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.
CHRISTMAS MEMORIES - DECCAN HERALD METRO LIFE 23RD DEC 2014
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
CHRISTMAS MEMORIES - DECCAN HERALD METROLIFE - 23rd Dec 2014 - KALKALS AND CHRISTMAS CAKE
DECCAN
HERALD – METROLIFE - DOWN
FOODPATH
23rd
December 2014
http://www.deccanherald.com/content/449186/bring-batter.html
Bring
on the batter Bridget Kumar,Dec 23, 2014, DHNS:
I have always associated Christmas with the smells, sounds and
sights of the season. It brings back the memories of my hometown — Kolar Gold
Fields.
The smell of the decorated pine Christmas tree in the sitting room, the enticing aroma of Christmas cakes being baked and the ‘kalkals’ and rose cookies being fried, the sight of all the Christmas decorations, buntings and the soothing sounds of Christmas carols — I have great memories of everything and all these are a part of the wonder of Christmas.
My mother would start the preparation of the traditional sweets and treats that are a part and parcel of Christmas a fortnight in advance. Kalkals, rose cookies, fruit cakes, coconut sweets, the Christmas pudding, bole cake, dodol, bebinca, marzipan, peanut fudge, cashewnut fudge and rice crispies were some of the goodies that were prepared in abundance by her. The delicious aroma of these goodies would drift through the house and neighbourhood.
I am sharing the recipes of two of my favourite Christmas delights — kalkals and Christmas cake.
As kids, we would wait for the Christmas holidays to begin so that we could all help my mother in the preparation of sweets. We would all sit around the dining table and each of us would take a lump of dough and spread it on a fork to make as many kalkals as possible with it. These kalkals were like small shells and we would also cut out various other shapes like hearts, clubs and diamonds with the help of cutters.
It was fun competing with each other to see who made the most. As soon as we completed a good number my mother would start frying them till all were fried and a huge heap was kept in basins and trays on the table. Once cold, she would make the frosting by pouring hot sugar syrup on the kalkals. We had a lot of fun helping her and sometimes even our non-Christian friends would join the fun. Of course, a good portion of the fried kalkals would go into our mouths in the process!
The Christmas spirit would set in early thanks to the Christmas cake. The earlier it is prepared with your choice of liquor, the more delicious it turns out to be. Most Anglo-Indian families have their own recipe for Christmas cake, which is usually handed down through generations. Candied fruit, plums, currants, raisins and orange peels are dexterously cut and soaked in rum or brandy a few weeks in advance. Nuts are peeled and chopped and the whole family comes together to make the Christmas cakes.
In our family, different tasks would be allotted to each person — while one whipped up the eggs, another creamed the butter and sugar. A person with strong arms would do the final mixing and stirring. After the cake batter was poured into the tins, the real fun would begin with everyone fighting to lick the leftover batter in the mixing bowl and on the spoons and spatulas!
Recipe for Kalkals
(Serves six)
Ingredients
n Refined flour - 1 kg
n Eggs (beaten well) - 6
n Milk or thick coconut milk - 2 cups
n Salt - 1 teaspoon
n Sugar - 300 grams
n Baking powder - 1 teaspoon
n Oil for frying
Mix the flour, salt, sugar and baking powder together. Add the coconut milk and eggs and knead to a soft dough. Keep aside for an hour. Form kalkals by taking small lumps of the dough and roll on the back of a fork or a wooden kalkal mould, to form a scroll. Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Heat oil in a deep pan and fry as many kalkals as possible at a time. Keep aside.
To frost the kalkals, melt one cup of sugar with half cup of water and when the sugar syrup crystallises, pour over the kalkals and mix well. Store in air-tight boxes when cold. Christmas cake
Ingredients
Refined flour or plain flour - 500 grams
Dark brown sugar - 300 grams
Unsalted butter - 500 grams
Mixed dried fruits (black currants, raisins and sultanas chopped finely and soaked in rum or brandy before hand) - 500 grams
Chopped orange / lemon peel - 100 grams
Lemon or orange zest - 1 tablespoon
Salt - ¼ teaspoon
Nutmeg powder
- ½ teaspoon
Cinnamon powder - ½ teaspoon
Eggs (beaten) - 4
Milk (optional) - 4 tablespoons
Baking powder - 1 teaspoon
Vanilla essence/extract - 1 teaspoon
Black currant jam or orange marmalade - 2 tablespoons
Black treacle syrup or date syrup (optional) - 2 tablespoons
Preparation
Heat the oven to 150°C. Remove the chopped fruit from the rum, drain and keep aside. Sift the flour, baking powder, cinnamon powder, nutmeg powder and salt together.
Dust the orange/lemon peel and the chopped soaked fruit with a little flour. Cream the butter and sugar well. Add the beaten eggs, treacle/date syrup, vanilla essence, orange/lemon zest and mix well.
Now add the black currant Jam/marmalade, orange/lemon peel and chopped fruit. Slowly, add the flour and mix gently till all the ingredients are combined well. If the mixture is too thick, add a little milk.
Pour into a greased and papered baking tin and bake in a slow oven for about one hour or more. Check if cooked by inserting a tooth pick. If the tooth pick comes out clean, your cake is ready.
Remove from the oven when done and set aside to cool. When the cake is completely cool, poke all over with tooth pick and drizzle brandy or rum. Repeat once in every week or ten days if you are preparing in advance. Wrap in foil paper. This cake will last for months if stored in an air-tight container.
n Refined flour - 1 kg
n Eggs (beaten well) - 6
n Milk or thick coconut milk - 2 cups
n Salt - 1 teaspoon
n Sugar - 300 grams
n Baking powder - 1 teaspoon
n Oil for frying
Mix the flour, salt, sugar and baking powder together. Add the coconut milk and eggs and knead to a soft dough. Keep aside for an hour. Form kalkals by taking small lumps of the dough and roll on the back of a fork or a wooden kalkal mould, to form a scroll. Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Heat oil in a deep pan and fry as many kalkals as possible at a time. Keep aside.
To frost the kalkals, melt one cup of sugar with half cup of water and when the sugar syrup crystallises, pour over the kalkals and mix well. Store in air-tight boxes when cold. Christmas cake
Ingredients
Refined flour or plain flour - 500 grams
Dark brown sugar - 300 grams
Unsalted butter - 500 grams
Mixed dried fruits (black currants, raisins and sultanas chopped finely and soaked in rum or brandy before hand) - 500 grams
Chopped orange / lemon peel - 100 grams
Lemon or orange zest - 1 tablespoon
Salt - ¼ teaspoon
Nutmeg powder
- ½ teaspoon
Cinnamon powder - ½ teaspoon
Eggs (beaten) - 4
Milk (optional) - 4 tablespoons
Baking powder - 1 teaspoon
Vanilla essence/extract - 1 teaspoon
Black currant jam or orange marmalade - 2 tablespoons
Black treacle syrup or date syrup (optional) - 2 tablespoons
Preparation
Heat the oven to 150°C. Remove the chopped fruit from the rum, drain and keep aside. Sift the flour, baking powder, cinnamon powder, nutmeg powder and salt together.
Dust the orange/lemon peel and the chopped soaked fruit with a little flour. Cream the butter and sugar well. Add the beaten eggs, treacle/date syrup, vanilla essence, orange/lemon zest and mix well.
Now add the black currant Jam/marmalade, orange/lemon peel and chopped fruit. Slowly, add the flour and mix gently till all the ingredients are combined well. If the mixture is too thick, add a little milk.
Pour into a greased and papered baking tin and bake in a slow oven for about one hour or more. Check if cooked by inserting a tooth pick. If the tooth pick comes out clean, your cake is ready.
Remove from the oven when done and set aside to cool. When the cake is completely cool, poke all over with tooth pick and drizzle brandy or rum. Repeat once in every week or ten days if you are preparing in advance. Wrap in foil paper. This cake will last for months if stored in an air-tight container.
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
ALMORTH - A MIXED MEAT STEW - FOR CHRISTMAS BREAKFAST
ALMORTH - A MIXED MEAT STEW FOR CHRISTMAS BREAKFAST
Almorth or Mixed Meat Stew is made with a combination of different meats, such as mutton or lamb, chicken, pork and vegetables. It’s a very old
Anglo-Indian Dish. This Stew
was a 'must have' for Christmas or Easter Breakfast in almost all Anglo-Indian
Homes in the olden days and was eaten with bread or rolls. However, any combination of meat could be used as per personal preference. The same recipe could be used with chicken only.
Serves 6 Preparation Time 1 hour
Ingredients
¼ kg Beef
¼ kg mutton / lamb
½ kg chicken
¼ kg pork
A few carrots and beans
chopped into medium size pieces (or any other English vegetables)
3 potatoes peeled and cut into
quarters
2 teaspoons chillie powder
½ teaspoon turmeric powder
2 teaspoons pepper powder
1 teaspoon coriander powder
4 dry red chillies broken into
pieces
2 teaspoons chopped garlic
2 pieces cinnamon
5 cloves
3 onions sliced
2 tomatoes chopped
2 tablespoons chopped mint
3 tablespoons oil
Salt to taste
2 tablespoons coconut paste
2 tablespoons vinegar
Cut the meat, chicken and pork into small pieces.
Heat oil in a pressure cooker or a suitable vessel and add the onions,
cinnamon, cloves and chopped garlic. Fry till the onions turn golden brown. Add
the mutton, beef, chicken and pork together with the chillie powder, turmeric powder,
pepper powder, salt coriander powder and tomatoes and mix well. Fry till the tomatoes turn to pulp. Add the
broken dry red chillies, mint and the coconut paste and mix well. Add
sufficient water and cook till the meat is soft and tender. If cooking in a pressure
cooker, turn off the heat after 6 to 8 whistles. Now add the chopped vegetables
and vinegar and simmer on low heat till the vegetables are cooked. Serve with rice, chapattis or bread.
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
BRIDGET WHITE DIARIES - THE SHRILANKA DAILY MIRROR 2014-10-30
Bottom
of Form
The Bridget
White Diaries
- See more at: http://life.dailymirror.lk/article/9930/the-bridget-white-diaries-a-taste-of-history#sthash.EbzmjLzD.dpuf
You call them Burghers, we call them 'Anglo-Indians'. Just like in
Sri Lanka, this is a community of mixed ancestry: Portuguese, Dutch,
British and - Indian. After independence in 1947, the Anglo-Indians began
to shrink. There was a variety of reasons. Some of it was social ostracism by
other Indians : especially towards those with European skin-tones and features.
Thousands also left simply to seek better prospects: mostly in Australia,
England, the United States and Canada.
But along with them, their unique, amalgamated cuisine too, threatened to say goodbye to India. The British Shepherd's pie (the Indian curried version being 'cottage pie'), mutton or beef glace (which, to Indian cooks, came to be known as 'glassy'), : many of the delights common in thousands of Indian households began to be replaced by the ubiquitious, tandoori clay-oven cuisine of the Indian North. Punjabi butter chicken took the place of the Sunday lamb roast, paneer (cottage cheese) replaced glazed baby carrots and new potatoes: In restaurants, on flights, in homes: the culinary genre born of the marriage of western and eastern cultures began to wither up and die.
That is, till Bridget White-Kumar sat up and decided to do something about it. White-Kumar was born to British, Portuguese and Dutch ancestry and grew up in Karnataka in southern India. The Whites decided to stay put in their home country. "This is where we belong and we are well integrated into the mainstream," says White-Kumar, even as she stirs a sauce, chops onions and keeps an eagle eye on a roast in the oven.
But along with them, their unique, amalgamated cuisine too, threatened to say goodbye to India. The British Shepherd's pie (the Indian curried version being 'cottage pie'), mutton or beef glace (which, to Indian cooks, came to be known as 'glassy'), : many of the delights common in thousands of Indian households began to be replaced by the ubiquitious, tandoori clay-oven cuisine of the Indian North. Punjabi butter chicken took the place of the Sunday lamb roast, paneer (cottage cheese) replaced glazed baby carrots and new potatoes: In restaurants, on flights, in homes: the culinary genre born of the marriage of western and eastern cultures began to wither up and die.
That is, till Bridget White-Kumar sat up and decided to do something about it. White-Kumar was born to British, Portuguese and Dutch ancestry and grew up in Karnataka in southern India. The Whites decided to stay put in their home country. "This is where we belong and we are well integrated into the mainstream," says White-Kumar, even as she stirs a sauce, chops onions and keeps an eagle eye on a roast in the oven.
Her sprawling kitchen is like an impressive workshop, with every tool and implement needed by a master-chef. After all and even though she is 62 and a grandmother, Bridget White-Kumar is not only a home-maker. She is also a food consultant to various five-star hotels across India and the author of seven best-selling recipe books on Anglo-Indian cuisine, whose condensation into one, UK-published volume, won her the 2012 Gourmand World Cook Book Award for 'The best culinary history book in India".
"Many of the older generation cooked from intuition and memory rather than from a written recipe," says White. "In these days of instant mixes, few find the time for even a simple meal, let alone the traditional dishes of our forefathers. That's when I decided to compile the recipes and preserve the very unique heritage of our cuisine."
Even non Anglo-Indians who grew up in India's army cantonments of the sixties are die-hard fans of White-Kumar's commendable venture. Due to the great number of Anglo-Indians in military service, it is their cuisine that dominated club kitchens From the quirkily named 'pepper water' to 'sheep's head curry', from 'trotters in gravy' to 'washerman's pie', White-Kumar's recipes evoke aromatic nostalgia and memories of kitchens filled with clouds of steam, tantalizing spirals of spices and the pleasing sight of well-marinated cuts in old-fashioned 'meat-safes'. It was an epoch of coalescence, of brown gravies and mango chutneys that gave the inherently contradictory occidental-oriental relationship an extraordinary and entirely tasty culinary genre of its own.
White's collection includes selections dedicated to roasts, casseroles and
bakes, snacks, egg delicacies but also one entirely for vegetarians and even
recipes for home-made wines. Besides the modestly-priced collection of seven
books (USD 10,- each) which can be ordered directly from White at
bidkumar@gmail.com or bridgetkumar@yahoo.com, the indefatigible and
ever-smiling queen of the kitchen also writes a highly popular blog.
"Try my recipes," she says shyly, as she turns an upside-down pudding inside out, pineapples glistening and browned to perfection. "I promise you not only a gastronomic delight but also a rendezvous with history."
Text by Padma Rao
Sundarji in New Delhi
- See more at:
http://life.dailymirror.lk/article/9930/the-bridget-white-diaries-a-taste-of-history#sthash.EbzmjLzD.dpuf
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
MAKE YOUR CHRISTMAS PUDDING ON STIR UP SUNDAY
‘STIR-UP SUNDAY’ is also known
as ‘Christmas Pudding Sunday’ and falls
on the last Sunday before Advent. (Advent begins 4 Sundays before Christmas). The
Christmas Pudding was invariably made on Stir-up Sunday to give it time to
mature. The Pudding is served after dinner on Christmas Day. In the olden days
making the Christmas Pudding was a family event where every member of the
family would give the Christmas Pudding a stir and make a wish. A coin, a ring
or a thimble were sometimes added to the pudding mixture and the person who got
it in his / her piece of the pudding on Christmas day was supposed to be lucky.
The finger ring would foretell a wedding to the person who got it.
‘Stir-Up Sunday’ falls on the 23rd November
this year. So get your ingredients ready and everyone join in to ‘stir up
the Christmas Pudding’
CHRISTMAS PUDDING
Serves
6 Preparation time 1 hour
Ingredients
200
grams fresh bread crumbs
200
grams butter
2
teaspoons instant coffee (Nescafe or Bru)
2
teaspoons golden syrup or date syrup
½
teaspoon baking powder
2
eggs beaten well
¼
cup rum
1
teaspoon ground cinnamon and cloves
¼
teaspoon ground nutmeg
100
grams chopped raisins
100
grams chopped black currants
100
grams mixed peel
½
teaspoon salt
100
grams sugar
Cream
the butter and sugar together then add the eggs and mix well. Gradually add all
the other ingredients and mix well. Grease a Pudding Mould or any suitable bowl
with butter. Pour the pudding mixture into it. Steam the pudding for about 1
hour on low heat either in a pressure cooker or a suitable pan or steamer till it is firm to touch
Note: This pudding can be made weeks in advance and
refrigerated till required. Steam for 10 minute or microwave for 3 minutes
before serving. For a more exotic taste, when still warm make a few small holes
all over the pudding and pour about 6 tablespoons of rum over it
HOW TO FLAME
YOUR CHRISTMAS PUDDING
The
flaming of the pudding needs a steady hand and for safety reasons, should not
be done by someone who has enjoyed too much wine.
Pour
about 3 tablespoons of rum or brandy into a metal ladle or a deep spoon and
carefully heat over a gas flame or lit candle till the liquor bursts into
flame. Quickly pour the flaming rum or brandy
over the pudding and take it to the dinner table. Make sure the lights are out
when taking it to the table for a grand entrance. Once the flames have
subsided, serve with, cream or custard.
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
THE IDEAL CHRISTMAS GIFT - BRIDGET'S ANGLO-INDIAN RECIPE BOOKS
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
HURRY-BURRY CHICKEN CURRY OR CHICKEN CURRY IN A HURRY
HURRY-BURRY CHICKEN
CURRY OR CHICKEN CURRY IN A HURRY
Indian English is a fascinating creative
combination of old English expressions from colonial times, grammatical
constructions and direct translations from the native speaker’s language, words
borrowed from other colonial languages, and especially Indian languages such as
Hindi, together with simplifications of English grammar that increase the
user-friendliness of the language. Just as the name implies, this delicious
Chicken Curry can be made in a hurry. However, don’t be too much in haste to
get it done as your ‘hurry-burry’ can spoil the Curry!
Serves
6 Preparation and cooking Time 30 Minutes
Ingredients
1
kg chicken jointed and cut into medium size pieces
2
Tomatoes chopped finely
2
large onions chopped
½
teaspoon turmeric powder
2
or 3 teaspoons chillie powder as per choice
1 teaspoon
cumin powder
1 teaspoon
coriander powder
3
cloves
2
small pieces of cinnamon
2
cardamoms
2 teaspoons ginger garlic paste
3
tablespoons oil
Salt
to taste
2
tablespoons chopped coriander leaves
Heat
oil in a pan and add the onions, Fry till golden brown. Add the cinnamon,
cloves, cardamom and ginger garlic paste and sauté for a few minutes .Now add
the chicken, chopped tomatoes, salt, chillie powder turmeric powder, coriander
powder and cumin powder and fry for some time till the oil separates from the
mixture. Add sufficient water and cook till the chicken is done and the gravy
is thick. Serve with rice or any Indian Bread.
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
BRINJAL PICKLE
½ kg tender long purple or green brinjals
3 tablespoons chilly powder
2 tablespoons chopped garlic
50 grams fresh ginger
1 cup vinegar
1 tablespoon mustard powder
1 teaspoon turmeric powder
1 cup Gingerly (Til) Oil or Refined oil
1 cup of sugar
2 tablespoons salt
A few curry leaves (optional)
Wash and dry the brinjals well. Cut the brinjals into medium size pieces. Peel the ginger and chop into tiny bits. Heat the oil in a pan. Add the curry leaves, chopped ginger and garlic and sauté on low heat for a few minutes. Add the chilly powder, mustard powder and turmeric powder and fry for a minute. Now add the brinjals and salt and fry for 5 minutes on low heat. Add the vinegar and sugar and mix well. Cook till the sugar dissolves and the Brinjals are just cooked. Cool and store in bottles.
This pickle will last for a month.
3 tablespoons chilly powder
2 tablespoons chopped garlic
50 grams fresh ginger
1 cup vinegar
1 tablespoon mustard powder
1 teaspoon turmeric powder
1 cup Gingerly (Til) Oil or Refined oil
1 cup of sugar
2 tablespoons salt
A few curry leaves (optional)
Wash and dry the brinjals well. Cut the brinjals into medium size pieces. Peel the ginger and chop into tiny bits. Heat the oil in a pan. Add the curry leaves, chopped ginger and garlic and sauté on low heat for a few minutes. Add the chilly powder, mustard powder and turmeric powder and fry for a minute. Now add the brinjals and salt and fry for 5 minutes on low heat. Add the vinegar and sugar and mix well. Cook till the sugar dissolves and the Brinjals are just cooked. Cool and store in bottles.
This pickle will last for a month.
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
BRINJAL PICKLE
½ kg tender long purple or green brinjals
3 tablespoons chilly powder
2 tablespoons chopped garlic
50 grams fresh ginger
1 cup vinegar
1 tablespoon mustard powder
1 teaspoon turmeric powder
1 cup Gingerly (Til) Oil or Refined oil
1 cup of sugar
2 tablespoons salt
A few curry leaves (optional)
Wash and dry the brinjals well. Cut the brinjals into medium size pieces. Peel the ginger and chop into tiny bits. Heat the oil in a pan. Add the curry leaves, chopped ginger and garlic and sauté on low heat for a few minutes. Add the chilly powder, mustard powder and turmeric powder and fry for a minute. Now add the brinjals and salt and fry for 5 minutes on low heat. Add the vinegar and sugar and mix well. Cook till the sugar dissolves and the Brinjals are just cooked. Cool and store in bottles.
This pickle will last for a month.
3 tablespoons chilly powder
2 tablespoons chopped garlic
50 grams fresh ginger
1 cup vinegar
1 tablespoon mustard powder
1 teaspoon turmeric powder
1 cup Gingerly (Til) Oil or Refined oil
1 cup of sugar
2 tablespoons salt
A few curry leaves (optional)
Wash and dry the brinjals well. Cut the brinjals into medium size pieces. Peel the ginger and chop into tiny bits. Heat the oil in a pan. Add the curry leaves, chopped ginger and garlic and sauté on low heat for a few minutes. Add the chilly powder, mustard powder and turmeric powder and fry for a minute. Now add the brinjals and salt and fry for 5 minutes on low heat. Add the vinegar and sugar and mix well. Cook till the sugar dissolves and the Brinjals are just cooked. Cool and store in bottles.
This pickle will last for a month.
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
HOME MADE ANGLO-INDIAN MUSTARD SAUCE FOR SANDWICHES ETC
HOME MADE ANGLO-INDIAN MUSTARD SAUCE FOR SANDWICHES ETC
This sauce can be used as a spread for sandwiches by mixing it with shredded meat, vegetables, mayonnaise etc. It can also be eaten as a side relish with any type of Roasted Meat, Chicken Turkey, Duck etc.
50 grams ordinary black or brown mustard
10 grams white mustard
1 teaspoon chillie powder
2 teaspoons garlic paste
2 tablespoons sugar
Salt to taste
A small piece of Drumstick Bark
1 cup white vinegar
Grind all the above to a smooth paste. Add a little more vinegar to make the paste into a sauce like consistency. Refrigerate and use when required.
Note: In case the drumstick bark is not available substitute with a stick of cinnamon.
10 grams white mustard
1 teaspoon chillie powder
2 teaspoons garlic paste
2 tablespoons sugar
Salt to taste
A small piece of Drumstick Bark
1 cup white vinegar
Grind all the above to a smooth paste. Add a little more vinegar to make the paste into a sauce like consistency. Refrigerate and use when required.
Note: In case the drumstick bark is not available substitute with a stick of cinnamon.
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
MUTTON /l LAMB MINCE FRY
Serves 6 Preparation and Cooking Time 45 minutes
½ kg Fine Mutton Mince / Ground Mutton / Lamb
2 big onions chopped
½ teaspoon turmeric powder
1 teaspoon chopped garlic
1teaspoon chopped ginger
2 green chilies chopped finely
1 small bunch coriander leaves
2 tablespoons oil
Salt to taste
1 teaspoon chillie powder
Heat the oil in a pan and fry the onions till golden brown.
Add the chopped ginger, garlic and green chilies, and sauté for 3 minutes.
Add the mince, turmeric powder, chillie powder and salt and mix well.
Add the chopped coriander leaves and cook on low heat for about 20 minutes to ½ an hour till the mince is cooked and all the water evaporates.
Keep Simmering on low heat till the mince is almost dry and gives out a nice aroma.
½ kg Fine Mutton Mince / Ground Mutton / Lamb
2 big onions chopped
½ teaspoon turmeric powder
1 teaspoon chopped garlic
1teaspoon chopped ginger
2 green chilies chopped finely
1 small bunch coriander leaves
2 tablespoons oil
Salt to taste
1 teaspoon chillie powder
Heat the oil in a pan and fry the onions till golden brown.
Add the chopped ginger, garlic and green chilies, and sauté for 3 minutes.
Add the mince, turmeric powder, chillie powder and salt and mix well.
Add the chopped coriander leaves and cook on low heat for about 20 minutes to ½ an hour till the mince is cooked and all the water evaporates.
Keep Simmering on low heat till the mince is almost dry and gives out a nice aroma.
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
ANGLO-INDIAN RECIPE BOOKS
BRIDGET’S ANGLO-INDIAN RECIPE BOOKS
Price per book : India : Rs175..00, Australia: A$15.00, UAE: Rs.350.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00
2.ANGLO-INDIAN DELICACIES is a collection of Recipes
of popular vintage and contemporary Cuisine of Colonial India. Old favourites
such as Pork Bhooni, Devil Pork Curry, Calcutta Cutlets, Fish Kedegeree, Double
Onions Meat Curry, Camp Soup, Bengal Lancers Shrimp Curry, Boiled Mutton chops,
etc have been given a new lease of life. The recipes are simple and extremely
easy to follow. The very names of the dishes will surely bring back nostalgic
memories of by gone days to many. As with the earlier books, it will make a
useful addition to a personal Anglo-Indian Recipe Collection.
Price per book: India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00
Price per book in India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00
A whole set of 7
books costs as under which includes the Postage and handling:
1. 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.
ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST has been
selected as WINNER FROM INDIA under the category BEST CULINARY HISTORY BOOK by
GOURMAND INTERNATIONAL COOK BOOK AWARDS 2012Price per book : India : Rs175..00, Australia: A$15.00, UAE: Rs.350.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00
Price per book: India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00
3.A
COLLECTION OF ANGLO-INDIAN ROASTS, CASSEROLES AND BAKES is a
practical and easy guide to delectable cooking. The clear step-by-step
instructions describe the preparation of a variety of easy to prepare
Anglo-Indian Roasts, Casseroles and Bakes such as Shepherd’s Pie, Washerman’s
Pie, Roast Chicken, Macaroni and Mince, etc. A few Vegetarian Bakes and
casserole dishes are also featured.
Price per book in India : Rs130.00, Australia: A$10.00, UAE: Rs
300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00
4.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
: Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00,
USA: $10.00Price per book in India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00
6. 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 in India
: Rs150.00, Australia: A$15.00, UAE: Rs 350.00, Canada C$15.00, UK: GBP 8.00,
USA: $15.00
7. 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 in India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00
In India only Rs. 1100.00 -
Payment through Cheque or Money order
Australia: A$80.00,
UAE: Rs 3000.00, Canada C$80.00, UK: GBP
45.00, USA: $80.00
Payment through Western Union or Pay Pal only
For copies contact:
Bridget Kumar
Tel: 080 25504137 / 98455 71254 / 98440 444236
Email: bidkumar@gmail.com
/ bridgetkumar@yahoo.com
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
BENGAL LANCERS SHRIMP CURRY OR COL. SKINNER'S SHRIMP CURRY
Lt. Colonel James Skinner or ‘Sikandar Sahib’ was the son of a Scottish British Army officer attached to the East India Company and his Rajput wife. James Skinner (1778-1841) also known as 'Sikander Sahib founded the Irregular Cavalry called 'Skinner's Horse' or the 'Yellow Boys' after their distinctive uniform in plains of Hansi in 1803. The two cavalry regiments he raised for the British were known as 1st Skinner's Horse and 3rd Skinner's Horse (formerly 2nd Skinner's Horse) the most famous cavalry regiments during the Raj. Brought up by Christian and Hindu parents, he married a Muslim. As a tribute for his recovery from battle wounds he built the famous St. James Church which is also known as Skinner’s Church at Kashmiri Gate in Delhi in 1836. It is reported that he also built a mosque and a temple in Delhi.
Skinner’s Horse Regiment , which is still part of the Indian Army was renamed the 1st Bengal Cavalry and then again renamed as the The Bengal Lancers. The recipe for this Shrimp Curry purportedly originated in this Army Regiment Mess (and was later incorporated in the menus of the other Regimental Messes during the time of the Raj), hence the name Bengal Lancers Shrimp Curry. Incidentally, a Sweet mango Chutney is also attributed to Lt. Col James Skinner aptly called Col Skinner’s Mango Chutncy
RECIPE FOR THE
BENGAL LANCERS SHRIMP CURRY
Serves
6 Preparation and cooking Time 45
minutesIngredients
1 kg medium size Shrimps / Prawns (cleaned and de-veined)
2 medium size tomatoes chopped
3 onions sliced finely
2 teaspoons chillie powder
½ teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder (optional)
Salt to taste
1 teaspoon chopped ginger
2 teaspoons chopped garlic
3 tablespoons oil
2 tablespoons vinegar
1. Marinate the shrimps / prawns with the chillie powder, turmeric powder, cumin powder, coriander powder, vinegar and salt and keep aside for 15 minutes.
2. Heat the oil in a pan and fry the onions and the chopped garlic and ginger till golden brown.
3. Add the tomatoes and fry till the tomatoes turn pulpy.
4. Add the marinated prawns / shrimps and mix well. Fry for 2 minutes on high heat.
5. Add 1 cup of water and cook on medium heat for about 15 to 20 minutes till the prawns / shrimps are cooked.
The gravy should be semi-dry. Garnish with chopped coriander leaves
Serve with rice, Bread or Chapattis
Tags
Bengal Lancers Shrimp Curry,
Col Skinner's Shrimp Curry,
Prawn Curry,
Prawns,
Shrimp Curry,
Shrimps
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
ANGLO-INDIAN PORK PICKLE
A delicious accompaniment with White
Steamed Rice and Pepper Water or Dol Curry!!
Ingredients
½ kg boneless pork preferably without
fat, cut into small bits
3 tablespoons chillie powder½ teaspoon turmeric powder
2 teaspoons cumin powder
1 teaspoon mustard powder
1 teaspoon all fenugreek (methi) powder
1 tablespoon chopped garlic
1 teaspoon chopped ginger
1 teaspoon black salt (optional)
Salt to taste
1 cup Refined Oil or Sesame oil
2 cups vinegar
Method
1. Wash the pork well and leave to dry
for some time. 2. Heat the oil in a pan and sauté the garlic and ginger till light brown.
3. Add the pork and fry well till the pork hardens and is almost dry
4. Mix in the chillie powder, cumin powder, mustard powder, fenugreek (methi) powder, turmeric, vinegar, black salt and salt and mix well.
5. Cook on low heat till the pork is cooked and the gravy is almost dry.
6. Remove from heat and cool the pickle.
7. When completely cold, store in Bottles and use when required.
This pickle will last for about a month.
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
KHOW SUEY - AN ANGLO-BURMESE DISH
This Anglicized Burmese dish is a wonderful, delicious mouth watering concoction of noodles, spicy chicken curry and lots of toppings. While the noodles and chicken curry form the base of this dish, it allows each one to choose their own toppings. As the name suggests, it is a Burmese dish, but was brought into Eastern India when many Indians fled from Burma and crossed over into India during World War II. This recipe is featured in my Recipe Book ANGLO-INDIA CUISINE - A LEGACY OF FLAVOURS FROM THE PAST
RECIPE FOR ANGLO-BURMESE KHOW SUEY
Serves 6
Preparation time 45 minutes
Ingredients:
1 kg Chicken boiled and shredded (discard bones)
1 teaspoon whole black pepper corns
2 Bay leaves
2 pieces cinnamon bark (about one inch in size)
Salt to taste
2 medium sized onions chopped fine
2 teaspoons garlic and ginger paste
1 teaspoon chillie powder
1 cup cooked and mashed moong dhal (yellow split lentils)
2 tablespoons fish sauce (optional)
2 teaspoons coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala / all spice powder
2 teaspoons red chilli powder
1 cup coconut milk
Salt to taste
500 grams thin egg noodles
For the garnish:
1 cup spring onions chopped fine
2 onions sliced finely and fried golden brown
4 tablespoons chopped garlic fried in oil
1 cup boiled eggs chopped into tiny pieces
5 tablespoons dry prawn powder (make by coarsely grinding dry prawns)
1 cup chopped coriander leaves
Juice of 1 lemon
Heat 2 tablespoons oil in a deep heavy-bottomed pan and sauté the onions, black pepper corns, bay leaves, and cinnamon sticks till the onions turn golden brown. Add the ginger and garlic paste and fry for 2 minutes. Add the shredded chicken, coriander powder, cumin powder, red chillie powder and garam masala / spice powder and fry for another 5 minutes. Mix in the cooked moong dhal / lentil paste, coconut milk, fish sauce and salt and cook till the chicken is tender. Keep aside.
Boil the noodles in sufficient water with a little salt. Strain and run cold water over them. Pour 1 tablespoon of oil over the noodles to keep them from sticking, and toss to mix well. Keep aside.
Now heat 3 tablespoons of oil in a small pan till very hot. Turn off the flame and add 1 tbsp of red chillie powder to this oil. Keep this chillie oil aside to cool.
Serve each person individually in deep bowls as follows:
Place a single serving of noodles in the bowl. Top generously with the chicken curry prepared as above. Now top up with the chopped fried garlic, fried onions, chopped spring onion, and boiled egg, one on top of the other as per preference. Drizzle with chillie oil and sprinkle dry prawn powder according to taste. Garnish with chopped coriander leaves. Add a dash of lemon to complete. Have a bowl of chopped green chillies in vinegar as an accompaniment
The Khowsuey can also be served with plain egg noodles and the chicken curry in a big bowl. The toppings of
Fried Garlic, Fried Onions, Chopped Spring onions, Chopped boiled eggs, Chopped green chillies in vinegar,Lime wedges and Ground dry shrimp powder could be served in small bowls and each person could top up their own bowls as per their preference
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 AND BOILED EGG KEDGEREE
This dish ‘Kedgeree” was first introduced by the Scottish Soldiers in Army Camps in Calcutta. The
Fish Kedgeree
is an Anglicised version of the Indian Kitchri or Kitchidi, which was prepared
with rice, lentils, raisins, etc along with the addition of Fried Fish Flakes (Halibut)
and hard boiled eggs. Fish, either steamed or fried was a regular item for
breakfast during the Raj and the cooks tried to incorporate it with local
dishes. Eventually the Fish Kedegeree became a hot cooked spicy dish, with the
addition of various spices and was invariably included in the breakfast menu
all over the Commonwealth. Minced meat
was also later added as a variation.
Recipe for FISH AND BOILED EGG KEDGEREE
Serves 6 Preparation Time 45 minutes
Ingredients
½ kg of any good fleshy fish cut into
thick fillets
2 cups raw rice or Basmati
Rice
4 tablespoons oil
1 tablespoon ghee or butter
3 onions sliced finely
3 green chillies sliced
lengthwise
4 tablespoons Green Gram Dhal (Moong dhal) or
Red Lentils (Masoor Dhal) (Or any other lentils or your choice)
3 cloves
2 small sticks of cinnamon
1 teaspoon cumin powder
100 grams Sultanas or Raisins
(Optional)
3 tablespoons chopped
coriander leaves
2 Bay leaves
Salt to taste
1 teaspoon chillie powder
1 tablespoon lime juice /
lemon juice / vinegar
6 whole peppercorns
4 hard-boiled eggs shelled
Wash the fish and cook it in a little water along
with the bay leaves and salt for about 5 minutes or till the pieces are firm.
Strain and keep aside. Add sufficient
water to the left over fish soup to get 6 cups of liquid. Remove the bones and skin from the boiled
fish and break into small pieces. Wash the Rice and dhal and keep aside.
Heat the oil in a suitable vessel and sauté the
onions, cloves and cinnamon lightly. Add the slit green chillies, whole
peppercorns, cumin powder and chillie powder and sauté for a few minutes. Add
the rice and dhal and mix well. Now add 6 cups of the soup, limejuice /
vinegar, sultanas, chopped coriander leaves and salt and cook on high heat till
boiling. Reduce heat and simmer covered till the rice and dhal are cooked and
slightly pasty. Gently mix in the cooked fish, butter / ghee and the
hard-boiled eggs. Cover and let the rice draw in the fish for a few minutes.
Serve hot or cold with Chutney or Lime Pickle.
Tags
Egg Kedgeree,
Fish kedgeree,
kedgeree
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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