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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Showing posts with label Chicken and Vegetable Stew. Show all posts
Showing posts with label Chicken and Vegetable Stew. Show all posts

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)