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)