BEEF PEPPER FRY

September 30th, 2013 by Bridget White-Kumar

BEEF PEPPER FRY is a simple Anglo-Indian Beef side dish which could be relished with steamed white rice and Pepper Water or with Bread. Mutton or Lamb could be substituted instead of Beef
Serves 6 Preparation and cooking Time 45 minutes
Ingredients

½ kg tender Beef from the Round Portion cut into small pieces
3 teaspoons fresh ground black pepper
1 teaspoon chopped ginger
2 big onions sliced finely
3 tablespoons oil
3 large potatoes
Salt to taste
Wash the meat and keep aside. Wash the Potatoes, peel and cut into quarters.
Heat the oil in a pan and sauté the onions and chopped ginger for a few minutes. Add the meat, salt and pepper powder and mix well. Fry for 5 minutes on low heat turning the meat well till the pieces get firm. Add the potatoes and sufficient water and cook till the meat is soft. Continue simmering on low heat till the gravy almost dries up and the meat and potatoes are brown.
Serve hot with bread or rice.

ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST – GOURMAND COOK BOOK AWARDS 2012

May 19th, 2013 by Bridget White-Kumar

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

HOT & SPICY TRIPE (BOTY CURRY)

May 12th, 2013 by Bridget White-Kumar

Spicy Tripe or Boty Curry was a very popular dish with the Anglo-Indian community. In the olden days it was prepared with freshly roasted and pounded ingredients. The Boty or the tripe would be washed well by slipping it inside out over the tap in the kitchen and scrubbed well with a plastic scrubber so as to remove all the small fine hairs, and then cut into long thin strips. It was then cooked in sufficient water for hours till tender over a firewood oven. It was served with bread or rice and sometimes as an accompaniment with drinks. Now with a pressure cooker the same dish can be prepared in just 45 minutes. Tripe tastes delicious with coconut rice.

Serves 6 Preparation and Cooking Time 40 minutes
Ingredients

1 kg Tripe either beef or mutton sliced thinly
2 large onions chopped
1teaspoon chilly powder
½ teaspoon pepper powder
½ teaspoon tumeric powder
2 tablespoons oil
1 teaspoon finely chopped ginger
2 teaspoons finely chopped garlic
Salt to taste
2 green chillies slit lengthwise
1 teaspoon cumin powder
½ teaspoon coriander powder
½ cup cudla dhal ( Bengal gram dhal)

Wash the tripe well. Cook it in sufficient water with the cudla dhal and a little salt in a pressure cooker till soft. Drain and keep the soup aside. Heat the oil in a pan and sauté the onions lightly. Add the sliced tripe, ginger, garlic, salt, tumeric powder, chilly powder, cumin powder, coriander powder and pepper powder and mix well. Add the soup. Cover and simmer on low heat till the gravy thickens. Serve hot with rice or bread.

BRIDGET WHITE – ANGLO-INDIAN RECIPE BOOKS

March 27th, 2013 by Bridget White-Kumar

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

For copies contact: Bridget Kumar
Tel: 080 25504137 / 98455 71254 / 98440 444236
Email: bidkumar@gmail.com / bridgetkumar@yahoo.com

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

In India only Rs. 950.00
Australia: A$80.00, UAE: Rs 2500.00, Canada C$80.00, UK: GBP 45.00, USA: $80.00

ROASTED WHOLE PEPPER CHICKEN

November 29th, 2012 by Bridget White-Kumar

ROASTED WHOLE PEPPER CHICKEN

Serves: 6
Time required: 1 hour 15 minutes.
1 whole chicken cleaned and washed well
Salt to taste
4 teaspoons pepper powder
3 tablespoons oil or ghee
2 whole onions pealed
3 potatoes peeled and cut in halves

1.Marinate the chicken with the salt and pepper for about ½ an hour.
2.Heat oil or ghee in a thick-bottomed pan and add the whole chicken and onions
3.Turn the chicken from side to side and fry for about for about 5 minutes.
4.Transfer to an ovenproof dish. Place the potatoes around the chicken.
5.Bake in a moderate oven till the chicken is roasted to a lovely golden brown.
6.Serve with roasted potatoes and boiled vegetables.

Alternately, the chicken could be roasted in a suitable pan over a gas burner.

HOT BEEF FRY

November 16th, 2012 by Bridget White-Kumar

HOT BEEF FRY
Serves 6 Preparation Time 1 hour
Ingredients
1 kg Beef cut into cubes
3 green chillies
1 small piece cinnamon
3 onions sliced finely
1 teaspoon ginger garlic paste
1 teaspoons chillie powder
½ teaspoon turmeric powder
1 teaspoon pepper powder
2 tablespoons vinegar
Salt to taste

Boil the meat with a little salt and a pinch of turmeric in sufficient water till tender. Strain the soup and keep aside. Heat oil in a pan and sauté the onions, cinnamon and green chillies till slightly brown. Add the ginger garlic paste, chillie powder, pepper powder, turmeric powder and vinegar and fry for a few minutes. Add the meat and mix well. Add the remaining soup and keep frying till almost dry.

SARDINES IN TANGY GRAVY (TAMARIND BASE)

November 6th, 2012 by Bridget White-Kumar

Sardines in Tangy Gravy (Tamarind gravy) is a delicious and easy to prepare dish. The sardines are cooked in a tamarind based gravy and the lightly spiced dish is good to eat with steamed rice or hoppers. It also goes well with bread or dinner rolls.

Serves 6 Preparation Time 20 minutes
Ingredients
½ kg Sardines
2 onions sliced
2 green chillies sliced lengthwise
1 teaspoon chopped garlic
1 teaspoon coriander powder
½ teaspoon turmeric powder
1 teaspoon chillie powder
2 cups tamarind juice extracted from a lime sized ball
Salt to taste
2 tablespoons Oil

Heat oil in a suitable vessel and sauté the onions and garlic for about 5 minutes. Add the green chillies, coriander powder, turmeric powder, chillie powder, salt and tamarind water and bring to boil. Drop in the sardines and mix well. Cover and simmer on low heat for about 8 minutes till the fish is cooked and the gravy is thick

BEEF DEVIL STEAK

August 24th, 2012 by Bridget White-Kumar

Serves 6
Preparation Time 1 hour
Ingredients
1 Kg Beef Round Steaks
2 teaspoons black pepper
2 teaspoons chillie powder
½ teaspoon turmeric powder
3 onions sliced finely
1 teaspoon Mustard Powder or paste
3 tablespoons oil
Salt to taste
1 tablespoon Worcestershire Sauce or Tomato ketchup (Optional)

Wash the steaks and flatten them by beating with a big knife or cleaver on the cutting Board. Marinate the steaks with all the above ingredients and leave aside for 2 or 3 hours.
Heat a pan and cook the steaks on low heat till soft and tender. (Add some water if required). Serve with Bread and Mashed Potatoes.

BRAISED OX TONGUE

August 24th, 2012 by Bridget White-Kumar

Serves 6
Preparation Time approx 1 hour
Ingredients

1 Ox Tongue
2 onions sliced
2 Carrots peeled and diced
1 teaspoon coriander powder
1 teaspoon chillie powder
½ teaspoon spice powder or garam masala powder
3 tablespoons Oil
Salt to taste

Wash the Ox Tongue and boil it in salted water till tender. Cool then slice it.
Heat oil in a pan and sauté the onions till slightly brown. Add the carrots, chillie powder
coriander powder, garam masala powder, a little salt and about 4 tablespoons of the tongue stock and cook till the carrots are soft. Mash the carrots well. Now add the cooked slices of Ox Tongue and the remaining stock. Mix well and simmer on low heat for about 10 minutes. Serve with Bread or with rice.

TANGY ANGLO-INDIAN FISH CURRY

May 27th, 2012 by Bridget White-Kumar

TANGY FISH CURRY
(Fish cooked in Tamarind Sauce)
Serves 6 Preparation Time 45 minutes
Ingredients
1 kg good fleshy fish cut into slices
½ cup thick tamarind juice extracted from a lime size ball of tamarind
2 big onions chopped finely
2 tablespoons ginger garlic paste
3 teaspoons chillie powder
1 teaspoon cumin powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
Salt to taste
3 tablespoons oil

Wash the fish well and fry it lightly to make it firm. Heat the oil in a shallow vessel and fry the onions till golden brown. Add the ginger garlic paste, chillie powder, cumin powder, coriander powder, turmeric powder and a little water and fry well for some time. Add the salt, tamarind juice and a little more water and bring to boil. Add the fish and cook for about 6 to 7 minutes till the fish is cooked. Garnish with chopped coriander leaves and slit green chilies