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, September 24, 2017

MUSHROOM AND PORK SAUSAGE BAKE



MUSHROOM AND PORK SAUSAGE BAKE 

Serves: 6
Ingredients

250 grams pork sausages
250 grams mushrooms
2 tablespoons grated cheese
2 tomatoes chopped
1 tablespoon chopped  coriander
1 teaspoon chopped mint
2 onions chopped
2 teaspoons butter
Salt to taste

Cut the mushrooms into slices and wash well.
Lightly fry the sausages in a pan and then cut each into slightly thick slices 

Melt the butter in a pan. Add the onions and sauté till light brown. Add the chopped tomatoes and mushrooms, and cook on low heat till the tomatoes are reduced to pulp.

Now add the sausage pieces, salt, pepper, mint and coriander and mix well.
Simmer on low heat for a few minutes.
Transfer to an ovenproof dish. Sprinkle grated cheese and bread crumbs on top.
8. Bake in a moderate oven 180 Degrees C  for about 15 minutes.

Serve hot with toast and chips.

Monday, September 18, 2017

ANGLO-INDIAN CUISINE - CULINARY TRAINING PROGRAMME AT SALVADORE (DONATUS VICTORIA ESTATE AND HOTEL, BANGALORE)





I'm conducting an ongoing Culinary Training Programme in Anglo-Indian Cuisine at the shortly to be opened 'Salvadore' (Donatus Victoria Estates and Hotels) Bangalore. Located on the 5th Floor of Bangalore Central, Commissariat Road, Near Mayo Hall Bangalore which was once the location of their erstwhile iconic Victoria Hotel. The Donatus Victoria family are once again coming out with an exclusive old world Wine and Dine Restaurant on the lines of the old Victoria showing the same old world charm and Colonial Anglo-Indian Food. I'm proud to be associated with them. Stay tuned for more updates

Sunday, September 17, 2017

DEVILLED PRAWNS



DEVILLED PRAWNS

Serves 6      
Ingredients
500 grams medium size prawns – peeled and deveined
1 tablespoon vinegar
2 tablespoon Worcester sauce or Soya Sauce
2 tablespoons Tomato sauce
3 tablespoons oil
2 onions chopped finely
2 tablespoons chopped garlic
2 tablespoons chopped ginger
3 green chillies chopped
1 teaspoon pepper powder
3 tablespoons oil
Salt to taste

Heat oil in a pan and sauté the onions, green chillies, chopped ginger and chopped garlic till light brown.
Add the prawns, pepper  powder, vinegar, Worcester sauce, tomato sauce and mix well.
Add a little salt if required. Fry for a few minutes till the prawns are cooked and has taken in the flavours.

Serve with bread or dinner rolls or as a side dish