It has been quite a while since I managed to venture here. Why did that happen? Well a combination of things, first a period of crazy work schedule (i.e. the most common excuse), next a bit of traveling (not good enough an excuse), then Eid festivities (OK this one is excusable), a major back muscle sprain that had me flat on my back for a week staring at the ceiling (a very legitimate excuse) and finally to some extent laziness (the real excuse).
I actually had a couple of people ask me why I have not been writing anything and man those were some of the best moments in the past one month. People actually do read all this bla bla that I manage to type out and not only that, they actually also like what I write! A big thank you to everyone who drops in once in a while to see what I am dishing out (metaphorically speaking). You guys make my day.
This year I managed to venture into a new culinary path by attempting a chicken Biriyani for Eid lunch. I am happy to announce that all who have eaten the stuff are still not only alive but hale and hearty. My hubby even managed three different meals consisting of the Biriyani and is still in one piece. The inspiration for the Biriyani came from the last issue of the Daily Star's Lifestyle magazine. I usually pick it up from my parents house especially if it has any recipe from Sam Q whose stuff I really like (the recipes and the writing). I hope Sam Q you get to read this post some time cause I am a FAN of yours!!! The last issue had some yummy recipes so if you can check it out online and try out some of the stuff (I am intending to in the next few weeks).
Since I am still hungover from Eid, today want to share some dishes that I made for my Eid lunch. There is one veg and one non-veg recipe. I am still not 100% happy with the Biriyani so once I get the recipe sorted out promise to share that as well with everyone :)
ACHAR GOSHT
Serves 6-8 (depending on how big a meat lover they are)
Beef with some bones - 1 kg
Garlic paste - 1 1/2 tablespoons
Ginger paste - 2 tablespoons
Onion paste - 2/3 cup
Chili powder - 1 teaspoon (adjust according to your taste)
Turmeric powder - 1/2 teaspoon
Cumin powder (jeera) - 1 1/4 tablespoon
Coriander powder (dhania) - 1 1/4 tablespoon
Salt - to taste
Oil - 1/3 cup
Prepared Olive Pickle in oil (Jolpai er achar) - 1/2 cup
Heat the oil and add the onion paste, fry for 2 minutes.
Add the ginger and garlic paste, fry for another 2 minutes.
Add turmeric, chili, coriander, cumin powder and salt and keep frying (bhuno) the masala until the raw smell of the masala is gone. If you find the masala is sticking to the pan, time to time add 1/4 cup water and keep frying the spices. This will take altogether about 10 minutes.
Once the oil from the spices come up from the sides, add the meat pieces. Coat the meat pieces well with the spices and lower the heat. Cover the pan and let the meat cook. I prefer cooking the meat in its own juice so I avoid adding any extra water unless needed.
Check from time to time and move the meat pieces around in the pan. If the meat becomes too dry before it is done, add 1/2 cup of water from time to time.
Once the meat is almost cooked through, add the olive pickle to the curry and mix it in well. This dish should have a bit of gravy so add some water at this point in time to make sure your curry is not too dry. Cover and cook for a further 10 minutes or so. Remove from heat and serve with rice or pulao.
Enjoy!!!!!
Note: It is better to cook the meat a day early to let the flavor fully mature so if you are planning to serve it for a dinner cook it a day ahead and stick it in the fridge. When reheating add about 1/4 cup water to retain the full moistness of the curry.
I also make the final salt adjustment after I have added the pickle since it also contains some salt.
TEEL ALOO
(serves 4-6)
This is an amazingly easy dish to cook. I got the recipe from Madhur Jafree's book and I tried it and loved it. It is a perfect thing to have with paratha, puri or even pulao or rice. She even suggested serving it alongside roasted meat which I think will work great!
Potato (medium size) - 8
Teel (Sesame seed) - 1 tablespoon
Whole black mustard seeds (shorisha) - 1 tablespoon
Whole jeera seeds (Asto jeera) - 1 tablespoons
Salt - to taste
Chilli powder - 1/2 teaspoon (adjust to taste)
Oil - 1/4 cup
Lemon juice - 2 tablespoons
Boil the potatoes in its skin and let it cool for 2 hours or so. Skin the potatoes and cut them into bite size cubes.
Heat oil in a wok (karai), as soon as the oil is quite hot, add the mustard, jeera and sesame seeds along with the chili powder and salt. Once the seeds start to pop (which takes less than a minute) add the potatoes. Fry the potatoes until they are a bit dry (about 5-10 minutes) and some pieces start to have a bit of brown spots.
Remove from heat, add the lemon juice mix well and serve.
Enjoy!!!
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