MARZIPAN STRAWBERRY SWEETS

Ingredient

250 grams almonds                   

250 grams sugar

300 grams icing sugar                 

2 egg whites

A little rose water for grinding     

¼ teaspoon almond essence

250 grams cashew nuts          

Grind the almonds and cashew nuts with the egg whites and rose water to a smooth paste. Transfer the paste into a heavy bottomed pan and add the sugar. Cook on low heat stirring all the time till the mixture forms a soft ball. Remove from heat and add the icing sugar. Add a few drops of red / cochineal food colour and knead till it forms a dry ball. Divide the mixture into even sized balls and mould into strawberry shapes. Sprinkle sugar on top.

VEAL COUNTRY CAPTAIN / COLD MEAT CURRY

Serves 6             Preparation Time 1 hour

Ingredients

1kg veal from the shoulder portion (1 whole chunk)

4 medium size onions cut finely

1 teaspoon turmeric powder

1 tablespoon garlic paste

2 teaspoons chillie powder

3 tablespoons oil

1 tablespoon butter or ghee

Salt to taste

Boil the veal in sufficient water with a little salt and a pinch of turmeric till tender. Remove from heat and cool.  When cold, cut the boiled veal into small pieces. Mix the chillie powder, turmeric powder, salt and garlic paste with the boiled veal pieces and keep aside.

Heat oil in a pan and fry the onions till golden brown. Remove from the pan and keep aside.

Now fry the marinated boiled veal in the same pan adding a tablespoon of butter or ghee and cook till the meat begins to look dry. Mix in the fried onions and simmer on low heat for 5 more minutes. Serve with rice or bread and a few steamed vegetables.

Country Captain is usually prepared with chicken. However it can be prepared with any left over cold meat as well. Hence the name Cold Meat Curry

BEETROOT WINE

2 kg beetroot                                

1 kg sugar

2 oranges (extract juice)              

4 tablespoons lime juice

3 litres water                                

A small piece of ginger

½ teaspoon yeast                          

6 cloves

 

Peel and wash the beetroot and cut into pieces. Soak the pieces in water for a couple of hours. Boil the beetroot in 3 litres water together with the ginger and cloves till the beetroot is soft. Mash well and allow to cool. Strain it and add the sugar, orange juice and limejuice. When cold pour into a stone jar. Spread the yeast on a slice of toasted bread and allow it to float in the liquid. Keep the jar closed for 14 days. Strain the wine into another vessel. Let it stand for a week then strain way the sediments and bottle.

DEVILLED MEAT BALLS

Serves 6      Preparation Time approx 1 hour

Ingredients

 

1 kg Beef or Mutton Mince

3 onions chopped finely

3 tablespoons chopped coriander leaves or chopped parsley

2 teaspoons chillie powder

1 teaspoon pepper powder

4 tablespoons breadcrumbs

2 tablespoons tomato sauce 

2 tablespoons flour

Salt to taste

4 tablespoons oil

 

Mix the mince with the chopped onions, coriander leaves / parsley, chillie powder, pepper powder, salt and bread crumbs and set aside for one hour. Squeeze out all the

water. Divide into equal size portions then roll into balls. Heat oil in a nonstick pan and fry the meat balls gently till they are brown. Remove and keep aside.

In the same oil add 2 tablespoons of flour, 1 teaspoon pepper powder, a pinch of salt and 2 tablespoons tomato sauce and mix well. Add 1 cup of water and bring to boil.

Add the fried meat balls and shake the pan gently so that the gravy covers all of them. Simmer on low heat for about 20 minutes till the meat balls are firm. The gravy will be quite thick. Serve with bread or Pilaf rice

OXTAIL VINDALOO

Serves 6   Preparation time 45 minutes

Ingredients

1 kg oxtail cut into medium pieces               

3 onions chopped

3 big tomatoes pureed                                   

1 teaspoon cumin powder

1 teaspoon turmeric powder                           

3 teaspoons chilly powder

1 teaspoon pepper powder                            

1 piece cinnamon

2 teaspoons garlic paste                                

2 tablespoons vinegar

3 tablespoons oil                                            

Salt to taste

 

Pressure  cook the oxtail till tender with sufficient water.  Heat oil and fry the cinnamon and onions till golden brown.  Add the garlic paste and sauté for some time.  Add the chilly powder, cumin powder, turmeric powder, pepper powder and fry well with a little vinegar. Add the tomato puree and continue frying till the oil separates from the masala. Add the remaining vinegar and the cooked oxtail together with the remaining soup and cook till the gravy is thick. Serve hot with rice or bread or even hoppers.

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.

MIXED MEAT AND VEGETABLE CHOW

MIXED MEAT AND VEGETABLE CHOW

Ingredients
2 cups boiled noodles
1/2 cup chicken (boiled and shredded)
1/2 cup prawns cooked
1 egg scrambled
1/4 cup roasted pork chopped fine
1/4 cup capsicum cut into fine strips
2 onions chopped fine
1 cup spring onions chopped fine
2 tablespoons ginger-garlic paste(or to taste)
1 cup of mixed vegetables, i.e. carrots, french beans, cabbage- chopped fine
Salt and Pepper to taste
2 green chillies chopped (optional)
1 tablespoon soya sauce or Worchester sauce
1 teaspoon chilli sauce
2 tablespoons cooking oil

Heat oil in a large pan or wok and fry the onions till light brown. Add ginger-garlic paste and fry for a few minutes. Add the vegetables, spring onions, chillies and capsicum and fry on high heat for a few minutes till the vegetables are just cooked and still crisp. Add the cooked noodles, soy sauce / Worchester sauce and mix well. Stir in the chicken, prawns, pork, salt and chillie sauce and mix well. Finally mix in the scrambled egg and serve hot

CHICKEN GIZZARDS AND LIVER PEPPER FRY

Serves 6   

Preparation Time 45 minutes

Ingredients

½ kg chicken gizzards and liver cut into pieces      

2 large onions sliced finely

2 or 3 teaspoons ground pepper                             

2 green chillies slit

Salt to taste                                                              

3 tablespoons oil

½ teaspoon turmeric powder

Wash the chicken gizzards and livers well.  Boil them with a little water and salt till done. Heat oil in a pan and fry the onions till golden brown.  Add the cooked gizzards and liver together with the slit green chillies, turmeric powder, pepper powder and salt and keep frying on low heat till dry and brown

The Anglo-Indian Food Festival

The Anglo-Indian Food fest held on 20th and 21st August at the Ivy Unwind Island Resort in Bangalore was a huge success. Chef Sendhil Kumar and his team did an excellent job of turning out mouth watering Anglo-Indian Dishes by following my Recipes.

ANGLO-INDIAN FOOD FESTIVAL

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 20^th and 21^st 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

FISH AND GREEN MANGO CURRY

1 kg good fleshy fish cut into medium pieces             

2 teaspoons ginger garlic paste

3 green chilies                                                            

3 tablespoons coriander leaves

1 teaspoon cumin powder                                         

2 teaspoons chilly powder                                        

½ teaspoon turmeric powder                                      

Salt to taste                                                          

3 tablespoons oil                                                        

2 green mangoes peeled and chopped                   

2 onions sliced finely                                                

½ cup coconut paste                                                 

Cook the green mango pieces with the green chillies and a pinch of tumeric in a little water till soft. Heat oil in a pan and fry the onions till golden brown. Add the tumeric powder, chilly powder, ginger garlic paste, cumin powder, coconut paste and salt and mix well. Keep frying on low heat till the oil separates from the masala.  Add the fish and the cooked mango pieces and sufficient water and cook for 5 to 6 minutes till the fish is done.   Garnish with the chopped coriander leaves. Serve hot.

DING DING ( Sundried Meat )

DING DING

(SAVOURY SUN DRIED MEAT CRISPIES)

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

2 teaspoons pepper powder  

2 teaspoons chilly powder

3 teaspoons salt                            

1 teaspoon turmeric powder

2 tablespoons vinegar

Wash the meat and marinate with the pepper powder, salt and chilly powder,  turmeric powder and vinegar 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 to 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

Meat Glazzy / Meat Glassie

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 powde
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.

DRY BEEF FRY

1 kg Beef cut into small pieces
2 medium size onions finely chopped
2 tablespoons oil
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons chillie powder
1 teaspoon spice powder or garam masala powder
2 Sprigs curry leaves
1 tablespoon vinegar
Salt to taste

Marinate the meat with all the above ingredients except the onions and curry leaves and keep aside for 1 hour. Heat oil in a pan and sauté the onions and curry leaves till slightly brown. Add the marinated meat and stir fry for a few minutes till the pieces become firm. Add 1 cup of water and mix well. Cover and simmer for 45 minutes or till the meat is tender and the gravy dries up. Keep frying on low heat till the meat is dry and dark brown. Serve as a side dish with Rice and pepperwater.

PRAWN BALCHAO

PRAWN BALCHAO
500 grams dried prawns or shrimps
6 medium size onions chopped finely
300 grams oil
2 teaspoons chilly powder
1 tablespoon chopped garlic
1 tablespoon cumin powder
2 tablespoons vinegar

Wash the dried prawns /shrimps and drain off all the water. Heat oil in a pan and fry the prawns till golden brown. Remove and keep aside. Fry the onions and chopped garlic in the remaining oil till golden brown. Add the chilly powder, cumin powder and vinegar and sauté for 10 minutes. Now add the fried prawns and simmer till the gravy dries uo. Cool and bottle and use when required