All posts by Bridget White-Kumar

My name is Bridget white-Kumar residing in Bangalore, India. I'm a self published Author of 7 Cookery books specializing in Anglo-Indian Cuisine. I'm also an Independent Food Consultant & Trainer in Colonial Anglo-Indian Cuisine. Besides conducting training sessions in Anglo-Indian Cuisine, I also help curate Menus and Anglo-Indian Food festivals where I show case forgotten dishes of the British Raj such as the Dak Bungalow and Railway Cuisine of yester years.

BEEF PEPPER STEAK

Beef Pepper Steak 7

BEEF PEPPER STEAKS

Ingredients

1 kg Beef Undercut cut into steaks

1 teaspoon turmeric powder

3 or 4 teaspoons fresh ground black pepper powder

3 tablespoons oil

2 big onions sliced finely

2 big tomatoes chopped

Salt to taste

Marinate the steaks with the pepper powder, salt and turmeric powder in a flat plate. Pour the oil on top and keep it over night in the refrigerator (or for about 4 hours before cooking)

Pressure cook for just 5 minutes or cook in a pan for about 15 minutes.

Add the onions and tomatoes and continue frying on low heat till the tomatoes turn pulpy and the steaks are a nice dark colour.

Serve hot with boiled vegetables and bread.

Beef Pepper Steak 7

STRAWBERRY BLANCMANGE

Strawberry Blancmange

STRAWBERRY BLANCMANGE

Ingredients

1 cup sugar

3 tablespoons corn flour

¼ teaspoon salt

1 litre milk

1 teaspoon strawberry essence

1 cup fresh strawberries for topping (optional)

Mix the corn flour and salt in a little water. Boil the milk and sugar. When boiling mix in the corn flour paste. Cook till the mixture thickens stirring all the time. Simmer for a few more minutes.

Pour into dampened jelly moulds and set in a refrigerator.

When set, remove from the refrigerator, then dip the bottom of the mould in hot water and turn out on a plate.

Top with fresh cut strawberries and cream and serve

Strawberry Blancmange

EGG AND CAPSICUM CURRY

 

Egg and Capsicum Curry

EGG AND CAPSICUM CURRY

Serves 6

Ingredients

6 hard-boiled Eggs shelled and cut into halves

3 onions chopped finely

2 tomatoes chopped

1 capsicum de-seeded and chopped (optional)

1 teaspoon chopped garlic

1 teaspoon chillie powder

½ teaspoon turmeric powder

1 teaspoon spice powder or garam masala powder

½ teaspoon cumin powder

Salt to taste

2 tablespoons oil

1 sprig curry leaves (optional)

Heat oil in a pan and sauté the curry leaves, onions and chopped garlic till the onions turn golden brown. Add the tomatoes and capsicum and fry till the tomatoes are reduced to pulp. Add the chillie powder, turmeric powder, cumin powder and spice powder and mix well. Add salt and ½ cup of water and bring to boil. Lower heat and gently drop in the hard boiled eggs with the yolk side up. Simmer for a few minutes till the gravy becomes thick.

Serve with Rice, bread or chapattis.

Egg and Capsicum Curry

MEAT JHALFRAZIE

Meat Jhalfrazie

MEAT JHALFREZIE

Jalfrazie is a sautéd dish, which can be prepared with meat, poultry, sea food etc. The word “Jalfrazie” came from 2 words: “Jal” meaning “spicy or pungent” and “Frazie” meaning “Fried”. As in the case of almost all of our cuisine, which started out as insipid concoctions, in the days of the British Raj, the original “Jal Frezie” was bland and tasteless. The Colonial servants would fry up the leftover Christmas Turkey and Chicken Roasts with some pepper, chillies, etc., for Breakfast the next day. Over the years many more ingredients and spices were added to this dish to make it as spicy and delicious as it is today and it has become synonymous with the cuisine of West Bengal.

 Ingredients

1 kg tender Beef or Lamb cut into small pieces

3 large onions sliced

1 large capsicum / bell pepper cut into small pieces

1 teaspoon chillie powder

1 teaspoon pepper powder

1 teaspoon ginger garlic paste

½ teaspoon turmeric powder

Salt to taste

4 Dry red Chillies broken into bits

2 teaspoons ghee or butter

3 tablespoons oil

Boil the meat with turmeric powder and a little salt in sufficient water till tender. Drain and keep aside.

Heat oil in a pan and fry the onions and capsicum for about 3 minutes.

Add the cooked meat, potatoes and all the ingredients and mix well. Simmer till the gravy dries up. Stir fry till the oil leaves the sides of the pan.

Meat JhalfrazieHeat the ghee in another pan and fry the dry red chillies for a minute or so.

Turn off the heat and pour over the Beef.

Serve as a side dish with rice and pepper water or with bread or rotis / chappatis.

 

MIXED VEGETABLE CURRY

vegetable cury 6

MIXED VEGETABLE CURRY

Ingredients:

1 cup of chopped mixed vegetables such as carrots, beans, peas etc

2 potatoes peeled and cut into medium size pieces

2 tomatoes made into puree

3 tablespoons ground coconut

½ teaspoon all spice powder or garam masala

1 teaspoon mild chillie powder

½ teaspoon turmeric powder

½ teaspoon cumin powder

Salt to taste

1 teaspoon coriander powder

2 tablespoons oil

2 onions chopped

2 tablespoon chopped coriander leaves

1 teaspoon ginger garlic paste

Vegetable curry 4Heat oil in a pan and sauté the onions for a little while.

Add the ginger garlic paste, tomato puree, chillie powder, turmeric, coriander powder, spice powder / garam masala powder, cumin powder and salt and stir fry for a few minutes till the oil separates from the mixture.

Add the ground coconut and stir fry for a few minutes

Add the mixed vegetables and potatoes and mix well.

Add 2 cups of water and simmer on low heat till the potatoes are cooked the gravy thickens. Garnish with chopped coriander leaves.

Serve with rice or Chapattis.

ANGLO-INDIAN DOL MASH / DAL MASH

An easy recipe for a popular Anglo-Indian Dish – Dal Mash or Dol Mash as it is fondly known as. Cooked with very little water to an almost solid consistency, this simple and tasty dish is often served as a side dish with White steamed Rice,  Pepper Water and Papadams. A few pieces of fried Salt fish will round off this simple exquisite meal.
This recipe is taken from my Recipe Book ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST.

Serves 6            Preparation Time 45 minutes
Ingredients
1 cup Tur Dhal or Masur Dhal
2 onions chopped
2 green chillies chopped
1 teaspoon garlic chopped
1 teaspoon ginger chopped
½ teaspoon turmeric powder
¼ teaspoon mustard seeds
A few curry leaves
Salt to taste
1 tablespoon oil

Cook the dhal with sufficient water and ½ teaspoon turmeric powder till soft in a suitable pan or a pressure cooker. The dal should be semi solid. Mash and keep aside.
Heat oil in aother pan and add the mustard seeds. When it splutters, add the chopped onion, green chillies curry leaves, ginger and garlic and fry well till the onions turn golden brown. Add the cooked and mashed dhal and mix well. Cover with a lid to keep in the flavours and remove from heat Add a little ghee while serving.

Serve as a side dish with White Steamed Rice, Pepper Water, Papadams and some fried salt fish.

Posted by Bridget White-Kumar at 4:38 AM

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Labels: Anglo-Indian Dol Mash, Dal Mash

ANGLO-INDIAN FOOD FESTIVAL AT THE HYATT CENTRIC BANGALORE


The Hyatt Centric, Bangalore is holding an Anglo-Indian Food Festival – ‘Colonial Capers from the Cantonment’ from 22nd February to 3rd March 2019 – bringing back Nostalgic and Culinary Delights of old Colonial Anglo-Bangalore at their Bengaluru Brasserie.
I am assisting them in bringing back to life the old Colonial and popular Anglo-Indian dishes that will take one back down memory lane of the by-gone Era. I have curated 5 special menus of the old popular dishes for a ’la Carte Lunches and Buffet Dinners. The special dishes from this festival include Colonial Dishes such as the Railway Mutton Curry, The Dak Bungalow Curry, Grandma’s Country Captain Chicken, Potato Chops, Colonel Standhurst’s Beef Curry, Pork Country Captain, Bengal lancer’s Shrimp Curry, Pork Bhooni, Meat Jal Frezie, Devil Pork Curry, etc, and typical Anglo-Indian Dishes such as Saffron Coconut Rice, Junglee Pilaf, Meat Ball Curry (Bad Word Curry), Devil Chutney, Doll Curies, Vegetable Curries and side dishes, etc.

The Menu varies slightly each day both for lunch and the dinner buffet so that a wider variety of Anglo-Indian Dishes are featured.
A selection of the set menu that was served for lunch consisted of the following:
Starters were Pepper Chicken Bites, Vegetable Panthras (crumbfried panrolls stuffed with sautéed veggies) and lamb mince Potato Chops. Mains took us to Railway Mutton Curry, Anglo-Indian Meat Ball Curry or Bad Word Curry, Anglo-Indian Doll Curry (Dhal was always pronounced as Doll by us), Pepper Ladyfingers Fry (Bandy Coy) and Saffron Yellow Coconut Rice) and White Steamed Rice. A selection of Anglo-Indian pickles and relishes and our very own Devil Chutney added zing to the meal together with short glasses of Anglo-Indian Pepper Water. The Superb meal was rounded off with a selection of desserts such as steamed ginger pudding, bread pudding, Trifle and Kal Kals served portion wise.


A selection of the dishes on the Buffet at the on-going Anglo-Indian Food Festival at the Hyatt Centric Bangalore were:

Starters and short eats from the Live counter such as Pepper Chicken Bites, Corriander Chicken Nibbles, Cutlets, Lamb Mince Panthras, Vegetable Panthras (Crumb-fried pan-rolls stuffed with sautéed lamb mince or veggies) and lamb mince Potato Chops.

The Buffet had Mulligatawny Soup, Meat and Vegetable Broth, Army Camp Soup, Lantil Soup, Chicken in Red Wine, Country Captain, Railway Mutton Curry, Dak Bungalow Chicken, Fish in Green Masala, Pork Vindaloo, Junglee Pulaf, Anglo-Indian Pepper Water, Meat and Vegetable Broth, Beef Chops, Pepper Chicken, Fish Curry, Lady Finger Pepper Fry, Drumstick and Potato Curry, Tomato Pulaf, Cheesy Cauliflower Bake, Saffron Coconut Rice, Bad Word Curry, etc. etc, etc along with mouth-watering Desserts such as Trifle Pudding, Bread and Butter Pudding, Blancmange, Embassy Pudding, Pears stewed in Red Wine etc, etc, along with a wide selection of breads and buns – a real feast at the Dinner Buffet

All credit goes to Chef Manish, Chef Babu Ram, Chef Debaditya and their team for their excellent interpretation of my recipes, and bringing out these old delicacies perfectly each day. Chef Manish adds his own special touches to make the whole experience memorable. Not forgetting Anum Ajani, Preetam Rai, and all at the Hyatt Centric Bangalore.