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Saturday, April 13, 2019


There's nothing quite like sharing generous slices of mouthwatering homemade cake with family or friends at Easter. A simple recipe for a melt in the mouth Vanilla Sponge Cake with creamy butter icing which would leave one craving for more than a slice. (I made this cake and the Easter Eggs for a feature in the Bangalore Mirror for the Easter Sunday Edition)
250 grams plain flour or Maida                 
200 grams powdered sugar
250 grams unsalted butter                                         
4 eggs beaten well
½ cup milk                                                    
1teaspoon baking powder
1.5 teaspoons vanilla essence
¼ teaspoon salt
 Sift the flour, salt and baking powder together.
Cream the butter and sugar together.
Add the beaten eggs and vanilla essence and mix well.
Fold in the flour a little at a time till well combined
Add a little milk if the mixture is too thick.
Pour into a greased and floured cake tin and bake for 40 to 45 minutes till the cake is done.
Remove from the tin when cold by inverting over a plate.
Keep aside for at least a day before Icing it.
Beat 200 grams butter and 500 grams icing sugar together until creamy.
Add one teaspoon vanilla essence and 2 drops pink or any other food colour of your choice.
Using a spatula, cover the cake with the butter icing. 
Then with a wet fork make soft peaks across the surface of the icing.
Decorate as desired

Sunday, April 7, 2019


Kedgeree is a mildly spiced rice and lentil mix-up which originated during the time of the British Raj. It is the anglicized version of the Indian Rice dish Kichiri or Kichadi and was prepared with rice, lentils, raisins, nuts, parsley, etc along with the addition of steamed Fish Flakes and hardboiled eggs. In the early days fillets or flakes of steamed or smoked haddock or Halibut made up the combination (but later Salmon, kippers or tuna was used instead). It made a hearty breakfast dish in the early days when it was considered healthy to have a cooked breakfast with all the essential nutrients.
 During the time of the Raj, Fish, either steamed or fried was a regular item for breakfast and the local khansamas and cooks tried to incorporate it with local dishes. Eventually the Fish Kedegeree became a hot cooked spicy dish, with the addition of various spices and was invariably included in the breakfast menu all over the Commonwealth. It is still very popular all over the world.  Minced meat, boiled eggs, chopped ham, etc, could also be added instead of steamed fish.
It’s been also said that this dish ‘Kedgeree” was first introduced by the Scottish Soldiers in Army Camps in Calcutta.

2 cups raw rice
4 tablespoons oil
1 tablespoon ghee or butter
3 onions sliced finely
3 green chillies sliced lengthwise
½ cup Red Lentils (masur dal)
3 cloves
2 small sticks of cinnamon
1 teaspoon cumin powder
100 grams Sultanas or Raisins (Optional)
3 tablespoons chopped coriander leaves
2 Bay leaves
Salt to taste
1 teaspoon chillie powder
1 tablespoon lime juice / lemon juice / vinegar
6 whole peppercorns
4 hard-boiled eggs cut into quarters
½ kg good fleshy fish cut into thick fillets (The Fish could be substituted with Ham, boiled and shredded chicken, Cooked Mincemeat, etc.)

Heat the oil in a suitable pan and sauté the onions, cloves and cinnamon lightly.
Add the slit green chillies, whole peppercorns, cumin powder and chillie powder and sauté for a few minutes.
Add the washed rice and lentils and mix well.
Now add 6 cups of water, lime juice / vinegar, sultanas, chopped coriander leaves and salt and cook on high heat till boiling.
Reduce heat and simmer covered till the rice and lentils are cooked and slightly pasty.
Gently mix in either chopped ham, shredded chicken, steamed fish pieces, etc, along with the butter or  ghee and the hard-boiled eggs.
Cover and let the rice rest for a few minutes.
Serve hot or cold with any side dish or Lime Pickle.

Wednesday, March 20, 2019


 Piccalilli is a raw pickle or relish of chunks of mixed vegetables such as onions, cabbage, green beans, carrots, cucumbers, gherkins, etc, in vinegar with a dash of turmeric, mustard sauce and chillie power. In the earlier days, it was usually eaten with cold meats, roasts, sausages, corned beef, etc. It is believed that this pickled relish was first introduced in the middle of the 18th Century.
I’m attaching photos of the recipe of Piccalilli taken from Mrs Beaton’s Book “ALL ABOUT COOKERY” New Edition published in 1913. My mum had a similar handwritten recipe that is easier to make which is slightly different to Mrs. Beaton’s. You could use any vegetables of your choice.
Basically, Piccalilli is just fermented vegetables. As every one knows fermented foods are good for the stomach.

1 cup cauliflower florets
1 small cabbage chopped into medium size chunks
1 cup chopped green beans (about one inch pieces)
1 cup sliced carrots
4 red chillies broken into bits
2 green chillies sliced in half
Salt as required 
2 teaspoons cumin powder
1/2 teaspoon turmeric powder 
1 teaspoon mustard powder or paste
2 tea cups white vinegar or malt vinegar 
6 teaspoons sugar
3 cloves garlic (crushed)

Place all the above ingredients in a suitable bowl and stir well. Cover and leave in a cool place for a few hours. The Cabbage and other vegetables begin to give out water.
Spoon the Vegetables into an air tight jar and press down firmly so that the liquid rises up to cover the vegetables. Let it be for a few days till the vegetables begin to wilt due to fermentation. You could keep the jar outside or in the fridge. Use as a relish or pickle with your curry and rice.
Note: The vinegary liquid should always cover the top of the vegetables so use more vinegar if desired. 

Thursday, February 28, 2019



The Hyatt Centric, Bangalore is holding an Anglo-Indian Food Festival - ‘Colonial Capers from the Cantonment’ from 22nd February to 3rd March 2019 - bringing back Nostalgic and Culinary Delights of old Colonial Anglo-Bangalore at their Bengaluru Brasserie.
I am assisting them in bringing back to life the old Colonial and popular Anglo-Indian dishes that will take one back down memory lane of the by-gone Era. I have curated 5 special menus of the old popular dishes for a ’la Carte Lunches and Buffet Dinners. The special dishes from this festival include Colonial Dishes such as the Railway Mutton Curry, The Dak Bungalow Curry, Grandma’s Country Captain Chicken, Potato Chops, Colonel Standhurst’s Beef Curry, Pork Country Captain, Bengal lancer’s Shrimp Curry, Pork Bhooni, Meat Jal Frezie, Devil Pork Curry, etc, and typical Anglo-Indian Dishes such as Saffron Coconut Rice, Junglee Pilaf, Meat Ball Curry (Bad Word Curry), Devil Chutney, Doll Curies, Vegetable Curries and side dishes, etc.

The Menu varies slightly each day both for lunch and the dinner buffet so that a wider variety of Anglo-Indian Dishes are featured. 

A selection of the set menu that was served for lunch consisted of the following:
Starters were Pepper Chicken Bites, Vegetable Panthras (crumbfried panrolls stuffed with sautéed veggies) and lamb mince Potato Chops. Mains took us to Railway Mutton Curry, Anglo-Indian Meat Ball Curry or Bad Word Curry, Anglo-Indian Doll Curry (Dhal was always pronounced as Doll by us), Pepper Ladyfingers Fry (Bandy Coy) and Saffron Yellow Coconut Rice) and White Steamed Rice. A selection of Anglo-Indian pickles and relishes and our very own Devil Chutney added zing to the meal together with short glasses of Anglo-Indian Pepper Water. The Superb meal was rounded off with a selection of desserts such as steamed ginger pudding, bread pudding, Trifle and Kal Kals served portion wise. 

A selection of the dishes on the Buffet at the on-going Anglo-Indian Food Festival at the Hyatt Centric Bangalore were:

Starters and short eats from the Live counter such as Pepper Chicken Bites, Corriander Chicken Nibbles, Cutlets, Lamb Mince Panthras, Vegetable Panthras (Crumb-fried pan-rolls stuffed with sautéed lamb mince or veggies) and lamb mince Potato Chops.

The Buffet had Mulligatawny Soup, Meat and Vegetable Broth, Army Camp Soup, Lantil Soup, Chicken in Red Wine, Country Captain, Railway Mutton Curry, Dak Bungalow Chicken, Fish in Green Masala, Pork Vindaloo, Junglee Pulaf, Anglo-Indian Pepper Water, Meat and Vegetable Broth, Beef Chops, Pepper Chicken, Fish Curry, Lady Finger Pepper Fry, Drumstick and Potato Curry, Tomato Pulaf, Cheesy Cauliflower Bake, Saffron Coconut Rice, Bad Word Curry, etc. etc, etc along with mouth-watering Desserts such as Trifle Pudding, Bread and Butter Pudding, Blancmange, Embassy Pudding, Pears stewed in Red Wine etc, etc, along with a wide selection of breads and buns - a real feast at the Dinner Buffet

All credit goes to Chef Manish, Chef Babu Ram, Chef Debaditya and their team for their excellent interpretation of my recipes, and bringing out these old delicacies perfectly each day. Chef Manish adds his own special touches to make the whole experience memorable. Not forgetting Anum Ajani, Preetam Rai, and all at the Hyatt Centric Bangalore. 

Sunday, February 10, 2019


1 kg oxtail cut into medium pieces
3 onions chopped
3 big tomatoes ground or pureed
1 teaspoon cumin powder
1 teaspoon turmeric powder
3 teaspoons chillie powder
1 teaspoon pepper powder
1 piece cinnamon
2 teaspoons garlic paste
3 tablespoons vinegar
3 tablespoons oil
Salt to taste
Pressure cook the oxtail till soft with sufficient water.  
Heat oil and fry the cinnamon and onions till golden brown.  Add the garlic paste and sauté for some time.  Add the chillie powder, cumin powder, turmeric powder, pepper powder and fry well with a little vinegar. Add a little water if rquired.
Add the pureed tomato and continue frying till the oil separates from the mixture. Add the remaining vinegar and the cooked oxtail together with the remaining stock / soup and cook till the gravy is thick. 
Serve hot with rice or bread or even hoppers.

Friday, January 18, 2019



A Simple Fish Fry suing minimal ingredients. It makes a good accompaniment to Steamed rice and Pepper water or Dal Curry. It could also be served with bread and chips. Makes a good starter as well.

6 slices of any good fleshy fish (I used pomfret slices) 
2 teaspoons chillie powder
1/2  teaspoon turmeric powder
Salt to taste
1 tablespoon semolina or sooji (optional) 
4 tablespoons oil for frying
Wash the fish and coat it with the chillie powder, salt, semolina and turmeric powder.  
Heat oil in a flat pan and shallow fry the pieces about 3 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.

Monday, December 3, 2018


Rum balls are a truffle-like confection of sweet, dense cake or biscuit material flavoured with chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. Rum Balls are rich in flavor and have a fudgy texture.

Rum balls are one of the Christmas season's easiest and most delicious treats. Fruit cakes are normally used as they are already packed with fruits, nuts and spices. However chocolate cake or vanilla cake could also be used. The Rum balls can also be made with digestive biscuits instead of cake
300 grams Fruitcake (or chocolate or vanilla cake)
100 grams Icing sugar for binding and rolling 
3 or 4 tablespoons condensed milk
2 tablespoons butter
4 tablespoons dark rum
Cocoa powder for dusting
Chocolate sprinkles or desiccated coconut for decoration (optional)

Crumble the cake into smooth crumbs without lumps.
Mix the butter and condenses milk with the cake crumbs and Rum and mix well.
Refrigerate for 20 minutes if mixture is too runny or until just firm enough to handle.
Take small portions of the mixture and roll into balls using the icing sugar to bind them
Now roll the balls in the cocoa powder to coat them well.
You can serve the rum balls like this or coat them with Chocolate sprinkles or desiccated coconut for decoration (optional) 
Place each Rum Ball in mini muffin cups
Refrigerate till required to serve.

Thursday, November 15, 2018



Makes 30 pieces     
½ kg good white jaggery                   
300 grams groundnuts (crushed or halved) 
2 teaspoons ghee

Melt the jaggery in a thick-bottomed pan with about 2 cups of water till completely dissolved.
Remove from heat and strain through a thin strainer to remove the sand and other impurities from it.
Replace on heat and cook till thick syrup is obtained. 
Add the crushed or halved groundnuts and the ghee and cook on low heat stirring all the time, till the mixture forms a ball and leaves the sides of the pan.  
Pour on to a greased plate and spread well with a wooden spoon or spatula. 
When slightly cool cut into squares.

Sunday, September 9, 2018



1 kg beef or mutton mince
1 medium sized snake gourd scrape and cut into 2 inch pieces after removing the insides
3 medium sized onions chopped
3 large tomatoes pureed
½ cup coconut paste
A small bunch of coriander leaves chopped
2 teaspoons ginger garlic paste
3 teaspoons chillie powder
1 teaspoon spice powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
Salt to taste
2 green chilies chopped
3 tablespoons oil   

Wash the snake gourd and keep aside. 
Marinate the mince with a teaspoon of chillie powder, turmeric powder, a little salt and some chopped coriander leaves. 
In a pan heat the oil and fry the chopped onions till golden brown. Add the ginger garlic paste and sauté for some time. Add the chillie powder, coriander powder, spice powder, green chilies, coconut and salt and fry for a few minutes. Add the tomato puree and fry till the oil separates from the mixture. Now add 2 cups of water and bring to boil.  
Meanwhile stuff the snake gourd rings with the marinated mince. Pack each ring tightly so that the mince does not fall out.  

Slowly drop the stuffed snake gourd pieces into the boiling curry and cook on low heat till the gravy is sufficiently thick and the mince is cooked.  
Garnish with chopped coriander leaves. 
Serve hot with coconut rice or plain rice.

Friday, September 7, 2018



BITTER GOURD: Bitter gourd is also called Balsam pear or bitter melon. Bitter gourds are very low in calories and are an excellent source of vitamins and minerals and has high dietary fiber. Bitter Gourd is one of the most popular vegetables in India and other South Asian countries and can be prepared in a variety of ways. Here is a very simple recipe for a Fried Bitter Gourd side dish.
½ kg tender bitter gourd
2 teaspoons chillie powder
1teaspoon cumin powder
½ teaspoon turmeric powder
Salt to taste
3 or 4 tablespoons oil

Scrape and wash the bitter gourds then cut them into thin slices.
Soak the slices in salt water for about 2 hours.
Drain and squeeze out the excess water.
Mix the bitter gourd slices with the chillie powder, cumin powder, turmeric powder, and salt. Heat oil in a pan and fry the bitter gourd slices till golden brown and crisp. 

Friday, August 10, 2018

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

Jerky Beef  (Another Version of Ding Ding)
In the olden days, meat or game was preserved by drying the meat in the sun. it was soaked in a mixture of vinegr, salt, and a few spices and left to dry in the sun till completely dry.

1 kg tender Beef sliced thinly into 2” strips
3 teaspoons chillie powder
1 teaspoon turmeric powder
2 tablespoons vinegar
3 teaspoons salt
4 tablespoons oil
Wash the meat and dry well. Jerk or pull the pieces so that they stretch. Marinate these meat strips with the chillie powder, turmeric powder, vinegar and salt for about 3 hours. leave in the sun to dry completely.
When required to use, soak the pieces of meat in water to soften. 
Heat oil in a frying pan and shallow fry the marinated meat pieces on medium heat till brown and crispy.

Monday, July 23, 2018


My Cooking Demo on Anglo-Indian Cuisine at the Willingdon Sports Club, Mumbai on 20th July 2018, as part of their centenary celebrations. It was a wonderful experience showcasing old Colonial Anglo-Indian Dishes. The Buffet Lunch curated by me with many other Anglo-Indian Dishes were enjoyed by all. The List of Dishes that were prepared by me during the Demo is given below : 
(An old Anglo-Indian Savoury Crispy dish which originated when game was plentiful and the meat was preserved for a rainy day)
(A very old Colonial favourite. Cooked and mashed vegetables seasoned with herbs and spices and crumb-fried)
(An old Colonial recipe originally prepared with well-fed country hens and chickens. The dish presumably got its name from an old Grandma who prepared this special chicken dish for her favourite grandson, a Captain in the British Army)
(Tender lamb / mutton Koftas are simmered in a lightly spiced Coconut based Gravy and served with yellow Coconut Rice and Devil’s / Hell’s Flame Chutney. This curry is also known colloquially as “Bad Word Curry”. As the word ‘Ball’ was considered as a slang word in the olden days, hence the name ‘Bad Word Curry’)
(Fisherman’s Pie is a traditional British Dish and is sometimes just known as a Fish Pie. It is usually made with white boneless fish that is first poached and is then baked in a white cheesy sauce. It is said to have originated in Scotland as the perfect way to use up any cheap, unwanted cuts of fish)
(The vegetarian version of Vindaloo which is usually made with Pork or Meat. The tangy, sweet, taste with a hint of spice is just the right combination with either steamed rice or any flavoured rice. It goes well with rotis, chapattis or bread too.
(A lightly flavoured rice dish simmered in Coconut Milk with ghee or butter, saffron or turmeric, bay leaves and a few whole spices of cinnamon, cardamom and cloves. This delightful fragrant Rice preparation forms the perfect mild subtle base for a Special Anglo-Indian Meal)
(Carpet pudding is an easy to make ‘No bake’, delicious pudding prepared by layering biscuits that have been dipped in coffee and thick cream
flavoured with caramel. The Coffee and Caramel cream makes it a delicious
dessert. The layering and decorating could be done in different designs so
as to resemble a carpet. Hence the name Carpet Pudding)

Monday, July 9, 2018


The term ‘Devilled’ originated during the time of the British Raj in India. The Colonial servants would recycle the leftover Turkey and Chicken Roasts into a hot Fry or Dry Dish with the addition of some hot seasonings or condiments such as pepper, chillies, etc. Hence  the term ‘Devilled’. This spicy dish tickles the palate with a burst of flavours.

Serves 6      Time required: 45 minutes
1 kg chicken cut into medium size pieces or left over Chicken Roast
3 teaspoons chopped garlic                     
2 teaspoon chillie powder
3 onions sliced
2 tablespoons tomato sauce or ketchup
Salt to taste
3 green chillies
1 teaspoon pepper powder
1 teaspoon cumin powder
3 tablespoons oil
2 tablespoons vinegar
2 one inch pieces of cinnamon

Fry the onions, cinnamon, green chillies and garlic till the onions turn golden brown. Add the chicken and fry for about 2 or 3 minutes. Now add all the other ingredients and mix well. Fry till the oil separates from the mixture. Add ½ cup of water and mix well. Cover the pan and simmer on low heat till the chicken is cooked and the gravy is very thick.  
Serve as a side dish with dhal and rice or Pepper Water and rice. It could also be served as a starter or appetizer.

Friday, June 29, 2018



Carpet pudding is an easy to make ‘No bake’, delicious pudding prepared by layering biscuits that have been dipped in coffee and thick cream flavoured with caramel. The Coffee and caramel cream makes it a delicious dessert. The layering and decorating could be done in different designs so as to resemble a carpet. Hence the name Carpet Pudding
2 packets Marie biscuit or any other digestive biscuits
1 tablespoon instant coffee powder
1/2 cup hot water
2 tablespoons sugar
2 teaspoons gelatin
1/2 cup boiling water
300 ml whipping cream
50 grams caramel pudding powder or creme caramel

To Decorate:
10 Oreo biscuits, crushed
10 Digestive biscuits, finely crushed
2 tbsp desiccated coconut

In a bowl, add the gelatin and 1/2 cup of boiling water and stir well until the gelatin has completely dissolved or melted. Keep it aside to cool.
Prepare the coffee syrup by adding coffee powder and sugar in 1/2 cup of hot water.
Dip each biscuit in the coffee and arrange them in 2 layers in the pudding dish.
In a mixing bowl, add the whipping cream, creme caramel and cooled gelatin and beat together using mixer until fluffy.
Pour this mixture over the biscuit layer and spread it evenly.
Decorate the pudding with crushed Oreo biscuits, crushed tea biscuits and desiccated coconut in a Carpet design.
Leave it in the Fridge to set. Serve chilled

Sunday, June 17, 2018



½ Kg lamb liver sliced thinly
4 large onions chopped
1teaspoon chillie powder
1 teaspoon black pepper powder 
½ teaspoon turmeric powder
3 tablespoons oil
1 teaspoon ginger garlic paste
1 teaspoon cumin powder
 ½ teaspoon coriander powder
Salt to taste

Wash the liver and keep aside to drain. 
Heat the oil in a pan and sauté the onions lightly. Add the sliced liver, ginger garlic paste, salt turmeric powder, chillie powder, cumin powder, coriander powder and pepper powder and mix well. Cover and simmer on low heat till the liver is cooked.  Add a little water while cooking if gravy is required. 
Serve hot on toast or as a side dish with steamed rice or crusty bread. 

Saturday, June 9, 2018


Guava Cheese is a ‘Sweet Conserve’ made of ripe guavas and Sugar. It is a chewy Fudge like Sweet that is most always prepared at Christmas time. It is a cousin of the Portuguese desert ‘Goiabada’ or Guava Paste. It is also known as ‘Perad” in Goa. This is an old Anglo-Indian favourite and is relished by one and all.
 As per Wikipedia “Goiabada"  originated from the Portuguese word ‘Goiaba” which means guava, is a popular dessert throughout the Portuguese-speaking countries of the world, dating back to the colonial days in Brazil, where guavas were used as a substitute for the ‘quinces’ that were used to make marmelada or quince cheese’.
6 ripe guavas preferably the pink variety
¾ cup sugar
50 grams unsalted butter
½ teaspoon vanilla essence
A drop of cochineal colouring

Wash and cut the guavas into quarters and boil them well in a little water till nice and soft.  Mash well, then strain through a thin cloth and throw away the skin and seeds.

Boil the strained thick juice with the sugar and keep on stirring till the mixture turns slightly thick. Add the butter, vanilla essence and cochineal. Simmer till nice and thick. Pour onto a buttered plate. Cut into squares when cold.

This recipe is featured in my Cookery Bo0ok A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES

Tuesday, June 5, 2018


An old Colonial dish that was cooked very often in Anglo-Indian homes in the olden days. There are many versions of the recipe for this delectable dish, but this recipe is from an old handwritten book of recipes of my grandmother. 
Serves 6   Time required: 40 minutes
1 kg chicken cut into medium size pieces     
4 large onions sliced finely
2 teaspoons chillie powder
1 teaspoon turmeric powder
3 tablespoons oil
Salt to taste
2 teaspoons ginger garlic paste
2 small sticks cinnamon
4 cloves
6 or 8 whole pepper corns                              
2 Dry Red Chillies broken into bits

Heat oil in a pan and fry the onions cinnamon, cloves, red chillie and pepper corns till golden brown. Remove half the fried onions and keep aside. Add the chicken to the pan and mix in the ginger garlic paste and sauté for about 5 minutes on medium heat. Add the chillie powder, turmeric powder, and salt. Mix well and stir fry for a few minutes. Add ½ cup of water and cook till the chicken is tender and the gravy is quite thick. Now add the remaining browned onions and mix well. Simmer for a few more minutes, then, turn off the heat. The gravy should be quite thick so that it coats the pieces of chicken nicely.
Note: This recipe can be adapted to meat as well. Left over Beef or Lamb Roast can be made into a delicious Country Captain Fry or a cold meat curry if desired.