OLD LUNCH MENU OF FIRPO CATERERS, CALCUTTA

Some Nostalgia -

An old Menu dated Friday the 30th March 1945 of A FIRPO LTD CATERERS, CALCUTTA.

A 3 Course Luncheon Spread with Coffee costed just 2 Rupees and 12 Annas only. The Diner was

also given a choice of soups and starters while ...the Main Course featured Seafood, Meat and

 Poultry. The Luncheon was rounded off with a Dessert, Some Fruit and a Cup of Coffee!! Truly a

feast for a King.

  The old dishes mentioned on the Menu are not served in any Resturant today.

 

 

 

 

 

 

 

 

 

 

 

 

 

PLAIN PULAO AND MUTTON / LAMB VINDALOO

PLAIN PULAO AND MUTTON / LAMB CURRY

 

PLAIN PULAO / PILAF

Serves 6    Preparation time 45 minutes

Ingredients
2 cups Basmati Rice or any other rice
2 Bay leaves
4 Cardamoms
3 Cloves
1 small stick cinnamon 
2 teaspoons ginger garlic paste
1/2 teaspoon turmeric or a few strands of saffaron
2 teaspoons chopped mint
100 grams cashew nuts  
Salt to taste
½ cup ghee

Heat the ghee in a pan or rice cooker and fry the Cashew nuts, bay leaves, and spices for some time. Remove the cashewnuts and keep aside. Add the ginger garlic paste and mint to the ghee and sauté for a few minutes. Add the washed rice, mint and turmeric / saffaron and stir fry for 3 or 4 minutes. Add the salt and 4 cups of water and cook till the rice is done.

Garnish with fried Cashewnuts and browned onions
Serve with mutton or Lamb Vindaloo and salad.

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MUTTON / LAMB VINDALOO
Serves 6   Preparation Time 45 minutes
Ingredients
½ kg mutton /lamb  cut into medium pieces
3 big tomatoes pureed or chopped
2 big onions chopped
3 medium potatoes pealed and cut into quarters
3 tablespoons oil
Salt to taste
1 teaspoon mustard powder     
2teaspoons chillie powder
1teaspoon cumin powder
1 teaspoon pepper powder
3 teaspoons garlic paste
3 tablespoons vinegar
½ teaspoon turmeric powder

Wash the meat and keep aside.

Heat oil in a suitable pan or pressure cooker and fry the onions till golden brown.  Add the garlic paste and fry well. Add the chillie powder, turmeric powder, cumin powder, mustard powder, pepper powder and a little water and fry well till the oil separates from the mixture. Add the tomato puree and salt and fry for some more time. Now add the meat, potatoes and vinegar and mix well.  Keep frying on low heat for about 3 minutes. Add 2 cups of water (add more water depending on how much gravy is required) and cook till the mutton /lamb is tender and the gravy thickens
(If cooking in a pressure cooker, turn off the heat after 15 minutes).

FISH CROQUETTES – CIGAR SHAPED CUTLETS

 

 

FISH CROQUETTES – CIGAR SHAPED CUTLETS

A croquette is a small (bread) crumbed fried Roll, usually containing these main ingredients, i.e. mashed potatoes and filling of one’s choice such as minced meat, (veal, beef, chicken, or turkey), fish, vegetables, boiled eggs, etc, flavoured with herbs and spices.
The croquette is usually cigar shaped or cylindrical. It is then dipped in beaten egg, rolled in bread crumbs and then deep fried in hot oil.
The term Croquette is derived from the French term ‘Croquer’ which means "to crunch". Croquettes were therefore first invented by the French but gained popularity  the world over and is relished as a dinner delicacy and also as fast food
Croquettes were introduced into India during the Colonial Period. The early Khansamas and cooks turned the leftovers especially Turkey and Chicken Roast leftovers into Croquettes. Initially the Croquettes were bland and insipid but over a period of time were given an Anglo-Indian touch with the addition of cumin, green chillies and turmeric in those early times.
Croquette can be served as a finger-food or as an entrée accompanied by a dipping sauce. While the croquettes are usually fried they can also be baked. Either way, the crispy exterior of the croquette should perfectly compliment the moist and tasty filling inside.

 RECIPE FOR FISH CROQUETTES

Serves 6     Preparation Time 45 minutes
Ingredients
300 grams good fleshy fish fillets
1 cup boiled and mashed potatoes
2 teaspoons chopped mint
1 teaspoon pepper powder
Salt to taste
2 tablespoons tomato sauce
1 teaspoon butter
1 egg beaten
Yolk of one egg
3 tablespoons oil
3 tablespoons bread crumbs

Wash the fish and cook in a little water with some salt for about 5 minutes or till the fish is just cooked. Remove from the heat and cool. When cold mash the fish with a fork. Mix in the mashed potatoes, mint, pepper, salt, tomato sauce, butter and the egg yolk. Form into croquettes (cigar shape).

Heat the oil in a flat pan. Dip each croquette in the beaten egg, roll in bread crumbs then shallow fry on all sides till brown. Drain and serve with tartar sauce.
Note: 1 tin of Tuna Fish can be used instead of the fresh fish to make Tuna Fish Croquettes.

 

This recipe is from my Recipe Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST

FEATURE ON ANGLO-INDIAN FOOD AND ON ME IN TIME OUT DELHI 7TH jUNE 2013 ISSUE

FEATURE ON ANGLO-INDIAN FOOD AND  ON ME IN TIME OUT DELHI 7TH jUNE 2013 ISSUE

 

DRUMSTICK AND DHAL CURRY

The 'drumstick tree', is well known for its multi-purpose attributes, wide adaptability, and is very easy to grow. It is mostly grown as a backyard tree in most Indian homes. Its leaves, pods and flowers are packed with nutrients important to both humans and animals. It is valued mainly for its tender pod, which is antibacterial and a wonderful cleanser. Drumstick is rich in calcium, phosphorus and vitamin C. The leaves are especially beneficial in the treatment of many ailments due to their various medicinal properties and their rich iron content. Drumstick is also a good blood purifier.
Here is an easy recipe for a simple Drumstick and Dhal Curry

DRUMSTICK AND DHAL CURRY

Serves 6  Preparation Time 1 hour
Ingredients

1 cup Tur dhal,

4 drumsticks peeled and cut into 2 inch pieces,

2 teaspoons chillie powder,
1 teaspoon coriander powder,                     
½ teaspoon turmeric powder,
1 teaspoon cumin powder,
2 tomatoes chopped,
1 teaspoon crushed garlic,
Salt to taste,
1 teaspoon mustard,
2 red chilies broken into bits,
A few curry leaves,
1 tablespoon oil

 Wash the dhal and cook it along with the tomato, chillie powder, coriander powder, cumin powder, turmeric powder and drumsticks with sufficient water in a pressure cooker.  When done open the cooker, add salt and some more water and mix well.

In another vessel, heat oil and add the mustard, broken red chilies and smashed garlic and fry for some time. When the mustard starts  spluttering pour in the cooked dhal. Serve with steamed rice.

JUNGLEE CHICKEN PULAO

The term ‘Junglee’ means wild or crazy in Hindi and it also refers to someone or something that is rough round the edges and has no finesse! This rice dish is just that -  a mish-mash of ingredients and Spices that are readily available in the kitchen such as onions, tomatoes, chillies, whole spices etc. The recipe varies from person to person. Many choose to incorporate leftover vegetable and meat dishes into it. Each family has their own version of this crazy rice dish or Junglee Palau. This is my version of Junglee Chicken Palau

Serves 6   Preparation and Cooking Time 1 hour

Ingredients

2 cups Basmati rice or any other long grained rice

1 Kg chicken chopped into medium size bits

1 cup oil or ghee

2 teaspoons chillie powder

3 big onions sliced finely

3 or 4 green chilies sliced lengthwise

2 tablespoons ginger garlic paste

3 big tomatoes chopped

1 pack coconut milk

½ cup fresh mint leaves

½ cup coriander leaves

1 cup curds (yogurt)

½ teaspoon turmeric powder

2 bay leaves

4 cloves, 3 small sticks of cinnamon, 4 cardamoms

Salt to taste

 

Wash the rice and soak it in a little water for about 20 minutes.

Heat the ghee in a suitable vessel or rice cooker and add the spices and bay leaves and fry for a few minutes. Now add the onions and ginger garlic paste and sauté for some time. Add the turmeric, mint leaves, coriander leaves and chillie powder and fry for a while. Next add the chopped tomatoes and chicken keep on frying till the oil separates from the mixture. Add the curds, slit green chilies, coconut and salt and 1 cup of water and simmer for a few minutes till the chicken is tender. Now add the rice and 3 cups of water and cook on low heat till done mixing once or twice. Serve with curd chutney and chicken or meat curry.

ANGLO-INDIAN RECIPE BOOKS - BRIDGET WHITE

BRIDGET WHITE ANGLO-INDIAN RECIPE BOOKS

 1. 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.

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

 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
 

 2. ANGLO-INDIAN DELICACIES is a collection of Recipes of popular vintage and contemporary Cuisine of Colonial India. Old favourites such as Pork Bhooni, Devil Pork Curry, Calcutta Cutlets, Fish Kedegeree, Double Onions Meat Curry, Camp Soup, Bengal Lancers Shrimp Curry, Boiled Mutton chops, etc have been given a new lease of life. The recipes are simple and extremely easy to follow. The very names of the dishes will surely bring back nostalgic memories of by gone days to many. As with the earlier books, it will make a useful addition to a personal Anglo-Indian Recipe Collection.

Price per book: India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 6.00, USA: $10.00

3. A COLLECTION OF ANGLO-INDIAN ROASTS, CASSEROLES AND BAKES is a practical and easy guide to delectable cooking. The clear step-by-step instructions describe the preparation of a variety of easy to prepare Anglo-Indian Roasts, Casseroles and Bakes such as Shepherd’s Pie, Washerman’s Pie, Roast Chicken, Macaroni and Mince, etc. A few Vegetarian Bakes and casserole dishes are also featured.

Price per book: India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 6.00, USA: $10.00

4.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 : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 6.00, USA: $10.00

 5. THE ANGLO-INDIAN SNACK BOX is a collection of simple and easy to follow recipes of tasty snacks, short eats, nibbles and finger food. The repertoire covers a variety of vegetarian as well as non-vegetarian snacks which includes savouries, sandwiches, wraps, rolls, pastries, sweets etc and can easily be prepared from ingredients commonly available at home.
Price per book: India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 6.00, USA: $10.00

6. 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 : Rs150.00, Australia: A$15.00, UAE: Rs 350.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00

A whole set of 6 books costs as under which includes the Postage and handling

In India only Rs. 980.00
Australia: A$75.00, UAE: Rs 2800.00, Canada C$75.00, UK: GBP 40.00, USA: $75.00

 For copies contact:  Bridget Kumar

Tel: 080 25504137 / 98455 71254 / 98440 444236
Email: bidkumar@gmail.com / bridgetkumar@yahoo.com

 

 

CARAMEL CUSTARD

Caramel Custard was a popular dessert during the time of the Raj. It is typically a milk and egg mixture baked in a dish with sweet caramel lining its base.
This easy-to-make pudding is popular all over India and is still a favourite dessert item. It can be steamed in a pressure cooker, baked in the oven or cooked in a double boiler on the stove top. The Caramel Syrup is usually poured in the bottom of the mould before adding the Custard. Once the custard is done, it is turned upside down and served with the soft caramel sauce on top.

 

RECIPE FOR CARAMEL CUSTARD
Serves 6 
Ingredients
3 large Eggs
2 cups milk
3 tablespoons sugar
½ teaspoon vanilla essence or extract
½ cup sugar for the Caramel

Melt the ½ cup of sugar in a sauce pan till it caramelizes. Coat the sides of a custard mould or 6 individual custard cups with the caramel syrup.  Beat the Eggs, sugar, milk and vanilla essence together. Pour this mixture over the caramel. Steam gently in a pressure cooker or a pan for 45 minutes or until the mixture is just firm.
Keep aside to cool. When cold turn over on a serving dish

Alternatively, the Custard could be baked by placing the custard mould / custard cups in a baking pan. Pour boiling water to about one inch in the pan.  Bake at 350° for 40-45 minutes or until a knife inserted near center comes out clean. Remove from  the pan and cool on wire racks.

To unmold, run a knife around  the rim of the mould and each custard cup and invert onto a dessert plate. Serve warm or chilled.

 

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