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

Tuesday, July 24, 2018

ANGLO-INDIAN CUISINE - COOKING DEMO AT THE WILLINGDON CLUB MUMBAI



My Cooking Demo on Anglo-Indian Cuisine at the Willingdon Sports Club, Mumbai on 20th July 2018, as part of their centenary celebrations. It was a wonderful experience showcasing old Colonial Anglo-Indian Dishes. The Buffet Lunch curated by me with many other Anglo-Indian Dishes were enjoyed by all.


 The List of Dishes that were prepared by me during the Demo is given below : 
1. ANGLO-INDIAN DUCK DING-DING
(An old Anglo-Indian Savoury Crispy dish which originated when game was plentiful and the meat was preserved for a rainy day)
2. RAILWAY VEGETABLE CUTLETS
(A very old Colonial favourite. Cooked and mashed vegetables seasoned with herbs and spices and crumb-fried)
3. GRANDMA’S COUNTRY CAPTAIN CHICKEN
(An old Colonial recipe originally prepared with well-fed country hens and chickens. The dish presumably got its name from an old Grandma who prepared this special chicken dish for her favourite grandson, a Captain in the British Army)
4. ANGLO-INDIAN MUTTON MINCE BALL (KOFTA) CURRY
(Tender lamb / mutton Koftas are simmered in a lightly spiced Coconut based Gravy and served with yellow Coconut Rice and Devil’s / Hell’s Flame Chutney. This curry is also known colloquially as “Bad Word Curry”. As the word ‘Ball’ was considered as a slang word in the olden days, hence the name ‘Bad Word Curry’)
5. FISHERMAN’S PIE (A SIMPLE FISH PIE)
(Fisherman’s Pie is a traditional British Dish and is sometimes just known as a Fish Pie. It is usually made with white boneless fish that is first poached and is then baked in a white cheesy sauce. It is said to have originated in Scotland as the perfect way to use up any cheap, unwanted cuts of fish)
6. BRINJAL VINDALOO (AUBERGINE / EGG PLANT VINDALOO)
(The vegetarian version of Vindaloo which is usually made with Pork or Meat. The tangy, sweet, taste with a hint of spice is just the right combination with either steamed rice or any flavoured rice. It goes well with rotis, chapattis or bread too.
7. ANGLO-INDIAN SAFFRON COCONUT RICE / YELLOW RICE
(A lightly flavoured rice dish simmered in Coconut Milk with ghee or butter, saffron or turmeric, bay leaves and a few whole spices of cinnamon, cardamom and cloves. This delightful fragrant Rice preparation forms the perfect mild subtle base for a Special Anglo-Indian Meal)
8. CARPET PUDDING
(Carpet pudding is an easy to make ‘No bake’, delicious pudding prepared by layering biscuits that have been dipped in coffee and thick cream
flavoured with caramel. The Coffee and Caramel cream makes it a delicious
dessert. The layering and decorating could be done in different designs so
as to resemble a carpet. Hence the name Carpet Pudding)


Tuesday, July 3, 2018

LAMB BRAIN PEPPER FRY



LAMB BRAIN PEPPER FRY
Ingredients


4 Sheep / Lamb Brains
2 onions sliced finely
Salt to taste
2 teaspoons pepper powder
2 table spoons oil
Wash the Brain well and remove the top skin.  
Fry the onions till golden brown. 
Add the Brain and sauté for some time.  
Sprinkle the salt and Pepper powder on the brain and mix carefully. Cover and steam cook for about 6 minutes till the brain is cooked.
Garnish with slit green chilies
Note: A teaspoon of chillie powder can be used instead of pepper powder for a variation in taste.