Tag Archives: Snacks

ANGLO-INDIAN CUISINE EVENT AT COCHRANE PLACE KURSEONG

I’ve just got back from the most amazing Food Event at the launch of the Gourmet Week at Cochrane Place Kurseong in the Darjeeling Hills. Conceived and curated by Dr Ashish Chopra who is India’s top Culinary Historian, Author, Gourmand, T V Host, Flavour Analyst and Travel Writer. The launch of the Cochrane Place Gourmet Club, was a Week long festival celebrating the love of food. (Feb 14th to 19th). Thank you Ashish for making this happen. You are Santa Claus
Cochrane Place Kurseong is the restored stately British Colonial home of late Percy Cochrane the District Magistrate of Kurseong. Perched on a ridge surrounded by lush tea gardens the building is set in stone, log and cast iron splendour offering panoramic views of the Himalayas, it was the perfect setting for a week of scrumptious Food.
I’m just repeating the words of Dr Ashish Chopra “Its all happening at COCHRANE PLACE,KURSEONG in the midst of Tea country this month .. Bridget White Kumar weaves her magic with Anglo Indian cuisine, Sohini Basu, Cordon Bleu Pastry chef does magic with her cup cakes, Susmit Bose, the legendary Urban folk musician enthralls us with his golden voice, Ramaa Shanker cooks up some soul food of tasty Vegetarian Dishes, Kaveri Ponnapa Kambiranda, the celebrity author, Anthropologist and Gourmand teaches us how to make a Coorg special and one of my favourites Pandi curry, Avijit Dutt, the grand theatre man and actor shares his travel and culinary experience, Yours truly Ashish Chopra musters up dishes from my forthcoming book Tribal cuisines of India and introduces the black bird kadaknath. GROVER ZAMPA joins in the fun and gets us to taste their wines and pair them with respective cuisines”
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“On day One, our lunch began beautifully with a group of British Heritage Railway enthusiasts dawning upon Cochrane Place to savour a specially created Anglo Indian Railway menu served during the days of the Raj… With Bridget White Kumar cooking and Dhiraj Arora in assistance taking over the kitchen and mustering up a splendid meal consisting of Railway Chicken Curry, Egg Vindaloo, Railway Vegetable Cutlets, Vegetable Jal Frezi,Country Captain Beans, Mulligatawny Soup with a twist and the most awesome Pineapple upside down cake baked by Sohini Basu along with a Beetroot Carrot Halwa”

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In like manner t he Menus were specially crafted each day to revisit the days of Colonial Raj Cuisine. A 2nd World War Army Camp Menu was specially created to honour 2 Army Generals of the Area who were the special guests at dinner such as the Army Camp Soup, Col Standhursts Lamb Curry, Bengal Lancers Mince Cutlets, etc. Other Colonial Anglo-Indian Dishes such as Pork Vindaloo. Dak Bungalow Mutton Curry, Grandma’s Country Captain, Inspection Bungalow Vegetable Stew, Chillie Pork Fry, Stuffed Aubergines, Brown Sahib Soup, Okra and Potato Pepper fry, Vegetable Jal Frazie Shepherd’s Pie, Vegetarian Cottage Pie, A variety of baked dishes, etc, etc, were on the menu and thoroughly enjoyed by the guests. The Chicken and Lamb Roasts were marinated in a Grover Red Wine Marinade and the Stews and soups were given a liberal dash of Grover White Wines. To round off all the Hot Food, we stuffed ourselves with decadent Desserts prepared by Sohini Basu and her two talented assistants from Mrs, Magpies Kolkotta Apart from the Gourmet Dinners, the Chefs and Kitchen staff of Cochrane Place dished up some delicious local dishes, Bengali Food and Chinese Dishes. They excelled in feeding us sumptuous Breakfasts, Snacks and Short Eats besides the endless cups of hot tea in different flavours to offset the cold weather. We were well and truly stuffed !!!!!collage dishes 3

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

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.

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
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RAGI PANCAKES

Ragi or Finger Millet is an annual plant (Eleusine coracana) in the grass family. It is native to the Old World tropics especially Ethiopia. It was introduced in India about 4000 years ago and is an important cereal in India and Africa. It is rich in proteins, calcium, iron, minerals, carbohydrates, and dietary fibre. The Ragi or Finger millet grain is ground to a fine flour and can be used in the preparation of various dishes such as porridge, pan cakes or dosas, rotis / chapattis/ cakes, dumplings or idlis, etc. In Nepal and many parts of Africa, the grain is made into a fermented drink like beer. Ragi has cooling effect on the body. So it should be eaten in moderation in winter, or if you are eating it for the first time. Here are some delightful old recipes using Ragi which are extremely easy to prepare.

SWEET RAGI CAKE /ROTI

1 Cup ragi flour
3 tablespoons jaggery (dissolved in a cup of water)
1 cup fresh grated coconut or desiccated coconut
4 or 5 cardamoms pounded
A pinch of salt.
Oil for frying

Strain the jaggery water into another cup. Mix the ragi flour, coconut, cardamoms, salt and jaggery water together to form a soft dough. Heat a flat pan and smear some oil on it. Take small portions of the prepared dough and flatten on a plastic sheet or the back of a plate to form a small chapatti or roti. Drizzle oil around the roti / cake and cover with a plate or lid. Cook on a low flame till cooked. Serve hot.

SAVOURY RAGI PANCAKES OR DOSAS

1 cup Ragi flour
3 tablespoons chopped coriander leaves
1 onion finely chopped
2 teaspoon chopped curry leaves
3 green chillies chopped
1 teaspoon sugar
Salt to taste
Oil for frying

Mix all the ingredients together with a sufficient water to form a slightly thick batter. Heat a flat nonstick pan and add a teaspoon of oil on it, then wipe it with a piece of cloth. When the pan is sufficiently hot pour a ladle ful of the batter in the middle then spread to form a dosa or pancake. Cook on low heat till done. Serve with any curry, chutney or pickle.

ANGLO-INDIAN MINCE PASTE SANDWICHES

8 slices bread
4 tablespoons butter
200 grams minced meat
1 tomato chopped
1 onion chopped
1 green chillie chopped
1 teaspoon pepper powder
½ teaspoon chillie powder
1 teaspoon chopped garlic
Salt to taste
1 teaspoon chopped mint

In a pan add the mince, garlic, onions, green chillie, pepper powder, chillie powder and salt with a little water and cook till the mince is dry. Remove from heat and cool for some time. When cold blend in a mixer till smooth. Spread butter on one side of all the slices of bread. Divide the filling into four parts and place on four slices of bread. Cover with the remaining slices.
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ANGLO-INDIAN COOKERY BOOKS

ANGLO-INDIAN COOKERY BOOKS

1.THE BEST OF ANGLO-INDIAN CUISINE – A LEGACY is a unique collection of easy- to- follow Recipes of traditional as well as every day Anglo-Indian dishes, ranging from soups, fries, curries, rice dishes, Christmas treats etc., picking up plenty of hybrids along the way, including popular favourites like the different types of Pepper water, Ball Curry, Coconut Rice, Devil chutney etc A few home brewed wines are also included to round off the extensive flavours and tastes.

2.FLAVOURS OF THE PAST features recipes of popular and well-loved dishes of Colonial times, such as Grandma’s Country Captain Chicken, Railway Mutton Curry, Madras Pork Curry. Dak Bungalow Curry, Stuffed Snake Coy Curry, Guava Cheese, Peanut Fudge, etc, which are sure to bring back nostalgic memories.

3.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

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.

5. 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.

6. 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 : Rs 130.00, UK GBP 5.00, USA $10.00, Canada $10.00, Australia $10.00, UAE Rs 300.00

For Copies contact : Bridget Kumar Phone: (Bangalore) +919845571254 / (0091)8025504137 / Email: bidkumar@gmail.com

Meat Glazie (Fruity Meat Curry)

Serves 6
Preparation Time 1 hour
Ingredients
1 Kg beef / mutton/ lamb cut into medium size pieces
4 tomatoes chopped or pureed
3 large onions sliced finely
3 tablespoons oil
2 teaspoons chillie powder
½ teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon cumin powder
2 teaspoons garlic paste
2 tablespoons bottled Sweet Mango Chutney or Sweet Lime Chutney or 2 tablespoons Honey or 2 tablespoons chopped Ripe Papaya or Pineapple
1 teaspoon vinegar
Salt to taste
Heat oil in a Pressure cooker or a suitable pan and fry the onions till they look glassy. Add the meat, chillie powder, turmeric powder, coriander powder, cumin powder, garlic paste, chopped tomatoes, salt and vinegar and mix well. Fry on high heat for about 5 minutes. Add the Fruit pieces / Sweet chutney / Honey and mix well. Add sufficient water and cook till the meat is tender and the gravy thickens. The curry will have a slightly fruity, sweetish taste.

DING DING (SAVOURY SUN DRIED MEAT CRISPIES)

1 kg beef from the shank end of the leg  (cut into very thin slices)

3 or 4 teaspoons pepper powder  

2 teaspoons chilly powder

3 teaspoons salt                            

1 teaspoon turmeric powder

Wash the meat and marinate with the pepper powder, salt and chilly powder and turmeric powder for 2 or 3 hours.  String the pieces of meat on a string and hang to dry.  (Alternately the marinated meat could be placed on a flat plate and kept in the sunlight to dry). The pieces should be dried thoroughly.  Store in an airtight container and use whenever required at a later date.

To use at a later date, soak the dried meat pieces in cold water for a couple of hours.  Beat each piece with a rolling pin and then shallow fry with a little oil. This goes well with rice and pepper water.Neighbour's house 063

My new Recipe Book…THE ANGLO-INDIAN SNACK BOX

The Anglo-Indian Snack Box CoverTHE 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

Pork Mince Curry Puffs

For the Dough:

250 grams refined flour or Maida

50 grams butter,

½ teaspoon baking powder

1 teaspoon salt

1/2 kg oil for frying.

For the Filling:

½ kg Pork Mince or Boneless Pork without fat cut into tiny pieces

2 teaspoons chilly powder

2 medium size onions (chopped)

2 teaspoons chopped coriander leaves

Salt to taste

½  teaspoon ginger paste

½  teaspoon garlic paste

2 green chillies chopped

 Sift the flour with a teaspoon of salt and baking powder. Mix the butter with the flour and knead into a stiff dough using very little water. Keep aside.

Heat 1 tablespoon oil in a pan and sauté the onions lightly. Add the Pork Mince / pieces of pork, chillie powder, ginger paste, garlic paste, coriander leaves, green chillies and salt. Stir well. Add a little water and cook on low heat till the pork is cooked and all the water dries up. Remove and keep aside to cool.

Now take the prepared pastry dough onto a floured board and rollout into a thin sheet. Cut rounds of about 10 cm diameter with a saucer. Put a little of the cooked mixture on one half of the rounds and fold the other half over. Seal the edges by dampening with a little water. Prepare the puffs in this way till all the dough and chicken is used up.

Heat oil for frying in a fairly deep pan till smoky. Slowly drop in the puffs one by one     (as many as the pan can hold). Fry till crisp and brown on both sides. Remove from the oil and drain. Serve hot

Fried Pork Loin Strips

Serves 6     

Preparation Time 45 minutes

Ingredients

1 kg boneless Pork Loin cut into long thin slices

½ cup flour or maida

Salt to taste

1 tablespoon butter

2 tablespoons oil

2 tablespoons vinegar

2 teaspoons pepper powder

Marinate the Pork strips with the vinegar, flour, salt, pepper and butter and set aside for about one hour. Heat oil in a pan and simmer the pork strips turning over occasionally till tender and well browned all over. Add some water while cooking if required. Serve as a side dish with other curries and rice.

GOOD FRIDAY KUNJI OR GRUEL

1 cup Raw Rice

½ cup Moong Dhal

¼ cup Sugar or Jaggery

½ cup grated coconut or 1 cup coconut 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.

Serve plain or with Coconut chutney.

(Omit the sugar or jaggery if desired)

This Congee is usually eaten on Good Friday

CHICKEN SPAGHETTI BREAD ROLLS

Ingredients

1 cup boiled and shredded chicken

2 tablespoons mayonnaise

½ cup boiled spaghetti

1 teaspoon pepper powder

salt to taste

2 teaspoons chopped coriander leaves

2 green chillies chopped

 2 onions finely chopped

12 slices bread

 

Mix the shredded chicken, boiled spaghetti, mayonnaise, green chillies, coriander leaves, pepper powder, salt and onions in a bowl. Cut away the crusts from the bread. Flatten each slice with a rolling pin. Spread the filling on each slice and roll tightly. Tie each roll with a piece of thread. Heat oil in a deep pan and drop in the rolls slowly about 2 at a time. Reduce the heat and fry on medium heat till the rolls are light brown and crispy. Drain on a paper towel. Serve with tomato sauce.