ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

No Copy and Paste 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 Plagarism and infringement of Copy Rightpunishable by Law

Saturday, November 12, 2016

GROG SHOP STYLE MUTTON CHOPS















GROG SHOP STYLE MUTTON CHOPS
Grog is a colloquial name for cheap distilled alcohol or liquor. It is also known as the ‘Country Stuff’. This liquor is mostly sold in small unlicensed dinghy, shanty like shops which are known as Grog Shops. These grog shops or toddy shops catered to a lower class clientele. The grog was distilled liquor that was very strong and over time, burnt their tongues and palates. Even the snacks and short eats sold at these outlets such as mutton pepper chops, masala chops, Beef Fry, Goat liver fry, tripe curry, chicken masala fry, fried masala fish, fried prawns, omelettes, etc, etc are also oily, spicy and fiery. They were always dry dishes or semi dry dishes served in small saucers and no accompaniments such as bread or rice were served with it. More over no specific recipe was followed and the same masala or ingredients are used for almost all the dishes whether, chicken, meat or fish


Here is a recipe for a Grog Shop style Mutton Chops. Its quite pungent so decrease the ingredients according to one’s taste

Serves 6     Preparation Time approx 1 hour
Ingredients
½ kg Mutton /Lamb Chops (Flatten them) or 1 rack weighing 500 grams
4 big onions sliced
2 green chilies slit lengthwise
2 teaspoons chillie powder (depending on how spicy one likes)
1 teaspoon pepper powder
2 teaspoons cumin powder
1 teaspoon garam masala powder
1 teaspoon coriander powder
1 teaspoon ginger garlic paste
Salt to taste
2 tablespoons chopped coriander leaves
A Few Curry leaves
3 tablespoons oil

Marinate the chops with all the above ingredients and keep aside for one hour.
Heat oil in a suitable pan and sauté the onions till golden brown. Add the marinated chops and mix well. Cook the chops with sufficient water till tender. Keep cooking on low heat till  the meat is a nice brown colour and the gravy thickens. 

Serve hot with bread or rice.

Monday, November 7, 2016

CHEESE STRAWS - AN OLD ANGLO-INDIAN TEA TIME TREAT













CHEESE STRAWS

Flakey Cheese Straws were popular tea time snacks in the olden days. Here’s an easy recipe for simple Homemade Cheese straws with a hint of pepper to bring on the nostalgia. This recipe and lots of other Anglo-Indian Tea Time Snacks are featured in my Cookery Book A Collection of Simple Anglo-Indian Recipes. 

Ingredients

500 grams flour
1 teaspoon salt
250 grams butter or margarine
5 tablespoons water
250 grams cheese shredded
1 tablespoon pepper powder
Oil for frying

Sift the flour, salt and pepper powder together. Empty into a bowl and add the butter, and cheese. Mix lightly with a fork. Now add the water a little at a time until the flour is moistened and forms a ball. (Add a little more water if requied). Turn the dough out onto a floured surface and roll out into a rectangle shape about ¼ inch thick. Cut the dough into 3 inch stips.
Place these strips on an ungreased baking tray and bake at 150 degrees C for 10 minutes or until the cheese straws are golden and puff up.

Alternately, heat oil in a pan and deep fry the strips till golden brown. Drain and serve.


Wednesday, October 19, 2016

PRAWN PILAU / PRAWN PILAF - ANGLO-INDIAN PRAWN PALAU
















PRAWN PILAU / PILAF
Just a simple Anglo-Indian Prawn Pilau or Pilaf. 
 Serves 6     Time required: 1 hour
Ingredients  
2 cups raw rice wash and soak for 20 minutes
½ kg cleaned and de-veined prawns
1-cup coconut paste or 1 cup coconut milk
2 tablespoons ginger garlic paste
2 onions sliced finely
3 green chilies slit lengthwise
A few mint leaves
2 tablespoons coriander leaves 
1 teaspoon chillie powder
1 teaspoon spice powder
 ½ cup oil or ghee
1 teaspoon cumin powder
 Salt to taste

Wash the prawns and keep aside.
Heat oil in a vessel and fry the onions till golden brown. Add the ginger garlic paste, green chilies and coriander leaves and sauté for some time. Add the chillie powder, cumin powder, salt and prawns and mix well. Cook for about 5 minutes on low heat till the prawns are f cooked. Remove the prawns and keep aside.

Now add the coconut to the gravy in the vessel and mix well. Add 4 cups of water (and a little more salt if required) and bring to boil. Add the rice and mix well. Cover the vessel with a tight fitting lid and cook on low heat till the rice is cooked and all the water dries up. Mix in the prawns and simmer on how heat for another 2 or 3 minutes, then turn off the heat. Let it stand for about 15 minutes before serving. 
Serve hot with Prawn Vindaloo and a salad.

Friday, September 30, 2016

ANGLO-INDIAN CHICKEN BUFAATH OR HOTCH POTCH STEW

























ANGLO-INDIAN CHICKEN BUFAATH OR HOTCH POTCH STEW 

Chicken Bufaath / Buffarth is an old Anglo-Indian Stew like Dish of chicken and mixed vegetables. It takes its origins from the very traditional Scottish Hotch- Potch where all the summer vegetables and a tender chicken are all simmered together in light spices, vinegar and coconut milk for a wonderfully fresh tasty Stew. The Bufaath or Stew is a hearty flavourful dish and looks very attractive, with the different coloured vegetable chunks, chicken and fresh herbs.

Serves 6    Time required: 1 hour

Ingredients

1 whole chicken about one and half kg in weight, cut into fairly large pieces
1 medium size cabbage, chopped into large chunks
3 carrots, peeled and cut into one inch long pieces
3 long white radish, cut into one inch long pieces
3 turnips, cut into big pieces
3 potatoes, peeled and cut into quarters
6 or 8 French Beans broken into one inch bits         
3 large onions sliced
2 green chilies slit lengthwise                                     
1 teaspoon crushed garlic
1 teaspoon chopped ginger
2 teaspoons chopped mint                                          
2 tablespoons vinegar
1 cup coconut milk
3 tablespoons oil
1 teaspoon turmeric powder
1 teaspoon cumin powder
 2 teaspoons chillie powder                                          
1 teaspoon pepper powder or crushed pepper
2 pieces cinamon, about 1 inch each
4 or 5 cloves
1 star anise
2 Bay leaves 
½ teaspoon whole pepper corns                                                              
Salt to taste

Marinate the chicken with the chillie powder, salt, turmeric powder, pepper powder and vinegar for about half an hour

Heat oil in a large pan or crock pot and add the onions, star anise, cinnamon, cloves, chopped ginger and chopped garlic. Fry till the onions turn golden brown. Add the chicken and stir fry for a few minutes till the pieces become firm. Now add all the other ingredients including the vegetables and mix well.

Add sufficient water and cook on high heat for 2 or 3 minutes. Reduce the heat and simmer till the chicken and vegetables are cooked and the stew reaches the right consistency and gives out a nice aroma.
Serve hot with crusty bread or rice and a dressed green salad.


Wednesday, September 21, 2016

ANGLO-INDIAN COOKERY BOOKS by Bridget White-Kumar













ANGLO-INDIAN RECIPE BOOKS by Bridget White-Kumar

1. ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST is a comprehensive and unique collection of easy- to- follow Recipes of popular and well loved Anglo-Indian dishes. The repertoire is rich and vast, ranging from the outright European Cutlets, Croquettes, pasties, roasts, etc, to mouth watering Curries, Side dishes, Spicy Fries, Foogaths, Biryani and Palaus, Pickles, Chutneys etc, picking up plenty of hybrids along the way. The very names of old time favorite dishes such as Yellow Coconut Rice and Mince Ball (Kofta) Curry, Pepper water, Mulligatawny Soup, Grandma’s Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumb Chops, Ding Ding, Stews, Duck Buffat, Almorth, etc, which were so popular during the Raj Era are sure to bring back nostalgic and happy memories. These popular Anglo-Indian dishes will take you on an exotic nostalgic journey to Culinary Paradise.
It is a practical and easy guide to delectable cooking. The book with its clear step-by-step instructions, describes the preparation of a variety of Anglo-Indian Dishes. The easy-to-follow directions make cooking simple and problem- free.

2. A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES   is a revised, consolidated version of four earlier Recipe Books of Bridget White, namely Bridget’s Anglo-Indian Delicacies, A Collection of   Anglo-Indian Roasts, Casseroles and Bakes, The Anglo-Indian Snack Box &The Anglo-Indian Festive Hamper.
More than 350 Recipes of traditional, popular and well loved, Anglo-Indian Dishes have been specially selected from these earlier Cook Books and featured in this Omni-bus Edition. This single Consolidated Imprint of easy- to- follow Recipes features Soups, Pepper Water &  Vindaloo, Curries & Fries, Roasts & Stews, Chops and Cutlets, Croquettes & Rissoles, Foogaths and Vegetarian Delights, Rice Dishes & Pilafs, Pickles & Relishes, Casseroles and Baked Dishes, Snacks & Short Eats, Nibbles & Finger food, Sweets & Desserts, Custards & Puddings, Christmas Cakes & Festive Treats, Curry Powders, etc.
The huge selection of Anglo-Indian dishes featured in this Cookery book will surely take one on a sentimental and nostalgic journey down  memory lane of old forgotten Anglo-Indian Culinary Delights. All the old dishes cooked during the time of the Raj have now revived to suit present day tastes and palates. This Cookery Book would also serve as a ‘Ready Reckoner’ and a useful guide for teaming up dishes for everyday Anglo-Indian Meals as well as for festive and special occasions.

3. VEGETARIAN DELICACIES is a collection of simple and easy recipes of delectable Vegetarian Dishes. The repertoire is rich and vast, ranging from simple Soups and Salads, to mouth watering Curries, Stir fries, Rice dishes, Casseroles and Baked Dishes and popular Accompaniments. The easy-to-follow directions, using easily available ingredients, make cooking these dishes simple, enjoyable and problem-free. The book also highlights the goodness of each vegetable and their nutritive and curative properties in preventing and curing many health disorders.

4. SIMPLE EGG DELICACIES is a collection of simple and easy recipes of delectable Egg Dishes for Breakfast, Lunch and Dinner and for all other times as well.  The repertoire ranges from simple Breakfast Egg Dishes and Egg Salads, to mouth watering Curries, Tea Time treats, Sandwiches, Casseroles and Baked Dishes. The recipes are extremely easy to follow and only easily available ingredients have been suggested. - A real treat for ‘Eggetarians’.

A whole set of the above 4 books costs as under which includes the Postage and handling:
1) If posted anywhere In India only:
Rs. 1100.00   -  Payment through Cheque or Money order

2) If posted abroad, the price is as under: -  Payment through Western Union
or Pay Pal  only
Australia: A$80.00,, Canada C$80.00, UK: GBP 45.00, USA: $90.00,
New Zealand: NSW $90.00, UAE:  Rs 3000.00  

For copies contact:  Bridget Kumar
Tel: 080 25504137 / 98455 71254 / 98440 444236

Friday, September 16, 2016

CHICKEN PALAU - ANGLO-INDIAN CHICKEN PILAF






















SIMPLE CHICKEN PALAU 
Serves 6 Preparation time 1 hour
Ingredients
1 kg Basmati Rice or any other Good Rice. (wash and soak for about 1 hour)
2 kgs chicken cut into fairly big pieces
3 bay leaves
2 teaspoons spice powder or garam masala
½ kg tomatoes chopped
3 small sticks of cinnamon, 4 cloves, 5 cardamoms
1 nutmeg flower / Star Anise
2 cups oil or ghee
Salt to taste
6 green chilies ground
3 tablespoons ginger garlic paste
2 teaspoons chillie powder
 ½ kg onions sliced finely           
1 teaspoon turmeric powder
½ cup fresh mint leaves
1 cup curds / yogurt
Wash the chicken and marinate with the spice powder, green chillie paste, curds / yogurt, half the quantity of ginger garlic paste and turmeric powder for half an hour.

Heat the oil or ghee in a large vessel and add the cloves, cinnamon, cardamom, nutmeg flower / star Anise, remaining ginger garlic paste and onions and sauté for some time. Add the chopped tomatoes, mint leaves and chillie powder and simmer till the oil separates from the mixture and the tomatoes are reduced to pulp. Add the marinated chicken and salt and cook for 10 minutes till the chicken is done. Remove the chicken pieces and keep aside. Now add sufficient water to the gravy in the vessel so as to get about 7 glasses of liquid. Add the rice and cook till half done. Now add the cooked chicken and mix well. Cover and cook on low heat till all the liquid is absorbed and the Biryani is almost dry. Serve hot with Curd Chutney. 

Thursday, September 1, 2016

ANGLO-INDIAN MINCE CUTLETS



ANGLO-INDIAN MINCE CUTLETS 
A popular dish in every home from time immemorial. A delectable combination of ground meat either beef or mince with boiled and mashed potatoes seasoned with pepper, mint leaves, with a hint of finely chopped garlic, ginger and green chillie to add that extra zing. The cutlets are dipped in beaten egg and crumb fried. They make a delightful como with Rice and Pepper Water or Dol Curry for lunch or eaten at Dinner Time with Bread. They could also be served as a snack at parties. 
Serves 6   Preparation Time 1 hour
Ingredients
½ kg fine beef or lamb mince
1 teaspoon chopped ginger and garlic 
2 green chilies chopped finely
1 small onion finely chopped 
1 teaspoon pepper powder
Salt to taste
A few mint leaves chopped or ½ teaspoon mint powder
3 tablespoons oil
1 egg beaten
2 tablespoons breadcrumbs
3 large potatoes                 
Boil the potatoes, remove the skin and mash well.  Keep aside.  In a pan add the mince, ginger, garlic, onions, mint, green chilies, pepper powder and salt with a little oil and cook till the mince is dry.  Remove from heat and cool for some time. Mix it well with the potatoes.  Form into oval or round shaped cutlets, flatten and dip in the beaten egg then roll in the breadcrumbs. Heat the oil in a flat pan and shallow fry the cutlets on low heat till golden brown on both sides.


Tuesday, August 16, 2016

A Few Quick Serving Ideas using Eggs from my Recipe Book SIMPLE EGG DELICACIES

















A Few Quick Serving Ideas using Eggs from my Recipe Book SIMPLE EGG DELICACIES

1. Hard-boiled eggs either plain or in sandwiches are easy options for on-the-go lunches. They are fun to eat at picnics and outdoor parties.

2. To make an easy healthy Egg Salad, mix chopped up hard-boiled eggs with fresh lemon juice, olive oil, onion leeks, tomatoes, boiled peas, and salt and pepper to taste

3. Children love their Eggs with Toast Soldiers. Make soft boiled eggs, season with salt and pepper and serve with toast strips.

4.  A quick party treat is Breaded Eggs. Take a few hard boiled eggs, peel, and cut them into halves. Dip each in beaten egg then roll in bread crumbs. Shallow fry each breaded egg in vegetable oil, until crisp and brown. Serve with ketchup or a dip.  

5. To make an easy Quiche in a hurry, blend together 3 eggs, a cup of flour, ½ cup of milk, a tablespoons of shredded cheese, 2 tablespoons butter, ½ teaspoon baking powder, 3 tablespoons chopped spinach and half a teaspoon of salt. Bake in a suitable dish for 30 minutes at 200 Degrees till set. Serve hot with any sauce.

6. For a quick grab and go Breakfast, combine 2 eggs, 2 tablespoons milk,
A pinch of salt in a small microwave safe dish and beat well. Place in a microwave oven and microwave on high for just a minute. Open microwave, top with a tablespoon of grated cheese and some chopped tomato. Microwave again on high for one more minute till the eggs are firm. Eat with bread and butter.

7. To make quick baked eggs as individual servings, butter 3 or4 small glass baking cups or dishes. Add some chopped tomatoes, coriander leaves and mushrooms in each. Break an egg over this layer, season with salt and pepper or chillie flakes and then sprinkle grated cheese on top. Bake the eggs in an oven at 180 Degrees C for 10 to 12 minutes. Serve with buttered toast.

8. A good way to use up left over chicken and vegetables in the fridge is to make it into a nice skillet egg dish, Shred the chicken or meat into strips. Saute a chopped onion in some butter in a hot skillet. Add the shredded chicken / meat or left over veggies and mix well. Add a couple of chopped tomatoes and fry for just a minute. Break 3 or 4 eggs over this and season with salt and pepper. Leave the eggs to cook till set. Garnish with chopped coriander leaves and serve hot with Toast.

9. Make a quick healthy Egg Drop Soup by bringing to boil 3 cups of water, 1 chicken soup cube, a few chopped spring onions, 1 stick cinnamon, a few pepper corns and a dash of salt. Reduce heat. Whisk together 2 or 3 eggs in a small bowl Season with a dash of salt and pepper. Holding a fork over the bowl, pour the beaten eggs slowly through the tines. Whisk the broth gently with your other hand as you pour. Let the soup stand for a few seconds to finish cooking the eggs. Garnish with chopped parsley or mint leaves.


10. If your child refuses to have egg, then camouflage it in a tasty Egg Flip Milk shake. Blend together, a big cup warm milk, 1 egg, ½ teaspoon vanilla essence / extract and a tablespoon sugar. Pour into a glass and sprinkle grated nutmeg on top. Kids love it. 

Monday, August 1, 2016

COOKING TRAINING WORKSHOP IN COLONIAL ANGLO-INDIAN CUISINE AT THE OBEROI MUMBAI 11TH TO 13TH JULY 2016


COOKING TRAINING WORKSHOP IN COLONIAL ANGLO-INDIAN CUISINE AT THE OBEROI MUMBAI 11TH TO 13TH JULY 2016

















The Oberoi Mumbai is holding a Food Promotional Event showcasing the culinary legacy of the Colonial Past. With my knowledge and expertise in Colonial Cuisine, we recreated and brought to life forgotten foods and simple dishes of yore that were innovated and invented by the khansamas and cooks in those early days of the Colonial period. The rustic and robust flavours of dishes that were served by the cooks at the Dak Bungalows and Inspection Bungalows to the British Officers while on their official tours across the country such as the Dak Bungalow Chicken Curry, the Dak Bungalow Chicken Stew, Junglee Pilaf, Etc. The hearty Army Camp Soups and Curries that came out of the innovation and efforts of The Bengal Lancers Unit made famous by Col Skinner and Maj. Grey. The delicious Railway Lamb and Chicken Curries and the Cutlets that were first served on the Great Indian Peninsular Railway also known as The Blue Train that began its three day journey from Bombay’s Victoria Rail Terminus to Calcutta via Allahabad for the first time on 7th March 1870 covering a total distance of almost 4000 miles. Then the East India legacies of mulligatawny soup, lamb chops, roasts and bakes, Bread and Butter pudding and steamed ginger pudding, besides other dishes associated with British colonial cooking such as Kedgeree (the anglicised version of kichidi, a rice dish cooked with pulses then mixed with smoked or fried haddock and quartered hard boiled eggs), Fish Cakes and Rissoles, Potato Chops and Pantras, Cutlets and Croquettes (pronounced Cutlas and Crockit by the Colonial Servants). The Portuguese legacies of Vindaloo and Tangy Curries and Sweets, the Dutch Fish and lamb Mince Friccadels and not forgetting the French connection of Chicken in red wine, crumbed fried stuffed crepes and many, many more old dishes such as Grandma's Country Captain Chicken, Hussainy Curries, Glassy, etc. 

The very names of these ‘Dishes with History’ evoke nostalgia and a longing for the old Colonial way of life. The recipes for all these dishes are featured in my Recipe Books. This is a small explanation on Colonial Cuisine. Sharing a few of the dishes and many happy moments. 



Sunday, July 24, 2016

A SIMPLE ANGLO-INDIAN MUTTON / LAMB CURRY





















ANGLO-INDIAN SIMPLE MUTTON / LAMB CURRY
Serves 6  Preparation Time 1 hour
Ingredients
1 kg tender lamb or mutton with bones cut into medium pieces
3 tablespoon’s oil
2 large onions chopped finely
2 green chilies slit lengthwise
2 tablespoons ginger garlic paste
½ teaspoon turmeric powder
2 teaspoons chillie powder
2 teaspoons cumin powder
2 teaspoons coriander powder
1 teaspoon all spice powder or garam masala powder 
Salt to taste
1 teaspoon chopped garlic

Boil the lamb or mutton with a little water, a pinch of turmeric and a little salt in a pressure cooker till tender. 
Heat oil in a suitable pan and sauté the onions, green chilies and the ginger garlic paste for some time.  
Add the chillie powder, cumin powder, coriander powder, turmeric powder, spice powder and fry for some time with a little water.  
Add the cooked lamb or mutton along with the soup, chopped garlic and salt and simmer till the gravy is thick. 
Garnish with chopped coriander leaves.

Monday, July 4, 2016

MEAT AND FENUGREEK LEAVES CURRY (Venthium Leaves Curry) also known as Marata Mode Curry

























Meat and Fenugreek leaves Curry (Methi / Venthium Leaves Curry) is a typical Anglo-Indian Dish prepared very regularly for lunch in most Anglo-Indian homes mostly in the South of India even today. It took its origins in the Madras Presidency where the tamil cooks incorporated it in the daily fare. In the olden days, for whatever reason, it was also known as Marata mode Curry or just Meat and Greens Curry probably due to the Marata influence in the South.  
Serves 6    
Preparation time 45 minutes
Ingredients
½ kg meat (beef or mutton)                                          
1 cup of fenugreek / Venthium greens / Methi Greens washed well
2 big onions chopped finely                                          
3 big tomatoes pureed
2 teaspoons chillie powder                                          
1/4  teaspoon turmeric powder
2 teaspoons coriander powder                                     
2-teaspoons ginger garlic paste
½ cup coconut paste or coconut milk (optional)                                                    
3 tablespoons oil
Salt to taste

Heat oil in a suitable pan or pressure cooker and fry the onions well. Add the ginger garlic paste and sauté lightly. Add the tomato puree, chillie powder, turmeric powder and coriander powder and fry for some time. Add the meat and the greens and mix well. Continue frying for some time till the oil separates from the mixture and the greens shrivel up.  Add salt, coconut paste and 2 cups of water (or add more for and pressure cook till done. 

MEAT AND FENUGREEK LEAVES CURRY (Venthium Leaves Curry)

























Meat and Fenugreek leaves Curry (Methi / Venthium Leaves Curry) is a typical Anglo-Indian Dish prepared very regularly for lunch in most Anglo-Indian homes mostly in the South of India even today. It took its origins in the Madras Presidency where the tamil cooks incorporated it in the daily fare. In the olden days, for whatever reason, it was also known as Marata mode Curry or just Meat and Greens Curry probably due to the Marata influence in the South.  
Serves 6    
Preparation time 45 minutes
Ingredients
½ kg meat (beef or mutton)                                          
1 cup of fenugreek / Venthium greens / Methi Greens washed well
2 big onions chopped finely                                          
3 big tomatoes pureed
2 teaspoons chillie powder                                          
1/4  teaspoon turmeric powder
2 teaspoons coriander powder                                     
2-teaspoons ginger garlic paste
½ cup coconut paste or coconut milk (optional)                                                    
3 tablespoons oil
Salt to taste

Heat oil in a suitable pan or pressure cooker and fry the onions well. Add the ginger garlic paste and sauté lightly. Add the tomato puree, chillie powder, turmeric powder and coriander powder and fry for some time. Add the meat and the greens and mix well. Continue frying for some time till the oil separates from the mixture and the greens shrivel up.  Add salt, coconut paste and 2 cups of water (or add more for and pressure cook till done.