ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Tuesday, July 15, 2014

ANGLO-INDIAN DISHES

 


 


Cooking Workshop on Colonial Anglo-Indian Dishes at the Taj West End Bangalore. Recreated dishes of the Colonial Era such as the Railway Lamb / Mutton Curry, Dak Bungalow Chicken, Col. Standhursts Minty Beef, Savoury Fish Fingers, Lamb Minc...e Croquettes, Lionel's Lamb Chops, Kenny Boy's Kanjee (Chicken and Barley Broth), Meat Glassy, Chicken and Lamb Mulligatwany Soup, Devil Pork Chops, Devilled Eggs, etc, etc. A wonderful experience!!
 
 

Tuesday, July 1, 2014

CULINARY WORKSHOP ON ANGLO-INDIAN DISHES

LEARN HOW TO COOK ANGLO-INDIAN DISHES
CULINARY WORKSHOP ON ANGLO-INDIAN DISHES



A Culinary Workshop on ANGLO-INDIAN DISHES by BRIDGET WHITE-KUMAR (Independent Food Consultant and Author of 7 recipe books on Anglo-Indian Cuisine) hosted by DIFFERENT STROKES CREATIVE LEARNING AND ACTIVITY CENTRE, Indiranagar, Bangalore.         

Date: Saturday, 19th August 2014
Time: 11.00 AM to 3.00 PM
Workshop Fees: Rs. 2,500/- (all inclusive)
Venue: Different Strokes Creative Learning & Activity Centre,  #65, 4th Cross, 10th Main, Indiranagar 2nd Stage, Bangalore 560 038,
Phone : 98861 52504

DISHES THAT WILL BE TAUGHT AT THE COOKING WORKSHOP
1. Anglo-Indian Yellow Coconut Rice
2. Chicken Vindaloo
3. A Colonial Anglo-Indian Dinner Platter of Pepper Chicken Roast with Mashed Potatoes, Steamed Veggies and Grilled Tomatoes
4. Devilled Eggs
5. Bread Pudding
ABOUT THE WORKSHOP
·         It will be an interactive and hands on workshop where the participants will assist in cutting, chopping and preparation of the dishes
·         They will learn about the History and Evolution of Anglo-Indian Cuisine and how the various dishes got their names.
·         Participants will learn how to plate and serve the dishes prepared at the workshop and will enjoy the same for their lunch.
·         Each participant will get to take home the Recipes of the dishes prepared at the workshop.
·         A special Apron and a copy of Bridget’s new Recipe Book “SIMPLE EGG DELICACIES’ would be gifted to each participant.

The Workshop is limited to 20 persons so Registrations will be on a First Come First Served Basis.
To Register for this’ one of a kind workshop’ please contact Umesh Prasad: 98861 52504
https://www.facebook.com/#!/different.strokes.clac

 

Wednesday, June 25, 2014

PORK BHOONIE (Pork cooked With Dill Leaves and Potatoes)

PORK BHOONIE or BHUNI PORK - Pork cooked With Dill Leaves and Potatoes
Pork Bhuni is an old Anglo-Indian Dish that is still popular in Calcutta and West Bengal and especially in the hills of Darjeeling. The term ‘Bhooni,or Bhuni’  means ‘to Fry’ and comes from the Hindi Word ‘Bhuna’. In this dish the Pork is cooked along with fresh Dil Leaves and Potatoes and then simmered till almost dry. The almost dry coating consistency of the gravy that remains on the pork together with the flavour of Fresh Dil leaves makes this Pork Dish unique.
              
This recipe is featured in my book ANGLO-INDIAN DELICACIES
Serves 6      Preparation  and cooking Time 45 minutes

Ingredients
1 kg Pork with less fat cut into medium pieces
1 teaspoon ginger garlic paste
½ teaspoon turmeric powder
2 teaspoon s chillie powder
1 teaspoon corriander powder
1/2 teaspoon cumin powder
2 green chillies sliced lengthwise
3 onions sliced finely
1 cup chopped fresh Dil leaves (or use fenugreek / methi leaves if desired)
Salt to taste
3 potatoes peeled and cut into halves
2 tablespoons oil
Heat oil in a pan and fry the onions till golden brown. Add the ginger and garlic paste and sauté for a few more minutes. Add the pork, chillie powder, turmeric powder, corriander powder, cumin powder, green chillies, and Dil leaves and mix well. Stir fry for a few minutes till the pork becomes firm and the Dil leaves shrivel up. Add the potatoes and sufficient water and cook on low heat till the pork and potatoes are tender. Remove the potatoes and keep aside. Keep simmering till the gravy is almost dry and the pork is a nice brown colour. Just before serving, mix in the cooked potatoes. Serve with Rice or bread.

 

Friday, June 20, 2014

SIMPLE EGG DELICACIES



‘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 selection covers a wide selection of Breakfast Egg Dishes, Mouth watering Curries, Egg Salads, Tasty Tea Time Snacks and Treats, Sandwiches, Casseroles and Baked Dishes. In addition to the recipes, ‘Some handy hints on how to store and preserve Eggs’, ‘A few  Quick Serving ideas using Eggs’, besides some useful tips and tricks on how to prepare a variety of fluffy and soft Omelettes and the names and description of the various Egg Dishes are also given.
I decided to bring out a Recipe Book on exclusive Egg Recipes since I found that many people who are vegetarians do include Eggs in their diet. This Book ‘SIMPLE EGG DELICACIES’ is a real treasure for ‘Eggetarians’ as there are recipes for a variety of egg dishes under different categories. The recipes are mostly Anglo-Indian but I've also included some tasty Indian Egg curries and some universal all time favourites such as Eggs Benedict, Egg Florentine, One Eyed Jack, Coddled Eggs, Shirred Eggs, Egg Frittata, Egg Quiche, Egg Custard, Eggs Mornay, Egg and Sausage Casserole, Scotch Eggs, Devilled Eggs, the Classic Egg Salad, French Toast Casserole, etc.  The recipes are very easy to follow and only easily available ingredients are made use of.
Price per Book:  India : Rs.130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00
To buy a copy contact Bridget Kumar on :
+919845571254 or 08025504137. Email bridgetkumar@yahoo.com

Wednesday, June 11, 2014

BEEF DRY MINCE FRY (POSTHOLE MINCE)

An easy Recipe for a quick and delicious Beef Mince Fry. Also known as Posthole Mince in Anglo-Indian parlance

 


DRY MINCE  FRY  (POSTHOLE MINCE)
Serves 6   Preparation and Cooking Time 45 minutes
½ kg Fine Beef or Mutton Mince / Ground Beef or Mutton / Lamb
2 big onions chopped
½ teaspoon turmeric powder                 
1 teaspoon chopped garlic
1teaspoon chopped ginger                   
2 green chilies chopped finely
1 small bunch coriander leaves           
2 tablespoons oil
Salt to taste                                           
1 teaspoon chillie powder
Heat the oil in a pan and fry the onions till golden brown.
Add the chopped ginger, garlic and green chilies, and sauté for 3 minutes. 
Add the mince, turmeric powder, chillie powder and salt and mix well.
Add the chopped coriander leaves and cook on low heat for about 20 minutes to ½ an hour till the mince is cooked and all the water evaporates.
Keep Simmering on low heat till the mince is almost dry and gives out a nice aroma. 
Serve hot with bread or chapattis

Tuesday, June 3, 2014

ANGLO-INDIAN DELICACIES - BRIDGET WHITE


 
ANGLO-INDIAN DELICACIES - BRIDGET WHITE
The new revised version of my book ANGLO-INDIAN DELICACIES published by Partridge India is available for sale on Flipkart. This is the link http://www.flipkart.com/anglo-indian-delicacies/p/itmduzy57yhzhkkh?pid=9781482801378&otracker=from-search&srno=t_1&query=Anglo-Indian+Delicacies&ref=2082e707-1a15-4bef-abe5-8a0424c93a82
'ANGLO-INDIAN DELICACIES' is an interesting assortment of easy- to- follow Recipes of popular vintage and contemporary Cuisine of Colonial Anglo India. It covers a wide spectrum, of recipes ranging from mouth watering Gravies and Curries, Pepper Water and Fries, Roasts and Steaks to tasty Pulaos and Pickles, Savouries, Sweets and Christmas treats,. A few home brewed wines are also included to round off the extensive flavours and tastes.
In this book I’ve endeavoured to cover some of the old typical dishes that were popular in Calcutta, and other parts of Bengal besides Central and Eastern India. Dishes such as Pork Bhooni, Chicken / Meat Jal Frezie, Devil Pork Curry, Calcutta Cutlets (Kobhiraji Cutlet), Fish Kedegeree, Double Onions Meat Curry (Do Piaza), Meat Glassey (Glazzie ) or Fruity meat Curry, Meat and Spinach Curry, Duck Dumpoke, etc, are some of the old favourites featured here. I’ve also included some recipes for dishes that were popular during World War II and were served in the Army camps and Officer’s Mess, such as the Army Camp Soup, Brown Windsor Soup, The Bengal Lancers Shrimp Curry, Veal Country Captain (Cold Meat Curry), Bubble and Squeak, One Eyed Jack, Colonel Sandhurst’s Beef Curry, Salted Tongue, Salted Beef, Corned Beef, Kalkals, Rose Cookies, Dhol Dhol, BeefPanthras, Potato Chops etc. All these dishes have been given a new lease of life, besides a host of other assorted dishes and preparations.
The new revised version of ANGLO-INDIAN DELICACIES has lots of new recipes in this edition. The groupings this time are: Soups and Pepper Water, Curries, Gravies, Fries, Side Dishes and More (which include Chicken and Poultry; Meat – beef, lamb and mutton; Pork, Fish, Prawns, Crabs and Eggs) Vegetarian Variety, Rice dishes, Anglo-Indian pickles and chutneys, Savaouries, Sweets and Festive Treats, Homemade Wines and some Basic Curry Powders.
The recipes in this book are simple and easy to follow and only easily available ingredients have been suggested. The easy-to-follow directions for preparing these old, popular, sumptuous dishes make cooking simple, enjoyable and problem-free. The pungency of the dishes can be reduced according to individual taste by reducing the amount of chillie powder, spices or pepper powder suggested in each recipe. All the recipes in this Book are for 6 generous servings. If cooking for a smaller or larger number, the quantities should be adjusted accordingly.The word “Everlasting”means ‘something, that once created, endures through time and never ceases to exist’. Anglo-Indian Cuisine is “EVERLASTING” and will endure forever and ever.

Thursday, May 22, 2014

ANGLO-INDIAN DUCK VINDALOO


Duck Vindaloo – a popular and much loved dish – usually prepared on Festive occasions such as Christmas, Easter, First Holy Communion or Christenings. In the olden days the ingredients were usually ground fresh on a grinding stone. However, I’ve simplified the recipe by using powdered ingredients to suit present day cooking. Enjoy this mouth watering dish.
This recipe and many others are featured in my Recipe Book ANGLOINDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST
Serves 6   Preparation Time 45 minutes
Ingredients
1 medium size duck (around 1½ Kg) jointed and cut into medium pieces
3 medium size tomatoes pureed
2 big onions chopped
3 medium potatoes peeled and cut into quarters
3 tablespoons oil
Salt to taste
2 teaspoons chillie powder
2 teaspoons cumin powder
1 teaspoon pepper powder
½ teaspoon turmeric powder
1 teaspoon mustard roasted and powdered
3 teaspoons garlic paste
½ cup vinegar
1 or 2 green chillies (slit) for garnishing
Heat oil in a suitable pan or pressure cooker and fry the onions till golden brown.  Add the garlic paste and fry well. Add the chillie powder, turmeric powder, cumin powder, pepper powder, powdered mustard and a little water and fry well till the oil separates from the mixture. Now add the Pieces of duck and fry on medium heat for a few minutes. Mix in the tomato puree, and salt and fry for some more time. Add sufficient water depending on how much gravy is required and cook till the duck is almost tender. Now add the potatoes and vinegar and mix well.  Simmer on low heat till the potatoes are cooked and the gravy is the required consistency.  (If cooking in a pressure cooker, turn off the heat after 8 or 9 whistles). Garnish with the slit green chillies
Serve with either Coconut Rice, Ghee Rice, Steamed White Rice or Bread / Dinner Rolls.

Wednesday, May 14, 2014

MEAT CROQUETTES (BEEF / LAMB / MUTTON CROQUETTES)




Beef / Lamb / Mutton Croquettes

A croquette is a small (bread) crumbed fried Roll containing, usually these main ingredients, i.e. mashed potatoes and and filling of one’s choice such as minced meat, (veal, beef, chicken, or turkey), fish, vegetables, boiled eggs, etc, flavoured with herbs and spices. The croquette is usually cigar shaped or cylindrical. It is then dipped in beaten egg, rolled in bread crumbs and then deep fried in hot oil. The term Croquette is derived from the French term ‘Croquer’ which means "to crunch". Croquettes were therefore first invented by the French but gained popularity the world over and is relished as a dinner delicacy and also as fast food
Croquettes were introduced into India during the Colonial Period. The early Khansamas and cooks turned the leftovers especially Turkey and Chicken Roast leftovers into Croquettes. Initially the Croquettes were bland and insipid but over a period of time were given an Anglo-Indian touch with the addition of cumin, green chillies and turmeric in those early times.
Croquettes can be served as a finger-food or as an entrée accompanied by a dipping sauce. While the croquettes are usually fried they can also be baked. Either way, the crispy exterior of the croquette should perfectly compliment the moist and tasty filling inside.
Serves 6  Preparation Time 45 minutes
Ingredients
300 grams meat either beef or mutton cut into small pieces
3 onions chopped
2 teaspoons chopped mint
1 teaspoon pepper powder
Salt to taste
2 tablespoons tomato sauce
1 teaspoon butter
1 egg beaten
Yolk of one egg
3 tablespoons oil
3 tablespoons bread crumbs

Wash the meat and cook in a little water with some salt till soft. Remove from the heat and cool. When the meat is cold, shred into very small flakes. Mix in the chopped onions, mint, pepper, salt, sauce, butter and the egg yolk. Form into oval shapes and flatten with a knife. Heat the oil in a flat pan. Dip each croquette in the beaten egg, roll in bread crumbs then shallow fry on both sides till brown.
Drain and serve as a Finger Food or Snack  by itself or with mashed potatoes and steamed vegetables.
Note: Left over Roast meat or roast chicken, turkey etc can also be made into delicious Croquettes

Wednesday, April 16, 2014

RICE, LENTILS AND COCONUT GRUEL / PORRIDGE ( Good Friday Rice Congee)

Good Friday is a day of fast and abstinence. In the olden days, people would have just one simple meal at mid day on Good friday. This Rice and Lentil Porridge / Gruel / Congee is normally prepared and eaten in most Christian Homes on Good Friday in India.

RICE, LENTILS AND COCONUT GRUEL / PORRIDGE
( Good Friday Rice Congee)

Serves 6  preparation time 1 hour
½  cup Raw Rice                   
½ cup Moong Dhal (Green gram dhal)
¼ cup Brown Sugar or Jaggery      
½ cup grated coconut or 1 cup coconut milk
2 tablespoons raisins           
A pinch of salt

Wash the rice and soak it for half an hour in a little water. Dry roast the Moong Dhal lightly in a pan and take down.  Heat 3 cups of water and the salt in a vessel, and when nicely boiling add the rice and the roasted Moong Dhal. Cook on low heat till the rice and dhal are soft and pish-pashy.
Add the coconut, sugar/ jaggery and raisins and mix well. Simmer for 2 or 3 minutes, then off the heat. The Porridge / Congee should be of the consistency of thick soup.
erve plain or with Coconut chutney either hot or cold

(Omit the Brown sugar or jaggery if you want it plain not sweet)

This Congee is usually eaten on Good Friday

Wednesday, April 9, 2014

SHIN BONE SOUP























SHIN BONE SOUP
A Soup is primarily liquid food that is made by combining ingredients such as meat and vegetables with some seasonings and boiling these ingredients in a pot for a suffient time till the flavours are extracted and a thick broth is obtained. Soups are generally served warm (but may be cool or cold).
Here is a simple recipe from the olden days for a whole SHIN BONE SOUP. Just right for a cold winter or rainy day or when one is feeling 'down in the dumps'
Serves 6     Preparation Time 2 hours
Ingredients
½  kg Beef Shin Bones chopped into medium size pieces
2 teaspoons pepper powder
2 teaspoons chopped mint or chopped corriander
2 large tomatoes chopped
2 medium size onions sliced thickly
Salt to taste
Wash the Shin Bones thoroughly, and boil with all the other ingredients in sufficient water - (about 1 or one and half litres of water or more depending on how much soup is required) in a suitable Crock Pot or Vessel.  
Simmer for about one hour till the soup is slightly thick and the broth gets a nice brown colour. Add more salt and pepper if needed. Serve with bread or toast.

Thursday, April 3, 2014

FRIED FISH - RED MASALA FRIED FISH

 
Red Masala Fried Fish

Serves 6   Preparation Time 1 hour
Ingredients
1 kg good fleshy fish cut into thick slices (I used White Pomfret)
2 teaspoons ginger garlic paste
2 tablespoons red chillie powder
1 teaspoon cumin powder
½  teaspoon turmeric powder
1 teaspoon spice powder or garam masala
1 teaspoon coriander powder
Salt to taste
6 tablespoons oil
2 tablespoons vinegar

Mix all the ingredients together (except the oil) with a little water. Marinate the fish with this paste and keep aside for 1 hour. Heat oil in a shallow pan and fry the fish on both sides till brown. Use a little more oil if necessary. Serve with bread or with Rice and Pepper Water

Saturday, March 1, 2014

COCONUT PANCAKES / PAN ROLLS FOR SHROVE TUESDAY / PANCAKE TUESDAY

SHROVE TUESDAY OR PANCAKE TUESDAY

Do you know the significance of Shrove Tuesday or Pancake Tuesday?
Shrove Tuesday is celebrated the day before Ash Wednesday, i.e. the day before the commencement of the season of Lent leading up to Easter Sunday. Shrove Tuesday always falls 47 days before Easter Sunday, so the date varies from year to year. The name Shrove comes from the old English word "shrive" which means “to confess”. In the Middle Ages, people used to go to confession and confess their sins on Shrove Tuesday, so that they were forgiven before the season of Lent began on Ash Wednesday.
Lent is a time of fast and abstinence and of making sacrifices and giving things up. The Church liturgy laid much emphasis on eating very plain food and refraining from food that would give pleasure during the period of lent. In many cultures, this meant no meat, dairy, or eggs. So in earlier times, Shrove Tuesday became the last chance for people to indulge themselves in good food on the Tuesday before Ash Wednesday and to make use of the items of foods that were not allowed during Lent.
In the United Kingdom and Ireland, Shrove Tuesday is more commonly known as Pancake Tuesday or Pancake Day, as it is customary to eat PANCAKES on this day. Pancakes thus became associated with the day preceding Lent, because it was a way to use up all the rich foodstuffs in the house such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent began.

SIMPLE COCONUT PAN CAKES

Serves 2 
Preparation time 30 minutes
1cup flour (maida)                       
2 eggs beaten well
2 tablespoons sugar                   
½ teaspoon vanilla essence
1 tablespoon butter or ghee       
½ teaspoon salt
¼ teaspoon baking powder       
1cup milk


Mix all the ingredients together to get a thin smooth batter without lumps. Heat a non- stick frying pan. When hot wipe all over with a piece of cloth dipped in a little oil. Pour a ladle of batter in the pan with a swirling motion and then shake the pan so that the entire pan is covered. Cook on both sides and remove. Serve hot with Jam or honey.

Make the coconut Pan Rolls by placing  a spoon of sweetened grated coconut in the middle then roll them up. Serve hot.

For Fruit Pan cakes, add finely chopped fruit such as pineapple, banana, apple, etc., to the batter and make the pancakes as above.

Sunday, January 26, 2014

SCRAMBLED EGGS WITH TOMATOES



SCRAMBLED EGGS
Scrambled Eggs is a Dish made from beaten eggs. A little oil or butter is heated in a pan over medium heat and the beaten eggs are poured into the hot pan and stirred frequently as they coagulate till just small bits are obtained. For savoury  Scrambled Eggs, chopped onions, green peppers, tomatoes, mushrooms etc are first fried in the oil or butter then the beaten eggs are poured into the pan and scrambled.
This recipe for Scrambled Eggs with Tomatoes, is from my new Recipe Book SIMPLE EGG DELICACIES which will be launched shortly

RECIPE FOR SCRAMBLED EGGS WITH TOMATOES
Serves 4  
Preparation Time 20 minutes
Ingredients
4 eggs beaten well
2 onions chopped finely
1 medium size tomato chopped finely
2 green chillies chopped
1 tablespoon chopped coriander leaves or chopped spring onions
100 grams butter or 3 tablespoons oil
Salt to taste

Heat the butter or oil in a pan and sauté the onions and green chillies till brown. Add the beaten eggs and salt and fry well mixing all the time so that the mixture does not stick to the bottom of the pan. Mix in the tomatoes and continue cooking on low heat till the eggs are well scrambled. Garnish with chopped coriander leaves or chopped spring onions. Serve with hot buttered toast.

 

Monday, January 20, 2014

SPICY ROAST CHICKEN

A simple and easy recipe for a spicy Chicken Roast. Just marinate and let it cook by itself for one hour. The same recipe could be followed for a Chicken Pot Roast.

 
SPICY ROASTED CHICKEN

Serves: 6  Preparation and cooking time: 1 hour 15 minutes
Ingredients
1 whole chicken jointed into 4 to 6 pieces
3 medium size potatoes peeled
3 large onions quartered
2 tablespoons butter
1 teaspoon garam masala powder or all spice powder
2 teaspoons pepper powder
2 teaspoons chillie powder
Salt to taste
2 teaspoons lime juice

Wash the chicken and the potatoes. Mix in all the above ingredients and leave aside for 15 minutes. Arrange the marinated chicken and potatoes in a buttered oven-proof dish. Cover the dish with foil. Bake in a moderate oven (175 degrees C ) for about 45 minutes to 1 hour. Remove the foil and roast with the top grill only till the chicken turns a gold brown.
Serve with Steamed vegetables and any type of bread.

Thursday, January 9, 2014

DHAL AND SPINACH CURRY


 
 DHAL AND SPINACH CURRY
Serves 6           Preparation Time 1 hour
Ingredients
1 cup Tur Dhal,
1 cup of spinach chopped finely,
2 green chilies slit lengthwise,
2 teaspoons chillie powder,
1 teaspoon coriander powder,                     
½ teaspoon turmeric powder,
2 tomatoes chopped,
1 onion chopped,
1 teaspoon crushed garlic,
salt to taste
For the seasoning:
1 teaspoon mustard, 2 red chilies broken into bits and a few curry leaves and 1 tablespoon oil.
Method
 Wash the dhal and cook it along with the greens, tomato, chilly powder, coriander powder, turmeric powder and onion with sufficient water in a pressure cooker.  When done open the cooker, add salt and some more water and mash well.  In another vessel, 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.

 

 

Sunday, December 15, 2013

STRAWBERRY SHAPED MARZIPAN SWEETS FOR CHRISTMAS

Mazipan sweets in Strawberry shapes

MARZIPAN SWEETS
Makes 30 pieces Preparation time 1 hour
Ingredients
250 grams almonds
250 grams sugar
300 grams icing sugar
2 egg whites
A little rose water for grinding
¼ teaspoon almond essence
250 grams cashew nuts
1/4 teaspoon pink food colour
      
Grind the almonds and cashew nuts with the egg whites and rose water to a smooth paste. Transfer the paste into a heavy bottomed pan and add the sugar and the pink food. Cook on low heat stirring all the time till the mixture forms a soft ball. Remove from heat and add the icing sugar. Knead till it forms a dry ball. Divide the mixture into even sized balls and mould into strawberry shapes.

Monday, November 11, 2013

DOLDOL ( BLACK HALWA) - AN ANGLO INDIAN CHRISTMAS DELICACY

Doldol is a rich Black Halwa like Christmas delicacy. It is made with Black Rice flour, roasted semolina, almonds, sugar and ghee simmered in thick coconut milk till a Halwa like consistency is reached. Christmas in KGF was never complete without Doldol.

Serves 6  Preparation time 1 ½ hours
Ingredients
1 kg sugar                                                                   
½ kg almonds 
2 cups roasted fine semolina or soogi or semolina            
 ½ kg ghee
5 cups thick cocoanut milk extracted from 3 coconuts      
1 kg Puttu Rice flour or Black /Red Rice flour

In a fairly big vessel, boil the sugar and cocoanut milk together 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 and almonds. Stirring continuously cook 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 Doldol will be black)

Saturday, October 19, 2013

CHILLIE BEEF FRY



ANGLO-INDIAN CHILLIE BEEF FRY
Serves 6   Preparation time 1 hour
Ingredients
1 kg good beef cut into medium size pieces
4 green chillies
2 capsicums / green peppers cut into strips
3 big onions sliced
1 teaspoon chopped ginger
2 teaspoons chopped garlic
½ teaspoon pepper
2 tablespoons vinegar
Salt to taste
½ teaspoon turmeric
3 tablespoons oil
Boil the meat in a little water till tender. Keep the remaining soup aside.
Grind the chillies, ginger, garlic, turmeric and pepper together and mix in the vinegar.
Heat oil in a pan and fry the onions till golden brown. Add the cooked meat, ground masala and the capsicum and mix well. Add the remaining soup and cook on slow heat till the meat is brown.

Thursday, September 12, 2013

AFTERNOON TEA - A TOUCH OF NOSTALGIA - TOASTED TEA CAKE / TEA BISCUIT


Here is an old recipe for ENGLISH TOASTED TEA CAKE. It was also known as ROGAN in the Northern parts of India and served at Tea time in the Boarding Schools in Darjeeling, Mussoorie, Ooty, etc. it was also known as BISCUIT BUN, TEA BISCUIT, BISCUIT ROTI, etc in the South. Try it out and bring back the Nostalgia.

The concept of the English High Tea in the afternoons which was a direct throw back of the Raj quickly became an Anglo-Indian custom in the early part of the century. One could conjure up images of the English and Anglo-Indian ‘Memsahibs’ enjoying afternoon tea laid out on tables covered with snowy white tablecloths, seated on white garden chairs on a velvet green lawn and being served tiny cucumber sandwiches, cakes, scones, butterfly cakes, and pastries by obsequious servants, and drinking tea from miniature fine Bone China teacups (all legacies of the British Raj), bringing to mind, scenes of an ordered, easy, leisurely life amid gentle Indian settings in those early times.
In the true British sense, Afternoon Tea is a light meal typically eaten between 3pm and 4 30pm. But sadly this wonderful tradition has all but died out. Everyone is  too busy these days and no one has time to sit down to share these innocent pleasures with friends.  I thought I’d stir up some nostalgia and talk about this now almost forgotten tradition where, our mum’s would make the perfect cup of tea by pouring boiling hot water over 2 tablespoons of Brooke Bond Red Label tea leaves in a beautiful China or porcelain Tea Pot. The tea was set to rest for about 10 minutes to allow the tea flavour to slowly seep in the hot water. It was kept suitably warm with a Tea Cosy (which we hardly see these days. The tea would then be poured slowly into cups through a tea strainer and sugar and milk added according to one’s preference. (These days, a teabag in a cup of water passes off as Tea)
This delightful cup was always accompanied with a few choice Anglo-Indian Snacks – Some of them were Cheese, Straws, tiny cucumber sandwiches, hot mince puffs, Marie Biscuits, Scones, Toasted Tea Cakes, Crumpets, etc. Why don’t we bring this practice back in our life and invite a few friends over for a leisurely Anglo-Indian Tea Afternoon.
An English Teacake is usually a light, sweet, yeast-based bun containing dried fruits such as currants, sultanas or orange peel. It is typically split, toasted, buttered, and served with tea. It is flat and circular, with a smooth brown upper surface and a somewhat lighter underside A Tea Cake is therefore a slightly hard bun or cake. The name is commonly used for whatever bread or cake is traditionally served for afternoon tea that can be applied loosely to any kind of cake that is sturdy enough to be picked up with the fingers.



RECIPE FOR TOASTED TEA CAKE / TEA BISCUIT

Prep time: 15 minutes
Baking time: 30 minutes
Ingredients
4 cups plain flour
½ teaspoon baking powder
¼ teaspoon salt
200 grams butter
2 tablespoons caster sugar / sugar
2 tablespoons raisins or sultanas
1 egg
½ cup water
½ cup milk
Preheat the oven to 150 degrees.
Sieve the salt, baking powder and flour together, Add the butter and mix until it is like breadcrumbs. Mix in the dried fruit, sugar, milk, and the egg and form a soft dough. (Add the water if the dough is too stiff otherwise omit the water) Split the dough into eight round balls and gently flatten them into the traditional teacake shape.
Place on a greased baking tray and bake for half an hour at 150 degrees. Remove from the oven, cool on a cooling rack.
Cut each tea cake in half and smear each  half with butter and jam or honey  while still warm accompanied by a hot cup of tea for a perfect afternoon tea treat