Sunday, September 24, 2017

BEEF POT ROAST WITH MASHED POTATOES



BEEF POT ROAST WITH MASHED POTATOES 

Serves 6  
Ingredients

1 kg Beef from the “Round Portion” or “Top Rump part” (Full piece not chopped)
1large onions cut into quarters
1 teaspoon pepper powder
½ teaspoon mild chillie powder (For colour)  
2 tablespoons vinegar  
Salt to taste
3 or 4 tablespoons oil
3 large potatoes pealed (Whole potatoes)

Wash the meat and rub it well with the vinegar, salt, chillie powder and pepper. Leave aside for 1 hour.

Add the oil in a pressure cooker, and add the whole portion of meat.

 Sear the meat by turning the meat on all sides till it changes colour.

Add the onions, potatoes and sufficient water and cook till the meat is tender.

Open the cooker and continue to simmer on low heat till all the soup dries up and the meat is nicely brown all over and the potatoes too are nicely roasted. 

Serve hot or cold with bread and Vichy Carrots

Note: The same recipe can be used for making Mutton or Lamb Roast as well.


Sunday, September 10, 2017

BRIDGET WHITE - ANGLO-INDIAN COOKERY BOOKS



BRIDGET WHITE - ANGLO-INDIAN COOKERY BOOKS

1. ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST
Anglo-Indian Cuisine – A Legacy of Flavours from the past is a comprehensive and unique collection of easy- to- follow Recipes of popular and well loved Anglo-Indian dishes. The repertoire is rich and vast, ranging from the outright European Cutlets, Croquettes, pasties, roasts, etc, to mouth watering Curries, Side dishes, Spicy Fries, Foogaths, Biryani and Palaus, Pickles, Chutneys etc, picking up plenty of hybrids along the way. The very names of old time favorite dishes such as Yellow Coconut Rice and Mince Ball (Kofta) Curry, Pepper water, Mulligatawny Soup, Grandma’s Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumb Chops, Ding Ding, Stews, Duck Buffat, Almorth, etc, which were so popular during the Raj Era are sure to bring back nostalgic and happy memories. These popular Anglo-Indian dishes will take you on an exotic nostalgic journey to Culinary Paradise.
It is a practical and easy guide to delectable cooking. The book with its clear step-by-step instructions, describes the preparation of a variety of Anglo-Indian Dishes. The easy-to-follow directions make cooking simple and problem- free.
Price per book : India : Rs 200.00, Australia: A$20.00, Canada C$25.00, UK: GBP 10.00, USA: 25.00

2. A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES   
A Collection of Simple Anglo-Indian Recipes is a revised, consolidated version of four earlier Recipe Books of Bridget White, namely Bridget’s Anglo-Indian Delicacies, A Collection of   Anglo-Indian Roasts, Casseroles and Bakes, The Anglo-Indian Snack Box &The Anglo-Indian Festive Hamper.
More than 350 Recipes of traditional, popular and well loved, Anglo-Indian Dishes have been specially selected from these earlier Cook Books and featured in this Omni-bus Edition. This single Consolidated Imprint of easy- to- follow Recipes features Soups, Pepper Water &  Vindaloo, Curries & Fries, Roasts & Stews, Chops and Cutlets, Croquettes & Rissoles, Foogaths and Vegetarian Delights, Rice Dishes & Pilafs, Pickles & Relishes, Casseroles and Baked Dishes, Snacks & Short Eats, Nibbles & Finger food, Sweets & Desserts, Custards & Puddings, Christmas Cakes & Festive Treats, Curry Powders, etc.
The huge selection of Anglo-Indian dishes featured in this Cookery book will surely take one on a sentimental and nostalgic journey down  memory lane of old forgotten Anglo-Indian Culinary Delights. All the old dishes cooked during the time of the Raj have now revived to suit present day tastes and palates. This Cookery Book would also serve as a ‘Ready Reckoner’ and a useful guide for teaming up dishes for everyday Anglo-Indian Meals as well as for festive and special occasions.
Price per book : India : Rs. 430.00, Australia: A$ 25. 00, Canada C$25.00, UK: GBP 15.00, USA: $25.00

3. VEGETARIAN DELICACIES
Vegetarian Delicacies is a collection of simple and easy recipes of delectable Vegetarian Dishes. The repertoire is rich and vast, ranging from simple Soups and Salads, to mouth watering Curries, Stir fries, Rice dishes, Casseroles and Baked Dishes and popular Accompaniments. The easy-to-follow directions, using easily available ingredients, make cooking these dishes simple, enjoyable and problem-free. The book also highlights the goodness of each vegetable and their nutritive and curative properties in preventing and curing many health disorders.
Price per book : India : Rs 200.00, Australia: A$20.00, Canada C$ 20.00, UK: GBP 10.00, USA: $20.00

4. SIMPLE EGG DELICACIES
Simple Egg Delicacies is a collection of simple and easy recipes of delectable Egg Dishes for Breakfast, Lunch and Dinner and for all other times as well.  The repertoire ranges from simple Breakfast Egg Dishes and Egg Salads, to mouth watering Curries, Tea Time treats, Sandwiches, Casseroles and Baked Dishes. The recipes are extremely easy to follow and only easily available ingredients have been suggested. - A real treat for ‘Eggetarians’.
Price per book: India : Rs150.00, Australia: A$15.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00

5. ANGLO-INDIAN DELICACIES
Anglo-Indian Delicacies is an interesting assortment of easy- to- follow Recipes of popular vintage and contemporary Cuisine of Colonial Anglo India. It covers a wide spectrum, of recipes ranging from  mouth watering Gravies and Curries, Mulligatawny and  Pepper Water, Meat Fries, Roasts and Steaks to tasty Pulaos and Pickles, Savouries, Sweets and Christmas treats including a few home brewed wines to round off the extensive flavours and tastes.  Some of the old typical dishes that were popular in Calcutta, and other parts of Bengal besides Central and Eastern India, such as Pork Bhooni, Chicken / Meat Jal Frezie, Devil Pork Curry, Calcutta Cutlets (Kobhiraji Cutlet), Fish Kedegeree, Double Onions Meat Curry (Do Piaza), Meat Glassey (Glazzie ) or Fruity meat Curry, Meat and Spinach Curry, Duck Dumpoke, etc, are some of the old favourites featured here. I’ve also included recipes for dishes that were popular during World War II and were served in the Army camps and Officer’s Mess, such as the Army Camp Soup, Brown Windsor Soup, The Bengal Lancers Shrimp Curry, Veal Country Captain (Cold Meat Curry), Bubble and Squeak, One Eyed Jack, Colonel Sandhurst’s Beef Curry, Salted Tongue, Salted Beef, Corned Beef, Kalkals, Rose Cookies, Dhol Dhol, BeefPanthras, Potato Chops etc. All these dishes have been given a new lease of life, besides a host of other assorted dishes and preparations.
Price per book: India : Rs. 450.00, Australia: A$30.00, Canada C$35.00, UK: GBP 15.00, USA: $35.00

6. THE ANGLO-INDIAN FESTIVE HAMPER
The Anglo-Indian Festive Hamper  is a collection of popular Anglo-Indian festive treats, such as Cakes, Sweets, Christmas goodies, Puddings, Sandwiches, Preserves, Home-made Wines, etc, etc. The repertoire is rich and quite vast and takes you on a sentimental and nostalgic trip of old forgotten delicacies. These mouth watering concoctions are a mix of both ‘European’ and ‘Indian’, thus making it a veritable “Anglo-Indian” Festive Hamper. The easy-to-follow directions make the preparation of these old, popular, mouth watering goodies, simple, enjoyable and problem-free.
Price per book: India : Rs150.00, Australia: A$15.00, Canada C$15.00, UK: GBP 8.00, USA: $15.0


For copies contact:  Bridget Kumar
Tel: +9198455 71254

A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling)
India Rs. 1800.00
Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00

AVAILABLE ON AMAZON.IN & FLIPKART

1. ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST


2.  A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES

3. ANGLO-INDIAN DELICACIES

4. VEGETARIAN DELICACIES


Friday, September 8, 2017

PRAWN CURRY WITH POTATOES



PRAWN CURRY WITH POTATOES
A simple and easy to cook Prawn Curry. It goes well with Rice, Bread, Chapatis or any Indian Bread. 
Serves 6     
Ingredients
½ kg medium sized prawns, deveined and washed
2 big onions sliced finely
2 tomatoes chopped finely or made into puree
2 teaspoons coriander powder
2  teaspoons chillie  powder 
 2 teaspoons ginger and garlic paste
½ teaspoon turmeric powder
1 teaspoon cumin powder
Salt to taste
2 Potatoes boiled, peeled and cut into quarters
 3 tablespoons oil

Mix the prawns with a pinch of turmeric and salt and keep aside.
Heat the oil in a pan and sauté the onions for some time till translucent.  
Add the ginger garlic paste, chillie powder, coriander powder, cumin powder, turmeric powder, salt and tomato and fry till the mixture separates from the oil. 

Now add the prawns and mix well.  Add a little water and the potatoes and mix well. Cover and cook on low heat for about 10 minutes till the gravy is very thick and the prawns are cooked.
Garnish with a few chopped coriander leaves.
 Serve with bread or rice

ANGLO-INDIAN LIVER AND ONIONS FRY

  ONION AND LIVER FRY Ingredients  ½   kg lamb liver sliced thinly        4 large onions chopped 1teaspoon chillie powder                   ...