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

Monday, December 26, 2016

CHICKEN DEVIL FRY























CHICKEN DEVIL FRY
The term ‘Devilled’ originated during the time of the British Raj in India. The Colonial servants would recycle the leftover Turkey and Chicken Roasts into a hot Fry or Dry Dish with the addition of some hot seasonings or condiments such as pepper, chillies, etc. Hence  the term ‘Devilled’. This spicy dish tickles the palate with a burst of flavours. A very good option to use up left over Roast either Beef Roast, Chicken, Duck, Turkey etc. Makes a good starter or appetizer as well 

Serves 6      Time required: 45 minutes
Ingredients
1 kg chicken cut into medium size pieces or left over Chicken Roast
3 teaspoons chopped garlic                     
2 teaspoon chillie powder
3 onions sliced
2 tablespoons tomato sauce or ketchup
Salt to taste
3 green chillies
1 teaspoon pepper powder
1 teaspoon cumin powder
3 tablespoons oil
2 tablespoons vinegar
2 one inch pieces of cinnamon

Fry the onions, cinnamon, green chillies and garlic till the onions turn golden brown. Add the chicken and fry for about 2 or 3 minutes. Now add all the other ingredients and mix well. Fry till the oil separates from the mixture. Add ½ cup of water and mix well. Cover the pan and simmer on low heat till the chicken is cooked and the gravy is very thick.  
Serve as a side dish with dhal and rice or Pepper Water and rice. It could also be served as a starter or appetizer.


Tuesday, December 13, 2016

MARSHMALLOWS - AN ANGLO-INDIAN CHRISTMAS SWEET























MARSHMALLOWS - ANGLO-INDIAN CHRISTMAS SWEET  
Marshmallows are typical Christmas Sweets. Marshmallows are sugar-based confections that are made with sugar, water and  gelatin, whipped to a spongy consistency, and allowed to set, then coated with powdered sugar or corn starch. They are springy, sweet and airy, so biting into a soft marshmallow is like biting into a cloud.
Marshmallows are very easy to make at home and taste much better than the marshmallows bought at the Super markets. Try out this simple recipe from my Cookery books A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES and THE ANGLO-INDIAN FESTIVE HAMPER 
Makes 30 pieces   
Time required: 1 hour
Ingredients
 2 tablespoons gelatin                     
1 teaspoon vanilla essence / extract
1 cup of sugar / castor sugar                                    
2 tablespoons Icing sugar
¼ teaspoon of any food colour of your choice
 Soak the gelatin in ½ cup cold water and keep aside for some time till it dissolves completely. Meanwhile on low heat, melt the sugar with ½ cup of water in a pan. Add the dissolved gelatin mixture, mix well and bring to boil. Keep cooking on high heat for about 6 to 8 minutes without stirring. Remove from heat and allowi it to cool a bit.
When it is still lukewarm, add the vanilla essence and the food colour and beat well with a fork or egg-beater until thick.
Pour this mixture into a dish or plate that has been rinsed with cold water.

Refrigerate till set. Cut into squares then roll in Icing Sugar.

Sunday, December 4, 2016

ANGLO-INDIAN CHRISTMAS DUCK ROAST WITH STUFFING



CHRISTMAS DUCK ROAST WITH STUFFING
Serves 6    Time required: 1 hour 30 minutes 

Ingredients
1 whole dressed Duck with the skin 
¼ cup vinegar
3 teaspoons pepper powder
2 cups bread crumbs
2 teaspoons dried mint or chopped fresh mint 
2 eggs beaten
1 cup of boiled peas and carrot  
½ teaspoon grated lemon rind
½ cup oil   
Salt to taste

Cook the liver, heart, gizzards and other edible internal parts of the duck with a little water, salt and pepper powder till soft. 
Remove and chop into very tiny bits. This is known as the Giblets mince. 
Mix the cooked giblet mince with the eggs, bread crumbs, vinegar, mint powder lemon rind, salt and the boiled carrots and peas.
Now slit the duck near the neck just above the chest and fill it well with the giblet mince mixture packing it firmly and tightly. 
When the duck is stuffed well, close the opening and rub oil well all over it
Place the stuffed duck in a large pan and add sufficient water.  Cook first on high heat then simmer on low heat till the duck is almost tender. Keep simmering till all the water dries up. Keep turning from side to side till the duck is well roasted and turns a lovely golden brown all over. 
(The stuffed duck can also be roasted in an oven if desired).  
Serve hot or cold with boiled vegetables and mash potatoes and Bread.