Bridget White Anglo-Indian Recipe Books

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

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 Plagiarism and infringement of Copy Right punishable by Law

ANGLO-INDIAN COOKERY BOOKS

ANGLO-INDIAN COOKERY BOOKS
For copies contact: Bridget Kumar Tel: +9198455 71254 Email: bidkumar@gmail.com / bridgetkumar@yahoo.com A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling) 1. Within India Rs. 1800.00 (Payment through Cheque or Bank Trnasfer) 2. Outside India: Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00 (Payment through Western Union or PayPal) ALSO AVAILABLE ON AMAZON.IN & FLIPKART

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Tuesday, September 13, 2011

PEPPER CRABS

Pepper crabs - a truly mouth watering experience!!!

Serves 6 
Preparation Time 45 minutes
Ingredients:

6 to 8 medium sized crabs or 5 big ones (clean and separate the legs if desired)
2 big onions sliced finely                    
3 teaspoons ground black pepper
1or 2 green chillies (optional)
Salt to taste                                        
2 or 3 tablespoons oil
1 teaspoon coriander powder                  

Wash the crabs well and keep aside. Heat oil in a pan and sauté the onions and green chillies for some time. Now add the crabs, pepper, salt, and coriander powder and mix well.  Cover and cook on low heat for about 10 minutes till semi dry. Serve hot with bread or rice

Saturday, September 10, 2011

Prawn 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. Here is an easy recipe for Prawn Jalfrazie
Serves 6  
Preparation Time 1 hour
 
Ingredients
500 grams cleaned and de-veined prawns
1 teaspoon cumin seeds
2 green chillies slit
1 teaspoon garlic paste
1 teaspoon ginger paste
3 tomatoes chopped
2 onions sliced finely
1 teaspoon spice powder or garam masala powder
1 teaspoon pepper powder
3 tablespoons oil
Salt to taste

Heat oil in a suitable pan and add the cumin seeds. When they begin to splutter add the onions and fry till golden brown. Add the prawns and stir fry for a few minutes till they change colour. Now add all the other ingredients and a little water and stir well. Simmer on low heat till the prawns are cooked and the gravy is thick. Serve with rice, chapattis or bread.


 

Friday, September 2, 2011

The Origins of ANGLO-INDIAN VINDALOO - Recipe for DUCK VINDALOO

The very popular and familiar curry dish Vindaloo” is derived from the Portugese word “Vinha De Alhos” i.e. from the 2 main ingredients in it, which were "Vinho", meaning wine or wine vinegar, and "Alhos", meaning garlic. It was originally a vinegar and garlic based watery stew made with pork or meat in Portugal. However after the Portugese introduced it in India, it was completely revamped with the addition of spices and chilies, and over the years it has become one of the spiciest and most popular curry dishes all over the world. Vindaloo is not as thick as a Korma and it does not have as much gravy as other curries. It also requires quite a lot of oil in its preparation and tastes wonderful if eaten a day or two after it is cooked since the vinegar and other flavours soak into the dish. The pungency of the dish can be reduced or increased according to taste by adding or lessening the chilly powder. However, care should be taken not to lose the vinegar flavour, because Vindaloo get its special taste only because of the vinegar in it. It can be prepared with meat, pork, poultry, seafood, also vegetables such as brinjals, potatoes, peas etc).

Serves 6  
Preparation Time 45 minutes
Ingredients

1 medium size duck jointed and cut into medium pieces
3 big tomatoes pureed                                                          
2 big onions chopped
3 medium potatoes pealed and cut into quarters                  
3 tablespoons oil
Salt to taste                                                                             
3 teaspoons chilly powder                                                     
2 teaspoons cumin powder
1 teaspoon pepper powder                                                      
3 teaspoons garlic paste
½ cup vinegar                                                                         
½ teaspoon turmeric powder

Wash the Duck well and keep aside. Heat oil in a vessel or pressure cooker and fry the onions till golden brown.  Add the garlic paste and fry well. Add the chilly powder, turmeric powder, cumin powder, pepper powder and a little water and fry well till the oil separates from the misture. Now add the tomato puree and salt and fry for some more time. Add the duck, potatoes and vinegar and mix well.  Add more water depending on how much gravy is required and cook till done.(If cooking in a pressure cooker, turn off the heat after 4 or 5  whistles).