ANGLO-INDIAN MUSTARD SAUCE FOR SANDWICHES ETC

This sauce can be used as a spread for sandwiches by mixing it with shredded meat, vegetables, mayonnaise etc. It can also be eaten as a side relish with any type of Roasted Meat, Chicken Turkey, Duck etc.
This sauce was an integral sauce on every Anglo-Indian table during the Christmas Season

50 grams ordinary black or brown mustard
10 grams white mustard
1 teaspoon chillie powder
2 teaspoons garlic paste
2 tablespoons sugar
Salt to taste
A small piece of Drumstick Bark
1 cup white vinegar
Grind all the above to a smooth paste. Add a little more vinegar to make the paste into a sauce like consistency. Refrigerate and use when required.
Note: In case the drumstick bark is not available substitute with a stick of cinnamon.

Colonel Standhurst’s Beef Curry

Serves 6
Preparation Time 45 minutes
Ingredients

½ kg good beef cut into medium pieces
2 big tomatoes pureed
3 cloves, 2 pieces of cinnamon, 2 cardamoms
2 Bay leaves
1 teaspoons ginger paste
1 teaspoon garlic paste
2 onions chopped
1 tablespoon chopped mint leaves
2 teaspoons chilly powder
Salt to taste
3 tablespoons oil
2 potatoes pealed and each cut into 8 pieces

Wash the meat and the potatoes. Heat oil in a pan and add the onions, cloves, cinnamon, cardamoms, bay leaves, ginger paste and garlic paste. Fry for a few minutes. Add the meat and the chilly powder and mix well. Keep frying on low heat for some more time. Now add the tomatoes, salt, mint leaves, potatoes, and mix well. Add sufficient water and cook till the meat is done and the gravy is thick. If cooking in a pressure cooker turn off the heat after 6 whistles. Serve hot with rice.

BRINJALS IN A TOMATO GRAVY (Aubergines in gravy)

Serves 6
Preparation Time 30 minutes
½ kg brinjals cut into quarters
2 teaspoons chilly powder
2 onions sliced finely
1- teaspoon cumin powder
2 teaspoons poppy seeds
2 teaspoons sesame seeds
½ teaspoon tumeric powder
½ cup coconut paste
½ cup tamarind juice made from a lime size ball of tamarind
2 teaspoons ginger garlic paste
2 big tomatoes chopped
Salt to taste
2 tablespoons oil

Fry half the onions lightly and grind it to a paste together with the poppy seeds , coconut and sesame seeds.
Heat oil in a pan and sauté the remaining onions till golden brown. Add the ginger garlic paste, chilly powder, tumeric powder and cumin powder and fry for some time. Add the chopped tomatoes, the ground coconut masala and salt and continue frying till the oil separates from the masala. Now add the cut brinjals and tamarind juice and simmer on low heat till done. Garnish with chopped coriander leaves.

COUNTRY CAPTAIN PORK

1 kg pork cut into medium size pieces
3 large onions sliced finely
2 teaspoons chilly powder
1 teaspoon tumeric powder
2 tablespoons oil
Salt to taste
2 tablespoons garlic paste
2 sticks cinnamon
4 cloves
2 cardamoms

Wash the pork and boil with a little salt and 1 cup water till tender.
Heat oil in a pan and fry the onions lightly. Add the garlic paste. Saute for about 5 minutes on medium heat. Add the chilly powder, tumeric powder, cinnamon, cloves, cardamom and salt. Now add the cooked pork along with the soup and simmer for about 10 minutes till the gravy is thick. Serve with bread or rice.

MEAT AND BRINJAL (EGG PLANT) CURRY

Meat and Brinjal Curry
1 kg Beef or Mutton cut into 3 cubes
3 medium size Brinjals cut into quarters and soaked in water
3 tablespoons oil
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon pepper powder
2 medium size onions chopped
2 tomatoes chopped fine or made into puree
2 green chillies slit lengthwise
1 teaspoon chillie powder
1 teaspoon turmeric powder
Salt to taste
2 tablespoons vinegar
Heat oil in a pan and lightly brown the Brinjals over moderate heat for 3 minutes then remove and keep aside. In the same oil add the onions and sauté lightly. Add the ginger garlic paste, pepper powder, chillie powder, green chillies and turmeric powder, vinegar and fry for 2 minutes. Now add the Beef / Mutton and the tomato and stir-fry until the meat changes colour. Add 2 cups water and cook till the meat is tender. Add the Brinjals and simmer for 5 minutes. Serve with rice.

VEGETABLE PUFFS

3 cups refined flour / maida
3 potatoes, 2 carrots peeled and chopped into small pieces
½ cup peas
2 onions chopped
2 teaspoons pepper powder
50 grams butter
½ teaspoon baking powder
1/2 kg oil for frying
Salt to taste
1teaspoon chillie powder
½ teaspoon spice powder / garam masala powder
2 teaspoons chopped coriander leaves
1 teaspoon chopped ginger
Sift the flour with a teaspoon of salt and baking powder. Mix the butter with the flour and knead into a stiff dough using very little water. Keep aside. Heat 2 tablespoons oil in a pan and sauté the chopped ginger and onions lightly. Add all the vegetables, chillie powder, pepper powder, coriander leaves, garam masala and salt. Add a little water. Stir well and cook on low heat till the vegetables are cooked and all the water dries up. Remove and keep aside to cool. Now take the prepared pastry dough onto a floured board and rollout into a thin sheet. Cut rounds of about 10 cm diameter with a saucer. Put a little of the cooked vegetable on one half of the rounds and fold the other half over. Seal the edges by dampening with a little water. Prepare the puffs in this way till all the dough and mince is used up.
Heat oil for frying in a fairly deep pan till smoky. Slowly drop in the puffs one by one (as many as the pan can hold). Fry till crisp and brown on both sides. Remove from the oil and drain. Serve hot

ANGLO-INDIAN COOKERY BOOKS

 

1.THE BEST OF ANGLO-INDIAN CUISINE – A LEGACY is a unique collection of easy- to- follow Recipes of traditional as well as every day Anglo-Indian dishes, ranging from soups, fries, curries, rice dishes, Christmas treats etc., picking up plenty of hybrids along the way, including popular favourites like the different types of Pepper water, Ball Curry, Coconut Rice, Devil chutney etc A few home brewed wines are also included to round off the extensive flavours and tastes.

2.FLAVOURS OF THE PAST features recipes of popular and well-loved dishes of Colonial times, such as Grandma’s Country Captain Chicken, Railway Mutton Curry, Madras Pork Curry. Dak Bungalow Curry, Stuffed Snake Coy Curry, Guava Cheese, Peanut Fudge, etc, which are sure to bring back nostalgic memories.

3.ANGLO-INDIAN DELICACIES is a collection of Recipes of popular vintage and contemporary Cuisine of Colonial India. Old favourites such as Pork Bhooni, Devil Pork Curry, Calcutta Cutlets, Fish Kedegeree, Double Onions Meat Curry, Camp Soup, Bengal Lancers Shrimp Curry, Boiled Mutton chops, etc have been given a new lease of life. The recipes are simple and extremely easy to follow. The very names of the dishes will surely bring back nostalgic memories of by gone days to many. As with the earlier books, it will make a useful addition to a personal Anglo-Indian Recipe Collection

4.THE ANGLO-INDIAN FESTIVE HAMPER is a collection of popular Anglo-Indian festive treats, such as Cakes, Sweets, Christmas goodies, Puddings, Sandwiches, Preserves, Home-made Wines, etc, etc. The repertoire is rich and quite vast and takes you on a sentimental and nostalgic trip of old forgotten delicacies. These mouth watering concoctions are a mix of both ‘European’ and ‘Indian’, thus making it a veritable “Anglo-Indian” Festive Hamper. The easy-to-follow directions make the preparation of these old, popular, mouth watering goodies, simple, enjoyable and problem-free.

5. A COLLECTION OF ANGLO-INDIAN ROASTS, CASSEROLES AND BAKES is a practical and easy guide to delectable cooking. The clear step-by-step instructions describe the preparation of a variety of easy to prepare Anglo-Indian Roasts, Casseroles and Bakes such as Shepherd’s Pie, Washerman’s Pie, Roast Chicken, Macaroni and Mince, etc. A few Vegetarian Bakes and casserole dishes are also featured.

6. THE ANGLO-INDIAN SNACK BOX , is a collection of simple and easy to follow recipes of tasty snacks, short eats, nibbles and finger food. The repertoire covers a variety of vegetarian as well as non- vegetarian snacks which includes savouries, sandwiches, wraps, rolls, pastries, sweets etc and can easily be prepared from ingredients commonly available at home.

Each book is priced at : India : Rs 130.00, UK GBP 5.00, USA $10.00, Canada $10.00, Australia $10.00, UAE Rs 300.00
A set of all 6 books inclusive of Postage / Courier charges:
India: Rs 850.00, UK GBP 30.00, USA $60.00, Canada $60.00, Australia $60.00, UAE Rs 2000.00
For Copies contact : Bridget Kumar Phone: (Bangalore) +919845571254 / (0091)8025504137 / Email: bidkumar@gmail.com
John White (Chennai) 00914425595008 /mpjohnwhite@yahoo.co.in

STUFFED MACKERELS

Serves 6
Preparation Time 45 minutes
6 medium sized mackerels
3 tablespoons oil
3 teaspoons chilly powder
2 teaspoons pepper powder
2 teaspoons ginger garlic paste
1- teaspoon cumin powder
1- teaspoon coriander powder
½ teaspoon turmeric powder
2 teaspoons lime juice
1-teaspoon salt
Clean and remove the scales, fins and insides of the fish. Wash well. Mix all the above ingredients together with a little water to form a paste. Slit each fish lengthwise on either side keeping the center bone intact. Stuff the paste into each fish very evenly on either side of the center bone. Rub some of the paste on the outsides as well. Heat oil in a flat pan and shallow fry the fish on both sides till evenly brown. Serve with onion rings and chips.

My New Cookery Book... THE ANGLO-INDIAN SNACK BOX

                                                       THE ANGLO-INDIAN SNACK BOX
THE ANGLO-INDIAN SNACK BOX is a collection of simple and easy to follow recipes of tasty snacks, short eats, nibbles and finger food. The repertoire covers a variety of vegetarian as well as non-vegetarian snacks which includes savouries, sandwiches,wraps, rolls, pastries, sweets etc and can easily be prepared from ingredients commonly available at home.

Pork Bhoonie

1 kg Pork with less fat cut into medium pieces
1 teaspoon ginger paste
1 teaspoon garlic paste
½ teaspoon turmeric Powder
2 teaspoon chillie Powder
2 green chillies sliced lengthwise
3 onions sliced finely
1 cup chopped Methi / Fenugreek leaves (Venthium greens)
Salt to taste
3 Potatoes peeled and cut into quarters
3 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, green chillies, Methi / fenugreek leaves and mix well. Stir fry for a few minutes till the meat become firm and the leaves shrivel up. Add the potatoes and sufficient water and simmer on low heat till the pork and potatoes are tender.