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

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