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.