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, 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