ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Wednesday, August 31, 2011

Spicy Mince Croquettes (Cigar shaped Cutlets)

Serves 6                
Preparation Time 1 hour
Ingredients

½ kg minced meat  (Beef or mutton)                    
I onion chopped finely
6 cloves garlic chopped                                           
3 green chilies chopped finely
2 slices bread soaked in water and squeezed dry   
3 tablespoons bread crumbs
2 eggs beaten separately                                         
Salt to taste
3 tablespoons oil or ghee                                          
½ teaspoon pepper powder
1 teaspoon chopped coriander and mint leaves

Wash the mince well and then cook it along with the chopped onion, green chilies, garlic and salt with a little water till nice and dry.  Mix in the soaked bread slices, salt, pepper, coriander leaves, 2 teaspoons breadcrumbs and 1 beaten egg and mix well. Form into long cigar shaped cutlets. Dip each Croquette in the remaining beaten egg and roll in breadcrumbs.  Heat oil in a flat pan and shallow fry about 6 Croquettes at a time.  Serve hot with wedges of lemon and onion rings. This is a very nice accompaniment with pepper water and white rice.

Saturday, August 27, 2011

Anglo-Indian Food Festival - Cooking Demo

A few pictures of my cooking Demo at the Anglo-Indian Food festival on 20th and 21st Aug 2011
                                                        A selection of food at the Fest: 
                                                                                                     Fish Fingers and Mixed Veg Croquettes


CHICKEN PEPPER FRY                                 

 
Coconut Rice, Mince Ball Curry and Mixed Veg Vindaloo


 Grandma's Country Captain Chicken



Caramel Custard

Thursday, August 11, 2011

ANGLO-INDIAN FOOD FESTIVAL - BANGALORE

AN EXCLUSIVE ANGLO-INDIAN FOOD FESTIVAL IS BEING HELD ON THE 20TH AND 21ST AUGUST AT THE IVY UNWIND ISLAND RESORT (OPP PRESTIGE TECH PARK AND J P MORGAN), MARATHAHALLI RING ROAD, BANGALORE

LOTS OF TASTY ANGLO-INDIAN ON THE LUNCH BUFFET. BRING YOUR FAMILY AND UNWIND AT THE IVY UNWIND ISLAND RESORT
 ANGLO-INDIAN FOOD FESTIVAL LUNCH BUFFET ON 2OTH AND 21ST AUGUST 

WELCOME DRINK
         1. FRUIT PUNCH

SOUPS
  1. MULLIGATAWNY SOUP
  2. CLEAR CHICKEN  SOUP

SALADS
  1. WALDORF SALAD
  2. PICKLED CABBAGE SALAD WITH CHOPPED GINGER AND GARLIC
  3. SLIVERS OF ASSORTED VEGETABLES SUCH AS CUCUMBER, RADDISH, TOMATO, CAPSICUM, ONION, ETC  with 4 different dressings
  4. FRIED CHICKEN SAUSAGES MIXED WITH CHOPPED ONIONS, CAPSICUM AND TOMATO

STARTERS :  
         1. VEGETABLE CROQUETTES
         2. FISH FINGERS
Both served with Tartar Sauce

MAIN COURSES:

          1. YELLOW COCONUT FLAVOURED RICE WITH MUTTON MINCE BALL CURRY
                SERVED WITH RED SPICY DEVIL CHUTNEY

         2. HOPPERS WITH ANGLO INDIAN BROWN STEW

         3. GRANDMA’S COUNTRY CHAPTAIN CHICKEN CURRY / (Saturday)
             CHICKEN VINDALOO (Sunday)

         4. A CAULIFLOWER, MACARONI AND CHEESE BAKED DISH (Sat)
           SHEPHERD'S PIE (Sunday)
        
         5. HASH BROWNS / MASHED POTATO

         6. ANGLO-INDIAN MIXED VEGETABLE VINDALOO (Sat)
             MIXED VEGETABLE JALFRAZIE (Sunday)

         7. ANGLO-INDIAN PEPPER WATER AND WHITE STEAMED RICE

DESSERTS
  1. BREAD PUDDING SERVED WITH CUSTARD SAUCE TOPPING
  2. DELICIOUS CARAMEL CUSTARD
  3. FRESH FRUIT / ICE CREAM

LIVE COUNTER :
        1.  INDIAN BREADS
        2. CHAAT COUNTER

Monday, August 8, 2011

PUMPKIN AND TOMATO CURRY

Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. When ripe, the pumpkin can be boiled, baked, steamed, or roasted. In India, the pumpkin is cooked in a variety of ways such as curries, side dishes, savoury snacks and sweets. Pumpkin puree is made into soups and desserts such as pies and pastries and the seeds are often roasted and eaten as a snack. .

Serves 6   
Preparation Time 45 minutes 

Ingredients
½ kg pumpkin,
2 onions chopped finely
A few curry leaves
1 teaspoon ginger and garlic paste
2 teaspoons chillie powder
1 teaspoon coriander powder
2 medium size tomatoes chopped
2 tablespoons oil                         
salt to taste

Remove the skin of the pumpkin and cut into 2 inch pieces. Wash and soak in a little water. Heat oil in a pan and add the curry leaves and onions and fry till golden brown. Add the tomatoes, chilly powder, salt, turmeric powder, coriander powder and ginger paste, garlic paste and sauté for a few minutes. Now add the pumpkin pieces and mix well. Add 1 cup of water and cook on low till the pumpkin is cooked.  Care should be taken not to over cook or they will get smashed.
Serve as a main curry or a side dish with rice.