Recipes Exchanged, Chez Rosalyn Mary, Coonoor


Jen’s To-die-for Meat Loaf

  • Beef or veal, mince
  • Spicy sausages – one, contents removed from skin
  • Bacon, fried crisp and crumbled
  • Onion, chopped
  • Celery, chopped
  • 1 red pepper, chopped
  • Herbs – rosemary, thyme, parsley
  • Mustard sauce
  • Balsamic vinegar
  • 1 tsp marmalade
  • 1 tsp ketchup
  • 1 tsp Worcestershire sauce
  • 1 egg
  • Cream
  • Breadcrumbs
  • Salt and pepper
  1. Fry the bacon, and in the remaining oil, saute the onion, celery, herbs and red pepper. Cool.
  2. Mix in sausage contents, meat, bacon. Add mustard, vinegar, marmalade, ketchup, Worcestershire sauce, cream, egg, breadcrumbs, salt and pepper.
  3. Shape into a loaf pan, bake for 30 to 40 minutes till a skewer inserted into the meatloaf comes out clean.


Kannan’s Bitter Gourd

  • Bitter gourd, sliced thin
  • A mix of salt, turmeric or haldi, coriander or dhaniya and cumin or jeera powders
  • 1 big onion, sliced very thin
  • Freshly grated coconut
  • A splash of lemon juice
  • Fresh coriander, chopped



  1. Mix the sliced bitter gourd with the mixed powders, keep aside for a half hour.
  2. Pan fry till almost crisp (or to the done-ness you prefer).
  3. Toss with the sliced onion and grated coconut.
  4. Stir in a dash of the lemon juice and garnish with coriander.

Veronica’s Roast Chicken with Egyptian Preserved Lemon


  • 1 whole chicken, cleaned
  • Salt, pepper
  • A bit of chicken stock, made with a 1/4 cube (optional)
  • Some of the syrup from the preserved limes
  • 1 preserved lemon, 3/4 of which sliced very thin
  • Remaining quarter of lemon diced fine
  1. Mix salt, pepper, chicken stock and syrup from the preserved lemon, drizzle over chicken and use it for basting.
  2. Insert sliced lemon inside the chicken.
  3. Stuff the diced lemon mixed with some salt and pepper, under the skin of the chicken.
  4. Cover and rest for a half hour.
  5. Uncover and roast till the skin is crisp.

* The preserved lemons can be pretty sour, so adjust according to taste and preference.

Picture of the lemons borrowed from



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