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
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.
TRADITIONAL CHRISTMAS CAKE
Tags
Cakes,
Festive treats
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
CHICKEN PUFFS
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
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
Tags
Snacks
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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