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Auithentic Anglo-Indian Recipes of the Colonial Era
Serves 6 Preparation Time 1 hour Ingredients 1 Kg beef / mutton/ lamb cut into medium size pieces 4 tomatoes chopped or pureed 3 large onions sliced finely 3 tablespoons oil 2 teaspoons chillie powder ½ teaspoon turmeric powder 2 teaspoons corian (read full article)
Serves 6 Preparation Time 45 minutes ½ kg good veal chops (Flatten them) 3 or 4 potatoes (Boil peal and cut each in half lengthwise) 4 big onions sliced 2 green chilies slit lengthwise 2 teaspoons pepper powder Salt to taste 3 tablespoons oil Pres (read full article)
200 grams flour / maida 200 grams butter 1 tin condensed milk 1 teaspoon baking powder ½ teaspoon soda bicarbonate / baking soda 1 teaspoon vanilla essence Sieve flour, baking powder and soda bicarbonate together and keep aside. Mix butter and conde (read full article)
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 (O (read full article)
1 kg good fleshy fish cut into thick slices 2 teaspoons garlic paste 1 medium size bunch coriander leaves 1 teaspoon cumin powder 3 green chillies ¼ teaspoon turmeric powder Salt to taste 4 tablespoons oil 2 tablespoons vinegar Grind the green chill (read full article)
8 Trotters ( mutton or pork) preferably the front ones each chopped into 3 pieces 2 large tomatoes pureed or chopped 1 teaspoon garlic paste 1 teaspoon ginger paste 3 teaspoons chillie powder ½ teaspoon turmeric powder 1 teaspoon spice powder 2 la (read full article)
Coq Au Vin is a Burgundian dish, and is considered a French comfort food. The traditional recipe for Coq au Vin did not include chicken, but rather a “Coq,” which is a rooster. The red wine in the recipe was used not to mask flavor, but (read full article)
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 (read full article)
2 large tomatoes 1-teaspoon pepper powder 1-teaspoon chilly powder 1-teaspoon cumin powder ½- teaspoon tumeric powder ½- teaspoon coriander powder ½- cup tamarind juice extracted from a small ball of tamarind or 2 teaspoons tamarind paste Salt to (read full article)
300 grams good fleshy fish fillets 2 teaspoons chopped mint 1 teaspoon pepper powder Salt to taste2 tablespoons tomato sauce 1 teaspoon butter 1 egg beaten Yolk of one egg 3 tablespoons oil 3 tablespoons bread crumbs 1 cup boiled and mashed potatoes (read full article)
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 (read full article)
8 slices bread 4 tablespoons butter 200 grams minced meat 1 tomato chopped 1 onion chopped 1 green chillie chopped 1 teaspoon pepper powder ½ teaspoon chillie powder 1 teaspoon chopped garlic Salt to taste 1 teaspoon chopped mint In a pan add the mi (read full article)
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 (read full article)
Serves 6 Preparation Time 1 hour Ingredients 1 Kg beef / mutton/ lamb cut into medium size pieces 4 tomatoes chopped or pureed 3 large onions sliced finely 3 tablespoons oil 2 teaspoons chillie powder ½ teaspoon turmeric powder 2 teaspoons coriander (read full article)
1 kg beef from the shank end of the leg (cut into very thin slices) 3 or 4 teaspoons pepper powder 2 teaspoons chilly powder 3 teaspoons salt 1 teaspoon turmeric powder Wash the meat and m (read full article)
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, (read full article)
For the Dough: 250 grams refined flour or Maida 50 grams butter, ½ teaspoon baking powder 1 teaspoon salt 1/2 kg oil for frying. For the Filling: ½ kg Pork Mince or Boneless Pork without fat cut into tiny pieces 2 teaspoons chilly powder 2 medium s (read full article)
Serves 6 Preparation Time 45 minutes Ingredients 1 kg boneless Pork Loin cut into long thin slices ½ cup flour or maida Salt to taste 1 tablespoon butter 2 tablespoons oil 2 tablespoons vinegar 2 teaspoons pepper powder Marinate the Pork s (read full article)
1 kg Pork Chops 4 green chilies ground to a paste 2 teaspoons lime juice 1 teaspoon mustard powd (read full article)
Serves 6 Preparation Time 15 minutes Ingredients 1 kg chicken jointed and cut into medium size pieces A small bunch of coriander leaves washed and chopped 2 large onions chopped 2 tomatoes chopped (read full article)
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