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Posts by Bridget White-Kumar

ANGLO-INDIAN FOOD FESTIVAL AT THE HYATT CENTRIC BANGALORE

By Bridget White-Kumar on February 28, 2019

ANGLO-INDIAN FOOD FESTIVAL AT THE HYATT CENTRIC BANGALORE The Hyatt Centric, Bangalore is holding an Anglo-Indian Food Festival - ‘Colonial […]

OXTAIL VINDALOO

By Bridget White-Kumar on February 10, 2019

OXTAIL VINDALOO Ingredients 1 kg oxtail cut into medium pieces 3 onions chopped 3 big tomatoes ground or pureed 1 […]

FRIED FISH

By Bridget White-Kumar on January 19, 2019

ANGLO-INDIAN FRIED FISH A Simple Fish Fry suing minimal ingredients. It makes a good accompaniment to Steamed rice and Pepper […]

RUM BALLS

By Bridget White-Kumar on December 3, 2018

RUM BALLS Rum balls are a truffle-like confection of sweet, dense cake or biscuit material flavoured with chocolate and rum. […]

GROUNDNUT TOFFEE OR PEANUT BRITTLE

By Bridget White-Kumar on November 15, 2018

GROUNDNUT TOFFEE (Peanut Brittle) Makes 30 pieces Ingredients ½ kg good white jaggery 300 grams groundnuts (crushed or halved) […]

FRIKKADELS / RAW MINCE CUTLETS (DUTCH FORCED MEAT BALLS OR PATTIES)

By Bridget White-Kumar on September 20, 2018

FRIKKADELS / RAW MINCE CUTLETS (DUTCH FORCED MEAT BALLS OR PATTIES) Frikkadels or Frikadellers are a legacy of the Durch […]

STUFFED SNAKE COY / SERPENT GOURD CURRY

By Bridget White-Kumar on September 9, 2018

STUFFED SNAKE COY / SERPENT GOURD CURRY Ingredients 1 kg beef or mutton mince 1 medium sized snake gourd scrape […]

BITTER GOURD /BITTER MELON FRY

By Bridget White-Kumar on September 7, 2018

FRIED BITTER GOURD BITTER GOURD: Bitter gourd is also called Balsam pear or bitter melon. Bitter gourds are very low […]

ALMORTH OR BAFFARTH – MIXED MEAT STEW

By Bridget White-Kumar on September 4, 2018

ALMORTH OR BUFFARTH – MIXED MEAT STEW This dish is a mixed meat stew made with a combination of meat, […]

ROLONG SWEET (Suji / Semolina Coconut Sweet)

By Bridget White-Kumar on August 27, 2018

ROLONG SWEET (Suji / Semolina Coconut Sweet) Makes 30 pieces Ingredients 2 cups grated coconut 1 cup roasted fine rolong […]

BEEF JERKY / JERKY BEEF (Another Version of Ding Ding)

By Bridget White-Kumar on August 10, 2018

Jerky Beef (Another Version of Ding Ding) In the olden days, meat or game was preserved by drying the meat in […]

ANGLO-INDIAN CUISINE - COOKING DEMO AT THE WILLINGDON SPORTS CLUB MUMBAI ON 20TH JULY 2018

By Bridget White-Kumar on July 24, 2018

My Cooking Demo on Anglo-Indian Cuisine at the Willingdon Sports Club, Mumbai on 20th July 2018, as part of their […]

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