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.