ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Tuesday, December 21, 2010

COCONUT SWEETS (BARFI)

2 cups scraped coconut
2 ½ cups sugar
1 cup milk
1 teaspoon butter or ghee
½ teaspoon vanilla essence
½ teaspoon food colouring (pink or green)
Take a thick -bottomed vessel and heat the sugar and ¼ cup water on high heat. When the sugar melts, add the cocoanut, vanilla essence, ghee or butter and the milk. Cook on medium or low heat till the mixture thickens and leaves the sides of the vessel. Drop a teaspoon of the mixture in a cup of water and if it forms a ball when rolled between the fingers, the right consistency is reached. Grease a flat plate well and pour the mixture on to it. Cool and cut into shapes.

Sunday, December 19, 2010

HOME MADE TOMATO JAM

1 kg firm just ripe tomatoes


1 kg sugar

2 tablespoons lime juice

1 teaspoon lemon or orange peel

3 sticks cinnamon

4 cloves



Blanch the tomatoes in hot water and remove the skins. Cut into quarters and simmer together with the sugar, cinnamon, cloves, lime juice and lemon / orange peel till the mixture thickens. Cool and store

Tuesday, December 14, 2010

RICH PLUM CAKE

300 grams Plain Flour / Maida
300 grams brown Sugar
100 grams powdered white sugar
3 Eggs beaten
2 teaspoons vanilla essence
300 grams butter
1 teaspoon nutmeg powder
1 teaspoon cinnamon powder
3 tablespoons date syrup
300 grams dried fruit
50 grams orange /lemon peel
250 ml Rum or Brandy
Soak the dried fruit and orange / lemon peel in Rum or Brandy for about 1month.
Just before using, strain and mix in 3 tablespoons of flour to it. Keep aside.Cream the butter, sugar and brown sugar well. Add the beaten eggs, date syrup and vanilla essence and mix well. Add the orange / lemon peel and dried fruits, nutmeg powder and cinnamon powder and mix well Slowly add the flour and fold in well. If the mixture is too thick add a little milk. Pour into a greased and papered baking tin or dish and bake in a slow oven for about 40 to 45 minutes. Remove from the oven when done and set aside to cool. (Ice this cake only when completely cold)

Wednesday, December 1, 2010

COCONUT SWEETS

COCONUT SWEETS
2 cups scraped coconut
2 ½ cups sugar
1 cup milk
1 teaspoon butter or ghee
½ teaspoon vanilla essence
½ teaspoon food colouring (pink or green)

Take a thick -bottomed vessel and heat the sugar and ¼ cup water on high heat. When the sugar melts, add the cocoanut, vanilla essence, ghee or butter and the milk. Cook on medium or low heat till the mixture thickens and leaves the sides of the vessel. Drop a teaspoon of the mixture in a cup of water and if it forms a ball when rolled between the fingers, the right consistency is reached. Grease a flat plate well and pour the mixture on to it. Cool and cut into shapes.