RAILWAY LAMB / MUTTON CURRY - BBC GOOD FOOD MAGAZINE JULY 2012

My Recipe for RAILWAY MUTTON / LAMB CURRY was selected as the READER RECIPE OF THE MONTH in the July issue of the BBC GOOD FOOD MAGAZINE. As a result I won a special gift Hamper woth Rs 6000.00 from Debenhams. The Hamper contained a 5 piece Spoon Set and a Jamie Oliver Grater Gift set which has both the fine and coarse graters. Wanted to share this lovely bit of news with all the readers and followers of ALL MY BLOGS as well as my Page PRESERVING ANGLO-INDIAN CUISINE on FACE BOOK . Thanks for all your love and support. God bless you all. Bridget

RAILWAY LAMB / MUTTON CURRY

Serves 6     Preparation Time 45 minutes

Ingredients

½ kg mutton or lamb cut into medium size pieces     

6 peppercorns

2 big onions sliced                

2 pieces cinnamon

2 cloves

2 cardamoms

8 to 10 curry leaves

4 red chilies broken into bits

1teaspoon chillie powder

1teaspoon ginger garlic paste

Salt to taste         

2 tablespoons oil

2 tablespoons vinegar or ½ cup of tamarind juice

Wash the meat and mix it with the ginger garlic paste, salt and the chilly powder. Heat oil in a pan and fry the onions, curry leaves, red chillies and spices till golden brown.  Add the meat and mix well.  Fry for a few minutes. Add the vinegar / Tamarind juice and sufficient water and cook on medium heat till the meat is done. Keep frying till the gravy is thick and dark brown.

Note: Substitute beef for lamb / mutton if desired.

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GREEN MASALA LAMB / MUTTON CHOPS

GREEN MASALA LAMB / MUTTON CHOPS

Serves 6           Preparation Time 45 minutes

Ingredients

½ kg lamb / mutton chops (Flatten slightly with the handle of the knife)

2 teaspoons ginger garlic paste

4 green chilies

3 tablespoons coriander leaves

1 teaspoon cumin seeds

2 cloves

2 cardamom

2 pieces of cinnamon

½ teaspoon turmeric powder

Salt to taste

3 tablespoons oil                                

3 potatoes pealed washed and cut into quarters

2 onions sliced finely

½ cup coconut paste

Grind the green chilies, coriander leaves, coconut, cinnamon, cloves, cardamom and cumin seeds to a smooth paste in a blender. Heat oil in a pressure cooker and fry the onions till golden brown. Add the meat, ginger garlic paste and turmeric powder and fry for some time. Now add the ground paste and salt and mix well with the meat. Keep frying on low heat till the oil separates from the mixture. Add the potatoes and sufficient water and pressure cook for 15 minutes.   Serve hot.  This curry is good with ghee rice or Palau rice.

FEATURE ON ME IN TIME OUT BEGALURU MAGAZINE (June 2012)

ANGLO-INDIAN CUISINE: A JOURNEY THROUGH HISTORY

>This blog has been written by my Guest Blogger Gavin Harvey. Gavin Harvey is a travel addict and fusion-food fanatic who writes for KDCUK KITCHENS a Kitchen Installation Company based in the United kingdom

It’s pretty commonplace to interpret ‘Anglo-Indian food’ quite simply as either Indian food
that’s weaker than it would usually be or just ‘spiced up’ traditional English food. But there’s a whole lot more richness to the world of Anglo-Indian cuisine than provided here.To understand it fully, you have to bear witness to an evolving background of cultural exchange, economy and various moments of contact between different groups of people. Anglo-Indian cuisine is far more interesting than simple swapsies - The Spice Trade alone is dubbed one of the main contributors towards Europe’s age of enlightenment and global discovery. As such Anglo-Indian food is the delicious result of loads of historic foreign invasions and contact points throughout India, and it has taken centuries to evolve!

The concept of ‘Anglo-Indian’ food dates from the early 16th Century – right from the entrance of the first Europeans into India. There were many - the Portuguese, the Dutch, the Spanish...and of course the British.Towards the 19th Century, the East India Company was formed: More English settled in India and a multi-racial community emerged. It’s often documented how this community adopted the styles of the European counterparts– but food was different. Anglo-Indian cuisine was one of the first truly ‘fusion’ foods of the world. But it wasn’t just Indian and British; it was a mish-mash of the various influences whose presences had been felt in India.

The well known ‘Vindaloo’ dish is a prime example– a dish so widely accepted in British culture, that English band Blur wrote a song about it! But the name and the dish come from the Portuguese: ‘Vinha De Alhos’: ‘Vinho’ for wine/ wine vinegar and ‘Alhos’ for Garlic. It started as a vinegar and garlic based stew made with pork or other meat but when introduced to India it got revamped with various spices and chillies. Potatoes were also added to the dish and ‘alhos’ became ‘aloo’ (Hindi word for ‘potatoes) – so soon people assumed potatoes were a necessary ingredient of this dish. Anglo-Indian food has always differed from typical Indian food – it represents a more tentative and judicious choices of spices, whereas conventional Indian food would utilize all the ingredients in the kitchen. Common ingredients include a mixture of English spices such as pepper, bay leaves, cloves and nutmeg with Indian additions of chilli, cumin, coriander, turmeric, ginger and garlic. Sweeter ingredients are also present to counter pungent tastes i.e. Yoghurt, milk, coconut and almonds. Many of the meat ingredients now found in Anglo-Indian dishes also probably represent the European influences on the cuisine given the popularity of Indian vegetarianism.

The story and journey of Anglo-Indian food is certainly not over; we’ve got increased communication and contact between societies all over the world, so that fusion- everything seems a natural course.Western born Indian chefs are continuing to innovate, combining new ingredients and methods of cooking into their food all the time. Take British born Manju Malhi, risen to prominence through her uniquely self-fashionedBrit-Indi food.But could it be that whilst Indian-influenced cuisine has continued to penetrate all echelonsof British society, India has been less tempted by traditional British tastes in recent history?This is why a few years back Delhi-based NDTV got Malhi in for a TV series to woo over the Indian public through her re-jigged versions of perceived ‘bland’ British food.
Recipes included various Indianised versions of mango crumble, shepherd’s pie, bangers and mash and bread and butter pudding.But India covers a much vaster geographic area than the UK does, and local cuisines are far more likely to vary from state to state, region to region and even community to community. It’s always hard to quantify these things but it would be nice to hear your thoughts
regarding the future of Anglo-Indian cuisine in India.

Gavin Harvey is a travel addict and fusion-food fanatic who writes for KDCUK Kitchens, a
kitchen fitting company based in London.Kitchen Installation and Fitting "> Company based in the United kingdom

EGG AND DRUMSTICK CURRY

DRUMSTICK: A GOOD BLOOD PURIFIER  - Bridget White Kumar

The 'drumstick tree', is well known for its multi-purpose attributes, wide adaptability, and ease of establishment. It is mostly grown as a backyard tree in most South Indian homes. Its leaves, pods and flowers are packed with nutrients important to both humans and animals. It is valued mainly for its tender pod, which is antibacterial and a wonderful cleanser. Drumstick is rich in calcium, phosphorus and vitamin C. The leaves are especially beneficial in the treatment of many ailments due to their various medicinal properties and their rich iron content. Drumstick is also a good blood purifier.

EGG AND DRUMSTICK  CURRY - An easy Anglo-Indian Recipe

Serves 6

Preparation time 30 minutes

Ingredients

6 drumsticks, peeled and cut into 2 inch pieces,

6 Hard Boiled eggs peeled

2 onions finely chopped,

1 teaspoon ginger garlic paste
2 tomatoes finely chopped,

6 or 7 curry leaves,

2 tablespoons coriander leaves finely chopped,

2 teaspoons chillie powder,

1 teaspoon coriander powder,

1 teaspoon cumin powder, 
½ teaspoon turmeric powder,

1 teaspoon garam masala powder / spice powder,

2 green chillies chopped,

salt to taste,

2 tablespoons oil

Heat oil in a pan and sauté the onion and curry leaves for a little while. Add the tomatoes, ginger garlic paste, green chillies, chillie powder, turmeric, garam masala / spice powder, cumin powder, coriander powder and salt and stir fry till the oil separates from the mixture. Add the drumsticks and hard boiled Eggs and 2 cups of water and simmer on low heat till the drum sticks are cooked and the gravy thickens. Garnish with chopped coriander leaves.

Serve this delicious curry with rice or chapattis

ANGLO-INDIAN FOOD - COOKING DEMONSTRATION AT THE TAJ WEST END BANGALORE

Here is another picture of Anglo-Indian Dishes demonstrated and prepared by me at the Food trials Lunch at the Taj West End Bangalore on 10th and 17th May 2012.
The dishes in the picture are pepper lamb chops, Mince Ball curry, Tangy fish Curry, Prawn fry, Beans foogath, Cabbage Foogath, lady fingers Pepper Fry, Fish Fingers, vegetable Croquettes, Rosemary flavoured potatoes, Tangy Bringal (Aubergine), Beef in Green Masala, Chicken and Potatoes, Liver and Onion Fry, Butter Rice, Cauliflower and Capsicum foogath, Coconut Rice garnished with browned onions, etc, etc. Seen also in the picture is me along with Executive Chef Sandip Narang and other Executives of the Taj West End enjoying the spread

The Kamla Bhatt Show Bangalore Special: Bridget White Kumar on Anglo-Indian Cuisine

This is the link to the Kamla Show

Bangalore Special: Bridget White Kumar on Anglo-Indian Cuisine http://kamlashow.com/blog/2012/05/10/bangalore-special-bridget-white-kumar-on-anglo-indian-cuisine/comment-page-1/#comment-325615

COLONIAL ANGLO-INDIAN DISHES SHOW CASED BY ME AT THE TAJ WEST END, BANGALORE

COLONIAL ANGLO-INDIAN DISHES SHOW CASED BY ME AT THE TAJ WEST END, BANGALORE

The Taj West End Bangalore is celebrating 125 years of the West End. I was invited by them to be part of the 125 years celebrations by demonstrating the old Colonial Anglo-Indian Dishes in their MYNT Kitchen from the 27th April to the 8th May.

The West End already has a Colonial Anglo-Indian Menu for Brunch on Week ends at the MYNT Coffee Shop. They are going to incorporate some of the dishes shown by me in the new Menu.

These are the dishes demonstrated by me. Along with me is Chef Abijith and Chef Susai. I had a lovely time demonstrating and showing off my Culinary Skills!!!

 

ANGLO-INDIAN HOT MASALA CHOPS

ANGLO-INDIAN HOT MASALA CHOPS

Serves 6    preparation Time 1 hour

Ingredients

½ kg good chops either mutton, beef or veal

2 teaspoons ginger garlic paste

2 tablespoons vinegar

2 large onions sliced fine

2 or 3 green chilies sliced lengthwise

3 tablespoons oil

1 teaspoon mustard

4 cardamoms

4 cloves

2 pieces of cinnamon

1 teaspoon pepper powder

1 teaspoon chillie powder

 Salt to taste

1 teaspoon cumin powder                  

1 teaspoon coriander powder

Roast and dry grind  the mustard, cardamom, cloves and cinnamon. Wash the chops and marinate them with this ground masala powder, ginger garlic paste, pepper powder, chillie powder, vinegar, cumin powder, coriander powder and salt for about 30 minutes. Heat oil in a large pan and sauté the onions and green chilies till slightly brown. Add the marinated chops and mix well.  Simmer for a few minutes.  Add sufficient water and cook till the chops are done and the gravy dries up.  Garnish with onion rings.       

DUCK MOILEE

DUCK MOILEE

(Succulent Duck cooked with green chillies and coconut milk)

Serves 6   Preparation Time 45 minutes

Ingredients

1 tender duck jointed and cut into medium size pieces

3 big onions sliced finely

8 to 10 green chilies sliced lengthwise

2 teaspoons ginger garlic paste

1cup thick coconut milk

1 tomato chopped into 8 pieces

1 teaspoon turmeric powder

3 tablespoons oil

Salt to taste

Rub the duck all over with the turmeric powder.  Heat oil in a pressure cooker or a suitable pan and lightly fry the pieces of duck. When the pieces turn light brown add all the other ingredients to it. Mix well so that all the pieces get covered.  Add sufficient water and cook on medium heat till the duck is cooked and the gravy thickens. If cooking in a pressure cooker turn off the heat after 8 or 9 whistles.

SALT FISH PICKLE

Ingredients:

½ kg good salt fish cut into small bits         

3 tablespoons chilly powder

½ teaspoon turmeric powder                       

1 teaspoon mustard powder

1 teaspoon cumin powder                           

1 tablespoon sliced ginger pieces              

1 tablespoon sliced garlic pieces

2 tablespoons salt                                      

1 cup Sesame oil (Til oil)

1 cup vinegar                                             

1 teaspoon fenugreek seeds

Wash the salt fish well and leave to dry for some time. Smear the turmeric powder on the salt fish. Heat 2 tablespoons oil in a pan and fry the salt fish till golden brown. Keep aside. In another pan heat the remaining oil till smoky, then turn off the heat. Add all the other ingredients and the fried salt fish and mix well. Store in bottles when cold. This pickle will last for about 3 months if stored in the fridge as no preservatives are added.

ROSE COOKIES / ROSETTE COOKIES / ROSA COOKIES

Rose Cookies are delicious fried Christmas Treats. Though named as Cookies, they are not cookies in the strict sense as they not baked but deep fried in hot oil. Rose Cookies are also known as Rosette Cookies, Rosa Cookies, etc and are prepared with a sweetened batter consisting of Flour, Eggs, Vanilla Extract and Coconut milk. Believed to be another culinary legacy left by the Portuguese in India, they are known as Rose de Coque or Rose de Cookies in Portugual. (They are also known as Rosettes in Sweden and Norway). The crisp cookies are made by plunging a special hand-held ‘Rose Cookie Mould’ or ‘Rosette Iron’ lightly coated with a sweet batter into hot oil. The Rose Cookie Mould or Rosette Iron is a long handled gadget with intricately designed iron moulds of different flowers such as roses and daisies. The Mould or Iron is heated to a very high temperature in oil, dipped into the batter, then immediately re-immersed in the hot oil to create a crisp shell around the hot metal. The mould or iron is shaken slightly, till the Rose Cookie gets separated from it. The delicate golden brown, light and crispy cookie thus separated from the mould /iron floats to the top and is taken out from the hot oil with a flat porous spoon. Though a time consuming and laborious process, Rose Cookies are incredibly delicious.

ROSE COOKIES

Serves 6   Preparation time 1 hour

Ingredients

½ kg refined flour

250 grams rice flour (optional)                              

1 cup coconut milk

200 grams sugar                              

6 eggs beaten well

½ teaspoon salt                        

1 litre oil for frying

1 teaspoon vanilla essence      

1 teaspoon baking powder

Mix all the ingredients together to form a smooth slightly thick batter.

Heat oil in a deep pan till it reaches boiling point. Now place the rose cookie mould into the oil to get hot. When the mould is hot enough dip it half way only into the batter and put it back immediately into the boiling oil. Shake the mould gently to separate the cookie from it. Heat the mould again and repeat the process. Fry rose cookies till brown. Continue in this way till the batter is finished.

Note: The batter will stick to the rose cookie mould with a hissing sound only if it is sufficiently hot otherwise it will just slide off the mould

PORK BHOONI

PORK BHUNI

This is an old Anglo-Indian Recipe of Pork cooked with Fresh Dil Leaves and Potatoes. It 's very popular in Calcutta and West Bengal and not so well known in the South of India. The dish gets its name 'Bhuni / Bhoonie' because of the frying involved in preparing this dish.

Ingredients

1 kg Pork with less fat cut into medium pieces

1 teaspoon ginger paste

1 teaspoon garlic paste

½ teaspoon turmeric Powder

2 teaspoon chillie Powder

2 green chillies sliced lengthwise

3 onions sliced finely

1 cup finely chopped Dil leaves

Salt to taste

3 Potatoes peeled and cut into quarters

3 tablespoons oil

Heat oil in a pan and fry the onions till golden brown. Remove and set aside. In the same pan, fry the potatoes till golden brown. Remove and keep aside. To the same oil, dd the ginger and garlic paste and sauté for a few more minutes. Add the pork, chillie powder, turmeric powder, green chillies, and mix well. Stir fry for a few minutes till the meat become firm. Add sufficient water and cook till the pork is tender. Now add the Dil leaves and cook gently till the leaves shrivel up. Now add the fried onions and potatoes and stir gently.

Note: If desired, the pork could be substituted with lamb or beef.

Serves 6      Preparation Time 45 minutes

PUMPKIN PIE

Serves 6  Preparation Time 1 hour

Ingredients:

2 cups pumpkin puree

1 cup sugar

½ teaspoon salt

½ teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon all-purpose flour

2 eggs lightly beaten

1 cup evaporated milk / condensed milk

2 tablespoons water

1 teaspoon vanilla essence

A 9-inch pie crust, unbaked

In mixing bowl, combine pumpkin puree, sugar, salt, ginger, cinnamon, and flour. Add the eggs and mix well. Add evaporated milk / condensed milk, water and vanilla and mix well. Pour this mixture into a 9-inch pastry lined pie pan. Preheat oven to 425°. Bake at 425° for 15 minutes. Reduce heat to 350° and bake pumpkin pie for about 25 minutes longer, until pumpkin pie is set. Serve with Ice Cream

PRAWN VINDALOO

PRAWN VINDALOO

Serves 6          

Preparation Time  45 minutes

Ingredients

1 kg fresh prawns shelled and de-veined 

2 medium sized onions chopped

2 teaspoons chilly powder

2 teaspoons cumin powder

2 teaspoons garlic paste

2 tablespoons vinegar

Salt to taste  

1 sprig curry leaves (optional)

2 tomatoes pureed    

3 tablespoons oil

Wash the prawns well and keep aside.  Heat oil in a pan and add the curry leaves and onions and fry till light brown.  Add the garlic paste and sauté for a while.  Add the chilly powder, cumin powder, pepper powder, tomato puree and salt and fry for some time.  Add the prawns and the vinegar and mix well.  Add a little more water and cook till the gravy is slightly thick and the prawns are cooked. Serve with steamed rice or chapattis or bread

WIN AN ANGLO-INDIAN RECIPE BOOK A WEEK CONTEST

I'm  the authour of these 7 internationally selling, authentic Anglo-Indian recipe books featured above.

Pepperwater.com the Anglo-Indian website is proud to partner with me in the "WIN AN ANGLO-INDIAN RECIPE BOOK A WEEK CONTEST" where one of my Anglo-Indian Recipe books will be given away each week to one lucky winner - 7 books, 7 weeks, 7 lucky winners. No matter where you are, the book will be sent to the lucky winner.

 This contest is open to all!

Enter the Contest Now!

THIS IS THE LINK TO THE CONTEST http://www.pepperwater.com/contests/win-angloindian-delicacies-a-recipe-book-from-bridget-white-kumar

How does this contest work?
Simple! All you have to do is to enter your name and email to get ONE entry into the contest. If you want bonus entries, then you will be presented with facebook and twitter buttons. If you click on these buttons to share on your facebook wall, you will get a lot of bonus entries! So if you want a better chance at winning, you should share the contest with your friends on facebook and twitter.

Are you ready to enter the first week’s contest to win ANGLO-INDIAN DELICACIES?

                                                     

ANGLO-INDIAN DELICACIES is a collection of Recipes of popular vintage and contemporary Cuisine of Colonial India. Old favourites such as Pork Bhooni, Devil Pork Curry, Calcutta Cutlets, Fish Kedegeree, Double Onions Meat Curry, Camp Soup, Bengal Lancers Shrimp Curry, Boiled Mutton chops, etc have been given a new lease of life. The recipes are simple and extremely easy to follow. The very names of the dishes will surely bring back nostalgic memories of by gone days to many. As with the earlier books, it will make a useful addition to a personal Anglo-Indian Recipe Collection.

Price per book: India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00

ENTER THE CONTEST NOW AND BE THE LUCKY WINNER THIS WEEK

VANILLA CUSTARD CAKE

Ingredients :

For the custard :

6 eggs
1 cup of sweetened condensed milk
1 cup of skim milk
¼ cup of white sugar
½ teaspoon vanilla essence

For the cake :

3 eggs (separate the yolks and whites in different bowls
½ cup of white sugar
¾ cup of cake flour
½ teaspoon of baking powder

1 teaspoon vanilla essence
¼ cup of skim milk

In a bowl beat ¼ cup of sugar, vanilla essence and egg yolks until smooth.  In another bowl, beat the egg whites until foamy. Add the remaining ¼ cup of sugar little by little while beating continuously. Continue beating until the egg white mixture is stiff. Now you mix the egg yolk and egg white mixtures together.

Sift together the cake flour and baking powder. Now add the flour mixture and milk alternately, to the beaten eggs and sugar, mixing after each addition. After all the flour and milk have been added, mix until the batter is smooth by cutting and folding until the mixture is well blended and the color is even.

Pour the half the cake batter in a baking pan. Using a spatula, smoothen the top of the batter carefully.

Place all the ingredients for the custard in a bowl. Mix until the sugar is completely dissolved. The custard mixture should be of a little thick consistency. Do not beat as you do not want air bubbles in the mixture. Now pour the custard mixture over the layer of cake batter in the baking pan.

Pour the remaining cake batter over the custard.  Smoothen the top carefully. Make sure that all the sides are sealed with the cake batter so that the custard does not boil over during baking. Sprinkle lots of granulated sugar on top.

Bake in a preheated 350^oF oven for 50 minutes to an hour. After 50 minutes, insert a toothpick at the center of the cake. If it comes out clean, the cake is done. If not, bake a few minutes longer, testing every five minutes or so till the top is nicely browned.

Serve only when cold.

CARAMEL CUSTARD

Serves 6   Preparation time 1 hou

Ingredients

3 large eggs                               

2 cups milk            

¼ cup water                            

½ cup sugar             

½ teaspoon vanilla essence     

¼ cup sugar for the caramel

Melt ¼ cup sugar in a saucepan till it caramelizes. Coat the sides of the custard mould with the caramel syrup. Beat the eggs, sugar, milk and essence together and pour the mixture over the caramel. Steam gently for 45 minutes or until the mixture is just firm. Cool and keep aside for one hour. Turn over on a serving dish. Decorate with fresh cream or any other topping. Serve plain or with fruit salad.

ANGLO-INDIAN FOOD FESTIVAL - BANGALORE

AN EXCLUSIVE ANGLO-INDIAN FOOD FESTIVAL IS BEING HELD ON THE 20TH AND 21ST AUGUST AT THE IVY UNWIND ISLAND RESORT (OPP PRESTIGE TECH PARK AND J P MORGAN), MARATHAHALLI RING ROAD, BANGALORE

LOTS OF TASTY ANGLO-INDIAN ON THE LUNCH BUFFET. BRING YOUR FAMILY AND UNWIND AT THE IVY UNWIND ISLAND RESORT

4th Anniversary of my Blog ANGLO-INDIAN FOOD -- Thanks to all my visitors

Exactly 4 years ago, on the 22nd of July 2007, I started this Blog on ANGLO-INDIAN FOOD. I'm happy to say that I've been able to update it regularly by posting recipes of all our popular and tasty Anglo-Indian dishes. More than 1,29,250 people have visited my site in the last 4 years.

I sincerely thank all those who regularly visit my Blog and hope that you will continue visiting it for lots more popular Anglo-Indian Recipes. Do pass the link on to your friends as well.

Thank you  and God bless you all

Bridget