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

Saturday, December 16, 2017

COCONUT SWEET OR COCONUT CANDY - AN ANGLO-INDIAN CHRISTMAS DELICACY



COCONUT SWEET / COCONUT CANDY
A simple and easy recipe for a timeless Anglo-Indian Delicacy. Bursting with the goodness of fresh grated (scraped) coconut, sugar and milk and a hint of vanilla essence. This baby pink sweet will rekindle nostalgic childhood memories of helping to stir the sweet while its being prepared to greasing the big plate the molten pink lava would be poured on to and finally to scraping and licking the residues left in the dekshi!!!

Makes 30 pieces    Time required: 1 hour
Ingredients
2 cups grated coconut                           
3 cups sugar                                         
1 cup milk
1 teaspoon ghee
½ teaspoon vanilla essence                  
½ teaspoon food colour either pink or green

Melt the sugar with the milk in a thick bottomed vessel. Add the grated coconut and mix well. Cook till the coconut is soft. Add the vanilla essence, pink or green food colour and ghee and mix well. Simmer on low heat till the mixture becomes thick and leaves the sides of the vessel. Pour on to a greased plate and cut into squares when slightly cold


Friday, December 15, 2017

DODOL / DOLDOL




Dodol or Black Rice Halwa is a delicious Christmas Sweet purported to be another legacy of the Portuguese to Anglo-Indian Cuisine. The Main ingredients in Dodol are) Black Rice (Burmese Puttu Rice) powder, Almonds or cashew nuts, Coconut Milk and lots of ghee or clarified butter. This Christmas Delicacy takes hours to prepare and requires many hands for stirring it. The men of the house are usually roped in to help stir the black bubbling mass till it turns into a delicious and mouth watering Halwa. The Dodol that is prepared in Anglo-Indian homes  is usually made with white sugar. However, the Dodol which is very popular in Goa uses jaggery or brown sugar instead.  Dodol is also very popular in other countries such as Srilanka, Malaysia, Singapore, the Philippines etc. Here is an old and easy recipe that my mum used for many years. 
DODOL (A coconut and rice flour based halwa)
Makes 30 pieces      Preparation time 2 hours
Ingredients
1 kg Black Puttu Rice flour or Red Rice flour
1 kg sugar                                                     
300 grams almonds
200 grams cashew nuts 
1 cups roasted fine semolina or soogi or semolina            
½ kg ghee
5 cups thick coconut milk 
Boil the sugar and coconut milk together in a fairly big vessel till it forms thick syrup. Mix the rice flour and semolina together and add to the syrup a little at a time and mix well. Add the ghee, cashew nuts and almonds. Keep stirring continuously and cook on low heat  till the mixture is thick and leaves the sides of the pan. Remove from the heat and pour onto a greased plate. Cut into squares when cold. (The Dodol will be black
 
MICROWAVE RECIPE FOR DODOL / DHOL DHOL
The total time taken for microwaving is 8+8+8+4 minutes = 28 minutes

1 cup of black (Puttu) rice flour
   400 ml Coconut milk
1/2 teaspoon salt
1 teaspoon almond essence
2 dessertspoons of butter
2 cups caster sugar
Mix together the flour, sugar, salt to the coconut milk in the microwave safe dish in which you intend to cook the dhol dhol. Mix well by hand till smooth and darkly glossy.
Microwave on medium for 8 minutes. Remove from microwave and stir well. Repeat.

The mixture will have begun thickening at the edges, mix in, and ensure that it is smooth.
Add the butter and mix in well, this will be a little difficult, but perservere.
Microwave on medium for 8 minutes. Remove and mix well.
Microwave on medium  for 4 minutes. Remove and mix well, it will be a jelly like mass. Beat smooth. Add almond essence and mix in quickly.
Spread halwa onto the greased tray, you will need to smoothen it out into an even layer.
Toss slivered almonds over the top and cut into squares. Don’t worry if the butter is oozing out of the dhol dhol, just tilt the plate a bit, and pour out the excess.
Store in a closed container on baking paper, or brown paper in the fridge.  Make it a week or so before Christmas.

Wednesday, December 13, 2017

GINGER PUDDING



GINGER PUDDING
Steamed Ginger Pudding is a legacy of the British Raj. It always made up the finale of a delicious dinner menu combination with Mulligatawny Soup, Roast Lamb and Roasted Vegetables during Colonial Times. There’s nothing better or heart warming than ending a meal with a slice of Warm Ginger Pudding drizzed with Fresh Cream or Custard. 

INGREDIENTS 

4 tablespoons unsalted butter, softened, 
2 tablespoons flour 
1 cup soft bread crumbs
1/2 teaspoon baking powder 
1 teaspoon dry ginger powder 
½ cup sugar 
1 large egg 
1 tablespoon honey 
½ cup milk 
2 tablespoons Marmalade or any other Jam 

Butter an oven proof pudding basin or bowl. 
Stir together flour, baking powder, and ground ginger in a mixing bowl. 
Add the butter, bread crumbs and sugar and mix well, 
Mix in the egg. Honey and milk and mix until just combined. 
Spoon the jam into the bottom of the buttered Pudding bowl. Pour the batter on top, then smooth with a spatula. Cover the bowl with a lid and steam the pudding for 30 to 35 minutes till done. 
Leave aside to cool for 10 minutes. Run a small knife around edge of bowl then invert the pudding onto a plate. Serve warm as a dessert either plain or with Fresh Cream or Custard 

(Alternately the Ginger Pudding could be baked for 30 minutes at 180 Degrees instead of steaming it)