Potatoes with olive oil
Ingredients
- 1 Pound Potatoes — Peeled & Sliced
- 1 1/2 Large Onions — chopped
- 1 Tablespoon Olive Oil
- 7 1/2 Ounces Chickpeas
- 1 1/2 Cloves Garlic
- 1 Large Tomatoes — chopped
- 1 1/4 Tablespoons Tomato Paste
- Salt And Pepper — to taste
Directions
- Saute onions chickpeas and garlic utnil garlic turns brown. Add sliced
potatoes. Cook until they start to brown. - Add tomatoes, salt & pepper, paste and enough water to cover. Boil,
reduce heat, cover and simmer 30 minutes. - May be served warm or cold.
Tofu
Bean Curd With Chinese Broccoli
Ingredients:
- 1 loaf of Bean curd , fried and cut into cubes
- 1 small can of tausi ( fermented, salted, black beans )
- 200 gms (7 ounces) Chinese broccoli
- 1-2 kg of pork, cut into cubes
- crushed garlic, to taste
- chopped onions, to taste
- Seasonings, Add to taste:
- oyster sauce
- Chinese light soy sauce
- Salt and pepper
Method:
- Heat the pan with cooking oil.
- Add the crushed garlic and onions.
- Add the pork cubes. Allow to cook until the pork golden brown.
- Add the fried bean curd and tausi. Season with the oyster sauce, soy
sauce, salt and pepper. - Add the Chinese broccoli last. Mix through and serve.
Beef Nihari
Ingredients
- 1/2 kilo beef
- (Ask for Nihari meat at the desi butcher shop.)
- salt to taste
- 1 tsp pepper
- 1/2tsp haldi powder
- 1 tsp dhuniya powder
- 4 tbs oil
- 3 tbs flour (maida)
- 1 tsp ginger paste
Grind together the following:
- 2 tsp saunf
- 1/2 tsp black pepper,
- 1/2 tsp zeera,
- seeds of 2 small illaichi
- 10 cloves
- 2 bari illaichi
- 1 stick of cinnamon
- 1 bay leaf
- 1/4 tsp jaifal
- 2 tsp dhuniya seeds
Instructions
- Put oil in a pot. Add meat and fry it a little. Add salt,chili
powder,haldi powder,dhuniya powder and ginger paste. - Mix well.Add a little water.Dissolve the flour in half a cup of water
and add this to the meat and bring to boil. - Put all the grinded spices in a fine cotton cloth bundle and add to
meat. - Add 3-4 glasses af water,cover and leave to tenderize on very low flame.
- When meat has softened remove the bundle of spices and make the curry
into desired consistency.
For Garnish
- Fry some onion slices in a litle oil til golden brown and add to Nihari.
- Also garnish with fresh dhuniya, ginger and green chilies.
Mutton / Chicken Korma
Ingredients
- 1 kilo mutton or chicken
- seeds of 4 bari illaichi
- 8 small illaichi
- 8 cloves
- 8 whole black pepper
- 1 1/2 tsp dhuniya powder
- 5-6 medium sized onions
- Salt according to taste
- 1 1/2 tbs garlic paste
- 1 tbs ginger paste
- 4-5 tbs yogurt
- 1tsp chili powder
- 4 tbs oil
- 1 pinch of jaifal (nutmeg)
- A few drops of Khewera essence
Method
- Slice the onion finely and fry in the oil on very low flame till they
are golden-brown. Remove the fried onion from the oil and keep aside. - In the oil add all the spices (except the nutmeg) with a little water to
prevent burning. - Mix well. Add the meat and mix well with the spices. When the water of
the meat has dried, add 2-3 glasses of water (1 glass enough for chicken). - By now the fried onion would have cooled and turned crisp. Crush it and
add it to the pot. - Cover and cook on low flame till the meat is tender. When the meat has
softened and the gravy has acquired the desires consistency, add a pinch of
jaifal and a few drops of khewera essence and remove from heat. - Garnish with chopped ginger.
- Serve hot with naan.