Hey guys! Today I want to introduce you to the basic gosht ka salan(salan=curry) that is used to make many dishes. A typical meal consists of a khatta(tangy) salan and a meetha(sweet) salan. Hyderabadi cuisine is unique in that it uses tamarind/lemon in its foods and so our khatta salans typically consist of a tangy curry, such as khatti daal or tomato chutney. It is then paired with a meetha salan, which is basically a non-tangy meat dish. A basic meetha gosht ka salan, or meat curry, is the basis to many variations of salans(meat curries). From this base, you can turn it into basically anything you would like, such as palak gosht(spinach and meat), aloo gosht(potatoes and meat), or just a simple curry seasoned with garam masala. I usually use mutton(goat), but you may choose any red meat of your liking, such as beef, lamb, or even ground beef. For simplicity, I will use the word gosht to refer to meat and kheema to refer to ground beef. The cooking times may differ if you are using beef, as it takes a little more time to cook, but the method to getting the final curry is the same. Today I've made my base into a simple aloo gosht! Ingredients 2 lb meat of your choice(Mutton, Beef, Lamb, Ground Beef) 1 tbsp Ginger-Garlic Paste 2 Tbsp Oil 1-2 Tsp Salt 1 Tsp Red Pepper Powder 1/2 Tsp Turmeric 1 Large Sliced onion 1 Tsp Garam Masala 2-3 Green Chilis 1 Tbsp Chopped Cilantro For Aloo Gosht: 1-2 Roma Tomatoes chopped, 2 Potatoes cubed Method 1. Wash the meat well, drain, and add to a pressure cooker(or instant pot). Turn the heat on(saute function for instant pot) add oil and slightly brown the meat. Add the onion, ginger-garlic paste, red pepper powder, turmeric, and salt. Mix everything together well and add about 1 cup water for cooking. Cover and cook for 20 minutes. Note: I usually use a pressure cooker. If you don't have one or are uncomfortable using one, you may do everything in a pot too. You will need to add a little more water to allow for cooking and let the meat cook for about 30-40 minutes on medium low heat until it is tender. If you feel the water is drying out and meat is still hard, add more water and continue cooking until it is tender. 2. Once the meat is cooked, uncover the pressure cooker, add the garam masala, and set on Saute mode to allow for the remainder of the juices to cook. At this point you can choose however you want to finish it off. Since I made aloo gosht, I added the tomatoes and potatoes. I let it cook until the potatoes softened and oil separated from the gravy. Note: If you are doing on cook top, add the ingredients to your base and cook on medium heat until the potatoes are softened. 3. Sprinkle with chopped cilantro and serve with roti or white rice. Enjoy! Alternative Variations:
At Step 2, Add the following to make: Palak Gosht(Spinach): 1 pack baby spinach or 1 pack frozen chopped spinach Methi Gosht/Kheema(Fenugreek with Gosht or Ground Beef): 2 Tbsp Kasoori Methi(You may also use fresh Methi if you have access to it) and 1-2 Cubed Potatoes Garam Masala Gosht: 2 Tsp Garam Masala, 1 Tsp Black Pepper, 1-2 Cardamoms, and 1 Cinnamon Stick Gobi Gosht/Kheema (Cauliflower with Meat or Ground Beef): Add one head of Roughly chopped Cauliflower Phalli Gosht(Green Beans and Meat): Add 1 cubed potato and 2 lbs chopped green beans of your choice, such as Binis Ki Phalli(Green Beans), Sem ki Phalli(Papdi Beans), or Gawar ki Phalli(Cluster Beans)
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Hi everyone! I have a super versatile recipe up for you guys today. These pan-fried chicken kabobs are super easy to make and are the best for when you want to have kabobs, without the hassle of forming the patties. You can use them for chicken burgers, pita wraps, or as a side dish with rice! I originally posted this recipe as the traditional kabobs. The recipe is still good for you to use in that way. I just updated it to a version that I am using more and more in my everyday cooking. The recipe is great for Ramadan if you want to make them ahead of time and freeze. You can pop them out of the freezer for super quick weeknight mea and is very Air Fryer friendly. You can place the kabobs into the air fryer and within a few minutes have healthy and delicious kabobs! I have a few tips for make-ahead and air-fryer versions, so please make sure to check that out. I hope you enjoy and I would love to hear from you guys. If you test any of my recipes out, please let me know how your experience was. Have a great day! Ingredients 2 lb Ground Chicken 2 tsp Salt 1/4 tsp Garam Masala 1 tsp Cumin Powder 1 tsp Black Pepper 1 tbsp Crushed Red Powder 1 tbsp Ginger-Garlic Paste 1 tbsp Finely Chopped Green Chili Pepper(for extra spicy kabobs, omit for less heat) 2 tbsp Finely Chopped Cilantro 3 tbsp Vegetable Oil for Frying Method for the Pan-Style Kabobs
1. In a large bowl, mix all the ingredients together well and let sit for about 30 minutes. 2. Heat 3 tbsp oil in a frying pan. Slowly add about half the chicken mixture to the pan and spread using a spatula into a large ‘kabob’ covering the pan. 3. All to cook for a few minutes on one side and then cut into fourths using ur spatula. This will make it easier to flip the chicken. Flip onto the other side and cook until both sides are nicely browned and edges are a bit crispy. 4. Repeat with the second half of the chicken mixture. You may need to replenish the oil by adding 1 tbsp of oil. Method for Traditional Round Kabobs 1. In a large bowl, mix all the ingredients together well and let sit for about 30 minutes. 2. Form the chicken into round patties. Tip: I like to use an ice cream scoop to ensure all kabobs are the same size. Lightly oil the palm of your hand, take a scoop of ground chicken, and form into round patties. 3. Lightly oil a frying pan /grill pan and heat on medium heat. Carefully place each kabob onto the pan and let cook on each side for about 3-4 minutes, or until golden brown on both sides. Remove from pan and place on plate lined with paper towel to soak up excess oil. Chicken Kabobs are ready to serve as you please! Enjoy! Make-Ahead Tips: If you plan to make the kabobs to freeze for future use, you can store them two ways. 1. Cook for about 2-3 minutes on each side. Let it cool and freeze. When ready to eat, defrost the kabobs and grill on the pan for about 1-2 minutes until golden brown for juicy kabobs. 2. Freeze the raw chicken patties, defrost, and grill as stated in step 3 above. Air Fryer: Place a few kabobs in the air fryer at 350ºF for 10 minutes, stopping and turning over halfway. This is a great oil-free option! Chicken 65 is a sweet and spicy deep fried boneless chicken dish usually served as an appetizer. There are many speculations as to why the number '65' was given to this dish. One such speculation is that the chicken is 65 days old when prepared, while another claims it was the original number given on a menu. In addition to these speculations, there are also many variations as to how this dish is prepared. It is typically marinated in spices and deep fried. Once it is fried, it is glazed with a special sauce. Some use yogurt as the base, however I use a blend of soy sauce and chili sauce as my base to give it a little bit of sweetness. It is of course loved by all and takes only a matter of minutes to disappear! Chicken 65 is popularly eaten on its own, with tandoori naan, or a spicy lo-mein(scroll down for recipe). Hope you enjoy! Ingredients 2 lbs boneless chicken thigh cut into 1-2 inch cubes 1 tsp ginger-garlic paste 2 tsp salt 1 tsp red pepper powder 1/2 tsp black pepper powder 1 tbsp finely chopped green chilis(adjust to your heat level) 1 tsp red food coloring(optional) 1/4 cup cornstarch 1/4 cup all-purpose powder 1 egg 1 tbsp soy sauce 2 tbsp tomato chili sauce(I use maggie hot and sweet) 2 sprigs curry leaves 2 jalapeños sliced into round pieces Method 1. Marinate the chicken with the ginger-garlic paste, salt, red pepper powder, black pepper, chopped green chilis, and red food color. Let it sit for at least two hours(this step can be done a day before if you are meal-planning). 2. Prepare this chicken for frying. In a small bowl, mix together the cornstarch, all-purpose flour, and egg into a smooth paste. Add water if needed. Coat the chicken with this paste. For a deep red color, a little more red food coloring will be needed. 3. In a deep pan, heat oil for deep-frying. Carefully add each piece to the oil to fry. Fry the chicken on medium-hi heat for about 5-7 minutes, until it is done. Remove pieces on to a dish lined with paper towel to soak up the excess oil. Oil- free alternative method: Pre-heat oven to 425º. Carefully put each piece onto a greased or lined baking sheet. Put the tray in the oven. Turning the pieces once after about 10 minutes. Remove after 20 minutes or when chicken is cooked. 4. Once the chicken is ready, heat about 2 tbsp oil in a pan/wok. Turn the heat to low and add the curry leaves and sliced jalapeños. Saute for a little bit and then add the soy sauce and tomato chili sauce. Bring to a soft bubbly boil. 5. Add the chicken pieces and mix everything together until the chicken is well-coated with the sauce. Spicy Lo-Mein
Ingredients 16 oz. thin spaghetti 1 tbsp minced garlic 1 large onion sliced your choice of veggies: shredded cabbage, shredded carrots, bell peppers 1tbsp red chili sauce 1 tbsp dark soy sauce 1 tsp vinegar 1 tbsp oyster sauce 1 tsp green chili sauce(optional) oil Method 1. First, boil the pasta according to instructions. 2. Take a large wok, or pan, and heat about 1 tbsp oil. 3. Add the minced garlic and onion. Sauté slightly. 4. Add the veggies and saute lightly until they are slightly wilted. 5. Add the pasta and mix with the veggies mixture. 6. In a small bowl, mix all the sauces together and add to the noodles and veggies. Stir fry everything together until mixed together. Note: You may add your choice of protein(such as chicken, shrimp, or beef) after step 3 if preferred. Once the protein is cooked completely, you can continue to step 4. |
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