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 Meat. Show all posts
Showing posts with label Meat. 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.

Tuesday, March 08, 2011

SIMPLE BEEF CURRY

½ kg good beef cut into medium pieces

2 big tomatoes pureed
3 cloves, 2 pieces of cinnamon, 2 cardamoms
2 Bay leaves
1 teaspoons ginger paste
1 teaspoon garlic paste
2 onions chopped
1 tablespoon chopped mint leaves
2 teaspoons chilly powder
Salt to taste
3 tablespoons oil

Heat oil in a pan and add the onions, cloves, cinnamon, cardamoms, bay leaves, ginger paste and garlic paste. Fry for a few minutes. Add the meat and the chilly powder and mix well. Keep frying on low heat for some more time. Now add the tomatoes, salt, mint leaves, potatoes, and mix well. Add sufficient water and cook till the meat is done and the gravy is thick. If cooking in a pressure cooker turn off the heat after 6 whistles. Serve hot with 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

Monday, April 27, 2009

MINCE AND TATTIES - (MINCE AND POTATOES ) Tracking down traditional Scottish food in India

MINCE AND POTATOES & EGG KEDEGREE
Article from the Scottish Times 12/04/09....Pamela Timms
In Bangalore,last week I met Bridget White-Kumar, an obsessive chronicler of all things Anglo-Indian and author of five recipe books crammed with such delights as “grandma’s country captain chicken” and “railway mutton curry”.
At first glance, Bangalore, the home of modern India’s IT miracle, is a city that more than any other has freed itself from every trace of the Raj. Yet I found a community that has held on to many Scottish and English food traditions and used them to carve out its own identity.
Kumar greeted me with tea and shortbread. When she rustled up mince and tatties and said I could borrow her precious old recipe books, I was ready for her to adopt me. They include a rare 1874 edition of the Madras Cookery Book, written anonymously by “an English resident’s wife”, which contains recipes — or “receipts” as the memsahib called them — for Caledonian classics such as Scotch broth, mashed turnips and scones.
Bridget is no misty-eyed imperialist but a member of Bangalore’s 15,000-strong Anglo-Indian community, descendents of Scottish and English families who came to seek their fortunes in the colonies.
After independence, one might have imagined Anglo-Indians would have been glad to see the back of meat loaf and sago pudding, but the community, although proudly Indian, identifies closely with Scottish and English traditions and food.
Bridget’s own grandfather was a Scot named Percy Edgar Joseph and, through the enthusiastic scribblings of her mother and grandmother, she has inherited a vast collection of Anglo-Indian recipes.
Her mince and tatties, although unsurprisingly more peppery than we’re used to, bears a striking resemblance to the one I grew up with. I was amused to hear that it occupied the same place in her family culinary repertoire as it did in my family's. “It’s what we have when I can’t think what else to make,” she says.
While we devoured the mince, kedgeree and semolina pudding, Bridget told me about her early life on the British-run Kolar Gold Fields, in Karnataka where her father worked. Although she can’t remember where the mince and tatties recipe came from, the fact she remembers more MacIntyres and MacDonalds than Malhotras and Methas in her community offers some strong clues.
I left Bangalore with a heavy stomach and even heavier heart, vowing to go back as soon as possible.

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.

Wednesday, May 21, 2008

ANGLO-INDIAN BEEF STEAKS

The word “Steak” is derived from an Old Norse word “steik” meaning "roast”. It is a continental dish, popular all over the world, served in restaurants and Steakhouses with or without various accompaniments such as Potatoes, Vegetables, etc. Steak is actually a slice of meat such as Beef or Lamb from the most tender cuts of the animal such as the short loin, sirloin and rib areas with names such as Porterhouse, T-bone, Rib-eye, etc. It is cut on a slant, perpendicular to the muscle fibres, so that it can cook fast. The steaks cut from these parts are quite tender and range in thickness between half to one inch and are cut in a size intended to be one serving per person. Steaks from the short loin, rib, and sirloin are best when grilled or broiled / pan-fried. Steaks can also cut from the chuck, round, plate, and flank. However these are a bit tough if not cooked properly. However they should be marinated for a few hours then cooked. Steaks are typically grilled, but they are also often pan-fried or broiled, using dry heat, and served whole.The meat should be a bright red, the fat should be a creamy white and there should be thin streaks of fat running through the meat. Grilling makes it usually dry where as cooking or broiling it in a pan would make it more juicy. The perfect steak needs the right flavors, and different steak cuts are prepared differently. The amount of time a steak is cooked is a personal preference. The shorter the cooking time, the more juice is retained. The longer the cooking time would result in drier, tougher meat. A vocabulary also evolved over a period of time, to describe the degree to which a steak is cooked such as Raw, Blue rare or Very Rare, Rare, Rare, Medium Rare Medium, and Well done. Steak was first introduced in India by the British as early as the 16th Century. As was the case of almost all of our cuisine, which started out as insipid concoctions, in the days of the British Raj, the original “Beef Steak” introduced by them was quite bland and tasteless. Over the years many more ingredients and spices were added to this dish to make it more spicy and delicious as it is today. It has become synonymous with Anglo-Indian Cuisine, as our famous Anglo-Indian Pepper Steak and Anglo-Indian Masala Steak,. These dishes are relished by all of us and I’m sharing the recipes for them below. So let your steaks sizzle the old fashioned way in a skillet or heavy fry pan. However, the steaks could be grilled if desired using the same ingredients. 

  ANGLO-INDAN PEPPER STEAKS Serves 6 Preparation Time 45 minutes 1kg Beef Undercut or Sirloin cut into steaks 1 teaspoon turmeric powder 3 or 4 teaspoons fresh pepper powder 3 tablespoons oil 2 big onions sliced finely 2 big tomatoes chopped 3 potatoes peeled Salt to taste Wash the meat well and marinate it with the pepper powder, salt and turmeric powder in a flat plate. Pour the oil on top and keep it over night in the refrigerator (or for at least 4 hours before cooking), Pressure cook for just 5 minutes or cook in a pan for about 15 minutes along with the potatoes. Add the onions and tomatoes and continue frying on low heat till the tomatoes turn pulpy and the steaks and the potatoes are a nice brown colour. Serve hot with boiled vegetables and bread. 
 
  ANGLO-INDIAN MASALA STEAK Serves 6 Preparation Time approx 1 hour Ingredients 1 kg boneless Mutton or Beef from the Round portion cut into steaks 2 medium size onions sliced 2 medium potatoes sliced 2 cups water Salt to taste 3 tbsp Oil 1 teaspoon ginger paste 1 teaspoon garlic paste 2 teaspoons coriander powder 1 teaspoons cumin powder ½ teaspoon tumeric powder 1 teaspoon pepper powder Heat the oil in a large, wide pan . Add the onions and sauté for a few minutes. Remove half the quantity of onions and keep aside. Add the meat and stir-fry for 10 minutes until the pieces turn brown. Reduce heat to medium and add all the other ingredients except the potatoes. Mix well. Add the water and simmer covered for 45 minutes. Add the potatoes and salt to taste. Stir and cook for another 15 to 20 minutes, until the potatoes are cooked. Now add the pre fried onions and mix well into the Steak