Some Traditional and popular Platters for Festive and Special Occasions. Sharing the recipes below
Beef Roast
Pork Devil Fry
Chicken Roast
Chicken and Vegetable Stew
Grilled tomatoes
Mash Potatoes
Steamed vegetables
Bread or dinner Rolls
Beef or Mutton Cutlets
Chicken Pilaf Rice
Brinjal Bake
Shepherd’s Pie
BEEF ROAST WITH GRAVY
Ingredients
2 kg Beef from the “Top Side or Rump
Part” (one chunk)
3 large onions cut into quarters
3 teaspoons ground black pepper / pepper
powder
Salt to taste
3 dried red chillies broken into bits
(or 1 teaspoon chillie flakes)
2 pieces of cinnamon (about one inch
size)
2 teaspoons Tomato sauce
2 teaspoons vinegar
3 tablespoons oil
3 large potatoes pealed
2 tablespoons butter or ghee
(Alternatively the meat could be cooked
in a pressure cooker till soft and then browned in a pan).
PORK DEVIL FRY
Ingredients
1 kg Pork (less fat) from the loin
portion cut into medium size pieces
2 tablespoons vinegar
1 tablespoon Worcester sauce or Soya
Sauce
2 tablespoons Tomato sauce
3 tablespoons oil
3 large onions sliced
2 tablespoons chopped garlic
2 tablespoons chopped ginger
3 dry red chillies broken into bits
2 pieces cinnamon
3 cloves
3 teaspoons chillie powder
½ teaspoon turmeric powder
Salt to taste
3 tablespoons oilMarinate the pork with the Vinegar, Worcester / Soya Sauce, Tomato Sauce and salt for about 1 hour.
Heat the oil in a pressure Cooker or pan
and sauté the onions, red chillies, chopped ginger, chopped garlic, cinnamon
and cloves till light brown. Add the marinated pork, chillie powder, turmeric
powder, and mix well. Sauté for a few minutes till the pork pieces become firm. Add sufficient water and
pressure cook for about 15 to 20 minutes till the pork is cooked. Simmer till
almost dry. Serve with Rice, Bread or Chappatis.
CHICKEN AND VEGETABLE STEW
Ingredients
3 carrots cut into medium pieces
3 potatoes cut into medium pieces
2 large onions sliced
3 green chilies slit lengthwise
2 teaspoons ginger garlic paste
2 small pieces cinamon
3 cloves
1 teaspoon chilie powder
1 teaspoons ground black pepper / pepper powder
2 Bay leaves
1 teaspoon cumin powder
1
teaspoon coriander powder
2 tablespoons vinegar
3 tablespoons oil
Salt to taste
Cut the vegetables into medium size
pieces. Place the chicken and vegetables together with all the above ingredients
in a suitable pan or crock pot. Cover and cook on low heat for about one hour
or till the chicken and vegetables are well cooked and gives
out a nice aroma. Serve hot with bread.
MASH POTATOES
Ingredients
6 large potatoes
2 tablespoons butter
2 teaspoon pepper powder
salt to taste
Remove the skins and mash well.
Add the butter, pepper and salt and mix
well.
Serve with toast and Roast Beef, Roast
Chicken or any baked dish.
GRILLED TOMATOES
Ingredients
3 large Tomatoes
Salt and Pepper to season
1 tablespoon Butter
Heat the Butter in a pan and then lay the
tomato slices evenly around the pan. Let it fry for a few minutes till the
underside softens. Flip over and fry the other side. Remove the slices onto a
plate. Sprinkle salt and pepper on top.
Use as a side dish for Roast etc
STEAMED VEGETABLES
Ingredients
1 cup each of any vegetables of your
choice such as carrots, green beans, cauliflower, broccoli, peas etc
Salt and Pepper to taste
Cut the cauliflower and Brocolli into
medium size florets
Cut the beans the same size as the
carrots
Add a cup of water in a saucepan and
bring to boil. Add a teaspoon of salt and then add the carrots and beans. When
they are semi cooked add the cauliflower and broccoli florets then the peas.
Once the vegetables are just cooked, remove from heat and strain away the
water.
Serve with Roast etc
MUTTON OR LAMB PEPPER CUTLETS
Ingredients
½ kg fine mince either lamb, mutton or
beef
1 medium sized onion chopped finely
2 teaspoons pepper powder
Salt to taste
3 tablespoons oil
1 egg beaten
2 tablespoons breadcrumbs
3 large potatoes
Mix the mashed potatoes and mince together and form into even sized balls.
Flatten each ball to form an oval or round
cutlet.
Dip each cutlet in the beaten egg then
roll in the breadcrumbs.
Heat oil in a flat pan and shallow fry
the cutlets on low heat till golden brown on both sides.
SHEPHERD’S PIE
Ingredients
500 grams minced meat either Beef or
Lamb or mutton
2 large onions chopped
2 carrots peeled and chopped finely
3 large potatoes boiled and mashed
1 soup cube either chicken or beef for
extra flavor
2 tablespoons butter
3 tablespoons flour
2 tablespoons milk
1 teaspoon pepper powder
1 tablespoon chopped mint
2 tablespoons grated cheddar cheese
Salt to taste
Cook the mince, chopped onions and
carrots with ½ cup of water for about 10 minutes till the mince is cooked and
the water reduces.
Add the crumbled soup cube, salt,
pepper, and mint and mix well. Cover and simmer on low heat for 5 more minutes.
Make a smooth paste with the flour and 4
tablespoons water and add to the meat mixture. Simmer for 3 or 4 minutes until
the meat mixture thickens. Remove from heat and keep aside
Season the mashed potato with a little
butter, salt and milk. (The mixture should not be too soft).
Transfer the cooked meat mixture to a
big ovenproof dish. Spread the mashed potato on top evenly using a fork.
Sprinkle grated cheese on the potato
layer.
Bake in a moderate oven (2000)
for 15 minutes till the cheese melts and the potatoes turn golden.
Serve hot with Buttered Toast and
steamed veggies
CHICKEN PILAF / PALAV
Ingredients
2 cups Basmati rice or any other long
grained rice
1 Kg chicken chopped into medium size
bits
1 cup oil or ghee
2 teaspoons chillie powder
3 big onions sliced finely
3 or 4 green chilies sliced lengthwise
2 tablespoons ginger garlic paste
3 big tomatoes chopped
1 pack coconut milk
½ cup fresh mint leaves
½ cup coriander leaves
1 cup curds (yogurt)
½ teaspoon turmeric powder
2 bay leaves
4 cloves, 3 small sticks of cinnamon, 4
cardamoms
Salt to taste
Wash the rice and soak it in a little
water for about 20 minutes.
Heat the ghee in a suitable vessel or
rice cooker and add the whole spices and bay leaves and fry for a few minutes.
Now add the onions and ginger garlic paste and sauté for some time. Add the
turmeric, mint leaves, coriander leaves and chillie powder and fry for a while.
Next add the chopped tomatoes and chicken keep on frying till the oil separates
from the mixture. Add the curds, slit green chilies, coconut milk and salt and 1
cup of water and simmer for a few minutes till the chicken is tender. Now add the
rice and 3 cups of water and cook on low heat till done mixing once or twice.
Serve with curd chutney and chicken or meat curry.
BRINJAL BAKE
Ingredients
½ kg mutton mince
4 big seedless Brinjals
4 tablespoons oil
1 big onion sliced finely
1 tomato chopped finely
1 tablespoon flour
Salt to taste
1 teaspoon pepper powder
2 or 3 green chilies chopped finely
1 teaspoon chopped garlic
2 eggs beaten well
4 tablespoons breadcrumbs or semolina
Wash the Brinjals and put them whole
into boiling water with ½ teaspoon salt and cook for about 5 minutes till they
are half cooked.
Cut the brinjals into halves lengthwise
dividing even the stalks.
Scoop out the insides and keep aside.
Heat 2-tablespoons oil in a pan and add
the onions, mince, tomato, salt, pepper, green chilies, garlic and cook on low
heat till the mince is cooked and all the water is absorbed. Add the cooked insides of the brinjals and
mix well.
Keep aside to cool for some time.
When slightly cold, fill this cooked
mince in the scooped out brinjal halves and press well. Coat with the beaten
egg and sprinkle the breadcrumbs or semolina on the top.
Brush the sides with oil and place in a
baking tray.
Drizzle the remaining oil all over the
stuffed brinjals and bake in a hot oven (250C) for about 10 minutes till brown
on top.
