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

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, November 15, 2018

GROUNDNUT TOFFEE OR PEANUT BRITTLE




GROUNDNUT TOFFEE (Peanut Brittle)

Makes 30 pieces     
Ingredients
½ kg good white jaggery                   
300 grams groundnuts (crushed or halved) 
2 teaspoons ghee

Melt the jaggery in a thick-bottomed pan with about 2 cups of water till completely dissolved.
Remove from heat and strain through a thin strainer to remove the sand and other impurities from it.
Replace on heat and cook till thick syrup is obtained. 
Add the crushed or halved groundnuts and the ghee and cook on low heat stirring all the time, till the mixture forms a ball and leaves the sides of the pan.  
Pour on to a greased plate and spread well with a wooden spoon or spatula. 
When slightly cool cut into squares.



Sunday, September 9, 2018

STUFFED SNAKE COY / SERPENT GOURD CURRY



STUFFED SNAKE COY / SERPENT GOURD CURRY

Ingredients
1 kg beef or mutton mince
1 medium sized snake gourd scrape and cut into 2 inch pieces after removing the insides
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 chillie powder
1 teaspoon spice powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
Salt to taste
2 green chilies chopped
3 tablespoons oil   

Wash the snake gourd and keep aside. 
Marinate the mince with a teaspoon of chillie powder, turmeric 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 chillie 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 mixture. 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.

Friday, September 7, 2018

BITTER GOURD /BITTER MELON FRY




FRIED BITTER GOURD


BITTER GOURD: Bitter gourd is also called Balsam pear or bitter melon. Bitter gourds are very low in calories and are an excellent source of vitamins and minerals and has high dietary fiber. Bitter Gourd is one of the most popular vegetables in India and other South Asian countries and can be prepared in a variety of ways. Here is a very simple recipe for a Fried Bitter Gourd side dish.
 Ingredients
½ kg tender bitter gourd
2 teaspoons chillie powder
1teaspoon cumin powder
½ teaspoon turmeric powder
Salt to taste
3 or 4 tablespoons oil

Scrape and wash the bitter gourds then cut them into thin slices.
Soak the slices in salt water for about 2 hours.
Drain and squeeze out the excess water.
Mix the bitter gourd slices with the chillie powder, cumin powder, turmeric powder, and salt. Heat oil in a pan and fry the bitter gourd slices till golden brown and crisp. 

Friday, August 10, 2018

BEEF JERKY / JERKY BEEF (Another Version of Ding Ding)



Jerky Beef  (Another Version of Ding Ding)
In the olden days, meat or game was preserved by drying the meat in the sun. it was soaked in a mixture of vinegr, salt, and a few spices and left to dry in the sun till completely dry.

1 kg tender Beef sliced thinly into 2” strips
3 teaspoons chillie powder
1 teaspoon turmeric powder
2 tablespoons vinegar
3 teaspoons salt
4 tablespoons oil
Wash the meat and dry well. Jerk or pull the pieces so that they stretch. Marinate these meat strips with the chillie powder, turmeric powder, vinegar and salt for about 3 hours. leave in the sun to dry completely.
When required to use, soak the pieces of meat in water to soften. 
Heat oil in a frying pan and shallow fry the marinated meat pieces on medium heat till brown and crispy.



Monday, July 23, 2018

ANGLO-INDIAN CUISINE - COOKING DEMO AT THE WILLINGDON SPORTS CLUB MUMBAI ON 20TH JULY 2018



My Cooking Demo on Anglo-Indian Cuisine at the Willingdon Sports Club, Mumbai on 20th July 2018, as part of their centenary celebrations. It was a wonderful experience showcasing old Colonial Anglo-Indian Dishes. The Buffet Lunch curated by me with many other Anglo-Indian Dishes were enjoyed by all. The List of Dishes that were prepared by me during the Demo is given below : 
1. ANGLO-INDIAN DUCK DING-DING
(An old Anglo-Indian Savoury Crispy dish which originated when game was plentiful and the meat was preserved for a rainy day)
2. RAILWAY VEGETABLE CUTLETS
(A very old Colonial favourite. Cooked and mashed vegetables seasoned with herbs and spices and crumb-fried)
3. GRANDMA’S COUNTRY CAPTAIN CHICKEN
(An old Colonial recipe originally prepared with well-fed country hens and chickens. The dish presumably got its name from an old Grandma who prepared this special chicken dish for her favourite grandson, a Captain in the British Army)
4. ANGLO-INDIAN MUTTON MINCE BALL (KOFTA) CURRY
(Tender lamb / mutton Koftas are simmered in a lightly spiced Coconut based Gravy and served with yellow Coconut Rice and Devil’s / Hell’s Flame Chutney. This curry is also known colloquially as “Bad Word Curry”. As the word ‘Ball’ was considered as a slang word in the olden days, hence the name ‘Bad Word Curry’)
5. FISHERMAN’S PIE (A SIMPLE FISH PIE)
(Fisherman’s Pie is a traditional British Dish and is sometimes just known as a Fish Pie. It is usually made with white boneless fish that is first poached and is then baked in a white cheesy sauce. It is said to have originated in Scotland as the perfect way to use up any cheap, unwanted cuts of fish)
6. BRINJAL VINDALOO (AUBERGINE / EGG PLANT VINDALOO)
(The vegetarian version of Vindaloo which is usually made with Pork or Meat. The tangy, sweet, taste with a hint of spice is just the right combination with either steamed rice or any flavoured rice. It goes well with rotis, chapattis or bread too.
7. ANGLO-INDIAN SAFFRON COCONUT RICE / YELLOW RICE
(A lightly flavoured rice dish simmered in Coconut Milk with ghee or butter, saffron or turmeric, bay leaves and a few whole spices of cinnamon, cardamom and cloves. This delightful fragrant Rice preparation forms the perfect mild subtle base for a Special Anglo-Indian Meal)
8. CARPET PUDDING
(Carpet pudding is an easy to make ‘No bake’, delicious pudding prepared by layering biscuits that have been dipped in coffee and thick cream
flavoured with caramel. The Coffee and Caramel cream makes it a delicious
dessert. The layering and decorating could be done in different designs so
as to resemble a carpet. Hence the name Carpet Pudding)

Monday, July 9, 2018

DEVILLED CHICKEN FRY




DEVILLED CHICKEN  FRY
The term ‘Devilled’ originated during the time of the British Raj in India. The Colonial servants would recycle the leftover Turkey and Chicken Roasts into a hot Fry or Dry Dish with the addition of some hot seasonings or condiments such as pepper, chillies, etc. Hence  the term ‘Devilled’. This spicy dish tickles the palate with a burst of flavours.

Serves 6      Time required: 45 minutes
Ingredients
1 kg chicken cut into medium size pieces or left over Chicken Roast
3 teaspoons chopped garlic                     
2 teaspoon chillie powder
3 onions sliced
2 tablespoons tomato sauce or ketchup
Salt to taste
3 green chillies
1 teaspoon pepper powder
1 teaspoon cumin powder
3 tablespoons oil
2 tablespoons vinegar
2 one inch pieces of cinnamon

Fry the onions, cinnamon, green chillies and garlic till the onions turn golden brown. Add the chicken and fry for about 2 or 3 minutes. Now add all the other ingredients and mix well. Fry till the oil separates from the mixture. Add ½ cup of water and mix well. Cover the pan and simmer on low heat till the chicken is cooked and the gravy is very thick.  
Serve as a side dish with dhal and rice or Pepper Water and rice. It could also be served as a starter or appetizer.

Friday, June 29, 2018

CARPET PUDDING




CARPET PUDDING

Carpet pudding is an easy to make ‘No bake’, delicious pudding prepared by layering biscuits that have been dipped in coffee and thick cream flavoured with caramel. The Coffee and caramel cream makes it a delicious dessert. The layering and decorating could be done in different designs so as to resemble a carpet. Hence the name Carpet Pudding
 Ingredients:
2 packets Marie biscuit or any other digestive biscuits
1 tablespoon instant coffee powder
1/2 cup hot water
2 tablespoons sugar
2 teaspoons gelatin
1/2 cup boiling water
300 ml whipping cream
50 grams caramel pudding powder or creme caramel

To Decorate:
10 Oreo biscuits, crushed
10 Digestive biscuits, finely crushed
2 tbsp desiccated coconut


In a bowl, add the gelatin and 1/2 cup of boiling water and stir well until the gelatin has completely dissolved or melted. Keep it aside to cool.
Prepare the coffee syrup by adding coffee powder and sugar in 1/2 cup of hot water.
Dip each biscuit in the coffee and arrange them in 2 layers in the pudding dish.
In a mixing bowl, add the whipping cream, creme caramel and cooled gelatin and beat together using mixer until fluffy.
Pour this mixture over the biscuit layer and spread it evenly.
Decorate the pudding with crushed Oreo biscuits, crushed tea biscuits and desiccated coconut in a Carpet design.
Leave it in the Fridge to set. Serve chilled

Sunday, June 17, 2018

LAMB LIVER AND ONION FRY




LAMB LIVER AND ONION FRY
Ingredients

½ Kg lamb liver sliced thinly
4 large onions chopped
1teaspoon chillie powder
1 teaspoon black pepper powder 
½ teaspoon turmeric powder
3 tablespoons oil
1 teaspoon ginger garlic paste
1 teaspoon cumin powder
 ½ teaspoon coriander powder
Salt to taste

Wash the liver and keep aside to drain. 
Heat the oil in a pan and sauté the onions lightly. Add the sliced liver, ginger garlic paste, salt turmeric powder, chillie powder, cumin powder, coriander powder and pepper powder and mix well. Cover and simmer on low heat till the liver is cooked.  Add a little water while cooking if gravy is required. 
Serve hot on toast or as a side dish with steamed rice or crusty bread. 

Saturday, June 9, 2018

GUAVA CHEESE




GUAVA CHEESE
Guava Cheese is a ‘Sweet Conserve’ made of ripe guavas and Sugar. It is a chewy Fudge like Sweet that is most always prepared at Christmas time. It is a cousin of the Portuguese desert ‘Goiabada’ or Guava Paste. It is also known as ‘Perad” in Goa. This is an old Anglo-Indian favourite and is relished by one and all.
 As per Wikipedia “Goiabada"  originated from the Portuguese word ‘Goiaba” which means guava, is a popular dessert throughout the Portuguese-speaking countries of the world, dating back to the colonial days in Brazil, where guavas were used as a substitute for the ‘quinces’ that were used to make marmelada or quince cheese’.
 Ingredients
6 ripe guavas preferably the pink variety
¾ cup sugar
50 grams unsalted butter
½ teaspoon vanilla essence
A drop of cochineal colouring

Wash and cut the guavas into quarters and boil them well in a little water till nice and soft.  Mash well, then strain through a thin cloth and throw away the skin and seeds.

Boil the strained thick juice with the sugar and keep on stirring till the mixture turns slightly thick. Add the butter, vanilla essence and cochineal. Simmer till nice and thick. Pour onto a buttered plate. Cut into squares when cold.

This recipe is featured in my Cookery Bo0ok A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES



Tuesday, June 5, 2018

COUNTRY CAPTAIN CHICKEN




COUNTRY CAPTAIN CHICKEN
An old Colonial dish that was cooked very often in Anglo-Indian homes in the olden days. There are many versions of the recipe for this delectable dish, but this recipe is from an old handwritten book of recipes of my grandmother. 
Serves 6   Time required: 40 minutes
Ingredients:
1 kg chicken cut into medium size pieces     
4 large onions sliced finely
2 teaspoons chillie powder
1 teaspoon turmeric powder
3 tablespoons oil
Salt to taste
2 teaspoons ginger garlic paste
2 small sticks cinnamon
4 cloves
6 or 8 whole pepper corns                              
2 Dry Red Chillies broken into bits

Heat oil in a pan and fry the onions cinnamon, cloves, red chillie and pepper corns till golden brown. Remove half the fried onions and keep aside. Add the chicken to the pan and mix in the ginger garlic paste and sauté for about 5 minutes on medium heat. Add the chillie powder, turmeric powder, and salt. Mix well and stir fry for a few minutes. Add ½ cup of water and cook till the chicken is tender and the gravy is quite thick. Now add the remaining browned onions and mix well. Simmer for a few more minutes, then, turn off the heat. The gravy should be quite thick so that it coats the pieces of chicken nicely.
Note: This recipe can be adapted to meat as well. Left over Beef or Lamb Roast can be made into a delicious Country Captain Fry or a cold meat curry if desired.

Tuesday, May 29, 2018

STEAMED GINGER PUDDING




STEAMED GINGER PUDDING
Steamed Ginger Pudding is a legacy of the British Raj. It always made up the finale of a delicious dinner menu combination with Mulligatawny Soup, Roast Lamb and Roasted Vegetables during Colonial Times. There’s nothing better or heart warming than ending a meal with a slice of Warm Ginger Pudding topped with more jam or Fresh Cream

Ingredients
3 tablespoons unsalted butter, softened,
3 tablespoons flour 
1 cup soft bread crumbs
1/2 teaspoon baking powder 
1 teaspoon dry ginger powder
3 tablespoons sugar (use more if you want it sweet)
1 large egg, beaten
¼ cup milk 
4 tablespoons apricot jam or any other jam of your choice

Butter a pudding bowl suitable for steaming.

Stir together flour, baking powder, and ground ginger in a small bowl.
Add the butter, bread crumbs and sugar into the bowl and mix well, Mix in the egg. Add flour mixture and milk and mix until just combined. Spoon the jam into the bottom of the buttered Pudding bowl. Pour the batter on top, then smooth with a spatula. Cover the bowl with a lid and steam the pudding for 30 to 35 minutes till done.

Leave aside to cool for 10 minutes. Run a small knife around edge of bowl then invert the pudding onto a plate.
Serve warm either with more Jam on top or with fresh cream

(Alternately the Ginger Pudding could be baked for 30 minutes at 180 Degrees instead of steaming it) 

Tuesday, May 22, 2018

MEAT AND LADYFINGERS (OKRA) CURRY / ANGLO-INDIAN BANDYCOY CURRY



MEAT AND LADYFINGERS (OKRA) CURRY / ANGLO-INDIAN BANDYCOY CURRY 
Anglo-Indian Cuisine over the centuries took on many regional influences and a lot of local ingredients were added depending on the region. Many local words were incorporated in their conversations and new names were given for almost everything depending on how they were able to pronounce the vernacular words. One example would be The Tamil and other South Indian word ‘KAI’ meaning ‘vegetable’ which eventually became ‘Coy’ in English. Vegetables such as ‘BANDICOY’ for lady fingers / Okra”’ from the Tamil Word ‘Vendaikai, or the Kannada word ‘Bendaykai, etc, became part and parcel of Anglo-Indian Cuisine 

Ingredients

½ kg beef or mutton / lamb cut into medium size pieces
½ kg tender Ladyfinger / Okra / Bandycoy 
2 onions chopped finely
1 teaspoon ginger garlic paste
2 teaspoons mild chillie powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder 
2 medium size tomatoes chopped
1/2 cup coconut paste or coconut milk 
2 tablespoons oil
Salt to taste
Wipe the lady’s finger / okras with a dry cloth then cut them into 2 inch pieces. Discard the ends. 
Boil the meat with sufficient water and a little salt till tender. 
Heat oil in a pan and add the onions and fry till golden brown. Add the tomatoes, chillie powder, salt, coriander powder, cumin powder and ginger garlic paste and sauté for a few minutes till the tomatoes turn pulpy and the oil separates from the mixture.
Add the coconut paste or coconut milk and stir fry for 2 or 3 minutes.
Now add the lady’s fingers / okra and the boiled meat and mix well. Add the left over meat stock / soup or 1 cup of water and cook on low heat till the lady’s fingers / okras are just cooked, taking care not to overcook them. 
Serve as a main curry with rice.

Tuesday, May 15, 2018

ANGLO-INDIAN BEEF MINCE CUTLETS



BEEF MINCE CUTLETS

Ingredients

½ kg fine beef mince
1 teaspoon chopped ginger and garlic
1 medium sized onion chopped finely
2 green chilies chopped finely
1 teaspoon pepper powder
Salt to taste
A few mint leaves chopped or ½ teaspoon mint powder
3 tablespoons oil
1 egg beaten
2 tablespoons breadcrumbs
3 large potatoes                  
Boil the potatoes, remove the skin and mash well.  Keep aside. 
In a pan add the mince, ginger, garlic, onions, mint, green chilies, pepper powder and salt with a little oil and cook till the mince is dry.  Remove from heat and cool for some time. 
Mix it well with the potatoes.  
Form into oval or round shaped cutlets, flatten and dip in the beaten egg then roll in the breadcrumbs. 
Heat the oil in a flat pan and shallow fry the cutlets on low heat till golden brown on both sides.

Thursday, April 26, 2018

PLANTAIN AND COCONUT FRITTERS


Plantain and coconut fritters - a favourite teatime treat
200 grams plain flour / maida 
2 tablespoons sugar
2 overripe bananas (the long green skin variety) mash well 
1/2 cup grated coconut 
1/2 cup milk mixed with 1/2 cup of water 
A pinch of salt 
1 teaspoon vanilla essence 
Oil for frying
Mix all the ingredients together to get a smooth thick batter without lumps. (Add a little more water if the batter is too thick). Heat oil in a deep pan till smoky. 
Drop a tablespoon of the batter at a time into the hot oil and fry till golden brown. 
Sprinkle some coconut and powdered sugar on top.
Serve with Vanilla Ice Cream
Note: The same batter can be used to make fritters with other fruit as well such as pineapple, apples, strawberries, melon etc or just plain fritters as well

Thursday, April 12, 2018

BRINJAL PICKLE


ANGLO-INDIAN BRINJAL PICKLE
½ kg tender long purple or green brinjals
2 tablespoons chillie powder
2 tablespoons chopped garlic
1 tablespoon chopped ginger
1 cup vinegar
1 teaspoon powdered mustard 
1 teaspoon fenugreek (methi) seeds roasted and powdered
1/2 teaspoon turmeric powder
1 cup Gingerly (Til) Oil or Refined oil
2 tablespoons of sugar
2 tablespoons salt
A few curry leaves (optional)
Wash and dry the brinjals and cut them into medium size pieces
 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 chillie powder, mustard powder, fenugreek 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.


Monday, April 9, 2018

DAK BUNGALOW MUTTON CURRY




DAK BUNGALOW MUTTON CURRY
A rustic and tasty meat dish cooked in the old Dak Bungalows from the days of the Colonial British Raj. The same recipe could be used for cooking Wild Boar, wild duck etc. 
Serves 6      

Ingredients
1 kg mutton or lamb cut into medium size pieces
1 teaspoon spice powder or garam masala powder
3 teaspoons chopped garlic                     
1 or 2 teaspoons chillie powder
1 teaspoon coriander powder
1 teaspoon cumin powder 
3 onions sliced                                          
Salt to taste
1 or 2 green chillies sliced                                          
½ teaspoon turmeric powder
1 teaspoon pepper powder                      
2 or 3 tablespoons oil                            
½ cup curds /yogurt (optional)

Wash the meat and add all the ingredients mentioned above to it. Marinate for about 1 hour in a suitable pan. 
Place the pan on medium heat and cook closed for about 5 to 6 minutes. Open and mix well. 
Lower the heat, add enough water and then simmer for about 40 to 45 minutes till the meat is cooked and the gravy is thick.

Friday, February 23, 2018

DRUMSTICK AND DAL CURRY



DRUMSTICK AND DAL CURRY
Serves 6  
Ingredients

1 cup Tur Dal or Masoor Dal
4 drumsticks peeled and cut into 2 inch pieces,
1 or 2 teaspoons chillie powder, depending on how spicy you want it 
1 teaspoon coriander powder,                     
½ teaspoon turmeric powder, 
1 teaspoon cumin powder,
2 tomatoes chopped, 
1 teaspoon crushed garlic, 
Salt to taste, 
1 teaspoon mustard,
2 red chilies broken into bits,
 A few curry leaves, 
1 tablespoon oil

Wash the dhal and cook it along with the tomato, chillie powder, coriander powder, cumin powder, turmeric powder with sufficient water in a pressure cooker.  
When done open the cooker, add salt, drumsticks and some more water and mix well.
Cook without the lid for 6 to 8 more minutes or till the drumsticks are just cooked. 


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

Thursday, January 18, 2018

COCONUT BISCUITS / COCONUT COOKIES



COCONUT BISCUITS / COCONUT COOKIES
Makes 30 
Ingredients

300 grams flour
200 grams desiccated coconut
200 grams butter
200 grams powdered sugar
3 eggs beaten
100 grams cashew nuts finely chopped
1 teaspoon vanilla essence


Sift the flour, salt and baking powder together. Cream the butter and sugar together in a suitable bowl. Add the beaten eggs, desiccated coconut, cashew nuts and vanilla essence and mix well. Fold in the flour a little at a time. Add a little milk if the mixture is too thick. Grease two baking trays and place teaspoonfuls of the batter on each, leaving enough space between them to allow the mixture to spread during baking. Bake in a moderate oven for about 15 to 20 minutes till golden brown.

Wednesday, January 3, 2018

ANGLO-INDIAN CHICKEN PEPPER FRY




ANGLO-INDIAN CHICKEN PEPPER FRY
Serves 6   Preparation Time 30 minutes
A simple wholesome chicken dish that could be prepared in a little while. It brings out the subtle flavours of the Chicken and the aroma of pepper




Ingredients
1 kg chicken cut into medium size pieces     
3 large onions sliced finely
2 teaspoons pepper powder                           
1 teaspoon turmeric powder
2 tablespoons oil                                             
salt to taste

Heat oil in a pan and fry the onions lightly. 
Add the chicken and mix in the pepper powder, turmeric powder and salt. 
Add ½ cup of water and cook on low heat till the chicken is tender and semi dry.

(Alternately, the chicken can be par boiled with a little water and then added to the sautéed onions and pepper)
Garnish with more crushed pepper and onion rings 
Serve as a side dish or a starter