Watch out for Bridget's Forth coming Recipe Books………..
“THE CELEBRATIONS COOK BOOK” a collection of festive treats will be out shortly.

SOME POPULAR ANGLO-INDIAN RECIPES


1. COCONUT RICE    (YELLOW RICE)

Serves 6  Preparation Time 45 minutes

1 pack of coconut milk diluted with water to get 4 cups of milk or 1 fresh coconut grated and milk extracted to get 4 cups of diluted milk

  • 2 cups of Raw Rice or Basmati Rice      
  • ½   teaspoon tumeric powder or a few strands of saffron
  • Salt to taste
  • 4 tablespoons butter or ghee
  • 3 cloves
  • 3 cardamoms
  • 3 pieces of cinnamon

Heat ghee in a large vessel or Rice cooker and fry the spices for a few minutes.   Add the washed rice, salt, tumeric and 4 cups of coconut milk and cook till the rice is done.

Coconut Rice is best eaten with Ball Curry or Chicken curry and Devil Chutney.


2. MINCE BALL CURRY (Mince Koftas in a coconut  based gravy)

  Serves 6  Preparation time 45 minutes

  Ingredients; For the Curry

3 large onions chopped  1 sprig curry leaves
3 teaspoons chilly powder 1 ½ teaspoons coriander powder
3 teaspoons ginger garlic paste 3 big tomatoes pureed
½ cup ground coconut paste 1 teaspoon spice powder or garam masala
Salt to taste 3 tablespoons oil
1 teaspoon coriander leaves chopped finely for garnishing
½ teaspoon tumeric powder


Ingredients: For the Mince Balls (Kofta)

  • ½ kg minced meat beef or mutton  (fine mince)      
  • ½ teaspoon spice powder
  • 3 green chilies chopped               
  • A small bunch of coriander leaves chopped finely
  • Salt to taste                                  
  • ½ teaspoon tumeric powder

Heat oil in a large pan and fry the onions till golden brown .Add the ginger garlic paste and the curry leaves and fry for some time.  Now add the chilly powder, coriander powder, spice powder or garam masala powder, tumeric powder and coconut and fry for a few minutes till the oil separates from the masala. Now add the tomato juice and salt and simmer for some time.   Add sufficient water and bring to boil. Meanwhile mix the spice powder, salt, chopped green chilies, tumeric powder and coriander leaves with the mince and form into small balls. When the curry is boiling slowly drop in the mince balls carefully one by one. Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick.   Serve hot with Coconut Rice and Devil Chutney.


3. DEVIL CHUTNEY  (RED CHILLY AND ONION CHUTNEY)

  Devil Chutney is a fiery red chutney . Its bright red colour often leads people to think that is very pungent and spicy, when actually it is sweetish and only slightly pungent The vinegar and sugar react with the onion and red chilly to produce the bright red colour. It is also known as HELL FIRE CHUTNEY due to its vivid colour.

  • 2 medium size onions chopped roughly     
  • 2 red chillies
  • 2 teaspoons sugar               
  • A pinch of salt                       
  • 2 tablespoons vinegar

Grind all the above ingredients together till smooth. If chutney is too thick add a little more vinegar. Serve with Coconut Rice.
 

4. CHICKEN  VINDALOO

  Serves 6  Preparation Time 45 minutes

1 kg chicken jointed and cut into medium pieces
3 big tomatoes pureed 2 big onions chopped
3 medium potatoes pealed and cut into quarters 3 tablespoons oil
Salt to taste 1 teaspoon mustard powder
3 teaspoons chilly powder 2 teaspoons cumin powder
1 teaspoon pepper powder 3 teaspoons garlic paste
½ cup vinegar ½ teaspoon tumeric powder

Wash the Chicken and keep aside. Heat oil in a vessel or pressure cooker and fry the onions till golden brown.  Add the garlic paste and fry well. Add the chilly powder, tumeric powder, cumin powder, mustard powder, pepper powder and a little water and fry well till the oil separates from the masala .Add the tomato puree and salt and fry for some more time. Now add the duck, potatoes and vinegar and mix well.   Add more water depending on how much gravy is required and cook till done. (If cooking in a pressure cooker, turn off the heat after 2 or 3 whistles).  
 

 5. SPICY ANGLO-INDIAN PORK ROAST

  Serves 6  Preparation time; 2 hours

  • 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 tumeric 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 tumeric 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.