EGG PLANT / BRINJAL BAKE

½ -kg mutton mince or beef mince
4-big seedless Brinjals
4-tablespoons oil
1 -big onion sliced finely
1-tomato chopped finely
4-tablespoons oil
1-tablespoon flour
1-teaspoon salt
1-teaspoon pepper powder
4-green chilies chopped finely
2-pods of garlic chopped finely
2-eggs beaten well
4-tablespoons breadcrumbs or semolina

Method

Wash the Brinjals and put them whole into boiling water with ½ teaspoon salt and cook for about 5 minutes till they are half cooked. Cut the brinjals into halves lengthwise dividing even the stalks. Scoop out the insides and keep aside. Heat 2-tablespoons oil in a pan and add the onions, mince, tomato, salt, pepper, green chilies, garlic and cook on low heat till the mince is cooked and all the water is absorbed. Add the cooked insides of the brinjals and mix well. Keep aside to cool for some time. When slightly cold, fill this cooked mince in the scooped out brinjal halves and press well. Coat with the beaten egg and sprinkle the breadcrumbs or semolina on the top. Brush the sides with oil and place in a baking tray. Drizzle the remaining oil all over the stuffed brinjals and bake in a hot oven for about 10 minutes till brown on top. Serve hot with bread and chips.
(The stuffed bringals could also be shallow fried like cutlets instead of baking)

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.

CHOW-CHOW AND TOMATO CURRY (Vegetable Marrow and Tomato Curry)

½ kg tender squash / vegetable marrow
2 onions chopped finely
A few curry leaves
1 teaspoon ginger paste
1/2 teaspoon garlic paste
½ teaspoon mustard seeds
2 teaspoons chilly powder
1 teaspoon coriander powder
2 medium size tomatoes chopped
2 tablespoons oil
Salt to taste

Remove the skin, wash and cut the squash / vegetable marrow / chow chow into medium size pieces and keep aside. Heat oil in a pan and add the mustard. When they splutter add the curry leaves and onions and fry till golden brown. Add the tomatoes chilly powder, salt, tumeric powder, coriander powder, ginger and garlic paste and sauté for a few minutes. Now add the cut vegetable and mix well. Cook on low heat for a few minutes till the pieces of squash / vegetable marrow are cooked. Care should be taken not to over cook or they will get smashed.

Deviled Beef Steak

Serves 6
Preparation Time 1 hour
Ingredients
1 Kg Beef Steaks cut from the Round Portion
2 teaspoons black pepper
2 teaspoons chillie powder
½ teaspoon turmeric powder
3 onions sliced finely
1 teaspoon Mustard Powder or paste
3 tablespoons oil
Salt to taste
1 tablespoon Worcestershire Sauce or Tomato ketchup (Optional)
Wash the steaks and flatten them by beating with a big knife or cleaver on the cutting Board. Marinate the steaks with all the above ingredients and leave aside for 2 or 3 hours.
Heat a pan and cook the steaks on low heat till soft and tender. (Add some water if required). Serve with Bread and Mashed Potatoes.

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
Chicken roll 2

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 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

COOKING CLASSES IN BANGALORE BY BRIDGET WHITE-KUMAR

SIMPLE INDIAN DISHES AND ANGLO-INDIAN CUISINE

Bridget White Anglo-Indian Recipes

Bridget White Anglo-Indian Recipes

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