Salted Beef Tongue

1 big Ox Tongue cleaned and washed well
1 teaspoon saltpetre or lime salt
8 teaspoons table salt or powdered salt
3 teaspoons sugar
2 tablespoons vinegar
Mix the saltpetre / lime salt, table salt, sugar and vinegar together. Rub this mixture on the tongue and prick all over with a fork. Keep in the fridge for 4 or 5 days turning it over and rubbing it well several times a day. On the 6th day boil in a suitable vessel with the residue and a little water for about one hour or pressure cook for 35 minutes on low heat. Cool and store and use whenever required as a filling for sandwiches

Fish Fry in Spicy Masala

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.

SWEET RAGI DUMPLINGS

2 cups ragi flour
½ cup rice flour
1 teaspoon cardamom powder
½ cup grated coconut
A pinch of salt
3 tablespoons sugar or jaggery

Dry roast the rice flour for about two minutes. once it turns fragrant, mix it together with the ragi flour, coconut, salt, jaggery / sugar, cardamom powder. Sprinkle some water and rub in with fingers so that it forms a crumbly texture or till the mixture holds together. Form small balls with the mixture and flatten them. Place in a steamer or an Idli cooker and steam for about 20 to 25 minutes.

HOT & SPICY TRIPE (BOTY CURRY)

Spicy Tripe or Boty Curry was a very popular dish with the Anglo-Indian community. In olden days It used to be prepared with freshly roasted and pounded ingredients. The Boty or the tripe had to be washed well and cut into long thin strips then cooked in sufficient water for hours till tender over a firewood oven. Now with a pressure cooker the same dish can be prepared in just 45 minutes. It was served with bread or rice and sometimes as an accompaniment with drinks. Tripe tastes delicious with coconut rice.

1 kg Tripe either beef or mutton sliced thinly
2 large onions chopped
1teaspoon chilly powder
½ teaspoon pepper powder
½ teaspoon tumeric powder
2 tablespoons oil
1 teaspoon finely chopped ginger
2 teaspoons finely chopped garlic
Salt to taste
2 green chillies slit lengthwise
1 teaspoon cumin powder
½ teaspoon coriander powder

Wash the tripe well. Cook it in sufficient water and a little salt in a pressure cooker till soft. Drain and keep the soup aside. Heat the oil in a pan and sauté the onions lightly. Add the sliced tripe, ginger, garlic, salt, tumeric powder, chilly powder, cumin powder, coriander powder and pepper powder and mix well. Add the soup. Cover and simmer on low heat till the gravy thickens. Serve hot with rice or bread.

ALMOND BRANDY CAKE

200 grams flour / maida
200 grams sugar
200 grams butter
¼ teaspoon salt
1 teaspoon baking powder
3 eggs beaten
2 teaspoons almond essence
3 tablespoons almond powder (Badam powder)
4 tablespoons brandy

Cream the butter, sugar well. Add the beaten eggs, almond powder, brandy and almond essence and mix well. Slowly add the flour and fold in well. If the mixture is too thick add a little milk. Pour into a greased and papered baking tin or dish and bake in a moderate oven for about 40 to 45 minutes. Remove from the oven when done and set aside to cool.

EASY CHOCLATE LOGS

20 Marie Biscuits
2 tablespoons Cocoa Powder
5 tablespoons unsalted butter
6 tablespoons Powdered Sugar
1 teaspoon Instant Coffee powder
½ cup Warm Milk

Mix the instant coffee powder with the milk. Dip each biscuit into this mixture and stack neatly one on top of the other.

Cream butter and sugar together and blend in the cocoa powder. Spread this mixture evenly on all four sides of the stacked biscuits.

Refrigerate for 2 or 3 hours till well set. Cut into slices and serve.

Beef Hash

Serves 6
Preparation Time 1 hour
Ingredients

1/1 kg beef cut into medium pieces
2 large potatoes peeled and cut into quarters.
2 green chillies
1 teaspoon pepper powder
1 teaspoon cumin powder
2 tablespoons vinegar
1 teaspoon mustard powder
2 onions sliced
1 teaspoon chopped garlic
Salt to taste
2 teaspoons chopped mint
Boil the beef in sufficient water and a little salt till tender. Drain and keep the soup aside. Boil the potatoes and keep aside. Shred the meat into bits. Mix all the above ingredients together with the shredded meat, boiled potatoes and ½ cup of the left over soup. Simmer on a low heat till the water dries up and the mixture is semi solid. Serve with bread or Chapattis.

Drumstick and Egg Curry

Serves 6
Preparation Time 45 minutes
Ingredients
6 hard boiled eggs shelled
3 or 4 tender drumsticks
2 onions chopped finely
A few curry leaves
1 teaspoon ginger paste
1teaspoon garlic paste
2 teaspoons chilly powder
1 teaspoon coriander powder
2 medium size tomatoes chopped
2 tablespoons oil
Salt to taste

Scrape the drumsticks and then cut them into 2 inch pieces. Wash and soak in a little water. Heat oil in a pan and add the curry leaves and onions and fry till golden brown. Add the tomatoes, chilly powder, salt, turmeric powder, coriander powder and ginger paste, garlic paste and sauté for a few minutes. Now add the drumsticks and boiled eggs and mix well. Add 1 cup of water and cook on low till the drumsticks are cooked. Care should be taken not to over cook or they will get smashed. Serve as a main curry or a side dish with rice.
Boiled Beef or Mutton cut into medium size pieces can also be added instead of the boiled eggs if desired.

STUFFED MACKERELS

6 medium size mackerels
3 tablespoons oil
3 teaspoons chilly powder
2 teaspoons pepper powder
2 teaspoons ginger garlic paste
1- teaspoon cumin powder
1- teaspoon coriander powder
½ teaspoon turmeric powder
2 teaspoons lime juice
1-teaspoon salt

Clean and remove the scales, fins and insides of the fish. Wash well. Mix all the above ingredients together with a little water to form a paste. Slit each fish lengthwise on either side keeping the center bone intact. Stuff the paste into each fish very evenly on either side of the center bone. Rub some of the paste on the outsides as well. Heat oil in a flat pan and shallow fry the fish on both sides till evenly brown. Serve with onion rings and chips

CHICKEN VINDALOO

1 kg chicken jointed and cut into medium pieces
3 big tomatoes pureed
2 big onions chopped
3 medium potatoes pealed and cut into quarters
3 tablespoons oil
Salt to taste
3 teaspoons chillie powder
2 teaspoons cumin powder
1 teaspoon pepper powder
2 teaspoons garlic paste
½ cup vinegar
½ teaspoon turmeric powder

Wash the Chicken and keep aside. Heat oil in a vessel or pressure cooker and fry the onions till golden brown. Add the garlic paste and fry well. Add the chillie powder, turmeric powder, cumin powder, pepper powder and a little water and fry well till the oil separates from the masala. Add the tomato puree and salt and fry for some more time. Now add the chicken, potatoes and vinegar and mix well. Add more water depending on how much gravy is required and cook till done. (If cooking in a pressure cooker, turn off the heat after 2 or 3 whistles).

CRISPY CAULIFLOWER FRITTERS

1 cauliflower cut into florets
2 teaspoons chillie powder
1 teaspoon pepper powder
2 teaspoons soya sauce
2 teaspoons tomato sauce
salt to taste
3 tablespoons cornflower
2 tablespoons refined flour / maida
oil for frying

Soak the cauliflower florets in a bowl of water with a pinch of salt for ½ an hour. Wash and drain. Mix the chillie powder, pepper powder, soya sauce, tomato sauce, salt, corn flour and refined flour with a little water. Marinate the cauliflower with this paste and set aside for 20 minutes. Heat oil in a pan and deep fry the cauliflower florets a few at a time till crispy and golden brown. Serve with chillie sauce and mint chutney

ANGLO-INDIAN RECIPE 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 GLASSY / 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.

PEPPER MINCE WITH RICE AND FISH KEDGEREE

Serves 6 

Preparation Time 45 minutes

Ingredients

½ kg Mince (Beef or Mutton)                

2 big Onions chopped

½ teaspoon turmeric powder                

1 teaspoon chopped garlic

2 green chilies chopped finely

2 tablespoons oil

Salt to taste                                         

2 teaspoons pepper powder

2 Potatoes boiled and chopped into small pieces

Heat oil in a pan and fry the chopped garlic and onions till golden brown. Add the green chilies, turmeric powder, pepper powder and sauté for 3 minutes.  Add the mince and salt and mix well. Cook on low heat for about ½ an hour till the mince is cooked and all the water evaporates. Add the Potatoes and mix well. Simmer on low heat for 3 more minutes.  Serve hot with bread or chapattis.

                                                                                                                  

 

 

 

 

 

 

RICE &FISH KEDGEREE
Serves 6     
Preparation Time 45 minutes
Ingredients
½ kg good fleshy fish cut into thick slices
¼  kg raw rice or Basmati Rice
4 tablespoons oil
1 tablespoon ghee or butter
3 onions sliced finely
3 green chillies sliced lengthwise
100 grams Moong dhal or Tur Dhal (Or any other lentils)
1 teaspoon spice powder or garam masala
1 teaspoon cumin powder
100 grams Sultanas or Raisins (Optional)
2 tablespoons chopped coriander leaves
2 Bay leaves
Salt to taste
1 teaspoon chillie powder
1 tablespoon lime juice / lemon juice / vinegar
6 whole peppercorns
4 hard-boiled eggs cut into quarters.

Wash the fish and cook it in a little water along with the bay leaves and salt for about 5 minutes or till the pieces are firm. Strain and keep aside.  Add sufficient water to the left over fish soup to get 6 cups of liquid.  Remove the bones and skin from the boiled fish and break into small pieces. Wash the Rice and dhal and keep aside.
Heat the oil in a suitable vessel and sauté the onions lightly. Add the slit green chillies, whole peppercorns, spice powder, cumin powder and chillie powder and sauté for a few minutes. Add the rice and dhal and mix well. Now add 6 cups of the soup, salt, limejuice / vinegar, sultanas, chopped coriander leaves and salt and cook on high heat till boiling. Reduce heat and simmer covered till the rice and dhal are cooked and slightly pasty. Gently mix in the cooked fish, butter / ghee and the hard-boiled eggs. Cover and let the rice draw in the fish for a few minutes. Serve hot or cold with Chutney or Lime Pickle.

My New Recipe Book… The Anglo-Indian Snack Box

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