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.
Jhovaan - (Meal in Konkani): Railway mutton and vindaloo
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 RICE, MEAT BALL CURRY & DEVIL CHUTNEY
Here’s a typical Anglo-Indian Lunch menu.. Yes you guessed right. Its Coconut Rice, Meat Ball Curry (Bad word Curry) and Devil Chutney
COCONUT RICE
Serves 6
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
½ teaspoon tumeric powder or a few strands of saffron
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.
MEAT BALL CURRY
Serves 6
Ingredients;
For the Curry
3 large onions chopped
1 sprig curry leaves
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 garlic paste and the curry leaves 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 CHUTNEY)
Devil Chutney is a fiery red chutney . 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 OR HELL’S FLAME CHUTNEY due to its vivid colour.
2 medium size onions chopped roughly
2 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
These recipes are featured in my Recipe Book THE BEST OF ANGLO-INDIAN CUISINE - A LEGACY.
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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