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How To make Indian Pot Roast(Ai)
4 lb Pot Roast
2 Cloves Garlic
4 tb Butter
Salt Flour
IF DESIRED:
12 Whole Peppercorns
12 Whole Allspice
1 Bay Leaf, crumbled
1 tb Grated Horseradish
1/2 c Rum or Dry Red Wine
1/2 c Water
1 lg Onion
1 Recipe Dumplings
Carrots (small or -quartered) DUMPLINGS:
2 c Flour
1/2 ts Salt
4 ts Baking Powder
1 Scant C Milk
Mash the garlic and saute in the butter. Rub the meat with salt and flour and brown it well on all sides in the butter. Lay the meat on a bed or thin-sliced onion in a large Dutch oven or any pot with a tight-fitting lid. Add the butter, the spices and seasonings and pour the rum or wine over the meat. (A good pot roast will supply most of its own juices, but as it cooks pour the 1/2 C water over it to make an ample supply of gravy.) Cover tightly and simmer for 3 to 4 hours until the roast is tender. This may be done either in the oven or on the back of the stove. If you want carrots with the pot roast, add them to the pot for the last half hour of cooking and for the last 12 minutes of cooking add the dumplings to steam in the flavors of the pot. When the roast is done, remove it to a hot, round platter and surround with the dumplings and carrots. Stir the grave until smooth, correcting the seasoning if necessary. Pour it over the roast; if fresh dill is available, cut it over the dish with a lavish hand. Serves 6-8 DUMPLINGS Sift together the dry ingredients and add the milk gradually. Drop by the spoonful into the gravy and cook with pot toast or stew during the last 12 minutes of cooking. SOURCE:*Old Farmer's Almanac Colonial Cookbook SHARED BY:Gwynne Bodle 4/92
How To make Indian Pot Roast(Ai)'s Videos
ANGLO-INDIAN CHICKEN PAN ROAST, CHICKEN ROAST, ROAST CHICKEN, PAN ROAST CHICKEN,
CHICKEN PAN ROAST WITH STEAMED VEGETABLES
This simple and delicious Chicken Roast makes a perfect meal either for lunch or dinner on Christmas Day. The left overs make good sandwiches the next day.
Ingredients
3 whole Chicken thighs and legs
Salt to taste
2 teaspoons ground black pepper
3 tablespoons oil or ghee
2 or 3 pieces of cinnamon
A few whole pepper corns
1 cup of steamed vegetables
Marinate the chicken with the salt, pepper for about 10 minutes
Heat oil or ghee in a thick -bottomed pan and add the chicken thighs together with the cinnamon and pepper corns.
Turn the chicken from side to side and fry on medium heat for about for about 5 minutes or till the pieces becomes firm.
Cover the pan with a tight lid and cook over low heat turning the chicken occasionally till the chicken is cooked
Continue to cook till the chicken is roasted to a lovely golden brown.
Serve with boiled vegetables or mashed potatoes and bread
#chickenroast #roastchicken #roastchickenrecipe #angloindianrecipes #angloindianfood #angloindiancuisine
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Keto Pot Roast with gravy (NO XANTHAN GUM)
#Recipe #Cooking #PotRoast
Pot roast is a comfort food, it's a great holiday meal as well. There is absolutely no reason it cannot be made into a Keto friendly dish. This pot roast skips the flour and uses the vegetables to really thicken up that sauce. A perfect Keto pot roast with delicious thick gravy. The best part is NO XANTHAN GUM!!!
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Sumptuous Slow-Roasted Lamb Leg in a Clay Pot | A Delectable Easter Special Feast - Pabs Kitchen
Embark on a culinary journey this Easter with our succulent Clay Pot Roasted Lamb Leg, inspired by rich Portuguese traditions and tailored to tantalize your taste buds! Immerse yourself in the aromatic symphony of carefully-selected spices as they meld with the tender, slow-cooked lamb, rendering it exquisitely fall-off-the-bone. This hassle-free recipe prioritizes your time, ensuring you can indulge in other activities while your feast gradually roasts to perfection in the oven. With a simple marinate-and-wait approach, this delectable dish promises not only a burst of flavor but also a stress-free cooking experience. Tempted? Give it a try and make your Easter extra special!
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#EasterFeast #RoastedLambLeg #ClayPotCooking #PortugueseInspired #EasyCooking #HolidayCooking #EasterSpecial #TantalizingTastes #SlowRoast #CulinaryJourney
Serve 4
Cooking time 2 hours in the oven
Ingredients
1 kg front leg of Lamb, chopped into 4 pieces
2 inches sliced stem of French Garlic round
1 Carrot peel & round sliced
2 Bay leaves
1 tbsp salt preserved red Pepper paste (massa de pimentão)
3 cloves of grated Garlic
1.5 tsps Roasted Cumin
1 tsp Paprika
0.5 crushed Black pepper
40ml Olive Oil
1 tsp dried Rosemary
1 tsp Chili flakes
0.5 tsp Salt
1.5 tbsps Lemon Juice
#PabsKitchen #RoastedLamb #EasterSpecial
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ANGLO-INDIAN MASALA CHOPS / MASALA CHOPS / BEEF MASALA CHOPS / BEEF CHOPS / HOW TO MAKE MASALA CHOPS
ANGLO-INDIAN MASALA CHOPS
A typical Anglo-Indian favourite enjoyed with Pepperwater and Rice or Chapattis or bread.
Typically made with Beef but tastes good with Mutton or lamb as well. This recipe is featured in my Recipe Book ‘A Collection of Simple Anglo-Indian Recipes’
Ingredients
1 kg good beef cut into steaks or chops either from the round or flank portion - flatten them a little
3 or 4 potatoes - optional (boiled, peeled and cut into slices)
3 big onions sliced
4 or 5 broken red chillies
2 pieces cinnamon
1/2 teaspoon pepper corns
1 teaspoon mild chillie powder
1 teaspoon cumin powder
2 tablespoons vinegar
1 or 2 teaspoons garlic paste
Salt to taste
3 tablespoons oil
Marinate the chops with all the above ingredients (except the onions and potatoes). Keep aside for 2 hours.
Heat the oil in a suitable pan and add the marinated chops and mix well.
Cook the chops with sufficient water till tender letting some gravy remain.
Now mix in the sliced onions.
Keep cooking on Low heat till all the gravy dries up and the meat is a nice brown colour.
Just before turning off the heat add the boiled potatoes and mix once gently, so that the mixture covers the potatoes.
Serve hot with either bread , rice or chapatis
#angloindianmasalachops #masalachops ##beefmasalachops #angloindianchops #spicymasalachops #angloindianfood #angloindianrecipes #easyangloindianrecipes #angloindiandishes #easyrecipes #angloindian #fastrecipes #quickrecipe #simplerecipes
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About This Channel:
My name is Bridget White-Kumar. I am a Cookery Book Author and Independent Food Consultant and Trainer in Colonial Anglo-Indian Cuisine at Bangalore, India. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial British Raj Era.
Read more about Bridget-white
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Business Inquiries: [bridgetkumar@yahoo.com]
AngloIndian Beef Roast | Granny’s Beef Roast Recipe | Angloindian Beef Fry | Robertandstephy
Each Angloindian family will have their own style and method of cooking the same dish and we love all of them. So I kindly ask you to refrain from commenting negatively about the way this dish (or any anglo dish for that matter) is made in the video, simply because of the fact that I have only followed what my grandparents and parents and taught me about angloindian food.
#eniescreations #robertandstephy #angloindianbeefroast #angloindianbeeffry #angloindianpotroast
Goan Beef Steak | Easy Beef Steak Recipe
Beef Steaks could not get any easier! I have served it here with a side of mashed potatoes and peas (this is for when we're in a mood for great indulgence), but we more commonly enjoy it as a gratifying accompaniment with Rice and Sorak :)
Brought out my tiny mortar and pestle for this one!
Goan Sorak Recipe-Video:
Ingredients for Beef Steak:
1 kg Beef Tenderloin (or steak cuts of choice)
15-20 cloves of Garlic, crushed or ground to paste
2 teaspoons of Black Peppercorns, crushed or powdered
1 teaspoon of Salt
4 Tablespoons of White Vinegar
4 Tablespoons of Oil (Regular Cooking Oil)
4 Tablespoons of Soy Sauce
For the Mashed Potatoes:
2 Potatoes, sliced and steamed (can be boiled)
Salt to taste
1 teaspoon Butter
Ground Black Pepper, as needed
1/4 cup of Milk (or Cream)
Music Credits:
Golden by @Jeff_Kaale
Horizon by @tellyourstorymusicbyikson