Bridget White Anglo-Indian Recipe Books

Bridget White Anglo-Indian Recipe Books
ANGLO-INDIAN RECIPE BOOKS

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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 Plagiarism and infringement of Copy Right punishable by Law

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DUE TO THE PRESENT SITUATION, I AM NOT IN A POSITION TO POST MY BOOKS TO THOSE WHO ORDER THEM DIRECTLY FROM ME.
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Monday, July 25, 2011

BEEF PEPPER STEAK

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. 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.

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-INDIAN 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.

Thursday, July 21, 2011

EASY MICROWAVE BREAKFAST CASSEROLE


You can prepare this EASY MICROWAVE BREAKFAST CASSEROLE, the night before. Just mix all the ingredients, refrigerate it for the night, then pop it in the microwave in the morning. Your delicious Breakfast Cassrole is ready in a jiffy!!!

Serves 6 Preparation time 15 minutes
Ingredients:
2 slices of bread, cubed
1 egg, beaten
3 tablespoons milk
1/4 cup cooked diced ham
1 teaspoon Worcestershire sauce
2 tablespoons shredded Cheddar cheese
½ teaspoon ground black pepper powder
Salt to taste

Combine all ingredients in a 6-inch microwave-safe serving bowl. Blend well. Cover tightly with plastic wrap, then poke a few small perforations in the top to vent. Leave in the refrigerator over night.
In the morning, remove from the fridge and keep aside for 15 minutes. Cook on MEDIUM HIGH, or 80% power, for 4 to 5 minutes in the Microwave. Let stand, covered, for 30 seconds to finish cooking. Cook for a little longer if required. Serve with fresh fruit or fruit juice and coffee

Tuesday, July 19, 2011

"COQ AU VIN" or ROOSTER IN RED WINE

"Coq au Vin" very simply means "Rooster in Red Wine" or Rooster cooked in red Wine.

Coq Au Vin is a Burgundian dish, and is considered a French comfort food. The traditional recipe for Coq au Vin did not include chicken, but rather a “Coq,” which means "Rooster" or "Cock".The red wine in the recipe was used not to mask the flavor, but to allow the acids in the wine to break down the tough meat of the rooster. Initially blood of the rooster was used to thicken the dish. The actual recipe for this dish meant that the "Coq Au Vin" was actually finished with the blood of the rooster that was stabilized with brandy and vinegar. The Vinegar ensured that the blood would'nt get clotted while preparing the dish.
This dish was originally introduced in India by the French. It has since undergone changes in the method of cooking and now has a distinct Anglo-Indian flavour to it more like a Vindaloo. The blood of the rooster is not used in its preparation now. It was quite a popular dish in the places where the French ruled such as Pondicherry, Karikal, Yanum, etc

Coq au Vin or Rooster in Red Wine,

1 chicken preferably a rooster about 1 kg in weight cut into 6 large pieces
2 medium sized onions, chopped
1 stalk celery, chopped (optional)
2 medium sized tomatoes, chopped
2 teaspoons crushed garlic
1 teaspoon chopped ginger
1 bay leaf
2 tablespoons chopped coriander leaves
3 cloves
1 piece cinamon
2 teaspoon black pepper powder
5 cups red wine
2 tablespoons Cognac or brandy
3 tabelspoons vinegar
3 tablespoons cooking oil
salt to taste
2 teaspoons sugar
2 tablespoon chillie powder

Marinate the rooster or chicken with all the above ingredients and set aside for about one hour. Heat oil in a suitable pan and add the marinated rooster / chicken pieces. Cover and cook on low heat till the pieces are well cooked and the gravy is thick. Serve with bread or dinner rolls.

Sunday, July 17, 2011

EGG VINDALOO

EGGS ARE EXCELLENT

Eggs have been a symbol of creation, fertility and new life since ancient times. Many cultures believe that eggs have powers of renewal and rebirth.
Eggs are probably one of the most nutritious foods that easily find space on every supermarket shelf round the world. Apart from being inexpensive, they are delicious and packed with a wealth of essential components required by the body. In fact, they act as a nutritional powerhouse and can help the body to prevent as well as get rid of different ailments. Eggs are an extremely nutrient-dense food. In one 70-calorie package, you get protein, B vitamins, vitamin A, D and E, zinc and iron. Eggs are also a good source of antioxidants.
Eggs are also known to be rich in cholesterol so many people avoid eating eggs. However, the American Heart Association says that one egg a day is ideal for a person. Those with heart disease, diabetes, or a high level of LDL 'bad' cholesterol should probably choose a small or medium egg as against larger eggs which have more cholesterol. Eggs are easy to prepare in a number of different ways and are delicious in what ever form they are eaten. Here are some easy recipes using eggs.

1. EGG VINDALOO

Serves 6 Preparation time 45 minutes

6 Eggs Hard boiled eggs shelled
2 onions chopped
2 teaspoons chilly powder
½ teaspoon turmeric powder
2 teaspoons ginger and garlic paste
1- teaspoon cumin powder
2 tomatoes chopped
2 pieces cinnamon
2 table spoons vinegar
1- teaspoon sugar
Salt to taste
3 tablespoons oil
Boil the eggs in sufficient water till hard then remove the shells.
Heat oil in a pan and fry the onions till golden brown. Add the ginger and garlic paste and cinnamon fry for some time. Add the chilly powder, cumin powder, turmeric powder, sugar and tomato and fry till the oil separates from the mixture. Now add the vinegar and a little water and bring to boil. Reduce heat and simmer till the gravy is sufficiently thick.
Cut the boiled eggs into halves and carefully drop into the gravy. Simmer for a few minutes. Take out the egg halves and place on a serving dish. Pour the thick gravy over the eggs and shake the dish so that all the eggs are covered with the gravy. Serve hot.