ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

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DUE TO THE PRESENT SITUATION, I AM NOT IN A POSITION TO POST MY BOOKS TO THOSE WHO ORDER THEM DIRECTLY FROM ME.
ALL MY ANGLO-INDIAN RECIPE BOOKS ARE AVAILABLE ONLINE ON Amazon.com
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Tuesday, October 27, 2020

STUFFED SNAKE COY / SNAKE GOURD CURRY

 


ANGLO-INDIAN STUFFED SNAKE COY / SERPENT GOURD CURRY 

1 kg beef or mutton mince

1 medium sized snake gourd ( scrape it slightly) 

3 medium sized onions chopped 

3 large tomatoes chopped or pureed

½ cup coconut milk or ground coconut paste 

A small bunch of coriander leaves chopped

2 teaspoons ginger garlic paste 

2 teaspoons chillie powder

1 teaspoon cumin powder 

2 teaspoons coriander powder

½ teaspoon tumeric powder 

Salt to taste

2 green chilies chopped 

3 tablespoons oil. 

Wash the snake gourd, remove the inside and cut into 2 inch pieces. 

Marinate the mince with a teaspoon of chillie powder, tumeric powder, a little salt and some chopped coriander leaves. 

In a pan heat the oil and fry the chopped onions till golden brown. 

Add the ginger garlic paste and sauté for some time. 

Add the chillie powder, coriander powder, cumin powder, green chilies, coconut and salt and fry for a few minutes .

Add the tomato puree and fry till the oil separates from the mixture 

Now add 2 cups of water and bring to boil. Meanwhile stuff the snake gourd rings with the marinated mince. Pack each ring tightly so that the mince does not fall out. 

Slowly drop the stuffed snake gourd pieces into the boiling curry and cook on low heat till the gravy is sufficiently thick and the mince is cooked. 

Garnish with chopped coriander leaves. 

Serve hot with coconut rice or plain rice.




Monday, October 19, 2020

MEAT AND FENUGREEK LEAVES CURRY



 Ingredients

½ kg meat (beef lamb or mutton)                                           
1 cup of Chopped Fenugreek greens 
2 big onions chopped finely                                          
2  tomatoes pureed
2 teaspoons chillie powder  (less spicy)                                    
1/4  teaspoon turmeric powder
1 teaspoon coriander powder                                     
2-teaspoons ginger garlic paste
½ cup coconut paste or coconut milk (optional)                                                    
3 tablespoons oil
Salt to taste
Heat oil in a suitable pan or pressure cooker and fry the onions well. 
Add the ginger garlic paste and sauté lightly. 
Add the tomato puree, chillie powder, turmeric powder and coriander powder and fry for some time. Add the meat and the fenugreek greens and mix well. 
Continue frying for some time till the oil separates from the mixture and the greens shrivel up.
 Add salt, coconut paste and 2 cups of water (or add more for more gravy)
  Cook on low heat till the meat is tender or pressure cook for 6 whistles 
Serve with steamed white rice 



Thursday, October 08, 2020

THE CHEF'S TABLE LIVE DEMO - ANGLO-INDIAN COCONUT RICE AND CHICKEN PEPPE...

DAK BUNGALOW CHICKEN CURRY

 DAK BUNGALOW CHICKEN CURRY 



Serves 6   Time required: 45 minutes

Ingredients

 1 medium sized chicken washed and cut into fairly big pieces

2 teaspoons ginger garlic paste

2 onions sliced finely

Salt to taste

2 teaspoons chillie powder

1 teaspoon cumin powder

1 teaspoon fennel powder

1 teaspoon coriander powder

1/4 teaspoon turmeric powder 

3 green chillies chopped 

2 tablespoons vinegar

3 tablespoons oil

8 or 10 curry leaves 

Marinate the chicken with all the ingredients mentioned above for an hour 

Heat oil in a suitable pan and fry the onions lightly

Add the marinated chicken and cook on low heat till the chicken is tender and semi-dry.

Mix in a tablespoon of butter or ghee and let the dish rest for about 15 minutes before serving.

Serve with steamed white rice or bread