All posts by Bridget White-Kumar

My name is Bridget white-Kumar residing in Bangalore, India. I'm a self published Author of 7 Cookery books specializing in Anglo-Indian Cuisine. I'm also an Independent Food Consultant & Trainer in Colonial Anglo-Indian Cuisine. Besides conducting training sessions in Anglo-Indian Cuisine, I also help curate Menus, Anglo-Indian Food festivals and Pop Ups, where I show case forgotten dishes of the British Raj such as the Dak Bungalow and Railway Cuisine of yester years.

MEAT PULI FRY – TAMARIND MEAT FRY OR TANGY MEAT FRY

Tangy Mutton Curry

MEAT PULI FRY OR TANGY MEAT FRY

(Meat cooked in tamarind sauce)

Serves 6     Preparation Time 45 minutes

½ kg mutton or beef cut into medium size pieces

2 big onions sliced

½  teaspoon coriander powder

4 red chilies broken into bits

2 teaspoons mild chillie powder

1 teaspoon ginger garlic paste

Salt to taste

2 tablespoons oil

½ cup thick tamarind juice

Wash the meat and mix it with the ginger garlic paste, salt, coriander powder and the chillie powder.

Heat oil in a pan and fry the onions till golden brown.

Add the meat and mix well.

Fry for a few minutes. Add sufficient water and cook on medium heat till the meat is done.

Add the thick tamarind juice and mix well. Keep frying till the gravy is thick and dark brown

Serve with white steamed rice and a vegetable foogath

Tangy Mutton Curry

STEAMED DATE AND NUT PUDDING


STEAMED DATE AND NUT PUDDING
Serves 6
A Steamed Pudding, served warm, is the ultimate comfort dish on a cold or rainy day. Often made as a dessert for dinner, steamed puddings can be made with a variety of tastes. Steamed Plum Pudding and Steamed Ginger Puddings are generally made at Christmas time. But a Steamed Date and Nut Pudding could be enjoyed at any time of the year. The pudding could be made and stored in the fridge. Just before serving, steam it once again for a few minutes so that its nice and warm. It could be served with any sweet sauce or Custard Sauce or just sprinkled with caster sugar. Sharing an easy recipe for Date and Mixed Nut Pudding that I’ve been using over the years. I’ve spread a layer of Apricot Jam on top.
Ingredients
250 grams pitted dates
100 grams coarsely chopped mixed nuts such as walnuts, almonds, etc.
1 cup water
1 teaspoon bicarbonate of soda / Baking Soda
5 tablespoons unsalted butter
1 cup caster sugar
3 eggs
1 teaspoon vanilla extract
1 cup flour
¼ cup bread crumbs
Boil the dates and water in a saucepan on medium heat, till the dates soften.
Remove from heat and allow it to cool. Once cold, puree it in a blender and remove any sediments.
Meanwhile cream the butter and sugar together till smooth. Add the eggs one at a time and vanilla extract and mix to a very smooth consistency.
Add the date puree and chopped nuts and mix well.
Slowly add the flour, baking soda and bread crumbs and mix gently.
Grease a 1.5 litre pudding bowl and pour the mixture into the bowl.
Cover the pudding with a greased piece of greaseproof paper or foil.
Put the bowl inside a covered steamer or pressure cooker and steam for about one and half hours till the pudding is cooked. Test by inserting a toothpick.
If desired spread a layer of apricot jam on top or just sprinkle castor sugar on top.
Serve the pudding warm with vanilla sauce or ice cream

ANGLO-INDIAN CHICKEN VINDALOO

Chicken Vindaloo new 2 a

CHICKEN  VINDALOO

Vindaloo is a legacy of the Portuguese to Anglo-Indian Cuisine. Every community in India has their own version and recipe for Vindaloo. Vindaloo was traditionally made with  Pork, but 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 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

1 kg chicken jointed and cut into medium pieces

2 big onions chopped

3 medium potatoes boiled, peeled and cut into quarters (optional)

3 tablespoons oil

Salt to taste

1 teaspoon mustard powder or paste

2 teaspoons chillie powder

2 teaspoons cumin powder

2 teaspoons garlic paste

½ cup vinegar

½ teaspoon turmeric powder

Marinate the chicken with the chillie powder, turmeric powder, cumin powder, mustard powder, salt and half the vinegar. Keep aside for half an hour.

Heat the oil in a suitable pan and fry the onions till golden brown.  Add the garlic paste and fry well. Add the marinated chicken,  and fry well till the oil separates from the mixture. Add the remaining vinegar and mix well.  Add a little water depending on how much gravy is required. Cover and cook on low heat till done. Just removing from the heat, add the boiled potatoes and mix once so that the potatoes are covered with the gravy.

The dish should be a lovely red colour. Serve with hoppers, bread, rice or chapattis.

Please note: Adding potatoes is optional. You could add potatoes to the Vindaloo only if desired by you. (If cooking in a pressure cooker, turn off the heat after 2 whistles).

 Vindaloo always tastes better the next day when the flavours and vinegar have soaked into the meat

Chicken Vindaloo new 2 a

LAMB JALFREZIE OR DEVIL FRY WITH LEFT OVER ROAST LAMB

JALFREZIE or Fry as its name suggests, is a rich and fiery hot dish, prepared with any meat, Chicken, Pork and lots of chilies.  Jal Frazie originated during the Colonial Era, where the left over Turkey and Chicken Roasts were converted into Devil Curries or Fries by giving them a makeover the next day with the addition of a few spices and chillies

In the earlier days, Wild Boar, Venison, Wild Fowls, Duck and Rabbit were made into the Devil fry or Jalfrezie. This dish goes well with Rice and Pepper Water or Bread. 

Ingredients

Left over Lamb or any roast cut into medium size pieces

2 onions sliced finely

1/2 teaspoon turmeric powder

2 tablespoons oil

1 or 2 teaspoons chillie powder depending on n how hot you want it

3 Red chillies broken into bits

A few Curry Leaves (optional)

Salt to taste

½ teaspoon spice powder or garam masala powder

2 teaspoons tomato sauce or tomato ketchup

1 tablespoon Worcestershire sauce

Heat oil in a pan and sauté the onions, red chillies and curry leaves till the onions turn to golden brown.

Toss in the pieces of roast meat and all the other ingredients and mix well. Close the pan with a lid and cook on low heat for about for about 7 to 10 minutes till the meat has absorbed the Flavours.

Add a teaspoon of ghee or butter and fry till all the gravy dries up and the dish is dry.

Serve with bread or pepper water and rice

ANGLO-INDIAN CHICKEN PICKLE

Chicken Pickle collage

ANGLO-INDIAN CHICKEN PICKLE

A simple and easy recipe to prepare Chicken Pickle Anglo-Indian style. Takes good with rice or as a side dish with bread or chapattis as well. The vinegar and fenugreek seeds powder enhance its taste. This recipe as well as other Anglo-Indian Pickle recipes is featured in my Cookery Books

Ingredients

2 kg chicken chopped into tiny pieces

120 grams garlic

200 grams ginger

50 grams red chilies

2 tablespoons mustard powder

1 teaspoon all spice powder / garam masala powder

1 teaspoon powdered fenugreek seeds

3 cups vinegar

½ kg refined oil or Sesame oil

½ cup salt

Make a paste of the garlic, ginger, and red chilies with a little vinegar. Wash the chicken well and wipe dry. Heat oil in a vessel and fry the ground masala paste on low heat for about 3 minutes. Add the chicken pieces and mix well. Simmer for 5 minutes. Add the rest of the vinegar, salt, spice powder, mustard powder and fenugreek powder and cook on low heat till the chicken is tender and all the gravy dries up. Simmer till the oil floats on top. Cool and store in bottles. This pickle will last for a month and can be had with rice, chapattis or bread. (keep in the fridge).

BEEF PEPPER STEAK

Beef Pepper Steak 7

BEEF PEPPER STEAKS

Ingredients

1 kg Beef Undercut cut into steaks

1 teaspoon turmeric powder

3 or 4 teaspoons fresh ground black pepper powder

3 tablespoons oil

2 big onions sliced finely

2 big tomatoes chopped

Salt to taste

Marinate the steaks with the pepper powder, salt and turmeric powder in a flat plate. Pour the oil on top and keep it over night in the refrigerator (or for about 4 hours before cooking)

Pressure cook for just 5 minutes or cook in a pan for about 15 minutes.

Add the onions and tomatoes and continue frying on low heat till the tomatoes turn pulpy and the steaks are a nice dark colour.

Serve hot with boiled vegetables and bread.

Beef Pepper Steak 7

BREAD AND VEGETABLE CASSEROLE

Bread and Vegetable Casserole 1

BREAD AND VEGETABLE CASSEROLE

 Ingredients

4 cups diced stale bread

1 tablespoon cooking oil

3 large eggs

1 ½ cups milk

1 tablespoon any hot sauce – chillie garlic etc

½ teaspoon salt

1 cup chopped spinach well rinsed

1 tomato chopped

1 cup corn kernels, boiled

1 cup chopped scallions or leeks

1/2 cup chopped red bell pepper

2 cups grated cheddar cheese, divided

Preparation

Preheat oven to 180 C

Lightly oil the bottom and sides of a soufflé or baking dish.

Beat eggs until light and fluffy. Add milk, hot sauce and salt, and mix well

Heat a tablespoon oil in a pan and cook the onion leeks / scallions, red bell peppers, tomato and spinach together for a few minutes till the spinach wilts. Remove from heat. Mix in the boiled corn kernels

Pour half of the quantity of the milk mixture into the dish and add half of the bread cubes and push down into milk mixture.

Layer in some of the cooked vegetables and 1 cup grated cheese over the bread.

Repeat layering of the bread, milk mixture and vegetables.

Pour the remaining milk mixture over the top, making sure the bread is soaked, and then end with a layer of grated cheese.

Bake 1 hour till the top is nicely browned

Remove from oven, and serve hot with steamed veggies

Bread and Vegetable Casserole 1

 

STRAWBERRY BLANCMANGE

Strawberry Blancmange

STRAWBERRY BLANCMANGE

Ingredients

1 cup sugar

3 tablespoons corn flour

¼ teaspoon salt

1 litre milk

1 teaspoon strawberry essence

1 cup fresh strawberries for topping (optional)

Mix the corn flour and salt in a little water. Boil the milk and sugar. When boiling mix in the corn flour paste. Cook till the mixture thickens stirring all the time. Simmer for a few more minutes.

Pour into dampened jelly moulds and set in a refrigerator.

When set, remove from the refrigerator, then dip the bottom of the mould in hot water and turn out on a plate.

Top with fresh cut strawberries and cream and serve

Strawberry Blancmange

EGG AND CAPSICUM CURRY

 

Egg and Capsicum Curry

EGG AND CAPSICUM CURRY

Serves 6

Ingredients

6 hard-boiled Eggs shelled and cut into halves

3 onions chopped finely

2 tomatoes chopped

1 capsicum de-seeded and chopped (optional)

1 teaspoon chopped garlic

1 teaspoon chillie powder

½ teaspoon turmeric powder

1 teaspoon spice powder or garam masala powder

½ teaspoon cumin powder

Salt to taste

2 tablespoons oil

1 sprig curry leaves (optional)

Heat oil in a pan and sauté the curry leaves, onions and chopped garlic till the onions turn golden brown. Add the tomatoes and capsicum and fry till the tomatoes are reduced to pulp. Add the chillie powder, turmeric powder, cumin powder and spice powder and mix well. Add salt and ½ cup of water and bring to boil. Lower heat and gently drop in the hard boiled eggs with the yolk side up. Simmer for a few minutes till the gravy becomes thick.

Serve with Rice, bread or chapattis.

Egg and Capsicum Curry

EGG AND BRINJAL CURRY

Egg and Brinjal with recipe book 1

EGG AND BRINJAL CURRY

Serves 4

Preparation and Cooking Time 1 hour

Ingredients

6 hard-boiled Eggs, shelled and cut into halves

3 onions chopped finely

2 tomatoes chopped

¼ kg Brinjals cut into medium size pieces

1 teaspoon ginger garlic paste

1 teaspoon mild chillie powder

½ teaspoon turmeric powder

1 teaspoon spice powder or garam masala powder

½ teaspoon cumin powder

Salt to taste

2 tablespoons oil

1 sprig curry leaves (optional)

Heat oil in a pan and sauté the curry leaves and onions till the onions turn golden brown.

Add the ginger garlic paste, tomatoes and brinjals and fry till the tomatoes are reduced to pulp.

Add the chillie powder, turmeric powder, cumin powder and spice powder and mix well. Add salt and 1 cup of water and cook till the Brinjals are cooked.

Lower heat and gently drop in the hard boiled eggs with the yolk side up. Simmer for a few minutes till the gravy becomes thick.

Serve with Rice, bread or chapattis.

BEEF JHALFRAZIE

Meat Jhalfrazie

MEAT JHALFREZIE

Jalfrazie is a sautéd dish, which can be prepared with meat, poultry, sea food etc. The word “Jalfrazie” came from 2 words: “Jal” meaning “spicy or pungent” and “Frazie” meaning “Fried”. As in the case of almost all of our cuisine, which started out as insipid concoctions, in the days of the British Raj, the original “Jal Frezie” was bland and tasteless. The Colonial servants would fry up the leftover Christmas Turkey and Chicken Roasts with some pepper, chillies, etc., for Breakfast the next day. Over the years many more ingredients and spices were added to this dish to make it as spicy and delicious as it is today and it has become synonymous with the cuisine of West Bengal.

 Ingredients

1 kg tender Beef or Lamb cut into small pieces

3 large onions sliced

1 large capsicum / bell pepper cut into small pieces

1 teaspoon chillie powder

1 teaspoon pepper powder

1 teaspoon ginger garlic paste

½ teaspoon turmeric powder

Salt to taste

4 Dry red Chillies broken into bits

2 teaspoons ghee or butter

3 tablespoons oil

Boil the meat with turmeric powder and a little salt in sufficient water till tender. Drain and keep aside.

Heat oil in a pan and fry the onions and capsicum for about 3 minutes.

Add the cooked meat, potatoes and all the ingredients and mix well. Simmer till the gravy dries up. Stir fry till the oil leaves the sides of the pan.

Meat JhalfrazieHeat the ghee in another pan and fry the dry red chillies for a minute or so.

Turn off the heat and pour over the Beef.

Serve as a side dish with rice and pepper water or with bread or rotis / chappatis.

 

CHICKEN PAN ROAST WITH BRAISED VEGETABLES

Chicken roast and braised veg 2

CHICKEN PAN ROAST WITH BRAISED VEGETABLES

This simple and delicious Chicken Roast makes a perfect meal either for lunch or dinner. The left overs make good sandwiches the next day.

Ingredients

4 whole Chicken thighs and legs or one small whole chicken

Salt to taste

2 teaspoons ground black pepper

1 teaspoon Chillie powder

2 tablespoons oil or ghee

2 or 3 dry red chillies

A few whole pepper corns

3 carrots peeled and cut lengthwise

8 or 10 runner beans broken into halves

Marinate the chicken with the salt, pepper and chillie powder for about half an hour.

Heat oil or ghee in a thick -bottomed pan and add the chicken thighs together with the broken red chillies and pepper corns. Turn the chicken from side to side and fry on medium heat for about for about 5 minutes or till the pieces becomes firm. Add about 1 cup of water and mix well. Cover the pan with a tight lid and cook first on high heat then over low heat turning the chicken occasionally till the chicken is cooked and all the water / soup is absorbed.

Add the carrots and beans and cook till just tender. Continue to cook till the chicken is roasted to a lovely golden brown.

Serve with mashed potatoes and bread

Chicken roast and braised veg 2

 

MIXED VEGETABLE CURRY

vegetable cury 6

MIXED VEGETABLE CURRY

Ingredients:

1 cup of chopped mixed vegetables such as carrots, beans, peas etc

2 potatoes peeled and cut into medium size pieces

2 tomatoes made into puree

3 tablespoons ground coconut

½ teaspoon all spice powder or garam masala

1 teaspoon mild chillie powder

½ teaspoon turmeric powder

½ teaspoon cumin powder

Salt to taste

1 teaspoon coriander powder

2 tablespoons oil

2 onions chopped

2 tablespoon chopped coriander leaves

1 teaspoon ginger garlic paste

Vegetable curry 4Heat oil in a pan and sauté the onions for a little while.

Add the ginger garlic paste, tomato puree, chillie powder, turmeric, coriander powder, spice powder / garam masala powder, cumin powder and salt and stir fry for a few minutes till the oil separates from the mixture.

Add the ground coconut and stir fry for a few minutes

Add the mixed vegetables and potatoes and mix well.

Add 2 cups of water and simmer on low heat till the potatoes are cooked the gravy thickens. Garnish with chopped coriander leaves.

Serve with rice or Chapattis.

BISCUIT PUDDING – LAYERED BISCUIT PUDDING

Choclate Gateau 3

LAYERED BISCUIT PUDDING

This layered Biscuit Pudding is an easy to make “No Bake” or ‘No Cooking” delicious pudding recipe, that is prepared by layering biscuits and thick cream to form contrasting layers. One could use one’s own imagination to layer and decorate this easy pudding.

Ingredients

1 tablespoon Instant Coffee

3 tablespoons cocoa powder

8 tablespoons Sugar

750 grams fresh or Whipped Cream

1 cup warm milk

12 to 14 Marie Biscuits-Crushed and Powdered with Rolling pin

12 to 14 Oreo Biscuits, crushed and powdered with a Rolling pin

20 Marie Biscuits for Layering 2 layers of Biscuits

20 Oreo Biscuits for layering 2 layers of biscuits

Mix the sugar, cream, cocoa powder and instant Coffee together.

Beat this mixture till it becomes creamy and frothy.

Divide the mixture into 2 bowls and add the crushed Marie Biscuits to one bowl of cream mixture and the crushed Oreo biscuits to the other bowl of Cream mixture, and mix well.

Take a large flat-bottomed dish and spread some of the Marie Biscuit cream mixture to form the base layer.

Dip the Marie Biscuits one by one into the milk (Do not soak them, they should just be wet and not soggy), and lay them carefully to form a biscuit layer on the base layer.

Spread a layer of the Oreo Cream mix on the top of this.

Now dip the Oreo biscuits one by one in the milk as above and lay them on the cream layer.

Spread another layer of the Marie Biscuit Cream mix on the top of this and add a layer of Marie Biscuit in the same way as above.

Continue making as many layers for as long as the Cream and biscuits last ending with a layer of cream

Garnish with chopped cherries and nuts or just broken bits of biscuits

It could be served immediately or kept in the fridge till required to be served.

Layered Choclate Layered Choclate Gateau

 

ANGLO-INDIAN DOL MASH / DAL MASH

 

ANGLO-INDIAN DOL MASH / DAL MASH

An easy recipe for a popular Anglo-Indian Dish – Dal Mash or Dol Mash as it is fondly known as. Cooked with very little water to an almost solid consistency, this simple and tasty dish is often served as a side dish with White steamed Rice,  Pepper Water and Papadams. A few pieces of fried Salt fish will round off this simple exquisite meal.
This recipe is taken from my Recipe Book ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST.

Serves 6            
Ingredients
1 cup Tur Dhal or Masur Dhal
2 onions chopped
2 green chillies chopped
1 teaspoon garlic chopped
1 teaspoon ginger chopped
½ teaspoon turmeric powder
¼ teaspoon mustard seeds
A few curry leaves
Salt to taste
1 tablespoon oil

Cook the dhal with sufficient water and ½ teaspoon turmeric powder till soft in a suitable pan or a pressure cooker. The dal should be semi solid. Mash and keep aside.
Heat oil in aother pan and add the mustard seeds. When it splutters, add the chopped onion, green chillies curry leaves, ginger and garlic and fry well till the onions turn golden brown. Add the cooked and mashed dhal and mix well. Cover with a lid to keep in the flavours and remove from heat Add a little ghee while serving.

Serve as a side dish with White Steamed Rice, Pepper Water, Papadams and some fried salt fish.

Posted by Bridget White-Kumar at 4:38 AM

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Labels: Anglo-Indian Dol Mash, Dal Mash, Dol Mash, Mashed Dhal