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

Monday, April 25, 2016

COLONIAL SLOW COOKED CHICKEN IN A RED WINE MARINADE























COLONIAL SLOW COOKED CHICKEN IN A RED WINE MARINADE
(This delicious and simple dish is a legacy of the French to Colonial Anglo-Indian Cuisine. Originally, it was a Rooster that was cooked with a dash of Red Wine. A lip smacking simple dish with subtle flavours)

Serves 6      Preparation Time 1 hour
Ingredients
1 kg Chicken cut into medium size pieces
1 teaspoon cumin powder
3 dry red chillies broken into bits
1 teaspoon garlic and ginger paste
3 tomatoes chopped
2 onions sliced finely
1 teaspoon all spice powder  or garam masala powder  
1 teaspoon ground pepper powder
½ teaspoon whole pepper corns 
3 tablespoons oil
¾ to 1cup Dry Red Wine of your choice or homemade grape wine
Salt to taste

Marinate the chicken with all the above ingredients for about one hour.
Transfer to a suitable pan and simmer on low heat till the chicken is tender and the gravy is thick.
Just before serving add 2 teaspoons butter and mix well.
Serve with bread or any lightly flavoured  rice.


Note: Alternately the chicken could be slow roasted in an oven at 180 C till tender. 

Friday, April 15, 2016

ANGLO-INDIAN CHICKEN VINDALOO



ANGLO-INDIAN CHICKEN VINDALOO
 A simple and easy recipe for an Anglo-Indian Chicken Vindaloo usually prepared atleast once a week in Anglo-Indian homes for Dinner. Goes well with Bread or Dinner Rolls or any Indian Bread such as Chappatis, Hoppers etc. 
Serves 6   Time required: 45 minutes
Ingredients  
1 kg chicken jointed and cut into medium pieces 
3 big tomatoes pureed                                                 
2 big onions chopped
3 medium potatoes peeled and cut into quarters        
3 tablespoons oil
Salt to taste                                                                  
1 teaspoon mustard powder or paste  
2 teaspoons chillie powder                                           
1 teaspoon cumin powder
2 teaspoons garlic paste
½ cup vinegar                                                               
½ teaspoon turmeric powder

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 chicken, chillie powder, turmeric powder, cumin powder, mustard powder and fry well on medium heat, till the oil separates from the mixture. Add the tomato puree and salt and fry for some more time. Now, add the potatoes and vinegar and mix well.  Add more water depending on how much gravy is required and cook till done.
(If cooking in a pressure cooker, turn off the heat after 2 or 3 whistles). The dish should be a lovely red colour. Serve with hoppers, bread or chapattis.


Friday, April 1, 2016

A SIMPLE ANGLO-INDIA LUNCH – White Steamed Rice, Simple Fried Fish, Raddish and Dol Curry (Red Lentils), Plain Pepper Water, Beans Foogath and Tomato Sambal



















A SIMPLE ANGLO-INDIA LUNCH – White Steamed Rice, Simple Fried Fish, Raddish and Dol Curry (Red Lentils), Plain Pepper Water, Beans Foogath and Tomato Sambal

PLAIN WHITE STEAMED RICE
 Serves 6       Time required: 45 minutes
Ingredients
1 cup raw rice
2 cups water
A pinch of salt
 Wash the rice and soak in 2 cups of water and a pinch of salt for 15 minutes. Place on heat and bring to boil. Reduce heat and cook on low heat till done and all the water is absorbed. Cover and allow to stand  for 15 minutes before serving. This is the standard plain steamed rice eaten every day. Serve with any curry, dhal or pepper water.

SIMPLE FRIED FISH
 Serves 6     Time required: 45 minutes
Ingredients
8 or 10 slices of any good fleshy fish
2 teaspoons chillie powder
1 teaspoon turmeric powder
Salt to taste
Oil for frying
Wash the fish and marinate with the chillie powder, salt, and turmeric powder for about 15 minutes.
Heat the oil in a flat pan and shallow fry the pieces about 4 at a time till nice and brown on both sides.  Serve with bread and chips.
This is also a good accompaniment to pepper water and rice.  It could also be served as a snack. (For a more crispy fish, coat the fish slices with a little semolina or rice flour)

 RADISH AND DOL (RED LENTILS / DHAL) CURRY 
Serves 6      Time Required:1 hour
Ingredients
1 cup Red Lentils or Masoor Dhal
4 long white radish peeled and cut into 2 inch piece
 2 teaspoons chillie powder
1 teaspoon coriander powder
½ teaspoon turmeric powder
1 teaspoon cumin powder
2 tomatoes chopped
1 teaspoon crushed garlic (optional)
Salt to taste

For the seasoning: 1 teaspoon mustard, 2 red chilies broken into bits and a few curry leaves and 1 tablespoon oil.

Wash the Red Lentils / masoor dhal and cook it along with the tomato, chillie powder, coriander powder, cumin powder, turmeric powder, garlic and radish with sufficient water in a pressure cooker.  When done open the cooker, add salt and some more water and mix well.

In another vessel, heat oil and add the mustard, broken red chilies and crushed garlic and fry for some time. When the mustard starts spluttering, pour in the cooked dhal and mix   well. Serve with rice

PLAIN PEPPER WATER
A simple and easy recipe to prepare the classic Anglo-Indian  Pepper Water. Pepper Water is an important dish on the Anglo-Indian lunch table and is invariably prepared many times a week. Pepper water can be stored in the refrigerator for a few days without spoiling due to the tamarind used in its preparation.
 Serves 6     Time required: 30 minutes
Ingredients
2 large tomatoes chopped
1 teaspoon ground black pepper / pepper powder  
1 teaspoon chillie powder 
1 teaspoon cumin powder            
½ teaspoon turmeric powder
½ teaspoon coriander powder
Salt to taste
½ cup tamarind juice extracted from a small ball of tamarind
or 1 teaspoon tamarind paste                
 Cook all the above ingredients with 3 or 4 cups of water in a suitable vessel on high heat till it boils. Reduce the heat and cook on low heat for about 10 minutes. Temper the Pepper Water, as follows
 To temper the Pepper Water: Heat 2 teaspoons oil in another vessel, add a teaspoon of mustard seeds. When they begin to splutter add a sliced onion, a few curry leaves, two broken red chilies and a teaspoon of chopped crushed garlic and sauté for a few minutes, till the onions turn light brown. Pour the pepper water into the seasoning and mix well. Turn off the heat.  Serve hot with rice and any meat side dish.
 Note: The pepper water can be prepared by using fresh red chilies cumin seeds coriander seeds, peppercorns ground in a mixer instead of the powders.

 BEANS FOOGATH (STIR FRY BEANS)
 Serves 6     Time required: 30 minutes
Ingredients
½ kg string beans chopped finely
½ cup grated coconut 
3 red chilies broken into bits
¼ teaspoon mustard seeds
A few curry leaves

Boil the chopped beans and carrots for about 5 minutes with some water.  Strain and keep aside.  Heat oil in a pan and add the mustard seeds. When they splutter add the red chilies and curry leaves and fry for a few seconds. Now toss in the boiled beans.  Add salt and coconut and mix well. Stir-fry for a few minutes and then take down.

TOMATO SAMBAL
 Ingredients
2 big tomatoes chopped
3 green chilies chopped
½ teaspoon cumin powder
1 tablespoon chopped garlic
1 medium size onion chopped
Salt to taste
A pinch of sugar
Heat oil in a pan and fry the onions and garlic for a few minutes. Add the chopped tomatoes, cumin powder, salt, sugar and green chilies and fry till the tomatoes are reduced to a pulp.  Season with mustard seeds, red chilies and curry leaves.