PAN ROLLS

Ingredients

Refined flour 115 gm
Eggs 1
Milk 145 ml
Salt 5 gm
Mutton / beef / pork 500 gm
Onions 55 gm
Fresh dhania patha minced
1/2 teaspoon of haldi (if required)
Salt to taste
Pepper
A piece ginger 3-5 gm
Clarified butter 10 gm oil or ghee
Breadcrumbs 115 gm
Fat/refined oil/Ghee to fry

Prepare Filling

1. Boil mutton in just enough water till tender .
2. Mince mutton.
3. Chop onions fine .
4. Peel and grate ginger.
5. Heat fat in a large pan .
6. Saute onions and ginger .
7. Add meat,salt and pepper and haldi,dhania leaves
and mix throughly .
8. Remove from fire and use as required .

Method
1. Sieve flour and salt into a bowl .
2. Make a well in the centre,add the beaten yolk of egg and milk .
3. Beat well to form a smooth batter and let it stand for an hour .
4. Beat egg white stiff . Fold it into the batter and prepare pancakes.
5. Fill with prepared filling . Fold envelope fashion .
6. Dip in egg ,coat with breadcrumbs and deep fry .
7. Serve hot.

Serves 4

Stuffed Baked Lamb Scallops

Ingredients:

500 grms boneless lamb fillet
Olive oil, as required
2 1/2 cup breadcrumb from bread with crust
1/2 cup melted butter
Salt & Pepper to taste
10 fresh Spinach leaves
A pinch of ground nutmeg

Method:

Cut the lamb into six portions. With a steak hammer bet each piece and flatten into a thin scallop. Keep aside. Cook Spinach in a large pot of boiling salted water until wilted for about 30 seconds. Drain and cool. Next squeeze the spinach dry, chope finely and place in a bowl. Add nutmeg. If you wish you may add 1/2 cup of mascarpone and half cup cream cheese to it. Season. Heat the oven to 450 degres F. Brush the baking sheet with olive oil. Sprinkle each scallop with salt and pepper.
Mix bread crumb and melted butter. Top each scallop with bread crumb mixture and spinach mixture. Transfer the scallops to a baking sheet. Bake for 12 minutes. Transfer to plates and serve.

Khaw Suey

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(turmeric powder) 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.

Chillie Crab Curry in Coconut Milk

Ingredients...

5 tbsp. oil
2 red onions, finely sliced
20 curry leaves
4 green chilies
3 cloves garlic, chopped
1 " ginger, peeled & finely sliced
½ tsp. chili powder
½ tsp. turmeric powder
14 oz crab, cleaned & quartered
11 fluid ounces coconut milk (For coconut milk take 2 cup grated coconut, add 1 1/4 cup of hot water in it. Blend for a few seconds. Take a small piece of clean cloth. Place it over a bowl. Empty the contents of blender onto that cloth. Squeeze out all the liquid, which can be used as a substitute for coconut milk).
1 tsp. lemon juice
salt to taste

Method:-

Heat the oil in a large frying pan and fry the onions for 5 minutes or until they are soft. Add the curry leaves, green chilies, garlic and ginger and cook for 5 minutes over medium heat.

Add chili and turmeric powder to the pan. Pour in 8 fluid ounces water, stirring slowly. Bring the mixture to boil, then lower the heat and simmer for 10 minutes, stirring occasionally.

Add the crab pieces and continue cooking over medium heat for 10 minutes.

Stir in the coconut milk and allow the curry to heat through for 2-3 minutes. Add salt to taste. Remove from the heat and set aside for a few minutes. Pour in fresh lemon juice and serve immediately.

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.

CORN & DRIED APRICOT PATTIES

Ingredients

500 gm cottage cheese, grated
200 gms sweet corn kernels after squeezing excess water
150 gms dried apricots, chopped
2 tsp kasoori methi
100 grms rice flour
1 tbs yellow chilly powder
1 tsp jeera powder
1 tsp chopped coriander
Salt to taste
Lemon wedges Mint chutney

Method

Mix all the ingredients to make the dough, ensuring that the rice flour goes in last.
Shape the mixture into heart-shaped patties. Dust with rice flour to smoothen edges. Shallow fry them in medium hot oil till brown and crisp. Serve hot with lemon wedges and mint chutney.

Poached Prawns in Lemon Chiffon Sauce

Ingredients:

5 Medium sized prawns shelled and de-veined
1 stick lemon grass
Lemon zest of 1 lime
3 teaspoon lemon juice
1 tablespoon fresh cream
1 tablespoon white wine (optional)
Salt to taste
1/2 teaspoon chopped onions
1/2 teaspoon butter
A few crisp argula or iceberg lettuce leaves

Method:

Saute onions in butter till they are glossy. Add white wine, lemon zest and lemon grass. Add one cup water. Simmer for 10 minutes. Add prawns and salt to boiling lemon flavoured stock, reduce flame and simmer for 2 to 3 minutes till prawns are just done. Remove prawns to a platter and keep aside. Redue the cooking liquid til it is of syrupy consistency. Add cream. Strain, put the prawns back into the reduced stock, simmer for half a minute,then add lemon juice. check and orrect he seasoning. Arrange the prawns around argula / crips lettuce leaves, pur sauce on top of the prawns and serve immediately.

Lamb Shanks, Mushrooms and Dried Cranberries

INGREDIENTS:• Lamb Shanks:
• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 lamb shanks, about 1 pound each, trimmed of fat
• 2 to 3 tablespoons vegetable oil
• 1-1/2 cups dry red wine
• 1-1/2 cups beef broth
• 1-1/2 cups cranberry juice cocktail
• 6 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• .
• Sauce for Reheating Lamb:
• 3 tablespoons flour mixed with 5 tablespoons red wine
• 2 tablespoons chopped fresh rosemary
• 1 bag (12 ounces) frozen pearl onions, not defrosted
• 12 to 16 ounces portobello mushrooms, cut into 1-1/2- x 3/4-inch strips
• 3/4 cup dried cranberries

• For Serving:
• 1 package (12 ounces) extra-wide egg noodles, cooked according to package
directions.
• Sprigs of fresh rosemary, for garnish (optional)

Method:

Preheat oven to 350 F.

To Prepare Lamb:
In a large plastic bag, mix flour, salt, and pepper.
Add lamb, 1 or 2 pieces at a time, shake to coat, and pat off excess. n a large, wide, non-aluminum saucepan or Dutch oven, heat 2 tablespoons oil over high heat. Brown lamb in batches, turning to brown all sides. If drippings begin to burn, reduce heat. If necessary, add more oil. Remove lamb to plate and pour off fat. Stir wine, broth, and cranberry juice into pan. Bring to a boil, scraping up any brown bits. Stir in garlic and rosemary. Return lamb to pan and bring to a boil.

Cover and bake for 1 hour. Rearrange lamb shanks, putting the top ones on the bottom, and bake for an additional 1-1/4 to 1-1/2 hours, or until very tender when pierced with a fork. Remove lamb and immediately cover with wax paper and foil. Refrigerate sauce separately until fat rises to the top and solidifies. (lamb and sauce may be refrigerated up to 2 days.

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.

Chicken in Gravy

INGREDIENTS:
• 2 tablespoons lemon juice
• 1 roasting chicken, about 5 pounds
• 2 cups water
• 3 to 4 leeks, white part only, cut into 1/2-inch pieces
• 2 medium onions, halved and sliced
• 4 medium carrots, sliced
• 4 ribs celery, sliced
• 1/4 cup butter
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 bay leaf
• 1/4 teaspoon crumbled dried thyme
• 3 cups dry white wine
• salt and pepper to taste
• 1 green onion, thinly sliced

Method:
Sprinkle lemon juice over chicken; place chicken in a covered casserole or ovenproof Dutch oven with 2 cups water. Put over low heat to bring to boiling point.
Meanwhile, heat butter in a large skillet; add leeks, onions, carrots, and celery and sauté until leeks begin to turn yellow.
Add vegetable mixture to chicken with salt, pepper, bay leaf, thyme, and 1 1/2 cups of the wine. Cover and bake at 350° for 2 hours. Remove chicken; carve and arrange in a serving bowl. To broth, add remaining 1 1/2 cup of wine and reheat. Season the broth to taste and pour over chicken. Garnish with sliced onions.
Stewed chicken with leeks recipe serves 4 to 6.

Brain Curry

Ingredients:-

1 pound goat brains
¼ cup thin sliced onion
2 tomatoes
2 cloves garlic, sliced thin
1 teaspoon ground ginger
1 green hot chili, sliced open and seeds removed
1 tablespoon peanut or corn oil
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon sugar
½ green sweet bell pepper, sliced into long strips

Method:-

Steam the brains in a Stainless Steel steamer over hot water for ten minutes. Drain and cool. Cut into 8 to 10 slices, and set aside. Fry the onion, garlic, ginger and the whole chilli in the oil for two minutes. Add tomatoes,the curry powder, and stir well. Then add the salt, and stir for two minutes to blend the flavors. Now add the brain slices and the sweet pepper strips. Cook, basting frequently, for ten minutes, or until the sauce has thickened. Serve with wheat handmade bread.

Fish Moilee

Ingredients:-

600 gm fish fillets
50 ml refined oil
6 green cardamom
2 curry leaves
4 to 5 green chillies (cut into slices)
10 gm ginger (chopped)
15 gm garlic (chiopped)
100 gm onions (chopped)
3 gm tumeric powder
500 ml coconut milk
Salt to taste

Method:-

Heat oil in wok (kadhai),
add cardamom, curry leaves, green chillies, ginger and garlic
Stir fry for a min. Add onions and saute till translucent.
Add turmeric and simultanteously add fish fillets gently taking
care not to break. Add coconut milk and cook for 15 to 20 mins.
Season with salt, bring to a boil and simmer for 8 to 10 mins till fish is cooked
Transfer to a serving dish, serve hot, accompanied with rice.

Fried Sausages With Gravy

Ingredients:-

1 dozen prepared Pork Sausages ( medium or very hot according to taste)
1 small cup mustard oil.


Method

Pour the oil in a deep vessel and allow to heat well. Then place the sausages into the vessel and cover with water. Allow to boil until water vanishes and there is a thick gravy on oil. Fry well in the oil till the sausages get a nice dark brown.

Remove and serve with rice and lentils.

Alternatively eat with mashed potatoes, along with bread and butter.

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.