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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Wednesday, April 18, 2012

CHICKEN MULLIGATAWNY SOUP

The original Mulligatawny Soup can be traced back to the early days of the East India Company in Madras to around the 18th 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.
Mulligatawny Soup is now firmly entrenched not just in cookbooks but history books as well as a thick, spicy meat soup which is a wholesome meal in itself served with bread or rice. It has remained popular in the United Kingdom and is now available even in cans in some stores. 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.


RECIPE FOR CHICKEN MULLIGATAWNY SOUP

Serves 6   Preparation time 45 minutes
½ kg chicken chopped into medium size pieces
1-teaspoon chilly powder                    
2-teaspoons pepper powder
1-teaspoon cumin powder                  
1-teaspoon coriander powder
1-teaspoon crushed garlic                    
2 big onions sliced
1 cup coconut paste or coconut milk   
Salt to taste
2 cloves                                                     
2 small pieces cinnamon
2 cardamoms                                             
1 tablespoon oil or butter

Cook the chicken and all the ingredients with 6 to 8 cups of water in a large vessel on high heat till it reaches boiling point. Lower the heat and simmer for at least one hour till the soup is nice and thick.  Garnish with mint leaves. Serve with bread or rice.
(Mutton or Lamb could be substituted for chicken)
Mulligatwany Soup

Wednesday, April 11, 2012

MEAT AND DRUMSTICK CURRY

MEAT AND DRUMSTICK CURRY - This is a typical Anglo-Indian Dish which is generally prepared for lunch. It is usually the main curry of the day and eaten with steamed white rice.

Serves 6            
Preparation Time 45 minutes
Ingredients
½ kg beef or mutton / lamb cut into medium size pieces
3 or 4 tender drumsticks             
2 onions chopped finely
1 teaspoon ginger and garlic paste
2 teaspoons chillie powder
1 teaspoon coriander powder
1 teaspoon cumin powder        
2 medium size tomatoes chopped
2 tablespoons oil 
3 tablespoons coconut paste or coconut milk                         
Salt to taste

Scrape the drumsticks and then cut them into 2 inch pieces. Wash and soak in a little water. Boil the meat with sufficient water and a little salt till tender. Heat oil in a pan and add the onions and fry till golden brown. Mix in the ginger garlic paste and fry for a few minutes. Add the tomatoes, chillie powder, salt, turmeric powder, coriander powder, cumin powder and coconut paste / milk and sauté for a few minutes. Now add the drumsticks and boiled meat and mix well. Add the left over meat stock / soup or 1 cup of water and cook on low till the drumsticks are cooked, taking care not to overcook the drumsticks. Serve as a main curry with rice.