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	<title>Authentic Anglo-Indian Recipes</title>
	<atom:link href="http://pepperwater.com/blogs/bridget-white-kumar/feed/" rel="self" type="application/rss+xml" />
	<link>http://pepperwater.com/blogs/bridget-white-kumar</link>
	<description>Just another Pepperwater  Blogs weblog</description>
	<lastBuildDate>Tue, 30 Mar 2010 13:58:33 +0000</lastBuildDate>
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		<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>
		</item>
		<item>
		<title>HOME MADE ANGLO-INDIAN MUSTARD SAUCE FOR SANDWICHES ETC</title>
		<link>http://pepperwater.com/blogs/bridget-white-kumar/2010/02/04/home-made-anglo-indian-mustard-sauce-for-sandwiches-etc/</link>
		<comments>http://pepperwater.com/blogs/bridget-white-kumar/2010/02/04/home-made-anglo-indian-mustard-sauce-for-sandwiches-etc/#comments</comments>
		<pubDate>Thu, 04 Feb 2010 08:28:28 +0000</pubDate>
		<dc:creator>bridget-white-kumar</dc:creator>
				<category><![CDATA[Anglo-Indian food]]></category>
		<category><![CDATA[Curries]]></category>
		<category><![CDATA[Non-vegetarian food]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Stews]]></category>
		<category><![CDATA[Uncategorized]]></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[roast]]></category>
		<category><![CDATA[Snacks]]></category>

		<guid isPermaLink="false">http://pepperwater.com/blogs/bridget-white-kumar/?p=164</guid>
		<description><![CDATA[This sauce can be used as a spread for sandwiches by mixing it with shredded meat, vegetables, mayonnaise etc. It can also be eaten as a side relish with any type of Roasted Meat, Chicken Turkey, Duck etc. 50 grams ordinary black or brown mustard 10 grams white mustard 1 teaspoon chillie powder 2 teaspoons [...]]]></description>
		<wfw:commentRss>http://pepperwater.com/blogs/bridget-white-kumar/2010/02/04/home-made-anglo-indian-mustard-sauce-for-sandwiches-etc/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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>Cauliflower Foogath</title>
		<link>http://pepperwater.com/blogs/bridget-white-kumar/2009/10/11/cauliflower-foogath/</link>
		<comments>http://pepperwater.com/blogs/bridget-white-kumar/2009/10/11/cauliflower-foogath/#comments</comments>
		<pubDate>Sun, 11 Oct 2009 09:26:31 +0000</pubDate>
		<dc:creator>bridget-white-kumar</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Anglo-Indian Cuisine]]></category>
		<category><![CDATA[Anglo-Indian Delicacies]]></category>
		<category><![CDATA[Anglo-Indian recipe]]></category>
		<category><![CDATA[cauliflower side dish]]></category>
		<category><![CDATA[Flavours of the Past]]></category>
		<category><![CDATA[foogarth]]></category>
		<category><![CDATA[roast]]></category>
		<category><![CDATA[vegetarian dish]]></category>

		<guid isPermaLink="false">http://pepperwater.com/blogs/bridget-white-kumar/?p=157</guid>
		<description><![CDATA[Serves 6 Preparation Time 45 minutes Ingredients 1 small cauliflower chopped into small florets 2 or 3 green chilies chopped 1 onion sliced 2 pods of garlic chopped ¼ teaspoon mustard seeds 1 sprig curry leaves ½ cup grated coconut (optional) 2 tablespoons oil Salt to taste Heat oil in a pan and add the [...]]]></description>
		<wfw:commentRss>http://pepperwater.com/blogs/bridget-white-kumar/2009/10/11/cauliflower-foogath/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>PRAWN VINDALOO</title>
		<link>http://pepperwater.com/blogs/bridget-white-kumar/2009/09/29/prawn-vindaloo/</link>
		<comments>http://pepperwater.com/blogs/bridget-white-kumar/2009/09/29/prawn-vindaloo/#comments</comments>
		<pubDate>Tue, 29 Sep 2009 09:05:03 +0000</pubDate>
		<dc:creator>bridget-white-kumar</dc:creator>
				<category><![CDATA[Anglo-Indian food]]></category>
		<category><![CDATA[Curries]]></category>
		<category><![CDATA[Non-vegetarian food]]></category>
		<category><![CDATA[Vindaloos]]></category>
		<category><![CDATA[Anglo-Indian Cuisine]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[Flavours of the Past]]></category>
		<category><![CDATA[prawn vindaloo]]></category>
		<category><![CDATA[Sea food]]></category>

		<guid isPermaLink="false">http://pepperwater.com/blogs/bridget-white-kumar/?p=155</guid>
		<description><![CDATA[1 kg fresh prawns shelled and de-veined 2 medium sized onions chopped 2 teaspoons chilly powder 2 teaspoons cumin powder 2 teaspoons ginger garlic paste 2 tablespoons vinegar Salt to taste 1 sprig curry leaves (optional) 2 tomatoes pureed 3 tablespoons oil Wash the prawns well and keep aside. Heat oil in a pan and [...]]]></description>
		<wfw:commentRss>http://pepperwater.com/blogs/bridget-white-kumar/2009/09/29/prawn-vindaloo/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>SPICY CORN KERNELS</title>
		<link>http://pepperwater.com/blogs/bridget-white-kumar/2009/09/07/spicy-corn-kernels/</link>
		<comments>http://pepperwater.com/blogs/bridget-white-kumar/2009/09/07/spicy-corn-kernels/#comments</comments>
		<pubDate>Mon, 07 Sep 2009 13:37:40 +0000</pubDate>
		<dc:creator>bridget-white-kumar</dc:creator>
				<category><![CDATA[Snacks]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Anglo-Indian Cuisine]]></category>
		<category><![CDATA[Anglo-Indian Delicacies]]></category>
		<category><![CDATA[Anglo-Indian food]]></category>

		<guid isPermaLink="false">http://pepperwater.com/blogs/bridget-white-kumar/?p=152</guid>
		<description><![CDATA[300 grams corn off the cob / kernels 8 curry leaves 4 green chillies chopped salt to taste 2 tablespoons oil 2 tablespoons chopped coriander leaves 1 tablespoon lime juice Cook the corn till soft with a little soft. Heat oil in a pan and sauté the green chillies and curry leaves for 2 or [...]]]></description>
		<wfw:commentRss>http://pepperwater.com/blogs/bridget-white-kumar/2009/09/07/spicy-corn-kernels/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fried Chicken Gizzards</title>
		<link>http://pepperwater.com/blogs/bridget-white-kumar/2009/08/20/fried-chicken-gizzards/</link>
		<comments>http://pepperwater.com/blogs/bridget-white-kumar/2009/08/20/fried-chicken-gizzards/#comments</comments>
		<pubDate>Thu, 20 Aug 2009 13:26:19 +0000</pubDate>
		<dc:creator>bridget-white-kumar</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Anglo-Indian Cuisine]]></category>
		<category><![CDATA[Anglo-Indian Delicacies]]></category>
		<category><![CDATA[Anglo-Indian food]]></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[Stew]]></category>

		<guid isPermaLink="false">http://pepperwater.com/blogs/bridget-white-kumar/?p=150</guid>
		<description><![CDATA[Serves 6 Preparation Time 1 hour Ingredients ½ Kg chicken gizzards cut into medium size pieces 2 teaspoons pepper powder ½ teaspoon tumeric powder 3 large onions sliced finely 2 green chillies slit 3 tablespoons oil Salt to taste Wash the gizzards and boil them in a little water and salt till tender. Drain and [...]]]></description>
		<wfw:commentRss>http://pepperwater.com/blogs/bridget-white-kumar/2009/08/20/fried-chicken-gizzards/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>
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