Serves 6 Preparation time: 1 hour
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
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
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.
RAILWAY MUTTON CURRY
Serves 6 Preparation Time 45 minutes
½ kg mutton or lamb cut into medium size pieces
2 big onions sliced
2 pieces cinnamon
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
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