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 Indian Food. Show all posts
Showing posts with label Indian Food. Show all posts

Tuesday, March 30, 2010

MUTTON / LAMB CRUMB 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 on low heat. Fry each side till golden brown. Serve with wedges of lime and Tomato Sauce and Bread.

Tuesday, February 02, 2010

Fish Curry in Coconut Milk

1 kg good fleshy fish cut into slices
2 big onions chopped finely
1 teaspoon ginger paste
2 teaspoons garlic paste
1 cup thick coconut milk
3 teaspoons chilly powder
1 teaspoon cumin powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
A few Curry Leaves
Salt to taste
3 tablespoons oil (Sunflower or Mustard)

Wash the fish well and fry it lightly to make it firm. Keep aside. Heat the oil in a shallow vessel and fry the curry leaves and onions till golden brown. Add the ginger and garlic paste, chilly powder, cumin powder, coriander powder, turmeric powder and a little water and fry well for some time. Add the Coconut Milk, salt, and a little more water and bring to boil. Add the fish and cook for about 6 to 7 minutes till the fish is firm. Garnish with chopped coriander leaves and slit green chilies Serve with Rice or chapattis.

Sunday, October 11, 2009

TOMATO PILAF (TOMATO RICE)


Serves 6
Preparation time 45 minutes

4 large tomatoes pureed and diluted with water to get 4 cups of juice or 1 pack of tomato puree diluted to get 4 cups of juice.
2 teaspoons chopped coriander leaves
2 large onions sliced finely
2 cups Raw Rice or Basmati Rice
Salt to taste
2 teaspoons chilly powder
2 teaspoons ginger and garlic paste
4 cloves, 3 cardamoms, 3 pieces of cinnamon
4 tablespoons oil or ghee
2 teaspoons chopped fresh mint

Heat oil in a pan or a rice cooker and sauté the spices, onions, ginger garlic paste and chilly powder for a few minutes. Add the rice, salt, mint, coriander leaves and tomato juice and cook till the rice is done. Serve with salad and Chicken Curry or Pork Vindaloo.

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