Aloo Keema Curry

INGREDIENTS:

1. 1 lb keema (Minced meat)
2. 1 medium onion
3. 2 roma tomatoes
4. 2 tbsp. ginger/garlic paste
5. 1 tsp. salt
6. 1 tbsp. red chili powder
7. 1.5 tsp. haldi (turmeric)
8. 1 tsp. garam masala
9. 0.5 c. green peas *optional

DIRECTIONS:

Fry the onions in 1/2 c. oil until golden brown.
Add meat and ginger/garlic paste until the water evaporates. (approximately 5 minutes)
Add spices and 2 tbsp. water. Cook on high heat for 2 minutes, stirring constantly.
Add sliced tomatoes and yogurt and cook on medium-high heat for 10 minutes.
Add potatoes and 1 c. water. Cook on low heat for 30 minutes, or until the potatoes are tender. *If you want to add peas, add them during this stage.
Garnish with coriander and serve with hot chappatis, naan or rice.

Chicken Alfredo

Pasta mixed with tender chicken and coated with rich, creamy Alfredo sauce. 

INGREDIENTS:
4 piece chicken breasts
1 cup frozen sweet peas
1 package pasta (I use Whole Grain Spaghetti by Eating Right)
1 can (10.75 oz.) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup skim milk
1 jalapeno
1/2 bell pepper
1 ts. red crushed pepper flakes

INSTRUCTIONS:

Cook pasta according to package directions. Add peas for last 4 minutes of cooking time. Drain. 

Heat butter in skillet. Cook chicken until browned, stirring often. Add the soup and milk and cook through until the lumps have disappeared. Add all ingredients to soup mixture and let simmer. 

Beef with Peanut Sauce

This beef curry can be served with white boiled rice or pan-fried spaghetti. (To stir fry the spaghetti, boil as normal packaged directions. Then add some spaghetti's to 1 tbsp. of oil and let them cook til one side begins to get brown-crunchy. Then carefully flip the spaghetti to get the same crunchy texture on the other side.)

INGREDIENTS:

1. 1 lb beef steaks

Marinade:

2. 2 tbsp soy sauce

3. 1 tbsp. corn flour

4. 0.25 ts salt
5. 0.5 ts sugar

Sauce: 
6. 2 tsp ginger/garlic paste
7. 1 tbsp. peanut butter 
8. 2 tbsp. soy sauce
9. 1 ts. crushed pepper oil sauce **(The recipe for this is given on another post)
10. 1/2 cup peanuts (I used raw peanuts with the skin on)
11. 4 tbsp. water

INSTRUCTIONS:

Mix together all the ingredients in the marinade section (items 2 through 5) and add the beef. Marinate the beef for a few hours. 

In a food processor, combine the sauce ingredients. The sauce will be a thick paste. Set this aside. 

Heat 2 tbsp oil in a wok or large skillet. When the oil is hot, add the marinated beef. Stir fry the beef for about 5 minutes. The beef should be medium rare at this moment, they will begin to golden on the outside. Then add the sauce. Cook this on medium heat until the beef is cooked. *Note* At this stage, if the beef curry is very thick and dried, add 1/4 cup of cold water and mix completely. 

Serve with fried rice, steamed rice, or even on a side of noodles.

Sheer Khurma

INGREDIENTS:

1. 1 gallon Whole milk
2. 32 oz. Half & Half
3. 1/2 cup Almonds
4. 1/4 cup Pistachios
5. 3 tbsp. Sabu Dhana (Sago Palm Pearls)
6. 1 tbsp. butter
7. 1/3 cup Vermicelli (1/3 cup if the vermicelli is cut into 1 in. pieces)

INSTRUCTIONS:

Coarsely chop the almonds and pistachios.
Add ingredients 1-5 and bring to a boil. Then reduce the heat to medium low heat and let cook for 2 hours.  

*NOTE* You want to make sure the sabu dhana is completely clear and squishy. They should not be hard.
In a separate pan, add the butter and the vermicelli. Saute the vermicelli until it begins to brown a bit.
Add the vermicelli to the milk.

Aloo Gosht (Goat curry with Potatoes)

                 

Aloo gosht is a childhood favorite. This recipe is my mom's. It takes me back to my childhood days when I would make her mix my food. This dish can be enjoyed with rice/chappati/paratha. 

To clarify: Bhoono means to basically cook the substance on high heat to basically cook out all of the excess water. This ensure that the curry itself will have taste and not be watered down, but rather thicker and creamy. 

INGREDIENTS:

1. 1.5 lb gosht (meat)
2. Medium to large onion
3. 2/3 cup of oil
4. 1 ts. Lal mirch
5. 1/8 ts. Haldi
6. 6-8 Black pepper
7. ½ stick cinnamon
8. 4 Cardamom
9. 2-4 Long (Cloves)
10. 1 ts. Zeera
11. ½ ts Salt
12. 2 ts Ginger/Garlic Paste
13. 1 Medium sized potato

INSTRUCTIONS:

Fry the onions in the oil until perfectly golden, at this time add the gosht (meat) and Ingredients 4-12.
For 2 mins – mix the meat and spices. 
Saute for 5 mins on high heat (you will saute this until the oil begins to rise to the top and separate from the mixture a bit)
Add ½ cup of water and simmer for 30-45 minutes (let it simmer on medium to low stove, for instance #4 out of 9). While simmering, put 1 medium tomato on top of it. *NOTE* Do not cut the tomato or anything, just simply place it on top of the curry.
Check 2 times during this simmer process (So about every 20 minutes). 
Bhoono the food to entirety! If the gosht isn’t done, then cook another 15 minutes, and bhoono after this time. 
When gosht is about 80% done, Add 1 cup water and 1 Potato. Bring to a boil on higher heat, then cook another 15 minutes on Medium (til Potatoes are done)

Kachori

This is a very famous vegetarian Indian street dish. It is a great snack and can be enjoyed with Imli (Tamarind) Chutney.

INGREDIENTS:1. 1 ts. Dhaniya seeds - that have been broken slightly (Coriander Powder)
2. 1 ts. Zeera
3 .1 ts. Red crushed pepper
4. The juice of 1/2 a lemon
5. 2 Potatoes
6. 1/2 cup Besan atta
7. 1/2 ts. lal mirch (Red chili powder)
8. pinch of salt

INSTRUCTIONS:
Boil the potatoes. 
Mash the potatoes with hands, this will leave some larger chunks and leave a thicker consistency.
Add dhaniya seeds, zeera, red crushed pepper, and 1/2 lemon to mixture.
Make little balls (about the size of kofta, about 1.5 inch diameter).
Mix besan, water, lal mirch, salt mixture (for coating). *NOTE* Add enough water to make a thin pancake batter consistency.
To fry, mix the potato balls in the besan mixture prior to frying. This will coat the potatoes. Fry until slightly golden in color. 

Pulao

This meat in this dish can be substituted for chicken as well. Make sure the chicken is with bone though, not boneless. This dish serves approximately 2-3 people. (It's usually enough for dinner for 2 and next day lunch for 2).

INGREDIENTS:

1 lb. goat meat (medium pieces)
1 medium onion
2 piece cinnamon stick
2.5 ts cumin seeds (zeera)
8-10 cardamon pods (ilaichi)
8-10 long
10-15 whole black pepper
1.5 tbsp ginger/garlic paste
3 green chillies
1/2 ts. crushed red pepper flakes
2 tbsp oil
1 cup water
2 cup rice
2 potatoes
approx. 2 cup water (This can vary)
1 tbsp salt

INSTRUCTIONS:

Fry the medium onion til it is golden brown. (You want to do this in a deeper pot)
Add in the meat, and ingredients from meat stew part from 3-8.
Finely chop the green chilies and add these, plus number 9-12 to the pot as well.
Leave this to boil and cook the meat.
When meat is done, you will add in the 2 cups of rice, potatoes,and the 1 tbsp of salt. In full, there should be approximately 2.5 cups of liquid (This includes the stock from the meat and any additional water you may need to add to take it to the desired level)
5 minutes prior to serving, add golden brown onions (approximately 1 handful) to the top of the pulao and let simmer. 
To serve, put on serving tray. The pulao is best served with Yogurt Raita.

Suji Ka Halwa

This sweet dish is best served warm.

Total time: approx. 30 minutes Servings: 2 

INGREDIENTS:
1/3 cup semolina (sooji) 1/4 cup sugar 1 cup water 4 tablespoons ghee 
INSTRUCTIONS:In a pan add water and sugar. Boil it for ten to 15 mins high or till the water dries up into half. In a separate pan warm up the ghee on medium high and add semolina (sooji) in it. Keep on stirring it till the semolina turns a bit darker or golder brown. Note u can not leave the semolina unattended now since it can stick in the pan & burn up easily. Stir fry it for 10 minutes. Now add the sugar water & cook it for 5 mins on high. Once the water dries up & the semolina puffs a little bit cover the pan & let it simmer for another 5 minutes. Take out in a serving dish. Add chopped almonds and pistachios for garnish.