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 Roasts. Show all posts
Showing posts with label Roasts. Show all posts

Monday, April 19, 2010

A SIMPLE CHICKEN ROAST

1 medium size dressed chicken
2 tablespoons vinegar
2 teaspoons chopped garlic
4 tablespoons Butter
Salt to taste
1/2 teaspoon turmeric powder
2 teaspoons whole pepper corns
3 dry red chillies broken into bits
2 pieces cinnamon
2 onions chopped into big chunks

Wash the chicken well and marinate with the turmeric powder and salt for about an hour. Heat the butter in a suitable pan and add the chicken and all the other ingredients. Mix well and stir fry on high heat for a few minutes till the chicken changes colour. Add 1 glass of water and simmer on low heat till the chicken is tender and the water dries up. Keep frying on low heat for a few more minutes till the chicken pieces are nicely browned. Served with Mashed Potatoes and Bread.

Thursday, December 10, 2009

ANGLO-INDIAN BEEF ROAST

2 kg Beef from the “Round Portion” or “Top Rump part”
2 large onions cut into quarters
2 teaspoons pepper powder
2 dry chillies broken into pieces
2 sticks cinamon
2 tablespoons vinegar
Salt to taste
3 tablespoons oil
3 large potatoes pealed

Wash the meat and rub the salt and pepper well into it. Place it in a big oven- proof dish or a pressure cooker, and place on high heat. Keep turning the meat on all sides till it changes colour. Add the onions, potatoes. chillies, vinegar and sufficient water and cook either on the stove or oven till the meat is tender. Continue to simmer on low heat till the meat is nicely brown all over and the potatoes too are nicely roasted. Serve hot or cold with bread.

The same recipe can be used for making Mutton or Lamb Roast as well.

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

Thursday, December 11, 2008

SPICY ROASTED CHICKEN

Serves: 6
Preparation and cooking time: 1 hour
Ingredients
1 whole chicken jointed into 4 to 6 pieces
6 medium size potatoes peeled
3 large onions quartered
2 tablespoons butter
1 teaspoon garam masala powder or all spice powder
2 teaspoons pepper powder
2 teaspoons chilly powder
Salt to taste
2 teaspoons lime juice

Wash the chicken and the potatoes. Mix in all the above ingredients and leave aside for 15 minutes. Place the marinated chicken in a suitable vessel or pan and cook on low heat till the chicken is tender and the water dries. Keep turning the chicken every 10 minutes or so to ensure that it roasts evenly and is a nice brown colour
Serve with Steamed vegetables and any type of bread

Alternately, the chicken could be roasted in an oven as well. Arrange the marinated chicken and potatoes in a buttered oven-proof dish. Cover the dish with foil. Bake in a moderate oven (355 degrees) for about 45 minutes. Serve with Steamed vegetables and any type of bread.