Foodieblogroll Ads


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

Thursday, April 23, 2015


 Serves 6     Time required: 1 hour
300 grams cleaned and de-veined Prawns
3 potatoes boiled and mashed                                   
2 teaspoons chopped mint
2 teaspoons chopped coriander leaves 
2 green chillies copped 
1 teaspoon pepper powder                     
Salt to taste
1 egg beaten                                           
3 tablespoons oil                                     
3 tablespoons bread crumbs

Wash the prawns well and cook in a little water with some salt and a pinch of pepper and turmeric till tender. Remove and keep aside to cool. When cold mix in the mashed potatoes, green chillies, mint, coriander leaves, pepper and salt. Form into oval shapes and flatten with a knife. Heat oil in a flat pan. Dip each cutlet in the beaten egg, roll in bread crumbs, then shallow fry on both sides till brown. Drain and serve with Tomato sauce / ketchup.

Wednesday, April 15, 2015


A quick and simple 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 eaten with Rice or Chapattis.  Any meat mince such as beef, mutton, lamb or even chicken mince could be used in this dish. Chopped cabbage, chopped carrot, cauliflower, fenugreek / methi / venthium greens etc can be substituted for the green peas.
Serves 6    Preparation time 30 minutes
½ kg mince or ground meat either beef, mutton or lamb
2 onions chopped
1 green chillie chopped 
1 large tomato chopped
2 teaspoons chopped garlic
1 teaspoon cumin powder
½ teaspoon turmeric powder
Salt to taste
2 teaspoons chillie powder
2 tablespoons chopped coriander leaves
2 tablespoons oil
½ cup green peas
Heat oil in a pan and sauté the onions, chopped garlic and green chilies. Add the mince and fry for some time.  Now add the chillie powder, cumin powder, chopped tomato, turmeric powder and salt and keep on frying till the mince is firm. Add the green peas and sufficient water for gravy and cook on low heat till the gravy is thick and mince is cooked.  Garnish with chopped coriander leaves. (A little ground coconut can be added if thicker gravy is required).

Note. Chopped cabbage, chopped carrot, cauliflower, fenugreek / methi / venthium greens etc can be substituted for the green peas.

Sunday, March 29, 2015


When we were children growing up in KGF, this Rice, Lentil and Coconut  Gruel or Congee was part of our lunch menu on Good Friday as it was a day of fast and abstinence. I'm sharing this recipe for all those who would like to continue with the tradition of having this simple dish on Good Friday.
Serves 6  preparation time 1 hour

1 cup Raw Rice
3  tablespoons Moong Dhal / Yellow Lentils 
¼ cup Sugar or Jaggery
½ cup grated coconut or 1 cup coconut milk
2 tablespoons broken cashew nuts and raisins
A pinch of salt

Wash the rice and soak it for half an hour in a little water. Dry roast the Moong Dhal lightly in a pan and take down.  Boil 3 cups of water and the salt in a suitable pan and when boiling add the rice and the roasted Moong Dhal. Cook on low heat till the rice and dhal are soft. Add the coconut, sugar/ jaggery and raisins and simmer for 4 to 5 minutes. The Congee should be of the consistency of thick soup. Serve plain or with Cocoanut chutney.  (omit the sugar or jaggery if desired)

This Congee is usually eaten on Good Friday

Friday, February 20, 2015


VEGETABLE CUTLETS / PATTIES - An easy and simple dish to prepare. it could be served as a snack with some tomato ketchup or as a side dish with Pepper Water or Dhal and Rice or even with bread or Toast. Truly versatile. You could add whatever vegetables you like and it would still taste delicious. 

 1 cup of chopped boiled 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
1 egg beaten                                          
3 tablespoons breadcrumbs

Heat oil in a pan and fry the onions and ginger till golden brown. Add the chopped green chillies and sauté for a few minutes. Now add the cooked vegetables, salt, and mint 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 round cutlets. Heat oil in a flat pan. Dip each cutlet / patty in beaten egg, roll in powdered breadcrumbs and shallow fry till golden brown on both sides. Serve hot with tomato sauce or chutney.

Friday, February 06, 2015


For those who do not know what a ‘Dak Bungalow’ is, it was simply a ‘Traveler’s Rest House in the Indian subcontinent, during the days of the British Raj, originally on a Dak Route. Dak was a system of mail delivery or passenger movement, transported by relays of bearers or horses stationed at intervals along a particular route and these Rest Houses were established or built at various places along the route. These Traveler’s Bungalows or Dak Bungalows later became the Inspection Bungalows for British Officers.
The recipe for preparing this dish varied with each cook at the Dak Bungalows depending on the availability of ingredients in a particular place as most Dak Bungalows or Inspections were on Trunk Roads and not in the vicinity of Grocery shops. The Red Chicken Curry of those Colonial times is still prepared by the cooks in the present day Inspection / Travellers’ Bungalows as the ‘Laal Murgi Curry’!

Serves 6      Preparation and cooking Time 45 minutes
 1 Kg chicken cut into medium size pieces
1 teaspoon spice powder or garam masala powder
3 teaspoons chopped garlic                     
2 teaspoon chillie powder
3 onions sliced
2 tomatoes chopped finely
Salt to taste
3 green chillies
½ teaspoon turmeric powder
½ teaspoon pepper powder
2 tablespoons oil
1 tablespoon lime juice
½ cup curds / yogurt (optional)

Wash the chicken and add all the ingredients mentioned above to it and marinate for about 1 hour in a suitable pan. Place the pan on medium heat and cook closed for about 5 to 6 minutes. Lower the heat, add enough water and then simmer on low heat till the chicken is cooked and the gravy thickens. 
Serve with Steamed rice or chapattis. 

Monday, January 26, 2015



                              Back With the British Bite

Food is not unlike fashion and the old often comes back into vogue. Right now, you could say Anglo-Indian cuisine is the culinary equivalent of shift dresses, winged eyes and platform heels. The food born at the confluence of the British and Indian cooking traditions was once confined to the Anglo-Indian community, now dwindling in numbers in this country, as many leave for foreign shores. Lately, though, fare from Kolkata’s Bow Barracks, British Raj clubs and railway colonies elsewhere is enjoying the sort of popularity that causes gastro pubs, standalone restaurants and even five-star outlets to put it on their menus.

They borrowed the title of the unique food festival from the well-known glossary of colloquial Anglo-Indian words and phrases which came into use during the British rule. “We kept some of the dishes authentic, while tweaking others to turn them into bar foods,” says Chef Varun. So the popular panthras—mince-stuffed crepe rolls that are crumb-fried—stay true to the original, while the Chingree Samosa is an innovation of prawn Balchao enclosed in flaky pastry and served with mango chutney. To drink, what could be more appropriate than a gimlet or a pink gin of the kind the memsaabs may have sipped a century or more ago.
With more restaurants coming forward to showcase Anglo-Indian cuisine, Bridget White, author of seven cookbooks, including Anglo-Indian Cuisine: A Legacy of Flavours from the Past and Anglo-Indian Delicacies, is much in demand for her expertise. “While it may, on the surface, seem to be merely about adding an Indian touch to a British dish, or the other way around, Anglo-Indian food is subtle and nuanced,” says Bridget. “The combination of spices for each dish is different and must always be freshly prepared if you want to stay true to the original. Masalas are used to enhance the key ingredients, not to distract from them,” she says. Authenticity is also destroyed when too many regional flavours influence the dishes, she says, adding that these are challenges for the chefs attempting to recreate Anglo-Indian fare.
One of the recent Anglo-Indian food festivals she helped with was at the Taj West End in Bangalore, which celebrated 125 years with a series of events celebrating its British Raj origins. The hotel’s executive chef, Sandip Narang, put together a menu that included such favourites as Mulligatawny, Liver and Onions, Potato Captain and Railway Mutton Cutlet. “We also created special menus to be paired with top-of-the-drawer single malts,” says Chef Narang, who revived little-known dishes and gave others a signature twist.
Chef and restaurateur Subhankar Dhar of the award-winning Esplanade in Bangalore, while working with Bengali classics, is also a specialist in the unique cuisine of Kolkata, which has strong Anglo-Indian influences.  “Anyone growing up in Kolkata as I did, knows and loves the dishes of the Anglo-Indian community there. I remember, in particular, the amusingly titled Bubble and Squeak, Steamroller Chicken – which was flattened and crumb-fried – Bengal Lancers’ Prawn Curry and Potluck Casserole, all of which we ate in the homes of our Anglo-Indian friends,” he says. As the cuisine is still considered niche, a full-scale restaurant may not be commercially viable. “However, food festivals and special menus are a great way to celebrate these dishes,” adds Subhankar.

Friday, January 16, 2015


A delicious, finger licking meat dish that is popular in many Anglo-Indian homes  - Meat cooked in tamarind sauce. Goes well with Bread, Rice, Hoppers, Rice Pancakes, etc. 
Serves 6     Preparation Time 45 minutes
½ kg mutton or beef cut into medium size pieces     
2 big onions sliced                            
½  teaspoon coriander powder         
4 red chilies broken into bits              
2 teaspoons chillie powder
1teaspoon ginger garlic paste           
Salt to taste         
2 tablespoons oil   
1 Bay Leaf                               
½ cup thick tamarind juice

Wash the meat and mix it with the ginger garlic paste, salt, coriander powder and the chillie powder. Heat oil in a pan and fry the onions, Bay leaf and Red chillies till golden brown.  Add the meat and mix well.  Fry for a few minutes. Add sufficient water and cook on medium heat till the meat is done. Add the thick tamarind juice and mix well. Keep frying till the gravy is thick and dark brown
Serve with Rice or Bread or even hoppers 
If cooking in a Pressure cooker, switich off after 5 or 6 whistles. When the pressure dies down, mix in the thick tamarind juice and simmer till the gravy is sufficiently thick. 

Monday, December 22, 2014



23rd December 2014

Bring on the batter   Bridget Kumar,Dec 23, 2014, DHNS:
 I have always associated Christmas with the smells, sounds and sights of the season. It brings back the memories of my hometown — Kolar Gold Fields. 

The smell of the decorated pine Christmas tree in the sitting room, the enticing aroma of Christmas cakes being baked and the ‘kalkals’ and rose cookies being fried, the sight of all the Christmas decorations, buntings and the soothing sounds of Christmas carols — I have great memories of everything and all these are a part of the wonder of Christmas.

My mother would start the preparation of the traditional sweets and treats that are a part and parcel of Christmas a fortnight in advance. Kalkals, rose cookies, fruit cakes, coconut sweets, the Christmas pudding, bole cake, dodol, bebinca, marzipan, peanut fudge, cashewnut fudge and rice crispies were some of the goodies that were prepared in abundance by her. The delicious aroma of these goodies would drift through the house and neighbourhood.

I am sharing the recipes of two of my favourite Christmas delights — kalkals and Christmas cake.

 As kids, we would wait for the Christmas holidays to begin so that we could all help my mother in the preparation of sweets. We would all sit around the dining table and each of us would take a lump of dough and spread it on a fork to make as many kalkals as possible with it. These kalkals were like small shells and we would also cut out various other shapes like hearts, clubs and diamonds with the help of cutters.

 It was fun competing with each other to see who made the most. As soon as we completed a good number my mother would start frying them till all were fried and a huge heap was kept in basins and trays on the table. Once cold, she would make the frosting by pouring hot sugar syrup on the kalkals. We had a lot of fun helping her and sometimes even our non-Christian friends would join the fun. Of course, a good portion of the fried kalkals would go into our mouths in the process!

The Christmas spirit would set in early thanks to the Christmas cake. The earlier it is prepared with your choice of liquor, the more delicious it turns out to be. Most Anglo-Indian families have their own recipe for Christmas cake, which is usually handed down through generations. Candied fruit, plums, currants, raisins and orange peels are dexterously cut and soaked in rum or brandy a few weeks in advance. Nuts are peeled and chopped and the whole family comes together to make the Christmas cakes.

In our family, different tasks would be allotted to each person — while one whipped up the eggs, another creamed the butter and sugar. A person with strong arms would do the final mixing and stirring. After the cake batter was poured into the tins, the real fun would begin with everyone fighting to lick the leftover batter in the mixing bowl and on the spoons and spatulas! 

Recipe for Kalkals
  (Serves six)

n Refined flour - 1 kg
n Eggs (beaten well) - 6
n Milk or thick coconut milk - 2 cups
n Salt - 1 teaspoon
n Sugar - 300 grams
n Baking powder - 1 teaspoon
n Oil for frying

Mix the flour, salt, sugar and baking powder together. Add the coconut milk and eggs and knead to a soft dough. Keep aside for an hour. Form kalkals by taking small lumps of the dough and roll on the back of a fork or a wooden kalkal mould, to form a scroll. Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Heat oil in a deep pan and fry as many kalkals as possible at a time. Keep aside.

To frost the kalkals, melt one cup of sugar with half cup of water and when the sugar syrup crystallises, pour over the kalkals and mix well. Store in air-tight boxes when cold. 
Christmas cake 
Refined flour or plain flour - 500 grams
Dark brown sugar - 300 grams
Unsalted butter - 500 grams
Mixed dried fruits (black currants, raisins and sultanas chopped finely and soaked in rum or brandy before hand) - 500 grams
Chopped orange / lemon peel - 100 grams
Lemon or orange zest - 1 tablespoon
Salt - ¼ teaspoon
Nutmeg powder
- ½  teaspoon
Cinnamon powder - ½ teaspoon
Eggs (beaten) - 4
Milk (optional) - 4 tablespoons
Baking powder - 1 teaspoon
Vanilla essence/extract - 1 teaspoon
Black currant jam or orange marmalade - 2 tablespoons
Black treacle syrup or date syrup  (optional) - 2 tablespoons
Heat the oven to 150°C. Remove the chopped fruit from the rum, drain and keep aside. Sift the flour, baking powder, cinnamon powder, nutmeg powder and salt together.

Dust the orange/lemon peel and the chopped soaked fruit with a little flour. Cream the butter and sugar well. Add the beaten eggs, treacle/date syrup, vanilla essence, orange/lemon zest and mix well.

Now add the black currant Jam/marmalade, orange/lemon peel and chopped fruit. Slowly, add the flour and mix gently till all the ingredients are combined well. If the mixture is too thick, add a little milk.

Pour into a greased and papered baking tin and bake in a slow oven for about one hour or more. Check if cooked by inserting a tooth pick. If the tooth pick comes out clean, your cake is ready.

Remove from the oven when done and set aside to cool. When the cake is completely cool, poke all over with tooth pick and drizzle brandy or rum.  Repeat once in every week or ten days if you are preparing in advance. Wrap in foil paper. This cake will last for months if stored in an air-tight container. 


Almorth or Mixed Meat Stew is made with a combination of different meats, such as mutton or lamb, chicken, pork and vegetables. It’s a very old Anglo-Indian Dish. This Stew was a 'must have' for Christmas or Easter Breakfast in almost all Anglo-Indian Homes in the olden days and was eaten with bread or rollsHowever, any combination of meat could be used as per personal preference. The same recipe could be used with chicken only. 
Serves 6  Preparation Time 1 hour
¼ kg Beef                         
¼ kg mutton / lamb
½ kg chicken
¼ kg pork
A few carrots and beans chopped into medium size pieces (or any other English vegetables)
3 potatoes peeled and cut into quarters
2 teaspoons chillie powder
½ teaspoon turmeric powder
2 teaspoons pepper powder
1 teaspoon coriander powder
4 dry red chillies broken into pieces
2 teaspoons chopped garlic
2 pieces cinnamon
5 cloves
3 onions sliced
2 tomatoes chopped
2 tablespoons chopped mint
3 tablespoons oil
Salt to taste
2 tablespoons coconut paste
2 tablespoons vinegar

Cut the meat, chicken and pork into small pieces. Heat oil in a pressure cooker or a suitable vessel and add the onions, cinnamon, cloves and chopped garlic. Fry till the onions turn golden brown. Add the mutton, beef, chicken and pork together with the chillie powder, turmeric powder, pepper powder, salt coriander powder and tomatoes and mix well.  Fry till the tomatoes turn to pulp. Add the broken dry red chillies, mint and the coconut paste and mix well. Add sufficient water and cook till the meat is soft and tender. If cooking in a pressure cooker, turn off the heat after 6 to 8 whistles. Now add the chopped vegetables and vinegar and simmer on low heat till the vegetables are cooked. Serve with rice, chapattis or bread.

Friday, November 28, 2014


THE SHRILANKA DAILY MIRROR          2014-10-30 16:08:45
Bottom of Form
The Bridget White Diaries
- See more at:
You call them Burghers, we call them 'Anglo-Indians'. Just like in Sri Lanka,  this is a community of mixed ancestry: Portuguese, Dutch, British and - Indian.  After independence in 1947, the Anglo-Indians began to shrink. There was a variety of reasons. Some of it was social ostracism by other Indians : especially towards those with European skin-tones and features. Thousands also left simply to seek better prospects: mostly in Australia, England, the United States and Canada.  

But along with them,  their unique, amalgamated cuisine too, threatened to say goodbye to India. The British Shepherd's pie (the Indian curried version being 'cottage pie'),  mutton or beef glace (which, to Indian cooks, came to be known as 'glassy'), : many of the delights common in thousands of Indian households began to be replaced by the ubiquitious, tandoori clay-oven cuisine of the Indian North. Punjabi butter chicken took the place of the Sunday lamb roast,  paneer (cottage cheese) replaced glazed baby carrots and new potatoes: In restaurants, on flights, in homes: the culinary genre born of the marriage of western and eastern cultures began to wither up and die.

That is, till Bridget White-Kumar sat up and decided to do something about it.  White-Kumar was born to British, Portuguese and Dutch ancestry and grew up in Karnataka in southern India.  The Whites decided to stay put in their home country. "This is where we belong and we are well integrated into the mainstream," says White-Kumar, even as she stirs a sauce, chops onions and keeps an eagle eye on a roast in the oven.

Her sprawling kitchen is like an impressive workshop, with every tool and implement needed by a master-chef.  After all and even though she is 62 and a grandmother, Bridget White-Kumar is not only a home-maker. She is also a food consultant to various five-star hotels across India and the author of seven best-selling recipe books on Anglo-Indian cuisine, whose condensation into one, UK-published volume, won her the 2012 Gourmand World Cook Book Award for 'The best culinary history book in India".

"Many of the older generation cooked from intuition and memory rather than from a written recipe," says White.  "In these days of instant mixes, few find the time for even a simple meal, let alone the traditional dishes of our forefathers. That's when I decided to compile the recipes and preserve the very unique heritage of our cuisine."

Even non Anglo-Indians who grew up in India's army cantonments of the sixties are die-hard fans of White-Kumar's commendable venture. Due to the great number of Anglo-Indians in military service, it is their cuisine that dominated club kitchens  From the quirkily named 'pepper water' to 'sheep's head curry', from 'trotters in gravy' to 'washerman's pie', White-Kumar's recipes evoke aromatic nostalgia and memories of kitchens filled with clouds of steam,  tantalizing spirals of spices and the pleasing sight of well-marinated cuts in old-fashioned 'meat-safes'.  It was an epoch of coalescence, of brown gravies and mango chutneys that gave the inherently contradictory occidental-oriental relationship an extraordinary and entirely tasty culinary genre of its own.

White's collection includes selections dedicated to roasts, casseroles and bakes, snacks, egg delicacies but also one entirely for vegetarians and even recipes for home-made wines. Besides the modestly-priced collection of seven books (USD 10,- each) which can be ordered directly from White at or,  the indefatigible and ever-smiling queen of the kitchen also writes a highly popular blog.

"Try my recipes," she says shyly, as she turns an upside-down pudding inside out, pineapples glistening and browned to perfection. "I promise you not only a gastronomic delight but also a rendezvous with history."

Text by Padma Rao Sundarji in New Delhi

- See more at:

Friday, November 21, 2014


STIR-UP SUNDAY’ is also known as ‘Christmas Pudding Sunday’ and falls on the last Sunday before Advent. (Advent begins 4 Sundays before Christmas). The Christmas Pudding was invariably made on Stir-up Sunday to give it time to mature. The Pudding is served after dinner on Christmas Day. In the olden days making the Christmas Pudding was a family event where every member of the family would give the Christmas Pudding a stir and make a wish. A coin, a ring or a thimble were sometimes added to the pudding mixture and the person who got it in his / her piece of the pudding on Christmas day was supposed to be lucky. The finger ring would foretell a wedding to the person who got it.
Stir-Up Sunday’ falls on the 23rd November this year. So get your ingredients ready and everyone join in to ‘stir up the Christmas Pudding’ 

Serves 6 Preparation time 1 hour
 200 grams fresh bread crumbs                     
200 grams butter
2 teaspoons instant coffee (Nescafe or Bru) 
2 teaspoons golden syrup or date syrup
½ teaspoon baking powder                            
2 eggs beaten well
¼ cup rum                                                      
1 teaspoon ground cinnamon and cloves
¼ teaspoon ground nutmeg                           
100 grams chopped raisins
100 grams chopped black currants                        
100 grams mixed peel
½ teaspoon salt                                              
100 grams sugar
Cream the butter and sugar together then add the eggs and mix well. Gradually add all the other ingredients and mix well. Grease a Pudding Mould or any suitable bowl with butter. Pour the pudding mixture into it. Steam the pudding for about 1 hour on low heat either in a pressure cooker or a suitable pan or steamer till it is firm to touch
Note:  This pudding can be made weeks in advance and refrigerated till required. Steam for 10 minute or microwave for 3 minutes before serving. For a more exotic taste, when still warm make a few small holes all over the pudding and pour about 6 tablespoons of rum over it
The flaming of the pudding needs a steady hand and for safety reasons, should not be done by someone who has enjoyed too much wine.
Pour about 3 tablespoons of rum or brandy into a metal ladle or a deep spoon and carefully heat over a gas flame or lit candle till the liquor bursts into flame. Quickly pour the flaming  rum or brandy over the pudding and take it to the dinner table. Make sure the lights are out when taking it to the table for a grand entrance. Once the flames have subsided, serve with, cream or custard.

Tuesday, November 04, 2014


Indian English is a fascinating creative combination of old English expressions from colonial times, grammatical constructions and direct translations from the native speaker’s language, words borrowed from other colonial languages, and especially Indian languages such as Hindi, together with simplifications of English grammar that increase the user-friendliness of the language. Just as the name implies, this delicious Chicken Curry can be made in a hurry. However, don’t be too much in haste to get it done as your ‘hurry-burry’ can spoil the Curry!

Serves 6     Preparation  and cooking Time 30 Minutes
1 kg chicken jointed and cut into medium size pieces
2 Tomatoes chopped finely
2 large onions chopped                              
½ teaspoon turmeric powder
2 or 3 teaspoons chillie powder as per choice 
1 teaspoon cumin powder
1 teaspoon coriander powder
3 cloves
2 small pieces of cinnamon
2 cardamoms
2  teaspoons ginger garlic paste                  
3 tablespoons oil         
Salt to taste                                                  
2 tablespoons chopped coriander leaves

Heat oil in a pan and add the onions, Fry till golden brown. Add the cinnamon, cloves, cardamom and ginger garlic paste and sauté for a few minutes .Now add the chicken, chopped tomatoes, salt, chillie powder turmeric powder, coriander powder and cumin powder and fry for some time till the oil separates from the mixture. Add sufficient water and cook till the chicken is done and the gravy is thick. Serve with rice or any Indian Bread. 

Thursday, October 30, 2014


½ kg tender long purple or green brinjals
3 tablespoons chilly powder
2 tablespoons chopped garlic
50 grams fresh ginger
1 cup vinegar
1 tablespoon mustard powder
1 teaspoon turmeric powder
1 cup Gingerly (Til) Oil or Refined oil
1 cup of sugar
2 tablespoons salt
A few curry leaves (optional)
Wash and dry the brinjals well. Cut the brinjals into medium size pieces. Peel the ginger and chop into tiny bits. Heat the oil in a pan. Add the curry leaves, chopped ginger and garlic and sauté on low heat for a few minutes. Add the chilly powder, mustard powder and turmeric powder and fry for a minute. Now add the brinjals and salt and fry for 5 minutes on low heat. Add the vinegar and sugar and mix well. Cook till the sugar dissolves and the Brinjals are just cooked. Cool and store in bottles.
This pickle will last for a month.


½ kg tender long purple or green brinjals
3 tablespoons chilly powder
2 tablespoons chopped garlic
50 grams fresh ginger
1 cup vinegar
1 tablespoon mustard powder
1 teaspoon turmeric powder
1 cup Gingerly (Til) Oil or Refined oil
1 cup of sugar
2 tablespoons salt
A few curry leaves (optional)
Wash and dry the brinjals well. Cut the brinjals into medium size pieces. Peel the ginger and chop into tiny bits. Heat the oil in a pan. Add the curry leaves, chopped ginger and garlic and sauté on low heat for a few minutes. Add the chilly powder, mustard powder and turmeric powder and fry for a minute. Now add the brinjals and salt and fry for 5 minutes on low heat. Add the vinegar and sugar and mix well. Cook till the sugar dissolves and the Brinjals are just cooked. Cool and store in bottles.
This pickle will last for a month.

Sunday, October 19, 2014



This sauce can be used as a spread for sandwiches by mixing it with shredded meat, vegetables, mayonnaise etc. It can also be eaten as a side relish with any type of Roasted Meat, Chicken Turkey, Duck etc.
50 grams ordinary black or brown mustard
10 grams white mustard
1 teaspoon chillie powder
2 teaspoons garlic paste
2 tablespoons sugar
Salt to taste
A small piece of Drumstick Bark
1 cup white vinegar
Grind all the above to a smooth paste. Add a little more vinegar to make the paste into a sauce like consistency. Refrigerate and use when required.
Note: In case the drumstick bark is not available substitute with a stick of cinnamon.

Monday, September 29, 2014


Serves 6   Preparation and Cooking Time 45 minutes
½ kg Fine Mutton Mince / Ground Mutton / Lamb 
2 big onions chopped
½ teaspoon turmeric powder                  
1 teaspoon chopped garlic
1teaspoon chopped ginger                    
2 green chilies chopped finely
1 small bunch coriander leaves            
2 tablespoons oil
Salt to taste                                           
1 teaspoon chillie powder
Heat the oil in a pan and fry the 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.