Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

Posts by Bridget White-Kumar 

KALKALS / KULKULS

By Bridget White-Kumar on December 4, 2011
KALKALS or KULKULS are prepared all over India at Christmas time. A variant of ‘Filhoses Enroladas’ a Portuguese Christmas Sweet, […]
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ROAST TURKEY WITH STUFFING

By Bridget White-Kumar on November 24, 2011
                                                                                                     Serves 6    Preparation Time 1 hour 1 Whole small dressed Turkey ¼ cup vinegar 3 teaspoons pepper powder 2 […]
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VEAL COUNTRY CAPTAIN / COLD MEAT CURRY

By Bridget White-Kumar on November 21, 2011
Serves 6             Preparation Time 1 hour Ingredients 1kg veal from the shoulder portion (1 whole chunk) 4 medium size onions […]
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Feature on me in MINT -CAKE RUSH

By Bridget White-Kumar on November 13, 2011
Feature on me in Mint today http://www.livemint.com/2011/11/10203233/Christmas-baking--Cake-rush.html     PRESERVING ANGLO-INDIAN CUISINE https://www.facebook.com/photo.php?fbid=2571530697921&set=a.2571524377763.177223.1543866568&type=1#!/angloindiancuisine
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BEETROOT WINE

By Bridget White-Kumar on October 27, 2011
2 kg beetroot                                 1 kg sugar 2 oranges (extract juice)               4 tablespoons lime juice 3 litres water                                 A small piece […]
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STICK CURRY / KEBAB CURRY / HUSSAINY CURRY

By Bridget White-Kumar on October 21, 2011
Serves 6                 Preparation Time 1 hour Ingredients 1 kg beef or mutton cut into small cubes 1 cup curds / […]
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DEVILLED MEAT BALLS

By Bridget White-Kumar on October 9, 2011
Ingredients 1 kg Beef or Mutton Mince 3 onions chopped finely 3 tablespoons chopped coriander leaves or chopped parsley 2 […]
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HOT & SPICY TRIPE (BOTY CURRY)

By Bridget White-Kumar on October 9, 2011
Spicy Tripe or Boty Curry was a very popular dish with the community. In olden days It used to be […]
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OXTAIL VINDALOO

By Bridget White-Kumar on October 6, 2011
Ingredients 1 kg oxtail cut into medium pieces 3 onions chopped 3 big tomatoes pureed 1 teaspoon cumin powder 1 […]
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SCRAMBLED FISH ROE WITH SPRING ONIONS (FISH EGGS)

By Bridget White-Kumar on September 10, 2011
Serves 6  Preparation Time 45 minutes Ingredients ½ kg Fish Roe  2 onions chopped finely and 3 tablespoons spring onions […]
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Beef Mince Croquettes (Cigar shaped Cutlets)

By Bridget White-Kumar on September 1, 2011
Serves 6                 Preparation Time 1 hour Ingredients ½ kg minced meat  (Beef or mutton)                     I onion chopped finely 6 […]
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CHICKEN GIZZARDS AND LIVER PEPPER FRY

By Bridget White-Kumar on August 31, 2011
Ingredients ½ kg chicken gizzards and liver cut into pieces 2 large onions sliced finely 2 or 3 teaspoons ground […]
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