There are few chroniclers of Anglo-Indian food and culture. Bengaluru-based Bridget White Kumar is one. The 70-year-old has authored eight recipe books on Anglo-Indian cuisine, many of which were carefully preserved in the pages of her grandmother’s diary. “I have also tried to revive the old, forgotten dishes of the colonial British Raj era through workshops and cooking classes in hotels and restaurants across India, including Cochrane Place in Kurseong,” she shared over the phone from Bengaluru. On World Anglo Indian Day, Bridget shares a few recipes that straddle both Western and Indian flavours and tastes.
Anglo-Indian Chicken Pish-Pash or Smashed Rice
“Pish-Pash is a watery over-cooked rice and meat dish that was very popular in Anglo-Indian homes in the olden days. The word pash is of Old English origin, meaning ‘to smash or mash’ in relation to mashed meat. The term ‘pish-pash’ was used as “baby talk” with children at meal times,” shares Bridget.
This is a simple rice dish with chicken or other meat cut up into pieces, and cooked in extra water or stock till the rice is overcooked and soft. Sometimes a little dal or lentils are added for a variation in taste. A chicken or beef soup cube can also be added while cooking to give the dish a better flavour. The greatest of all comfort foods!
Ingredients
- Raw rice - 1 cup (wash and drain)
- Chicken - 250gm with bones, cut in medium sized pieces
- Whole peppercorns - 1 teaspoon
- Cinnamon - 1 small piece
- Ginger-garlic paste - 1 or 2 teaspoons
- Salt to taste
- Butter or oil - 1 or 2 tablespoons
- A few mint leaves or 1/2 teaspoon dry mint
Method
- Heat the butter or oil in a pan, add the peppercorns and cinnamon and fry for 2 minutes. Add the ginger-garlic paste and saute for about a minute.
- Add the chicken and stir-fry for a few minutes till the chicken pieces get firm.
- Add the washed raw rice and stir-fry for a few minutes. Now add the mint, salt, and 6 to 8 cups of water and mix well.
- Cover the pan with a tight-fitting lid and simmer on low heat till the rice and chicken are very soft. Switch off the heat.
- Add a tablespoon of ghee or butter, then cover and let it rest for 15 minutes before serving. It should have a thick gruel or porridge consistency. Goes well with an omelette and pickle.
Anglo-Indian Spicy Beef Roast
“There’s nothing simpler than a one-pot meal. Beef Roast is an all-time classic and the cooked roast can be used to make sandwiches, paired with dal and rice, or simply had with bread,” shares Bridget.
Ingredients
- Beef tenderloin - 1 kg, cut into chunks
- Peppercorns - 1 teaspoon
- Dry red chillies - 4 or 5
- Cinnamon - 3 pieces
- Turmeric powder - 1/2 teaspoon
- Chilli powder - 1 teaspoon
- Salt to taste
- Oil - 3 tablespoons
- Potatoes - 3 large, boiled, peeled and cut into halves
Method
- Heat oil in a large pan or pressure cooker and add the peppercorns, red chillies and cinnamon sticks. Transfer the meat in this and brown all over, turning it from side to side till it becomes firm.
- Add sufficient water and pressure cook on medium heat for 12 minutes. Switch off and let the pressure settle till the meat is tender.
- Simmer on low heat till all the water evaporates. Transfer to a flat pan and cook on low heat, turning the meat from side to side, till the meat is nicely brown all over.
- Add the boiled potatoes to the pan and mix gently. Serve the roast and potatoes with bread and salad.
Microwave Anglo-Indian Pepper Water
Pepper water is usually served as a side with steamed rice. In some Anglo-Indian families, it is had as a drink after a heavy meal to help digestion.
Ingredients for the pepper water
- Tomatoes - 2 medium, chopped
- Pepper powder - 1 teaspoon
- Chilli powder - 1/4 teaspoon
- Cumin powder - 1 teaspoon
- Turmeric powder - 1/4 teaspoon
- Salt to taste
Ingredients for the tempering
- Red chillies - 2, broken into bits
- Garlic - 5 or 6 cloves, crushed roughly
- Mustard seeds - ½ teaspoon
- A few peppercorns
- Whole cumin seeds (jeera) - 1/4 teaspoon
- A few curry leaves
- Oil - 1 tablespoon
Method
- Add all the tempering ingredients in a microwave safe bowl. Cover with a lid and microwave on high for 2 minutes. Remove and keep aside. This is the tempering.
- In another bowl, add the chopped tomatoes, pepper, chilli, cumin and turmeric powders, salt to taste and mix well. Add 2 cups of water and mix it all together.
- Cover the dish with a lid and microwave on high for 2 or 3 minutes. Remove and add the tempering.
- Serve hot with rice and a side dish.
- Note: The pepper water can also be prepared by using fresh red chillies, cumin seeds, coriander seeds and peppercorns ground in a mixer or blender instead of the powders.
- Red chillies - 2, broken into bits
- Garlic - 5 or 6 cloves, crushed roughly
- Mustard seeds - ½ teaspoon
- A few peppercorns
- Whole cumin seeds (jeera) - 1/4 teaspoon
- A few curry leaves
- Oil - 1 tablespoon
Method
- Add all the tempering ingredients in a microwave safe bowl. Cover with a lid and microwave on high for 2 minutes. Remove and keep aside. This is the tempering.
- In another bowl, add the chopped tomatoes, pepper, chilli, cumin and turmeric powders, salt to taste and mix well. Add 2 cups of water and mix it all together.
- Cover the dish with a lid and microwave on high for 2 or 3 minutes. Remove and add the tempering.
- Serve hot with rice and a side dish.
- Note: The pepper water can also be prepared by using fresh red chillies, cumin seeds, coriander seeds and peppercorns ground in a mixer or blender instead of the powders.
Carrot Beans and Cabbage Foogath
“Foogath is a legacy of the Portuguese to Anglo-Indian cuisine,” says Bridget. It comes from the Portuguese word refogar meaning “to fry with oil or butter and seasoning”. Foogath is basically a vegetable side dish that is cooked with minimal ingredients and is ready within minutes. Additionally, green beans or string beans are low in fat and an excellent source of fibre.
Ingredients
- Fresh carrots - 1 cup medium size, cut into small strips
- Tender green beans - 1 cup, cut crosswise into medium-sized pieces
- Shredded Cabbage - 1 cup
- Green chillies - 3, chopped
- Sliced Onion - 1
- Chopped garlic - 1 tablespoon
- Curry leaves - 1 sprig
- Oil - 1 tablespoon
- Salt to taste
Method
- Parboil the cabbage, beans and carrots separately till just tender.
- Heat oil in a pan and add the garlic, curry leaves, chopped onion and green chilies and fry till the onions turn slightly brown.
- Add the boiled cabbage, carrots and beans and salt to taste and mix well.
- Stir fry for about 2 or 3 minutes. Serve as a side dish with rice and curry.