CARPET PUDDING

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

Ingredients:
2 packets Marie biscuit or any other digestive biscuits
1 tablespoon instant coffee powder
1/2 cup hot water
2 tablespoons sugar
2 teaspoons gelatin
1/2 cup boiling water
300 ml whipping cream
50 grams caramel pudding powder or creme caramel

To Decorate:
10 Oreo biscuits, crushed
10 Digestive biscuits, finely crushed
2 tbsp desiccated coconut

In a bowl, add the gelatin and 1/2 cup of boiling water and stir well until the gelatin has completely dissolved or melted. Keep it aside to cool.

Prepare the coffee syrup by adding coffee powder and sugar in 1/2 cup of hot water.

Dip each biscuit in the coffee and arrange them in 2 layers in the pudding dish.

In a mixing bowl, add the whipping cream, creme caramel and cooled gelatin and beat together using mixer until fluffy.

Pour this mixture over the biscuit layer and spread it evenly.

Decorate the pudding with crushed Oreo biscuits, crushed tea biscuits and desiccated coconut in a Carpet design.

Leave it in the Fridge to set. Serve chilled

BREAD PUDDING

OLD FASHIONED BREAD PUDDING

Bread Pudding is an old fashioned dessert that had its humble beginnings in the 13th century in England. It was first known as a "poor man's pudding" as it was created as a means of making use of stale left over bread for poor people to eat. It was just moistened in water, to which a little sugar, spices and other ingredients were added.  Today after it has passed through so many centuries, we think of bread Pudding as a Rich Treat

Serves 6   Time Required: 1 hour

8 slices of bread

2 cups milk

50 grams butter

3 tablespoons sugar

½ teaspoon vanilla essence

½ cup chopped cashew nuts or walnuts

3 tablespoons raisins 

2 Eggs beaten well.

Remove the crusts from the bread slices and cut into into small pieces or triangles. Take a baking dish and grease it. Spread the pieces of bread in it. Mix the milk, beaten eggs, sugar, vanilla essence and butter together and pour this mixture over the pieces of bread soaking them completely. Sprinkle the nuts and raisins on the top. Bake in a hot oven for 20 to 30 minutes.

Serve hot or cold .

VEGETABLE JALFRASIE

VEGETABLE JALFRASIE

Serves 6 

Ingredients

2 medium onions chopped

1 capsicum cut into medium size pieces,

½ cup peas

½ cup beans cut finely

2 tomatoes chopped

1 cup cauliflower florets

1 teaspoon chillie powder

1 teaspoon chopped ginger

1 teaspoon chopped garlic

2 tablespoons vinegar,

2 tablespoons oil

salt to taste

Heat oil in a suitable pan and sauté the onions, ginger and garlic till light brown. Add all the other ingredients and stir well. Cook covered on medium heat till the vegetables are cooked. Sir in a teaspoon of butter and serve with any Indian Bread or rice and pepper water.

TROTTERS IN GRAVY OR CURRIED TROTTERS

TROTTERS IN GRAVY or CURRIED TROTTERS

This is a very popular Anglo-Indian Dish. It could be made into a lightly flavoured soup or turned into a very tasty curry. 

Serves 6   Preparation time 45 minutes

Ingredients

8 Trotters / hoofs (sheep trotters or pig trotters) preferably the front ones               

2 teaspoons ginger garlic paste

2 pieces cinnamon (about ½ inch each)

3 cloves

2 large tomatoes chopped

1 or 2 teaspoons chillie powder

2 large onions chopped

1 teaspoon coriander powder

1 teaspoon cumin powder

½ teaspoon turmeric powder

3 tablespoons oil

Salt to taste     

2 tablespoons coriander leaves chopped.

Heat oil in a pressure cooker and lightly sauté the onions, cinnamon and cloves. Add the trotters, turmeric powder, chillie powder, tomato, coriander powder and salt and mix well. 

Add sufficient water and pressure cook first on high heat then on low heat for half an hour till the trotters are well cooked.  Garnish with chopped coriander leaves.

Serve hot with rice or bread or even dosas or hoppers.

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.

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. 

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

OKRA / LADY'S FINGER PEPPER FRY / PEPPER FRIED OKRA

OKRA / LADY'S  FINGER PEPPER FRY 

Ingredients

½ kg tender lady’s finger / Okra 

2 medium size onions sliced finely

A few Curry leaves  (optional) 

1 or 2 teaspoons crushed black pepper or black pepper powder, 

½ teaspoon turmeric powder, 

Salt to taste, 

2 tablespoons oil

Wash the whole lady’s fingers and dry them well. 

Cut into medium size pieces on a slant, discarding the ends. 

Heat oil in a pan and fry the onions and curry leaves till light brown. 

Add the sliced okra / lady's finger, salt, pepper and turmeric powder. Mix well

Cook on medium heat stirring occasionally till the okra / lady's finger is just cooked and retains its crunch.

Serve as a side dish with steamed rice and any curry 

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

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.

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) 

SAVOURY BREAD PUDDING CUPS

SAVOURY BREAD PUDDING CUPS

These individual baked savoury bread pudding cups are perfect for children or when you have guests for   breakfast, and they're quick and easy to prepare. All you need is a Muffin tray or Ramekins to give each person his or her own. (I have used a Cup Cake Maker to bake these)

Ingredients

2 Eggs
2 cups of milk
1 teaspoon mixed herbs

1 teaspoon black pepper powder
Salt to taste
6 slices bread broken up into rough crumbs
6 chicken sausages cut into slices

½ cup mixed vegetables

2 tablespoons butter

Heat the oven to 175°C.  Butter a suitable Muffin tray and keep aside.

Whisk the eggs with the mixed herbs, pepper and salt and keep aside.

Lightly fry the sausages and mixed vegetables with a little oil, salt and pepper for a couple of minutes. Remove from heat.

Heat milk till just luke warm then add the whisked eggs and all the other ingredients to it.

Spoon this mixture into a Muffin tray or individual ramekins and bake for about 10 to 12 minutes till the pudding cups are cooked and golden brown. Insert a tooth pick to check.

Serve hot with tomato sauce

You could innovate by adding fried bacon, left over mince, etc or just make a vegetarian version of it. 

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

Email: bidkumar@gmail.com / bridgetkumar@yahoo.com

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

Email: bidkumar@gmail.com / bridgetkumar@yahoo.com

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

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.  

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 

MUSHROOM AND PORK SAUSAGE BAKE

MUSHROOM AND PORK SAUSAGE BAKE 

Serves: 6

Ingredients

250 grams pork sausages

250 grams mushrooms

2 tablespoons grated cheese

2 tomatoes chopped

1 tablespoon chopped  coriander

1 teaspoon chopped mint

2 onions chopped

2 teaspoons butter

Salt to taste

Cut the mushrooms into slices and wash well.

Lightly fry the sausages in a pan and then cut each into slightly thick slices 

Melt the butter in a pan. Add the onions and sauté till light brown. Add the chopped tomatoes and mushrooms, and cook on low heat till the tomatoes are reduced to pulp.

Now add the sausage pieces, salt, pepper, mint and coriander and mix well.

Simmer on low heat for a few minutes.

Transfer to an ovenproof dish. Sprinkle grated cheese and bread crumbs on top.

8. Bake in a moderate oven 180 Degrees C  for about 15 minutes.

Serve hot with toast and chips.

ANGLO-INDIAN CUISINE - CULINARY TRAINING PROGRAMME AT SALVADORE (DONATUS VICTORIA ESTATE AND HOTEL, BANGALORE)

I'm conducting an ongoing Culinary Training Programme in Anglo-Indian Cuisine at the shortly to be opened 'Salvadore' (Donatus Victoria Estates and Hotels) Bangalore. Located on the 5th Floor of Bangalore Central, Commissariat Road, Near Mayo Hall Bangalore which was once the location of their erstwhile iconic Victoria Hotel. The Donatus Victoria family are once again coming out with an exclusive old world Wine and Dine Restaurant on the lines of the old Victoria showing the same old world charm and Colonial Anglo-Indian Food. I'm proud to be associated with them. Stay tuned for more updates