Friday, December 17, 2010

Garam Piyaz ki Chutney...Hot Onion Chutney

Asalam Alaikum,

Piyaz chutney is a simple dish that we use as a condiment or a side dish to simple meals. It is very simple to make and does not take very much time.

6-8 medium piyaz(onion)
10-12 hari mirch(green chilies)
namak(salt)-to taste
1 tbsp lal mirch(red chili powder)
1/4 cup tel(oil)

Step 1-Remove the skins from your piyaz

Step 2-Cut each piyaz in half and then slice thinly.

Step 3-Wash hari mirch and slice into rounds, slightly less than 1/4 inch.

Step 4-Add tel to the frying pan.
Step 5-Add piyaz to the tel, and Fry until golden.
Step 6Add hari mirch mix well.
Step 7-Add lal mirch powder, mix well.
Step 8-Add namak, mix well. Fry the chutney for another couple minutes, until the mirch just start to soften, and lose their raw look.

Piyaz chutney is ready. It works well as a side to a plain dal, or kitchery to spice it up a bit

Sunday, November 14, 2010

Palli Aloo...Stringbeans and potatoes

Asalam Alaikum,

Palli Aloo is a tasty veggie dish, that works well as a main course or as a side dish.

1 kilo gawar ki palli(string beans), de-string the beans and cut into 1 inch pieces
6 medium aloo(potatoes), cut into small cubes, you can peel them if you like but I don't usually.
2-3 piyaz(onions), finely sliced
1 tbsp lesan(garlic) paste
1 tbsp adrak(ginger) paste
a 2 inch dal cheeni(cinnamon stick)
8-10 kalli mirch(black peppercorns)
1 bari ellichi(large brown cardamom)
6-8 loung(whole cloves)
1 tbsp lal mirch(red chili powder)
namak(salt) to taste, I use a bit less than a tbsp
1 tsp dhania(coriander) powder
1 tsp haldi(turmeric)
1/4 cup cooking oil
2-3 tbsp ghee(clarified butter), optional

Step 1-Add your tel and piyaz to the pot, then add the whole masalas(loung, kali mirch, dal cheeni, ellichi) to the piyaz.

Step 2-When the piyaz start to turn golden, add adrak and lesan paste to piyaz, fry for about 30 seconds.
Step 3-Add timater, mix well.
Step 4-Add powdered masalas, mix well.
Fry until the tel starts to separate from the sauce.
Step 5-Add 2-3 tablespoons ghee, this is totally optional and only really for flavor.

Step 6-Add the palli and aloo.

Mix well so that all sauce coats the palli and aloo.

Step 7-Add one glass pani(water), mix well.

Step 8-Cover and cook on a low flame until the palli and aloo are soft.
The Palli Aloo is finished, if you like you can garnish with fresh dhania leaves. This dish is best served with roti.

Friday, October 22, 2010

Aloo Gosht Salan...Beef and Potato Dish

Asalam Alaikum,

Aloo Gosht Salan is the dish served most often in our house. It is my Father-in-Laws favorite and everyone else in the house likes it very much also. It is a basic beef and potato stew, very filling and tasty.

One kilo gosht(beef), bakra ka gosht(goat meat) is also very tasty
6-8 medium Aloo(potatoes), roughly chunked(chunks should be fairly large)
3 medium piyaz(onion), finely sliced
3-4 medium timater(tomatoes), diced
1-2 tablespoons lesan(garlic) paste
1-2 tablespoons adrak(ginger) paste
6-8 hari mirch(green chilies), cut into one inch pieces
a 2 inch stick dal cheeni(cinnamon)
8-10 whole kali mirch(black peppercorns)
1 bari ellichi(large brown cardamom)
6-8 loung(whole cloves)
1 tablespoon lal mirch(red chili powder)
1 tablespoon or to taste namak(salt)
1 teaspoon haldi(turmeric)
1 teaspoon dhania(coriander powder)
1/4 to 1/3 cup tel(cooking oil)
2-3 tablespoons ghee(clarified butter)
one small bunch fresh dhania(cilantro/coriander leaves), roughly chopped

Step 1-Add the tel to your pot and let heat a little
Step 2-Add piyaz to the tel and fry for a minute or two
Step 3-Add whole masalas(loung, kali mirch, dal cheeni, ellichi) to the piyaz.

Fry until piyaz start to turn golden.
Step4- Add adrak and lesan paste to piyaz, fry for about 30 seconds.

Step 5-Add timater, mix well.

Step 6-Add powdered masalas, mix well
Step 7- Fry until the tel starts to separate from the sauce.
Step 8-Add 2-3 tablespoons ghee, this is totally optional and only really for flavor.
Step 9-Add the gosht and mix well, fry for about ten minutes to brown the gosht, stirring frequently to make sure it doesn't burn
Step 10-Add two glasses pani, and mix well.

Step 11-Cover the handi(pot) and cook on a medium fire until the gosht is tender. Stir occasionally, and if it starts to get dry add a little more water.
Step 12-Add the aloo, mix well.
Step 13-Add four glasses of pani, mix well. Cover the handi and cook until the aloo are almost soft enough to pierce with a fork.
Step 14- When the aloo are nearly finished, add the hari mirch. Cover again and cook until the aloo are very soft and the pani has reduced a bit(how much is up to you, we like a lot of sorba{broth} in ours).
Step 15- Add the chopped dhania garnish.
Your Aloo Gosht is ready, serve with hot roti or boiled chawal(rice).

Wednesday, October 20, 2010

Imly Chutney...Tamarind Chutney

Asalam Alaikum,

This simple Imly Chutney is very quick, and goes well with tea-time snacks like pakorey, samosey, and papri.

A roughly golf ball sized chunk of Imly(tamarind) paste
one cup water
one tablespoon lal mirch(red chili powder)
one tablespoon cheeni(sugar)
pinch of namak(salt)

Our imly comes in cone shaped chunks with the seeds still inside, it looks like this-

Step 1-Break off a golf ball sized chunk and place in a small bowl.

Step 2-Add one cup cold water

Step 3-Using your fingers break the chunk up into small bits, and then let sit for 15 minutes or so to soften up.

Step 4-Remove all seeds from the bowl, leaving the paste and water.

Step 5-Add one tablespoon lal mirch powder.

Step 6-Add one tablespoon cheeni.

Step 7- Add a pinch of namak

Step 7-Mix well.

Step 8-Pour into a nice serving bowl, and it is ready.

Imly chutney keeps well so if you have extra, you can keep it in the fridge in a tightly covered container.

Wednesday, September 29, 2010

Aloo Paratha...Potato filled Paratha

Asalam Alaikum,
Aloo paratha are a really tasty breakfast and very filling.

You will need:
3-4 Medium aloo(potatoes), boil, then remove the skin and mash very well
1-2 small piyaz(onions), finely diced
6-8 stems fresh dhania(coriander/cilantro), finely chopped
6 hari mirch(green chilies, the very small skinny ones are best), finely chopped
1 TBSP lal mirch powder(red chili powder), or less to taste
salt to taste
one batch of dough(see post on bread here)

Step 1-Mix all ingredients except your dough in a large bowl, You want the mix to be as lump free as possible so the aloo should be mashed well, and all other ingredients chopped as finely as possible.

Step 2-Take a ball of dough the size you would use for roti, and divide it into two. Roll out the first half in the same way you make roti, but make a circle only 4-5 inches wide. Put it to one side on a plate and repeat for the second ball.

Step 3-Take 3-4 tablespoons of the aloo mixture and put it on top of one round of dough. Spread it around to about 1/2 to 3/4 of an inch to the edge, making sure that it is pretty flat. Place the second round on top of the first and press it a little with your hand to make sure there are no air bubbles. Press a little harder around the edges to help seal in the filling.

Step 4-Take your bailen(rolling pin) and roll the paratha a bit more, until it is about 8-9 inches across. You can dust it with a bit of extra flour to keep it from sticking if you need to.
Step 5- Very carefully pick up your paratha and flip it on to your tawa(cast iron skillet). Let it cook for a minute or so until it starts to darken.

Step 6-Carefuly flip the paratha, and place one spoon of oil or ghee on the top. Use the spoon to spread it out so that it is evenly oiled. Flip and do the same to the second side.
Step 7-When the whole paratha has lost the doughy look, and is nicely browned, place it inside your rumal(bread cloth) to keep it warm while you cook the rest.
You can eat aloo paratha plain, and it is also very tasty with a mixed achaar.