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.
Authentic Anglo-Indian Recipes by Bridget White-Kumar. Vintage and Contemporary Cuisine from Colonial Anglo-India
No Copy and Paste from this Site
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

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For copies contact: Bridget Kumar Tel: +919845571254 Email: bidkumar@gmail.com / bridgetkumar@yahoo.com A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling) 1. Within India Rs. 1800.00 (Payment through Cheque or Bank Trnasfer) 2. Outside India: Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00 (Payment through Western Union or PayPal) ALSO AVAILABLE ON AMAZON.IN & FLIPKART

Wednesday, October 29, 2008
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.
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.
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.
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
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
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