ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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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

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Sunday, July 28, 2013

DAK BUNGALOW CHICKEN




For those who do not know what a ‘Dak Bungalow’ is, it was simply a ‘Traveller’s Rest House in the Indian subcontinent, during the days of the British Raj, originally on a Dak Route. Dak was a system of mail delivery or passenger movement, transported by relays of bearers or horses stationed at intervals along a particular route and these Rest Houses were established or built at various places along the route. These Traveller’s Bungalows or Dak Bungalows later became the Inspection Bungalows for British Officers. The Dak Bungalow Menu in the early days usually consisted of  meat or chicken (country fowls), either roasted or grilled or made into a curry, invariably served with baked potatoes, grilled tomatoes, rice kedgeree, or boiled eggs or omlettes and steamed vegetables. Since these Bungalows were situated on the main Trunk Roads with no markets or grocery shops in the vicinity, the cooks stationed at these Bungalows had to be innovative and use whatever ingredients were locally available.
Serves 6      Preparation Time 45 minutes
Ingredients:
1 Kg chicken cut into medium size pieces
1 teaspoon all spice powder or garam masala powder
3 teaspoons chopped garlic                     
2 teaspoons chillie powder
3 onions sliced
Salt to taste
½ teaspoon turmeric powder
½ teaspoon coriander powder
2 tablespoons oil
1 tablespoon lime juice
½ cup curds / yogurt (optional)
3 or 4 red chillies broken into bits
8 to 10 curry leaves
½ teaspoon whole pepper corns

To Prepare the Dak Bungalow Chicken
Wash the chicken and marinate it for about 1 hour with the Chillie Powder, Garam Masala Powder / all spice powder, turmeric powder, coriander powder, salt, lime juice and curds / yogurt.
Heat oil in a pan and add the onions, pepper corns, curry leaves and broken red chillies and fry till the onions are golden brown. Remove from the pan and keep aside.
In the same pan, add the marinated chicken and cook closed for about 5 to 6 minutes on high heat. Lower the heat, add enough water and then simmer on low heat till the chicken is cooked and the gravy thickens and almost dries up. Now add the fried onions, pepper corns, red chilies and curry leaves and mix lightly. Remove from heat and serve with rice or bread.


Wednesday, July 24, 2013

ANGLO-INDIAN DELICACIES - VINTAGE AND CONTEMPORY CUISINE FROM COLONIAL INDIA - REVISED EDITION


EBOOK VERSION CAN BE ORDERED FROM AMAZON.COM
 
It gives me great pleasure to bring out this revised version of ANGLO-INDIAN DELICACIES. The immense support and encouragement that I received from people all over the world has encouraged me to bring out these Recipe Books of  typical authentic Anglo-Indian Dishes.
ANGLO-INDIAN DELICACIES' is an interesting assortment of easy- to- follow Recipes of popular vintage and contemporary Cuisine of Colonial Anglo India. It covers a wide spectrum, ranging from typical English Roasts and Pasties to mouth watering Gravies and Curries, Pepper Water, Fries, Pulaos, Savouries, Sweets, Christmas treats, etc. picking up plenty of hybrids along the way. A few home brewed wines are also included to round off the extensive flavours and tastes.
 
In this book I’ve endeavoured to cover some of the old typical dishes that were popular in Calcutta, and other parts of Bengal besides Central and Eastern India. Dishes such as Pork Bhooni, Chicken / Meat Jal Frezie, Devil Pork Curry, Calcutta Cutlets (Kobhiraji Cutlet), Fish Kedegeree, Double Onions Meat Curry (Do Piaza), Meat  Glassey (Glazzie ) or Fruity meat Curry, Meat and Spinach Curry, Duck Dumpoke, etc, are some of the old favourites featured here. I’ve also included some recipes for dishes that were popular during World War II and were served in the Army camps and Officer’s Mess, such as the Army Camp Soup, Brown Windsor Soup, The Bengal Lancers Shrimp Curry, Veal Country Captain (Cold Meat Curry), Bubble and Squeak, One Eyed Jack, Colonel Sandhurst’s Beef Curry, Salted Tongue, Salted Beef, Corned Beef, Kalkals, Rose Cookies, Dhol Dhol, Beef Panthras, Potato Chops etc have been given a new lease of life, besides a host of other assorted dishes and preparations.
This Recipe Book ANGLO-INDIAN DELICACIES is an easy and unpretentious guide to delectable Anglo-Indian Cuisine. The easy-to-follow directions make cooking these delicacies, simple, enjoyable and problem-free. Anyone who follows these recipes will turn out dishes that will truly be a gastronomic delight besides having a rendezvous with History.  As with my earlier books, this Recipe Book will make a useful addition to a personal Anglo-Indian Recipe Collection
The recipes in this book are simple and easy to follow and only easily available ingredients have been suggested. The easy-to-follow directions for preparing these old, popular, sumptuous dishes make cooking simple, enjoyable and problem-free. The pungency of the dishes can be reduced according to individual taste by reducing the amount of chillie powder, spices or pepper powder suggested in each recipe. 
All the recipes in this Book are for 6 generous servings. If cooking for a smaller or larger number, the quantities should be adjusted accordingly.
The word “Everlasting” means ‘something, that once created, endures through time and never ceases to exist’. Anglo-Indian Cuisine is “EVERLASTING” and will endure forever and ever.

Monday, July 22, 2013

BRIDGET WHITE-KUMAR - FEATURE IN THE LUCKNOW TRIBUNE 17TH JULY 2013

Her Most yummy mummy! 17 Jul 2013
The Lucknow Tribune Team















Bridget White-Kumar was born and brought up in a well known Anglo-Indian family in Kolar Gold Fields, a small mining town in the erstwhile Mysore State now known as Karnataka in South India.Kolar Gold Fields or K.GF as everyone knows, had a large and predominant British and Anglo-Indian population. Her life too was influenced to a great extent by British colonial culture.
In her own words Bridget tells The Lucknow Tribune that her food habits are typical Anglo-Indian.Breakfast was normally a bowl of oats porridge, toast with butter, jam and eggs. Sundays saw sausages, bacon or ham on the breakfast table. Lunch was a typical Anglo-Indian meal and consisted of steamed rice, beef curry with vegetables, pepper water or dhal curry, and a vegetable foogath or side dish. Dinner was always bread or dinner rolls with a dry meat dish. It was an unwritten rule that no one ate rice for dinner. We normally had either beef or mutton every day, fish invariably on Wednesdays and Fridays and Pork or Chicken or Fowl on Sundays.
My mum was en exceptional cook and even the most ordinary dishes cooked by her tasted delicious. She was very versatile and imaginative when it came to cooking. She would improvise and turn out the most delicious curries and side dishes with whatever ingredients were on hand. Every dish she prepared was delicious even if it was just basic rice and meat curry that was cooked every day. Mummy had a procedure for everything. The onions had to be thinly sliced and the green chillies and coriander leaves chopped finely. Even the tomatoes for the curry were scalded first and the skin removed, then chopped into bits and strained through a sieve so that only the pulp was used and the seeds and skin thrown away!
While everyday lunch was considered simple, lunch on Saturdays and Sundays was special. Saturday lunch was invariably yellow coconut rice, mince ball curry or bad word curry as the word ‘ball’ was considered rude or a slang and was served with Devil Chutney. My mind still recalls and relishes the taste of the mince ball curry and coconut rice that my mum prepared on Saturdays for us. On Saturdays we had only half-day school so we were home by 12.30 pm, ravenously hungry and assailed by the delicious aroma of coconut rice and the tasty mince ball curry even before we reached our gate.The mince for the ball curry, had to be just right, so the meat either beef or mutton was brought home fresh from the butcher shop. It was cut into pieces, washed and then minced at home and formed into even sized balls. Then it was dropped into the boiling curry, simmered till the mince balls were cooked and the gravy reached the right consistency.
The yellow coconut rice was always prepared with freshly squeezed coconut milk, a few whole spices, bay leaf and butter. This delightful rice preparation formed the perfect mild subtle base of our Saturday Special Anglo-Indian Meal.
As a child I would always try and help my mum to chop vegetables and onions, mince the meat or help her stir the delicious curries that she cooked for us. I would be the first person to help my mum churn the batter and cut the fruit for the Christmas cakes and puddings and help to roll out and form the Kul Kuls and other delicacies at Christmas time.In a way, my mum greatly influenced my passion for cooking and encouraged me to do things myself. My favourite past time was to cut out recipes from old magazines and paste them in my scrap book. My hobby was to try out the old recipes from my mum’s handwritten recipe books.
Some of the old colonial dishes with their quaint names such as the Railway Meat Curry, Meat Glassey, Devil Curry and the Dak Bungalow Roast had at special fascination for me and I was keen to keep these dishes alive.Hundred of yearsAnglo-Indian cuisine evolved over many hundred years as a result of reinventing and reinterpreting the quintessentially western cuisine by assimilating and amalgamating ingredients and cooking techniques from all over the Indian sub-continent. Thus a completely new contemporary cuisine came into existence making it truly “Anglo” and “Indian” in nature, which was neither too bland nor too spicy, but with a distinct flavour of its own. It became a direct reflection of the multi-cultural and hybrid heritage of the new colonial population.
However over a period of time, Anglo-Indian cooking became more Indian than British and more regional based. Local ingredients and flavours of a particular region were incorporated in the dishes while the basic ingredients remained the same through out the country. Coconut based curries were popular in Anglo-Indian dishes in the south while mustard oil and fresh water fish were popular ingredients in Anglo-Indian dishes of Calcutta and West Bengal.A strong Muslim or Mughalai influence seeped into Anglo-Indian dishes cooked in Lucknow and parts of North of India.It is the extremely unusual blend of tastes that makes this cuisine so unique. Many of the dishes have rhyming alliterative names like Doldol, kalkal, Ding- Ding and Posthole. The very nomenclature of the dishes is unique and original, and synonymous only to the Anglo-Indian community. It is a true reflection of both worlds where the Indian oriented curry is given as much importance as the English roasts and bakes.
Gourmet's delight!
However, I'm sad to say that due to the influence of various factors, colonial Anglo-Indian cuisine, which is a gourmet's delight, is slowly getting extinct. In these days of fast food and instant mixes, many people do not find the time to cook even a simple meal everyday leave alone the old traditional dishes of our forefathers. Many of the old traditional colonial dishes are not prepared in Anglo-Indian homes these days as the recipes for many of them have died with the older generation who cooked with intuition and memory rather than from a written recipe.
In a world fast turning into a Global Village, with many Anglo-Indians migrating out of India and the younger generation not showing interest in traditional food, I felt it had become imperative for me to preserve for posterity those very authentic tastes and flavours and record for future generations the unique heritage of the pioneers of this cuisine.
With this in mind I have published six recipe books exclusively on Anglo-Indian cuisine.This personal collection of recipes is compiled with the intention of reviving the old tastes of the colonial era, and thereby preserving the old Anglo-Indian flavours and tastes.This is my small way of helping to preserve the culinary culture and heritage of the Anglo-Indian Community.Moreover these old traditional recipes are not found in any other typical Indian cookery book, except for those books published by me which are .
Anglo-Indian Cuisine - A Legacy of Flavours from the Past
A Collection of Anglo-Indian Roasts, Casseroles and Bakes
Vegetarian Delicacies
Anglo-Indian Delicacies
The Anglo-Indian Festive Hamper.
The Anglo-Indian Snack Box
For more information about our delicious Anglo-Indian food, and more about my Anglo-Indian Recipe Books at:
http://anglo-indianfood.blogspot.com
http://anglo-indiarecipes.blogspot.com
- See more at: http://www.thelucknowtribune.org/news.php?cat=913#sthash.e7IBBa7p.dpuf

Thursday, July 18, 2013

MULLIGATAWNY SOUP - LAMB / MUTTON

 
Mulligatawny Soup was actually the anglicized version of the Tamil “Melligu -Thani”. (“Melligu” meaning pepper and “Thani” meaning water). As the name suggests it was originally Pepper Water. However in course of time a lot of other ingredients such coconut, meat and other spices were added to give it a completely different flavour. The dish quickly became popular throughout the colonies of the Common Wealth. The Mulligatawny Soup of today bears little resemblance to the original ‘MELLIGU –THANI’


Recipe for Mulligatawny Soup - Lamb / Mutton
Serves 6   Preparation time 45 minutes
Ingredients
½ kg lamb /mutton (with the bones) chopped into medium size pieces
3 tablespoons Red Lentils / Masur Dhal
1 teaspoon chillie powder
2 teaspoons pepper powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1teaspoon crushed garlic
2 big onions sliced
1 cup coconut paste or coconut milk
1 tablespoon vinegar
2 Bay leaves
2 pieces cinnamon bark (about one inch in size)
Salt to taste
1 tablespoon chopped fresh mint for garnishing

Cook the lamb / mutton and all the ingredients with 6 to 8 cups of water in a large vessel on high heat till it reaches boiling point. Lower the heat and simmer for at least one hour till the soup is nice and thick.  Garnish with mint leaves. Serve with bread or rice.

Wednesday, July 17, 2013

OLD LUNCH MENU OF FIRPO CATERERS, CALCUTTA

Some Nostalgia -
An old Menu dated Friday the 30th March 1945 of A FIRPO LTD CATERERS, CALCUTTA.

A 3 Course Luncheon Spread with Coffee costed just 2 Rupees and 12 Annas only. The Diner was

also given a choice of soups and starters while ...the Main Course featured Seafood, Meat and

 Poultry. The Luncheon was rounded off with a Dessert, Some Fruit and a Cup of Coffee!! Truly a

feast for a King.

  The old dishes mentioned on the Menu are not served in any Resturant today.


 









 
 
 
 
 
 
 
 
 
 
 
 

Saturday, July 13, 2013

PLAIN PULAO AND MUTTON / LAMB VINDALOO




PLAIN PULAO AND MUTTON / LAMB CURRY
 
PLAIN PULAO / PILAF
Serves 6    Preparation time 45 minutes
Ingredients
2 cups Basmati Rice or any other rice
2 Bay leaves
4 Cardamoms
3 Cloves
1 small stick cinnamon 
2 teaspoons ginger garlic paste
1/2 teaspoon turmeric or a few strands of saffaron
2 teaspoons chopped mint
100 grams cashew nuts  
Salt to taste
½ cup ghee

Heat the ghee in a pan or rice cooker and fry the Cashew nuts, bay leaves, and spices for some time. Remove the cashewnuts and keep aside. Add the ginger garlic paste and mint to the ghee and sauté for a few minutes. Add the washed rice, mint and turmeric / saffaron and stir fry for 3 or 4 minutes. Add the salt and 4 cups of water and cook till the rice is done.
Garnish with fried Cashewnuts and browned onions
Serve with mutton or Lamb Vindaloo and salad.

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MUTTON / LAMB VINDALOO
Serves 6   Preparation Time 45 minutes
Ingredients
½ kg mutton /lamb  cut into medium pieces
3 big tomatoes pureed or chopped
2 big onions chopped
3 medium potatoes pealed and cut into quarters
3 tablespoons oil
Salt to taste
1 teaspoon mustard powder     
2teaspoons chillie powder
1teaspoon cumin powder
1 teaspoon pepper powder
3 teaspoons garlic paste
3 tablespoons vinegar
½ teaspoon turmeric powder

Wash the meat and keep aside.
Heat oil in a suitable pan or pressure cooker and fry the onions till golden brown.  Add the garlic paste and fry well. Add the chillie powder, turmeric powder, cumin powder, mustard powder, pepper powder and a little water and fry well till the oil separates from the mixture. Add the tomato puree and salt and fry for some more time. Now add the meat, potatoes and vinegar and mix well.  Keep frying on low heat for about 3 minutes. Add 2 cups of water (add more water depending on how much gravy is required) and cook till the mutton /lamb is tender and the gravy thickens
(If cooking in a pressure cooker, turn off the heat after 15 minutes).


Friday, July 5, 2013

FISH CROQUETTES – CIGAR SHAPED CUTLETS


 
 
FISH CROQUETTES – CIGAR SHAPED CUTLETS
A croquette is a small (bread) crumbed fried Roll, usually containing these main ingredients, i.e. mashed potatoes and filling of one’s choice such as minced meat, (veal, beef, chicken, or turkey), fish, vegetables, boiled eggs, etc, flavoured with herbs and spices.
The croquette is usually cigar shaped or cylindrical. It is then dipped in beaten egg, rolled in bread crumbs and then deep fried in hot oil.
The term Croquette is derived from the French term ‘Croquer’ which means "to crunch". Croquettes were therefore first invented by the French but gained popularity  the world over and is relished as a dinner delicacy and also as fast food
Croquettes were introduced into India during the Colonial Period. The early Khansamas and cooks turned the leftovers especially Turkey and Chicken Roast leftovers into Croquettes. Initially the Croquettes were bland and insipid but over a period of time were given an Anglo-Indian touch with the addition of cumin, green chillies and turmeric in those early times.
Croquette can be served as a finger-food or as an entrée accompanied by a dipping sauce. While the croquettes are usually fried they can also be baked. Either way, the crispy exterior of the croquette should perfectly compliment the moist and tasty filling inside.

 RECIPE FOR FISH CROQUETTES
Serves 6     Preparation Time 45 minutes
Ingredients
300 grams good fleshy fish fillets
1 cup boiled and mashed potatoes
2 teaspoons chopped mint
1 teaspoon pepper powder
Salt to taste
2 tablespoons tomato sauce
1 teaspoon butter
1 egg beaten
Yolk of one egg
3 tablespoons oil
3 tablespoons bread crumbs

Wash the fish and cook in a little water with some salt for about 5 minutes or till the fish is just cooked. Remove from the heat and cool. When cold mash the fish with a fork. Mix in the mashed potatoes, mint, pepper, salt, tomato sauce, butter and the egg yolk. Form into croquettes (cigar shape).
Heat the oil in a flat pan. Dip each croquette in the beaten egg, roll in bread crumbs then shallow fry on all sides till brown. Drain and serve with tartar sauce.
Note: 1 tin of Tuna Fish can be used instead of the fresh fish to make Tuna Fish Croquettes.

 
This recipe is from my Recipe Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST