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.
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Tuesday, August 28, 2012

SIMPLE FRIED BOMBAY DUCK / BOMBILA

BOMBAY DUCK / BOMBILA

Bombay Duck refers to a small lizard like fish found in the sea off the Eastern and Western Coasts of India.The fish is often dried and salted before it is consumed, as its meat does not have a distinctive taste of its own. After drying, the odour of the fish is extremely powerful, and it is usually transported in air-tight containers. It is also known as ‘Bummalo’. Bombay Duck got its name as a corruption of the Marathi name for this fish ‘ Bombila’ and has actually nothing to do with the city of Bombay.

The origin of the term "Bombay duck" is uncertain. One popular etymology relates to railroads. When the rail links started on the Indian sub-continent, people from the Eastern Bengal were made aware of the large availability of the locally prized fish on India's western coasts and began importing them via the railways. Since the smell of the dried fish was overpowering, its transportation was later consigned to the 'Mail' Train. The mail train i.e. the ‘Bombay Mail’ or the ‘Bombay Daak’ reeked of the fish smell and "You smell like the Bombay Duck" was a common term in use in the days of the British Raj. In Bombay, the local English speakers then called it so, but it was eventually corrupted into "Bombay Duck". Nonetheless, "Bombay Duck" has also found a place in the Oxford English Dictionary

Dried Bombay Duck is usually stored in many homes and cooked or fried whenever required. However, the fresh Bombay Duck could also be made into delicious curries and fry. Bombay Duck doesn’t require any heavy masalas and tastes good with just the addition of chillie powder and turmeric. It can also be combined with vegetables such as potatoes, Brinjals / aubergines, drumsticks etc.  
SIMPLE FRIED BOMBAY DUCK
Serves 6
Preparation Time 45 minutes
Ingredients
8 dried Bombay Ducks
2 teaspoons chillie powder
1 teaspoon turmeric powder
1 tablespoon vinegar
6 tablespoons oil for frying

Soak the Bombay Ducks in a bowl of water for about 15 minutes, then wash well so as to remove all the sandy residues. Cut into suitable pieces. Coat them with the chillie powder, vinegar and turmeric powder.  Heat the oil in a flat pan and shallow fry the pieces about 3 at a time, till nice and brown on both sides. Serve with Pepper water and rice.

Monday, August 20, 2012

Boiled Peanuts (Jiggnut) and Potato Snack

The Humble Peanut also known as groundnut, jiggnut, kalaka, Kadlakai etc is a powerhouse of antioxidants. Peanuts are not vegetables in the true sense of the word, but they are used in a variety of Indian dishes. Either fried, boiled, roasted, etc, peanuts are the evergreen "TIME PASS SNACK" . Peanuts are very rich in antioxidants. They are a very good source of monounsaturated fats, the type of fat that decreases the risk of cardiovascular disease and lowers LDL responsible for transporting cholesterol to the arteries.  Regular consumption of peanuts can actually help to ward off certain diseases and cancers, and help boost energy levels. Peanuts are also good sources of vitamin E, Foliate, calcium, protein, potassium and magnesium. They are also high in fibre which aid gastrointestinal health. Eating peanuts just a few times a week can prevent the formation of gallstones, and can lower the risk of colon cancer.

Boiled / Roasted Peanuts are an all time favourite snack enjoyed by both young and old. Easily available at street corners, parks, fairs, markets, beaches etc. There's always a crowd around the Peanut seller!

Here is a simple recipe for a tasty Boiled Peanut and Potato Snack

Ingredients:
1 cup peanuts, shelled and boiled
1 potato, boiled and chopped
1 medium onion, finely chopped
1 medium tomato, finely chopped
1 green chillie finely chopped
Salt to taste
1/2 teaspoon cumin powder
Half a lemon
A few sprigs of coriander leaves finely chopped for garnishing


Mix all the above ingredients together gently in a suitable bowl. Serve fresh as a snack when the peanuts and potatoes are still warm.

Wednesday, August 8, 2012

BEEF POT ROAST

A Roast is one of the most simple and easy-to-make Anglo-Indian dishes that require very little work and effort. When stumped over what to cook, most people usually just decide to make a roast. When properly done, there’s no greater culinary pleasure than tucking into the juicy roasted meat. Even the left overs have their uses. The brown burnt residue at the bottom of the roasting pan can be converted into a delicious sauce with a little butter and a dash of wine. The left over bits of meat can also be used in sandwiches, salads, etc.

BEEF POT ROAST
Serves 6   Preparation time 11/2  hour

Ingredients
2 kg Beef from the “Top Rump part” (one chunk)
3 large onions cut into quarters        
3 teaspoons pepper powder
Salt to taste
3 dried red chillies or 1 teaspoon Paprika
2 pieces of cinnamon (about one inch size)
2 teaspoons Tomato sauce
2 teaspoons vinegar                                       
3 tablespoons oil
3 large potatoes pealed
2 tablespoons butter or ghee

METHOD:
Marinate the chunk of beef with salt and pepper for about one hour. Heat the oil in a big Pan or pressure cooker and add the chunk of meat. Fry on high heat for about 3 minutes, turning the meat on all sides till it changes colour. Add the onions, tomato sauce, vinegar, dry chillies, cinnamon, potatoes and sufficient water and simmer till the meat is tender.  Strain away any excess soup and keep aside.
Add 2 tablespoons of butter or ghee and continue to simmer on low heat till the meat is nicely brown all over and the potatoes too are nicely roasted.

TO SERVE:
Slice the meat and arrange on a serving platter.
Pour the remaining soup back into the pan and mix in 2 tablespoons of flour. Cook till the gravy thickens, stirring all the time. Spoon this gravy on top of the slices of roast and serve the remaining gravy on the side along with the Roast potatoes.

Serve with bread and Steamed Vegetables

(Alternatively the meat could be cooked in a pressure cooker till soft and then browned in a pan).