Bridget White Anglo-Indian Recipe Books

Bridget White Anglo-Indian Recipe Books


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 Plagiarism and infringement of Copy Right punishable by Law


For copies contact: Bridget Kumar Tel: +9198455 71254 Email: / A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling) 1. Within India Rs. 1800.00 (Payment through Cheque or Bank Trnasfer) 2. Outside India: Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00 (Payment through Western Union or PayPal) ALSO AVAILABLE ON AMAZON.IN & FLIPKART

Friday, February 23, 2018



½ kg tender lady’s finger / Okra 
2 medium size onions sliced finely
A few Curry leaves  (optional) 
1 or 2 teaspoons crushed black pepper or black pepper powder, 
½ teaspoon turmeric powder, 
Salt to taste, 
2 tablespoons oil

Wash the whole lady’s fingers and dry them well. 
Cut into medium size pieces on a slant, discarding the ends. 
Heat oil in a pan and fry the onions and curry leaves till light brown. 
Add the sliced okra / lady's finger, salt, pepper and turmeric powder. Mix well
Cook on medium heat stirring occasionally till the okra / lady's finger is just cooked and retains its crunch.
Serve as a side dish with steamed rice and any curry 

Saturday, December 16, 2017


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
2 cups grated coconut                           
3 cups sugar                                         
1 cup milk
1 teaspoon ghee
½ teaspoon vanilla essence                  
½ teaspoon food colour either pink or green

Melt the sugar with the milk 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

Friday, December 15, 2017


Dodol or Black Rice Halwa is a delicious Christmas Sweet purported to be another legacy of the Portuguese to Anglo-Indian Cuisine. The Main ingredients in Dodol are) Black Rice (Burmese Puttu Rice) powder, Almonds or cashew nuts, Coconut Milk and lots of ghee or clarified butter. This Christmas Delicacy takes hours to prepare and requires many hands for stirring it. The men of the house are usually roped in to help stir the black bubbling mass till it turns into a delicious and mouth watering Halwa. The Dodol that is prepared in Anglo-Indian homes  is usually made with white sugar. However, the Dodol which is very popular in Goa uses jaggery or brown sugar instead.  Dodol is also very popular in other countries such as Srilanka, Malaysia, Singapore, the Philippines etc. Here is an old and easy recipe that my mum used for many years. 
DODOL (A coconut and rice flour based halwa)
Makes 30 pieces      Preparation time 2 hours
1 kg Black Puttu Rice flour or Red Rice flour
1 kg sugar                                                     
300 grams almonds
200 grams cashew nuts 
1 cups roasted fine semolina or soogi or semolina            
½ kg ghee
5 cups thick coconut milk 
Boil the sugar and coconut milk together in a fairly big vessel till it forms thick syrup. Mix the rice flour and semolina together and add to the syrup a little at a time and mix well. Add the ghee, cashew nuts and almonds. Keep stirring continuously and cook on low heat  till the mixture is thick and leaves the sides of the pan. Remove from the heat and pour onto a greased plate. Cut into squares when cold. (The Dodol will be black
The total time taken for microwaving is 8+8+8+4 minutes = 28 minutes

1 cup of black (Puttu) rice flour
   400 ml Coconut milk
1/2 teaspoon salt
1 teaspoon almond essence
2 dessertspoons of butter
2 cups caster sugar
Mix together the flour, sugar, salt to the coconut milk in the microwave safe dish in which you intend to cook the dhol dhol. Mix well by hand till smooth and darkly glossy.
Microwave on medium for 8 minutes. Remove from microwave and stir well. Repeat.

The mixture will have begun thickening at the edges, mix in, and ensure that it is smooth.
Add the butter and mix in well, this will be a little difficult, but perservere.
Microwave on medium for 8 minutes. Remove and mix well.
Microwave on medium  for 4 minutes. Remove and mix well, it will be a jelly like mass. Beat smooth. Add almond essence and mix in quickly.
Spread halwa onto the greased tray, you will need to smoothen it out into an even layer.
Toss slivered almonds over the top and cut into squares. Don’t worry if the butter is oozing out of the dhol dhol, just tilt the plate a bit, and pour out the excess.
Store in a closed container on baking paper, or brown paper in the fridge.  Make it a week or so before Christmas.

Wednesday, December 13, 2017


Steamed Ginger Pudding is a legacy of the British Raj. It always made up the finale of a delicious dinner menu combination with Mulligatawny Soup, Roast Lamb and Roasted Vegetables during Colonial Times. There’s nothing better or heart warming than ending a meal with a slice of Warm Ginger Pudding drizzed with Fresh Cream or Custard. 


4 tablespoons unsalted butter, softened, 
2 tablespoons flour 
1 cup soft bread crumbs
1/2 teaspoon baking powder 
1 teaspoon dry ginger powder 
½ cup sugar 
1 large egg 
1 tablespoon honey 
½ cup milk 
2 tablespoons Marmalade or any other Jam 

Butter an oven proof pudding basin or bowl. 
Stir together flour, baking powder, and ground ginger in a mixing bowl. 
Add the butter, bread crumbs and sugar and mix well, 
Mix in the egg. Honey and milk and mix until just combined. 
Spoon the jam into the bottom of the buttered Pudding bowl. Pour the batter on top, then smooth with a spatula. Cover the bowl with a lid and steam the pudding for 30 to 35 minutes till done. 
Leave aside to cool for 10 minutes. Run a small knife around edge of bowl then invert the pudding onto a plate. Serve warm as a dessert either plain or with Fresh Cream or Custard 

(Alternately the Ginger Pudding could be baked for 30 minutes at 180 Degrees instead of steaming it) 

Sunday, November 19, 2017



These individual baked savoury bread pudding cups are perfect for children or when you have guests for   breakfast, and they're quick and easy to prepare. All you need is a Muffin tray or Ramekins to give each person his or her own. (I have used a Cup Cake Maker to bake these)

2 Eggs
2 cups of milk
1 teaspoon mixed herbs
1 teaspoon black pepper powder
Salt to taste
6 slices bread broken up into rough crumbs
6 chicken sausages cut into slices
½ cup mixed vegetables
2 tablespoons butter

Heat the oven to 175°C.  Butter a suitable Muffin tray and keep aside.
Whisk the eggs with the mixed herbs, pepper and salt and keep aside.
Lightly fry the sausages and mixed vegetables with a little oil, salt and pepper for a couple of minutes. Remove from heat.
Heat milk till just luke warm then add the whisked eggs and all the other ingredients to it.
Spoon this mixture into a Muffin tray or individual ramekins and bake for about 10 to 12 minutes till the pudding cups are cooked and golden brown. Insert a tooth pick to check.
Serve hot with tomato sauce

You could innovate by adding fried bacon, left over mince, etc or just make a vegetarian version of it. 

Wednesday, October 25, 2017


Serves 6    
½ kg medium sized prawns cleaned and de-veined 
2 teaspoons mild chillie powder 
1 teaspoon turmeric powder 
1 teaspoon cumin powder 
1 teaspoon pepper powder 
1 teaspoon all spice powder or garam masala powder 
2 onions sliced finely 
A few Curry Leaves 
1 tomato chopped 
Juice of one lime 
Salt to taste 
4 tablespoons oil 
5 or 6 thin slices of coconut 
Wash the prawns and marinate with the chillie powder, turmeric powder, cumin powder, pepper
powder, all spice or garam masala powder, lime juice and salt. 

Heat the oil in a large pan and sauté the onions, coconut  and curry leaves till golden brown. Add
the marinated prawns and tomato and mix well. 
Cook on medium heat till the prawns are cooked and till all the water dries up and the prawns look
golden brown 
Serve as a side dish or as a snack or starter 


For copies contact:  Bridget Kumar
Tel: +9198455 71254

A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling)
India Rs. 1800.00
Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00


Saturday, October 21, 2017


Serves 6 Preparation Time 45 minutes
¼ kg Brinjals (the small round variety)
6 eggs boiled and shelled
2 onions chopped,
2 tomatoes chopped,
2 green chillies chopped,
1 teaspoon garlic and ginger paste,
2 teaspoons chillie powder,
½ teaspoon turmeric powder,
1 teaspoon coriander powder,
1 teaspoon cumin powder
3 tablespoons chopped coriander leaves,
2 tablespoons oil
Salt to taste

Heat oil in a pan and sauté the onions and green chillies for a little while till the onions are light brown.
Add the tomatoes, garlic ginger paste, chillie powder, turmeric, cumin powder, coriander powder, a little of the chopped coriander leaves and salt and stir fry till the oil separates from the mixture.
Add the cut brinjals and fry for a few minutes. Add 1 cup water and simmer on low heat till the gravy thickens. Mix in the boiled eggs.
Garnish with chopped coriander leaves. Serve with rice or chapattis


Vindaloo is a legacy of the Portuguese to Anglo-Indian Cuisine. Every community in India has their own version and recipe for Vindaloo. Traditionally made with  Pork, it can be made with any type of meat or even vegetables. Vindaloo is not as thick as a Korma and it does not have as much gravy as other curries. It also requires quite a lot of oil in its preparation and tastes wonderful if eaten a day or two after it is cooked since the vinegar and other flavours soak into the dish. The pungency of the dish can be reduced or increased according to taste by adding or lessening the chillie powder. However, care should be taken not to lose the vinegar flavour, because Vindaloo get its special taste only because of the vinegar in it. It can be prepared with meat, pork, poultry, seafood, also vegetables such as brinjals, potatoes, peas etc).

Serves 6   Preparation Time 45 minutes
½ kg beef or mutton or lamb 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 seeds powdered     
1 teaspoon spicy chillie powder
1 teaspoon mild chillie powder
 2 teaspoons cumin powder
1 teaspoon pepper powder
2 teaspoons ginger garlic paste
½ cup vinegar
½ teaspoon turmeric powder

Marinate the meat with the ginger garlic paste, chillie powder, turmeric powder, cumin powder, mustard powder, pepper powder, salt and vinegar at least for a couple of hours.

Heat oil in a suitable pan or pressure cooker and fry the onions till golden brown.  Add the marinated meat and fry on medium heat till the oil separates from the mixture .Add the tomato puree and fry for some more time. Now add the potatoes and mix well.  Add more water depending on how much gravy is required and cook till done. Serve with bread or rice.  

Monday, October 9, 2017


Scotch Eggs are shelled hardboiled egg invariably wrapped in minced meat, or sausage meat, coated in breadcrumbs and then deep fried. However, one could also use a mashed potato coating instead of meat mince if desired. Scotch eggs are commonly eaten cold, typically with a salad and sauce. For a healthier version, the Scotch Eggs could be baked instead of frying them.
Scotch Eggs though British in nature, is very similar to the Nargisi Kabab in India.
Scotch Eggs are common picnic and party food.

Serves 4    

½ kg fine mince (pork, beef, mutton or lamb mince)
2 teaspoons Worcestershire sauce
8 hard-boiled eggs, peeled
1 tablespoon plain flour
Salt to taste
1 teaspoon black pepper powder
1 egg, beaten
100 grams dried breadcrumbs
1 litre oil for deep frying

Mix together the mince, Worcestershire sauce flour, salt and pepper in a bowl.
Divide the mixture into 8 equal parts. Mold each part around one of the hard-boiled eggs, rolling between your hands to shape.
Dip the covered eggs into the beaten egg, then roll them in the breadcrumbs until coated.
Deep fry the coated eggs in hot oil until golden brown.
Serve with mustard sauce and green salad

Alternately you could just cover the hardboiled egg with seasoned mashed potato and then coat with beaten egg, roll in bread crumbs and deep fry 

Sunday, September 24, 2017



Serves: 6

250 grams pork sausages
250 grams mushrooms
2 tablespoons grated cheese
2 tomatoes chopped
1 tablespoon chopped  coriander
1 teaspoon chopped mint
2 onions chopped
2 teaspoons butter
Salt to taste

Cut the mushrooms into slices and wash well.
Lightly fry the sausages in a pan and then cut each into slightly thick slices 

Melt the butter in a pan. Add the onions and sauté till light brown. Add the chopped tomatoes and mushrooms, and cook on low heat till the tomatoes are reduced to pulp.

Now add the sausage pieces, salt, pepper, mint and coriander and mix well.
Simmer on low heat for a few minutes.
Transfer to an ovenproof dish. Sprinkle grated cheese and bread crumbs on top.
8. Bake in a moderate oven 180 Degrees C  for about 15 minutes.

Serve hot with toast and chips.

Monday, September 18, 2017


I'm conducting an ongoing Culinary Training Programme in Anglo-Indian Cuisine at the shortly to be opened 'Salvadore' (Donatus Victoria Estates and Hotels) Bangalore. Located on the 5th Floor of Bangalore Central, Commissariat Road, Near Mayo Hall Bangalore which was once the location of their erstwhile iconic Victoria Hotel. The Donatus Victoria family are once again coming out with an exclusive old world Wine and Dine Restaurant on the lines of the old Victoria showing the same old world charm and Colonial Anglo-Indian Food. I'm proud to be associated with them. Stay tuned for more updates

Sunday, September 17, 2017



Serves 6      
500 grams medium size prawns – peeled and deveined
1 tablespoon vinegar
2 tablespoon Worcester sauce or Soya Sauce
2 tablespoons Tomato sauce
3 tablespoons oil
2 onions chopped finely
2 tablespoons chopped garlic
2 tablespoons chopped ginger
3 green chillies chopped
1 teaspoon pepper powder
3 tablespoons oil
Salt to taste

Heat oil in a pan and sauté the onions, green chillies, chopped ginger and chopped garlic till light brown.
Add the prawns, pepper  powder, vinegar, Worcester sauce, tomato sauce and mix well.
Add a little salt if required. Fry for a few minutes till the prawns are cooked and has taken in the flavours.

Serve with bread or dinner rolls or as a side dish 

Tuesday, August 29, 2017


Sharing the recipe of one of the dessert dishes that I showcased and served during the recent Colonial Cuisine Food Promotion Event at the J W Marriott Hotel New Delhi Aerocity. I have used an old recipe of my mum's but recreated it by standardizing the quantities in grams
Serves 6
200 grams refined flour or maida
200 grams butter
100 grams sugar
A pinch of salt
2 eggs beaten well
1 teaspoon baking powder
3 bananas cut into slices
6 teaspoons lemon juice
1 cup fresh cream whipped with 2 teaspoons sugar
½ cup desiccated coconut
Beat the butter and sugar together till fluffy. Add the eggs and continue beating for a few minutes. Add in the flour, salt and baking powder and mix well.
Pour the mixture in a greased baking dish. Arrange the banana slices evenly on top. Sprinkle lemon juice and desiccated coconut over the slices.
Bake at 160 C for 25 minutes until brown on the top.
Decorate with whipped cream if desired

Friday, August 18, 2017


It's been an awesome and amazing experience being part of the Colonial Anglo-Indian Food Promotion Event #thememsahibskitchen at K3, J W Marriott Hotel New Delhi Aerocity. 
Thank you so much J W Marriott Hotel for giving me the privilege of recreating and bringing back to life old 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 and fry. 
The delicious Railway Lamb and Vegetable Curries 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 Company legacies of lamb chops, Bread and Butter pudding, Roly Poly Jam Pudding and steamed ginger pudding, besides other dishes associated with British colonial cooking such as Kedegeree (the anglicised version of kichidi, a rice dish cooked with pulses then mixed with quartered hard boiled eggs), Rissoles, Potato Chops and Pantras, Cutlets and Croquettes.
The Portuguese legacies of Vindaloo and Tangy Curries and Sweets, the Dutch Fish and lamb Mince Friccadels and not forgetting the other old dishes such as Grandma's Country Captain Chicken, lamb Mince Ball (Kofta) Curry, Saffron Coconut Rice, Anglo-Indian Tomato Pilaf, etc. 

Thank you  J W Marriot Hotel New Delhi Aerocity, Executive Chef Vikram Bhatt, Executive Sous Chef Ishika, Mr Rohit Sharma and Mr Nikhil Nair for this wonderful opportunity. 

My special thanks to the wonderful team of Chef Kamal Sen, Hardik Narang, Akanksha Dean, Hitesh and others who were so eager to learn this new cuisine and recreate these old dishes for the festival. God bless you all. 
#memsahibskitchen #K3 #JWMarriotHotelNewDelhiAerocity

Thursday, July 27, 2017


The Cornish “Pasty” as the name suggests originated in Cornwall and was brought to Indian during the time of the Raj by the Cornish Miners and soldiers.  It was a popular baked dish in the olden days.
Cornish Pasties are baked Pastries shaped like a ‘D’ and crimped on the sides. It typically has a filling of small chunks of meat either beef or lamb potatoes and onions with a light seasoning of salt and pepper. The uncooked filling is placed on one half of a flat circle of pastry and the pastry is then folded in half to wrap the filling in a semi circle. The edges are sealed and crimped and then the Pasty is baked to a golden brown. The filling inside the Pasty, automatically cooks as well.  These Pasties could be served as a meal with a few sautéed veggies or as Party Eats or Snacks. Good for picnics too.
These pasties were very much a part and parcel of our lives as children in Kolar Gold Fields.
Serves 6      Time Required: 2 hours (including baking)

Ingredients for the Filling:
4 medium size potatoes peeled and cut into small cubes
2 onions chopped
½ kg beef from the round portion (or mutton) chopped into very small bits
2 teaspoons pepper
½ teaspoon chillie powder (optional )
 Salt to taste
1 tablespoon chopped mint

Ingredients for the Pie Crust Dough
3 cups flour
3 tablespoons oil
2 teaspoons butter
½ cup water or just enough to make a soft dough

Heat a suitable pan and lightly fry the potatoes, chopped onions, mint, meat, chillie powder, salt and pepper together with a little oil on low heat for about 5 to 6 minutes. Keep aside. This is the filling for the Pasties.

Make the dough crust, mix the flour and oil and just enough water to make a soft pie crust dough.
Roll out dough into 6 equal circles using a saucer to cut them.
In the center of each circle spoon in the filling utilizing all the filling for the 6 Pasties.
Put a tablespoon of butter over each mound of filling.
Fold the circle over and crimp the edges.
Pre heat the oven to 150° C.
Place the pasties on a cookie sheet and poke with a fork or make a slit on the top of each.
Glaze the pasties with beaten egg.

Bake for about 1hour till done or till a tooth pick comes out clean.

Thursday, July 20, 2017


A lovely feature by Divya Chandra on my recent Culinary Workshop in Coimbatore in THE HINDU dated 20/07/2017
THE HINDU 20/07/2017FOOD 
Reminiscing and recreating heritage…/award-winning…/article19315262.ece 
JULY 20, 2017 14:57 IST 
Award-winning cookbook writer Bridget White Kumar took her audience on an informative and mouthwatering tour of Anglo-Indian cuisine 
Bridget White Kumar, an expert on Anglo-Indian cuisine and an award-winning author, was recently in town to curate and develop a menu for an upcoming property of VM Hospitality. A handful of us were lucky enough to dine on some of the sumptuous dishes cooked by her during the process and also get an introduction to Anglo-Indian food.
“In terms of cuisine, besides British and Indian heritage, Anglo-Indian also includes those with Portuguese, French or Dutch heritage. The Portuguese have contributed a lot to the culinary landscape of India. They are the ones who brought vinegar, coriander, tomatoes, potatoes and chillies to India. And in exchange we gave them pepper and other spices”, remarked Kumar. Vindaloo from Goa is a fine example of Portuguese involvement, with a heavy dose of vinegar in it.
Our meal started with the Dak Bungalow Dry Chicken, which is a throwback to the days of the traveller’s bungalows along postal routes in the north of India. Although some of the dishes looked fiery red, they were mildly spiced and easy on the stomach. “We use spices very judiciously. The number of ingredients in a dish is kept minimal so that the diner can taste every ingredient individually. Our dishes are simple and my recipes are easy to follow,” said Kumar. 
In the last decade or so, Anglo-Indian restaurants have been popping up in the big metros in India. “In 2004, I published my first book. Now I have six books in total. On popular demand, I have also published a book with only vegetarian recipes. Anglo-Indians living around the world are buying my books to recreate fond memories from their childhoods”, said a beaming Kumar, who is happy to be part of this revival movement. She is striving to preserve an important element in the heritage of the Anglo-Indian community, for future generations to reminisce, appreciate and recreate.
“I work with club chefs to prepare roasts and puddings during the Christmas season in Bangalore,” noted Kumar. The old clubs that were started during the British period still hold on to their tradition of sit-down dinners, served with fine cutlery and crockery and a continental menu tweaked to Indian taste buds. 
The Railway Mutton Curry is a signature dish. “Many Anglo-Indians worked as pilots and guards on trains in colonial times. The meat was cooked with extra spices and vinegar so that it would last longer as they spent long hours on the line and hence the name Railway Curry”, explained Kumar. Cutlets and croquettes are also popular. 
Many of the names of Anglo-Indian dishes have an interesting history. The name Bad Word Curry was born since some of traditionalists refused to use the word ‘Ball’ in Ball Curry! A dish with lady’s finger is called Bandecoy, derived from the Kannada and Telugu words for Lady’s Finger: Bendekai. The famed Mulligatawny Soup derives its name from the Tamil term Milagu Thanni. 
We were also served Devil’s Chutney that looked bright red and fiery but was in fact sweet, tangy and only mildly hot. Devil’s Chutney is made by puréeing raisins along with vinegar and chilli. 
The final plate that arrived was a light and buttery Bread Pudding with a generous topping of shaved almonds and roasted raisins. It was among one of the best bread puddings I have ever tasted. 
The afternoon ended with Kumar signing my copy of her international award-winning cookbook, Anglo-Indian Cuisine: A legacy of flavours from the past.


Parsley Butter Rice
(A simple Rice Dish seasoned with Butter and fresh parsley. It goes well with any Curry or Side Dish) )

2 cups cooked rice, (Basmati)
2 tablespoons butter,
1 teaspoon ground pepper,
Salt to taste,
2 onions chopped finely
1 teaspoon chopped garlic
2 tablespoons fresh chopped parsley

Heat the butter in a pan and sauté the onions and chopped garlic till golden brown.
Add the cooked rice, chopped parsley, salt and pepper and mix well. Remove from hat and keep covered to allow the rice to draw in the flavours
Garnish with fried onions if desired.

Serve with any curry and side dish 

Friday, July 7, 2017


(A simple tasty and appetizing chicken fry that took its origins in the Dak Bungalows or Guest Houses on the Dak Route (Postal Route) during the days of the British Raj. 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 Traveller’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 shop. The khansamas and cooks had to make do with whatever ingredients were on hand.)

Serves 6   Time required: 45 minutes
 1 medium sized chicken washed and cut into fairly big pieces
2 teaspoons ginger garlic paste
2 onions sliced finely
Salt to taste
2 teaspoons chillie powder
1 teaspoon cumin powder
1 teaspoon fennel powder
2 Dry Red Chillies broken into bits
2 tablespoons vinegar
2 tablespoons oil
 To Garnish
1 tablespoon butter
8 or 10 curry leaves fried in a little butter
1 large onion cut into thin rings

Marinate the chicken with all the ingredients mentioned above for an hour (except the ingredients for garnish).
Transfer to a suitable pan and cook on low heat till the chicken is tender and semi-dry.
Mix in a tablespoon of butter and let the dish rest for about 15 minutes before serving.
Garnish with fried curry leaves and raw onion rings.
Serve as a side dish with Dhal and Rice or a snack or appetizer

Note: Instead of frying t he chicken, it could be grilled in an oven. Arrange the pieces on a flat dish and grill for about half an hour in a hot oven. 

Wednesday, June 28, 2017


The Chicken Drumsticks are braised and roasted in a closed pan in this recipe so as that they are juicy and succulent and not dry.

Serves 6           Time required: 1 hour
6 Chicken Drumsticks 
2 teaspoons lime juice or vinegar
2 teaspoons chopped garlic
4 tablespoons Butter
Salt to taste
2 teaspoons crushed black pepper 
2 onions chopped into big chunks

Heat the butter in a suitable pan and add the chicken drumsticks and all the other ingredients.
Mix well and stir fry on high heat for a few minutes till the chicken changes colour. Now reduce the heat simmer on low heat in a closed pan till the chicken is tender and the water dries up.
Keep frying on low heat for a few more minutes till the chicken pieces are nicely browned. 
Serve with Mashed Potatoes, steamed vegetables and Bread.