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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Sunday, October 23, 2016

COLONIAL SLOW COOKED CHICKEN IN RED WINE






COLONIAL SLOW COOKED CHICKEN IN A RED WINE MARINADE
(This delicious and simple dish is a legacy of the French to Colonial Anglo-Indian Cuisine. Originally, it was a Rooster that was cooked with a dash of Red Wine. A lip smacking simple dish with subtle flavours)

Serves 6      Preparation Time 1 hour
Ingredients
1 kg Chicken cut into medium size pieces
1 teaspoon cumin powder
3 dry red chillies broken into bits
1 teaspoon garlic and ginger paste
3 tomatoes chopped
2 onions sliced finely
1 teaspoon all spice powder  or garam masala powder  
1 teaspoon ground pepper powder
½ teaspoon whole pepper corns  
3 tablespoons oil
¾ to 1cup Dry Red Wine of your choice or homemade grape wine 
Salt to taste

Marinate the chicken with all the above ingredients for about one hour. 
Transfer to a suitable pan and simmer on low heat till the chicken is tender and the gravy is thick. 
Just before serving add 2 teaspoons butter and mix well. 
Serve with bread or any lightly flavoured  rice. 


Note: Alternately the chicken could be slow roasted in an oven at 180 C till tender. 


Sunday, October 9, 2016

MAJOR GREY’S MANGO CHUTNEY OR SWEET MANGO CHUTNEY PRESERVE
























MAJOR GREY’S MANGO CHUTNEY OR SWEET MANGO CHUTNEY PRESERVE
Major Grey was a British Army Officer in the Bengal Lancers in the 19th Century during the rule of the British in India. He and his cooks were said to have innovated and created a number of dishes in the Bengal Lancers Mess including a sweet and tangy relish made of semi ripe mangoes that later came to known as Major Grey’s Mango Chutney. A fruity and well bodied relish, this Sweet Mango Chutney makes an ideal accompaniment to Grills and Roasts. In the earlier days it was used in the preparation of Meat Glassy an old Anglo-Indian Dish. The Sweet Mango Chutney offset the spice in the meat dish. This delicious tangy and sweet Mango Chutney makes an ideal filling for sandwiches or as a dressing for salads as well. Since its more like a preserve it could last for more than a month.

Ingredients
4 semi raw Mangoes (Poly Mangoes)
1 cup vinegar
1 cup sugar
2 tablespoons chillie powder
1 tablespoon chopped garlic
1 tablespoon chopped ginger
2 tablespoons salt
100 grams raisins
2 small sticks of cinnamon         


Wash the mangoes and dry them well. Peel the skins and grate the mangoes. Discard the seeds. Add the grated mango, cinnamon and raisins to the vinegar and sugar and cook on low heat till soft. Add all the remaining ingredients and mix well. Simmer for 5 more minutes then remove from heat. Cool and store in bottles.