Anglo-Indian Delicacies: Vintage and Contempory Cuisine from Colonial India
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About this ebook
Old favourites such as Pork Bhooni, Devil Pork Curry, Meat Glassy (fruity Meat Curry), Mango Chutney Dhal, Calcutta Cutlets, Fish Kedgeree, Double Onions Meat Curry, Bengal Lancers Shrimp Curry, Salted Tongue, Salted Beef, Corned Beef, Kuk Kuls, Rose Cookies, Dhol Dhol, Beef Panthras etc have been given a new lease of life.
It is an easy and unpretentious guide to delectable Anglo-Indian Cuisine. The easy-to-follow directions make cooking these delicacies, simple, enjoyable and problem-free. Anyone who follows these recipes will turn out dishes that will truly be a gastronomic delight besides having a rendezvous with History. As with the earlier books, it will make a useful addition to a personal Anglo-Indian Recipe Collection.
Bridget White
Bridget White is a Cookery Book Author, Food Consultant and Culinary Historian. She has authored 7 Recipe books on Anglo-Indian Cuisine. Her area of expertise is in Colonial Anglo-Indian Cuisine and she has gone through a lot of effort in reviving the old forgotten dishes of the Colonial British Raj Era. Her Recipe books are a means of preserving for posterity, the very authentic tastes and flavours of Colonial ‘Anglo-Indian Food besides recording for future generations, the unique heritage of the pioneers of Anglo-Indian Cuisine.
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Anglo-Indian Cuisine – a Legacy of Flavours from the Past: Authentic Anglo-Indian Recipes Rating: 0 out of 5 stars0 ratingsA Collection of Simple Anglo-Indian Recipes Rating: 0 out of 5 stars0 ratings
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Anglo-Indian Delicacies - Bridget White
Copyright © 2013 by Bridget White.
ISBN: Softcover 978-1-4828-0137-8
Ebook 978-1-4828-0136-1
All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the publisher except in the case of brief quotations embodied in critical articles and reviews.
Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.
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Phone: 000.800.10062.62
CONTENTS
Introduction
Some Helpful Hints
I SOUPS AND PEPPER WATER
1. Chicken Mulligatawny Soup
2. Lamb / Mutton Mulligatawny Soup
3. Brown Windsor Soup
4. Trotters Soup
5. Oxtail Soup
6. Beef Bones Soup
7. Chicken And Barley Broth Also Known As Kenny Boy’s Congee
8. Anglo-Indian Pepper Water
9. Dhal Pepper Water (Lentil Based Pepper Water)
10. Breast Bone Pepper Water
II CURRIES, GRAVIES, FRIES, SIDE DISHES & MORE
A. MEAT
1. Simple Meat Vindaloo
2. Anglo-Indian Mince Ball Curry (Bad Word Curry)
3. Simple Anglo-Indian Beef Curry
4. Meat Glassy (Fruity Meat / Sweet Mango Meat Curry)
5. Railway Meat Curry
6. Meat Puli Fry Or Tangy Meat Fry
8. Meat And Runner Beans Curry
9. Hot Beef Fry
10. Devilled Meat Balls
11. Mutton / Lamb Fry
12. Madras Club Lamb / Mutton Quorma (Korma)
13. Meat In Mint And Coriander Gravy
14. Anglo-Indian Masala Chops
15. Meat Pepper Fry
16. Beef Pepper Steaks
17. Rack Of Lamb / Mutton Pepper Chops
18. Anglo-Indian Meat Grill
19. Veal Pepper Chops
20. Spicy Veal Curry
21. Stuffed Snake Coy Curry (Snake Gourd / Serpent Gourd)
22. Brown Stew (Meat And Vegetable Stew)
23. Almorth (Mixed Meat Stew)
24. Oxtail Vindaloo
25. Curried Trotters
26. Spicy Brain Fry
27. Liver And Onion Fry
28. Stewed Lamb Kidneys
29. Hot & Spicy Tripe (Boty Curry)
30. Ox Tongue Vindaloo
31. Lamb Head Curry
32. Crumbed Chops (Mutton / Lamb)
33. Pepper Mince Potato Chops
34. Minced Meat Cutlets
35. Calcutta Savoury Mince Cutlets
36. Beef Croquettes
37. Ding Ding (Savoury Sun Dried Meat Crispies)
38. Brain Cutlets
39. Brinjal Bake (Egg Plant / Aubergine Bake)
40. Spicy Meat Patties
41. Cornish Pasties
42. Beef Pot Roast
43. Ox Tongue Roast
44. Devilled Beef Steak
45. Beef Jalfrazie
46. Hussainy Stick Curry Or Hussainy Kebab Curry
47. Beef Jerky (Another Version Of Ding Ding)
48. Fried Beef Strips
49. Home Made Salted Beef
50. Home Made Corned Beef
51. Salted Tongue
52. Double Onions Mutton Curry (Mutton Do Piyaza)
53. Mutton / Lamb Dumpoke (Dumpukht)
54. Frikkadels Or Fried Mince Meat Balls
55. Cold Meat Fry
B. CHICKEN
1. Chicken Vindaloo
2. Country Captain Chicken
3. Colonial Pepper Chicken
4. A Simple Anglo-Indian Chicken Curry
5. Fowl Curry In Coconut Gravy
6. Dak Bungalow Chicken Curry
7. Simple Chicken Stew
8. Chicken And Vegetable Dumpling Stew
9. Country Fowl Buffad
10. Nana’s Bobo Fry (Chicken Fry)
11. Chicken Jalfrazie
12. Chicken Gizzards And Liver Fry
13. Chicken Dry Fry
14. Whole Pot Roast Chicken
15. Chicken Croquettes
16. Steam Roller Chicken
17. Duck Vindaloo
18. Duck Moley
19. Dak Bungalow Whole Duck / Chicken Roast
20. Turkey Roast With Stuffing
C. PORK
(Any Pork Cut could be used as per personal preference)
1. Pork Vindaloo
2. Country Captain Pork
3. Madras Pork Curry
4. Spicy Pork Chops
5. A Simple Pork Pot Roast
6. Spicy Pork Fry
7. Pork Baffad
8. Devil Pork Curry
9. Devilled Pork Chops
10. Pork Bhoonie / Pork Cooked With Fresh Dil Leaves
11. Spicy Pork Spare Ribs
12. Fried Pork Loin Strips
13. Chillie Pork Fry
14. Pepper Pork Fry
15. Spicy Pork Trotters
D. FISH / PRAWNS / CRABS & EGGS
1. Anglo-Indian Fish Vindaloo
2. Tangy Fish Curry (Fish Cooked With Tamarind)
3. Fish Moley (Fish Stew)
4. Anglo-Indian Fish Curry
5. Fish And Green Mango Curry
6. Salt Fish Curry
7. Fried Fish
8. Stuffed Fried Mackerels
9. Fish Cutlets
10. Fish Croquettes
11. Fried Fish Roe
12. Fish Steaks
13. Shark Mince Fry (Shark Puttu)
14. Simple Fried Bombay Duck
15. Prawn Vindaloo
16. Prawns In Coconut Gravy
17. Prawn And Brinjal / Egg Plant Curry
18. Prawn Temperado Or Tempered Prawns
19. Spicy Prawns Fry
20. Prawn Pepper Fry
21. Bengal Lancers Prawn / Shrimp Curry
22. Hot And Spicy Crab Curry
23. Dry Pepper Crab Fry
24. Egg And Tomato Curry
25. Egg Vindaloo
26. Eggs Temperado (Tempered Eggs)
27. Poached Eggs And Tomatoes Stir Fry
28. Pickled Eggs
29. Bengal Lancers Egg Curry (Tomato Based Gravy)
30. Major Gray’s Egg And Potato Chops
III VEGETARIAN VARIETY
1. Simple Mixed Vegetable Curry
2. Green Peas And Potato Curry
3. Cauliflower And Potato In Coconut Gravy
4. Brinjal / Egg Plant Vindaloo
5. Tangy Lady’s Finger / Okra
6. Capsicum, Egg Plant And Potato Curry
7. Pumpkin And Tomato Curry
8. Drumstick And Potato Curry
9. Mixed Vegetable Stew
10. Mixed Vegetable (Ball) Kofta Curry
11. Vegetable Jalfrasie
12. Tangy Baby Onions Curry
13. Dhal, Vegetable And Green Mango Curry
14. Red Lentils (Masur Dhal) And Tomato Curry
15. Split Lentils / Tur Dhal And Spinach Curry
16. Anglo-Indian Dhal Mash
17. Capsicums Stuffed With Potatoes
18. Vegetarian Masala Chops
19. Potato, Beet And Carrot Chops
20. Potato Croquettes
21. Railway Vegetable Cutlets
22. Potato Patties
23. Cabbage Foogath (Cabbage Stir Fry Side Dish)
24. Greens Foogath
25. Beans Foogath
26. Stir Fried Cauliflower
27. Cauliflower And Spring Onions Stir Fry
28. Lady’s Finger (Okra) And Tomato
29. Fried Lady’s Finger /Okra
30. Yam Fry
IV ANGLO-INDIAN RICE DELICACIES
A FEW TIPS FOR COOKING RICE
1. Steamed Rice Or Plain White Rice
2. Anglo-Indian Yellow Coconut Rice
3. Pish-Pash Rice Or Smashed Rice
4. Plain Pulao
5. An Easy Mutton / Lamb Pulao
6. Junglee Chicken Pulao
7. Prawn Pulao
8. Fish Pulao
9. Fish And Boiled Eggs Kedgeree
10. Egg Pulao
11. Vegetable Pulao
12. Tomato And Coriander Leaves Pulao
V ANGLO-INDIAN PICKLES AND CHUTNEYS
1. Brinjal Pickle (Aubergine / Egg Plant Pickle)
2. Mango Pickle (Sweet)
3. Lime Pickle (Sweet)
4. Goose Berry Pickle
5. Chicken Pickle
6. Fish Padda
7. Salt Fish Pickle
8. Prawn Pickle
9. Pork Pickle
10. Meat Pickle
11. Sweet Mango Chutney Preserve
12. Devil Chutney (Hell’s Flame Chutney)
13. Pulao Chutney Or Curd Chutney
14. Tomato Chutney
15. Mint Chutney
VI SAVOURIES, SWEETS & FESTIVE TREATS
1. Hot Mince Curry Puffs
2. Sweet Coconut Puffs
3. Savoury Potato Fritters
4. Savoury Fried Dumplings
5. Panthras / Fried Savoury Mince Pan Rolls
6. Fish Fingers
7. Batter Fried Prawns
8. Chicken Fritters
9. Vegetable Croquettes
10. Pepper Cheese Balls
11. Chillie Cheese Sticks
12. Ripe Plantain / Banana Fritters
13. Dumplings In Milk
14. Semolina Sweet Delight
15. Vermicelli Sweet Dish
16. Dough Nuts
17. Short Bread Biscuits
18. Rice And Coconut Gruel (Good Friday Rice Congee)
19. Old Fashioned Bread Pudding
20. Cashew Nut Macaroons
21. Coconut Macaroons
22. Kal Kals—A Christmas Sweet
23. Rose Cookies / Rosa Cookies
24. Guava Cheese
25. Coconut Sweets
26. Doldol (Black Rice Flour & Coconut Halwa)
27. Marshmallows
28. Marzipan Sweets
29. Groundnut Toffee
30. Cashew Nut Fudge
31. Milk Toffee
32. Matrimony Sweet (Semolina And Coconut Sweet)
33. Traditional Christmas Cake
34. Rich Plum Cake With Almond Icing
35. A Simple Christmas Fruit Cake
36. Chocolate Yule Log Cake
37. Butter Sponge Cake
38. Dark Chocolate Cake
39. Bole Cake
40. Christmas Plum Pudding
VII HOME MADE WINES
1. Grape Wine
2. Ginger Wine
3. Beetroot Wine
4. Gooseberry Wine
5. Apple Wine
VIII SOME BASIC CURRY POWDERS
1. Basic Chilly Powder
2. All Purpose Anglo-Indian Curry Powder
3. Pepper Water Powder
4. Vindaloo Curry Powder / Paste
5. All Spice Powder (Garam Masala Powder)
Common Ingredients And Spices Used In Anglo-Indian Cooking
Glossary
Weights And Measures
Anglo-Indian Recipe Books By Bridget White
About The Author Bridget White-Kumar
INTRODUCTION
It gives me great pleasure to bring out this revised version of ANGLO-INDIAN DELICACIES. The immense support and encouragement that I have received from people all over the world has encouraged me to bring out these Recipe Books of popular and authentic Anglo-Indian Dishes.
The Anglo-Indian Community is a Multi- Racial and Hybrid Community that can trace its origins to as early as the 16th century i.e. to the advent of the Europeans into India. The Portuguese, Dutch, Spanish, French etc. came to India to trade in spices. The British established the East India Company towards the latter half of the 18th century. As a result of Colonization and with the inter-mingling and inter-marrying of the various European races, a new Multi-Cultural and Multi-Racial community namely the Anglo-Indian Community
came into existence and evolved with a distinctive culture of its own.
Anglo-Indian Cuisine purportedly, first came into existence in Calcutta and parts of Bengal. It was here, that the Khansamas and Cooks in the olden days, innovated and experimented to give us one of the world’s first Fusion Cuisines
. There was a great deal of innovation in the preparation of soups, entrees, side dishes, sauces and salads that were conjured up by the Indian Khansamas and Cooks in those early times.
Anglo-Indians have their own special taste in food, which is a direct reflection of their multi-racial and hybrid heritage where the spicy Indian Curry and Rice
is given as much importance as the British Roasts and Bakes.
Anglo-Indian Cuisine is a fusion of both western and Indian Cuisine and is perhaps one of the first examples of FUSION FOOD in the world. This cuisine evolved over many years as a result of reinventing and reinterpreting the old quintessentially western cuisine by assimilating and amalgamating ingredients and cooking techniques from all over the Indian sub-continent. Thus a completely new contemporary cuisine came into existence making it truly Anglo
and Indian
in nature, which was neither too bland nor too spicy, but with a distinctive flavour of its own. It became a direct reflection of the multi-cultural and hybrid heritage of the new colonial population.
It is the extremely unusual blend of both tastes that makes this cuisine so unique. Anglo-Indian Cuisine is mostly prepared using spices such as Pepper, bay leaves, cloves, nutmeg, cinnamon, etc. Indian condiments such as chilies, cumin, coriander, turmeric, ginger, garlic etc, are also added in moderation. Yogurt and milk are also used in certain preparations to offset extra spiciness and pungency.
Many of the dishes have rhyming alliterative names like Doldol, kalkal, Ding- Ding, Posthole, etc. The very nomenclature of the dishes is unique and original, and synonymous only to the Anglo-Indian Community. It is a true reflection of both worlds where the spicy curry is given as much importance as the bland bakes and roasts. Many of the dishes have a unique History behind their existence.
Due to the influences of various factors, Anglo-Indian cuisine, which is a gourmet’s delight, is slowly getting eroded. In these days of fast foods and instant mixes, many people don’t take the trouble to cook a meal from scratch. Most of the youngsters of the community have no idea of its rich culinary history.
In a world fast turning into a Global Village, where many Anglo-Indians are migrating away from India and marriages outside the Community are becoming common, it has become imperative to preserve and record for future generations the unique culture and cuisine of the pioneers of the community.
Therefore, in order to ensure that the Anglo-Indian Community lives on through its culinary delights, I have brought out 6 Recipe books which are indeed a Collection of truly mouth watering Anglo-Indian dishes, and they have received tremendous response from all over the world.
Incidentally, one of my Recipe Books, ‘Anglo-Indian Cuisine—A Legacy of Flavours from the Past’ was chosen as the Best Culinary History Book from India by GOURMAND INTERNATIONAL (Spain) ANNUAL WORLD COOK BOOK AWARDS 2012.
This Recipe Book ‘Anglo-Indian Delicacies’ is an interesting assortment of easy- to- follow Recipes of popular vintage and contemporary Cuisine of Colonial Anglo India. It covers a wide spectrum, ranging from typical English Roasts and Pasties to mouth watering Gravies and Curries, Pepper Water, Fries, Pulaos, Savouries, Sweets, Christmas treats, etc. picking up plenty of hybrids along the way. A few home brewed wines are also included to