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

IMPORTANT NOTICE

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

Sunday, March 26, 2017

COOKING CLASS OF POPULAR ANGLO-INDIAN DISHES - 1. Coconut Rice, Country Captain Chicken Curry, Brinjal / Aubergine Vindaloo, Bread Pudding






COOKING CLASS OF POPULAR ANGLO-INDIAN DISHES AT KORAMANGALA BANGALORE 

LEARN HOW TO MAKE THESE OLD CLASSIC ANGLO-INDIAN DISHES AT A ONE-ON-ONE COOKERY CLASS FROM THE AUTHOR OF 7 COOKERY BOOKS ON ANGLO-INDIAN CUISINE. 

1. Coconut Rice

2. Country Captain Chicken Curry

3. Brinjal / Aubergine Vindaloo

4. Bread Pudding 

The fees would be Rs 2000/- per person. 

CONTACT:
BRIDGET KUMAR
bridgetkumar@yahoo.com 

Friday, March 24, 2017

FISH PADDA OR FISH PICKLE



FISH PADDA

Fish Padda or Fish Pickle is an old Anglo-Indian favourite that was made in most homes in the olden days. The summer months are a good time to make this delightful, tangy, pungent fish pickle. It could be stored in the fridge for a long time as the vinegar helps to preserve it. It tastes awesome with just steamed rice and Pepper water or Dol Curry (Dhal) or eat it with chapattis or bread.
Ingredients
500 grams sardines or small mackerels or any other small fish cut into fairly big pieces
3 tablespoons chopped garlic
2 tablespoons chopped ginger
3 tablespoons chillie powder
1 teaspoon garlic paste
1 tablespoon cumin powder
½ teaspoon turmeric powder
1 teaspoon mustard powder
2 teacups vinegar
20 or 25 curry leaves
½ liter oil Sesame oil or mustard oil
Salt to taste

Marinate the fish with turmeric powder & salt for half an hour. Fry the fish lightly in either sesame oil or mustard oil, for 5-8 minutes. It should only be slightly crisp. Remove & keep aside.
In the same oil add the curry leaves, chopped ginger and garlic and fry for a few minutes. Mix in the garlic paste, chillie powder, cumin powder, mustard powder and salt and fry with a little vinegar till the oil separates from the mixtures and gives out a nice aroma. Add the rest of the vinegar and the fried fish and mix well . Simmer for 2 more minutes then take down.
Cool and store in bottles. This pickle will last for about 6 months.

Note; Instead of fresh fish, Salt fish can be used instead. 

Tuesday, March 21, 2017

FISH FINGERS OR FISH STICKS



FISH FINGERS
Who doesn’t like Crispy Fish Fingers as an afternoon Treat? Fish Fingers are also known as Fish Sticks. Fish Fingers are very popular party or tea time snacks that are very easy to prepare. Fillets of boneless fish are lightly spiced then either dipped in batter or bread crumbs and deep fried. However, they could be shallow fried or baked if desired.

Serves 6    Time required: 45 minutes
Ingredients
                                  
½ kg boneless fish cut into strips or fillets
2 eggs beaten well
3 tablespoons refined flour or maida     
Salt to taste
1 teaspoon ground black pepper / pepper powder 
1 teaspoon chillie powder
1 teaspoon cumin powder   
3 Tablespoons Bread crumbs                
 Oil for deep frying

Wash the fish and pat dry with absorbent paper.
Mix the flour together with all the above ingredients (except the oil) with a little water to make a slightly thick batter. Coat each piece of fish well with the batter.
Heat oil in a pan till smoky. Roll each fish finger in the bread crumbs and fry till brown on both sides.
Drain and serve hot with tomato sauce or Tartar Sauce

Ps. Omit the bread crumbs if desired. 

Wednesday, March 15, 2017

DAK BUNGALOW EGG CURRY



DAK BUNGALOW EGG CURRY
(This spicy and tasty Egg Curry was prepared in the Dak Bungalows or Inspection Bungalows during the time of the Raj)

Serves 4      Preparation and Cooking Time 45 minutes
Ingredients
 4 or 6 Hard Boiled Eggs, shelled
1 teaspoon spice powder or garam masala powder
1 teaspoon chopped garlic                       
1 teaspoon chillie powder
3 onions sliced                                          
Salt to taste
3 green chillies                                         
½ teaspoon turmeric powder
½ teaspoon pepper powder                      
2 tablespoons oil
2 tomatoes chopped finely or pureed
½ cup curds /yogurt


Heat oil in a pan and fry the onions till light brown. Add all the other ingredients (except the boiled eggs) and stir fry for 2 or 3 minutes. Lower the heat, and add the hard boiled eggs. Simmer for about 6 more minutes. Remove from heat. The gravy should be quite thick. Serve with Chapattis / Rotis or white steamed rice.  

Saturday, March 11, 2017

MEAT AND BEETROOT CURRY


Ingredients
½ kg meat (beef or mutton)                                           
2 or 3 medium size beetroots 
2 big onions chopped finely                                          
1 big tomatoes pureed
2 teaspoons chillie powder                                          
1/4  teaspoon turmeric powder
2 teaspoons coriander powder                                     
2-teaspoons ginger garlic paste
½ cup coconut paste or coconut milk (optional)                                                    
3 tablespoons oil
Salt to taste

Peel the beetroots and cut into pieces
Heat oil in a suitable pan or pressure cooker and fry the onions well. Add the ginger garlic paste and sauté lightly. Add the tomato puree, chillie powder, turmeric powder and coriander powder and fry for some time. Add the meat and the chopped beetroot and mix well. Continue frying for some time till the oil separates from the mixture. Add salt, coconut paste and 2 cups of water (or add more for and pressure cook till done. 
Serve with white steamed rice. 

Tuesday, March 7, 2017

BENGAL LANCERS PRAWN / SHRIMP CURRY



BENGAL LANCERS PRAWN / SHRIMP CURRY
Lt.  Colonel James Skinner or ‘Sikandar Sahib’ was the founder of the famous irregular cavalry known as Skinner’s Horse or the Yellow Boys, in the 18th century.. ‘Skinner’s Horse turned out to be one of the finest regiments of the British and later the Indian Army. Lt. Col Skinner was decorated with the ‘Knight of the Order of the Bath’ by Her Majesty’s Government. Skinner’s Horse Regiment , was renamed the 1st Bengal Cavalry and then again renamed as the The Bengal Lancers. This Prawn / Shrimp purportedly originated in this Army Regiment Mess and was later incorporated in the menus of the other Regimental Messes during the time of the Raj.
Serves 6   Preparation and cooking Time 45 minutes
Ingredients

1 kg medium size Shrimps / Prawns cleaned and de-veined
3 tomatoes chopped
3 onions sliced finely
2 teaspoons chillie powder
½ teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder (optional)
Salt to taste
1 teaspoon garlic paste
1 teaspoon ginger paste
3 tablespoons oil
2 tablespoons vinegar

Marinate the shrimps / prawns with the chillie powder, turmeric powder, cumin powder, coriander powder, vinegar and salt and keep aside for 15 minutes.
Heat oil in a pan and fry the onions till golden brown. Add the garlic paste, ginger paste and tomatoes and fry till the tomatoes turn pulpy. Add the marinated prawns / shrimps and mix well. Add 1 cup of water and cook on medium heat for about 20 minutes till the prawns / shrimps are cooked. Serve with rice, Bread or Chapattis.