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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 Rightpunishable by Law

Tuesday, August 16, 2016

A Few Quick Serving Ideas using Eggs from my Recipe Book SIMPLE EGG DELICACIES

A Few Quick Serving Ideas using Eggs from my Recipe Book SIMPLE EGG DELICACIES

1. Hard-boiled eggs either plain or in sandwiches are easy options for on-the-go lunches. They are fun to eat at picnics and outdoor parties.

2. To make an easy healthy Egg Salad, mix chopped up hard-boiled eggs with fresh lemon juice, olive oil, onion leeks, tomatoes, boiled peas, and salt and pepper to taste

3. Children love their Eggs with Toast Soldiers. Make soft boiled eggs, season with salt and pepper and serve with toast strips.

4.  A quick party treat is Breaded Eggs. Take a few hard boiled eggs, peel, and cut them into halves. Dip each in beaten egg then roll in bread crumbs. Shallow fry each breaded egg in vegetable oil, until crisp and brown. Serve with ketchup or a dip.  

5. To make an easy Quiche in a hurry, blend together 3 eggs, a cup of flour, ½ cup of milk, a tablespoons of shredded cheese, 2 tablespoons butter, ½ teaspoon baking powder, 3 tablespoons chopped spinach and half a teaspoon of salt. Bake in a suitable dish for 30 minutes at 200 Degrees till set. Serve hot with any sauce.

6. For a quick grab and go Breakfast, combine 2 eggs, 2 tablespoons milk,
A pinch of salt in a small microwave safe dish and beat well. Place in a microwave oven and microwave on high for just a minute. Open microwave, top with a tablespoon of grated cheese and some chopped tomato. Microwave again on high for one more minute till the eggs are firm. Eat with bread and butter.

7. To make quick baked eggs as individual servings, butter 3 or4 small glass baking cups or dishes. Add some chopped tomatoes, coriander leaves and mushrooms in each. Break an egg over this layer, season with salt and pepper or chillie flakes and then sprinkle grated cheese on top. Bake the eggs in an oven at 180 Degrees C for 10 to 12 minutes. Serve with buttered toast.

8. A good way to use up left over chicken and vegetables in the fridge is to make it into a nice skillet egg dish, Shred the chicken or meat into strips. Saute a chopped onion in some butter in a hot skillet. Add the shredded chicken / meat or left over veggies and mix well. Add a couple of chopped tomatoes and fry for just a minute. Break 3 or 4 eggs over this and season with salt and pepper. Leave the eggs to cook till set. Garnish with chopped coriander leaves and serve hot with Toast.

9. Make a quick healthy Egg Drop Soup by bringing to boil 3 cups of water, 1 chicken soup cube, a few chopped spring onions, 1 stick cinnamon, a few pepper corns and a dash of salt. Reduce heat. Whisk together 2 or 3 eggs in a small bowl Season with a dash of salt and pepper. Holding a fork over the bowl, pour the beaten eggs slowly through the tines. Whisk the broth gently with your other hand as you pour. Let the soup stand for a few seconds to finish cooking the eggs. Garnish with chopped parsley or mint leaves.

10. If your child refuses to have egg, then camouflage it in a tasty Egg Flip Milk shake. Blend together, a big cup warm milk, 1 egg, ½ teaspoon vanilla essence / extract and a tablespoon sugar. Pour into a glass and sprinkle grated nutmeg on top. Kids love it. 

Monday, August 1, 2016



The Oberoi Mumbai is holding a Food Promotional Event showcasing the culinary legacy of the Colonial Past. With my knowledge and expertise in Colonial Cuisine, we recreated and brought to life forgotten foods and simple dishes of yore that were innovated and invented by the khansamas and cooks in those early days of the Colonial period. The rustic and robust flavours of dishes that were served by the cooks at the Dak Bungalows and Inspection Bungalows to the British Officers while on their official tours across the country such as the Dak Bungalow Chicken Curry, the Dak Bungalow Chicken Stew, Junglee Pilaf, Etc. The hearty Army Camp Soups and Curries that came out of the innovation and efforts of The Bengal Lancers Unit made famous by Col Skinner and Maj. Grey. The delicious Railway Lamb and Chicken Curries and the Cutlets that were first served on the Great Indian Peninsular Railway also known as The Blue Train that began its three day journey from Bombay’s Victoria Rail Terminus to Calcutta via Allahabad for the first time on 7th March 1870 covering a total distance of almost 4000 miles. Then the East India legacies of mulligatawny soup, lamb chops, roasts and bakes, Bread and Butter pudding and steamed ginger pudding, besides other dishes associated with British colonial cooking such as Kedgeree (the anglicised version of kichidi, a rice dish cooked with pulses then mixed with smoked or fried haddock and quartered hard boiled eggs), Fish Cakes and Rissoles, Potato Chops and Pantras, Cutlets and Croquettes (pronounced Cutlas and Crockit by the Colonial Servants). The Portuguese legacies of Vindaloo and Tangy Curries and Sweets, the Dutch Fish and lamb Mince Friccadels and not forgetting the French connection of Chicken in red wine, crumbed fried stuffed crepes and many, many more old dishes such as Grandma's Country Captain Chicken, Hussainy Curries, Glassy, etc. 

The very names of these ‘Dishes with History’ evoke nostalgia and a longing for the old Colonial way of life. The recipes for all these dishes are featured in my Recipe Books. This is a small explanation on Colonial Cuisine. Sharing a few of the dishes and many happy moments. 

Sunday, July 24, 2016


Serves 6  Preparation Time 1 hour
1 kg tender lamb or mutton with bones cut into medium pieces
3 tablespoon’s oil
2 large onions chopped finely
2 green chilies slit lengthwise
2 tablespoons ginger garlic paste
½ teaspoon turmeric powder
2 teaspoons chillie powder
2 teaspoons cumin powder
2 teaspoons coriander powder
1 teaspoon all spice powder or garam masala powder 
Salt to taste
1 teaspoon chopped garlic

Boil the lamb or mutton with a little water, a pinch of turmeric and a little salt in a pressure cooker till tender. 
Heat oil in a suitable pan and sauté the onions, green chilies and the ginger garlic paste for some time.  
Add the chillie powder, cumin powder, coriander powder, turmeric powder, spice powder and fry for some time with a little water.  
Add the cooked lamb or mutton along with the soup, chopped garlic and salt and simmer till the gravy is thick. 
Garnish with chopped coriander leaves.

Monday, July 4, 2016


Meat and Fenugreek leaves Curry (Methi / Venthium Leaves Curry) is a typical Anglo-Indian Dish prepared very regularly for lunch in most Anglo-Indian homes mostly in the South of India even today. It took its origins in the Madras Presidency where the tamil cooks incorporated it in the daily fare. In the olden days, for whatever reason, it was also known as Marata mode Curry or just Meat and Greens Curry probably due to the Marata influence in the South.  
Serves 6    
Preparation time 45 minutes
½ kg meat (beef or mutton)                                          
1 cup of fenugreek / Venthium greens / Methi Greens washed well
2 big onions chopped finely                                          
3 big tomatoes pureed
2 teaspoons chillie powder                                          
1/4  teaspoon turmeric powder
2 teaspoons coriander powder                                     
2-teaspoons ginger garlic paste
½ cup coconut paste or coconut milk (optional)                                                    
3 tablespoons oil
Salt to taste

Heat oil in a suitable pan or pressure cooker and fry the onions well. Add the ginger garlic paste and sauté lightly. Add the tomato puree, chillie powder, turmeric powder and coriander powder and fry for some time. Add the meat and the greens and mix well. Continue frying for some time till the oil separates from the mixture and the greens shrivel up.  Add salt, coconut paste and 2 cups of water (or add more for and pressure cook till done. 

Saturday, May 21, 2016



Serves 6   Preparation Time 30 minutes
1 kg chicken cut into medium size pieces      
3 large onions sliced finely
2 teaspoons pepper powder                            
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
2 or 3 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, Coriander powder and salt. Stir fry till the pieces become firm. Add ½  cup of water and cook on low heat till the chicken is tender and semi dry. Garnish with a slit green chillie or two
(Alternately, the chicken can be par boiled with a little water and then added to the sautéed onions and pepper)
Serve as a starter or a side dish with either rice or bread

Tuesday, May 10, 2016


Mutton or Lamb Trotters are the Hoofs of the Goat or Sheep. (Paya in Hindi). The trotters(preferably the front ones) are usually slow cooked on low heat for hours (usually overnight) on the stove. However, the trotters are nowadays mostly cooked in a pressure cooker. In the olden days when people used wood or coal as a cooking fuel, women would start cooking this dish the night before and slow cook it on hot coals and embers until the morning when the Trotters would be tender and delicious with the meat falling off the bone. Trotters could be made into a delicious soup to be eaten with crusty bread at breakfast food in the winter months or as a delicious curry dish at lunch time with steamed white rice


Serves 6   Preparation Time 1 hour
8 Trotters either lamb or goat preferably the front ones 
2 large tomatoes pureed
3 teaspoons chillie powder
2 large onions chopped
1 teaspoon ginger garlic paste
1 teaspoon coriander powder
3 tablespoons oil
Salt to taste
A small bunch of coriander leaves chopped.
Wash the trotters well and cook with sufficient water and a little salt in a pressure cooker till soft.

Heat the oil in a pan and lightly sauté the onions. Add the cooked trotters, ginger garlic paste, chillie powder, coriander powder, tomato puree and mix well. Cook first on high heat then on low heat for half an hour till the trotters are well cooked.  Garnish with chopped coriander leaves. Serve hot with rice or bread or even dosas or hoppers.

Monday, April 25, 2016


(This delicious and simple 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 lip smacking simple dish with subtle flavours)

Serves 6      Preparation Time 1 hour
1 kg Chicken cut into medium size pieces
1 teaspoon cumin powder
3 dry red chillies broken into bits
1 teaspoon garlic and ginger paste
3 tomatoes chopped
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 to 1cup Dry Red Wine of your choice or homemade grape wine
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 bread or any lightly flavoured  rice.

Note: Alternately the chicken could be slow roasted in an oven at 180 C till tender. 

Friday, April 15, 2016


 A simple and easy recipe for an Anglo-Indian Chicken Vindaloo usually prepared atleast once a week in Anglo-Indian homes for Dinner. Goes well with Bread or Dinner Rolls or any Indian Bread such as Chappatis, Hoppers etc. 
Serves 6   Time required: 45 minutes
1 kg chicken jointed and cut into medium pieces 
3 big tomatoes pureed                                                 
2 big onions chopped
3 medium potatoes peeled and cut into quarters        
3 tablespoons oil
Salt to taste                                                                  
1 teaspoon mustard powder or paste  
2 teaspoons chillie powder                                           
1 teaspoon cumin powder
2 teaspoons garlic paste
½ cup vinegar                                                               
½ teaspoon turmeric powder

Heat oil in a suitable pan or pressure cooker and fry the onions till golden brown.  Add the garlic paste and fry well. Add the chicken, chillie powder, turmeric powder, cumin powder, mustard powder and fry well on medium heat, till the oil separates from the mixture. Add the tomato puree and salt and fry for some more time. Now, add the potatoes and vinegar and mix well.  Add more water depending on how much gravy is required and cook till done.
(If cooking in a pressure cooker, turn off the heat after 2 or 3 whistles). The dish should be a lovely red colour. Serve with hoppers, bread or chapattis.

Friday, April 1, 2016

A SIMPLE ANGLO-INDIA LUNCH – White Steamed Rice, Simple Fried Fish, Raddish and Dol Curry (Red Lentils), Plain Pepper Water, Beans Foogath and Tomato Sambal

A SIMPLE ANGLO-INDIA LUNCH – White Steamed Rice, Simple Fried Fish, Raddish and Dol Curry (Red Lentils), Plain Pepper Water, Beans Foogath and Tomato Sambal

 Serves 6       Time required: 45 minutes
1 cup raw rice
2 cups water
A pinch of salt
 Wash the rice and soak in 2 cups of water and a pinch of salt for 15 minutes. Place on heat and bring to boil. Reduce heat and cook on low heat till done and all the water is absorbed. Cover and allow to stand  for 15 minutes before serving. This is the standard plain steamed rice eaten every day. Serve with any curry, dhal or pepper water.

 Serves 6     Time required: 45 minutes
8 or 10 slices of any good fleshy fish
2 teaspoons chillie powder
1 teaspoon turmeric powder
Salt to taste
Oil for frying
Wash the fish and marinate with the chillie powder, salt, and turmeric powder for about 15 minutes.
Heat the oil in a flat pan and shallow fry the pieces about 4 at a time till nice and brown on both sides.  Serve with bread and chips.
This is also a good accompaniment to pepper water and rice.  It could also be served as a snack. (For a more crispy fish, coat the fish slices with a little semolina or rice flour)

Serves 6      Time Required:1 hour
1 cup Red Lentils or Masoor Dhal
4 long white radish peeled and cut into 2 inch piece
 2 teaspoons chillie powder
1 teaspoon coriander powder
½ teaspoon turmeric powder
1 teaspoon cumin powder
2 tomatoes chopped
1 teaspoon crushed garlic (optional)
Salt to taste

For the seasoning: 1 teaspoon mustard, 2 red chilies broken into bits and a few curry leaves and 1 tablespoon oil.

Wash the Red Lentils / masoor dhal and cook it along with the tomato, chillie powder, coriander powder, cumin powder, turmeric powder, garlic and radish with sufficient water in a pressure cooker.  When done open the cooker, add salt and some more water and mix well.

In another vessel, heat oil 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

A simple and easy recipe to prepare the classic Anglo-Indian  Pepper Water. Pepper Water is an important dish on the Anglo-Indian lunch table and is invariably prepared many times a week. Pepper water can be stored in the refrigerator for a few days without spoiling due to the tamarind used in its preparation.
 Serves 6     Time required: 30 minutes
2 large tomatoes chopped
1 teaspoon ground black pepper / pepper powder  
1 teaspoon chillie powder 
1 teaspoon cumin powder            
½ teaspoon turmeric powder
½ teaspoon coriander powder
Salt to taste
½ cup tamarind juice extracted from a small ball of tamarind
or 1 teaspoon tamarind paste                
 Cook all the above ingredients with 3 or 4 cups of water in a suitable vessel on high heat till it boils. Reduce the heat and cook on low heat for about 10 minutes. Temper the Pepper Water, as follows
 To temper the Pepper Water: Heat 2 teaspoons oil in another vessel, add a teaspoon of mustard seeds. When they begin to splutter add a sliced onion, a few curry leaves, two broken red chilies and a teaspoon of chopped crushed garlic and sauté for a few minutes, till the onions turn light brown. Pour the pepper water into the seasoning and mix well. Turn off the heat.  Serve hot with rice and any meat side dish.
 Note: The pepper water can be prepared by using fresh red chilies cumin seeds coriander seeds, peppercorns ground in a mixer instead of the powders.

 Serves 6     Time required: 30 minutes
½ kg string beans chopped finely
½ cup grated coconut 
3 red chilies broken into bits
¼ teaspoon mustard seeds
A few curry leaves

Boil the chopped beans and carrots for about 5 minutes with some water.  Strain and keep aside.  Heat oil in a pan and add the mustard seeds. When they splutter add the red chilies and curry leaves and fry for a few seconds. Now toss in the boiled beans.  Add salt and coconut and mix well. Stir-fry for a few minutes and then take down.

2 big tomatoes chopped
3 green chilies chopped
½ teaspoon cumin powder
1 tablespoon chopped garlic
1 medium size onion chopped
Salt to taste
A pinch of sugar
Heat oil in a pan and fry the onions and garlic for a few minutes. Add the chopped tomatoes, cumin powder, salt, sugar and green chilies and fry till the tomatoes are reduced to a pulp.  Season with mustard seeds, red chilies and curry leaves.

Monday, February 22, 2016


I've just got back from the most amazing Food Event at the launch of the Gourmet Week at Cochrane Place Kurseong in the Darjeeling Hills. Conceived and curated by Dr Ashish Chopra who is India's top Culinary Historian, Author, Gourmand, T V Host, Flavour Analyst and Travel Writer. The launch of the Cochrane Place Gourmet Club, was a Week long festival celebrating the love of food. (Feb 14th to 19th). Cochrane Place Kurseong is the restored stately British Colonial home of late Percy Cochrane the District Magistrate of Kurseong. Perched on a ridge surrounded by lush tea gardens the building is set in stone, log and cast iron splendour offering panoramic views of the Himalayas, it was the perfect setting for a week of scrumptious Food.
I’m just repeating the words of Dr Ashish Chopra "Its all happening at COCHRANE PLACE,KURSEONG in the midst of Tea country this month .. Bridget White Kumar weaves her magic with Anglo Indian cuisine, Sohini Basu, Cordon Bleu Pastry chef does magic with her cup cakes, Susmit Bose, the legendary Urban folk musician enthralls us with his golden voice, Ramaa Shanker cooks up some soul food of tasty Vegetarian Dishes, Kaveri Ponnapa Kambiranda, the celebrity author, Anthropologist and Gourmand teaches us how to make a Coorg special and one of my favourites Pandi curry, Avijit Dutt, the grand theatre man and actor shares his travel and culinary experience, Yours truly Ashish Chopra musters up dishes from my forthcoming book Tribal cuisines of India and introduces the black bird kadaknath. GROVER ZAMPA joins in the fun and gets us to taste their wines and pair them with respective cuisines”

“On day One, our lunch began beautifully with a group of British Heritage Railway enthusiasts dawning upon Cochrane Place to savour a specially created Anglo Indian Railway menu served during the days of the Raj... With Bridget White Kumar cooking and Dhiraj Arora in assistance taking over the kitchen and mustering up a splendid meal consisting of Railway Chicken Curry, Egg Vindaloo, Railway Vegetable Cutlets, Vegetable Jal Frezi,Country Captain Beans, Mulligatawny Soup with a twist and the most awesome Pineapple upside down cake baked by Sohini Basu along with a Beetroot Carrot Halwa”
In like manner t he Menus were specially crafted each day to revisit the days of Colonial Raj Cuisine. A 2nd World War Army Camp Menu was specially created to honour 2 Army Generals of the Area who were the special guests at dinner such as the Army Camp Soup, Col Standhursts Lamb Curry, Bengal Lancers Mince Cutlets, etc. Other Colonial Anglo-Indian Dishes such as Pork Vindaloo. Dak Bungalow Mutton Curry, Grandma’s Country Captain, Inspection Bungalow Vegetable Stew, Chillie Pork Fry, Stuffed Aubergines, Brown Sahib Soup, Okra and Potato Pepper fry, Vegetable Jal Frazie Shepherd’s Pie, Vegetarian Cottage Pie, A variety of baked dishes, etc, etc, were on the menu and thoroughly enjoyed by the guests. The Chicken and Lamb Roasts were marinated in a Grover Red Wine Marinade and the Stews and soups were given a liberal dash of Grover White Wines. To round off all the Hot Food, we stuffed ourselves with decadent Desserts prepared by Sohini Basu and her two talented assistants from Mrs, Magpies Kolkotta Apart from the Gourmet Dinners, the Chefs and Kitchen staff of Cochrane Place dished up some delicious local dishes, Bengali Food and Chinese Dishes. They excelled in feeding us sumptuous Breakfasts, Snacks and Short Eats besides the endless cups of hot tea in different flavours to offset the cold weather. We were well and truly stuffed !!!!!
Once again in the words of Dr Ashish Chopra ”They say the success of any event is how good it has gone. ..In this case it was fantastic bonding ..A connect of each one of us ..Be it food. .music... great conversations. Spiritual ..emotional .. This was one event where we learnt from each other. .Our happiness quotient was 100 percent. .. We shared.. we cared.. and we are parting only to bond. .Thank you Susmit Bose Bridget White Kumar Kaveri Ponnapa Kambiranda Ramaa Shanker Sanjeev Pahwa Pooja Kapoor Narendra Vinni Gupta Dhiraj Arora Priti Sen Arora Prescilla Zinyu Sohini Basu aunty Rita dhiren gulati Mona Maliah Bholanath Majee Ballabh Maliah Naresh Ponappa and everyone. This list is endless. . Sanjeev Kumar Sharma Shalini Sharma Suraj Arora Malay Kumaryou were surely missed. .. We shall be back at Cochrane place very very soon. .. watch out for details”

Dhiraj Arora, Priti Sen Arora, Ashish Chopra, Ramaa Shanker, Sohini Basu, Prescilla Zinyu, Pooja Kapoor, Susmit Bose, Bholanath Majee, Kaveri Ponnapa Kambiranda,