ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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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.