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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Friday, April 28, 2017


Mince Curry Puffs are old Anglo-Indian Tea time and Party snacks.  In the olden days, no Birthday Party, was complete without Mince Curry Puffs on the menu. The Puff s are prepared by placing a spoonful of stuffing, which usually consists of  prepared Minced Meat (mostly beef or mutton /lamb) on  small saucer shaped  rolled out rounds of dough, then deep fried in oil or baked in an oven. The filling or stuffing could vary as per choice – Shredded or scraped coconut mixed with sugar or jaggery was another popular filling, so also scrambled eggs, or a prepared vegetarian filling of peas, potatoes, carrots etc .
I still remember the fun we used to have as children, helping my mother to make the curry puffs in our mining house in Kolar Gold Fields .We would all gather around the dining table while my   mum would knead the dough and cut out the saucer shaped rounds of dough. She would then  instruct us to place a tablespoon of the already prepared mince filling on one side of the round  (not in the middle), then flip the other half over and seal the edges with a finger dipped in water. Our right hand pointy finger would have to just barely touch the water in a cup to seal the edges of the puffs, as too much water would make the dough soggy. She would then let us make our own designs with the fork around the edges and the raw puffs would have to be laid in neat rows in a floured tray ready to be fried by her to a lovely golden brown in the kitchen. The appetizing aroma of the mince puffs frying would fill the whole house. There was no greater joy than this as kids!! This recipe is featured in my Cookery Book A Collection of Simple Anglo-Indian Recipes. 

Serves 6      Preparation and cooking time 1 hour

Ingredients for the Dough:
250 grams refined flour or maida
50 grams butter or dalda or any other shortening 
½ teaspoon baking powder
1 teaspoon salt
Sufficient Oil for deep frying the puffs

For the Filling:
250 grams minced meat (Beef or Mutton)
2 teaspoons chillie powder
2 medium size onions (chopped)
2 teaspoons chopped coriander leaves
Salt to taste
1 teaspoon ginger garlic paste

To prepare the pastry dough: Sift the flour with a teaspoon of salt and baking powder. Mix the butter with the flour and knead into a stiff dough using very little water. Keep aside.

To prepare the filling: Heat a tablespoon  of oil in a pan and sauté the onions lightly. Add the meat mince, chillie powder, ginger garlic paste, coriander leaves and salt. Stir well and cook on low heat till the mince is cooked and all the water dries up. Remove and keep aside to cool. 
Now take the prepared pastry dough onto a floured board and rollout into a thin sheet. Cut rounds of about 10 cm diameter with a saucer. Place a little mince on one half of the rounds and fold the other half over. Seal the edges by dampening with a little water. Make indents with the tines of a fork all around the edges to get a ridged look. Prepare the puffs in this way till all the dough and mince is used up.

Heat the oil for frying in a fairly deep pan till smoky. Slowly drop in the puffs one by one     (as many as the pan can hold). Fry till crisp and brown on both sides. Remove from the oil and drain. Serve hot as a party or tea time snack

Or One could bake the Puffs instead of frying if desired. These puffs in the photograph were baked 

Saturday, April 22, 2017


An old Colonial favourite, Pork Pepper Chops is a simple and easy dish to prepare and requires no elaborate preparation. You could have it as a main meal with mashed potatoes and steamed or sauteed vegetables or as a side dish with rice and dal 
This recipe is featured in my Cookery Book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST 
Serves 6 Preparation Time 45 minutes
½ kg good pork chops (Flatten them)
3 potatoes (Boiled, peeled and cut in half lengthwise)
4 big onions sliced
2 green chilies slit lengthwise
2 or 3 teaspoons pepper powder (as per choice)
Salt to taste
Pressure cook the pork chops with a little water till tender letting some soup remain. Open the pressure cooker and add the onions, green chilies, salt, pepper powder and oil and mix well.  Keep cooking on low heat till the soup dries up and the onions and pork are nicely browned. Just before turning off the heat add the boiled potatoes and mix well.

Serve hot with bread or rice as a side dish.

Sunday, April 02, 2017


A Roast is one of the most simple and easy-to-make Anglo-Indian dishes that require very little work and effort. When stumped over what to cook, most people usually just decide to make a Roast. When properly done, there’s no greater culinary pleasure than tucking into the juicy roasted meat. Even the leftovers have their uses. The brown burnt residue at the bottom of the roasting pan can be converted into a delicious sauce with a little butter and a dash of wine. The left over bits of meat can also be used in sandwiches, salads, etc.
Making a Roast is a real fulfilling experience and one could really innovate with the ingredients depending on individual taste. For a simple, uncomplicated version just pepper and salt would suffice. However a Pot Roast is very popular as vegetables such as potatoes, turnips, carrots, beans onions, etc could be added as well. These vegetables, make the dish truly delicious as they cook in the natural juices of the meat. Try out this easy recipe for a delicious Anglo-Indian Chicken Pot Roast that’s been in my family for generations “ So Come, lets raise a toast to this delicious Chicken Pot Roast”

Serves: 6   Time Required: 1 hour (Marinating Time:  2 to 3 hours)
 1 medium size whole chicken with the skin on
1or 2 teaspoons pepper powder
1 teaspoon red chillie powder
2 teaspoons lime juice or vinegar
1 teaspoon ginger garlic paste
2 dry red chillies broken into bits
1 small piece cinnamon
2 tablespoons Butter or ghee
A pinch of red food colour
1 tablespoon corn flour
Salt to taste
2 or 3 carrots, beans or turnips or potatoes or any other vegetables steamed 

1. Marinate the chicken with all the above ingredients mentioned above, ensuring that the marinade covers the chicken well all over including the inside cavity.
2. Tie the chicken’s legs together and leave aside in the fridge for a couple of hours.
3. Preheat the Oven to 200 Degrees C
4. Arrange the marinated chicken (and potatoes or turnips if desired) in a buttered oven proof dish.
5. Cover the dish with foil.
6. Bake for about 25 minutes at 200 Degrees, then remove the foil. Check with a tooth pick to see if the chicken is tender.
7. Baste the chicken with some more ghee or butter and roast uncovered (at 180 C) for 15 minutes more till the chicken is well roasted all over.
When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so.
 To carve your chicken, cut away the string tied to the legs. First break off the wings then carefully cut down between the legs and breast, cutting through the joint, then pull the legs off. Cut each leg between the thigh and the drumstick. Carve the rest of the chicken and serve on a platter with the steamed vegetables, roast potatoes, etc

Hints: Its always better to roast the chicken with the skin on as the skin helps to retain the fat and keeps it moist within, besides giving it a golden brown look and texture.