1. Christmas Turkey Roast with Stuffing the old Anglo-Indian way
2.
Savoury Duck Roast
3.
Savoury Pork Pot Roast
4.
Devil Fry with Left-over Roast
5.
Homemade Salt Pork
6.
Homemade Salt Beef
7.
Pepper Pork Short Ribs
8.
Meat and Vegetable Brown Stew
9.
Mutton / Lamb Masala Chops
10. Devilled
Meat Balls
1 Whole small dressed Turkey
¼ cup vinegar
3 teaspoons pepper powder
2 cups bread crumbs
2 teaspoons dried mint powder
2 eggs beaten
1 cup of boiled peas and carrot
½ teaspoon
grated lemon rind
½ cup oil
Salt to taste
Take the liver, heart, gizzards and other edible
internal parts of the turkey and cook them with a little water, salt and pepper
powder till soft.
Remove and chop into very tiny bits. This is known as
the Turkey Giblets mince.
Mix the cooked giblet mince with the eggs, bread
crumbs, vinegar, mint powder lemon rind, salt and the boiled carrots and peas.
Now slit the turkey near the neck just above the chest
and fill it well with the giblet mince mixture packing it firmly and tightly.
When the turkey is stuffed well, close the opening and
rub oil well all over the turkey.
Place the stuffed turkey in a large pan / pot / pressure
cooker and add sufficient water. Cook
till the turkey is tender. Keep simmering till all the water dries up and the
turkey turns a lovely golden brown all over.
(The stuffed turkey can also be roasted in an oven if
desired).
Serve hot or cold with boiled vegetables and mash
potatoes and Bread.
1 whole duck with the skin
2 or 3 pods of garlic chopped very finely
3 teaspoons pepper powder
Salt to taste
3 dried red chillies or 1 teaspoon Paprika
2 teaspoons Tomato sauce
2 teaspoons vinegar
3 tablespoons oil
3 large potatoes pealed
Heat Oil in a big pan or suitable pot and add the
whole duck.
Fry on high heat for about 3 minutes, turning on all
sides till it changes colour.
Add all the other ingredients and about 4 glasses of
water and simmer till tender.
Strain away any excess soup and keep aside.
Add 2 tablespoons of oil or ghee and continue to
simmer on low heat till the duck is nicely brown all over and the potatoes too
are nicely roasted.
Slice and arrange on a serving platter.
Pour the remaining soup back into the pan or pot and
mix in 2 tablespoons of flour.
Cook till the gravy thickens, stirring all the time.
Spoon this gravy on top of the slices of the Duck Roast. Pour the remaining
gravy on the side of the platter along with the Roast potatoes.
Alternatively, the duck could be cooked in a pressure
cooker till soft and then browned in a pan.
1 chunk of pork weighing around 2 kgs with fat and
lard
3 potatoes boiled and peeled (keep them whole)
3 whole red chillies
1 teaspoon pepper corns
3 cloves
2 pieces of cinnamon
1 Bay leaf
Salt to taste
Add the boiled whole potatoes. Simmer on low heat
turning the meat around till nicely browned on all sides and the potatoes too
are well roasted
4. DEVIL FRY WITH LEFT-OVER ROAST
Note; This recipe can be adapted to meat as well. Left
over Chicken, Duck, Beef, Pork or Lamb Roast can be made into a delicious Devil
Fry if desired.
Ingredients
Shred the left-over Roast and discard the bones
3 large onions sliced finely
2 teaspoons chillie powder (add more if you like it
spicy)
½ teaspoon turmeric powder
2 tablespoons oil
Salt to taste
1 teaspoon chopped garlic
2 sticks cinnamon
4 cloves
2 cardamoms
6 or 8 whole pepper corns
2 Dry Red Chillies broken into bits
Add the shredded turkey / duck and sauté for about 5
minutes on medium heat. Add the chillie powder, turmeric powder, and salt.
Mix well and stir fry for a few minutes. Serve with
Bread or Rice.
2 kg Chunk of Boneless Pork (preferably from the Belly
Portion) with the skin
1 teaspoon saltpetre or lime salt
8 teaspoons table salt or powdered salt
3 teaspoons sugar
2 tablespoons vinegar
Keep in the fridge for 4 or 5 days turning it over and
rubbing it well several times a day.
On the 6th day boil in a suitable pot or pan with the
residue and a little water for about one hour or pressure cook for 35 minutes
on low heat.
Cool and store and use whenever required as a filling
for sandwiches etc
Salted Beef is usually prepared from a cut of beef, from the Round section and is soaked in brine solution for a period of time. In addition to Brine and Saltpeter, a little sugar is also added to the Brine solution. The sugar, prevents the meat from becoming hard while soaking in the brine solution. Before using the prepared Salted Beef, you may need to soak it in water because the brine solution may be particularly salty.(If Saltpeter is not available, it can be substituted with either lime salt or black salt)
1 chunk of Beef from the “Round” portion weighing
about 3 kgs
1 teaspoon saltpeter or lime salt
8 tablespoons table salt or powdered salt
3 teaspoons sugar
2 tablespoons vinegar
4 tablespoons lime juice
Keep in the fridge for 4 or 5 days turning it over and
rubbing it well several times a day.
On the 6th day boil in a suitable pan or pressure
cooker with all the residue and a little water till the meat is soft.
Cool and store along with the residue and use whenever
required.
1 kg Pork Short Ribs
1 teaspoon Coriander Powder
2 teaspoons finely chopped garlic
2 tablespoons oil
Salt to taste
2 or 3 teaspoons ground pepper powder
3 onions finely chopped
Marinate the Pork Short Ribs with the coriander,
pepper powder, and salt for one hour.
Heat oil in a
pan and sauté the onions and chopped garlic till golden brown.
Add the marinated Pork Short Ribs and mix well. Add a
little water if required and cook till tender.
Serve with rice or Bread.
½ kg beef or mutton cut into medium pieces
3 carrots, 4 French beans, ½ cauliflower, 2 potatoes,
½ cabbage, washed and cut into medium pieces
4 green chilies slit lengthwise
2 medium size tomatoes chopped
1 big onion sliced
2 teaspoons ginger garlic paste
2 cloves, 2 pieces of cinnamon
6 or 7 pepper corns
A few mint leaves
Salt to taste
2 tablespoons oil
2 tablespoons flour
Add the vegetables and cook till the vegetables are
just tender. Take care not to over-cook.
Make a thin paste of the flour with about ¼ cup of
water.
Heat the oil in a suitable pan and fry the onions till
golden brown.
Add the flour paste and fry along with the onions for
some time.
Now add the cooked meat and vegetables and simmer for
5 minutes.
Serve hot with bread or hoppers.
Note: For Dumpling Stew, 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.
1 kg good chops either mutton, beef or veal
2 teaspoons ginger garlic paste
2 tablespoons vinegar
2 large onions sliced fine
2 or 3 green chilies sliced lengthwise
3 tablespoons oil
1 teaspoon mustard paste or powder
4 cloves
2 pieces of cinnamon
1 teaspoon pepper powder
1 teaspoon chillie powder
1 teaspoon cumin powder
1 teaspoon coriander powder
Salt to taste
2 large potatoes boiled and peeled and cut into
quarters
Heat oil in a large pan and add the marinated chops.
Cook on high for a few minutes. Add sufficient water and cook till the chops
are done and the gravy dries up.
Add the boiled potatoes and mix in gently.
Garnish with onion rings.
1 kg Meat Mince either Beef, Lamb, Mutton, Pork
3 onions chopped finely
3 tablespoons chopped coriander leaves or chopped
parsley
2 teaspoons chillie powder
1 teaspoon pepper powder
4 tablespoons breadcrumbs
2 tablespoons tomato sauce
2 tablespoons flour
Salt to taste
4 tablespoons oil
Mix the mince with the chopped onions, coriander
leaves / parsley, chillie powder, pepper powder, salt and bread crumbs and set
aside for one hour.
Squeeze out all the water.
Divide into equal size portions then roll into balls.
Heat oil in a nonstick pan and fry the meat balls
gently till they are brown. Remove and keep aside.
In the same oil add 2 tablespoons of flour, 1 teaspoon
pepper powder, a pinch of salt and 2 tablespoons tomato sauce and mix well. Add
1 cup of water and bring to boil.
Add the fried meat balls and shake the pan gently so
that the gravy covers all of them. Simmer on low heat for about 20 minutes till
the meat balls are firm and the gravy dries up
Serve with bread or as a side dish
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