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.
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 DAL MASH
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
Salt Beef
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.
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.
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
Fish Curry in Coconut Milk
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.
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.
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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