ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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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.