3 teaspoons fresh pepper

1 teaspoon chopped ginger                

2 big onions sliced finely

3 tablespoons oil                                

3 large potatoes

Salt to taste  Wash the meat and keep aside.  Wash the Potatoes, peal and cut into quarters.  Heat oil in a pan and sauté the onions and chopped ginger for a few minutes.  Add the meat, salt and pepper powder and mix well.  Fry for 5 minutes on low heat turning the meat well till the pieces get firm. Add sufficient water and the potatoes and cook till done. Continue simmering on low heat till all the water is absorbed and the meat and potatoes are brown. Serve hot with bread or rice

BRIDGET AND FAMILY

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. The Christmas Cakes and Puddings can be baked 3 or 4 weeks earlier and then iced just before Christmas. They can be served cold or warmed slightly in a Microwave oven just before serving. Margarine can be substituted for butter if required, and the quantity of sugar can also be reduced according to taste

TRADITIONAL CHRISTMAS CAKE(WITH ALMOND & ROYAL ICING)

Ingredients

500 grams refined flour or maida                

300 grams soft brown sugar

¼ teaspoon salt                                          

2 teaspoons spice powder

500 grams mixed dried fruits (equal quantities of currants, raisins and sultanas) chopped well and soaked in rum before hand

100 grams chopped orange / lemon peel          

500 grams butter

3 eggs beaten well                                             

4 tablespoons milk

½ teaspoon baking powder

Sift the flour, salt, baking powder and spice powder in a bowl. Add the fruit, orange / lemon peel and brown sugar and mix well. Add the butter and mix with a fork. Add the beaten eggs and milk and mix well to give a stiff consistency. Pour the mixture into a greased and papered cake tin and smoothen the top. Bake in a moderately hot oven for about 1 hour or till the cake is cooked and the top turns brown. Turn out and cool

To prepare the Almond Icing, soak the 300 grams almonds in water overnight then grind to a thick paste. Add 500 grams Icing sugar, 1 egg yolk, 1 teaspoon almond essence and 2 tablespoons lime juice and cook with a little water in a heavy bottom pan till it solidifies. Remove from heat and cool. Knead it into a stiff ball.

To prepare the Royal Icing sift 200 grams icing sugar into a bowl. Beat two egg whites then fold them into the sugar. Add 3 tablespoons of lemon juice and ½ teaspoon vanilla essence. Mix to a stiff consistency.

Brush the cake with a layer of Jam or Egg white to help the icing stick to the cake. Add a thin layer of the Almond icing over the cake, pressing it gently to cover the whole cake.  Using a flat spatula dipped in water spread the Royal icing over the layer of Almond icing. Decorate the cake as desired.

SPECIAL CHRISTMAS PLUM PUDDING

Ingredients

200 grams fresh bread crumbs                         

200 grams butter

2 teaspoons instant coffee (Nescafe or Bru)    

2 teaspoons golden or date syrup

½ teaspoon baking powder                               

2 eggs beaten well

¼ cup rum                                                          

1 teaspoon ground cinnamon and cloves

¼ teaspoon ground nutmeg                               

100 grams raisins

100 grams chopped sultanas                              

100 grams mixed peel

½ teaspoon salt                                                    

100 grams sugar

Cream the butter and sugar together then add the eggs and mix well. Gradually add all the other ingredients and mix well. Grease a Pudding Mould or any suitable bowl with butter. Pour the pudding mixture into it then steam the pudding for about 1 hour on low heat till it is firm to touch Note:  This pudding can be made in advance and refrigerated till required. Steam for 10 minute or microwave for 3 minutes before serving. For a more exotic taste, when still warm make a few small holes all over the pudding and pour about 6 tablespoons of rum over it.

KALKALS 

Ingredients

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.

ROSE COOKIES

Ingredients

½ kg refined flour or maida                   

250 grams rice flour or very fine semolina / soogi                            

1 cup coconut milk                                

200 grams sugar                              

6 eggs beaten well                                 

½ teaspoon salt                        

1 litre oil for frying                                

1 teaspoon vanilla essence      

1 teaspoon baking powder

Mix all the ingredients together to form a smooth slightly thick batter.Heat oil in a deep pan till it reaches boiling point. Now place the rose cookie mould into the oil to get hot. When the mould is hot enough dip it half way only into the batter and put it back immediately into the boiling oil. Shake the mould to separate the cookie from it. Heat the mould again and repeat the process. Fry rose cookies till brown. Continue in this way till the batter is finished.

NOTE: The batter will stick to the rose cookie mould with a hissing sound only if it is sufficiently hot otherwise it will just slide off the mould

MARSHMALLOWS

Ingredients

2 tablespoons gelatin                     

1 teaspoon vanilla essence

250 grams sugar                              

2 tablespoons Icing sugar

¼ teaspoon pink food colour

Soak the gelatin in ½ cup cold water and keep aside for some time till it dissolves completely. Meanwhile on low heat, melt the sugar with ½ cup of water in a pan. Add the dissolved gelatin mixture, mix well and bring to boil. Keep cooking on high heat for about 6 to 8 minutes without stirring. Remove from heat and allow to cool. When it is still lukewarm, add the vanilla essence and the food colour and beat well with a fork or egg-beater until thick. Pour this mixture into a dish or plate that has been rinsed with cold water. Refrigerate till set. Cut into squares then roll in Icing Sugar.

DODOL 

Ingredients

1 kg sugar                                                                         

½ kg almonds

2 cups roasted fine semolina or soogi or semolina           

½ kg ghee

5 cups thick cocoanut milk extracted from 3 coconuts 

1 kg Puttu Rice flour or Red Rice flour

In a fairly big vessel, boil the sugar and cocoanut milk together till it forms thick syrup. Mix the rice flour and semolina together and add to the syrup a little at a time and mix well. Add the ghee and almonds. Stirring continuously cook till the mixture is thick and leaves the sides of the pan. Remove from the heat and pour onto a greased plate. Cut into squares when cold. (The Dodol will be black)

¼ cup vinegar

3 teaspoons white pepper powder                                          

2 cups bread crumbs

2 teaspoons chopped mint leaves or dried mint powder                                    

2 eggs beaten

1 cup of boiled peas and carrot                                   

½ teaspoon grated lemon rind

½ cup oil                                                                      

Salt to taste

Wash the turkey and rinse the insides well and keep aside.  Wash the liver, heart, gizzards and other edible internal parts of the turkey well. Cook all these parts 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, rub oil well all over the turkey. Place the stuffed turkey in a large ovenproof dish and add sufficient water. Cover with aluminum foil. Bake in a moderate oven for 2 hours till the turkey is tender. Remove the foil and roast for some more time till the turkey turns a lovely golden brown all over.  Serve hot or cold with boiled veggies and mash potatoes and Bread

Note: The Turkey could be roasted in a big vessel or dekshi over low heat on the gas if desired instead of roasting it in an oven.

Serves: 6  

Time required: 1 hour 45 minutes.

Ingredients

1 whole duck with the skin                             

3 teaspoons finely chopped garlic

1 teaspoon chopped ginger                              

2 or 3 teaspoons white pepper

Salt to taste                                                       

2 teaspoons lime juice

2 tablespoons oil                                             

1 tablespoon butter 

Wash the duck well.  In a big pan or pressure cooker heat the oil and then fry the duck together with the chopped ginger and garlic till it is a light brown, turning it a few times. Add the pepper powder, salt, lime juice and 2 or 3 cups of water and cook till the duck is tender. Add a tablespoon of butter or ghee and simmer on low heat  till the duck is nicely browned.  Serve hot or cold with boiled vegetables and mash potato.

2 big onions chopped

½ teaspoon turmeric powder                 

1 teaspoon chopped garlic

1teaspoon chopped ginger                   

3 green chilies chopped finely

1 small bunch coriander leaves / cilantro leaves           

2 tablespoons oil

Salt to taste                                          

½ teaspoon chillie powder

6 soft chapattis 

Heat oil in a pan and fry the onions till golden brown. Add the chopped ginger, garlic, green chilies, turmeric powder, chillie powder and sauté for 3 minutes.  Add the mince and salt and mix well. Add the chopped coriander leaves and cook on low heat for about ½ an hour till the mince is cooked and all the water evaporates. Simmer on low heat till the mince gives out a nice aroma. Place a few teaspoons of the cooked mince on the chapattis lengthwise. Sprinkle some chopped onions, green chillies and coriander leaves on top then form into a roll. Wrap the bottom of the roll in a paper napkin or foil and serve with chillie sauce and tomato ketchup.

1 medium size onion chopped

1 teaspoon ginger paste

1 teaspoon garlic paste

2 pieces cinamon

5 or 6 cloves

2 teaspoons chillie powder

2 green chillies

salt to taste

Cook all the above ingredients with about 1/2 litre of water in a suitable vessel till the tomatoes turn pulpy. Turn off heat and let it cool. When sufficiently cold, grind in a mixie or blender till completely liquidized. Return this to the vessel and simmer on low heat till required thickness is obtained. Refrigerate when cold and use as and when required.

 Please note: This is just a homemade sauce and contains no preservatives. Hence its shelf life is limited  and at the most it would last for a month. The amount of Chillie Powder could be reduced depending on individual tastes

3 big onions slices finely

3 big tomatoes pureed                         

1 tablespoon cumin powder

½ teaspoon turmeric powder               

1 teaspoon mustard powder

3 teaspoons chillie powder                   

1 teaspoon pepper powder

2 tablespoons garlic paste       

1 cup vinegar

2 tablespoons oil                                                             

Salt to taste 

Marinate the pork with the salt, vinegar, chillie powder, cumin powder pepper powder, mustard powder, turmeric powder and garlic paste for about one hour.Heat oil in a pressure cooker and fry the onions till golden brown.  Add the marinated pork and fry for a little while. Add the tomato puree and keep frying for some more time. Now add sufficient water and pressure cook for 15 minutes till the meat is well cooked. Serve hot with rice or bread.

2 onions chopped

2 green chillies chopped                                           

1 teaspoon garlic chopped

1 teaspoon ginger chopped                                     

½  teaspoon turmeric powder

¼ teaspoon mustard                                                

A few curry leaves

Salt to taste                                                              

1 tablespoon oil 

Cook the dal with sufficient water and ½ teaspoon turmeric powder till soft in a pressure cooker. Mash and keep aside. (The dal should be quite thick).Heat oil in a pan and add the mustard. When it splutters add the chopped onion, green chillies curry leaves, ginger and garlic and fry well till the onions turn golden brown.Add the cooked and mashed dal and mix well. Add a little ghee while serving.

1 large cabbage cut into 4  or 6 pieces                    

3 carrots cut into medium pieces

3 potatoes cut into medium pieces

1  teaspoon turmeric powder                  

2 teaspoons salt

4 large onions sliced                             

6 green chilies slit lengthwise

1 teaspoon crushed garlic                  

1 teaspoon chopped ginger

½ cup vinegar                                     

2 tablespoons oil

1 teaspoon spice powder                   

2 teaspoons chilly powder

1 teaspoon pepper powder               

2 Bay leaves1 teaspoon cumin powder                  

1 teaspoon coriander powder 

Wash the pork well and add all the above ingredients to it.  Mix well. Heat the oil in a pressure cooker. Cover the bottom of the cooker with the cabbage, carrots, and potatoes. Add the pork mixed with all the ingredients.  Add 3 cups of water. Cover the cooker and pressure cook first on high heat then simmer on low heat for 30 minutes till the pork is well cooked and it gives out a nice aroma. Serve hot.

Note: Other vegetables of your choice such as radish, turnips, etc, may used along with cabbage and carrots. Beef, mutton, or veal could also be substituted for pork