon chopped garlic
2 tablespoons oil
1 teaspoon chilly powder
½ teaspoon tumeric powder
½ teaspoon coriander powder
½ teaspoon cumin powder
Salt to taste
Heat oil in a pan and add the sausages and a little water. Cook on low heat till the water evaporates and the sausages turn golden brown. Remove from heat and slice the sausages into halves.
In the same oil add the onions, chopped garlic and green chillies and fry till golden brown. Add the ginger paste and fry for 2 or 3 minutes. Now add the tomatoes, turmeric, chillie powder, coriander powder, cumin powder and salt and fry till the tomatoes turn pulpy. Add 1 cup of water and bring to boil. Add the sliced sausages and cook on low heat till the gravy becomes thick. Serve with bread or rice

ROSE COOKIES

2008-12-20T04:34:00.000-08:00

KALKALS

2008-12-20T04:33:00.000-08:00

KALKALS

Ingredients

I kg refined flour or maida

6 eggs beaten well

2 cups thick coconut milk

½ teaspoon salt

300 grams sugar

1 teaspoon baking powder

Oil for deep frying

Mix the flour, salt, sugar and baking powder together. Add the coconut milk and eggs and knead to a soft dough. Keep aside for an hour. Form kalkals by taking small lumps of the dough and roll on the back of a fork or a wooden kalkal mould, to form a scroll. Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Heat oil in a deep pan and fry as many kalkals as possible at a time. Keep aside.

To ice the kalkals, melt 1 cup of sugar with ½ cup of water and when the sugar syrup crystallizes pour over the kalkals and mix well. Store in airtight boxes when cold.

SPICY ROASTED CHICKEN

2008-12-11T04:15:00.000-08:00

Serves: 6
Preparation and cooking time: 1 hour
Ingredients
1 whole chicken jointed into 4 to 6 pieces
6 medium size potatoes peeled
3 large onions quartered
2 tablespoons butter
1 teaspoon garam masala powder or all spice powder
2 teaspoons pepper powder
2 teaspoons chilly powder
Salt to taste
2 teaspoons lime juice

Wash the chicken and the potatoes. Mix in all the above ingredients and leave aside for 15 minutes. Place the marinated chicken in a suitable vessel or pan and cook on low heat till the chicken is tender and the water dries. Keep turning the chicken every 10 minutes or so to ensure that it roasts evenly and is a nice brown colour
Serve with Steamed vegetables and any type of bread

Alternately, the chicken could be roasted in an oven as well. Arrange the marinated chicken and potatoes in a buttered oven-proof dish. Cover the dish with foil. Bake in a moderate oven (355 degrees) for about 45 minutes. Serve with Steamed vegetables and any type of bread.

TRADITIONAL CHRISTMAS CAKE

2008-12-01T03:49:00.000-08:00

500 grams refined flour or maida

300 grams soft brown sugar

¼ teaspoon salt

2 teaspoons spice powder

500 grams mixed dried fruits (equal quantities of currants, raisins and sultanas) chopped well and soaked in rum before hand

100 grams chopped orange / lemon peel

500 grams butter

3 eggs beaten well

4 tablespoons milk

½ teaspoon baking powder

Sift the flour, salt, baking powder and spice powder in a bowl. Add the fruit, orange / lemon peel and brown sugar and mix well. Add the butter and mix with a fork. Add the beaten eggs and milk and mix well to give a stiff consistency. Pour the mixture into a greased and papered cake tin and smoothen the top. Bake in a moderately hot oven for about 1 hour or till the cake is cooked and the top turns brown. Turn out and cool

To prepare the Almond Icing, soak the 300 grams almonds in water overnight then grind to a thick paste. Add 500 grams Icing sugar, 1 egg yolk, 1 teaspoon almond essence and 2 tablespoons lime juice and cook with a little water in a heavy bottom pan till it solidifies. Remove from heat and cool. Knead it into a stiff ball.

To prepare the Royal Icing sift 200 grams icing sugar into a bowl. Beat two egg whites then fold them into the sugar. Add 3 tablespoons of lemon juice and ½ teaspoon vanilla essence. Mix to a stiff consistency.

Brush the cake with a layer of Jam or Egg white to help the icing stick to the cake. Add a thin layer of the Almond icing over the cake, pressing it gently to cover the whole cake. Using a flat spatula dipped in water spread the Royal icing over the layer of Almond icing. Decorate the cake as desired

CHICKEN PUFFS

2008-11-25T04:53:00.000-08:00

3 cups refined flour / maida

½ kg boneless chicken

2 onions chopped

2 teaspoons pepper powder

50 grams butter

½ teaspoon baking powder

1/2 kg oil for frying

Salt to taste

1teaspoon chillie powder

2 teaspoons chopped coriander leaves

1 teaspoon chopped ginger

Sift the flour with a teaspoon of salt and baking powder. Mix the butter with the flour and knead into a stiff dough using very little water. Keep aside.

Heat 2 tablespoons oil in a pan and sauté the chopped ginger and onions lightly. Add the mince, chillie powder, pepper powder, coriander leaves and salt. Stir well and cook on low heat till the mince is cooked and all the water dries up. Remove and keep aside to cool. Now take the prepared pastry dough onto a floured board and rollout into a thin sheet. Cut rounds of about 10 cm diameter with a saucer. Put a little mince on one half of the rounds and fold the other half over. Seal the edges by dampening with a little water. Prepare the puffs in this way till all the dough and mince is used up.

Heat oil for frying in a fairly deep pan till smoky. Slowly drop in the puffs one by one (as many as the pan can hold). Fry till crisp and brown on both sides. Remove from the oil and drain. Serve hot

SPICY TOMATO & SEMOLINA DELIGHT

2008-11-16T04:27:00.000-08:00

3 tablespoons ghee or oil

1 cup semolina

1 teaspoon each of mustard and cumin seeds

1 sprig curry leaves

1 teaspoon ginger chopped

2 green chillies slit / chopped

2 onions sliced finely

1 large tomato chopped

2 teaspoons coriander leaves

2 cups hot water

salt to taste

A few fried cashew nuts to garnish

Heat 1 teaspoons ghee or oil in a pan. Fry semolina, stirring continuously, to a golden color on medium heat for about 2 or 3 minutes. Keep aside. Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the cumin seeds and fry till the seeds splutter fully. Add the curry leaves, ginger, green chillies and onions. Stir fry on medium level for about 3 minutes or till the onions are transparent and soft. Add the chopped tomatoes and simmer for about 3 minutes or till they are soft and cooked. Add half of the coriander leaves (reserving the rest for garnishing) and fry briefly till they wilt. Add the hot water to this and then mix in the roasted semolina and salt. Mix well. Add more hot water if the mixture is dry. Cover and cook on low heat for about 3 minutes or till the mixture is almost dry. Garnish with fried cashew nuts, grated coconut and finely chopped coriander leaves

GREEN BANANA FRY

2008-11-10T03:36:00.000-08:00

2 green plantains

2 teaspoons chilly powder
½ teaspoon tumeric powder
Salt to taste
2 tablespoons oil
1 teaspoon cumin powder
2 sprigs curry leaves
1 teaspoon mustard seeds
Peel the green plantains and chop them into small pieces. Mix with the chilly powder, cumin powder, tumeric powder, and salt. Heat oil in a pan and add the mustard seeds and curry leaves. When the mustard seeds crackle, add the chopped plaintain and fry on low heat stirring constantly till the plantain is cooked.

CRUMBED CHOPS

2008-10-29T23:25:00.000-07:00

1 kg mutton /lamb chops flatten them by beating

3 teaspoons pepper powder
Salt to taste
4 tablespoons breadcrumbs
3 tablespoons oil
2 eggs beaten well
2 onions chopped finely
1 tablespoon chopped mint leaves
Wash the mutton chop well and marinate them with the salt, pepper powder and mint over night or for at least 5 to 6 hours. (Keep covered in the fridge). Heat oil in a flat frying pan. Dip the chops one at a time in the beaten egg. Top with the chopped onions and cover well with breadcrumbs. Shallow fry in the hot oil. Fry each side till golden brown. Serve with wedges of lime and Tomato Sauce and Bread.

FISH HEAD CURRY

2008-10-21T02:00:00.001-07:00

fish head curry
Originally uploaded by bridgetkumar

Fish Head Curry
Serves 6 Preparation Time 1 hour
Ingredients

2 Big Fish Heads (Sear or King Fish) each chopped into 2 pieces
½ cup thick tamarind juice extracted from a lime size ball of tamarind
2 big onions chopped finely
3 green chillies slit lengthwise
2 tomatoes chopped
1 tablespoon ginger paste
1 teaspoon garlic paste
½ cup ground coconut or 1 cup of coconut milk
3 teaspoons chilly powder
1 teaspoon cumin powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
Salt to taste
3 tablespoons oil

Wash the fish heads well. Heat the oil in a shallow vessel and sauté the onions and green chillies till slightly brown. Add the ginger and garlic paste, chilly powder, cumin powder, coriander powder, turmeric powder and chopped tomatoes and fry well for some time. Add the coconut, salt, tamarind juice and a little more water and bring to boil. Now add the Fish Heads and cook for about 10 minutes. Garnish with chopped coriander leaves and slit green chilies

MUTTON /LAMB MINCE ROLLS

2008-10-12T04:24:00.000-07:00

½ kg mince (mutton / lamb)
2 big onions chopped
½ teaspoon turmeric powder
1 teaspoon chopped garlic
1teaspoon chopped ginger
3 green chilies chopped finely
1 small bunch coriander leaves
2 tablespoons oil
Salt to taste
½ teaspoon chillie powder
6 soft chapattis

Heat oil in a pan and fry the onions till golden brown. Add the chopped ginger, garlic, green chilies, turmeric powder, chillie powder and sauté for 3 minutes. Add the mince and salt and mix well. Add the chopped coriander leaves and cook on low heat for about ½ an hour till the mince is cooked and all the water evaporates. Simmer on low heat till the mince gives out a nice aroma. Place a few teaspoons of the cooked mince on the chapattis lengthwise. Sprinkle some chopped onions, green chillies and coriander leaves on top then form into a roll. Wrap the bottom of the roll in a paper napkin or foil and serve with chillie sauce and tomato ketchup.

POTATO PATTIES

2008-10-08T23:30:00.000-07:00

½ Kg potatoes boiled and mashed

2 slices bread

3 teaspoons chopped coriander leaves

2 green chillies chopped

½ teaspoon pepper powder

3 tablespoons bread crumbs

½ teaspoon chopped ginger

Salt to taste

1 egg beaten

Soak the bread in water, squeeze and crush. Mix with the mashed potato and all the other ingredients (except the bread crumbs and beaten eggs). Make small balls of the potato dough. Flatten and shape into patties. Dip each in the beaten egg, roll in bread crumbs and shallow fry in hot oil on both sides till golden brown. Serve hot with mint chutney or tomato ketch up

Foodie Blog Roll

2008-10-05T05:36:00.000-07:00

Hi Everyone!!
I've joined the Foodie Blogroll and am quite thrilled to be a Blog member on it along with more than 2000 other food blogs. Do join the Foodie Blogroll and enjoy the lovely food blogs on it.
Bridget (Anglo-Indian Food)

BEANS FOOGATH

2008-10-05T02:40:00.000-07:00

½ kg string beans chopped finely
½ cup grated coconut
3 red chilies broken into bits
¼ teaspoon mustard seeds
A few curry leaves
Boil the beans for about 5 minutes with some water. Strain and keep aside. Heat oil in a pan and add the mustard seeds. When they splutter add the red chilies and curry leaves and fry for a few seconds. Now toss in the boiled beans. Add salt and coconut and mix well. Stir-fry for a few minutes and then take down.

PRAWN VINDALOO

2008-10-01T04:37:00.000-07:00

1 kg fresh prawns shelled and de-veined
2 medium sized onions chopped
2 teaspoons chilly powder
2 teaspoons cumin powder
2 teaspoons ginger garlic paste
2 tablespoons vinegar
Salt to taste
1 sprig curry leaves (optional)
2 tomatoes pureed
3 tablespoons oil

Wash the prawns well and keep aside. Heat oil in a pan and add the curry leaves and onions and fry till light brown. Add the ginger garlic paste and sauté for a while. Add the chilly powder, cumin powder, pepper powder, tomato puree and salt and fry for some time. Add the prawns and the vinegar and mix well. Add a little more water and cook till the gravy is slightly thick and the prawns are cooked

SPICY DRY CHICKEN

2008-09-21T06:25:00.000-07:00

1 kg chicken cut into medium size pieces
3 large onions sliced finely
5 or 6 peppercorns
1 tsp salt
1 teaspoon chopped ginger
1 teaspoon chopped garlic
2 tablespoon chopped fresh corriander
1 teaspoon chopped mint
6 green chillies sliced lengthwise
Salt to taste
3 tablespoons oil
1 teaspoon pepper powder
1teaspoon chillie powder
Boil the chicken in about ½ cup of water with a little salt and the peppercorns till tender.
Heat oil in a pan and fry the onions, slit green chillies, ginger and garlic till golden brown. Add the boiled chicken, chillie powder and pepper powder and cook till semi dry. Stir in the chopped mint and coriander leaves and fry for a few more minutes. Serve with rice or bread

CHILLIE BEEF FRY

2008-09-09T04:58:00.000-07:00

1 kg good beef cut into medium size pieces
4 green chillies
2 capsicums cut into strips
3 big onions sliced
3 potatoes cubed
1 inch piece ginger
2 pods garlic flaked
½ teaspoon pepper
2 tablespoons vinegar
salt to taste
½ teaspoon tumeric
3 tablespoons oil

Boil the meat in a little water till tender. Keep the remaining soup aside. Grind the chillies, ginger, garlic, tumeric and pepper together and mix in the vinegar. Heat oil in a pan and fry the onions till golden brown. Add the cooked meat, potatoes, ground masala and the capsicum and mix well. Add the remaining soup and cook on slow heat till the potatoes are soft and the meat is brown.

BOLE CAKE (Also Known as Mama's Bowl Cake)

2008-08-30T01:05:00.000-07:00

300 grams semolina or soogi
1 cup milk
200 grams butter
150 grams sugar powdered
5 eggs beaten well
100 grams blanched and chopped almonds
½ teaspoon baking powder
1teaspoon vanilla essence
2 tablespoons rosewater (optional)

Roast the semolina with a little ghee or butter for about 8 to 10 minutes on low heat till it gives out a nice aroma. Mix it with all the other ingredients to form a smooth batter without lumps. Pour into a greased and floured flat tin and bake in a hot oven for 10 minutes. Cool and remove from the tin.