ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Thursday, August 11, 2011

ANGLO-INDIAN FOOD FESTIVAL - BANGALORE

AN EXCLUSIVE ANGLO-INDIAN FOOD FESTIVAL IS BEING HELD ON THE 20TH AND 21ST AUGUST AT THE IVY UNWIND ISLAND RESORT (OPP PRESTIGE TECH PARK AND J P MORGAN), MARATHAHALLI RING ROAD, BANGALORE

LOTS OF TASTY ANGLO-INDIAN ON THE LUNCH BUFFET. BRING YOUR FAMILY AND UNWIND AT THE IVY UNWIND ISLAND RESORT
 ANGLO-INDIAN FOOD FESTIVAL LUNCH BUFFET ON 2OTH AND 21ST AUGUST 

WELCOME DRINK
         1. FRUIT PUNCH

SOUPS
  1. MULLIGATAWNY SOUP
  2. CLEAR CHICKEN  SOUP

SALADS
  1. WALDORF SALAD
  2. PICKLED CABBAGE SALAD WITH CHOPPED GINGER AND GARLIC
  3. SLIVERS OF ASSORTED VEGETABLES SUCH AS CUCUMBER, RADDISH, TOMATO, CAPSICUM, ONION, ETC  with 4 different dressings
  4. FRIED CHICKEN SAUSAGES MIXED WITH CHOPPED ONIONS, CAPSICUM AND TOMATO

STARTERS :  
         1. VEGETABLE CROQUETTES
         2. FISH FINGERS
Both served with Tartar Sauce

MAIN COURSES:

          1. YELLOW COCONUT FLAVOURED RICE WITH MUTTON MINCE BALL CURRY
                SERVED WITH RED SPICY DEVIL CHUTNEY

         2. HOPPERS WITH ANGLO INDIAN BROWN STEW

         3. GRANDMA’S COUNTRY CHAPTAIN CHICKEN CURRY / (Saturday)
             CHICKEN VINDALOO (Sunday)

         4. A CAULIFLOWER, MACARONI AND CHEESE BAKED DISH (Sat)
           SHEPHERD'S PIE (Sunday)
        
         5. HASH BROWNS / MASHED POTATO

         6. ANGLO-INDIAN MIXED VEGETABLE VINDALOO (Sat)
             MIXED VEGETABLE JALFRAZIE (Sunday)

         7. ANGLO-INDIAN PEPPER WATER AND WHITE STEAMED RICE

DESSERTS
  1. BREAD PUDDING SERVED WITH CUSTARD SAUCE TOPPING
  2. DELICIOUS CARAMEL CUSTARD
  3. FRESH FRUIT / ICE CREAM

LIVE COUNTER :
        1.  INDIAN BREADS
        2. CHAAT COUNTER

Sunday, April 10, 2011

STEAMROLLER CHICKEN

The Steamroller Chicken is also another Colonial Dish, which got its name only because the pieces of chicken used in its preparation would be cut lengthwise and then flattened with a cleaver or Rolling Pin. The Chicken eventually looked as if it was flattened with by a heavy object such as a “Steam Roller or Road Roller”.


INGREDIENTS
2 chickens each jointed into 4 pieces so as to get a total of 8 pieces

4 teaspoons pepper powder
Salt to taste
3 tablespoons butter
2 tablespoons oil
5 tablespoons lime juice or vinegar
3 tablespoons corn flour

Wash the chicken well. Beat each piece with a large knife or cleaver and then flatten with a rolling pin. Marinate the flattened chicken with the pepper powder, salt and lime juice / vinegar and keep aside for one hour.
Mix in the corn flour and one tablespoon butter. Heat a little oil in a nonstick pan and fry each chicken piece separately on medium heat till tender. When all the pieces are fried put them all back in the pan, add 2 tablespoons butter and sauté the chicken for about 5 minutes on low heat. Serve with rice or bread.

(Alternately the chicken can be baked in an oven using the same recipe)

Wednesday, June 24, 2009

CRISPY CHICKEN NUGGETS

½ kg chicken mince
2 tablespoons tomato sauce / ketchup
1 tablespoon lemon / lime juice
2 tablespoon chillie garlic sauce
1 teaspoon pepper powder
salt to taste
4 tablespoons plain flour / maida
3 tablespoons corn flour
oil for frying
½ cup milk
1 Egg Beaten
4 tablespoons bread crumbs
Mix the chicken mince, tomato ketchup / sauce, lemon / lime juice, chillie garlic sauce, pepper powder and a little salt. Make a thick batter with the flour / maida, corn flour, salt and milk. Form the chicken mince into square nuggets. Dip the nuggets one by one in the batter and roll in the bread crumbs. Heat oil in a pan and shallow fry the chicken nuggets till golden brown and crispy on both sides. Serve with either tomato ketchup or chillie sauce.

Wednesday, January 28, 2009

Chicken and Potato Stew

Serves 6
Preparation Time 1 hour
Ingredients

1 kg chicken cut into medium pieces
2 tablespoons oil
3 potatoes peeled and cut into quarters
1 teaspoon pepper corns
1 tomato chopped
½ teaspoon chopped ginger
½ teaspoon chopped garlic
Salt to taste
3 green chillies slit
2 onions sliced
A few mint leaves
2 tablespoons flour

Cook the Chicken along with the potatoes, peppercorns, green chilies, tomatoes ginger, garlic, mint, salt, and sufficient water till tender.

Make a thin paste of the flour with about ¼ cup of water. In another pan heat the oil and fry the onions till golden brown. Add the flour paste and fry along with the onions for some time. Add the cooked chicken and potatoes and simmer for 5 minutes. Serve hot with bread or Hoppers.

Sunday, October 12, 2008

FRIED CHICKEN DRUMSTICKS

8 Chicken Drumsticks
2 tablespoons cornflour
1 egg beaten
½ teaspoon baking powder
3 tablespoons refined flour / maida
2 tablespoons soya sauce
salt to taste
2 teaspoons pepper powder
1 teaspoon cumin powder
Oil for frying
Marinate the chicken drumsticks with all the above ingredients (except oil) for about 2 hours. Heat oil in a pan and deep fry the chicken drumsticks 2 at a time till golden brown. Serve with chillie sauce.