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

IMPORTANT NOTICE

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
THIS IS THE LINK TO MY AUTHOR PAGE DISPLAYING ALL MY BOOKS. HENCE PLEASE ORDER DIRECTLY AND PURCHASE THE BOOKS FROM AMAZON

Wednesday, December 23, 2015

TURKEY / CHICKEN ROAST WITH STUFFING


ROAST TURKEY / CHICKEN WITH STUFFING
1 Whole small dressed Turkey or chicken 
2 tablespoons vinegar
3 teaspoons pepper powder
2 cups bread crumbs
2 teaspoons chopped mint or  dried mint powder 
2 eggs beaten
1 cup of boiled peas and carrot  
 ½ teaspoon grated lemon rind
½ cup oil  
 Salt to taste
Wash the liver, heart, gizzards and other edible internal parts of the turkey or chicken well.  
Cook all these parts with a little water, salt and pepper powder till soft. Remove and chop into very tiny bits. This is known as the Turkey or chicken Giblets mince. 
Mix the cooked giblet mince with the eggs, bread crumbs, vinegar, mint, lemon rind, salt and the boiled carrots and peas.
Now slit the turkey or chicken near the neck just above the chest and fill it well with the giblet mince mixture packing it firmly and tightly. When the turkey or chicken is stuffed well, close the opening. 
Rub some oil well all over the turkey or chicken.
Place the stuffed turkey or chicken in a large vessel or pressure cooker and add oil, salt to taste and sufficient water.  Cook till the turkey is tender. Keep simmering till all the water dries up and the turkey / chicken turns a lovely golden brown all over.
 (The stuffed turkey can also be roasted in an oven at 350 degrees F if desired).
  Serve hot or cold with steamed vegetables and mash potatoes and Bread.

Wednesday, December 16, 2015

CHRISTMAS SWEETS AND TREATS IN KGF - ROSE COOKIES AND KALKALS 

Christmas is a mixture of both religious and secular traditions in India and more especially in KGF in the olden days.  It’s a time of celebration, of family and friends, of feasting and socializing. Christmas is a fascinating mix of traditions that combines pre-Christian pagan rituals with modern traditions. Every family has its own customs and traditions while celebrating Christmas. Some of these customs and traditions are universal in nature while others may be a result of inculcating local practices and customs. Christmas is therefore the season for traditions, preserving old ones and creating new ones
 In India, Christmas food varies from state to state and communities. Christmas meals in Anglo-Indian families are quite elaborate, under whose weight a table can literally groan, starting   with appetizers and going on to 4 course or 6 course meals. Each family has their own traditional recipes for these dishes that are served on Christmas Day. A lot of traditional sweets are also prepared and exchanged with other family members and friends. 

The traditional Christmas Fruit Cakes, Christmas Puddings, Marble and Chocolate Cakes, Yule Logs, kalkals, Rose Cookies, Fruit Cakes, Bole Cake, Dodol, Coconut sweets, Beveca, Marzipan Sweets, Peanut Fudge, Cashew Nut Fudge, mince pies and many other sweets and goodies and savouries such as Murkus, Adrasams, Panyarrams, etc are prepared specially for Christmas, a month or fortnight in advance, filling the house and neighbourhood with enticing smells. This is the time, when the whole house is in a festive mood, with the anticipation of Christmas, and every one in the family chips in to help prepare those heavenly delights.

All these Festive Treats are legacies of the various European invasions in India. The Portuguese influence on Indian food was felt as early as 1498, when Vasco da Gama entered India. Various Christmas and Festive Sweets such as Kalkals, Dodol, Bebinca, Fritters, Coconut cookies, Egg Custards, etc are also of Portuguese origin and are prepared every year in every Christian home all over India. 

However, the traditional Christmas Fruit Cakes, Christmas Puddings, Marble and Chocolate Cakes, Yule Logs, Fruit Cakes, Bole Cake, Marzipan Sweets, Peanut Fudge, Cashew nut Fudge, Mince Pies and many other sweets and goodies are the legacy left behind by the British. Many other Indian Savouries and sweets are also prepared at Christmas time in Christian Homes. While Cakes and other baked delicacies are some times bought from the local Bakeries, no Christian family in India particularly the Anglo-Indians would let Christmas go by without preparing Kalkals and Rose Cookies at home, assisted by the whole family. 

Each family had their own traditional recipe for making the Christmas cake, which was sometimes handed down from generation to generation. The dry fruits and nuts that went into the Christmas Cakes were chopped finely well in advance and soaked in Rum and were normally baked 3 or 4 weeks earlier and then iced just before Christmas. 

Just as the fruit had to be soaked in rum much in advance, the grapes for the home made wine had to be soaked in October to be ready for Christmas. Ginger Wine however, was prepared just before Christmas. Ginger wine wasn’t exactly a wine. It was more a ‘Cordial”. A little Ginger wine was drunk as a digestive to wash down all the rich food that was consumed over the festive season.

My mum would start the preparation of the traditional sweets and treats that are a part and parcel of Christmas a fortnight before Christmas. Kalkals, Rose Cookies, Fruit Cakes, Coconut Sweets, Christmas Pudding, Bole Cake, Dodol, Beveca, Marzipan Sweets, Peanut Fudge and Guava cheese and a lot of other goodies were prepared in abundance by her. The whole house would smell enticingly. 

One of my strongest childhood memories is the enticing aroma of the cakes baking in the oven at Christmas time in KGF - of us children sitting around the dining table making KalKals. We’d compete with each other to see who rolled the most kalkals. (Kalkals are made from sweetened dough and look like small shells which are later deep fried in oil and sometimes covered with icing sugar).

KALKALS or KULKULS are prepared all over India at Christmas time. 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.

Rose Cookies are delicious fried Anglo-Indian Christmas Treats. Though named as Cookies, they are not cookies in the strict sense as they not baked but deep fried in hot oil. Rose Cookies are also known as Rosette Cookies, Rosa Cookies, etc and are prepared with a sweetened batter consisting of Flour, Eggs, Vanilla Extract and Coconut milk. Believed to be another culinary legacy left by the Portuguese in India, they are known as Rose de Coque or Rose de Cookies in Portugual. (They are also known as Rosettes in Sweden and Norway). The crisp cookies are made by plunging a special hand-held ‘Rose Cookie Mould’ or ‘Rosette Iron’ lightly coated with a sweet batter into hot oil. The 
Rose Cookie Mould or Rosette Iron is a long handled gadget with intricately designed iron moulds of different flowers such as roses and daisies. The Mould or Iron is heated to a very high temperature in oil, dipped into the batter, then immediately re-immersed in the hot oil to create a crisp shell around the hot metal. The mould or iron is shaken slightly, till the Rose Cookie gets separated from it. The delicate golden brown, light and crispy cookie thus separated from the mould /iron floats to the top and is taken out from the hot oil with a flat porous spoon. Though a time consuming and laborious process, Rose Cookies are incredibly delicious


Now a days, people prefer to buy the Rose Cookies, Kalkals and Cake from the local stores and bakeries. The old thrill of making them at home is now fading as families are getting smaller and people breaking away from tradition. These memories of Christmas of the days in KGF will remain in our memories for ever.

Monday, November 16, 2015

BRIDGET WHITE-KUMAR FEATURED IN FOOD LOVERS MAGAZINE WINTER 2015

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Bridget White-Kumar featured in Food Lovers Magazine Winter 2015

Sharing a Feature on me on my efforts to preserve Anglo-Indian Cuisine in the latest issue of Food Lovers Magazine - Food Lovers - Winter 2015 (Vol 9 Issue 3). My sincere thanks to Kripal AmannaIndulekha Surendranath and the Team for giving me this wonderful opportunity. I enjoyed my session with you all. God bless 
The winter edition of Food Lovers Magazine is now in stores across India! With features that explore the culinary landscape of Progressive Indian Cuisine in Dubai, with some of best Indian chefs across the globe; a first-of-its-kind pairing of wine and robust, rustic Indian fare, representing the length and breadth of our diverse gastronomic tradition; a study of India’s Anglo Indian Cuisine to tell a story of forgotten colonial influences in the kitchen; and a fascinating culinary investigation of Gaggan, Bangkok, the first Indian restaurant to make it to the top 10 in the list of the World's Best Restaurants.
For all this and more, get your copy of Food Lovers Magazine today. To subscribe for a physical or digital copy, log on to www.foodlovers.in/subscribe






Friday, October 30, 2015

Wednesday, October 21, 2015

A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES BY BRIDGET WHITE



‘A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES’ is a revised, consolidated version of four of my earlier Cookery Books, namely Anglo-Indian Delicacies, A Collection of Anglo-Indian Roasts, Casseroles and Bakes, The Anglo-Indian Snack Box and The Anglo-Indian Festive Hamper.
 More than 350 Recipes of traditional, popular and well loved, Anglo-Indian Dishes have been specially selected from these earlier cook books and featured in this Omni-bus Edition. This single consolidated  Imprint of easy- to- follow Recipes of popular  Anglo-Indian Dishes  features Soups & Pepper Water, Curries & Fries, Roasts & Stews, Rice dishes & Pilafs, Foogath and Sambal, Pickles & Relishes, Casseroles and Baked Dishes, Short Eats, Nibbles & Finger food, Sweets & Desserts, Custards & Puddings, Christmas & Festive Treats,  Homemade wine, Curry Powders, etc.
 The huge selection of Recipes featured in this Cookery book will surely take one on a sentimental and nostalgic journey down  memory lane of old forgotten Anglo-Indian Delicacies. All the old dishes cooked during the time of the British Raj have now been revived to suit present day tastes and aplates. This Cookery Book would also serve as a ‘Ready Reckoner’ and a useful guide for teaming up dishes for everyday Anglo-Indian   Meals as well as for festive and special occasions.
 So what are you waiting for? Delve into this awesome collection and you’ll find simple and easy recipes for preparing your favorite Ox tail and Trotters Soups, Plain Pepper Water or Bone Pepper Water, Vindaloos and Curries, Devil Fries & Chops, Nana’s Special Duck, Chicken, Beef & Pork Roasts, Country Captain Chicken, Papa Pat’s Pork Chops, Mince Cutlets, Stews, Croquettes & Rissoles, Yellow Coconut Rice & Ball Curry, Junglee Palau & Vegetable Jalfrazie, Cabbage Foogath & Tomato Sambal, Brinjal Pickle, Fish Padda and many more ANGLO-INDIAN DELICACIES.
 Add that special ‘Anglo’ touch to your meal by baking a simple and tasty Shepherd’s Pie, a Pot Luck Casserole, a Pork Mince Pie or any of those old ‘one dish meals’  that your grandma baked in your childhood. Choose your favourite baked dish recipe from A COLLECTION OF ANGLO-INDIAN ROASTS, CASSEROLES AND BAKES. The very names of the recipes will make you drool. Round  it off with a creamy Caramel Custard, Bread Pudding, Strawberry Flummery, Apple Grunt or any other lip-smacking Anglo-Indian Dessert or Sweet from the vast selection that has been featured.
 Host a Party and serve your guests old Anglo-Indian Short Eats and Nibbles from
THE ANGLO-INDIAN SNACK BOX, that were the rage at ‘Parties, Soirees and Elegant Evening Gatherings’ in the olden days -  all innovated and made famous by the Mog Cooks of yore in the Tea Gardens in the Hills. Snack on Liver on Toast Squares, Scotch Eggs and Deviled Eggs, Cheese Straws, Mince Curry Puffs, Coconut Puffs, Mince Panthras, Fish Fingers, Fritters and a whole lot more,
 What’s your favourite childhood Christmas memory?  Do you associate Christmas with the smells, sounds and sights of the season?  This Cookery Book aims at just that. The separate section on THE ANGLO-INDIAN FESTIVE HAMPER features recipes of all the old Anglo-Indian Christmas favourites such as the Traditional Christmas Cakes, Plum Cakes, Mince Pies, Fruit Cakes, Kalkals, Rose Cookies, Coconut Sweets, the Christmas Pudding, Bole Cake, Semolina Cake, Dodol, Beveca, Marzipan Sweets, Peanut Fudge, Cashew nut Fudge, , etc, etc. It will awaken long forgotten magical memories of   childhood - Of  the smell of the decorated Pine Christmas Tree in the sitting room, the enticing aroma of Christmas Cakes being baked, the Kalkals and Rose Cookies being fried and the aroma of the other Christmas Goodies being prepared in the kitchen by Mama and Nana - Memories of the whole family sitting round the dining table on “Kalkal Making Day” rolling the kalkals on the back of a fork or fighting to lick the left over cake batter in the mixing bowl come flooding back.  Recreate the Christmas of your childhood with these recipes of all the old Christmas Treats. Then to round off the festive spread, you could make your own home-made Grape and Ginger Wine.
 The recipes in this book are simple and easy to follow and only easily available ingredients have been suggested. The easy-to-follow directions for preparing these old, popular, sumptuous dishes make cooking simple, enjoyable and problem-free. The pungency of the dishes can be adjusted according to individual taste by reducing or increasing the amount of chillie powder, spices or pepper powder suggested in each recipe. 
All the recipes in this Book are for 6 generous servings. If cooking for a smaller or larger number, the quantities should be adjusted accordingly.


The word “Everlasting” means ‘something, that once created, endures through time and never ceases to exist’. Anglo-Indian Cuisine is “EVERLASTING” and will endure forever and ever. 

Saturday, September 19, 2015

CHICKEN IN MINT AND CORIANDER GRAVY / GREEN MASALA CHICKEN CURRY
















CHICKEN IN MINT AND CORIANDER GRAVY / GREEN MASALA CHICKEN CURRY
 Serves 6   Preparation time 45 minutes
Ingredients
1 kg chicken cut into medium size pieces
3 onions chopped finely
1 large tomato chopped
1 teaspoon ginger garlic paste
2 one inch pieces of cinnamon
3 cloves
1 teaspoon coriander powder
1 teaspoon cumin powder
     ¼ teaspoon turmeric powder
½ cup grated coconut
Salt to taste
4 tablespoons chopped coriander leaves
2 teaspoons chopped mint leaves
3 tablespoons oil
2 teaspoons chillie powder
3 green chillies
Grind the coconut, coriander leaves, mint, green chillies and tomato to a smooth paste.

Heat oil in a pan and fry the chopped onions, chopped garlic, cinnamon and cloves till golden brown. Add the chicken and mix well. Add the chillie powder, ginger garlic paste, turmeric powder, coriander powder and cumin powder and fry till the pieces become firm.  Now add the ground coconut paste and fry for about 5 minutes on low heat. Add salt to taste and 2 cups of water and simmer till the chicken is cooked and gravy is thick.  Serve hot with rice or chapattis. 

Thursday, September 3, 2015

CHICKEN CURRY - A SIMPLE ANGLO-INDIAN CHICKEN CURRY


















A SIMPLE ANGLO-INDIAN CHICKEN CURRY
This is a simple and easy Chicken Curry with Tomatoes that could be cooked in less than half an hour.  It goes well with any Rice but especially Coconut Rice. It also tastes great with bread or dinner rolls and any Indian Bread such as Chapattis, Roties, Naans etc. 
Serves 6     Preparation  and cooking Time 25 minutes
Ingredients

1 kg chicken jointed and cut into medium size pieces
2 Tomatoes chopped finely
2 large onions chopped                              
½ teaspoon turmeric powder
2 or 3 teaspoons chillie powder
1 teaspoon cumin powder
1 teaspoon coriander powder
3 cloves
2 small pieces of cinnamon
2 cardamoms
2  teaspoons ginger garlic paste                  
3 tablespoons oil         
Salt to taste                                                  
2 tablespoons chopped coriander leaves


Heat oil in a pan and add the onions, Fry till golden brown. Add the cinamon, cloves, cardamom and ginger garlic paste and sauté for a few minutes .Now add the chicken, chopped tomatoes, salt, chillie powder turmeric powder, coriander powder and cumin powder and fry for some time till the oil separates from the mixture. Add sufficient water and cook till the chicken is done and the gravy is thick. Serve with rice or any Indian Bread. 

Tuesday, September 1, 2015

ANGLO-INDIAN FOOD COOKING TRAINING WORKSHOP AT THE SUJAN RAJ MAHAL PALACE JAIPUR




I'm just back from Jaipur where I conducted a Cooking Training Workshop for 3 days from the  24TH TO 26TH August 2015 on Colonial Anglo-Indian Cuisine at the Sujan Rajmahal Palace for around 20 of the Chefs and Khansamas of the various Hotel properties of the Sujan Luxury Group such as Sher Bagh Ranthambhore (the tiger Camp), The Serai Jaisalmer (Desert Camp), Jawai the Leapord Camp, and the Rajmahal Palace Jaipur. Had an amazing and out of this world experience at the Rajmahal Palace and a fulfilling and wonderful teaching session sharing Classic Colonial Cuisine to a very receptive and eager to learn batch of learners. Many thanks to Mr. Yusuf Ansari for giving me this wonderful opportunity.

‪#‎angloindiancuisine‬‪#‎bridgetwhite‬‪#‎angloindianrecipes‬‪#‎Sujanluxury‬







Old Colonial Anglo-Indian Dishes that were recreated and demonstrated were The Dak Bungla / Bungalow Mest Curry, Grandma's Country Captain Chicken, Railway Mutton Curry, Lamb Chops, Pork Vindaloo, Chicken Vindaloo, Junglee Pilaf, Coconut Rice, Lamb Mince Ball Curry, Butter Parsley Rice with Nuts and Raisins, Mince Fricadels, Fish Rissoles, Egg Chops, Mince Curry Puffs, Lamb Mince Panthras, etc.

Thursday, August 20, 2015

COCONUT RICE, MINCE BALL CURRY (BAD WORD CURRY) AND DEVIL CHUTNEY - DECCAN HERALD 3RD MACH 2015


















OUR SATURDAY SPECIAL ANGLO-INDIAN LUNCH – COCONUT RICE, BALL CURRY AND DEVIL CHUTNEY
I was born and brought up in  Kolar Gold Fields, a small mining town in the erstwhile Mysore  State (Karnataka) in South India. Kolar Gold Fields or K.GF as everyone knows, had a large and predominant British and Anglo-Indian population and was known as THE LITTLE ENGLAND in the olden days. Our lives therefore were influenced to a great extent by British Colonial Culture.
 Our Food habits were typically Anglo-Indian - Breakfast was normally a bowl of Oats porridge, toast with either butter and jam and Eggs. (Sundays saw sausages, bacon or ham on the Breakfast table). Lunch was a typical Anglo-Indian meal which consisted of Steamed Rice, Beef Curry with vegetables, Pepper water or dhal curry, and a vegetable foogath or side dish. Dinner was always Bread or Dinner rolls with a meat Dry Dish, (It was an unwritten rule that we didn’t eat  rice at night). We normally had either beef or mutton every day, fish invariably on Wednesdays and Fridays and Pork or Chicken or Fowl on Sundays.

My mum was en exceptional cook and even the most ordinary dishes cooked by her tasted delicious. She was very versatile and imaginative when it came to cooking. She would improvise and turn out the most delicious curries and side dishes with whatever ingredients were on hand. Every dish she prepared was delicious even if it was just the basic Rice and Meat Curry that was cooked every day. My mum had a procedure for everything. The onions had to be thinly sliced and the green chillies and coriander leaves chopped finely. Even the tomatoes for the curry were first scalded or blanched and the skin removed, then chopped into bits and strained through a strainer / sieve so that only the pulp was used and the seeds and skin thrown away!!!

While our everyday lunch was considered simple, lunch on Saturdays and Sundays was special. Saturday lunch was invariably Yellow Coconut Rice, Mince Ball Curry (or Bad Word Curry as the word ‘Ball’ was considered a bad or slang word in those days), and Devil Chutney. My mind still recalls and relishes the taste of the Mince Ball Curry and Coconut Rice that my mum prepared on Saturdays for us. On Saturdays we had only half-day school so we were back home by 12.30 pm ravenously hungry and we’d be assailed by the delicious aroma of the Coconut Rice and the Tasty Mince Ball Curry even before we reached our gate.

The mince for the Ball Curry, had to be just right, so the meat, (either beef or mutton), was brought home fresh from the Butcher Shop, cut into pieces, washed and then minced at home. (We had our own meat-mincing machine and Coconut Scraper which was fixed to the kitchen table like every Anglo-Indian family in those days. No making of the Mince at the Butchers as it had to be double ground in the Mincer only at home). The ground meat or mince, was then formed into even sized balls along with other chopped ingredients and dropped into the boiling Curry which was meanwhile cooking on the stove. The curry was then left to simmer till the mince balls were cooked and the gravy reached the right consistency.

The Yellow Coconut Rice was always prepared with freshly squeezed coconut milk, Sometimes, two fresh coconuts would be broken and then scraped or grated. The scraped/grated coconut had to be soaked in hot water and the thick milk extracted. For every cup of rice double the quantity of coconut milk was the right proportion; a little more would make the rice ‘pish pash’ or over cooked, and a little less would mean that the rice wouldn’t be cooked well. So very accurate measurements were required. The raw rice and coconut milk would then be simmered with ghee or butter, saffron or turmeric, bay leaves and a few whole spices of cinnamon, cardamom and cloves till the rice was cooked perfectly. This delightful fragrant Rice preparation formed the perfect mild subtle base of our Saturday Special Anglo-Indian Meal. 
 The Yellow Coconut Rice and Mince Ball Curry (also known as Bad Word Curry) was always accompanied with a typical Anglo-Indian Sauce or Relish known as Devil Chutney.  Devil Chutney is a fiery red chutney or sauce. Its bright red colour often misleads people to think that it is a very pungent and spicy dish, while its actually a sweet and sour sauce, and only slightly pungent. The vinegar and sugar used in its preparation react with the onion and red chilli 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.
 I would now like to share my mum’s recipes for these three special dishes. They are very easy to prepare.
 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 and 2 bay leaves
 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 served with Ball Curry or Chicken curry and Devil Chutney.
 ANGLO-INDIAN MINCE BALL CURRY (BAD WORD CURRY)
(Mince Koftas in a coconut based gravy)
Serves 6    Preparation time 45 minutes
Ingredients for the Curry
3 large onions chopped
6 or 7 curry leaves
3 teaspoons chilli powder
1 teaspoon coriander powder
3 teaspoons ginger garlic paste
3 big tomatoes pureed or chopped finely
½ cup ground coconut paste
1 teaspoon  all 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 all 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 chili powder, coriander powder, all 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 get the Mince Balls ready - Mix the all spice powder / garam masala powder, salt, chopped green chilies, turmeric powder and coriander leaves with the mince and form into small balls. When the curry is boiling, 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)
Ingredients
2 medium size onions chopped roughly
1 teaspoon red chilli powder (use Kashmiri 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 and Mince Ball Curry

Thursday, August 13, 2015

TRI COLOUR CAKE





TRI-COLOUR MARBLE CAKE
Serves 6   preparation time 1 hour

250 grams refined flour               
1 teaspoon baking powder
200 grams butter                                       
200 grams sugar
4 tablespoons milk                                    
A pinch of salt                                           
1 teaspoon vanilla essence
3 eggs beaten well                                    
¼ teaspoon orange food colour
¼ teaspoon green food colour


Sift the flour, salt and baking powder together. Cream the butter and sugar well. Gradually add the eggs and vanilla essence and mix well. Fold in the flour slowly. Add the milk if the mixture is too thick. Divide the mixture into 3 portions in separate bowls. Mix the orange food colour with a teaspoon of milk and add to one portion of the mixture and mix well. In the same way mix the green food colour with a teaspoon of milk and add to another portion of the cake mixture and mix well. Take a greased and papered cake tin or dish and pour the green portion of the mixture in to. Spread the mixture evenly. Next spread the plain portion of the mixture over the green layer and spread evenly. Lastly, spread the orange portion of the mixture over this plain layer and spread evenly. Care should be taken not to mix the colours.  Bake the marble cake in a moderate oven for about 1 hour till done.


Monday, July 13, 2015

BRIDGET WHITE-KUMAR – AUTHOR AND FOOD CONSULTANT (ANGLO-INDIAN CUISINE)


BRIDGET WHITE-KUMAR – AUTHOR AND FOOD CONSULTANT
(ANGLO-INDIAN CUISINE)

Bridget White-Kumar is a Cookery Book Author, Anglo-Indian Food Consultant and Culinary Historian. 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 ‘Anglo’ India, besides recording for future generations, the unique heritage of the pioneers of Anglo-Indian Cuisine.  

Her Recipe book ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST was selected as ‘Winner from India’ Under the Category: ‘BEST CULINARY HISTORY BOOK’ (COUNTRIES) by GOURMAND INTERNATIONAL SPAIN, GOURMAND WORLD COOK BOOKS AWARDS 2012

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 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 by both Indian and Foreign Guests.

Bridget also conducts Cooking Demonstrations and Workshops at various places across the country 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




Thursday, July 9, 2015

PLANTAIN FRITTERS - A TYPICAL ANGLO-INDIAN TEA TIME SNACK



















PLANTAIN FRITTERS                                      

Serves 6   Time required: 1 hour
Ingredients
1 cup plain flour / maida                            
½ cup rice flour (optional)                
2 tablespoons sugar                                                
3 ripe Plantains preferably the long ripe yellow skin variety with a few spots (not the Kerala Bananas)
1 cup milk                                                   
A pinch of salt
½ cup water                                                
½ teaspoon vanilla essence
Oil for frying


Mash the plantains and mix it with all the above ingredients to get a smooth thick batter without lumps. Heat oil in a deep pan till smoky. Drop tablespoons of the batter one at a time into the hot oil.  Fry till golden brown. Serve as a tea time treat or as a Dessert with Ice Cream and Chocolate Cake 

Saturday, May 9, 2015

ANGLO-INDIAN MEAT AND CAULIFLOWER CURRY
























ANGLO-INDIAN MEAT AND CAULIFLOWER CURRY 
Serves 6   Preparation Time 45 minutes
Ingredients
½ kg beef or mutton / lamb cut into medium size pieces
1 small cauliflower cut into florets
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
2 tablespoons chopped coriander leaves for garnishing

Soak the cauliflower florets in warm salt water for about half an hour. Heat the oil in a pan or a pressure cooker and sauté the onions for a few minutes. Add the garlic and ginger paste and stir fry for 3 minutes. Add the meat, chopped tomatoes and all the other ingredients and sauté for a few minutes. Add sufficient water and cook till the meat is tender. Then add the cauliflower florets and simmer for 5 more minutes or till tender. Garnish with chopped Coriander leaves. Serve with rice.