Anglo-Indian Cuisine - A legacy of Flavours from the Past - GOURMAND WORLD COOK BOOK AWARDS 2012

And now sharing with all of you the Certificate I received from GOURMAND INTERNATIONAL SPAIN declaring my Cookery Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST as BEST CULINARY HISTORY BOOK FROM INDIA at the GOURMAND WORLD COOK BOOK AWARDS 2012.
This Certificate is for all of you

 

JAP0NAISE CAKES / ALMOND MERINGUE TORTE

Japonaise cakes are often mistakenly called Japanese cakes.  Surprisingly, the Japonaise Cake did not originate in Japan but is actually a classic French Pastry, also known as Almond Meringue Torte. These small wonderful cakes are made of almond meringue discs sandwiched together with a rich coffee-flavored butter cream.

Nilgiris, Sweet Chariot, All Saints, Fatima’s and Thom’s Bakeries in Bangalore made the best Japonaise cakes and we loved them as children.

 Japonaise cakes are very easy to prepare. If made a day in advance they should be refrigerated until just before serving. This is an easy recipe for small Home made Japonaise Cakes.

Ingredients for the Almond Discs

6 Egg Whites
150 grams sugar
250 grams ground almonds
100 grams powdered sugar
25 grams corn flour
½ cup milk

Ingredients For Coffee Butter Cream

200 grams fine sugar
1 tablespoon instant coffee (Nescafe / Bru)
6 egg yolks, beaten lightly
200 grams butter

To make the Almond Discs
Mix the powdered sugar, ground almonds, milk and corn flour together in a bowl. Beat the egg whites till stiff with a pinch of salt. Then add 150 grams sugar and continue beating till they form soft peaks. Gradually fold in the almond mixture to get a fairly thick meringue like batter. Grease and flour 3 baking trays. Draw circles measuring 2 inches in diameter leaving some space between each circle. Using a tablespoon, spread the batter in each circle so as to make about 20 small pancakes on the baking trays. Bake each try for 25 minutes or until the meringue discs are crisp and a pale golden colour. Allow to cool completely.

To make the coffee butter cream,

Beat the egg yolks, butter, instant coffee and sugar together till creamy. Leave in the refrigerator to cool until it reaches spreading consistency.

To assemble the Japonaise cakes,
Spread about 2 tablespoon coffee butter cream on 10 of the meringue discs, then gently cover with the remaining discs taking care not to flatten the butter cream. Dust well with powdered sugar and almond flakes on top and on the sides of each torte. Keep in the fridge until 10 to 15 minutes before serving.

Bridget White Anglo-Indian Cuisine - UPPER CRUST MAGAZINE

Feature on me and on Anglo-Indian Cuisine in the Jan - March Issue of the UPPERCRUST MAGAZINE - Pages 42 to 45

 

BUTTER FRIED CAULIFLOWER AND CAPSICUMS

 

 

 

 

BUTTER FRIED CAULIFLOWER AND CAPSICUMS

Serves 6  Preparation Time 20 minutes

Ingredients
1 big cauliflower cut into medium size florets,
1 green capsicum / green pepper cut d into medium size pieces
1 red capsicum / green pepper cut d into medium size pieces
1 teaspoon pepper,
2 tablespoons butter
Salt to taste

Wash and soak the cauliflower for 1 hour in warm salt water. Cook the cauliflower in a little water for 5 minutes. Drop in the cut capsicum pieces and blanch them for about 2 or 3 minutes. Remove from heat and  then drain away the water. 

 Heat the butter in a pan. Add the cooked cauliflower, capsicum, salt and pepper and mix well. Fry on low heat for a few seconds then turn off the heat.

 Serve as a side dish with Rice and any curry or with Chapatis or puris. Takes good even with bread.

CHILLIE BEEF FRY

ANGLO-INDIAN CHILLIE BEEF FRY

Serves 6   Preparation time 1 hour

Ingredients

1 kg good beef cut into medium size pieces

4 to 6 green chillies slit lengthwise

2 capsicums / green peppers cut into strips

3 big onions sliced

1tablespoon chopped garlic

Salt to taste

½ teaspoon turmeric

3 tablespoons oil

 Boil the meat with the turmeric and salt in sufficient water till tender. Keep the remaining soup aside. Heat oil in a pan and fry the onions and chopped garlic till golden brown. Add the cooked meat, green chillies and capsicum and mix well. Add the remaining soup and cook on low heat till the meat is brown and all the gravy dries up. Serve as a side dish or a starter at parties

 

VEGETABLE PALA0 WITH ONION, TOMATO AND CURD SALAD

VEGETABLE PALA0

Serves 6  Preparation time  45 minutes

Ingredients

2 cups basmati rice or any other raw rice,
3 onions sliced finely,
1 cup ground coconut,
½ teaspoon turmeric powder,
2 teaspoons ginger garlic paste,
½ cup oil or ghee, salt to taste,
3 green chilies chopped,
2 teaspoons chillie powder,
1 teaspoon garam masala powder / all spice powder,
2 cups assorted vegetables such as carrots, beans, peas, cauliflower etc cut into medium size bits
A few cashewnuts

 

Heat oil in a suitable vessel or cooker and fry the onions till brown. Add the ginger garlic paste and green chilies and sauté for a few minutes. Add the chopped vegetables, chillie powder, turmeric powder, spice powder and salt and stir-fry for a few minutes. Add the coconut and fry till the oil separates from the mixture. Add 4 cups of water and bring to boil. Add the rice and mix well. Cook on medium heat till the rice is cooked and each grain is separate. Garnish with chopped coriander leaves.

ONION, TOMATO AND CURD SALAD   /   PALAU CHUTNEY

Ingredients

2 tablespoons roughly ground coconut paste
2 green chilies
2   medium size onions chopped finely
1 tablespoon chopped coriander leaves
½ teaspoon salt
1 teaspoon lime juice
½ teaspoon sugar
½ cup curds or yogurt

Mix all the ingredients together and serve as an accompaniment for Biryani or Palau.

Anglo-Indian Cuisine - A Legacy of Flavours from the Past

ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST has been selected as WINNER FROM INDIA under the category BEST CULINARY HISTORY BOOK by GOURMAND INTERNATIONAL COOK BOOK AWARDS 2012

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 : Rs175..00, Australia: A$15.00, UAE: Rs.350.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00

CONTACT: bridgetkumar@yahoo.com

Also available online from AMAZON.COM Anglo-Indian Cuisine - A Legacy of Flavours from the Past

AND AUTHOR HOUSE UK LTD. Anglo-Indian Cuisine - A legacy of Flavours from the Past

ISBN 9781477251638   6 x 9 perfect Bound Soft Cover   US$ 18.24 /  £11.95

ISBN 9781477251645  E-Book    US $3.99

 

DEVIL PORK FRY

The Devil Curry as its name suggests, is a rich and fiery hot dish, prepared with either Beef, Mutton, lamb, Chicken, Pork or Eggs and lots of chilies. In the earlier days, Wild Boar, Venison and Rabbit were also made into the Devil Curry. The Devil Curry is a modified version of the Jal Frazie that originated during the Colonial Era, where the left over Turkey and Chicken Roasts were converted into Devil Curries or Fries by giving them a makeover the next day with the addition of a few spices. 

Here is an easy recipe for DEVIL PORK FRY

Serves 6      Preparation Time 45 minutes

Ingredients

1 kg Pork (less fat) cut into medium size pieces

2 tablespoons vinegar

1 tablespoon Worcester sauce or Soya Sauce

2 tablespoons Tomato sauce

3 tablespoons oil

3 large onions sliced

2 tablespoons chopped garlic

2 tablespoons chopped ginger

8 to 10 Curry Leaves

1 tablespoon sugar

1 teaspoon fenugreek seeds powdered (Methi)

1 teaspoon mustard powder or paste

2 pieces cinnamon

3 cloves

3 teaspoons chillie powder

1 teaspoon turmeric powder

Salt to taste

2 tablespoons oil

Marinate the pork with the Vinegar, Worcester / Soya Sauce, Tomato Sauce, sugar and salt for about 1 hour. Heat oil in a pressure Cooker or pan and sauté the onions, curry leaves, chopped ginger, chopped garlic, cinnamon and cloves till light brown. Add the marinated pork, chillie powder, turmeric powder, fenugreek powder, mustard and mix well. Simmer for a few minutes till the meat becomes firm. Add sufficient water and pressure cook for about 15 to 20 minutes till the pork is cooked. Open the pressure cooker and fry till all the gravy dries up. Serve with fried potatoes, Rice, Bread or Chappatis.

 

MINTY CHICKEN CASSEROLE

 

 

 

MINTY CHICKEN CASSEROLE

Serves: 6

Preparation and cooking time: 1 hour

Ingredients

1 chicken cut into 8 to 10 large pieces

1 cup finely chopped mint leaves

2 teaspoons ginger garlic paste

2 teaspoons lemon juice

1 tablespoon vinegar

1 teaspoon cumin powder

1 teaspoon all spice powder or garam masala powder

1 teaspoon tomato-chilly sauce

1 teaspoon chilly powder

Salt to taste

2 tablespoons oil

2 tablespoons grated cheese

Method

1. Wash the chicken and prick all over with a fork.

2. Mix together the chopped mint, ginger garlic paste, lemon juice, vinegar, cumin powder, salt, all spice powder, tomato-chilly sauce and chilly powder and apply this mixture to the chicken pieces.

3. Leave to marinate for 30 minutes.

4. Transfer to a buttered baking dish. Drizzle oil over the chicken. Sprinkle grated cheese on top.

5. Bake in a moderate oven (355 degrees) for 45 minutes.

Serve with mash potato and salad.

SEASONS GREETINGS - ANGLO-INDIAN RECIPES

SEASONS GREETINGS FROM ANGLO-INDIAN RECIPES

http://anglo-indianrecipes.blogspot.com

ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST - GOURMAND WORLD COOK BOOKS AWARDS 2012

Today I received an email from GOURMAND INTERNATIONAL informing me that I was selected as the ‘WINNER FROM INDIA’ at the GOURMAND WORLD COOK BOOKS AWARDS 2012 . under the Category ‘BEST CULINARY HISTORY BOOK’ for my recipe book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST and that I now qualify for the next GOURMAND BEST IN THE WORLD COMPETITION at the Awards Night to be held in Paris on 23rd Feb 2013. They have also  invited me to be a part of this Awards Night. 

This prestigious Award is ‘THE OSCARS’  for Cook book writers. Awards are given every year for various categories and genres ie for Cook Book Authors, Cook Books, Chefs, Wine makers, etc.

I submitted my recipe Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST to the GOUMAND INTERNATIONAL based in Spain as an entry for the GOURMAND WORLD COOK BOOKS AWARDS 2012 about a month ago barely making it before the closing date.  In the preliminary round one must be selected from out of the entries submitted by each country. The winner will then qualify to compete for the World Award ‘FOR BEST IN THE WORLD’at the awards night to be held in Paris on 23rd Feb 2013.

I now qualify for the finals for the ‘FOR BEST IN THE WORLD’  AWARD  under the category BEST CULINARY HISTORY BOOK

Here is the email I received from them

They will be sending me my certificate shortly for having won ‘WINNER IN INDIA’

This is the link to the GOURMAND website www.cookbookfair.com