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
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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.


Thursday, November 17, 2016

MAKE YOUR CHRISTMAS PUDDING ON STIR UP SUNDAY























CHRISTMAS PUDDING ON STIR UP SUNDAY
Stir Up Sunday is also known as Christmas Pudding Sunday. Stir Up Sunday falls on the last Sunday before Advent. Christmas Puddings were traditionally always made on Stir-up Sunday giving it time to mature during the 4 weeks of Advent. The Christmas Pudding is traditionally made with 13 ingredients representing Jesus Christ and his 12 Disciples. The Christmas pudding is stirred from East to West in honour of the 3 wise men who came from the east to visit the Savoiur child. Every member of the family gives the pudding a stir and makes a wish. A coin, a ring or a thimble are sometime added to the pudding mixture. The coin and thimble  supposedledly brings luck and wealth to the person who gets it in his / her piece of the pudding on Christmas day, and the finger ring would foretell a wedding to the person who gets it.

So get your ingredients ready and everyone join in to stir up the Christmas Pudding on Stir Up Sunday which falls on the 20th of November 2016. An easy recipe is given below

SPECIAL CHRISTMAS PLUM PUDDING
Serves 6 Preparation time 1 hour
Ingredients
200 grams fresh bread crumbs                     
200 grams butter
2 teaspoons instant coffee (Nescafe or Bru) 
2 teaspoons golden or date syrup
½ teaspoon baking powder                            
2 eggs beaten well
½ cup rum                                                      
1 teaspoon ground cinnamon, cloves and nutmeg                           
100 grams raisins
100 grams chopped sultanas                         
100 grams mixed peel
½ teaspoon salt                                              
100 grams sugar

Cream the butter and sugar together then add the eggs and mix well.
Gradually add all the other ingredients and mix well.
Grease a Pudding Mould or any suitable bowl with butter and pour the pudding mixture into it.
 Steam the pudding for about 1 hour on low heat till it is firm to touch

Note:  This pudding can be made in advance and refrigerated till required. Steam for 10 minute or microwave for 3 minutes before serving.

For a more exotic taste, when still warm make a few small holes all over the pudding and pour about 6 tablespoons of rum over it.

Wednesday, November 9, 2016

ANGLO-INDIAN MINCE POTATO CHOPS / RISSOLES - Lightly spiced Lamb or Beef Mince encased in mashed potato and crumb fried.






















ANGLO-INDIAN MINCE POTATO CHOPS  / RISSOLES
Mince Potato Chops are not Meat Chops in the strict sense. They are like cutlets but shaped differently ie rectangular or oval shaped instead of round. Lightly Spiced Lamb or Beef Mince is encased in mashed potato and crumb fried.  They can be served as a side dish with steamed rice or they go well with Toast and steamed or saturated vegetables at dinner. They make excellent short eats or snacks. 

Serves 6    Time required: 1 hour
Ingredients
½ kg fine Minced meat either beef, mutton or lamb                   
1 medium sized onion chopped finely    
2 teaspoons ground black pepper / pepper powder
2 teaspoons chopped mint                
Salt to taste
3 tablespoons oil                                   
1 egg beaten
2 tablespoons breadcrumbs                 
3 large potatoes boiled peeled and mashed

Cook the mince with the onions, mint, pepper powder, salt and a little oil in a suitable pan till the mince is dry. Remove from heat and cool for some time.
Form the mashed potatoes into even sized balls. Make a depression in the center and fill with the pepper mince. Flatten each ball to form an oval cutlet. Dip each one in the beaten egg then roll in the breadcrumbs and shallow fry the cutlets on low heat till golden brown on both sides. Serve as a side dish or party snack


ANGLO-INDIAN MINCE POTATO CHOPS / RISSOLES - Lightly spiced Lamb or Beef Mince encased in mashed potato and crumb fried.






















ANGLO-INDIAN MINCE POTATO CHOPS  / RISSOLES


Mince Potato Chops are not Meat Chops in the strict sense. They are like cutlets but shaped differently ie rectangular or oval shaped instead of round. Lightly Spiced Lamb or Beef Mince is encased in mashed potato and crumb fried.  They can be served as a side dish with steamed rice or they go well with Toast and steamed or saturated vegetables at dinner. They make excellent short eats or snacks. 

Serves 6    Time required: 1 hour
Ingredients
½ kg fine Minced meat either beef, mutton or lamb                   
1 medium sized onion chopped finely    
2 teaspoons ground black pepper / pepper powder
2 teaspoons chopped mint                
Salt to taste
3 tablespoons oil                                   
1 egg beaten
2 tablespoons breadcrumbs                 
3 large potatoes boiled peeled and mashed

Cook the mince with the onions, mint, pepper powder, salt and a little oil in a suitable pan till the mince is dry. Remove from heat and cool for some time.
Form the mashed potatoes into even sized balls. Make a depression in the center and fill with the pepper mince. Flatten each ball to form an oval cutlet. Dip each one in the beaten egg then roll in the breadcrumbs and shallow fry the cutlets on low heat till golden brown on both sides. Serve as a side dish or party snack


ANGLO-INDIAN MINCE POTATO CHOPS / RISSOLES - Lightly spiced Lamb or Beef Mince encased in mashed potato and crumb fried.






















ANGLO-INDIAN MINCE POTATO CHOPS  / RISSOLES
Mince Potato Chops are not Meat Chops in the strict sense. They are like cutlets but shaped differently ie rectangular or oval shaped instead of round. Lightly Spiced Lamb or Beef Mince is encased in mashed potato and crumb fried.  They can be served as a side dish with steamed rice or they go well with Toast and steamed or saturated vegetables at dinner. They make excellent short eats or snacks. 

Serves 6    Time required: 1 hour
Ingredients
½ kg fine Minced meat either beef, mutton or lamb                   
1 medium sized onion chopped finely    
2 teaspoons ground black pepper / pepper powder
2 teaspoons chopped mint                
Salt to taste
3 tablespoons oil                                   
1 egg beaten
2 tablespoons breadcrumbs                 
3 large potatoes boiled peeled and mashed

Cook the mince with the onions, mint, pepper powder, salt and a little oil in a suitable pan till the mince is dry. Remove from heat and cool for some time.
Form the mashed potatoes into even sized balls. Make a depression in the center and fill with the pepper mince. Flatten each ball to form an oval cutlet. Dip each one in the beaten egg then roll in the breadcrumbs and shallow fry the cutlets on low heat till golden brown on both sides. Serve as a side dish or party snack


Monday, November 7, 2016

SIMPLE DAL CURRY OR LENTILS CURRY





















SIMPLE LENTILS AND TOMATO CURRY

This is just a basic Dal Curry. Any lentils / dal of your choice could be used depending on availability. Add any cut vegetables of your choice such as drumsticks, carrots, beans, spinach, radish etc if desired. It goes well with any steamed white rice or basmati rice and any meat or vegetable side dish. A little pickle along with the rice and dal with give it the required zing 
 Serves 6   Preparation and cooking time 1 hour
Ingredients
1 cup Red Lentils (Masoor Dhal) or Yellow Lentils (Moong Dal) 
2 big tomatoes chopped
2 teaspoons crushed garlic
1 teaspoon chillie powder
½ teaspoon turmeric powder                                    
1 teaspoon coriander powder
1 teaspoon cumin powder
½ teaspoon mustard seeds
8 curry leaves
2 red chilies broken into bits
1 tablespoon oil
Salt to taste

Wash the red lentils / dal and keep aside.
Heat the oil in a suitable vessel and add the crushed garlic, mustard, red chilies and curry leaves. When the mustard splutters add the lentils / dhal, tomatoes, turmeric, chillie powder, coriander powder, cumin powder and 3 cups of water and cook on medium heat till the lentils turn soft.  Garnish with chopped coriander leaves.

Serve with steamed  rice and a meat or vegetable side dish.

SIMPLE DAL CURRY OR LENTILS CURRY





















SIMPLE LENTILS AND TOMATO CURRY

This is just a basic Dal Curry. Any lentils / dal of your choice could be used depending on availability. Add any cut vegetables of your choice such as drumsticks, carrots, beans, spinach, radish etc if desired. It goes well with any steamed white rice or basmati rice and any meat or vegetable side dish. A little pickle along with the rice and dal with give it the required zing 
 Serves 6   Preparation and cooking time 1 hour
Ingredients
1 cup Red Lentils (Masoor Dhal) or Yellow Lentils (Moong Dal) 
2 big tomatoes chopped
2 teaspoons crushed garlic
1 teaspoon chillie powder
½ teaspoon turmeric powder                                    
1 teaspoon coriander powder
1 teaspoon cumin powder
½ teaspoon mustard seeds
8 curry leaves
2 red chilies broken into bits
1 tablespoon oil
Salt to taste

Wash the red lentils / dal and keep aside.
Heat the oil in a suitable vessel and add the crushed garlic, mustard, red chilies and curry leaves. When the mustard splutters add the lentils / dhal, tomatoes, turmeric, chillie powder, coriander powder, cumin powder and 3 cups of water and cook on medium heat till the lentils turn soft.  Garnish with chopped coriander leaves.

Serve with steamed  rice and a meat or vegetable side dish.

Friday, November 4, 2016

ANGLO-INDIAN PORK BHOONIE / PORK COOKED WITH FRESH DIL LEAVES























ANGLO-INDIAN PORK BHOONIE / PORK COOKED WITH FRESH DIL LEAVES 
This is an old Anglo-Indian favourite. Tender pieces of Pork from the Belly Portion is simmered with either fresh Dil leaves or Fenugreek leaves. 

Serves 6      Preparation  and cooking Time 45 minutes
Ingredients

1 kg Pork from the Belly portion with less fat cut into medium pieces
2 teaspoons ginger garlic paste
½ teaspoon turmeric Powder
2 teaspoons chillie Powder
1 teaspoon cumin powder
1 teaspoon coriander powder
2 tomatoes chopped finely
2 green chillies sliced lengthwise
3 onions sliced finely
2 Dry red chillies broken into halves 
1 cup chopped fresh Dil leaves (or use fenugreek / methi leaves if desired)
Salt to taste
3 Potatoes peeled and cut into quarters
2 or 3 tablespoons oil (Reduce if the pork has more fat) 


Heat oil in a pan and fry the onions and red chillies till golden brown.  Add the pork, ginger garlic paste, chillie powder, turmeric powder, coriander powder, cumin powder and green chillies and fry for a few minutes till the oil separates and the pieces are firm. Add the Dil leaves and chopped tomatoes and mix well. Stir fry for a few minutes till the tomatoes turn pulpy and the leaves shrivel up. Add the potatoes and sufficient water and simmer on low heat till the pork and potatoes are tender. Continue cooking on low heat till the gravy is quite thick and the pork is a nice brown colour. Serve with Rice or bread. 

Wednesday, November 2, 2016

CHICKEN LIVER PEPPER FRY - An Old Colonial Dish of fried chicken livers in a peppery base
























CHICKEN LIVER PEPPER FRY 
An Old Colonial Dish of fried chicken livers in a peppery base. Its a very simple and tasty dish that is quite versatile. It could be served as a starter or snack at a party or as a side dish with rice and curry for lunch or dinner. It tastes amazing with Bread and Fried Potatoes

Serves 6    Time required: 45 minutes
Ingredients
½ kg chicken livers cut into medium size pieces 
2 large onions sliced finely
2 or 3 teaspoons ground black pepper / pepper powder
2 green chillies slit (optional) 
Salt to taste
3 tablespoons oil

Boil the liver pieces with a little water and salt till cooked.
Heat oil in a pan and fry the onions till golden brown.  Add the cooked liver together with the slit green chillies, pepper powder and salt and keep frying on low heat till dry and brown.  
Serve as a snack or as side dish with bread or rice and fried potatoes


CHICKEN LIVER PEPPER FRY - An Old Colonial Dish of fried chicken livers in a peppery base
























CHICKEN LIVER PEPPER FRY 
An Old Colonial Dish of fried chicken livers in a peppery base. Its a very simple and tasty dish that is quite versatile. It could be served as a starter or snack at a party or as a side dish with rice and curry for lunch or dinner. It tastes amazing with Bread and Fried Potatoes

Serves 6    Time required: 45 minutes
Ingredients
½ kg chicken livers cut into medium size pieces 
2 large onions sliced finely
2 or 3 teaspoons ground black pepper / pepper powder
2 green chillies slit (optional) 
Salt to taste
3 tablespoons oil

Boil the liver pieces with a little water and salt till cooked.
Heat oil in a pan and fry the onions till golden brown.  Add the cooked liver together with the slit green chillies, pepper powder and salt and keep frying on low heat till dry and brown.  
Serve as a snack or as side dish with bread or rice and fried potatoes


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.