Meat Glazzy / Meat Glassie


Serves 6 Preparation Time 1 hour
Ingredients

1 Kg beef / mutton/ lamb cut into medium size pieces
4 tomatoes chopped or pureed
3 large onions sliced finely
3 tablespoons oil
2 teaspoons chillie powder
½ teaspoon turmeric powder
2 teaspoons coriander powde
1 teaspoon cumin powder
2 teaspoons garlic paste
2 tablespoons bottled Sweet Mango Chutney or Sweet Lime Chutney or
2 tablespoons Honey or 2 tablespoons chopped Ripe Papaya or Pineapple
1 teaspoon vinegar
Salt to taste

Heat oil in a Pressure cooker or a suitable pan and fry the onions till they look glassy. Add the meat, chillie powder, turmeric powder, coriander powder, cumin powder, garlic paste, chopped tomatoes, salt and vinegar and mix well. Fry on high heat for about 5 minutes. Add the Fruit pieces / Sweet chutney / Honey and mix well. Add sufficient water and cook till the meat is tender and the gravy thickens. The curry will have a slightly fruity, sweetish taste.

DRY BEEF FRY

1 kg Beef cut into small pieces
2 medium size onions finely chopped
2 tablespoons oil
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons chillie powder
1 teaspoon spice powder or garam masala powder
2 Sprigs curry leaves
1 tablespoon vinegar
Salt to taste

Marinate the meat with all the above ingredients except the onions and curry leaves and keep aside for 1 hour. Heat oil in a pan and sauté the onions and curry leaves till slightly brown. Add the marinated meat and stir fry for a few minutes till the pieces become firm. Add 1 cup of water and mix well. Cover and simmer for 45 minutes or till the meat is tender and the gravy dries up. Keep frying on low heat till the meat is dry and dark brown. Serve as a side dish with Rice and pepperwater.

Meat Glazzy / Meat Glassie


Serves 6 Preparation Time 1 hour
Ingredients

1 Kg beef / mutton/ lamb cut into medium size pieces
4 tomatoes chopped or pureed
3 large onions sliced finely
3 tablespoons oil
2 teaspoons chillie powder
½ teaspoon turmeric powder
2 teaspoons coriander powde
1 teaspoon cumin powder
2 teaspoons garlic paste
2 tablespoons bottled Sweet Mango Chutney or Sweet Lime Chutney or
2 tablespoons Honey or 2 tablespoons chopped Ripe Papaya or Pineapple
1 teaspoon vinegar
Salt to taste

Heat oil in a Pressure cooker or a suitable pan and fry the onions till they look glassy. Add the meat, chillie powder, turmeric powder, coriander powder, cumin powder, garlic paste, chopped tomatoes, salt and vinegar and mix well. Fry on high heat for about 5 minutes. Add the Fruit pieces / Sweet chutney / Honey and mix well. Add sufficient water and cook till the meat is tender and the gravy thickens. The curry will have a slightly fruity, sweetish taste.

EGGLESS TEA CAKE

200 grams flour / maida
200 grams butter
1 tin condensed milk
1 teaspoon baking powder
½ teaspoon soda bicarbonate / baking soda
1 teaspoon vanilla essence

Sieve flour, baking powder and soda bicarbonate together and keep aside. Mix butter and condensed milk together. Add vanilla essence. Slowly add the flour. Beat lightly till well mixed. Pour into a greased baking tin and bake in a moderate oven for about 25 minutes.

Green Masala Fish Fry

1 kg good fleshy fish cut into thick slices
2 teaspoons garlic paste
1 medium size bunch coriander leaves
1 teaspoon cumin powder
3 green chillies
¼ teaspoon turmeric powder
Salt to taste
4 tablespoons oil
2 tablespoons vinegar

Grind the green chillies and green coriander together to a paste. Mix in the cumin powder, garlic paste, salt, turmeric powder and vinegar. Marinate the fish slices with this paste and keep aside for half an hour. Heat oil in a flat pan and shallow fry the fish on both sides till brown. Serve with Rice and Pepper water or Bread.

CURRIED TROTTERS (Also known as Paya and Kaal Soup in India)

8 Trotters ( mutton or pork) preferably the front ones each chopped into 3 pieces
2 large tomatoes pureed or chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
3 teaspoons chillie powder
½ teaspoon turmeric powder
1 teaspoon spice powder
2 large onions chopped
1 teaspoon coriander powder
3 tablespoons oil
Salt to taste
A small bunch of coriander leaves chopped.

Wash the trotters well and keep aside.
Heat oil in a pressure cooker and lightly sauté the onions. Add the ginger and garlic paste and sauté for a few more minutes. Now add the trotters, spice powder, chillie powder, coriander powder, turmeric powder, tomatoes and salt and mix well. 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.

Coq au Vin or Rooster in Red Wine,

Coq Au Vin is a Burgundian dish, and is considered a French comfort food. The traditional recipe for Coq au Vin did not include chicken, but rather a “Coq,” which is a rooster.
The red wine in the recipe was used not to mask flavor, but to allow the acids to help break down the old meat of the rooster True coq Au Vin was actually finished with the blood of the rooster stabilized with brandy and vinegar, this would help the blood not clot. Initially blood of the rooster was used to thicken the dish.

This dish was originally introduced in India by the French. It has since undergone changes in the method of cooking and now has a distinct Anglo-Indian flavour to it. It was quite a popular dish in the places where the French ruled such as Pondicherry, Karikal, Yanum, etc
Coq au Vin or Rooster in Red Wine,
1 chicken preferably a rooster about 1 kg in weight cut into 6 large pieces
2 medium carrots, cut into chunks
2 medium sized onions, chopped
1 stalk celery, chopped
2 medium sized tomatoes, chopped
2 teaspoons crushed garlic
1 teaspoon chopped ginger
1 bay leaf
2 tablespoons chopped coriander leaves
3 cloves
1 piece cinamon
1 teaspoon black pepper powder
5 cups red wine
¼ cup Cognac or brandy
2 tablespoons cooking oil
salt to taste
2 teaspoons sugar
1 tablespoon chillie powder

Marinate the rooster or chicken with all the above ingredients and set aside for about one hour. Heat oil in a suitable pan and add the marinated rooster / chicken pieces. Cover and cook on low heat till the pieces are well cooked and the gravy is thick. Serve with bread or dinner rolls.