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

ANGLO-INDIAN COOKERY BOOKS

ANGLO-INDIAN COOKERY BOOKS
For copies contact: Bridget Kumar Tel: +9198455 71254 Email: bidkumar@gmail.com / bridgetkumar@yahoo.com A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling) 1. Within India Rs. 1800.00 (Payment through Cheque or Bank Trnasfer) 2. Outside India: Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00 (Payment through Western Union or PayPal) ALSO AVAILABLE ON AMAZON.IN & FLIPKART

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Sunday, March 17, 2019

PEPPER MINCE AND POTATOES WITH KEDGEREE





PEPPER MINCE AND POTATOES WITH KEDGEREE

Recipe for Pepper Mince and Potatoes
Ingredients
½ kg Mince (Beef or Mutton)
2 big Onions chopped
½ teaspoon turmeric powder
1 teaspoon chopped garlic
2 green chilies chopped finely
2 tablespoons oil
Salt to taste
2 teaspoons pepper powder
2 Potatoes boiled and chopped into small pieces

Heat oil in a pan and fry the chopped garlic and onions till golden brown. 
Add the green chilies, turmeric powder, pepper powder and sauté for 3 minutes.  
Add the mince and salt and mix well. 
Cook on low heat for about ½ an hour till the mince is cooked and all the water evaporates. Add the Potatoes and mix well. 
Simmer on low heat for 3 more minutes.  

Recipe for Fish and Boiled Eggs Kedgeree
½ kg good fleshy fish cut into thick fillets
2 cups raw rice or Basmati Rice
4 tablespoons oil
1 tablespoon ghee or butter
3 onions sliced finely
3 green chillies sliced lengthwise
4 tablespoons Moong dhal or Tur Dhal (Or any other lentils)
3 cloves
2 small sticks of cinnamon
1 teaspoon cumin powder
100 grams Sultanas or Raisins (Optional)
3 tablespoons chopped coriander leaves
2 Bay leaves
Salt to taste
1 teaspoon chillie powder
1 tablespoon lime juice / lemon juice / vinegar
6 whole peppercorns
4 hard-boiled eggs cut into quarters.
Wash the fish and cook it in a little water along with the bay leaves and salt for about 5 minutes or till the pieces are firm. Strain and keep aside.  Add sufficient water to the left over fish soup to get 6 cups of liquid.  Remove the bones and skin from the boiled fish and break into small pieces. Wash the Rice and dhal and keep aside.
Heat the oil in a suitable vessel and sauté the onions, cloves and cinnamon lightly. Add the slit green chillies, whole peppercorns, cumin powder and chillie powder and sauté for a few minutes. Add the rice and dhal and mix well. Now add 6 cups of the soup, limejuice / vinegar, sultanas, chopped coriander leaves and salt and cook on high heat till boiling. Reduce heat and simmer covered till the rice and dhal are cooked and slightly pasty. Gently mix in the cooked fish, butter / ghee and the hard-boiled eggs. Cover and let the rice draw in the fish for a few minutes. Serve hot or cold with Chutney or Lime Pickle.