EGG & CAPSICUM RICE

Serves 6
Preparation time 45 minutes
1 big onion chopped finely
1 capsicum chopped into thin slivers
½ cup chopped celery
3 eggs beaten well
3 tablespoons oil
2 or 3 green chilies chopped finely
1- teaspoon pepper powder
1 tablespoon tomato sauce
2 cups cooked rice
Salt to taste
Heat oil in a pan and fry the onions till brown. Add the green chilies and the capsicum and sauté for a minute. Now add the beaten egg and scramble well. Add salt, pepper, celery, soy sauce and cooked rice and mix well. Cook covered on low heat for 2 minutes then take down. Serve hot with tomato sauce or fried chicken.

CURRIED TROTTERS

8 Trotters (sheep/ goat or pork) preferably the front ones each chopped into 2 or 3 pieces
2-teaspoons ginger paste
1teaspoon garlic paste
1 teaspoon cumin powder
2 large tomatoes chopped or pureed
2 teaspoons chillie powder
2 large onions chopped
1teaspoon coriander powder
3 tablespoons oil
Salt to taste
2 tablespoons chopped coriander leaves (optional)
Method
Heat oil in a pressure cooker and lightly sauté the onions. Add the trotters, cumin powder, chillie powder, chopped tomato / tomato puree, 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

SPICY ANGLO-INDIAN VEAL CURRY

Serves 6
Preparation Time 40 minutes
1 kg very tender veal cut into medium pieces
2 large onions chopped
1teaspoon chilly powder
½ teaspoon pepper powder
½ teaspoon turmeric powder
2 tablespoons oil
1 teaspoon finely chopped ginger
2 teaspoons finely chopped garlic
Salt to taste
2 green chillies slit lengthwise
1 teaspoon cumin powder
½ teaspoon coriander powder
1 teaspoon spice powder
1 teaspoon ginger paste
1 teaspoon garlic paste
Wash the veal well. Cook it in sufficient water with a little salt in a pressure cooker till soft. Drain and keep the soup aside. Heat the oil in a pan and sauté the onions lightly. Add the veal, ginger, garlic, salt, turmeric powder, chilly powder, cumin powder, coriander powder, spice powder and pepper powder and mix well. Add the soup. Cover and simmer on low heat till the gravy thickens. Serve hot with rice or bread.

Meat Masala Grill

1 kg beef or mutton cut into fairly big pieces
2 teaspoons pepper powder
2 teaspoons chillie powder
½ teaspoon turmeric powder
2 teaspoons cumin powder
1 teaspoon garlic paste
1 teaspoon ginger paste
3 tablespoons vinegar
4 onions sliced in rounds
3 potatoes peeled and curt into halves
Salt to taste
3 tablespoons oil
Marinate the meat in vinegar, salt, pepper powder, chillie powder, ginger and garlic paste, turmeric powder, cumin powder and leave aside for about one hour. Heat some of the oil in a suitable pan or pressure cooker and add the marinated meat. Fry well till the meat becomes firm. Add the potatoes and just enough water for the meat to cook. Simmer till all the gravy dries up. Remove the meat and potatoes and keep aside. Add a little more oil in the same pressure cooker or vessel and fry the onions till brown. Add the cooked meat and potatoes and mix well. Simmer for about 5 more minutes then take down. Serve with Bread or chapattis.

BRINJAL PICKLE (Aubergine / Egg Plant Pickle)

½ kg long purple brinjals /egg plants / aubergines
3 tablespoons chilly powder
6 pods garlic
50 grams fresh ginger
1 cup vinegar
1 tablespoon mustard powder
1 teaspoon tumeric powder
1 cup refined oil
1 cup of sugar
2 tablespoons salt
Wash and dry the brinjals well. Cut the brinjals into medium size pieces. Peel the ginger and garlic and chop into tiny bits. Heat the oil in a pan. Add the ginger and garlic and sauté on low heat for a few minutes. Add the chilly powder, mustard powder and tumeric powder and fry for a minute. Now add the brinjals and salt and cook for 5 minutes on low heat. Add the vinegar and sugar and mix well. Cook till the sugar dissolves. Cool and store in bottles

LEMON AND COCONUT PUDDING

200 grams fine semolina / soogi
100 grams butter
100 grams sugar
A pinch of salt
2 eggs beaten well
4 tablespoons desiccated coconut
1 teaspoon baking powder
2 tablespoons fresh lemon / lime juice.
1 cup fresh cream whipped with 2 teaspoons sugar
Sift the flour and baking powder together. Beat the butter and sugar together till fluffy. Add the eggs and lemon / lime juice and continue beating for a few minutes. Add the semolina / soogi, salt and desiccated coconut and mix well. Pour the mixture in a greased baking dish or bowl. Steam it for 15 to 20 minutes in a pressure cooker. Remove from the pressure cooker when the pressure dies down. When cold, turn over on a serving dish. Decorate with whipped cream

LEMON AND COCONUT PUDDING

BROWN STEW / IRISH STEW WITH DUMPLINGS

½ kg beef or mutton cut into medium pieces
2 cups mixed chopped vegetables such as carrots, potatoes, cauliflower etc
2 green chilies slit lengthwise
2 medium size tomatoes chopped
2 big onions sliced
1 teaspoon ginger paste
1 teaspoon garlic paste
2 cloves,
2 pieces of cinnamon,
6 or7 pepper corns
2 teaspoon chopped mint leaves
Salt to taste
2 tablespoons oil
2 tablespoons coconut paste (optional)
2 tablespoons flour
Wash the meat and vegetables and cook them all together with the peppercorns, green chilies, tomatoes ginger garlic paste, salt, cinnamon, cloves, mint, salt, coconut, and sufficient water till the meat is cooked. Make a thin paste of the flour and about ¼-cup of water. In another pan heat the oil and fry the onions till golden brown. Add the flour paste and fry along with the onions for some time. Add the cooked meat and vegetables and simmer for 5 minutes. Serve hot with bread or hoppers.
Make dumplings as follows and add along with the meat and vegetables while cooking.
To make the dumplings, you will need 1 cup of flour, 1 teaspoon butter and a pinch of salt. Mix all together with a little water to form soft dough. Form into small balls and flatten slightly. Add to the stew while cooking.

Chicken and Potato Stew

Serves 6
Preparation Time 1 hour
Ingredients

1 kg chicken cut into medium pieces
2 tablespoons oil
3 potatoes peeled and cut into quarters
1 teaspoon pepper corns
1 tomato chopped
½ teaspoon chopped ginger
½ teaspoon chopped garlic
Salt to taste
3 green chillies slit
2 onions sliced
A few mint leaves
2 tablespoons flour

Cook the Chicken along with the potatoes, peppercorns, green chilies, tomatoes ginger, garlic, mint, salt, and sufficient water till tender.

Make a thin paste of the flour with about ¼ cup of water. In another pan heat the oil and fry the onions till golden brown. Add the flour paste and fry along with the onions for some time. Add the cooked chicken and potatoes and simmer for 5 minutes. Serve hot with bread or Hoppers.

SIMPLE MILK SWEET SQUARES

Serves 6
Preparation time 1 hour
Ingredients

1tin condensed milk
1 litre milk
2 teaspoons corn flour
2 tablespoons butter or ghee
1 teaspoon vanilla essence
1 cup sugar

Heat the milk, condensed milk and sugar together till the sugar melts. Make a paste of the corn flour with a little water and add it to the milk mixture. Add the ghee and the vanilla essence and mix well. Continue cooking on low heat stirring all the time till the mixture thickens and leaves the sides of the vessel. Pour on to a greased plate and cut into squares when slightly cool.

PEPPER MINCE AND POTATO CUTLETS / RISSOLES

Serves 6
Preparation Time 1 hour

½ kg finely minced meat
1 medium sized onion chopped finely
2 teaspoons pepper powder
Salt to taste
3 tablespoons oil
1 egg beaten
2 tablespoons breadcrumbs
3 large potatoes

Boil the potatoes, remove the skin and mash well. Keep aside. Wash the mince. In a pan add the mince, onions, pepper powder and salt with a little oil and cook till the mince is dry. Remove from heat and cool for some time. Form the mashed potatoes into even sized balls. Make a depression in the center and fill with the pepper mince. Flatten each ball to form a round cutlet. Dip in the beaten egg then roll in the breadcrumbs. Heat oil in a flat pan and shallow fry the cutlets /rissoles on low heat till golden brown on both sides