A SIMPLE ANGLO-INDIAN BEEF CURRY

A SIMPLE ANGLO-INDIAN BEEF CURRY
Serves 6 Preparation and Cooking Time 45 minutes
Ingredients

½ kg beef cut into medium size pieces
3 teaspoons chopped garlic
1 teaspoon chillie powder
3 onions sliced
Salt to taste
2 green chillies
½ teaspoon turmeric powder
½ teaspoon pepper powder
2 tablespoons oil
1 tablespoon lime juice
Wash the meat well. Add all the ingredients mentioned above to it and marinate for about 1 hour in a suitable pan. Place the pan on medium heat and cook closed for about 5 to 6 minutes. Lower the heat, add enough water and then simmer for about 40 to 45 minutes till the meat is cooked and the gravy is thick.
This curry can be served with either bread, white steamed rice, hoppers, chappatis etc.

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

And now sharing with all of you the Certificate I received from GOURMAND INTERNATIONAL SPAIN declaring my Cookery Book ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST as BEST CULINARY HISTORY BOOK FROM INDIA at the GOURMAND WORLD COOK BOOK AWARDS 2012

Bridget White Anglo-Indian Cuisine – UPPERCRUST MAGAZINE

FEATURE ON ME AND ON ANGLO-INDIAN CUISINE IN THE JAN – MARCH 2013 ISSUE OF THE UPPERCRUST MAGAZINE – PAGES 42 TO 45

GOOD FRIDAY RICE CONGEE – Rice and Coconut Gruel

This Congee is usually eaten on Good Friday in India and is prepared with rice, coconut and lentils
Serves 6 preparation and cooking time 1 hour

1 cup Raw Rice
½ cup Moong Dhal
¼ cup Sugar or Jaggery
½ cup grated cocoanut 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 cocoanut, sugar/ jaggery and raisins and simmer for 4 to 5 minutes.

The Congee should be of the consistency of thick soup.
Serve plain or with Cocoanut chutney. (Omit the sugar or jaggery if desired)

ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST has been selected as WINNER FROM INDIA under the category BEST CULINARY HISTORY BOOK by GOURMAND INTERNATIONAL COOK BOOK AWARDS 2012

 

 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 : Rs175..00, Australia: A$15.00, UAE: Rs.350.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00

CONTACT: bridgetkumar@yahoo.com

Also available online from AMAZON.COM

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 AND AUTHOR HOUSE UK LTD. Anglo-Indian Cuisine – A legacy of Flavours from the Past

http://www.authorhouse.co.uk/Bookstore/BookDetail.aspx?BookId=SKU-000622879

 ISBN 9781477251638   6 x 9 perfect Bound Soft Cover   US$ 18.24 /  £11.95

ISBN 9781477251645  E-Book    US $3.99

2012 in review

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4,329 films were submitted to the 2012 Cannes Film Festival. This blog had 27,000 views in 2012. If each view were a film, this blog would power 6 Film Festivals

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HOME MADE STRAWBERRY SHAPED MARZIPAN SWEETS

MARZIPAN SWEETS

Makes 30 pieces    Preparation time 1 hour

Ingredients

 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  

1/4 teaspoon pink food colour        

 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 and the pink food. Cook on low heat stirring all the time till the mixture forms a soft ball. Remove from heat and add the icing sugar. Knead till it forms a dry ball. Divide the mixture into even sized balls and mould into strawberry shapes.