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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


For copies contact: Bridget Kumar Tel: +919845571254 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

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Friday, September 30, 2016



Chicken Bufaath / Buffarth is an old Anglo-Indian Stew like Dish of chicken and mixed vegetables. It takes its origins from the very traditional Scottish Hotch- Potch where all the summer vegetables and a tender chicken are all simmered together in light spices, vinegar and coconut milk for a wonderfully fresh tasty Stew. The Bufaath or Stew is a hearty flavourful dish and looks very attractive, with the different coloured vegetable chunks, chicken and fresh herbs.

Serves 6    Time required: 1 hour


1 whole chicken about one and half kg in weight, cut into fairly large pieces
1 medium size cabbage, chopped into large chunks
3 carrots, peeled and cut into one inch long pieces
3 long white radish, cut into one inch long pieces
3 turnips, cut into big pieces
3 potatoes, peeled and cut into quarters
6 or 8 French Beans broken into one inch bits         
3 large onions sliced
2 green chilies slit lengthwise                                     
1 teaspoon crushed garlic
1 teaspoon chopped ginger
2 teaspoons chopped mint                                          
2 tablespoons vinegar
1 cup coconut milk
3 tablespoons oil
1 teaspoon turmeric powder
1 teaspoon cumin powder
 2 teaspoons chillie powder                                          
1 teaspoon pepper powder or crushed pepper
2 pieces cinamon, about 1 inch each
4 or 5 cloves
1 star anise
2 Bay leaves 
½ teaspoon whole pepper corns                                                              
Salt to taste

Marinate the chicken with the chillie powder, salt, turmeric powder, pepper powder and vinegar for about half an hour

Heat oil in a large pan or crock pot and add the onions, star anise, cinnamon, cloves, chopped ginger and chopped garlic. Fry till the onions turn golden brown. Add the chicken and stir fry for a few minutes till the pieces become firm. Now add all the other ingredients including the vegetables and mix well.

Add sufficient water and cook on high heat for 2 or 3 minutes. Reduce the heat and simmer till the chicken and vegetables are cooked and the stew reaches the right consistency and gives out a nice aroma.
Serve hot with crusty bread or rice and a dressed green salad.

Wednesday, September 21, 2016



1. ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST is a comprehensive and unique collection of easy- to- follow Recipes of popular and well loved Anglo-Indian dishes. The repertoire is rich and vast, ranging from the outright European Cutlets, Croquettes, pasties, roasts, etc, to mouth watering Curries, Side dishes, Spicy Fries, Foogaths, Biryani and Palaus, Pickles, Chutneys etc, picking up plenty of hybrids along the way. The very names of old time favorite dishes such as Yellow Coconut Rice and Mince Ball (Kofta) Curry, Pepper water, Mulligatawny Soup, Grandma’s Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumb Chops, Ding Ding, Stews, Duck Buffat, Almorth, etc, which were so popular during the Raj Era are sure to bring back nostalgic and happy memories. These popular Anglo-Indian dishes will take you on an exotic nostalgic journey to Culinary Paradise.
It is a practical and easy guide to delectable cooking. The book with its clear step-by-step instructions, describes the preparation of a variety of Anglo-Indian Dishes. The easy-to-follow directions make cooking simple and problem- free.

2. A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES   is a revised, consolidated version of four earlier Recipe Books of Bridget White, namely Bridget’s Anglo-Indian Delicacies, A Collection of   Anglo-Indian Roasts, Casseroles and Bakes, The Anglo-Indian Snack Box &The Anglo-Indian Festive Hamper.
More than 350 Recipes of traditional, popular and well loved, Anglo-Indian Dishes have been specially selected from these earlier Cook Books and featured in this Omni-bus Edition. This single Consolidated Imprint of easy- to- follow Recipes features Soups, Pepper Water &  Vindaloo, Curries & Fries, Roasts & Stews, Chops and Cutlets, Croquettes & Rissoles, Foogaths and Vegetarian Delights, Rice Dishes & Pilafs, Pickles & Relishes, Casseroles and Baked Dishes, Snacks & Short Eats, Nibbles & Finger food, Sweets & Desserts, Custards & Puddings, Christmas Cakes & Festive Treats, Curry Powders, etc.
The huge selection of Anglo-Indian dishes featured in this Cookery book will surely take one on a sentimental and nostalgic journey down  memory lane of old forgotten Anglo-Indian Culinary Delights. All the old dishes cooked during the time of the Raj have now revived to suit present day tastes and palates. This Cookery Book would also serve as a ‘Ready Reckoner’ and a useful guide for teaming up dishes for everyday Anglo-Indian Meals as well as for festive and special occasions.

3. VEGETARIAN DELICACIES is a collection of simple and easy recipes of delectable Vegetarian Dishes. The repertoire is rich and vast, ranging from simple Soups and Salads, to mouth watering Curries, Stir fries, Rice dishes, Casseroles and Baked Dishes and popular Accompaniments. The easy-to-follow directions, using easily available ingredients, make cooking these dishes simple, enjoyable and problem-free. The book also highlights the goodness of each vegetable and their nutritive and curative properties in preventing and curing many health disorders.

4. SIMPLE EGG DELICACIES is a collection of simple and easy recipes of delectable Egg Dishes for Breakfast, Lunch and Dinner and for all other times as well.  The repertoire ranges from simple Breakfast Egg Dishes and Egg Salads, to mouth watering Curries, Tea Time treats, Sandwiches, Casseroles and Baked Dishes. The recipes are extremely easy to follow and only easily available ingredients have been suggested. - A real treat for ‘Eggetarians’.

A whole set of the above 4 books costs as under which includes the Postage and handling:
1) If posted anywhere In India only:
Rs. 1100.00   -  Payment through Cheque or Money order

2) If posted abroad, the price is as under: -  Payment through Western Union
or Pay Pal  only
Australia: A$80.00,, Canada C$80.00, UK: GBP 45.00, USA: $90.00,
New Zealand: NSW $90.00, UAE:  Rs 3000.00  

For copies contact:  Bridget Kumar
Tel: 080 25504137 / 98455 71254 / 98440 444236

Friday, September 16, 2016


Serves 6 Preparation time 1 hour
1 kg Basmati Rice or any other Good Rice. (wash and soak for about 1 hour)
2 kgs chicken cut into fairly big pieces
3 bay leaves
2 teaspoons spice powder or garam masala
½ kg tomatoes chopped
3 small sticks of cinnamon, 4 cloves, 5 cardamoms
1 nutmeg flower / Star Anise
2 cups oil or ghee
Salt to taste
6 green chilies ground
3 tablespoons ginger garlic paste
2 teaspoons chillie powder
 ½ kg onions sliced finely           
1 teaspoon turmeric powder
½ cup fresh mint leaves
1 cup curds / yogurt
Wash the chicken and marinate with the spice powder, green chillie paste, curds / yogurt, half the quantity of ginger garlic paste and turmeric powder for half an hour.

Heat the oil or ghee in a large vessel and add the cloves, cinnamon, cardamom, nutmeg flower / star Anise, remaining ginger garlic paste and onions and sauté for some time. Add the chopped tomatoes, mint leaves and chillie powder and simmer till the oil separates from the mixture and the tomatoes are reduced to pulp. Add the marinated chicken and salt and cook for 10 minutes till the chicken is done. Remove the chicken pieces and keep aside. Now add sufficient water to the gravy in the vessel so as to get about 7 glasses of liquid. Add the rice and cook till half done. Now add the cooked chicken and mix well. Cover and cook on low heat till all the liquid is absorbed and the Biryani is almost dry. Serve hot with Curd Chutney. 

Thursday, September 1, 2016


A popular dish in every home from time immemorial. A delectable combination of ground meat either beef or mince with boiled and mashed potatoes seasoned with pepper, mint leaves, with a hint of finely chopped garlic, ginger and green chillie to add that extra zing. The cutlets are dipped in beaten egg and crumb fried. They make a delightful como with Rice and Pepper Water or Dol Curry for lunch or eaten at Dinner Time with Bread. They could also be served as a snack at parties. 
Serves 6   Preparation Time 1 hour
½ kg fine beef or lamb mince
1 teaspoon chopped ginger and garlic 
2 green chilies chopped finely
1 small onion finely chopped 
1 teaspoon pepper powder
Salt to taste
A few mint leaves chopped or ½ teaspoon mint powder
3 tablespoons oil
1 egg beaten
2 tablespoons breadcrumbs
3 large potatoes                 
Boil the potatoes, remove the skin and mash well.  Keep aside.  In a pan add the mince, ginger, garlic, onions, mint, green chilies, pepper powder and salt with a little oil and cook till the mince is dry.  Remove from heat and cool for some time. Mix it well with the potatoes.  Form into oval or round shaped cutlets, flatten and dip in the beaten egg then roll in the breadcrumbs. Heat the oil in a flat pan and shallow fry the cutlets on low heat till golden brown on both sides.