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

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

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Sunday, January 24, 2016

ANGLO-INDIAN CHICKEN PISH-PASH RICE OR SMASHED RICE



















CHICKEN PISH-PASH RICE OR SMASHED RICE
Pish-Pash is a watery Rice and Meat Dish that was very popular in Anglo-Indian homes in the olden days. It was prepared using small bits of meat or chicken and rice. The word ‘Pash’ is of Old English origin, meaning to ‘smash’ or ‘mash’ in relation to mashed meat. The term ‘Pish Pash’ dates back to 18th Century Anglo-India and was used as "baby talk" with children at meal times. Pish-Pash can be prepared with either small pieces of chicken / beef / lamb or mutton or minced meat. If desired the meat could be substituted for green gram dhal or rent lentil dhal. Since Pish-Pash Rice is easily digestible it is good for invalids and little children. Appended above, along with the photograph of the Pish Pash dish,  is a recipe for Pish Psh from an old Anglo-Indian Cookery Book of my mother's entitled THE MADRAS COOKERY BOOK 

Serves 6      Time required: 1 hour
Ingredients
2 cups raw rice (wash and drain)
250 grams boneless chicken cut up small 
1 teaspoon whole pepper corns
1 small piece of cinamon
½ teaspoon chopped ginger
Salt to taste
1 or 2 tablespoons butter or ghee
A few mint leaves
Heat oil in a pan and fry the pepper corns, cinamon and chopped ginger for 2 minutes. 
Add the washed raw rice and chicken and stir-fry for a few minutes. 
Now add the mint, salt and 6 or 7 cups of water and mix well. 
Cover the pan with a tight fitting lid and simmer on low heat till the rice and chicken are very soft. 
Serve with omelet and pickle.