Wednesday, May 25, 2011

keema aur aloo...Ground beef and potatoes

Asalamu alaikum,

Keema aloo is a tasty main dish. It is similar in taste to Aloo gosht, but without the soup, and a little quicker to cook.

1 kilo Keema(ground beef), thoroughly washed and drained.
6 medium Aloo(potatoes), cubed
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
1 2" stick dal cheeni(cinnamon)
6-8 whole kali mirch(black peppercorns)
1 bari ellichi(black cardamom)
6-8 loung(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)-this is optional and sometimes I don't use it in this recipe)

Step 1-Add the tel to the pot, then the piyaz and whole spices(dal cheeni, kali mirch, bari ellaichi, and loung)
Step 2-When the piyaz have turned golden brown, add the adrak and lesan paste, fry for 20-30 seconds.
Step 3-Add the timater to the pot.
Step 4- Add the lal mirch, namak, haldi, and dhania, mix well.
Step 5-Fry until the tel rises to the top, if you are using ghee then add it at this point.
Step 6-Add the keema.
Step 7- Fry the keema, stirring often, for 6-8 minutes to brown it a bit.
Step 8-Add the aloo, stir well.
Step 9-Add one glass pani, stir well.
Step 10-Cover and cook on a low to medium heat until the keema is thoroughly cooked and the aloo is just about done.
Step 11-Add the hari mirch, stir, cover and cook an additional 5 minutes, or more to cook off any excess pani. It should not be too soupy.

Serve with rotis.

Wednesday, May 18, 2011

Bindi...Okra-Recipe number one

Asalamu Alaikum,

Bindi is a simple, relatively fast vegetarian dish that can be either a side or the main dish. We cook it in two different ways, here is the first. InshAllah, I will post the second recipe another day.

1 kilo bindi(okra)-wash before and pat dry, remove the stem ends and cutting into 1 inch pieces
2-3 medium piyaz(onion)-finely sliced
3-4 medium timater(tomatoes), cubed
1 tbsp lesan(garlic) paste
1 tbsp adrak(ginger) paste
6-8 kali mirch(black pepper corns)
3-4 loung(cloves)
1 bari ellichi(black cardamom)
1 2" dal cheeni(cinamon stick)
1 heaped tbsp lal mirch(red chili powder)
1 tbps namak(salt)-less or more to taste
1 tbsp dhania(coriander powder)
1 tbsp haldi(turmeric)-if it is very strong you can use less
1/4 cup tel(oil)

Step 1-Add to the pot your tel, piyaz, and all the whole masale(kali mirch, loung, dal cheeni, and bari ellichi).

Step 2-When the piyaz has turned golden brown, add the adrak and lesan paste. Fry for 20-30 seconds.
Step 3- Add the timater, lalmirch, dhania, haldi and namak to the pot. Continue frying, stirring occasionally until the oil rises to the top and most of the water has cooked off.
Step 4-Add the bindi and carefully stir to coat them with the sauce.
Step 5-Add a quarter (you may need to add a bit more)cup water.
Step 6-Stir very carefully, so the bindi don't become mushy/slimy.
Step 7-Cover and turn to a very low heat, try not to stir too much to prevent them from turning to mush. Cook until tender.
Serve your bindi with rotis, and maybe achar on the side.