ANGLO-INDIAN BEEF ROAST

Serves: 6

Time required: 1 hour 45 minutes.

 2 kg Beef from the “Round Portion” or “Top Rump part”

2 large onions cut into quarters

2 teaspoons pepper powder

2 teaspoons chilly powder

Salt to taste

3 tablespoons oil

3 large potatoes pealed

1.Wash the meat and rub the salt and pepper well into it.

 2.  Place it in a big pan or a pressure cooker, and cook on high heat for a few minutes. 

 3. Keep turning the meat on all sides till it changes colour.  

 4.Add the onions, potatoes and sufficient water and cook till the meat is tender.

 5. Transfer to an oven proof dish and bake in a moderate oven till the meat is nicely brown all over and the potatoes too are well roasted. 

 Serve with steamed vegetables and bread

 

 

BAKED BONELESS CHICKEN

Serves 6

Preparation and cooking time: 1 hour 

Ingredients 

300 grams boneless chicken cut into 1 inch pieces

2 teaspoons chilly powder

1 teaspoon cumin powder

½  teaspoon all spice powder or garam masala

2 teaspoons ginger garlic paste

½ teaspoon tumeric powder

2 tablespoons curd or yogurt

1 teaspoon vinegar

2 tablespoons butter 

Method 

1. Wash the chicken and leave aside. 

2. Mix the curds, chilly powder, cumin powder, garam masala powder, ginger garlic paste, salt and tumeric powder together. 

3. Marinate the boneless chicken with this mixture and leave aside for 20 minutes. 

4. Transfer to a buttered baking dish and dot all over with the butter. 

5. Bake in a moderate oven for 40 to 45 minutes. 

Serve as a starter or as a side dish.

CHICKEN AND SPRING ONION CASSEROLE

Serves 6    Preparation  time: 1 hour 

Ingredients 

1 whole chicken jointed into 6 pieces

3 carrots peeled and sliced

3 large tomatoes chopped

3 sticks celery sliced

A small bunch of spring onions (Onion Leeks) chopped into bits

2 teaspoons pepper powder

1 teaspoon chopped garlic

Salt to taste

2 teaspoons corn flour

2 tablespoons oil or butter 

Method 

1. Heat oil / butter in a pan and sauté the garlic, spring onions , carrot and celery for about 5 minutes.

2. Add the chicken, salt and pepper and fry till lightly brown all over.

3. Add the chopped tomatoes and very little water and simmer for 10 minutes. 4. Mix the corn flour in a little water and stir into the chicken. 5. Transfer to a baking dish and bake in a moderate oven for 20 minutes. 

Serve with rice or steamed vegetables 

ANGLO-INDIAN FISH VINDALOO

 FISH VINDALOO

Serves 6 Preparation Time 45 minutes1 kg good fleshy fish cut into slices
2 medium sized onions chopped
2 teaspoons chilly powder
2 teaspoons cumin powder
2 teaspoons ginger garlic paste
2 tablespoons vinegar
Salt to taste
2 tomatoes pureed
2 tablespoons oil

Wash the fish well and lightly fry in a little oil till the pieces become firm. Heat oil in a pan and add the onions and fry till light brown. Add the ginger garlic paste and sauté for a while. Add the chilly powder, cumin powder, pepper powder, tomato puree and salt and fry for some time. Add the fish and the vinegar and mix well. Add a little more water and cook till the gravy is slightly thick.

(Slices of Shark fish can also be used in this recipe to make Shark Fish Vindaloo. However the pieces need not be fried before hand since shark meat is already firm)

GRANNY’S HOME MADE HOT CROSS BUNS

500 grams refined flour
1 teaspoon dried yeast
1/2 teaspoon salt
1 teaspoon cinnamon powder
50 grams butter
50 grams sultanas or raisins
50 grams black currants
2 tablespoons sugar
400 ml milk
2 eggs beaten

Disolve the yeast in a little warm milk. Put flour, sugar, salt, cinnamon powder, sultanas / raisins, black currants into a mixing bowl and make a well in the centre. Add the yeast, butter, milk and egg and knead till the dough is soft and elastic. Place the dough in a lightly oiled bowl and cover with a damp cloth. Leave aside for 2 hours by which time the dough would have doubled in size.

Punch the dough down and knead again. Divide the dough into 12 equal balls. Flatten them a little and place on a greased baking tray taking care to leave sufficient space between each bun. Cover and keep aside for 45 minutes till the dough rises again.

Make crosses with strips of dough and carefully place on each bun. Bake in a preheated oven at 200 deg C for about 20 minutes.

AN OLD COLONIAL RECIPE – RAILWAY MUTTON CURRY

RAILWAY MUTTON CURRY

Serves 6 Preparation Time 45 minutes

½ kg mutton or lamb cut into medium size pieces

6 peppercorns

2 big onions sliced

2 pieces cinnamon

2 cloves

2 cardamoms

8 to 10 curry leaves

4 red chilies broken into bits

1teaspoon chilly powder

1teaspoon ginger garlic paste

Salt to taste

2 tablespoons oil

2 tablespoons vinegar or ½ cup of tamarind juice

Wash the meat and mix it with the ginger garlic paste, salt and the chilly powder. Heat oil in a pan and fry the onions, curry leaves, red chillies and spices till golden brown. Add the meat and mix well. Fry for a few minutes. Add the vinegar / Tamarind juice and sufficient water and cook on medium heat till the meat is done. Keep frying till the gravy is thick and dark brown