All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

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Saturday, October 12, 2019


Serves 6    Preparation Time 45 minutes
½ kg chicken liver cut into pieces       
2 large onions sliced finely
2 or 3 teaspoons ground pepper                             
2 green chillies slit
Salt to taste                                                               
3 tablespoons oil
½ teaspoon turmeric powder

Wash the chicken livers well.  Boil them with a little water and salt till done. Heat oil in a pan and fry the onions till golden brown.  Add the cooked gizzards and liver together with the slit green chillies, turmeric powder, pepper powder and salt and keep frying on low heat till dry and brown

Friday, September 27, 2019


A Steamed Pudding, served warm, is the ultimate comfort dish on a cold or rainy day. Often made as a dessert for dinner, steamed puddings can be made with a variety of tastes. Steamed Plum Pudding and Steamed Ginger Puddings are generally made at Christmas time. But a Steamed Date and Nut Pudding could be enjoyed at any time of the year. The pudding could be made and stored in the fridge. Just before serving, steam it once again for a few minutes so that its nice and warm. It could be served with any sweet sauce or Custard Sauce or just sprinkled with caster sugar. Sharing an easy recipe for Date and Mixed Nut Pudding that I’ve been using over the years. I’ve spread a layer of Apricot Jam on top.
Serves 6
250 grams pitted dates
100 grams mixed nuts such as walnuts, almonds, etc., chopped coarsely
1 cup water
1 teaspoon bicarbonate of soda / Baking Soda
5 tablespoons unsalted butter
1 cup caster sugar
3 eggs
1 teaspoon vanilla extract
1 cup flour
¼ cup bread crumbs
Boil the dates and water in a saucepan on medium heat, till the dates soften.
Remove from heat and allow it to cool. Once cold, puree it in a blender and remove any sediments.
Meanwhile cream the butter and sugar together till smooth. Add the eggs one at a time and vanilla extract and mix to a very smooth consistency.
Add the date puree and mixed nuts and mix well.
Slowly add the flour, baking soda and bread crumbs and mix gently.
Grease a 1.5 litre pudding bowl and pour the mixture into the bowl.
Cover the pudding with a greased piece of greaseproof paper or foil.
Put the bowl inside a covered steamer or pressure cooker and steam for about one and half hours till the pudding is cooked. Test by inserting a toothpick.
If desired spread a layer of apricot jam on top or just sprinkle castor sugar on top.
Serve the pudding warm with vanilla sauce or ice cream

Tuesday, August 20, 2019


A simple and tasty Chicken Curry in a Coconut and Tomato Gravy. Goes well with rice, bread or any Indian Bread)
1 kg chicken jointed and cut into medium size pieces
A small bunch of coriander leaves washed and chopped
2 large onions chopped
2 tomatoes chopped very finely or pureed 
4 teaspoon turmeric powder
1 or 2 teaspoons chillie powder depending on choice of pungency 
1 teaspoon cumin powder
1 teaspoon coriander powder 
2 cloves, 2 small pieces of cinnamon, 2 cardamoms, 1 bay leaf
2 teaspoons ginger garlic paste
3 tablespoons oil 
Salt to taste
4 tablespoons thick Coconut milk

Heat oil in a pan and add the onions, Fry till golden brown. Add the cloves, cinnamon, cardamom, bay leaf, ginger and garlic paste and sauté for a few minutes. 
Now add the chicken, salt, chillie powder, turmeric powder, coriander powder and cumin powder and fry for some time till the oil separates from the mixture. 
Add the tomato puree, coconut milk and mix well. Add just a little water and cook till the chicken is done and the gravy is thick

Friday, August 09, 2019


2 cups of any chopped greens of your choice such as Amaranth, Spinach, drumstick greens, kale, etc
3 green chilies chopped
1 onion sliced
1 tablespoon chopped garlic 
¼ teaspoon mustard seeds
1 sprig curry leaves
½ cup grated coconut (optional)
1 tablespoon oil
Salt to taste

Cut the greens finely and wash in a colander. Drain and keep aside. 
Heat oil in a pan and add the mustard, garlic and curry leaves. When the mustard starts spluttering, add the chopped onion and green chilies and fry till the onions turn slightly brown .
Add the greens and salt to taste and mix well. Stir fry for about 2 or 3 minutes till the greens wilt and are cooked but not mushy.  Add the grated coconut and mix well.
Serve as a side dish with rice and curry 

Friday, August 02, 2019


Jelabi Custard

This was a Colonial Desert which was very famous in the olden day’s. An Indian sweetmeat Jelabi is given an English touch by baking it in custard. (Alternatively, you could just make a custard with Custard powder then pour it over the layer of Jelabis in the dish). This recipe is featured in my book A Collection of Simple Anglo-Indian Recipes. 
6 to 8 Jelabis (available in any Indian Sweetmeat Stall)
3 Eggs Beaten
1 teaspoon Vanilla Essence
1/2 litre milk
5 or 6 tablespoons sugar (reduce the quantity if you don’t like it too sweet)
A pinch of salt
4 tablespoons flour 
1 teaspoon butter
Take a flat bottomed dish and grease it well with butter. Boil the milk and keep aside.
Preheat the oven till slightly warm. 
When the milk is slightly cold, add the eggs, salt, vanilla essence, flour and sugar and beat well till there are no lumps. 
Pour a thin layer of this milk mixture into the baking dish and let it set in the warm oven till it forms a base.  Remove the dish from the oven and arrange the Jelabis in it. Pour the rest of the Mixture over the Jelabis, and bake for 15 to 20 minutes till the custard sets.  The custard should be moist not dry. Garnish with a few nuts or pieces of Jelabi. 
Alternatively, you could just make a custard with Custard powder then pour it over the layer of Jelabis in the dish. 

Sunday, June 16, 2019


A simple and easy recipe to prepare Chicken Pickle Anglo-Indian style. Takes good with rice or as a side dish with bread or chapattis as well. The vinegar and fenugreek seeds powder enhance its taste. This recipe as well as other Anglo-Indian Pickle recipes is featured in my Cookery Books


2 kg chicken chopped into tiny pieces
120 grams garlic
200 grams ginger
50 grams red chilies
2 tablespoons mustard powder
1 teaspoon all spice powder / garam masala powder
1 teaspoon powdered fenugreek seeds
 3 cups vinegar
½ kg refined oil or Sesame oil
 ½ cup salt
Make a paste of the garlic, ginger, and red chilies with a little vinegar. Wash the chicken well and wipe dry. Heat oil in a vessel and fry the ground masala paste on low heat for about 3 minutes. Add the chicken pieces and mix well. Simmer for 5 minutes. Add the rest of the vinegar, salt, spice powder, mustard powder and fenugreek powder and cook on low heat till the chicken is tender and all the gravy dries up. Simmer till the oil floats on top. Cool and store in bottles. This pickle will last for a month and can be had with rice, chapattis or bread. (keep in the fridge).

Friday, May 24, 2019


This Chutney is a sweet and sour Pickled Preserve made with semi ripe Polly mangoes and spices. Its a good relish with any Anglo-Indian Roast, Curry, side dish, etc and it could also be used while making Meat Glassy. A real competition to Crosse and Blackwell’s Major Grey’s Mango Chutney
 4 semi raw Mangoes (Polly Mangoes)
1 cup vinegar
1 cup sugar
2 tablespoons chillie powder
1 tablespoon chopped garlic
1 tablespoon chopped ginger
2 tablespoons salt
100 grams raisins
2 small sticks of cinnamon         

Wash the mangoes and dry them well.
Peel the skins and grate the mangoes. Discard the seeds. 
Cook the grated mango with the cinnamon, raisins, vinegar and sugar. 
Cook on low heat till soft. Add all the remaining ingredients and mix well. 
Simmer for 5 more minutes then remove from heat. 
Cool and store in bottles.

Friday, May 10, 2019


A Trifle is a dessert dish invariably made from thick custard, fruit, sponge cake, fruit juice or jelly and whipped cream.  These ingredients are usually arranged in layers in a beautiful glass dish with the sponge cake forming the bottom layer. The earliest known recipe for “Trifle” was published in a book called "The good housewife's Jewell" by Thomas Dawson. in 1596 in England. The ingredients for this first Trifle Recipe was thick cream flavoured with sugar, ginger and rosewater pored over slices of Sponge Cake. Sixty years later, milk custard was added to the list of ingredients and the custard was poured over alcohol-soaked bread.
A Trifle Pudding is often used for decoration as well as taste, incorporating the bright, layered colours of the fruit, jelly, jam, and the contrast of the creamy yellow custard and white cream. Some trifles contain a small amount of alcohol such as port, or, most commonly, sweet sherry or madeira wine. These Trifles are known as ‘TIPSY TRIFLES” The Non-alcoholic versions may, instead use fruit juices or soft drinks such as ginger ale, lemonade etc as the liquid is necessary to moisten the cake layers.
Trifle Puddings are often served in Anglo-Indian Homes at Christmas time, sometimes as a lighter alternative to the much denser Christmas pudding. No specific recipe need be followed for preparing a Trifle. It all depends on the availability of the ingredients. One can mix and match in a Trifle and just innovate. The contents of a trifle can be varied according to one’s choice. Here is a step by step Recipe for a simple Trifle that I made for my Granddaughter’s First Holy Communion Lunch

300 grams sponge cake
4 tablespoons mixed fruit jam
1 large tin of canned mixed fruit or 2 cups of chopped fresh fruit of your choice
1 cup prepared jelly
500 ml fresh cream
500 ml whipped cream
1 cup prepared custard

1. Whip the fresh cream and whipped cream separately to soft peaks consistency
2. Drain the excess syrup from the canned fruits. Mix 2 tablespoons of jam to this fruit syrup and mix well. (If using Fresh Fruit then use a cup of apple juice or any other fruit juice). Divide the fruit into 3 portions
3. Using a sharp knife, slice the cake horizontally into a layer so that it fits the bottom of the bowl in which the pudding is to be set.
4. Spread the layer of cake liberally with jam.
5. Place the cake layer in the glass bowl and soak with the fruit syrup Press down firmly down.
6. Now spread a layer of the fruit over the soaked sponge cake layer.
7.Top this layer with one portion of the fresh Cream. 
8. Repeat a second layer of the fruit.
9. Top this fruit layer with the custard
10. Repeat a third layer of fruit
10. Now spread a layer of whipped cream using a spatula.
11. Garnish with cubes of jelly, cut fresh fruit, cherries, walnuts etc.
Chill and serve when required.

Tuesday, April 16, 2019


STRAWBERRY BLANCMANGE - An old Anglo-Indian Dessert 
This recipe is featured in my Cookery Book - A Collection of Simple Anglo-Indian Recipes

1 cup sugar 
3 tablespoons corn flour
¼ teaspoon salt
1 litre milk
1 teaspoon strawberry essence
1 cup fresh strawberries for topping (optional)

Mix the corn flour and salt in a little water. Boil the milk and sugar. When boiling mix in the corn flour paste. Cook till the mixture thickens stirring all the time. Simmer for a few more minutes.
Pour into dampened jelly moulds and set in a refrigerator.
When set, remove from the refrigerator, then dip the bottom of the mould in hot water and turn out on a plate.
Top with fresh cut strawberries and cream and serve

Saturday, April 13, 2019


Makes 4 Eggs

500 grams cooking chocolate
4 Egg-shaped chocolate molds with a separate top and bottom cavity, about 2" long

Lightly brush the inside of the molds with a little oil or melted butter
Break the chocolate into rough chunks, then finely chop into small pieces
Take a suitable sauce pan and half fill it with water. Heat the water over a low flame.
Place the chopped chocolate in a bowl and using a pair of tongs place it in the hot water. Allow the chocolate to melt completely, stirring occasionally.
Leave aside to cool. When still warm, spoon the melted chocolate into the molds, one tablespoon at a time.
Tilt the mold gently so that the chocolate covers the entire surface of the mold. It should form a layer about ½ cm in thickness.
Tip any excess chocolate back into the bowl.
Allow the chocolate to cool slightly, then, using a butter knife, scrape around the rim of the mold to get a clean edge. Keep aside
Repeat the same for the other molds
Place all the molds in the fridge for about half an hour to allow the chocolate to set completely.
To remove your eggs from the molds, squeeze the casing gently, working your way around the edge till it leaves the mold.
Fill 4 halves with gems or small candies or sweets of your choice
Brush the remaining melted chocolate around the rim of each of the chocolate egg halves, then gently press them together so they stick in place.
Leave for a few minutes until the chocolate sets.
Your Chocolate Easter Eggs are ready

Wednesday, April 03, 2019


Meat pepper Fry is a favourite and popular meat dish that is prepared very often in Anglo-Indian Homes. It could be prepared with either beef, mutton, lamb or pork. It is often an accompaniment with Pepper Water and Rice or Dol Curry (Dhal) and Rice. Goes well with Bread or dinner rolls or a Chapattis as well. It is also the perfect dish when recovering from the flu. This recipe is featured in my cookery book 'Anglo-Indian Cuisine - A legacy of Flavours from the Past'
½ kg Meat either Beef, Mutton or lamb (I used Mutton)
3 teaspoons fresh ground pepper
1/2 teaspoon turmeric powder
1 teaspoon chopped ginger
2 big onions sliced finely
3 tablespoons oil
3 large potatoes, peeled and cut into quarters
Salt to taste

Heat the Oil in a pan and sauté the onions and chopped ginger for a few minutes till the onions turn light brown.
Add the meat, salt, turmeric and pepper powder and mix well.
Fry for 5 minutes on low heat turning the meat well till the pieces get firm.
Add sufficient water and the potatoes and cook on medium heat till done.
Continue simmering on low heat till all the water is absorbed and the meat and potatoes are brown.
Serve hot with bread or rice.
Alternatively, the same dish could be prepared in a pressure cooker. Turn off the heat after 15 minutes and let the pressure die down before opening the pressure cooker. Dry up any excess gravy before serving.

Saturday, March 30, 2019


A simple and easy dish that could be served as a side dish with rice or chapattis. 

½ kg tender lady’s finger / okra
1 teaspoon mild chillie powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder 
2 medium size onions sliced finely
2 small tomatoes chopped finely 
A few curry leaves
Salt to taste
2 tablespoons oil,                               

Wash the lady’s finger and dry them well with a kitchen towel. (This is to avoid them becoming gooey when cutting them).
Cut the lady's fingers into medium size pieces. 
Heat oil in pan and fry the onions till light brown. Add the chopped tomatoes, chillie powder, cumin powder, curry leaves and turmeric powder and fry for a few minutes till the tomatoes turn to pulp. 
Add the cut lady’s finger and salt and mix well. 
Simmer on low heat till the lady’s finger / okra is cooked and the gravy is thick. 
Serve as a side dish with rice or chapattis

Sunday, March 24, 2019


This hearty, healthy one-pot meal can be eaten by itself or served with bread or rice. Perfection. A Stew is not only filling, but also low in calories, the fat content is remarkably low, since by trimming the meat the fat is further reduced. It is also an ideal way to get children to eat vegetables, and no vitamins are lost by throwing away the water. The great thing about stews is that they can be tailored to suit your family's personal tastes and preferences. Don't like carrots? Leave them out. Have a passion for popatoes? Double up on it. Want to add some wine? Add a dash. More spicy? Add a little more pepper or green chillies. So get  adventurous with the flavours and spices. Coconut paste makes lamb stew even more delicious. Try the recipe below

1 kg chicken cut into medium pieces
2 tablespoons oil
2 potatoes peeled and cut into quarters
2 carrots peeled and cut into small pieces
1 teaspoon pepper corns or crushed pepper 
1 tomato chopped finely
1 teaspoon ginger garlic paste 
Salt to taste
2 green chillies slit lengthwise 
2 onions sliced
1 tablespoon chopped mint leaves          
2 tablespoons flour
Cook the Chicken along with the potatoes, carrots, peppercorns, green chilies, tomato, ginger, garlic, mint, salt, and sufficient water till tender. 
Make a thin paste of the flour with about ¼ cup of water. 
In another pan heat the oil and fry the onions till golden brown. 
Add the flour paste and fry along with the onions for some time. 
Add the cooked chicken stew and simmer for 5 minutes.  
Serve hot with bread or Hoppers.

Sunday, March 17, 2019


An easy recipe for simple Anglo-Indian Fish Cutlets. An excellent side dish with  rice and dhal or pepper water. These cutlets could also be served as starters at a party.

3 potatoes boiled. peeled and mashed well
½ Kg of any flesh fish without the bones
2 green chilies chopped finely
1 teaspoon pepper powder
2 teaspoons chopped coriander leaves
1 egg beaten well
3 tablespoons breadcrumbs
3 tablespoons oil
Salt to taste
Boil the fish in a little water and a little salt for about 5 minutes. 
Remove from heat and cool. 
Crumble the fish with a fork and mix it together with the potatoes, green chilies, pepper powder, salt and coriander leaves. 
Form into cutlets. 
Heat the oil in a flat pan. 
When hot dip each cutlet into the beaten egg, roll in breadcrumbs and shallow fry on low heat on both sides till brown. 
Serve with rice and dhal or pepper water. These cutlets could also be served as starters at a party.

Thursday, March 14, 2019


(I used Sear Fish. You could use any fleshy fish such as King fish, Sea Mullet / Round head / Sea Mink etc)

Serves 6   Preparation Time 45 minutes
1 kg good fleshy Fish cut into fillets 
2 big onions chopped finely
2 teaspoons garlic ginger paste
1 cup thick coconut milk
2 teaspoons mild chillie powder
1 teaspoon cumin powder
2 teaspoons coriander powder
½ teaspoon turmeric powder 
A few Curry Leaves
Salt to taste
3 tablespoons oil (Sunflower or Groundnut oil)
2 green chillies slit
2 tablespoons chopped coriander for garnishing
Wash the fish. Keep aside.
Heat the oil in a suitable pan and fry the curry leaves and onions till golden brown. 
Make a paste of the ginger and garlic paste, chillie powder, cumin powder, coriander powder, turmeric powder and a little water and add it to the onions. Fry well for some time.  
Add the Coconut Milk, salt, and a little more water and bring to boil. 
Add the fish and cook for about 6 to 7 minutes till the fish is firm. 
Garnish with chopped coriander leaves and slit green chilies 
Serve with Rice or Bread 

Thursday, January 31, 2019


There is a certain glamour about Anglo-Indian cuisine with its quaint names like Railway Lamb Curry, Dak Bungalow Curry, Grandma’s Country Captain Chicken, etc. The names of these dishes, especially the ‘Railway Lamb Curry conjures up scenes of leisurely travel by train in the early 1900s  -  of tables covered with snow white table cloths laid with gleaming china and cutlery, of turbaned waiters and bearers serving this tasty slightly tangy Curry dish with Rolls and Crusty White Bread to the Aristocratic British and Indian Travelers in Railway Dining and Refreshment Rooms and in First Class Cabin Cars on long distance trains. 
This recipe is featured in my Cookery Books and on my website. 
RAILWAY LAMB / MUTTON CURRY- As its very name suggests, this very popular and tasty dish was prepared and served in Railway Refreshment Rooms and only in First Class Cabins on long distance trains, with Bread or Dinner Rolls. The curry was not too spicy keeping in mind the delicate palates of the British. It was prepared with tender pieces of lamb or mutton, potatoes and other Indian condiments along with the addition of either vinegar, tamarind juice. The dish was left to simmer on low heat for more than an hour, so as to absorb all the flavours making it truly a dish fit for a connoisseur! It was also popular with the Anglo-Indian Railway staff who had to be on duty for long periods at a stretch. The vinegar or Tamarind juice used in its preparation ensured that the curry would last for quite a few days and was an ideal accompaniment with rice as well.
Serves 6
1 kg mutton or lamb cut into medium size pieces
2 potatoes boiled, peeled and quartered
2 big onions sliced
6 to 8 peppercorns
2 pieces of cinnamon bark about 1 inch each
2 or 3 cloves
4 dry red chilies broken into bits
2 teaspoons mild chillie powder
1 teaspoon coriander powder
1 teaspoon cumin powder
2 teaspoons ginger and garlic paste
Salt to taste
2 or 3 tablespoons oil
2 tablespoons vinegar or ½ cup of tamarind juice (extracted from a marble size ball of tamarind and water )
3 tablespoons coconut milk
Parboil the Mutton or lamb with a pinch of turmeric and salt in a little water till tender.
Heat oil in a pan and fry the onions, red chillies, pepper corns and spices till golden brown.
Add the ginger garlic paste and fry for a few minutes to take away the raw taste. 
Add the chopped tomatoes and fry well. 
Meanwhile make a paste of the chillie powder, coriander powder and cumin powder with a little water. Add this paste and fry well till the oil separates from the mixture 
Add the precooked meat and mix well.  Fry for a few minutes.
Add a cup or so of water and cook on medium heat for a few minutes. 
Now add the vinegar / Tamarind juice and potatoes and mix well.
Keep frying till the gravy is thick and dark brown. Pour the coconut milk and simmer for a few more minutes then remove from heat. 
Serve with Bread or Dinner rolls, mash potatoes or steamed vegetables