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

DEVILLED PORK CHOPS

1 kg Pork Chops                                           

4 green chilies ground to a paste

2 teaspoons lime juice                                  

1 teaspoon mustard powder

3 tablespoons Worcestershire / Soya sauce  

1 teaspoon chillie powder

1 teaspoon Coriander powder                      

 Salt to taste

2 tablespoons oil                                            

1 teaspoon peppercorns

3 onions sliced finely                                     

2 tablespoons vinegar

3 Potatoes boiled and cut into halves

Marinate the chops with all the above ingredients except the oil and onions for about one hour.  Heat oil in a suitable pan and fry the onions till golden brown.  Add the pork chops and mix well. Cook on high heat for about 5 minutes stirring occasionally. Add 2 cups water and simmer on low heat till the chops are tender and the gravy is thick. Add the Potatoes and mix once. Serve with Rice or bread

MEAT POT ROAST

2 kg chunk of either tender mutton or beef       

2 teaspoons refined flour (maida)

2 teaspoons pepper powder                               

Salt to taste

2 teaspoons vinegar                                            

4 tablespoons butter

2 big onions sliced                                            

3 large potatoes peeled and cut into halves

A few carrots, beans, turnips, etc (optional)

Wash the meat and rub the flour, salt, pepper and vinegar well into it all over. Heat a large pan or pressure cooker and add the butter. Place the meat in this and brown all over, turning it from side to side. Add sufficient water and cook till the meat is tender. Add the sliced the onions, potatoes and other vegetables to the meat. Simmer on low heat till all the water evaporates, turning the meat from side to side, till the meat is nicely brown all over and the potatoes and vegetables too are well roasted.  Serve hot or cold with bread

Serve hot or cold with steamed vegetables and bread.

ANGLO-INDIAN ROASTS

A Roast is one of the most simple and easy-to-make dishes that require very little work and effort. When stumped over what to cook, most people usually just decide to make a roast. When properly done, there’s no greater culinary pleasure than tucking into the juicy roasted meat. Even the left overs have their uses. The brown burnt residue at the bottom of the roasting pan can be converted into a delicious sauce with a little butter and a dash of wine. The left over bits of meat can also be used in sandwiches, salads, etc.

Making a roast is a real fulfilling experience and one could really innovate with the ingredients depending on individual taste. For a simple, uncomplicated version just pepper and salt would suffice. However a Pot Roast is very popular as vegetables such as potatoes, turnips, carrots, beans onions, etc could be added as well. These vegetables, make the dish truly delicious as they cook in the natural juices of the meat. Try out these easy recipes for some delicious Anglo-Indian Roasts. “ So Come, lets raise a toast to Anglo-Indian Roasts”

CHICKEN ROAST

1 whole chicken cleaned and washed well

Salt to taste

2 teaspoons pepper

1 teaspoon Chillie Powder

½ teaspoon turmeric powder

2 tablespoons oil or ghee

Marinate the chicken with the salt, chillie powder, turmeric powder and pepper powder for about ½ an hour. Heat oil or ghee in a thick -bottomed pan or pressure cooker and add the whole chicken. Turn the chicken from side to side and fry for about 5 minutes Cover the vessel with a tight lid and simmer over low heat turning the chicken occasionally till the chicken is cooked and all the water is absorbed. Continue to cook till the chicken is roasted to a lovely golden brown. Serve with roasted potatoes and boiled vegetables.

BEEF POT ROAST

2 kg chunk of either tender mutton or beef

2 teaspoons refined flour (maida)

2 teaspoons pepper powder

Salt to taste

2 teaspoons vinegar

4 tablespoons butter

2 big onions sliced

3 large potatoes peeled and cut into halves

A few carrots, beans, turnips, etc (optional)

Wash the meat and rub the flour, salt, pepper and vinegar well into it all over. Heat a large pan or pressure cooker and add the butter. Place the meat in this and brown all over, turning it from side to side. Add sufficient water and cook till the meat is tender. Add the sliced the onions, potatoes and other vegetables to the meat. Simmer on low heat till all the water evaporates, turning the meat from side to side, till the meat is nicely brown all over and the potatoes and vegetables too are well roasted. Serve hot or cold with bread

Serve hot or cold with steamed vegetables and bread

SPICY ANGLO-INDIAN PORK ROAST

2kg pork (1 whole piece) from the shoulder portion

2 teaspoons pepper powder

4 dried red chillies broken into bits

3 pieces of cinnamon about ½ inch each
1 teaspoon chilly powder

½ teaspoon turmeric powder
2 or 3 onions sliced 1 tablespoon vinegar
1 tablespoon oil
Salt to taste
Wash the pork and rub it well all over with the salt, pepper, chilly powder and turmeric powder. Spread the sliced onions evenly in a fairly large greased baking dish. Lay the chunk of pork on the layer of onions. Sprinkle the broken red chillies and cinnamon over it. Drizzle the oil all over the meat. Shake the dish so that it spreads evenly. Cook in a moderate oven (355 0 ) for about one and a half hours till the meat is soft and brown. (Turn the meat over every half hour so that it browns all over evenly).
Serve with mash potato and Bread or Rice.
The Pork Roast could be prepared using a Pressure cooker instead of baking in an oven.