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

IMPORTANT NOTICE

DUE TO THE PRESENT SITUATION, I AM NOT IN A POSITION TO POST MY BOOKS TO THOSE WHO ORDER THEM DIRECTLY FROM ME. ALL MY ANGLO-INDIAN RECIPE BOOKS ARE AVAILABLE ONLINE ON Amazon.com
THIS IS THE LINK TO MY AUTHOR PAGE DISPLAYING ALL MY BOOKS. HENCE PLEASE ORDER DIRECTLY AND PURCHASE THE BOOKS FROM AMAZON

Wednesday, July 29, 2020

SIMPLE ANGLO-INDIAN BEEF CURRY



SIMPLE MEAT CURRY

Ingredients

1/2 kg meat either mutton, lamb or beef cut into cubes

2 onions sliced roughly

1 tomato chopped

1 or 2 teaspoons chillie powder

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

1/2 teaspoon cumin powder

2 teaspoons ginger garlic paste

Salt to taste

2 tablespoons oil 


Heat the oil in a pressure cooker or suitable pan and add the meat. Fry for a few minutes.

Add the chillie powder, turmeric, cumin powder, coriander powder, ginger garlic paste and salt and mix well. Fry for a few minutes

Add the chopped onions and tomatoes and mix well

Fry for a few minutes till the tomatoes turn pulpy.

Add sufficient water and close the pressure cooker.

Switch off after 8 whistles. Let the pressure settle.

Open and mix. If thicker gravy is required simmer for a few minutes, then switch off.

Serve with rice or bread  


Sunday, July 19, 2020

LAMB MINCE PILAF / PALAU



LAMB MINCE PILAF
Ingredients
1/2 Basmati Rice or any other Good Rice … wash and soak for about 10 minutes
1/2 kg Mutton / Lamb Mince
3 bay leaves
2 teaspoons all spice powder or garam masala
3 large tomatoes chopped
3 small sticks of cinnamon, 3 cloves, 3 cardamoms
1 cup oil or ghee
Salt to taste
6 green chilies slit lengthwise
3 tablespoons ginger garlic paste
2 teaspoons chillie powder
3 large onions sliced finely          
1 teaspoon turmeric powder
½ cup fresh mint leaves
3 tablespoons curds / yogurt

Marinate the mutton / lamb mince with the garam masala/ all spice powder, green chillies, curds and 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 bay leaves, cloves, cinnamon, cardamom, 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 mutton / lamb mince and salt and cook till tender. Keep aside.

Now add sufficient water to the gravy in a vessel so as to get about 5 glasses of liquid.  Add the rice and cook till almost done. Remove half the quantity of rice and add a layer of the cooked mutton / lamb mince on the rice. Repeat with the remaining cooked rice and mince. Cover and simmer for a few more minutes till all the liquid evaporates and the Rice is done. Let it stand for about 15 minutes before serving with salad or any curry.

Monday, July 13, 2020

MEAT BALL CURRY OR BAD WORD CURRY




1. ANGLO-INDIAN MINCE BALL CURRY OR BAD WORD CURRY 
(Tender Meat balls are simmered in a lightly spiced Coconut based Gravy and served with yellow Coconut Rice and Devil’s / Hell’s Flame Chutney. This curry is also known colloquially as “Bad Word Curry”. As the word ‘Ball’ was considered as a slang 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 (optional)
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
1/2 teaspoon chillie 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.


Friday, June 26, 2020

CHICKEN IN RED WINE



CHICKEN COOKED IN RED WINE
Ingredients
1 kg Chicken cut into medium size pieces with bones 
1 teaspoon cumin powder
3 dry red chillies broken into bits
1 teaspoon garlic and ginger paste
3 tomatoes chopped
2 onions sliced finely
1 teaspoon all spice powder (or garam masala powder) 
1 teaspoon fresh ground pepper 
1 teaspoon whole pepper corns  
3 tablespoons oil
1 cup red wine
Salt to taste

Marinate the chicken with all the above ingredients for about one hour. Transfer to a suitable pan and simmer on low heat till the chicken is tender and the gravy is thick. 
Just before serving add 2 teaspoons butter and mix well. 
Serve with mashed potatoes, steamed veggies and either bread, rice, chapattis 

Monday, June 22, 2020

MEAT AND SPINACH CURRY


Ingredients
½ kg meat (beef lamb or mutton)                                           
1 cup of Chopped Spinach 
2 big onions chopped finely                                          
2  tomatoes pureed
2 teaspoons chillie powder  (less spicy)                                    
1/4  teaspoon turmeric powder
1 teaspoon 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 spinach 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 more gravy)
  Cook on low heat till the meat is tender or pressure cook for 6 whistles 


Wednesday, June 17, 2020

ANGLO-NDIAN GREEN MASALA MEAT CURRY




GREEN MASALA MEAT CURRY
Ingredients
1/2 kg meat (either mutton, lamb, beef, chicken, pork, etc) cut into medium size pieces
2 onions chopped finely
1 large tomato chopped
1 teaspoon ginger garlic paste
2 one inch pieces of cinnamon
3 cloves
1 teaspoon coriander powder
1 teaspoon cumin powder
 ¼ teaspoon turmeric powder
½ cup grated coconut
Salt to taste
6 tablespoons chopped coriander leaves
2 teaspoons chopped mint leaves
3 tablespoons oil
2 teaspoons chillie powder
3 green chillies
Grind the coconut, coriander leaves, mint, green chillies and tomato to a smooth paste.
Heat oil in a pan and fry the chopped onions, chopped garlic, cinnamon and cloves till golden brown. 
Add the meat and mix well. 
Add the chillie powder, ginger garlic paste, turmeric powder, coriander powder and cumin powder and fry till the pieces become firm.  
Now add the ground paste and fry for about 5 minutes on low heat. 
Add salt to taste and 2 cups of water and simmer till the meat is cooked and gravy is thick.  
Serve hot with rice or chapattis. 


Saturday, May 16, 2020

ANGLO-INDIAN PEPPERWATER



Anglo-Indian Pepper Water
An easy recipe for a short cut method to make Anglo-Indian Pepper Water
Ingredients 
2 tomatoes chopped
1 teaspoon ground pepper
1/2 teaspoon chillie powder
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder 
Salt to taste
1/2 cup tamarind juice extracted from a small ball of tamarind or 1/2 teaspoon tamarind paste

Ingredients for the Tempering 
1 small onion chopped
2 red chilies broken into bits
1 teaspoon crushed garlic
A few curry leaves
1 tablespoon oil

Heat the oil in a pan and add the mustard seeds. When they begin to splutter, add the chopped onions, garlic, curry leaves and broken red chillies. Saute till the onions are brown.
Add the chopped tomatoes and fry till the tomatoes turn pulpy.
Add the pepper, salt, chillie powder, turmeric, coriander and cumin and fry for a few minutes. Take care not to burn the ingredients 
Add the tamarind water and mix well. 
Add 2 or 3 more cups of water and mix well.
Cook on medium heat till the pepper water comes to a nice rolling boil. Cook for a couple of minutes more, then switch off the heat.
Serve with white steamed rice and a meat side dish. 

Note: 1. You could also make the Pepper Water by grinding red chillies, pepper corns, coriander seeds, cumin seeds in a blender instead of using powders if its convenient for you
2. You  could first boil all the ingredients and then temper the Pepper Water if you find it more convenient 

Thursday, May 14, 2020

POTATO FRY



Here is an easy recipe for a simple Potato Fry
3 medium size potatoes boiled and peeled and cut into small cubes
1 small onion chopped finely
1 small tomato chopped
A few curry leaves
1/2 teaspoon chillie powder
1/4 teaspoon turmeric powder
2 tablespoons oil
Salt to taste

Heat the oil in a suitable pan and fry the onions and curry leaves to golden.
Add the chopped tomatoes, chillie powder, turmeric powder and salt and fry till the tomatoes turn pulpy.
Mix in the boiled potato cubes and mix gently.
Simmer for a couple of minutes, then turn off the heat.
Serve as a side dish at lunch or with chapatis or toast


Tuesday, April 21, 2020

ANGLO-INDIAN TOMATO RICE / TOMATO PALAU



ANGLO-INDIAN TOMATO RICE or TOMATO PALAU
Ingredients 
4 large tomatoes pureed and diluted with water to get 4 cups of juice or 1 pack of tomato puree diluted to get 4 cups of juice. 
3 tablespoons chopped coriander leaves
2 large onions sliced finely 
2 cups Raw Rice or Basmati Rice
Salt to taste 
2 teaspoons chillie powder
2 teaspoons ginger and garlic paste 
4 cloves, 3 cardamoms, 3 pieces of cinnamon
4 tablespoons oil or ghee 
2 tablespoons chopped fresh mint

Heat oil in a pan or a rice cooker and sauté the spices for a few minutes. Next fry the onions to light brown. Add the ginger garlic paste and chillie powder for a few minutes. Add the salt, mint, coriander leaves and tomato juice and fry for a few minutes. Add the rice and cook till the rice is done. 
Serve with salad and Chicken Curry or Pork Vindaloo.


Sunday, April 12, 2020

HURRY BURRY MEAT PULAO



HURRY BURRY MEAT PULAO
Ingredients 
500 grams meat (either mutton, lamb , beef etc)
1/2 kg Basmati Rice or any Raw Rice
3 onions chopped or sliced finely 
2 tomatoes chopped small
2 tablespoons ginger garlic paste
1/2 cup chopped coriander leaves
1/2 cup chopped mint
3 green chillies sliced lengthwise 
1 or 2 teaspoons chillie powder
1/2 teaspoon turmeric powder 
2 Bay leaves
2 long pieces cinnamon 
5 or 6 cloves
5 or 6 cardamoms 
Salt to taste
1 cup oil or ghee


Wash and soak the rice for 30 minutes.
Marinate the meat with the turmeric and ginger garlic paste and leave aside.
Heat the oil or ghee in a suitable pan and add the whole spices. Fry for a couple of minutes. Add the onions and fry till golden brown. Now add the meat and chillie powder and fry for a few minutes till the oil separates. Add the tomatoes, coriander leaves, green chillies, mint and salt and fry till the tomatoes turn pulpy and the oil floats at the sides. Add 2 cups of water and simmer till the mutton is cooked. (If cooking in a pressure cooker switch off after 5 or 6 whistles or 12 or 15 minutes. Wait till pressure dies down then open and mix)
Once the meat is cooked, add the rice and 2 more cups of water. Mix well. Simmer on low heat till the rice is cooked. ( for pressure cooker switch off after 3 whistles. Let pressure settle)
Don’t disturb the rice for atleast 15 minutes. Then gently mix, taking care not to break the rice or the well cooked meat 



Sunday, March 1, 2020

MEAT BALLS PEPPER FRY



MEAT BALL PEPPER FRY
Ingredients 
500 grams mince meat either beef or mutton 
3 onions sliced
1/4 teaspoon turmeric powder
salt to taste 
1 teaspoon ginger garlic paste
2 teaspoons Pepper powder
2 tablespoons oil

Mix the mince with 1/2 teaspoon pepper powder, 1/4 teaspoon turmeric, 1/4 teaspoon salt and 1/2 teaspoon ginger garlic paste 

Heat the oil in a suitable pan and fry the onions till golden. 
Add the ginger garlic paste, turmeric, and pepper powder and fry for a few minutes. 
Add 2 cups of water and mix well. Bring to boil. When the gravy is boiling well, reduce heat and drop in the meat balls one by one. 
Shake the pan so that the mixture covers all the balls well. 
Cover the pan and cook on medium heat for about 10 to 15 minutes till meat balls are cooked and the gravy thickens.
Remove and let it rest for a few minutes.
Serve with Rice or Bread.

Thursday, February 27, 2020

CRAB PEPPER FRY

 

CRAB PEPPER FRY
 INGREDIENTS
500 grams  of cleaned and jointed crabs 
3 onions sliced
 1/4 teaspoon turmeric powder
1/2 teaspoon salt 
1 teaspoon coriander powder
1 teaspoon ginger garlic paste
2 teaspoons Pepper powder
2 tablespoons oil

Marinate the crabs with all the above ingredients except the onions and oil.
Heat the oil in a suitable pan and fry the onions till golden. 
Add the marinated crabs and a cup of water and mix well.
Cover the pan and cook on medium heat for about 10 minutes till crabs are cooked and the gravy thickens.
Remove and let it rest for a few minutes.
Serve with Rice or Bread.

Sunday, February 2, 2020

TRIFLE PUDDING



CLASSIC ENGLISH TRIFLE PUDDING
A Trifle is a dessert dish invariably made from thick custard, fruit, sponge cake, fruit juice or jelly and whipped cream.  These ingredients are usually arranged in layers in a beautiful glass dish with the sponge cake forming the bottom layer. The earliest known recipe for “Trifle” was published in a book called "The good housewife's Jewell" by Thomas Dawson. in 1596 in England. The ingredients for this first Trifle Recipe was thick cream flavoured with sugar, ginger and rosewater pored over slices of Sponge Cake. Sixty years later, milk custard was added to the list of ingredients and the custard was poured over alcohol-soaked bread.
A Trifle Pudding is often used for decoration as well as taste, incorporating the bright, layered colours of the fruit, jelly, jam, and the contrast of the creamy yellow custard and white cream. Some trifles contain a small amount of alcohol such as port, or, most commonly, sweet sherry or madeira wine. These Trifles are known as ‘TIPSY TRIFLES” The Non-alcoholic versions may, instead use fruit juices or soft drinks such as ginger ale, lemonade etc as the liquid is necessary to moisten the cake layers.
Trifle Puddings are often served in Anglo-Indian Homes at Christmas time, sometimes as a lighter alternative to the much denser Christmas pudding. No specific recipe need be followed for preparing a Trifle. It all depends on the availability of the ingredients. One can mix and match in a Trifle and just innovate. The contents of a trifle can be varied according to one’s choice. Here is a step by step Recipe for a simple Trifle. 

Ingredients
300 grams sponge cake 
4 tablespoons mixed fruit jam 
1 large tin of canned mixed fruit or 2 cups of chopped fresh fruit of your choice
1 cup prepared jelly
500 ml fresh cream 
500 ml whipped cream 
1 cup prepared custard 

1. Whip the fresh cream and whipped cream separately to soft peaks consistency 
2. Drain the excess syrup from the canned fruits. Mix 2 tablespoons of jam to this fruit syrup and mix well. (If using Fresh Fruit then use a cup of apple juice or any other fruit juice). Divide the fruit into 3 portions 
3. Using a sharp knife, slice the cake horizontally into a layer so that it fits the bottom of the bowl in which the pudding is to be set. 
4. Spread the layer of cake liberally with jam. 
5. Place the cake layer in the glass bowl and soak with the fruit syrup Press down firmly down. 
6. Now spread a layer of the fruit over the soaked sponge cake layer. 
7.Top this layer with one portion of the fresh Cream. 
8. Repeat a second layer of the fruit.
9. Top this fruit layer with the custard
10. Repeat a third layer of fruit 
10. Now spread a layer of whipped cream using a spatula. 
11. Garnish with cubes of jelly, cut fresh fruit, cherries, walnuts etc.
Chill and serve when required.


Friday, January 31, 2020

CHICKEN CURRY IN COCONUT GRAVY



CHICKEN CURRY IN COCONUT GRAVY
Ingredients

1 kg chicken cut into medium size pieces (either broiler or country chicken)        
3 onions chopped finely
2 large tomatoes chopped                                  
2 teaspoons ginger garlic paste
1 teaspoon coriander powder                             
1 teaspoon turmeric powder                                 
½ cup grated coconut 
2 small pieces cinnamon bark
3 cloves
2 cardamoms
Salt to taste
2 teaspoons chopped coriander leaves              
2 teaspoons chopped mint leaves
3 tablespoons oil                                                 
2 teaspoons chilly powder
2 tablespoons curds
2 potatoes peeled and cut into quarters 

Grind the coconut, cinamon, cloves, cardamom and half the onions to a smooth paste.

Heat oil in a pan and fry the remaining onions till golden brown. Add the ground paste and fry for about 5 minutes on low heat. Add the chillie powder, ginger garlic paste, coriander powder, turmeric powder and tomatoes and keep frying till the tomatoes are reduced to pulp. Now add the chicken and curds and mix well. Add salt, mint and coriander leaves, potatoes and 2 or 3 cups of water and simmer till the chicken is cooked and gravy is thick.  Serve hot with rice or chapattis.

Tuesday, December 31, 2019

ANGLO-INDIAN MEAT PEPPER FRY


MEAT PEPPER FRYMeat pepper Fry is a favourite and popular meat dish that is prepared very often in Anglo-Indian Homes. It could be prepared with either beef, mutton, lamb or pork. It is often an accompaniment with Pepper Water and Rice or Dol Curry (Dhal) and Rice. Goes well with Bread or dinner rolls or a Chapattis as well. It is also the perfect dish when recovering from the flu. This recipe is featured in my cookery book 'Anglo-Indian Cuisine - A legacy of Flavours from the Past'
Ingredients
½ kg Meat either Beef, Mutton or lamb (I used Mutton)
3 teaspoons fresh ground pepper
1/2 teaspoon turmeric powder
1 teaspoon chopped ginger
2 big onions sliced finely
3 tablespoons oil
3 large potatoes, peeled and cut into quarters
Salt to taste

Heat the Oil in a pan and sauté the onions and chopped ginger for a few minutes till the onions turn light brown.
Add the meat, salt, turmeric and pepper powder and mix well.
Fry for 5 minutes on low heat turning the meat well till the pieces get firm.
Add sufficient water and the potatoes and cook on medium heat till done.
Continue simmering on low heat till all the water is absorbed and the meat and potatoes are brown.
Serve hot with bread or rice.
Alternatively, the same dish could be prepared in a pressure cooker. Turn off the heat after 15 minutes and let the pressure die down before opening the pressure cooker. Dry up any excess gravy before serving.