This is a simple Vegetarian side dish for lunch that is popular in many Anglo-Indian homes. Lady Fingers or Okra is also known as ‘Bandy Coy’ in Anglo-Indian parlance. The Tamil word ‘KAI’ meaning ‘vegetable’ eventually became ‘Coy’ in Anglo-Indian English and Vegetables such as ‘BANDICOY’ (lady fingers), Snake Coy (Snake Gourd), Peking Coy (Ridge Gourd) etc were some examples of these ‘Tamilised’ English words that were part and parcel of Anglo-Indian vocabulary. It makes a lovely combination with steamed rice and any meat curry 

1/2 kg okra / lady fingers

2 potatoes, boiled, peeled and cut into small pieces

2 onions chopped finely, 

A few curry leaves

3 Dry Red Chillies , broken into bits

1 Teaspoon chopped garlic and ginger

 2 teaspoons black pepper powder, 

½ teaspoon turmeric powder,

 2 tablespoons oil, 

salt to taste


Cut the okra / ladyfingers on a slant into medium size pieces.

fry in hot oil a little at a time for a few minutes.
The okra should be cooked but still crunchy.

Drain and keep aside 

 In the sam pan, add the onions, curry leaves, Red Chillies, chopped garlic and ginger and fry till golden brown.

Add the potatoes, black pepper powder, salt, turmeric powder, and saute for a few minutes till the potatoes take on the flavour

 Now add the fried okra / lady fingers and mix well.
Cook on low heat for a few minutes to allow the Okra to absorb the flavours.

Garnish with browned onions.



SAVOURY BREAD PUDDING OR OMLETTE AND BREAD BAKE Ingredients 5 or 6 slices bread 2 or 3 eggs 2 onions chopped 2 green chillies chopped 1/2 litre milk 2 tablespoons butter Some cheese Salt to taste Beat the eggs. Add the onions, green chillies and salt and mix well Meanwhile heat the milk till warm and add the butter to it. Mix to dissolve Add the egg mixture to the milk and mix in Take a glass oven proof dish and lay 2 or 3 slices of bread in it Pour half the milk and egg mixture over the bread. Press down to soak Lay the remaining slices of bread over the earlier layer Pour the remaining egg and milk mixture over it Dot with some blobs of cheese Bake in a preheated oven at 180C for around 20 to 25 minutes Serve with some tomato ketchup


Serves 6 


2 medium onions chopped

1 capsicum cut into medium size pieces, 

½ cup peas

1/2 cup beans cut finely

2 tomatoes chopped

1 cup cauliflower florets

1 teaspoon chillie powder

1 teaspoon chopped ginger

1 teaspoon chopped garlic

2 tablespoons vinegar, 

2 tablespoons oil

salt to taste

Heat oil in a suitable pan and sauté the onions, ginger and garlic till light brown.
Add all the other ingredients and stir well.

Cook covered on medium heat till the vegetables are cooked

. Sir in a teaspoon of butter and serve with any Indian Bread or rice and pepper water.




This dish got its name only because the pieces of chicken breasts used in its preparation were cut lengthwise and then flattened with a cleaver or Rolling Pin. The Chicken eventually looked as if it was flattened by a heavy object such as a “Steam Roller or Road Roller”.  This is a very subtly flavoured dish with only a hint of seasoning.


4 chicken breasts (skinless and boneless)

1 teaspoon pepper powder

1 teaspoon paprika

1 teaspoon dried or freshy chopped mint  or parsley flakes

Salt to taste

3 or 4 tablespoons butter or oil to fry

3 tablespoons plain flour

2 Eggs beaten

1 cup breadcrumbs

Slice each chicken breast with a large knife or cleaver horizontally, so that you get 8 pieces.

Flatten each piece with a mallet or rolling pin.

Season the flattened chicken with a little of the pepper powder, salt, paprika and keep aside for 15 minutes

Coat each piece of chicken breast with the flour and keep aside

Now season the breadcrumbs with the remaining pepper, salt, paprika, parsley / mint and any other seasoning that you like including some cheese powder

Heat the butter oil in a nonstick pan till nice and hot

Dip each piece of chicken in the beaten egg then coat well with the breadcrumbs.

Place each coated piece in the hot oil or butter and fry the chicken pieces on both sides on medium heat till tender and a nice golden colour

Serve with a nice salad or with any seasoned rice or bread.

(Alternately the chicken can be baked in an oven using the same recipe)



Garden fresh cauliflower and Broccoli with a cheesy topping, baked in a white sauce with seasonings. Serve with Mashed Potatoes, steamed fresh garden vegetables, Tartar Sauce and Garlic bread.


2 cups each broccoli and cauliflower florets 

2 cups milk

3 tablespoons flour 

1/2 teaspoon salt 

1 tablespoon mixed herbs

1 cup shredded cheddar cheese or mixed with mozzarella 

1 or 2 tablespoons butter

Boil the cauliflower and broccoli separately in a little water with a pinch of salt till just cooked. 

Strain and keep aside

Boil the milk in a saucepan till boiling. 

Make a paste of the flour and salt with a little water and add to the boiling milk.

Reduce heat and mix well. 

Mix in half the shredded cheese and continue to cook on Low heat till the mixture thickens.

Pour the mixture over the boiled broccoli and cauliflower and mix well. 

Transfer to 2 buttered oven proof dishes.

Sprinkle the remaining cheese on top.

Preheat oven to 180C for 10 minutes.

Bake at 180C for 20 minutes till brown on top



This Anglicized Burmese dish is a wonderful, delicious mouth watering concoction of noodles, spicy chicken curry and lots of toppings. While the noodles and chicken curry form the base of this dish, it allows each one to choose their own toppings. As the name suggests, it is a Burmese dish, but was brought into Eastern India when many Indians fled from Burma and crossed over into India during World War II. This recipe is featured in my Recipe Book ANGLO-INDIA CUISINE – A LEGACY OF FLAVOURS FROM THE PAST

ingredients :

1kg Chicken boiled and shredded (discard bones)

 1 teaspoon whole black pepper corns

2 Bay leaves

2 pieces cinnamon bark (about one inch in size)

Salt to taste

2 medium sized onions chopped fine 

2 teaspoons garlic and ginger paste

1 teaspoon chillie powder

1 cup cooked and mashed moong dhal (yellow split lentils)

2 tablespoons fish sauce (optional)

2 teaspoons coriander powder

1 teaspoon cumin powder

1 teaspoon garam masala / all spice powder

2 teaspoons red chilli powder

1 cup coconut milk

Salt to taste

300 grams thin egg noodles 

For the garnish:1 cup spring onions chopped fine

2 onions sliced finely and fried golden brown

2 tablespoons chopped garlic fried in oil

1 cup boiled eggs chopped into tiny pieces

5 tablespoons dry prawn powder (make by coarsely grinding dry prawns)

1 cup chopped coriander leaves

juice of 1 lemon
Heat 2 tablespoons oil in a deep heavy-bottomed pan and sauté the onions, black pepper corns, bay leaves, and cinnamon sticks till the onions turn golden brown. Add the ginger and garlic paste and fry for 2 minutes. Add the shredded chicken, coriander powder, cumin powder, red chillie powder and garam masala / spice powder and fry for another 5 minutes. Mix in the cooked moong dhal / lentil paste, coconut milk, fish sauce and salt and cook till the chicken is tender. Keep aside. 
Boil the noodles in sufficient water with a little salt. Strain and run cold water over them. Pour 1 tablespoon of oil over the noodles to keep them from sticking, and toss to mix well. Keep aside. 
Now heat 3 tablespoons of oil in a small pan till very hot. Turn off the flame and add 1 tbsp of red chillie powder to this oil. Keep this chillie oil aside to cool. 
Serve each person individually in deep bowls as follows: Place a single serving of noodles in the bowl. Top generously with the chicken curry prepared as above. Now top up with the chopped fried garlic, fried onions, chopped spring onion, and boiled egg, one on top of the other as per preference. Drizzle with chillie oil and sprinkle dry prawn powder according to taste. Garnish with chopped coriander leaves. Add a dash of lemon to complete. Have a bowl of chopped green chillies in vinegar as an accompaniment 
The Khowsuey can also be served with plain egg noodles and the chicken curry in a big bowl. The toppings of Fried Garlic, Fried Onions, Chopped Spring onions, Chopped boiled eggs, Chopped green chillies in vinegar,
Lime wedges and Ground dry shrimp powder could be served in small bowls and each person could top up their own bowls as per their preference



500 grams pork or beef (pepper) sausages 

2 big tomatoes chopped 

2 large onions sliced finely 2 green chilies sliced lengthwise 

1 teaspoon ginger garlic paste 

1 teaspoon chopped garlic 

1 or 2 tablespoons oil 

1 teaspoon chillie powder 

½ teaspoon turmeric powder 

½ teaspoon coriander powder 

½ teaspoon cumin powder 

Salt to taste 

Heat oil in a pan and add the sausages and a little water. 

Cook on low heat till the water evaporates and the sausages turn golden brown. 

Remove from heat and slice the sausages into halves. 

In the same oil add the onions, chopped garlic and green chillies and fry till golden brown. 

Add the ginger garlic paste and fry for 2 or 3 minutes. 

Now add the tomatoes, turmeric, chillie powder, coriander powder, cumin powder and salt and fry till the tomatoes turn pulpy. 

Add 1 cup of water and bring to boil. 

Add the sliced sausages and cook on low heat till the gravy becomes thick. Serve with bread or rice



This is a recycled dish using leftover Turkey Roast. It’s a meal in itself with a slice of toast and a salad. Any seasonings of your choice could be added to flavour the dish 


2 cups shredded or chopped left over Turkey Roast

2 cups Bread Crumbs

1 cup milk

1 cup fried onions 

1 cup chopped tomatoes 

2 eggs, beaten

2 teaspoons Worcestershire sauce (optional) 

Salt to taste 

1 teaspoon ground black pepper

1 teaspoon parsley flakes

1/2 teaspoon garlic seasoning

1 teaspoon paprika or chillie powder 

A few mint leaves 

Preheat the oven to 180 degrees C

In a large bowl, combine the turkey with all the ingredients. 

Mix just until well combined.

Add a little more milk if required

Butter a baking dish and transfer the mixture to the dish

Dot with a few blobs of butter

Sprinkle some breadcrumbs evenly on top

If desired, sprinkle or lay shredded cheese on top

Bake at 180 C for 20 to 25 minutes till the casserole is firm and nicely browned on top.

Let it rest for 10 minutes before serving

Enjoy it plain or with roast and a salad 




I kg flour                                          

2 eggs beaten well

1 cup thick coconut milk                

½ teaspoon salt

½ teaspoon salt                              

½ cup sugar

1 teaspoon baking powder            

 Oil for deep frying

Mix the flour, salt, sugar and baking powder together.

Add the coconut milk and eggs and knead to a soft dough. Keep aside for an hour.

Form kulkuls by taking small lumps of the dough and roll on the back of a fork or a wooden kulkul mould, to form a scroll.

Alternately, roll out the dough and cut into fancy shapes with kulkul or cookie cutters. Heat oil in a deep pan and fry as many kulkuls as possible at a time. Drain and keep aside.

To frost the kulkuls, melt 1 cup of sugar with ¼ cup of water and when the sugar syrup crystallizes pour over the kulkuls and mix well so that the sugar syrup covers all the kulkuls

Store in airtight boxes when cold.



An old favourite of bygone days, when country fowls and hens were reared at home for the dinner table. This recipe is what my own mum and grand mum cooked in the olden days. A creamy coconut milk based chicken dish. Its like a stew. The same recipe could be used for present day broiler chicken.

Serves 6     


1 medium sized fowl jointed into fairly big pieces (preferably a country chicken)

2 cups coconut milk

3 teaspoons chopped garlic

3 medium size onions sliced

Salt to taste

2 green chillies

½ teaspoon turmeric powder

2 teaspoons chillie powder

2 teaspoons coriander powder

3 tablespoons oil

1 tablespoon lime juice

2 potatoes boiled and peeled and cut into quarters

Marinate the fowl / chicken with all the ingredients mentioned above for about 1 hour in a suitable pan.

Place the pan on high heat and cook closed for about 5 to 6 minutes.

Lower the heat and then simmer till the chicken is cooked and the gravy is thick

(If using a country fowl then it would take longer to cook). Gently mix in the potatoes.

Serve with bread or rice



fish cutlets 2



3 boiled potatoes mash well

1 cup of boiled fish without bones

2 onions minced well

2 green chilies minced

1-teaspoon pepper powder

1 teaspoon mint powder or chopped fresh mint

1 egg beaten well

3 tablespoons breadcrumbs

3 tablespoons oil

Salt to taste

Mix the fish together with the potatoes, onions, green chilies, pepper powder, salt and mint. Form into cutlets. Heat oil in a pan. When hot dip each cutlet into the beaten egg, roll into the breadcrumbs and shallow fry on low heat on both sides till brown. Serve with chips or fried potatoes.

fish cutlets 2


Fish curry Mackeral 1.jpg2

Mackerel Fish Curry
6 medium size mackerels cleaned and cut down the stomach
2 big onions chopped finely
2 teaspoons ginger garlic paste
1 cup thick coconut milk
3 teaspoons chillie powder
1 teaspoon cumin powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
Salt to taste
3 tablespoons oil
Keep the mackerels whole or cut them in half. Clean the mackerels well and fry each one lightly with a pinch of turmeric to make it firm. Keep aside.
Heat the oil in a shallow vessel and fry the  onions till golden brown. Add the ginger and garlic paste, chillie powder, cumin powder, coriander powder, turmeric powder and a little water and fry well for some time.  Add the Coconut Milk, salt, and a little more water and bring to boil. Add the mackerels and cook for about 6 to 7 minutes.
Garnish with chopped coriander leaves and slit green chilies
Serve with Rice or chapattis.


Ball Curry


Serves 6        Preparation and Cooking time : 1 hour

Ingredients; For the Curry

3 large onions chopped

1 sprig curry leaves

3 teaspoons chillie powder

1 ½ teaspoons coriander powder

3 teaspoons ginger garlic paste

3 big tomatoes pureed

½ cup ground coconut paste

1 teaspoon spice powder or garam masala

Salt to taste

3 tablespoons oil

1 teaspoon coriander leaves chopped finely for garnishing

½ teaspoon turmeric powder

Ingredients for the Meat Balls (Koftas)

½ kg fine beef mince

½ teaspoon spice powder

3 green chilies chopped

A small bunch of coriander leaves chopped finely

Salt to taste

½ teaspoon turmeric powder

Heat oil in a large pan and fry the onions till golden brown .Add the ginger garlic paste and the curry leaves and fry for some time.  Now add the chillie powder, coriander powder, spice powder or garam masala powder, turmeric powder and coconut and fry for a few minutes till the oil separates from the mixture. Now add the tomato juice and salt and simmer for some time.  Add sufficient water and bring to boil. Meanwhile mix the spice powder, salt, chopped green chilies, turmeric powder and coriander leaves with the mince and form into small balls. When the curry is boiling slowly drop in the mince balls carefully one by one. Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick.  Serve hot with Coconut Rice and Devil Chutney.

Ball Curry



Dumphukt Mutton


As its very name implies, this meat dish could be made in a no time at all!!

Serves 6     Preparation Time 45 minutes


½ kg meat either Lamb, Mutton or Beef Undercut

6 peppercorns

2 big onions sliced

2 pieces cinnamon about one inch each

3 cloves

8 to 10 curry leaves

2 tomatoes chopped fine

4 red chilies broken into bits

1teaspoon chillie powder

½ teaspoon turmeric powder

1 teaspoon ginger garlic paste

Salt to taste

2 tablespoons oil

2 tablespoons vinegar

1 tablespoon butter or ghee

2 potatoes boiled, peeled and cut into quarters

Mix the meat with all the above ingredients (except the potatoes) and leave aside for one hour.

Heat oil in a pan and add the marinated meat and mix well.  Fry for a few minutes. Add sufficient water and cook on medium heat till the meat is tender and all the gravy dries up.

Mix in the boiled potatoes, then remove from heat.

Garnish with chopped coriander leaves.

Serve as a side dish with Rice and Dhal or bread

Dumphukt Mutton

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