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	<title>Authentic Anglo-Indian Recipes &#187; Meat Curry</title>
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	<link>http://pepperwater.com/blogs/bridget-white-kumar</link>
	<description>Just another Pepperwater  Blogs weblog</description>
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		<title>DUCK PULI SAUCE (Duck in Tamarind gravy)</title>
		<link>http://pepperwater.com/blogs/bridget-white-kumar/2009/11/22/duck-puli-sauce-duck-in-tamarind-gravy/</link>
		<comments>http://pepperwater.com/blogs/bridget-white-kumar/2009/11/22/duck-puli-sauce-duck-in-tamarind-gravy/#comments</comments>
		<pubDate>Sun, 22 Nov 2009 12:04:16 +0000</pubDate>
		<dc:creator>bridget-white-kumar</dc:creator>
				<category><![CDATA[Anglo-Indian food]]></category>
		<category><![CDATA[Curries]]></category>
		<category><![CDATA[Meat Curry]]></category>
		<category><![CDATA[Non-vegetarian food]]></category>
		<category><![CDATA[Anglo-Indian Cuisine]]></category>
		<category><![CDATA[Anglo-Indian Delicacies]]></category>
		<category><![CDATA[Anglo-Indian recipe]]></category>
		<category><![CDATA[Duck]]></category>
		<category><![CDATA[Flavours of the Past]]></category>
		<category><![CDATA[Meat dish]]></category>

		<guid isPermaLink="false">http://pepperwater.com/blogs/bridget-white-kumar/?p=161</guid>
		<description><![CDATA[1 dressed duck chopped into medium size pieces (de-skin if desired) 2 big onions sliced 1 teaspoon coriander powder 4 green chillies slit lengthwise 2 teaspoons chillie powder 1teaspoon chopped ginger 1 teaspoon chopped garlic Salt to taste 2 tablespoons oil 1 cup thick tamarind juice Heat oil in a pressure cooker and sauté the [...]]]></description>
		<wfw:commentRss>http://pepperwater.com/blogs/bridget-white-kumar/2009/11/22/duck-puli-sauce-duck-in-tamarind-gravy/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>POSTHOLE MINCE (Anglo-Indian Dry Mince)</title>
		<link>http://pepperwater.com/blogs/bridget-white-kumar/2009/11/02/posthole-mince-anglo-indian-dry-mince/</link>
		<comments>http://pepperwater.com/blogs/bridget-white-kumar/2009/11/02/posthole-mince-anglo-indian-dry-mince/#comments</comments>
		<pubDate>Mon, 02 Nov 2009 12:38:48 +0000</pubDate>
		<dc:creator>bridget-white-kumar</dc:creator>
				<category><![CDATA[Anglo-Indian food]]></category>
		<category><![CDATA[Curries]]></category>
		<category><![CDATA[Meat Curry]]></category>
		<category><![CDATA[Non-vegetarian food]]></category>
		<category><![CDATA[Anglo-Indian Cuisine]]></category>
		<category><![CDATA[Anglo-Indian Delicacies]]></category>
		<category><![CDATA[Anglo-Indian recipe]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[Flavours of the Past]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Meat dish]]></category>
		<category><![CDATA[mince]]></category>
		<category><![CDATA[Postole Mince]]></category>

		<guid isPermaLink="false">http://pepperwater.com/blogs/bridget-white-kumar/?p=159</guid>
		<description><![CDATA[½-kg mince (beef / lamb/ mutton) 2-big onions chopped ½-teaspoon tumeric powder 1-teaspoon chopped garlic 1-teaspoon chopped ginger 3-green chilies chopped finely 1-small bunch coriander leaves 2-tablespoons oil Salt to taste ½-teaspoon chilly powder Heat oil in a pan and fry the onions till golden brown. Add the chopped ginger, garlic, green chilies, tumeric powder, [...]]]></description>
		<wfw:commentRss>http://pepperwater.com/blogs/bridget-white-kumar/2009/11/02/posthole-mince-anglo-indian-dry-mince/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Meat and Brinjal Curry</title>
		<link>http://pepperwater.com/blogs/bridget-white-kumar/2009/07/17/meat-and-brinjal-curry/</link>
		<comments>http://pepperwater.com/blogs/bridget-white-kumar/2009/07/17/meat-and-brinjal-curry/#comments</comments>
		<pubDate>Fri, 17 Jul 2009 13:03:30 +0000</pubDate>
		<dc:creator>bridget-white-kumar</dc:creator>
				<category><![CDATA[Anglo-Indian food]]></category>
		<category><![CDATA[Curries]]></category>
		<category><![CDATA[Meat Curry]]></category>
		<category><![CDATA[Non-vegetarian food]]></category>
		<category><![CDATA[Anglo-Indian Cuisine]]></category>
		<category><![CDATA[Anglo-Indian Delicacies]]></category>
		<category><![CDATA[Anglo-Indian recipe]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[Flavours of the Past]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Meat dish]]></category>

		<guid isPermaLink="false">http://pepperwater.com/blogs/bridget-white-kumar/?p=147</guid>
		<description><![CDATA[1 kg Beef or Mutton cut into 3 cubes 3 medium size Brinjals cut into quarters and soaked in water 3 tablespoons oil 1 teaspoon garlic paste 1 teaspoon ginger paste 1 teaspoon pepper powder 2 medium size onions chopped 2 tomatoes chopped fine or made into puree 2 green chillies slit lengthwise 1 teaspoon [...]]]></description>
		<wfw:commentRss>http://pepperwater.com/blogs/bridget-white-kumar/2009/07/17/meat-and-brinjal-curry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>SPICY LIVER AND ONION FRY</title>
		<link>http://pepperwater.com/blogs/bridget-white-kumar/2009/07/06/spicy-liver-and-onion-fry/</link>
		<comments>http://pepperwater.com/blogs/bridget-white-kumar/2009/07/06/spicy-liver-and-onion-fry/#comments</comments>
		<pubDate>Mon, 06 Jul 2009 12:31:20 +0000</pubDate>
		<dc:creator>bridget-white-kumar</dc:creator>
				<category><![CDATA[Anglo-Indian food]]></category>
		<category><![CDATA[Curries]]></category>
		<category><![CDATA[Meat Curry]]></category>
		<category><![CDATA[Non-vegetarian food]]></category>
		<category><![CDATA[Anglo-Indian Cuisine]]></category>
		<category><![CDATA[Anglo-Indian Delicacies]]></category>
		<category><![CDATA[Anglo-Indian recipe]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[Flavours of the Past]]></category>
		<category><![CDATA[Meat]]></category>

		<guid isPermaLink="false">http://pepperwater.com/blogs/bridget-white-kumar/?p=142</guid>
		<description><![CDATA[½ kg beef or lamb liver sliced thinly 4 large onions chopped 1teaspoon chillie powder 1 teaspoon pepper powder ½ teaspoon turmeric powder 2 tablespoons oil 1 teaspoon ginger paste ½ teaspoon garlic paste Salt to taste 1 teaspoon cumin powder ½ teaspoon coriander powder 1 tablespoon vinegar Wash the liver well. Heat the oil [...]]]></description>
		<wfw:commentRss>http://pepperwater.com/blogs/bridget-white-kumar/2009/07/06/spicy-liver-and-onion-fry/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Meat and Spinach Curry</title>
		<link>http://pepperwater.com/blogs/bridget-white-kumar/2009/06/07/meat-and-spinach-curry/</link>
		<comments>http://pepperwater.com/blogs/bridget-white-kumar/2009/06/07/meat-and-spinach-curry/#comments</comments>
		<pubDate>Sun, 07 Jun 2009 13:47:09 +0000</pubDate>
		<dc:creator>bridget-white-kumar</dc:creator>
				<category><![CDATA[Anglo-Indian food]]></category>
		<category><![CDATA[Curries]]></category>
		<category><![CDATA[Meat Curry]]></category>
		<category><![CDATA[Non-vegetarian food]]></category>

		<guid isPermaLink="false">http://pepperwater.com/blogs/bridget-white-kumar/?p=140</guid>
		<description><![CDATA[Serves 6 Preparation Time approx 1 hour Ingredients ½ kg mutton or beef cut into medium size pieces 2 bunches fresh spinach greens (wash and cut into strips) or 1 tin canned Spinach 1 teaspoon ginger paste 1 teaspoon garlic paste 1 teaspoon spice powder or garam masala powder 2 teaspoons chilly powder 3 onions [...]]]></description>
		<wfw:commentRss>http://pepperwater.com/blogs/bridget-white-kumar/2009/06/07/meat-and-spinach-curry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>KAVEEL / COW HEEL SOUP</title>
		<link>http://pepperwater.com/blogs/bridget-white-kumar/2009/05/11/kaveel-cow-heel-soup/</link>
		<comments>http://pepperwater.com/blogs/bridget-white-kumar/2009/05/11/kaveel-cow-heel-soup/#comments</comments>
		<pubDate>Mon, 11 May 2009 08:57:40 +0000</pubDate>
		<dc:creator>bridget-white-kumar</dc:creator>
				<category><![CDATA[Anglo-Indian food]]></category>
		<category><![CDATA[Curries]]></category>
		<category><![CDATA[Meat Curry]]></category>
		<category><![CDATA[Non-vegetarian food]]></category>
		<category><![CDATA[Anglo-Indian Cuisine]]></category>
		<category><![CDATA[Anglo-Indian Delicacies]]></category>
		<category><![CDATA[Anglo-Indian recipe]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[Flavours of the Past]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Meat dish]]></category>
		<category><![CDATA[Stew]]></category>

		<guid isPermaLink="false">http://pepperwater.com/blogs/bridget-white-kumar/?p=132</guid>
		<description><![CDATA[Ingredients 1 kg cow heel chopped into medium size pieces 1 teaspoon cumin powder                     2 teaspoons chilly powder                    1 teaspoon pepper powder                    2 teaspoons coriander powder               ½ teaspoon turmeric powder                 2 large onions chopped                         2 large tomatoes chopped Salt to taste                                              1 teaspoon chopped garlic Cook all the above ingredients with about 6 [...]]]></description>
		<wfw:commentRss>http://pepperwater.com/blogs/bridget-white-kumar/2009/05/11/kaveel-cow-heel-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>CURRIED TROTTERS</title>
		<link>http://pepperwater.com/blogs/bridget-white-kumar/2009/05/11/curried-trotters/</link>
		<comments>http://pepperwater.com/blogs/bridget-white-kumar/2009/05/11/curried-trotters/#comments</comments>
		<pubDate>Mon, 11 May 2009 08:55:01 +0000</pubDate>
		<dc:creator>bridget-white-kumar</dc:creator>
				<category><![CDATA[Anglo-Indian food]]></category>
		<category><![CDATA[Curries]]></category>
		<category><![CDATA[Meat Curry]]></category>
		<category><![CDATA[Non-vegetarian food]]></category>
		<category><![CDATA[Anglo-Indian Cuisine]]></category>
		<category><![CDATA[Anglo-Indian Delicacies]]></category>
		<category><![CDATA[Anglo-Indian recipe]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[Flavours of the Past]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Meat dish]]></category>

		<guid isPermaLink="false">http://pepperwater.com/blogs/bridget-white-kumar/?p=130</guid>
		<description><![CDATA[Ingredients 8 Trotters  (sheep/ goat or pork) preferably the front ones each chopped into 2 or 3 pieces             2-teaspoons ginger paste 1teaspoon garlic paste 1 teaspoon cumin powder                                                         2 large tomatoes chopped or pureed 2 teaspoons chillie powder                                                         2 large onions chopped 1teaspoon coriander powder                                                    3 tablespoons oil Salt to taste                                                                                2 tablespoons [...]]]></description>
		<wfw:commentRss>http://pepperwater.com/blogs/bridget-white-kumar/2009/05/11/curried-trotters/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tracking Down Traditional Scottish Food in India</title>
		<link>http://pepperwater.com/blogs/bridget-white-kumar/2009/04/27/tracking-down-traditional-scottish-food-in-india/</link>
		<comments>http://pepperwater.com/blogs/bridget-white-kumar/2009/04/27/tracking-down-traditional-scottish-food-in-india/#comments</comments>
		<pubDate>Mon, 27 Apr 2009 08:18:01 +0000</pubDate>
		<dc:creator>bridget-white-kumar</dc:creator>
				<category><![CDATA[Anglo-Indian food]]></category>
		<category><![CDATA[Curries]]></category>
		<category><![CDATA[Meat Curry]]></category>
		<category><![CDATA[Non-vegetarian food]]></category>
		<category><![CDATA[Rice Dishes]]></category>
		<category><![CDATA[Anglo-Indian Cuisine]]></category>
		<category><![CDATA[Anglo-Indian recipe]]></category>
		<category><![CDATA[Flavours of the Past]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Meat dish]]></category>
		<category><![CDATA[mince]]></category>
		<category><![CDATA[potatoes]]></category>

		<guid isPermaLink="false">http://pepperwater.com/blogs/bridget-white-kumar/?p=117</guid>
		<description><![CDATA[This Article appeared in the Scottish Times on 12/04/09 and was written by Pamela Timms Egg Kedegree &#38; Mince and Tatties (potatoes),prepared by Bridget for lunch with Pamela Timms, a British Free lance Journalist In Bangalore,last week I met Bridget White-Kumar, an obsessive chronicler of all things Anglo-Indian and author of five recipe books crammed [...]]]></description>
		<wfw:commentRss>http://pepperwater.com/blogs/bridget-white-kumar/2009/04/27/tracking-down-traditional-scottish-food-in-india/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>ANGLO-INDIAN BEEF  STEW  … COMFORT FOOD</title>
		<link>http://pepperwater.com/blogs/bridget-white-kumar/2009/04/16/anglo-indian-beef-stew-%e2%80%a6-comfort-food/</link>
		<comments>http://pepperwater.com/blogs/bridget-white-kumar/2009/04/16/anglo-indian-beef-stew-%e2%80%a6-comfort-food/#comments</comments>
		<pubDate>Thu, 16 Apr 2009 13:18:28 +0000</pubDate>
		<dc:creator>bridget-white-kumar</dc:creator>
				<category><![CDATA[Anglo-Indian food]]></category>
		<category><![CDATA[Meat Curry]]></category>
		<category><![CDATA[Non-vegetarian food]]></category>
		<category><![CDATA[Anglo-Indian Cuisine]]></category>
		<category><![CDATA[Anglo-Indian Delicacies]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[Flavours of the Past]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Stew]]></category>

		<guid isPermaLink="false">http://pepperwater.com/blogs/bridget-white-kumar/?p=115</guid>
		<description><![CDATA[The origins of “Stew” as a typical Anglo-Indian dish can be traced back to the advent of the Europeans in India, with the arrival of the Portuguese in 1498 on the south-west coast of Kerala in search of Pepper (called Black Gold by them) and spices. These European invasions brought with them foods and ingredients [...]]]></description>
		<wfw:commentRss>http://pepperwater.com/blogs/bridget-white-kumar/2009/04/16/anglo-indian-beef-stew-%e2%80%a6-comfort-food/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Meat and Venthium Greens Curry</title>
		<link>http://pepperwater.com/blogs/bridget-white-kumar/2009/03/31/meat-and-venthium-greens-curry/</link>
		<comments>http://pepperwater.com/blogs/bridget-white-kumar/2009/03/31/meat-and-venthium-greens-curry/#comments</comments>
		<pubDate>Tue, 31 Mar 2009 12:21:02 +0000</pubDate>
		<dc:creator>bridget-white-kumar</dc:creator>
				<category><![CDATA[Anglo-Indian food]]></category>
		<category><![CDATA[Curries]]></category>
		<category><![CDATA[Meat Curry]]></category>
		<category><![CDATA[Non-vegetarian food]]></category>
		<category><![CDATA[Anglo-Indian recipe]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[Flavours of the Past]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://pepperwater.com/blogs/bridget-white-kumar/?p=106</guid>
		<description><![CDATA[(Meat cooked with Fenugreek leaves) Serves 6 Preparation Time 1 hour 1/2 kg meat (beef or mutton) 1 cup of venthium greens washed well 2 big onions chopped finely 3 big tomatoes pureed 2 teaspoons chilly powder 1/2 teaspoon tumeric powder 2 teaspoons coriander powder 2 teaspoons ginger garlic paste 1/2 cup coconut paste 3 [...]]]></description>
		<wfw:commentRss>http://pepperwater.com/blogs/bridget-white-kumar/2009/03/31/meat-and-venthium-greens-curry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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