Khausa *updated*

Khausa is a well-known Memon dish that gets its origins from the region of Burma. The dish is made up of spaghetti topped with coconut curry and a beef or chicken curry. 

You can then add other toppings based on personal taste, such as cilantro, fried garlic, ginger, lemon, etc.

This recipe is for 4 people.

Below is the recipe for the spaghetti, coconut curry and the beef/chicken curry.

SPAGHETTI:
Boil the spaghetti to package instructions. Add salt to the boiled water, do not add oil. If the spaghettis are too slippery the dish won't come out as creamy and good. I use thin spaghetti for this dish. (Wheat spaghetti is pictured above)

COCONUT CURRY:

INGREDIENTS:
1. 13.5 oz can of coconut milk
2. 13.5 oz yogurt
3. 13.5 oz water
4. 2 garlic cloves (chop these as small as you can or use 1 tsp minced garlic)
5. 2 stems of curry leaves (about 10-15 leaves)
6. 3 green chillies (cut)
7. 1 tbsp besan flour (also called gram flour or chickpea flour)
8. 1 pinch turmeric
9. 1 tsp oil

INSTRUCTIONS:
1. In a blender, mix the coconut milk, yogurt, besan flour, green chillies, turmeric, and half of the water.
2. Heat 1 tsp oil in a pot on medium high heat. Once the oil is warm, add the garlic. Once the garlic begins to brown, add in the curry leaves. Sautee the leaves for a few minutes til they splutter and then add the mixture from the blender. (Since some yogurt remains in the blender after you pour it, add the remaining water to it and swish it around to get all of hehe yogurt milk mixture from the blender).
3. Bring the curry to a boil. As soon as the curry comes to a boil, reduce the stove to a simmer and cook for about 30 minutes. (If it's too creamy for your liking, add 1/4 cup of hot water)

BEEF/CHICKEN CURRY:

INGREDIENTS:
1. Meat of your choice, beef or chicken. (1 pound beef or 4 boneless chicken breasts/6 boneless chicken thighs. For either meat, cut into little 1/2 inch by 1/2 inch squares)

2. 1 large onion (chopped in a chopper)

3. 4 tablespoons tomato paste

4. 1 tsp salt

5. 1.5 tbsp red chili powder

6. 1 tbsp coriander powder

7. 1/4 tsp turmeric

8. 1 tbsp ground garam masala

9. 1 tbsp ginger/garlic paste

10. 1/4 cup oil

INSTRUCTIONS:

In a frying pan, heat the oil and fry the onions til they brown. Transfer 1 tbsp of that oil and the browned onions to the pot that you will be using to cook the meat.

On high heat, add ginger/garlic paste, tomato paste, and the spices (number 4 through 8). Also add 1/2 cup of water and cook this through til the onions begin to disappear. This will take about 15-30 minutes. 

Once the onions/tomato mixture has become a thicker gravy, add in the meat and reduce the heat to medium heat. (The chicken will cook about 15 minutes and the beef will cook about 45 minutes) 
*NOTE* Do not overcook the meat here, for it will harden and become chewy.

ADDITIONAL INSTRUCTIONS:

Here are possible toppings for the khausa: green chilies sliced, fried garlic, fried spaghetti (1 inch uncooked pieces), lemon and red crushed pepper sauce (all pictured below). (For the red crushed pepper sauce, in a bowl put crushed pepper and to it, add heated oil, enough just to cover it. It will sizzle and you should stir it with a regular spoon to make sure it gets to the bottom of the crushed pepper equally. And that's it, this sauce also goes great with chinese.) Additional toppings not pictured include: ginger sliced, cilantro, or mint.

Put spaghetti, add the coconut curry and the beef curry and the extra toppings. Eating this with chips is the best. It adds a little crunch to it. You can either crumble the chips on top of your dish, or take a bite of it separately. Ruffles are the best for this!

Thai Coconut Curry

(Made with chicken, you can substitute shrimp) 

Yields 4-5 servings (serve with steamed rice) 

INGREDIENTS:
For the chicken:
1. 3 chicken breasts (or 6 thighs) cubed
2. 1 tbsp ginger/garlic paste
3. 1/2 lime juiced
4. Lime zest from 1/2 lime
5. 1 in piece ginger shredded finely
6. 1 tbsp soy sauce
7. 1 tsp oi
8. 5 chili peppers slit in halfway  (not all the way through)
For the curry:
9. 2 tbsp crunchy peanut butter
10. 1 can coconut milk
11. 1 tbsp yogurt
12. 1 tsp salt
13. 1/2 cup water 

INSTRUCTIONS:

Heat oil in the pot/pan you're going to use. Add ginger garlic paste and let it sizzle a bit and break it up in the oil, add the chicken and toss it on medium high heat for 3 minutes. Add the remaining ingredients listed for the chicken. And cook the chicken right about when it's cooked, do not overcook the chicken, it will harden. Boneless chicken takes about 10-15 minutes to cook on medium high heat and make sure to keep stirring it to make sure it does not stick.

Mix the ingredients for the curry in a bowl. As the chicken is done, add this mixture to the pot/pan. Leave the stove on medium high heat JUST UNTIL it comes to a boil. And then reduce it to a simmer. Usually that's about 3-5 minutes, and let it simmer for about 30-40 minutes. If you'd like to add more spice, add 1 tbsp of red crushed pepper flakes at the time when it's simmering so it adds to the flavor.

As you're serving it, bowl the rice and add the chicken with some curry and top it with a little bit lime zest, it adds to the aroma.

Chaap (Chops)

INGREDIENTS:

1. 4 lb. Chaap
2. 2.5 cup yogurt
3. 3.5-4 ts. Lal mirch
4. 0.75 ts. Haldi
5. 20 black pepper
6. 10 cloves
7. 10 ilaichi
8. 2 stick cinnamon
9. 4 tbsp. ginger garlic
10. 3 ts. Salt
11. 3 big onions
12. 1 cup oil

DIRECTIONS:

Marinate the chaap with ingredients 1-10.
Chop onions and fry til golden brown in the 1 cup of oil.
Add chaap.
On a high stove..Mix for 5 minutes (open pot).
Then close the lid…let cook on high stove for 5 mins.
Then medium (check every 20 minutes – overall cooks around 1 hr 15 mins). Check 3 times.
Last 20 minutes, make sure that it’s not sticking.If the chaap is not done, then ¼ cup water.

Khausa

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.

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)