Corned Beef

2 Kgs tender beef from the “Round” Portion
1 kg Table salt or powdered salt
50 grams Saltpeter or Lime salt powdered
1 tablespoon moist brown sugar
Juice of 8 limes
2 teaspoons vinegar

Wash and dry the meat well. Puncture holes all over it. Mix the salt, saltpeter and brown sugar together. Divide this mixture into 4 parts. Rub the Beef all over with one portion of the salt mixture and juice of 2 limes. Turn the beef around so that the salt solution seeps into it well. Repeat this after every 2 hours rubbing it well several times during the day. Next morning remove from the old dish and place it on another dry dish, and rub into it the second portion of the prepared salt. Let it stand for an hour or so, then pour over it the remainder of the 2nd portion of the salt solution. Repeat the rubbing two or three times during the day, turning the beef continually. On the 3rd and 4th day repeat the procedure of placing in a fresh dish and rubbing the beef well with the 3rd and 4th portions of the prepared salt solutions and lime juice. On the 5th day boil or pressure cook the meat with all the residue of the salt solution for at least 1 hour on low heat. Cool and store. Use for sandwiches etc when required.

Fish in Mustard Gravy

1 kg good fish such as Hilsa or Trout
3 tablespoons oil
2 tablespoons mustard powder
1 teaspoon turmeric powder
8 to 10 green chillies
Salt to taste

Make a paste of the mustard with about 6 tablespoons of water. Heat oil in a non-stick pan and fry the mustard paste and turmeric powder for about 5 minutes on low heat. Add 3 cups of warm water and mix well. Bring to boil. Add the fish, green chillies and salt and cook on medium heat till the fish is cooked and the gravy thickens a bit.

STUFFED FLAT BREAD / DHAL PURI

2 cups channa dal (Bengal gram)
½ tsp Turmeric powder
½ teaspoon cumin powder
Salt to taste
4 cups flour
Ghee or Oil for deep frying
Wash dal and boil with turmeric and salt till its soft (but not mushy) in just enough water (2 cups) so that water gets absorbed when its done. Kneed flour with water to a stiff dough and keep aside. Strain and grind dal to a fine paste, add cumin powder. Adjust salt to taste. Divide the dal paste into equal portions for puris. Take a ball of dough, make a depression and add the dal paste. Close and then roll out to a thin puri or flat bread. Heat oil in a deep pan till smoky. Fry the stuffed dhal puris one at a time on a high flame for a few minutes till done. Serve with chutney

OX TONGUE ROAST FOR CHRISTMAS

1Large Ox tongue
1 big onion sliced
4 red chilies broken into bits
1 teaspoon whole pepper corns
2 cloves
2 pieces of cinnamon
2 tablespoons oil
Salt to taste

Wash the tongue well and then pressure cook it with 2 cups of water and a little salt till tender letting some soup remain. Open the pressure cooker and remove the boiled tongue. Let it cool for some time. When it is a little cold remove the white skin from the tongue and put it back into the open cooker and add the oil, onion, red chilies pepper corns, cloves and cinnamon and a little more salt. Mix well. Simmer on low heat till all the soup dries up and the tongue is nicely brown all over .Cut into slices and arrange on a plate along with the residue. Serve hot or cold with mash potatoes and bread. You can make very delicious sandwiches with tongue roast as filling

WALNUT CAKE

200 grams flour / maida
200 grams sugar
150 grams walnuts
4 eggs beaten
1 tablespoon baking powder
100 grams honey
250 grams butter
Sieve flour / maida with the baking powder Cream the butter and sugar together till creamy. Add the beaten eggs, walnuts and honey and mix well. Fold in the flour slowly. If the mixture is too thick add a little milk. Pour into a greased and papered baking tin or dish and bake in a moderate oven for about 40 to 45 minutes. Remove from the oven when done and set aside to cool.

ANGLO-INDIAN MUSTARD SAUCE FOR SANDWICHES ETC

This sauce can be used as a spread for sandwiches by mixing it with shredded meat, vegetables, mayonnaise etc. It can also be eaten as a side relish with any type of Roasted Meat, Chicken Turkey, Duck etc.
This sauce was an integral sauce on every Anglo-Indian table during the Christmas Season

50 grams ordinary black or brown mustard
10 grams white mustard
1 teaspoon chillie powder
2 teaspoons garlic paste
2 tablespoons sugar
Salt to taste
A small piece of Drumstick Bark
1 cup white vinegar
Grind all the above to a smooth paste. Add a little more vinegar to make the paste into a sauce like consistency. Refrigerate and use when required.
Note: In case the drumstick bark is not available substitute with a stick of cinnamon.

Colonel Standhurst’s Beef Curry

Serves 6
Preparation Time 45 minutes
Ingredients

½ kg good beef cut into medium pieces
2 big tomatoes pureed
3 cloves, 2 pieces of cinnamon, 2 cardamoms
2 Bay leaves
1 teaspoons ginger paste
1 teaspoon garlic paste
2 onions chopped
1 tablespoon chopped mint leaves
2 teaspoons chilly powder
Salt to taste
3 tablespoons oil
2 potatoes pealed and each cut into 8 pieces

Wash the meat and the potatoes. Heat oil in a pan and add the onions, cloves, cinnamon, cardamoms, bay leaves, ginger paste and garlic paste. Fry for a few minutes. Add the meat and the chilly powder and mix well. Keep frying on low heat for some more time. Now add the tomatoes, salt, mint leaves, potatoes, and mix well. Add sufficient water and cook till the meat is done and the gravy is thick. If cooking in a pressure cooker turn off the heat after 6 whistles. Serve hot with rice.

BRINJALS IN A TOMATO GRAVY (Aubergines in gravy)

Serves 6
Preparation Time 30 minutes
½ kg brinjals cut into quarters
2 teaspoons chilly powder
2 onions sliced finely
1- teaspoon cumin powder
2 teaspoons poppy seeds
2 teaspoons sesame seeds
½ teaspoon tumeric powder
½ cup coconut paste
½ cup tamarind juice made from a lime size ball of tamarind
2 teaspoons ginger garlic paste
2 big tomatoes chopped
Salt to taste
2 tablespoons oil

Fry half the onions lightly and grind it to a paste together with the poppy seeds , coconut and sesame seeds.
Heat oil in a pan and sauté the remaining onions till golden brown. Add the ginger garlic paste, chilly powder, tumeric powder and cumin powder and fry for some time. Add the chopped tomatoes, the ground coconut masala and salt and continue frying till the oil separates from the masala. Now add the cut brinjals and tamarind juice and simmer on low heat till done. Garnish with chopped coriander leaves.

COUNTRY CAPTAIN PORK

1 kg pork cut into medium size pieces
3 large onions sliced finely
2 teaspoons chilly powder
1 teaspoon tumeric powder
2 tablespoons oil
Salt to taste
2 tablespoons garlic paste
2 sticks cinnamon
4 cloves
2 cardamoms

Wash the pork and boil with a little salt and 1 cup water till tender.
Heat oil in a pan and fry the onions lightly. Add the garlic paste. Saute for about 5 minutes on medium heat. Add the chilly powder, tumeric powder, cinnamon, cloves, cardamom and salt. Now add the cooked pork along with the soup and simmer for about 10 minutes till the gravy is thick. Serve with bread or rice.

MEAT AND BRINJAL (EGG PLANT) CURRY

Meat and Brinjal Curry
1 kg Beef or Mutton cut into 3 cubes
3 medium size Brinjals cut into quarters and soaked in water
3 tablespoons oil
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon pepper powder
2 medium size onions chopped
2 tomatoes chopped fine or made into puree
2 green chillies slit lengthwise
1 teaspoon chillie powder
1 teaspoon turmeric powder
Salt to taste
2 tablespoons vinegar
Heat oil in a pan and lightly brown the Brinjals over moderate heat for 3 minutes then remove and keep aside. In the same oil add the onions and sauté lightly. Add the ginger garlic paste, pepper powder, chillie powder, green chillies and turmeric powder, vinegar and fry for 2 minutes. Now add the Beef / Mutton and the tomato and stir-fry until the meat changes colour. Add 2 cups water and cook till the meat is tender. Add the Brinjals and simmer for 5 minutes. Serve with rice.