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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Friday, November 25, 2011

COCONUT SWEETS (BARFI)


 Ingredients
2 cups scraped coconut
3 cups sugar
½  cup milk
1 teaspoon butter or ghee
½ teaspoon vanilla essence
½ teaspoon food colouring (pink or green)

Take a thick -bottomed vessel and heat the sugar and ¼ cup water on high heat. When the sugar melts, add the cocoanut, vanilla essence, ghee or butter and the milk. Cook on medium or low heat till the mixture thickens and leaves the sides of the vessel. Drop a teaspoon of the mixture in a cup of water and if it forms a ball when rolled between the fingers, the right consistency is reached. Grease a flat plate well and pour the mixture on to it. Cool and cut into shapes.

Sunday, November 13, 2011

PINEAPPLE FRITTERS IN CUSTARD SAUCE

PINEAPPLE FRITTERS
Serves 6  Preparation time 1 hour
Ingredients

1 cup pineapple puree
200 grams refined flour / maida
½ cup milk                  
2 tablespoons sugar                           
A pinch of salt
½ teaspoon vanilla essence
Oil for frying

Mix all the ingredients together to get a smooth thick batter without lumps. Add a little water if the batter is too thick. Heat oil in a deep pan till smoky. Drop a tablespoon of the batter at a time into the hot oil and fry till golden brown.

PINEAPPLE CUSTARD SAUCE
Ingredients

2 cups cold milk                   
4 tablespoons sugar
1 teaspoon cornflour              
2 eggs
1/2 teaspoon pineapple essence

Whisk the eggs to a stiff froth. Mix the beaten eggs with the cold milk, corn flour, pineapple essence and sugar and beat well. Place this mixture on very low heat and stir constantly until it thickens slightly. Do not boil. Remove from heat and cool the sauce.
Serve the Pineapple fritters with this custard sauce

Note: This is a basic custard sauce recipe. Add whatever flavouring is desired and serve with fresh fruit, cake etc