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

Pay through PAYPAL

Thursday, May 17, 2012

ANGLO-INDIAN DISHES - COOKING DEMO AT THE TAJ WEST END BANGALORE

Here is another picture of Anglo-Indian Dishes demonstrated and prepared by me at the Food trials Lunch at the Taj West End Bangalore on 10th and 17th May 2012.
The dishes in the picture are pepper lamb chops, Mince Ball curry, Tangy fish Curry, Prawn fry, Beans foogath, Cabbage Foogath, lady fingers Pepper Fry, Fish Fingers, vegetable Croquettes, Rosemary flavoured potatoes, Tangy Bringal (Aubergine), Beef in Green Masala, Chicken and Potatoes, Liver and Onion Fry, Butter Rice, Cauliflower and Capsicum foogath, Coconut Rice garnished with browned onions, etc, etc. Seen also in the picture is me along with Executive Chef Sandip Narang and other Executives of the Taj West End enjoying the spread

Tuesday, May 15, 2012

DEVIL CHUTNEY (HELL’S FLAME CHUTNEY)

An easy way to make Anglo-Indian Devil chutney / Hell's Flame Chutney

Devil Chutney is a fiery red chutney or sauce. Its bright red colour often misleads people to think that is a very pungent and spicy dish. It is actually a sweet and sour sauce and only slightly pungent. The vinegar and sugar react with the onion and red chillie to produce the bright red colour. Devil Chutney is also known as ‘Hell fire or Hell’s flame chutney or Fiery Mother-in-law’s Tongue Chutney” due to its vivid colour.



Ingredients
3 medium size onions chopped roughly
2 red chillies (badegar or Kashmiri)
2 tablespoons raisins (optional)
3 teaspoons sugar
A pinch of salt
3 or 4 tablespoons vinegar

 Grind all the above ingredients together till smooth. If chutney is too thick add a little more vinegar.








Serve with Coconut Rice and Mince Ball (kofta) Curry as given below

Thursday, May 10, 2012

COLONIAL ANGLO-INDIAN DISHES SHOW CASED BY ME AT THE TAJ WEST END, BANGALORE

COLONIAL ANGLO-INDIAN DISHES SHOW CASED BY ME AT THE TAJ WEST END, BANGALORE

The Taj West End Bangalore is celebrating 125 years of the West End. I was invited by them to be part of the 125 years celebrations by demonstrating the old Colonial Anglo-Indian Dishes in their MYNT Kitchen from the 27th April to the 8th May.
The West End already has a Colonial Anglo-Indian Menu for Brunch on Week ends at the MYNT Coffee Shop. They are going to incorporate some of the dishes shown by me in the new Menu.
These are the dishes demonstrated by me. Along with me is Chef Abijith and Chef Susai. I had a lovely time demonstrating and showing off my Culinary Skills!!!