ANGLO-INDIAN RECIPE BOOKS by Bridget White

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

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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

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Monday, July 9, 2018

DEVILLED CHICKEN FRY




DEVILLED CHICKEN  FRY
The term ‘Devilled’ originated during the time of the British Raj in India. The Colonial servants would recycle the leftover Turkey and Chicken Roasts into a hot Fry or Dry Dish with the addition of some hot seasonings or condiments such as pepper, chillies, etc. Hence  the term ‘Devilled’. This spicy dish tickles the palate with a burst of flavours.

Serves 6      Time required: 45 minutes
Ingredients
1 kg chicken cut into medium size pieces or left over Chicken Roast
3 teaspoons chopped garlic                     
2 teaspoon chillie powder
3 onions sliced
2 tablespoons tomato sauce or ketchup
Salt to taste
3 green chillies
1 teaspoon pepper powder
1 teaspoon cumin powder
3 tablespoons oil
2 tablespoons vinegar
2 one inch pieces of cinnamon

Fry the onions, cinnamon, green chillies and garlic till the onions turn golden brown. Add the chicken and fry for about 2 or 3 minutes. Now add all the other ingredients and mix well. Fry till the oil separates from the mixture. Add ½ cup of water and mix well. Cover the pan and simmer on low heat till the chicken is cooked and the gravy is very thick.  
Serve as a side dish with dhal and rice or Pepper Water and rice. It could also be served as a starter or appetizer.

Friday, June 29, 2018

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

Sunday, June 17, 2018

LAMB LIVER AND ONION FRY




LAMB LIVER AND ONION FRY
Ingredients

½ Kg lamb liver sliced thinly
4 large onions chopped
1teaspoon chillie powder
1 teaspoon black pepper powder 
½ teaspoon turmeric powder
3 tablespoons oil
1 teaspoon ginger garlic paste
1 teaspoon cumin powder
 ½ teaspoon coriander powder
Salt to taste

Wash the liver and keep aside to drain. 
Heat the oil in a pan and sauté the onions lightly. Add the sliced liver, ginger garlic paste, salt turmeric powder, chillie powder, cumin powder, coriander powder and pepper powder and mix well. Cover and simmer on low heat till the liver is cooked.  Add a little water while cooking if gravy is required. 
Serve hot on toast or as a side dish with steamed rice or crusty bread. 

Saturday, June 9, 2018

GUAVA CHEESE




GUAVA CHEESE
Guava Cheese is a ‘Sweet Conserve’ made of ripe guavas and Sugar. It is a chewy Fudge like Sweet that is most always prepared at Christmas time. It is a cousin of the Portuguese desert ‘Goiabada’ or Guava Paste. It is also known as ‘Perad” in Goa. This is an old Anglo-Indian favourite and is relished by one and all.
 As per Wikipedia “Goiabada"  originated from the Portuguese word ‘Goiaba” which means guava, is a popular dessert throughout the Portuguese-speaking countries of the world, dating back to the colonial days in Brazil, where guavas were used as a substitute for the ‘quinces’ that were used to make marmelada or quince cheese’.
 Ingredients
6 ripe guavas preferably the pink variety
¾ cup sugar
50 grams unsalted butter
½ teaspoon vanilla essence
A drop of cochineal colouring

Wash and cut the guavas into quarters and boil them well in a little water till nice and soft.  Mash well, then strain through a thin cloth and throw away the skin and seeds.

Boil the strained thick juice with the sugar and keep on stirring till the mixture turns slightly thick. Add the butter, vanilla essence and cochineal. Simmer till nice and thick. Pour onto a buttered plate. Cut into squares when cold.

This recipe is featured in my Cookery Bo0ok A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES



Tuesday, June 5, 2018

COUNTRY CAPTAIN CHICKEN




COUNTRY CAPTAIN CHICKEN
An old Colonial dish that was cooked very often in Anglo-Indian homes in the olden days. There are many versions of the recipe for this delectable dish, but this recipe is from an old handwritten book of recipes of my grandmother. 
Serves 6   Time required: 40 minutes
Ingredients:
1 kg chicken cut into medium size pieces     
4 large onions sliced finely
2 teaspoons chillie powder
1 teaspoon turmeric powder
3 tablespoons oil
Salt to taste
2 teaspoons ginger garlic paste
2 small sticks cinnamon
4 cloves
6 or 8 whole pepper corns                              
2 Dry Red Chillies broken into bits

Heat oil in a pan and fry the onions cinnamon, cloves, red chillie and pepper corns till golden brown. Remove half the fried onions and keep aside. Add the chicken to the pan and mix in the ginger garlic paste and sauté for about 5 minutes on medium heat. Add the chillie powder, turmeric powder, and salt. Mix well and stir fry for a few minutes. Add ½ cup of water and cook till the chicken is tender and the gravy is quite thick. Now add the remaining browned onions and mix well. Simmer for a few more minutes, then, turn off the heat. The gravy should be quite thick so that it coats the pieces of chicken nicely.
Note: This recipe can be adapted to meat as well. Left over Beef or Lamb Roast can be made into a delicious Country Captain Fry or a cold meat curry if desired.

Tuesday, May 29, 2018

STEAMED GINGER PUDDING




STEAMED 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 topped with more jam or Fresh Cream

Ingredients
3 tablespoons unsalted butter, softened,
3 tablespoons flour 
1 cup soft bread crumbs
1/2 teaspoon baking powder 
1 teaspoon dry ginger powder
3 tablespoons sugar (use more if you want it sweet)
1 large egg, beaten
¼ cup milk 
4 tablespoons apricot jam or any other jam of your choice

Butter a pudding bowl suitable for steaming.

Stir together flour, baking powder, and ground ginger in a small bowl.
Add the butter, bread crumbs and sugar into the bowl and mix well, Mix in the egg. Add flour mixture 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 either with more Jam on top or with fresh cream

(Alternately the Ginger Pudding could be baked for 30 minutes at 180 Degrees instead of steaming it) 

Tuesday, May 22, 2018

MEAT AND LADYFINGERS (OKRA) CURRY / ANGLO-INDIAN BANDYCOY CURRY



MEAT AND LADYFINGERS (OKRA) CURRY / ANGLO-INDIAN BANDYCOY CURRY 
Anglo-Indian Cuisine over the centuries took on many regional influences and a lot of local ingredients were added depending on the region. Many local words were incorporated in their conversations and new names were given for almost everything depending on how they were able to pronounce the vernacular words. One example would be The Tamil and other South Indian word ‘KAI’ meaning ‘vegetable’ which eventually became ‘Coy’ in English. Vegetables such as ‘BANDICOY’ for lady fingers / Okra”’ from the Tamil Word ‘Vendaikai, or the Kannada word ‘Bendaykai, etc, became part and parcel of Anglo-Indian Cuisine 

Ingredients

½ kg beef or mutton / lamb cut into medium size pieces
½ kg tender Ladyfinger / Okra / Bandycoy 
2 onions chopped finely
1 teaspoon ginger garlic paste
2 teaspoons mild chillie powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder 
2 medium size tomatoes chopped
1/2 cup coconut paste or coconut milk 
2 tablespoons oil
Salt to taste
Wipe the lady’s finger / okras with a dry cloth then cut them into 2 inch pieces. Discard the ends. 
Boil the meat with sufficient water and a little salt till tender. 
Heat oil in a pan and add the onions and fry till golden brown. Add the tomatoes, chillie powder, salt, coriander powder, cumin powder and ginger garlic paste and sauté for a few minutes till the tomatoes turn pulpy and the oil separates from the mixture.
Add the coconut paste or coconut milk and stir fry for 2 or 3 minutes.
Now add the lady’s fingers / okra and the boiled meat and mix well. Add the left over meat stock / soup or 1 cup of water and cook on low heat till the lady’s fingers / okras are just cooked, taking care not to overcook them. 
Serve as a main curry with rice.

Tuesday, May 15, 2018

ANGLO-INDIAN BEEF MINCE CUTLETS



BEEF MINCE CUTLETS

Ingredients

½ kg fine beef mince
1 teaspoon chopped ginger and garlic
1 medium sized onion chopped finely
2 green chilies chopped finely
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.

Thursday, April 26, 2018

PLANTAIN AND COCONUT FRITTERS


Plantain and coconut fritters - a favourite teatime treat
200 grams plain flour / maida 
2 tablespoons sugar
2 overripe bananas (the long green skin variety) mash well 
1/2 cup grated coconut 
1/2 cup milk mixed with 1/2 cup of water 
A pinch of salt 
1 teaspoon vanilla essence 
Oil for frying
Mix all the ingredients together to get a smooth thick batter without lumps. (Add a little more water if the batter is too thick). Heat oil in a deep pan till smoky. 
Drop a tablespoon of the batter at a time into the hot oil and fry till golden brown. 
Sprinkle some coconut and powdered sugar on top.
Serve with Vanilla Ice Cream
Note: The same batter can be used to make fritters with other fruit as well such as pineapple, apples, strawberries, melon etc or just plain fritters as well

Thursday, April 12, 2018

BRINJAL PICKLE


ANGLO-INDIAN BRINJAL PICKLE
½ kg tender long purple or green brinjals
2 tablespoons chillie powder
2 tablespoons chopped garlic
1 tablespoon chopped ginger
1 cup vinegar
1 teaspoon powdered mustard 
1 teaspoon fenugreek (methi) seeds roasted and powdered
1/2 teaspoon turmeric powder
1 cup Gingerly (Til) Oil or Refined oil
2 tablespoons of sugar
2 tablespoons salt
A few curry leaves (optional)
Wash and dry the brinjals and cut them into medium size pieces
 Heat the oil in a pan. Add the curry leaves, chopped ginger and garlic and sauté on low heat for a few minutes. Add the chillie powder, mustard powder, fenugreek powder and turmeric powder and fry for a minute. Now add the brinjals and salt and fry for 5 minutes on low heat. Add the vinegar and sugar and mix well. Cook till the sugar dissolves and the Brinjals are just cooked. Cool and store in bottles.
This pickle will last for a month.


Monday, April 9, 2018

DAK BUNGALOW MUTTON CURRY




DAK BUNGALOW MUTTON CURRY
A rustic and tasty meat dish cooked in the old Dak Bungalows from the days of the Colonial British Raj. The same recipe could be used for cooking Wild Boar, wild duck etc. 
Serves 6      

Ingredients
1 kg mutton or lamb cut into medium size pieces
1 teaspoon spice powder or garam masala powder
3 teaspoons chopped garlic                     
1 or 2 teaspoons chillie powder
1 teaspoon coriander powder
1 teaspoon cumin powder 
3 onions sliced                                          
Salt to taste
1 or 2 green chillies sliced                                          
½ teaspoon turmeric powder
1 teaspoon pepper powder                      
2 or 3 tablespoons oil                            
½ cup curds /yogurt (optional)

Wash the meat and add all the ingredients mentioned above to it. Marinate for about 1 hour in a suitable pan. 
Place the pan on medium heat and cook closed for about 5 to 6 minutes. Open and mix well. 
Lower the heat, add enough water and then simmer for about 40 to 45 minutes till the meat is cooked and the gravy is thick.

Friday, February 23, 2018

DRUMSTICK AND DAL CURRY



DRUMSTICK AND DAL CURRY
Serves 6  
Ingredients

1 cup Tur Dal or Masoor Dal
4 drumsticks peeled and cut into 2 inch pieces,
1 or 2 teaspoons chillie powder, depending on how spicy you want it 
1 teaspoon coriander powder,                     
½ teaspoon turmeric powder, 
1 teaspoon cumin powder,
2 tomatoes chopped, 
1 teaspoon crushed garlic, 
Salt to taste, 
1 teaspoon mustard,
2 red chilies broken into bits,
 A few curry leaves, 
1 tablespoon oil

Wash the dhal and cook it along with the tomato, chillie powder, coriander powder, cumin powder, turmeric powder with sufficient water in a pressure cooker.  
When done open the cooker, add salt, drumsticks and some more water and mix well.
Cook without the lid for 6 to 8 more minutes or till the drumsticks are just cooked. 


In another pan, heat oil and add the mustard, broken red chilies and smashed garlic and fry for some time. When the mustard starts spluttering pour in the cooked dhal. 
Serve with rice.

Thursday, January 18, 2018

COCONUT BISCUITS / COCONUT COOKIES



COCONUT BISCUITS / COCONUT COOKIES
Makes 30 
Ingredients

300 grams flour
200 grams desiccated coconut
200 grams butter
200 grams powdered sugar
3 eggs beaten
100 grams cashew nuts finely chopped
1 teaspoon vanilla essence


Sift the flour, salt and baking powder together. Cream the butter and sugar together in a suitable bowl. Add the beaten eggs, desiccated coconut, cashew nuts and vanilla essence and mix well. Fold in the flour a little at a time. Add a little milk if the mixture is too thick. Grease two baking trays and place teaspoonfuls of the batter on each, leaving enough space between them to allow the mixture to spread during baking. Bake in a moderate oven for about 15 to 20 minutes till golden brown.

Wednesday, January 3, 2018

ANGLO-INDIAN CHICKEN PEPPER FRY




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




Ingredients
1 kg chicken cut into medium size pieces     
3 large onions sliced finely
2 teaspoons pepper powder                           
1 teaspoon turmeric powder
2 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. 
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 
Serve as a side dish or a starter

Monday, December 11, 2017

CHRISTMAS CAKE



THE CHRISTMAS CAKE
Christmas time is that very special time of the year signifying happiness, caring and family togetherness. Preparation of the traditional cakes and sweets that are a part and parcel of Christmas starts a month in advance, filling the house and neighbourhood with enticing smells. For many people, one of their strongest childhood memories, is the enticing aroma of baking at Christmas. This is the time, when the whole house is in a festive mood, with the anticipation of Christmas, and everyone in the family chips in to help prepare those heavenly delights, such as  the traditional Christmas Cakes, kalkals and Rose Cookies, many other sweets and goodies that are prepared specially for Christmas. Christmas cakes are the best place to start if you want to get in the Christmas spirit nice and early. Christmas cakes are delicious if you make them in advance and feed it your chosen liquor gradually over the weeks leading up to Christmas. Most Anglo-Indian families have their own recipe for the Christmas Cake, that  is usually handed down through generations. Candied fruit, plums, currants, raisins, orange peel etc are dexterously cut and soaked in Rum or Brandy a few weeks in advance.  Nuts are peeled and chopped and the whole family comes together to make the cake. Jobs are allotted to everyone -  one to whip up the eggs, while another creams the butter and sugar, the flour is sieved, cake tins are lined, and a strong pair of arms are requisitioned to do the final mixing and stirring. After the cake batter is poured into the tins, the real fun starts with everyone fighting to lick the leftover batter in the mixing bowl and from the spoons and spatulas --  Here is a recipe for Christmas Cake that I’ve been using for many years. It may not look very dark but its rich and tasty.

Ingredients:

500 grams refined flour or plain flour              
300 grams dark brown sugar
500 grams unsalted butter
500 grams mixed dried fruits (equal quantities of black currants, raisins and sultanas) which have been chopped  finely and soaked in rum or brandy before hand
100 grams chopped orange / lemon peel          
1 tablespoon Zest of lemon or orange
¼ teaspoon salt                                          
½  teaspoon nutmeg powder
½ teaspoon cinnamon powder
4 eggs beaten well                                             
4 tablespoons milk (optional)
1 teaspoon baking powder
1 teaspoon vanilla essence / extract
2 tablespoons Black Currant Jam or Orange Marmalade
2 tablespoons Black Treacle Syrup or Date Syrup  (optional)

Preparation:

Heat the oven to 150°C
Remove the chopped fruit from the rum, drain and keep aside.
Sift the flour, baking powder, cinnamon powder, nutmeg powder and salt together.
Dust the orange / lemon peel and the chopped soaked fruit with a little flour.
Cream the butter and sugar well. Add the beaten eggs, treacle / date syrup, vanilla essence, orange / lemon zest and mix well. Now add the Black Currant Jam / Marmalade, orange / lemon peel and chopped fruit. Slowly add the flour and mix gently till all the ingredients are combined well. If the mixture is too thick add a little milk.
Pour into a greased and papered baking tin or dish and bake in a slow oven (150°C ) for about one hour or more. (Check if cooked by inserting a tooth pick. If the tooth pick comes out clean, your cake is ready. Bake for some more time if still raw inside)
Remove from the oven when done and set aside to cool.


When the cake is completely cool, poke all over with tooth pick and drizzle brandy or rum all over the cake, (repeat once in every week or ten days). Wrap in foil paper, and store in an air tight container. This cake will last for months if stored in an air tight container. 

Saturday, December 9, 2017

ROSE COOKIES / ROSA COOKIES


. ROSE COOKIES / ROSA COOKIES / ROSETTE COOKIES

Rose Cookies are delicious fried Anglo-Indian Christmas Treats. Though named as Cookies, they are not cookies in the strict sense as they not baked but deep fried in hot oil. Rose Cookies are also known as Rosette Cookies, Rosa Cookies, etc and are prepared with a sweetened batter consisting of Flour, Eggs, Vanilla Extract and Coconut milk. Believed to be another culinary legacy left by the Portuguese in India, they are known as Rose de Coque or Rose de Cookies in Portugual. (They are also known as Rosettes in Sweden and Norway). The crisp cookies are made by plunging a special hand-held ‘Rose Cookie Mould’or ‘Rosette Iron’ lightly coated with a sweet batter into hot oil. The Rose Cookie Mould or Rosette Iron is a long handled gadget with intricately designed iron moulds of different flowers such as roses and daisies. The Mould or Iron is heated to a very high temperature in oil, dipped into the batter, then immediately re-immersed in the hot oil to create a crisp shell around the hot metal. The mould or iron is shaken slightly, till the Rose Cookie gets separated from it. The delicate golden brown, light and crispy cookie thus separated from the mould /iron floats to the top and is taken out from the hot oil with a flat porous spoon. Though a time consuming and laborious process, Rose Cookies are incredibly delicious. 



RECIPE FOR ROSE COOKIES
Serves 6   Preparation time 1 hour
Ingredients

½ kg refined flour 
250 grams rice flour (optional)                               
1 cup coconut milk
200 grams sugar                               
6 eggs beaten well
½ teaspoon salt                         
1 litre oil for frying
1 teaspoon vanilla essence       
1 teaspoon baking powder

Mix all the ingredients together to form a smooth slightly thick batter. 
Heat oil in a deep pan till it reaches boiling point. Now place the rose cookie mould into the oil to get hot. When the mould is hot enough dip it half way only into the batter and put it back immediately into the boiling oil. Shake the mould gently to separate the cookie from it. Heat the mould again and repeat the process. Fry rose cookies till brown. Continue in this way till the batter is finished. 

Note: The batter will stick to the rose cookie mould with a hissing sound only if it is sufficiently hot otherwise it will just slide off the mouldhi 

Wednesday, November 22, 2017

CHICKEN PEPPER FRY




CHICKEN PEPPER FRY
This is one of the easiest chicken recipes with minimum ingredient and with almost no effort you get a tasty chicken dish in no time at all. Garlic and Pepper combine to give this Chicken dish an out of the world taste.
This recipe is featured in my Cookery Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST 
Serves 6   Preparation Time 20 minutes

Ingredients
1 kg chicken cut into medium size pieces     
3 large onions sliced finely
2 teaspoons pepper powder                           
1 teaspoon turmeric powder
1 teaspoon chopped garlic
2 tablespoons oil                                             
Salt to taste

Heat oil in a pan and fry the onions and chopped garlic lightly.
Add the chicken and mix in the pepper powder, turmeric powder and salt. Fry for a few minutes till the oil leaves the sides of the pan.
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

You could add boiled potatoes towards the end and mix it with the chicken.

Serve with Bread or as a side dish. This is a good starter for Parties as well.


Wednesday, November 8, 2017

RUM BALLS / CHOCOLATE RUM BALLS



CHRISTMAS RUM BALLS
Rum balls are a truffle-like confection of sweet, dense cake or biscuit material flavoured with chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. Rum Balls are rich in flavor and have a fudgy texture. Rum balls are one of the Christmas season's easiest and most delicious treats. Fruit cakes are normally used as they are already packed with fruits, nuts and spices. However chocolate cake or vanilla cake could also be used. The Rum balls can also be made with digestive biscuits instead of cake

RECIPE FOR CAKE BASED RUM BALLS
Ingredients

300 grams Fruitcake (or chocolate or vanilla cake)
100 grams cooking chocolate broken into small bits
100 grams Icing sugar for binding and rolling
3 tablespoons butter
½ cup dark rum
100 grams glaze cherries or any nuts such as almonds or walnuts chopped
Cocoa powder for dusting
Chocolate sprinkles or desiccated coconut for decoration (optional)

Crumble the cake into smooth crumbs without lumps.
Heat the butter and chocolate in a pan. Cook on very low flame stirring all the time, till the chocolate is melted
Remove from heat and cool for a little while. Add the cake crumbs, glaze cherries / nuts  and Rum and mix well. Refrigerate for 20 minutes, stirring occasionally, or until just firm enough to handle.
Take small portions of the mixture and roll into balls using the icing sugar to bind them. (use more icing sugar if required to make the balls firm).
Now roll the balls in the cocoa powder to coat them well.
You can serve the rum balls like this or coat them with Chocolate sprinkles or desiccated coconut for decoration (optional)

Refrigerate till required to serve. 

Thursday, October 26, 2017

SOOJI COCONUT SWEET




SOOJI COCONUT SWEET
This is an old Anglo-Indian favourite. Made mostly at Christmas time and even at other times as well. The roasted sooji (Semolina) gives a nice robust taste to the Coconut Sweet.
Makes 30 pieces    
Ingredients
2 cups grated coconut                           
1 cup roasted fine soogi / semolina
3 cups sugar                                         
1 cup milk
½ cup condensed milk                           
1 teaspoon ghee
½ teaspoon vanilla essence                  
½ teaspoon food colour either pink or green


Roast the semolina with one teaspoon ghee till it gives out a nice aroma. Remove from heat and keep aside.
Melt the sugar with the milk and condensed milk in a thick bottomed vessel. 
Add the grated coconut and mix well. Cook till the coconut is soft. 
Add the semolina, essence, 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.

Saturday, October 21, 2017

ANGLO-INDIAN MINCE BALL CURRY OR BAD WORD CURRY



ANGLO-INDIAN MINCE BALL CURRY (KOFTA CURRY)
This is a typical Anglo-Indian Favourite.  It can be prepared with either ground beef, mutton or lamb. It took its origins from the early Dutch settlers who were the first to introduce Forced Meat in India which eventually evolved into the forced meat balls being cooked in a gravy sauce which  is our very own Anglo-Indian Ball Curry today. Ball Curry is also known as Bad Word Curry as word ‘Ball’ was considered a slang word or bad word in the olden days. Hence the name Bad Word Curry

Serves 6        Time required: 1 hour
Ingredients; For the Curry
3 large onions chopped                  
1 sprig curry leaves
3 teaspoons chillie powder              
1 ½ teaspoons coriander powder
3 teaspoons ginger garlic paste     
3 big tomatoes pureed
½ cup ground coconut paste           
1 teaspoon spice powder or garam masala
Salt to taste                                    
3 tablespoons oil
1 teaspoon coriander leaves chopped finely for garnishing
½ teaspoon turmeric powder
 
Ingredients for the Meat Balls (Koftas)
½ kg fine beef mince or lamb / mutton mince   
½ teaspoon spice powder
3 green chilies chopped               
A small bunch of coriander leaves chopped finely
Salt to taste                                  
½ teaspoon turmeric powder

Heat oil in a large pan and fry the onions till golden brown. Add the ginger garlic paste and the curry leaves and fry for some time.  Now add the chillie powder, coriander powder, spice powder or garam masala powder, turmeric powder and coconut and fry for a few minutes till the oil separates from the mixture. Now add the tomato juice and salt and simmer for some time.  Add sufficient water and bring to boil.


Meanwhile get the meat balls ready. Mix the spice powder, salt, chopped green chilies, turmeric powder and coriander leaves with the mince and form into small balls. When the curry is boiling slowly drop in the mince balls carefully one by one. Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick.  Serve hot with Coconut Rice and Devil Chutney.