KALKALS

Christmas time is that very special time of the year signifying happiness, caring and family togetherness. Preparation of the traditional cakes and sweets that are a part and parcel of Christmas starts a month or fortnight in advance, filling the house and neighbourhood with enticing smells. For many people, one of their strongest childhood memories, is the enticing aroma of baking at Christmas. This is the time, when the whole house is in a festive mood, with the anticipation of Christmas, and every one in the family chips in to help prepare those heavenly delights, such as  the traditional Christmas Cakes, kalkals and Rose Cookies, many other sweets and goodies that are prepared specially for Christmas. I’m sharing a few old Christmas recipes below. I’m sure these recipes will bring back happy memories of past Christmases for many and will surely bring back nostalgic memories.

KALKALS

I kg refined flour  or maida                                       

6 eggs beaten well

2 cups thick coconut milk                                                 

½ teaspoon salt                             

300 grams sugar                       

1 teaspoon baking powder             

Oil for deep frying

 

Mix the flour, salt, sugar and baking powder together. Add the coconut milk and eggs and knead to a soft dough. Keep aside for an hour. Form kalkals by taking small lumps of the dough and roll on the back of a fork or a wooden kalkal mould, to form a scroll. Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Heat oil in a deep pan and fry as many kalkals as possible at a time. Keep aside.

 

To ice the kalkals, melt 1 cup of sugar with ½ cup of water and when the sugar syrup crystallizes pour over the kalkals and mix well. Store in airtight boxes when cold.

MEAT POT ROAST

2 kg chunk of either tender mutton or beef       

2 teaspoons refined flour (maida)

2 teaspoons pepper powder                               

Salt to taste

2 teaspoons vinegar                                            

4 tablespoons butter

2 big onions sliced                                            

3 large potatoes peeled and cut into halves

A few carrots, beans, turnips, etc (optional)

Wash the meat and rub the flour, salt, pepper and vinegar well into it all over. Heat a large pan or pressure cooker and add the butter. Place the meat in this and brown all over, turning it from side to side. Add sufficient water and cook till the meat is tender. Add the sliced the onions, potatoes and other vegetables to the meat. Simmer on low heat till all the water evaporates, turning the meat from side to side, till the meat is nicely brown all over and the potatoes and vegetables too are well roasted.  Serve hot or cold with bread

Serve hot or cold with steamed vegetables and bread.

PORK CHOPS

½ kg good pork chops
2 teaspoons ginger garlic paste
2 tablespoons vinegar
2 large onions sliced finely
2 or 3 green chilies sliced lengthwise
3 tablespoons oil
1 teaspoon chilly powder
1 teaspoon spice powder or garam masala
1 teaspoon pepper powder
Salt to taste
Wash the chops and marinate them with the ginger garlic paste, pepper powder, spice powder, vinegar, chilly powder and salt for about one hour. Heat oil in a large pan and sauté the onions, and green chilies for a few minutes. Add the marinated chops and mix well. Simmer for a few minutes. Add sufficient water and cook till the chops are done and the gravy dries up. Garnish with onion rings.

BAKED BONELESS CHICKEN

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
1 teaspoon ginger paste
1 teaspoon garlic paste
½ teaspoon tumeric powder
2 tablespoons curd or yogurt
1 teaspoon vinegar
2 tablespoons butter
Wash the chicken and leave aside. Mix the curds, chilly powder, cumin powder, garam masala powder, ginger garlic paste, salt and tumeric powder together. Marinate the boneless chicken with this mixture and leave aside for 20 minutes.Transfer to a buttered baking dish and dot all over with the butter. Bake in a moderate oven for 40 to 45 minutes.
Serve as a starter or as a side dish.

STEWED KIDNEYS

10 lamb kidneys or 1 calf kidney
4 small onions sliced finely
2 teaspoons pepper powder
Salt to taste
2 tablespoons oil
Wash and clean the kidneys and cut into small slices. Heat the oil in a pan and sauté the onions lightly. Add the kidney pieces, salt and pepper and mix well. Add 1 cup of water and cook on low heat till the kidneys are cooked. Thicken the gravy with a tablespoon of flour mixed with a little water. This dish goes well with toast and baked beans.

CHILLIE CHEESE STICKS

500 grams flour
1 teaspoon salt
1 teaspoon chillie powder
½ teaspoon baking powder
200 grams butter or margarine
200 grams shredded cheddar cheese
½ teaspoon pepper powder
½ cup sour curds or yogurt
Oil for frying

Mix all the above ingredients together and chill for about 2 hours in a refrigerator. Take out and leave to attain room temperature. Onto a floured surface, roll out the dough into a rectangle shape about ¼ inch thick. Cut the dough into 3 inch stips about ¼ inch wide.
Heat sufficient oil in a pan and deep fry the strips till golden.

Alternately, place these strips on an ungreased baking tray and bake at 425 degrees for 10 minutes until the cheese sticks are golden and puff up.

ANGLO-INDIAN ROASTS

A Roast is one of the most simple and easy-to-make dishes that require very little work and effort. When stumped over what to cook, most people usually just decide to make a roast. When properly done, there’s no greater culinary pleasure than tucking into the juicy roasted meat. Even the left overs have their uses. The brown burnt residue at the bottom of the roasting pan can be converted into a delicious sauce with a little butter and a dash of wine. The left over bits of meat can also be used in sandwiches, salads, etc.

Making a roast is a real fulfilling experience and one could really innovate with the ingredients depending on individual taste. For a simple, uncomplicated version just pepper and salt would suffice. However a Pot Roast is very popular as vegetables such as potatoes, turnips, carrots, beans onions, etc could be added as well. These vegetables, make the dish truly delicious as they cook in the natural juices of the meat. Try out these easy recipes for some delicious Anglo-Indian Roasts. “ So Come, lets raise a toast to Anglo-Indian Roasts”

CHICKEN ROAST

1 whole chicken cleaned and washed well

Salt to taste

2 teaspoons pepper

1 teaspoon Chillie Powder

½ teaspoon turmeric powder

2 tablespoons oil or ghee

Marinate the chicken with the salt, chillie powder, turmeric powder and pepper powder for about ½ an hour. Heat oil or ghee in a thick -bottomed pan or pressure cooker and add the whole chicken. Turn the chicken from side to side and fry for about 5 minutes Cover the vessel with a tight lid and simmer over low heat turning the chicken occasionally till the chicken is cooked and all the water is absorbed. Continue to cook till the chicken is roasted to a lovely golden brown. Serve with roasted potatoes and boiled vegetables.

BEEF POT ROAST

2 kg chunk of either tender mutton or beef

2 teaspoons refined flour (maida)

2 teaspoons pepper powder

Salt to taste

2 teaspoons vinegar

4 tablespoons butter

2 big onions sliced

3 large potatoes peeled and cut into halves

A few carrots, beans, turnips, etc (optional)

Wash the meat and rub the flour, salt, pepper and vinegar well into it all over. Heat a large pan or pressure cooker and add the butter. Place the meat in this and brown all over, turning it from side to side. Add sufficient water and cook till the meat is tender. Add the sliced the onions, potatoes and other vegetables to the meat. Simmer on low heat till all the water evaporates, turning the meat from side to side, till the meat is nicely brown all over and the potatoes and vegetables too are well roasted. Serve hot or cold with bread

Serve hot or cold with steamed vegetables and bread

SPICY ANGLO-INDIAN PORK ROAST

2kg pork (1 whole piece) from the shoulder portion

2 teaspoons pepper powder

4 dried red chillies broken into bits

3 pieces of cinnamon about ½ inch each
1 teaspoon chilly powder

½ teaspoon turmeric powder
2 or 3 onions sliced 1 tablespoon vinegar
1 tablespoon oil
Salt to taste
Wash the pork and rub it well all over with the salt, pepper, chilly powder and turmeric powder. Spread the sliced onions evenly in a fairly large greased baking dish. Lay the chunk of pork on the layer of onions. Sprinkle the broken red chillies and cinnamon over it. Drizzle the oil all over the meat. Shake the dish so that it spreads evenly. Cook in a moderate oven (355 0 ) for about one and a half hours till the meat is soft and brown. (Turn the meat over every half hour so that it browns all over evenly).
Serve with mash potato and Bread or Rice.
The Pork Roast could be prepared using a Pressure cooker instead of baking in an oven.