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, April 11, 2018

DAK BUNGLA FOWL CUTLETS / MURGI CUTLETS (MUGRI CUTLOOSE)




DAK BUNGLA FOWL CUTLETS (MUGRI CUTLOOSE)
A quick and easy cutlet made of sliced chicken breasts, made in the erst while Dak Bungalows / Bunglas during the British Raj. Colloquially known as 'Murgi Cutloos' by the natives who couldn't pronounce the word Çutlet' 
Serves 6    Time required: 1 hour
Ingredients
6 boneless and skinless chicken breasts
3 teaspoons fresh ground black Pepper
3/4 cup plain flour
2 tablespoons Dijon mustard
2 large eggs, lightly beaten
2 cups breadcrumbs
2 teaspoons lemon / lime juice
Salt to taste
3 or 4 tablespoons oil
Lemon wedges and onion rings for serving


Slice each chicken breast in two so as to get 12 cutlets.
Lay the chicken breasts on a plastic sheet and flatten them by pounding them with a meat mallet.
Mix the mustard, lemon juice, salt and pepper in a small bowl. Rub each piece well on both sides with this mixture.
Dredge each cutlet first with the flour, then dip in the egg mixture and roll in the bread crumbs.
Heat the oil in a large nonstick skillet. Once hot, add the cutlets, in batches, and cook on each side till crisp and brown. 
Serve with lemon wedges and onion rings.

Tuesday, April 10, 2018

DAK BUNGALOW GOAT MEAT (OR MUTTON) CURRY




DAK BUNGALOW GOAT MEAT (OR MUTTON) CURRY
This is an old Colonial Dish conceived and perfected by the cooks / khansamas in the Travellers Bungalows / Guest Houses of yore. This Red Masala Mutton or goat meat Curry is still prepared by the cooks in the present day Inspection / Travellers’ Bungalows and Government Guest Houses 
Serves 6     
Ingredients
1 kg mutton or goat meat cut into medium size pieces
1 teaspoon spice powder or garam masala powder
1 piece of cinnamon about 1 inch
3 cloves
2 bay leaves
3 teaspoons chopped garlic
1 teaspoon mild chillie powder
3 onions sliced
Salt to taste
2 green chillies sliced in half
½ teaspoon turmeric powder
1 teaspoon pepper powder
2 or 3 tablespoons oil
1 tablespoon lime juice
½ cup curds /yogurt

Wash the meat. Add all the ingredients mentioned above to it and marinate for about 1 hour in a suitable pan.
Place the pan on medium heat and cook closed for about 5 to 6 minutes.
Lower the heat, add enough water and mix well. Simmer on low heat for about 40 to 45 minutes till the meat is cooked and the gravy is almost dry 
Mix in 2 tablespoons fresh cream if too spicy
Garnish with chopped coriander leaves
Serve with bread or steamed rice. 

Monday, April 9, 2018

CHICKEN PEPPER FRY WITH POTATOES




ANGLO-INDIAN CHICKEN PEPPER FRY
Serves 6   Preparation Time 30 minutes
A simple wholesome chicken dish that could be prepared in a little while. It brings out the subtle flavours of the Chicken and the aroma of pepper. Its great as a side dish with bread or rice and also as a starter.

Ingredients
1 kg chicken thighs   
3 large onions sliced finely
2 teaspoons pepper powder                            
½ teaspoon turmeric powder
2or 3 tablespoons oil                                             
salt to taste

Heat oil in a pan and fry the onions lightly. Add the chicken and mix in the pepper powder, turmeric powder and salt. Mix well and fry for some time. Add ½ cup of water and cook on low heat till the chicken is tender and semi dry.
Alternately, the chicken can be par boiled with a little water and then added to the sautéed onions and pepper
Garnish with more crushed pepper and onion rings