SIMPLE BEEF CURRY

½ kg good beef cut into medium pieces

2 big tomatoes pureed

3 cloves, 2 pieces of cinnamon, 2 cardamoms
2 Bay leaves
1 teaspoons ginger paste
1 teaspoon garlic paste
2 onions chopped
1 tablespoon chopped mint leaves
2 teaspoons chilly powder
Salt to taste
3 tablespoons oil

Heat oil in a pan and add the onions, cloves, cinnamon, cardamoms, bay leaves, ginger paste and
garlic paste. Fry for a few minutes. Add the meat and the chilly powder and mix well. Keep
frying on low heat for some more time. Now add the tomatoes, salt, mint leaves, potatoes, and
mix well. Add sufficient water and cook till the meat is done and the gravy is thick. If cooking in
a pressure cooker turn off the heat after 6 whistles. Serve hot with rice.
You might also like:
 Salt Beef
 ANGLO-INDIAN BEEF ROAST
 BEEF MINCE CUTLETS
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Labels: Anglo-Indian Beef Curry, Beef Curry, Meat

EGGS ARE EXCELLENT - EGG VINDALOO, SCRAMBLED EGGS, SIMPLE

OMLETTE

Eggs have been a symbol of creation, fertility and new life since ancient times. Many cultures
believe that eggs have powers of renewal and rebirth.
Eggs are probably one of the most nutritious foods that easily find space on every supermarket
shelf round the world. Apart from being inexpensive, they are delicious and packed with a
wealth of essential components required by the body. In fact, they act as a nutritional
powerhouse and can help the body to prevent as well as get rid of different ailments. Eggs are an
extremely nutrient-dense food. In one 70-calorie package, you get protein, B vitamins, vitamin
A, D and E, zinc and iron. Eggs are also a good source of antioxidants. Eggs are also known to
be rich in cholesterol so many people avoid eating eggs. However, the American Heart
Association says that one egg a day is ideal for a person. Those with heart disease, diabetes, or a
high level of LDL 'bad' cholesterol should probably choose a small or medium egg as against
larger eggs which have more cholesterol. Eggs are easy to prepare in a number of different ways
and are delicious in what ever form they are eaten. Here are some easy recipes using eggs.

1. EGG VINDALOO
Serves 6 Preparation time 45 minutes
6 Eggs Hard boiled eggs shelled
2 onions chopped
2 teaspoons chilly powder
½ teaspoon turmeric powder
2 teaspoons ginger and garlic paste
1- teaspoon cumin powder
2 tomatoes chopped
2 pieces cinnamon
2 table spoons vinegar
1- teaspoon sugar
Salt to taste
3 tablespoons oil
Boil the eggs in sufficient water till hard then remove the shells.Heat oil in a pan and fry the
onions till golden brown. Add the ginger and garlic paste and cinnamon fry for some time. Add
the chilly powder, cumin powder, turmeric powder, sugar and tomato and fry till the oil separates
from the mixture. Now add the vinegar and a little water and bring to boil. Reduce heat and
simmer till the gravy is sufficiently thick.
Cut the boiled eggs into halves and carefully drop into the gravy. Simmer for a few minutes.
Take out the egg halves and place on a serving dish. Pour the thick gravy over the eggs and
shake the dish so that all the eggs are covered with the gravy. Serve hot.

2. SCRAMBLED EGGS
Serves 6 Preparation Time 20 minutes
8 eggs beaten well
2 onions chopped finely
3 green chillies chopped
Salt to taste
2 tablespoons oil or butter
Heat the oil or butter in a pan and fry the onions and chillies till the onions turn golden brown.
Add the beaten eggs and salt and cook till the eggs begin to set. Keep stirring to break it up into
bits. Serve hot with toast and butter.

3. SIMPLE OMLETTE
Serves 1 Preparation Time 15 minutes
2 eggs beaten well
1 medium size onion chopped finely
2 green chilies chopped
Salt to taste
2 tablespoons oil
Heat oil in a pan and sauté the onions till slightly brown. Let the pan remain on low heat. Add
the fried onions to the beaten egg, salt and green chilies and pour on the heated pan. Spread the
mixture and cook well. When one side is done turn and cook on the other side till brown.
Carefully remove the omelet from the pan with a wooden or steel spatula and serve hot with toast
and sauce.
You might also like:
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CHOCOLATE YULE LOG CAKE

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 cocoa powder, Nescafe, flour and baking powder together. Cream the butter and sugar
together well. Add the eggs one by one and mix well. Add the vanilla essence. Now add the
sifted flour with the other ingredients and fold in the mixture to form a smooth slightly thick
consistency without lumps. Pour into a greased and papered long cake tin and bake in a hot oven
for 30 to 35 minutes till slightly golden on top. Remove from the cake tin and turn it out on a
sheet of paper, which has been liberally sprinkled with icing sugar. Roll the cake tightly with this
paper so as to form a log and keep aside to cool.

Beat the fresh cream with 3 tablespoons of icing sugar and 2 tablespoons of cocoa powder till
peaks form. Unroll the log cake from the paper and place on a suitable plate. Using a spatula,
cover the cake with the icing. Then with a wet fork make long lines across the surface of the
icing to create a bark effect on the log. Store in the refrigerator until required for serving. Before
serving, dust with icing sugar and decorate with some fresh small leaves
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Christmas Fruit Cake

Ingredients: 300 gm plain flour or maida; ¼ tsp salt; 250 gm butter; 250 gm sugar (powdered);
300 gm mixed dried fruit (chopped into small pieces); 3 eggs beaten well; ½ cup cold milk; 1 tsp
vanilla essence; 1 tsp baking powder.
Method: Sift the flour, baking powder and salt together in a big bowl. Mix in the butter and rub
finely with the fingertips to form crumbs. Add the sugar, vanilla essence, chopped fruit and mix
well. Add the milk and eggs. Using a fork mix to a semi-stiff batter without churning or beating.
When evenly mixed pour the mixture into a greased and papered cake tin and bake in a hot oven
for 45 minutes or till the cake is cooked inside and brown on the top.

Simple Plum Cake

Ingredients: 300 gm flour or maida; 250 gm butter; 250 gm powdered sugar; 3 eggs (whites
beaten well separately); 1 tsp baking powder; 2 teaspoons chopped orange or lemon peel; 100
gm black currants chopped; 2 tbsp date syrup (for colour); 2 cloves and 2 small pieces of
cinnamon powdered; 1 tsp vanilla essence; ¼ tsp salt.

Method: Sift the flour, baking powder and salt together. Dust the orange/ lemon peel and
chopped black currants with a little flour. Cream the butter and sugar well. Add the egg yolks,
date syrup, cinnamon and clove powder and vanilla essence and mix well. Add the orange/
lemon peel and black currants. Slowly add the egg whites and flour and fold in well. If the
mixture is too thick, add a little milk. Pour into a greased and papered baking tin or dish and
bake in a slow oven for about 40 to 45 minutes. Remove from the oven when done and set aside
to cool.

Special Steamed Christmas Plum Pudding

Ingredients: 200 gm fresh bread crumbs; 200 gm butter; 2 tsp instant coffee (Nescafe or Bru); 2
tsp date syrup; ½ tsp baking powder; 2 eggs beaten well; ¼ cup rum;1 tsp ground cinnamon and
cloves; ¼ tsp ground nutmeg; 100 gm raisins; 100 gm chopped sultanas; 100 gm mixed peel; ½
tsp salt; 100 gm sugar.

Method: Cream the butter and sugar together, then add the eggs and mix well. Gradually add all
the other ingredients and mix well. Grease a pudding mould or any suitable bowl with butter.
Pour the pudding mixture into it and steam the pudding for about 1 hour on low heat till it is firm
to touch.

Note: This pudding can be made in advance and refrigerated till required. Steam for 10 minutes
or microwave for 3 minutes before serving.

Fruit Mince Pies

Ingredients: 200 gm flour or maida; 2 eggs beaten; 150 gm powdered sugar; 1 tsp cinnamon
powder; 250 gm chopped dry fruits soaked in a little rum before hand; 150 gm butter; ½ tsp
baking powder.
Method: Sieve the flour with the baking powder. Cream butter and sugar till creamy and fluffy.
Add the eggs, then mix with the flour. Knead to a smooth batter. Roll out the dough and cut out
circles. Line a few pie shells with this. Fill each one with the marinated dry fruit and seal with
another layer of the dough. Prick on top with a toothpick. Bake the pies in a moderate oven for
about 20 minutes.

Kalkals
Ingredients: 1 kg refined flour or maida; 6 eggs beaten well; 2 cups thick coconut milk; ½ tsp
salt; 300 gm sugar; 1 tsp baking powder; Oil for deep frying.
Method: Mix the flour, salt, sugar and baking powder together. Add the coconut milk and eggs
and knead to a soft dough. Keep aside for an hour. Form kalkals by taking small lumps of the
dough and roll on the back of a fork or a wooden kalkal mould, to form a scroll. Alternately, roll
out the dough and cut into fancy shapes with kalkal or cookie cutters. Heat oil in a deep pan and
fry as many kalkals as possible at a time.

Rose Cookies
Ingredients: ½ kg refined flour or maida; 250 gm rice flour (optional); 1 cup coconut milk; 200
gm sugar; 6 eggs beaten well; ½ tsp salt; 1 litre oil for frying; 1 tsp vanilla essence; 1 tsp baking
powder.
Method: Mix all the ingredients together to form a smooth and slightly thick batter. Heat oil in a
deep pan till it reaches boiling point. Now place the rose cookie mould into the oil to get hot.
When the mould is hot enough dip it half way only into the batter and put it back immediately
into the boiling oil. Shake the mould to separate the cookie from it. Heat the mould again and
repeat the process. Fry rose cookies till brown. Continue in this way till the batter is finished.

Note: The batter will stick to the rose cookie mould with a hissing sound only if it is sufficiently
hot; otherwise it will just slide off the mould.

Marshmallows
Ingredients: 2 tbsp gelatin; 1 tsp vanilla essence; 250 gm sugar; 2 tbsp icing sugar; ¼ tsp pink
food colour.
Method: Soak the gelatin in ½ cup cold water and keep aside for some time till it dissolves
completely. On low heat, melt the sugar with ½ cup of water in a pan. Add the dissolved gelatin
mixture, mix well and bring to boil. Keep cooking on high heat for about 6 to 8 minutes without
stirring. Remove from heat and allow to cool. When it is still lukewarm, add the vanilla essence
and the food colour and beat well with a fork or egg-beater until thick. Pour this mixture into a
dish or plate. Refrigerate till set. Cut into squares then roll in icing sugar.

Grape Wine

Ingredients: 2 kg sweet black grapes; 2 kg sugar; 3 litres water; ½ tsp active dry yeast or a
handful of whole wheat.
Method: Wash the grapes and crush them well with the sugar. Add the water and the yeast/
wheat and store in a stone jar or any other container. Leave for 21 days, stirring the wine every
alternate day. After 21 days, strain the wine into another jar. To add more colour to the wine,
burn some sugar with a little of the wine in a saucepan. When the sugar is burnt to a nice brown,
add to the wine and mix well. It will give it a lovely rich colour. Bottle and keep for future use.

Ginger Wine
Ingredients: 200 gm fresh ginger; 1 kg sugar; 6 limes (extract the juice); 3 pieces cinnamon; 1
red chilli (remove the seeds); 3 litres water.
Method: Peel and wash the ginger and cut into thin slices. Make lime juice and keep aside. Put
all the above ingredients together with the water and bring to boil. Boil for at least 2 hours, first
on high then on low heat till the decoction is slightly thick. Remove from heat and add the lime
juice. When cold, strain through a thin cloth, then bottle, and use whenever required.
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KALKALS AND ROSE COOKIES

1.KALKALS (Fried sweetened balls of dough)

Ingredients
I kg refined flour or maida
6 eggs beaten well
2 cups thick coconut milk
½ teaspoon salt
300 grams sugar
1 teaspoon baking powder
Oil for deep frying
Mix the flour, salt, sugar and baking powder together. Add the coconut milk and eggs and
knead to a soft dough. Keep aside for an hour. Form kalkals by taking small lumps of the
dough and roll on the back of a fork or a wooden kalkal mould, to form a scroll.
Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Heat
oil in a deep pan and fry as many kalkals as possible at a time. Keep aside.

To ice the kalkals, melt 1 cup of sugar with ½ cup of water and when the sugar syrup
crystallizes pour over the kalkals and mix well. Store in airtight boxes when cold.

2. ROSE COOKIES
Ingredients
½ kg refined flour or maida
250 grams rice flour
1 cup coconut milk
200 grams sugar
6 eggs beaten well
½ teaspoon salt
1 litre oil for frying
1 teaspoon vanilla essence
1 teaspoon baking powder
Mix all the ingredients together to form a smooth slightly thick batter.
Heat oil in a deep pan till it reaches boiling point. Now place the rose cookie mould into the
oil to get hot. When the mould is hot enough dip it half way only into the batter and put it
back immediately into the boiling oil. Shake the mould to separate the cookie from it. Heat
the mould again and repeat the process. Fry rose cookies till brown. Continue in this way
till the batter is finished.
Note: The batter will stick to the rose cookie mould with a hissing sound only if it is
sufficiently hot otherwise it will just slide off the mould

DOLDOL ( A COCONUT AND RICE FLOUR BASED HALWA)

Serves 6 Preparation time 1 ½ hours

Ingredients
1 kg sugar
½ kg almonds
2 cups roasted fine semolina or soogi or semolina
½ kg ghee
5 cups thick cocoanut milk extracted from 3 coconuts
1 kg Puttu Rice flour or Black /Red Rice flour

In a fairly big vessel, boil the sugar and cocoanut milk together till it forms thick syrup. Mix the
rice flour and semolina together and add to the syrup a little at a time and mix well. Add the ghee
and almonds. Stirring continuously cook till the mixture is thick and leaves the sides of the pan.
Remove from the heat and pour onto a greased plate. Cut into squares when cold. (The Doldol
will be black)
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ANGLO-INDIAN PORK VINDALOO

1 kg pork with lard cut into medium pieces

3 big onions slices finely
3 big tomatoes pureed
1 tablespoon cumin powder
½ teaspoon turmeric powder
1 teaspoon mustard powder
3 teaspoons chillie powder
1 teaspoon pepper powder
2 tablespoons garlic paste
1 cup vinegar
2 tablespoons oil
 Salt to taste

Marinate the pork with the salt, vinegar, chillie powder, cumin powder pepper powder,
mustard powder, turmeric powder and garlic paste for about one hour.

Heat oil in a pressure cooker and fry the onions till golden brown. Add the marinated
pork and fry for a little while. No add the tomato puree and keep frying for some more
time. Now add sufficient water and pressure cook for 15 minutes till the meat is well
cooked. Eat this wonderful dish with coconut rice, bread, chappatis, dosas, idlis,
hoppers etc. Serve hot

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ANGLO-INDIAN COCONUT RICE, MINCE BALL CURRY AND DEVIL

CHUTNEY

 
COCONUT RICE
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
1 teaspoon tumeric powder
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

MINCE BALL CURRY

Ingredients; For the Curry

3 large onions chopped

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 and garlic paste 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

DEVIL CHUTNEY (HELL'S FLAME / FIRE CHUTNEY)

Devil Chutney is a fiery red chutney / Sauce . 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

1/2 teaspoon red chillie powder or 2 whole 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 and Ball Curry.

HOME MADE TOMATO SAUCE

1 kg ripe tomatoes
300 ml vinegar
3 tablespoons garlic paste
2 tabelsppons ground ginger
3 tablespoons chopped greem chillies
2 tablespoons red chillie powder
2 sticks cinnamon (1 inch pieces)
3 cloves
2 tablespoons salad oil
Salt to taste

Blanch the tomatoes in boiling water till the skin can be peeled off easily. If necessary heat the
water again.
Pass the skinned tomatoes through a sieve or collander to obtain a thick pulp. Add all the other
ingredients to the pulp and boil over medium heat for about 30 minutes. Remove and strain
again. Once cook on slow heat till the sauce thickens to a creamy consistency. Bottle when cold.
Store in the fridge and use when required. This sauce will last for about 3 weeks to a month.
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ROASTED CHICKEN DRUMSTICKS

Serves: 6
Preparation and cooking time: 1 hour
Ingredients
6 chicken thighs (Drumsticks)
4 tablespoons bread crumbs
1 teaspoon chilly powder
1 teaspoon garlic paste
2 eggs beaten
2 tablespoons oil
Salt to taste

Mix the Bread crumbs, eggs, chilly powder, salt and garlic paste together. Coat the
chicken drumsticks completely with this mixture. Place the coated chicken drumsticks
flat in a buttered baking dish. Drizzle oil on the top. Bake in a moderate oven (355
degrees) for 45 minutes till the chicken turns golden brown. Serve as a starter at a party
or at dinner with bread and chips.

Alternately, the Chicken Drumsticks could be shallow fried in oil instead of baking.

PLANTAIN FRITTERS

200 grams plain flour / maida

2 tablespoons sugar
2 overripe bananas (the green skin variety) mash well
1 cup milk
A pinch of salt
½ cup water
½ teaspoon vanilla essence
Oil for frying
Mix all the ingredients together to get a smooth thick batter without lumps. (Add a little more
water if the batter is too thick). Heat oil in a deep pan till smoky. Drop a tablespoon of the batter
at a time into the hot oil and fry till golden brown. Serve with Vanilla Ice Cream
Note: The same batter can be used to make fritters with other fruit as well such as pineapple,
apples, strawberries, etc.
BEEF MINCE CUTLETS

Serves 6 Preparation Time 1 hour

½ kg finely minced beef

1 teaspoon chopped ginger and garlic
1 medium sized onion chopped finely
2 green chilies chopped finely
1 teaspoon pepper powder
Salt to taste
A few mint leaves chopped or ½ teaspoon mint powder
3 tablespoons oil
1 egg beaten
2 tablespoons breadcrumbs
3 large potatoes

Boil the potatoes, remove the skin and mash well and keep aside. Heat a little oil in a pan and
add the mince, ginger, garlic, onions, green chilies, pepper powder and salt with very little water
and cook till the mince is dry. Remove from heat and cool for some time. Mix it well with the
potatoes. Form into oval or round shaped cutlets, flatten and dip in the beaten egg then roll in the
breadcrumbs. Heat oil in a flat pan and shallow fry the cutlets on low heat till golden brown on
both sides.

 1.THE ANGLO-INDIAN SNACK BOX

 2. THE BEST OF ANGLO-INDIAN CUISINE - A LEGACY
 3. FLAVOURS OF THE PAST..CLASSIC COLONIAL CUISINE
 4. ANGLO-INDIAN DELICACIES
  5. THE ANGLO-INDIAN FESTIVE HAMPER
 6. A COLLECTION OF ANGLO-INDIAN ROASTS, CASSEROLES AND BAKES
 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 : bidkumar@gmail.com Bridget Kumar (Bangalore) +919845571254 /
00918025504137/ John White (Chennai) 00914425595008

The Best of Anglo-Indian Cuisine - A Legacy

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.

Flavours of the Past

Classic Colonial Cuisine-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.

Anglo-Indian Delicacies

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.

The Anglo-Indian Festive Hamper

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.

A Collection of Anglo-Indian Roasts, Casseroles & Bakes

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.

THE ANGLO-INDIAN SNACK BOX

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

About Me

Bridget White-Kumar
Bangalore, Karnataka, India
I'm a self published Author of 6 Cookery books specializing in Anglo-Indian
Cuisine.Please visit http://anglo-indianfood.blogspot.com http://anglo-
indianrecipes.blogspot.com ALSO VISIT http://memoriesofkgf.blogspot.com TO
RECALL GLORIOUS CHILDHOOD MEMORIES OF KGF.
View my complete profile

CookingSchools.net

Add Your Blog

Share it

Contents
 Anglo (1)
 Anglo-Indian Beef Curry (1)
 Anglo-Indian Coconut Rice (1)
 Anglo-Indian food (44)
 Anglo-Indian Recipe Books (1)
 anglo-indian recipes (28)
 Banana Fritters (1)
 Beef Curry (1)
 Beef Mince Cutlets (1)
 Beef Roast (3)
 bhendi (1)
 Breaded Chicken Drumsticks (1)
 Cakes (5)
 Chicken (6)
 Chicken Roast (1)
 chocolate fudge (1)
 Chocolate Yule Log (1)
 Chops Recipe (3)
 Christmas Cake (1)
 Christmas goodies (1)
 Christmas sweets (5)
 christmas treats (3)
 Chrstmas Cake (1)
 cookery books (6)
 Country Captain (1)
 CRUMB CHOPS (1)
 Curries (17)
 Curry (12)
 Curry Puff (1)
 Cutlets (4)
 Devil Chutney / Hell Fire Chutney (1)
 Doldol (1)
 duck (1)
 Egg Vindaloo (1)
 Eggs (1)
 Festive treats (6)
 Fish Curry (1)
 Flavoaurs of the Past (1)
 Ginger wine (1)
 grape wine (1)
 Gravies (5)
 Hot Mince Puffs (1)
 Indian Food (5)
 Just Eggs (1)
 kalkals (2)
 Kalkals and Rose cookies (1)
 lady fingers (1)
 Log cake (1)
 marmalade roll (1)
 Meat (10)
 Mince Ball Curry (1)
 Mince Pies (1)
 MUTTON CHOPS (1)
 non-vegetarian (12)
 okra (1)
 Omlette (1)
 Ox Tongue Vindaloo (1)
 Pan rolls (1)
 Panthras (1)
 Patties (4)
 Plantain Fritters (1)
 Pork (1)
 Pork Burffarth (1)
 Pork Vindaloo (1)
 recipes (1)
 Roasted Chicken Drumsticks (1)
 Roasts (4)
 rolls (1)
 Rose Cookies (2)
 Rum and Raisin Cake (1)
 Salt Beef (1)
 Sausage (1)
 Savouries (2)
 Scrambled Eggs (1)
 Snacks (10)
 Snake Coy curry (1)
 sour dish (1)
 Stew (3)
 Stuffed Snake gourd Curry (1)
 Sweets (2)
 Tamarind sauce (1)
  Tomato Rice (1)
 Tomato Sauce (1)
 Trotters Soup (1)
 Veal (1)
 vegetarian curry dish (4)
 Vindaloo (1)
 Yule Log Cake (1)

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.
A BRIEF HISTORY OF ANGLO-INDIAN CUISINE
Anglo-Indian Community can be trace back to as early as the 16 th century i.e. to the advent of
the Europeans into India . The Portuguese, Dutch, Spanish, French etc. came to India to trade in
spices. Towards the later half of the 18 th century, the British made their presence felt with the
establishment of the East India Company.
Company.

As a result of the inter-mingling and inter-marrying of thevarious European races, a new multi-
culturaland multi-racial community evolved over many centuries, which later came to be known
as the Anglo-Indian Community. The Anglo-Indians are a unique race of people, who, by
combining both European and Indian Cultures have evolved a distinctive culture of their own.
They have their own special taste in food, which is a direct reflection of their multi-racial and
hybrid heritage. In Anglo-Indian Cuisine the spicy “ Indian Curry” is given as much importance
as the bland “ English Roasts”. Anglo-Indian Cuisine has taken the best of both European and
Indian Cuisine and altered it by adding or substituting some of the ingredients so that a
completely different cuisine was evolved over hundreds of years. The very popular Vindaloo,
Beveca and Dodol are legacies of the Portugese, while the Roasts, Bakes, Bacon and Eggs are
typically British. Many of the dishes have rhyming alliterative names like Dodol, kalkal, Ding-
Ding, Pish-Pash etc. The very nomenclature of the dishes is unique and original, and
synonymous only to the Anglo-Indian Community. The normally bland western cuisine was
given a dash of exotic Indian Flavour. 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.
The Word “GASTRONOMY” means “THE ART OF GOOD EATING” and this is very true of
Anglo-Indian cuisine, which is an ART IN ITSELF.

LINKS
 Anglo-Indian Food
 Anglo-Indian Recipes
 Bridget's Anglo-Indian Recipes
 Bridget's Recipes
 KGF NOSTALGIA
 Pepper Water.com
 Rambling with Bellur
 The Anglo-Indian Portal
 The Hindu MetroPlus
 Whispering Hope - To reach out to the less privileged members of