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

Buy these ANGLO-INDIAN COOKERY BOOKS

Buy these ANGLO-INDIAN COOKERY BOOKS
For copies contact: Bridget Kumar Tel: +919845571254 Email: bidkumar@gmail.com / bridgetkumar@yahoo.com A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling) 1. Within India Rs. 1800.00 (Payment through Cheque or Bank Trnasfer) 2. Outside India: Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00 (Payment through Western Union or PayPal) ALSO AVAILABLE ON AMAZON.IN & FLIPKART

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Thursday, October 26, 2017

SOOJI COCONUT SWEET




SOOJI COCONUT SWEET
This is an old Anglo-Indian favourite. Made mostly at Christmas time and even at other times as well. The roasted sooji (Semolina) gives a nice robust taste to the Coconut Sweet.
Makes 30 pieces    
Ingredients
2 cups grated coconut                           
1 cup roasted fine soogi / semolina
3 cups sugar                                         
1 cup milk
½ cup condensed milk                           
1 teaspoon ghee
½ teaspoon vanilla essence                  
½ teaspoon food colour either pink or green


Roast the semolina with one teaspoon ghee till it gives out a nice aroma. Remove from heat and keep aside.
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 semolina, essence, food colour and ghee 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.

Saturday, October 21, 2017

ANGLO-INDIAN MINCE BALL CURRY OR BAD WORD CURRY



ANGLO-INDIAN MINCE BALL CURRY (KOFTA CURRY)
This is a typical Anglo-Indian Favourite.  It can be prepared with either ground beef, mutton or lamb. It took its origins from the early Dutch settlers who were the first to introduce Forced Meat in India which eventually evolved into the forced meat balls being cooked in a gravy sauce which  is our very own Anglo-Indian Ball Curry today. Ball Curry is also known as Bad Word Curry as word ‘Ball’ was considered a slang word or bad word in the olden days. Hence the name Bad Word Curry

Serves 6        Time required: 1 hour
Ingredients; For the Curry
3 large onions chopped                  
1 sprig curry leaves
3 teaspoons chillie powder              
1 ½ teaspoons coriander powder
3 teaspoons ginger garlic paste     
3 big tomatoes pureed
½ cup ground coconut paste           
1 teaspoon spice powder or garam masala
Salt to taste                                    
3 tablespoons oil
1 teaspoon coriander leaves chopped finely for garnishing
½ teaspoon turmeric powder
 
Ingredients for the Meat Balls (Koftas)
½ kg fine beef mince or lamb / mutton mince   
½ teaspoon spice powder
3 green chilies chopped               
A small bunch of coriander leaves chopped finely
Salt to taste                                  
½ teaspoon turmeric powder

Heat oil in a large pan and fry the onions till golden brown. Add the ginger garlic paste and the curry leaves and fry for some time.  Now add the chillie powder, coriander powder, spice powder or garam masala powder, turmeric powder and coconut and fry for a few minutes till the oil separates from the mixture. Now add the tomato juice and salt and simmer for some time.  Add sufficient water and bring to boil.


Meanwhile get the meat balls ready. Mix the spice powder, salt, chopped green chilies, turmeric powder and coriander leaves with the mince and form into small balls. When the curry is boiling slowly drop in the mince balls carefully one by one. Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick.  Serve hot with Coconut Rice and Devil Chutney.

Thursday, October 5, 2017

FRIKKADELS (DUTCH FORCED MEAT BALLS OR PATTIES)



FRIKKADELS (DUTCH FORCED MEAT BALLS OR PATTIES)
Frikkadels or Frikadellers are pan fried or braised meat balls (or patties ) made with spiced ground meat or meat mince of either beef, lamb or chicken.
Ingredients
500 grams minced beef opr lamb
1 medium onion, finely chopped
1 cup soft breadcrumbs
1 tablespoon crushed garlic
½ teaspoon mild chillie powder or paprika
2 tablespoon chopped parsley
2 tablespoons finely chopped mint
Salt to taste
½ teaspoon ground black pepper
2 eggs, beaten
4 or 5 tablespoons oil for frying

Combine all ingredients together and mix well.
Form the meatballs by rolling portions into balls and pressing down slightly to flatten them.
Heat the oil in a non-stick frying pan and brown the meatballs on both sides.
Reduce heat and cook until the meat is no longer pink.

Serve on top of creamy garlic mashed potatoes.