ANGLO-INDIAN CUISINE

BRIDGET WHITE KUMAR - GOURMAND COOKBOOKS AWARD AUTHOR AND FOOD CONSULTANT

noreply@blogger.com (Bridget White-Kumar) — Fri, 18 Sep 2026 12:50:24 +0000

BRIDGET WHITE-KUMAR – COOKBOOK AUTHOR AND FOOD CONSULTANT –WINNER OF GOURMAND WORLD COOK AWARDS 2012 AND 2023

Bridget White-Kumar is a Cookbook Author, Food Consultant and Culinary Historian. She has authored 8 Cookbooks on Anglo-Indian Cuisine. Her area of expertise is in Colonial Anglo-Indian Food, and she has gone through a lot of effort in reviving the old forgotten dishes of the Colonial British Raj Era. She thinks of herself as a Culinary Historian or keeper of recipes on the Historic and heritage Cuisine of the Colonial British Raj in India.

Bridget was born and brought up in Kolar Gold Fields, a small British owned mining town in the erstwhile Mysore State, (now Karnataka), which was famous for its colonial ambiance due to its large European and Anglo-Indian population. She comes from a well-known Anglo-Indian family who lived and worked in the Kolar Gold Mines for many generations. Her parents were Sydney and Doris White.

Bridget completed her BA Degree in KGF and then B Ed. and MA Degrees in Bangalore. She worked as a teacher for 2 years then joined Canara Bank in 1977, where she served for 24 years before taking early retirement a few years ago.

After taking early retirement from Canara Bank, Bridget found time to pursue her hobbies of cooking and writing. Her mother and grandmother had quite a lot of old traditional handwritten Anglo-Indian recipes in old journals and bits and pieces of paper. These recipes had just the basic ingredients written down with no proper measurements or quantities. Bridget started experimenting with all the old heritage and long forgotten recipes that had been in her family for generations. After much trial and error, she recorded all her efforts in a manuscript and developed her own style of writing the recipes.

She decided to get them published so that others too could benefit from her efforts. Her first cookbook was published in the year 2004. She started Blogging at the around the same time, so she created awareness about Anglo-Indian cuisine, which was quite rare at that time.

Bridget has since brought out 8 Recipe Books on exclusive Anglo-Indian Cuisine. This Collection of Recipes is compiled with the intention of reviving the old tastes of the Colonial British Raj Era and thereby preserving the old Anglo-Indian Flavours and tastes, besides recording for future generations, the unique heritage of the pioneers of Anglo-Indian Cuisine.

Two of her Cookbooks have won awards at the Gourmand World Cookbook Awards in 2012 and 2023. This prestigious Award is ‘THE OSCARS’ for Cookbook Writers, selected from all over the World.

Being an Independent Freelance Consultant on Colonial Anglo-Indian Cuisine, Bridget has assisted many Restaurants, Hotels and Clubs in Bangalore and elsewhere with her knowledge of Colonial Anglo-Indian Food besides helping them to revamp and reinvent their Menus by introducing new dishes which are a combination of both Continental and Anglo-Indian. Many of them are now following the Recipes and guidance given by her and the dishes are enjoyed by both Indian and Foreign Guests.

She has conducted Cooking Workshops and Training Sessions on Colonial Cuisine of the British Raj, for the staff of big Hospitality houses. She also conducts Anglo-Indian Food festivals and Pop Ups at various places across India and abroad.

In addition to the above, She also undertakes:

*Cooking Demos at Clubs, Women’s Groups, Corporate Offices, Schools, Colleges, etc.

*Organizing and judging Cooking Competitions, Food Seminars, etc., at Schools, Hotel Management Colleges, and other Institutions.

*Visiting faculty / Motivational Speaker for students of Hotel Management Colleges, such as Christ College Bangalore, Ramaiah College Bangalore, PCTE College of Hotel Management Ludhiana, Punjab etc.

*Cooking Classes for small groups on a variety of everyday Indian and Anglo-Indian Dishes, either one-on-one or Group based depending on the preference of the Clients

Her pet project now is conducting ‘At My Table curated Dining Experiences’ at her home where she hosts a small number of guests to an exclusive home cooked Anglo-Indian Meal. Besides demonstrating the dishes, she also explains about the history and evolution of Anglo-Indian Cuisine and how each dish got its special moniker.

Bridget is always ready to share and talk about Recipes and Food.

All her Cookbooks are available online through Amazon and other online stores.

Websites:

http://bridget-white.com

www.anglo-indianfood.com

https://memoriesofkgf.blogspot.com

ANGLO-INDIAN POSTHOL MINCE FRY / DRY MINCE FRY

noreply@blogger.com (Bridget White-Kumar) — Tue, 06 May 2025 01:13:00 +0000

POSTHOLE MINCE FRY

A typical Anglo-Indian Dish. Goes well with bread, rice or Chapattis. Also used as filling in our Mince Puffs or Patties

Ingredients

½ kg Fine Beef or Mutton Mince / Ground Beef or Mutton / Lamb

2 big onions chopped
½ teaspoon turmeric powder
1 teaspoon chopped garlic
1teaspoon chopped ginger
2 or 3 green chilies chopped finely
1 small bunch coriander leaves (about 2 tablespoons )

1 small piece cinnamon bark

2 cloves
2 tablespoons oil

2 potatoes boiled , peeled and cut into small pieces

Salt to taste

Heat the oil in a pan and fry the cinnamon, cloves and onions till golden brown.
Add the chopped ginger, garlic and green chilies, and sauté for 3 minutes.
Add the mince, turmeric powder, chillie powder and salt and mix well.
Add the chopped coriander leaves and cook on low heat for about 20 minutes to ½ an hour till the mince is cooked and all the water evaporates.
Keep Simmering on low heat till the mince is almost dry and gives out a nice aroma.

Add the potatoes and mix in gently.

Simmer for 2 minutes more then turn off the heat. Cover and let it rest for a few minutes before serving

Serve hot with bread or chapattis

#postholmince #meatmincefry #mincemeat #groundmeat

ANGLO-INDIAN LIVER AND ONIONS FRY

noreply@blogger.com (Bridget White-Kumar) — Sat, 06 May 2023 02:29:00 +0000

BRIDGET WHITE ANGLO-INDIAN RECIPES: ANGLO-INDIAN LIVER AND ONIONS FRY: ONION AND LIVER FRY

...

ONION AND LIVER FRY

Serves 6 Preparation Time 40 minutes

½ kg beef or lamb liver sliced thinly

4 large onions chopped

1teaspoon chillie powder

1 teaspoon pepper powder

½ teaspoon turmeric powder

2 tablespoons oil

½ teaspoon ginger paste

½ teaspoon 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 paste, 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.

VEGETARIAN DISHES FOR LENT

noreply@blogger.com (Bridget White-Kumar) — Sat, 09 Apr 2022 09:48:00 +0000

SOME VEGETARIAN DISHES FOR LENT

Sharing some more recipes for simple Vegetarian Dishes for Lunch during Lent. These recipes are very simple to follow and easy to cook. All these dishes go well with plain white steamed rice.

1. MIXED VEGETABLE CURRY

Ingredients:

1 cup of chopped mixed vegetables such as carrots, beans, peas, etc

2 potatoes peeled and cut into medium size pieces

2 tomatoes made into puree

3 tablespoons ground coconut

1 teaspoon chillie powder

½ teaspoon turmeric powder

½ teaspoon cumin powder

Salt to taste

1 teaspoon coriander powder

2 tablespoons oil

2 onions chopped

2 tablespoon chopped coriander leaves

1 teaspoon ginger garlic paste

Heat oil in a pan and sauté the onions for a little while.

Add the ginger garlic paste, tomato puree, chillie powder, turmeric, coriander powder, cumin powder and salt and stir fry for a few minutes till the oil separates from the mixture.

Add the ground coconut and stir fry for a few minutes

Add the mixed vegetables and potatoes and mix well.

Add 2 cups of water and simmer on low heat till the potatoes are cooked the gravy thickens. Garnish with chopped coriander leaves.

Serve with rice or Chapattis.

2. BRINJAL VINDALOO (Aubergene or Eggplant Vindaloo)

Ingredients:

1 medium size whole seedless purple Brinjal

2 onions chopped

2 teaspoons chillie powder

½ teaspoon turmeric powder

2 teaspoons ginger garlic paste

1 teaspoon cumin powder

½ cup tomato juice / puree

2 pieces cinnamon about one inch in length

2 table spoons vinegar either white vinegar or malt vinegar

1 teaspoon sugar

Salt to taste

3 tablespoons oil

Remove the skin and cut the brinjal into medium size pieces and soak in salt water till required.

Heat the oil in a pan and sauté the onions till golden brown.

Add the ginger garlic paste and cinnamon and fry for some time.

Now add the chillie powder, cumin powder, turmeric powder, sugar and tomato puree and fry till the oil separates from the mixture

Add the cut brinjals, vinegar and a little water and bring to boil.

Reduce heat and simmer till the gravy is sufficiently thick.

Please note: There is no need to garnish this dish with chopped coriander leaves as it would detract from the original taste.

3. DOL AND GREENS CURRY / DHAL AND SPINACH CURRY

Ingredients

1 cup Tur Dhal

1 cup either Tur Dal or Masur Dal (Red Lentils)

1 cup finely cut spinach or any greens of your choice

2 green chilies slit lengthwise

½ teaspoon chillie powder

1 teaspoon coriander powder,

½ teaspoon turmeric powder

2 tomatoes chopped

1 onion chopped

Salt to taste

1 tablespoon oil

For the Tempering: 1 teaspoon mustard, 1 teaspoon crushed garlic, 2 red chilies broken into bits and a few curry leaves.

Wash the dal and cook it along with the spinach / greens, tomato, green chillies, chillie powder, coriander powder, turmeric powder and onion with sufficient water in a pressure cooker.

When done open the cooker, add salt and some more water and mash well.

In another pan, heat the oil and add the mustard, broken red chilies and smashed garlic and fry for some time. When the mustard starts to splutter, pour in the cooked dhal.

Serve with rice.

4. RADISH AND MASOOR DHAL

Ingredients

1 cup Masoor Dhal (Red lentil dhal)

2or 3 long white radish peeled and cut into 2 inch pieces or thick rings

2 teaspoons chillie powder

1 teaspoon coriander powder

½ teaspoon turmeric powder

1 teaspoon cumin powder

2 tomatoes chopped

Salt to taste

1 tablespoon oil

For the seasoning: 1 teaspoon mustard, 2 red chilies broken into bits and a few curry leaves and 1 teaspoon crushed garlic (optional)

Wash the dhal and cook it along with the tomato, chillie powder, coriander powder, cumin powder, turmeric powder and radish with sufficient water in a pressure cooker.

When done open the cooker, add salt and some more water if more quantity is required and mix well.

Heat oil in another pan and add the mustard, broken red chilies and crushed garlic and fry for some time. When the mustard starts spluttering, pour in the cooked dhal and mix well. Serve with rice

5. POTATO AND SPINACH SIDE DISH

Ingredients

3 medium size potatoes peeled and cut into medium size pieces,

1 cup chopped Spinach leaves or any other greens such as Fenugreek leaves, etc

2 green chillies chopped finely

6 or 8 curry leaves

½ teaspoon cumin seeds

1 teaspoon chillie powder

½ teaspoon turmeric powder

Salt to taste

2 tablespoons oil

Heat oil in a pan and sauté the cumin seeds, green chillies and curry leaves for a few seconds.

Add the potatoes, Fenugreek leaves / greens, chillie powder, turmeric powder and salt and mix well.

Add ½ cup of water and mix well.

Cover and cook on low heat till the potatoes are cooked and the water almost dries up.

Serve as a side dish.

6. CABBAGE FOOGATH

Ingredients

1 medium cabbage finely chopped / shredded,

1 teaspoon mustard seeds,

4 green chillies slit,

2 tablespoons oil,

2 tablespoons grated coconut,

2 teaspoons lime juice,

Salt to taste

Heat the oil in a suitable pan and add the mustard seeds.

Drop in the slit green chillies and fry lightly.

Add the shredded cabbage and mix in the salt.

Cover and cook on low heat till the cabbage is cooked.

Mix in the grated coconut and lime juice.

Serve as a side dish with rice and curry.

7. BEANS FOOGATH

Ingredients:

300 grams chopped string beans

1 onion chopped finely

1 teaspoon mustard seeds

2 or 3 green chillies chopped finely

1 teaspoon chopped ginger

2 table-spoons grated coconut

4 or 5 curry leaves

2 tablespoon cooking oil

Salt to taste

Heat oil in a suitable pan and add the mustard seeds.

When they begin to splutter add the curry leaves, chopped onions, chopped green chillies and ginger.

Fry lightly for a few minutes.

Add the chopped beans and salt and mix well.

Add ½ cup of water and cook covered on low heat till the beans are tender but firm and the water evaporates.

Mix in the grated coconut.

Serve as a side dish.

Alternately, the beans could be boiled in a little water and then tempered.

8. CARROT AND BEANS FOOGATH

Ingredients

250 grams medium size carrots peeled and chopped into small pieces

250 grams runner beans, chopped into small pieces

2 onions chopped,

3 tablespoons grated coconut

5 or 6 Curry leaves

1 teaspoon mustard seeds

3 dry red chillies broken

½ teaspoon cumin seeds,

Salt to taste

2 tablespoons oil

Boil the carrots and beans separately in a little water with a little salt. Strain and keep aside.

Heat oil in a pan and add the mustard seeds and cumin seeds.

When they begin to splutter, add the onions, curry leaves and red chillies and sauté for a few minutes.

Add the boiled carrots and beans and mix well. Add a little more salt if required.

Mix in the grated coconut and mix well.

Sauté on low heat for a couple of minutes more, then switch off.

Serve as a side dish.

9. TOMATO SAMBAL OR RELISH

Ingredients

4 large tomatoes chopped

4 green chilies chopped

2 medium size onions sliced finely

Salt to taste

½ teaspoon pepper powder

1 teaspoon sugar

1 tablespoon vinegar or Juice of 1 lime

2 tablespoons oil

Heat the oil in a pan and fry the onions and green chillies till light brown.

Add the chopped tomatoes, chilies, salt. sugar, pepper and vinegar / lime juice.

Mix well together.

Simmer on low heat till the tomatoes are cooked to a pulp and the mixture is thick.

Serve with rice as a relish or chutney

10. MIXED VEGETABLE CUTLETS

Ingredients

1 cup of chopped vegetables such as peas, carrots, French beans, etc.

3 potatoes boiled and mashed

2 onions chopped finely,

2 green chillies chopped

1 teaspoon chopped mint

1 teaspoon finely chopped ginger

½ teaspoon pepper powder

Salt to taste,

3 tablespoons oil

2 tablespoons flour

3 tablespoons breadcrumbs

Boil the vegetables in a little water and salt and keep aside

Heat oil in a pan and fry the onions and ginger till golden brown.

Add the chopped green chillies and sauté for a minute.

Now add the cooked vegetables, and salt and mix well.

Cook on low heat for about 3 minutes.

Set aside to cool for some time.

Mix in the mashed potato and mint.

Make even sized balls with the mixture and form into round flat cutlets.

Mix the flour with a little water to make a paste.

Heat oil in a flat pan.

Dip each cutlet in the flour paste, roll in powdered breadcrumbs and shallow fry till golden brown on both sides.

Serve hot with tomato sauce or chutney.

11. YAM FRY

Ingredients

½ kg yam peeled and cut into strips

2 teaspoons red chillie powder,

1 teaspoon coriander powder

½ teaspoon turmeric powder

1 teaspoon cumin powder

1 tablespoon vinegar

Salt to taste

4 tablespoons oil

Marinate the yam strips with all the ingredients (except the oil) and keep aside for 1 hour. Heat oil in a pan and add the yam a little at a time. Shallow fry till golden brown. Serve as a side dish.

12. BUTTER FRIED CAULIFLOWER

Ingredients

1 big cauliflower broken into medium size florets

1 teaspoon crushed pepper or pepper powder

½ teaspoon turmeric powder

2 or 3 dry red chillies broken into bits

1 piece of cinnamon around 1 inch in size

2 tablespoons butter

Salt to taste

Wash and soak the cauliflower for 1 hour in warm salt water.

Cook the cauliflower in a little water for 5 minutes, then drain.

Heat the butter in a pan.

Add the broken red chillies and cinnamon and saute for a few minutes

Add the cooked cauliflower, turmeric powder, salt and pepper and mix well.

Fry on low heat for a few seconds then turn off the heat.

Serve as a side dish

CHICKEN PISH-PASH

noreply@blogger.com (Bridget White-Kumar) — Mon, 24 Jan 2022 13:25:00 +0000

CHICKEN PISH-PASH RICE OR SMASHED RICE

Pish-Pash is a watery Rice and Meat Dish that was very popular in Anglo-Indian homes in the olden days. It was prepared using small bits of meat or chicken and rice. The word ‘Pash’ is of Old English origin, meaning to ‘smash’ or ‘mash’ in relation to mashed meat. The term ‘Pish Pash’ dates back to 18^thCentury Anglo-India and was used as "baby talk" with children at meal times. Pish-Pash can be prepared with either small pieces of chicken / beef / lamb or mutton or minced meat. If desired the meat could be substituted for green gram dhal or rent lentil dhal. Since Pish-Pash Rice is easily digestible it is good for invalids and little children. Appended above, along with the photograph of the Pish Pash dish, is a recipe for Pish Psh from an old Anglo-Indian Cookery Book of my mother's entitled THE MADRAS COOKERY BOOK

Ingredients

2 cups raw rice (wash and drain)

250 grams boneless chicken cut up small

1 small onion sliced

1 teaspoon whole pepper corns

1 small piece of cinamon

½ teaspoon chopped ginger

Salt to taste

1 or 2 tablespoons butter or ghee

A few mint leaves

Heat oil in a pan and fry the onions, pepper corns, cinamon and chopped ginger for 2 minutes.

Add the washed raw rice and chicken and stir-fry for a few minutes.

Now add the mint, salt and 6 or 7 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.

Serve with omelet and pickle.

VEGETABLE CROQUETTES

noreply@blogger.com (Bridget White-Kumar) — Sat, 22 Jan 2022 07:22:00 +0000

VEGETABLE CROQUETTES

An easy and simple snack or party food. Serve them with some tomato ketchup or Tartar Sauce.

Ingredients

1 cup of chopped boiled vegetables of your choice such as peas, carrots, French beans, cauliflower, etc

3 potatoes boiled and mashed

2 onions chopped finely

2 green chillies chopped

1 tablespoon finely chopped mint or mint powder

1 teaspoon finely chopped ginger

1 teaspoon crushed black pepper or pepper powder

Salt to taste

1 egg beaten

3 tablespoons breadcrumbs

Oil for frying

Heat 2 tablespoons oil in a pan and fry the onions, green chillies and ginger till golden brown. Now add the cooked vegetables, salt, and pepper and mix well. Cook on low heat for about 5 minutes, then set aside to cool for some time. Now mix in the mashed potato and mint. Make even sized balls with the mixture and form into oval shaped croquettes / cutlets.

Heat oil in a suitable pan. Dip each croquette in beaten egg, roll in powdered breadcrumbs and fry till golden brown on both sides. Serve hot with tomato sauce or tartar sauce or chutney.

TROTTERS IN GRAVY

noreply@blogger.com (Bridget White-Kumar) — Wed, 19 Jan 2022 00:53:00 +0000

LAMB TROTTERS IN GRAVY

Ingredients

8 Trotters either lamb or goat preferably the front ones

2 large tomatoes chopped or pureed

2 teaspoons chillie powder

2 large onions chopped

2 teaspoons ginger garlic paste

1 teaspoon coriander powder

1 teaspoon cumin powder

1/4 teaspoon turmeric powder

3 tablespoons oil

Salt to taste

A small bunch of coriander leaves

Heat the oil in a pan and lightly sauté the onions. Add the tomatoes and fry for a few minutes

Add the ginger garlic paste and fry for a couple of minutes

Add the chillie powder, coriander powder, cumin powder, turmeric powder and salt and mix well. Fry for some time till the raw smell goes and the oil separates from the mixture

Add sufficient water and bring to boil

Now add the chopped Trotters and cook first on high heat then on low heat for half an hour or till the trotters are well cooked or pressure cook for 15 to 20 minutes on medium heat

Garnish with chopped coriander leaves.

Serve hot with rice or bread or even dosas or hoppers.

COCONUT SWEET OR COCONUT CANDY

noreply@blogger.com (Bridget White-Kumar) — Thu, 23 Dec 2021 02:38:00 +0000

COCONUT SWEET / COCONUT CANDY

A simple and easy recipe for a timeless Anglo-Indian Delicacy. Bursting with the goodness of fresh grated (scraped) coconut, sugar and milk and a hint of vanilla essence. This baby pink sweet will rekindle nostalgic childhood memories of helping to stir the sweet while its being prepared to greasing the big plate the molten pink lava would be poured on to and finally to scraping and licking the residues left in the dekshi!!

Makes 30 pieces Time required: 1 hour

Ingredients

2 cups grated coconut

3 cups sugar

1/2 cup milk or water

1 teaspoon ghee or butter

1 teaspoon vanilla essence

1/4 teaspoon food colour either pink or green

Melt the sugar with the milk or water in a thick bottomed vessel.

Add the grated coconut and mix well.

Cook till the coconut is soft.

Add the vanilla essence, pink or green food colour 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 when slightly cold

SLOW COOKED CHICKEN IN RED WINE

noreply@blogger.com (Bridget White-Kumar) — Fri, 29 Oct 2021 04:33:00 +0000

SLOW COOKED CHICKEN IN A RED WINE MARINADE

This dish is a legacy of the French to Colonial Anglo-Indian Cuisine. Originally it was a Rooster that was cooked with a dash of red wine. A simple dish with subtle flavours and very delicious

As a cooking ingredient wine imparts its own flavor, body and acidity to the dish. There is no hard and fast rule about the choice of wine. Any Red Full bodied wine or fruit wine could be used in this dish such as Port, Shiraz, Chardonnay, Cabernet, or even home made wine. The wine helps to tenderize the meat and the marinade makes an excellent and rich sauce while imparting a rich brown colour to the dish.

I used home made grape wine in this dish

Serves 6 Preparation Time 1 hour

Ingredients

1 kg Chicken cut into medium size pieces

1 teaspoon cumin powder

3 dry red chillies broken into bits

2 teaspoons garlic and ginger paste

3 tablespoons tomato puree

2 onions sliced finely

1 teaspoon all spice powder (or garam masala powder)

1 teaspoon ground pepper powder

½ teaspoon whole pepper corns

3 tablespoons oil

¾ cup red wine of your choice

1 tablespoon Worcestershire sauce

Salt to taste

Marinate the chicken with all the above ingredients for about one hour.

Transfer to a suitable pan and simmer on low heat till the chicken is tender and the gravy is thick.

Just before serving add 2 teaspoons butter and mix well.

Serve with mashed potatoes, steamed or roasted vegetables and bread

PREFACE - FROM THE MICROWAVE COOK BOOK OF ANGLO-INDIAN RECIPES

noreply@blogger.com (Bridget White-Kumar) — Tue, 19 Oct 2021 07:59:00 +0000

PREFACE - FROM THE MICROWAVE COOK BOOK OF ANGLO-INDIAN RECIPES

The microwave oven is one of the greatest inventions of the 20th century. Now almost 75% of the world’s population use a microwave oven in their homes either to heat up pre-cooked food or to cook a meal.

Microwaves are a quick and convenient way to cook food, and have therefore, made life easier and more convenient. However, a microwave oven needs to be used correctly. A uniform temperature of 75 Degrees Centigrade is needed to cook food evenly in a microwave. Microwave ovens can sometimes cook food unevenly and leave "cold spots" where harmful bacteria can survive.

It is important to cook food at the recommended safe temperature to destroy bacteria and other pathogens that could cause foodborne illness. The Microwaves penetrate the food to a depth of 1 to 1½ inches. It is therefore advisable to cut foods such as meat or poultry into evenly sized pieces if possible, or put larger or thicker items towards the outside edge of the dish. In thicker pieces of food, the microwave doesn’t reach the center, so that area would cook by conduction of heat from the outer areas of the food into the middle.

In a microwave oven, the air in the oven is at room temperature so the temperature of the food surface is cooler than food in a conventional oven where the food is heated by hot air. Therefore, food cooked in a microwave oven doesn't normally become brown and crispy.

To ensure even and uniform cooking, it is advisable to arrange food items evenly in a covered dish and add some liquid such as water.

Cover the food with a microwave-safe lid or microwave plastic wrap. This will trap the steam and promote more even cooking. The moist heat that is created will also help to destroy harmful bacteria and ensure uniform cooking. Allow enough space between the food and the top of the dish so that plastic wrap does not touch the food. Loosen or vent the lid or wrap to allow steam to vent.

While cooking meats, it is preferable to make use of boneless meat as bones could hinder the meat from cooking through. Stir, rotate, or turn foods over (where possible) midway through the microwave cooking time to even the cooking and eliminate cold spots.

Wait until the standing time is over before you check that the cooking is complete. Food continues to cook even after the microwave is turned off.

It is important to follow the Manufacturer’s instructions while cooking in a microwave as each unit is different.

It is equally necessary to follow cooking instructions on a product label or the instructions for a recipe.

If a time range is given, it is always better to start with the lowest number of minutes recommended, then increase the time accordingly as to reach a safe internal temperature.

MICROWAVE ANGLO-INDIAN MINCE FRY

noreply@blogger.com (Bridget White-Kumar) — Thu, 30 Sep 2021 06:35:00 +0000

MICROWAVE ANGLO-INDIAN MINCE FRY

This is a quick and easy dish to cook when one has a packet of mince handy in the fridge but not too keen on making a Ball Curry. This simple and tasty dish could be made in no time at all in your microwave oven and it could be eaten with Rice or Chapattis. Any meat mince such as beef, mutton, lamb, pork or even chicken mince could be used. Green Peas, chopped cabbage, carrot, cauliflower, fenugreek / methi / venthium greens etc., could be added to give the dish a twist. This recipe is featured in my new Cookery Book THE MICROWAVE COOK BOOK OF ANGLO-INDIAN RECIPES

Ingredients

½ kg Beef Mince / Ground Beef or Lamb Mince

1 big onion chopped finely

1 teaspoon chillie powder

½ teaspoon turmeric powder

1 teaspoon chopped garlic

1 teaspoon chopped ginger

2 green chilies chopped finely

2 tablespoons chopped coriander leaves

2 or 3 tablespoons oil

Salt to taste

Method

Mix the Beef Mince with all the ingredients in a large microwave bowl

Refrigerate for one hour or more. When ready to cook, remove from the fridge

Cover the dish with a lid with holes or plastic wrap, leaving one side unsealed for venting.

Microwave on high for 5 minutes.

Remove and mix well to break up the minced beef / ground beef. Microwave again on medium heat for 6 minutes more till done with 3-minute rests.

Serve as a side with rice or chapattis, bread, dinner Rolls etc.

SAVOURY BREAD PUDDING / OMLETTE AND BREAD BAKE

noreply@blogger.com (Bridget White-Kumar) — Thu, 09 Sep 2021 02:40:00 +0000

SAVOURY BREAD PUDDING OR OMLETTE AND BREAD BAKE Ingredients 5 or 6 slices bread 2 or 3 eggs 2 onions chopped 2 green chillies chopped 1/2 litre milk 2 tablespoons butter Some cheese Salt to taste Beat the eggs. Add the onions, green chillies and salt and mix well Meanwhile heat the milk till warm and add the butter to it. Mix to dissolve Add the egg mixture to the milk and mix in Take a glass oven proof dish and lay 2 or 3 slices of bread in it Pour half the milk and egg mixture over the bread. Press down to soak Lay the remaining slices of bread over the earlier layer Pour the remaining egg and milk mixture over it Dot with some blobs of cheese Bake in a preheated oven at 180C for around 20 to 25 minutes Serve with some tomato ketchup

ANGLO-INDIAN OXTAIL STEW

noreply@blogger.com (Bridget White-Kumar) — Mon, 30 Aug 2021 02:28:00 +0000

OXTAIL STEW

Ingredients
1 kg oxtail cut into medium pieces
3 carrots, 4 French beans, 3 potatoes,
4 green chilies slit lengthwise
2 medium size tomatoes chopped
1 big onion sliced
2 teaspoons ginger garlic paste
2 cloves, 2 pieces of cinnamon
1/2 teaspoon pepper powder / crushed pepper
A few mint leaves
Salt to taste
2 tablespoons oil
2 tablespoons coconut paste or coconut milk (optional)
2 tablespoons flour

Cook the oxtail together with the pepper, green chilies, onions, tomatoes, ginger garlic paste, salt, cinnamon, cloves, mint and coconut in sufficient water till the oxtail is tender. (You could either pressure cook it or cook on Low heat on the gas hob)
Now add the vegetables, potatoes and coconut milk and cook for a few minutes till they are tender
Make a thin paste of the flour and about ¼ cup of water and mix into the cooked meat and vegetables and simmer for 5 minutes. Serve hot with bread or hoppers.

Note: For Dumpling Stew, make dumplings as follows and add along with the meat and vegetables while cooking.
To make the dumplings, you will need 1 cup of flour, 1 teaspoon butter and a pinch of salt. Mix all together with a little water to form soft dough. Form into small balls and flatten slightly. Add to the stew while cooking.

ANGLO-INDIAN SPICY PORK CHOPS

noreply@blogger.com (Bridget White-Kumar) — Tue, 24 Aug 2021 02:53:00 +0000

PORK CHOPS

Ingredients

1 Kg good Pork Chops with fat

2 teaspoons brown sugar

3 tablespoons tomato ketchup

3 or 4 tablespoons Worcestershire sauce

3 tablespoons wine vinegar or red wine

1 teaspoon chillie powder or paprika

2 teaspoon ginger garlic paste or powder

1 teaspoon dry mustard

2 teaspoons ground black pepper

Salt to taste

Mix all of the above and marinate overnight.

Heat a little oil in a grill pan or flat pan and cook the chops on medium heat, turning them over a few times till they are nicely browned all over and tender.

You can bake or grill them in an oven at 280 C for 20 to 30 minutes. Turn the chops over every 10 minutes for even cooking and browning

WHOLE FRIED MACKERELS

noreply@blogger.com (Bridget White-Kumar) — Wed, 04 Aug 2021 03:38:00 +0000

WHOLE FRIED MACKERELS

Ingredients

4 medium size mackerels

3 tablespoons oil

3 teaspoons chillie powder

2 teaspoons ginger garlic paste

1 teaspoon cumin powder

½ teaspoon coriander powder

½ teaspoon turmeric powder

2 teaspoons lime juice or vinegar

1 teaspoon salt

Clean and remove the scales, fins and insides of the mackerels. Wash well.

Mix all the above ingredients together with a little water to form a paste.

Slit each mackerel lengthwise on either side keeping the center bone intact.

Stuff the paste into each mackerel evenly on either side of the center bone.

Rub some of the paste on the outsides as well.

Keep aside for about 30 minutes.

Heat oil in a flat pan and shallow fry the mackerel on both sides till evenly brown.

Serve with White Steamed rice and Pepper Water.

ANGLO-INDIAN EGG TEMPERADO

noreply@blogger.com (Bridget White-Kumar) — Wed, 14 Jul 2021 07:59:00 +0000

ANGLO-INDIAN EGG TEMPERADO - MY WAY

(TEMPERED HARDBOILED EGGS)

ingredients

6 Hard Boiled Eggs - shelled

2 onions sliced

1 teaspoon chopped garlic

2 green chillies sliced

2 tomatoes chopped

1/2 teaspoon chillie powder

1/4 teaspoon turmeric powder

Salt to taste

2 tablespoons oil or butter

Heat oil in a suitable pan and fry the onions, garlic and green chillies till golden brown

Add the tomatoes and fry till soft

Add the chillie powder, turmeric and salt and fry till the oil separates from the mixture

Add a little water if required and cook some more

Add the hard boiled eggs and mix well

Add a few curry leaves if desired for extra flavour and mix in

Cover and cook for 5 more minutes to allow all the flavours to seep in

Serve with rice or chapattis

PRAWN AND BANDY COY CURRY

noreply@blogger.com (Bridget White-Kumar) — Wed, 14 Jul 2021 07:30:00 +0000

Prawns and Bandy Coy / Lady Finger Curry

1 kg medium size Prawns - cleaned and deveined

1/2 kg tender okra / Bandy Coy / ladyfingers - cut into medium pieces

2 onions chopped

2 green chillies sliced

3 tablespoons chopped coriander leaves

2 tablespoons ginger garlic paste

2 teaspoons chillie powder

2 teaspoons coriander powder

1 teaspoon cumin powder

1/2 teaspoon turmeric powder

Salt to taste

2 cups Tamarind water extracted from a lime size ball of tamarind

1/2 cup thick coconut milk

3 tablespoons oil

Heat the oil in a suitable pan and fry the onions and green chillies till golden brown

Add the ginger garlic paste and sauté for a few minutes

Make a paste of the chillie powder, coriander powder, cumin, turmeric with a little water and add to the pan

Fry for a few minutes.

Add the tamarind water and salt and bring to boil

When the curry is bubbling well, add the cut Bandy Coy / Okra and the prawns and coconut milk and mix well

Cover and cook on medium heat for just 8 to 10 minutes

Serve with plain steamed rice

SPAGHETTI AND MINCE - MY WAY

noreply@blogger.com (Bridget White-Kumar) — Sat, 03 Jul 2021 03:06:00 +0000

SPAGHETTI AND MINCE- MY WAY

Something different today for a change

Ingredients

1/2 kg mince meat either lamb, mutton, beef, chicken or pork,

2 onions chopped

2 tomatoes chopped

1 teaspoon chopped garlic

2 small carrots diced into small pieces

1 teaspoon fresh or dried mint or any other seasoning of your choice

1 soup cube - any flavour of your choice

1 teaspoon chillie powder

1 teaspoon coriander powder

1 teaspoon ground black pepper or powder

2 tablespoons oil

1 packet spaghetti or macaroni

Heat the oil in a pan and add the onions and chopped garlic. Fry till light brown

Add the mince, salt, chillie powder, coriander powder, pepper and mix well.

Stir fry for some time till the mince begins to shrivel up

Add the tomatoes, carrots, mint and the crumbled soup cube and mix well

Cover and cook on Low heat till the mince and carrots are cooked. Switch off after it’s cooked.

Meanwhile get the spaghetti ready.

Heat one and half litre or more water in a saucepan and bring to boil.

Add a little salt and a teaspoon of oil to the water

Once the water is boiling, add the spaghetti or macaroni and cook till just done.

Strain through a strainer and immediately run cold water over it.

To serve, take some spaghetti or macaroni on a plate. Spoon the mince over it and sprinkle some parmesan cheese flakes or any shredded cheese over it and enjoy

POTATO AND DRUMSTICK CURRY

noreply@blogger.com (Bridget White-Kumar) — Mon, 07 Jun 2021 04:31:00 +0000

POTATO AND DRUMSTICK CURRY

Ingredients

6 drumsticks peeled and cut into 2 inch pieces

3 potatoes peeled and cut in chunks

2 onions finely chopped

1 teaspoon ginger garlic paste

2 tomatoes finely chopped

2 tablespoons coriander leaves finely chopped

2 teaspoons chillie powder,

1 teaspoon coriander powder

1 teaspoon cumin powder,

½ teaspoon turmeric powder

1 teaspoon garam masala powder / spice powder

2 green chillies chopped

salt to taste

2 tablespoons oil

Heat oil in a pan and sauté the onions for a little while.

Add the tomatoes, ginger garlic paste, green chillies, chillie powder, turmeric, garam masala / spice powder, cumin powder, and salt and stir fry till the oil separates from the mixture.

Add the drumsticks and potatoes and 2 cups of water and simmer on low heat till the drum sticks and potatoes are cooked and the gravy thickens.

Garnish with chopped coriander leaves

Serve with Rice

VEGETABLE JALFRAZIE

noreply@blogger.com (Bridget White-Kumar) — Fri, 04 Jun 2021 07:20:00 +0000

VEGETABLE JALFRASIE

Serves 6

Ingredients

2 medium onions chopped

1 capsicum cut into medium size pieces,

½ cup peas

½ cup beans cut finely

2 tomatoes chopped

1 cup cauliflower florets

1 teaspoon chillie powder

1 teaspoon chopped ginger

1 teaspoon chopped garlic

2 tablespoons vinegar,

2 tablespoons oil

salt to taste

Heat oil in a suitable pan and sauté the onions, ginger and garlic till light brown. Add all the other ingredients and stir well. Cook covered on medium heat till the vegetables are cooked. Sir in a teaspoon of butter and serve with any Indian Bread or rice and pepper water.

CRUMB-FRIED CHICKEN OR ROAD ROLLER CHICKEN

noreply@blogger.com (Bridget White-Kumar) — Thu, 27 May 2021 04:55:00 +0000

CRUMB-FRIED CHICKEN OR ROAD ROLLER CHICKEN

This dish got its name only because the pieces of chicken breasts used in its preparation were cut lengthwise and then flattened with a cleaver or Rolling Pin. The Chicken eventually looked as if it was flattened by a heavy object such as a “Steam Roller or Road Roller”. This is a very subtly flavoured dish with only a hint of seasoning.

Ingredients

4 chicken breasts (skinless and boneless)

1 teaspoon pepper powder

1 teaspoon paprika

1 teaspoon dried or freshy chopped mint or parsley flakes

Salt to taste

3 or 4 tablespoons butter or oil to fry

3 tablespoons plain flour

2 Eggs beaten

1 cup breadcrumbs

Slice each chicken breast with a large knife or cleaver horizontally, so that you get 8 pieces.

Flatten each piece with a mallet or rolling pin.

Season the flattened chicken with a little of the pepper powder, salt, paprika and keep aside for 15 minutes

Coat each piece of chicken breast with the flour and keep aside

Now season the breadcrumbs with the remaining pepper, salt, paprika, parsley / mint and any other seasoning that you like including some cheese powder

Heat the butter oil in a nonstick pan till nice and hot

Dip each piece of chicken in the beaten egg then coat well with the breadcrumbs.

Place each coated piece in the hot oil or butter and fry the chicken pieces on both sides on medium heat till tender and a nice golden colour

Serve with a nice salad or with any seasoned rice or bread.

(Alternately the chicken can be baked in an oven using the same recipe)

MEAT AND LADY'S FINGER (OKRA) CURRY or MEAT AND BANDYCOY CURRY

noreply@blogger.com (Bridget White-Kumar) — Tue, 25 May 2021 04:01:00 +0000

MEAT AND LADY'S FINGER (OKRA) CURRY or MEAT AND BANDYCOY CURRY
This is an old time favourite - Meat and Lady's Finger Curry. Tastes yummy with steamed white rice and a dash of Brinjal Pickle.

Ingredients
½ kg Meat either beef / mutton / lamb cut into medium size pieces
½ kg tender Lady's fingers / Okra
2 onions chopped finely
1 teaspoon ginger garlic paste
2 teaspoons chillie powder
1 teaspoon coriander powder
2 medium size tomatoes chopped
2 tablespoons coconut paste or 3 tablespoons coconut milk
2 tablespoons oil
Salt to taste
Wipe the lady’s fingers / okras with a dry cloth then cut them into 2 inch pieces. Discard the ends.
Boil the meat with sufficient water and a little salt till tender. Retain the soup / stock.
Heat oil in a pan and add the onions and fry till golden brown. Add the tomatoes, chillie powder, salt, coriander powder and ginger garlic paste and sauté for a few minutes. Now add the boiled meat and coconut paste / coconut milk and mix well.
Add the left over meat stock / soup or 1 cup of water and simmer on low heat for about 7 to 10 minutes till the meat absorbs the flavours and the gravy is the required consistency.
Now add the lady’s fingers / okras are cook for just 3 more minutes on medium heat till the lady’s fingers / okra are just cooked and still crunchy, taking care not to overcook them.

Serve as a main curry with rice.

POMFRET CURRY / FISH CURRY

noreply@blogger.com (Bridget White-Kumar) — Mon, 17 May 2021 14:14:00 +0000

POMFRET CURRY

Ingredients

1 kg good fleshy pomfrets sliced thickly

3 big onions sliced finely

2 green chilies sliced lengthwise

1 tablespoon ginger garlic paste

3 tablespoons ground coconut paste or coconut milk

½ teaspoon turmeric powder

3 tablespoons oil

Salt to taste

1cup thick tamarind juice or ½ cup lime juice

3 teaspoons chillie powder

1 teaspoon cumin powder

1 teaspoon coriander powder

2 sprigs curry leaves

Heat oil in a pan and add the curry leaves and onions and sauté for a few minutes. Add the ginger garlic paste, turmeric powder, chillie powder, cumin powder, coriander powder and coconut and fry for 2 or 3 minutes. Add the tamarind juice, salt and slit green chillies and bring to boil. Add the fish and a little more water if more gravy is required. Cook on low heat for about 5 minutes till the fish is cooked. Pour a tablespoon of oil on top then remove from heat. (Care should be taken not to over cook the fish or else it will break up.) Serve with rice or bread.

GREEN MASALA WHOLE FRIED POMFRET

noreply@blogger.com (Bridget White-Kumar) — Sun, 25 Apr 2021 10:25:00 +0000

GREEN MASALA FRIED WHOLE POMFRET

Ingredients

3 or 4 medium size whole pomfrets

2 teaspoons ginger garlic paste

4 tablespoons coriander leaves

1 teaspoon cumin powder

4 or 5 green chillies

¼ teaspoon turmeric powder

Salt to taste

5 or 6 tablespoons oil

Clean and wash the pomfrets well then make light cuts on them

Grind the green chillies and green coriander together to a paste.

Mix in the cumin powder, ginger garlic paste, salt, turmeric powder.

Marinate the fish with this paste and keep aside for half an hour.

Heat oil in a flat pan and shallow fry the Fish on both sides till brown.

In the same oil lightly fry some onion rings and curry leaves and serve with the fried pomfrets

Serve with Rice and Pepper water or Bread.

ANGLO-INDIAN CHICKEN PEPPER FRY AND COCONUT RICE - LIVE VIDEO FROM FACEB...

noreply@blogger.com (Bridget White-Kumar) — Tue, 20 Apr 2021 10:09:00 +0000

ANGLO-INDIAN COCONUT RICE

Serves 6 Preparation Time 45 minutes

Ingredients

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

½ teaspoon turmeric powder or a few strands of saffron

Salt to taste

4 tablespoons butter or ghee

3 cloves, 3 cardamoms, 3 small sticks of cinnamon

Heat ghee in a large vessel or Rice cooker and fry the spices for a few minutes. Add the washed rice, salt, turmeric 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.

ANGLO-INDIAN CHICKEN PEPPER FRY

Serves 6 Preparation Time 30 minutes

Ingredients

1 kg chicken cut into medium size pieces

3 large onions sliced finely

2 teaspoons pepper powder

1 teaspoon turmeric powder

2 tablespoons oil

Salt to taste

Heat oil in a pan and fry the onions lightly. Add the chicken and mix in the pepper powder, tumeric powder and salt. Add ½ cup of water and cook on low heat till the chicken is tender and semi dry.

Note: Alternately, the chicken can be par boiled with a little water and then added to the sautéed onions and pepper.