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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Thursday, June 27, 2013

WHOLE CHICKEN POT ROAST

A Simple Chicken Roast that is invariably prepared in Anglo-Indian Homes on Christmas Day and other festive occasions.


 
 

Whole Chicken Pot Roast

Serves 6   Preparation Time 1 hour
Ingredients
1 whole chicken cleaned and washed well
Salt to taste
2 teaspoons pepper powder
1 teaspoon Chillie powder
½ teaspoon turmeric powder
2 tablespoons oil or ghee

Marinate the whole chicken with the salt, pepper, chillie powder and turmeric powder for about half an hour. Heat oil or ghee in a thick -bottomed pan or pressure cooker and add the whole chicken. Turn the chicken from side to side and fry for about for about 5 minutes or till the chicken becomes firm. Add about 2 cups of water and mix well. Cover the pan with a tight lid and cook first on high heat then over low heat turning the chicken occasionally till the chicken is cooked and all the water / soup  is absorbed. Continue to cook till the chicken is roasted to a lovely golden brown.

 
Serve with roasted potatoes and steamed vegetables

Friday, June 14, 2013

SPICY LIVER AND ONION FRY





SPICY LIVER AND ONION FRY

Serves 6   Preparation Time 40 minutes
Ingredients
½ kg beef or lamb liver sliced thinly
4 large onions sliced
1teaspoon chillie powder
1 teaspoon pepper powder 
½ teaspoon turmeric powder
2 tablespoons oil
1 teaspoon ginger garlic paste
Salt to taste
1 teaspoon cumin powder
½ teaspoon coriander powder

Wash the liver well. Heat the oil in a pan and sauté the onions lightly. Add the sliced liver, ginger garlic paste, salt turmeric powder, chillie powder, cumin powder, coriander powder and pepper powder and mix well. Cover and simmer on low heat till the liver is cooked.  Add a little water while cooking if gravy is required.  Serve hot with rice or bread.