BRIDGET WHITE – ANGLO-INDIAN COOKERY BOOKS
This is a very simple Pudding that requires just 7 ingredients and could be done in just 10 minutes. Have it while its still warm or chill it in the fridge for later.
1 litre full cream milk
4 or 5 tablespoons condensed milk
2 tablespoons Custard Powder (Vanilla Flavour)
4 or 5 Slices of White Bread
1 teaspoon Vanilla Essence
3 teaspoons Jam of your choice (I used Blackberry Jam)
Boil the milk and condensed milk together. Mix the Custard Powder with some cold milk in a cup, then add it to the boiling milk. Add the vanilla essence. Simmer on low heat for a few minutes till the mixture starts thickening.
Remove from heat and pour over the bread. Sprinkle chopped nuts or raisins on top.
Let the Pudding rest for some time then chill in the fridge
- 200 gms paneer
- 3/4 boiled peas
- 3 tbsp oil
- 1/4 Tsp pepper powder
- 2 tbsp cream
- 1/4 cup milk
- 3 tbsp dry fenugreek leaves
- 1 cup water
- a pinch of amchur
- 1 tbsp salt
- 1/2 red chilli powder
1 large onion
Tomato Cashew (Kaju) paste
10 cashew nuts (Kaju)
2. For the tomato -kaju paste, grind together tomato, cashews and green chilli. keep aside.
3. Heat oil. Add onion paste and cook on low heat till oil separates. Do not let the onion turn brown.
4. Add tomato paste. Cook till dry and oil separate.
5. Add dry fenugreek leaves, salt, amchur and chilli powder. Add peas and stir for 2 minutes.
6. Add malai with milk, cook on low heat for 2-3 minutes till malai dries up slightly.
7. Add enough water, about one cup, to get a thick gravy. Boil for 2-3 minutes.
8. Add paneer. Bring to a boil. Add pepper powder. Remove from heat.
9. Garnish with roasted cashew-nuts.
Serve with rice…..
The delicious Railway Lamb and Vegetable Curries that were first served on the Great Indian Peninsular Railway also known as The Blue Train that began its three day journey from Bombay’s Victoria Rail Terminus to Calcutta via Allahabad for the first time on 7th March 1870 covering a total distance of almost 4000 miles.
Then the East India Company legacies of lamb chops, Bread and Butter pudding, Roly Poly Jam Pudding and steamed ginger pudding, besides other dishes associated with British colonial cooking such as Kedegeree (the anglicised version of kichidi, a rice dish cooked with pulses then mixed with quartered hard boiled eggs), Rissoles, Potato Chops and Pantras, Cutlets and Croquettes.
The Portuguese legacies of Vindaloo and Tangy Curries and Sweets, the Dutch Fish and lamb Mince Friccadels and not forgetting the other old dishes such as Grandma’s Country Captain Chicken, lamb Mince Ball (Kofta) Curry, Saffron Coconut Rice, Anglo-Indian Tomato Pilaf, etc.
Thank you J W Marriot Hotel New Delhi Aerocity, Executive Chef Vikram Bhatt, Executive Sous Chef Ishika, Mr Rohit Sharma and Mr Nikhil Nair for this wonderful opportunity.
#memsahibskitchen #K3 #JWMarriotHotelNewDelhiAerocity