ANGLO-INDIAN RECIPE BOOKS by Bridget White

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

NO COPYING ALLOWED FROM THIS SITE

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

Showing posts with label Curry. Show all posts
Showing posts with label Curry. Show all posts

Friday, August 02, 2013

DAK BUNGALOW DRY CHICKEN FRY
















1 kg chicken cut into medium size pieces
2 onions sliced finely
1 teaspoon turmeric powder
2 tablespoons oil
1 teaspoon chilly powder
Salt to taste
½ teaspoon spice powder or garam masala powder

Wash the chicken and marinate it with the salt, chilly powder, turmeric powder and spice powder for about 10 minutes. Meanwhile heat oil in a pan and sauté the onions to golden brown. Toss in the marinated chicken pieces and mix well. Close the pan with a lid and cook on slow heat for about 15 minutes till the chicken is cooked.

Heat a tablespoon of ghee or butter and add a few curry leaves and 3 broken dry chillies and fry for a few minuts. Add this to the chicken and fry till all the gravy dries up and the chicken is dry. Serve with bread or pepper water and rice.

Friday, February 05, 2010

Salt Beef

1 chunk of Beef from the “Round” portion weighing about 3 kgs
1 teaspoon saltpetre or lime salt
8 tablespoons table salt or powdered salt
3 teaspoons sugar
2 tablespoons vinegar

Wash the beef well. Mix the saltpetre / lime salt, table salt, sugar 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 vessel with all the residue and a little water for one hour or pressure cook for 45 minutes on low heat. Cool and store along with the residue and use whenever required.

Sunday, November 01, 2009

Veal Country Captain (Cold Meat Curry)

Serves 6
Preparation Time 1 hour
Ingredients
1 kg veal from the shoulder portion (1 whole chunk)
8 medium size onions cut finely
1 teaspoon turmeric powder
1 tablespoon garlic paste
2 teaspoons chillie powder
3 tablespoons oil
1 tablespoon butter or ghee
Salt to taste
Boil the veal in sufficient water with a little salt and a pinch of turmeric till tender. Remove from heat and cool. When cold, cut the boiled veal into small pieces. Mix the chillie powder, turmeric powder, salt and garlic paste with the boiled veal pieces and keep aside.
Heat oil in a pan and fry the onions till golden brown. Remove from the pan and keep aside.
Now fry the marinated boiled veal in the same pan adding a tablespoon of butter or ghee and cook till the meat begins to look dry. Mix in the fried onions and simmer on low heat for 5 more minutes. Serve with rice or bread and a few steamed vegetables.
Note: Country Captain is usually prepared with chicken. However it can be prepared with any left over cold meat as well. Hence the name Cold Meat Curry

Tuesday, September 29, 2009

MEAT AND LADY FINGERS (OKRA) CURRY


1/2 kg beef or mutton / lamb cut into medium sized pieces
1/2 kg tender lady fingers / Okras cut into 1 inch size pieces
2 medium sized onions chopped
2 large tomatoes pureed
½ cup coconut paste
A small bunch of coriander leaves chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
2 teaspoons chilly powder
2 teaspoons coriander powder
1 teaspoon cumin powder
½ teaspoon tumeric powder
Salt to taste
2 green chilies chopped
2 tablespoons oil.

Heat the oil in a suitable pan or pressure cooker and fry the chopped onions till golden brown. Add the Meat, ginger and garlic paste and sauté for some time. Add the chilly powder, coriander powder, cumin powder, green chillies, coconut and salt and fry for a few minutes .Add the tomato puree and fry till the oil separates from the masala. Now add 2 cups of water and cook till the meat is tender.

Meanwhile lightly fry the lady fingers / okra in a little oil for about 2 minutes. When the meat is cooked, add the lady fingers / okra pieces into the boiling curry and cook on low heat till the gravy is sufficiently thick and the lady fingers are cooked. Garnish with chopped coriander leaves. Serve hot with plain rice.

Friday, September 18, 2009

SPICY LIVER AND ONION FRY

SPICY LIVER AND ONION FRY
½ kg beef or lamb liver sliced thinly
4 large onions chopped
1teaspoon chillie powder
1 teaspoon pepper powder
½ teaspoon turmeric powder
2 tablespoons oil
1 teaspoon ginger paste
½ teaspoon garlic paste
Salt to taste
1 teaspoon cumin powder
½ teaspoon coriander powder
1 tablespoon vinegar

Wash the liver well. Heat the oil in a pan and sauté the onions lightly. Add the sliced liver, ginger and garlic paste, salt, turmeric powder, chillie powder, cumin powder, coriander powder, pepper powder and vinegar and mix well. Cover and simmer on low heat till the liver is cooked. Add a little water while cooking if gravy is required. Serve hot with rice or bread

Thursday, August 20, 2009

SIMPLE PEPPER CHICKEN

Serves 6
Preparation Time 30 minutes
1 kg chicken cut into medium size pieces
3 large onions sliced finely
2 teaspoons pepper powder
1 teaspoon turmeric powder
2 tablespoons oil
salt to taste
Heat oil in a pan and fry the onions lightly. Add the chicken and mix in the pepper powder, tumeric powder and salt. Add ½ cup of water and cook on low heat till the chicken is tender and semi dry. Simmer for 10 more minutes stirring occasionally till the chicken gets a good shiny colour.
Alternately, the chicken can be par boiled with a little water and then added to the sautéed onions and pepper

Friday, July 17, 2009

Spicy Pork Spare Ribs

1 kg Pork Spare Ribs
2 teaspoons Coriander Powder
1 teaspoon Cumin Powder
2 teaspoon finely chopped garlic
2 tablespoons oil
Salt to taste
2 teaspoons chillie Powder
2 tablespoons vinegar
3 onions finely chopped
2 tablespoons Tomato sauce

Marinate the Pork Spare Ribs with the coriander powder, cumin powder, chillie powder, vinegar, tomato sauce and salt for one hour. Heat oil in a pan and sauté the onions and chopped garlic till golden brown. Add the marinated Pork Spare Ribs and mix well. Add sufficient water and cook till tender. Continue frying on low heat till the gravy dries up. Serve with rice or Bread.

Monday, July 06, 2009

STUFFED SNAKE GOURD IN GRAVY

1 kg beef or mutton mince
1 medium sized snake gourd scrape and cut into 2 inch pieces after removing the insides
3 medium sized onions chopped
3 large tomatoes pureed
½ cup coconut paste
A small bunch of coriander leaves chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
2 teaspoons chilly powder
1 teaspoon spice powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
Salt to taste
2 green chilies chopped
3 tablespoons oil.

Wash the snake gourd and the mince. Marinate the mince with a teaspoon of chilly powder, turmeric 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 chilly powder, coriander powder, spice powder, green chilies, coconut and salt and fry for a few minutes .Add the tomato puree and fry till the oil separates from the masala. 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.

Sunday, June 07, 2009

Braised Ox Tongue

Serves 6
Preparation Time approx 1 hour
Ingredients

1 Ox Tongue
2 onions sliced
2 Carrots peeled and diced
1 teaspoon coriander powder
1 teaspoon chillie powder
½ teaspoon spice powder or garam masala powder
3 tablespoons Oil
Salt to taste

Wash the Ox Tongue and boil it in salted water till tender. Cool then slice it.
Heat oil in a pan and sauté the onions till slightly brown. Add the carrots, chillie powder, coriander powder, spice powder / garam masala powder, a little salt and about 4 tablespoons of the tongue stock and cook till the carrots are soft. Mash the carrots well. Now add the cooked slices of Ox Tongue and the remaining stock. Mix well and simmer on low heat for about 10 minutes. Serve with Bread or with rice and steamed vegetables

Tuesday, April 14, 2009

ANGLO-INDIAN VEAL CHOPS

Serves 6
Preparation Time 45 minutes
½ kg good veal chops (Flatten them)
3 or 4 potatoes (Boil peal and cut each in half lengthwise)
4 big onions sliced
2 green chilies slit lengthwise
2 teaspoons pepper powder
Salt to taste
3 tablespoons oil
Pressure cook the veal chops with a little water till tender letting some soup remain. Open the pressure cooker and add the onions, green chilies, salt, pepper powder and oil and mix well. Keep cooking on low heat till the soup dries up and the onions and meat are a nice brown. Just before turning off the heat add the boiled potatoes and mix once so that the masala covers the potatoes. Serve hot with bread or rice.

Saturday, February 21, 2009

DRY CHICKEN FRY


1 kg chicken cut into medium size pieces
2 onions sliced finely
1 teaspoon turmeric powder
2 tablespoons oil
1 teaspoon chilly powder
Salt to taste
½ teaspoon spice powder or garam masala powder

Wash the chicken and marinate it with the salt, chilly powder, turmeric powder and spice powder for about 10 minutes. Meanwhile heat oil in a pan and sauté the onions to golden brown. Toss in the marinated chicken pieces and mix well. Close the pan with a lid and cook on slow heat for about 15 minutes till the chicken is cooked. Add a teaspoon of ghee or butter and fry till all the gravy dries up and the chicken is dry. Serve with bread or pepper water and rice.

Monday, January 05, 2009

SAUSAGES… Appetizer or a Quick-and-easy Meal?

The meaning of the word “Sausage” in the dictionary means “Chopped or ground meat that has been blended with spices and other seasonings and usually stuffed in natural or manufactured casings”.
The origin of meat processing is lost in antiquity but probably began when mankind learned that salt is an effective preservative. Sausage making evolved as an effort to economize and preserve meat that could not be consumed fresh at slaughter. Sausage makers use almost all parts of the animal carcass that cannot be used in other ways.
The less tender cuts and organ meats are ground, spiced and made into delicious sausages. The procedure of stuffing meat into the sausage casings remains basically the same today as in the olden days. However, sausage making has now become a culinary art and is now available in a great number of varieties and flavours. Sausages have grown in popularity over the centuries. Today more than 250 varieties of sausages are manufactured and sold worldwide. Some of these varieties can actually be traced back to the town and country of origin. The contemporary role of sausage fits conveniently into our modern lifestyles as an elegant appetizer for entertaining as well as the main course in "quick-and-easy" meals. Sausages are made from beef, veal, pork, lamb, poultry and wild game, or from any combination of these meats. Traditionally, sausages were formed into a symmetrical shape, but now they can be found in a variety of shapes and sizes to meet consumers' needs and fancies.

There are lots of innovative ways that you could use sausages besides having them with your Toast and Eggs at Breakfast. You could slice / dice fried sausages and serve them on crackers with cheese as an appetizer. Dice them and add in salads, soups, curries, etc. Grill the sausages and eat with a creamy garlic dip. Use them in Casseroles and Bakes with other vegetables and meats or you could just make a very delicious curry dish with them as under.

SAVOURY 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 paste
1 teaspoon chopped garlic
2 tablespoons oil
1 teaspoon chilly powder
½ teaspoon tumeric 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 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

Wednesday, October 29, 2008

CRUMBED CHOPS

1 kg mutton /lamb chops flatten them by beating

3 teaspoons pepper powder
Salt to taste
4 tablespoons breadcrumbs
3 tablespoons oil
2 eggs beaten well
2 onions chopped finely
1 tablespoon chopped mint leaves
Wash the mutton chop well and marinate them with the salt, pepper powder and mint over night or for at least 5 to 6 hours. (Keep covered in the fridge). Heat oil in a flat frying pan. Dip the chops one at a time in the beaten egg. Top with the chopped onions and cover well with breadcrumbs. Shallow fry in the hot oil. Fry each side till golden brown. Serve with wedges of lime and Tomato Sauce and Bread.