Delicious Beef Roast

Ingredients:

1 (4-pound) de-boned rump roast
6 cups (1/4-inch-thick) sliced onion (about 3 medium)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 small 1 inch piece of ginger cut into strips
3 garlic cloves, crushed
1/2 cup water
1/2 cup dry red wine or 2 tablespoons red wine vinegar
1 (14 1/4-ounce) can low-salt beef broth
6 small potatoes (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon black pepper

Method:

Preheat oven on medium-high heat until hot. Add roast, browning on all sides. Remove from pan; reduce heat to medium. Add onion; saute 10 minutes. Add paprika, basil, oregano, thyme, and garlic; saute 1 minute. Add water, wine, and broth; bring to a boil. Stir in salt, pepper, carrots, and potatoes. Return roast to pan. Cover and bake at 300 degrees F for 2 hours. Turn roast; cover and bake an additional hour or until tender. Serve with vegetables and boiled potatoes

Angloindian Vegetable Chow Chow in Gravy

Ingredients:

4tbsps refined oil
100 grams cucumber
2 tbsps plain flour
100 grams french beans
225 grams cabbage
1/2 tsp Ajinomoto powder
2 capsicums
1/2 tsp soya sauce
3 onions
Leave of spring onions and celery
2 carrots
4 sticks celery
100 grams cauliflower
Salt to taste
Green chillies in vinegar and chilli sauce to serve
Fine Noodles 2 packs

Method:

Slice the carrots and onions. Cut the french beans and celery into 25mm. (1") pieces. Cut the rest of the vegetables into big flat pieces. Mix the flour in 1 1/2 teacups of water. Heat the oil thoroughly in a vessel and add the vegetable and Ajinomoto powder. Cook on a high flame for 3 to 4 minutes. Add the flour and water mixture. Add soya sauce and salt and cook for 2 mintes. Boil noodles strain and keep aside. Serve vegetable chow chow hot, over boiled noodles, add chillis in vinegar or chilli sauce to taste.

Lamb Kofta Sheekh Kebabs with Mint Sauce

Ingredients:

Mutton 200 grams, Ginger 25 grams, Garlic 25 grams, Kashmiri red chilli powder 15 grams, Garam masala powder 10 grams. Salt to taste.
For Sauce: Mint leaves 1 bunch, Green chillies 2, Juice of two lemons, Salt to taste.

Method:

Dice boneless mutton into small cubes, add ginger, garlic, garam masala powder, red chillie powder and salt. Then mince it well in a mincer. Put the mix into sheeks and grill in a tandoor for 10 - 12 minutes. Take some boiled rice mix it with little cooked mince and toss in a frying pan to accompany the dish. Take the mint leaves, green chillies, lemon juice and salt and puree it in a mixer. Warm it in a frying pan and pour it all over the sheek kebabs. Serve hot

Sweet & Sour Pork

Ingredients:

2 pounds Pork -- lean, 3/4 cup green pepper -- sliced, 1 tablespoon Soy sauce 1/2 cup Water, 1 tablespoon Bacon drippings , 1/2 cup Onion -- sliced , 1 can Pineapple chunks,
1/4 cup Brown sugar, 2 tablespoon Cornstarch, 1/3 cup vinegar.

Method:

Cut the pork in 1 1/2-inch strips and brown the pieces in bacon drippings. Drain the pineapple and reserve the juice. Stir the cornstarch into the water and combine it with the sugar, vinegar, soy sauce, and pineapple juice. Cook this until it is clear and slightly thickened, about 2 minutes. Add the sauce to the pork and cook for about 1 hour, covered, over low heat or until the pork is tender. Chill it overnight. Before serving, heat it over a low flame until it is hot, then add the pepper, onion, and pineapple pieces. Cook for 2 minutes and serve with cooked rice.