ANGLO-INDIAN PORK VINDALOO




ANGLO-INDIAN PORK VINDALOO
Vindaloo is a legacy of the Portuguese  to Anglo-Indian Cuisine. It comes from the Portuguese word “Vinha De Alhos” – “Vinha”  meaning wine or wine vinegar, and "Alhos", meaning garlic.  i.e. from the 2 main ingredients in it. It was originally a red wine and garlic based watery stew made with pork or meat in Portugal. However after the Portuguese introduced it in India, it was completely revamped with the addition of spices and chilies, and over the years it has become one of the spiciest and most popular curry dishes all over the world. As the Portuguese first colonized Goa it became a famous curry dish in Goa originally.  The locals added a variety of  spices and chillies and vinegar was then substituted for wine. Thus was created a new “Fusion dish” which swiftly spread and became popular throughout the country with the members of the community
 It can be prepared with any kind of meat such as Beef, Mutton, Lamb, pork, poultry, seafood and also vegetables such as Brinjals or Egg Plant, potatoes, peas etc). The dish is not as thick as a Korma and does not have as much gravy as other curries. It also requires quite a lot of oil in its preparation and tastes wonderful if eaten a day or two after it is cooked since the vinegar and other flavours soak into the dish. The pungency of the dish can be reduced or increased according to taste by adding or lessening the chillie powder. However, care should be taken not to lose the vinegar flavour, because Vindaloo get its special taste only because of the vinegar in it. Makes an excellent combination with Anglo-Indian Coconut Rice. Note: Take care not to garnish the dish with corriander etc as it would detract from the taste of the dish. (The green chillies in the photograph are just for show :-) ) 

Serves 6   Preparation and cooking Time: 45 minutes
Ingredients

1 kg pork cut into medium size pieces
3 potatoes peeled and cut into halves
3 large onions sliced finely
2 teaspoons chillie powder
1 teaspoon turmeric powder
2 tablespoons oil   
Salt to taste
2 tablespoons ginger garlic paste
2 small sticks cinnamon
4 cloves
2 cardamoms
3 tablespoons vinegar

Boil the pork and potatoes with a little salt and sufficient water till tender. Remove and keep aside.

Heat oil in a pan and fry the onions till light brown. Add the ginger garlic paste and sauté for about 5 minutes on medium heat. Add the chillie powder, turmeric powder, cinnamon, cloves, cardamom, vinegar and salt. Fry for a couple of minutes. Now add the cooked pork and potatoes along with the soup and simmer for about 10 minutes. Serve with bread or rice.

BRIDGET WHITE-KUMAR – RECIPE BOOK AUTHOR AND FOOD CONSULTANT –WINNER OF GOURMAND WORLD COOK AWARDS 2012

BRIDGET WHITE-KUMAR – RECIPE BOOK AUTHOR AND FOOD CONSULTANT –WINNER OF GOURMAND WORLD COOK AWARDS 2012
 Bridget White-Kumar is a Cookery Book Author, Food Consultant and Culinary Historian. She has authored 7 Recipe books on Anglo-Indian Cuisine. Her area of expertise is in Colonial Anglo-Indian Food and she has gone through a lot of effort in reviving the old forgotten dishes of the Colonial British Raj Era. Her 7 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 the pioneers of Anglo-Indian Cuisine. 
Her Recipe book ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST was selected as ‘Winner from India’ Under the Category: ‘BEST CULINARY HISTORY BOOK IN INDIA by GOURMAND INTERNATIONAL SPAIN, GOURMAND WORLD COOK BOOKS AWARDS 2012. This prestigious Award is ‘THE OSCARS’ for Cook Book Writers. Awards are given every year for various categories and genres ie for Cook Book Authors, Cook Books, Chefs, Wine makers, etc selected from all over the World and she won this award in 2012.
Being an Independent Freelance Consultant on Colonial Anglo-Indian Cuisine, Bridget has assisted many Restaurants, Hotels and Clubs in Bangalore and elsewhere with her knowledge of Colonial Anglo-Indian Food besides helping them to revamp and reinvent their Menus by introducing new dishes which are a combination of both Continental and Anglo-Indian. Many of them are now following the Recipes and guidance given by her and the dishes are enjoyed by both Indian and Foreign Guests.
She has conducted Cooking Workshops and Training Sessions on Colonial Cuisine of the British Raj, for the staff at The Oberoi Mumbai, Sujan Luxury Rajmahal Palace Jaipur and Sher Bagh Ranthambore, The Bangalore Club, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Cochrane Place Kurseong Darjeeling, Bow barracks Bangalore, etc, etc., besides conducting and assisting at Cooking Demos and Anglo-Indian Food festivals at various places.
Bridget also conducts Cooking Classes and Demos on Anglo-Indian Cuisine in Bangalore and various places across the country such as Clubs, Restaurants, Women’s Groups, Corporate Offices, etc. Her One-of-a-kind Interactive and Hands on Culinary Training Workshops in Bangalore where participants learn the fine art of preparing delicious Colonial Anglo-Indian Dishes have been very well received and attended. She is always ready to share and talk about Recipes and Food.
These are the books authored by her.
 1. Anglo-Indian Cuisine - A Legacy of Flavours from the Past
2. Anglo-Indian Delicacies
3. A Collection of Anglo-Indian Roasts, Casseroles and Bakes.
4. The Anglo-Indian Festive Hamper.
5. The Anglo-Indian Snack Box.
6. Vegetarian Delicacies
7. Simple Egg Delicacies
8. A Collection of Simple Anglo-Indian Recipes
9. Kolar Gold Fields Down Memory Lane.

To order copies of the books she can be contacted on +919845571254
Email bridgetkumar@yahoo.com The books are also available online on Amazon, Barnes and Noble, etc 
 Websites:

OKRA / LADY FINGERS PEPPER FRY



















OKRA  / LADY FINGERS PEPPER FRY
This is a simple Vegetarian side dish for lunch that is popular in many Anglo-Indian homes. Lady Fingers or Okra is also known as 'Bandy Coy' in Anglo-Indian parlance. The Tamil word ‘KAI’ meaning ‘vegetable’ eventually became ‘Coy’ in Anglo-Indian English and Vegetables such as ‘BANDICOY’ (lady fingers), Snake Coy (Snake Gourd), Peking Coy (Ridge Gourd) etc were some examples of these ‘Tamilised’ English words that were part and parcel of Anglo-Indian vocabulary. It makes a lovely combination with steamed rice and any meat curry 

Serves 6    Preparation Time 45 minutes
Ingredients
½ kg okra / lady fingers,
2 onions chopped finely,
a few curry leaves,           
1 teaspoon ginger and garlic paste,
2 teaspoons black pepper powder,
½ teaspoon turmeric powder,
2 tablespoons oil, 
salt to taste

Cut the okra / ladyfingers on a slant into medium size pieces. Deep fry in hot oil a little at a time for a few minutes. The okra should be cooked but still crunchy. Drain and keep aside 


 Heat oil in a pan and add the curry leaves and onions and fry till golden brown. Add the black pepper powder, salt, turmeric powder, and ginger garlic paste and sauté for a few minutes.
 Now add the fried okra / lady fingers and mix well. Cook on low heat for a few minutes to allow the Okra to absorb the flavours. Garnish with browned onions.