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ANGLO-INDIAN FOOD FESTIVAL

Wednesday, August 24th, 2011

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

Anglo-Indian Food festival

Friday, August 19th, 2011

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

BANANA FRITTERS

Tuesday, August 9th, 2011

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.

HOME MADE ANGLO-INDIAN MUSTARD SAUCE FOR SANDWICHES ETC

Thursday, February 4th, 2010

This sauce can be used as a spread for sandwiches by mixing it with shredded meat, vegetables, mayonnaise etc. It can also be eaten as a side relish with any type of Roasted Meat, Chicken Turkey, Duck etc.

50 grams ordinary black or brown mustard
10 grams white mustard
1 teaspoon chillie powder
2 teaspoons garlic paste
2 tablespoons sugar
Salt to taste
A small piece of Drumstick Bark
1 cup white vinegar
Grind all the above to a smooth paste. Add a little more vinegar to make the paste into a sauce like consistency. Refrigerate and use when required.
Note: In case the drumstick bark is not available substitute with a stick of cinnamon.

Cauliflower Foogath

Sunday, October 11th, 2009

Serves 6
Preparation Time 45 minutes
Ingredients

1 small cauliflower chopped into small florets
2 or 3 green chilies chopped
1 onion sliced
2 pods of garlic chopped
¼ teaspoon mustard seeds
1 sprig curry leaves
½ cup grated coconut (optional)
2 tablespoons oil
Salt to taste

Heat oil in a pan and add the mustard, garlic and curry leaves. When the mustard splutters, add the chopped onion and green chilies and fry till the onions turn slightly brown .Add the Cauliflower and salt and mix well. Add ½ cup of water. Cover and cook for about 6 to 7 minutes till the cauliflower is cooked and the water dries up. Add the grated coconut and mix well. Serve as a side dish with rice and curry

SPICY CORN KERNELS

Monday, September 7th, 2009

snacks-and-short-eats-006300 grams corn off the cob / kernels
8 curry leaves
4 green chillies chopped
salt to taste
2 tablespoons oil
2 tablespoons chopped coriander leaves
1 tablespoon lime juice

Cook the corn till soft with a little soft. Heat oil in a pan and sauté the green chillies and curry leaves for 2 or 3 minutes. Add the cooked corn and lime juice and mix well. Garnish with chopped coriander leaves

Fried Chicken Gizzards

Thursday, August 20th, 2009

Serves 6
Preparation Time 1 hour
Ingredients

½ Kg chicken gizzards cut into medium size pieces
2 teaspoons pepper powder
½ teaspoon tumeric powder
3 large onions sliced finely
2 green chillies slit
3 tablespoons oil
Salt to taste

Wash the gizzards and boil them in a little water and salt till tender. Drain and keep aside,
Heat oil in a pan and fry the onions and green chillies till golden brown. Add the Pepper powder, tumeric powder and the cooked gizzards and mix well. Stirfry for about 5 to 6 minutes till the gizzards are coated with the pepper masala. Add more salt if required.

EATING FRUIT ..SOME THINGS YOU SHOULD KNOW

Wednesday, July 8th, 2009

EATING FRUIT ..SOME THINGS YOU SHOULD KNOW
We all think eating fruits means just buying fruits, cutting it and just popping it into our mouths. It’s not as easy as you think. It’s important to know how and when to eat.

What is the correct way of eating fruits?
IT MEANS NOT EATING FRUITS AFTER YOUR MEALS! – FRUITS SHOULD BE EATEN ON AN EMPTY STOMACH. If you eat fruit on an empty stomach, it will play a major role to detoxify your system, supplying you with a great deal of energy for weight loss and other life activities.

FRUIT IS THE MOST IMPORTANT FOOD – Let’s say you eat two slices of bread and then a slice of fruit. The slice of fruit is ready to go straight through the stomach into the intestines, but it is prevented from doing so.

In the meantime the whole meal rots and ferments and turns to acid. The minute the fruit comes into contact with the food in the stomach and digestive juices, the entire mass of food begins to spoil.

So please eat your fruits on an empty stomach or before your meals! You have heard people complaining – every time I eat water-melon I burp, when I eat durian (fruit from Asia with a foul smell yet delicious flavor) my stomach bloats up, when I eat a banana I feel like running to the toilet etc. – actually all this will not arise if you eat the fruit on an empty stomach. The fruit mixes with the putrefying other food and produces gas and hence you will bloat!

Graying hair, balding, nervous outburst, and dark circles under the eyes all these will not happen if you take fruits on an empty stomach.

There is no such thing as some fruits, like orange and lemon are acidic, because all fruits become alkaline in our body, according to Dr. Herbert Shelton who did research on this matter. If you have mastered the correct way of eating fruits, you have the Secret of beauty, longevity, health, energy, happiness and normal weigh t.

When you need to drink fruit juice – drink only fresh fruit juice, NOT from the cans. Don’t even drink juice that has been heated up. Don’t eat cooked fruits because you don’t get the nutrients at all. You only get to taste. Cooking destroys all the vitamins.

But eating a whole fruit is better than drinking the juice. If you should drink the juice, drink it mouthful by mouthful slowly, because you must let it mix with your saliva before swallowing it.
You can go on a 3-day fruit fast to cleanse your body. Just eat fruits and drink fruit juice throughout the 3 days and you will be surprised when your friends tell you how radiant you look!

KIWI: Tiny but mighty. This is a good source of potassium, magnesium, vitamin E & fiber. Its vitamin C content is twice that of an orange.

APPLE: An apple a day keeps the doctor away? Although an apple has a low vitamin C content, it has antioxidants & flavonoids which enhances the activity of vitamin C thereby helping to lower the risks of colon cancer, heart attack & stroke.
STRAWBERRY: Protective Fruit. Strawberries have the highest total antioxidant power among major fruits & protect the body from cancer-causing, blood vessel-clogging free radicals.

ORANGE: Sweetest medicine, eating 2 to 4 oranges a day may help keep colds away, lower cholesterol, prevent & dissolve kidney stones as well as lessens the risk of colon cancer..

WATERMELON: Coolest thirst quencher. Composed of 92% water, it is also packed with a giant dose of glutathione, which helps boost our immune system. They are also a key source of lycopene – the cancer fighting oxidant. Other nutrients found in watermelon are vitamin C & Potassium.

GUAVA & PAPAYA: Top awards for vitamin C. They are the clear winners for their high vitamin C content. Guava is also rich in fiber, which helps prevent constipation. Papaya is rich in carotene; this is good for your eyes.

Drinking Cold water after a meal = Cancer! Can you believe this??
For those who like to drink cold water, this article is applicable to you. It is nice to have a cup of cold drink after a meal. However, the cold water will solidify the oily stuff that you have just consumed. It will slow down the digestion. Once this ‘sludge’ reacts with the acid, it will break down and be absorbed by the intestine faster than the solid food. It will line the intestine. Very soon, this will turn into fats and lead to cancer. It is best to drink hot soup or warm water after a meal.

Good Friday Kunji or Gruel

Wednesday, April 8th, 2009

1 cup Raw Rice                   
½ cup Moong Dhal
¼ cup Sugar or Jaggery      
½ cup grated coconut or 1 cup cocoanut milk
2 tablespoons 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 vessel 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 / Kunji should be of the consistency of thick soup. 

(Omit the sugar or jaggery and the raisins and add a few whole pepper corns instead if you need a savoury dish)

Serve plain or with Coconut chutney. 
This Congee / Kunji/ Gruel  is usually eaten on Good Friday

Dry Salted Fish & Coconut Chutney

Thursday, April 2nd, 2009
  1. 2 red chilies
  2. 1 small onion chopped
  3. 1 cup grated coconut
  4. A pinch of salt
  5. 3 medium size pieces of good dry salted fish

Wash the dry salted fish well. Shallow fry the pieces in a little oil till nice and brown. Break into bits and keep aside. Grind the coconut, salt, onion and red chilies with a little water till smooth. Add the fried bits of dry fish and mix well.
Serve with Pepperwater and Rice