Foodie Blogroll

Saturday, April 5, 2014


Serves 6          
Preparation Time 45 minutes
6 medium size Pomfrets or Mackerels
3 tablespoons oil
3 teaspoons chillie powder
1 teaspoon pepper powder
2 teaspoons ginger garlic paste
1 teaspoon cumin powder
1teaspoon coriander powder
½ teaspoon turmeric powder
2 teaspoons lime juice or tamarind juice
1teaspoon salt
2 tablespoons coconut paste (optional)
Clean and remove the scales, fins and insides of the fish. Wash well. Mix all the above ingredients together with a little water to form a paste. Slit each pomfret or mackerel lengthwise on either side keeping the center bone intact. Stuff the paste into each fish very evenly on either side of the center bone. Rub some of the paste on the outsides as well.

Heat oil in a flat pan and shallow fry the fish two at a time on both sides till evenly brown. Serve with steamed rice or bread along with onion rings and chips.

You could bake the fish instead of frying if desired. Baste the fish with sufficient oil then bake in a medium oven (350 degrees C) for 25 to 30 minutes or till nicely browned,

Thursday, February 13, 2014



1 cup fine sugar / castor sugar
1 cup unsalted butter
1 large egg
2 tsp vanilla extract / essence
2 cups plain flour
1 teaspoon baking powder
2 tablespoons cocoa powder
1/2 teaspoon salt

Cream the butter and sugar in a bowl until light and fluffy either with an egg beater or electric hand blender. Beat in the egg and vanilla essence / extract. Add flour, cocoa powder, baking powder and salt. Mix to combine. Cover in cling film. Refrigerate for 1 hour.

Preheat oven to 190°C. Line a baking sheet with baking paper and set aside.

On a floured worksurface, roll dough to 1/2 cm thickness and cut with a heart-shaped cookie cutter. Sprinkle sugar on top. Place the cookies / biscuits on the tray and bake for 13 to 15 minutes or until pale golden. Remove from the oven and set aside to cool.

Wednesday, November 20, 2013


This sweet was prepared in the olden days by the Bride’s Mother on the eve of her wedding and all the members of the extended family would feed the bride bits of this sweet and wish her a long and happy married life. The sweet signified all the good things in life. This custom has since gone out of vogue and hardly anyone remembers the recipe for this sweet nor its significance. This is my own recipe for the Matrimony Sweet
Serves 6    Preparation and Cooking time 45 minutes
2 cups grated coconut
1 cup roasted fine Semolina  
3 cups sugar
1 cup full cream milk
1cup condensed milk
2 teaspoons ghee
½ teaspoon almond essence
Melt the sugar with the milk and condensed milk in a thick bottomed vessel. Add the grated coconut and mix well. Cook till the coconut is soft. Add the semolina, almond essence and ghee and mix well. Simmer on low heat till the mixture becomes thick and leaves the sides of the vessel. Pour on to a greased plate and cut into squares.


Wednesday, September 25, 2013


 A croquette is a small (bread) crumbed fried Roll containing, usually these main ingredients, i.e. mashed potatoes and and filling of one’s choice such as minced meat, (veal, beef, chicken, or turkey), fish, vegetables, boiled eggs, etc, flavoured with herbs and spices. The croquette is usually cigar shaped or cylindrical. It is then dipped in beaten egg, rolled in bread crumbs and then deep fried in hot oil.
 The term Croquette is derived from the French term ‘Croquer’ which means "to crunch". Croquettes were therefore first invented by the French but gained popularity  the world over and is relished as a dinner delicacy and also as fast food
Croquettes were introduced into India during the Colonial Period. The early Khansamas and cooks turned the leftovers especially Turkey and Chicken Roast leftovers into Croquettes. Initially the Croquettes were bland and insipid but over a period of time were given an Anglo-Indian touch with the addition of cumin, green chillies and turmeric in those early times.
 Croquettes can be served as a finger-food or as an entrée accompanied by a dipping sauce. While the croquettes are usually fried they can also be baked. Either way, the crispy exterior of the croquette should perfectly compliment the moist and tasty filling inside.

 Serves 6     Preparation Time 45 minutes
 300 grams good fleshy fish fillets
1 cup boiled and mashed potatoes
2 teaspoons chopped mint
1 teaspoon pepper powder
Salt to taste
2 tablespoons tomato sauce
1 teaspoon butter
1 egg beaten
Yolk of one egg
3 tablespoons oil
3 tablespoons bread crumbs

Wash the fish and cook in a little water with some salt for about 5 minutes or till the fish is just cooked. Remove from the heat and cool. When cold mash the fish with a fork. Mix in the mashed potatoes, mint, pepper, salt, tomato sauce, butter and the egg yolk. Form into croquettes (cigar shape).

Heat the oil in a flat pan. Dip each croquette in the beaten egg, roll in bread crumbs then shallow fry on all sides till brown. Drain and serve with tartar sauce.

Note: 1 tin of Tuna Fish can be used instead of the fresh fish to make Tuna Fish Croquettes. 

Tuesday, August 6, 2013


Even though known as Teething Dumpling, these Dumplings make a light delicious Tea Time Treat.
I seem to recollect a peculiar ritual that was quite prevalent in Kolar Gold Fields in the olden days to mark the appearance of a baby’s first tooth. Since the Worker population in KGF in those days was predominantly ‘Tamil’ this ritual could be just an off shoot of a Tamil Custom that the Tamillian servants and domestic helpers eased into the Anglo-Indian households there. There is always much excitement when a little child especially the first born, cuts its first tooth. To mark this historic event in the child’s life a special sweet rice dumplings (called ‘Kozhukattai or Kolakattai’ in Tamil) was prepared. The baby’s grandmother would sit on a low stool with the baby on her lap. An umbrella would be held over them and all these dumplings sometimes stuffed with coins would be rained over the umbrella. The niehgbourhood children would be invited to gather as many dumplings as they could and they would get to eat the dumplings and keep the coins as well. The baby in whose honour this ritual was held was also fed some of the Dumplings. I don’t know if many of you will remember this ritual or whether it was just a ‘Happy Happening’ in KGF. Anyway here is the recipe for Sweet Rice Teething Dumplings or Kozhukattai or Kollattai. It seems it is also known as Teething Cake in Burma!!!
RECIPE FOR TEETHING DUMPLINGS / TEETHING CAKE (Kozhukattai / Kollattai)Ingredients :
1 cup plain white flour / maida
1 cup Rice flour
½ teaspoon baking soda / bicarbonate of soda
1 tablespoon cooking oil
1 cup grated coconut
2 tablespoons sugar
A pinch of salt
Mix all the above ingredients together with enough water to make a smooth dough. Take little lumpsof the dough and make into oval shaped dumplings with the impression / indent of the 5 fingers on them.
Boil water in a suitable pot or vessel. When the water reaches boiling point, drop in the dumplings. They will initially sink but will rise as they cook. Simmer for at least 10 minutes after the dumplings float to the top.  Remove the dumplings from the boiling water and keep aside to cool. These dumplings can be served as a Tea time treat.

Monday, July 22, 2013


Her Most yummy mummy! 17 Jul 2013

The Lucknow Tribune Team

Bridget White-Kumar was born and brought up in a well known Anglo-Indian family in Kolar Gold Fields, a small mining town in the erstwhile Mysore State now known as Karnataka in South India.Kolar Gold Fields or K.GF as everyone knows, had a large and predominant British and Anglo-Indian population. Her life too was influenced to a great extent by British colonial culture.

In her own words Bridget tells The Lucknow Tribune that her food habits are typical Anglo-Indian.Breakfast was normally a bowl of oats porridge, toast with butter, jam and eggs. Sundays saw sausages, bacon or ham on the breakfast table. Lunch was a typical Anglo-Indian meal and consisted of steamed rice, beef curry with vegetables, pepper water or dhal curry, and a vegetable foogath or side dish. Dinner was always bread or dinner rolls with a dry meat dish. It was an unwritten rule that no one ate rice for dinner. We normally had either beef or mutton every day, fish invariably on Wednesdays and Fridays and Pork or Chicken or Fowl on Sundays.
My mum was en exceptional cook and even the most ordinary dishes cooked by her tasted delicious. She was very versatile and imaginative when it came to cooking. She would improvise and turn out the most delicious curries and side dishes with whatever ingredients were on hand. Every dish she prepared was delicious even if it was just basic rice and meat curry that was cooked every day. Mummy had a procedure for everything. The onions had to be thinly sliced and the green chillies and coriander leaves chopped finely. Even the tomatoes for the curry were scalded first and the skin removed, then chopped into bits and strained through a sieve so that only the pulp was used and the seeds and skin thrown away!
While everyday lunch was considered simple, lunch on Saturdays and Sundays was special. Saturday lunch was invariably yellow coconut rice, mince ball curry or bad word curry as the word ‘ball’ was considered rude or a slang and was served with Devil Chutney. My mind still recalls and relishes the taste of the mince ball curry and coconut rice that my mum prepared on Saturdays for us. On Saturdays we had only half-day school so we were home by 12.30 pm, ravenously hungry and assailed by the delicious aroma of coconut rice and the tasty mince ball curry even before we reached our gate.The mince for the ball curry, had to be just right, so the meat either beef or mutton was brought home fresh from the butcher shop. It was cut into pieces, washed and then minced at home and formed into even sized balls. Then it was dropped into the boiling curry, simmered till the mince balls were cooked and the gravy reached the right consistency.
The yellow coconut rice was always prepared with freshly squeezed coconut milk, a few whole spices, bay leaf and butter. This delightful rice preparation formed the perfect mild subtle base of our Saturday Special Anglo-Indian Meal.
As a child I would always try and help my mum to chop vegetables and onions, mince the meat or help her stir the delicious curries that she cooked for us. I would be the first person to help my mum churn the batter and cut the fruit for the Christmas cakes and puddings and help to roll out and form the Kul Kuls and other delicacies at Christmas time.In a way, my mum greatly influenced my passion for cooking and encouraged me to do things myself. My favourite past time was to cut out recipes from old magazines and paste them in my scrap book. My hobby was to try out the old recipes from my mum’s handwritten recipe books.
Some of the old colonial dishes with their quaint names such as the Railway Meat Curry, Meat Glassey, Devil Curry and the Dak Bungalow Roast had at special fascination for me and I was keen to keep these dishes alive.Hundred of yearsAnglo-Indian cuisine evolved over many hundred years as a result of reinventing and reinterpreting the quintessentially western cuisine by assimilating and amalgamating ingredients and cooking techniques from all over the Indian sub-continent. 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 distinct flavour of its own. It became a direct reflection of the multi-cultural and hybrid heritage of the new colonial population.
However over a period of time, Anglo-Indian cooking became more Indian than British and more regional based. Local ingredients and flavours of a particular region were incorporated in the dishes while the basic ingredients remained the same through out the country. Coconut based curries were popular in Anglo-Indian dishes in the south while mustard oil and fresh water fish were popular ingredients in Anglo-Indian dishes of Calcutta and West Bengal.A strong Muslim or Mughalai influence seeped into Anglo-Indian dishes cooked in Lucknow and parts of North of India.It is the extremely unusual blend of tastes that makes this cuisine so unique. Many of the dishes have rhyming alliterative names like Doldol, kalkal, Ding- Ding and Posthole. The very nomenclature of the dishes is unique and original, and synonymous only to the Anglo-Indian community. It is a true reflection of both worlds where the Indian oriented curry is given as much importance as the English roasts and bakes.
Gourmet's delight!
However, I'm sad to say that due to the influence of various factors, colonial Anglo-Indian cuisine, which is a gourmet's delight, is slowly getting extinct. In these days of fast food and instant mixes, many people do not find the time to cook even a simple meal everyday leave alone the old traditional dishes of our forefathers. Many of the old traditional colonial dishes are not prepared in Anglo-Indian homes these days as the recipes for many of them have died with the older generation who cooked with intuition and memory rather than from a written recipe.
In a world fast turning into a Global Village, with many Anglo-Indians migrating out of India and the younger generation not showing interest in traditional food, I felt it had become imperative for me to preserve for posterity those very authentic tastes and flavours and record for future generations the unique heritage of the pioneers of this cuisine.
With this in mind I have published six recipe books exclusively on Anglo-Indian cuisine.This personal collection of recipes is compiled with the intention of reviving the old tastes of the colonial era, and thereby preserving the old Anglo-Indian flavours and tastes.This is my small way of helping to preserve the culinary culture and heritage of the Anglo-Indian Community.Moreover these old traditional recipes are not found in any other typical Indian cookery book, except for those books published by me which are .
Anglo-Indian Cuisine - A Legacy of Flavours from the Past
A Collection of Anglo-Indian Roasts, Casseroles and Bakes
Vegetarian Delicacies
Anglo-Indian Delicacies
The Anglo-Indian Festive Hamper.
The Anglo-Indian Snack Box
For more information about our delicious Anglo-Indian food, and more about my Anglo-Indian Recipe Books at:
- See more at:

Thursday, June 27, 2013


A Simple Chicken Roast that is invariably prepared in Anglo-Indian Homes on Christmas Day and other festive occasions.


Whole Chicken Pot Roast

Serves 6   Preparation Time 1 hour
1 whole chicken cleaned and washed well
Salt to taste
2 teaspoons pepper powder
1 teaspoon Chillie powder
½ teaspoon turmeric powder
2 tablespoons oil or ghee

Marinate the whole chicken with the salt, pepper, chillie powder and turmeric powder for about half an hour. Heat oil or ghee in a thick -bottomed pan or pressure cooker and add the whole chicken. Turn the chicken from side to side and fry for about for about 5 minutes or till the chicken becomes firm. Add about 2 cups of water and mix well. Cover the pan with a tight lid and cook first on high heat then over low heat turning the chicken occasionally till the chicken is cooked and all the water / soup  is absorbed. Continue to cook till the chicken is roasted to a lovely golden brown.

Serve with roasted potatoes and steamed vegetables

Friday, June 14, 2013



Serves 6   Preparation Time 40 minutes
½ kg beef or lamb liver sliced thinly
4 large onions sliced
1teaspoon chillie powder
1 teaspoon pepper powder 
½ teaspoon turmeric powder
2 tablespoons oil
1 teaspoon ginger garlic paste
Salt to taste
1 teaspoon cumin powder
½ teaspoon coriander powder

Wash the liver well. Heat the oil in a pan and sauté the onions lightly. Add the sliced liver, ginger garlic paste, salt turmeric powder, chillie powder, cumin powder, coriander powder and pepper powder and mix well. Cover and simmer on low heat till the liver is cooked.  Add a little water while cooking if gravy is required.  Serve hot with rice or bread.