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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Saturday, April 13, 2019

VANILLA SPONGE CAKE WITH BUTTER FROSTING



VANILLA SPONGE CAKE WITH BUTTER FROSTING
There's nothing quite like sharing generous slices of mouthwatering homemade cake with family or friends at Easter. A simple recipe for a melt in the mouth Vanilla Sponge Cake with creamy butter icing which would leave one craving for more than a slice. (I made this cake and the Easter Eggs for a feature in the Bangalore Mirror for the Easter Sunday Edition)
Ingredients
250 grams plain flour or Maida                 
200 grams powdered sugar
250 grams unsalted butter                                         
4 eggs beaten well
½ cup milk                                                    
1teaspoon baking powder
1.5 teaspoons vanilla essence
¼ teaspoon salt
 Sift the flour, salt and baking powder together.
Cream the butter and sugar together.
Add the beaten eggs and vanilla essence and mix well.
Fold in the flour a little at a time till well combined
Add a little milk if the mixture is too thick.
Pour into a greased and floured cake tin and bake for 40 to 45 minutes till the cake is done.
Remove from the tin when cold by inverting over a plate.
Keep aside for at least a day before Icing it.
 BUTTER FROSTING / ICING
Beat 200 grams butter and 500 grams icing sugar together until creamy.
Add one teaspoon vanilla essence and 2 drops pink or any other food colour of your choice.
Using a spatula, cover the cake with the butter icing. 
Then with a wet fork make soft peaks across the surface of the icing.
Decorate as desired




Sunday, April 7, 2019

KEDGEREE WITH HAM AND HARD BOILED EGGS





KEDGEREE WITH HAM AND HARD BOILED EGGS 
Kedgeree is a mildly spiced rice and lentil mix-up which originated during the time of the British Raj. It is the anglicized version of the Indian Rice dish Kichiri or Kichadi and was prepared with rice, lentils, raisins, nuts, parsley, etc along with the addition of steamed Fish Flakes and hardboiled eggs. In the early days fillets or flakes of steamed or smoked haddock or Halibut made up the combination (but later Salmon, kippers or tuna was used instead). It made a hearty breakfast dish in the early days when it was considered healthy to have a cooked breakfast with all the essential nutrients.
 During the time of the Raj, Fish, either steamed or fried was a regular item for breakfast and the local khansamas and cooks tried to incorporate it with local dishes. Eventually the Fish Kedegeree became a hot cooked spicy dish, with the addition of various spices and was invariably included in the breakfast menu all over the Commonwealth. It is still very popular all over the world.  Minced meat, boiled eggs, chopped ham, etc, could also be added instead of steamed fish.
It’s been also said that this dish ‘Kedgeree” was first introduced by the Scottish Soldiers in Army Camps in Calcutta.

2 cups raw rice
4 tablespoons oil
1 tablespoon ghee or butter
3 onions sliced finely
3 green chillies sliced lengthwise
½ cup Red Lentils (masur dal)
3 cloves
2 small sticks of cinnamon
1 teaspoon cumin powder
100 grams Sultanas or Raisins (Optional)
3 tablespoons chopped coriander leaves
2 Bay leaves
Salt to taste
1 teaspoon chillie powder
1 tablespoon lime juice / lemon juice / vinegar
6 whole peppercorns
4 hard-boiled eggs cut into quarters
½ kg good fleshy fish cut into thick fillets (The Fish could be substituted with Ham, boiled and shredded chicken, Cooked Mincemeat, etc.)

Heat the oil in a suitable pan and sauté the onions, cloves and cinnamon lightly.
Add the slit green chillies, whole peppercorns, cumin powder and chillie powder and sauté for a few minutes.
Add the washed rice and lentils and mix well.
Now add 6 cups of water, lime juice / vinegar, sultanas, chopped coriander leaves and salt and cook on high heat till boiling.
Reduce heat and simmer covered till the rice and lentils are cooked and slightly pasty.
Gently mix in either chopped ham, shredded chicken, steamed fish pieces, etc, along with the butter or  ghee and the hard-boiled eggs.
Cover and let the rice rest for a few minutes.
Serve hot or cold with any side dish or Lime Pickle.