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

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, May 15, 2016

MEAT COUNTRY CAPTAIN - A Classic Colonial Dish






















MEAT COUNTRY CAPTAIN
This is an old Colonial Anglo-Indian Recipe which was a favourite with the young and the old. It can also be prepared with left over Beef Roast or Chicken

Serves 6     Time required 45 minutes
Ingredients
1 kg tender Mutton or Beef chopped into small pieces
6 peppercorns
2 big onions sliced
2 pieces cinnamon about one inch each
3 cloves
4 red chilies broken into bits
A few Curry Leaves (optional)
1 teaspoon chillie powder
½ teaspoon turmeric powder
1 teaspoon cumin powder  
1teaspoon ginger garlic paste
Salt to taste
2 tablespoons oil
2 tablespoons vinegar
1 tablespoon butter or ghee
2 potatoes boiled, peeled and cut into quarters 

Mix the meat with all the above ingredients in a suitable pan except the potatoes. Place the pan on high heat and fry for a few minutes till the pieces of meat turn firm. Add sufficient water and close the pan with a tight lid. Cook on low heat till the meat is tender and most of the gravy dries up. Mix in the boiled potatoes and butter / ghee then remove from heat.
Serve with Rice or bread and sautéed vegetables.

(If cooking in a pressure cooker switch off heat after 5 or 6 whistles)

Tuesday, May 3, 2016

EGG AND BRINJAL (AUBERGINE) CURRY - BRIDGET WHITE
























EGG AND BRINJAL CURRY
Serves 4   Preparation and Cooking Time 1 hour
Ingredients

6 hard-boiled Eggs shelled and cut into halves
3 onions chopped finely
2 tomatoes chopped
¼ kg Brinjals cut into medium size pieces
1 teaspoon ginger garlic paste
1 teaspoon chillie powder
½ teaspoon turmeric powder
1 teaspoon spice powder or garam masala powder
½ teaspoon cumin powder
Salt to taste
2 tablespoons oil
1 sprig curry leaves (optional)


Heat oil in a pan and sauté the curry leaves and onions till the onions turn golden brown. Add the ginger garlic paste, tomatoes and brinjals and fry till the tomatoes are reduced to pulp. Add the chillie powder, turmeric powder, cumin powder and spice powder and mix well. Add salt and 1 cup of water and cook till the Brinjals are cooked. Lower heat and gently drop in the hard boiled eggs with the yolk side up. Simmer for a few minutes till the gravy becomes thick. Serve with Rice, bread or chapattis.