ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Sunday, November 21, 2010

CHRISTMAS GOODIES

SPECIAL STEAMED CHRISTMAS PLUM PUDDING
Serves 6 Preparation time 1 hour
Ingredients

200 grams fresh bread crumbs
200 grams butter
2 teaspoons instant coffee (Nescafe or Bru)
2 teaspoons golden or date syrup
½ teaspoon baking powder
2 eggs beaten well
¼ cup rum
1 teaspoon ground cinnamon and cloves
¼ teaspoon ground nutmeg
100 grams raisins
100 grams chopped sultanas
100 grams mixed peel
½ teaspoon salt
100 grams sugar

Cream the butter and sugar together then add the eggs and mix well. Gradually add all the other ingredients and mix well. Grease a Pudding Mould or any suitable bowl with butter. Pour the pudding mixture into it then steam the pudding for about 1 hour on low heat till it is firm to touch Note: This pudding can be made in advance and refrigerated till required. Steam for 10 minute or microwave for 3 minutes before serving. For a more exotic taste, when still warm make a few small holes all over the pudding and pour about 6 tablespoons of rum over it.


CHRISTMAS FRUIT MINCE PIES
Serves 6 Preparation time 1 hour
Ingredients

200 grams flour / maida
2 eggs beaten
150 grams powdered sugar
1 teaspoon cinnamon powder
250 grams chopped dry fruits soaked in a little rum before hand
150 grams butter
½ teaspoon baking powder

Sieve the flour with the baking powder. Cream butter and sugar till creamy and fluffy. Add the eggs then mix with the flour. Knead to a smooth batter. Roll out the dough and cut out circles. Line a few pie shells with this. Fill each one with the marinated dry fruit and seal with another layer of the dough. Prick on top with a toothpick. Bake the pies in a moderate oven for about 20 minutes.

Thursday, November 4, 2010

BAKED FISH FILLETS WITH CHEESE (Fish Mornay)

6 medium sized pieces of any boneless fish
2 teaspoons ground black pepper
3 teaspoons butter
½ teaspoon salt
1 teaspoon chopped mint
4 spring onions chopped finely
2 tablespoons grated cheese
3 tablespoons flour
1 cup milk

Wash the fish and marinate it with the salt and pepper and mint for about 10 minutes.
Meanwhile make the sauce. Warm the milk with a little water in a pan. Mix in the flour and stir to get a smooth paste. Add the butter, ½ teaspoon ground pepper / pepper powder and salt and mix well. Cook for 3 or 4 more minutes on low heat till the mixture thickens, then turn off the heat.

Lay the marinated fish flat in a shallow greased baking dish. Pour the sauce over the fish and shake the dish so that the sauce covers the fish well. Sprinkle the chopped spring onions and the grated cheese over the top. Cover the dish with aluminum foil and bake in a moderate oven (3550) for about 25 to 30 minutes.

Serve hot with bread or dinner rolls.

Monday, November 1, 2010

ANGLO-INDIAN PORK VINDALOO

 
1 kg pork with lard cut into medium pieces       
3 big onions slices finely
3 big tomatoes pureed                        
1 tablespoon cumin powder
½ teaspoon turmeric powder               
1 teaspoon mustard powder
2 teaspoons chillie powder 
1 teaspoon pepper powder
2 tablespoons garlic paste       
3 tablespoons vinegar
2 tablespoons oil                                                            
Salt to taste

Marinate the pork with the salt, vinegar, chillie powder, cumin powder pepper powder, mustard powder, turmeric powder and garlic paste for about one hour.
Heat oil in a suitable pan and fry the onions till golden brown.  Add the marinated pork and fry for a little while. Add the tomato puree and keep frying for some more time. Now add sufficient water and cook on low heat till the meat is well cooked. Serve hot with rice or bread. Enjoy this lovely delicious Anglo-Indian Dish with coconut Rice or steamed white rice. Tastes great with chappattis, Hoppers, Dosas too