BRIDGET WHITE-KUMAR – AUTHOR AND FOOD CONSULTANT (ANGLO-INDIAN CUISINE)

Bridget White, an expert in Anglo Indian cuisine. Express photo by JITHENDRA M.

Bridget White, an expert in Anglo Indian cuisine. Express photo by JITHENDRA BRIDGET WHITE-KUMAR – COOK BOOK AUTHOR AND FOOD CONSULTANT (ANGLO-INDIAN CUISINE)    Bridget White-Kumar is a Cookery Book Author, Anglo-Indian Food Consultant and Culinary Historian. She has authored 7 Recipe books on Anglo-Indian Cuisine. Her area of expertise is in Colonial Anglo-Indian Food and she has gone through a lot of effort in reviving the old forgotten dishes of the Colonial British Raj Era. Her 7 Recipe books are a means of preserving for posterity, the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of the pioneers of Anglo-Indian Cuisine.  Her Recipe book ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST was selected as ‘Winner from India’ Under the Category: ‘BEST CULINARY HISTORY BOOK’ (COUNTRIES) by GOURMAND INTERNATIONAL SPAIN, GOURMAND WORLD COOK BOOKS AWARDS 2012

Bridget is also an Independent Freelance Consultant on Food Related matters. She has assisted many Restaurants, Hotels and Clubs in Bangalore and elsewhere with her knowledge of Colonial Anglo-Indian Food besides helping them to revamp and reinvent their Menus by introducing new dishes which are a combination of both Continental and Anglo-Indian. Many of them are now following the Recipes and guidance given by her and the dishes are enjoyed by both Indian and Foreign Guests.

Bridget also conducts Cooking Demonstrations and Workshops at various places across the country such as Clubs, Restaurants, Women’s Groups, Corporate Offices, etc.She is always ready to share and talk about Recipes and Food.

She can be contacted on +919845571254 or email bridgetkumar@yahoo.com  

http://anglo-indianfood.blogspot.com  http://anglo-indianrecipes.blogspot.com   http://bridgetrecipes.blogspot.com

BEEF STROGANOFF – ANGLO-INDIAN STYLE

BEEF STROGANOFF – ANGLO-INDIAN STYLE

This is an easy recipe for the Anglo-Indian version of Beef Stroganoff  that was perfected by me!!!

Serves 6    Time required: About 1 hour 20 mins

Ingredients

1 kg Beef Sirloin cut into cubes

2 medium size onions chopped finely

1 tablespoon chopped garlic

250 grams button mushrooms sliced

2 teaspoons crushed black pepper

2 Bay leaves

2 pieces of cinnamon (about one inch size)

1 cup red wine

3 tablespoons cooking oil

Salt to taste

2 tablespoons Worcestershire sauce

2 tablespoons tomato sauce

1 tablespoon chopped mint

1 tablespoon Dijon Mustard

2 tablespoons flour

½ cup cream

Heat the oil in a suitable pan and fry the chopped onions, garlic, bay leaves and cinnamon for a few minutes till the onions turn light brown. Add the beef cubes, mushrooms, and all the other ingredients and stir fry for a few minutes. Add sufficient water (about 2 or 3 glasses) and cook on low heat till the beef is cooked and the gravy is quite thick. Serve with Buttered Toast or Dinner Rolls and Mash Potatoes.

MINCE MEAT STUFFED SNAKE COY / SERPENT GOURD CURRY

Serves 6    Preparation Time 1 hour

Ingredients

1 kg beef or mutton mince

1 medium sized snake gourd scrape and cut into 2 inch pieces after removing the insides

3 medium sized onions chopped

3 large tomatoes pureed

½ cup coconut paste

A small bunch of coriander leaves chopped

2 teaspoons ginger garlic paste

3 teaspoons chillie powder

1 teaspoon spice powder

2 teaspoons coriander powder

½ teaspoon turmeric powder

Salt to taste

2 green chilies chopped

3 tablespoons oil

Wash the snake gourd and keep aside. Marinate the mince with a teaspoon of chillie powder, turmeric powder, a little salt and some chopped coriander leaves. In a pan heat the oil and fry the chopped onions till golden brown. Add the ginger garlic paste and sauté for some time. Add the chillie powder, coriander powder, spice powder, green chilies, coconut and salt and fry for a few minutes .Add the tomato puree and fry till the oil separates from the masala. Now add 2 cups of water and bring to boil.  Meanwhile stuff the snake gourd rings with the marinated mince. Pack each ring tightly so that the mince does not fall out.  Slowly drop the stuffed snake gourd pieces into the boiling curry and cook on low heat till the gravy is sufficiently thick and the mince is cooked.  Garnish with chopped coriander leaves. Serve hot with coconut rice or plain rice.Snake Coy Curry new  3

SHEPHERD’S PIE

Originally posted on ANGLO-INDIAN RECIPES by BRIDGET WHITE-KUMAR:

A Collection of Anglo-Indian Roasts Casseroles and Bakes

SHEPHERD’S PIE

Serves: 6

Preparation Time: 1 hour

Ingredients

500 grams minced meat

2 large onions chopped

2 carrots peeled and sliced

1 cup shredded cabbage

3 large potatoes boiled and mashed

1 soup cube either chicken or beef

2 tablespoons butter

3 tablespoons flour

2 tablespoons milk

1 teaspoon pepper powder

1 teaspoon dried mint powder or herb powder

2 tablespoons grated cheddar cheese

Salt to taste

 Method

1.Cook the mince, chopped onions and carrots with ½ cup of water for about 10 minutes till the mince is cooked and the water reduces.

2. Add the crumbled soup cube, salt, pepper, and mint / herb powder and mix well. Cover and simmer on low heat for 5 more minutes.

3.Make a smooth paste with the flour and 4 tablespoons water and add to the meat mixture. Simmer for 3 or 4 minutes until the meat mixture thickens.

4.Season the…

View original 74 more words

SHEPHERD’S PIE

A Collection of Anglo-Indian Roasts Casseroles and Bakes

SHEPHERD’S PIE

Serves: 6

Preparation Time: 1 hour

Ingredients

500 grams minced meat

2 large onions chopped

2 carrots peeled and sliced

1 cup shredded cabbage

3 large potatoes boiled and mashed

1 soup cube either chicken or beef

2 tablespoons butter

3 tablespoons flour

2 tablespoons milk

1 teaspoon pepper powder

1 teaspoon dried mint powder or herb powder

2 tablespoons grated cheddar cheese

Salt to taste

 Method

1.Cook the mince, chopped onions and carrots with ½ cup of water for about 10 minutes till the mince is cooked and the water reduces.

2. Add the crumbled soup cube, salt, pepper, and mint / herb powder and mix well. Cover and simmer on low heat for 5 more minutes.

3.Make a smooth paste with the flour and 4 tablespoons water and add to the meat mixture. Simmer for 3 or 4 minutes until the meat mixture thickens.

4.Season the mashed potato with a little butter, salt and milk. (The mixture should not be too soft).

5. Transfer the cooked meat mixture to a big ovenproof dish. Spread the mashed potato on top evenly using a fork.

6. Sprinkle grated cheese on the potato layer.

7. Bake in a moderate oven (3500) for 15 minutes till the cheese melts and the potatoes turn golden.

Serve hot with buttered toast and steamed veggies

ANGLO-INDIAN RECIPES NOW ON YOUR ANROID PHONE

BRIDGET WHITE’S ANGLO-INDIAN RECIPES NOW ON YOUR ANROID PHONE

New App pic
Your favourite Anglo-Indian Recipes now on your Android phone. Download the App and Carry your phone to the kitchen. Recreate these old, timeless and tasty Anglo-Indian delicacies.
Its easy. Just download the App from the link mentioned and have fun cooking your favourite Anglo-Indian Dishes
Features of the App:
• Authentic Anglo-Indian Recipes at your finger tips
• Vintage and contemporary Cuisine from Colonial India
• Turn out mouthwatering and lip smacking dishes
• Old Forgotten dishes now revived to suit present day tastes and palates

GET YOUR APP FROM THE GOOGLE PLAY STORE AT THIS LINK
https://play.google.com/store/apps/details?id=com.wangloindianrecipes
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Anglo-Indian Recipes – an unique collection of easy-to-follow Recipes of popular and well loved Anglo-Indian dishes. The repertoire is rich and vast, ranging from Roasts, Cutlets, Croquettes, Pasties, etc, to mouth watering Curries, Side Dishes, Spicy Fries, Foogaths, Biryani and Pilafs, Pickles, Chutneys etc, picking up plenty of hybrids along the way. The sumptuous Anglo-Indian 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, Crumbed Lamb Chops, Ding Ding, Stews, Duck Buffat, Almorth, etc, which were very popular in the olden days will take one on an exotic nostalgic journey to Culinary Paradise.

BAKED POTATOES (JACKET POTATOES)

BAKED POTATOES (JACKET POTATOES)
Roast Potatoes 3
Ingredients
6 large potatoes
1 tablespoon butter
Salt and Pepper to season
Method
Wash the potatoes well and prick them all over with a fork. Smear the butter all over the potatoes. Wrap the potatoes individually in foil and place them on the middle shelf of the oven. Bake at 250 degrees for about 15 minutes. Remove the foil and bake for 10 to 15 minutes more till the skins turn crisp. Serve with any Roast Dish