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.
ALL MY ANGLO-INDIAN RECIPE BOOKS ARE AVAILABLE ONLINE ON Amazon.com
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Sunday, December 18, 2011

SPECIAL STEAMED CHRISTMAS PLUM PUDDING and CHRISTMAS FRUIT MINCE PIES

SPECIAL STEAMED CHRISTMAS PLUM PUDDINGServes 6 Preparation time 1 hour
Ingredients

200 grams fresh bread crumbs
200 grams butter
2 teaspoons instant coffee (Nescafe or Bru)
2 teaspoons golden or date syrup
½ teaspoon baking powder
2 eggs beaten well
¼ cup rum
1 teaspoon ground cinnamon and cloves
¼ teaspoon ground nutmeg
100 grams raisins
100 grams chopped sultanas
100 grams mixed peel
½ teaspoon salt
100 grams sugar

Cream the butter and sugar together then add the eggs and mix well. Gradually add all the other ingredients and mix well. Grease a Pudding Mould or any suitable bowl with butter. Pour the pudding mixture into it then steam the pudding for about 1 hour on low heat till it is firm to touch Note: This pudding can be made in advance and refrigerated till required. Steam for 10 minute or microwave for 3 minutes before serving. For a more exotic taste, when still warm make a few small holes all over the pudding and pour about 6 tablespoons of rum over it.

CHRISTMAS FRUIT MINCE PIESServes 6 Preparation time 1 hour
Ingredients

200 grams flour / maida
2 eggs beaten
150 grams powdered sugar
1 teaspoon cinnamon powder
250 grams chopped dry fruits soaked in a little rum before hand
150 grams butter
½ teaspoon baking powder

Sieve the flour with the baking powder. Cream butter and sugar till creamy and fluffy. Add the eggs then mix with the flour. Knead to a smooth batter. Roll out the dough and cut out circles. Line a few pie shells with this. Fill each one with the marinated dry fruit and seal with another layer of the dough. Prick on top with a toothpick. Bake the pies in a moderate oven for about 20 minutes

Monday, December 5, 2011

TRADITIONAL CHRISTMAS CAKE (WITH ALMOND AND ROYAL ICING)

In every Anglo-Indian home, the recipe for the Christmas Cake is usually one that is handed down through generations in each family. Candied fruit, plums, currants, raisins, orange peel etc are dexterously cut and soaked in rum. Nuts are pealed and chopped and the whole family comes together to make the cake. Jobs are allotted, one to whip up the eggs, while another creams the butter and sugar, the flour is sieved, cake tins are lined, and a strong pair of arms are requisitioned to do the final mixing and stirring.

Ingredients

500 grams refined flour or maida
300 grams soft brown sugar
¼ teaspoon salt
2 teaspoons spice powder
500 grams mixed dried fruits (equal quantities of currants, raisins and sultanas) chopped well and soaked in rum before hand
100 grams chopped orange / lemon peel
500 grams butter
3 eggs beaten well
4 tablespoons milk
½ teaspoon baking powder

Sift the flour, salt, baking powder and spice powder in a bowl. Add the fruit, orange / lemon peel and brown sugar and mix well. Add the butter and mix with a fork. Add the beaten eggs and milk and mix well to give a stiff consistency. Pour the mixture into a greased and papered cake tin and smoothen the top. Bake in a moderately hot oven for about 1 hour or till the cake is cooked and the top turns brown. Turn out and cool

Prepare Almond icing as follows:
Soak the 300 grams almonds in water overnight then grind to a thick paste. Add 500 grams Icing sugar, 1 egg yolk, 1 teaspoon almond essence and 2 tablespoons lime juice and cook with a little water in a heavy bottom pan till it solidifies. Remove from heat and cool. Knead it into a stiff ball. Roll out to fit the cake. (Brush some egg white all over the icing if desired). Spread a thin layer of jam on the cake to keep the icing in place. Place the layer of Almond Icing over the cake and press gently so that the entire cake is covered with the icing. Let it set for 2 days. If required cover this layer with royal icing for a hard surface.

Prepare the Royal Icing as follows:
sift 200 grams icing sugar into a bowl. Beat two egg whites then fold them into the sugar. Add 3 tablespoons of lemon juice and ½ teaspoon vanilla essence. Mix to a stiff consistency. Keep aside

Brush the cake with a layer of Jam or Egg white to help the icing stick to the cake. Add a thin layer of the Almond icing over the cake, pressing it gently to cover the whole cake.  Using a flat spatula dipped in water spread the Royal icing over the layer of Almond icing. Decorate the cake as desired.

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
 

Saturday, October 29, 2011

FISH AND HARD BOILED EGGS KEDGEREE

Fish Kedgeree which was very popular in the olden days,  is an Anglicized version of the Indian Kitchri or Kitchidi, which was prepared with rice, lentils, raisins, etc along with the addition of Fried Fish Flakes and hard boiled eggs. It is said that Kedgeree was first introduced in India by the Scottish Soldiers. Fish, either steamed or fried was a regular item for breakfast during the Raj Era and the cooks tried to incorporate it with local dishes. Eventually the Fish Kedgeree became a hot cooked spicy dish, with the addition of various spices and was invariably included in the breakfast menu all over the Commonwealth.  Minced meat was also later added as a variation.

Serves 6     
Preparation Time 45 minutes
Ingredients
½ kg good fleshy fish cut into thick slices
¼  kg raw rice or Basmati Rice
4 tablespoons oil
1 tablespoon ghee or butter
3 onions sliced finely
3 green chillies sliced lengthwise
100 grams Moong dhal or Tur Dhal (Or any other lentils)
1 teaspoon spice powder or garam masala
1 teaspoon cumin powder
100 grams Sultanas or Raisins (Optional)
2 tablespoons chopped coriander leaves
2 Bay leaves
Salt to taste
1 teaspoon chillie powder
1 tablespoon lime juice / lemon juice / vinegar
6 whole peppercorns
4 hard-boiled eggs cut into quarters.

Wash the fish and cook it in a little water along with the bay leaves and salt for about 5 minutes or till the pieces are firm. Strain and keep aside.  Add sufficient water to the left over fish soup to get 6 cups of liquid.  Remove the bones and skin from the boiled fish and break into small pieces. Wash the Rice and dhal and keep aside.

Heat the oil in a suitable vessel and sauté the onions lightly. Add the slit green chillies, whole peppercorns, spice powder, cumin powder and chillie powder and sauté for a few minutes. Add the rice and dhal and mix well. Now add 6 cups of the soup, salt, limejuice / vinegar, sultanas, chopped coriander leaves and salt and cook on high heat till boiling. Reduce heat and simmer covered till the rice and dhal are cooked and slightly pasty. Gently mix in the cooked fish, butter / ghee and the hard-boiled eggs. Cover and let the rice draw in the fish for a few minutes. Serve hot or cold with Chutney or Lime Pickle.
 

Thursday, October 20, 2011

ANGLO-BURMESE KHOW SUEY / KHOW SUEY

This Anglicized Burmese dish is a wonderful, delicious mouth watering concoction of noodles, spicy chicken curry and lots of toppings. While the noodles and chicken curry form the base of this dish, it allows each one to choose their own toppings. As the name suggests, it is a Burmese dish, but was brought into Eastern India when many Indians fled from Burma and crossed over into India during World War II.

Serves 6
Preparation time 45 minutes
Ingredients:
1 kg Chicken boiled and shredded (discard bones)
1 teaspoon whole black pepper corns
2 Bay leaves
2 pieces cinnamon bark (about one inch in size)
Salt to taste
2 medium sized onions chopped fine
2 teaspoons garlic and ginger paste
1 teaspoon chillie powder
1 cup cooked and mashed moong dhal (yellow split lentils)
2 tablespoons fish sauce (optional)
2 teaspoons coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala / all spice powder
2 teaspoons red chilli powder
1 cup coconut milk
Salt to taste
500 grams thin egg noodles

For the garnish:
1 cup spring onions chopped fine
2 onions sliced finely and fried golden brown
4 tablespoons chopped garlic fried in oil
1 cup boiled eggs chopped into tiny pieces
5 tablespoons dry prawn powder (make by coarsely grinding dry prawns)
1 cup chopped coriander leaves
Juice of 1 lemon

Heat 2 tablespoons oil in a deep heavy-bottomed pan and sauté the onions, black pepper corns, bay leaves, and cinnamon sticks till the onions turn golden brown. Add the ginger and garlic paste and fry for 2 minutes. Add the shredded chicken, coriander powder, cumin powder, red chillie powder and garam masala / spice powder and fry for another 5 minutes. Mix in the cooked moong dhal / lentil paste, coconut milk, fish sauce and salt and cook till the chicken is tender. Keep aside.

Boil the noodles in sufficient water with a little salt. Strain and run cold water over them. Pour 1 tablespoon of oil over the noodles to keep them from sticking, and toss to mix well. Keep aside.

Now heat 3 tablespoons of oil in a small pan till very hot. Turn off the flame and add 1 tbsp of red chillie powder to this oil. Keep this chillie oil aside to cool.

Serve each person individually in deep bowls as follows:
Place a single serving of noodles in the bowl. Top generously with the chicken curry prepared as above. Now top up with the chopped fried garlic, fried onions, chopped spring onion, and boiled egg, one on top of the other as per preference. Drizzle with chillie oil and sprinkle dry prawn powder according to taste. Garnish with chopped coriander leaves. Add a dash of lemon to complete. Have a bowl of chopped green chillies in vinegar as an accompaniment

The Khowsuey can also be served with plain egg noodles and the chicken curry in a big bowl. The toppings of
Fried Garlic, Fried Onions, Chopped Spring onions, Chopped boiled eggs, Chopped green chillies in vinegar,
Lime wedges and Ground dry shrimp powder could be served in small bowls and each person could top up their own bowls as per their preference

Wednesday, October 5, 2011

DUCK BUFFARD

This is a very old recipe for Duck Buffard. Duck Buffard was always prepared for Breakfast on Christmas Day in KGF.

1 whole duck (dressed) about 1 ½ kg in weight jointed and cut into 6 or 8 big pieces
1 large cabbage cut into quarters
2 carrots cut into slices
2 potatoes peeled and cut into quarters
1 teaspoon turmeric powder
Salt to taste
4 large onions sliced
6 green chilies slit lengthwise
1 teaspoon crushed garlic
1 teaspoon chopped ginger  
½ cup vinegar
3 tablespoons oil      
1 teaspoon spice powder
2 teaspoons chilly powder
1 teaspoon pepper powder
2 Bay leaves
1 teaspoon cumin powder
1 teaspoon pepper corns

Take a large pan and cover the bottom with the cabbage. Add the duck and all the other ingredients.  Add 4 cups of water. Cover the pan and cook first on high heat then simmer on low heat for about an hour till the duck is well cooked and it gives out a nice aroma. Serve hot with bread or Rolls.

Note:  knollkol, cauliflower, carrot, radish, turnip, potato or any other vegetables could be made use of  if desired.

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).

 

Saturday, August 27, 2011

Anglo-Indian Food Festival - Cooking Demo

A collage of pictures of my Cooking Demonstration at the Anglo-Indian Food Festival on 20th and 21st August
 
A lunch plate with Coconut Rice, Grandma's Country Captain Cicken, Corn Bake etc
Yummy Caramel Custard  - Fish Fingers and Vegetable Croquettes
A View of the Salad Bar


Thursday, August 11, 2011

DAK BUNGALOW MEAT CURRY

The Dak Bungalow Curry was another famous dish during colonial times. It was prepared with either meat or chicken and served with rice and vegetables or bread to the British Officers when they stayed at the various Dak Bungalows or Inspection Bungalows, while on official trips around the country. The recipe for preparing this dish varied with each cook at the Dak Bungalows depending on the availability of ingredients in a particular place during the war. Hence the name DAK BUNGALOW CURRY

Serves 6    
Preparation Time 45 minutes

½ kg mutton or lamb cut into medium size pieces
1 teaspoon spice powder or garam masala powder
3 teaspoons chopped garlic                     
1 teaspoon chilly powder
3 onions sliced                                           
salt to taste
3 green chillies                                         
½ teaspoon tumeric powder
½ teaspoon pepper powder                      
2 tablespoons oil
1 tablespoon lime juice                               
½ cup curds (optional)

Wash the meat well.  Add all the ingredients mentioned above to it and marinate for about 1 hour in a suitable pan. Place the pan on medium heat and cook closed for about 5 to 6 minutes. Lower the heat, add enough water and then simmer for about 40 to 45 minutes till the meat is cooked and the gravy is thick.

NOTE: The mutton or lamb can be substituted with beef, chicken or pork if desired.

Wednesday, August 10, 2011

GRANDMA’S COUNTRY CAPTAIN CHICKEN CURRY

Grandma’s Country Captain Chicken was a very popular dish during Colonial times Iin India. It was very easy to prepare and the igredients used in its preparation were easily available. In those days, the poultry used in its preparation were authentic well-fed, homegrown country chickens, which would take at least 2 hours to cook over a firewood oven, but the curry when done, was always rich and delicious.

Serves 6   Preparation Time 30 minutes
1 kg chicken cut into medium size pieces     
3 large onions sliced finely
2 teaspoons chilly powder                             
1 teaspoon turmeric powder
2 tablespoons oil                                            
salt to taste
2 tablespoons garlic paste                             
2 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 lightly. Add the chicken and mix in the garlic paste. Saute for about 5 minutes on medium heat. Add the chillie powder, tumeric powder, cinnamon, cloves, cardamom, red chillie, pepper corns 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.

Ps. 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.

Tuesday, August 2, 2011

Calcutta Fish Kedgeree (an Anglicised version of Kichri)

Fish Kedgeree which was very popular in the olden days,  is an Anglicized version of the Indian Kitchri or Kitchidi, which was prepared with rice, lentils, raisins, etc along with the addition of Fried Fish Flakes and hard boiled eggs. It is said that Kedgeree was first introduced in India by the Scottish Soldiers. Fish, either steamed or fried was a regular item for breakfast during the Raj Era and the cooks tried to incorporate it with local dishes. Eventually the Fish Kedgeree became a hot cooked spicy dish, with the addition of various spices and was invariably included in the breakfast menu all over the Commonwealth.  Minced meat was also later added as a variation.
Serves 6
Preparation Time 45 minutes
Ingredients
½ kg good fleshy fish cut into thick slices
¼ kg raw rice or Basmati Rice
4 tablespoons oil
1 tablespoon ghee or butter
3 onions sliced finely
3 green chillies sliced lengthwise
100 grams Moong dhal or Tur Dhal (Or any other lentils)
1 teaspoon spice powder or garam masala
1 teaspoon cumin powder
100 grams Sultanas or Raisins (Optional)
2 tablespoons chopped coriander leaves
2 Bay leaves
Salt to taste
1 teaspoon chillie powder
1 tablespoon lime juice / lemon juice
6 whole peppercorns
4 hard-boiled eggs cut into quarters.

Wash the fish and cook it in a little water along with the bay leaves and salt for about 5 minutes or till the pieces are firm. Strain and keep aside. Add sufficient water to the left over fish soup to get 6 cups of liquid. Remove the bones and skin from the boiled fish and break into small pieces. Wash the Rice and dhal and keep aside.

Heat the oil in a suitable vessel and sauté the onions lightly. Add the slit green chillies, whole peppercorns, spice powder, cumin powder and chillie powder and sauté for a few minutes. Add the rice and dhal and mix well. Now add 6 cups of the soup, salt, limejuice, sultanas, chopped coriander leaves and salt and cook on high heat till boiling. Reduce heat and simmer covered till the rice and dhal are cooked and slightly pasty. Gently mix in the cooked fish, butter / ghee and the hard-boiled eggs. Cover and let the rice draw in the fish for a few minutes. Serve hot or cold with Chutney or Lime Pickle.

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.