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

Search This Blog

Sunday, March 19, 2017

PRAWN AND POTATO CUTLETS















PRAWN AND POTATO CUTLETS
A Simple recipe for Prawn and Potato Cutlets from my Cookery Book A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES. it could be served as a snack at tea time, a starter at parties or a simple side dish with rice and pepper water. 
 Serves 6     Time required: 1 hour
Ingredients
300 grams cleaned and de-veined Prawns
3 potatoes boiled and mashed                                   
2 teaspoons chopped mint
1 teaspoon pepper powder                     
Salt to taste
1 egg beaten                                           
3 tablespoons oil                                      
3 tablespoons bread crumbs

Wash the prawns well and cook in a little water with some salt and a pinch of pepper and turmeric till tender. Remove and keep aside to cool.
When cold, mix in the mashed potatoes, mint, pepper and salt. 
Form into oval shapes and flatten with a knife.
Heat the oil in a flat pan. Dip each cutlet in the beaten egg, roll in bread crumbs, then shallow fry on both sides till brown. 
Drain and serve hot with Tomato sauce / ketchup and a salad if desired 


Thursday, March 9, 2017

FISH CROQUETTES / RISSOLES



FISH CROQUETTES / RISSOLES
A Croquette is a small cigar or cylindrical roll made with a filling of mashed potato mixed with either ground meat, fish, vegetables, cheese etc seasoned with a dash pepper, mint and other condiments, then dipped in beaten egg and crumb fired. It’s a popular party snack and easy to make finger food.
This recipe is featured in my Cookery Book  A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES
 Serves 6    Time required: 1 hour
Ingredients
500 grams fish fillets of any good fleshy fish
3 potatoes boiled and mashed
1 teaspoon cumin powder
1 teaspoon ginger garlic paste
1 large onion finely chopped
2 green chillies finely chopped
1 tablespoon chopped mint
1 teaspoon ground black pepper / pepper powder
1 egg yolk, beaten
Salt to taste
 For frying:
3 or 4 tablespoons oil
3 tablespoons bread crumbs
1 egg, beaten
 Wash the fish and boil in a little salted water for 5 minutes.  Drain away the excess soup and keep aside. Mash the fish coarsely.
Mix the mashed fish together with the mashed potatoes, cumin powder, ginger garlic paste, onion, green chillies, pepper, mint, egg yolk and salt
Heat the oil in a shallow pan. Take small even sized balls of the Fish mixture and form into cigar shaped cutlets. Dip each one into the beaten egg, coat with the bread crumbs and shallow fry till golden brown.

Serve hot with tomato sauce or any other sauce.

Thursday, March 2, 2017

BRINJAL VINDALOO (AUBERGINE / EGG PLANT VINDALOO)


BRINJAL VINDALOO (AUBERGINE / EGG PLANT VINDALOO)
Serves 6    Preparation time 45 minutes
Ingredients:

1 large seedless Brinjal / Aubergine / Egg Plant   
2 onions chopped,
2 teaspoons chillie powder,
½ teaspoon turmeric powder,
2 teaspoons ginger garlic paste,
1 teaspoon cumin powder,
½ cup tomato juice / puree,
2 pieces cinnamon,
2 table spoons vinegar,
1 teaspoon sugar,
 Salt to taste,
3 tablespoons oil

Cut the Brinjal / Aubergine / Eggplant into medium size pieces and soak in a bowl of water to which a pinch of salt has been added.

Heat oil in a pan and sauté the onions till golden brown. Add the ginger garlic paste and cinnamon and fry for some time. Now add the chillie powder, cumin powder, turmeric powder, sugar and tomato puree and fry till the oil separates from the mixture.


Add the cut the Brinjal (Aubergine / Eggplant),vinegar and a little water and simmer till the gravy is sufficiently thick and the Brinjal is cooked. Care should be taken not to overcook the Brinjal. Serve with Rice or Chapattis,