Honeyed Leg of Ham

Ingredients


2 1/2 kg leg of ham
2 1/2 cups honey
250g brown sugar
5 to 6 cinnamon sticks (whole)
5 to 6 cardamom pods (whole)
8-10 pepper corns (whole)
5 to 6 cloves (whole)
5 to 6 bay leaves
5 to 6 onions, cut in half
4 to 5 tbsp salt
4to 5 tbsp pepper

Method

Place the leg of ham, cinnamon sticks, cardamom, cloves, bay leaves, pepper corns onions,salt and pepperin a large pot filled with water (the leg should be completelysubmerged)and boil for 2 1/2 to 3 hours.

Once boiled, remove the leg of ham and cut away the skin from it. Then, using a knife, make a series of slits only along the skinned portion of the leg.

Mix the brown sugar and honey and baste the leg of ham with the mixture, taking care to fill the slits well.

Roast the leg in an oven preheated to 390 degrees Fahreheit, till the sugar melts completely and the leg turns golden-brown.

Serve on a platter.

CHICKEN PULAO

Ingredients:-

11/2 cups long grain rice,
4 pcs of chicken - legs/thighs/breasts,
2 onions thinly sliced, 4 cloves, 1" pc of cinnamon,
3 tbsps butter/fat/oil,
2 tomatoes chopped finely,
Salt to taste,
1tsp garam masala(hot spice powder),
1tsp garlic paste,
2 1/2 cups water.

Method:-

Method:-

Wash and soak the rice in water for 1 hour. In a dish add the oil, onion, cardamom and cloves. Micro high for uncovered for 3 minutes. Add rice, chicken, tomatoes, salt, garam masala, red chillies, garlic and ginger paste. Mix well. Add the water. Mix. Micro high covered for 17 m ins. Let it stand for 4-5 mins. Fluff it up with a fork to seperate the grains of rice. Serve hot.

COUNTRY CAPTAIN

Ingredients:-

1 chicken cut into pieces
150gms - oil/fat
1 onion cut fine
1 onion sliced fine and fried till brown
1/2 teaspoon turmeric powder / saffron powder

Method:-

Now take the turmeric/saffron powder and mix it with the chicken, add salt to taste. Add oil to a pan and fry onions till brown. Put in the chicken mixture and add sufficient water, cover and cook till chicken is tender and nice and brown.

Serve over a plate of rice, sprinkle with fried brown onions

Chillie Pork

Ingredients:

1 kg Pork without the lard cut into small pieces
3 large onions sliced finely
8 peppercorns
1 teaspoon chopped ginger
1 teaspoon chopped garlic
6 green chillies sliced lengthwise or 2 capsicums sliced finely
Salt to taste
3 tablespoons oil
1/2 teaspoon pepper powder

Method

Boil the Pork in 1 cup of water with a little salt and the peppercorns till tender
Heat oil in a pan and fry the onions, slit green chillies, ginger and garlic till golden brown. Add the boiled pork and pepper powder and cook till semi dry. Stir in the chopped mint and coriander leaves and fry for a few more minutes. Serve with rice or bread.

Mutton & Lady Fingers (Okara) Curry

INGREDIENTS:-

1/2 Kilo Mutton
¼ Kilo Okra or Ladyfinger
1 big tomato, diced
2 medium onions, diced
2 green chilies, whole (adjust according to taste)
1/4 teaspoon turmeric powder
1 teaspoon chillie powder
1 teaspoon ginger paste
2 teaspoons garlick paste
3 bunch of cilantro or coriander leaves
3 tablespoons refined oil
Salt to taste

PREPARATION

1 Dice Boneless mutton into one inch pieces
2 Discard the ends of okra by cutting it off.
3 Cut remaining Okra into around 1 inch piece sizes.
4 Heat the oil in pan in medium heat.
5 Lower the heat. Carefully add onions, green chilies, spices and salt.
Increase heat to medium. Stir-fry until onions are light golden brown
6 Add Meat pieces and 2 cups of water. Pressurise and allow meat to soften
for about 15 minutes.
7 Add okra to meat and stir-fry for around 15 minutes in medium heat.
8 Add tomato, sprinkle the lemon juice and mix well for few minutes.
9 Sprinkle cilantro or coriander leaves as decoration and serve hot with rice
or soft rotis.

Meat and Channa (Gram)Dal (pulses) Curry

Ingredients:

1/2kg mutton/beef cut into small pieces, 250gms gram/channa dhal soaked in water for 1/2 an hour, take a small piece of turmeric, ginger, garlic, 4 red chillies, 1tbsp of coriander seeds and grind all together into a fine paste

Preparation Method:

Now take 100 GMS oil in a vessel and heat, to this add two chopped onions and fry till almost brown, now add the the ground spices and fry well. Now add the meat and fry well. To this now add the gram/channa dhal, fry for a while, add water and salt to taste and allow to cook till meat is tender and dhal is cooked - but should not break up. Serve garnished with Browned onions or Coriander leaves.

BEEF STEW – Anglo Indian Style

Ingredients:-
• 1 kg Beef cubed
• 1 litre beef stock
• 3 tbsps vegetable /canola /sunflower cooking oil
• 2 onions sliced thin
• 2 bay leaves
• 6-8 cloves
• 8-10 peppercorns
• 4-5 cardamom pods split
• 2" cinnamon stick
• 2 tbsps white flour
• 2tbsps light soy sauce
• 1 cup cubed carrot
• 1 cup shelled green peas
• 3 large potatoes cut into 4 pieces each
• 1 cup green beans cut into 1" pieces
• 1 cup cauliflower florets
• 1/2 cup pearl onions
• 2 green chillies slit
• Salt to taste

• PREPARATION:


• Heat the cooking oil in the pressure cooker. Add all the whole spices and fry till slightly darker.
• Add the onions and fry till golden brown.
• Add the flour and brown.
• Add the soy sauce, and stir well.
• Add the meat and brown.
• Add the stock, 2 cups of water and the harder vegetables like potato, and carrots and cover the pressure cooker. Cook on a high flame till you hear the whistle blow once.
• Turn the flame off and release the pressure from the cooker. Open and add the remaining vegetables. Season and close the pressure cooker and cook on high flame till you hear one whistle. Simmer and cook till one more whistle.
• Release the pressure and serve hot with plain boiled rice.

Spicy Mince Meat Ball Curry

Ingredients:-

750 grms meat
3 green chillies
2 medium sized onions
2 slices bread
finely chopped coriander leaves
2 small eggs.
1 teaspoon saffron
1 teaspoon chillie powder
Ginger & Garlick paste
1 large tomato

Method:-

First place the cleaned and chopped meat, green chillies, onions, bread and coriander leaves in a food processer and gently grind for a few minutes till fine. Next shape the meat into balls.

Then heat a wok and put about half a cup of cooking oil. Next add a chopped onion and spices (ginger, garlick, chillie powder and saffron) and stir till gravy granules form.

Then place the meat balls into the gravy along with chopped tomato and add water to cover the meat balls.

Do not allow gravy to dry up. When water comes down and gravy thick remove and serve with cooked rice.

DELICIOUS CHICKEN KORMA

Ingredients:

1 large Onion
1 tablespoon. Coriander (ground)
1 teaspoon Ginger
½ teaspoon Garlic powder
1 teaspoon Paprika or red pepper
½ teaspoon Turmeric
to taste Salt
1 tablespoon Yogurt
2 tablespoon Vegetable oil or margarine
1 whole chicken cleaned & chopped into medium pieces
2 medium Potatoes
Optional
2 cloves,
1 whole cardamon
1 whole bay leaf

Method:

1 Chop onion.
2 Heat till onions are brown in oil or margarine.
3 Add Chicken pieces, spices, & yogurt. Cook until brown for 2 or 3 minutes.
4 Add 3 to 4 cups water, lower heat and cook till meat is almost tender.
5 Add cubed potatoes and cook till done on medium heat.
6 Serve over rice

JHAL FREZI

Ingredients:-

750gms of beef, mutton or chicken
1/2 inch piece of ginger
3-4 dry red chillies
1 large onion
150 grams oil
3 medium sized potatoes

Method:-

Wash and cut the beef, mutton or chicken into small pieces. Put the meat up to boil with a small piece of ginger and salt to taste till tender.

In another vessel take 150 GMS oil/fat add a chopped onion, 3-4 dry red chillies and fry the meat once soft till it is nice and brown and dry. Now in another pan fry the small cubes of potatoes and add them to the jhalfrezi. Serve hot with rice and pulses.

KHAW SUEY - BURMESE STYLE

Ingredients
1/2 kg boneless chicken cut into bite sized pieces
3-4 onions chopped fine
6-7 cloves garlic grated together with
1 1/2" of ginger
3/4 table spoon besan (gram flour)
Coconut Milk
Haldi, Chilli Powder & Salt

GarnishChopped spring onions
Deep fried sliced onions
Chopped coriander
chopped green chillies
Fried garlic flakes
boiled egg chopped small
maggi noodles (raw) fried
peanuts
soya sauce
lime cut into quarters

Method
Fry onions till soft. Do not brown. Add ginger, garlic paste. Fry till it smells like it is done (!) approx. 3-4 minutes. Add the chicken, turmeric (should look yellow) and chillie powder. Fry till the chicken turns white and is coated well with the spices. Add besan and mix well. Add coconut milk and an equal quantity of water. Also add the salt now. Bring to boil and let it simmer till the gravy thickens. The coconut milk might threaten to froth over but do not panic, wait for it to settle.

Serve in a bowl - first the noodles, top it with the gravy generously till the noodles are well covered and top with the all the garnish.

I discovered that premika has made no mention of the noodles in her recipe and i havent a clue so will have to chase her up to add that bit. Well, I got laughed at plenty but here it is. Jan 11, '06)

Boil water. Enough to cover the noodles. Put in noodles only after water starts boiling for 7 minutes. Add a pinch of salt, a tsp of oil and a garlic pod to the water along with the noodles. Drain and serve. We ate Khao Suey at Amina's last night and it was fabulous. I've updated the "Garnish" section with a few additions.

SPICY STEAKS

Take 750 GMS of beef steaks, wash and cut into large pieces. Beat each piece of meat lightly. Take some onion and ginger paste and pat it over each piece. Add salt to taste. Let this marinate for 1/2 and hour. Now take a frying pan, add grease and add pieces of the steak and weigh the pieces down with something heavy and allow it to cook in a little water. When tender, take about 3 onions and cut into slices/rings and add to the gravy, season with pepper, add a little water if required. The onions must not be crisp but soft when cooked. Serve hot.

Hot & Spicy Pork Vindaloo

Ingredients:- 750 grms meat (pork / beef / chicken) ginger-50g, garlic-50g, chillies-50g, tumeric-1 teaspoon, mustard oil-250g, black mustard seeds- 1 teaspoonful, coriander seeds - 1 desert spoon, cumin seeds - 1 tablespoon (roasted). 1/2 cup vinegar, a teaspoon of sugar, 1 inch tamarind. Salt to taste

Method:- Pound all masalas coarsely (do not grind into paste) . Cut meat into 1/2 inch cube. Add all masalas to meat along with oil and vinegar. Soak for at least 5 hours put up in a pressure cooker and pressure cook for 15 / 20 minutes till tender. Release pressure and serve with rice or rotis.

COOKING WITHOUT OIL

Far-fetched though it may seem, cooking without oil has led us to live on a diet of fruits and juices alone. A tasty dish prepared at home without the unhealthy oil gives us better control over the fat content and overall healthy food. Try these simple receipes for a start.

CORIANDER PRAWNS WITH MANGO SALAD -

3/4 cup shelled and headless prawns, 1/2 coriander and mint chutney, 1 - raw mango, peeled and cut into thin strips, 2 medium tomatoes, mustard paste, salt to taste, sugar 4-5 tablespoons, 1/2 teaspoon black pepper corns, crushed, 1 teaspoon lemon juice, 4-5 leaves lettuce placed in iced water.

Method

Halve the tomatoes, remove the seeds and cut into strips. Marinate prawns in coriander and mint chutney for about 15 minutes. Heat a Non stick pan and cook the prawns till done. Mix the raw mango strips, mustard paste, salt, sugar, crushed black pepper corns, lemon juice and one table spoon of water. Add the grilled prawns and toss. Serve on a bed of iceberg lettuce.
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