ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

Foodie Blogroll Ads

NO COPYING PLEASE

NO COPYING PLEASE

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