HURRY -BURRY CHICKEN CURRY (JALDHI CHICKEN CURRY)

October 23rd, 2011 by Bridget White-Kumar

Serves 6
Preparation Time 15 minutes
Ingredients
1 kg chicken jointed and cut into medium size pieces
A small bunch of coriander leaves washed and chopped
2 large onions chopped
2 tomatoes chopped
½ teaspoon tumeric powder
2 or 3 teaspoons chilly powder
2 cloves, 2 pieces of cinnamon, 2 cardamoms, 1 bay leaf
1 teaspoon ginger paste
1 teaspoon garlic paste
3 tablespoons oil
Salt to taste
1teaspoon cumin powder
Heat oil in a pan and add the onions, Fry till golden brown. Add the cloves, cinnamon, cardamom, bay leaf, tomato, ginger paste and garlic paste and sauté for a few minutes. Now add the chicken, salt, chilly powder, tumeric powder and cumin powder and fry for some time till the oil separates from the masala. Add sufficient water and cook till the chicken is done and the gravy is thick

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SAUSAGES… Appetizer or a Quick-and-easy Meal?

September 11th, 2011 by Bridget White-Kumar

The meaning of the word “Sausage” in the dictionary means “Chopped or ground meat that has been blended with spices and other seasonings and usually stuffed in natural or manufactured casings”.
The origin of meat processing is lost in antiquity but probably began when mankind learned that salt is an effective preservative. Sausage making evolved as an effort to economize and preserve meat that could not be consumed fresh at slaughter. Sausage makers use almost all parts of the animal carcass that cannot be used in other ways.
The less tender cuts and organ meats are ground, spiced and made into delicious sausages. The procedure of stuffing meat into the sausage casings remains basically the same today as in the olden days. However, sausage making has now become a culinary art and is now available in a great number of varieties and flavours. Sausages have grown in popularity over the centuries. Today more than 250 varieties of sausages are manufactured and sold worldwide. Some of these varieties can actually be traced back to the town and country of origin. The contemporary role of sausage fits conveniently into our modern lifestyles as an elegant appetizer for entertaining as well as the main course in “quick-and-easy” meals. Sausages are made from beef, veal, pork, lamb, poultry and wild game, or from any combination of these meats. Traditionally, sausages were formed into a symmetrical shape, but now they can be found in a variety of shapes and sizes to meet consumers’ needs and fancies. Here is an easy recipe for making sausages at home!!
Makes around 15 sausages
Preparation time 1 hour

Ingredients
1 kg Ground pork (add a sufficient amount of small finely cut pieces of Fat to the mince)
2 pieces cinnamon about 1 inch each
4 cloves
1/2 teaspoon nutmeg powder
Salt to taste
2 teaspoons pepper corns
A pinch of nutmeg powder
1 teaspoon garlic paste
2 tablespoon chopped coriander leaves (optional)
Sufficient quantity of casing for stuffing the sausages

Roughly powder the cinnamon, cloves and pepper. Mix all the ingredients together well and stuff into the casing. Grill or Fry when required. These sausages should be kept in the refrigerator and used up within 2 weeks as no preservatives have been used.

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ANGLO-INDIAN FOOD FESTIVAL

August 24th, 2011 by Bridget White-Kumar

The Anglo-Indian Food festival held on the 20th and 21st August at the Ivy Unwind Island Resort in Bangalore was a huge success. Everyone who attended the event had a great time and enjoyed the delicious Anglo-Indian Food. Chef Sendhil Kumar and his team excelled themselves and turned out scumptious food by following all my Anglo-Indian Recipes
This is a list of all the goodies on the lunch menu
SOUPS
1. MULLIGATAWNY SOUP
2. CLEAR VEGETABLE SOUP

SALADS
1. WALDORF SALAD
2. PICKLED CABBAGE SALAD WITH CHOPPED GINGER AND GARLIC (KIMCHI SALAD)
3. SLIVERS OF ASSORTED VEGETABLES SUCH AS CUCUMBER, RADDISH, TOMATO, CAPSICUM, ONION, ETC with 4 different dressings
4. FRIED CHICKEN SAUSAGES MIXED WITH CHOPPED ONIONS, CAPSICUM AND TOMATO

STARTERS :
1. VEGETABLE CROQUETTES
2. FISH FINGERS
Both served with Tartar Sauce

MAIN COURSES:

1. YELLOW COCONUT RICE WITH MUTTON MINCE BALL CURRY SERVED WITH RED SPICY DEVIL CHUTNEY

2. HOPPERS WITH ANGLO INDIAN BROWN STEW

3. GRANDMA’S COUNTRY CHAPTAIN CHICKEN CURRY

4. A CAULIFLOWER, MACARONI AND CHEESE BAKED DISH

5. HASH BROWNS / MASHED POTATO

6. ANGLO-INDIAN MIXED VEGETABLE KORMA CURRY

7. WHITE RICE AND PEPPER WATER (PEPPER RASAM)

DESSERTS
1. BREAD PUDDING SERVED WITH CUSTARD SAUCE TOPPING
2. DELICIOUS CARAMEL CUSTARD
3. FRESH FRUIT / ICE CREAM

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Anglo-Indian Food festival

August 19th, 2011 by Bridget White-Kumar

AN EXCLUSIVE ANGLO INDIAN FOOD FESTIVAL AT THE IVY UNWIND ISLAND RESORT, Marthahalli Ring Road, Bangalore A Food Festival featuring and showcasing Ethnic Anglo Indian Cuisine is being held at the Ivy Unwind Resort on the 20th and 21st August 2011 during the Lunch Hours. The Food Festival featuring ethnic and traditional Anglo Indian dishes will highlight the unique Food culture of the Anglo Indian community.

Conceptualized by Mrs. Bridget White-Kumar, often referred to as the expert in Anglo Indian cuisine, the Food Festival aims to give the diners an exemplary dining experience. From the traditional Mulligatawny to the exotic Coconut flavored rice to the rich Bread Pudding, the Food Festival is sure to satisfy many a palate.

“Anglo-Indian Cuisine is a fusion of both western and Indian Cuisine and is perhaps the first examples of FUSION FOOD in the world. As most Anglo-Indian dishes derive from the traditional British cuisine, by the addition of Indian spices and condiments, the distinctive tastes and flavors of this cuisine makes it unique” explains Bridget.

As wines are an integral part of the Anglo-Indian table, the Food Festival will have selected wines to accompany the mouth watering dishes on the Lunch Buffet. Mr. Raja Reddy, of Heritage Wines has highly recommended his Heritage Brand of wines, as the perfect beverage to blend with the Anglo-Indian cuisine. The wines are served on a complimentary basis at the Event.

The Food Festival includes Special offers on a range of Alcoholic and Non-Alcoholic beverages and includes free use of the Resort Facilities. The Ivy Unwind Resort located on the Marathahalli Ring Road, opposite the Prestige Tech Park and JP Morgan, boasts of its unique guest facilities as well. Mr. Arun Kumar, the General Manager of the THE IVY UNDWIND ISLAND RESORT is the force behind the Anglo-Indian Food Festival.

The Festival is promoted by the Anglos United Charitable Trust in their efforts to uphold and promote the rich and unique Anglo-Indian traditions and culture.

For details/reservations contact Annabelle on 9845558037 and Judy on 9845102275

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BANANA FRITTERS

August 9th, 2011 by Bridget White-Kumar

200 grams plain flour / maida
2 tablespoons sugar
2 overripe bananas (the green skin variety) mash well
1 cup milk
A pinch of salt
½ cup water
½ 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. 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, etc.

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KOLAR GOLD FIELDS DOWN MEMORY LANE – A nostalgic book on KGF

May 21st, 2011 by Bridget White-Kumar

Just to let everyone know that I’ve recently published a book on KGF my Home town entitled KOLAR GOLD FIELDS DOWN MEMORY LANE – Paeans to Lost glory!!! A short writeup about the book is given below:
“Kolar Gold Fields – Down Memory Lane” undertakes a nostalgic journey right from the days of the origins of the Kolar Gold Mines, its historical and mythological connections, the arduous and difficult lives of the miners in those early days, the growth of the mines under the British Company of John Taylor and Sons, its gradual decline, and the ultimate closure of the once prosperous Kolar Gold Mining Company in 2003 after it was taken over by the Government of India. Thus ending a golden chapter in History, which now lies buried in the annals of time.

It then moves on to give the reader a brief insight into the lives of the Anglo-Indian Community (a living legacy of the British Raj) in the early days of KGF. It brings out vividly the glorious and cosmopolitan life led by that tiny vibrant community in KGF who lived in sprawling bungalows with beautiful gardens and domestic helpers at their beck and call. It recalls the grand Christmas Balls and Dances held at the Skating Rink and the Jam Sessions and Pound Parties in Buffalo Lodge.

It finally focuses on the author’s own childhood memories of growing up as a young Anglo-Indian child in KGF in the 1950s and 60s – home, family, school, playmates, entertainments, games, picnics, etc. It recalls memories of old familiar haunts and landmarks of KGF and the people who were an indispensable part of life in those days. This golden period of KGF post Independence was the period of transition, when the influences of the best of old Colonial India merged with the new emerging independent India.

The book succeeds in capturing and preserving for posterity the nuances and ethos of a bygone era in that once glorious vibrant place called Kolar Gold Fields, and at the same time keeps it alive in the hearts of its erstwhile inhabitants, which still beats for it.

For Copies of this book Contact:
1. Bridget Kumar (Bangalore)
Email: bridgetkumar@yahoo.com
Ph: (+91)9845571254 / (+91)9844044236
Website: http://memoriesofkgf.blogspot.com / http://anglo-indianrecipes.blogspot.com
Price inclusive of postage: India: Rs260.00,
UK: GB Pounds 10.00,
Aust: $20.00,
Can: C$20.00
USA: $20.00

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CAPSICUM AND POTATO FRY

March 12th, 2011 by Bridget White-Kumar

Serves 6 Preparation Time 40 minutes
Ingredients:
4 potatoes peeled and cut into medium size pieces,
2 capsicums chopped into medium size pieces,
2 tablespoons oil,
1 teaspoon cumin seeds,
1 teaspoon finely chopped garlic,
1 teaspoon coriander powder
1 teaspoon cumin powder,
¼ teaspoon turmeric powder,
1teaspoon red chillie powder,
Salt to taste,
1 teaspoon garam masala powder / spice powder

Heat oil in a suitable pan and add the cumin seeds and garlic and sauté for a few minutes. Add the potatoes, capsicum, coriander powder, cumin powder, turmeric powder, red chillie powder, garam masala and salt and mix well. Cook on low heat till potatoes are done. Serve hot with Chapatis or steamed rice

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SALT FISH PICKLE

October 4th, 2010 by Bridget White-Kumar

½ kg good salt fish cut into small bits
3 tablespoons chilly powder
½ teaspoon tumeric powder
1 teaspoon mustard powder
1 teaspoon cumin powder
¼ teaspoon nutmeg powder
1 tablespoon sliced ginger pieces
1 tablespoon sliced garlic pieces
2 tablespoons salt
1 cup Sesame oil (Til oil)
1 cup vinegar
1 teaspoon fenugreek seeds
Wash the salt fish well and leave to dry for some time. Smear the tumeric powder on the salt fish. Heat 2 tablespoons oil in a pan and fry the salt fish till golden brown. Keep aside. In another pan heat the remaining oil till smoky, then turn off the heat. Add all the other ingredients and the fried salt fish and mix well. Store in bottles when cold.

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HOME MADE EASTER EGGS

March 30th, 2010 by Bridget White-Kumar

1. CHOCOLATE EASTER EGGS
Makes 10 small eggs
Ingredients

500 grams icing sugar
50 grams cocoa powder or drinking chocolate
100 grams butter
1 teaspoon vanilla essence
¼ teaspoon salt
2 bars cooking chocolate melted
½ cup warm water

Blend the icing sugar. Cocoa powder / drinking chocolate, butter, vanilla essence, salt, melted chocolate and warm water together. Mix well to a smooth dough. Form into 10 small balls and mould into egg shapes. Decorate as desired.

2. MARZIPAN EASTER EGGS
Makes 10 small eggs
Ingredients

250 grams almonds
250 grams sugar
300 grams icing sugar
2 egg whites
A little rose water for grinding
¼ teaspoon almond essence

Grind the almonds with the egg whites and rose water to a smooth paste. Transfer the paste into a heavy bottomed pan and add the sugar. Cook on low heat stirring all the time till the mixture forms a ball. Remove from heat and add the icing sugar and a few drops of colour of your choice. Knead till it forms a dry ball. Divide the mixture into 10 even sized balls and mould into egg shapes. Decorate with royal icing.

3.WALNUT FUDGE EASTER EGGS
Makes 6 medium size eggs
Ingredients

50 grams cocoa powder
2 cups milk
500 grams sugar
50 grams butter
125 grams walnuts chopped fine

Boil milk and sugar together till it thickens. Make a paste with the cocoa powder and a little warm milk and add it to the milk along with the walnuts and butter. Simmer till the mixture forms a ball. Remove from heat and mould into egg shapes. Cool and wrap in decorative foil paper.

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SPICY FRIED FISH

March 10th, 2010 by Bridget White-Kumar

1 kg good fleshy fish cut into thick slices
2 teaspoons garlic paste
1 teaspoon ginger paste
2 tablespoons red chillie powde
1 teaspoon cumin powder
¼ teaspoon turmeric powder
1 teaspoon spice powder or garam masala
1 teaspoon coriander powder
Salt to taste
4 tablespoons oil
2 tablespoons vinegar
Mix all the ingredients together (except the oil) with a little water. Marinate the fish with this paste and keep aside for 1 hour. Heat oil in a shallow pan and fry the fish on both sides till brown. Use a little more oil if necessary. Serve with bread or with Rice and Pepperwater / dal curry.

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