100 grams fresh ginger root
2 kgs sugar
6 limes / lemons (extract the juice)
3 pieces cinnamon
6 litres water
Peel and wash the ginger root and cut into thin strips. Put the ginger pieces, sugar and cinnamon together and bring to boil on high heat. Lower the heat, then simmer for atleast 2 hours on low heat till the water reduces and the mixture becomes slightly thick and coloured. Remove from heat then add the lime /lemon juice and mix well. When cold, strain through a thin cloth. Bottle and use as a digestive after all the heavy Christmas fare. This wine lasts for 3 months in a refrigerator.
Simple Anglo-Indian Recipes by Bridget White-Kumar. Lip smacking recipes of popular and traditional everyday Anglo-Indian Food. Old forgotten dishes now revived to suit present day tastes and palates.
ANGLO-INDIAN GINGER WINE
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
GRAPE WINE
1 kg black sweet grapes
1 kg sugar
2 litres water
1/4 teaspoon baker's yeast
Wash the grapes we.. crush them well with the sugar. Add water and yeast and leave aside in a jar or a suitable vessel for 21 days. Open and stir the mixture every alternate day. After 21 days strain the mixture and leave aside for the sediments to settle. Strain once again then transfer to bottles.
To add more colour to the wine. Burn some sugar with a little rum / brandy/ wine in a saucepan. When the sugar gets caramelised add to the wine and mix well. It will then have a lovely rich colour.
Note: For making larger quantities of wine, increase the ingredients accordingly
1 kg sugar
2 litres water
1/4 teaspoon baker's yeast
Wash the grapes we.. crush them well with the sugar. Add water and yeast and leave aside in a jar or a suitable vessel for 21 days. Open and stir the mixture every alternate day. After 21 days strain the mixture and leave aside for the sediments to settle. Strain once again then transfer to bottles.
To add more colour to the wine. Burn some sugar with a little rum / brandy/ wine in a saucepan. When the sugar gets caramelised add to the wine and mix well. It will then have a lovely rich colour.
Note: For making larger quantities of wine, increase the ingredients accordingly
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
COCONUT SWEETS (BARFI)
2 cups coconut scrapings
2 cups white sugar
1/2 cup milk
1 tablespoon butter or ghee
1/2 teaspoon vanilla essence
1/2 teaspoon pink or green food colouring
Take a thick bottomed vessel and heat the sugar and 1/4 cup water on high heat. When the sugar melts, add the coconut, vanilla essence, ghee / butter and the milk. Cook on medium heat stirring all the time till the mixture thickens and leaves the sides of the vessel. Drop a teaspoon of the mixture in a cup of water and if it forms a ball when rolled between the thumb and fingers, the right consistency is reached. Grease a flat plate and pour the mixture on it. Spread well and flatten with the back of a spoon dipped in water. Cut into squares when slightly cool.
2 cups white sugar
1/2 cup milk
1 tablespoon butter or ghee
1/2 teaspoon vanilla essence
1/2 teaspoon pink or green food colouring
Take a thick bottomed vessel and heat the sugar and 1/4 cup water on high heat. When the sugar melts, add the coconut, vanilla essence, ghee / butter and the milk. Cook on medium heat stirring all the time till the mixture thickens and leaves the sides of the vessel. Drop a teaspoon of the mixture in a cup of water and if it forms a ball when rolled between the thumb and fingers, the right consistency is reached. Grease a flat plate and pour the mixture on it. Spread well and flatten with the back of a spoon dipped in water. Cut into squares when slightly cool.
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
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