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

IMPORTANT NOTICE

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
THIS IS THE LINK TO MY AUTHOR PAGE DISPLAYING ALL MY BOOKS. HENCE PLEASE ORDER DIRECTLY AND PURCHASE THE BOOKS FROM AMAZON

Friday, December 18, 2020

WALNUT FUDGE

 


An easy recipe for a delicious Christmas Treat 

1 tin sweetened condensed milk 

2 1/2 cups sugar 

1 cup milk

2 tablespoons butter

1 cup walnuts chopped in small pieces 

1 teaspoon Vanilla essence 


Put all the ingredients except the walnuts into a large pan over low heat and stir till the sugar is dissolved.

Cook on medium or Low heat and keep stirring till the whole mass begins to leave the sides of the pan. 

Drop a little in bowl of cold water. If it forms a soft ball remove from the heat.  

Add nuts and mix well. 

Pour out onto a buttered plate 

 Cut into pieces when still warm.



Wednesday, December 09, 2020

CHRISTMAS FESTIVE PLATTER FOR DINNER

 



 Some suggestions for Christmas Dinner. Accompaniments  could be Mash Potato, Steamed or Grilled Veggies, Bread or Dinner Rolls or even a simple spiced rice dish





1.     Christmas Turkey Roast with Stuffing the old Anglo-Indian way

2.     Savoury Duck Roast

3.     Savoury Pork Pot Roast

4.     Devil Fry with Left-over Roast

5.     Homemade Salt Pork

6.     Homemade Salt Beef

7.     Pepper Pork Short Ribs

8.     Meat and Vegetable Brown Stew

9.     Mutton / Lamb Masala Chops

10.  Devilled Meat Balls

 1.CHRISTMAS TURKEY ROAST WITH STUFFING THE OLD ANGLO-INDIAN WAY

Ingredients

1 Whole small dressed Turkey

¼ cup vinegar

3 teaspoons pepper powder

2 cups bread crumbs

2 teaspoons dried mint powder

2 eggs beaten

1 cup of boiled peas and carrot 

 ½ teaspoon grated lemon rind

½ cup oil

Salt to taste

 Ensure that the insides of the Turkey is cleaned well and keep aside. 

Take the liver, heart, gizzards and other edible internal parts of the turkey and cook them with a little water, salt and pepper powder till soft.

Remove and chop into very tiny bits. This is known as the Turkey Giblets mince.

Mix the cooked giblet mince with the eggs, bread crumbs, vinegar, mint powder lemon rind, salt and the boiled carrots and peas.

Now slit the turkey near the neck just above the chest and fill it well with the giblet mince mixture packing it firmly and tightly.

When the turkey is stuffed well, close the opening and rub oil well all over the turkey.

Place the stuffed turkey in a large pan / pot / pressure cooker and add sufficient water.  Cook till the turkey is tender. Keep simmering till all the water dries up and the turkey turns a lovely golden brown all over.

(The stuffed turkey can also be roasted in an oven if desired). 

Serve hot or cold with boiled vegetables and mash potatoes and Bread.

 2. SAVOURY DUCK ROAST

Ingredients

1 whole duck with the skin          

2 or 3 pods of garlic chopped very finely

3 teaspoons pepper powder

Salt to taste

3 dried red chillies or 1 teaspoon Paprika

2 teaspoons Tomato sauce

2 teaspoons vinegar

3 tablespoons oil

3 large potatoes pealed

 Rub the salt and pepper well into the duck. 

Heat Oil in a big pan or suitable pot and add the whole duck.

Fry on high heat for about 3 minutes, turning on all sides till it changes colour. 

Add all the other ingredients and about 4 glasses of water and simmer till tender.

Strain away any excess soup and keep aside.

Add 2 tablespoons of oil or ghee and continue to simmer on low heat till the duck is nicely brown all over and the potatoes too are nicely roasted.

Slice and arrange on a serving platter.

Pour the remaining soup back into the pan or pot and mix in 2 tablespoons of flour.

Cook till the gravy thickens, stirring all the time. Spoon this gravy on top of the slices of the Duck Roast. Pour the remaining gravy on the side of the platter along with the Roast potatoes.

Alternatively, the duck could be cooked in a pressure cooker till soft and then browned in a pan.

 3. SAVOURY PORK POT ROAST

Ingredients

1 chunk of pork weighing around 2 kgs with fat and lard

3 potatoes boiled and peeled (keep them whole)

3 whole red chillies 

1 teaspoon pepper corns

3 cloves

2 pieces of cinnamon

1 Bay leaf

Salt to taste

 Wash the pork and rub well with the salt and a pinch of pepper. Place in a suitable pan or pressure cooker together with the red chillies, peppercorns, whole spices, bay leaf and a little water and cook till the pork is almost tender.

Add the boiled whole potatoes. Simmer on low heat turning the meat around till nicely browned on all sides and the potatoes too are well roasted

 Alternately, the meat can be roasted with all the above ingredients in an  oven at 180C for till the meat is soft and brown.

4. DEVIL FRY WITH LEFT-OVER ROAST

Note; This recipe can be adapted to meat as well. Left over Chicken, Duck, Beef, Pork or Lamb Roast can be made into a delicious Devil Fry if desired.

 


Ingredients

Shred the left-over Roast and discard the bones     

3 large onions sliced finely

2 teaspoons chillie powder (add more if you like it spicy)

½ teaspoon turmeric powder

2 tablespoons oil

Salt to taste

1 teaspoon chopped garlic

2 sticks cinnamon

4 cloves

2 cardamoms

6 or 8 whole pepper corns

2 Dry Red Chillies broken into bits

 Heat oil in a pan and fry the onions cinnamon, cloves, cardamom, chopped garlic, red chillie and pepper corns lightly.

Add the shredded turkey / duck and sauté for about 5 minutes on medium heat. Add the chillie powder, turmeric powder, and salt.

Mix well and stir fry for a few minutes. Serve with Bread or Rice.

 5. HOMEMADE SALTED PORK

Ingredients

2 kg Chunk of Boneless Pork (preferably from the Belly Portion) with the skin

1 teaspoon saltpetre or lime salt

8 teaspoons table salt or powdered salt

3 teaspoons sugar

2 tablespoons vinegar

 Mix the saltpetre / lime salt, table salt, sugar and vinegar together. Rub this mixture on the pork 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 pot or pan with the residue and a little water for about one hour or pressure cook for 35 minutes on low heat.

Cool and store and use whenever required as a filling for sandwiches etc

 6. HOME MADE SALTED BEEF

 

Salted Beef is usually prepared from a cut of beef, from the Round section and is soaked in brine solution for a period of time. In addition to Brine and Saltpeter, a little sugar is also added to the Brine solution. The sugar, prevents the meat from becoming hard while soaking in the brine solution.  Before using the prepared Salted Beef, you may need to soak it in water because the brine solution may be particularly salty.(If Saltpeter is not available, it can be substituted with either lime salt or black salt)

 Ingredients

1 chunk of Beef from the “Round” portion weighing about 3 kgs

1 teaspoon saltpeter or lime salt

8 tablespoons table salt or powdered salt

3 teaspoons sugar

2 tablespoons vinegar

4 tablespoons lime juice

 Mix the saltpeter (black salt / lime salt), table salt, sugar, lime juice 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 pan or pressure cooker with all the residue and a little water till the meat is soft.

Cool and store along with the residue and use whenever required.

 7. PEPPER PORK SHORT RIBS

Ingredients

1 kg Pork Short Ribs

1 teaspoon Coriander Powder

2 teaspoons finely chopped garlic

2 tablespoons oil

Salt to taste

2 or 3 teaspoons ground pepper powder

3 onions finely chopped

Marinate the Pork Short Ribs with the coriander, pepper powder, and salt for one hour.

 Heat oil in a pan and sauté the onions and chopped garlic till golden brown.

Add the marinated Pork Short Ribs and mix well. Add a little water if required and cook till tender.

Serve with rice or Bread.

 8. MEAT AND VEGETABLE BROWN STEW

Ingredients

½ kg beef or mutton cut into medium pieces

3 carrots, 4 French beans, ½ cauliflower, 2 potatoes,

½ cabbage, washed and cut into medium pieces

4 green chilies slit lengthwise

2 medium size tomatoes chopped

1 big onion sliced

2 teaspoons ginger garlic paste

2 cloves, 2 pieces of cinnamon

6 or 7 pepper corns

A few mint leaves

Salt to taste

2 tablespoons oil

2 tablespoons flour

 Boil the meat with the pepper corns, green chilies, tomatoes ginger garlic paste, salt, cinnamon, cloves, mint in sufficient water till the meat is cooked.  

Add the vegetables and cook till the vegetables are just tender. Take care not to over-cook.

Make a thin paste of the flour with about ¼ cup of water.

Heat the oil in a suitable pan and fry the onions till golden brown.

Add the flour paste and fry along with the onions for some time.

Now add the cooked meat and vegetables and simmer for 5 minutes.

Serve hot with bread or hoppers.

 

Note: For Dumpling Stew, make dumplings as follows and add along with the meat and vegetables while cooking.

To make the dumplings, you will need 1 cup of flour, 1 teaspoon butter and a pinch of salt.  Mix all together with a little water to form soft dough.  Form into small balls and flatten slightly.  Add to the stew while cooking.

 9. MUTTON / LAMB MASALA CHOPS

Ingredients

1 kg good chops either mutton, beef or veal

2 teaspoons ginger garlic paste

2 tablespoons vinegar

2 large onions sliced fine

2 or 3 green chilies sliced lengthwise

3 tablespoons oil

1 teaspoon mustard paste or powder

4 cloves

2 pieces of cinnamon

1 teaspoon pepper powder

1 teaspoon chillie powder

1 teaspoon cumin powder

1 teaspoon coriander powder

Salt to taste

2 large potatoes boiled and peeled and cut into quarters

 Marinate the chops with all the above ingredients for one or two hours.

Heat oil in a large pan and add the marinated chops.

Cook on high for a few minutes.  Add sufficient water and cook till the chops are done and the gravy dries up. 

Add the boiled potatoes and mix in gently.

Garnish with onion rings.

 10. DEVILLED MEAT BALLS

Ingredients

1 kg Meat Mince either Beef, Lamb, Mutton, Pork

3 onions chopped finely

3 tablespoons chopped coriander leaves or chopped parsley

2 teaspoons chillie powder

1 teaspoon pepper powder

4 tablespoons breadcrumbs

2 tablespoons tomato sauce 

2 tablespoons flour

Salt to taste

4 tablespoons oil

 

Mix the mince with the chopped onions, coriander leaves / parsley, chillie powder, pepper powder, salt and bread crumbs and set aside for one hour.

Squeeze out all the water.

Divide into equal size portions then roll into balls.

Heat oil in a nonstick pan and fry the meat balls gently till they are brown. Remove and keep aside.

In the same oil add 2 tablespoons of flour, 1 teaspoon pepper powder, a pinch of salt and 2 tablespoons tomato sauce and mix well. Add 1 cup of water and bring to boil.

Add the fried meat balls and shake the pan gently so that the gravy covers all of them. Simmer on low heat for about 20 minutes till the meat balls are firm and the gravy dries up

Serve with bread or as a side dish

Tuesday, December 08, 2020

ANGLO-INDIAN FESTIVE PLATTER FOR CHRISTMAS LUNCH OR DINNER

 



Some Traditional and popular Platters for Festive and Special Occasions. Sharing the recipes below

 MENU 1

Beef Roast

Pork Devil Fry

Chicken Roast

Chicken and Vegetable Stew

Grilled tomatoes

Mash Potatoes

Steamed vegetables

Bread or dinner Rolls

Beef or Mutton Cutlets

Chicken Pilaf Rice

Brinjal Bake

Shepherd’s Pie

BEEF ROAST WITH GRAVY

Ingredients

2 kg Beef from the “Top Side or Rump Part” (one chunk)

3 large onions cut into quarters        

3 teaspoons ground black pepper / pepper powder

Salt to taste

3 dried red chillies broken into bits (or 1 teaspoon chillie flakes)

2 pieces of cinnamon (about one inch size)

2 teaspoons Tomato sauce

2 teaspoons vinegar

3 tablespoons oil

3 large potatoes pealed

2 tablespoons butter or ghee

 Marinate the chunk of beef with salt and pepper for about one hour. Heat the oil in a big Roasting Pan and add the chunk of meat. Fry on high heat for about 3 minutes, turning the meat on all sides till it changes colour. Add the onions, tomato sauce, vinegar, dry chillies, cinnamon, potatoes and sufficient water and simmer till the meat is tender.  Strain away any excess soup and keep aside.Add 2 tablespoons of butter or ghee and continue to simmer on low heat till the meat is nicely brown all over and the potatoes too are nicely roasted. Slice the meat and arrange on a serving platter.

 Pour the remaining soup or stock back into the pan and mix in 2 tablespoons of flour. Cook till the gravy thickens, stirring all the time. Spoon this gravy on top of the slices of roast and serve the remaining gravy on the side along with the Roast Potatoes.

(Alternatively the meat could be cooked in a pressure cooker till soft and then browned in a pan).

 


PORK DEVIL FRY

 Ingredients

1 kg Pork (less fat) from the loin portion cut into medium size pieces

2 tablespoons vinegar

1 tablespoon Worcester sauce or Soya Sauce

2 tablespoons Tomato sauce

3 tablespoons oil

3 large onions sliced

2 tablespoons chopped garlic

2 tablespoons chopped ginger

3 dry red chillies broken into bits

2 pieces cinnamon

3 cloves

3 teaspoons chillie powder

½ teaspoon turmeric powder

Salt to taste

3 tablespoons oilMarinate the pork with the Vinegar, Worcester / Soya Sauce, Tomato Sauce and salt for about 1 hour.

Heat the oil in a pressure Cooker or pan and sauté the onions, red chillies, chopped ginger, chopped garlic, cinnamon and cloves till light brown. Add the marinated pork, chillie powder, turmeric powder, and mix well. Sauté for a few minutes till the pork pieces   become firm. Add sufficient water and pressure cook for about 15 to 20 minutes till the pork is cooked. Simmer till almost dry. Serve with Rice, Bread or Chappatis.

 





CHICKEN AND VEGETABLE STEW

Ingredients

 1 kg Chicken cut into medium size pieces

3 carrots cut into medium pieces

3 potatoes cut into medium pieces

2 large onions sliced                            

3 green chilies slit lengthwise

2 teaspoons ginger garlic paste

2 small pieces cinamon

3 cloves

1 teaspoon chilie powder

1 teaspoons ground black pepper /  pepper powder                 

2 Bay leaves

1 teaspoon cumin powder                

 1 teaspoon coriander powder

2 tablespoons vinegar

3 tablespoons oil

Salt to taste

 Chop the chicken into medium size pieces and rub it well with a little salt and vinegar.

Cut the vegetables into medium size pieces. Place the chicken and vegetables together with all the above ingredients in a suitable pan or crock pot. Cover and cook on low heat for about one hour or till the chicken and vegetables are well cooked and   gives out a nice aroma. Serve hot with bread.

 

MASH POTATOES

Ingredients

6 large potatoes                     

2 tablespoons butter

2 teaspoon pepper powder    

salt to taste

 Wash the potatoes and cook till soft.

Remove the skins and mash well.

Add the butter, pepper and salt and mix well.

Serve with toast and Roast Beef, Roast Chicken or any baked dish.

 


GRILLED TOMATOES

Ingredients

3 large Tomatoes

Salt and Pepper to season

1 tablespoon Butter

 Wash the tomatoes and slice them into 4 or 5 thick rings.

Heat the Butter in a pan and then lay the tomato slices evenly around the pan. Let it fry for a few minutes till the underside softens. Flip over and fry the other side. Remove the slices onto a plate. Sprinkle salt and pepper on top.

Use as a side dish for Roast etc

 


STEAMED VEGETABLES

Ingredients

1 cup each of any vegetables of your choice such as carrots, green beans, cauliflower, broccoli, peas etc

Salt and Pepper to taste

 Peel and chop the carrots into medium size pieces lengthwise

Cut the cauliflower and Brocolli into medium size florets

Cut the beans the same size as the carrots

Add a cup of water in a saucepan and bring to boil. Add a teaspoon of salt and then add the carrots and beans. When they are semi cooked add the cauliflower and broccoli florets then the peas. Once the vegetables are just cooked, remove from heat and strain away the water.

Serve with Roast etc

 


MUTTON OR LAMB PEPPER CUTLETS

Ingredients

½ kg fine mince either lamb, mutton or beef

1 medium sized onion chopped finely    

2 teaspoons pepper powder

Salt to taste

3 tablespoons oil

1 egg beaten

2 tablespoons breadcrumbs

3 large potatoes

 Boil the potatoes, remove the skin and mash well. Keep aside.In a pan add the mince, onions, pepper powder and salt with a little oil and cook till the mince is dry.  Remove from heat and cool for some time.

Mix the mashed potatoes and mince together and form into even sized balls.

Flatten each ball to form an oval or round cutlet.

Dip each cutlet in the beaten egg then roll in the breadcrumbs.

Heat oil in a flat pan and shallow fry the cutlets on low heat till golden brown on both sides.

 

SHEPHERD’S PIE

Ingredients

500 grams minced meat either Beef or Lamb or mutton

2 large onions chopped

2 carrots peeled and chopped finely

3 large potatoes boiled and mashed

1 soup cube either chicken or beef for extra flavor

2 tablespoons butter

3 tablespoons flour

2 tablespoons milk

1 teaspoon pepper powder

1 tablespoon chopped mint

2 tablespoons grated cheddar cheese

Salt to taste

 

Cook the mince, chopped onions and carrots with ½ cup of water for about 10 minutes till the mince is cooked and the water reduces.

Add the crumbled soup cube, salt, pepper, and mint and mix well. Cover and simmer on low heat for 5 more minutes.

Make a smooth paste with the flour and 4 tablespoons water and add to the meat mixture. Simmer for 3 or 4 minutes until the meat mixture thickens. Remove from heat and keep aside

Season the mashed potato with a little butter, salt and milk. (The mixture should not be too soft).

Transfer the cooked meat mixture to a big ovenproof dish. Spread the mashed potato on top evenly using a fork.

Sprinkle grated cheese on the potato layer.

Bake in a moderate oven (2000) for 15 minutes till the cheese melts and the potatoes turn golden.

Serve hot with Buttered Toast and steamed veggies

 

CHICKEN PILAF / PALAV

Ingredients

2 cups Basmati rice or any other long grained rice

1 Kg chicken chopped into medium size bits

1 cup oil or ghee

2 teaspoons chillie powder

3 big onions sliced finely

3 or 4 green chilies sliced lengthwise

2 tablespoons ginger garlic paste

3 big tomatoes chopped

1 pack coconut milk

½ cup fresh mint leaves

½ cup coriander leaves

1 cup curds (yogurt)

½ teaspoon turmeric powder

2 bay leaves

4 cloves, 3 small sticks of cinnamon, 4 cardamoms

Salt to taste

 

Wash the rice and soak it in a little water for about 20 minutes.

Heat the ghee in a suitable vessel or rice cooker and add the whole spices and bay leaves and fry for a few minutes. Now add the onions and ginger garlic paste and sauté for some time. Add the turmeric, mint leaves, coriander leaves and chillie powder and fry for a while. Next add the chopped tomatoes and chicken keep on frying till the oil separates from the mixture. Add the curds, slit green chilies, coconut milk and salt and 1 cup of water and simmer for a few minutes till the chicken is tender. Now add the rice and 3 cups of water and cook on low heat till done mixing once or twice. Serve with curd chutney and chicken or meat curry.

 

BRINJAL BAKE

Ingredients

½ kg mutton mince                        

4 big seedless Brinjals

4 tablespoons oil                                         

1 big onion sliced finely

1 tomato chopped finely                             

1 tablespoon flour                                        

Salt to taste

1 teaspoon pepper powder                          

2 or 3 green chilies chopped finely

1 teaspoon chopped garlic                   

2 eggs beaten well

4 tablespoons breadcrumbs or semolina

 

Wash the Brinjals and put them whole into boiling water with ½ teaspoon salt and cook for about 5 minutes till they are half cooked.

Cut the brinjals into halves lengthwise dividing even the stalks.

Scoop out the insides and keep aside.

Heat 2-tablespoons oil in a pan and add the onions, mince, tomato, salt, pepper, green chilies, garlic and cook on low heat till the mince is cooked and all the water is absorbed.  Add the cooked insides of the brinjals and mix well.

Keep aside to cool for some time. 

When slightly cold, fill this cooked mince in the scooped out brinjal halves and press well. Coat with the beaten egg and sprinkle the breadcrumbs or semolina on the top. 

Brush the sides with oil and place in a baking tray.

Drizzle the remaining oil all over the stuffed brinjals and bake in a hot oven (250C) for about 10 minutes till brown on top.

 (The stuffed Brinjals could also be shallow fried like cutlets instead of baking)