Bridget White Anglo-Indian Recipe Books

Bridget White Anglo-Indian Recipe Books
ANGLO-INDIAN RECIPE BOOKS

NO COPYING ALLOWED FROM THIS SITE



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 Plagiarism and infringement of Copy Right punishable by Law

Saturday, October 21, 2017

EGG AND AUBERGINE (BRINJAL) CURRY

EGG AND AUBERGINE (BRINJAL) CURRY
Serves 6 Preparation Time 45 minutes
Ingredients
¼ kg Brinjals (the small round variety)
6 eggs boiled and shelled
2 onions chopped,
2 tomatoes chopped,
2 green chillies chopped,
1 teaspoon garlic and ginger paste,
2 teaspoons chillie powder,
½ teaspoon turmeric powder,
1 teaspoon coriander powder,
1 teaspoon cumin powder
3 tablespoons chopped coriander leaves,
2 tablespoons oil
Salt to taste

Heat oil in a pan and sauté the onions and green chillies for a little while till the onions are light brown.
Add the tomatoes, garlic ginger paste, chillie powder, turmeric, cumin powder, coriander powder, a little of the chopped coriander leaves and salt and stir fry till the oil separates from the mixture.
Add the cut brinjals and fry for a few minutes. Add 1 cup water and simmer on low heat till the gravy thickens. Mix in the boiled eggs.
Garnish with chopped coriander leaves. Serve with rice or chapattis




ANGLO-INDIAN LAMB VINDALOO



SIMPLE MEAT VINDALOO - LAMB VINDALOO
Vindaloo is a legacy of the Portuguese to Anglo-Indian Cuisine. Every community in India has their own version and recipe for Vindaloo. Traditionally made with  Pork, it can be made with any type of meat or even vegetables. Vindaloo is not as thick as a Korma and it does not have as much gravy as other curries. It also requires quite a lot of oil in its preparation and tastes wonderful if eaten a day or two after it is cooked since the vinegar and other flavours soak into the dish. The pungency of the dish can be reduced or increased according to taste by adding or lessening the chillie powder. However, care should be taken not to lose the vinegar flavour, because Vindaloo get its special taste only because of the vinegar in it. It can be prepared with meat, pork, poultry, seafood, also vegetables such as brinjals, potatoes, peas etc).

Serves 6   Preparation Time 45 minutes
Ingredients
½ kg beef or mutton or lamb cut into medium pieces
3 big tomatoes pureed
2 big onions chopped
3 medium potatoes peeled and cut into quarters
3 tablespoons oil
Salt to taste
1 teaspoon mustard seeds powdered     
1 teaspoon spicy chillie powder
1 teaspoon mild chillie powder
 2 teaspoons cumin powder
1 teaspoon pepper powder
2 teaspoons ginger garlic paste
½ cup vinegar
½ teaspoon turmeric powder

Marinate the meat with the ginger garlic paste, chillie powder, turmeric powder, cumin powder, mustard powder, pepper powder, salt and vinegar at least for a couple of hours.


Heat oil in a suitable pan or pressure cooker and fry the onions till golden brown.  Add the marinated meat and fry on medium heat till the oil separates from the mixture .Add the tomato puree and fry for some more time. Now add the potatoes and mix well.  Add more water depending on how much gravy is required and cook till done. Serve with bread or rice.  

Monday, October 9, 2017

SCOTCH EGGS - MINCE COATED DEEP FRIED HARD BOILED EGGS



SCOTCH EGGS (WITH MINCE COATING)
Scotch Eggs are shelled hardboiled egg invariably wrapped in minced meat, or sausage meat, coated in breadcrumbs and then deep fried. However, one could also use a mashed potato coating instead of meat mince if desired. Scotch eggs are commonly eaten cold, typically with a salad and sauce. For a healthier version, the Scotch Eggs could be baked instead of frying them.
Scotch Eggs though British in nature, is very similar to the Nargisi Kabab in India.
Scotch Eggs are common picnic and party food.

Serves 4    
Ingredients

½ kg fine mince (pork, beef, mutton or lamb mince)
2 teaspoons Worcestershire sauce
8 hard-boiled eggs, peeled
1 tablespoon plain flour
Salt to taste
1 teaspoon black pepper powder
1 egg, beaten
100 grams dried breadcrumbs
1 litre oil for deep frying

Mix together the mince, Worcestershire sauce flour, salt and pepper in a bowl.
Divide the mixture into 8 equal parts. Mold each part around one of the hard-boiled eggs, rolling between your hands to shape.
Dip the covered eggs into the beaten egg, then roll them in the breadcrumbs until coated.
Deep fry the coated eggs in hot oil until golden brown.
Serve with mustard sauce and green salad


Alternately you could just cover the hardboiled egg with seasoned mashed potato and then coat with beaten egg, roll in bread crumbs and deep fry 

Sunday, September 24, 2017

MUSHROOM AND PORK SAUSAGE BAKE



MUSHROOM AND PORK SAUSAGE BAKE 

Serves: 6
Ingredients

250 grams pork sausages
250 grams mushrooms
2 tablespoons grated cheese
2 tomatoes chopped
1 tablespoon chopped  coriander
1 teaspoon chopped mint
2 onions chopped
2 teaspoons butter
Salt to taste

Cut the mushrooms into slices and wash well.
Lightly fry the sausages in a pan and then cut each into slightly thick slices 

Melt the butter in a pan. Add the onions and sauté till light brown. Add the chopped tomatoes and mushrooms, and cook on low heat till the tomatoes are reduced to pulp.

Now add the sausage pieces, salt, pepper, mint and coriander and mix well.
Simmer on low heat for a few minutes.
Transfer to an ovenproof dish. Sprinkle grated cheese and bread crumbs on top.
8. Bake in a moderate oven 180 Degrees C  for about 15 minutes.

Serve hot with toast and chips.

Monday, September 18, 2017

ANGLO-INDIAN CUISINE - CULINARY TRAINING PROGRAMME AT SALVADORE (DONATUS VICTORIA ESTATE AND HOTEL, BANGALORE)





I'm conducting an ongoing Culinary Training Programme in Anglo-Indian Cuisine at the shortly to be opened 'Salvadore' (Donatus Victoria Estates and Hotels) Bangalore. Located on the 5th Floor of Bangalore Central, Commissariat Road, Near Mayo Hall Bangalore which was once the location of their erstwhile iconic Victoria Hotel. The Donatus Victoria family are once again coming out with an exclusive old world Wine and Dine Restaurant on the lines of the old Victoria showing the same old world charm and Colonial Anglo-Indian Food. I'm proud to be associated with them. Stay tuned for more updates

Sunday, September 17, 2017

DEVILLED PRAWNS



DEVILLED PRAWNS

Serves 6      
Ingredients
500 grams medium size prawns – peeled and deveined
1 tablespoon vinegar
2 tablespoon Worcester sauce or Soya Sauce
2 tablespoons Tomato sauce
3 tablespoons oil
2 onions chopped finely
2 tablespoons chopped garlic
2 tablespoons chopped ginger
3 green chillies chopped
1 teaspoon pepper powder
3 tablespoons oil
Salt to taste

Heat oil in a pan and sauté the onions, green chillies, chopped ginger and chopped garlic till light brown.
Add the prawns, pepper  powder, vinegar, Worcester sauce, tomato sauce and mix well.
Add a little salt if required. Fry for a few minutes till the prawns are cooked and has taken in the flavours.

Serve with bread or dinner rolls or as a side dish 

Tuesday, August 29, 2017

VICEROY’S BANANA PUDDING



VICEROY’S BANANA PUDDING
Sharing the recipe of one of the dessert dishes that I showcased and served during the recent Colonial Cuisine Food Promotion Event at the J W Marriott Hotel New Delhi Aerocity. I have used an old recipe of my mum's but recreated it by standardizing the quantities in grams
Serves 6
Ingredients
200 grams refined flour or maida
200 grams butter
100 grams sugar
A pinch of salt
2 eggs beaten well
1 teaspoon baking powder
3 bananas cut into slices
6 teaspoons lemon juice
1 cup fresh cream whipped with 2 teaspoons sugar
½ cup desiccated coconut
Beat the butter and sugar together till fluffy. Add the eggs and continue beating for a few minutes. Add in the flour, salt and baking powder and mix well.
Pour the mixture in a greased baking dish. Arrange the banana slices evenly on top. Sprinkle lemon juice and desiccated coconut over the slices.
Bake at 160 C for 25 minutes until brown on the top.
Decorate with whipped cream if desired

Friday, August 18, 2017

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


Thursday, July 27, 2017

CORNISH PASTIES



CORNISH PASTIES
The Cornish “Pasty” as the name suggests originated in Cornwall and was brought to Indian during the time of the Raj by the Cornish Miners and soldiers.  It was a popular baked dish in the olden days.
Cornish Pasties are baked Pastries shaped like a ‘D’ and crimped on the sides. It typically has a filling of small chunks of meat either beef or lamb potatoes and onions with a light seasoning of salt and pepper. The uncooked filling is placed on one half of a flat circle of pastry and the pastry is then folded in half to wrap the filling in a semi circle. The edges are sealed and crimped and then the Pasty is baked to a golden brown. The filling inside the Pasty, automatically cooks as well.  These Pasties could be served as a meal with a few sautéed veggies or as Party Eats or Snacks. Good for picnics too.
These pasties were very much a part and parcel of our lives as children in Kolar Gold Fields.
Serves 6      Time Required: 2 hours (including baking)

Ingredients for the Filling:
4 medium size potatoes peeled and cut into small cubes
2 onions chopped
½ kg beef from the round portion (or mutton) chopped into very small bits
2 teaspoons pepper
½ teaspoon chillie powder (optional )
 Salt to taste
1 tablespoon chopped mint

Ingredients for the Pie Crust Dough
3 cups flour
3 tablespoons oil
2 teaspoons butter
½ cup water or just enough to make a soft dough

Heat a suitable pan and lightly fry the potatoes, chopped onions, mint, meat, chillie powder, salt and pepper together with a little oil on low heat for about 5 to 6 minutes. Keep aside. This is the filling for the Pasties.

Make the dough crust, mix the flour and oil and just enough water to make a soft pie crust dough.
Roll out dough into 6 equal circles using a saucer to cut them.
In the center of each circle spoon in the filling utilizing all the filling for the 6 Pasties.
Put a tablespoon of butter over each mound of filling.
Fold the circle over and crimp the edges.
Pre heat the oven to 150° C.
Place the pasties on a cookie sheet and poke with a fork or make a slit on the top of each.
Glaze the pasties with beaten egg.

Bake for about 1hour till done or till a tooth pick comes out clean.

Thursday, July 20, 2017

FEATURE ON ME IN THE HINDU



A lovely feature by Divya Chandra on my recent Culinary Workshop in Coimbatore in THE HINDU dated 20/07/2017
THE HINDU 20/07/2017FOOD 
Reminiscing and recreating heritage 
http://www.thehindu.com/…/award-winning…/article19315262.ece 
DIVYA CHANDRAN
JULY 20, 2017 14:57 IST 
Award-winning cookbook writer Bridget White Kumar took her audience on an informative and mouthwatering tour of Anglo-Indian cuisine 
Bridget White Kumar, an expert on Anglo-Indian cuisine and an award-winning author, was recently in town to curate and develop a menu for an upcoming property of VM Hospitality. A handful of us were lucky enough to dine on some of the sumptuous dishes cooked by her during the process and also get an introduction to Anglo-Indian food.
“In terms of cuisine, besides British and Indian heritage, Anglo-Indian also includes those with Portuguese, French or Dutch heritage. The Portuguese have contributed a lot to the culinary landscape of India. They are the ones who brought vinegar, coriander, tomatoes, potatoes and chillies to India. And in exchange we gave them pepper and other spices”, remarked Kumar. Vindaloo from Goa is a fine example of Portuguese involvement, with a heavy dose of vinegar in it.
Our meal started with the Dak Bungalow Dry Chicken, which is a throwback to the days of the traveller’s bungalows along postal routes in the north of India. Although some of the dishes looked fiery red, they were mildly spiced and easy on the stomach. “We use spices very judiciously. The number of ingredients in a dish is kept minimal so that the diner can taste every ingredient individually. Our dishes are simple and my recipes are easy to follow,” said Kumar. 
In the last decade or so, Anglo-Indian restaurants have been popping up in the big metros in India. “In 2004, I published my first book. Now I have six books in total. On popular demand, I have also published a book with only vegetarian recipes. Anglo-Indians living around the world are buying my books to recreate fond memories from their childhoods”, said a beaming Kumar, who is happy to be part of this revival movement. She is striving to preserve an important element in the heritage of the Anglo-Indian community, for future generations to reminisce, appreciate and recreate.
“I work with club chefs to prepare roasts and puddings during the Christmas season in Bangalore,” noted Kumar. The old clubs that were started during the British period still hold on to their tradition of sit-down dinners, served with fine cutlery and crockery and a continental menu tweaked to Indian taste buds. 
The Railway Mutton Curry is a signature dish. “Many Anglo-Indians worked as pilots and guards on trains in colonial times. The meat was cooked with extra spices and vinegar so that it would last longer as they spent long hours on the line and hence the name Railway Curry”, explained Kumar. Cutlets and croquettes are also popular. 
Many of the names of Anglo-Indian dishes have an interesting history. The name Bad Word Curry was born since some of traditionalists refused to use the word ‘Ball’ in Ball Curry! A dish with lady’s finger is called Bandecoy, derived from the Kannada and Telugu words for Lady’s Finger: Bendekai. The famed Mulligatawny Soup derives its name from the Tamil term Milagu Thanni. 
We were also served Devil’s Chutney that looked bright red and fiery but was in fact sweet, tangy and only mildly hot. Devil’s Chutney is made by puréeing raisins along with vinegar and chilli. 
The final plate that arrived was a light and buttery Bread Pudding with a generous topping of shaved almonds and roasted raisins. It was among one of the best bread puddings I have ever tasted. 
The afternoon ended with Kumar signing my copy of her international award-winning cookbook, Anglo-Indian Cuisine: A legacy of flavours from the past.

PARSLEY BUTTER RICE



Parsley Butter Rice
(A simple Rice Dish seasoned with Butter and fresh parsley. It goes well with any Curry or Side Dish) )

Ingredients
2 cups cooked rice, (Basmati)
2 tablespoons butter,
1 teaspoon ground pepper,
Salt to taste,
2 onions chopped finely
1 teaspoon chopped garlic
2 tablespoons fresh chopped parsley

Heat the butter in a pan and sauté the onions and chopped garlic till golden brown.
Add the cooked rice, chopped parsley, salt and pepper and mix well. Remove from hat and keep covered to allow the rice to draw in the flavours
Garnish with fried onions if desired.

Serve with any curry and side dish 

Friday, July 7, 2017

DAK BUNGALOW STYLE DRY CHICKEN FRY



DAK BUNGALOW STYLE DRY CHICKEN FRY
(A simple tasty and appetizing chicken fry that took its origins in the Dak Bungalows or Guest Houses on the Dak Route (Postal Route) during the days of the British Raj. For those who do not know what a ‘Dak Bungalow’ is, it was simply a ‘Traveler’s Rest House in the Indian subcontinent, during the days of the British Raj, originally on a Dak Route. Dak was a system of mail delivery or passenger movement, transported by relays of bearers or horses stationed at intervals along a particular route and these Rest Houses were established or built at various places along the route. These Traveller’s Bungalows or Dak Bungalows later became the Inspection Bungalows for British Officers.
The recipe for preparing this dish varied with each cook at the Dak Bungalows depending on the availability of ingredients in a particular place as most Dak Bungalows or Inspections were on Trunk Roads and not in the vicinity of Grocery shop. The khansamas and cooks had to make do with whatever ingredients were on hand.)

Serves 6   Time required: 45 minutes
Ingredients
 1 medium sized chicken washed and cut into fairly big pieces
2 teaspoons ginger garlic paste
2 onions sliced finely
Salt to taste
2 teaspoons chillie powder
1 teaspoon cumin powder
1 teaspoon fennel powder
2 Dry Red Chillies broken into bits
2 tablespoons vinegar
2 tablespoons oil
 To Garnish
1 tablespoon butter
8 or 10 curry leaves fried in a little butter
1 large onion cut into thin rings

Marinate the chicken with all the ingredients mentioned above for an hour (except the ingredients for garnish).
Transfer to a suitable pan and cook on low heat till the chicken is tender and semi-dry.
Mix in a tablespoon of butter and let the dish rest for about 15 minutes before serving.
Garnish with fried curry leaves and raw onion rings.
Serve as a side dish with Dhal and Rice or a snack or appetizer


Note: Instead of frying t he chicken, it could be grilled in an oven. Arrange the pieces on a flat dish and grill for about half an hour in a hot oven. 

Wednesday, June 28, 2017

ROASTED CHICKEN DRUMSTICKS



ROASTED CHICKEN DRUMSTICKS
The Chicken Drumsticks are braised and roasted in a closed pan in this recipe so as that they are juicy and succulent and not dry.

Serves 6           Time required: 1 hour
Ingredients
6 Chicken Drumsticks 
2 teaspoons lime juice or vinegar
2 teaspoons chopped garlic
4 tablespoons Butter
Salt to taste
2 teaspoons crushed black pepper 
2 onions chopped into big chunks

Heat the butter in a suitable pan and add the chicken drumsticks and all the other ingredients.
Mix well and stir fry on high heat for a few minutes till the chicken changes colour. Now reduce the heat simmer on low heat in a closed pan till the chicken is tender and the water dries up.
Keep frying on low heat for a few more minutes till the chicken pieces are nicely browned. 
Serve with Mashed Potatoes, steamed vegetables and Bread.


Wednesday, May 3, 2017

MILK AND BREAD 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 
8 or 18 dried Apricots (stewed) and a few black currants 

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. Garnish with chopped stewed apricots and black currants 

Friday, April 28, 2017

MULLIGATAWNY CHICKEN SOUP



Mulligatawny Soup
Mulligatawny Soup was actually the anglicized version of the Tamil “Melligu -Thani”. (“Melligu” meaning pepper and “Thani” meaning water). As the name suggests it was originally Pepper Water that took its origins in the Madras Presidency during the days of the Raj. However in course of time a lot of other ingredients such coconut, meat and other spices were added to give it a completely different flavour. The dish quickly became popular throughout the colonies of the Common Wealth. The Mulligatawny Soup of today bears little resemblance to the original ‘MELLIGU –THANI’
Mulligatawny Soup can be prepared with meat or poultry as per one's choice. In the olden days the left over beef bones (the meat was used for the curries and fries) were used in its preparation.
Attaching an old recipe for Mulligatawny Soup from the Original Madras Cookery Book. Here gram flour or Besan is made use of instead of Lentils or dal. Coconut is also one of the ingredients. This book is my prized possession as it was my Grandmother’s, then my mum’s. It was written by an ‘Unknown Resident’ and first published in 1874 by Higginbotham and Co Madras, and was reprinted for the 4th time in February 1901. I have the 1901 edition.

Recipe for Chicken  Mulligatawny
Serves 6
Time Required: 45 minutes to 1 hour
Ingredients
½ kg chicken (with the bones) chopped into medium size pieces
3 tablespoons Red Lentils / Masur Dhal 
1 teaspoon chillie powder
2 teaspoons pepper powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1teaspoon crushed garlic
2 big onions sliced
1 cup coconut paste or coconut milk
1 tablespoon vinegar 
2 Bay leaves
2 pieces cinnamon bark (about one inch in size)
Salt to taste
1 tablespoon chopped fresh mint for garnishing 
Juice of 1 lime or lemon

Cook the chicken and all the ingredients with 6 to 8 cups of water in a large vessel on high heat till it reaches boiling point. Lower the heat and simmer for at least one hour till the soup is nice and thick. Garnish with mint or coriander leaves. Squeeze lime juice while still hot.

Serve with bread or rice.

Tuesday, April 18, 2017

RAILWAY LAMB / MUTTON CURRY


RAILWAY LAMB / MUTTON CURRY
 There is a certain glamour about Anglo-Indian cuisine with its quaint names like Railway Lamb Curry, Dak Bungalow Curry, Grandma’s Country Captain Chicken, etc. The names of these dishes, especially the ‘Railway Lamb Curry conjures up scenes of leisurely travel by train in the early 1900s  -  of tables covered with snow white table cloths laid with gleaming china and cutlery, of turbaned waiters and bearers serving this tasty slightly tangy Curry dish with Rolls and Crusty White Bread to the Aristocratic British and Indian Travelers in Railway Dining and Refreshment Rooms and in First Class Cabin Cars on long distance trains.
 Serves 3     Preparation Time 45 minutes to one hour
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
1 teaspoon chillie powder
1 teaspoon ginger garlic paste
Salt to taste          
2 tablespoons oil
2 tablespoons vinegar or ½ cup of tamarind juice
Mix the lamb or mutton  with the ginger garlic paste, salt and the chillie 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 or Tamarind juice and sufficient water and cook on medium heat till the meat is done.
Simmer on low heat till the gravy is sufficiently thick and dark brown.

Note: You could substitute any meat for lamb / mutton if desired.



Saturday, April 15, 2017

ANGLO-INDIAN PORK ROAST



ANGLO-INDIAN PORK ROAST
Serves 6   Time required: 1 hour

1 chunk of pork weighing around 2 kg (rump or chump end)
3 whole potatoes peeled
3 whole red chillies broken into bits
1 teaspoon ground black pepper powder
1 teaspoon chillie powder   
1 teaspoon pepper corns
3 cloves
3 one inch pieces of cinamon
1 Bay leaf
 Salt to taste
2 tablespoons vinegar

Marinate the Pork with the salt, vinegar, chillie powder and ground black pepper. Place in a suitable pan or over proof dish together with the red chillies, peppercorns, spices, bay leaf and fry for 2 or 3   minutes on low heat. Add the whole potatoes and sufficient water. Simmer on low heat turning the pork around till nicely browned on all sides.(Alternately, the pork roast can be made in an oven)

Serve with Bread, Potato Mash and steamed vegetables. 

Wednesday, April 12, 2017

GOOD FRIDAY RICE GRUEL OR CONGEE - A RICE AND LENTILS GRUEL



Good Friday is a day of fast and abstinence. Most Christians would have just one simple meal at mid day on Good friday. This Rice and Lentil Porridge / Gruel / Congee is normally prepared and eaten in most Christian Homes on Good Friday in India. I'm sharing this recipe for all those who would like to continue with the tradition of having this simple dish on Good Friday. 
GOOD FRIDAY RICE AND COCONUT GRUEL (Rice Congee)
Serves 6  preparation time 1 hour

1 cup Raw Rice
3  tablespoons Moong Dhal / Yellow Lentils 
¼ cup Sugar or Jaggery 
½ cup grated coconut or 1 cup coconut milk
2 tablespoons broken cashew nuts and raisins 
A pinch of salt

Wash the rice and soak it for half an hour in a little water. Dry roast the Moong Dhal lightly in a pan and take down.  Boil 3 cups of water and the salt in a suitable pan and when boiling add the rice and the roasted Moong Dhal. Cook on low heat till the rice and dhal are soft. Add the coconut, sugar/ jaggery and raisins and simmer for 4 to 5 minutes. The Congee should be of the consistency of thick soup. Serve plain or with Cocoanut chutney.  (omit the sugar or jaggery if desired)

This Congee is usually eaten on Good Friday

Sunday, April 9, 2017

ANGLO-INDIAN PORK PEPPER FRY
























ANGLO-INDIAN PORK PEPPER FRY
This is an easy and simple dish to prepare.
Serves 6      Time required: 1 hour  
Ingredients

1 kg tender pork (belly portion) cut into cubes
2 green chillies sliced
3 onions sliced finely
2 teaspoons chopped garlic
1 teaspoon chopped ginger
2 teaspoons freshly ground black pepper /  pepper powder
Salt to taste

Cook the pork with a little salt and a pinch of turmeric in sufficient water till tender. Strain the soup and keep aside.
Heat the oil in a pan and sauté the onions, ginger, garlic, and green chillies till slightly brown. 
Add the cooked pork, pepper powder, and salt and fry for a few minutes. 
Add the left over soup / stock and mix well. 
Simmer on low heat till almost dry and dark in colour.


Sunday, March 26, 2017

COOKING CLASS OF POPULAR ANGLO-INDIAN DISHES - 1. Coconut Rice, Country Captain Chicken Curry, Brinjal / Aubergine Vindaloo, Bread Pudding






COOKING CLASS OF POPULAR ANGLO-INDIAN DISHES AT KORAMANGALA BANGALORE 

LEARN HOW TO MAKE THESE OLD CLASSIC ANGLO-INDIAN DISHES AT A ONE-ON-ONE COOKERY CLASS FROM THE AUTHOR OF 7 COOKERY BOOKS ON ANGLO-INDIAN CUISINE. 

1. Coconut Rice

2. Country Captain Chicken Curry

3. Brinjal / Aubergine Vindaloo

4. Bread Pudding 

The fees would be Rs 2000/- per person. 

CONTACT:
BRIDGET KUMAR
bridgetkumar@yahoo.com