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

Saturday, December 20, 2008

KALKALS

KALKALS
Ingredients

I kg refined flour or maida
6 eggs beaten well
2 cups thick coconut milk
½ teaspoon salt
300 grams sugar
1 teaspoon baking powder
Oil for deep frying

Mix the flour, salt, sugar and baking powder together. Add the coconut milk and eggs and knead to a soft dough. Keep aside for an hour. Form kalkals by taking small lumps of the dough and roll on the back of a fork or a wooden kalkal mould, to form a scroll. Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Heat oil in a deep pan and fry as many kalkals as possible at a time. Keep aside.

To ice the kalkals, melt 1 cup of sugar with ½ cup of water and when the sugar syrup crystallizes pour over the kalkals and mix well. Store in airtight boxes when cold.

ROSE COOKIES


ROSE COOKIES
Ingredients
½ kg refined flour or maida                   
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 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 mould

Tuesday, December 9, 2008

CHOCLATE CAKE

250 grams flour / maida


250 grams sugar

3 eggs beaten

4 tablespoons cocoa powder

1 cup plain curds / yogurt

½ cup oil

1 teaspoon soda bicarbonate (baking soda)

1 teaspoon vanilla essence

½ cup water



Break the eggs in a bowl and whisk well. Add the curds / yogurt, oil, sugar, vanilla essence and soda bicarbonate and beat well. Add the cocoa powder and mix well. Fold in the flour. Add a little water if batter is too thick. Pour into a greased baking dish or tin and bake for 40 to 45 minutes till the cake is done

Monday, December 1, 2008

SPECIAL CHRISTMAS PLUM PUDDING

200 grams fresh bread crumbs

200 grams butter
50 grams refined flour
2 teaspoons instant coffee (Nescafe or Bru)
2 teaspoons golden or date syrup
½ teaspoon baking powder
2 eggs beaten well
1/2  cup rum
1 teaspoon ground cinnamon and cloves
¼ teaspoon ground 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. Pour the pudding mixture into it then 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.

Tuesday, November 25, 2008

CHICKEN PATTIES

½ kg chicken mince


2 cups breadcrumbs

3 eggs beaten

3 onions chopped finely

1 tablespoon chopped coriander leaves

Salt to taste

1 teaspoon pepper powder

½ teaspoon spice powder ( garam masala powder)

6 tablespoons oil



Heat 2 tablespoon oil in a pan and sauté the onions lightly. Add the chicken mince and a little salt and cook till the chicken is cooked. Remove from heat then mix the chicken with the breadcrumbs, chopped coriander leaves, beaten eggs, salt, pepper and spice powder. Mix well then form into small round patties. Heat the remaining oil in a flat pan and fry the patties on medium heat till golden brown on both sides

Sunday, November 16, 2008

FRESH FRUIT TRIFLE

500 grams sponge cake

2 cups of fresh fruit such as bananas, mango, apple etc peeled and chopped into small pieces
2 cups apple juice or mango juice
8 cherries chopped
Some chopped nuts for garnishing
200 grams fresh cream
4 tablespoons jam
Chop the cake into small pieces and lay them as the bottom layer in a flat glass dish. Mix the jam with the apple / mango juice and pour half the quantity all over the layer of cake. Next spread a layer of fruit over this using half the quantity of fruit, then spread a layer of fresh cream. Repeat the three layers again. Smoothen out the top layer of cream using a spatula. Garnish with chopped cherries and nuts. Chill and serve when required

Monday, November 10, 2008

.BANANA NUTLOAF

200 grams flour

150 grams sugar powdered
50 grams chopped walnuts
3 eggs beaten
½ teaspoon salt
3 tablespoons milk
150 grams butter
3 large ripe bananas, mashed well
2 teaspoons baking powder
Sift the flour, baking powder and salt together. Cream the butter and sugar well. Mix in the mashed banana, milk and walnuts. Fold in the flour. If the mixture is too thick add a little more milk. Pour the batter in a greased baking dish and bake for about 30 minutes until the cake is brown on top. Remove from the oven and cool.

Wednesday, October 29, 2008

CHICKEN BUFFARD

1 whole chicken about 1 ½ kg in weight jointed and cut into 6 or 8 big pieces

1 large cabbage cut into quarters
1 teaspoon tumeric powder
2 teaspoons salt
4 large onions sliced
6 green chilies slit lengthwise
1 teaspoon crushed garlic
1 teaspoon chopped ginger
½ cup vinegar
3 tablespoons oil
1 teaspoon spice powder
2 teaspoons chilly powder
1 teaspoon pepper powder
2 Bay leaves
1 teaspoon cumin powder
Wash the chicken and add all the above ingredients except the cabbage to it. Mix well. Take a large pan and cover the bottom with the cabbage. Add the chicken mixed with all the ingredients. Add 3 cups of water. Cover the pan and cook first on high heat then simmer on low heat for about an hour till the chicken is well cooked and it gives out a nice aroma. Serve hot.
Note: Cabbage could be substituted with knollkol, cauliflower, carrot, radish, turnip, potato or any other vegetable if desired.

Sunday, October 19, 2008

EGG CURRY

EGG CURRY... A very east recipe
6 eggs

2 onions chopped
2 tomatoes chopped
2 teaspoons chillie powder
1 teaspoon coriander powder
A few coriander leaves chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon spice powder / garam masala powder
Salt to taste
2 teaspoons oil
Boil the eggs and shell them. In a pan heat the oil and sauté the onions till brown. Add the ginger and garlic paste and sauté for a few minutes. Add the chopped tomatoes, chillie powder, coriander powder, spice powder / garam masala powder, salt and continue frying till the oil separates from the masala and the tomatoes are reduced to pulp. Add about ½ cup of water and bring to boil. When the gravy is thick add the halved hard-boiled eggs and simmer for a few minutes. Garnish with chopped coriander leaves. Serve with rice or bread.

Sunday, October 12, 2008

FRIED CHICKEN DRUMSTICKS

8 Chicken Drumsticks
2 tablespoons cornflour
1 egg beaten
½ teaspoon baking powder
3 tablespoons refined flour / maida
2 tablespoons soya sauce
salt to taste
2 teaspoons pepper powder
1 teaspoon cumin powder
Oil for frying
Marinate the chicken drumsticks with all the above ingredients (except oil) for about 2 hours. Heat oil in a pan and deep fry the chicken drumsticks 2 at a time till golden brown. Serve with chillie sauce.

Sunday, October 5, 2008

TROTTERS SOUP

6 to 8 trotters (mutton or pork) each to be chopped into 2 pieces
2 or 3 green chilies
Salt to taste
1 teaspoon pepper powder
1 tomato chopped
1 large onion chopped
½ teaspoon garlic paste
½ teaspoon ginger paste

Wash the trotters well. Place all the above ingredients together with the trotters in a pressure cooker. Add 6 to 8 glasses of water. Pressure cook for about 20 minutes or till the trotters are tender and the soup is thick. Serve hot. This is a very nourishing soup.

Thursday, October 2, 2008

SPICY MEAT MINCE FRY (POSTHOLE MINCE)


½ kg mince (beef or mutton)
2 big onions chopped
½ teaspoon turmeric powder
1 teaspoon chopped garlic
1teaspoon chopped ginger
3 green chilies chopped finely
1 small bunch coriander leaves
2 tablespoons oil
Salt to taste
½ teaspoon chilly powder

Heat oil in a pan and fry the onions till golden brown. Add the chopped ginger, garlic, green chilies, turmeric powder, chilly powder and sauté for 3 minutes. Add the mince and salt and mix well. Add the chopped coriander leaves and cook on low heat for about ½ an hour till the mince is cooked and all the water evaporates. Simmer on low heat till the mince gives out a nice aroma. Serve hot with bread or chapattis

Wednesday, October 1, 2008

BENGAL LANCERS SHRIMP CURRY

1 kg medium size Shrimps / Prawns cleaned and de-veined
3 tomatoes chopped
3 onions sliced finely
2 teaspoons chillie powder
½ teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder (optional)
Salt to taste
1 teaspoon garlic paste
1 teaspoon ginger paste
3 tablespoons oil
2 tablespoons vinegar

Marinate the shrimps / prawns with the chillie powder, turmeric powder, cumin powder, coriander powder, vinegar and salt and keep aside for 15 minutes.
Heat oil in a pan and fry the onions till golden brown. Add the garlic paste, ginger paste and tomatoes and fry till the tomatoes turn pulpy. Add the marinated prawns / shrimps and mix well. Add 1 cup of water and cook on medium heat for about 20 minutes till the prawns / shrimps are cooked. Serve with rice, Bread or Chapattis

Sunday, September 21, 2008

OX TONGUE VINDALOO

1 whole Ox tongue
3 onions chopped
3 big tomatoes pureed
1 teaspoon cumin powder
1 teaspoon tumeric powder
3 teaspoon chilly powder
1 teaspoon pepper powder
2 teaspoons garlic paste
1 cup vinegar
3 tablespoons oil
Salt to taste
Pressure cook the tongue with sufficient water till soft. Cool and remove the white skin. Cut into slices. Heat oil and fry the onions till golden brown. Add the garlic paste and sauté for some time. Add the chilly powder, cumin powder, tumeric powder, pepper powder and fry well with a little vinegar. Add the tomato puree and continue frying till the oil separates from the masala. Add the remaining vinegar and the cooked Ox Tongue together with the remaining soup and cook till the gravy is thick. Serve hot with rice, chapattis, bread or even hoppers

Grandma’s Pork Buffard

1 kg pork with the lard cut into medium pieces
3 carrots cut into medium pieces
3 potatoes cut into medium pieces
1 small cabbage cut into big chunks
1 teaspoon turmeric powder
2 teaspoons salt
4 large onions sliced
6 green chilies slit lengthwise
1 teaspoon crushed garlic
1 teaspoon chopped ginger
½ cup vinegar
1 tablespoon oil (optional)
1 teaspoon spice powder or garam masala powder
2 teaspoons chilly powder
1teaspoon pepper powder
2 Bay leaves
1 teaspoon cumin powder
1 teaspoon coriander powder
Wash the pork well and add all the above ingredients to it. Mix well. Place in a pressure cooker along with the chopped vegetables. Add 3 cups of water. Cover and pressure cook first on high heat then simmer on low heat for 30 minutes till the pork is well cooked and it gives out a nice aroma. Serve hot.
Note: Other vegetables of your choice such as cauliflower, radish, turnips, etc, may used

Tuesday, September 9, 2008

ONION AND LIVER FRY

½ kg beef or lamb liver sliced thinly
4 large onions chopped
1teaspoon chilly powder
½ teaspoon pepper powder
½ teaspoon tumeric powder
2 tablespoons oil
1 teaspoon ginger garlic paste
Salt to taste
1 teaspoon cumin powder
½ teaspoon coriander powder

Wash the liver well. Heat the oil in a pan and sauté the onions lightly. Add the sliced liver, ginger garlic paste, salt tumeric powder, chilly 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 with rice or bread.

Saturday, August 30, 2008

MARSHMALLOWS

2 tablespoons gelatin
1 teaspoon vanilla essence
250 grams sugar
2 tablespoons Icing sugar
¼ teaspoon pink food colour

Soak the gelatin in ½ cup cold water and keep aside for some time till it dissolves completely. Meanwhile on low heat, melt the sugar with ½ cup of water in a pan. Add the dissolved gelatin mixture, mix well and bring to boil. Keep cooking on high heat for about 6 to 8 minutes without stirring. Remove from heat and allow to cool. When it is still lukewarm, add the vanilla essence and the food colour and beat well with a fork or egg-beater until thick. Pour this mixture into a dish or plate that has been rinsed with cold water. Refrigerate till set. Cut into squares then roll in Icing Sugar

Wednesday, August 20, 2008

BUTTER SPONGE CAKE

Serves 6 Preparation time 1 hour
Ingredients

250 grams refined flour or Maida
300 grams powdered sugar
250 grams butter
4 eggs beaten well
½ cup milk
1teaspoon baking powder
1teaspoon vanilla essence
Sift the flour and baking powder together. Cream the butter and sugar together. Add the beaten eggs and vanilla essence and mix well. Fold in the flour a little at a time. Add milk if the mixture is too thick. Pour into a greased and floured cake tin and bake for 40 to 45 minutes till the cake is done.

Friday, August 15, 2008

SPICY ROASTED CHICKEN

1 whole chicken jointed into 4 to 6 pieces
6 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 chilly 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 (355 degrees) for about 45 minutes. Serve with Steamed vegetables and any type of bread.

Monday, August 11, 2008

FISH VINDALOO


1 kg good fleshy fish cut into slices
2 medium sized onions chopped
2 teaspoons chilly powder
2 teaspoons cumin powder
2 teaspoons ginger garlic paste
2 tablespoons vinegar
Salt to taste
2 tomatoes pureed
2 tablespoons oil
Wash the fish well and lightly fry in a little oil till the pieces become firm. Heat oil in a pan and add the onions and fry till light brown. Add the ginger garlic paste and sauté for a while. Add the chilly powder, cumin powder, pepper powder, tomato puree and salt and fry for some time. Add the fish and the vinegar and mix well. Add a little more water and cook till the gravy is slightly thick.(Slices of Shark fish can also be used in this recipe to make Shark Fish Vindaloo. However the pieces need not be fried before hand since shark meat is already firm)

Thursday, August 7, 2008

MINCE BALL CURRY (Mince Koftas in a coconut based gravy)


Ingredients; For the Curry
3 large onions chopped
1 sprig curry leaves
3 teaspoons chilly 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 tumeric powder

Ingredients for the Mince Balls (Kofta)
½ kg minced meat beef or mutton (fine 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 chilly 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 masala. Now add the tomato juice and salt and simmer for some time. Add sufficient water and bring to boil. Meanwhile 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.

Wednesday, August 6, 2008

CHICKEN MULLIGATAWNY SOUP


Serves 6
Preparation time 45 minutes
Ingredients
½ kg chicken chopped into medium size pieces
1-teaspoon chilly powder
2-teaspoons pepper powder
1-teaspoon cumin powder
1-teaspoon coriander powder
1-teaspoon crushed garlic
2 big onions sliced
1 cup coconut paste or coconut milk
Salt to taste
Cook the chicken and all the ingredients with 6 to 8 cups of water in a large vessel on high heat till it reaches boiling point. Lower the heat and simmer for at least one hour till the soup is nice and thick. Garnish with mint leaves. Serve with bread or rice.

An Introduction to Anglo-Indian Cuisine

Colonial Cuisine or Anglo-Indian Cuisine is a fusion of both Western and Indian Cuisine and is perhaps the earliest example of FUSION FOOD, where the normally bland Western cuisine is given a dash of exotic Indian flavour. This cuisine evolved over many years. As a result of reinventing and reinterpreting the old quintessentially western cuisine by assimilating and amalgamating ingredients and cooking techniques from all over the Indian sub-continent, a completely new contemporary cuisine came into existence making it truly “Anglo” and “Indian” in nature, which was neither too bland nor too spicy, but with a distinctive flavour of its own, comfortably straddling both cultures. It became a direct reflection of the multi-cultural and hybrid heritage of the new Colonial population. It is the only cuisine, in the world which includes with much élan in its “Carte du jour”, the very Indian Oriented Curry on the one hand and the very European Traditional Bakes and Roasts on the other.

Colonial or Anglo-Indian Cuisine has taken the best of both European and Indian Cuisine and blends the best of both worlds. Many of the dishes have rhyming alliterative names like Dodol, kalkal, Ding-Ding, Pish-Pash, etc. The very nomenclature of the dishes is unique and original and synonymous only to the Anglo-Indian Community.

Due to the influences of various factors, Anglo-Indian Cuisine, which is a gourmet’s delight, is slowly getting extinct. In these days of fast foods and instant mixes, many people do not find the time to cook even a simple meal everyday, leave alone the old traditional dishes while many others do not know how to prepare them. In a world fast turning into a Global Village, with many migrating away from India and the younger generation not showing interest in the old traditional food, it has therefore become imperative to preserve those very authentic tastes and flavours and record for future generations the unique heritage of the pioneers of this cuisine. This Collection of Recipes is therefore compiled with the intention of reviving and preserving the old tastes of the Colonial Era, thereby preserving its culinary heritage. Many of the dishes featured here were prepared by the older generation and are now almost forgotten.
The repertoire is rich and vast, ranging from the outright European Cutlets, Croquettes, Pasties, Roasts, etc, to mouth watering curries, rice dishes, Pilafs, cakes, sweets, Christmas treats, etc., picking up plenty of hybrids along the way. A few home brewed wines are also included to round off the extensive flavours and tastes. The very names of old time favorite dishes such as Grandma’s Country Captain Chicken, Railway Mutton Curry, Madras Pork Curry. Dak Bungalow Curry, Steam Roller Chicken, etc, will surely evoke nostalgic memories for many.

The recipes are simple and easy to follow and only easily available ingredients have been suggested. Through trial and error I have arrived at the exact amounts of ingredients etc. to be used, besides substituting some of the ingredients to suit present day availability and health consciousness. While the basic recipe can be made use of, chicken, or vegetables can be substituted for meat and vice versa.

The easy-to-follow directions make cooking these old, popular, sumptuous dishes simple, enjoyable and problem-free. I am confident that anyone who follows these recipes will turn out dishes that will truly be a gastronomic delight besides having a rendezvous with History.