Meat Curry with Potatoes (Aloo Gosht)

Recipe by Food Connection

1 lbs. mutton (goat meat)

1 medium onion, sliced

8 tablespoons canola oil

1 black cardamom

6 cloves

1 teaspoon cumin seeds

1 cinnamon stick

1 tablespoon ginger paste

1 tablespoon garlic paste

1 teaspoon red chili powder

1 teaspoon turmeric

1 tablespoon coriander powder

sea salt to taste

2-3 medium red potatoes, peeled and cut into half

2-3 Roma tomatoes, chopped

1 teaspoon garam masala

2 green chilies for garnish

small handful of cilantro leaves for garnish

Directions:

Heat oil in a large saucepan on medium-high, add onions and fry until they are lightly golden brown.  Add the whole spices (cardamom, cloves, cumin seeds, cinnamon stick) and ginger and garlic paste, fry for a few seconds and then add a little bit water.  Add the goat meat and cook, stirring frequently, until the water dries.  Add all the spices (red chili powder, turmeric, coriander powder, and sea salt) and pour water in the saucepan to cover the meat and mix well.  Cover and allow it cook on medium until the meat is tenderized.  When the meat is almost done, add potatoes, tomatoes, and cook until the oil separates.  Add water, if necessary, for gravy and green chilies, garam masala, cook on low heat.  Sprinkle with fresh cilantro leaves.  Serve with rice or naans(flatbreads).  Enjoy!

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Green Masala Chicken with Coconut Milk

Adapted from Maninas: Food Matters

Picture coming soon

1 1/2 to 2 pound boneless chicken breast, cut into cubes

1 medium onion, chopped
2 tablespoons oil
1 tablespoon ginger-garlic paste
1 tablespoon coriander powder
2-3 green green chillies, slit lengthwise
1 1/2 tsp garam masala powder
fresh coriander leaves for garnish
sea salt to taste

Make a paste:
1 large onion
3-4 green chillies
1 cup light coconut milk
1 small bunch fresh coriander leaves
10-12 mint leaves
10-12 cashews, soaked in 2-3 tablespoons of milk.

Directions:

Marinate the chicken in coriander powder, turmeric powder, ginger-garlic paste, 2 slit green chillies and few mint leaves for 10-15 minutes. Soak the cashews in milk for 10-15 minutes.  Make a paste of onion, green chillies, coriander leaves, mint leaves and cashews.  Keep aside.  Heat oil in a large saucepan, add the green chillies and chopped onions and saute till transparent.  Add the marinated chicken and cook on high heat for 4-5 minutes, combining the ingredients once in a while. Reduce to medium heat, add the ground paste, garam masala, and sea salt and combine well.  Let the chicken cook in this paste for 6-8 minutes, uncovered.  Then add the coconut milk.  Cook till oil separates, chicken is tenderized, and desired gravy consistency.  Garnish with fresh coriander leaves.  Serve with white rice or naans(flatbreads).  Enjoy!

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Eggplant with Pickling Spices (Achari Baigan)

 

Recipe by Food Connection

1 large eggplant, cut into small pieces

1 medium onion, chopped

4-5 tablespoons canola oil

1 tablespoon ginger paste

1 tablespoon garlic paste

1 teaspoon red chili powder (more or less depending on your taste)
sea salt to taste
1/2 teaspoon cumin powder

1/4 teaspoon turmeric

1/4 teaspoon kolongi(black caraway seeds)

1/4 teaspoon fenugreek seeds

1/4 teaspoon fennel seeds

1 teaspoon achar gosht curry masala from Shan packet (see note)

Directions:

Peel the eggplant and cut into small pieces.  Soak them in water.  Heat oil in a large skillet on medium heat, add onions and fry until golden brown.  Add ginger paste, garlic paste, red chili powder, salt, cumin powder, turmeric, kologni(black caraway seeds), fenugreek seeds, fennel seeds, and Shan packet achar masala.  Stir and add a little bit of water and cook the whole masala.  Then after water completely evaporates, add eggplant pieces and 1/2 cup of water and cover it.  Allow cook and simmer for about 10-15 minutes or until the water is dried out.  Serve with naans(flatbreads) or paratha(griddled-fried flatbreads).  Enjoy!

Note:  Shan packets can be purchased at any Indian/Pakistani grocery stores. 

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Chickpeas Curry (Channa Masala)

Recipe by Food Connection

2 cans (15 oz.) Garbanzo beans (chick peas)

pinch of baking soda

1 medium yellow onion, finely sliced

1 teaspoon garlic/ginger paste

1/2-1 teaspoon red chili powder

1/2 teaspoon paprika

1 teaspoon turmeric

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon garam masala

sea salt to taste

1 medium tomato, chopped

1-2 green chilies, cut into half

small handful of cilantro leaves, chopped

Directions:

Heat oil in a non-stick large saucepan on medium, add onions and fry until lightly golden brown.  Add garlic & ginger paste and chick peas and cook for 1-2 minutes.  Then add all the spices and 2 cups of water and reduce the heat to medium-low and cook until the chick peas are half way done.  Add tomato and cook until the water is evaporated and oil is separated. Also check for soft and little mushy(desired thickness for channas). Garnish with green chili and cilantro leaves.  Enjoy!

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Mint-Cilantro Chutney

Recipe by my sister, Sophia

One of my favorite condiments is creamy mint-cilantro chutney.  It is so refreshing.  It can be accompanied by most of the appetizers and any kind of dishes. You can adjust any ingredients you like according to your taste.

handful of fresh mint leaves

handful fresh cilantro leaves 

1 green chili

1/4 to 1/3 cup plain yogurt (see note)

pinch of sea salt

Directions:
Place all the ingredients, except yogurt, in a blender and add a little of water to the blender.  Process, scraping down the sides if necessary, until well blended.  Set aside.  Whisk the yogurt, and then add the mint-cilantro paste and stir well.  Enjoy!

Note:  You can leave out the plain yogurt step and add 1 tablespoon of fresh lemon juice to the chutney.

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Spiced Potato Stuffed Flatbread (Aloo Paratha)

Recipe by Food Connection

For the dough

1 1/2 cups Golden Temple wheat flour (Duram Atta)

sea salt to taste (optional) 

water for kneading

canola oil or ghee(clarified butter) 

For the filling

3-4 medium red potatoes, cooked, peeled, and mashed

1/2 teaspoon crushed red pepper (more or less depending on your taste)

1/2 teaspoon turmeric

1/2 teaspoon crushed cumin seeds

1/2 teaspoon crushed coriander seeds

1/2 teaspoon garam masala

2 green chilies, seeded and chopped

small handful cilantro leaves, finely chopped

sea salt to taste

Directions:

For the dough

Combine all the ingredients in a large bowl and slowly add water a little at a time.  Knead well to make a soft and elastic dough after 5 minutes of kneading.  Make sure the dough should be smooth (but not sticky).  Cover and keep it rest for at least 30 minutes. 

For the filling

Boil potatoes in the pot of water until tender.  Allow them to cool slightly to handle, peel the skin of the potatoes, and mash well with a fork or masher in a bowl.  Add crushed red pepper, turmeric, crushed cumin seeds, crushed coriander seeds, garam masala, green chilies, cilantro leaves, and sea salt and mix well (make sure the filling should be dry and lump-free). Make equal lemon-sized balls and set aside.

For the paratha

Knead the dough again for a minute and divide the dough into equal lemon-sized balls (about 8-10 portions).  Take one dough ball at a time and dip into the flour to coat it.  Dust a little of flour on the surface.  Flatten the ball into a disc.  Roll out the dough a little on a floured surface with a rolling pin and place the potato ball in the center of the dough.  Cover, seal the edges carefully, and dip it again into the flour.  Roll lightly again, dusting on the surface, if necessary, into a nice tortilla-shaped round (make sure the filling does not come out while rolling and the paratha should not be too thin).  Meanwhile, heat tawa(Pakistani flat griddle) or non-stick skillet over medium.  Place stuffed paratha on hot tawa and cook until the brown spots start to appear on one side.  Flip the paratha over and brush lightly with canola oil or ghee.  Flip the paratha over once again and brush lightly with canola oil or ghee and cook until the dough is no longer raw and completely cooked--It should have light golden/brown spots.  Repeat with the remaining parathas.  Serve warm with plain yogurt and any spicy pickle and/or chutney of your choice.  Enjoy!

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Potato-Leek Curry (Aloo-Piyaz Ka Sa Poda ki Subzi)

Recipe by Food Connection

5-7 red potatoes, peeled and cut into cubes

2-3 leeks, thinly sliced(both white/green parts) and rinsed very well

2-3 tablespoons canola oil

1 teaspoon crushed red pepper or red chili powder

1 teaspoon turmeric

1 teaspoon cumin seeds

1/2 teaspoon paprika

sea salt to taste

cilantro leaves for garnish

Directions:

Heat oil in a non-stick saucepan on medium-high and stir fry potatoes for 5-8 minutes.  Reduce the heat, cover with a lid, simmer on low heat, and cook until the potatoes are half done.  Add leeks, crushed red peppers, turmeric, cumin, paprika, and sea salt and stir to coat the potatoes/leeks.  Allow to cook, stir frequently to prevent sticking, until the potatoes has tendered & leeks are wilted. Garnish with cilantro.  Serve with naans (flatbreads). Enjoy!

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Chicken Karahi (Chicken Wok)

Recipe by Food Connection

1 pound skinless bone-in chicken, cut-up
3-4 tablespoons canola oil
half of yellow onion, thinly sliced

2-3 garlic cloves, minced

2 tablespoons ginger root, cut into julienne strips (divided)
1 teaspoon red chili powder (more or less depending on your taste)
1 teaspoon turmeric
1 teaspoon coriander powder
sea salt and freshly cracked pepper to taste
4 tomatoes, blanched, peeled, and chopped
1-2 green chili, seeded and cut into julienne strips

small handful cilantro leaves, finely chopped for garnish

Directions:
Blanch the tomatoes in a boiled water.  Cover for about 5 minutes or until the skins of the tomatoes have started to peel.  Remove them with a slotted spoon or tong from the water and drain.  Allow to cool, chopped, and set aside.  Heat oil in a wok or casserole-pot over medium, add onion and fry until lightly golden brown.  Add the chicken to the pot and cook, stirring frequently, until they are no longer and water from chicken have dried a little bit.  Add garlic, half of ginger root, red chili powder, turmeric, coriander powder, sea salt & freshly cracked pepper, and tomatoes, cover,  reduce the heat to very low, and cook until the chicken are tendered and oil begin to separate. Add half of ginger root and green chilies to the chicken. Simmer for 3-5 minutes.  Garnish with cilantro leaves and serve with naans (flatbreads).  Enjoy!

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Sweet Potato-Spinach Fritters (Shakarkand-Palak Pakoras

Recipe by Food Connection

1 cup gram flour (chickpea flour) (See note)

half of sweet potato, cooked and diced

1 cup fresh spinach, chopped

1/2 teaspooon paprika

1/2 teaspoon crushed red pepper (more or less depending on your taste)

1 teaspoon crushed cumin seeds

1 teaspoon crushed coriander seeds

sea salt to taste

1/2 teaspoon garlic powder
1 teaspoon baking powder

water

canola oil for frying

Directions:

Place a sweet potato in a medium pot; cover with water.  Bring to a boil; reduce heat, and simmer until the sweet potato is tendered. Meanwhile, add the garam flour (chickpea flour), spinach, spices (from paprika to garlic powder), and then pour the water slowly at a time and whisk to make a thick and smooth batter similar to toothpaste in consistency.   When the sweet potato is tendered, drain and allow to cool to touch.  Peel the potato and cut into cubes, and toss them into the garam flour mixture and mix gently.  Heat oil in a medium wok or skillet for deep frying over medium, spoon the batter into the wok(or skillet) and fry 4-5 at a time for 3-4 minutes until crisp and lightly golden brown. Drain on a paper towel and repeat the remaining mixture.  Serve warm with any dipping sauces/chutney of your choice.  Enjoy!

Note:  You can find gram flour (chickpea flour) at any Indian/Pakistani grocery stores.

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Aloo Keema (Curried Ground Beef with Potatoes)

Recipe by Food Connection

1 pound lean ground beef

1 yellow onion, sliced   

3-4 tablespoons canola oil

1 tablespoon garlic/ginger paste

1 teaspoon red chili powder

1 teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon garam masala

1 teaspoon cumin seeds

3 whole cloves

sea salt to taste

2 Roma tomatoes, chopped

3-4 red potatoes, cut into small cubes (See note)

1 green chili for garnish (optional)

small handful of cilantro leaves for garnish

Directions:

Heat oil in a non-stick heavy saucepan over medium, add onion and fry until they are lightly golden brown.  Add meat and garlic/ginger paste and cook, stirring frequently, to break up the lumps and to allow the meat to almost dry.  Add all spices (from red chili powder to sea salt) and cook for 1-2 minutes. Add tomatoes and cook for approximately 10 minutes, stirring frequently.  Then add potatoes and blend well.  Reduce the heat and cook until potatoes are tendered.  Toss a green chili (optional) in a pan and cook for 1-2 minutes and then garnish with cilantro leaves.  Serve with naans (flatbreads) or rice.  Enjoy! 

Note: You can substitute peas or mixed vegetables for potatoes

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Spicy Mixed Vegetables Curry

Recipe by Food Connection

2-3 tablespoons canola oil

2-3 cups organic mixed vegetables (carrots, beans, peas, corns, and lima beans)

1 garlic clove, minced

1/2 teaspoon red chili powder or crushed red pepper (more or less depending on your taste)

1/2 teaspoon paprika

1 teaspooon turmeric

1 teaspoon coriander powder

1/2 teaspoon garam masala (optional)

1 teaspoon cumin seeds

sea salt to taste

small handful of cilantro leaves, chopped

Directions:

Heat oil in a nonstick skillet over medium, combine all the ingredients (mixed vegetables to salt) and cook for 20 minutes and stir gently(be careful not to break up pieces).  When the cooking is done, garnish with chopped cilantro leaves.  Enjoy!

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Lentil Curry (Masoor-Moong Daal)

 Recipe by Food Connection

1/2 cup masoor daal (de-skinned split red lentils)

1/2 cup moong daal (de-skinned split yellow lentils) 
4-5 cups of water

1 teaspoon red chili powder

1 teaspoon turmeric

1-2 teaspoon ginger paste or fresh ginger root, chopped
sea salt to taste

Tarka (Tempering)
2-3 tablespoons canola oil
2-3 cloves of garlic, chopped

1 teaspoon cumin seeds

1-2 green chili, slit in the middle, for garnish (optional)
small handful of cilantro leaves for garnish

pinch of garam masala for garnish (optional)

Directions:

Wash masoor/moong daal few times until the water runs clear.  In a heavy saucepan, add daal, 4-5 cups of water, ginger, red chili powder, turmeric, and sea salt.  Bring it to a boil over medium-high, then reduce the heat to low until daal is done.  Add more water, if needed, to adjust consistency. The consistency should be slightly thick---not too thick or too thin.  When the daal is done, reduce the heat to VERY low.  

TARKA---Meanwhile, heat oil in a frying pan over medium, fry the garlic until lightly golden brown and add the cumin seeds and green chili (optional) to fry for 5-8 seconds.  Then pour the fried garlic/cumin seeds immediately over the daal and blend well.  Garnish with cilantro leaves and garam masala (optional) and serve with white rice OR naans (flatbreads).  Enjoy!

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Bitter Melon Fry (Karela Ki Subzi)

Recipe by Food Connection

5-6 medium karelas (bitter melons)

3-4 tablespoons canola oil

1 onion, thinly sliced

1 teaspoon red chili powder

1 teaspoon turmeric

1 teaspoon coriander powder

1 teaspoon cumin seeds

sea salt to taste

small handful of cilantro leaves for garnish

Directions:
Scrap the rough outer of karelas(bitter melons) lightly with a peeler and cut the ends.  Cut lengthwise into halves and scooped out the seeds in each karela (reserve seeds if you want to eat).  Slice them into 1/2 inch and soak them in salt water for several hours or overnight (best result) to remove the bitterness.  Drain and squeeze out water and pat dry with a paper towel.  Heat oil in a non-stick skillet over medium, add the onions and fry until they are lightly translucent and remove the fried onions with slotted spoon and set aside.  Add the karelas (bitter melons) and fry (add oil if needed) until lightly browned and crisp.  Add the spices, karela seeds, and fried onions, and 1-2 tablespoon of water to soften karelas and simmer it to low for 3-5 minutes to blend well.  Garnish with cilantro leaves and serve with naans (flatbreads) and plain yogurt.  This recipe serves 2-3 persons. Enjoy!

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Curried Okra (Bhindi Ki Subzi)

Recipe by Food Connection

1-1 1/2 lbs. okra, cut into 1-inch pieces

1 small yellow onion, sliced

3-4 tablespoons canola oil

1 teaspoon red chili powder or crushed red pepper

1 teaspoon turmeric

1 teaspoon coriander powder

1 teaspoon cumin seeds

1/2 teaspoon garam masala 

sea salt to taste

one small tomato, chopped

small handful of finely chopped cilantro leaves for garnish

Heat oil in a non-stick skillet over medium, add the onion and fry until they are lightly golden brown.  Remove the fried onions and set aside.  Add the okras in the same pan, fry them until the sliminess is gone and start to brown lightly (do not let it burn).  Reduce heat to low, add red chili powder or crushed red pepper, turmeric, coriander powder, cumin seeds, garam masala, and sea salt to the okras and cook for 5-8 minutes. Add tomato and fried onions to the cooked okras, and increase the heat to medium-low, stir well and cook or additional 5 minutes to allow all the flavors blend well.  Garnish with fresh cilantro leaves.  Serve with naans (flatbreads) or rice. This recipe serves 2-4 persons.  Enjoy!

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White Lentils (Maash Ki Daal)

Recipe by Food Connection

1 cup urad daal (white lentils)

2 cup water

2 teaspoon fresh ginger root, chopped

1 teaspoon red chili pepper or crushed red pepper

1 teaspoon turmeric

sea salt to taste

3-4 tablespoons canola oil

half of small onion, thinly sliced

1/2 teaspoon whole cumin seeds

small handful of cilantro leaves for garnish

1 green chili for garnish (optional)

pinch of garam masala for garnish (optional)

Directions:

Wash urad daal few times until the water runs clear.  In a non-stick saucepan, add daal, water, ginger, red chili powder (or crushed red pepper), turmeric, sea salt.  Bring it to a boil over medium-high, then reduce the heat to low.  Cover and cook until the daal is tendered.  Test by rubbing daal between finger and thumb.  If it is still hard, simmer a little longer.  Mixture should be dry, but add a small amount of water, if necessary, to finish cooking daal.  Remove from the stove. Set aside.  Heat oil in a frying pan over medium, saute the onion until lightly golden brown and add the cumin seeds to fry for 5 seconds.  Pour the fried onion/cumin seeds immediately over the daal (Do not mix).  Sprinkle with cilantro leaves, green chili (optional), and garam masala (optional).  Serve with naans (flatbreads) and plain yogurt.  The recipe serves 2-3 persons.  Enjoy!

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Spicy Zucchini Curry (Tori Ki Subzi)

Recipe by Food Connection

4-6 green zucchinis, peeled and thinly sliced

3-4 tablespoons canola oil

1 small yellow onion, thinly sliced

1 teaspoon red chili powder 

1 teaspoon turmeric

1 teaspoon whole cumin

1-2 medium tomatoes, chopped(optional) 

finely chopped cilantro and 1 whole green chili for garnish

Salt to taste

Directions
Heat the canola oil in non-stick pan on medium-high, add zucchinis and onion and cook for a couple of minutes.  Add tomatoes(optional), red chili powder, turmeric, cumin, salt and pour approximately 1/2 cup of water in the saucepan and simmer on low heat until the zucchinis are tendered.  Increase to medium-high heat and stir frequently until the water evaporates.  Add cilantro and green chili for garnish and simmer for 10 minutes.  Serve with naans (flatbreads).  Enjoy!

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Simple Spicy Potatoes with Cumin (Aloo Zeera)

Recipe by Food Connection

 

5-8 red potatoes, peeled and cut into cubes

2-3 tablespoons canola oil

1 teaspoon crushed red peppers

1/2 teaspoons paprika

1 teaspoon turmeric

1 teaspoon whole cumin

sea salt to taste
cilantro leaves for garnish

Directions:

Heat oil in a non-stick saucepan on medium-high and stir fry potatoes for 5-8 minutes.  Add crushed red peppers, paprika, turmeric, cumin, and salt and stir to coat the potatoes.  Reduce the heat, cover with a lid, simmer on low heat.  Cook, stir frequently to prevent sticking, until the potatoes has tendered. Garnish with cilantro.  Serve with naans (flatbreads). Enjoy!

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Chicken Curry (Murgh Korma)

Inspired by my Mom and Nani Jan

1-1 1/2 pound skinless bone-in chicken, cut-up

3-4 tablespoons canola oil
1 medium yellow onion, sliced
spoonful garlic and ginger paste

1 teaspoon red chili powder

1/2 teaspoons paprika

1 teaspoon turmeric
1 teaspoon garam masala

1 teaspoon ground coriander

Salt to taste

1 cup water
1 medium tomato, chopped   
4 tablespoons fat free or low fat plain yogurt

chopped cilantro leaves for garnish

2 whole green chili for garnish

Directions:

Heat oil in a large saucepan over medium-high.  Add onions and stir fry for 4 to 5 minutes or until slightly brown. Remove the onions and set aside.  Add the chicken in the same saucepan and stir fry until they are no longer pink.  Put the fried onions back to the saucepan and add the garlic paste and ginger paste.  Cook for 1 or 2 minutes. Add all spices (red chili powder, paprika, tumeric, garam masala, ground coriander, salt) and add water to the saucepan to cover the meat. Bring to boil.  Cover with a lid, simmer heat to medium and stir occasionally. When it is halfway done, put in the chopped tomato and stir.  Allow to cook until the chicken is through and the oil starts to separate.  Whisk yogurt with a little water to smooth out, pour yogurt slowly in the saucepan and stir to blend the chicken well.  Cover the pan with a lid and cook it in simmer until the gravy is thickened.  Garnish it with cilantro leaves and 2 green chilis.  Serve with white rice or naans (flatbreads).  Enjoy!

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Shami Kabab (spicy burger-like kababs from Pakistan)

Inspired by my mother-in-law

2 pound of beef stew

3/4 cup channa daal

2 medium onions

8 cloves of garlic

1 1/2 inch square of ginger

2 tsp. white whole dried cumin

2 tsp. whole dried coriander

1 tsp. salt

3/4 tsp. crushed red pepper

1 1/2 tsp. garam masala

2 green chili pepper

1/4 bunch of cilantro

1 egg beaten

Directions:

Put beef stew and channa daal in a large pan.  Add 1 onion(quartered), garlic, ginger, cumin, whole dried coriander, salt, crushed red pepper(ground red pepper is fine), and pour 2 glasses of water.  Bring to boil and then cook on medium low heat.  When meat is tendered, then dry all the water, and let it cool.

Then grind the mixture in a food processor.  Then add garam masala, green chili pepper, and cilantro leaves, and chopped onion, and mix everything and taste first then add egg beaten.  Make patties-you can chop the onion(optional), green pepper, and cilantro in the mixture.  Make kababs and freeze them(each seperate) and fry them when you are ready to eat.  Enjoy!

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