ANGLO-INDIAN RECIPE BOOKS by Bridget White

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

No Copy and Paste from this Site

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

Monday, December 22, 2014

CHRISTMAS MEMORIES - DECCAN HERALD METRO LIFE 23RD DEC 2014


CHRISTMAS MEMORIES - DECCAN HERALD METRO LIFE 23rd Dec 2014 - KALKALS AND CHRISTMAS CAKE

DECCAN HERALD – METROLIFE - DOWN FOODPATH
23rd December 2014
http://www.deccanherald.com/content/449186/bring-batter.html


Bring on the batter   Bridget Kumar,Dec 23, 2014, DHNS:

I have always associated Christmas with the smells, sounds and sights of the season. It brings back the memories of my hometown — Kolar Gold Fields. 

The smell of the decorated pine Christmas tree in the sitting room, the enticing aroma of Christmas cakes being baked and the ‘kalkals’ and rose cookies being fried, the sight of all the Christmas decorations, buntings and the soothing sounds of Christmas carols — I have great memories of everything and all these are a part of the wonder of Christmas.

My mother would start the preparation of the traditional sweets and treats that are a part and parcel of Christmas a fortnight in advance. Kalkals, rose cookies, fruit cakes, coconut sweets, the Christmas pudding, bole cake, dodol, bebinca, marzipan, peanut fudge, cashewnut fudge and rice crispies were some of the goodies that were prepared in abundance by her. The delicious aroma of these goodies would drift through the house and neighbourhood.
 

I am sharing the recipes of two of my favourite Christmas delights — kalkals and Christmas cake.
 

 As kids, we would wait for the Christmas holidays to begin so that we could all help my mother in the preparation of sweets. We would all sit around the dining table and each of us would take a lump of dough and spread it on a fork to make as many kalkals as possible with it. These kalkals were like small shells and we would also cut out various other shapes like hearts, clubs and diamonds with the help of cutters.
 

 It was fun competing with each other to see who made the most. As soon as we completed a good number my mother would start frying them till all were fried and a huge heap was kept in basins and trays on the table. Once cold, she would make the frosting by pouring hot sugar syrup on the kalkals. We had a lot of fun helping her and sometimes even our non-Christian friends would join the fun. Of course, a good portion of the fried kalkals would go into our mouths in the process!

The Christmas spirit would set in early thanks to the Christmas cake. The earlier it is prepared with your choice of liquor, the more delicious it turns out to be. Most Anglo-Indian families have their own recipe for Christmas cake, which is usually handed down through generations. Candied fruit, plums, currants, raisins and orange peels are dexterously cut and soaked in rum or brandy a few weeks in advance. Nuts are peeled and chopped and the whole family comes together to make the Christmas cakes.
 

In our family, different tasks would be allotted to each person — while one whipped up the eggs, another creamed the butter and sugar. A person with strong arms would do the final mixing and stirring. After the cake batter was poured into the tins, the real fun would begin with everyone fighting to lick the leftover batter in the mixing bowl and on the spoons and spatulas! 

Recipe for Kalkals
  (Serves six)

Ingredients
n Refined flour - 1 kg
n Eggs (beaten well) - 6
n Milk or thick coconut milk - 2 cups
n Salt - 1 teaspoon
 
n Sugar - 300 grams
 
n Baking powder - 1 teaspoon
 
n Oil for frying

Mix the flour, salt, sugar and baking powder together. Add the coconut milk and eggs and knead to a soft dough. Keep aside for an hour. Form kalkals by taking small lumps of the dough and roll on the back of a fork or a wooden kalkal mould, to form a scroll. Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Heat oil in a deep pan and fry as many kalkals as possible at a time. Keep aside.

To frost the kalkals, melt one cup of sugar with half cup of water and when the sugar syrup crystallises, pour over the kalkals and mix well. Store in air-tight boxes when cold.

Christmas cake 
Ingredients
Refined flour or plain flour - 500 grams
 
Dark brown sugar - 300 grams
 
Unsalted butter - 500 grams
 
Mixed dried fruits (black currants, raisins and sultanas chopped finely and soaked in rum or brandy before hand) - 500 grams
 
Chopped orange / lemon peel - 100 grams
 
Lemon or orange zest - 1 tablespoon
Salt - ¼ teaspoon
 
Nutmeg powder
 
- ½  teaspoon
 
Cinnamon powder - ½ teaspoon
 
Eggs (beaten) - 4
 
Milk (optional) - 4 tablespoons
 
Baking powder - 1 teaspoon
 
Vanilla essence/extract - 1 teaspoon
 
Black currant jam or orange marmalade - 2 tablespoons
 
Black treacle syrup or date syrup  (optional) - 2 tablespoons
 

Preparation
Heat the oven to 150°C. Remove the chopped fruit from the rum, drain and keep aside. Sift the flour, baking powder, cinnamon powder, nutmeg powder and salt together.
 

Dust the orange/lemon peel and the chopped soaked fruit with a little flour. Cream the butter and sugar well. Add the beaten eggs, treacle/date syrup, vanilla essence, orange/lemon zest and mix well.
 

Now add the black currant Jam/marmalade, orange/lemon peel and chopped fruit. Slowly, add the flour and mix gently till all the ingredients are combined well. If the mixture is too thick, add a little milk.
 

Pour into a greased and papered baking tin and bake in a slow oven for about one hour or more. Check if cooked by inserting a tooth pick. If the tooth pick comes out clean, your cake is ready.
 

Remove from the oven when done and set aside to cool. When the cake is completely cool, poke all over with tooth pick and drizzle brandy or rum.  Repeat once in every week or ten days if you are preparing in advance. Wrap in foil paper. This cake will last for months if stored in an air-tight container. 
 


Tuesday, December 16, 2014

COCONUT SWEET / COCONUT CANDY















COCONUT SWEET / COCONUT CANDY - Recipe from my book THE ANGLO-INDIAN FESTIVE HAMPER 
Coconut Sweet / Coconut Candy / Coconut Fudge / Coconut Barfi - call it whatever name you want. A simple and easy recipe for a timeless Anglo-Indian Delicacy. Bursting with the goodness of fresh grated (scraped ) coconut, sugar and milk and a hint of vanilla essence. This baby pink sweet will rekindle nostalgic childhood memories of helping to stir the sweet while its being prepared to greasing the big plate the molten pink lava would be poured on to and finally to scraping and licking the residues left in the dekshi!!! 

Makes 30 pieces    Preparation time 1 hour
Ingredients
2 cups grated coconut                           
3 cups sugar                                         
½  cup milk
½ cup condensed milk                           
1 teaspoon ghee or unsalted butter
½ teaspoon vanilla essence or extract                
½ teaspoon food colour either pink or green

Melt the sugar with the milk and condensed milk in a thick bottomed vessel. Add the grated coconut and mix well. Cook till the coconut is soft. Add the vanilla, essence, food colour and ghee / butter and mix well. Simmer on low heat till the mixture becomes thick and leaves the sides of the vessel. Pour on to a greased plate and cut into squares.

 

Monday, December 1, 2014

FISH MINCE FRY (FISH PUTTU)
















FISH MINCE FRY (FISH PUTTU)
Serves 6 Preparation Time 45 minutes
Ingredients
1 kg shark fish without the skin and bones cut into pieces or any other fleshy fish such as Seer, King Fish etc
3 onions minced well
2 green chilies minced
2-teaspoons chillie powder
½ teaspoon turmeric powder
1 teaspoon cumin powder
2 teaspoons ginger garlic paste
4 tablespoons oil
Salt to taste
Wash the fish pieces well then boil in a little water with a pinch of turmeric and a little salt till soft. 
Drain the water, and crumble into mince when slightly cold.  
Heat oil in a pan and fry the onions till golden brown. Add the garlic ginger paste, green chillies, chillie powder, cumin powder and turmeric powder and fry for a few minutes till the oil separates. 
Now add the boiled fish mince and mix well. Add salt to taste. Cook on low heat turning all the time till it turns a nice brown colour.  
Serve with White Steamed Rice and Pepper Water or as a side dish with bread or any other Indian Bread 

Friday, November 28, 2014

BRIDGET WHITE DIARIES - FEATURE IN THE SRI LANKA DAILY MIRROR 30/10/2014





















THE SHRILANKA DAILY MIRROR          2014-10-30 16:08:45

The Bridget White Diaries
- See more at: http://life.dailymirror.lk/article/9930/the-bridget-white-diaries-a-taste-of-history#sthash.EbzmjLzD.dpuf

You call them Burghers, we call them 'Anglo-Indians'. Just like in Sri Lanka,  this is a community of mixed ancestry: Portuguese, Dutch, British and - Indian.  After independence in 1947, the Anglo-Indians began to shrink. There was a variety of reasons. Some of it was social ostracism by other Indians : especially towards those with European skin-tones and features. Thousands also left simply to seek better prospects: mostly in Australia, England, the United States and Canada.  

But along with them,  their unique, amalgamated cuisine too, threatened to say goodbye to India. The British Shepherd's pie (the Indian curried version being 'cottage pie'),  mutton or beef glace (which, to Indian cooks, came to be known as 'glassy'), : many of the delights common in thousands of Indian households began to be replaced by the ubiquitious, tandoori clay-oven cuisine of the Indian North. Punjabi butter chicken took the place of the Sunday lamb roast,  paneer (cottage cheese) replaced glazed baby carrots and new potatoes: In restaurants, on flights, in homes: the culinary genre born of the marriage of western and eastern cultures began to wither up and die.

That is, till Bridget White-Kumar sat up and decided to do something about it.  White-Kumar was born to British, Portuguese and Dutch ancestry and grew up in Karnataka in southern India.  The Whites decided to stay put in their home country. "This is where we belong and we are well integrated into the mainstream," says White-Kumar, even as she stirs a sauce, chops onions and keeps an eagle eye on a roast in the oven.
about:blank
 
Her sprawling kitchen is like an impressive workshop, with every tool and implement needed by a master-chef.  After all and even though she is 62 and a grandmother, Bridget White-Kumar is not only a home-maker. She is also a food consultant to various five-star hotels across India and the author of seven best-selling recipe books on Anglo-Indian cuisine, whose condensation into one, UK-published volume, won her the 2012 Gourmand World Cook Book Award for 'The best culinary history book in India".
 
"Many of the older generation cooked from intuition and memory rather than from a written recipe," says White.  "In these days of instant mixes, few find the time for even a simple meal, let alone the traditional dishes of our forefathers. That's when I decided to compile the recipes and preserve the very unique heritage of our cuisine."
 
Even non Anglo-Indians who grew up in India's army cantonments of the sixties are die-hard fans of White-Kumar's commendable venture. Due to the great number of Anglo-Indians in military service, it is their cuisine that dominated club kitchens  From the quirkily named 'pepper water' to 'sheep's head curry', from 'trotters in gravy' to 'washerman's pie', White-Kumar's recipes evoke aromatic nostalgia and memories of kitchens filled with clouds of steam,  tantalizing spirals of spices and the pleasing sight of well-marinated cuts in old-fashioned 'meat-safes'.  It was an epoch of coalescence, of brown gravies and mango chutneys that gave the inherently contradictory occidental-oriental relationship an extraordinary and entirely tasty culinary genre of its own.
about:blank

White's collection includes selections dedicated to roasts, casseroles and bakes, snacks, egg delicacies but also one entirely for vegetarians and even recipes for home-made wines. Besides the modestly-priced collection of seven books (USD 10,- each) which can be ordered directly from White at bidkumar@gmail.com or bridgetkumar@yahoo.com,  the indefatigible and ever-smiling queen of the kitchen also writes a highly popular
 blog.

"Try my recipes," she says shyly, as she turns an upside-down pudding inside out, pineapples glistening and browned to perfection. "I promise you not only a gastronomic delight but also a rendezvous with history."

Text by Padma Rao Sundarji in New Delhi
 

- See more at: http://life.dailymirror.lk/article/9930/the-bridget-white-diaries-a-taste-of-history#sthash.EbzmjLzD.dpuf

Wednesday, November 26, 2014

ANGLO INDIAN RECIPES


















Anglo-Indian Recipe Books by Bridget White-Kumar..
The List of Books along with prices for each country is given below.The cost of the books vary for each Country as the handling and Speed Post Charges are factored into the cost of each book. Payment in India through Money Order or Cheque. (No Cash on Delivery Basis )
Payment from abroad through Western Union or Paypal only. Contact me by email before making payment to confirm the order.
To order and buy copies of these books contact bridgetkumar@yahoo.com
1. ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST
Price per book : India : Rs175..00, Australia: A$15.00, UAE: Rs.350.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00

2. ANGLO-INDIAN DELICACIES
Price per book: India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00

3.A COLLECTION OF ANGLO-INDIAN ROASTS, CASSEROLES AND BAKES
Price per book: India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00
4.THE ANGLO-INDIAN FESTIVE HAMPER
Price per book: India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00
5. THE ANGLO-INDIAN SNACK BOX
Price per book: India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00
6. VEGETARIAN DELICACIES
Price per book : India : Rs150.00, Australia: A$15.00, UAE: Rs 350.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00
7.SIMPLE EGG DELICACIES
Price per book: India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00
A whole set of 7 books costs as under which includes the Postage and handling:
In India only Rs. 1100.00
Posting to: Australia: Aus. $80.00, Canada C$80.00, UK: GBP 45.00, USA: $80.00
UAE: Rs 3000.00
Payment in India through Money Order or Cheque. (No Cash on Delivery Basis )
Payment from abroad through Western Union or Paypal only. Contact me by email before making payment to confirm the order.

Tuesday, November 18, 2014

MAMA’S BOLE / SEMOLINA, COCONUT AND RAISIN CAKE














Bole Cake or Bolo de Baatica or Baarth Cake is a Semolina Coconut Cake. This cake is another legacy of the Portuguese to Anglo-Indian Cuisine. Traditionally made at Christmas in the olden days, the earlier recipes called for ‘2 wineglasses of sherry’! This cake is mainly made of semolina, desiccated or fresh coconut and raisins which gives an exotic flavor to this cake.

MAMA’S BOLE / SEMOLINA, COCONUT AND RAISIN CAKE
Serves 6   Preparation time 30 minutes
Ingredients

200 grams semolina or soogi                        
1 cup milk
200 grams butter or Margarine                                         
200 grams sugar powdered
4 eggs beaten well                                            
½ teaspoon baking powder
200 grams desiccated coconut
1teaspoon vanilla essence
½ teaspoon salt
100 grams raisins and cashew nuts chopped


Roast the semolina with a little ghee or butter for about 8 to 10 minutes on low heat till it gives out a nice aroma. Cream the butter / margarine and sugar well. Add the eggs, desiccated coconut, salt and vanilla essence and mix well. Slowly add the roasted semolina, and fold in the mixture to form a smooth slightly thick consistency without lumps. Mix in the raisins and cashewnuts. Add a little milk if the mixture is too thick. Pour into a greased and papered baking dish or cake tin and bake in a moderate oven  (250 degrees C) for about one hour or till the cake is done. (use a tooth pick to check if the cake is cooked inside). Cool and remove from the tin.

Thursday, October 30, 2014

BRINJAL PICKLE



½ kg tender long purple or green brinjals
3 tablespoons chilly powder
2 tablespoons chopped garlic
50 grams fresh ginger
1 cup vinegar
1 tablespoon mustard powder
1 teaspoon turmeric powder
1 cup Gingerly (Til) Oil or Refined oil
1 cup of sugar
2 tablespoons salt
A few curry leaves (optional)
Wash and dry the brinjals well. Cut the brinjals into medium size pieces. Peel the ginger and chop into tiny bits. Heat the oil in a pan. Add the curry leaves, chopped ginger and garlic and sauté on low heat for a few minutes. Add the chilly powder, mustard powder and turmeric powder and fry for a minute. Now add the brinjals and salt and fry for 5 minutes on low heat. Add the vinegar and sugar and mix well. Cook till the sugar dissolves and the Brinjals are just cooked. Cool and store in bottles.
This pickle will last for a month.

Sunday, October 26, 2014

CHICKEN SAUSAGE BITES
























CHICKEN SAUSAGE BITES
Serves 6  Time 45 minutes
Ingredients

5 or 6 Chicken Sausages
2 medium size onions sliced finely
2 teaspoons ground pepper or cracked pepper
1 tablespoon chopped garlic
Salt to taste
2 tablespoons oil

Boil the sausages in a little water then them cut into bite size pieces.
Heat oil in a pan & add finely chopped onions and chopped garlic  till the onions turn golden brown. Add the sausage pieces, pepper and salt and mix well. Simmer on low flame for about 4 to 5 minutes, stirring occasionally) till the sausage pieces take on the pepper and garlic flavor.  Serve as a starter or appetizer

Note: If desired, you could add pieces of capsicum also while  frying the onions and garlic to give it a different flavor. 

Friday, October 17, 2014

COTTAGE PIE or SHEPHERD’S PIE


COTTAGE PIE or SHEPHERD’S PIE
Cottage Pie or Shepherd's Pie is a meat pie with a crust of mashed potato. The term Cottage Pie is believed to have been in use since the late 1700s when the humble 'potato' was being introduced as an edible crop that was affordable for the poor. Moreover, since the term “cottage’ meant a modest dwelling for rural workers and this pie dish was made by them, the name “Cottage Pie” stuck. In the early days the dish was a means of using leftover meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top. The term "Shepherd's Pie" was coined only in 1877, and since then it has been used synonymously with "Cottage Pie", regardless of whether the principal ingredient was Beef, Mutton or Lamb. What started out as a poor man’s dish is a Gourmet Dish today

Serves: 6
Preparation Time: 1 hour
 Ingredients
500 grams minced meat
2 large onions chopped
2 carrots peeled and chopped finely
3 large potatoes boiled and mashed
1 soup cube either chicken or beef for extra flavor
2 tablespoons butter
3 tablespoons flour
2 tablespoons milk
1 teaspoon pepper powder
1 tablespoon chopped mint
2 tablespoons grated cheddar cheese
Salt to taste

Method

1. Cook the mince, chopped onions and carrots with ½ cup of water for about 10 minutes till the mince is cooked and the water reduces.
2. Add the crumbled soup cube, salt, pepper, and mint and mix well. Cover and simmer on low heat for 5 more minutes.
3. Make a smooth paste with the flour and 4 tablespoons water and add to the meat mixture. Simmer for 3 or 4 minutes until the meat mixture thickens. Remove from heat and keep aside
4. Season the mashed potato with a little butter, salt and milk. (The mixture should not be too soft).
5.Transfer the cooked meat mixture to a big ovenproof dish. Spread the mashed potato on top evenly using a fork.
6. Sprinkle grated cheese on the potato layer.
7. Bake in a moderate oven (3500) for 15 minutes till the cheese melts and the potatoes turn golden.
 Serve hot with Buttered Toast and steamed veggies 

Saturday, September 20, 2014

STUFFED SNAKE GOURD CURRYy



1 kg beef or mutton mince
STUFFED SNAKE GOURD CURRY

1 medium sized snake gourd ( scrape it slightly)
3 medium sized onions chopped
3 large tomatoes pureed
½ cup coconut paste
A small bunch of coriander leaves chopped
2 teaspoons ginger garlic paste
3 teaspoons chilly powder
1 teaspoon spice powder
2 teaspoons coriander powder
½ teaspoon tumeric powder
Salt to taste
2 green chilies chopped
3 tablespoons oil.

Wash the snake gourd, remove the inside and cut into 2 inch pieces. Marinate the mince with a teaspoon of chilly powder, tumeric powder, a little salt and some chopped coriander leaves. In a pan heat the oil and fry the chopped onions till golden brown. Add the ginger garlic paste and sauté for some time. Add the chilly powder, coriander powder, spice powder, green chilies, coconut and salt and fry for a few minutes .Add the tomato puree and fry till the oil separates from the masala. Now add 2 cups of water and bring to boil. Meanwhile stuff the snake gourd rings with the marinated mince. Pack each ring tightly so that the mince does not fall out. Slowly drop the stuffed snake gourd pieces into the boiling curry and cook on low heat till the gravy is sufficiently thick and the mince is cooked. Garnish with chopped coriander leaves. Serve hot with coconut rice or plain rice.

Thursday, September 11, 2014

ANGLO-INDIAN RECIPE BOOKS by BRIDGET WHITE

BRIDGET’S ANGLO-INDIAN RECIPE BOOKS

1. ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST is a comprehensive and unique collection of easy- to- follow Recipes of popular and well loved Anglo-Indian dishes. The repertoire is rich and vast, ranging from the outright European Cutlets, Croquettes, pasties, roasts, etc, to mouth watering Curries, Side dishes, Spicy Fries, Foogaths, Biryani and Palaus, Pickles, Chutneys etc, picking up plenty of hybrids along the way. The very names of old time favorite dishes such as Yellow Coconut Rice and Mince Ball (Kofta) Curry, Pepper water, Mulligatawny Soup, Grandma’s Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumb Chops, Ding Ding, Stews, Duck Buffat, Almorth, etc, which were so popular during the Raj Era are sure to bring back nostalgic and happy memories. These popular Anglo-Indian dishes will take you on an exotic nostalgic journey to Culinary Paradise. It is a practical and easy guide to delectable cooking. The book with its clear step-by-step instructions, describes the preparation of a variety of Anglo-Indian Dishes. The easy-to-follow directions make cooking simple and problem- free.
ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST has been selected as WINNER FROM INDIA under the category BEST CULINARY HISTORY BOOK by GOURMAND INTERNATIONAL COOK BOOK AWARDS 2012
Price per book : India : Rs175..00, Australia: A$15.00, UAE: Rs.350.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00

 2.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. 
Price per book: India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00

3.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.
Price per book in  India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00

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.
Price per book: India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00

5. 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.
Price per book in  India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00

6. VEGETARIAN DELICACIES is a collection of simple and easy recipes of delectable Vegetarian Dishes. The repertoire is rich and vast, ranging from simple Soups and Salads, to mouth watering Curries, Stir fries, Rice dishes, Casseroles and Baked Dishes and popular Accompaniments. The easy-to-follow directions, using easily available ingredients, make cooking these dishes simple, enjoyable and problem-free. The book also highlights the goodness of each vegetable and their nutritive and curative properties in preventing and curing many health disorders.
Price per book in India : Rs150.00, Australia: A$15.00, UAE: Rs 350.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00

7. SIMPLE EGG DELICACIES is a collection of simple and easy recipes of delectable Egg Dishes for Breakfast, Lunch and Dinner and for all other times as well.  The repertoire ranges from simple Breakfast Egg Dishes and Egg Salads, to mouth watering Curries, Tea Time treats, Sandwiches, Casseroles and Baked Dishes. The recipes are extremely easy to follow and only easily available ingredients have been suggested. - A real treat for ‘Eggetarians’.
Price per book in India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00
 
A whole set of 7 books costs as under which includes the Postage and handling: 

In India only   Rs. 1100.00   -  Payment through Cheque or Money order

Australia: A$80.00, UAE:  Rs 3000.00, Canada C$80.00, UK: GBP 45.00, USA: $80.00

Payment through Western Union or Pay Pal  only

For copies contact:  Bridget Kumar

Tel: 080 25504137 / 98455 71254 / 98440 444236

CHICKEN DEVIL FRY



CHICKEN DEVIL FRY 
The Devil Curry or Fry as its name suggests, is a rich and fiery hot dish, prepared with Beef, Mutton, lamb, Chicken, Pork or Eggs and lots of chilies. In the earlier days, Wild Boar, Venison, Wild Fowls, Duck and Rabbit were made into the Devil Curry. The Devil Curry is a modified version of the Jal Frazie that originated during the Colonial Era, where the left over Turkey and Chicken Roasts were converted into Devil Curries or Fries by giving them a makeover the next day with the addition of a few spices and chillies
This dish goes well with Rice and Pepper Water or Bread 

Serves 6 
Preparation and Cooking Time 25 minutes
Ingredients
1 kg chicken cut into medium size pieces
2 onions sliced finely
1 teaspoon turmeric powder
2 tablespoons oil
2 teaspoons chillie powder
3 Red chillies broken into bits
A few Curry Leaves
Salt to taste
 ½ teaspoon spice powder or garam masala powder
 1 teaspoon tomato sauce or tomato ketchup
 1 tablespoon Worcestershire sauce

Wash the chicken and marinate it with the salt, chillie powder, turmeric powder, tomato sauce, Worcestershire sauce and spice powder for about 10 minutes.
Meanwhile heat oil in a pan and sauté the onions, red chillies and curry leaves till the onions turn to golden brown. 
Toss in the marinated chicken pieces and mix well. Close the pan with a lid and cook on low heat for about 15 minutes till the chicken is cooked.
Add a teaspoon of ghee or butter and fry till all the gravy dries up and the chicken is dry.
Serve with bread or pepper water and rice.

Wednesday, August 20, 2014

HOT BEEF FRY


Serves 6  Preparation Time 1 hour
Ingredients
1 kg Beef cut into cubes
2 Medium size potatoes boiled, peeled and cut into wedges
2 Dry Red Chillies
1 small piece cinnamon
3 onions sliced finely
1 teaspoon ginger garlic paste
1 and half teaspoon chillie powder (reduce to one teaspoon if desired)
½ teaspoon turmeric powder
1 teaspoon pepper powder
2 tablespoons vinegar
Salt to taste

Boil the meat with a little salt and a pinch of turmeric in sufficient water till tender. Strain the soup and keep aside. Heat oil in a pan and sauté the onions, cinnamon and Red chillies till slightly brown. Add the ginger garlic paste, chillie powder, pepper powder, turmeric powder and vinegar and fry for a few minutes. Add the meat and mix well. Add the remaining soup and keep frying till almost dry. Now mix in the Boiled Potato wedges and mix once so that the potatoes are covered with the almost dry gravy.
Serve as a side dish with Pepper Water and Rice or with Bread and Grilled Tomatoes and Salad
This recipe is featured in my book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST

Sunday, August 3, 2014

MUTTON CHOPS IN GREEN MASALA


MUTTON CHOPS IN GREEN MASALA - Tender Mutton or Lamb Chops cooked in a freshly  ground corriander leaves, green chillies and coconut based gravy sauce. A nice combination with plain rice or Palao. The same recipe could be used for Beef or Veal Chops as well
Serves 6           Preparation Time 45 minutes
Ingredients
½ kg lamb or mutton chops (Flatten slightly with the handle of the knife)
2 teaspoons ginger garlic paste
4 green chilies
3 tablespoons coriander leaves
1 teaspoon cumin seeds
2 cloves
2 cardamoms
2 small pieces of cinnamon
½ teaspoon turmeric powder
Salt to taste
3 tablespoons oil
3 potatoes pealed washed and cut into quarters
2 onions sliced finely
½ cup coconut paste
Grind the green chilies, coriander leaves, coconut, cinnamon, cloves, cardamoms and cumin seeds to a smooth paste in a blender. Heat oil in a pressure cooker and fry the onions till golden brown. Add the meat, ginger garlic paste and turmeric powder and fry for some time. Now add the ground paste and salt and mix well. Keep frying on low heat till the oil separates from the mixture. Add the potatoes and sufficient water and pressure cook for 15 minutes. The gravy should be quite thick. Serve hot. This curry is good with ghee rice or Palau rice.
The same recipe could be used for Beef or Veal Chops as well

Thursday, July 31, 2014

ANGLO-INDIAN DOL MASH / DAL MASH

An easy recipe for a popular Anglo-Indian Dish - Dal Mash or Dol Mash as it is fondly known as. Cooked with very little water to an almost solid consistency, this simple and tasty dish is often served as a side dish with White steamed Rice,  Pepper Water and Papadams. A few pieces of fried Salt fish will round off this simple exquisite meal.
This recipe is taken from my Recipe Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST.

Serves 6            Preparation Time 45 minutes
Ingredients
1 cup Tur Dhal or Masur Dhal
2 onions chopped
2 green chillies chopped
1 teaspoon garlic chopped
1 teaspoon ginger chopped
½ teaspoon turmeric powder
¼ teaspoon mustard seeds
A few curry leaves
Salt to taste
1 tablespoon oil

Cook the dhal with sufficient water and ½ teaspoon turmeric powder till soft in a suitable pan or a pressure cooker. The dal should be semi solid. Mash and keep aside.
Heat oil in aother pan and add the mustard seeds. When it splutters, add the chopped onion, green chillies curry leaves, ginger and garlic and fry well till the onions turn golden brown. Add the cooked and mashed dhal and mix well. Cover with a lid to keep in the flavours and remove from heat Add a little ghee while serving.
Serve as a side dish with White Steamed Rice, Pepper Water, Papadams and some fried salt fish.

Tuesday, July 15, 2014

ANGLO-INDIAN DISHES

 


 


Cooking Workshop on Colonial Anglo-Indian Dishes at the Taj West End Bangalore. Recreated dishes of the Colonial Era such as the Railway Lamb / Mutton Curry, Dak Bungalow Chicken, Col. Standhursts Minty Beef, Savoury Fish Fingers, Lamb Minc...e Croquettes, Lionel's Lamb Chops, Kenny Boy's Kanjee (Chicken and Barley Broth), Meat Glassy, Chicken and Lamb Mulligatwany Soup, Devil Pork Chops, Devilled Eggs, etc, etc. A wonderful experience!!
 
 

Tuesday, July 1, 2014

CULINARY WORKSHOP ON ANGLO-INDIAN DISHES

LEARN HOW TO COOK ANGLO-INDIAN DISHES
CULINARY WORKSHOP ON ANGLO-INDIAN DISHES



A Culinary Workshop on ANGLO-INDIAN DISHES by BRIDGET WHITE-KUMAR (Independent Food Consultant and Author of 7 recipe books on Anglo-Indian Cuisine) hosted by DIFFERENT STROKES CREATIVE LEARNING AND ACTIVITY CENTRE, Indiranagar, Bangalore.         

Date: Saturday, 19th August 2014
Time: 11.00 AM to 3.00 PM
Workshop Fees: Rs. 2,500/- (all inclusive)
Venue: Different Strokes Creative Learning & Activity Centre,  #65, 4th Cross, 10th Main, Indiranagar 2nd Stage, Bangalore 560 038,
Phone : 98861 52504

DISHES THAT WILL BE TAUGHT AT THE COOKING WORKSHOP
1. Anglo-Indian Yellow Coconut Rice
2. Chicken Vindaloo
3. A Colonial Anglo-Indian Dinner Platter of Pepper Chicken Roast with Mashed Potatoes, Steamed Veggies and Grilled Tomatoes
4. Devilled Eggs
5. Bread Pudding
ABOUT THE WORKSHOP
·         It will be an interactive and hands on workshop where the participants will assist in cutting, chopping and preparation of the dishes
·         They will learn about the History and Evolution of Anglo-Indian Cuisine and how the various dishes got their names.
·         Participants will learn how to plate and serve the dishes prepared at the workshop and will enjoy the same for their lunch.
·         Each participant will get to take home the Recipes of the dishes prepared at the workshop.
·         A special Apron and a copy of Bridget’s new Recipe Book “SIMPLE EGG DELICACIES’ would be gifted to each participant.

The Workshop is limited to 20 persons so Registrations will be on a First Come First Served Basis.
To Register for this’ one of a kind workshop’ please contact Umesh Prasad: 98861 52504
https://www.facebook.com/#!/different.strokes.clac

 

Wednesday, June 25, 2014

PORK BHOONIE (Pork cooked With Dill Leaves and Potatoes)

PORK BHOONIE or BHUNI PORK - Pork cooked With Dill Leaves and Potatoes
Pork Bhuni is an old Anglo-Indian Dish that is still popular in Calcutta and West Bengal and especially in the hills of Darjeeling. The term ‘Bhooni,or Bhuni’  means ‘to Fry’ and comes from the Hindi Word ‘Bhuna’. In this dish the Pork is cooked along with fresh Dil Leaves and Potatoes and then simmered till almost dry. The almost dry coating consistency of the gravy that remains on the pork together with the flavour of Fresh Dil leaves makes this Pork Dish unique.
              
This recipe is featured in my book ANGLO-INDIAN DELICACIES
Serves 6      Preparation  and cooking Time 45 minutes

Ingredients
1 kg Pork with less fat cut into medium pieces
1 teaspoon ginger garlic paste
½ teaspoon turmeric powder
2 teaspoon s chillie powder
1 teaspoon corriander powder
1/2 teaspoon cumin powder
2 green chillies sliced lengthwise
3 onions sliced finely
1 cup chopped fresh Dil leaves (or use fenugreek / methi leaves if desired)
Salt to taste
3 potatoes peeled and cut into halves
2 tablespoons oil
Heat oil in a pan and fry the onions till golden brown. Add the ginger and garlic paste and sauté for a few more minutes. Add the pork, chillie powder, turmeric powder, corriander powder, cumin powder, green chillies, and Dil leaves and mix well. Stir fry for a few minutes till the pork becomes firm and the Dil leaves shrivel up. Add the potatoes and sufficient water and cook on low heat till the pork and potatoes are tender. Remove the potatoes and keep aside. Keep simmering till the gravy is almost dry and the pork is a nice brown colour. Just before serving, mix in the cooked potatoes. Serve with Rice or bread.