FEATURE ON ANGLO-INDIAN FOOD AND ON ME IN TIME OUT DELHI 7TH jUNE 2013 ISSUE

FEATURE ON ANGLO-INDIAN FOOD AND  ON ME IN TIME OUT DELHI 7TH jUNE 2013 ISSUE

 

DRUMSTICK AND DHAL CURRY

The 'drumstick tree', is well known for its multi-purpose attributes, wide adaptability, and is very easy to grow. It is mostly grown as a backyard tree in most Indian homes. Its leaves, pods and flowers are packed with nutrients important to both humans and animals. It is valued mainly for its tender pod, which is antibacterial and a wonderful cleanser. Drumstick is rich in calcium, phosphorus and vitamin C. The leaves are especially beneficial in the treatment of many ailments due to their various medicinal properties and their rich iron content. Drumstick is also a good blood purifier.
Here is an easy recipe for a simple Drumstick and Dhal Curry

DRUMSTICK AND DHAL CURRY

Serves 6  Preparation Time 1 hour
Ingredients

1 cup Tur dhal,

4 drumsticks peeled and cut into 2 inch pieces,

2 teaspoons chillie powder,
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 and drumsticks with sufficient water in a pressure cooker.  When done open the cooker, add salt and some more water and mix 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 steamed rice.

JUNGLEE CHICKEN PULAO

The term ‘Junglee’ means wild or crazy in Hindi and it also refers to someone or something that is rough round the edges and has no finesse! This rice dish is just that -  a mish-mash of ingredients and Spices that are readily available in the kitchen such as onions, tomatoes, chillies, whole spices etc. The recipe varies from person to person. Many choose to incorporate leftover vegetable and meat dishes into it. Each family has their own version of this crazy rice dish or Junglee Palau. This is my version of Junglee Chicken Palau

Serves 6   Preparation and Cooking Time 1 hour

Ingredients

2 cups Basmati rice or any other long grained rice

1 Kg chicken chopped into medium size bits

1 cup oil or ghee

2 teaspoons chillie powder

3 big onions sliced finely

3 or 4 green chilies sliced lengthwise

2 tablespoons ginger garlic paste

3 big tomatoes chopped

1 pack coconut milk

½ cup fresh mint leaves

½ cup coriander leaves

1 cup curds (yogurt)

½ teaspoon turmeric powder

2 bay leaves

4 cloves, 3 small sticks of cinnamon, 4 cardamoms

Salt to taste

 

Wash the rice and soak it in a little water for about 20 minutes.

Heat the ghee in a suitable vessel or rice cooker and add the spices and bay leaves and fry for a few minutes. Now add the onions and ginger garlic paste and sauté for some time. Add the turmeric, mint leaves, coriander leaves and chillie powder and fry for a while. Next add the chopped tomatoes and chicken keep on frying till the oil separates from the mixture. Add the curds, slit green chilies, coconut and salt and 1 cup of water and simmer for a few minutes till the chicken is tender. Now add the rice and 3 cups of water and cook on low heat till done mixing once or twice. Serve with curd chutney and chicken or meat curry.

ANGLO-INDIAN RECIPE BOOKS - BRIDGET WHITE

BRIDGET WHITE ANGLO-INDIAN RECIPE BOOKS

 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.

ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST has been selected as WINNER FROM INDIA under the category BEST CULINARY HISTORY BOOK by GOURMAND INTERNATIONAL COOK BOOK AWARDS 2012

 Price per book : India : Rs175..00, Australia: A$15.00, UAE: Rs.350.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00
 

 2. 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.

Price per book: India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 6.00, USA: $10.00

3. 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.

Price per book: India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 6.00, USA: $10.00

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.
Price per book: India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 6.00, USA: $10.00

 5. 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.
Price per book: India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 6.00, USA: $10.00

6. 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.

Price per book : India : Rs150.00, Australia: A$15.00, UAE: Rs 350.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00

A whole set of 6 books costs as under which includes the Postage and handling

In India only Rs. 980.00
Australia: A$75.00, UAE: Rs 2800.00, Canada C$75.00, UK: GBP 40.00, USA: $75.00

 For copies contact:  Bridget Kumar

Tel: 080 25504137 / 98455 71254 / 98440 444236
Email: bidkumar@gmail.com / bridgetkumar@yahoo.com

 

 

CARAMEL CUSTARD

Caramel Custard was a popular dessert during the time of the Raj. It is typically a milk and egg mixture baked in a dish with sweet caramel lining its base.
This easy-to-make pudding is popular all over India and is still a favourite dessert item. It can be steamed in a pressure cooker, baked in the oven or cooked in a double boiler on the stove top. The Caramel Syrup is usually poured in the bottom of the mould before adding the Custard. Once the custard is done, it is turned upside down and served with the soft caramel sauce on top.

 

RECIPE FOR CARAMEL CUSTARD
Serves 6 
Ingredients
3 large Eggs
2 cups milk
3 tablespoons sugar
½ teaspoon vanilla essence or extract
½ cup sugar for the Caramel

Melt the ½ cup of sugar in a sauce pan till it caramelizes. Coat the sides of a custard mould or 6 individual custard cups with the caramel syrup.  Beat the Eggs, sugar, milk and vanilla essence together. Pour this mixture over the caramel. Steam gently in a pressure cooker or a pan for 45 minutes or until the mixture is just firm.
Keep aside to cool. When cold turn over on a serving dish

Alternatively, the Custard could be baked by placing the custard mould / custard cups in a baking pan. Pour boiling water to about one inch in the pan.  Bake at 350° for 40-45 minutes or until a knife inserted near center comes out clean. Remove from  the pan and cool on wire racks.

To unmold, run a knife around  the rim of the mould and each custard cup and invert onto a dessert plate. Serve warm or chilled.

 

Anglo-Indian Cuisine - A legacy of Flavours from the Past - GOURMAND WORLD COOK BOOK AWARDS 2012

And now sharing with all of you the Certificate I received from GOURMAND INTERNATIONAL SPAIN declaring my Cookery Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST as BEST CULINARY HISTORY BOOK FROM INDIA at the GOURMAND WORLD COOK BOOK AWARDS 2012.
This Certificate is for all of you

 

JAP0NAISE CAKES / ALMOND MERINGUE TORTE

Japonaise cakes are often mistakenly called Japanese cakes.  Surprisingly, the Japonaise Cake did not originate in Japan but is actually a classic French Pastry, also known as Almond Meringue Torte. These small wonderful cakes are made of almond meringue discs sandwiched together with a rich coffee-flavored butter cream.

Nilgiris, Sweet Chariot, All Saints, Fatima’s and Thom’s Bakeries in Bangalore made the best Japonaise cakes and we loved them as children.

 Japonaise cakes are very easy to prepare. If made a day in advance they should be refrigerated until just before serving. This is an easy recipe for small Home made Japonaise Cakes.

Ingredients for the Almond Discs

6 Egg Whites
150 grams sugar
250 grams ground almonds
100 grams powdered sugar
25 grams corn flour
½ cup milk

Ingredients For Coffee Butter Cream

200 grams fine sugar
1 tablespoon instant coffee (Nescafe / Bru)
6 egg yolks, beaten lightly
200 grams butter

To make the Almond Discs
Mix the powdered sugar, ground almonds and corn flour together in a bowl. Beat the egg whites till stiff with a pinch of salt. Then add 150 grams sugar and continue beating till they form soft peaks. Gradually fold in the almond mixture to get a fairly thick meringue like batter. Grease and flour 3 baking trays. Draw circles measuring 2 inches in diameter leaving some space between each circle. Using a tablespoon, spread the batter in each circle so as to make about 20 small pancakes on the baking trays. Bake each try for 25 minutes or until the meringue discs are crisp and a pale golden colour. Allow to cool completely.

To make the coffee butter cream,

Beat the egg yolks, butter, instant coffee and sugar together till creamy. Leave in the refrigerator to cool until it reaches spreading consistency.

To assemble the Japonaise cakes,
Spread about 2 tablespoon coffee butter cream on 10 of the meringue discs, then gently cover with the remaining discs taking care not to flatten the butter cream. Dust well with powdered sugar and almond flakes on top and on the sides of each torte. Keep in the fridge until 10 to 15 minutes before serving.

 

Bridget White Anglo-Indian Cuisine - UPPER CRUST MAGAZINE

Feature on me and on Anglo-Indian Cuisine in the Jan - March Issue of the UPPERCRUST MAGAZINE - Pages 42 to 45

 

BUTTER FRIED CAULIFLOWER AND CAPSICUMS

 

 

 

 

BUTTER FRIED CAULIFLOWER AND CAPSICUMS

Serves 6  Preparation Time 20 minutes

Ingredients
1 big cauliflower cut into medium size florets,
1 green capsicum / green pepper cut d into medium size pieces
1 red capsicum / green pepper cut d into medium size pieces
1 teaspoon pepper,
2 tablespoons butter
Salt to taste

Wash and soak the cauliflower for 1 hour in warm salt water. Cook the cauliflower in a little water for 5 minutes. Drop in the cut capsicum pieces and blanch them for about 2 or 3 minutes. Remove from heat and  then drain away the water. 

 Heat the butter in a pan. Add the cooked cauliflower, capsicum, salt and pepper and mix well. Fry on low heat for a few seconds then turn off the heat.

 Serve as a side dish with Rice and any curry or with Chapatis or puris. Takes good even with bread.

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 to 6 green chillies slit lengthwise

2 capsicums / green peppers cut into strips

3 big onions sliced

1tablespoon chopped garlic

Salt to taste

½ teaspoon turmeric

3 tablespoons oil

 Boil the meat with the turmeric and salt in sufficient water till tender. Keep the remaining soup aside. Heat oil in a pan and fry the onions and chopped garlic till golden brown. Add the cooked meat, green chillies and capsicum and mix well. Add the remaining soup and cook on low heat till the meat is brown and all the gravy dries up. Serve as a side dish or a starter at parties

 

VEGETABLE PALA0 WITH ONION, TOMATO AND CURD SALAD

VEGETABLE PALA0

Serves 6  Preparation time  45 minutes

Ingredients

2 cups basmati rice or any other raw rice,
3 onions sliced finely,
1 cup ground coconut,
½ teaspoon turmeric powder,
2 teaspoons ginger garlic paste,
½ cup oil or ghee, salt to taste,
3 green chilies chopped,
2 teaspoons chillie powder,
1 teaspoon garam masala powder / all spice powder,
2 cups assorted vegetables such as carrots, beans, peas, cauliflower etc cut into medium size bits
A few cashewnuts

 

Heat oil in a suitable vessel or cooker and fry the onions till brown. Add the ginger garlic paste and green chilies and sauté for a few minutes. Add the chopped vegetables, chillie powder, turmeric powder, spice powder and salt and stir-fry for a few minutes. Add the coconut and fry till the oil separates from the mixture. Add 4 cups of water and bring to boil. Add the rice and mix well. Cook on medium heat till the rice is cooked and each grain is separate. Garnish with chopped coriander leaves.

ONION, TOMATO AND CURD SALAD   /   PALAU CHUTNEY

Ingredients

2 tablespoons roughly ground coconut paste
2 green chilies
2   medium size onions chopped finely
1 tablespoon chopped coriander leaves
½ teaspoon salt
1 teaspoon lime juice
½ teaspoon sugar
½ cup curds or yogurt

Mix all the ingredients together and serve as an accompaniment for Biryani or Palau.

Anglo-Indian Cuisine - A Legacy of Flavours from the Past

ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST has been selected as WINNER FROM INDIA under the category BEST CULINARY HISTORY BOOK by GOURMAND INTERNATIONAL COOK BOOK AWARDS 2012

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.

Price per book : India : Rs175..00, Australia: A$15.00, UAE: Rs.350.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00

CONTACT: bridgetkumar@yahoo.com

Also available online from AMAZON.COM Anglo-Indian Cuisine - A Legacy of Flavours from the Past

AND AUTHOR HOUSE UK LTD. Anglo-Indian Cuisine - A legacy of Flavours from the Past

ISBN 9781477251638   6 x 9 perfect Bound Soft Cover   US$ 18.24 /  £11.95

ISBN 9781477251645  E-Book    US $3.99

 

DEVIL PORK FRY

The Devil Curry as its name suggests, is a rich and fiery hot dish, prepared with either Beef, Mutton, lamb, Chicken, Pork or Eggs and lots of chilies. In the earlier days, Wild Boar, Venison and Rabbit were also made into the Devil Curry. The Devil Curry is a modified version of the Jal Frazie that originated during the Colonial Era, where the left over Turkey and Chicken Roasts were converted into Devil Curries or Fries by giving them a makeover the next day with the addition of a few spices. 

Here is an easy recipe for DEVIL PORK FRY

Serves 6      Preparation Time 45 minutes

Ingredients

1 kg Pork (less fat) cut into medium size pieces

2 tablespoons vinegar

1 tablespoon Worcester sauce or Soya Sauce

2 tablespoons Tomato sauce

3 tablespoons oil

3 large onions sliced

2 tablespoons chopped garlic

2 tablespoons chopped ginger

8 to 10 Curry Leaves

1 tablespoon sugar

1 teaspoon fenugreek seeds powdered (Methi)

1 teaspoon mustard powder or paste

2 pieces cinnamon

3 cloves

3 teaspoons chillie powder

1 teaspoon turmeric powder

Salt to taste

2 tablespoons oil

Marinate the pork with the Vinegar, Worcester / Soya Sauce, Tomato Sauce, sugar and salt for about 1 hour. Heat oil in a pressure Cooker or pan and sauté the onions, curry leaves, chopped ginger, chopped garlic, cinnamon and cloves till light brown. Add the marinated pork, chillie powder, turmeric powder, fenugreek powder, mustard and mix well. Simmer for a few minutes till the meat becomes firm. Add sufficient water and pressure cook for about 15 to 20 minutes till the pork is cooked. Open the pressure cooker and fry till all the gravy dries up. Serve with fried potatoes, Rice, Bread or Chappatis.

 

MINTY CHICKEN CASSEROLE

 

 

 

MINTY CHICKEN CASSEROLE

Serves: 6

Preparation and cooking time: 1 hour

Ingredients

1 chicken cut into 8 to 10 large pieces

1 cup finely chopped mint leaves

2 teaspoons ginger garlic paste

2 teaspoons lemon juice

1 tablespoon vinegar

1 teaspoon cumin powder

1 teaspoon all spice powder or garam masala powder

1 teaspoon tomato-chilly sauce

1 teaspoon chilly powder

Salt to taste

2 tablespoons oil

2 tablespoons grated cheese

Method

1. Wash the chicken and prick all over with a fork.

2. Mix together the chopped mint, ginger garlic paste, lemon juice, vinegar, cumin powder, salt, all spice powder, tomato-chilly sauce and chilly powder and apply this mixture to the chicken pieces.

3. Leave to marinate for 30 minutes.

4. Transfer to a buttered baking dish. Drizzle oil over the chicken. Sprinkle grated cheese on top.

5. Bake in a moderate oven (355 degrees) for 45 minutes.

Serve with mash potato and salad.

SEASONS GREETINGS - ANGLO-INDIAN RECIPES

SEASONS GREETINGS FROM ANGLO-INDIAN RECIPES

http://anglo-indianrecipes.blogspot.com

ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST - GOURMAND WORLD COOK BOOKS AWARDS 2012

Today I received an email from GOURMAND INTERNATIONAL informing me that I was selected as the ‘WINNER FROM INDIA’ at the GOURMAND WORLD COOK BOOKS AWARDS 2012 . under the Category ‘BEST CULINARY HISTORY BOOK’ for my recipe book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST and that I now qualify for the next GOURMAND BEST IN THE WORLD COMPETITION at the Awards Night to be held in Paris on 23rd Feb 2013. They have also  invited me to be a part of this Awards Night. 

This prestigious Award is ‘THE OSCARS’  for Cook book writers. Awards are given every year for various categories and genres ie for Cook Book Authors, Cook Books, Chefs, Wine makers, etc.

I submitted my recipe Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST to the GOUMAND INTERNATIONAL based in Spain as an entry for the GOURMAND WORLD COOK BOOKS AWARDS 2012 about a month ago barely making it before the closing date.  In the preliminary round one must be selected from out of the entries submitted by each country. The winner will then qualify to compete for the World Award ‘FOR BEST IN THE WORLD’at the awards night to be held in Paris on 23rd Feb 2013.

I now qualify for the finals for the ‘FOR BEST IN THE WORLD’  AWARD  under the category BEST CULINARY HISTORY BOOK

Here is the email I received from them

They will be sending me my certificate shortly for having won ‘WINNER IN INDIA’

This is the link to the GOURMAND website www.cookbookfair.com 

ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST

News feature on my new book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST in THE HINDU NEWSPAPER on 21st NOVEMBER 2012

This is the link http://www.thehindu.com/life-and-style/Food/colonial-cooking/article4115559.ece

CHRISTMAS PUDDING ON STIR UP SUNDAY

CHRISTMAS PUDDING ON STIR UP SUNDAY

Today the 25^th November 2012  is STIR UP SUNDAY. Stir Up Sunday is also known as Christmas Pudding Sunday. Stir Up Sunday falls on the last Sunday before Advent. Advent begins 4 Sundays before Christmas.

Christmas Puddings were traditionally always made on Stir-up Sunday which is the last Sunday before Advent begins.

The Christmas Pudding is traditionally made with 13 ingredients representing Jesus Christ and his 12 Disciples. The Christmas pudding is stirred from East to West in honour of the 3 wise men who came from the east to visit the Savoiur child

Every member of the family gives the pudding a stir and makes a wish. A coin, a ring or a thimble are sometime added to the pudding mixture. The coin and thimble  supposedledly brings luck and wealth to the person who gets it in his / her piece of the pudding on Christmas day, and the finger ring would foretell a wedding to the person who gets it.

So get your ingredients ready and everyone join in to stir up the Christmas Pudding .

An easy recipe is given below

SPECIAL CHRISTMAS PLUM PUDDING

Serves 6 Preparation time 1 hour

Ingredients

200 grams fresh bread crumbs                     

200 grams butter

2 teaspoons instant coffee (Nescafe or Bru) 

2 teaspoons golden or date syrup

½ teaspoon baking powder                            

2 eggs beaten well

¼ cup rum                                                       

1 teaspoon ground cinnamon, cloves and  nutmeg                           

100 grams raisins

100 grams chopped sultanas                         

100 grams mixed peel

½ teaspoon salt                                              

100 grams sugar

Cream the butter and sugar together then add the eggs and mix well.

Gradually add all the other ingredients and mix well.

Grease a Pudding Mould or any suitable bowl with butter and pour the pudding mixture into it.

 Steam the pudding for about 1 hour on low heat till it is firm to touch

Note:  This pudding can be made in advance and refrigerated till required. Steam for 10 minute or microwave for 3 minutes before serving.

For a more exotic taste, when still warm make a few small holes all over the pudding and pour about 6 tablespoons of rum over it.

 This recipe is from my recipe Book THE ANGLO-INDIAN FESTIVE HAMPER

THE GRINDING STONE – AN INDESPENSIBLE PART OF LIFE IN THE OLDEN DAYS

THE GRINDING STONE – AN INDESPENSIBLE PART OF LIFE IN THE OLDEN DAYS

In the olden days, cooking would take up practically the whole day since everything had to be prepared from scratch. The masalas had to be ground manually on a grinding stone and the food cooked over firewood.

The grinding stone was an indispensable appendage in every home in the olden days. It was used on a regular basis to grind the masalas or curry stuff required for the daily cooking, The grinding stone consisted of a flat granite stone about two feet in length and one foot breadth. The wet or dry ingredients were placed on this stone and another stone about 10 inches in length that was shaped like a roller or cylinder was used to grind the masalas in an up and down direction. This grinding stone was known as “Ammi Kal” in Tamil.

The top of the grinding stone had to be rough and coarse so that the masalas could be ground easily to a smooth texture. However, due to continuous grinding, the grinding stone would become smooth, and it would take longer to grind the ingredients to the required consistency. This was when the ‘Grinding Stone Tapper’ was called in to tap the grinding stone to make it rough again.

The grinding stone tapper would use a small chisel and hammer to first make small pits in a star design in the centre of the grinding stone and then continue tapping the stone with his chisel and hammer around this design till the whole surface of the grinding stone was covered with small pits very close together. He repeated the same procedure with the top stone as well. The Grinding Stone Man had his own peculiar way of calling out ‘Ammi Kalu. Ammi Kalu’  to let people know that he was coming around. 

Some houses had yet another type of grinding stone which was used to grind wet masalas and  batter for Idlis and Dosas, or rice pancakes. This grinding stone was shaped like a small barrel with a hole in the centre. The dry masalas or the soaked rice and dhal with a little water, was put into this hole and was ground to a smooth batter with another cylindrical shaped stone in a rotary movement. When these grinding stones became smooth, the Ammi Kallu man would tap this stone as well to make it coarse again.

This type of grinding stone was known as ‘Rubbu Kal’ in Tamil which meant ‘to rotate’.

Using this type of grinding stone was actually a sort of exercise and it ensured a daily work out for the grinder as the hands and upper body of the person doing the grinding was fully exercised!

This old concept of the ‘Rubbu Kal’ is used in the modern day electric grinders.

Every house also had its own pestle and mortar of undressed granite which was used for pounding small quantities of dry spices. The action of pounding the spices and making them into a smooth powder was quite therapeutic and exciting at the same time.

Man has come a long way from the Stone Age. But its so amazing to think that we have come to adapt and innovate the most primitive of man’s tools for survival and use them to make our lives easier today amongst modern inventions and technology.  

Now with all the ready-made masalas and mixes available in the market and the modern and time saving gadgets, cooking has become so much easier and faster. The old grinding stones have now been replaced by Mixers / Blenders and Grinders