THE RATION BOX / PROVISION CHEST IN THE OLDEN DAYS

 

Another kitchen appendage that has also disappeared with the older generation is the ‘Wooden Provision or Ration Box / Chest which occupied pride of place in the passage just outside the kitchen door. This Provision Chest / Box  was about 5 feet in height and 4 feet in breadth and housed tins of the various provisions and condiments that were required for Anglo-Indian cooking.  It was divided into many compartments for rice, and dry provisions such as Dhal / Lentils, Red Chillies, Cumin seeds, coriander seeds, spices, jaggery, etc. While these ingredients / provisions, gave out their own unique smells, a combination of all of them together was just heavenly. The smell from my Nana’s Provision Box still lingers in my mind even after all these years!!

In the old days, kitchens were warm and cozy places, with a pot of stew or soup always on the hob so that a meal was always ready to be served to anyone who dropped in. Most Anglo-Indian ladies were excellent cooks and were adept in baking a variety of cakes and pastries. The enticing aromas of food cooking on the hobs and cakes baking in the ovens were always part of an Anglo-Indian Home.

Sadly all these old appendages such as the Ration Box / Provision Chest, Meat Safes, Meat Mincers, Coconut Scrapers, Wood and coal fired ovens, etc are slowly fading into oblivion.

THE MEAT SAFE / FOOD SAFE - A COMPULSORY PIECE OF FURNITURE IN ANGLO-INDIAN HOMES IN THE OLDEN DAYS

A meat safe was a compulsory piece of furniture in Anglo-Indian homes in the olden days and every family a couple of them. The Meat Safes were wooden storage cupboards with wire mesh on all four sides. The cooked food and milk and vegetables was usually stored in them to keep fresh over night  as there were no refrigerators at that time. The ‘Meat Safe or Food Safe’ was also quite necessary to protect the food from cats, mice, and insects as well. In order to deter ants from crawling up and attaching the food, The four legs of the Meat Safe was placed in four small containers of water or ant powder. It was as if the Food was protected by a moat.
The Meat Safe or Dooley is now a part of history as it is rarely seen in homes these days.

BRIDGET WHITE-KUMAR -FEATURE IN THE LUCKNOW TRIBUNE 17TH JULY 2013

Her Most yummy mummy! 17 Jul 2013

The Lucknow Tribune Team

Bridget White-Kumar was born and brought up in a well known Anglo-Indian family in Kolar Gold Fields, a small mining town in the erstwhile Mysore State now known as Karnataka in South India.Kolar Gold Fields or K.GF as everyone knows, had a large and predominant British and Anglo-Indian population. Her life too was influenced to a great extent by British colonial culture.




In her own words Bridget tells The Lucknow Tribune that her food habits are typical Anglo-Indian.Breakfast was normally a bowl of oats porridge, toast with butter, jam and eggs. Sundays saw sausages, bacon or ham on the breakfast table. Lunch was a typical Anglo-Indian meal and consisted of steamed rice, beef curry with vegetables, pepper water or dhal curry, and a vegetable foogath or side dish. Dinner was always bread or dinner rolls with a dry meat dish. It was an unwritten rule that no one ate rice for dinner. We normally had either beef or mutton every day, fish invariably on Wednesdays and Fridays and Pork or Chicken or Fowl on Sundays.
My mum was en exceptional cook and even the most ordinary dishes cooked by her tasted delicious. She was very versatile and imaginative when it came to cooking. She would improvise and turn out the most delicious curries and side dishes with whatever ingredients were on hand. Every dish she prepared was delicious even if it was just basic rice and meat curry that was cooked every day. Mummy had a procedure for everything. The onions had to be thinly sliced and the green chillies and coriander leaves chopped finely. Even the tomatoes for the curry were scalded first and the skin removed, then chopped into bits and strained through a sieve so that only the pulp was used and the seeds and skin thrown away!
While everyday lunch was considered simple, lunch on Saturdays and Sundays was special. Saturday lunch was invariably yellow coconut rice, mince ball curry or bad word curry as the word ‘ball’ was considered rude or a slang and was served with Devil Chutney. My mind still recalls and relishes the taste of the mince ball curry and coconut rice that my mum prepared on Saturdays for us. On Saturdays we had only half-day school so we were home by 12.30 pm, ravenously hungry and assailed by the delicious aroma of coconut rice and the tasty mince ball curry even before we reached our gate.The mince for the ball curry, had to be just right, so the meat either beef or mutton was brought home fresh from the butcher shop. It was cut into pieces, washed and then minced at home and formed into even sized balls. Then it was dropped into the boiling curry, simmered till the mince balls were cooked and the gravy reached the right consistency.
The yellow coconut rice was always prepared with freshly squeezed coconut milk, a few whole spices, bay leaf and butter. This delightful rice preparation formed the perfect mild subtle base of our Saturday Special Anglo-Indian Meal.
As a child I would always try and help my mum to chop vegetables and onions, mince the meat or help her stir the delicious curries that she cooked for us. I would be the first person to help my mum churn the batter and cut the fruit for the Christmas cakes and puddings and help to roll out and form the Kul Kuls and other delicacies at Christmas time.In a way, my mum greatly influenced my passion for cooking and encouraged me to do things myself. My favourite past time was to cut out recipes from old magazines and paste them in my scrap book. My hobby was to try out the old recipes from my mum’s handwritten recipe books.
Some of the old colonial dishes with their quaint names such as the Railway Meat Curry, Meat Glassey, Devil Curry and the Dak Bungalow Roast had at special fascination for me and I was keen to keep these dishes alive.Hundred of yearsAnglo-Indian cuisine evolved over many hundred years as a result of reinventing and reinterpreting the quintessentially western cuisine by assimilating and amalgamating ingredients and cooking techniques from all over the Indian sub-continent. Thus a completely new contemporary cuisine came into existence making it truly “Anglo” and “Indian” in nature, which was neither too bland nor too spicy, but with a distinct flavour of its own. It became a direct reflection of the multi-cultural and hybrid heritage of the new colonial population.
However over a period of time, Anglo-Indian cooking became more Indian than British and more regional based. Local ingredients and flavours of a particular region were incorporated in the dishes while the basic ingredients remained the same through out the country. Coconut based curries were popular in Anglo-Indian dishes in the south while mustard oil and fresh water fish were popular ingredients in Anglo-Indian dishes of Calcutta and West Bengal.A strong Muslim or Mughalai influence seeped into Anglo-Indian dishes cooked in Lucknow and parts of North of India.It is the extremely unusual blend of tastes that makes this cuisine so unique. Many of the dishes have rhyming alliterative names like Doldol, kalkal, Ding- Ding and Posthole. The very nomenclature of the dishes is unique and original, and synonymous only to the Anglo-Indian community. It is a true reflection of both worlds where the Indian oriented curry is given as much importance as the English roasts and bakes.
Gourmet's delight!
However, I'm sad to say that due to the influence of various factors, colonial Anglo-Indian cuisine, which is a gourmet's delight, is slowly getting extinct. In these days of fast food and instant mixes, many people do not find the time to cook even a simple meal everyday leave alone the old traditional dishes of our forefathers. Many of the old traditional colonial dishes are not prepared in Anglo-Indian homes these days as the recipes for many of them have died with the older generation who cooked with intuition and memory rather than from a written recipe.
In a world fast turning into a Global Village, with many Anglo-Indians migrating out of India and the younger generation not showing interest in traditional food, I felt it had become imperative for me to preserve for posterity those very authentic tastes and flavours and record for future generations the unique heritage of the pioneers of this cuisine.
With this in mind I have published six recipe books exclusively on Anglo-Indian cuisine.This personal collection of recipes is compiled with the intention of reviving the old tastes of the colonial era, and thereby preserving the old Anglo-Indian flavours and tastes.This is my small way of helping to preserve the culinary culture and heritage of the Anglo-Indian Community.Moreover these old traditional recipes are not found in any other typical Indian cookery book, except for those books published by me which are .
Anglo-Indian Cuisine - A Legacy of Flavours from the Past
A Collection of Anglo-Indian Roasts, Casseroles and Bakes
Vegetarian Delicacies
Anglo-Indian Delicacies
The Anglo-Indian Festive Hamper.
The Anglo-Indian Snack Box
For more information about our delicious Anglo-Indian food, and more about my Anglo-Indian Recipe Books at:
http://anglo-indianfood.blogspot.com
http://anglo-indiarecipes.blogspot.com
- See more at: http://www.thelucknowtribune.org/news.php?cat=913#sthash.e7IBBa7p.dpuf

OLD LUNCHEON MENU OF FIRPO CATERERS

Some Nostalgia -

An old Menu dated Friday the 30th March 1945 of A FIRPO LTD CATERERS, CALCUTTA.
A 3 Course Luncheon Spread with Coffee costed just 2 Rupees and 12 Annas only. The Diner was also given a choice of soups and starters while ...the Main Course featured Seafood, Meat and Poultry. The Luncheon was rounded off with a Dessert, Fruit and a Cup of Coffee!! Truly a feast for a King.
The old dishes mentioned on the Menu are not served in any Resturant today.

MULLIGATAWNY SOUP - LAMB / MUTTON MULLIGATAWNY

Mulligatawny Soup was actually the anglicized version of the Tamil “Melligu -Thani”. (“Melligu” meaning pepper and “Thani” meaning water). As the name suggests it was originally Pepper Water.

The original Mulligatawny Soup can be traced back to the early days of the East India Company in Madras to around the 18^th century. It was originally a soup made with chicken or mutton/lamb stock. Mulligatawny Soup had no history in India before the British Raj. Supposedly, it was simply an invention to satisfy the Britishers, who demanded a soup course for dinner from a cuisine that had never produced one till then. The Tamil servants in those days concocted a stew like dish, that contained pepper and  water on the lines of their local “Rasam” or  “Melligu –Thanir.  It was an interesting mix of East meets West, and was the nearest thing to soup in the cuisine of Colonial India.
In course of time a lot of other ingredients such meat, chicken, coconut, turmeric and other spices were added to give it a completely different flavour. A variety of  “Mulligatawnies”, then came into existence which quickly became popular throughout the Common Wealth. Recipes for mulligatawny were quickly brought back to England by the British and its popularity spread through out the country. It has made a lasting impression on British cuisine right down to the present day, though it has undergone many changes. It is still an excellent “Comfort” dish on a cold rainy day and will surely lift the spirits when one is down in the dumps.

The Mulligatawny Soup of today bears little resemblance to the original “MELLIGU -THANI”. And despite the name, pepper itself is not an important ingredient in the dish.

Though purported to be a classic Anglo-Indian dish since it came into existence during the Colonial Era, and was very popular then, Mulligatawny is not a typical Anglo-Indian dish. The real dish we Anglo-Indians call "Pepper water" is actually closer to the Tamil  Rasam than Mulligatawny.  Mulligatawny ultimately culminated into our very own Breast Bone Pepperwater.

An easy recipe for Lamb / Mutton Mulligatwany Soup is given below. You can substitute the lamb /mutton with beef, chicken, veal, etc if desired.

Lamb / Mutton Mulligatawny Soup

Serves 6       Preparation time 30 minutes

Ingredients
1 kg lamb or mutton with bones preferably from the breast portion
1 handful Masoor dhal (Red Gram Dhal)
2 cups coconut milk
2 tablespoons oil
3 green chilies
2 teaspoons red chillie powder
1 teaspoon coriander powder
½ teaspoon turmeric powder
1 teaspoon cumin powder
1 tablespoon ginger garlic paste
1 tablespoon lime juice
Salt to taste
8 to 10 curry leaves
2 medium size onions sliced
2 tablespoons chopped mint for garnishing
 
Cook the meat and dhal with sufficient water till tender. Whisk till the dhal is smooth. Heat oil in a big pan and fry the curry leaves, green chilies and onions till slightly brown. Add the ginger garlic paste and sauté for a few minutes. Now add the chillie powder, cumin powder, coriander powder and turmeric and fry for a few minutes till the oil separates from the mixture. Mix in the cooked mutton and dhal and mix well. Slowly add the coconut milk and salt to taste.  Add 2 more cups of water and simmer for about 15 to 20 minutes.  Remove from heat and add the lime juice. Garnish with mint leaves. Serve as a soup or with bread or rice.

ANGLO-INDIAN PEPPER WATER

Pepper water (Similar to Rasam) invariably forms part of the afternoon meal on some days of the week in Anglo-Indian Homes in the South of India.  It is usually had with plain white rice and accompanied by either a meat, poultry, or a seafood dish that is generally a dry fry. Pepper water should always be of a watery consistency. Many people like to drink a cup of pepper water after a meal since it aids in digestion. Anglo-Indian Pepper Water in the South of India is slightly different from the Tamil Rasam and our Pepper Water morphed from it. The Anglos in the North and East of India use a different method to prepare Pepper Water. This version is the recipe that was prepared by my mother and grandmother in Kolar Gold Fields. 

 

Serves 6 Preparation Time 20 minutes

INGREDIENTS FOR THE PEPPER WATER

2 large tomatoes chopped
1 teaspoon pepper powder  
1 teaspoon chillie powder
1 teaspoon cumin powder
½ teaspoon turmeric powder
½ teaspoon coriander powder
Salt to taste
½ cup tamarind juice extracted from a small ball of tamarind or 2 teaspoons tamarind paste   

Cook all the above with 4 or 5 cups of water in a vessel on high heat till it boils. Reduce the heat and cook on low heat for about 5 or 6 minutes.

Temper or Season the Pepper Water as follows with the under mentioned ingredients which should be used whenever a dish is to be seasoned/ tempered.

INGREDIENTS FOR THE SEASONING / TEMPERING THE PEPPER WATER
I small onion sliced
2 red chilies broken into bits
1 teaspoon chopped garlic crushed roughly
½ teaspoon mustard seeds
A few curry leaves
2 teaspoons oil

Heat the oil in a sutiable vessel and add the mustard seeds. When they begin to splutter, add the curry leaves, onion, crushed garlic and red chilies and sauté for a few minutes.  Pour the cooked pepper water into this and simmer for 2 minutes.  Turn off the heat.  Serve hot with rice and any meat side dish.

Note: The pepper water can be prepared by using fresh red chilies, cumin seeds, coriander seeds and peppercorns ground in a mixer or blender instead of the powders.

 

FEATURE ON ANGLO-INDIAN FOOD AND ON ME IN TIME OUT DELHI , JUNE 7TH 2013 ISSUE

FEATURE ON ME IN TIME OUT DELHI , JUNE 7TH 2013 ISSUE

MANGO AND BANANA TRIFLE PUDDING

MANGO AND BANANA TRIFLE PUDDING

A Trifle is a dessert dish invariably made from thick custard, fruit, sponge cake, fruit juice or jelly and whipped cream.  These ingredients are usually arranged in layers in a beauitful glass dish with the sponge cake forming the bottom layer.
Some trifles contain a small amount of alcohol such as port or Madeira wine or sweet sherry. The Non-alcoholic versions use sweet juices instead, as the liquid is necessary to moisten the sponge cake layer.
However, one could mix and match and make a trifle using ingredients that are readily available at home. A trifle is often used for decoration as well as taste, incorporating the brightly layered colours of the fruit, jelly, jam, and the contrast of the creamy yellow custard and white cream.

With the Mango Season in Full Swing in India at the moment, I’ve decided to share the recipe for this easy and scrumptious Mango and Banana Trifle Pudding. I’ve used just 6 easily available Ingredients namely Sponge cake, Mangoes, Bananas, Fresh Cream, Mango Juice and Sugar to make this mouth watering Dessert.  

RECIPE FOR MANGO AND BANANA TRIFLE PUDDING
Serves 6    
Ingredients

500 grams Sponge Cake (available at any bakery)
2 cups of chopped ripe Mango pieces (if fresh mangoes are not available use Tinned mangoes)
2 ripe bananas cut into slices
4 tablespoons sugar
250 grams Cream
1 cup of either fresh or canned Mango juice

Whip the fresh cream to soft peaks consistency.
Slice the cake horizontally into 2 layers. Using a sharp knife, cut the cake to fit the bowl in which the pudding is to be set.
Place a layer of cake in the glass bowl. Sprinkle the mango juice on the cake layer. Next arrange a layer of sliced bananas over this and top it with a layer of fresh cream. Top this layer with a layer of chopped mangoes and then top this Mango layer with a layer of Fresh cream.  Repeat as before with the remaining cake, fruit and cream. Chill and serve when required.

FRIED MACKERELS

Mackerels are firm fleshed fish consumed in a number of ways around the world. They are torpedo shaped with silvery blue skin. Mackerels are high in Omega-3 oil  which is good for the heart.  Here is a simple and easy recipe for Fried Mackerels

FRIED  MACKERELS

Serves 6           Preparation Time 45 minutes

Ingredients                         
6 mackerels
3 tablespoons oil
3 teaspoons chillie powder
2 teaspoons ginger garlic paste
1 teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon turmeric powder
2 teaspoons lime juice or vinegar
1 teaspoon salt

Clean and remove the scales, fins and insides of the fish. Wash well. Mix all the above ingredients together with a little water to form a paste. Slit each mackerel lengthwise on either side keeping the center bone intact. Stuff the paste into each mackerel evenly on either side of the center bone. Rub some of the paste on the outsides as well. Keep aside for about 30 minutes. Heat oil in a flat pan and shallow fry the fish on both sides till evenly brown. Serve with White Steamed rice and Pepper Water.

                                      

Anglo-Indian Cuisine - A legacy of Flavours from the Past - GOURMAND COOK BOOK AWARDS 2012

And now sharing with all of you the Certificate I received from GOURMAND INTERNATIONAL SPAIN declaring my Cookery Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST as BEST CULINARY HISTORY BOOK FROM INDIA at the GOURMAND WORLD COOK BOOK AWARDS 2012

 

Bridget White - Anglo-Indian Cuisine - Upper Crust Magazine

Feature on me and on Anglo-Indian Cuisine in the Jan - March Issue of the UPPERCRUST MAGAZINE - Pages 42 to 45

 

PEPPER LADY FINGERS / OKRA FRY

LADY’S FINGER /OKRA:
Ladies Finger / Okra contains vitamins A and C and is a good source of iron and calcium. It also contains starch, fat, ash, thiamine and riboflavin. The superior fiber found in okra helps to stabilize the blood sugar by curbing the rate at which sugar is absorbed from the intestinal tract. It also helps lubricate the large intestines due to its bulk laxative qualities. Its anti-inflammatory properties help in treating lung inflammation, sore throats, irritable bowel syndrome, ulcers, etc. Being very alkaline, it helps to neutralize acids and provides a temporary protective coating for the digestive tract. Okra / ladies finger is also good in normalizing the blood sugar and cholesterol levels.

Here is an easy recipe for LADY FINGERS / OKRA PEPPER FRY.
Serves 6           Preparation Time 30 minutes
Ingredients

½ kg tender lady’s finger,

2 teaspoons Black pepper powder / fresh ground pepper

½ teaspoon turmeric powder,

Salt to taste,

2 tablespoons oil,

2 onions sliced finely and crisply fried

 Wash the whole lady’s fingers and dry them well with a soft towel. Cut into them rings discarding the ends. Mix the cut okras / lady fingers with the black pepper powder / ground pepper, turmeric powder, and salt. Heat oil in a pan and fry on low heat till the lady’s fingers turn golden brown and crisp.

Granish with the fried onions

Serve with Steamed White Rice and Pepper water, or just have it with Chapattis or Bread. Either way you'll enjoy it.

 

SPICY BOILED EGGS CURRY

 

 

Spicy Boiled Eggs Curry

Serves 6   Preparation Time 1 hour

Ingredients
6 hard-boiled Eggs shelled and cut into halves
3 onions chopped finely
2 tomatoes chopped
1 capsicum deseeded and chopped (optional)
1 teaspoon chopped garlic
1 teaspoon chillie powder
½ teaspoon turmeric powder
1 teaspoon all spice powder or garam masala powder
½ teaspoon cumin powder
Salt to taste
2 tablespoons oil
1 sprig curry leaves (optional)

Heat oil in a pan and sauté the curry leaves, onions and chopped garlic till the onions turn golden brown. Add the tomatoes and capsicum and fry till the tomatoes are reduced to pulp. Add the chillie powder, turmeric powder, cumin powder and garam masala powder / all spice powder and mix well. Add salt and ½ cup of water and bring to boil. Lower heat and gently drop in the hard boiled eggs with the yolk side up. Simmer for a few minutes till the gravy becomes thick. Serve with Rice, bread or chapattis.

COOKING DEMONSTRATION AT THE CATHOLIC CLUB, BANGALORE

I conducted a Cooking Demonstration on Anglo-Indian Dishes at the Catholic Club on 18th December 2012. The Dishes that i demonstrated were Colonial Pepper Chicken, Shepherd's Pie, Devilled Eggs and Strawberry Hide and Seek Trifle Pudding.

The Demonstration in Progress

A View of the Audience

They enjoyed the food and all the dishes were empty in minutes

HOME MADE SALTED BEEF

 Salted Beef is usually prepared from a cut of beef,  from the round section and is soaked in brine solution for a period of time.In addition to Brine and Saltpetre, a little sugar is also added to the Brine solution. The sugar, prevents the meat from becoming hard while soaking in the brine solution. 

Before using the prepared Salted Beef, you may need to soak it in water because the brine solution may be particularly salty.

(If Salt Petre is not available, it can be substituted with either lime salt or black salt)

 Ingredients

1 chunk of Beef from the “Round” portion weighing about 3 kgs

1 teaspoon saltpetre or lime salt

8 tablespoons table salt or powdered salt

3 teaspoons sugar

2 tablespoons vinegar

Wash the beef well. Mix the saltpeter (black salt  / lime salt), table salt, sugar and vinegar together. Rub this mixture on the Meat and prick all over with a fork. Keep in the fridge for 4 or 5 days turning it over and rubbing it well several times a day. On the 6th day boil in a suitable vessel with all the residue and a little water for one hour or pressure cook for 45 minutes on low heat. Cool and store along with the residue and use whenever required.

CHICHEN JALFRAZIE

Jalfrazie is a sautéd dish, which can be prepared with meat, poultry, sea food etc.

The word “Jalfrazie” came from 2 words: “Jal” meaning “spicy or pungent” and “Frazie” meaning “Fried”. As in the case of almost all of our cuisine, which started out as insipid concoctions, in the days of the British Raj, the original “Jal Frezie” was bland and tasteless. The Colonial servants would fry up the leftover Christmas Turkey and Chicken Roasts with some pepper, chillies, etc., for Breakfast the next day. Over the years many more ingredients and spices were added to this dish to make it as spicy and delicious as it is today and it has become synonymous with the Cuisine of West Bengal.

CHICKEN JAL FREZIE

Serves 6           Preparation Time 1 hour

Ingredients

1 kg Chicken cut into small pieces

2 tomatoes chopped finely

2 onions sliced finely

¼ teaspoon turmeric powder

2 teaspoons chillie powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon chopped garlic

1 teaspoon chopped ginger

3 tablespoons oil or ghee

3 slit green chillies or 1 capsicum / green pepper cut into slices

Salt to taste

2 tablespoons chopped coriander leaves

Marinate the chicken with the turmeric powder, chillie powder and salt for about half an hour.

Heat oil in a suitable pan and add the onions and chopped garlic and ginger and fry till golden brown. Add the chicken and sauté for a few minutes till it changes colour. Now add all the other ingredients and stir well. Simmer on low heat till the chicken is tender and the gravy is quite thick. Serve with rice, chapattis or bread.

ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST

ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST has been selected as WINNER FROM INDIA under the category BEST CULINARY HISTORY BOOK by GOURMAND INTERNATIONAL COOK BOOK AWARDS 2012

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.

Price per book : India : Rs175..00, Australia: A$15.00, UAE: Rs.350.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00

Also available online from AMAZON.COM Anglo-Indian Cuisine - A Legacy of Flavours from the Past

and AUTHOR HOUSE UK LTD Anglo-Indian Cuisine - A legacy of Flavours from the Past

ISBN 9781477251638   6 x 9 perfect Bound Soft Cover   US$ 18.24 /  £11.95

ISBN 9781477251645  E-Book    US $3.99

FISH PADDA / FISH PICKLE - ANGLO-INDIAN FISH PICKLE

    

                                   

Fish Padda is also known as Fish Pickle. Fish Padda is an old Anglo-Indian favourite that was prepared in most Anglo-Indian Homes in the olden days.

Ingredients

500 grams sardines or small mackerels or any other small fish cut into fairly big pieces

3 tablespoons chopped garlic

2 tablespoons chopped ginger

3 tablespoons chillie powder

1 teaspoon garlic paste

1 tablespoon cumin powder

½ teaspoon turmeric powder

1 teaspoon mustard powder

2 teacups vinegar

20 or 25 curry leaves

½ liter oil Sesame oil or mustard oil

Salt to taste

Marinate the fish with turmeric powder & salt for half an hour. Fry the fish lightly in either sesame oil or mustard oil, for 5-8 minutes. It should only be slightly crisp. Remove & keep aside.

In the same oil add the curry leaves, chopped ginger and garlic and fry for a few minutes. Mix in the garlic paste, chillie powder, cumin powder, mustard powder and salt and fry with a little vinegar till the oil seperates from the mixtures and gives out a nice aroma. Add the rest of the vinegar and the fried fish and mix well . Simmer for 2 more minutes then take down.

Cool and store in bottles. This pickle will last for about 6 months.

Note; Instead of fresh fish, Salt fish can be used instead.

GRANDMA'S COUNTRY CAPTAIN CHICKEN

Grandma’s Country Captain Chicken was a very popular dish during Colonial British times. In those days, well-fed, home grown country chickens were used in its preparation. The chickens were cooked with freshly ground ingredients over a firewood oven for hours to bring out its rich and delicious taste. This dish presumably got its name from an old Grandma who prepared this special dish for her favourite grandson, a Captain in the British Army! Another explanation is that this particular chicken dish was first prepared by a Captain on a Country Boat! Whatever the origins, it was a very popular and tasty dish that is still cooked even today in many Anglo-Indian Homes.

Grandma’s Country Captain Chicken

Serves 6   Preparation Time 30 minutes

Ingredients:

1 kg chicken cut into medium size pieces     

3 large onions sliced finely

2 teaspoons chillie powder

1 teaspoon turmeric powder

2 tablespoons oil

Salt to taste

2 teaspoons garlic paste

2 small sticks cinnamon

4 cloves

2 cardamoms

6 or 8 whole pepper corns                              

2 Dry Red Chillies broken into bits

Heat oil in a pan and fry the onions cinnamon, cloves, cardamom, red chillie and pepper corns lightly. Add the chicken, mix in the 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 ½ cup of water and cook till the chicken is tender and the gravy is quite thick.

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

 

GUAVA CHEESE

Guava Cheese is a typical Anglo-Indian Christmas Sweet dish. This chewy fudge-like sweet is a “Must Have” during the Christmas Season.

Guava Cheese should always be made with fresh guavas.

GUAVA CHEESE

Serves 6   Preparation time 1 hour

Ingredients

6 ripe guavas preferably the pink variety

¾ cup sugar

50 grams unsalted butter

 ½ teaspoon vanilla essence

A drop of cochineal colouring

Wash and cut the guavas into quarters and boil them well in a little water till nice and soft.  Mash well. Strain through a thin cloth and throw away the skin and seeds. Boil the strained thick juice with the sugar and keep on stirring till the mixture turns slightly thick. Add the butter, vanilla essence and cochineal. Simmer till nice and thick. Pour onto a buttered plate. Cut into squares when cold.