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

Email: bidkumar@gmail.com / bridgetkumar@yahoo.com

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

http://www.amazon.in/dp/B07499GSX2

https://www.flipkart.com/anglo-indian-cuisine-legacy-flavours-past/p/itmewerzn4ypk9tr?pid=9789386503657

2.  A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES

http://www.amazon.in/Collection-Simple-Anglo-Indian-Recipes/dp/1482856328/ref=sr_1_2?s=books&ie=UTF8&qid=1502954478&sr=1-2&keywords=Anglo-Indian+Cookery+Books

3. ANGLO-INDIAN DELICACIES

https://www.amazon.in/ANGLO-INDIAN-DELICACIES-Vintage-Contempory-Colonial-ebook/dp/B00DX53CKE?_encoding=UTF8&%2AVersion%2A=1&%2Aentries%2A=0&portal-device-attributes=desktop&ref_=dp_kinw_strp_1

4. VEGETARIAN DELICACIES

http://www.amazon.in/dp/B0744GZBYG

https://www.flipkart.com/vegetarian-deliacies/p/itmevtjdz27ryt95?pid=9789386503398

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

BREAD AND CUSTARD PUDDING

BREAD AND CUSTARD PUDDING
This is a very simple Pudding that requires just 7 ingredients and could be done in just 10 minutes. Have it while its still warm or chill it in the fridge for later.
1 litre full cream milk
4 or 5 tablespoons condensed milk
2 tablespoons Custard Powder (Vanilla Flavour) 
4 or 5 Slices of White Bread
1 teaspoon Vanilla Essence
3 teaspoons Jam of your choice (I used Blackberry Jam)

Remove the crusts from the bread and apply the jam liberally on them. Cut each slice into quarters, then lay them in a flat glass dish.
Boil the milk and condensed milk together. Mix the Custard Powder with some cold milk in a cup, then add it to the boiling milk. Add the vanilla essence. Simmer on low heat for a few minutes till the mixture starts thickening.
Remove from heat and pour over the bread. Sprinkle chopped nuts or raisins on top.
Let the Pudding rest for some time then chill in the fridge

COLONIAL ANGLO-INDIAN CUISINE FOOD PROMOTION EVENT AT K 3, J W MARRIOTT HOTEL NEW DELHI AEROCITY - THE MEMSAHIB'S KITCHEN

COLONIAL ANGLO-INDIAN CUISINE FOOD PROMOTION EVENT AT K 3, J W MARRIOTT HOTEL NEW DELHI AEROCITY - THE MEMSAHIB'S KITCHEN

It's been an awesome and amazing experience being part of the Colonial Anglo-Indian Food Promotion Event #thememsahibskitchen at K3, J W Marriott Hotel New Delhi Aerocity. 

Thank you so much J W Marriott Hotel for giving me the privilege of recreating and bringing back to life old forgotten foods and simple dishes of yore that were innovated and invented by the khansamas and cooks in those early days of the Colonial period. 

The rustic and robust flavours of dishes that were served by the cooks at the Dak Bungalows and Inspection Bungalows to the British Officers while on their official tours across the country such as the Dak Bungalow Chicken Curry and fry. 

The delicious Railway Lamb and Vegetable Curries that were first served on the Great Indian Peninsular Railway also known as The Blue Train that began its three day journey from Bombay’s Victoria Rail Terminus to Calcutta via Allahabad for the first time on 7th March 1870 covering a total distance of almost 4000 miles. 
Then the East India Company legacies of lamb chops, Bread and Butter pudding, Roly Poly Jam Pudding and steamed ginger pudding, besides other dishes associated with British colonial cooking such as Kedegeree (the anglicised version of kichidi, a rice dish cooked with pulses then mixed with quartered hard boiled eggs), Rissoles, Potato Chops and Pantras, Cutlets and Croquettes.

The Portuguese legacies of Vindaloo and Tangy Curries and Sweets, the Dutch Fish and lamb Mince Friccadels and not forgetting the other old dishes such as Grandma's Country Captain Chicken, lamb Mince Ball (Kofta) Curry, Saffron Coconut Rice, Anglo-Indian Tomato Pilaf, etc. 
Thank you  J W Marriot Hotel New Delhi Aerocity, Executive Chef Vikram Bhatt, Executive Sous Chef Ishika, Mr Rohit Sharma and Mr Nikhil Nair for this wonderful opportunity. 

My special thanks to the wonderful team of Chef Kamal Sen, Hardik Narang, Akanksha Dean, Hitesh and others who were so eager to learn this new cuisine and recreate these old dishes for the festival. God bless you all. 
#memsahibskitchen #K3 #JWMarriotHotelNewDelhiAerocity

Kamal Sen, Hardik Narang, Akanksha Dean, Hitesh

TANGY MUTTON CURRY OR TAMARIND MEAT CURRY

TANGY MUTTON CURRY OR TAMARIND MEAT CURRY

(A tangy slightly spicy dish. Tender pieces of Mutton cooked with selected spices in a tamarind sauce).

Serves 6     Time required: 45 minutes

Ingredients:

1kg mutton cut into medium size pieces      

2 big onions chopped finely

1 teaspoon coriander powder

½ teaspoon cumin powder

2 teaspoons chillie powder

1teaspoon ginger garlic paste

Salt to taste

2 tablespoons oil

½ cup thick tamarind juice

3 green chillies slit lengthwise.

Boil the meat in a little water, salt and a pinch of turmeric till tender.

Remove the boiled meat and keep the remaining soup aside.

Make a paste with the ginger garlic paste, salt, coriander powder, cumin powder and the chillie powder with a little water.

Heat oil in a pan and fry the onions till golden brown. Add the paste and the green chillies and fry well till the oil separates from the mixture.

Add the boiled mutton and along with the left over soup and the thick tamarind juice and mix well. Cook on medium heat till the mutton is tender and the gravy is thick and dark brown.

Garnish with slit green chillies.

Let the curry stand for half an hour before serving to draw in all the flavours.

Serve with steamed rice or chappatis. 

CHICKEN COUNTRY CAPTAIN

CHICKEN COUNTRY CAPTAIN 

This is an old Colonial Recipe that originated during the British Raj. It was served at all the Clubs and Army Messes in the middle 1900s. It goes well with any Rice such as Coriander Pilaf, Coconut Rice, Steamed White Rice, etc or with any Indian Bread or just Dinner Rolls. 

Serves 6   Time required: 30 minutes

Ingredients:

1 kg chicken cut into medium size pieces     

3 large onions sliced finely

2 teaspoons chillie powder                             

1 teaspoon turmeric powder

2 tablespoons oil                                            

Salt to taste

2 tablespoons garlic paste                              

2 sticks cinnamon

4 cloves                                                          

2 cardamoms

6 or 8 whole pepper corns                              

2 Dry Red Chillies broken into bits

Boil the chicken with sufficient water till almost cooked. Drain the stock and keep aside

Heat oil in a pan and fry the onions cinnamon, cloves, cardamom, dry red chillie and pepper corns lightly. Add the chicken, mix in the garlic paste and sauté for about 5 minutes on medium heat. Add the chillie powder, turmeric powder, and salt. Mix well and stir fry for a few minutes.

Add ½ cup of the chicken stock  and cook till the chicken is tender and the gravy is quite thick.

Serve as a curry with a simple corriander pilaf or cococnut Rice 

Ps. his recipe can be adapted to meat as well. Left over Beef or Lamb Roast can be made into a delicious County Captain Fry or a cold meat curry if desired.

HOME MADE CURRY POWDERS USED IN ANGLO-INDIAN COOKING

HOME MADE CURRY POWDERS USED IN ANGLO-INDIAN COOKING

 Here are a few recipes to make your own Homemade Curry Powders at home. Homemade powders always give a better taste to curries than store bought curry powders. Make small quantities and store in air tight bottles or jars for future use. These Curry Powders will save you a lot of time while cooking and your Curry, Pepper Water and Vindaloo will taste so different. 

 1. BASIC CHILLIE  POWDER

½ kg Red Chilies (long or round variety for pungency)

½ kg Kashmiri Chilies or any other non spicy chillies (for adding colour)

 Roast the two types of chilies in a pan or in a microwave oven for a few minutes. Powder them at home in the dry blender or get it done at the mill.

A teaspoon or two of this chillie powder could be used for any type of dish that calls for chillie powder. It can be stored for more than a year.

2. ANGLO-INDIAN CURRY POWDER

250 grams Red Chillies for pungency    

200 grams Kashmiri Chillies or any other chillies for colour

100 coriander seeds

100 grams cumin seeds

Roast all the above ingredients separately then mix altogether and grind to a fine powder either in a blender or mixer at home or get it ground in a mill.

A teaspoon or two of this powder can be used for almost all curries both vegetarian and non- vegetarian. It can be stored and used for more than a year.

3. PEPPER WATER POWDER

250 grams Red Chilies

50 grams pepper corns

50 grams cumin seeds

50  grams coriander seeds

20 grams turmeric powder

Roast all the above ingredients and then grind together to a powder.

2 teaspoons of this powder should be added to 2 cups of water, juice of 2 tomatoes, a lump of tamarind and a little salt and cooked for 5 minutes to make instant pepper water. This pepper water should be seasoned with mustard, garlic and curry leaves.

4.  VINDALOO CURRY POWDER / PASTE

25 grams mustard seeds

250 grams red chilies for pungency                                           

50 grams cumin seeds

10 grams pepper corns

Roast all the above ingredients together for a few minutes then powder in a mill or dry grind in a blender.

Use 2 teaspoons of this powder for every ½ kg of meat when cooking Vindaloo along with the other ingredients as per the recipe. If this powder is stored in an airtight bottle it will stay fresh for more than a year. The same mixture can also be made into a paste if ground in vinegar but it should be stored in the fridge. 

ANGLO-INDIAN RUMBLE TUMBLE or SCRAMBLED EGGS

ANGLO-INDIAN RUMBLE TUMBLE or SCRAMBLED EGGS

Rumble-Tumble is another name given for Eggs that are scrambled.

Scrambled eggs is a dish made from the whites and yolks of eggs that are stirred or beaten together,  then cooked gently in a pan that has been heated with a little butter or oil, with salt and  other ingredients. The beaten eggs are stirred frequently as they coagulate till just small bits are obtained. For savoury Rumble Tumble Eggs or Scrambled Eggs, chopped onions, green peppers, tomatoes, mushrooms, bits of bacon or sausage, etc are first fried in the oil or butter then added to the beaten eggs, poured into the pan and scrambled. Here is a simple recipe for Scrambled / Rumble Tumble Eggs with Tomatoes. This recipe is also featured in my Cookery Book  SIMPLE EGG DELICACIES 

SCRAMBLED EGGS / RUMBLE TUMBLE EGGS WITH TOMATOES

Serves 4   Preparation Time 20 minutes

Ingredients

4 eggs beaten well

2 onions chopped finely

1 medium size tomato chopped finely

2 green chillies chopped

1 teaspoon chopped coriander leaves

100 grams butter or 3 tablespoons oil

Salt to taste

Heat the butter or oil in a pan and sauté the onions and green chillies till brown. Add the beaten eggs and salt and fry well mixing all the time so that the mixture does not stick to the bottom of the pan. Mix in the tomatoes and continue cooking on low heat till the eggs are well scrambled. Garnish with chopped coriander leaves or chopped sprung onions  

PORK CHILLIE FRY

PORK CHILLIE FRY

Serves 6        Time required: 45 minutes

Ingredients:

1 kg Pork (any cut) without the lard cut into small pieces

3 large onions sliced finely

2 medium size capsicums / green peppers sliced thinly (optional)

8 peppercorns

1 teaspoon chopped ginger

1 teaspoon chopped garlic

6 green chillies sliced lengthwise

Salt to taste

3 tablespoons oil

Boil the Pork in 1 cup of water with a little salt and the peppercorns till tender

Heat oil in a pan and fry the onions ginger and garlic till golden brown. Add the slit green chillies and sliced capsicum and sauté for a few minutes.  Add the boiled pork and a little more salt if necessary and simmer till semi dry. Serve with rice or bread or as a starter at a party. 

BRIDGET WHITE-KUMAR - CHICKEN ROAST RECIPE FEATURED IN THE BANGALORE MIRROR

BRIDGET WHITE-KUMAR - CHICKEN ROAST RECIPE FEATURED IN THE BANGALORE MIRROR 

BREAD AND MILK PUDDING

BREAD AND MILK PUDDING

 This simple Dessert could be made in hurry and requires just 6 ingredients 

Serves 6   Time Required: 45 minutes

Ingredients

 1 litre full cream milk.

1 can sweet condensed milk

2 teaspoons corn flour or custard powder

4 slices white bread

1 teaspoon vanilla or almond essence

1 teaspoon cinnamon powder

1. Remove the crusts from the Bread and then cut each slice into one inch cubes.

2. Mix the corn flour in ½ cup of cold milk till smooth. Keep aside.

3. Boil the milk and condensed milk together till the quantity reduces. Mix in the corn flour and milk mixture and the vanilla or almond essence and mix well.

3. Simmer on low heat, stirring all the time till the mixture thickens.

4.  Mix in the bread cubes and remove from heat.

5. Pour into a pretty glass dish

6. Leave in the refrigerator to chill for a few hours before serving.

7. Sprinkle the cinnamon powder on top and serve cold