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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
Wednesday, August 26, 2009
1.THE BEST OF ANGLO-INDIAN CUISINE – A LEGACY is a unique collection of easy- to- follow Recipes of traditional as well as every day Anglo-Indian dishes, ranging from soups, fries, curries, rice dishes, Christmas treats etc., picking up plenty of hybrids along the way, including popular favourites like the different types of Pepper water, Ball Curry, Coconut Rice, Devil chutney etc A few home brewed wines are also included to round off the extensive flavours and tastes.
2.FLAVOURS OF THE PAST features recipes of popular and well-loved dishes of Colonial times, such as Grandma’s Country Captain Chicken, Railway Mutton Curry, Madras Pork Curry. Dak Bungalow Curry, Stuffed Snake Coy Curry, Guava Cheese, Peanut Fudge, etc, which are sure to bring back nostalgic memories.
3.ANGLO-INDIAN DELICACIES is a collection of Recipes of popular vintage and contemporary Cuisine of Colonial India. Old favourites such as Pork Bhooni, Devil Pork Curry, Calcutta Cutlets, Fish Kedegeree, Double Onions Meat Curry, Camp Soup, Bengal Lancers Shrimp Curry, Boiled Mutton chops, etc have been given a new lease of life. The recipes are simple and extremely easy to follow. The very names of the dishes will surely bring back nostalgic memories of by gone days to many. As with the earlier books, it will make a useful addition to a personal Anglo-Indian Recipe Collection
4.THE ANGLO-INDIAN FESTIVE HAMPER is a collection of popular Anglo-Indian festive treats, such as Cakes, Sweets, Christmas goodies, Puddings, Sandwiches, Preserves, Home-made Wines, etc, etc. The repertoire is rich and quite vast and takes you on a sentimental and nostalgic trip of old forgotten delicacies. These mouth watering concoctions are a mix of both ‘European’ and ‘Indian’, thus making it a veritable “Anglo-Indian” Festive Hamper. The easy-to-follow directions make the preparation of these old, popular, mouth watering goodies, simple, enjoyable and problem-free.
5. A COLLECTION OF ANGLO-INDIAN ROASTS, CASSEROLES AND BAKES is a practical and easy guide to delectable cooking. The clear step-by-step instructions describe the preparation of a variety of easy to prepare Anglo-Indian Roasts, Casseroles and Bakes such as Shepherd’s Pie, Washerman’s Pie, Roast Chicken, Macaroni and Mince, etc. A few Vegetarian Bakes and casserole dishes are also featured.
6. THE ANGLO-INDIAN SNACK BOX , is a collection of simple and easy to follow recipes of tasty snacks, short eats, nibbles and finger food. The repertoire covers a variety of vegetarian as well as non- vegetarian snacks which includes savouries, sandwiches, wraps, rolls, pastries, sweets etc and can easily be prepared from ingredients commonly available at home.
Each book is priced at : India : Rs 130.00, UK GBP 5.00, USA $10.00, Canada $10.00, Australia $10.00, UAE Rs 300.00
A set of all 6 books inclusive of Postage / Courier charges:
India: Rs 850.00, UK GBP 30.00, USA $60.00, Canada $60.00, Australia $60.00, UAE Rs 2000.00
For Copies contact : Bridget Kumar Phone: (Bangalore) +919845571254 / (0091)8025504137 / Email: firstname.lastname@example.org
John White (Chennai) 00914425595008 /email@example.com
Thursday, August 20, 2009
Preparation Time 45 minutes
6 medium sized mackerels
3 tablespoons oil
3 teaspoons chilly powder
2 teaspoons pepper powder
2 teaspoons ginger garlic paste
1- teaspoon cumin powder
1- teaspoon coriander powder
½ teaspoon turmeric powder
2 teaspoons lime juice
Clean and remove the scales, fins and insides of the fish. Wash well. Mix all the above ingredients together with a little water to form a paste. Slit each fish lengthwise on either side keeping the center bone intact. Stuff the paste into each fish very evenly on either side of the center bone. Rub some of the paste on the outsides as well. Heat oil in a flat pan and shallow fry the fish on both sides till evenly brown. Serve with onion rings and chips.
Thursday, August 6, 2009
THE ANGLO-INDIAN SNACK BOX is a collection of simple and easy to follow recipes of tasty snacks, short eats, nibbles and finger food. The repertoire covers a variety of vegetarian as well as non-vegetarian snacks which includes savouries, sandwiches,wraps, rolls, pastries, sweets etc and can easily be prepared from ingredients commonly available at home.