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.
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Tuesday, February 23, 2021

GREEN MASALA POTATO CURRY

 


POTATOES IN GREEN MASALA CURRY

1/2 kg Potatoes peeled and cut into medium size pieces 

3 onions chopped finely

2 large tomatoes chopped

1 teaspoon ginger garlic paste

1 teaspoon cumin powder 

1 teaspoon coriander powder

1/4  teaspoon turmeric powder

2 small pieces of cinnamon

2 or 3 cloves

½ cup grated coconut

1 cup chopped coriander leaves

2 teaspoons chopped mint leaves

3 or 4 green chillies 

3 tablespoons oil

Salt to taste


Grind the coconut, coriander leaves, mint leaves and green chillies to a smooth paste.

Heat oil in a pan and fry the cinnamon, cloves and onions till golden brown. 

Add the ginger garlic paste and fry for a few minutes

Add the coriander powder, turmeric powder, cumin powder and tomatoes and keep frying till the tomatoes are reduced to pulp. 

Add the ground coconut paste and fry for about 5 minutes on low heat. 

Now add the potatoes and mix well. 

Add salt to taste and 2 cups of water and simmer till the potatoes are cooked and gravy is thick.  

Serve hot with rice or chapattis.


Sunday, February 14, 2021

PANCAKES FOR SHROVE TUESDAY

 


PANCAKES 

Shrove Tuesday is celebrated the day before Ash Wednesday, i.e. the day before the commencement of the season of Lent leading up to Easter Sunday. Shrove Tuesday always falls 47 days before Easter Sunday, so the date varies from year to year. The name Shrove comes from the old English word "shrive" which means “to confess”. In the Middle Ages, people used to go to confession and confess their sins on Shrove Tuesday, so that they were forgiven before the season of Lent began on Ash Wednesday. Lent is a time of fast and abstinence and of making sacrifices and giving things up. The Church liturgy lays much emphasis on eating very plain food and refraining from food that would give pleasure during the period of lent. In many cultures, this meant no meat, dairy, or eggs. So in earlier times, Shrove Tuesday became the last chance for people to indulge themselves in good food on the Tuesday before Ash Wednesday and to make use of the items of foods that were not allowed during Lent. In the United Kingdom and Ireland, Shrove Tuesday is more commonly known as Pancake Tuesday or Pancake Day, as it is customary to eat PANCAKES on this day. Pancakes thus became associated with the day preceding Lent, because it was a way to use up all the rich foodstuffs in the house such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent began.


Here is a simple recipe for some soft pancakes 

Ingredients 

3 cups plain flour 

2 eggs beaten well

2 tablespoons sugar                   

1 teaspoon vanilla essence

1 tablespoon butter 

1/4 teaspoon salt

1/2 teaspoon baking powder       

2 cups milk


Mix all the ingredients together to get a thin smooth batter without lumps. 

Heat a non- stick pancake pan or frying pan.

When hot wipe all over with a piece of cloth or tissue dipped in a little oil. 

Pour a ladle of batter in each indent of the pan and cover with a suitable lid

(If using a single non-stick pan pour one ladle of batter with a swirling motion and then shake the pan so that the entire pan is covered)

Cook on both sides and remove. 

Serve hot with Maple syrup, Honey, Jam, Banana, Cream etc. The accompaniments are your choice)

Friday, January 29, 2021

SAUSAGE CURRY

 


ANGLO-INDIAN SPICY SAUSAGE CURRY

500 grams pork or beef (pepper) sausages 

2 big tomatoes chopped 

2 large onions sliced finely 2 green chilies sliced lengthwise 

1 teaspoon ginger garlic paste 

1 teaspoon chopped garlic 

1 or 2 tablespoons oil 

1 teaspoon chillie powder 

½ teaspoon turmeric powder 

½ teaspoon coriander powder 

½ teaspoon cumin powder 

Salt to taste 

Heat oil in a pan and add the sausages and a little water. 

Cook on low heat till the water evaporates and the sausages turn golden brown. 

Remove from heat and slice the sausages into halves. 

In the same oil add the onions, chopped garlic and green chillies and fry till golden brown. 

Add the ginger garlic paste and fry for 2 or 3 minutes. 

Now add the tomatoes, turmeric, chillie powder, coriander powder, cumin powder and salt and fry till the tomatoes turn pulpy. 

Add 1 cup of water and bring to boil. 

Add the sliced sausages and cook on low heat till the gravy becomes thick. 

Serve with bread or rice



TROTTERS IN A TANGY GRAVY ((Trotters cooked in a tamarind base)

 


Trotters in a Tangy Gravy  (Trotters cooked in a tamarind base)

Serves 6   

Preparation and cooking time 45 minutes

Ingredients

8 Trotters each chopped into halves (lamb or goat preferably the front ones)

2 big onions sliced                            

1 teaspoon coriander powder 

1/2 teaspoon turmeric powder  

1 teaspoon cumin powder         

4 green chillies slit lengthwise             

2 teaspoons chillie powder

1 teaspoon chopped ginger

1 teaspoon chopped garlic

Salt to taste         

2 tablespoons oil                                

½ cup thick tamarind juice

Heat oil in a pressure cooker and sauté the onions lightly.  

Add the trotters and all the other ingredients  (except the tamarind Juice) and mix well.  

Fry for a few minutes. 

Add sufficient water (the water should cover the trotters) and pressure cook on medium heat for about 15 minutes. 

Switch off the heat and let the pressure settle.

Open the pressure cooker and add the thick tamarind juice and mix well. 

Continue cooking on low heat till the gravy is thick and dark brown. 

Serve with Steamed rice, Chapattis, Hoppers or Dosas.




Wednesday, January 13, 2021

TURKEY ROAST CASSEROLE

 



TURKEY ROAST CASSEROLE 

This is a recycled dish using leftover Turkey Roast. It’s a meal in itself with a slice of toast and a salad. Any seasonings of your choice could be added to flavour the dish 

Ingredients

2 cups shredded or chopped left over Turkey Roast

2 cups Bread Crumbs

1 cup milk

1 cup fried onions 

1 cup chopped tomatoes 

2 eggs, beaten

2 teaspoons Worcestershire sauce (optional) 

Salt to taste 

1 teaspoon ground black pepper

1 teaspoon parsley flakes

1/2 teaspoon garlic seasoning

1 teaspoon paprika or chillie powder 

A few mint leaves 


Preheat the oven to 180 degrees C


In a large bowl, combine the turkey with all the ingredients. 

Mix just until well combined.

Add a little more milk if required

Butter a baking dish and transfer the mixture to the dish

Dot with a few blobs of butter

Sprinkle some breadcrumbs evenly on top

If desired, sprinkle or lay shredded cheese on top

Bake at 180 C for 20 to 25 minutes till the casserole is firm and nicely browned on top.

Let it rest for 10 minutes before serving

Enjoy it plain or with roast and a salad