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	<title>Authentic Anglo-Indian Recipes</title>
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	<link>http://pepperwater.com/blogs/bridget-white-kumar</link>
	<description>Just another Pepperwater  Blogs weblog</description>
	<lastBuildDate>Mon, 24 Oct 2011 04:34:20 +0000</lastBuildDate>
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		<item>
		<title>HURRY -BURRY CHICKEN CURRY (JALDHI CHICKEN CURRY)</title>
		<link>http://pepperwater.com/blogs/bridget-white-kumar/2011/10/23/hurry-burry-chicken-curry-jaldhi-chicken-curry/</link>
		<comments>http://pepperwater.com/blogs/bridget-white-kumar/2011/10/23/hurry-burry-chicken-curry-jaldhi-chicken-curry/#comments</comments>
		<pubDate>Mon, 24 Oct 2011 04:34:20 +0000</pubDate>
		<dc:creator>Bridget White-Kumar</dc:creator>
				<category><![CDATA[Anglo-Indian food]]></category>
		<category><![CDATA[Chicken Curry]]></category>
		<category><![CDATA[Hurry Burry Chicken]]></category>
		<category><![CDATA[Jaldhi Chicken curry]]></category>

		<guid isPermaLink="false">http://pepperwater.com/blogs/bridget-white-kumar/?p=224</guid>
		<description><![CDATA[Serves 6 Preparation Time 15 minutes Ingredients 1 kg chicken jointed and cut into medium size pieces A small bunch of coriander leaves washed and chopped 2 large onions chopped 2 tomatoes chopped ½ teaspoon tumeric powder 2 or 3 teaspoons chilly powder 2 cloves, 2 pieces of cinnamon, 2 cardamoms, 1 bay leaf 1 [...]]]></description>
		<wfw:commentRss>http://pepperwater.com/blogs/bridget-white-kumar/2011/10/23/hurry-burry-chicken-curry-jaldhi-chicken-curry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>SAUSAGES… Appetizer or a Quick-and-easy Meal?</title>
		<link>http://pepperwater.com/blogs/bridget-white-kumar/2011/09/11/sausages%e2%80%a6-appetizer-or-a-quick-and-easy-meal/</link>
		<comments>http://pepperwater.com/blogs/bridget-white-kumar/2011/09/11/sausages%e2%80%a6-appetizer-or-a-quick-and-easy-meal/#comments</comments>
		<pubDate>Sun, 11 Sep 2011 12:53:20 +0000</pubDate>
		<dc:creator>Bridget White-Kumar</dc:creator>
				<category><![CDATA[Anglo-Indian food]]></category>
		<category><![CDATA[Sausages]]></category>
		<category><![CDATA[Banglore Sausages]]></category>
		<category><![CDATA[Home-made Sausages]]></category>

		<guid isPermaLink="false">http://pepperwater.com/blogs/bridget-white-kumar/?p=221</guid>
		<description><![CDATA[The meaning of the word “Sausage” in the dictionary means “Chopped or ground meat that has been blended with spices and other seasonings and usually stuffed in natural or manufactured casings”. The origin of meat processing is lost in antiquity but probably began when mankind learned that salt is an effective preservative. Sausage making evolved [...]]]></description>
		<wfw:commentRss>http://pepperwater.com/blogs/bridget-white-kumar/2011/09/11/sausages%e2%80%a6-appetizer-or-a-quick-and-easy-meal/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>ANGLO-INDIAN FOOD FESTIVAL</title>
		<link>http://pepperwater.com/blogs/bridget-white-kumar/2011/08/24/anglo-indian-food-festival-2/</link>
		<comments>http://pepperwater.com/blogs/bridget-white-kumar/2011/08/24/anglo-indian-food-festival-2/#comments</comments>
		<pubDate>Thu, 25 Aug 2011 06:10:15 +0000</pubDate>
		<dc:creator>Bridget White-Kumar</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://pepperwater.com/blogs/bridget-white-kumar/?p=216</guid>
		<description><![CDATA[The Anglo-Indian Food festival held on the 20th and 21st August at the Ivy Unwind Island Resort in Bangalore was a huge success. Everyone who attended the event had a great time and enjoyed the delicious Anglo-Indian Food. Chef Sendhil Kumar and his team excelled themselves and turned out scumptious food by following all my [...]]]></description>
		<wfw:commentRss>http://pepperwater.com/blogs/bridget-white-kumar/2011/08/24/anglo-indian-food-festival-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Anglo-Indian Food festival</title>
		<link>http://pepperwater.com/blogs/bridget-white-kumar/2011/08/19/anglo-indian-food-festival/</link>
		<comments>http://pepperwater.com/blogs/bridget-white-kumar/2011/08/19/anglo-indian-food-festival/#comments</comments>
		<pubDate>Fri, 19 Aug 2011 12:05:18 +0000</pubDate>
		<dc:creator>Bridget White-Kumar</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Anglo-Indian Food festival]]></category>

		<guid isPermaLink="false">http://pepperwater.com/blogs/bridget-white-kumar/?p=208</guid>
		<description><![CDATA[AN EXCLUSIVE ANGLO INDIAN FOOD FESTIVAL AT THE IVY UNWIND ISLAND RESORT, Marthahalli Ring Road, Bangalore A Food Festival featuring and showcasing Ethnic Anglo Indian Cuisine is being held at the Ivy Unwind Resort on the 20th and 21st August 2011 during the Lunch Hours. The Food Festival featuring ethnic and traditional Anglo Indian dishes [...]]]></description>
		<wfw:commentRss>http://pepperwater.com/blogs/bridget-white-kumar/2011/08/19/anglo-indian-food-festival/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>BANANA FRITTERS</title>
		<link>http://pepperwater.com/blogs/bridget-white-kumar/2011/08/09/banana-fritters/</link>
		<comments>http://pepperwater.com/blogs/bridget-white-kumar/2011/08/09/banana-fritters/#comments</comments>
		<pubDate>Tue, 09 Aug 2011 12:54:10 +0000</pubDate>
		<dc:creator>Bridget White-Kumar</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://pepperwater.com/blogs/bridget-white-kumar/?p=203</guid>
		<description><![CDATA[200 grams plain flour / maida 2 tablespoons sugar 2 overripe bananas (the green skin variety) mash well 1 cup milk A pinch of salt ½ cup water ½ teaspoon vanilla essence Oil for frying Mix all the ingredients together to get a smooth thick batter without lumps. (Add a little more water if the [...]]]></description>
		<wfw:commentRss>http://pepperwater.com/blogs/bridget-white-kumar/2011/08/09/banana-fritters/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>KOLAR GOLD FIELDS DOWN MEMORY LANE &#8211; A nostalgic book on KGF</title>
		<link>http://pepperwater.com/blogs/bridget-white-kumar/2011/05/21/kolar-gold-fields-down-memory-lane-a-nostalgic-book-on-kgf-2/</link>
		<comments>http://pepperwater.com/blogs/bridget-white-kumar/2011/05/21/kolar-gold-fields-down-memory-lane-a-nostalgic-book-on-kgf-2/#comments</comments>
		<pubDate>Sat, 21 May 2011 12:06:39 +0000</pubDate>
		<dc:creator>Bridget White-Kumar</dc:creator>
				<category><![CDATA[KGF]]></category>
		<category><![CDATA[Kolar Gold Fields Down Memory Lane]]></category>

		<guid isPermaLink="false">http://pepperwater.com/blogs/bridget-white-kumar/?p=194</guid>
		<description><![CDATA[Just to let everyone know that I’ve recently published a book on KGF my Home town entitled KOLAR GOLD FIELDS DOWN MEMORY LANE – Paeans to Lost glory!!! A short writeup about the book is given below: “Kolar Gold Fields – Down Memory Lane” undertakes a nostalgic journey right from the days of the origins [...]]]></description>
		<wfw:commentRss>http://pepperwater.com/blogs/bridget-white-kumar/2011/05/21/kolar-gold-fields-down-memory-lane-a-nostalgic-book-on-kgf-2/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>CAPSICUM AND POTATO FRY</title>
		<link>http://pepperwater.com/blogs/bridget-white-kumar/2011/03/12/capsicum-and-potato-fry/</link>
		<comments>http://pepperwater.com/blogs/bridget-white-kumar/2011/03/12/capsicum-and-potato-fry/#comments</comments>
		<pubDate>Sat, 12 Mar 2011 13:09:28 +0000</pubDate>
		<dc:creator>Bridget White-Kumar</dc:creator>
				<category><![CDATA[Anglo-Indian food]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Anglo-Indian Recipes]]></category>
		<category><![CDATA[Capsisum and Potato Fry]]></category>

		<guid isPermaLink="false">http://pepperwater.com/blogs/bridget-white-kumar/?p=182</guid>
		<description><![CDATA[Serves 6 Preparation Time 40 minutes Ingredients: 4 potatoes peeled and cut into medium size pieces, 2 capsicums chopped into medium size pieces, 2 tablespoons oil, 1 teaspoon cumin seeds, 1 teaspoon finely chopped garlic, 1 teaspoon coriander powder 1 teaspoon cumin powder, ¼ teaspoon turmeric powder, 1teaspoon red chillie powder, Salt to taste, 1 [...]]]></description>
		<wfw:commentRss>http://pepperwater.com/blogs/bridget-white-kumar/2011/03/12/capsicum-and-potato-fry/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>SALT FISH PICKLE</title>
		<link>http://pepperwater.com/blogs/bridget-white-kumar/2010/10/04/salt-fish-pickle/</link>
		<comments>http://pepperwater.com/blogs/bridget-white-kumar/2010/10/04/salt-fish-pickle/#comments</comments>
		<pubDate>Mon, 04 Oct 2010 11:44:25 +0000</pubDate>
		<dc:creator>Bridget White-Kumar</dc:creator>
				<category><![CDATA[Anglo-Indian food]]></category>
		<category><![CDATA[Salt Fish Pickle]]></category>

		<guid isPermaLink="false">http://pepperwater.com/blogs/bridget-white-kumar/?p=180</guid>
		<description><![CDATA[½ kg good salt fish cut into small bits 3 tablespoons chilly powder ½ teaspoon tumeric powder 1 teaspoon mustard powder 1 teaspoon cumin powder ¼ teaspoon nutmeg powder 1 tablespoon sliced ginger pieces 1 tablespoon sliced garlic pieces 2 tablespoons salt 1 cup Sesame oil (Til oil) 1 cup vinegar 1 teaspoon fenugreek seeds [...]]]></description>
		<wfw:commentRss>http://pepperwater.com/blogs/bridget-white-kumar/2010/10/04/salt-fish-pickle/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>HOME MADE EASTER EGGS</title>
		<link>http://pepperwater.com/blogs/bridget-white-kumar/2010/03/30/home-made-easter-eggs/</link>
		<comments>http://pepperwater.com/blogs/bridget-white-kumar/2010/03/30/home-made-easter-eggs/#comments</comments>
		<pubDate>Tue, 30 Mar 2010 13:58:33 +0000</pubDate>
		<dc:creator>Bridget White-Kumar</dc:creator>
				<category><![CDATA[Anglo-Indian food]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Festive treats and sweets]]></category>
		<category><![CDATA[Snacks]]></category>
		<category><![CDATA[Anglo-Indian Cuisine]]></category>
		<category><![CDATA[Anglo-Indian Delicacies]]></category>
		<category><![CDATA[EASTER EGGS]]></category>
		<category><![CDATA[fESTIVE SWEETS]]></category>
		<category><![CDATA[Sweets]]></category>

		<guid isPermaLink="false">http://pepperwater.com/blogs/bridget-white-kumar/?p=177</guid>
		<description><![CDATA[1. CHOCOLATE EASTER EGGS Makes 10 small eggs Ingredients 500 grams icing sugar 50 grams cocoa powder or drinking chocolate 100 grams butter 1 teaspoon vanilla essence ¼ teaspoon salt 2 bars cooking chocolate melted ½ cup warm water Blend the icing sugar. Cocoa powder / drinking chocolate, butter, vanilla essence, salt, melted chocolate and [...]]]></description>
		<wfw:commentRss>http://pepperwater.com/blogs/bridget-white-kumar/2010/03/30/home-made-easter-eggs/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>SPICY FRIED FISH</title>
		<link>http://pepperwater.com/blogs/bridget-white-kumar/2010/03/10/spicy-fried-fish/</link>
		<comments>http://pepperwater.com/blogs/bridget-white-kumar/2010/03/10/spicy-fried-fish/#comments</comments>
		<pubDate>Wed, 10 Mar 2010 08:13:41 +0000</pubDate>
		<dc:creator>Bridget White-Kumar</dc:creator>
				<category><![CDATA[Anglo-Indian food]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[Anglo-Indian Cuisine]]></category>
		<category><![CDATA[Anglo-Indian Delicacies]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[FISH FRY]]></category>
		<category><![CDATA[Sea food]]></category>

		<guid isPermaLink="false">http://pepperwater.com/blogs/bridget-white-kumar/?p=166</guid>
		<description><![CDATA[1 kg good fleshy fish cut into thick slices 2 teaspoons garlic paste 1 teaspoon ginger paste 2 tablespoons red chillie powde 1 teaspoon cumin powder ¼ teaspoon turmeric powder 1 teaspoon spice powder or garam masala 1 teaspoon coriander powder Salt to taste 4 tablespoons oil 2 tablespoons vinegar Mix all the ingredients together [...]]]></description>
		<wfw:commentRss>http://pepperwater.com/blogs/bridget-white-kumar/2010/03/10/spicy-fried-fish/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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