SEASONS GREETINGS FROM BRIDGET'S RECIPES

SEASONS GREETINGS FROM BRIDGET'S RECIPES

http://bridgetrecipes.blogspot.com

HOME MADE SALTED BEEF

Ingredients

1 chunk of Beef from the “Round” portion weighing about 3 kgs 

1 teaspoon saltpetre or lime salt

8 tablespoons table salt or powdered salt

3 teaspoons sugar

2 tablespoons vinegar

Wash the beef well. Mix the saltpetre / lime salt, table salt, sugar and vinegar together. 

Rub this mixture on the Meat and prick all over with a fork. Keep in the fridge for 4 or 5 days turning it over and rubbing it well several times a day. On the 6^th day boil in a suitable vessel with all the residue and a little water for one hour or pressure cook for 45 minutes on low heat. Cool and store along with the residue and use whenever required.

This recipe is from my Recipe Book ANGLO-INDIAN DELICACIES

KALKALS or KULKULS - A Popular Christmas Sweet

KALKALS or KULKULS are prepared all over India at Christmas time. A variant of ‘Filhoses Enroladas’ a Portuguese Christmas Sweet, Kalkals, (always referred to in the plural) are crunchy inch-long curled or shell shaped sweetened fried dough Sweets. Sugar and flour are combined with eggs, milk and butter to a soft dough and then small marble sized balls of this dough are rolled on the tines of a fork or a comb to form a shell or a scroll, then deep fried in hot oil. The dough is sometimes rolled out and cut into different shapes such as hearts, spades, diamonds etc with cutters or a knife and then deep fried in hot oil. The Kalkals / Kulkuls are later frosted or coated in hot melted sugar syrup.

Making Kalkals is a time consuming process and thus requires many hands in its preparation. Hence a few days before Christmas, a separate day is designated as ‘Kalkal Day’ when every member of the family spends a few hours rolling out his/her portion of the kalkal dough. While one doesn’t know how the name ‘Kalkals / Kulkuls’ got its nomenclature it is probably because of the “curls” of this particular Christmas Sweet.

RECIPE FOR KALKALS  (Fried sweetened balls of dough)

Serves 6  Preparation time 1 hour

Ingredients

I kg refined flour 

6 eggs beaten well

2 cups thick coconut milk                

½ teaspoon salt                             

300 grams sugar

1 teaspoon baking powder             

Oil for deep frying

Mix the flour, salt, sugar and baking powder together. Add the coconut milk and eggs and knead to a soft dough. Keep aside for an hour. Form kalkals by taking small lumps of the dough and roll on the back of a fork or a wooden kalkal mould, to form a scroll. Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Heat oil in a deep pan and fry as many kalkals as possible at a time. Keep aside.

To frost the kalkals, melt 1 cup of sugar with ½ cup of water and when the sugar syrup crystallizes pour over the kalkals and mix well. Store in airtight boxes when cold.  

ANGLO-INDIAN CHRISTMAS GOODIES - Christmas Cake, Plum Cake, Kalkals, Rose Cookies, Marsh Mallows, Grape Wine and Ginger Wine

Bridget White-Kumar shares some easy recipes from the Anglo-Indian Festive hamper of Christmas cakes, sweets 
Christmas Fruit Cake
Ingredients: 300 gm plain flour or maida; ¼ tsp salt; 250 gm butter; 250 gm sugar (powdered); 300 gm mixed dried fruit (chopped into small pieces); 3 eggs beaten well; ½ cup cold milk; 1 tsp vanilla essence; 1 tsp baking powder.
Method: Sift the flour, baking powder and salt together in a big bowl. Mix in the butter and rub finely with the fingertips to form crumbs. Add the sugar, vanilla essence, chopped fruit and mix well. Add the milk and eggs. Using a fork mix to a semi-stiff batter without churning or beating. When evenly mixed pour the mixture into a greased and papered cake tin and bake in a hot oven for 45 minutes or till the cake is cooked inside and brown on the top.

Simple Plum Cake Ingredients: 300 gm flour or maida; 250 gm butter; 250 gm powdered sugar; 3 eggs (whites beaten well separately); 1 tsp baking powder; 2 teaspoons chopped orange or lemon peel; 100 gm black currants chopped; 2 tbsp date syrup (for colour); 2 cloves and 2 small pieces of cinnamon powdered; 1 tsp vanilla essence; ¼ tsp salt.

Method: Sift the flour, baking powder and salt together. Dust the orange/ lemon peel and chopped black currants with a little flour. Cream the butter and sugar well. Add the egg yolks, date syrup, cinnamon and clove powder and vanilla essence and mix well. Add the orange/ lemon peel and black currants. Slowly add the egg whites and flour and fold in well. If the mixture is too thick, add a little milk. Pour into a greased and papered baking tin or dish and bake in a slow oven for about 40 to 45 minutes. Remove from the oven when done and set aside to cool.

Special Steamed Christmas Plum Pudding

Ingredients: 200 gm fresh bread crumbs; 200 gm butter; 2 tsp instant coffee (Nescafe or Bru); 2 tsp date syrup; ½ tsp baking powder; 2 eggs beaten well; ¼ cup rum;1 tsp ground cinnamon and cloves; ¼ tsp ground nutmeg; 100 gm raisins; 100 gm chopped sultanas; 100 gm mixed peel; ½ tsp salt; 100 gm sugar.

Method: 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 and 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 minutes or microwave for 3 minutes before serving.

Fruit Mince Pies
Ingredients: 200 gm flour or maida; 2 eggs beaten; 150 gm powdered sugar; 1 tsp cinnamon powder; 250 gm chopped dry fruits soaked in a little rum before hand; 150 gm butter; ½ tsp baking powder.
Method: 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.

Kalkals
Ingredients: 1 kg refined flour or maida; 6 eggs beaten well; 2 cups thick coconut milk; ½ tsp salt; 300 gm sugar; 1 tsp baking powder; Oil for deep frying.
Method: Mix the flour, salt, sugar and baking powder together. Add the coconut milk and eggs and knead to a soft dough. Keep aside for an hour. Form kalkals by taking small lumps of the dough and roll on the back of a fork or a wooden kalkal mould, to form a scroll. Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Heat oil in a deep pan and fry as many kalkals as possible at a time.

Rose Cookies
Ingredients: ½ kg refined flour or maida; 250 gm rice flour (optional); 1 cup coconut milk; 200 gm sugar; 6 eggs beaten well; ½ tsp salt; 1 litre oil for frying; 1 tsp vanilla essence; 1 tsp baking powder.
Method: Mix all the ingredients together to form a smooth and slightly thick batter. Heat oil in a deep pan till it reaches boiling point. Now place the rose cookie mould into the oil to get hot. When the mould is hot enough dip it half way only into the batter and put it back immediately into the boiling oil. Shake the mould to separate the cookie from it. Heat the mould again and repeat the process. Fry rose cookies till brown. Continue in this way till the batter is finished.

Note: The batter will stick to the rose cookie mould with a hissing sound only if it is sufficiently hot; otherwise it will just slide off the mould.

Marshmallows
Ingredients: 2 tbsp gelatin; 1 tsp vanilla essence; 250 gm sugar; 2 tbsp icing sugar; ¼ tsp pink food colour.
Method: Soak the gelatin in ½ cup cold water and keep aside for some time till it dissolves completely. On low heat, melt the sugar with ½ cup of water in a pan. Add the dissolved gelatin mixture, mix well and bring to boil. Keep cooking on high heat for about 6 to 8 minutes without stirring. Remove from heat and allow to cool. When it is still lukewarm, add the vanilla essence and the food colour and beat well with a fork or egg-beater until thick. Pour this mixture into a dish or plate. Refrigerate till set. Cut into squares then roll in icing sugar.

ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST - GOURMAND WORLD COOK BOOKS AWARDS 2012

Today I received an email from GOURMAND INTERNATIONAL informing me that I was selected as the ‘WINNER FROM INDIA’ at the GOURMAND WORLD COOK BOOKS AWARDS 2012 . under the Category ‘BEST CULINARY HISTORY BOOK’ for my recipe book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST and that I now qualify for the next GOURMAND BEST IN THE WORLD COMPETITION at the Awards Night to be held in Paris on 23rd Feb 2013. They have also  invited me to be a part of this Awards Night. 

This prestigious Award is ‘THE OSCARS’  for Cook book writers. Awards are given every year for various categories and genres ie for Cook Book Authors, Cook Books, Chefs, Wine makers, etc.

I submitted my recipe Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST to the GOUMAND INTERNATIONAL based in Spain as an entry for the GOURMAND WORLD COOK BOOKS AWARDS 2012 about a month ago barely making it before the closing date.  In the preliminary round one must be selected from out of the entries submitted by each country. The winner will then qualify to compete for the World Award ‘FOR BEST IN THE WORLD’at the awards night to be held in Paris on 23rd Feb 2013.

I now qualify for the finals for the ‘FOR BEST IN THE WORLD’  AWARD  under the category BEST CULINARY HISTORY BOOK

Here is the email I received from them

They will be sending me my certificate shortly for having won ‘WINNER IN INDIA’

This is the link to the GOURMAND website www.cookbookfair.com 

ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST- The Hindu News Paper 21st November 2012

Feature on my new book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST  in the Hindu Newspaper on the 21st  November 2012

PIGS IN BLANKETS / SAUSAGES WRAPPED IN BACON

PIGS IN BLANKETS  / SAUSAGES WRAPPED IN BACON

 "Pigs in Blankets" refers to small sausages wrapped in bacon. They are a traditional accompaniment tor trimming  to Roast Turkey or Chicken for Christmas dinner.Strips of bacon are wound around these small sausages and they are then wrapped in a sheet of pastry or a thin pancake strip and deep fried in oil or baked in an oven. They can also served as appetizers or starters at a Partry.

Here is an old recipe for PIGS IN BLANKET

Ingredients

10 pork sausages cut in half or 20 small or cocktail sausages

10 slices / rashers of Bacon cut in half

10 small pastry sheets / puff pastry or 10 small thin pancakes cut into one inch strips

Wrap each sausage first with the bacaon strips then the pastry sheets / pan cake strips in such a way that only the middle of the sausage is wrapped around it securely leaving  both ends exposed. If necessary secure each one with a toothpick

Heat sufficient oil in a pan and deep fry till golden brown. Alternately the “Pigs in Blanket” could be baked in a moderate oven for around 10 to 15 minutes.

Serve either as a starter / appetizer with tomato ketchup or mint chutney or as an accompaniment to your Turkey or chicken Roast on Christmas Day.

Colonial Pumpkin Pie

On the occasion of Thanksgiving here is an old recipe for Colonial Pumpkin Pie. Extremely easy to prepare and delicious to eat

2 cups mashed cooked pumpkin or (16 oz. can of pumpkin)
3/4 cup sugar
2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
3 slightly beaten eggs
1 cup light cream
1 unbaked 9 inch pie shell

Combine pumpkin, sugar, spices and salt. Blend in the eggs and cream.

Pour intothe  pastry shell. Bake at 120 degrees for 35 to 40 minutes or until a knife inserted in the center comes out clean.

Cool and Serve with Fresh cream or ice Cream 

This Recipe is from my recipe Book THE ANGLO-INDIAN FESTIVE HAMPER

LAMB MINCE POTATO CHOPS (PEPPER MINCE AND POTATO CUTLETS)

Lamb / Mutton Mince Potato Chops are not Chops in the literal sense. These wonderful "Oval Shaped" Cutlets are prepared with subtley pepper flavoured lamb / mutton mince encased in a covering of mashed potatoes and crumb fried.

Potato chops are one of the very first innovations of the Khansamas during the Colonial British Era and they have become synonomous with Anglo-Indian Cuisine.

Beef mince could be substituted for Lamb / Mutton Mince.

LAMB / MUTTON MINCE POTATO CHOPS 

(PEPPER MINCE AND POTATO CUTLETS)

Serves 6  Preparation Time 1 hour

Ingredients

½ kg finely minced mutton or lamb meat

1 medium sized onion chopped finely    

2 teaspoons pepper powder

Salt to taste

3 tablespoons oil

1 egg beaten

2 tablespoons breadcrumbs

3 large potatoes                 

Boil the potatoes, remove the skin and mash well.  Keep aside.  Wash the mince.  In a pan add the mince, onions, pepper powder and salt with a little oil and cook till the mince is dry.  Remove from heat and cool for some time. Form the mashed potatoes into even sized balls. Make a depression in the center and fill with the pepper mince. Flatten each ball to form a round cutlet. Dip in the beaten egg then roll in the breadcrumbs. Heat oil in a flat pan and shallow fry the cutlets on low heat till golden  brown on both sides.

Serve with Grilled Tomatoes and Mustard Sauce either as a starter or with Bread / Dinner Rolls

THE GRINDING STONE – AN INDESPENSIBLE PART OF LIFE IN THE OLDEN DAYS

In the olden days, cooking would take up practically the whole day since everything had to be prepared from scratch. The masalas had to be ground manually on a grinding stone and the food cooked over firewood.

The grinding stone was an indispensable appendage in every home in the olden days. It was used on a regular basis to grind the masalas or curry stuff required for the daily cooking, The grinding stone consisted of a flat granite stone about two feet in length and one foot breadth. The wet or dry ingredients were placed on this stone and another stone about 10 inches in length that was shaped like a roller or cylinder was used to grind the masalas in an up and down direction. This grinding stone was known as “Ammi Kal” in Tamil.

The top of the grinding stone had to be rough and coarse so that the masalas could be ground easily to a smooth texture. However, due to continuous grinding, the grinding stone would become smooth, and it would take longer to grind the ingredients to the required consistency. This was when the ‘Grinding Stone Tapper’ was called in to tap the grinding stone to make it rough again.

The grinding stone tapper would use a small chisel and hammer to first make small pits in a star design in the centre of the grinding stone and then continue tapping the stone with his chisel and hammer around this design till the whole surface of the grinding stone was covered with small pits very close together. He repeated the same procedure with the top stone as well. The Grinding Stone Man had his own peculiar way of calling out ‘Ammi Kalu. Ammi Kalu’  to let people know that he was coming around. 

Some houses had yet another type of grinding stone which was used to grind wet masalas and  batter for Idlis and Dosas, or rice pancakes. This grinding stone was shaped like a small barrel with a hole in the centre. The dry masalas or the soaked rice and dhal with a little water, was put into this hole and was ground to a smooth batter with another cylindrical shaped stone in a rotary movement. When these grinding stones became smooth, the Ammi Kallu man would tap this stone as well to make it coarse again.

This type of grinding stone was known as ‘Rubbu Kal’ in Tamil which meant ‘to rotate’.

Using this type of grinding stone was actually a sort of exercise and it ensured a daily work out for the grinder as the hands and upper body of the person doing the grinding was fully exercised!

This old concept of the ‘Rubbu Kal’ is used in the modern day electric grinders.

Every house also had its own pestle and mortar of undressed granite which was used for pounding small quantities of dry spices. The action of pounding the spices and making them into a smooth powder was quite therapeutic and exciting at the same time.

Man has come a long way from the Stone Age. But its so amazing to think that we have come to adapt and innovate the most primitive of man’s tools for survival and use them to make our lives easier today amongst modern inventions and technology.  

Now with all the ready-made masalas and mixes available in the market and the modern and time saving gadgets, cooking has become so much easier and faster. The old grinding stones have now been replaced by Mixers / Blenders and Grinders

SHEPHERD’S PIE - ALSO KNOWN AS COTTAGE PIE

                                       

 

 

 

 

 

 

 

 

 

 

 

 

SHEPHERD’S PIE

Cottage Pie or Shepherd's Pie is a meat pie with a crust of mashed potato. As per WIKIPEDIA, the term ‘Cottage Pie’ is known to have been in use in 1791when ‘potato’ was being introduced as an edible crop affordable for the poor (cf. "cottage” meaning a modest dwelling for rural workers).

In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.

The term "shepherd's pie" did not appear until 1877, and since then it has been used synonymously with "cottage pie", regardless of whether the principal ingredient was beef or mutton.  More recently, the term "Shepherd's Pie" has been used when the meat used in its preparation is lamb

Serves: 6 

Ingredients

500 grams minced meat

2 large onions chopped

2 carrots peeled and sliced

1 cup shredded cabbage

3 large potatoes boiled and mashed

2 tablespoons butter

3 tablespoons flour

2 tablespoons milk

1 teaspoon pepper powder

1 teaspoon chopped mint

2 tablespoons grated cheddar cheese

Salt to taste

Method

Cook the mince, chopped onions and carrots with ½ cup of water for about 10 minutes till the mince is cooked and the water reduces. Add the salt, pepper, and mint and mix well. Cover and simmer on low heat for 5 more minutes. Make a smooth paste with the flour and 4 tablespoons water and add to the meat mixture. Simmer for 3 or 4 minutes until the meat mixture thickens. Season the mashed potato with a little butter, salt and milk. (The mixture should not be too soft). Transfer the cooked meat mixture to a big ovenproof dish. Spread the mashed potato on top evenly using a fork. Sprinkle grated cheese on the potato layer. Bake in a moderate oven (355⁰) for 15 minutes till the cheese melts and the potatoes turn golden.

Serve hot with garlic bread or toast

The 3 Most Important Ingredients used in Anglo-Indian Cooking – Vinegar, Ginger and Garlic Paste and Oil

The 3 Most Important Ingredients used in Anglo-Indian Cooking – Vinegar, Ginger and Garlic Paste and Oil

1. As far as possible use White Non-Fruit Vinegar in Vindaloo and other dishes calling for Vinegar. Fruit Vinegars such Apple cider Vinegar, coconut vinegar, etc would give our Anglo-Indian Vindaloo a completely different taste.

2. To get the authentic Anglo-Indian Curry taste while using the recipes in my books, use ginger and garlic paste that is ground at home in a blender using fresh root ginger and garlic. The ready made ginger and garlic paste available in stores around the world contain preservatives and other ingredients that detract from the original taste of the Curry giving it a completely different flavour.  

If fresh home made ginger and garlic paste is not available, then Garlic Powder can be used instead of fresh garlic. 1 teaspoon of garlic powder is equal to a whole garlic, so half a teaspoon would suffice. Ginger powder too can be substituted for fresh ginger. 1 teaspoon of dry ginger powder mixed with ¼ cup of water is equal to 2 teaspoons of fresh ginger paste, so half a teaspoon of ginger powder would be equal to 1 teaspoon of fresh ginger paste.

3. Any good cooking oil could be used in the preparation of these dishes such as Sun flower Oil, groundnut Oil or even Olive Oil depending on one’s preference.

All the Recipes in my Books are for 6 generous servings. If cooking for a smaller or larger number, the quantities should be adjusted accordingly. Likewise, the pungency of the dishes could be reduced by reducing the amount of chillie powder and other seasonings according to individual tastes.

BRIDGET WHITE-KUMAR – AUTHOR AND FOOD CONSULTANT

Bridget White-Kumar is a Cookery Book Author and Food Consultant. She has authored 7 Recipe books on Anglo-Indian Cuisine. Her area of expertise is in Colonial Anglo-Indian Food and she has gone through a lot of effort in reviving the old forgotten dishes of the Colonial British Raj Era.

Her 7 Recipe books are a means of preserving for posterity, the very authentic tastes and flavours of Colonial India, besides recording for future generations, the unique heritage of the pioneers of Anglo-Indian Cuisine.  

Bridget is also an Independent Freelance Consultant on Food Related matters. She has assisted many Restaurants, Hotels and Clubs in Bangalore and elsewhere with her knowledge of Colonial Anglo-Indian Food besides helping them to revamp and reinvent their Continental Menus by introducing new dishes which are a combination of both Continental and Anglo-Indian. Many of them are now following the Recipes and guidance given by her and the dishes are enjoyed both by Indian and Foreign Guests.

Bridget also conducts Cooking Demonstrations and Workshops at various places such as Clubs, Restaurants, Women’s Groups, Corporate Offices, etc.  She is always ready to share and talk about Recipes and Food.

She can be contacted on +919845571254 or email bridgetkumar@yahoo.com

ANGLO-INDIAN DINNER - THE TAJ WEST END BANGALORE

Mr. Vir Sanghvi, the noted Editor and Television Celebrity is in Bangalore in connection with the historic event of The Taj West End Bangalore celebrating 125 years of the West End this year.

He and Mrs. Sanghvi are presently guests of The Taj West End Bangalore. The Taj West End as part of the celebration is showing Colonial Anglo-Indian Food and Mr. and Mrs. Sanghvi were treated to a special Anglo-Indian Dinner on the 20th September 2012 at THE TAJ WEST END (MYNT RESTAURANT).

I was requested by Executive Chef Sandip Narang of the Taj West End to formulate a special Menu of popular and tasty Colonial Anglo-Indian Dishes and personally supervise the preparation of these dishes that were served to Mr. and Mrs. Sanghvi at Dinner last night.

Needless to say that both of them thoroughly enjoyed the delicious spread of Anglo-Indian Coconut Rice, Mince Ball Curry, Colonial Pepper Chicken, Railway meat curry, Bengal lancer’s Shrimp Curry, Prawn Fry, Liver and Onions, Pan fried Pepper Fish, Fish Kedgeree, Seer Fish in a Tangy Gravy, Pork devil Fry, Potato Chops, etc, together with a selection of Anglo-Indian pickles, relishes and chutneys. Dessert was a selection of old Anglo-Indian favourites such as Bread Pudding, open Pineapple tarts and miniature Apple Crumble together with Custard sauce.

They were truly appreciative of the wonderful taste of Anglo-Indian Food and the rich culinary history behind each dish that I explained and talked about. I also presented them with a few of my Anglo-Indian Recipe Books which was graciously received.

My sincere, grateful and special thanks to Executive Chef Sandip Narang and the Taj West End Bangalore for giving me this wonderful opportunity of sharing my expertise in Anglo-Indian Cuisine and being part of the team on this occasion. 

All credit for the wonderful Anglo-Indian Meal should be given to all the team at the MYNT Kitchen in particular Chefs Bharat Kapoor, Abhijit Mallick, Sukesh, Phillip, Parimal, Pranav, Susainathan, keshav Rao, Srinivas, Manoj, Niranjan, Manju, Santosh, Nanda, Melvin, Jose, Devandra, Ramachandra, Milton and all the other staff who supported me and helped to make this a success. Thank you and God bless you all.

SCOTCH EGGS

SCOTCH EGGS

 A Scotch Egg consists of a shelled hard-boiled Hen's Egg invariably wrapped in minced meat, coated in breadcrumbs and deep fried. Scotch eggs are commonly eaten cold, typically with a salad and sauce. Scotch Eggs are closely related to the Nawabi dish Nargisi Kofta where shelled boiled eggs are coated with spiced mutton / lamb mince and crumb fried.

Serves 6  Preparation Time 45 minutes

Ingredients

 500 gram minced meat either beef, mutton , pork or lamb mince

2 teaspoons Worcestershire sauce

6 hard-boiled eggs, peeled

1 tablespoon plain flour

Salt to taste

1 teaspoon freshly ground black pepper

1 egg, beaten

100 grams  dried breadcrumbs

Sufficient oil for deep frying

In a medium bowl, mix together the mince and Worcestershire sauce. Then mix in the flour, salt and pepper.  Divide the mixture into six equal parts. Mold each part around each of the hard-boiled eggs, rolling between your hands to shape.

Place the beaten egg and breadcrumbs into separate dishes. Dip the  meat covered eggs  into the beaten egg, then roll in the breadcrumbs until coated. Deep fry the coated eggs until golden brown.

Serve with mustard sauce and a green salad or mash potatoes.

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.

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.

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).   

RAILWAY MUTTON / LAMB CURRY - BBC GOOD FOOD MAGAZINE JULY 2012

My Recipe for RAILWAY MUTTON / LAMB CURRY was selected as the READER RECIPE OF THE MONTH in the July issue of the BBC GOOD FOOD MAGAZINE. As a result I won a special gift Hamper woth Rs 6000.00 from Debenhams. The Hamper contained a 5 piece Spoon Set and a Jamie Oliver Grater Gift set which has both the fine and coarse graters. Wanted to share this lovely bit of news with all the readers and followers of ALL MY BLOGS as well as my Page PRESERVING ANGLO-INDIAN CUISINE on FACE BOOK . Thanks for all your love and support. God bless you all. Bridget

RAILWAY LAMB / MUTTON CURRY:

The Railway Mutton Curry is a direct throw back to the days of the British Raj, when traveling by train was considered aristocratic. The very name ‘Railway lamb Curry’ conjures up scenes of leisurely travel by train in the early 1900s, of tables covered with snow white table cloths laid with gleaming china and cutlery, of turbaned waiters and bearers serving this tasty slightly tangy Curry dish with Rolls and Crusty White Bread in Railway Dining and Refreshment Rooms and in First Class Cabins on long distance trains.

The Railway catering staff comprised of butlers, cooks and bearers who were all trained in the art of hospitality by the British. They were courteous and attentive and smartly dressed in White uniforms, ever solicitous to the needs of the traveling upper class public. All Refreshments and food were served in the right dishes and each table in the dining car was laid with the right crockery, cutlery and napkins or serviettes all embossed with the British Indian Railway Monogram.

As its very name suggests, this very popular and tasty dish was prepared and served in Railway Refreshment Rooms and in First Class Cabins on long distance trains, with Bread or Dinner Rolls. The curry was not too spicy keeping in mind the delicate palates of the British. It was prepared with tender pieces of lamb or mutton, potatoes and other Indian condiments along with the addition of either vinegar, tamarind juice or lemon juice.

The dish was left to simmer on low heat for more than an hour, so as to absorb all the flavours making it truly a dish fit for a connoisseur!

RECIPE FOR RAILWAY MUTTON CURRY

Serves 6    

Preparation Time 45 minutes

Ingredients:

½ kg mutton or lamb cut into medium size pieces

2 potatoes peeled and quartered

6 peppercorns 

2 big onions sliced

2 pieces cinnamon                     

2 cloves

2 cardamoms 

8 to 10 curry leaves

4 red chilies broken into bits 

2 teaspoons chillie powder

1teaspoon ginger and garlic paste

Salt to taste

2 tablespoons oil    

2 tablespoons vinegar or ½ cup of tamarind juice or lemon juice

Wash the meat and mix it with the ginger garlic paste, salt and the chillie  powder. Heat oil in a pan and fry the onions, curry leaves, red chillies and spices till golden brown.  Add the meat and mix well. Fry for a few minutes till the pieces get firm. Add sufficient water and cook till the meat is tender. Now add the vinegar / Tamarind juice / lemon juice  and cook on low heat till the gravy is thick and dark brown.

Serve with Steamed Rice, Bread or Dinner rolls.

 

Note: Substitute beef for lamb / mutton if desired. If more gravy is required, add 2 chopped tomatoes while adding the meat

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YELLOW COCONUT RICE, MINCE BALL CURRY AND DEVIL CHUTNEY

A favourite Anglo-Indian Sunday lunch Menu

ANGLO-INDIAN YELLOW COCONUT RICE   

Serves 6   Preparation Time 45 minutes

Ingredients

1 pack of coconut milk diluted with water to get 4 cups of milk or 1 fresh coconut grated and milk extracted to get 4 cups of diluted milk

2 cups of Raw Rice or Basmati Rice

 ½  teaspoon turmeric powder or a few strands of saffron

Salt to taste

4 tablespoons butter or ghee

3 cloves, 3 cardamoms, 3 small sticks of cinnamon

Heat ghee in a large vessel or Rice cooker and fry the spices for a few minutes.  Add the washed rice, salt, turmeric and 4 cups of coconut milk and cook till the rice is done.

Coconut Rice is best eaten with Ball Curry or Chicken curry and Devil Chutney.

ANGLO-INDIAN MINCE BALL CURRY ALSO KNOWN AS BAD WORD CURRY

(Mince Koftas in a coconut based gravy)

Serves 6    Preparation time 45 minutes

Ingredients for the Curry

3 large onions chopped

1 sprig curry leaves

3 teaspoons chilly powder

1 teaspoon coriander powder

3 teaspoons ginger garlic paste

3 big tomatoes pureed or chopped finely

½ cup ground coconut paste

1 teaspoon spice powder or garam masala

Salt to taste

3 tablespoons oil

1 teaspoon coriander leaves chopped finely for garnishing

½ teaspoon turmeric powder

 

Ingredients for the Mince Balls (Koftas)

½ kg minced meat beef or mutton (fine mince)

½ teaspoon spice powder or garam masala powder

3 green chilies chopped

A small bunch of coriander leaves chopped finely

Salt to taste

½ teaspoon turmeric powder

Heat oil in a large pan and fry the onions till golden brown .Add the ginger garlic paste and the curry leaves and fry for some time.  Now add the chilly powder, coriander powder, spice powder or garam masala powder, turmeric powder and coconut and fry for a few minutes till the oil separates from the mixture. Now add the tomato puree and salt and simmer for some time.  Add sufficient water and bring to boil.

Meanwhile mix the spice powder, salt, chopped green chilies, turmeric powder and coriander leaves with the mince and form into small balls. When the curry is boiling slowly drop in the mince balls carefully one by one. Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick.  Serve hot with Coconut Rice and Devil Chutney.

                                                          

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

2 medium size onions chopped roughly

1 teaspoon red chillie powder

1 tablespoon raisins (optional)

2 teaspoons sugar

A pinch of salt

2 tablespoons vinegar

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