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.

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.