BONE PEPPER WATER / BREAST BONE PEPPER WATER

BONE PEPPER WATER / BREAST BONE PEPPER WATER
Ingredients

½ kg soup bones and pieces of meat preferably from the breast portion either beef or lamb or mutton

1 teaspoon cumin powder

1 teaspoon chillie powder

1 teaspoon pepper powder

1 teaspoon coriander powder

1/4  teaspoon turmeric powder

2 large onions chopped

2 large tomatoes chopped

Salt to taste

1 teaspoon crushed garlic

½ cup tamarind juice

 ½ cup coconut paste or coconut milk (optional)

2 tablespoons chopped coriander leaves for garnishing

Cook all the above ingredients with about 6 cups of water in a pressure cooker first on high heat then on low for ½ an hour till the meat and bones are soft and the pepper water is quite thick. 

Temper the Bone Pepper water with mustard seeds, curry leaves and chopped onion. Garnish with coriander leaves. Serve hot with plain rice and any foogath or chutney.

CARPET PUDDING - NO BAKE CARPET PUDDING

CARPET PUDDING

Carpet pudding is an easy to make ‘No bake’, delicious pudding recipe prepared by layering biscuits that have been dipped in coffee and thick cream flavoured with caramel. The Coffee  and caramel cream makes it a delicious dessert. The layering and decorating could be done    in different designs so as to resemble a carpet. Hence the name Carpet Pudding

Ingredients:
2 packets Marie biscuit or any other digestive biscuits
1 tablespoon instant coffee powder
1/2 cup hot water
2 tablespoons sugar
2 teaspoons gelatin
1 cup boiling water

1/2 cup hot milk
300 ml whipping cream
50 grams caramel pudding powder or creme caramel

To Decorate:
10 Oreo biscuits, crushed
10 Digestive biscuits, finely crushed
2 tbsp desiccated coconut

In a bowl, add the gelatin and 1/2 cup of boiling water and stir well until the gelatin has completely dissolved or melted. Keep it aside to cool.

Make the coffee syrup by adding coffee powder and sugar to 1 cup of hot water and 1/2 cup of milk. Pour into a flat dish.

Dip each biscuit in the coffee and arrange them in 2 layers in a flat pudding dish.

In a mixing bowl, add the whipping cream, creme caramel and cooled gelatin and beat together using mixer until fluffy.

Pour this mixture over the biscuit layer and spread it evenly. let it cool for some time. 

Decorate the pudding with crushed Oreo biscuits, crushed tea biscuits and desiccated coconut in a Carpet design.

Leave it in the Fridge to set. Serve chilled

PEPPER STEAKS

PEPPER STEAKS

Ingredients

1 kg Beef Undercut or Lamb cut into steaks

1 teaspoon turmeric powder

3 or 4 teaspoons fresh ground black pepper powder

3 tablespoons oil

2 big onions sliced finely

1 big tomato chopped

Salt to taste

Marinate the meat with the pepper powder, salt and turmeric powder in a flat plate. Pour the oil on top and keep it over night in the refrigerator (or for atleast 4 hours before cooking).

Pressure cook for just 5 minutes or cook in a pan for about 15 minutes.

Add the onions and tomatoes and continue frying on low heat till the tomatoes turn pulpy and the steaks are a nice brown colour.

Serve hot with boiled vegetables and bread.

PEPPER CHICKEN AND POTATOES

PEPPER CHICKEN AND POTATOES

Serves 6   Preparation Time 30 minutes

Ingredients

  

6 Chicken legs 

3 large onions sliced finely

2 teaspoons fresh ground pepper  /  pepper powder                            

1/2 teaspoon turmeric powder

2 tablespoons oil                                            

Salt to taste

2 or 3 medium size potatoes, peeled and cut into halves 

Heat oil in a pan and fry the onions lightly. Add the chicken and mix in the fresh ground pepper / pepper powder, turmeric powder and salt. Mix well and stir fry on high heat for a couple of minutes. Reduced the heat. Add ½ a cup of water and cook on low heat stirring occasionally till the chicken is tender and semi dry and gets a good shiny colour. Add the potatoes and mix well. 

Serve as a Side dish with Bread or Rice. It makes a good party snack as well. 

Alternately, the chicken can be par boiled with a little water and then added to the sautéed onions and pepper.

GINGER PUDDING - STEAMED GINGER PUDDING

STEAMED GINGER PUDDING

Steamed Ginger Pudding is a legacy of the British Raj. It always made up the finale of a delicious dinner menu combination with Mulligatawny Soup, Roast Lamb and Roasted Vegetables during Colonial Times. There’s nothing better or heart warming than ending a meal with a slice of Warm Ginger Pudding topped with more jam or Fresh Cream

Ingredients

3 tablespoons unsalted butter, softened,

3 tablespoons flour 

1 cup soft bread crumbs

1/2 teaspoon baking powder 

1 teaspoon dry ginger powder

3 tablespoons sugar (use more if you want it sweet)

1 large egg, beaten

¼ cup milk 

4 tablespoons apricot jam or any other jam of your choice

Butter a pudding bowl suitable for steaming.

Stir together flour, baking powder, and ground ginger in a small bowl.

Add the butter, bread crumbs and sugar into the bowl and mix well, Mix in the egg. Add flour mixture and milk and mix until just combined. Spoon the jam into the bottom of the buttered Pudding bowl. Pour the batter on top, then smooth with a spatula. Cover the bowl with a lid and steam the pudding for 30 to 35 minutes till done.

Leave aside to cool for 10 minutes. Run a small knife around edge of bowl then invert the pudding onto a plate.

Serve warm either with more Jam on top or with fresh cream

(Alternately the Ginger Pudding could be baked for 30 minutes at 180 Degrees instead of steaming it) 

ANGLO-INDIAN MEAT AND POTATO CURRY

ANGLO-INDIAN MEAT AND POTATO CURRY

Ingredients

½ kg good beef cut into medium pieces

2 big tomatoes pureed

3 cloves, 2 pieces of cinnamon, 2 cardamoms

2 Bay leaves

1 teaspoon garlic and ginger paste  

2 onions chopped

1 tablespoon chopped coriander leaves

2 teaspoons mild chillie powder

¼ teaspoon turmeric powder

1 teaspoon cumin powder

½ teaspoon coriander powder

Salt to taste

3 tablespoons oil

2 potatoes, boiled, peeled and each cut into 8 pieces

Heat oil in a pan and add the onions, cloves, cinnamon, cardamoms, bay leaves and fry for a few minutes till onions turn light brown.

Add the meat and the chillie powder, turmeric powder, cumin powder, coriander powder and mix well.  Keep frying on low heat for some more time.

Now add the tomatoes, salt, and chopped coriander leaves and mix well. Fry on low heat till the tomatoes turn soft. Add sufficient water and cook till the meat is done and the gravy is sufficiently thick. (the gravy could be watery if desired). Add the potatoes and mix lightly so that the potatoes are coated with the gravy.

If cooking in a Pressure Cooker turn off the heat after 6 whistles.

It could be served with rice, bread, chapattis, hoppers, etc.

ANGLO-INDIAN OX TONGUE ROAST

Ox Tongue Roast

Serves 6   

Ingredients

1 large Ox tongue

1 big onion sliced

4 Red chilies broken into bits

1 teaspoon peppercorns

2 cloves and 2 pieces of cinnamon

2 tablespoons oil

Salt to taste

Wash the tongue well and then pressure cook it with 2 cups of water and a little salt till tender letting some soup remain. Open the pressure cooker and remove the boiled tongue. Let it cool for some time. When a little cold remove the white skin from the tongue and put it back into the open cooker and add the oil, onion, red chilies pepper corns, cloves and cinnamon and a little more salt. Mix well. Simmer on low heat till all the soup dries up and the tongue is nicely brown all over. Cut into slices and arrange on a plate along with the residue. Serve hot or cold with mash potatoes and bread. You can make delicious sandwiches with tongue roast as filling.

VEGETABLE CROQUETTES

VEGETABLE CROQUETTES

 An easy and simple snack or party food. Serve them with some tomato ketchup or Tartar Sauce. 

Ingredients

 1 cup of chopped boiled vegetables of your choice such as peas, carrots, French beans, cauliflower, etc

3 potatoes boiled and mashed                  

2 onions chopped finely

2 green chillies chopped                           

1 tablespoon finely chopped mint or mint powder 

1 teaspoon finely chopped ginger            

1 teaspoon crushed black pepper or pepper powder

Salt to taste                                              

1 egg beaten                                           

3 tablespoons breadcrumbs

Oil for frying 

Heat 2 tablespoons oil in a pan and fry the onions, green chillies and ginger till golden brown. Now add the cooked vegetables, salt, and pepper and mix well. Cook on low heat for about 5 minutes, then set aside to cool for some time. Now mix in the mashed potato and mint. Make even sized balls with the mixture and form into oval shaped croquettes  / cutlets.

 Heat oil in a suitable pan. Dip each croquette in beaten egg, roll in powdered breadcrumbs and fry till golden brown on both sides. Serve hot with tomato sauce or tartar sauce or chutney.

APPLE CRUMBLE

APPLE CRUMBLE

200 grams plain flour 

100 grams Quaker Oats or any other oats

A Pinch of salt 

3 tablespoons brown sugar 

200 grams butter

1/2 teaspoon baking powder 

For the filling

3 medium sized apples- peeled, cored and cut into small chunks

2 tablespoons brown sugar

1 tablespoon flour

1/2 teaspoon ground cinnamon 

Place the flour, oats, brown sugar and salt in a large bowl and mix together. Mix the butter into this flour mixture with your finger tips till it resembles  bread crumbs. Keep aside 

Mix the apples, brown sugar, flour and cinnamon together in another bowl

Butter a suitable ovenproof dish. Spoon some of the flour mixture and spread evenly. Place all the Apple filling over this layer

Now spread the remaining flour mixture over flour the Apple filling. Dot all over with a few blobs of butter and sprinkle some white sugar / castor sugar on top. 

Bake in a preheated oven at 180 C for about 30 minutes or more till the Crumble is browned and the Apple mixture is bubbling. Remove  from the oven and cool.  

Serve with thick cream or custard

Note: you could use any other fruit such as pineapple, strawberry etc instead of Apple if desired 

SHORT BREAD BISCUITS / SHORT BREAD COOKIES

SHORT BREAD BISCUITS

Makes 20 or more depending on the size

Ingredients

200 grams flour                     

150 grams butter

50 grams sugar                      

2 teaspoons powdered sugar

A pinch of salt                         

A pinch of baking powder

Sift the flour, baking powder and salt together into a bowl. Rub in the butter till the mixture looks like breadcrumbs. Add the sugar and knead till a smooth ball of dough is formed. (Do not add any water). Roll out the dough to about 2 cm thickness with a rolling pin. Line a baking tray with greaseproof paper and place the rolled out dough on it. Crimp the edges with the back of a fork and prick the dough all over. Sprinkle powdered sugar. Bake in a slow oven for about 45 minutes. Remove when baked and cut into squares

APPLE CHUTNEY

APPLE CHUTNEY

An Easy-to-make, delicious Apple Chutney which is more like a Relish than a regular Chutney. Made with chopped apples, vinegar, brown sugar, ginger and cinnamon. This Apple Chutney is a perfect accompaniment to roast beef, chicken or pork. Also tastes amazing with toast or parathas as well.  

Ingredients

2 large apples, peeled, cored and cut into small pieces

3 tablespoons brown sugar or castor sugar

½ cup apple cider vinegar or malt vinegar

3 tablespoons raisins

1 tablespoon chopped fresh ginger or ginger powder

3 one-inch pieces of cinnamon

½ teaspoon mild chillie powder

Salt to taste

Place all the above ingredients in a pan and simmer on low heat till the apples are cooked and the chutney forms a jam like consistency. Cool and store in the fridge till required

CHRISTMAS FRUIT CAKE

EASY CHRISTMAS FRUIT CAKE

(This is an old family recipe for a Christmas Fruit Cake that doesn’t require the fruits to be soaked in rum beforehand. It could be made as when required. It could also be steamed instead of baking if desired)

Ingredients

2 cups plain flour

½ cup butter

½ cup sugar

1 cup mixed dry fruits chopped

1 teaspoon finely grated orange rind

2 eggs beaten

1 teaspoon baking powder

A pinch of salt

½ cup cold milk

½ cup bread crumbs

Sift the flour, salt and baking powder together and empty in a suitable bowl. Add the butter and rub finely with the finger tips. Add the sugar, bread crumbs and chopped dry fruit and orange rind. Mix all these ingredients lightly together. Add the milk and eggs and using a fork mix all together to a semi stiff batter without beating. When evenly mixed, pour the batter in a buttered baking dish. Bake at 180 C for about 45 minutes or more till done. (check by inserting a toothpick in the cake. If it comes out clean then remove from the oven)

Keep aside to cool. 

DEVILLED EGGS

DEVILLED EGGS

Deviled eggs are also known as stuffed eggs, Russian eggs, or dressed eggs. Devilled Eggs are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise, mustard etc. They are generally served cold as a side dish or appetizer at parties. The term "deviled came to be used most often with spicy or zesty food, especially eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.

The hard boiled eggs are cooled, peeled and halved lengthwise, and the yolks are removed. The yolks are then mashed and mixed with a variety of other ingredients, such as mayonnaise, mustard, tartar sauce, Worcestershire sauce, diced olives, salt, black pepper powder, paprika, coriander, mint, etc depending on one’s preference and taste. The yolk mixture is then scooped or piped into each egg "cup" made from the firm egg whites. Chopped chives, olives, coriander, parsley, anchovies, chopped bacon or ham may be used to garnish the Devilled Eggs.

Here is a very simple recipe for Devilled Eggs from my Cookery Book SIMPLE EGG DELICACIES

Serves 6  

Ingredients

 

6 or 8 hard-boiled eggs

2 tablespoons mayonnaise

2 teaspoons Dijon mustard

1 medium sized onion chopped finely

2 tablespoons finely chopped coriander leaves or parsley

1 teaspoon freshly ground black pepper

Salt, to taste

1 teaspoon Paprika (optional)

Slice the hard boiled eggs lengthwise. Scoop out the yolks with a teaspoon into a suitable bowl and then mash well. Add the mayonnaise and Dijon Mustard until desired consistency is reached. Stir in the onion and most of the chopped coriander leaves / parsley. Add salt and pepper to taste. Using a small teaspoon or pastry bag, fill egg white halves with the yolk paste.

Garnish with the remaining chopped coriander leaves / parsley.

I have garnished with finely chopped wedges ofolives, tomato and carrot.

Sprinkle a little pepper and/or paprika, if desired.

Serve on a bed of lettuce leaves.

ANGLO-INDIAN TANGY FISH CURRY (Fish cooked in Tamarind Sauce)

ANGLO-INDIAN TANGY FISH CURRY

(Fish cooked in Tamarind Sauce)

Serves 6 

Ingredients

1 kg good fleshy fish cut into slices or chunks

½ cup thick tamarind juice extracted from a lime size ball of tamarind

3 tablespoons coconut paste

2 big onions chopped finely

2 tablespoons ginger garlic paste

3 teaspoons chillie powder

1 teaspoon cumin powder

 2 teaspoons coriander powder

½ teaspoon turmeric powder

 Salt to taste

3 tablespoons oil

Mix the fish with a pinch of turmeric and salt and fry it lightly to make it firm.

Make a paste of the ginger garlic paste, chillie powder, cumin powder, coriander powder, turmeric powder and a little water

Heat the oil in a shallow pan and fry the onions till golden brown. Add the paste and fry well for some time.

Add the coconut paste and fry for a few minutes till the oil separates from the mixture. 

Add the salt, tamarind juice and a little more water and bring to boil.

When its nicely boiling, add the fish and cook for about 6 to 7 minutes till the fish is cooked.

Garnish with chopped coriander leaves and slit green chillies

ANGLO-INDIAN CUISINE - CULINARY TRAINING PROGRAMME AT SALVADORE

I'm conducting an ongoing Culinary Training Programme in Anglo-Indian Cuisine at the shortly to be opened 'Salvadore' (Donatus Victoria Estates and Hotels) Bangalore. Located on the 5th Floor of Bangalore Central, Commissariat Road, Near Mayo Hall Bangalore which was once the location of their erstwhile iconic Victoria Hotel. The Donatus Victoria family are once again coming out with an exclusive old world Wine and Dine Restaurant on the lines of the old Victoria showing the same old world charm and Colonial Anglo-Indian Food. I'm proud to be associated with them. Stay tuned for more updates

PORK DEVIL FRY

PORK DEVIL FRY 

Serves 6      

Ingredients

1 kg Pork (less fat) cut into medium size pieces

3 tablespoons vinegar

2 tablespoon sWorcester sauce or Soya Sauce

3 tablespoons Tomato sauce

3 tablespoons oil

3 large onions sliced

2 tablespoons chopped garlic

2 tablespoons chopped ginger

8 to 10 Curry Leaves

1 tablespoon sugar

1 teaspoon fenugreek seeds powdered (Methi Seeds)

1 teaspoon mustard powder or paste

2 pieces cinnamon

3 cloves

3 teaspoons chillie powder

1 teaspoon turmeric powder

Salt to taste

2 tablespoons oil

Parboil the pork till tender then mix the boiled pork with the Vinegar, Worcester / Soya Sauce, Tomato Sauce, sugar and salt for about 1 hour.

Heat oil in a pan and sauté the onions, curry leaves, chopped ginger, chopped garlic, cinnamon and cloves till light brown.

Add the marinated pork, chillie powder, turmeric powder, fenugreek powder, mustard and mix well.

Add the remaining soup and cook for about 15 to 20 minutes till the pork is cooked well and  the gravy is thick.

Serve with bread or dinner rolls or as a side dish 

BRIDGET WHITE - ANGLO-INDIAN RECIPE BOOKS

BRIDGET WHITE -  ANGLO-INDIAN RECIPE BOOKS

1. ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST

Anglo-Indian Cuisine – A Legacy of Flavours from the past is a comprehensive and unique collection of easy- to- follow Recipes of popular and well loved Anglo-Indian dishes. The repertoire is rich and vast, ranging from the outright European Cutlets, Croquettes, pasties, roasts, etc, to mouth watering Curries, Side dishes, Spicy Fries, Foogaths, Biryani and Palaus, Pickles, Chutneys etc, picking up plenty of hybrids along the way. The very names of old time favorite dishes such as Yellow Coconut Rice and Mince Ball (Kofta) Curry, Pepper water, Mulligatawny Soup, Grandma’s Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumb Chops, Ding Ding, Stews, Duck Buffat, Almorth, etc, which were so popular during the Raj Era are sure to bring back nostalgic and happy memories. These popular Anglo-Indian dishes will take you on an exotic nostalgic journey to Culinary Paradise.

It is a practical and easy guide to delectable cooking. The book with its clear step-by-step instructions, describes the preparation of a variety of Anglo-Indian Dishes. The easy-to-follow directions make cooking simple and problem- free.

Price per book : India : Rs 200.00, Australia: A$20.00, Canada C$25.00, UK: GBP 10.00, USA: 25.00

2. A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES   

A Collection of Simple Anglo-Indian Recipes is a revised, consolidated version of four earlier Recipe Books of Bridget White, namely Bridget’s Anglo-Indian Delicacies, A Collection of   Anglo-Indian Roasts, Casseroles and Bakes, The Anglo-Indian Snack Box &The Anglo-Indian Festive Hamper.

More than 350 Recipes of traditional, popular and well loved, Anglo-Indian Dishes have been specially selected from these earlier Cook Books and featured in this Omni-bus Edition. This single Consolidated Imprint of easy- to- follow Recipes features Soups, Pepper Water &  Vindaloo, Curries & Fries, Roasts & Stews, Chops and Cutlets, Croquettes & Rissoles, Foogaths and Vegetarian Delights, Rice Dishes & Pilafs, Pickles & Relishes, Casseroles and Baked Dishes, Snacks & Short Eats, Nibbles & Finger food, Sweets & Desserts, Custards & Puddings, Christmas Cakes & Festive Treats, Curry Powders, etc.

The huge selection of Anglo-Indian dishes featured in this Cookery book will surely take one on a sentimental and nostalgic journey down  memory lane of old forgotten Anglo-Indian Culinary Delights. All the old dishes cooked during the time of the Raj have now revived to suit present day tastes and palates. This Cookery Book would also serve as a ‘Ready Reckoner’ and a useful guide for teaming up dishes for everyday Anglo-Indian Meals as well as for festive and special occasions.

Price per book : India : Rs. 430.00, Australia: A$ 25. 00, Canada C$25.00, UK: GBP 15.00, USA: $25.00

3. VEGETARIAN DELICACIES

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, Stir fries, Rice dishes, Casseroles and Baked Dishes and popular Accompaniments. The easy-to-follow directions, using easily available ingredients, make cooking these dishes simple, enjoyable and problem-free. The book also highlights the goodness of each vegetable and their nutritive and curative properties in preventing and curing many health disorders.

Price per book : India : Rs 200.00, Australia: A$20.00, Canada C$ 20.00, UK: GBP 10.00, USA: $20.00

4. SIMPLE EGG DELICACIES

Simple Egg Delicacies is a collection of simple and easy recipes of delectable Egg Dishes for Breakfast, Lunch and Dinner and for all other times as well.  The repertoire ranges from simple Breakfast Egg Dishes and Egg Salads, to mouth watering Curries, Tea Time treats, Sandwiches, Casseroles and Baked Dishes. The recipes are extremely easy to follow and only easily available ingredients have been suggested. - A real treat for ‘Eggetarians’.

Price per book: India : Rs150.00, Australia: A$15.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00

5. ANGLO-INDIAN DELICACIES

Anglo-Indian Delicacies is an interesting assortment of easy- to- follow Recipes of popular vintage and contemporary Cuisine of Colonial Anglo India. It covers a wide spectrum, of recipes ranging from  mouth watering Gravies and Curries, Mulligatawny and  Pepper Water, Meat Fries, Roasts and Steaks to tasty Pulaos and Pickles, Savouries, Sweets and Christmas treats including a few home brewed wines to round off the extensive flavours and tastes.  Some of the old typical dishes that were popular in Calcutta, and other parts of Bengal besides Central and Eastern India, such as Pork Bhooni, Chicken / Meat Jal Frezie, Devil Pork Curry, Calcutta Cutlets (Kobhiraji Cutlet), Fish Kedegeree, Double Onions Meat Curry (Do Piaza), Meat Glassey (Glazzie ) or Fruity meat Curry, Meat and Spinach Curry, Duck Dumpoke, etc, are some of the old favourites featured here. I’ve also included recipes for dishes that were popular during World War II and were served in the Army camps and Officer’s Mess, such as the Army Camp Soup, Brown Windsor Soup, The Bengal Lancers Shrimp Curry, Veal Country Captain (Cold Meat Curry), Bubble and Squeak, One Eyed Jack, Colonel Sandhurst’s Beef Curry, Salted Tongue, Salted Beef, Corned Beef, Kalkals, Rose Cookies, Dhol Dhol, BeefPanthras, Potato Chops etc. All these dishes have been given a new lease of life, besides a host of other assorted dishes and preparations.

Price per book: India : Rs. 450.00, Australia: A$30.00, Canada C$35.00, UK: GBP 15.00, USA: $35.00

6. THE ANGLO-INDIAN FESTIVE HAMPER

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.

Price per book: India : Rs150.00, Australia: A$15.00, Canada C$15.00, UK: GBP 8.00, USA: $15.0

For copies contact:  Bridget Kumar

Tel: +9198455 71254

Email: bidkumar@gmail.com / bridgetkumar@yahoo.com

A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling)

India Rs. 1800.00

Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00

AVAILABLE ON AMAZON.IN & FLIPKART

1. ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST

http://www.amazon.in/dp/B07499GSX2

https://www.flipkart.com/anglo-indian-cuisine-legacy-flavours-past/p/itmewerzn4ypk9tr?pid=9789386503657

2.  A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES

http://www.amazon.in/Collection-Simple-Anglo-Indian-Recipes/dp/1482856328/ref=sr_1_2?s=books&ie=UTF8&qid=1502954478&sr=1-2&keywords=Anglo-Indian+Cookery+Books

3. ANGLO-INDIAN DELICACIES

https://www.amazon.in/ANGLO-INDIAN-DELICACIES-Vintage-Contempory-Colonial-ebook/dp/B00DX53CKE?_encoding=UTF8&%2AVersion%2A=1&%2Aentries%2A=0&portal-device-attributes=desktop&ref_=dp_kinw_strp_1

4. VEGETARIAN DELICACIES

http://www.amazon.in/dp/B0744GZBYG

https://www.flipkart.com/vegetarian-deliacies/p/itmevtjdz27ryt95?pid=9789386503398

FRISKY CHICKEN OR CHICKEN FRICASSEE (Chicken stewed in White Wine)

FRISKY CHICKEN OR CHICKEN FRICASSEE (Chicken stewed in White Wine)

Serves 6      Preparation Time 45 minutes

This is a classic chicken stew made with chicken simmered in white wine. (The term ‘Fricassee’ is a method of cooking meat in which the meat is sautéed, braised and cooked in a white wine sauce) It was colloquially called Frisky Chicken because of the wine in it and when it was hard to pronounce Fricassee 

500 grams chicken on the bone or chicken breasts

3 tablespoons all-purpose flour

1 teaspoon red chillie powder or paprika

1teaspoon freshly ground black pepper

3 teaspoons butter

2 medium sized onions, chopped

3 tablespoons chopped celery

1 cup chopped carrots

2 tablespoons chopped fresh mint or parsley

1 tablespoon chopped garlic

1 cup chicken broth)optional)

1/2 cup dry white wine

Salt to taste

Mix the flour, chillie powder, pepper and salt and coat the chicken well with this dry mixture. Reserve the remaining flour mixture.

Melt butter in a large nonstick skillet over medium heat. Add cthe coated chicken pieces and sauté 5 minutes or until chicken is browned. Remove chicken from pan; keep warm.

In the same pan, add the onion, celery, and garlic and sauté for 5 minutes, stirring occasionally. Stir in the remaining flour mixture and cook for one more minute.

Add the broth and wine and bring to a boil. Add the chopped carrots and the fried chicken and mix well. Cover the pan and simmer on low heat for about 20 to 25 minutes or until chicken is done. Sprinkle with the chopped parsley or Mint

 Serve with bread or dinner rolls 

COLONIAL ANGLO-INDIAN CUISINE FOOD PROMOTION EVENT AT K 3, J W MARRIOTT HOTEL NEW DELHI AEROCITY - THE MEMSAHIB'S KITCHEN

COLONIAL ANGLO-INDIAN CUISINE FOOD PROMOTION EVENT AT K 3, J W MARRIOTT HOTEL NEW DELHI AEROCITY - THE MEMSAHIB'S KITCHEN

It's been an awesome and amazing experience being part of the Colonial Anglo-Indian Food Promotion Event #thememsahibskitchen at K3, J W Marriott Hotel New Delhi Aerocity. 

Thank you so much J W Marriott Hotel for giving me the privilege of recreating and bringing back to life old forgotten foods and simple dishes of yore that were innovated and invented by the khansamas and cooks in those early days of the Colonial period. 

The rustic and robust flavours of dishes that were served by the cooks at the Dak Bungalows and Inspection Bungalows to the British Officers while on their official tours across the country such as the Dak Bungalow Chicken Curry and fry. 
The delicious Railway Lamb and Vegetable Curries that were first served on the Great Indian Peninsular Railway also known as The Blue Train that began its three day journey from Bombay’s Victoria Rail Terminus to Calcutta via Allahabad for the first time on 7th March 1870 covering a total distance of almost 4000 miles. 
Then the East India Company legacies of lamb chops, Bread and Butter pudding, Roly Poly Jam Pudding and steamed ginger pudding, besides other dishes associated with British colonial cooking such as Kedegeree (the anglicised version of kichidi, a rice dish cooked with pulses then mixed with quartered hard boiled eggs), Rissoles, Potato Chops and Pantras, Cutlets and Croquettes.
The Portuguese legacies of Vindaloo and Tangy Curries and Sweets, the Dutch Fish and lamb Mince Friccadels and not forgetting the other old dishes such as Grandma's Country Captain Chicken, lamb Mince Ball (Kofta) Curry, Saffron Coconut Rice, Anglo-Indian Tomato Pilaf, etc. 
Thank you  J W Marriot Hotel New Delhi Aerocity, Executive Chef Vikram Bhatt, Executive Sous Chef Ishika, Mr Rohit Sharma and Mr Nikhil Nair for this wonderful opportunity. 

My special thanks to the wonderful team of Chef Kamal Sen, Hardik Narang, Akanksha Dean, Hitesh and others who were so eager to learn this new cuisine and recreate these old dishes for the festival. God bless you all. 
#memsahibskitchen #K3 #JWMarriotHotelNewDelhiAerocity

Kamal Sen, Hardik Narang, Akanksha Dean, Hitesh