CHICKEN PATTIES

½ kg chicken mince


2 cups breadcrumbs

3 eggs beaten

3 onions chopped finely

1 tablespoon chopped coriander leaves

Salt to taste

1 teaspoon pepper powder

½ teaspoon spice powder ( garam masala powder)

6 tablespoons oil



Heat 2 tablespoon oil in a pan and sauté the onions lightly. Add the chicken mince and a little salt and cook till the chicken is cooked. Remove from heat then mix the chicken with the breadcrumbs, chopped coriander leaves, beaten eggs, salt, pepper and spice powder. Mix well then form into small round patties. Heat the remaining oil in a flat pan and fry the patties on medium heat till golden brown on both sides

FRESH FRUIT TRIFLE

500 grams sponge cake

2 cups of fresh fruit such as bananas, mango, apple etc peeled and chopped into small pieces
2 cups apple juice or mango juice
8 cherries chopped
Some chopped nuts for garnishing
200 grams fresh cream
4 tablespoons jam
Chop the cake into small pieces and lay them as the bottom layer in a flat glass dish. Mix the jam with the apple / mango juice and pour half the quantity all over the layer of cake. Next spread a layer of fruit over this using half the quantity of fruit, then spread a layer of fresh cream. Repeat the three layers again. Smoothen out the top layer of cream using a spatula. Garnish with chopped cherries and nuts. Chill and serve when required

.BANANA NUTLOAF

200 grams flour

150 grams sugar powdered
50 grams chopped walnuts
3 eggs beaten
½ teaspoon salt
3 tablespoons milk
150 grams butter
3 large ripe bananas, mashed well
2 teaspoons baking powder
Sift the flour, baking powder and salt together. Cream the butter and sugar well. Mix in the mashed banana, milk and walnuts. Fold in the flour. If the mixture is too thick add a little more milk. Pour the batter in a greased baking dish and bake for about 30 minutes until the cake is brown on top. Remove from the oven and cool.

CHICKEN BUFFARD

1 whole chicken about 1 ½ kg in weight jointed and cut into 6 or 8 big pieces

1 large cabbage cut into quarters
1 teaspoon tumeric powder
2 teaspoons salt
4 large onions sliced
6 green chilies slit lengthwise
1 teaspoon crushed garlic
1 teaspoon chopped ginger
½ cup vinegar
3 tablespoons oil
1 teaspoon spice powder
2 teaspoons chilly powder
1 teaspoon pepper powder
2 Bay leaves
1 teaspoon cumin powder
Wash the chicken and add all the above ingredients except the cabbage to it. Mix well. Take a large pan and cover the bottom with the cabbage. Add the chicken mixed with all the ingredients. Add 3 cups of water. Cover the pan and cook first on high heat then simmer on low heat for about an hour till the chicken is well cooked and it gives out a nice aroma. Serve hot.
Note: Cabbage could be substituted with knollkol, cauliflower, carrot, radish, turnip, potato or any other vegetable if desired.

EGG CURRY

EGG CURRY... A very east recipe
6 eggs

2 onions chopped
2 tomatoes chopped
2 teaspoons chillie powder
1 teaspoon coriander powder
A few coriander leaves chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon spice powder / garam masala powder
Salt to taste
2 teaspoons oil

Boil the eggs and shell them. In a pan heat the oil and sauté the onions till brown. Add the ginger and garlic paste and sauté for a few minutes. Add the chopped tomatoes, chillie powder, coriander powder, spice powder / garam masala powder, salt and continue frying till the oil separates from the masala and the tomatoes are reduced to pulp. Add about ½ cup of water and bring to boil. When the gravy is thick add the halved hard-boiled eggs and simmer for a few minutes. Garnish with chopped coriander leaves. Serve with rice or bread.

FRIED CHICKEN DRUMSTICKS

8 Chicken Drumsticks
2 tablespoons cornflour
1 egg beaten
½ teaspoon baking powder
3 tablespoons refined flour / maida
2 tablespoons soya sauce
salt to taste
2 teaspoons pepper powder
1 teaspoon cumin powder
Oil for frying
Marinate the chicken drumsticks with all the above ingredients (except oil) for about 2 hours. Heat oil in a pan and deep fry the chicken drumsticks 2 at a time till golden brown. Serve with chillie sauce.

TROTTERS SOUP

6 to 8 trotters (mutton or pork) each to be chopped into 2 pieces
2 or 3 green chilies
Salt to taste
1 teaspoon pepper powder
1 tomato chopped
1 large onion chopped
½ teaspoon garlic paste
½ teaspoon ginger paste

Wash the trotters well. Place all the above ingredients together with the trotters in a pressure cooker. Add 6 to 8 glasses of water. Pressure cook for about 20 minutes or till the trotters are tender and the soup is thick. Serve hot. This is a very nourishing soup.

SPICY MEAT MINCE FRY (POSTHOLE MINCE)

½ kg mince (beef or mutton)
2 big onions chopped
½ teaspoon turmeric powder
1 teaspoon chopped garlic
1teaspoon chopped ginger
3 green chilies chopped finely
1 small bunch coriander leaves
2 tablespoons oil
Salt to taste
½ teaspoon chilly powder

Heat oil in a pan and fry the onions till golden brown. Add the chopped ginger, garlic, green chilies, turmeric powder, chilly powder and sauté for 3 minutes. Add the mince and salt and mix well. Add the chopped coriander leaves and cook on low heat for about ½ an hour till the mince is cooked and all the water evaporates. Simmer on low heat till the mince gives out a nice aroma. Serve hot with bread or chapattis

BENGAL LANCERS SHRIMP CURRY

1 kg medium size Shrimps / Prawns cleaned and de-veined
3 tomatoes chopped
3 onions sliced finely
2 teaspoons chillie powder
½ teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder (optional)
Salt to taste
1 teaspoon garlic paste
1 teaspoon ginger paste
3 tablespoons oil
2 tablespoons vinegar

Marinate the shrimps / prawns with the chillie powder, turmeric powder, cumin powder, coriander powder, vinegar and salt and keep aside for 15 minutes.
Heat oil in a pan and fry the onions till golden brown. Add the garlic paste, ginger paste and tomatoes and fry till the tomatoes turn pulpy. Add the marinated prawns / shrimps and mix well. Add 1 cup of water and cook on medium heat for about 20 minutes till the prawns / shrimps are cooked. Serve with rice, Bread or Chapattis

OX TONGUE VINDALOO

1 whole Ox tongue
3 onions chopped
3 big tomatoes pureed
1 teaspoon cumin powder
1 teaspoon tumeric powder
3 teaspoon chilly powder
1 teaspoon pepper powder
2 teaspoons garlic paste
1 cup vinegar
3 tablespoons oil
Salt to taste
Pressure cook the tongue with sufficient water till soft. Cool and remove the white skin. Cut into slices. Heat oil and fry the onions till golden brown. Add the garlic paste and sauté for some time. Add the chilly powder, cumin powder, tumeric powder, pepper powder and fry well with a little vinegar. Add the tomato puree and continue frying till the oil separates from the masala. Add the remaining vinegar and the cooked Ox Tongue together with the remaining soup and cook till the gravy is thick. Serve hot with rice, chapattis, bread or even hoppers

Grandma’s Pork Buffard

1 kg pork with the lard cut into medium pieces
3 carrots cut into medium pieces
3 potatoes cut into medium pieces
1 small cabbage cut into big chunks
1 teaspoon turmeric powder
2 teaspoons salt
4 large onions sliced
6 green chilies slit lengthwise
1 teaspoon crushed garlic
1 teaspoon chopped ginger
½ cup vinegar
1 tablespoon oil (optional)
1 teaspoon spice powder or garam masala powder
2 teaspoons chilly powder
1teaspoon pepper powder
2 Bay leaves
1 teaspoon cumin powder
1 teaspoon coriander powder
Wash the pork well and add all the above ingredients to it. Mix well. Place in a pressure cooker along with the chopped vegetables. Add 3 cups of water. Cover and pressure cook first on high heat then simmer on low heat for 30 minutes till the pork is well cooked and it gives out a nice aroma. Serve hot.
Note: Other vegetables of your choice such as cauliflower, radish, turnips, etc, may used