PORK / LAMB TROTTERS IN GRAVY

8-Trotters (mutton or pork) preferably the front ones
1teaspoon ginger paste
1 teaspoon garlic paste
2-teaspoons spice powder
2-large tomatoes chopped
3-teaspoons chillie powder
2-large onions chopped
1-teaspoon coriander powder
3-tablespoons oil
Salt to taste
2 tablespoons coriander leaves chopped.

Heat oil in a pressure cooker and lightly sauté the onions. Add the trotters, spice powder, chillie powder, tomato, coriander powder and salt and mix well. Add sufficient water and pressure cook first on high heat then on low heat for half an hour till the trotters are well cooked. Garnish with chopped coriander leaves. Serve hot with rice or bread or even dosas or hoppers.

ANGLO-INDIAN OX TONGUE ROAST

Serves 6
Preparation Time 45 minutes
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.

JELEBI CARAMEL CUSTARD

6 Jelebis (available in any Indian Sweet stall)
3 eggs beaten
½ tsp vanilla essence
½ litre milk
6 tablespoons sugar
A pinch of salt
4 tablespoons flour
1 teaspoon butter

Take a flat bottomed baking dish and grease it well with butter. Boil the milk and keep aside. Pre heat the oven till slightly warm. When the milk is slightly cold add the eggs, vanilla essence, flour and sugar and beat well till there are no lumps. Pour a thin layer of this mixture into the baking dish and let it set in the warm oven till it forms a base. Take out the dish and arrange the Jelebis in it. Pour the rest of the mixture over the Jelebis and bake for about 15 to 20 minutes till the custard sets and is golden brown on top. The custard should be moist and not dry. Garnish with sliced cashewnuts or pistachios.