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

Wednesday, October 25, 2017

SPICY PRAWN FRY




SPICY PRAWN FRY   
Serves 6    
Ingredients
½ kg medium sized prawns cleaned and de-veined 
2 teaspoons mild chillie powder 
1 teaspoon turmeric powder 
1 teaspoon cumin powder 
1 teaspoon pepper powder 
1 teaspoon all spice powder or garam masala powder 
2 onions sliced finely 
A few Curry Leaves 
1 tomato chopped 
Juice of one lime 
Salt to taste 
4 tablespoons oil 
5 or 6 thin slices of coconut 
Wash the prawns and marinate with the chillie powder, turmeric powder, cumin powder, pepper
powder, all spice or garam masala powder, lime juice and salt. 

Heat the oil in a large pan and sauté the onions, coconut  and curry leaves till golden brown. Add
the marinated prawns and tomato and mix well. 
Cook on medium heat till the prawns are cooked and till all the water dries up and the prawns look
golden brown 
Serve as a side dish or as a snack or starter 

ANGLO-INDIAN RECIPE BOOKS BY BRIDGET WHITE




For copies contact:  Bridget Kumar
Tel: +9198455 71254

A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling)
India Rs. 1800.00
Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00

AVAILABLE ON AMAZON.IN & FLIPKART



For copies contact:  Bridget Kumar
Tel: +9198455 71254

A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling)
India Rs. 1800.00
Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00

AVAILABLE ON AMAZON.IN & FLIPKART

Saturday, October 21, 2017

EGG AND AUBERGINE (BRINJAL) CURRY

EGG AND AUBERGINE (BRINJAL) CURRY
Serves 6 Preparation Time 45 minutes
Ingredients
¼ kg Brinjals (the small round variety)
6 eggs boiled and shelled
2 onions chopped,
2 tomatoes chopped,
2 green chillies chopped,
1 teaspoon garlic and ginger paste,
2 teaspoons chillie powder,
½ teaspoon turmeric powder,
1 teaspoon coriander powder,
1 teaspoon cumin powder
3 tablespoons chopped coriander leaves,
2 tablespoons oil
Salt to taste

Heat oil in a pan and sauté the onions and green chillies for a little while till the onions are light brown.
Add the tomatoes, garlic ginger paste, chillie powder, turmeric, cumin powder, coriander powder, a little of the chopped coriander leaves and salt and stir fry till the oil separates from the mixture.
Add the cut brinjals and fry for a few minutes. Add 1 cup water and simmer on low heat till the gravy thickens. Mix in the boiled eggs.
Garnish with chopped coriander leaves. Serve with rice or chapattis




ANGLO-INDIAN LAMB VINDALOO



SIMPLE MEAT VINDALOO - LAMB VINDALOO
Vindaloo is a legacy of the Portuguese to Anglo-Indian Cuisine. Every community in India has their own version and recipe for Vindaloo. Traditionally made with  Pork, it can be made with any type of meat or even vegetables. Vindaloo is not as thick as a Korma and it does not have as much gravy as other curries. It also requires quite a lot of oil in its preparation and tastes wonderful if eaten a day or two after it is cooked since the vinegar and other flavours soak into the dish. The pungency of the dish can be reduced or increased according to taste by adding or lessening the chillie powder. However, care should be taken not to lose the vinegar flavour, because Vindaloo get its special taste only because of the vinegar in it. It can be prepared with meat, pork, poultry, seafood, also vegetables such as brinjals, potatoes, peas etc).

Serves 6   Preparation Time 45 minutes
Ingredients
½ kg beef or mutton or lamb cut into medium pieces
3 big tomatoes pureed
2 big onions chopped
3 medium potatoes peeled and cut into quarters
3 tablespoons oil
Salt to taste
1 teaspoon mustard seeds powdered     
1 teaspoon spicy chillie powder
1 teaspoon mild chillie powder
 2 teaspoons cumin powder
1 teaspoon pepper powder
2 teaspoons ginger garlic paste
½ cup vinegar
½ teaspoon turmeric powder

Marinate the meat with the ginger garlic paste, chillie powder, turmeric powder, cumin powder, mustard powder, pepper powder, salt and vinegar at least for a couple of hours.


Heat oil in a suitable pan or pressure cooker and fry the onions till golden brown.  Add the marinated meat and fry on medium heat till the oil separates from the mixture .Add the tomato puree and fry for some more time. Now add the potatoes and mix well.  Add more water depending on how much gravy is required and cook till done. Serve with bread or rice.  

Monday, October 9, 2017

SCOTCH EGGS - MINCE COATED DEEP FRIED HARD BOILED EGGS



SCOTCH EGGS (WITH MINCE COATING)
Scotch Eggs are shelled hardboiled egg invariably wrapped in minced meat, or sausage meat, coated in breadcrumbs and then deep fried. However, one could also use a mashed potato coating instead of meat mince if desired. Scotch eggs are commonly eaten cold, typically with a salad and sauce. For a healthier version, the Scotch Eggs could be baked instead of frying them.
Scotch Eggs though British in nature, is very similar to the Nargisi Kabab in India.
Scotch Eggs are common picnic and party food.

Serves 4    
Ingredients

½ kg fine mince (pork, beef, mutton or lamb mince)
2 teaspoons Worcestershire sauce
8 hard-boiled eggs, peeled
1 tablespoon plain flour
Salt to taste
1 teaspoon black pepper powder
1 egg, beaten
100 grams dried breadcrumbs
1 litre oil for deep frying

Mix together the mince, Worcestershire sauce flour, salt and pepper in a bowl.
Divide the mixture into 8 equal parts. Mold each part around one of the hard-boiled eggs, rolling between your hands to shape.
Dip the covered eggs into the beaten egg, then roll them in the breadcrumbs until coated.
Deep fry the coated eggs in hot oil until golden brown.
Serve with mustard sauce and green salad


Alternately you could just cover the hardboiled egg with seasoned mashed potato and then coat with beaten egg, roll in bread crumbs and deep fry