ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

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Tuesday, May 22, 2018

MEAT AND LADYFINGERS (OKRA) CURRY / ANGLO-INDIAN BANDYCOY CURRY



MEAT AND LADYFINGERS (OKRA) CURRY / ANGLO-INDIAN BANDYCOY CURRY 
Anglo-Indian Cuisine over the centuries took on many regional influences and a lot of local ingredients were added depending on the region. Many local words were incorporated in their conversations and new names were given for almost everything depending on how they were able to pronounce the vernacular words. One example would be The Tamil and other South Indian word ‘KAI’ meaning ‘vegetable’ which eventually became ‘Coy’ in English. Vegetables such as ‘BANDICOY’ for lady fingers / Okra”’ from the Tamil Word ‘Vendaikai, or the Kannada word ‘Bendaykai, etc, became part and parcel of Anglo-Indian Cuisine 

Ingredients

½ kg beef or mutton / lamb cut into medium size pieces
½ kg tender Ladyfinger / Okra / Bandycoy 
2 onions chopped finely
1 teaspoon ginger garlic paste
2 teaspoons mild chillie powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder 
2 medium size tomatoes chopped
1/2 cup coconut paste or coconut milk 
2 tablespoons oil
Salt to taste
Wipe the lady’s finger / okras with a dry cloth then cut them into 2 inch pieces. Discard the ends. 
Boil the meat with sufficient water and a little salt till tender. 
Heat oil in a pan and add the onions and fry till golden brown. Add the tomatoes, chillie powder, salt, coriander powder, cumin powder and ginger garlic paste and sauté for a few minutes till the tomatoes turn pulpy and the oil separates from the mixture.
Add the coconut paste or coconut milk and stir fry for 2 or 3 minutes.
Now add the lady’s fingers / okra and the boiled meat and mix well. Add the left over meat stock / soup or 1 cup of water and cook on low heat till the lady’s fingers / okras are just cooked, taking care not to overcook them. 
Serve as a main curry with rice.

Tuesday, May 15, 2018

ANGLO-INDIAN BEEF MINCE CUTLETS



BEEF MINCE CUTLETS

Ingredients

½ kg fine beef mince
1 teaspoon chopped ginger and garlic
1 medium sized onion chopped finely
2 green chilies chopped finely
1 teaspoon pepper powder
Salt to taste
A few mint leaves chopped or ½ teaspoon mint powder
3 tablespoons oil
1 egg beaten
2 tablespoons breadcrumbs
3 large potatoes                  
Boil the potatoes, remove the skin and mash well.  Keep aside. 
In a pan add the mince, ginger, garlic, onions, mint, green chilies, pepper powder and salt with a little oil and cook till the mince is dry.  Remove from heat and cool for some time. 
Mix it well with the potatoes.  
Form into oval or round shaped cutlets, flatten and dip in the beaten egg then roll in the breadcrumbs. 
Heat the oil in a flat pan and shallow fry the cutlets on low heat till golden brown on both sides.

Thursday, April 26, 2018

PLANTAIN AND COCONUT FRITTERS


Plantain and coconut fritters - a favourite teatime treat
200 grams plain flour / maida 
2 tablespoons sugar
2 overripe bananas (the long green skin variety) mash well 
1/2 cup grated coconut 
1/2 cup milk mixed with 1/2 cup of water 
A pinch of salt 
1 teaspoon vanilla essence 
Oil for frying
Mix all the ingredients together to get a smooth thick batter without lumps. (Add a little more water if the batter is too thick). Heat oil in a deep pan till smoky. 
Drop a tablespoon of the batter at a time into the hot oil and fry till golden brown. 
Sprinkle some coconut and powdered sugar on top.
Serve with Vanilla Ice Cream
Note: The same batter can be used to make fritters with other fruit as well such as pineapple, apples, strawberries, melon etc or just plain fritters as well

Thursday, April 12, 2018

BRINJAL PICKLE


ANGLO-INDIAN BRINJAL PICKLE
½ kg tender long purple or green brinjals
2 tablespoons chillie powder
2 tablespoons chopped garlic
1 tablespoon chopped ginger
1 cup vinegar
1 teaspoon powdered mustard 
1 teaspoon fenugreek (methi) seeds roasted and powdered
1/2 teaspoon turmeric powder
1 cup Gingerly (Til) Oil or Refined oil
2 tablespoons of sugar
2 tablespoons salt
A few curry leaves (optional)
Wash and dry the brinjals and cut them into medium size pieces
 Heat the oil in a pan. Add the curry leaves, chopped ginger and garlic and sauté on low heat for a few minutes. Add the chillie powder, mustard powder, fenugreek powder and turmeric powder and fry for a minute. Now add the brinjals and salt and fry for 5 minutes on low heat. Add the vinegar and sugar and mix well. Cook till the sugar dissolves and the Brinjals are just cooked. Cool and store in bottles.
This pickle will last for a month.


Monday, April 9, 2018

DAK BUNGALOW MUTTON CURRY




DAK BUNGALOW MUTTON CURRY
A rustic and tasty meat dish cooked in the old Dak Bungalows from the days of the Colonial British Raj. The same recipe could be used for cooking Wild Boar, wild duck etc. 
Serves 6      

Ingredients
1 kg mutton or lamb cut into medium size pieces
1 teaspoon spice powder or garam masala powder
3 teaspoons chopped garlic                     
1 or 2 teaspoons chillie powder
1 teaspoon coriander powder
1 teaspoon cumin powder 
3 onions sliced                                          
Salt to taste
1 or 2 green chillies sliced                                          
½ teaspoon turmeric powder
1 teaspoon pepper powder                      
2 or 3 tablespoons oil                            
½ cup curds /yogurt (optional)

Wash the meat and add all the ingredients mentioned above to it. Marinate for about 1 hour in a suitable pan. 
Place the pan on medium heat and cook closed for about 5 to 6 minutes. Open and mix well. 
Lower the heat, add enough water and then simmer for about 40 to 45 minutes till the meat is cooked and the gravy is thick.

Friday, February 23, 2018

DRUMSTICK AND DAL CURRY



DRUMSTICK AND DAL CURRY
Serves 6  
Ingredients

1 cup Tur Dal or Masoor Dal
4 drumsticks peeled and cut into 2 inch pieces,
1 or 2 teaspoons chillie powder, depending on how spicy you want it 
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 with sufficient water in a pressure cooker.  
When done open the cooker, add salt, drumsticks and some more water and mix well.
Cook without the lid for 6 to 8 more minutes or till the drumsticks are just cooked. 


In another pan, 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 rice.

Thursday, January 18, 2018

COCONUT BISCUITS / COCONUT COOKIES



COCONUT BISCUITS / COCONUT COOKIES
Makes 30 
Ingredients

300 grams flour
200 grams desiccated coconut
200 grams butter
200 grams powdered sugar
3 eggs beaten
100 grams cashew nuts finely chopped
1 teaspoon vanilla essence


Sift the flour, salt and baking powder together. Cream the butter and sugar together in a suitable bowl. Add the beaten eggs, desiccated coconut, cashew nuts and vanilla essence and mix well. Fold in the flour a little at a time. Add a little milk if the mixture is too thick. Grease two baking trays and place teaspoonfuls of the batter on each, leaving enough space between them to allow the mixture to spread during baking. Bake in a moderate oven for about 15 to 20 minutes till golden brown.

Wednesday, January 3, 2018

ANGLO-INDIAN CHICKEN PEPPER FRY




ANGLO-INDIAN CHICKEN PEPPER FRY
Serves 6   Preparation Time 30 minutes
A simple wholesome chicken dish that could be prepared in a little while. It brings out the subtle flavours of the Chicken and the aroma of pepper




Ingredients
1 kg chicken cut into medium size pieces     
3 large onions sliced finely
2 teaspoons pepper powder                           
1 teaspoon turmeric powder
2 tablespoons oil                                             
salt to taste

Heat oil in a pan and fry the onions lightly. 
Add the chicken and mix in the pepper powder, turmeric powder and salt. 
Add ½ cup of water and cook on low heat till the chicken is tender and semi dry.

(Alternately, the chicken can be par boiled with a little water and then added to the sautéed onions and pepper)
Garnish with more crushed pepper and onion rings 
Serve as a side dish or a starter

Monday, December 11, 2017

CHRISTMAS CAKE



THE CHRISTMAS CAKE
Christmas time is that very special time of the year signifying happiness, caring and family togetherness. Preparation of the traditional cakes and sweets that are a part and parcel of Christmas starts a month in advance, filling the house and neighbourhood with enticing smells. For many people, one of their strongest childhood memories, is the enticing aroma of baking at Christmas. This is the time, when the whole house is in a festive mood, with the anticipation of Christmas, and everyone in the family chips in to help prepare those heavenly delights, such as  the traditional Christmas Cakes, kalkals and Rose Cookies, many other sweets and goodies that are prepared specially for Christmas. Christmas cakes are the best place to start if you want to get in the Christmas spirit nice and early. Christmas cakes are delicious if you make them in advance and feed it your chosen liquor gradually over the weeks leading up to Christmas. Most Anglo-Indian families have their own recipe for the Christmas Cake, that  is usually handed down through generations. Candied fruit, plums, currants, raisins, orange peel etc are dexterously cut and soaked in Rum or Brandy a few weeks in advance.  Nuts are peeled and chopped and the whole family comes together to make the cake. Jobs are allotted to everyone -  one to whip up the eggs, while another creams the butter and sugar, the flour is sieved, cake tins are lined, and a strong pair of arms are requisitioned to do the final mixing and stirring. After the cake batter is poured into the tins, the real fun starts with everyone fighting to lick the leftover batter in the mixing bowl and from the spoons and spatulas --  Here is a recipe for Christmas Cake that I’ve been using for many years. It may not look very dark but its rich and tasty.

Ingredients:

500 grams refined flour or plain flour              
300 grams dark brown sugar
500 grams unsalted butter
500 grams mixed dried fruits (equal quantities of black currants, raisins and sultanas) which have been chopped  finely and soaked in rum or brandy before hand
100 grams chopped orange / lemon peel          
1 tablespoon Zest of lemon or orange
¼ teaspoon salt                                          
½  teaspoon nutmeg powder
½ teaspoon cinnamon powder
4 eggs beaten well                                             
4 tablespoons milk (optional)
1 teaspoon baking powder
1 teaspoon vanilla essence / extract
2 tablespoons Black Currant Jam or Orange Marmalade
2 tablespoons Black Treacle Syrup or Date Syrup  (optional)

Preparation:

Heat the oven to 150°C
Remove the chopped fruit from the rum, drain and keep aside.
Sift the flour, baking powder, cinnamon powder, nutmeg powder and salt together.
Dust the orange / lemon peel and the chopped soaked fruit with a little flour.
Cream the butter and sugar well. Add the beaten eggs, treacle / date syrup, vanilla essence, orange / lemon zest and mix well. Now add the Black Currant Jam / Marmalade, orange / lemon peel and chopped fruit. Slowly add the flour and mix gently till all the ingredients are combined well. If the mixture is too thick add a little milk.
Pour into a greased and papered baking tin or dish and bake in a slow oven (150°C ) for about one hour or more. (Check if cooked by inserting a tooth pick. If the tooth pick comes out clean, your cake is ready. Bake for some more time if still raw inside)
Remove from the oven when done and set aside to cool.


When the cake is completely cool, poke all over with tooth pick and drizzle brandy or rum all over the cake, (repeat once in every week or ten days). Wrap in foil paper, and store in an air tight container. This cake will last for months if stored in an air tight container. 

Saturday, December 9, 2017

ROSE COOKIES / ROSA COOKIES


. ROSE COOKIES / ROSA COOKIES / ROSETTE COOKIES

Rose Cookies are delicious fried Anglo-Indian Christmas Treats. Though named as Cookies, they are not cookies in the strict sense as they not baked but deep fried in hot oil. Rose Cookies are also known as Rosette Cookies, Rosa Cookies, etc and are prepared with a sweetened batter consisting of Flour, Eggs, Vanilla Extract and Coconut milk. Believed to be another culinary legacy left by the Portuguese in India, they are known as Rose de Coque or Rose de Cookies in Portugual. (They are also known as Rosettes in Sweden and Norway). The crisp cookies are made by plunging a special hand-held ‘Rose Cookie Mould’or ‘Rosette Iron’ lightly coated with a sweet batter into hot oil. The Rose Cookie Mould or Rosette Iron is a long handled gadget with intricately designed iron moulds of different flowers such as roses and daisies. The Mould or Iron is heated to a very high temperature in oil, dipped into the batter, then immediately re-immersed in the hot oil to create a crisp shell around the hot metal. The mould or iron is shaken slightly, till the Rose Cookie gets separated from it. The delicate golden brown, light and crispy cookie thus separated from the mould /iron floats to the top and is taken out from the hot oil with a flat porous spoon. Though a time consuming and laborious process, Rose Cookies are incredibly delicious. 



RECIPE FOR ROSE COOKIES
Serves 6   Preparation time 1 hour
Ingredients

½ kg refined flour 
250 grams rice flour (optional)                               
1 cup coconut milk
200 grams sugar                               
6 eggs beaten well
½ teaspoon salt                         
1 litre oil for frying
1 teaspoon vanilla essence       
1 teaspoon baking powder

Mix all the ingredients together to form a smooth slightly thick batter. 
Heat oil in a deep pan till it reaches boiling point. Now place the rose cookie mould into the oil to get hot. When the mould is hot enough dip it half way only into the batter and put it back immediately into the boiling oil. Shake the mould gently to separate the cookie from it. Heat the mould again and repeat the process. Fry rose cookies till brown. Continue in this way till the batter is finished. 

Note: The batter will stick to the rose cookie mould with a hissing sound only if it is sufficiently hot otherwise it will just slide off the mouldhi 

Wednesday, November 22, 2017

CHICKEN PEPPER FRY




CHICKEN PEPPER FRY
This is one of the easiest chicken recipes with minimum ingredient and with almost no effort you get a tasty chicken dish in no time at all. Garlic and Pepper combine to give this Chicken dish an out of the world taste.
This recipe is featured in my Cookery Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST 
Serves 6   Preparation Time 20 minutes

Ingredients
1 kg chicken cut into medium size pieces     
3 large onions sliced finely
2 teaspoons pepper powder                           
1 teaspoon turmeric powder
1 teaspoon chopped garlic
2 tablespoons oil                                             
Salt to taste

Heat oil in a pan and fry the onions and chopped garlic lightly.
Add the chicken and mix in the pepper powder, turmeric powder and salt. Fry for a few minutes till the oil leaves the sides of the pan.
Add ½ cup of water and cook on low heat till the chicken is tender and semi dry.
Alternately, the chicken can be par boiled with a little water and then added to the sautéed onions and pepper

You could add boiled potatoes towards the end and mix it with the chicken.

Serve with Bread or as a side dish. This is a good starter for Parties as well.


Wednesday, November 8, 2017

RUM BALLS / CHOCOLATE RUM BALLS



CHRISTMAS RUM BALLS
Rum balls are a truffle-like confection of sweet, dense cake or biscuit material flavoured with chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. Rum Balls are rich in flavor and have a fudgy texture. Rum balls are one of the Christmas season's easiest and most delicious treats. Fruit cakes are normally used as they are already packed with fruits, nuts and spices. However chocolate cake or vanilla cake could also be used. The Rum balls can also be made with digestive biscuits instead of cake

RECIPE FOR CAKE BASED RUM BALLS
Ingredients

300 grams Fruitcake (or chocolate or vanilla cake)
100 grams cooking chocolate broken into small bits
100 grams Icing sugar for binding and rolling
3 tablespoons butter
½ cup dark rum
100 grams glaze cherries or any nuts such as almonds or walnuts chopped
Cocoa powder for dusting
Chocolate sprinkles or desiccated coconut for decoration (optional)

Crumble the cake into smooth crumbs without lumps.
Heat the butter and chocolate in a pan. Cook on very low flame stirring all the time, till the chocolate is melted
Remove from heat and cool for a little while. Add the cake crumbs, glaze cherries / nuts  and Rum and mix well. Refrigerate for 20 minutes, stirring occasionally, or until just firm enough to handle.
Take small portions of the mixture and roll into balls using the icing sugar to bind them. (use more icing sugar if required to make the balls firm).
Now roll the balls in the cocoa powder to coat them well.
You can serve the rum balls like this or coat them with Chocolate sprinkles or desiccated coconut for decoration (optional)

Refrigerate till required to serve. 

Thursday, October 26, 2017

SOOJI COCONUT SWEET




SOOJI COCONUT SWEET
This is an old Anglo-Indian favourite. Made mostly at Christmas time and even at other times as well. The roasted sooji (Semolina) gives a nice robust taste to the Coconut Sweet.
Makes 30 pieces    
Ingredients
2 cups grated coconut                           
1 cup roasted fine soogi / semolina
3 cups sugar                                         
1 cup milk
½ cup condensed milk                           
1 teaspoon ghee
½ teaspoon vanilla essence                  
½ teaspoon food colour either pink or green


Roast the semolina with one teaspoon ghee till it gives out a nice aroma. Remove from heat and keep aside.
Melt the sugar with the milk and condensed milk in a thick bottomed vessel. 
Add the grated coconut and mix well. Cook till the coconut is soft. 
Add the semolina, essence, food colour and ghee and mix well. 
Simmer on low heat till the mixture becomes thick and leaves the sides of the vessel. 
Pour on to a greased plate and cut into squares.

Saturday, October 21, 2017

ANGLO-INDIAN MINCE BALL CURRY OR BAD WORD CURRY



ANGLO-INDIAN MINCE BALL CURRY (KOFTA CURRY)
This is a typical Anglo-Indian Favourite.  It can be prepared with either ground beef, mutton or lamb. It took its origins from the early Dutch settlers who were the first to introduce Forced Meat in India which eventually evolved into the forced meat balls being cooked in a gravy sauce which  is our very own Anglo-Indian Ball Curry today. Ball Curry is also known as Bad Word Curry as word ‘Ball’ was considered a slang word or bad word in the olden days. Hence the name Bad Word Curry

Serves 6        Time required: 1 hour
Ingredients; For the Curry
3 large onions chopped                  
1 sprig curry leaves
3 teaspoons chillie powder              
1 ½ teaspoons coriander powder
3 teaspoons ginger garlic paste     
3 big tomatoes pureed
½ cup ground coconut paste           
1 teaspoon spice powder or garam masala
Salt to taste                                    
3 tablespoons oil
1 teaspoon coriander leaves chopped finely for garnishing
½ teaspoon turmeric powder
 
Ingredients for the Meat Balls (Koftas)
½ kg fine beef mince or lamb / mutton mince   
½ teaspoon spice powder
3 green chilies chopped               
A small bunch of coriander leaves chopped finely
Salt to taste                                  
½ teaspoon turmeric powder

Heat oil in a large pan and fry the onions till golden brown. Add the ginger garlic paste and the curry leaves and fry for some time.  Now add the chillie powder, coriander powder, spice powder or garam masala powder, turmeric powder and coconut and fry for a few minutes till the oil separates from the mixture. Now add the tomato juice and salt and simmer for some time.  Add sufficient water and bring to boil.


Meanwhile get the meat balls ready. Mix the spice powder, salt, chopped green chilies, turmeric powder and coriander leaves with the mince and form into small balls. When the curry is boiling slowly drop in the mince balls carefully one by one. Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick.  Serve hot with Coconut Rice and Devil Chutney.

Thursday, October 5, 2017

FRIKKADELS (DUTCH FORCED MEAT BALLS OR PATTIES)



FRIKKADELS (DUTCH FORCED MEAT BALLS OR PATTIES)
Frikkadels or Frikadellers are pan fried or braised meat balls (or patties ) made with spiced ground meat or meat mince of either beef, lamb or chicken.
Ingredients
500 grams minced beef opr lamb
1 medium onion, finely chopped
1 cup soft breadcrumbs
1 tablespoon crushed garlic
½ teaspoon mild chillie powder or paprika
2 tablespoon chopped parsley
2 tablespoons finely chopped mint
Salt to taste
½ teaspoon ground black pepper
2 eggs, beaten
4 or 5 tablespoons oil for frying

Combine all ingredients together and mix well.
Form the meatballs by rolling portions into balls and pressing down slightly to flatten them.
Heat the oil in a non-stick frying pan and brown the meatballs on both sides.
Reduce heat and cook until the meat is no longer pink.

Serve on top of creamy garlic mashed potatoes.

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