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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

Wednesday, January 28, 2009

Chicken and Potato Stew

Serves 6
Preparation Time 1 hour

1 kg chicken cut into medium pieces
2 tablespoons oil
3 potatoes peeled and cut into quarters
1 teaspoon pepper corns
1 tomato chopped
½ teaspoon chopped ginger
½ teaspoon chopped garlic
Salt to taste
3 green chillies slit
2 onions sliced
A few mint leaves
2 tablespoons flour

Cook the Chicken along with the potatoes, peppercorns, green chilies, tomatoes ginger, garlic, mint, salt, and sufficient water till tender.

Make a thin paste of the flour with about ¼ cup of water. In another pan heat the oil and fry the onions till golden brown. Add the flour paste and fry along with the onions for some time. Add the cooked chicken and potatoes and simmer for 5 minutes. Serve hot with bread or Hoppers.

Sunday, January 18, 2009


Serves 6
Preparation time 1 hour

1tin condensed milk
1 litre milk
2 teaspoons corn flour
2 tablespoons butter or ghee
1 teaspoon vanilla essence
1 cup sugar

Heat the milk, condensed milk and sugar together till the sugar melts. Make a paste of the corn flour with a little water and add it to the milk mixture. Add the ghee and the vanilla essence and mix well. Continue cooking on low heat stirring all the time till the mixture thickens and leaves the sides of the vessel. Pour on to a greased plate and cut into squares when slightly cool.

Monday, January 5, 2009


Serves 6
Preparation Time 1 hour

½ kg finely minced meat
1 medium sized onion chopped finely
2 teaspoons pepper powder
Salt to taste
3 tablespoons oil
1 egg beaten
2 tablespoons breadcrumbs
3 large potatoes

Boil the potatoes, remove the skin and mash well. Keep aside. Wash the mince. In a pan add the mince, onions, pepper powder and salt with a little oil and cook till the mince is dry. Remove from heat and cool for some time. Form the mashed potatoes into even sized balls. Make a depression in the center and fill with the pepper mince. Flatten each ball to form a round cutlet. Dip in the beaten egg then roll in the breadcrumbs. Heat oil in a flat pan and shallow fry the cutlets /rissoles on low heat till golden brown on both sides