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Auithentic Anglo-Indian Recipes of the Colonial Era
250 grams refined flour or Maida 300 grams powdered sugar 250 grams butter 4 eggs beaten well ½ cup milk 1teaspoon baking powder 1teaspoon vanilla essence Sift the flour and baking powder together. Cream the butter and sugar together. Add the beaten (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)
½ kg tender squash / vegetable marrow 2 onions chopped finely A few curry leaves 1 teaspoon ginger paste 1/2 teaspoon garlic paste ½ teaspoon mustard seeds 2 teaspoons chilly powder 1 teaspoon coriander powder 2 medium size tomatoes chopped 2 table (read full article)
200 grams flour / maida 4 eggs beaten 250 grams sugar powdered 3 tablespoons Icing sugar 200 grams sugar 3 tablespoons cocoa powder 2 teaspoon Nescafe 125 grams fresh cream 50 grams chopped walnuts 1 teaspoon baking powder ½ teaspoon salt. Sift the (read full article)
Ingredients for the Pan Rolls 2 cups flour 3 eggs beaten 1 cup milk 2 tablespoons melted butter A pinch salt Ingredients for the Mince 500 grams topside mince 1 onion chopped finely 1 teaspoon chopped garlic 1 teaspoon chopped ginger 2 medium size p (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 cup Raw Rice ½ cup Moong Dhal ¼ cup Sugar or Jaggery ½ cup grated coconut or 1 cup coconut milk 2 tablespoons raisins A pinch of salt Wash the rice and soak it for half an hour in a little water. Dry roast the Moong Dhal lightly in a pan and tak (read full article)
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