FRENCH TOAST - BOMBAY TOAST

FRENCH TOAST or BOMBAY TOAST is also known as 'Eggy Bread' in Anglo-Indian parlance. It is a very popular breakfast item in most Anglo-Indian Homes, and is often served as an accompaniment to the traditional breakfast of Fried Eggs, Bacon, Sausages etc. - A perfect breakfast for a lazy saturday!

Ingredients:

8 slices sandwich bread

2 eggs

2 tablespoons sugar

½ teaspoon vanilla essence

Butter or Ghee for frying

½ cup milk

Break the eggs in a bowl and beat well with the sugar. Add the vanilla essence and milk and mix well.

Heat a flat pan and add a tablespoon of butter or ghee and smear all over. When hot dip one slice of bread at a time in the egg and milk mixture and shallow fry each slice on both sides till golden brown. 2 or 3 slices can be fried at a time. Serve hot with either Condensed Milk, Jam, honey or powdered sugar.

To make a savoury french Toast, omit the sugar and vanilla essnce and instead add a dash of pepper and salt. Chopped green chillies, chopped onions and chopped corriander leaves (Cilantro leaves) could also be added for a spicy French - Bombay Toast.

RAILWAY MUTTON / LAMB CURRY IN BBC GOOD FOOD MAGAZINE JULY 2012

My Recipe for RAILWAY MUTTON / LAMB CURRY was selected as the READER RECIPE OF THE MONTH in the July issue of the BBC GOOD FOOD MAGAZINE. As a result I won a special gift Hamper woth Rs 6000.00 from Debenhams. The Hamper contained a 5 piece Spoon Set and a Jamie Oliver Grater Gift set which has both the fine and coarse graters. Wanted to share this lovely bit of news with all the readers and followers of ALL MY BLOGS as well as my Page PRESERVING ANGLO-INDIAN CUISINE on FACE BOOK . Thanks for all your love and support. God bless you all. Bridget

RAILWAY LAMB / MUTTON CURRY

Serves 6     Preparation Time 45 minutes

Ingredients

½ kg mutton or lamb cut into medium size pieces     

6 peppercorns

2 big onions sliced                

2 pieces cinnamon

2 cloves

2 cardamoms

8 to 10 curry leaves

4 red chilies broken into bits

1teaspoon chillie powder

1teaspoon ginger garlic paste

Salt to taste         

2 tablespoons oil

2 tablespoons vinegar or ½ cup of tamarind juice

Wash the meat and mix it with the ginger garlic paste, salt and the chilly powder. Heat oil in a pan and fry the onions, curry leaves, red chillies and spices till golden brown.  Add the meat and mix well.  Fry for a few minutes. Add the vinegar / Tamarind juice and sufficient water and cook on medium heat till the meat is done. Keep frying till the gravy is thick and dark brown.

Note: Substitute beef for lamb / mutton if desired.

                                                       --------------------

OKRA / LADY FINGERS PEPPER FRY

LADY FINGERS / OKRA PEPPER FRY

 (Also known in Anglo-Indian Parlance as BANDY COY FRY - a spin off of the Hindi word 'Bhendi' )

Serves 6    Preparation Time 45 minutes

Ingredients

½ kg okra / lady fingers,

2 onions chopped finely,

a few curry leaves,           

1 teaspoon ginger and garlic paste,

2 teaspoons black pepper powder,

½ teaspoon turmeric powder,

2 tablespoons oil, salt to taste

Cut the okra / ladyfingers on a slant into medium size pieces. Deep fry in hot oil for a few minutes. The okra should be cooked but still crunchy

 Heat oil in a pan and add the curry leaves and onions and fry till golden brown. Add the black pepper powder, salt, turmeric powder, and ginger garlic paste and sauté for a few minutes. Now add the mushrooms and mix well. Cook on low heat for a few minutes till the mushrooms are cooked. Garnish with browned onions.

Feature on me in the TIME OUT BENGALURU MAGAZINE (June 2011)

LAMB /MUTTON HUSSAINY CURRY ALSO KNOWN AS THE STICK CURRY

Hussainy Curry is also known as the Stick curry or Kebab Curry. This particular dish was quite popular in the olden days with the Anglo-Indian families living in Calcutta and Eastern India.

LAMB / MUTTON HUSSAINY CURRY ALSO KNOWN AS THE STICK CURRY

Serves 6           Preparation Time 1 hour

Ingredients

1 kg lamb or mutton cut into small cubes

1 cup curds / yogurt

1 teaspoon ginger and garlic paste

1 teaspoon turmeric powder

2 teaspoons chillie powder

1 teaspoon garam masala powder or all spice powder

2 onions sliced

2 tablespoons tomato paste or tomato puree

2 tablespoons chopped corriander leaves

10 or 12 thick broom sticks / bamboo sticks or thin skewers 4” in length

3 tablespoons oil

Salt to taste

Marinate the meat with a little turmeric powder, salt and a little curds / yogurt for one hour.

Heat oil in a suitable vessel and sauté the onions for a few minutes. Add the ginger and garlic paste and fry for a few minutes. Add the chillie powder, turmeric powder, garam masala powder / all spice powder, chopped corriander leaves, tomato paste / tomato puree, remaining curds and salt and stir fry for a few minutes. Add 1 cup of water and bring to boil. Meanwhile pass the broom sticks / bamboo sticks / skewers through the marinated meat. About 5 pieces should fit on each stick. Place the sticks of meat in the curry that is boiling. Close the vessel and simmer on low heat till the meat is cooked. Serve without removing the sticks with white steamed rice and a corriander or mint chutney.

This dish got its name because it was an inovation of a Muslim Cook named Hussain and was named after him

SPICY PRAWN / LOBSTER CURRY

Serves 6   Preparation Time 1 hour

Ingredients

500 grams cleaned and de-veined prawns

1 teaspoon cumin seeds

2 green chillies slit lengthwise

1 teaspoon ginger and garlic paste

3 tomatoes chopped

2 onions sliced finely

1 teaspoon spice powder or garam masala powder

2 teaspoon chillie powder

2 tablespoons coconut paste / coconut milk

3 tablespoons oil

Salt to taste

Heat oil in a suitable pan and add the cumin seeds. When they begin to splutter add the onions and fry till golden brown. Add the prawns and stir fry for a few minutes till they change colour. Now add all the other ingredients and a little water and stir well. Simmer on low heat till the prawns are cooked and the gravy is thick. Serve with rice, chapattis or bread.

FISH AND GREEN MANGO CURRY

Serves 6           Preparation Time 45 minutes

Ingredients

½ Kg King Fish / Seer Fish slices / Spanish Blue Mackerel

1 teaspoon ginger garlic paste

1 teaspoon coriander powder

1 teaspoon cumin powder

2 teaspoons chillie powder                                       

½ teaspoon turmeric powder

Salt to taste                                                          

3 tablespoons oil

2 green mangoes peeled and cut into medium size pieces                  

2 onions sliced finely

 ½ cup coconut paste

2 green chilies

3 tablespoons coriander leaves to garnish

                                             

Cook the green mango pieces with the green chillies and a pinch of turmeric in a little water till soft.

Heat oil in a pan and fry the onions till golden brown. Add the ginger garlic paste and sauté for a few minutes. Add the turmeric powder, chillie powder, cumin powder, coriander powder, coconut paste and salt and mix well. Keep frying on low heat till the oil separates from the mixture. Add the fish and the cooked mango pieces and sufficient water and cook for 5 to 6 minutes till the fish is done.   Garnish with the chopped coriander leaves. Serve hot with rice.

ANGLO-INDIAN COOKING DEMONSTRATION AT THE TAJ WEST END BANGALORE

Here is another picture of Anglo-Indian Dishes demonstrated and prepared by me at the Food trials Lunch at the Taj West End Bangalore on 10th and 17th May 2012.
The dishes in the picture are pepper lamb chops, Mince Ball curry, Tangy fish Curry, Prawn fry, Beans foogath, Cabbage Foogath, lady fingers Pepper Fry, Fish Fingers, vegetable Croquettes, Rosemary flavoured potatoes, Tangy Bringal (Aubergine), Beef in Green Masala, Chicken and Potatoes, Liver and Onion Fry, Butter Rice, Cauliflower and Capsicum foogath, Coconut Rice garnished with browned onions, etc, etc. Seen also in the picture is me along with Executive Chef Sandip Narang and other Executives of the Taj West End enjoying the spread

 

COLONIAL ANGLO-INDIAN DISHES SHOW CASED BY ME AT THE TAJ WEST END, BANGALORE

The Taj West End Bangalore is celebrating 125 years of the West End. I was invited by them to be part of the 125 years celebrations by demonstrating the old Colonial Anglo-Indian Dishes in their MYNT Kitchen from the 27th April to the 8th May.

The West End already has a Colonial Anglo-Indian Menu for Brunch on Week ends at the MYNT Coffee Shop. They are going to incorporate some of the dishes shown by me in the new Menu.

These are the dishes demonstrated by me. Along with me is Chef Abijith and Chef Susai. I had a lovely time demonstrating and showing off my Culinary Skills!!!

 

Authentic Anglo-Indian Recipes - ALMORTH (MIXED MEAT AND VEGETABLE STEW)

Authentic Anglo-Indian Recipes   ALMORTH (MIXED MEAT AND VEGETABLE STEW)

ANGLO-INDIAN PISH-PASH

Pish-Pash is a coloquial Anglo-Indian Name for rice that has been over cooked or pish-pashy. Pish-Pash is a simple rice and lentils (dhal) dish cooked together till both the rice and dhal are overcooked and soft. A few peices of chicken or a chicken soup cube could also be added while cooking to give the dish a better flavour. This dish could also given to invalids as it is found to be easily digestible.

ANGLO-INDIAN PISH-PASH (A SIMPLE RICE AND LENTILS MIX UP)

Serves 6   Preparation time  1 hour

Ingredients

1 cup raw rice - wash and keep aside

¼ cup Masur Dhal or Moong  Dhal - wash and keep aside

3 cardamons

3 cloves

2 small sticks of cinnamon

5 or 6 pepper corns 

2 teaspoons ginger garlic paste

1 teaspoon chillie powder

Salt to taste

3 tablespoons oil or ghee

3 tablespoons chopped coriander leaves

2 tablespoons chopped mint leaves

Heat oil in a vessel and fry the whole spices for 2 minutes. Add the ginger garlic paste and chillie powder and sauté for a few minutes. Add the washed raw rice and dhal and stir-fry for a few minutes. Now add the coriander leaves, mint, salt and 3 cups of water and cook till the rice and dhal are soft and ‘pishy-pashy’. Serve with omelet and pickle