ANGLO-INDIAN MINCED MEAT CUTLETS

MINCED MEAT CUTLETS OR GROUND BEEF / LAMB CUTLETS 

A typical Anglo-Indian dish of minced / ground beef or lamb lightly spiced mixed with boiled potatoes, crumbed and shallow fried to a golden brown. An appetizing snack or a  delightful side dish with bread or rice. 

Serves 6    Preparation and cooking Time 1 hour

Ingredients

½ kg finely minced meat either beef or mutton / lamb

1 teaspoon chopped ginger

1 teaspoon chopped garlic

1 medium sized onion chopped finely

 2 green chilies chopped finely

1 teaspoon pepper powder

Salt to taste

1 teaspoon chopped mint leaves or ½ teaspoon mint powder

3 tablespoons oil

1 egg beaten

2 tablespoons breadcrumbs

 3 large potatoes                 

Boil the potatoes, remove the skin and mash well.  Keep aside. 

Cook the mince, ginger, garlic, onions, green chilies, pepper powder and salt with a little oil till the mince is dry.  Remove from heat and cool for some time. Mix it well with the potatoes.  Form into round shaped cutlets then flatten with a knife. Dip each cutlet in the beaten egg, then roll in the breadcrumbs. Shallow fry the cutlets on low heat  till golden brown on both sides.  Serve as a side dish with Pepper Water and Rice or as a Snack with Tomato Sauce or Mint Sauce.

BEVECA (ALSO KNOWN AS VEVIKA) - A CHRISTMAS DELICACY MADE WITH RICE FLOUR AND COCONUT MILK

BEVECA IS ALSO KNOWN AS VEVIKA - A CHRISTMAS DELICACY MADE WITH RICE FLOUR AND COCONUT MILK 

Serves 6 Preparation time 1 hour
Ingredients

1 cup rice flour
1 cup wheat flour
4 eggs
2 cups coconut milk
2 tablespoons butter
3 tablespoons sugar
1 teaspoon vanilla essence
2 teaspoons sliced almonds

Mix the rice flour and the wheat flour together. Cream the butter and sugar together. Add the eggs and coconut milk and mix well. Slowly add the rice and wheat flour and vanilla essence and mix well to a smooth thick batter. Add a little more milk if the batter is too thick. Pour into a greased baking dish or tin and sprinkle the sliced almonds on the top. Bake at 175 C for about 40 minutes till the top gets brown and a tooth pick comes out clean. Remove and let it cool. When cold remove from the tin and cut into slices. Please note you could steam this cake instead of baking it. Either way its delicious

ROASTED PUMPKIN AND CUCUMBER SIDE DISH

ROASTED PUMPKIN AND CUCUMBER SIDE DISH 
A Roasted Pumpkin and Cucumber Side dish /Salad for those days when you want something bland and simple.

Ingredients
1/2 kg ripe pumpkin, peeled and cubed
3 English cucumbers, sliced thickly
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1 teaspoon chillie powder
1/2 teaspoon cumin powder
1/2 teaspoon sugar
1 tablespoon oil ( I used sunflower refined oil)
Preheat oen to 180 C
Combine all the above together and transfer to a suitable oven proof dish. Bake / Roast for 20 to 25 minutes till the pumpkin and cucumber are soft and get slightly roasted. Serve as a side dish with rice and any curry or as a summer salad.

ANGLO-INDIAN RECIPE BOOKS by Bridget White-Kumar

ANGLO-INDIAN RECIPE BOOKS by Bridget White-Kumar

1. ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST is a comprehensive and unique collection of easy- to- follow Recipes of popular and well loved Anglo-Indian dishes. The repertoire is rich and vast, ranging from the outright European Cutlets, Croquettes, pasties, roasts, etc, to mouth watering Curries, Side dishes, Spicy Fries, Foogaths, Biryani and Palaus, Pickles, Chutneys etc, picking up plenty of hybrids along the way. The very names of old time favorite dishes such as Yellow Coconut Rice and Mince Ball (Kofta) Curry, Pepper water, Mulligatawny Soup, Grandma’s Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumb Chops, Ding Ding, Stews, Duck Buffat, Almorth, etc, which were so popular during the Raj Era are sure to bring back nostalgic and happy memories. These popular Anglo-Indian dishes will take you on an exotic nostalgic journey to Culinary Paradise.

It is a practical and easy guide to delectable cooking. The book with its clear step-by-step instructions, describes the preparation of a variety of Anglo-Indian Dishes. The easy-to-follow directions make cooking simple and problem- free.

2. A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES   is a revised, consolidated version of four earlier Recipe Books of Bridget White, namely Bridget’s Anglo-Indian Delicacies, A Collection of   Anglo-Indian Roasts, Casseroles and Bakes, The Anglo-Indian Snack Box &The Anglo-Indian Festive Hamper.

More than 350 Recipes of traditional, popular and well loved, Anglo-Indian Dishes have been specially selected from these earlier Cook Books and featured in this Omni-bus Edition. This single Consolidated Imprint of easy- to- follow Recipes features Soups, Pepper Water &  Vindaloo, Curries & Fries, Roasts & Stews, Chops and Cutlets, Croquettes & Rissoles, Foogaths and Vegetarian Delights, Rice Dishes & Pilafs, Pickles & Relishes, Casseroles and Baked Dishes, Snacks & Short Eats, Nibbles & Finger food, Sweets & Desserts, Custards & Puddings, Christmas Cakes & Festive Treats, Curry Powders, etc.

The huge selection of Anglo-Indian dishes featured in this Cookery book will surely take one on a sentimental and nostalgic journey down  memory lane of old forgotten Anglo-Indian Culinary Delights. All the old dishes cooked during the time of the Raj have now revived to suit present day tastes and palates. This Cookery Book would also serve as a ‘Ready Reckoner’ and a useful guide for teaming up dishes for everyday Anglo-Indian Meals as well as for festive and special occasions.

3. VEGETARIAN DELICACIES is a collection of simple and easy recipes of delectable Vegetarian Dishes. The repertoire is rich and vast, ranging from simple Soups and Salads, to mouth watering Curries, Stir fries, Rice dishes, Casseroles and Baked Dishes and popular Accompaniments. The easy-to-follow directions, using easily available ingredients, make cooking these dishes simple, enjoyable and problem-free. The book also highlights the goodness of each vegetable and their nutritive and curative properties in preventing and curing many health disorders.

4. SIMPLE EGG DELICACIES is a collection of simple and easy recipes of delectable Egg Dishes for Breakfast, Lunch and Dinner and for all other times as well.  The repertoire ranges from simple Breakfast Egg Dishes and Egg Salads, to mouth watering Curries, Tea Time treats, Sandwiches, Casseroles and Baked Dishes. The recipes are extremely easy to follow and only easily available ingredients have been suggested. - A real treat for ‘Eggetarians’.

A whole set of the above 4 books costs as under which includes the Postage and handling:

1) If posted anywhere In India only:

Rs. 1100.00   -  Payment through Cheque or Money order

2) If posted abroad, the price is as under: -  Payment through Western Union

or Pay Pal  only

Australia: A$80.00,, Canada C$80.00, UK: GBP 45.00, USA: $90.00,

New Zealand: NSW $90.00, UAE:  Rs 3000.00  

For copies contact:  Bridget Kumar

Tel: 080 25504137 / 98455 71254 / 98440 444236

Email: bidkumar@gmail.com / bridgetkumar@yahoo.com

COUNTRY CAPTAIN CHICKEN

COUNTRY CAPTAIN CHICKEN

Serves 6   Time required: 40 minutes

Ingredients:

1 kg chicken cut into medium size pieces     

2 large onions chopped finely

2 tomatoes chopped finely

2 potatoes peeled and cut into halves (optional)

2 teaspoons chillie powder

1 teaspoon turmeric powder

3 tablespoons oil

Salt to taste

2 teaspoons ginger garlic paste

2 small sticks cinnamon

4 cloves

6 or 8 whole pepper corns                              

2 Dry Red Chillies broken into bits

Heat oil in a pan and fry the onions cinnamon, cloves, red chillie and pepper corns till golden brown. Remove half the fried onions and keep aside. Add the chicken to the pan and mix in the ginger garlic paste and sauté for about 5 minutes on medium heat. Add the chillie powder, turmeric powder, and salt. Mix well and stir fry for a few minutes. Add the chopped tomatoes and fry till the tomatoes turn to pulp. Now add the potatoes and one cup of water and cook till the chicken is tender and the gravy is quite thick. Now add the remaining browned onions and mix well. Simmer for a few more minutes, then, turn off the heat. The gravy should be quite thick so that it coats the pieces of chicken nicely.

Serve with rice or bread

Note: This recipe can be adapted to meat as well. Left over Beef or Lamb Roast can be made into a delicious Country Captain Fry or a cold meat curry if desired.

SIMPLE PRAWN / SHRIMP CURRY - (CURRIED SHRIMPS)

SIMPLE PRAWN / SHRIMP CURRY
A simple and easy recipe for a delicious Prawn Curry - Curried Shrimps 

 Serves 6   Time required: 45 minutes

Ingredients

1 kg medium size Shrimps / Prawns cleaned and de-veined

2 tomatoes chopped finely or pureed

3 onions sliced finely

1 or 2 teaspoons chillie powder

½ teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

Salt to taste

1 teaspoon ginger garlic paste

3 tablespoons oil

Marinate the shrimps / prawns with the chillie powder, turmeric powder, cumin powder, coriander powder, and salt and keep aside for 15 minutes.

Heat oil in a pan and fry the onions till golden brown. Add the ginger garlic paste and fry for a few seconds. Then add the tomato and fry for a few minutes. Add the marinated prawns / shrimps and mix well. Add 1 cup of water and cook on medium heat for about 10 minutes till the prawns / shrimps are cooked. Garnish with chopped coriander leaves.

Serve with rice, Bread or Chapattis.

STEAMED ROLY POLY JAM PUDDING

STEAMED ROLY POLY JAM PUDDING

Roly Poly Pudding is an old Victorian Dessert that was very popular during the British Raj. . It got its name from the word ‘roly-poly’ which is a colloquial word for anything round, It was also known as shirt-sleeve pudding – because it was often steamed or boiled in an old shirt-sleeve, In the olden days this pudding was always made with ‘Suet’ which made it rather heavy. However, the suet is now substituted with butter to make it less heavy.  This was a favourite dessert of ours when we were kids. It takes just one hour to prepare and steam it. There's nothing more comforting than having a warm pudding to round off a meal. 

Serves 6    Time required: 1 hour 

Ingredients

3 tablespoons plain flour

1 tablespoon butter                                     

2 tablespoons sugar                                                               

A pinch of salt

1 egg beaten well

Milk to mix                                                     

1 teaspoon baking powder

4 tablespoons mixed fruit or strawberry jam                            

Mix all the ingredients together to a pouring consistency

Pour the mixture in a greased baking dish.

Steam for 25 minutes or until a toothpick comes out clean.

Turn it over on a serving dish when cold.

Decorate with jam and whipped cream

COOKING TRAINING WORKSHOP IN COLONIAL ANGLO-INDIAN CUISINE AT THE OBEROI MUMBAI

3 day Culinary training workshop in Colonial Era Cuisine at The Oberoi Mumbai from 11th to 13th July 2016.

I con







ducted a CooI conducted a cooking Training workshop in Colonial Anglo-Indian Food at the Oberoi Mumbai from 11th July to 13th July. The Oberoi Mumbai is holding a Food Promotional Event showcasing the culinary legacy of the Colonial Past. With my knowledge and expertise in Colonial Cuisine, we recreated and brought to life forgotten foods and simple dishes of yore that were innovated and invented by the khansamas and cooks in those early days of the Colonial period. The rustic and robust flavours of dishes that were served by the cooks at the Dak Bungalows and Inspection Bungalows to the British Officers while on their official tours across the country such as the Dak Bungalow Chicken Curry, the Dak Bungalow Chicken Stew, Junglee Pilaf, Etc. The hearty Army Camp Soups and Curries that came out of the innovation and efforts of The Bengal Lancers Unit made famous by Col Skinner and Maj. Grey. The delicious Railway Lamb and Chicken Curries and the Cutlets that were first served on the Great Indian Peninsular Railway also known as The Blue Train that began its three day journey from Bombay’s Victoria Rail Terminus to Calcutta via Allahabad for the first time on 7th March 1870 covering a total distance of almost 4000 miles. Then the East India legacies of mulligatawny soup, lamb chops, roasts and bakes, Bread and Butter pudding and steamed ginger pudding, besides other dishes associated with British colonial cooking such as Kedgeree (the anglicised version of kichidi, a rice dish cooked with pulses then mixed with smoked or fried haddock and quartered hard boiled eggs), Fish Cakes and Rissoles, Potato Chops and Pantras, Cutlets and Croquettes (pronounced Cutlas and Crockit by the Colonial Servants). The Portuguese legacies of Vindaloo and Tangy Curries and Sweets, the Dutch Fish and lamb Mince Friccadels and not forgetting the French connection of Chicken in red wine, crumbed fried stuffed crepes and many, many more old dishes such as Grandma's Country Captain Chicken, Hussainy Curries, Glassy, etc. 

The very names of these ‘Dishes with History’ evoke nostalgia and a longing for the old Colonial way of life. The recipes for all these dishes are featured in my Recipe Books. This is a small explanation on Colonial Cuisine. Sharing a few of the dishes and many happy moments. 

COOKING TRAINING WORKSHOP IN COLONIAL ANGLO-INDIAN CUISINE AT THE OBEROI MUMBAI

3 day Culinary training workshop in Colonial Era Cuisine at The Oberoi Mumbai from 11th to 13th July 2016.

I con







ducted a CooI conducted a cooking Training workshop in Colonial Anglo-Indian Food at the Oberoi Mumbai from 11th July to 13th July. The Oberoi Mumbai is holding a Food Promotional Event showcasing the culinary legacy of the Colonial Past. With my knowledge and expertise in Colonial Cuisine, we recreated and brought to life forgotten foods and simple dishes of yore that were innovated and invented by the khansamas and cooks in those early days of the Colonial period. The rustic and robust flavours of dishes that were served by the cooks at the Dak Bungalows and Inspection Bungalows to the British Officers while on their official tours across the country such as the Dak Bungalow Chicken Curry, the Dak Bungalow Chicken Stew, Junglee Pilaf, Etc. The hearty Army Camp Soups and Curries that came out of the innovation and efforts of The Bengal Lancers Unit made famous by Col Skinner and Maj. Grey. The delicious Railway Lamb and Chicken Curries and the Cutlets that were first served on the Great Indian Peninsular Railway also known as The Blue Train that began its three day journey from Bombay’s Victoria Rail Terminus to Calcutta via Allahabad for the first time on 7th March 1870 covering a total distance of almost 4000 miles. Then the East India legacies of mulligatawny soup, lamb chops, roasts and bakes, Bread and Butter pudding and steamed ginger pudding, besides other dishes associated with British colonial cooking such as Kedgeree (the anglicised version of kichidi, a rice dish cooked with pulses then mixed with smoked or fried haddock and quartered hard boiled eggs), Fish Cakes and Rissoles, Potato Chops and Pantras, Cutlets and Croquettes (pronounced Cutlas and Crockit by the Colonial Servants). The Portuguese legacies of Vindaloo and Tangy Curries and Sweets, the Dutch Fish and lamb Mince Friccadels and not forgetting the French connection of Chicken in red wine, crumbed fried stuffed crepes and many, many more old dishes such as Grandma's Country Captain Chicken, Hussainy Curries, Glassy, etc. 

The very names of these ‘Dishes with History’ evoke nostalgia and a longing for the old Colonial way of life. The recipes for all these dishes are featured in my Recipe Books. This is a small explanation on Colonial Cuisine. Sharing a few of the dishes and many happy moments. 

ANGLO-INDIAN BRAISED OX TONGUE / OX TONGUE GLACE

BRAISED OX TONGUE / OX TONGUE GLACE

Ingredients

1 Ox Tongue

2 onions sliced

2 small carrots 

1 Bay Leaf

1 piece of cinnamon about an inch in length 

2or 3 cloves 

1 teaspoon chillie powder

½ teaspoon nutmeg powder (optional)

3 tablespoons Oil

Salt to taste

Wash the Ox Tongue and boil it in salted water till tender. Let it cool. Remove the white skin then slice it.

Heat oil in a pan and sauté the onions, bay leaf, cinnamon and cloves till the onions turn light brown. Add the carrots, chillie powder, nutmeg 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 till the tongue takes on a golden colour. 

Serve with Bread and mashed potatoes. 

ANGLO-INDIAN HOT MEAT FRY - an Old Colonial Dish

Hot Meat Fry

Serves 6  Preparation Time 1 hour

Ingredients

1 kg Boneless Beef or Mutton cut into cubes

3 dry red chillies broken into bits

2 small pieces cinnamon

1 or 2 bay leaves

3 onions sliced finely

1 teaspoon ginger garlic paste

1 teaspoon chillie powder

½ teaspoon turmeric powder

1 teaspoon pepper powder

2 tablespoons vinegar

1 teaspoon chopped garlic

Salt to taste

Boil the meat with a little salt and a pinch of turmeric in sufficient water till very tender. Strain the soup and keep aside. Heat oil in a pan and sauté the onions, chopped garlic, cinnamon, bay leaves, and red chillies till slightly brown. Add the ginger garlic paste, chillie powder, pepper powder, turmeric powder and vinegar and fry for a few minutes. Add the meat and mix well. Add the remaining soup and a little more salt if necessary. Keep frying till almost dry and the fry is a beautiful dark brown. Serve with bread or as a side dish with steamed rice and pepper water. 

ANGLO-INDIAN HOT MEAT FRY - an Old Colonial Dish

Hot Meat Fry

Serves 6  Preparation Time 1 hour

Ingredients

1 kg Boneless Beef or Mutton cut into cubes

3 dry red chillies broken into bits

2 small pieces cinnamon

1 or 2 bay leaves

3 onions sliced finely

1 teaspoon ginger garlic paste

1 teaspoon chillie powder

½ teaspoon turmeric powder

1 teaspoon pepper powder

2 tablespoons vinegar

1 teaspoon chopped garlic

Salt to taste

Boil the meat with a little salt and a pinch of turmeric in sufficient water till very tender. Strain the soup and keep aside. Heat oil in a pan and sauté the onions, chopped garlic, cinnamon, bay leaves, and red chillies till slightly brown. Add the ginger garlic paste, chillie powder, pepper powder, turmeric powder and vinegar and fry for a few minutes. Add the meat and mix well. Add the remaining soup and a little more salt if necessary. Keep frying till almost dry and the fry is a beautiful dark brown. Serve with bread or as a side dish with steamed rice and pepper water. 

PRAWN TEMPERADO OR TEMPERED PRAWNS

                                      

PRAWN  TEMPERADO OR TEMPERED PRAWNS

The word ‘Temperado’ is a Portuguese word literally means to sauté or fry. This is a semi-dry curry and the gravy clings thickly to the prawns, imbuing them with intense, sweet-sharp, hot flavours.

Serves 6  Preparation Time 45 minutes

Ingredients

½ kg good prawns cleaned and de-veined 

1 teaspoon lime / lemon juice 

Salt to taste

2 onions chopped finely 

1 teaspoon finely chopped garlic 

1 teaspoon finely chopped ginger 

2 tablespoons Oil 

¼ teaspoon turmeric powder

1 teaspoon cumin powder 

½ teaspoon garam masala powder / all spice powder  

2 teaspoon chillie powder 

2 tablespoons tomato paste or 2 tomatoes chopped finely 

2 tablespoons chopped coriander leaves 

Marinate the prawns with the lime juice, turmeric and salt for 15 minutes. Fry the onion, garlic and ginger gently in the oil until golden brown. Now add the chillie powder, cumin powder, garam masala / all spice powder and fry for a few minutes. Add the prawns and sauté for around 3 minutes until the prawns start to turn pink. Now add the tomato paste / chopped tomatoes and cook on low heat for about 5 more minutes. Garnish with fresh coriander and serve with bread, rice or chapattis

STEAMED GINGER PUDDING - A Colonial Dessert Dish

STEAMED GINGER PUDDING

Steamed Ginger Pudding is a legacy of the British Raj. It always made up the finale of a delicious dinner menu combination with Mulligatawny Soup, Roast Lamb and Roasted Vegetables during Colonial Times. There’s nothing better or heart warming than ending a meal with a slice of Warm Ginger Pudding drizzled with Fresh Cream or Custard.

INGREDIENTS 

4 tablespoons unsalted butter, softened,

2 tablespoons flour 

1 cup soft bread crumbs

1/2 teaspoon baking powder 

1 teaspoon dry ginger powder

½ cup sugar 

1 large egg 

1 tablespoon honey 

½ cup milk 

2 tablespoons Marmalade or any other Jam

Butter an oven proof pudding basin or bowl.

Stir together flour, baking powder, and ground ginger in a mixing bowl.

Add the butter, bread crumbs and sugar and mix well,

Mix in the egg. Honey and milk and mix until just combined. 

Spoon the jam into the bottom of the buttered Pudding bowl. Pour the batter on top, then smooth with a spatula. Cover the bowl with a lid and steam the pudding for 30 to 35 minutes till done.

Leave aside to cool for 10 minutes. Run a small knife around edge of bowl then invert the pudding onto a plate. Serve warm as a dessert either plain or with Fresh Cream or Custard

(Alternately the Ginger Pudding could be baked for 30 minutes at 180 Degrees instead of steaming it) 

MILK PUDDING - COMFORT FOOD

MOTHER’S DAY SPECIAL

On Mother’s Day, remembering my mum’s special Brand of ‘COMFORT FOOD’ -  Which was ‘Just a bowl of warm milk and Bread with a sprinkling of Cinnamon Powder!!!

My mum was a fantastic mother – gracious, warm and kind. She had her own special way of comforting us when we were sad or down in the dumps. Besides fussing over us and making us feel better, she had her own brand of comfort food for us on such occasions.

The meaning of “Comfort Food” as defined in the Dictionary is “Food that provides consolation or a feeling of well-being, typically having a high sugar or carbohydrate content and associated with childhood or home cooking and which provides a nostalgic or sentimental feeling”.

My mum’s Bowl of “Warm Bread and Milk” didn’t have a specific recipe to it. She would just tear up some slices of bread into bits and put them into individual bowls for each of us. She would then sprinkle generous amounts of sugar on the bread and pour warm milk into the bowl till the bread was completely submerged. She would then sprinkle some cinnamon powder over the top and hand each of us a bowl. The only thing for us to do was to grab a spoon and dig in. It was like burying oneself inside a warm and comfortable blanket and our feeling of being ‘down in the dumps’ would quickly vanish.

Keeping the same concept, she used to make us this awesome Milk Pudding as a desert of dinner sometimes. It needs just 6 ingredients. I’m sharing the recipe below

MY MUM’S SIMPLE MILK PUDDING

Serves 6   Time Required : 25 minutes

Ingredients

1 litre full cream milk.
1 can or tin of sweet condensed milk (Milkmaid)

2 teaspoons corn flour or vanilla custard powder

4 slices white bread

1 teaspoon vanilla or almond essence

1 teaspoon cinnamon powder

Remove the crusts from the Bread and then cut each slice into one inch cubes.

Mix the corn flour in ½ cup of cold milk till smooth. Keep aside.

Boil the milk and condensed milk together. Mix in the corn flour and milk mixture and the vanilla or almond  essence and mix well.

Simmer on low heat, stirring all the time till the mixture thickens to a Custard like consistency.

Mix in the bread cubes and remove from heat. Pour into a suitable glass Pudding Bowl and sprinkle cinnamon powder on top

Leave in the refrigerator to chill for a few hours before serving.