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KALKALS or KULKULS are prepared all over India at Christmas time. A variant of ‘Filhoses Enroladas’ a Portuguese Christmas Sweet, Kalkals, (always referred to in the plural) are crunchy inch-long curled or shell shaped sweetened fried dough Sweets. Sugar and flour are combined with eggs, milk and butter to a soft dough and then small marble sized balls of this dough are rolled on the tines of a fork or a comb to form a shell or a scroll, then deep fried in hot oil. The dough is sometimes rolled out and cut into different shapes such as hearts, spades, diamonds etc with cutters or a knife and then deep fried in hot oil. The Kalkals / Kulkuls are later frosted or coated in hot melted sugar syrup. Since the preparation of  Kalkals is a time consuming process and requires many hands to help in its preparation, a separate day is designated as ‘Kalkal Day’ a few days before Christmas, when every member of the family spends a few hours rolling out his/her portion of the kalkal dough. While one doesn’t know how the name ‘Kalkals / Kulkuls’ got its nomenclature it is probably because of the “curls” of this particular Christmas Sweet.

RECIPE FOR KALKALS  (Fried sweetened balls of dough)
Serves 6  Preparation time 1 hour
Ingredients

I kg refined flour 
6 eggs beaten well
2 cups milk or thick coconut milk                
1 teaspoon salt                             
300 grams sugar
2 teaspoons vanilla essence
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 the 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 frost 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 air-tight boxes when cold.  


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Hot & Spicy Tripe (Boty Curry)

Spicy Tripe or Boty Curry was a very popular dish with the Anglo-Indian community. In the olden days it was prepared with freshly roasted and pounded ingredients. The Boty or the tripe would be washed well and cut into long thin strips then cooked in sufficient water for hours till tender over a firewood oven. Now with a pressure cooker the same dish can be prepared in just 45 minutes. It was served with bread or rice and sometimes as an accompaniment with drinks. Tripe tastes delicious with coconut rice.
Ingredients  
1 kg Tripe either beef or mutton sliced thinly

2 large onions chopped

2 teaspoons chillie powder

1 teaspoon pepper powder

½  teaspoon turmeric powder 
3 tablespoons oil

1 teaspoon finely chopped ginger

2 teaspoons finely chopped garlic 
Salt to taste

2 green chillies slit lengthwise

1 teaspoon cumin powder

½  teaspoon coriander powder

½  cup cudla dhal (Bengal gram dhal) Optional 
2 potatoes boiled and peeled and cut into halves  

Wash the tripe well turning it inside and out. 
Cook it in sufficient water with the channa dhal (cudla dhal) / Bengal gram dhal and a little salt in a pressure cooker till soft. 
Drain and keep the soup aside. 
Heat the oil in a pan and sauté the onions, ginger and garlic lightly. 
Add the sliced cooked tripe tripe, salt, turmeric powder, chillie powder, cumin powder, coriander powder and pepper powder and mix well. 
Add the soup.
Cover and simmer on low heat till the gravy thickens. Add the boiled potatoes and mix once so that the gravy covers the potatoes.
Serve hot with rice or bread. Tripe goes really well with Coconut Rice




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BEEF MINCE PANTHRAS OR CRUMB FRIED MINCE PAN ROLLS  

Ingredients for the Pan Rolls
2 cups flour  
2  eggs beaten
1 cup milk
2 tablespoons melted butter
A pinch salt

Ingredients for the Mince
500 grams Beef Mince (or you could substitute with lamb, mutton or chicken)
1 medium onion chopped finely
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2 medium size potatoes peeled and cut into very small pieces 
Salt to taste
2 teaspoons chillie powder
1 teaspoon garam masala powder or all spice powder
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons chopped coriander leaves
1 egg lightly beaten
Oil for deep frying
1 cup dry bread crumbs

Cook the mince along with the chopped onion, garlic, ginger, potatoes, chillie powder, garam masala / all spice powder, cumin powder, coriander powder and salt with half cup of water on low heat,  till the potatoes are soft and the mince is cooked. Cool and keep aside.

Mix the flour, 3 eggs, milk, butter and salt with a little water to make a thin batter.  Make thin pancakes / crepes on a flat pan cooking them on one side only.

Place each pan cake / crepe on a plate, add a tablespoon of the cooked  mince on one end and roll up tucking in the sides as you would a spring roll. Follow the same procedure till all the mince and pancakes are exhausted.

Heat the oil in a pan. Dip each Panthras / Pan Roll in the beaten egg then roll in bread crumbs. Shallow fry a few Pathras at a time, until golden. Serve with tomato or chillie sauce


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CARPET PUDDING
Carpet pudding is an easy to make ‘No bake’, delicious pudding recipe prepared by layering biscuits that have been dipped in coffee and thick cream flavoured with caramel. The Coffee  and caramel cream makes it a delicious dessert. The layering and decorating could be done    in different designs so as to resemble a carpet. Hence the name Carpet Pudding

Ingredients:
2 packets Marie biscuit or any other digestive biscuits
1 tablespoon instant coffee powder
1/2 cup hot water
2 tablespoons sugar
2 teaspoons gelatin
1 cup boiling water
1/2 cup hot milk
300 ml whipping cream
50 grams caramel pudding powder or creme caramel

To Decorate:
10 Oreo biscuits, crushed
10 Digestive biscuits, finely crushed
2 tbsp desiccated coconut


In a bowl, add the gelatin and 1/2 cup of boiling water and stir well until the gelatin has completely dissolved or melted. Keep it aside to cool.
Make the coffee syrup by adding coffee powder and sugar to 1 cup of hot water and 1/2 cup of milk. Pour into a flat dish.
Dip each biscuit in the coffee and arrange them in 2 layers in a flat pudding dish.
In a mixing bowl, add the whipping cream, creme caramel and cooled gelatin and beat together using mixer until fluffy.
Pour this mixture over the biscuit layer and spread it evenly. let it cool for some time. 
Decorate the pudding with crushed Oreo biscuits, crushed tea biscuits and desiccated coconut in a Carpet design.
Leave it in the Fridge to set. Serve chilled

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PEPPER CHICKEN AND POTATOES
Serves 6   Preparation Time 30 minutes
Ingredients
  
6 Chicken legs 
3 large onions sliced finely
2 teaspoons fresh ground pepper  /  pepper powder                            
1/2 teaspoon turmeric powder
2 tablespoons oil                                            
Salt to taste
2 or 3 medium size potatoes, peeled and cut into halves 

Heat oil in a pan and fry the onions lightly. Add the chicken and mix in the fresh ground pepper / pepper powder, turmeric powder and salt. Mix well and stir fry on high heat for a couple of minutes. Reduced the heat. Add ½ a cup of water and cook on low heat stirring occasionally till the chicken is tender and semi dry and gets a good shiny colour. Add the potatoes and mix well. 
Serve as a Side dish with Bread or Rice. It makes a good party snack as well. 

Alternately, the chicken can be par boiled with a little water and then added to the sautéed onions and pepper.

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ANGLO-INDIAN MEAT AND POTATO CURRY

Ingredients
½ kg good beef cut into medium pieces
2 big tomatoes pureed
3 cloves, 2 pieces of cinnamon, 2 cardamoms
2 Bay leaves
1 teaspoon garlic and ginger paste  
2 onions chopped
1 tablespoon chopped coriander leaves
2 teaspoons mild chillie powder
¼ teaspoon turmeric powder
1 teaspoon cumin powder
½ teaspoon coriander powder
Salt to taste
3 tablespoons oil
2 potatoes, boiled, peeled and each cut into 8 pieces

Heat oil in a pan and add the onions, cloves, cinnamon, cardamoms, bay leaves and fry for a few minutes till onions turn light brown.

Add the meat and the chillie powder, turmeric powder, cumin powder, coriander powder and mix well.  Keep frying on low heat for some more time.

Now add the tomatoes, salt, and chopped coriander leaves and mix well. Fry on low heat till the tomatoes turn soft. Add sufficient water and cook till the meat is done and the gravy is sufficiently thick. (the gravy could be watery if desired). Add the potatoes and mix lightly so that the potatoes are coated with the gravy.

If cooking in a Pressure Cooker turn off the heat after 6 whistles.

It could be served with rice, bread, chapattis, hoppers, etc.

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Ox Tongue Roast
Serves 6   
Ingredients
1 large Ox tongue
1 big onion sliced
4 Red chilies broken into bits
1 teaspoon peppercorns
2 cloves and 2 pieces of cinnamon
2 tablespoons oil
Salt to taste
Wash the tongue well and then pressure cook it with 2 cups of water and a little salt till tender letting some soup remain. Open the pressure cooker and remove the boiled tongue. Let it cool for some time. When a little cold remove the white skin from the tongue and put it back into the open cooker and add the oil, onion, red chilies pepper corns, cloves and cinnamon and a little more salt. Mix well. Simmer on low heat till all the soup dries up and the tongue is nicely brown all over. Cut into slices and arrange on a plate along with the residue. Serve hot or cold with mash potatoes and bread. You can make delicious sandwiches with tongue roast as filling.

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