Category Archives: COOKERY BOOKS

COOKERY BOOKS ON ANGLO-INDIAN CUISINE by Bridget White

6 New  Books Collage and Prices.jpg

BRIDGET WHITE –  ANGLO-INDIAN RECIPE BOOKS

1ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST

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.

Price per book : India : Rs 200.00, Australia: A$20.00, Canada C$25.00, UK: GBP 10.00, USA: 25.00

  1. A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES

A Collection of Simple Anglo-Indian Recipes is a revised, consolidated version of four earlier Recipe Books of Bridget White, namely Bridget’s Anglo-Indian Delicacies, A Collection of   Anglo-Indian Roasts, Casseroles and Bakes, The Anglo-Indian Snack Box &The Anglo-Indian Festive Hamper.

More than 350 Recipes of traditional, popular and well loved, Anglo-Indian Dishes have been specially selected from these earlier Cook Books and featured in this Omni-bus Edition. This single Consolidated Imprint of easy- to- follow Recipes features Soups, Pepper Water &  Vindaloo, Curries & Fries, Roasts & Stews, Chops and Cutlets, Croquettes & Rissoles, Foogaths and Vegetarian Delights, Rice Dishes & Pilafs, Pickles & Relishes, Casseroles and Baked Dishes, Snacks & Short Eats, Nibbles & Finger food, Sweets & Desserts, Custards & Puddings, Christmas Cakes & Festive Treats, Curry Powders, etc.

The huge selection of Anglo-Indian dishes featured in this Cookery book will surely take one on a sentimental and nostalgic journey down  memory lane of old forgotten Anglo-Indian Culinary Delights. All the old dishes cooked during the time of the Raj have now revived to suit present day tastes and palates. This Cookery Book would also serve as a ‘Ready Reckoner’ and a useful guide for teaming up dishes for everyday Anglo-Indian Meals as well as for festive and special occasions.

Price per book : India : Rs. 430.00, Australia: A$ 25. 00, Canada C$25.00, UK: GBP 15.00, USA: $25.00

  1. VEGETARIAN DELICACIES

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 : Rs 200.00, Australia: A$20.00, Canada C$ 20.00, UK: GBP 10.00, USA: $20.00

  1. SIMPLE EGG DELICACIES

Simple Egg Delicacies is a collection of simple and easy recipes of delectable Egg Dishes for Breakfast, Lunch and Dinner and for all other times as well.  The repertoire ranges from simple Breakfast Egg Dishes and Egg Salads, to mouth watering Curries, Tea Time treats, Sandwiches, Casseroles and Baked Dishes. The recipes are extremely easy to follow and only easily available ingredients have been suggested. – A real treat for ‘Eggetarians’.

Price per book: India : Rs150.00, Australia: A$15.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00

  1. ANGLO-INDIAN DELICACIES

Anglo-Indian Delicacies is an interesting assortment of easy- to- follow Recipes of popular vintage and contemporary Cuisine of Colonial Anglo India. It covers a wide spectrum, of recipes ranging from  mouth watering Gravies and Curries, Mulligatawny and  Pepper Water, Meat Fries, Roasts and Steaks to tasty Pulaos and Pickles, Savouries, Sweets and Christmas treats including a few home brewed wines to round off the extensive flavours and tastes.  Some of the old typical dishes that were popular in Calcutta, and other parts of Bengal besides Central and Eastern India, such as the Dak Bungalow Chicken Curry, Railway Lamb Curry, Pork Bhooni, Chicken / Meat Jal Frezie, Devil Pork Curry, Calcutta Cutlets (Kobhiraji Cutlet), Fish Kedegeree, Double Onions Meat Curry (Do Piaza), Meat Glassey (Glazzie ) or Fruity meat Curry, Meat and Spinach Curry, Duck Dumpoke, etc, are some of the old favourites featured here. I’ve also included recipes for dishes that were popular during World War II and were served in the Army camps and Officer’s Mess, such as the Army Camp Soup, Brown Windsor Soup, The Bengal Lancers Shrimp Curry, Veal Country Captain (Cold Meat Curry), Bubble and Squeak, One Eyed Jack, Colonel Sandhurst’s Beef Curry, Salted Tongue, Salted Beef, Corned Beef, Kalkals, Rose Cookies, Dhol Dhol, BeefPanthras, Potato Chops etc. All these dishes have been given a new lease of life, besides a host of other assorted dishes and preparations.

Price per book: India : Rs. 450.00, Australia: A$30.00, Canada C$35.00, UK: GBP 15.00, USA: $35.00

  1. THE ANGLO-INDIAN FESTIVE HAMPER

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 : Rs150.00, Australia: A$15.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00

For copies contact:  Bridget Kumar

Tel: +9198455 71254

Email: bidkumar@gmail.com / bridgetkumar@yahoo.com

A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling)

  1. Within India Rs. 1800.00 (Payment through Cheque or Bank Trnasfer)
  2. Outside India: Australia: A$ 1250.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00 (Payment through Western Union or PayPal)

ALSO AVAILABLE ON AMAZON.IN & FLIPKART

  1. ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST

http://www.amazon.in/dp/B07499GSX2

https://www.flipkart.com/anglo-indian-cuisine-legacy-flavours-past/p/itmewerzn4ypk9tr?pid=9789386503657

  1. A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES

http://www.amazon.in/Collection-Simple-Anglo-Indian-Recipes/dp/1482856328/ref=sr_1_2?s=books&ie=UTF8&qid=1502954478&sr=1-2&keywords=Anglo-Indian+Cookery+Books

  1. ANGLO-INDIAN DELICACIES

https://www.amazon.in/ANGLO-INDIAN-DELICACIES-Vintage-Contempory-Colonial-ebook/dp/B00DX53CKE?_encoding=UTF8&%2AVersion%2A=1&%2Aentries%2A=0&portal-device-attributes=desktop&ref_=dp_kinw_strp_1

  1. VEGETARIAN DELICACIES

http://www.amazon.in/dp/B0744GZBYG

https://www.flipkart.com/vegetarian-deliacies/p/itmevtjdz27ryt95?pid=9789386503398

  1. THE ANGLO-INDIAN FESTIVE HAMPER

https://www.flipkart.com/anglo-indian-festive-hamper/p/itmexjm5znzdba6m?pid=9789386503787

https://www.amazon.in/ANGLO-INDIAN-FESTIVE-HAMPER-Bridget-White-Kumar/dp/B075JGBG18?_encoding=UTF8&%2AVersion%2A=1&%2Aentries%2A=0&portal-device-attributes=desktop 

6.ANGLO-INDIAN DELICACIES

https://www.amazon.in/Anglo-Indian-Delicacies-Bridget-White/dp/148280137X/ref=sr_1_1?s=books&ie=UTF8&qid=1505204595&sr=1-1&keywords=ANGLO-INDIAN+DELICACIES

 

SIMPLE EGG DELICACIES

Simple Egg Delicacies Cover (Front)
‘SIMPLE EGG DELICACIES’ is a collection of simple and easy recipes of delectable Egg Dishes for Breakfast, Lunch and Dinner and for all other times as well. The selection covers a wide selection of Breakfast Egg Dishes, Mouth watering Curries, Egg Salads, Tasty Tea Time Snacks and Treats, Sandwiches, Casseroles and Baked Dishes. In addition to the recipes, ‘Some handy hints on how to store and preserve Eggs’, ‘A few Quick Serving ideas using Eggs’, besides some useful tips and tricks on how to prepare a variety of fluffy and soft Omelettes and the names and description of the various Egg Dishes are also given.
I decided to bring out a Recipe Book on exclusive Egg Recipes since I found that many people who are vegetarians do include Eggs in their diet. This Book ‘SIMPLE EGG DELICACIES’ is a real treasure for ‘Eggetarians’ as there are recipes for a variety of egg dishes under different categories. The recipes are mostly Anglo-Indian but I’ve also included some tasty Indian Egg curries and some universal all time favourites such as Eggs Benedict, Egg Florentine, One Eyed Jack, Coddled Eggs, Shirred Eggs, Egg Frittata, Egg Quiche, Egg Custard, Eggs Mornay, Egg and Sausage Casserole, Scotch Eggs, Devilled Eggs, the Classic Egg Salad, French Toast Casserole, etc. The recipes are very easy to follow and only easily available ingredients are made use of.
Price per Book: India : Rs.130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 5.00, USA: $10.00
To buy a copy contact Bridget Kumar on :
+919845571254 or 08025504137. Email bridgetkumar@yahoo.com

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

Today I received an email from GOURMAND INTERNATIONAL informing me that I was selected as the ‘WINNER FROM INDIA’ at the GOURMAND WORLD COOK BOOKS AWARDS 2012 . under the Category ‘BEST CULINARY HISTORY BOOK’ for my recipe book ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST and that I now qualify for the next GOURMAND BEST IN THE WORLD COMPETITION at the Awards Night to be held in Paris on 23rd Feb 2013. They have also  invited me to be a part of this Awards Night. 

This prestigious Award is ‘THE OSCARS’  for Cook book writers. Awards are given every year for various categories and genres ie for Cook Book Authors, Cook Books, Chefs, Wine makers, etc.

I submitted my recipe Book ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST to the GOUMAND INTERNATIONAL based in Spain as an entry for the GOURMAND WORLD COOK BOOKS AWARDS 2012 about a month ago barely making it before the closing date.  In the preliminary round one must be selected from out of the entries submitted by each country. The winner will then qualify to compete for the World Award ‘FOR BEST IN THE WORLD’at the awards night to be held in Paris on 23rd Feb 2013.

I now qualify for the finals for the ‘FOR BEST IN THE WORLD’  AWARD  under the category BEST CULINARY HISTORY BOOK

This is the Email that i received from GOURMAND INTERNATIONAL

 

They will be sending me my certificate shortly for having won ‘WINNER IN INDIA’

This is the link to the GOURMAND website www.cookbookfair.com 

ANGLO-INDIAN MINCE ROLLS

1kg mince meat either beef, mutton, pork, chicken, etc

1 big onion chopped

½ teaspoon turmeric powder                 

1 teaspoon chopped garlic

1teaspoon chopped ginger                   

3 green chilies chopped finely

1 small bunch coriander leaves            

2 tablespoons oil

Salt to taste                                          

½ teaspoon chillie powder

6 soft chapattis

Heat oil in a pan and fry the onions till golden brown. Add the chopped ginger, garlic, green chilies, turmeric powder, chillie powder and sauté for 3 minutes.  Add the mince and salt and mix well. Add the chopped coriander leaves and cook on low heat for about ½ an hour till the mince is cooked and all the water evaporates. Simmer on low heat till the mince gives out a nice aroma. Place a few teaspoons of the cooked mince on the chapattis lengthwise. Sprinkle some chopped onions, green chillies and coriander leaves on top then form into a roll. Wrap the bottom of the roll in a paper napkin or foil and serve with chillie sauce and tomato ketchup

VEGETARIAN DELICACIES

Week 3 of the contest “WIN A RECIPE BOOK” on Pepperwater.com is now open. Click on this link http://www.pepperwater.com/contests/win-vegetarian-delicacies-by-bridget-white-kumar and win a copy of my Recipe Book VEGETARIAN DELICACIES autographed by me

VEGETARIAN DELICACIES is a collection of simple and easy recipes of delectable Vegetarian Dishes. The repertoire is rich and vast, ranging from simp…le 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.

RAILWAY LAMB / MUTTON CURRY

RAILWAY MUTTON CURRY
Serves 6 Preparation Time 45 minutes

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

1teaspoon chilly powder

1teaspoon ginger garlic paste

Salt to taste

2 tablespoons oil

2 tablespoons vinegar or ½ cup of tamarind juice

Wash the meat and mix it with the ginger garlic paste, salt and the chilly 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 / Tamarind juice and sufficient water and cook on medium heat till the meat is done. Keep frying till the gravy is thick and dark brown

SIMPLE SPONGE CAKE WITH BUTTER ICING

250 grams refined flour or Maida
300 grams powdered sugar
250 grams butter
4 eggs beaten well
½ cup milk
1teaspoon baking powder
1teaspoon vanilla essence

Sift the flour and baking powder together. Cream the butter and sugar together. Add the beaten eggs and vanilla essence and mix well. Fold in the flour a little at a time. Add milk if the mixture is too thick. Pour into a greased and floured cake tin and bake for 40 to 45 minutes till the cake is done.

BUTTER ICING
Beat 200 grams butter and 500 grams icing sugar together until creamy. Add 2 teaspoons vanilla essence and 2 drops pink or green food colour. Using a spatula, cover the cake with the butter icing. Then with a wet fork make soft peaks across the surface of the icing. Decorate as desired

VEAL CHOPS

Serves 6
Preparation Time 45 minutes
½ kg good veal chops (Flatten them)
3 or 4 potatoes (Boil peal and cut each in half lengthwise)
4 big onions sliced
2 green chilies slit lengthwise
2 teaspoons pepper powder
Salt to taste
3 tablespoons oil
Pressure cook the veal chops with a little water till tender letting some soup remain. Open the pressure cooker and add the onions, green chilies, salt, pepper powder and oil and mix well. Keep cooking on low heat till the soup dries up and the onions and meat are a nice brown. Just before turning off the heat add the boiled potatoes and mix once so that the masala covers the potatoes. Serve hot with bread or rice.

This recipe is taken from my recipe Book FLAVOURS OF THE PAST

EGGLESS TEA CAKE

200 grams flour / maida
200 grams butter
1 tin condensed milk
1 teaspoon baking powder
½ teaspoon soda bicarbonate / baking soda
1 teaspoon vanilla essence

Sieve flour, baking powder and soda bicarbonate together and keep aside. Mix butter and condensed milk together. Add vanilla essence. Slowly add the flour. Beat lightly till well mixed. Pour into a greased baking tin and bake in a moderate oven for about 25 minutes.

CHILLIE FISH NUGGETS

500 grams fleshy fish fillets
2 teaspoons cumin powder
2 teaspoons chillie powder
1 teaspoon pepper powder
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon coriander powder
Salt to taste
2 teaspoons vinegar
¼ teaspoon orange food colour (Optional)
oil for frying

Wash the fish and marinate it with all the above ingredients. Heat oil in a pan till smoky and fry the fish tikkas till golden brown on both sides. Squeeze lemon juice on the Tikkas when done. Drain and serve hot with mint chutney and onion rings.

CHOW-CHOW AND TOMATO CURRY (Vegetable Marrow and Tomato Curry)

½ kg tender squash / vegetable marrow
2 onions chopped finely
A few curry leaves
1 teaspoon ginger paste
1/2 teaspoon garlic paste
½ teaspoon mustard seeds
2 teaspoons chilly powder
1 teaspoon coriander powder
2 medium size tomatoes chopped
2 tablespoons oil
Salt to taste

Remove the skin, wash and cut the squash / vegetable marrow / chow chow into medium size pieces and keep aside. Heat oil in a pan and add the mustard. When they splutter add the curry leaves and onions and fry till golden brown. Add the tomatoes chilly powder, salt, tumeric powder, coriander powder, ginger and garlic paste and sauté for a few minutes. Now add the cut vegetable and mix well. Cook on low heat for a few minutes till the pieces of squash / vegetable marrow are cooked. Care should be taken not to over cook or they will get smashed.

CURRIED TROTTERS (Also known as Paya and Kaal Soup in India)

8 Trotters ( mutton or pork) preferably the front ones each chopped into 3 pieces
2 large tomatoes pureed or chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
3 teaspoons chillie powder
½ teaspoon turmeric powder
1 teaspoon spice powder
2 large onions chopped
1 teaspoon coriander powder
3 tablespoons oil
Salt to taste
A small bunch of coriander leaves chopped.

Wash the trotters well and keep aside.
Heat oil in a pressure cooker and lightly sauté the onions. Add the ginger and garlic paste and sauté for a few more minutes. Now add the trotters, spice powder, chillie powder, coriander powder, turmeric powder, tomatoes and salt and mix well. Cook first on high heat then on low heat for half an hour till the trotters are well cooked. Garnish with chopped coriander leaves. Serve hot with rice or bread or even dosas or hoppers.

CHOCOLATE YULE LOG CAKE

200 grams flour / maida
4 eggs beaten
250 grams sugar powdered
3 tablespoons Icing sugar
200 grams sugar
3 tablespoons cocoa powder
2 teaspoon Nescafe
125 grams fresh cream
50 grams chopped walnuts
1 teaspoon baking powder
½ teaspoon salt.

Sift the cocoa powder, Nescafe, flour and baking powder together. Cream the butter and sugar together well. Add the eggs one by one and mix well. Add the vanilla essence. Now add the sifted flour with the other ingredients and fold in the mixture to form a smooth slightly thick consistency without lumps. Pour into a greased and papered long cake tin and bake in a hot oven for 30 to 35 minutes till slightly golden on top. Remove from the cake tin and turn it out on a sheet of paper, which has been liberally sprinkled with icing sugar. Roll the cake tightly with this paper so as to form a log and keep aside to cool.
Beat the fresh cream with 3 tablespoons of icing sugar and 2 tablespoons of cocoa powder till peaks form. Unroll the log cake from the paper and place on a suitable plate. Using a spatula, cover the cake with the icing. Then with a wet fork make long lines across the surface of the icing to create a bark effect on the log. Store in the refrigerator until required for serving. Before serving, dust with icing sugar and decorate with some fresh small leaves

Deviled Beef Steak

Serves 6
Preparation Time 1 hour
Ingredients
1 Kg Beef Steaks cut from the Round Portion
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.

SAVOURY MINCE PAN ROLLS / PANTERASS

Ingredients for the Pan Rolls
2 cups flour
3 eggs beaten
1 cup milk
2 tablespoons melted butter
A pinch salt

Ingredients for the Mince
500 grams topside mince
1 onion chopped finely
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2 medium size potatoes peeled and cut into 2cm cubes
Salt to taste
2 teaspoons chillie powder
1 teaspoon garam masala powder or all spice powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 egg lightly beaten
Oil for deep frying
1 cup dry bread crumbs

On low heat, cook the mince along with the chopped onion, garlic, giner, potatoes, chillie powder, garam masala / all spice powder, cumin powder, coriander powder and salt with half cup of water till the potatoes are soft and the mince is cooked. Cool and keep aside.

Mix the flour, 3 eggs, milk, butter and salt with a little water to make a think batter. Make thin pancakes / crepes on a flat pan cooking them on one side only.

Place each pan cake / crepe on a plate, add a tablespoon of mince mix on one end and roll up tucking in the sides as you would a spring roll. Follow the same procedure till all the mince and pancakes / crepes are exhausted.

Heat oil in a pan. Dip each pan roll in beaten egg then roll in bread crumbs. Shallow fry until golden and drain on a kitchen towel.

Serve with tomato or chillie sauce
Chicken roll 2