tag:blogger.com,1999:blog-2057215804399443152024-03-19T06:09:36.991-05:00Achi Gori BiviA white (gori) American wife (bivi) married to a Pakistani for the last 6 years and sharing the joy of cooking desi food!Anonymoushttp://www.blogger.com/profile/01520672151110665010noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-205721580439944315.post-14901052159065115842013-11-06T20:13:00.001-06:002013-11-06T21:13:30.771-06:00Chicken Biryani (Flavorful Rice & Chicken dish)<div class="separator" style="clear: both; text-align: center;">
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<b>Chicken Biryani</b> - There's something I'm positive most gori (white) women realize when they have married into a Pakistani family, and that is that the pride of a good woman cook is her biryani. You go over to any family's as a guest and you can almost guarantee that biryani will be on the menu. In fact, I believe that many Pakistanis use it as a sign of whether you can cook or not. The idea being that if you can make biryani, you can make anything. And actually, given the time commitment and attention required, that's a fair assessment. Whenever I tell Pakistanis that I like to cook Pakistani food, the eyebrows raise higher than I can describe when I mention that I make biryani.</div>
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I've been married for six years to my husband and only in the last year have I really put the effort into learning how to make biryani well. I was so fortunate that I had a neighbor from Hyderabad that showed me, step-by-step, how to make it from scratch. I think I wrote something in the recipe down incorrectly, so I have occasionally used Sindhi Biryani mix (with modifications) instead. Really though, even if you use a mix, most people will still be impressed. The reason being that the secret to making good biryani is in how you cook the rice. Everything else is pretty simple. My husband's khala (aunt) also showed me a few things that she likes to do with her biryani that I have added to this recipe.</div>
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Are you ready to make one of the most famous dishes of India and Pakistan??? Give yourself at least 2-3 hours. I generally do this while my son naps... Let's do this!</div>
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You're going to need some good tools and great ingredients. For a list or both, see the bottom of my blog.</div>
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To start, you'll need about 2 1/2 medium, yellow onions. You can slice them by hand if you can do so finely, or you can use my new favorite tool, the <a href="http://en.wikipedia.org/wiki/Mandoline" target="_blank">mandoline</a>. The benefit of the mandoline is that it will slice your onions evenly. Evenly sliced onions will also cook evenly, preventing burning.<br />
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This is about how thin they should look and it should make approximately 4 cups of sliced onions. I highly recommend wearing contact lenses or you will be bawling and running out of the kitchen by now from the onion burn...<br />
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Next, heat up about 1 1/2 cups of vegetable or canola oil in a large pot. </div>
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It should be really hot. High heat!<br />
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Add your onions! Be ready to protect yourself dropping them in the hot oil (it may spatter)!<br />
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There should be enough oil to cover your onions, if there isn't, add 1/2 cup more. Fry these bad boys until they are golden brown.<br />
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Meanwhile, you should wash your chicken. You'll need to ask your halal butcher for 1 whole chicken, cut into pieces with no skin. My meat guy is really amazing in Jersey City ("New Ma Sha Allah Grocery") and he cleans the chicken so well that all I basically have to do is rinse it.<br />
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We don't usually eat the neck piece :(. But you see how there is some fat on it (the white part)? If your meat guy isn't as good as my meat guy, then you should take off all the loose fat like this off your chicken meat and wash it. Sometimes the wings have skin on them that you have to take off as well. It's really better for someone to show you how to do this, so maybe just hope for the best that your meat guy is good at cleaning it. And someday, if I ever get meat that isn't as well cleaned, maybe I'll make a YouTube video on how to clean it.<br />
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You'll probably also have time to skin and cut up 3-4 small white potatoes into quarters.<br />
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But don't lose sight of your frying onions!!! See the above picture?? They are going to darken quick from this stage! You'll be taking them out and putting them on a plate with a paper towel, so be ready.<br />
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I took one more quick photo before I had to remove them. If they look like the above picture, they're ready to take out. Don't let them burn!<br />
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Even though I tried really hard, I couldn't get some of the onions out in time before burning them (see the top left of the image). Don't use burned ones. Use the nice golden brown ones.<br />
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Next you're going to turn off the stove and put your cleaned chicken in the hot oil (watch out for spatters again!). Add half of your fried onions on top.<br />
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Next we're going to use 500g of whole milk yogurt (desi natural dahi if you can). It's about 2 cups or almost half of a 900g container.<br />
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Put it in a small bowl with about 3 Tablespoons of water and whip it up with a spoon. Add it to your pot.<br />
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Next, bruise 3 cardamom pods with a flat knife. Smoosh them until the crack. My husband doesn't really like cardamom, so I don't empty it out, but you could if you like it.<br />
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Next add the following: 4 Tablespoons Ginger & Garlic paste, 1 teaspoon tumeric powder, 1 Tablespoon of red chili powder, 1 & 1/4 teaspoon <i>sah zeera</i> (black cumin, found in an Indian/Pakistani store), 3 whole cloves, 3 1" pieces of cinnamon bark (don't use cinnamon sticks, they are too strong), 1 1/4 Tablespoon of salt, 2 whole green chilis, 10 whole mint leaves, and 2 pinches of saffron (optional). Crush the saffron in your fingers while adding to enhance the flavor.<br />
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If you want to skip the above steps (including the cardamom), this is where you would just use Sindhi Biryani mix by Shan. Or any other kind of mix if you like. This will save you a lot of trouble if you don't keep the ingredients I mentioned on hand. Keep everything else the same (onions, yogurt, potatoes). Don't follow the box directions, they're not that great in my opinion.<br />
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Mix it all together and cook on medium/high heat, <b>covered</b> for approximately 30-35 minutes. I have a power burner, so mine was done in 25 minutes... Basically, when the meat is tender and oil is separate from the sauce.<br />
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Meanwhile, soak 5 cups of basmati rice in cold water for approximately 30 minutes (doesn't matter how much water, just enough to cover it).<br />
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You can also use this time to make <i>raita</i> (yogurt condiment) that is often served with biryani. It's fairly simple. Finely slice 1/2 onion and put in a medium sized bowl. Add 1 teaspoon ginger & garlic paste, 2 small green chilis (chopped), 1/2 teaspoon of salt, 5 finely chopped mint leaves, and 1 1/2 cup of yogurt. Mix well and add about 1/4 cup of water. It should fall of the spoon easily. Some people prefer it thicker and use less water (only 2 Tablespoons), but I prefer it to drip over the biryani so I usually add more water.<br />
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By now, your chicken masala (sauce) might be finished if it looks like the above picture. The first picture could use a bit more time, the second picture is finished. If so, turn off the stove and sprinkle<b> 1 teaspoon of garam masala</b> on top (unless you used the Shan mix).<br />
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Here comes the rice part. You'll want one of these INSANELY HUGE pots called a <i>deygh</i>. You can get them from most Indian/Pakistani grocers. If you simply don't have one of these or can't handle this kind of business, separate your chicken masala in half and freeze it. Follow this guide, but make only 2 1/2 cups rice in your regular pot and add the other half of chicken masala for this recipe.<br />
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Just look at it. It's huge.<br />
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Alright, back to business. Fill it a little more than half full of water.<br />
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If you're not using a Shan mix, add 2 whole green chilis, 10-12 whole mint leaves, 2 whole cloves, 2 1" cinnamon bark pieces, 2 bruised cardamom, and 1 pinch of saffron. Turn on high heat and cover it with the lid.<br />
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Now, as a gori (white) bivi (wife), I have to say that prior to biryani, I would have never even dreamed of using such a huge pot for anything. I mean, it takes up half of the stove! And if you believe it, this is the <i>smallest</i> deygh you can buy (I think)! So anyway, you're trying to achieve a "rolling boil" here. When steam starts shooting out of the pot like the above picture, you can bet you have a rolling boil.<br />
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Drain your soaked rice and pour it in the pot. <b> Add 3 1/2 Tablespoons of salt. *Pro tip:</b> You can dip your bowl in the boiling water quickly to rinse it of all the rice out. Cover and let cook.<br />
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After 4-7 minutes (mine cooked really fast, so I prefer the 4 minute rule), take out some rice with a spoon. It should be <i>al dente</i> or partially cooked. You'll know it is partially cooked because it will still break in your fingers, but it won't roll in your fingers like cooked rice. It will be somewhat see-through, with little white dots almost. Can you tell from the above picture?<br />
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Drain half of your rice into a colander, leaving a small amount of water behind.<br />
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The remainder should have a little bit of water, but not too much (the above picture shows a tiny bit at the bottom). It should be moist still.<br />
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Evenly spread the rice over the bottom of the pot.<br />
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Take your chicken masala (sauce) and spread evenly over rice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBWDVraqJYerjYUuP5o0c0EC4wgFdsCJOGtmq0iLyfB13v3qrhfq_6hHiuRPuAbhWwTkycV16UCPuvUQOoDeCYFc2ixRYki7j7bfTGLU4XlQlIBjNBlUlr2VuJCuQsWkt_xldds3S8EA/s1600/Photo+Nov+06,+2+25+44+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBWDVraqJYerjYUuP5o0c0EC4wgFdsCJOGtmq0iLyfB13v3qrhfq_6hHiuRPuAbhWwTkycV16UCPuvUQOoDeCYFc2ixRYki7j7bfTGLU4XlQlIBjNBlUlr2VuJCuQsWkt_xldds3S8EA/s320/Photo+Nov+06,+2+25+44+PM.jpg" width="320" /></a></div>
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Top with <b>half</b> of your remaining fried onions, crushing them in your hands while you sprinkle them over the masala. Sprinkle 1/4 teaspoon of garam masala over it all.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeTVN7d25Dd2BRO7j0Q_3ZbSIAImHhtY8bNxAIjkDDNOkzSQA-aDzqMi320wZwQt2lO0TyKwH87TqKlRsJnDVhzHQnD2ythJ9QmkVk3FOaG5LLZFm1yEHMD_G5QLJN85r3tFYuJpg5AQ/s1600/Photo+Nov+06,+2+26+25+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeTVN7d25Dd2BRO7j0Q_3ZbSIAImHhtY8bNxAIjkDDNOkzSQA-aDzqMi320wZwQt2lO0TyKwH87TqKlRsJnDVhzHQnD2ythJ9QmkVk3FOaG5LLZFm1yEHMD_G5QLJN85r3tFYuJpg5AQ/s320/Photo+Nov+06,+2+26+25+PM.jpg" width="320" /></a></div>
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Thinly slice a tomato and lay the slices evenly across the top. At this point, you could also add a cup of freshly chopped cilantro or coriander (or mint if you used the Sindhi mix instead). I didn't do it this time, but if you're curious about what that looks like, here are a couple pictures from another time I made it:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2iuKCXUGn3fLWpzp0KfPbtAwTyUSurq68QWMSkMhyphenhyphenYvxmfk9WNKUQfkFgV0c2bKhtv4qVr-NeVQ30Kkk1UmWtwr7cuWiLGUAtDIsiSDber1P82GQX9OWdk9tug4LX2a6eEYxupmmP7Q/s1600/Photo+May+31,+4+41+27+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2iuKCXUGn3fLWpzp0KfPbtAwTyUSurq68QWMSkMhyphenhyphenYvxmfk9WNKUQfkFgV0c2bKhtv4qVr-NeVQ30Kkk1UmWtwr7cuWiLGUAtDIsiSDber1P82GQX9OWdk9tug4LX2a6eEYxupmmP7Q/s320/Photo+May+31,+4+41+27+PM.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj17v-qJtcnqUsHFsMeTUZaUq5ghP2bdQ2l16vwLEfWsTjSMT7VsNnl954VB3yQ_6L44WDdm1MaZj20CsUuwJ3u0X46SOkzTBCQlZQ3q5AmWFUgR5vpJexuhj7xkNKJzWt0gy80SQLL5g/s1600/Photo+May+31,+4+47+29+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj17v-qJtcnqUsHFsMeTUZaUq5ghP2bdQ2l16vwLEfWsTjSMT7VsNnl954VB3yQ_6L44WDdm1MaZj20CsUuwJ3u0X46SOkzTBCQlZQ3q5AmWFUgR5vpJexuhj7xkNKJzWt0gy80SQLL5g/s320/Photo+May+31,+4+47+29+PM.jpg" width="320" /></a></div>
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Anyway, back to the original post! :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHpzJ1VXKqDSoTndYednNEon-FBhfO446ugrzDs5be0PyYa3gAao3xAd696pQx30_RisrXRhEoUEUYx8TiRInqKpjNlO4p7ZbTA3k1IjW2sIpnZNZ23F1BGxUh8_qBSHnAbBvVrZknMA/s1600/Photo+Nov+06,+2+27+15+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHpzJ1VXKqDSoTndYednNEon-FBhfO446ugrzDs5be0PyYa3gAao3xAd696pQx30_RisrXRhEoUEUYx8TiRInqKpjNlO4p7ZbTA3k1IjW2sIpnZNZ23F1BGxUh8_qBSHnAbBvVrZknMA/s320/Photo+Nov+06,+2+27+15+PM.jpg" width="320" /></a></div>
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Add the other half of your rice from the colander, evenly spreading over the top.<br />
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Adding food coloring is a popular component of making biryani and I recommend the above powder. It's really more of an orange than a yellow.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ONzhhGcIH8eI95yKllwH4HizFrqwnpCN_5rz0n5nOMYrBc4WnVeFO_uZrtpdYBrlbeymLiVdaBvkv3LcLmcc2SMocS_WiajIPDBPOkR_ceddzueHCZr1ghM-bJucSpvQAfktwEC1Mg/s1600/Photo+Nov+06,+2+28+41+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ONzhhGcIH8eI95yKllwH4HizFrqwnpCN_5rz0n5nOMYrBc4WnVeFO_uZrtpdYBrlbeymLiVdaBvkv3LcLmcc2SMocS_WiajIPDBPOkR_ceddzueHCZr1ghM-bJucSpvQAfktwEC1Mg/s320/Photo+Nov+06,+2+28+41+PM.jpg" width="240" /></a></div>
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Sprinkle food coloring using the base of a spoon to make a circle in the center of your rice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6SJCa2qAJFZQUUXD0J1B8lnZdCiesvtble6k1jZDBWS3KYx6dEgfVdfiYXX67YyrdMozynM7jy0o3FKpxN4bBKqq9_ySe_-Xck5vHH6aHIOoEcChx29Hqh0mvfw_Y8o4rDKhFYEvcqg/s1600/Photo+Nov+06,+2+28+53+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6SJCa2qAJFZQUUXD0J1B8lnZdCiesvtble6k1jZDBWS3KYx6dEgfVdfiYXX67YyrdMozynM7jy0o3FKpxN4bBKqq9_ySe_-Xck5vHH6aHIOoEcChx29Hqh0mvfw_Y8o4rDKhFYEvcqg/s320/Photo+Nov+06,+2+28+53+PM.jpg" width="320" /></a></div>
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Using your clean fingers, pick up the dyed areas and spread them loosely with the other grains of rice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvvi4HOigGJSpa3M_q3E1AXrKtLEkhsKdCIj2bJS8ZOkT1AXw3m00Yx9k6vlcq6eJRg5yP9cpdH6JGIxsmpDhUdaJCTTRLDelfZlvVFFu38N_EOKHrkkiLPHITLuJRISE6O9-XZw8ig/s1600/Photo+Nov+06,+3+12+57+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvvi4HOigGJSpa3M_q3E1AXrKtLEkhsKdCIj2bJS8ZOkT1AXw3m00Yx9k6vlcq6eJRg5yP9cpdH6JGIxsmpDhUdaJCTTRLDelfZlvVFFu38N_EOKHrkkiLPHITLuJRISE6O9-XZw8ig/s320/Photo+Nov+06,+3+12+57+PM.jpg" width="240" /></a><br />
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It will likely dye your hand a little, but should come off in a day or so.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbsugtVWOoUrz3uX49y5udoC9iKOFh4SIPejHTgGnDyCRWMEavcbQ6vq7P_bDwgfy4vCuBmmVG0XbFHiCBSbazT1YjiYEYBhuvXFZmAbpfOsWvc2hWvHfZaSOfsoVQNtqHW4gZILVetg/s1600/Photo+Nov+06,+2+30+18+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbsugtVWOoUrz3uX49y5udoC9iKOFh4SIPejHTgGnDyCRWMEavcbQ6vq7P_bDwgfy4vCuBmmVG0XbFHiCBSbazT1YjiYEYBhuvXFZmAbpfOsWvc2hWvHfZaSOfsoVQNtqHW4gZILVetg/s320/Photo+Nov+06,+2+30+18+PM.jpg" width="320" /></a></div>
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Sprinkle the remaining half of fried onions, crushing them as before.<br />
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Cook on <b>low</b> heat until steam comes out of the top (can take up to 30 minutes!).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0t-NadBkQYDNOzWFJT8AcYoku1vXPkcqQmSbTdn2_1zB7npxe4B9kWD-W6t2TSRQUhtH0s5-mo9_u8Ofudi8IttIQt4IEqUFERsOFFVQdXO0puJpFw25tuW4p-2yX2Et5nUXQmlc3Q/s1600/Photo+Nov+06,+3+17+29+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0t-NadBkQYDNOzWFJT8AcYoku1vXPkcqQmSbTdn2_1zB7npxe4B9kWD-W6t2TSRQUhtH0s5-mo9_u8Ofudi8IttIQt4IEqUFERsOFFVQdXO0puJpFw25tuW4p-2yX2Et5nUXQmlc3Q/s320/Photo+Nov+06,+3+17+29+PM.jpg" width="240" /></a></div>
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This is what it will look like before mixing.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvj1_iTBkzr1IrIb2Uhm1gRhcoOzkSmkeuNKxQhUy-er8_l0rB-bIBed71wJqn6neqPeudP48qCIPJ9FLGyZub-0aw345AyyWqCF2mDcZkxrmGklHXKDInocqxfxbVxokOVf4lVnwUw/s1600/Photo+Nov+06,+3+19+09+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvj1_iTBkzr1IrIb2Uhm1gRhcoOzkSmkeuNKxQhUy-er8_l0rB-bIBed71wJqn6neqPeudP48qCIPJ9FLGyZub-0aw345AyyWqCF2mDcZkxrmGklHXKDInocqxfxbVxokOVf4lVnwUw/s320/Photo+Nov+06,+3+19+09+PM.jpg" width="320" /></a></div>
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Gently take a large, flat spatula and mix from the bottom up. Pull the bottom to the top, folding the layers into each other.<br />
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Voila! Chicken. Biryani. Serve with <i>raita</i>.<br />
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<a name='more'></a><u>Helpful Tools</u><br />
<ul>
<li>Large pot called a <i>deygh</i></li>
<li>Mandoline</li>
</ul>
<div>
<u>Ingredients for Chicken Biryani Masala (Sauce)</u></div>
<ul>
<li>500g (2 cups) of plain yogurt</li>
<li>1 whole chicken cut into pieces, no skin</li>
<li>3-4 small white potatoes, quartered</li>
<li>2 1/2 medium onions, thinly sliced</li>
<li>4 Tablespoons ginger & garlic paste</li>
<li>1 teaspoon tumeric powder</li>
<li>1 Tablespoon red chili powder</li>
<li>1 1/4 teaspoon <i>sah zeera</i></li>
<li>3 whole cloves</li>
<li>3 bruised cardamom pods</li>
<li>3 1" cinnamon bark pieces</li>
<li>2 whole green chilis</li>
<li>10 whole mint leaves</li>
<li>2 pinches of saffron</li>
<li>1 1/4 Tablespoon salt</li>
</ul>
<div>
<u>Ingredients for Biryani Rice</u></div>
<div>
<ul>
<li>5 Cups basmati rice, soaked for 30 minutes</li>
<li>2 whole green chilis</li>
<li>10 whole mint leaves</li>
<li>2 whole cloves</li>
<li>2 1" cinnamon bark pieces</li>
<li>2 bruised cardamom pods</li>
<li>1 pinch saffron</li>
<li>Egg Yellow food coloring</li>
<li>1 Cup chopped cilantro/coriander if desired</li>
<li>1/4 teaspoon garam masala</li>
</ul>
<div>
<u>Ingredients for <i>Raita</i></u></div>
</div>
<div>
<ul>
<li>1/2 onion, sliced or chopped</li>
<li>1 teaspoon ginger & garlic paste</li>
<li>3 small green chilis, chopped</li>
<li>1/2 teaspoon salt</li>
<li>1 1/2 cup plain yogurt</li>
<li>1/4 cup water</li>
<li>5 mint leaves, chopped</li>
</ul>
</div>
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<br />Anonymoushttp://www.blogger.com/profile/01520672151110665010noreply@blogger.com16tag:blogger.com,1999:blog-205721580439944315.post-50650468687811343602013-10-22T19:57:00.004-05:002013-10-22T20:04:53.775-05:00Kaddu ki Sabzi (Fresh Pumpkin)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVRIsjjf0x8qhC5lCVLDkFhEPPjz8f88ibT9YuxYl3lBFPxiUghj4AzTCUSowodg7WsIkVwjoojjk2sMq_rN_z6E7Cqglw87dXmr7irHvOF8d76ucQvOjvyhHLsx9MBUTrLmE0nejvQ/s1600/Photo+Oct+22,+7+16+25+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVRIsjjf0x8qhC5lCVLDkFhEPPjz8f88ibT9YuxYl3lBFPxiUghj4AzTCUSowodg7WsIkVwjoojjk2sMq_rN_z6E7Cqglw87dXmr7irHvOF8d76ucQvOjvyhHLsx9MBUTrLmE0nejvQ/s320/Photo+Oct+22,+7+16+25+PM.jpg" width="320" /></a></div>
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This is a really exciting dish for me to share because I love making seasonal foods! I had been searching for an autumn style dish that I could make for the months of October & November and last summer my mother-in-law taught me this amazing recipe. Even though it is called "pumpkin," you shouldn't confuse it with the typical orange/Halloween pumpkin. It isn't the same. It's really more of a gourd. Often I would pass by a "calabaza" or "gourd" in the supermarket and wonder what I could possibly make with it. You can usually buy it by the pound, pre-cut. This recipe is a combination of sweet and savory that you can serve as a main or side dish (if you are having guests, it is recommended as a side dish). This is a perfect choice for the western guest, as it has many common ingredients in addition to Pakistani flavors. Did I mention how quick and easy it is to make? It shouldn't take more than 30 minutes.<br />
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Some ingredients you will want to have ready are coriander powder, cumin seeds, fennel seeds, red chili powder, tumeric powder, brown sugar, kalonji (this is also known as "<a href="http://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Nigella_Sativa_Seed.jpg/220px-Nigella_Sativa_Seed.jpg" target="_blank">nigella seeds</a>") & wet tamarind (concentrate or fresh).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwpOo2MWfnuHO5Is_hdT2Fd5j_M0FhkKV1RJU-ORG-X0JBMuyN7vomB_n1osI6YULEORxZe8I9NM5iwkLN79eDg0ESvGLaBkln-4gMdipMsrnZ6HpuPNtkAkYeESuhu5G_21DDLOFAzQ/s1600/Photo+Oct+22,+6+26+42+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwpOo2MWfnuHO5Is_hdT2Fd5j_M0FhkKV1RJU-ORG-X0JBMuyN7vomB_n1osI6YULEORxZe8I9NM5iwkLN79eDg0ESvGLaBkln-4gMdipMsrnZ6HpuPNtkAkYeESuhu5G_21DDLOFAzQ/s320/Photo+Oct+22,+6+26+42+PM.jpg" width="320" /></a></div>
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Start by cleaning out approximately 1 pound of a calabaza (or "gourd"). Cut it into 1" pieces with the skin left on. Set aside.<br />
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Next chop half of a large onion (or 1 small onion) into small pieces.<br />
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Cook on medium/high heat in a medium sized pot in 1/2 cup of vegetable/canola oil until lightly browned.<br />
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Add 2 teaspoons of ginger & garlic paste and cook for about 1 minute.<br />
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Add 1 teaspoon coriander powder, 1 teaspoon red chili powder, & 1 teaspoon of tumeric powder. Cook for a few minutes.<br />
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Add 1 teaspoon kalonji, 1 teaspoon cumin seeds, ~1 teaspoon salt, and 1/2 to 1 teaspoon of fennel seeds (I used 1/2 teaspoon because I really dislike fennel... I think it's really tasty with only 1/2, but some people may prefer a full teaspoon).<br />
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Add 1/2 cup of water and 1 teaspoon of tamarind concentrate (or 1 tablespoon of seedless, fresh wet tamarind).<br />
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Add calabaza/gourd pieces with 2-3 tablespoons of water.<br />
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Cover and cook on low heat for approximately 20 minutes, stirring every 5 minutes. It should be soft after 20 minutes.<br />
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Add one tablespoon of light brown sugar and cook for approximately 5 more minutes, stirring frequently.<br />
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Remove from heat and garnish with about a 1/4 cup of cilantro leaves. Enjoy with naan or chapati!</div>
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(Did you enjoy this recipe?? If so, share your thoughts and experiences in the comments below!)</div>
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<u>Ingredients</u></div>
<div style="text-align: left;">
<ul>
<li><span style="color: #222222;">1 pound calabaza ("gourd") </span></li>
<li><span style="color: #222222;">½ large onion or 1 small onion</span></li>
<li><span style="color: #222222;">2 teaspoons ginger & garlic paste</span></li>
<li><span style="color: #222222;">½ cup oil</span></li>
<li><span style="color: #222222;">1 teaspoon red chilli powder</span></li>
<li><span style="color: #222222;">½ teaspoon turmeric powder</span></li>
<li><span style="color: #222222;">1 teaspoon coriander powder</span></li>
<li><span style="color: #222222;">~1 teaspoon salt</span></li>
<li><span style="color: #222222;">1 teaspoon kalonji</span></li>
<li><span style="color: #222222;">1/2 to 1 teaspoon fennel seeds</span></li>
<li><span style="color: #222222;">1 teaspoon cumin seeds</span></li>
<li><span style="color: #222222;">1 teaspoon tamarind concentrate or 1 Tablespoon fresh wet tamarind</span></li>
<li><span style="color: #222222;">1 Tablespoon brown sugar</span></li>
<li><span style="color: #222222;">1/4 cup cilantro leaves (for garnish)</span></li>
</ul>
</div>
Anonymoushttp://www.blogger.com/profile/01520672151110665010noreply@blogger.com2tag:blogger.com,1999:blog-205721580439944315.post-57319858146039350192013-10-13T17:58:00.003-05:002013-10-13T18:11:04.890-05:00Palak Paneer (Spinach Cheese)<div class="separator" style="clear: both; text-align: left;">
<i>Sorry for the super long delay between posts! So much has happened in the last six months! Our sweet baby boy turned 1 year old, we took on a huge move from Chicago to Jersey City, I started and left a life changing program for junior youth, my husband began a new job, and we are now just starting to have some normality in our lives. Cooking has certainly been a large part of these last six months, but documenting and sharing have fallen to the way side. I'm so very excited to start this back up again and I do hope that those who are following and have tried these recipes will share their experiences!!! This blog has received an amazing number of hits and I hope it's been helpful! Some upcoming recipes to look forward to: Chicken Biryani, Kofta, Kofta Pilau, Urid Ki Daal, Kaddu Ki Sabzi, & Tahari! </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiogwgxJUMYnBCkOPYdRpVyORBc5etM4GniklxFK1dqxm55IngQnJVv0iMaEcZwySTaXkNibTrEYlKcRz_y_RzauZKo-iFdWa2RhMNSVDPApifC36UfGU6BA4K4CUDisaqct-hKfhrsxA/s1600/IMG_1056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiogwgxJUMYnBCkOPYdRpVyORBc5etM4GniklxFK1dqxm55IngQnJVv0iMaEcZwySTaXkNibTrEYlKcRz_y_RzauZKo-iFdWa2RhMNSVDPApifC36UfGU6BA4K4CUDisaqct-hKfhrsxA/s320/IMG_1056.JPG" width="320" /></a></div>
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<b>Palak Paneer</b> (Spinach Cheese) is one of those dishes that almost every American that has tasted Indian/Pakistani food has tried or at least heard about. It's one of the more popular dishes. I'm not quite sure if I'm happy with this recipe or not... something about the cream makes it taste a little different than I'm used to in restaurants. It's still EXTREMELY mild and definitely something you should make if you are new to the Pakistani cooking realm. I make it on occasion when I'm craving paneer and spinach. Paneer is a sort of soft cheese that you should not really try to substitute with any other kind of cheese. It holds its form while frying, which is an important part of the process.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTqCl_qmdLaDck9ZOIPuBnMN0w1n6LqCaaiSq1sw5AFQ9d3JoogNGynKAKIbR6wAJGFF5pZnc2RPUVSJJeKG9KKaTL5Pg7cyDf6NDN9zgoR_ZC4hnoAPD67rF1bFVIQMTUgdfu6HjnA/s1600/IMG_1038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTqCl_qmdLaDck9ZOIPuBnMN0w1n6LqCaaiSq1sw5AFQ9d3JoogNGynKAKIbR6wAJGFF5pZnc2RPUVSJJeKG9KKaTL5Pg7cyDf6NDN9zgoR_ZC4hnoAPD67rF1bFVIQMTUgdfu6HjnA/s320/IMG_1038.JPG" width="320" /></a></div>
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First, chop & boil 2 pounds of spinach for about 10 minutes. <b> Drain the water.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRgsfKVydBK91a624r38AzT-pYx67TtXTmBgL41j2Q97VbFN_8lmYYEX2wVHskLVn8RavBKl2h_9i6UR-sGMCz7nLxYWUicDL_ivaeqFuyPeoXuykNvPa-lyG2AgT-w3tB6qcFuAXDQ/s1600/IMG_1039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRgsfKVydBK91a624r38AzT-pYx67TtXTmBgL41j2Q97VbFN_8lmYYEX2wVHskLVn8RavBKl2h_9i6UR-sGMCz7nLxYWUicDL_ivaeqFuyPeoXuykNvPa-lyG2AgT-w3tB6qcFuAXDQ/s320/IMG_1039.JPG" width="320" /></a></div>
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Then finely chop 1 small onion.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz0R2dLn_gUlKVlhQ986YgLyCdTm3jdiMBMdcBYvBorie7WeLlm3vz4cy_K55k0151FvX5Sf2ObsViqMhNhxHc79agSR5ftgSbNDjQmKNt1G0Cy7Jf4nEPi1x3nRHK176REM2eJfnrBQ/s1600/IMG_1040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz0R2dLn_gUlKVlhQ986YgLyCdTm3jdiMBMdcBYvBorie7WeLlm3vz4cy_K55k0151FvX5Sf2ObsViqMhNhxHc79agSR5ftgSbNDjQmKNt1G0Cy7Jf4nEPi1x3nRHK176REM2eJfnrBQ/s320/IMG_1040.JPG" width="320" /></a></div>
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(How it looks when boiled & drained).<br />
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Put in blender and blend into a paste.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0SYHRvzWypjexrB8HzAzk556wRkGO6aq0orDPDfJukVpf9SVf23Sl8imwk-TYgWuaZjAowTONsFkQSQ60-ay1-rVPuFYUrYoG4rt2CRTAazFijbxCn_uV5yQN6pNyWipc5-pfP6TBsQ/s1600/IMG_1042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0SYHRvzWypjexrB8HzAzk556wRkGO6aq0orDPDfJukVpf9SVf23Sl8imwk-TYgWuaZjAowTONsFkQSQ60-ay1-rVPuFYUrYoG4rt2CRTAazFijbxCn_uV5yQN6pNyWipc5-pfP6TBsQ/s320/IMG_1042.JPG" width="240" /></a></div>
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Looking good!<br />
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In two tablespoons of vegetable/canola oil, and 7 tablespoons of butter (not pictured because I did it wrong in these pictures -- I added mine much later), fry your onions on high heat.<br />
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Until they are golden brown (like the above picture). Add 1 tablespoon of<b> Garlic Paste</b>. Fry for a couple of minutes on high heat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5leD2mxBBZdUjI5kN2vri9NAhRMvQM77SYdsod5iedxYWCmdOyA86LlklqFtxMFMFtS0r4amfBjltEe600nXNN2EYnsh8P3aZMcVINYDghVnQ-ZvVqImaFPfRkHM-yrcnUqyte50KWw/s1600/IMG_1048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5leD2mxBBZdUjI5kN2vri9NAhRMvQM77SYdsod5iedxYWCmdOyA86LlklqFtxMFMFtS0r4amfBjltEe600nXNN2EYnsh8P3aZMcVINYDghVnQ-ZvVqImaFPfRkHM-yrcnUqyte50KWw/s320/IMG_1048.JPG" width="320" /></a></div>
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Next add your blended spinach, about 1-1.5 teaspoons of salt, 1 teaspoon white pepper, and 1 tablespoon of green chili paste.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwxGcx6OpP1BMfhGbg-N6nqOnLkhyphenhyphendPPn6WfdcIRj3Bw9_5uY0GiClUpAmGk-Gbbjw2J2WEA4ImoiaQQ8mzVb5g4ePdRyHz0So35hq8N0Fc18iIcAeQO8pQPdoY8EVFlo4OVfSwovzA/s1600/IMG_1049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwxGcx6OpP1BMfhGbg-N6nqOnLkhyphenhyphendPPn6WfdcIRj3Bw9_5uY0GiClUpAmGk-Gbbjw2J2WEA4ImoiaQQ8mzVb5g4ePdRyHz0So35hq8N0Fc18iIcAeQO8pQPdoY8EVFlo4OVfSwovzA/s320/IMG_1049.JPG" width="240" /></a></div>
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I used this sauce instead of the paste once and it didn't make a huge difference, so feel free to use what you can find. Or blend up some fresh green chilis (maybe 1 or 2). <b>Cook for about 5 minutes on medium/high heat.</b></div>
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Add 3 teaspoons of corn meal (<b><u>not</u></b> corn starch), mix, and cook for another 5 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU1xhWxtZnXVzNEwUYf-HChNCXZHGFitkiySNR4HsF6sOn6102sxFIeouF1cx7LlwccMjYCks9KZeon8AcYL1mxucziIVbEO6B1qdk7Vh07FI3yTkH-G8JO_9HJMT33Oj20nNkhHk3lQ/s1600/IMG_1055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU1xhWxtZnXVzNEwUYf-HChNCXZHGFitkiySNR4HsF6sOn6102sxFIeouF1cx7LlwccMjYCks9KZeon8AcYL1mxucziIVbEO6B1qdk7Vh07FI3yTkH-G8JO_9HJMT33Oj20nNkhHk3lQ/s320/IMG_1055.JPG" width="240" /></a></div>
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Add 1 & 1/2 cups of fresh cream (Puck is the brand that we use). <b>Turn off stove.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhocuQ3WJtL-5LEgzz3Jr5aK0C_FvhOSVsUSb_nWM8fInzBkkSGyjI_q166nuAwT6ORkZJ_HVzZsKp9mxF-CdlOHKANAsqfVcCXASeKd93Wh-fVylq3HEFm-HNz790LXFs5ksrzHpvQpA/s1600/IMG_1044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhocuQ3WJtL-5LEgzz3Jr5aK0C_FvhOSVsUSb_nWM8fInzBkkSGyjI_q166nuAwT6ORkZJ_HVzZsKp9mxF-CdlOHKANAsqfVcCXASeKd93Wh-fVylq3HEFm-HNz790LXFs5ksrzHpvQpA/s320/IMG_1044.JPG" width="320" /></a></div>
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Next cut up about 1 & 1/2 cups of paneer (maybe half a standard block from the store).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_7yo69Zgx4H5E2zjXPt3fkyL5lTbcCXaeWPyYGVKW7rSi3Pcb4ncNs_nbL8ZmakL7BDRzTX7s-Zoz8zju6Tl01LH_N35yttI_yiwyi_M1XVaOZ2jlnxSydpPH7g-yy5a86JpRMY8F-A/s1600/IMG_1051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_7yo69Zgx4H5E2zjXPt3fkyL5lTbcCXaeWPyYGVKW7rSi3Pcb4ncNs_nbL8ZmakL7BDRzTX7s-Zoz8zju6Tl01LH_N35yttI_yiwyi_M1XVaOZ2jlnxSydpPH7g-yy5a86JpRMY8F-A/s320/IMG_1051.JPG" width="320" /></a></div>
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Fry on high heat in enough oil to cover the base of the pan. Or you can deep fry them like I did in the picture... but really you just need to brown the edges -- so what I did was a little excessive.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeUYMOD0w5x2JZS2jkGK4ONplVPlLO7I7egYMDf2n6Z4mRzI4tArlg1QUVbMemW0EOcUEFP9p1uNTTwZNsXcrA2cdQI82H5a5LyPm717zmMLs3ihjo5hHs42KerPkLae9XoqLgu4uppQ/s1600/IMG_1053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeUYMOD0w5x2JZS2jkGK4ONplVPlLO7I7egYMDf2n6Z4mRzI4tArlg1QUVbMemW0EOcUEFP9p1uNTTwZNsXcrA2cdQI82H5a5LyPm717zmMLs3ihjo5hHs42KerPkLae9XoqLgu4uppQ/s320/IMG_1053.JPG" width="320" /></a></div>
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You just want to fry them until they are a nice golden color and then quickly take them out and put them on a paper towel.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-On1UIe3WHCXeQeU8YA1vsBxMtfNlVjElbzuZO7iL4FI_tBm-of4BKV3ievbMzR5KjTE6fK8uwIHn5dQjq-HWPMZX2stu8obtKxf0s5T1Q_Dy6r1KUkGJzSykR_YuUmVS-cHFzDIpiQ/s1600/IMG_1054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-On1UIe3WHCXeQeU8YA1vsBxMtfNlVjElbzuZO7iL4FI_tBm-of4BKV3ievbMzR5KjTE6fK8uwIHn5dQjq-HWPMZX2stu8obtKxf0s5T1Q_Dy6r1KUkGJzSykR_YuUmVS-cHFzDIpiQ/s320/IMG_1054.JPG" width="320" /></a></div>
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Like this is good.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiogwgxJUMYnBCkOPYdRpVyORBc5etM4GniklxFK1dqxm55IngQnJVv0iMaEcZwySTaXkNibTrEYlKcRz_y_RzauZKo-iFdWa2RhMNSVDPApifC36UfGU6BA4K4CUDisaqct-hKfhrsxA/s1600/IMG_1056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiogwgxJUMYnBCkOPYdRpVyORBc5etM4GniklxFK1dqxm55IngQnJVv0iMaEcZwySTaXkNibTrEYlKcRz_y_RzauZKo-iFdWa2RhMNSVDPApifC36UfGU6BA4K4CUDisaqct-hKfhrsxA/s320/IMG_1056.JPG" width="320" /></a></div>
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Then add the paneer to your sauce and it's good to go! Eat with naan. Hope the pictures weren't too confusing :(. I'll have to swap them out with some updated ones at some point.<br />
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<a name='more'></a>Ingredients:<br />
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<ul>
<li>2lbs fresh spinach</li>
<li>1 small onion</li>
<li>7 tablespoons butter</li>
<li>2 tablespoons of vegetable/canola oil (and enough for deep frying or pan frying)</li>
<li>1 & 1/5 cup paneer (about a lb?)</li>
<li>1 tablespoon garlic paste</li>
<li>1 teaspoon white pepper powder</li>
<li>1-1.5 teaspoons salt</li>
<li>1 tablespoon green chili paste</li>
<li>3 teaspoons corn meal (<u style="font-weight: bold;">not</u> corn starch!)</li>
</ul>
Anonymoushttp://www.blogger.com/profile/01520672151110665010noreply@blogger.com0tag:blogger.com,1999:blog-205721580439944315.post-14426562120754686392013-04-30T22:09:00.000-05:002013-11-06T21:13:43.591-06:00Aloo Cholay (Potato Chickpeas)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb6_7NQPYvtemm7UHUGjZn3F8SsgV81SXMynhlt_th1TALHjCOh-GO1EbPB731oabMW_ySo1OVsk_pY4SARdA_-6EQlp2jn0FZrY3-MVENjjm7Vk9JDYBpNMJrs5StSkyUltAMGc7eRg/s1600/IMG_0934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb6_7NQPYvtemm7UHUGjZn3F8SsgV81SXMynhlt_th1TALHjCOh-GO1EbPB731oabMW_ySo1OVsk_pY4SARdA_-6EQlp2jn0FZrY3-MVENjjm7Vk9JDYBpNMJrs5StSkyUltAMGc7eRg/s320/IMG_0934.JPG" width="320" /></a></div>
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Some days, you just need to make something quick and easy. That's where <b>Aloo Cholay</b> (Potato Chickpeas) comes in. People enjoy this during breakfast and sometimes as a side dish. Meet <b>Shan</b>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0KQGWvFLy4FiL11cBoQxg9x4RcNs7_7kVvKgljAF1AOB6MtdZfuJPqaOBb8X4nra7yM6dQG6vTUzmzzDxUM77OmDllyiF_AnLac51cZGGo2CpLYrFAEklZ0XXcgnHFAcZPjyXBcu8Q/s1600/IMG_0931.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0KQGWvFLy4FiL11cBoQxg9x4RcNs7_7kVvKgljAF1AOB6MtdZfuJPqaOBb8X4nra7yM6dQG6vTUzmzzDxUM77OmDllyiF_AnLac51cZGGo2CpLYrFAEklZ0XXcgnHFAcZPjyXBcu8Q/s320/IMG_0931.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHuVNMF9fSvY5D9NSBlBfZeqphvpMaocQT4bmU6Eh6KTdDcEf5o4-xtLhEwsI4FaU5HZZprK4HhLQ4Y1_flf2WRoBZ6aesW3wVNWFvwq1bqval7IIUAGfVtEKoxoYOwZ3mMTMZnfhbA/s1600/IMG_0949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHuVNMF9fSvY5D9NSBlBfZeqphvpMaocQT4bmU6Eh6KTdDcEf5o4-xtLhEwsI4FaU5HZZprK4HhLQ4Y1_flf2WRoBZ6aesW3wVNWFvwq1bqval7IIUAGfVtEKoxoYOwZ3mMTMZnfhbA/s320/IMG_0949.JPG" width="240" /></a></div>
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Shan is your good friend when you either a) don't have a recipe, b) don't feel like using your own spices. Mine is, unfortunately, the former. That said, sometimes your friend, Shan, lies to you. Telling you to use the WHOLE packet (not in this case) or sometimes asking you to do some crazy things that you know in your achi bivi heart are just wrong!! That's why I'm giving you my side of the story, instead of Shan's. I'm also going to tell you to add a potato and use a can of cooked chickpeas instead!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzuZ17pLhe6Quk0tS2BYz6oQtRLS9ws9N2JkvlDuCFb5wvdnihLExBjjcD4-NmBp3nNmJIb4v6StOHv5Hv2FAhjbitrteOI3NHFgeUugrutWLmrOaXiiP3uDRO8fVJ2m_2WUVEmJr8Bw/s1600/IMG_0932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzuZ17pLhe6Quk0tS2BYz6oQtRLS9ws9N2JkvlDuCFb5wvdnihLExBjjcD4-NmBp3nNmJIb4v6StOHv5Hv2FAhjbitrteOI3NHFgeUugrutWLmrOaXiiP3uDRO8fVJ2m_2WUVEmJr8Bw/s320/IMG_0932.JPG" width="240" /></a></div>
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Start by getting yourself a 25oz can of garbanzo beans (also known as canned, cooked, chickpeas). Peel and chop 1 medium sized potato into 1" cubes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHW3ptYcQ-sDAQEC5166p_b8HlFELbE6EDhJdSv1GL0lsk2m2zzYGNHOQ1_DzvS95o7Gn6kkCb-kay2cEqSsN894PWbI9iI2CGeUYyhoTcJC2bi9OK21D-1picR5rm38lXS6Ze5wWeYw/s1600/IMG_0930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHW3ptYcQ-sDAQEC5166p_b8HlFELbE6EDhJdSv1GL0lsk2m2zzYGNHOQ1_DzvS95o7Gn6kkCb-kay2cEqSsN894PWbI9iI2CGeUYyhoTcJC2bi9OK21D-1picR5rm38lXS6Ze5wWeYw/s320/IMG_0930.JPG" width="320" /></a></div>
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Put in a pot and cover with water (~5 cups?). Bring to a boil, cover and reduce to a simmer for approximately 25 minutes.<span style="text-align: center;"> <b>Drain water.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinUerFxL336bV7LXQjIm-I6PpNyssBSBLCyw8OScxDbXeRfClRfKZkSR3Y2HbDe1XP_A1YXeQRF2v0KSKizO4yf8ogc7SwhwaUNUTdSTJPFCiGosh1WRGCpCZHNAoJiuACNE2pEk3Lzw/s1600/IMG_0933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinUerFxL336bV7LXQjIm-I6PpNyssBSBLCyw8OScxDbXeRfClRfKZkSR3Y2HbDe1XP_A1YXeQRF2v0KSKizO4yf8ogc7SwhwaUNUTdSTJPFCiGosh1WRGCpCZHNAoJiuACNE2pEk3Lzw/s320/IMG_0933.JPG" width="240" /></a></div>
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Finely chop 1 small onion and fry on medium/high heat in enough oil to cover the base of a new, large pan (~1/2 cup). When lightly browned, add 3 Tablespoons Shan Chana Masala mix and cook for 5 minutes. Add drained chickpeas/potatoes, and cook for 5-10 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb6_7NQPYvtemm7UHUGjZn3F8SsgV81SXMynhlt_th1TALHjCOh-GO1EbPB731oabMW_ySo1OVsk_pY4SARdA_-6EQlp2jn0FZrY3-MVENjjm7Vk9JDYBpNMJrs5StSkyUltAMGc7eRg/s1600/IMG_0934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb6_7NQPYvtemm7UHUGjZn3F8SsgV81SXMynhlt_th1TALHjCOh-GO1EbPB731oabMW_ySo1OVsk_pY4SARdA_-6EQlp2jn0FZrY3-MVENjjm7Vk9JDYBpNMJrs5StSkyUltAMGc7eRg/s320/IMG_0934.JPG" width="320" /></a></div>
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Serve with naan or paratha! Enjoy your easy meal! :)</div>
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<a name='more'></a><u>Ingredients:</u><br />
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<ul>
<li>25oz can of chickpeas/garbanzo beans</li>
<li>1 medium sized potato</li>
<li>1 small onion</li>
<li>~1/2 cup vegetable/canola oil</li>
<li>Shan Chana Masala mix (found at most Indian/Pakistani groceries)</li>
</ul>
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<br />Anonymoushttp://www.blogger.com/profile/01520672151110665010noreply@blogger.com1tag:blogger.com,1999:blog-205721580439944315.post-42668644447266212372013-04-25T15:49:00.002-05:002013-04-25T15:53:58.759-05:00Chukunder Ghosht (Beetroots w/Goat Meat)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiur0Bjn5ba2e-RAdq7aDLC5uUaBCnXcesQ_OQFiecPXs-0yDfBnyyeenqHbs659dJX5XcjoNm7EbXFTMyXxMER29s7Fq-MQ9_YQlVhgf7uvPQ_k74sTvHNvQqVTrURM_uzrd3U49Z9nw/s1600/IMG_2286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiur0Bjn5ba2e-RAdq7aDLC5uUaBCnXcesQ_OQFiecPXs-0yDfBnyyeenqHbs659dJX5XcjoNm7EbXFTMyXxMER29s7Fq-MQ9_YQlVhgf7uvPQ_k74sTvHNvQqVTrURM_uzrd3U49Z9nw/s320/IMG_2286.JPG" width="320" /></a></div>
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<b>Chukunder Ghosht</b> is quite possibly my favorite goat dish. Pakistanis eat a lot of goat meat. As an American, I thought it was unusual at first, but now I feel it is better tasting that beef and is generally very, very tender. When purchasing goat from your local Arab or Pakistani market, you should try to get it from the leg. Shoulder meat is the other option and it may have more bones (which is not a huge deal, so if your only option is shoulder meat, that's fine). Just order it how you would order any other meat, "1 pound goat meat, from the leg, cut into pieces." It's probably quite obvious to Pakistanis how to order this kind of meat, but prior to marrying a Pakistani, I only purchased meat that was pre-packaged on a shelf! The nice thing about ordering it this way is that the butcher will generally cut the meat into pieces for you, which helps a LOT!<br />
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This recipe is wonderful for stomach pains or sensitive stomachs. It is relatively mild and incredibly tender. It was one of the few recipes I could enjoy while pregnant and something I have made for my husband recovering from surgery. It makes a great davvaat (invitation) and at-home meal. Recently, I made this for my visiting in-laws and was told it tasted exactly like my mother-in-law's! Enjoy. :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDo2DR_eJShNrar_DByv_0lySFtoXrzVPpWl0SUjewjhyhwgIyOEYECOw_LcmeLUIekxGzikIgPDO5eromY_MdH4h4UDL3fcEcWoLQ25Hu4iNS4RkTYCHfXo7qTiFnvXlv_5KuEPzbA/s1600/IMG_2273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDo2DR_eJShNrar_DByv_0lySFtoXrzVPpWl0SUjewjhyhwgIyOEYECOw_LcmeLUIekxGzikIgPDO5eromY_MdH4h4UDL3fcEcWoLQ25Hu4iNS4RkTYCHfXo7qTiFnvXlv_5KuEPzbA/s320/IMG_2273.JPG" width="320" /></a></div>
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First, cut off the tails and use a peeler to peel four medium sized beetroots.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDnv62B9SkPUaKHSezwGrDnkEIYkSvZYdaReRlkt34yRJQNhpJX9NdzruZySBP5lcEw37xwDeKnwkDpFdxlrK8m5mT0HKmkfLi8zHMOm9f2115YfTqgm_1RnHCpqLDTuyMfmF6qvmkBw/s1600/IMG_2274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDnv62B9SkPUaKHSezwGrDnkEIYkSvZYdaReRlkt34yRJQNhpJX9NdzruZySBP5lcEw37xwDeKnwkDpFdxlrK8m5mT0HKmkfLi8zHMOm9f2115YfTqgm_1RnHCpqLDTuyMfmF6qvmkBw/s320/IMG_2274.JPG" width="320" /></a></div>
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Thinly slice your beetroots (if you are good at parring instead of chopping, you might be able to make them even thinner than I did!).<br />
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Stack them up and chop them in half.<br />
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Finely chop 1 medium onion and fry in 1/2 cup vegetable oil on high heat until golden brown in a large pot. Add <b>pre-washed</b> 1 pound of chopped goat meat. Fry until meat changes color. Add 2 teaspoons ginger & garlic paste, 1 teaspoon red chili powder, ~1 Tablespoon salt, and fry for a few minutes.<br />
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<b>Finely chop 1 medium tomato</b> and add it to the pot. Add beetroot and ~5 cups of water.<br />
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Bring to a boil. Reduce to a simmer (low heat) and cook for 1 1/2 hours, covered.<br />
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When you're done, it might look like this (above). Make sure that you evaporate a good amount of the water until it looks like a gravy (just turn the heat on high and stir continuously until some of the water evaporates -- this can take about 10 minutes).<br />
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When it's ready, it will look like this -- notice how the water went down almost 2 inches! You'll end up having about 1 1/2 cups of water/gravy left over.<br />
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<b>Add 3 green chilis and 1/2 teaspoon garam masala.</b></div>
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Remove from heat into serving bowl. Top with ~1/2 cup of cilantro leaves and serve with basmati rice or naan.<br />
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<u>Ingredients:</u><br />
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<li><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">½ cup vegetable/canola oil </span></li>
<li><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1 onion, finely chopped</span></li>
<li><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">4 medium sized beetroots</span></li>
<li><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1 pound goat meat, cut into 1" pieces (leg or shoulder meat)</span></li>
<li><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1 tomato, finely chopped</span></li>
<li><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">2 teaspoons ginger & garlic paste</span></li>
<li><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">½ teaspoon turmeric powder</span></li>
<li><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1 teaspoon red chili powder</span></li>
<li><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">~1 Tablespoon salt</span></li>
<li><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">½ teaspoon garam masala</span></li>
<li><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">3 whole green chillies</span></li>
<li><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1 cup cilantro leaves</span></li>
</ul>
<br />Anonymoushttp://www.blogger.com/profile/01520672151110665010noreply@blogger.com1tag:blogger.com,1999:blog-205721580439944315.post-57993721492862407122013-03-26T15:05:00.001-05:002013-03-26T15:25:37.602-05:00Baigan ka Raita (Eggplant made in Yogurt)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjml-Xt_HddvkEEgxdvNTqbv3zKZTZOhGLDd2t2HjMNO4WW8v52ciI4k4PnhsI1ruRQobdoeEEfzIABlvo-cLS-Y0fzWWdtqUEdM9Ef3FHpLnQoBD5ul-bbFuqMs3lR8N-WdlimnnkxXA/s1600/IMG_2366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjml-Xt_HddvkEEgxdvNTqbv3zKZTZOhGLDd2t2HjMNO4WW8v52ciI4k4PnhsI1ruRQobdoeEEfzIABlvo-cLS-Y0fzWWdtqUEdM9Ef3FHpLnQoBD5ul-bbFuqMs3lR8N-WdlimnnkxXA/s320/IMG_2366.JPG" width="320" /></a></div>
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<b>Baigan ka Raita</b> (Eggplant made in Yogurt) is a dish I recently learned from my mother-in-law. She is visiting now and so I have several recipes that need to be posted. Unfortunately, there are more photos of recipes than I have time to write up. However, because this was so great, I am skipping some others that were planned and going straight to this. It's really a perfect recipe for achi bivis, new and old. In fact, I've already made it twice in 7 days... It has a bit of a baba ghanoush taste to it because of the eggplant -- the main differences being that this is made with yogurt and Indian/Pakistani spices, instead of straight eggplant and tahini. It is great as a side dish, but some people can enjoy it as a main dish. It is also completely meatless! A new family favorite here.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdC9RX19nb6_6WdMOcwddWphqjc7UdE_tA-usaI3e14fVm3zmddazU-cQvpop1jB7YJT0dNzBuRSNEUYTb-hrmFh25dpc_GXNhWfEGXahBpk2jU6cF1vpjyPgFk3FSjs0FZVYU-cSaFQ/s1600/IMG_2349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdC9RX19nb6_6WdMOcwddWphqjc7UdE_tA-usaI3e14fVm3zmddazU-cQvpop1jB7YJT0dNzBuRSNEUYTb-hrmFh25dpc_GXNhWfEGXahBpk2jU6cF1vpjyPgFk3FSjs0FZVYU-cSaFQ/s320/IMG_2349.JPG" width="320" /></a></div>
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Begin with a large eggplant, cut into tiny cubes.<br />
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Put everything in a large pot.<br />
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Chop up 6 cloves of garlic and throw it in your pot.<br />
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Fill pot with enough water to cover the eggplant (it really does not take very much, just until the eggplant floats).</div>
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Bring to a boil and cook for 30 minutes on medium-high heat, uncovered.<br />
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Stir your eggplant and cook until most/all of the water has evaporated (pictured above).<br />
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Remove from pot and <b>mash</b> with a fork.</div>
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Finely chop 1 small onion (or half a medium sized onion) and put in a large pan with 3 Tablespoons of vegetable oil.<br />
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Cook on high heat until onions are golden brown.<br />
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When onions are golden, add 1/2 teaspoon red chili powder, 1/2 teaspoon cumin seed powder, 1/2 teaspoon black pepper powder, 1 & 1/4 teaspoon of salt, and eggplant from your bowl.<br />
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Fry for 5 minutes.<br />
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Remove from heat and let cool. At this point, you can measure how much you have or if you have good estimation skills, you can eyeball this part.<br />
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Look at your eggplant. Take that amount, plus half of that amount in yogurt and put in a separate bowl (pictured above). Add 1/2 teaspoon cumin seed powder and 1/2 teaspoon black pepper powder. Mix well together.<br />
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Next, pour your eggplant mixture into the yogurt mixture and slowly combine it together by hand.</div>
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Lastly, for my favorite part, the <i>baghar!</i> If you don't remember how to do a baghar, check it out under the <a href="http://achigoribivi.blogspot.com/2012/12/masoor-ki-daal.html" target="_blank">Masoor ki Daal</a> recipe. Basically, just take a small pan, 1 Tablespoon vegetable oil, 4 round whole red chilis, and 1/2 teaspoon cumin seed, and cook on high heat until brown. Then quickly pour it on top of your dish, yelling "Baghar!! Baghar!!!" Stir.<br />
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Garnish with 1/4 cup of cilantro leaves and 1-2 chopped green chilis. Serve cold or at room temperature with naan.<br />
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Enjoy! :)<br />
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<a name='more'></a><u>Ingredients</u><br />
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<ul>
<li>1 large eggplant</li>
<li>6 garlic cloves</li>
<li>1 small onion (or 1/2 medium onion)</li>
<li>4 Tablespoons vegetable oil, divided</li>
<li>1/2 teaspoon red chili powder</li>
<li>1 teaspoon cumin seed powder, divided</li>
<li>1 teaspoon black pepper powder, divided</li>
<li>1 & 1/4 teaspoon salt</li>
<li>4 whole red chilis</li>
<li>1/2 teaspoon cumin seeds</li>
<li>1/4 cup cilantro leaves</li>
<li>1-2 green chilis</li>
</ul>
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<br />Anonymoushttp://www.blogger.com/profile/01520672151110665010noreply@blogger.com0tag:blogger.com,1999:blog-205721580439944315.post-91264104672592368702013-03-11T23:55:00.000-05:002013-03-12T00:43:03.517-05:00Khichri (Rice & Lentils)<div>
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrWlQAIakhNiD20MnBwuu_QbIB3GreSqQ378SyKQFobZ0pvShukYfQUM305mRsXQ_KdohUhlFM6kcSDvLIdt11bSHZG7wejC6SaaARDguMlJWicPtFwPwHy6Xr9LaKYZ6vdRYKiyo6A/s1600/IMG_0113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrWlQAIakhNiD20MnBwuu_QbIB3GreSqQ378SyKQFobZ0pvShukYfQUM305mRsXQ_KdohUhlFM6kcSDvLIdt11bSHZG7wejC6SaaARDguMlJWicPtFwPwHy6Xr9LaKYZ6vdRYKiyo6A/s320/IMG_0113.JPG" width="320" /></a></b></div>
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Khichri</b> (Rice & Lentils) is a very mild rice and lentil dish. It contains almost no spices and is highly palatable for someone who has no spice tolerance (common in the U.S.). Generally, it is served for anyone having digestive pains or needing to eat something bland for whatever reason. However, my husband and I enjoy it as a regular meal and serve it with various relishes. It's <i>extremely</i> easy to make and is maybe the equivalent of "macaroni and cheese" when compared to U.S. comfort foods. You wouldn't really serve it for guests, but you would make it for your family occasionally.<br />
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When I first married into a Pakistani family, I remember I had <b>zero</b> spice tolerance. It was rather difficult for me to eat my mother-in-law's food and I felt terrible because I had been raised to finish all the food on my plate, in typical American fashion. Somehow I got through it and have since learned to love spicy food, especially hers :). She was kind enough to make me Khichri, but for some odd reason I thought it had chicken in it and I was so sick from eating so much spicy food that I had negative associations with Khichri for about 5 years... Until I made it for my husband when he was recovering from surgery, I finally gave it another chance. Surprise, surprise, it's not made with chicken, and it is in fact, delicious. *Sigh*... Oh, how I wish I could go back in time with the knowledge I have now. :)</div>
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To make Khichri, <b>rinse several times</b> and then soak 1 cup of basmati rice with 1 cup of red lentils for 15 minutes in a bowl.</div>
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Slice 1 small onion (or half a large onion) and put it in a medium saucepan with 1/2 cup of vegetable oil and <b>1/2 teaspoon of cumin seeds</b>.</div>
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Cook on high heat until onions are golden brown.</div>
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<b>Drain</b> the rice and lentils and add them to your pot. Stir fry for a minute.</div>
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Add ~1/2 Tablespoon of salt and 2 cups of water.</div>
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Cover and keep on low heat for approximately 20-25 minutes (until rice and lentils are soft).</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4P-jsuM14jAGsXdDgTIQM4He6KeP9O4QXZEd6mLXQmw_txm-aTg6x6J1D7EGll4HtymQrgpFhIEGmAEKpzi7skMOu1qjQ0w013a8fu3lraqOs0n916djpxmPr3Ug9nYzcrxK_WMjQJQ/s1600/IMG_0115.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4P-jsuM14jAGsXdDgTIQM4He6KeP9O4QXZEd6mLXQmw_txm-aTg6x6J1D7EGll4HtymQrgpFhIEGmAEKpzi7skMOu1qjQ0w013a8fu3lraqOs0n916djpxmPr3Ug9nYzcrxK_WMjQJQ/s320/IMG_0115.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butter & Achar</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQnDumVXvSNKvactFGOvl70Qa1lEt5cZcn7I8sffGU7Pm_Zcn-3OaC0UPlLEwU4qjA4tBsZb3f0Wi64-jTShSIj9Lb3AbnMph7YB7O7QDxCAlFqGaKLgdO6QgfHVZrSI5XEtdQ3vEftQ/s1600/IMG_0118.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQnDumVXvSNKvactFGOvl70Qa1lEt5cZcn7I8sffGU7Pm_Zcn-3OaC0UPlLEwU4qjA4tBsZb3f0Wi64-jTShSIj9Lb3AbnMph7YB7O7QDxCAlFqGaKLgdO6QgfHVZrSI5XEtdQ3vEftQ/s320/IMG_0118.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sirkay ki Piyaz</td></tr>
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Serve with garlic <i>achar</i> (Indian pickled preserves), sliver of butter per serving, and <i>sirkay ki piyaz</i> (pearl onions in vinegar). You can buy achar at Indian/Pakistani grocery stores. And I'll make another post sometime on how to make sirkay ki piyaz. :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZQ-9scPtBBW-1YxIp1-UwCg0yGSSFa6ZDwzjlfclgQAfpuZ5jOS-E02TzZTWU5V2v8rz-TdUmwTGRNbHMeV6ktAoi_ZokoKEt38dSqkDT_SxcHBYnxr5YPXXGjSoAQmDLI0Iwb44pmQ/s1600/IMG_0117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZQ-9scPtBBW-1YxIp1-UwCg0yGSSFa6ZDwzjlfclgQAfpuZ5jOS-E02TzZTWU5V2v8rz-TdUmwTGRNbHMeV6ktAoi_ZokoKEt38dSqkDT_SxcHBYnxr5YPXXGjSoAQmDLI0Iwb44pmQ/s320/IMG_0117.JPG" width="320" /></a></div>
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Enjoy! :)</div>
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<b>Ingredients:</b></div>
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<ul>
<li>1 cup of basmati rice</li>
<li>1 cup of red lentils</li>
<li>1 small onion (or half a large onion)</li>
<li>1/2 cup vegetable oil (or canola oil)</li>
<li>1/2 teaspoon cumin seeds</li>
<li>~1/2 Tablespoon of salt</li>
<li>2 cups of water</li>
<li><i>Achar</i>, butter, and <i>sirkay ki piyaz</i> (all are optional)</li>
</ul>
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Anonymoushttp://www.blogger.com/profile/01520672151110665010noreply@blogger.com2tag:blogger.com,1999:blog-205721580439944315.post-39065679272638918222013-02-09T12:00:00.000-06:002013-02-09T12:00:03.297-06:00Chicken Hara Masala<div class="separator" style="clear: both; text-align: center;">
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I know what you are thinking... "At last! A meat dish!" What kind of achi bivi (good wife) doesn't make meat dishes!?!?! Particularly, one married to a Muslim, Pakistani!? There are several reasons and I will go into just a few... </div>
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<ul>
<li><i>Meat is killing animals.</i> When we make or eat meat, we remember it was a living, breathing animal first. We eat it knowing and respecting that we did not kill it ourselves and that it was killed on our behalf.</li>
<li><i>Regular meat consumption has been linked to increase obesity, diabetes, and cancer.</i> The way Americans eat meat is evidenced clearly by our largely obese, high long-term health-risk population.</li>
<li><i>Meat is expensive.</i> Particularly, halal (suitable for Muslims), grass-fed, humanely treated meat. A whole chicken can run you $10. Which isn't terrible, but if you ate it everyday, that could be $70 a week on meat!! That is more than what I usually spend on groceries for an entire week of breakfast, lunch, and dinner for myself and my husband!</li>
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You may disagree and that is <b>totally</b> fine!! Enjoy life as you see fit. I love you all the same. These are our personal beliefs and why meat dishes may be found here few and far between. But I <b>do</b> know how to make them and I do believe it is important to my family that I cook them on occasion.<i> </i> :)<br />
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//end soapbox</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidqF_q_fHL1anoVHsecFeay4YLI7YICAqHZXxLfyes-yJyUoIuAh_NwDtfv6NSWI3hAnMMjNcL6m9KA10TRTYYA8ymAzbx0M3j7CBFvhbkmzOfeJjccxCok9mKzXuon2lNCopjpS0qg/s1600/IMG_1486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidqF_q_fHL1anoVHsecFeay4YLI7YICAqHZXxLfyes-yJyUoIuAh_NwDtfv6NSWI3hAnMMjNcL6m9KA10TRTYYA8ymAzbx0M3j7CBFvhbkmzOfeJjccxCok9mKzXuon2lNCopjpS0qg/s320/IMG_1486.JPG" width="320" /></a></div>
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<b>Chicken Hara Masala</b> (Green Chicken in sauce) is an excellent chicken dish to prepare for davaats (invitations with guests). Most Pakistani chicken dishes require you to buy "1 whole chicken, cut in 16 pieces, skinless." This is about 3lbs of chicken. If you purchase it at a Pakistani or Muslim marketplace, that is what you would ask for. I'll have to write another post on how you prepare the chicken, but <b>basically</b>, you wash it in a colander and remove the fat with your fingernails between the meat (this <b>really</b> makes you appreciate that you are eating an animal, by the way). The fat is all white. You also remove any excess skin (on the leg pieces and wing pieces for example) and you can also cut the larger breast pieces in half. Leave the bones in, it will make for a richer sauce. As you do so, <b>throw the pieces into a large pot.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_9KGrftYYRA0ARIUdMWKSE6qcaOzZ-lCsW-g6oX3JWoE3rnXIIeYHYfUX2c6bimA_tILo3HLN2G6vnbvrA9-S5LARIICiABCGbXBcZMnF5uQgfXJJHGL9mk3jGJ6ATun0f5lviTZlQ/s1600/IMG_1475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_9KGrftYYRA0ARIUdMWKSE6qcaOzZ-lCsW-g6oX3JWoE3rnXIIeYHYfUX2c6bimA_tILo3HLN2G6vnbvrA9-S5LARIICiABCGbXBcZMnF5uQgfXJJHGL9mk3jGJ6ATun0f5lviTZlQ/s320/IMG_1475.JPG" width="320" /></a></div>
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<span style="font-size: large;">Incoming a lot of ingredients</span>...Add 3 Tablespoons of oil, 1/4 cup of Puck cream (found in most Pakistani/Indian/Arab grocery stores -- <b>do not try to substitute this</b>, I've never seen it in American grocery stores), 4 teaspoons ginger and garlic paste, 2 teaspoons garam masala powder, 4 Tablespoons lemon juice, ~1 Tablespoon salt, 1 teaspoon red chili powder, 1/2 teaspoon tumeric powder, 6 whole red chilies, 1 teaspoon ground cumin powder, 4 chopped, fresh green onions.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg8oLcHxGMZNtnh8c4Jy7rnSRXu4JeItr2_RTgMNbAQDfUT0zHSyyUazGTs-d2irGgUSKxl63SCYENk9-MKoyYd4VKGu_Sf1VvOVqLvNd2CFIXaQIP9wcbbjx_hgN3rKfXBEmjADYzzQ/s1600/IMG_1478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg8oLcHxGMZNtnh8c4Jy7rnSRXu4JeItr2_RTgMNbAQDfUT0zHSyyUazGTs-d2irGgUSKxl63SCYENk9-MKoyYd4VKGu_Sf1VvOVqLvNd2CFIXaQIP9wcbbjx_hgN3rKfXBEmjADYzzQ/s320/IMG_1478.JPG" width="320" /></a></div>
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This is what it will look like mixed. Cook on medium/high heat until most of the liquid has evaporated and chicken is cooked (~35 minutes), stirring occasionally.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsFRnwQdqjXUh7jD3xaixx74v1OPddlywvFRdR_fdD-8iqfHUfG1jn-bhRoHo0ARVxuMt2C6Zh75OKvO0qJCJZ_2fWOShjIovosh9qg9acFWu1hO0AHCGR0xh3AVs5vJ6TCL8pUlg9Q/s1600/IMG_1477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsFRnwQdqjXUh7jD3xaixx74v1OPddlywvFRdR_fdD-8iqfHUfG1jn-bhRoHo0ARVxuMt2C6Zh75OKvO0qJCJZ_2fWOShjIovosh9qg9acFWu1hO0AHCGR0xh3AVs5vJ6TCL8pUlg9Q/s320/IMG_1477.JPG" width="320" /></a></div>
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Meanwhile, boil about 2 large handfuls of chopped spinach (boiled, it should make about a half cup) in a small saucepan. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaquHb2zb7Eob5eBSDEmw8tljVVe4ueqJMqK9-Gquy9vozZ0G-_PlXaDBBER7VNVN-8Bv9LHHArD9yzDdCpwJEU1M2OigH5RBJyYOTa05zmtxgLaahlISfjokwSc3aw16TTeB7fRwl9A/s1600/IMG_1481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaquHb2zb7Eob5eBSDEmw8tljVVe4ueqJMqK9-Gquy9vozZ0G-_PlXaDBBER7VNVN-8Bv9LHHArD9yzDdCpwJEU1M2OigH5RBJyYOTa05zmtxgLaahlISfjokwSc3aw16TTeB7fRwl9A/s320/IMG_1481.JPG" width="320" /></a></div>
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This is what it will look like when it is ready for the next step.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHusNuZd4B7fKqBQWqrhPMb4MQl9eu88WZwVSEbWy6WTUSA1e2qjHLhVuGLaXuVYl5qs7LD_99B6d2ZJCgmk-CYmEptyW1E6fYKN62pLzXFkp_l67qneJ7-sBZooCc_cYzqm97u_jXJQ/s1600/IMG_1480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHusNuZd4B7fKqBQWqrhPMb4MQl9eu88WZwVSEbWy6WTUSA1e2qjHLhVuGLaXuVYl5qs7LD_99B6d2ZJCgmk-CYmEptyW1E6fYKN62pLzXFkp_l67qneJ7-sBZooCc_cYzqm97u_jXJQ/s320/IMG_1480.JPG" width="240" /></a></div>
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While you are waiting, make a small bowl of 3-4 chopped green chilies, 2 teaspoons qasuri methi (fenugreek leaves -- you can get them at Indian/Pakistani/Arab grocery stores), and 1/2 cup of chopped cilantro leaves.</div>
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<a href="http://www.spicestore.hk/147-656-large/shan-qasuri-methi-leaves.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://www.spicestore.hk/147-656-large/shan-qasuri-methi-leaves.jpg" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Re6tH6vxBXtJUzy_01689V23fAZe_pBMtvd2HT_JHCP3f90cDYvuMYvgmAbR9uHtVAgxxhHfC-gWhveZK6A__KvZV0UV-Fg5DPDxvVSuvBjYoWWgBWbZ_xl_Eq4gAhV1PZoyZpUTCg/s1600/IMG_1485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Re6tH6vxBXtJUzy_01689V23fAZe_pBMtvd2HT_JHCP3f90cDYvuMYvgmAbR9uHtVAgxxhHfC-gWhveZK6A__KvZV0UV-Fg5DPDxvVSuvBjYoWWgBWbZ_xl_Eq4gAhV1PZoyZpUTCg/s320/IMG_1485.JPG" width="240" /></a></div>
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You'll <b>also need 3/4 cup whole milk yogurt</b> (I use the above yogurt and qasuri methi leaves).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8K-W-bmBD8lZLMfn3w5Xc5obbn0mFFCAYIE4hgruasuLenACY4E7njAuoqN31Tsv3H2roqb6UlIzWimiJJUVOLkr2LEDYYNLUL0ttUETq_EA0CgcEMdbQVWlNooTXvbcLI7tnWLeZwA/s1600/IMG_1483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8K-W-bmBD8lZLMfn3w5Xc5obbn0mFFCAYIE4hgruasuLenACY4E7njAuoqN31Tsv3H2roqb6UlIzWimiJJUVOLkr2LEDYYNLUL0ttUETq_EA0CgcEMdbQVWlNooTXvbcLI7tnWLeZwA/s320/IMG_1483.JPG" width="320" /></a></div>
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Add your small bowl of ingredients, yogurt, and <b>drained, boiled spinach</b> to your chicken.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8I89KMpoahCqE4sjEg87QMCU-gxVjZIljgteDq2QWOAELoi-K06xQz3-BgeNztzo8q1JPyFFVyxDYKxUtheGi4Dobe7-m9aMlVPc75dJC4jQG4rsU-cNtBKkm1432XDv5naXKLqvZg/s1600/IMG_1484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8I89KMpoahCqE4sjEg87QMCU-gxVjZIljgteDq2QWOAELoi-K06xQz3-BgeNztzo8q1JPyFFVyxDYKxUtheGi4Dobe7-m9aMlVPc75dJC4jQG4rsU-cNtBKkm1432XDv5naXKLqvZg/s320/IMG_1484.JPG" width="320" /></a></div>
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This is what it will look like stirred.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidqF_q_fHL1anoVHsecFeay4YLI7YICAqHZXxLfyes-yJyUoIuAh_NwDtfv6NSWI3hAnMMjNcL6m9KA10TRTYYA8ymAzbx0M3j7CBFvhbkmzOfeJjccxCok9mKzXuon2lNCopjpS0qg/s1600/IMG_1486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidqF_q_fHL1anoVHsecFeay4YLI7YICAqHZXxLfyes-yJyUoIuAh_NwDtfv6NSWI3hAnMMjNcL6m9KA10TRTYYA8ymAzbx0M3j7CBFvhbkmzOfeJjccxCok9mKzXuon2lNCopjpS0qg/s320/IMG_1486.JPG" width="320" /></a></div>
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Cook on high until chicken mix is thick (about 5 minutes). You can serve it now, or you can leave it on the lowest heat setting, covered for an hour or more to make it extra tender (checking occasionally to make sure it doesn't burn or anything). <br />
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Enjoy with naan or rice! :)<br />
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<a name='more'></a><b>Ingredients:</b><br />
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<ul>
<li>1 whole chicken, cut into 16 pieces, skinless (~3lbs)</li>
<li>3 Tablespoons vegetable/canola oil</li>
<li>1/4 cup of Puck cream</li>
<li>4 teaspoons ginger and garlic paste</li>
<li>2 teaspoons garam masala</li>
<li>4 Tablespoons lemon juice</li>
<li>~1 Tablespoon of salt</li>
<li>1 teaspoon red chili powder</li>
<li>1/2 teaspoon tumeric powder</li>
<li>6 whole red chilies</li>
<li>1 teaspoon ground cumin seed powder</li>
<li>4 chopped, fresh green onions</li>
<li>3-4 green chilies, chopped</li>
<li>2 teaspoons qasuri methi (fenugreek leaves)</li>
<li>3/4 cup yogurt</li>
<li>1/2 cup boiled, chopped spinach</li>
<li>1/2 cup chopped cilantro leaves</li>
</ul>
Anonymoushttp://www.blogger.com/profile/01520672151110665010noreply@blogger.com1tag:blogger.com,1999:blog-205721580439944315.post-87043340566302161412013-02-02T12:00:00.000-06:002013-02-02T12:00:04.374-06:00Zeera Ke Aloo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif9HtBj_ko9YoHtZgnQP6Av-YAWRpqL6r6rLLIZ7VcaKSYLOq0FTNk4y0vJVbTK4rp_sDLelzuO66ffh38isk2MW7cdiS9MRwP7b-qGMsDdw6E-WrOYygYyFipAKZfBp_fCGW-ZNWJrw/s1600/IMG_1022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif9HtBj_ko9YoHtZgnQP6Av-YAWRpqL6r6rLLIZ7VcaKSYLOq0FTNk4y0vJVbTK4rp_sDLelzuO66ffh38isk2MW7cdiS9MRwP7b-qGMsDdw6E-WrOYygYyFipAKZfBp_fCGW-ZNWJrw/s320/IMG_1022.JPG" width="320" /></a></div>
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<b>Zeera Ke Aloo</b> (Cumin Seed w/Potato) is a very simple, delicious recipe that includes basic ingredients that are almost always on hand. It is a bit of a sour taste to it and is usually served with naan, paratha, or chapati. Potatoes are soft and easy to break away with bread. This was one of the first recipes I learned as an achi bivi and I have enjoyed making it for the family. It would be considered a side dish if you were having a davaat (invitation of guests), but we have eaten it as a meal because we don't eat much meat and we are only two.</div>
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First you need about 5 small, white or golden potatoes. If you use Idaho, make sure that you use only 2 potatoes.</div>
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Skin and thinly slice your potatoes (about as thin as 2, 25 cent quarters).<br />
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Rinse your potatoes in a bowl and leave a little water behind (you can click on the picture to get a better idea of how much water you can leave).<br />
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Chop up 2 fresh, small tomatoes (Roma or Vine are fine)*. <br />
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<b>*<u>Achi Bivi Cheat:</u> Use a 14oz can of diced tomatoes.</b><br />
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In a medium sized pot, add about a quarter cup of vegetable/canola oil (or enough to fill base of pot). Add 1 tablespoon of cumin seeds and cook on medium/high heat until brown.</div>
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Add potatoes, tomatoes, 1 teaspoon red chili powder, 1/2 teaspoon tumeric powder, and 1 1/2 teaspoon of salt. Stir a few times. </div>
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Bring to a simmer and stir once every 5 minutes for about 30 minutes, <b>uncovered.</b><br />
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After 30 minutes, if it looks like this, it's not done.<br />
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Getting closer...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho8Ud2Bu15pMOzNJ_-iDSzrdTJT35dJ8ELjzW9SE_uz-HYij3rvotOYcizhNnFwn8SvLK215dhalprhOjMxUtoB-lSKNGiM3y2b0Xkvi6OUumOnp3uvK1BpwYmjDitl9U1ZlhR5kaFhQ/s1600/IMG_1020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho8Ud2Bu15pMOzNJ_-iDSzrdTJT35dJ8ELjzW9SE_uz-HYij3rvotOYcizhNnFwn8SvLK215dhalprhOjMxUtoB-lSKNGiM3y2b0Xkvi6OUumOnp3uvK1BpwYmjDitl9U1ZlhR5kaFhQ/s320/IMG_1020.JPG" width="320" /></a></div>
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BAM! Most of the water is evaporated now and when stirred, it will thicken. This is what you want it to look like after stirring.<br />
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Cover it. Turn off the heat. It will thicken for about 2-3 minutes.<br />
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Pour in a bowl and serve with naan, paratha, or chapati! Gorgeous! Enjoy.<br />
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<a name='more'></a><b><u>Ingredients:</u></b><br />
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<ul>
<li>5 small white potatoes (or 2 large potatoes)</li>
<li>2 chopped Roma or Vine tomatoes (or 1, 14oz can of diced tomatoes)</li>
<li>1 Tablespoon cumin seed</li>
<li>~1/4 cup of vegetable/canola oil</li>
<li>1 teaspoon red chili powder</li>
<li>1 teaspoon tumeric powder</li>
<li>1 1/2 teaspoon salt</li>
</ul>
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<br />Anonymoushttp://www.blogger.com/profile/01520672151110665010noreply@blogger.com3tag:blogger.com,1999:blog-205721580439944315.post-36140734155203765922013-01-24T12:51:00.003-06:002013-03-12T00:07:50.311-05:00Vegetable Jalfrezi<div class="separator" style="clear: both; text-align: left;">
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<b>Vegetable Jalfrezi</b> (spicy vegetable mix) - Or as I like to call it, "Vegetable Jal-Crazy," is one of the most popular dishes I have made for others. I love it because it is vegetarian and FULL of healthy vegetables with a tiny bit of unhealthy frying. Others love it because it melts in your mouth, has tons of flavor, and is simply "ma-za-dar" (delicious)! I discovered it in a cook book my mother-in-law gave me (Zubeida Tariq, a well-known cook born in Hyderabad, India now in Karachi, Pakistan) and have always made a few minor modifications (along with some short-cuts). I often get asked for the recipe, so here it is! :)</div>
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Chop up 1 small cabbage (or half of a really large cabbage) into 1" squares, 1 green pepper, quarter and separate layers of 1 large onion (or 2 small onions), and put in a large bowl.<br />
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In a small bowl, mix 1 Tablespoon sliced/peeled, fresh ginger, 2 thinly sliced green chilies, 1 Tablespoon white vinegar, ~1 Tablespoon salt, and 1 teaspoon black pepper. You'll use this later ;).<br />
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Heat 1/2 cup of vegetable/canola oil with <b>4 whole, long red chilies</b> in a large pot on medium heat. Cook until dark red, flipping as needed. <br />
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(I used two above, because the person I made it for has NO spice tolerance... If you, yourself, have this problem, I highly recommend using this amount or skipping this step all together. If you love it spicy and your loved one does not, simply "baghar!" (see previous posts, or heat chilies in a small amount of oil until cooked) yourself 4 whole, long red chilies, and 2 chopped green chillies and add it at the end of the dish.) <br />
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Add your big bowl of vegetables in the hot oil and add a bag of frozen carrots/peas mix. Stir fry for about 5 minutes.<br />
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Add the tiny bowl of seasoning/spices and fry until vegetables are softened (at least 10 minutes).</div>
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Meanwhile, slice up 2 small white or golden potatoes like french fries (pictured above).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdHKuLv58sbVZblZWaH3Rn2QYtw_flFiUlZQ5dYkSQJrx9YT1mt_lbf9H25JJlhuCL-VC1iRv1Yx08M_SZUsTsF8_v4WvOXZlMWmOypg-RPmeapW0iugqdgn3dBIvHcYtaXxXKwZx0UQ/s1600/IMG_1257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdHKuLv58sbVZblZWaH3Rn2QYtw_flFiUlZQ5dYkSQJrx9YT1mt_lbf9H25JJlhuCL-VC1iRv1Yx08M_SZUsTsF8_v4WvOXZlMWmOypg-RPmeapW0iugqdgn3dBIvHcYtaXxXKwZx0UQ/s320/IMG_1257.JPG" width="320" /></a></div>
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In a separate small frying pan, pour enough vegetable/canola oil that it will cover the fries and heat up to medium/high heat. <b>Then add your sliced potatoes. </b>It will get all fun and bubbly. :) If this is your first time deep frying, be careful not to let the popping oil burn you as you put your potatoes in. Be gentle, use the side of the pan to slide them in. The less watery your potatoes are the less the oil will spatter.<br />
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When they turn a golden brown (pictured above), remove them with a slotted spoon onto a paper towel.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmeBS14WstGKZB8GQw9NmdKCaiuZkkFZP4sShJ4oFemRJac55u5m2URMSrvDk6rwC5daOllHUNn6lGHU30vLLVdTwyhlmjPPm4RW9SBRA8LII-2i9QQOKyd-JgOGG8kViKryjsGbHXA/s1600/IMG_1261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmeBS14WstGKZB8GQw9NmdKCaiuZkkFZP4sShJ4oFemRJac55u5m2URMSrvDk6rwC5daOllHUNn6lGHU30vLLVdTwyhlmjPPm4RW9SBRA8LII-2i9QQOKyd-JgOGG8kViKryjsGbHXA/s320/IMG_1261.JPG" width="320" /></a></div>
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Add the potatoes to your jalfrezi mix, along with a 6oz can of Tomato Paste and an 8oz can of Tomato Sauce. Also, add <b>1 teaspoon powdered cumin seed</b>.</div>
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To be honest, I don't always add the entire 6oz of tomato paste unless the pot is really full of vegetables. You don't want a watery jalfrezi, but at the same time, you want it to be saucy. Whether you use half of the can or the full can, it will still be delicious -- I guarantee it! Isn't Pakistani cooking amazing? <br />
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Cover the pot and cook on low heat for at least 10 minutes. <br />
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Sprinkle with ~1/2 cup fresh cilantro and serve with basmati rice. :)</div>
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<b>Ingredients:</b><br />
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<ul>
<li>1/2 cup vegetable/canola oil</li>
<li>4 red chillies</li>
<li>1 small cabbage (or half a large cabbage)</li>
<li>1 green pepper</li>
<li>1 large onion (or 2 small onions)</li>
<li>1 bag of frozen peas/carrots mix</li>
<li>2 green chilies</li>
<li>Fresh ginger root (at least 1")</li>
<li>1 teaspoon black pepper</li>
<li>1 Tablespoon salt</li>
<li>1 Tablespoon white vinegar</li>
<li>2 medium white or golden potatoes</li>
<li>1 teaspoon cumin seed powder</li>
<li>1 6oz can tomato paste</li>
<li>1 8 oz can tomato sauce</li>
<li>~1/2 cup of fresh cilantro leaves</li>
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Anonymoushttp://www.blogger.com/profile/01520672151110665010noreply@blogger.com3tag:blogger.com,1999:blog-205721580439944315.post-90991254617439355212013-01-14T12:00:00.000-06:002013-01-31T13:17:34.434-06:00FarFar<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68x8lN42-cy0HxDznFBTWRGMllc4BT5p7VTuVnx7mfue-Nad3Cj16wcRnicdSVyU7MoTEylv0htCh4UdYvRDr6LoWyNtjA0A0T1HVh7JfJ78-9eS9zhUYZRA4Jd0Zc840R3DMDEDzYQ/s1600/IMG_0223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68x8lN42-cy0HxDznFBTWRGMllc4BT5p7VTuVnx7mfue-Nad3Cj16wcRnicdSVyU7MoTEylv0htCh4UdYvRDr6LoWyNtjA0A0T1HVh7JfJ78-9eS9zhUYZRA4Jd0Zc840R3DMDEDzYQ/s320/IMG_0223.JPG" width="240" /></a></div>
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This might seem a little odd to some people that I am making a post on how to make FarFar, but this is really for all the achi gori bivi's out there that would have no idea otherwise. I had never even heard of this before and whenever I saw these colorful ringlets, I would simply think they were some weird macaroni or pasta noodle. Wow, are they ever not macaroni. Instead, they are more like rice puffs, only you are puffing them up yourself. They work almost just like those '90s dinosaur capsule sponges that you put into water and watch them grow!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3bfReC6wXn_gfelcetjXNjr5ueisEXIDCKD7dPP1b6ku2FUlR_LuaMfzoYGp3Lgz4xXTQkh3wUJPLdylONU5rbML8vwVoKiCTpycs1hEM3sso3bzuTwpxrijY9bFU7ZTExJApZdxv7g/s1600/IMG_0224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3bfReC6wXn_gfelcetjXNjr5ueisEXIDCKD7dPP1b6ku2FUlR_LuaMfzoYGp3Lgz4xXTQkh3wUJPLdylONU5rbML8vwVoKiCTpycs1hEM3sso3bzuTwpxrijY9bFU7ZTExJApZdxv7g/s320/IMG_0224.JPG" width="240" /></a></div>
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First, heat up a pan of vegetable oil so that it fills the base and would cover these small ringlets on medium/high heat.<br />
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Add your FarFar rings.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLNjrw9vtbXdqmtoLGtxT2lJ16TU-6mft4gH0V-SoBYrXyZq81B-VSOHs6aVf9j6YhxOE28MZe74GqY_dJ40OqnipO1wVdMQ7tUpghdkbouc7sTgaB3vD9453w7Dyj2UwaSz5JNSHc-w/s1600/IMG_0226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLNjrw9vtbXdqmtoLGtxT2lJ16TU-6mft4gH0V-SoBYrXyZq81B-VSOHs6aVf9j6YhxOE28MZe74GqY_dJ40OqnipO1wVdMQ7tUpghdkbouc7sTgaB3vD9453w7Dyj2UwaSz5JNSHc-w/s320/IMG_0226.JPG" width="240" /></a></div>
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And watch them expand before your very eyes!!!<br />
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Quickly now, take them out and put them on a paper towel before they dry and before they burn!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbvG6U3MHHFl_SqrSuokIOiloNpyFbtaYqfOiqY9BKK9sEGEOejwfn0R2OQmuL3PtyIWAuXj0LXtw4Ddcs9EUyWNV3RPq_0DIjKA19xa7S4Oz6xf2r-JahvHqxUzTMe6JaWC8y-NR1Ow/s1600/IMG_0227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbvG6U3MHHFl_SqrSuokIOiloNpyFbtaYqfOiqY9BKK9sEGEOejwfn0R2OQmuL3PtyIWAuXj0LXtw4Ddcs9EUyWNV3RPq_0DIjKA19xa7S4Oz6xf2r-JahvHqxUzTMe6JaWC8y-NR1Ow/s320/IMG_0227.JPG" width="240" /></a></div>
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Make more!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCifqs41zxYXewkZW4xB2yUkXlZzCPeZCIUcNDskR8nTrRKmO4BiPMJ6TzyLqanFzZuTYwW067gEx_0gaXM86Z_M4pSmuMAB7K_3DuCDfhunCZgpQ4RJjVV11jbuFM-TOZbInEo5tYgA/s1600/IMG_0229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCifqs41zxYXewkZW4xB2yUkXlZzCPeZCIUcNDskR8nTrRKmO4BiPMJ6TzyLqanFzZuTYwW067gEx_0gaXM86Z_M4pSmuMAB7K_3DuCDfhunCZgpQ4RJjVV11jbuFM-TOZbInEo5tYgA/s320/IMG_0229.JPG" width="320" /></a></div>
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Serve with chai (tea) and something sweet (like chocolate zucchini cake)! (I will maybe make another post sometime on how to make Kashmiri chai, pictured above).</div>
<br />Anonymoushttp://www.blogger.com/profile/01520672151110665010noreply@blogger.com1tag:blogger.com,1999:blog-205721580439944315.post-25422132890295515562013-01-09T18:15:00.005-06:002013-01-31T13:17:48.146-06:00Subzi Aloo (Vegetable Potato)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbKX8J8KvsgX90St3AD7xfeqIFTC5UoxkOB8xsSBgZDeDPQdz8RA4WprG9sN2lg5C8jxWbT4em2a2WwsMIFOheZUY72yz44Mb7xTB9Li8_avjzwRrLtMEdemQhftopEewFx5lKKkqrsw/s1600/IMG_0739.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbKX8J8KvsgX90St3AD7xfeqIFTC5UoxkOB8xsSBgZDeDPQdz8RA4WprG9sN2lg5C8jxWbT4em2a2WwsMIFOheZUY72yz44Mb7xTB9Li8_avjzwRrLtMEdemQhftopEewFx5lKKkqrsw/s320/IMG_0739.JPG" width="320" /></a></div>
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*Phew* My apologies for the 2 week hiatus... Between the end of the year holidays and taking a week long trip to Minnesota, recipe blogging got pushed to the back burner. I haven't forgotten though! I am thoroughly enjoying keeping this blog and hearing all the wonderful feedback from people. </div>
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<b>Subzi Aloo (Vegetable Potato</b> also known as <b>Sabji Aloo</b>) is a quick and easy vegetable dish using potatoes, peas, carrots, and tomatoes as your primary ingredients. This is a great side dish (or main dish if you're vegetarian) to serve to guests when your main dish is gosht (meat). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexTLq4nrXfZumcqOi3XtVvn_rpUv05yjxNl_s8GFzOmrhQeWynS5ZljPgbM4kwezdYwEpi3tgNUfruc_0MLRd-QF6nTxLQqixvjh1NIDebJ2_zpC8ykx1KN_i6ykXYOPsXmpATUuM4Q/s1600/IMG_0728.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexTLq4nrXfZumcqOi3XtVvn_rpUv05yjxNl_s8GFzOmrhQeWynS5ZljPgbM4kwezdYwEpi3tgNUfruc_0MLRd-QF6nTxLQqixvjh1NIDebJ2_zpC8ykx1KN_i6ykXYOPsXmpATUuM4Q/s320/IMG_0728.JPG" width="240" /></a></div>
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Start by chopping up a 1/2 onion (or 1 really small onion) and frying it on medium/high heat in about 1/4 cup of oil (it should cover the base of the pot and the onions) with <b>1/2 teaspoon of cumin seeds</b>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxiheU8FKoKggiMFTJM1Kjf3bkNKwjgbtWLF2qBqtUn1_9Uf0u0X-BLItRiqtZy8PUZ9TBfq73YagXZ7LyHrGrZb1xgUqhs2UXqbm_DW9y-gaNihPkihvxTbZXpwSL3esA5EXsVM3Aw/s1600/IMG_0725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxiheU8FKoKggiMFTJM1Kjf3bkNKwjgbtWLF2qBqtUn1_9Uf0u0X-BLItRiqtZy8PUZ9TBfq73YagXZ7LyHrGrZb1xgUqhs2UXqbm_DW9y-gaNihPkihvxTbZXpwSL3esA5EXsVM3Aw/s320/IMG_0725.JPG" width="240" /></a></div>
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Next chop up two tomatoes...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAbluIlfH6v0SR5Y9WO4BsiSWlN5sVZn0ZaasczY0NA43S3xqo4lqR-rMcm8ycvqGkLYAcrP7GK7kq0Inym8Jt0ztlvgsVMmohANkXgrVpJ36SVXnCfF7FgOeEUXrDYZ2kE6egOj3K-w/s1600/IMG_0726.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAbluIlfH6v0SR5Y9WO4BsiSWlN5sVZn0ZaasczY0NA43S3xqo4lqR-rMcm8ycvqGkLYAcrP7GK7kq0Inym8Jt0ztlvgsVMmohANkXgrVpJ36SVXnCfF7FgOeEUXrDYZ2kE6egOj3K-w/s320/IMG_0726.JPG" width="240" /></a></div>
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...and chop up one medium sized potato (gold or white potatoes work best -- not those hefty Idaho baking potatoes... If you're going to go Idaho, get a small one and add 10 minutes to the cooking time).<br />
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When your onions look soft, add your tomatoes and cook for a couple of minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6vW6K69u-sYCetpApNCMWTY9N_XYXAu8XYTQtre61nlcIeHLRlRdug55EIs72Fb6NmjYG5-GwkatyuTM9CDMlgX20syxEdYw3s9LpboXbty6UzcD2KAARoZo4Vb9Yfsau4p-9OooJg/s1600/IMG_0731.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6vW6K69u-sYCetpApNCMWTY9N_XYXAu8XYTQtre61nlcIeHLRlRdug55EIs72Fb6NmjYG5-GwkatyuTM9CDMlgX20syxEdYw3s9LpboXbty6UzcD2KAARoZo4Vb9Yfsau4p-9OooJg/s320/IMG_0731.JPG" width="240" /></a></div>
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It'll look like the above picture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirYzlOogTMvrGUn3Nw5LB8iA_PjZyFKYHEdZR2J_OsHrTedDeqSJ_zqhXt4OSgEgRurzgIPhyjIWKJ1P8me6hMw5-Eddpllt2SWHgBhWxX-RP1hMAVE6o5217MExo8JnFP4Hclc8OqIg/s1600/IMG_0733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirYzlOogTMvrGUn3Nw5LB8iA_PjZyFKYHEdZR2J_OsHrTedDeqSJ_zqhXt4OSgEgRurzgIPhyjIWKJ1P8me6hMw5-Eddpllt2SWHgBhWxX-RP1hMAVE6o5217MExo8JnFP4Hclc8OqIg/s320/IMG_0733.JPG" width="240" /></a></div>
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Next add your potatoes and half of a 10oz frozen bag of peas/carrots mix (if you want to do fresh, use 4 carrots, and 2 cups of peas). Every achi bivi knows how to take short-cuts ;). <b>Add half a teaspoon of tumeric powder, 1 teaspoon red chili powder, and approximately 1 tablespoon of salt. </b>Bring to a simmer and cook for about 30 minutes on low heat, covered.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ3Yu1PBlAiHP-ho78Gil_Uu4xUYP16eFUsW10iEoZLuygBaHeH8jtev2PStBnV9oGs1mTJhFOP_x7n6_b76DE2Ary2dkJQWKT1nO_gWsW12VOqJXuizcNpPpigItDYBURewAYeH8F9A/s1600/IMG_0734.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ3Yu1PBlAiHP-ho78Gil_Uu4xUYP16eFUsW10iEoZLuygBaHeH8jtev2PStBnV9oGs1mTJhFOP_x7n6_b76DE2Ary2dkJQWKT1nO_gWsW12VOqJXuizcNpPpigItDYBURewAYeH8F9A/s320/IMG_0734.JPG" width="240" /></a></div>
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Most of the liquid should have evaporated and it should look like the above picture. Potatoes should be soft when a fork goes through them.<br />
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Sprinkle with 1/2 teaspoon of garam masala and 2 green chilis. Enjoy with naan or paratha!<br />
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<a name='more'></a><b><u>Ingredients</u></b><br />
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<ul>
<li>~1/4 cup or more of vegetable/canola oil</li>
<li>1/2 large onion (or one small onion)</li>
<li>1/2 tsp cumin seeds</li>
<li>2 tomatoes, finely chopped</li>
<li>1 potato, cut in cubes</li>
<li>1/2 10oz bag of frozen peas/carrots mix (or 4 sliced carrots and 2 cups of peas)</li>
<li>1/2 tsp turmeric powder</li>
<li>1 tsp red chili powder</li>
<li>1 Tblsp. salt</li>
<li>1/2 tsp garam masala</li>
<li>2 green chilis</li>
</ul>
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<br />Anonymoushttp://www.blogger.com/profile/01520672151110665010noreply@blogger.com0tag:blogger.com,1999:blog-205721580439944315.post-38170814998402455182012-12-23T12:00:00.000-06:002013-01-31T13:19:00.312-06:00Masoor Ki Daal<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-_9FTvnX-kAY/UM_Vvj7XJeI/AAAAAAAAASc/bPGKkVWLBuY/s1600/IMG_0954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-_9FTvnX-kAY/UM_Vvj7XJeI/AAAAAAAAASc/bPGKkVWLBuY/s1600/IMG_0954.JPG" width="320" /></a></div>
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People often request this extremely simple recipe of lentils, <b>Masoor Ki Daal </b>(Lentils). It was the first Pakistani recipe that I made by myself and one that continues to be a favorite. If I haven't gone grocery shopping and I don't know what to make, I can always make this inexpensive, filling, quick and delicious recipe.</div>
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My husband first introduced me to this recipe by telling me it was "humble food." Lentils and rice are the staple diet in Pakistan. Not something that people would typicaly serve at a davvat and not something that most Pakistanis would consider amazing. However, for him, it was amazing. It reminded him of home and memories that had long passed. He loves the beautiful simplicity of the dish and to this day finds it to be absolutely perfect.</div>
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We joke a bit because while this isn't something I would make for an invitation with other Pakistanis, it is almost always on the menu for westerners. It's mild, it's simple, it's fast, and I've yet to meet a westerner that didn't like it. </div>
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<a href="http://upload.wikimedia.org/wikipedia/commons/3/38/Masoor_dal.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://upload.wikimedia.org/wikipedia/commons/3/38/Masoor_dal.JPG" width="320" /></a></div>
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Start by washing 2 cups of Masoor Daal (red lentils) until the water runs clear in a medium sized pot.<br />
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<a href="http://1.bp.blogspot.com/-BOlXRyKuYeM/UM_Vs2yjDhI/AAAAAAAAARo/t2i5Jcc9Y0M/s1600/IMG_0946.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-BOlXRyKuYeM/UM_Vs2yjDhI/AAAAAAAAARo/t2i5Jcc9Y0M/s1600/IMG_0946.JPG" width="320" /></a></div>
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Add 4 cups of water, <b>1/2 teaspoon of tumeric powder, 1 teaspoon of red chili powder, and about a tablespoon of salt </b>and bring to a boil.</div>
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<a href="http://1.bp.blogspot.com/-aZ-g6ZVIqlg/UM_VtfyMxlI/AAAAAAAAAR0/RBhatS0IKOQ/s1600/IMG_0948.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-aZ-g6ZVIqlg/UM_VtfyMxlI/AAAAAAAAAR0/RBhatS0IKOQ/s1600/IMG_0948.JPG" width="320" /></a></div>
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Almost cover. By almost cover, I mean, put the lid on, but don't seal it (pictured above) so some of the water can evaporate. Reduce to a simmer for approximately 20 minutes.<br />
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Lentils should be soft and mushy and most of the water will have evaporated (pictured above).<br />
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Let the lentils stay on simmer while you make the...(do you know what this is yet???) BAGHAAR!!! Add 2 cloves of chopped garlic, 1 teaspoon of cumin seeds, and about 2 tablespoons of vegetable oil to a small pan.<br />
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Cook on medium/high heat until golden brown.<br />
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Pour over your lentils while yelling, "BAGHAR!!! BAGHAR!!!" By yelling, it will enhance the flavors.</div>
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<b>Stir in 2 tablespoons of lemon juice and turn off the stove.</b></div>
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Pour into a bowl and serve over plain white, basmati rice.</div>
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You can also serve it with half of a sliced onion soaked in lemon juice. Frankly, I won't eat <b>Masoor Ki Daal</b> without it...!!</div>
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<a href="http://0.tqn.com/d/indianfood/1/0/O/1/-/-/wholemasoor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://0.tqn.com/d/indianfood/1/0/O/1/-/-/wholemasoor.jpg" width="320" /></a></div>
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This same recipe can be used with a different type of masoor lentils that are darker, but you have to cook them for about an hour instead of 20 minutes.</div>
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<a href="http://4.bp.blogspot.com/-CiTzif_P2js/UM_V1x4ECSI/AAAAAAAAAUc/iLfLTApeiEs/s1600/IMG_1033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-CiTzif_P2js/UM_V1x4ECSI/AAAAAAAAAUc/iLfLTApeiEs/s1600/IMG_1033.JPG" width="320" /></a></div>
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The darker lentils have a more solid texture than the mushy red lentils, but both taste great over rice. </div>
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What a blessing to be able to eat simple, delicious, healthy, and inexpensive food!</div>
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<a name='more'></a>Ingredients</div>
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<ul>
<li>2 cups of masoor lentils (red or brown)</li>
<li>4 cups of water</li>
<li>1/2 teaspoon tumeric powder</li>
<li>1 teaspoon red chili powder</li>
<li>~1 Tablespoon salt</li>
<li>2 cloves garlic</li>
<li>1 teaspoon cumin seeds</li>
<li>2 Tablespoons of vegetable/canola oil</li>
<li>2 Tablespoons lemon juice</li>
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Anonymoushttp://www.blogger.com/profile/01520672151110665010noreply@blogger.com0tag:blogger.com,1999:blog-205721580439944315.post-49821402652578482712012-12-17T20:10:00.004-06:002013-01-31T13:17:59.982-06:00Hyderabadi Baigan<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-6_t5sx0zLy4/UM_HoEm8R3I/AAAAAAAAAPA/ECH9uT1nNBI/s1600/IMG_0285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-6_t5sx0zLy4/UM_HoEm8R3I/AAAAAAAAAPA/ECH9uT1nNBI/s1600/IMG_0285.JPG" width="320" /></a></div>
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This is a recipe that I have been making quite often (almost once a week, my husband loves it). <b>Hyderabadi Baigan</b> ("Eggplant from Hyderabad, India") is an excellent side dish for any davvat and is sure to impress your Pakistani native guests. Soft, melt-in-your-mouth eggplant in a saucy, savory mix. It has a medium difficulty level and requires several steps to complete, however, if you are reading this blog, you will be well-equipped! ;) I learned this recipe while watching my mother-in-law make it and it is one of our family favorites.</div>
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I'll never forget when it was made for some family members from the Hyderabad area and they exclaimed that it tasted just like home. This is indeed, the real deal.</div>
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To start, slice a medium onion and put it in enough vegetable/canola oil to cover the base of a large pot (about 1/2 cup). Cook on medium/high heat until limp and slightly browned on the edges.</div>
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Using a slotted spoon, remove the cooked onions and put them in a food processor with about a three-quarter cup of water. <b>Puree the onions and water into a paste</b> and leave them there for now...</div>
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Take 6 LARGE Indian eggplants (the largest ones you can find-- size of a fist or larger! If you can only find smaller ones, use 7 or 8) and slice a plus sign in them all the way to the stem without going through the stem.<br />
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Like this.</div>
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Then gently put the eggplants in the oil and cook on medium/high heat, rotating them on each side until they look flat/soft. The above picture is what they look like when finished. Remove them from the oil and set aside.</div>
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Next take a separate small pan and add 3 Tablespoons of coconut powder, 3 Tablespoons of sesame seeds, 7 fenugreek seeds, 1/2 teaspoon of mustard seeds, 1 1/2 teaspoons of cumin seeds, 8 whole peanuts, and 8 whole almonds (I didn't have peanuts, so I just used about 12 almonds instead) and roast on medium/high heat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFG-lBzPshixthty5N45F-qsuTuybuXFDYfT1gKreezVza1Eec7LdDcUMT5BGLbZDz3k4BorTJZTCBfZMoYAaMPliYRVODtckbojVym6-hS8Nulhm2Ok13qc99LNV7DxokTyiZY09ZhA/s1600/IMG_0273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFG-lBzPshixthty5N45F-qsuTuybuXFDYfT1gKreezVza1Eec7LdDcUMT5BGLbZDz3k4BorTJZTCBfZMoYAaMPliYRVODtckbojVym6-hS8Nulhm2Ok13qc99LNV7DxokTyiZY09ZhA/s1600/IMG_0273.JPG" width="320" /></a></div>
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Using a spatula or wooden spatula, roast the seed mix until everything is golden brown. It will start snapping and when it looks like the above picture, you can remove the heat.<br />
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Next, put your seed mixture into a coffee grinder and grind into a fine powder (it's okay if there are some almond or peanut chunks, but try to get it as small and fine as possible).<br />
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It will look something like the above picture.</div>
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Add your seed mixture to the onion paste in the food processor and puree (this will also chop up the peanuts or almonds better if needed).<br />
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Pour the mixture into the large pot with the oil (that was used earlier for the onions and eggplant) and add 5 curry leaves, 1 teaspoon of ginger/garlic paste, 1 teaspoon of red chili powder, and 1/2 teaspoon of tumeric powder.</div>
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Meanwhile, in a separate pot, boil about 2 tablespoons of wet tamarind in about a cup of water. If you are an achi bivi and can handle it, you can do this step while you're frying the onions or frying the eggplant to save time. Once the seeds have loosened from the tamarind, you can mush them out with your hand.</div>
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Almost forgot to take a picture of all the garbage you should take out of your tamarind... I know, it looks like guts up there, but I thought you'd want to know. There's all kinds of weird things in tamarind that you want to get out. My mother-in-law JUST told me, by the way, that I can use a tamarind paste that is already made... That I didn't have to buy this thick stuff and mush out all the guts... ... So... You can try that too ;).</div>
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In any case, add the good parts of your tamarind to the large pot, <b>add about a tablespoon of salt</b>, and cook covered for 10 minutes on medium heat. Do a taste test at this point. The sauce should taste spicy, salty, and like your seed mixture. You should be able to taste all three of those things evenly. If you can't, add a little bit of what's missing until you do. Most of the time, with the recipe I've provided, I don't have to add anything.</div>
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Next add your fried eggplant back into the large pot and cook covered for another 10 minutes.<br />
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Chop up some green chillis (2) and ~1/2 cup of fresh cilantro for garnish and serve with naan or paratha!</div>
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Viola! A lot of steps, but once you make it a regular part of your achi bivi life, it is a LOT easier.<br />
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<a name='more'></a>Ingredients<br />
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<ul>
<li>2 Tablespoons wet tamarind</li>
<li>1 medium onion</li>
<li>6 large Indian eggplants with stems</li>
<li>3 Tablespoons coconut powder</li>
<li>3 Tablespoons sesame seeds</li>
<li>1 1/2 teaspoons cumin seeds</li>
<li>7 fenugreek seeds</li>
<li>1/2 teaspoon mustard seeds</li>
<li>8 almonds</li>
<li>8 peanuts</li>
<li>3/4 cup water</li>
<li>5 curry leaves</li>
<li>1 teaspoon ginger/garlic paste</li>
<li>1/2 teaspoon tumeric powder</li>
<li>1 teaspoon red chili powder</li>
<li>1 Tablespoon salt</li>
<li>2 green chillis</li>
<li>~1/2 cup cilantro</li>
</ul>
Anonymoushttp://www.blogger.com/profile/01520672151110665010noreply@blogger.com1tag:blogger.com,1999:blog-205721580439944315.post-87209030233191162702012-12-10T20:41:00.003-06:002013-01-31T13:18:20.495-06:00Karhi<div class="separator" style="clear: both; text-align: center;">
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Up until today I have been posting mostly simple recipes (hey! it takes time to write these out!). <b>Karhi</b> is not necessarily a difficult dish, but it can quickly turn from perfect to plumpy if not monitored or executed correctly. If you aren't used to Pakistani food, you may want to delay making this dish because it has a unique, almost acquired taste. If, however, you are a seasoned achi bivi, you might try bringing a taste of Pakistan that is sure to remind your spouse that even though you are not Pakistani, you still know how to make him feel at home. :)</div>
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We start by making the saucy base for the karhi. Add about 2 cups of thick, plain yogurt (or 1 pound), 2 tablespoons of lemon juice, 1/2 cup of gram flour, 1 tablespoon of ginger/garlic paste, 1 tablespoon of red chili powder, and 1/2 teaspoon of tumeric and mix together in a <b>large </b>mixing bowl.<br />
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Add 5 cups of water and mix well with a spoon by hand.<br />
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Pour mixture through a sieve/strainer into a new, medium sized bowl. This will filter out all of the junk from the gram flour.</div>
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Brush the top of a large pot with vegetable oil (so it doesn't boil over) and pour the mixture into the pot. Add a finely chopped onion and 6 curry leaves (fresh is best, but I didn't have any fresh, so I used dried).<br />
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Cook on high heat and<b> stir continuously </b>(<i>if you don't do this, your karhi will have lumps in it!</i>) until it starts to boil. Once it starts to boil, reduce the heat to simmer, <b>add about a tablespoon of salt</b>, and let it cook for 15 minutes uncovered. Then turn off the stove.<br />
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Meanwhile, you can begin to make your pakoras (or phulkian, or basically fried-doughy-onion-balls). Mix 1 cup of gram flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of red chili powder, and a finely chopped onion. <br />
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Start adding water until you have a thick paste (like the above mixture). It's about 1/4 cup of water.<br />
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In another pot, you should heat up enough vegetable/canola oil so that your pakoray can float (like maybe 2 inches of oil) on medium/high heat. (<b>Pro-Tip: </b>Flick a speck of water from your hand off into the oil to see if it is hot -- if it sizzles, it's hot!) Take a heaping tablespoon of the pakoray mix and quickly let the mix fall off the spoon into the hot oil. Cook about 2-4 at a time.<br />
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They will look like this when they are ready to come out. They should be golden brown. If you think they're ready, give them another minute or two instead of taking them out. ;) Put the finished ones on a plate with a paper towel so some of the oil will soak off.<br />
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After you've finished cooking your pakoray, add them to your saucy bass (karhi).<br />
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Lastly, you will make your <i>baghaar!</i> By now, you should know this is my favorite part of any dish... In a small frying pan, add 1 teaspoon of cumin seeds, 6 fenugreek seeds, 4 cloves of chopped garlic, 6 whole red chilis (round are better than what I used above, but I didn't have round), 4 curry leaves, and a half cup of oil. You can use the oil you cooked the pakoray in if you like.<br />
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Cook on medium heat until everything is a nice golden brown. Flip your chilis so that they are cooked evenly. When it looks like the above, cook it another 20 seconds or so and pour it over your saucy, karhi mix yelling, "<i>Baghaar! Baghaar!!!</i>"<br />
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Give it one nice stir and pour it into your serving bowl. Enjoy with white, basmati rice. It should be thick, yet pour easily over the rice. This dish is sure to please and impress.<br />
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<a name='more'></a><b>Ingredients (Saucy Mix/Karhi):</b><br />
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<ul>
<li>2 Cups (or 1 pound) of Plain Yogurt</li>
<li>2 Tblsp. Lemon Juice</li>
<li>1/2 Cup Gram Flour</li>
<li>1 Tablespoon Red Chili Powder</li>
<li>1/2 Teaspoon Tumeric powder</li>
<li>1 Tablespoon Ginger&Garlic Paste</li>
<li>~1 Tablespoon Salt</li>
<li>6 Curry Leaves</li>
<li>1 Small Onion</li>
</ul>
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<b>Ingredients (Pakoray, Phulkian, fried-doughy-onion-balls):</b><br />
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<ul>
<li>1 Cup Gram Flour</li>
<li>1/2 Teaspoon Baking Powder</li>
<li>1/2 Teaspoon Salt</li>
<li>1 Teaspoon Red Chili Powder</li>
<li>1 Small Onion</li>
<li>2-3 Cups of Oil</li>
</ul>
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<b>Ingredients (Baghaar):</b><br />
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<ul>
<li>1 Teaspoon Cumin Seeds</li>
<li>6 Fenugreek Seed</li>
<li>4 Garlic Cloves</li>
<li>6 Whole Round Red Chilis</li>
<li>4 Curry Leaves</li>
<li>1/2 Cup of Oil (from pakoray step)</li>
</ul>
<br />Anonymoushttp://www.blogger.com/profile/01520672151110665010noreply@blogger.com2tag:blogger.com,1999:blog-205721580439944315.post-28910825516994826682012-12-01T00:00:00.000-06:002013-01-31T13:18:41.496-06:00Sarson ka Saag<div class="separator" style="clear: both; text-align: center;">
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Alright, so... like most Pakistani food, <b>Sarson ka Saag</b> is not very appealing to westerners. We're all about presentation in the west and Sarson ka Saag is probably one of the <u>most</u> lacking in presentation of all the Pakistani dishes I've made. That being said, it's just plain amazing to taste. Possibly one of the most delicious, most simple, and healthiest foods you'll ever eat as an achi bivi.</div>
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Funny story behind why I made this... bumped into a Pakistani grandmother with her daughter and grand-daughter at the grocery store (I LOVE talking to Pakistanis when I come across them because I have so few friends that are Pakistani...and by so few I mean none...). The grandmother thoroughly enjoyed when I started speaking Urdu (even though I sound like a toddler when I speak "AP KEHSI HAIN!?!??") and proceeded to tell me all kinds of things I didn't understand. We all talked for awhile as I followed them around the grocery store like a puppy. "What are you making tonight?!?" I said. To which she replied, "Sarson ka saag!" I'd never heard of it and she showed me to the mustard greens.</div>
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All that to say, I had to ask my mother-in-law for a recipe. "What kind of achi bivi doesn't know how to make Sarson ka Saag!!??" is what that grandmother at the grocery store taught me. And sure enough, I now know the secret recipe. ... Enjoy! :)</div>
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First chop up 2 pounds (about 2 bunches) of mustard greens and 1/2 pound (about a small bag) of spinach and wash the leaves. Then put them in a large pot.<br />
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Next, finely dice one onion, one inch piece of ginger, HALF a garlic bulb (not clove, half a BULB - lots of garlic in this one), and 3 green chilis (you can always add more if you're some kind of super bivi...).<br />
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Add it to your pot and <b>cook for 2 1/2 HOURS </b>covered on the LOWEST heat possible.<br />
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After you've finished watching your Pakistani soap operas (like all achi gori bivis do...), put all the ingredients from the pot into a blender and blend it until smooth.<br />
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<a href="http://www.quakeroats.com/Libraries/Products/YellowCornMeal-Detail.sflb.ashx" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="284" src="http://www.quakeroats.com/Libraries/Products/YellowCornMeal-Detail.sflb.ashx" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9uJvl74WUvW1qe_n6Wi0lwJ9OJ-AJHNAczbhwVxfMZsDMQOsbrkvJuxaAR4QvYrhyphenhyphenRJV2JncpmaCcSNTV6TB4CRHprVrVCRdQvWaFSMMGkXZ3gw5HyBN3Ud8gMgcuQB_mYGec1sLtxw/s1600/IMG_0572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9uJvl74WUvW1qe_n6Wi0lwJ9OJ-AJHNAczbhwVxfMZsDMQOsbrkvJuxaAR4QvYrhyphenhyphenRJV2JncpmaCcSNTV6TB4CRHprVrVCRdQvWaFSMMGkXZ3gw5HyBN3Ud8gMgcuQB_mYGec1sLtxw/s320/IMG_0572.JPG" width="240" /></a> </div>
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Pour it back into your pot and add 1 1/2 Tablespoons of <b>corn meal</b>, NOT CORN STARCH! I know you want to do corn starch, but don't do it!!!! It's different. Add about a<b> tablespoon of salt</b> and <b>cook for about 5 minutes</b>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWTcUDqERVCF4wke31zIXDdC1Lddfi8m2DKh3XCc0poNO9qtK-3RUFXYZrKWJbu38bwGvowd76innqntOBxQVc4dNnbd6WamNyFGN4wRo8-vDyd7JpapL0-kvyGBR61IyeQijvWtkBw/s1600/IMG_0571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWTcUDqERVCF4wke31zIXDdC1Lddfi8m2DKh3XCc0poNO9qtK-3RUFXYZrKWJbu38bwGvowd76innqntOBxQVc4dNnbd6WamNyFGN4wRo8-vDyd7JpapL0-kvyGBR61IyeQijvWtkBw/s320/IMG_0571.JPG" width="320" /></a></div>
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And finally, make your <i>BAGHAR</i>! (And as you make your baghar, you must yell "<i>Baghar! Baghar!</i>") I don't fully understand what Baghar means yet, but I love how it sounds.<br />
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To make your baghar, finely chop up another onion, another inch of ginger, and another half a bulb of garlic and fry in about a 1/2 cup of vegetable/canola oil. Once everything is softened, pour it all on top of your saag in the pot.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMG5ICBAi_3537-TYqo9XkxYr2F2YK8o1Mqt1ge_MqzWQ3gV4sEunMwl-zM1HW9YKbaJwDpK9uuFny-IR76tfLL3xKjifDNRIUzJltOgUqns60QLZk5owo8r3bMYNS25KlXDomzqCWFg/s1600/IMG_0660.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMG5ICBAi_3537-TYqo9XkxYr2F2YK8o1Mqt1ge_MqzWQ3gV4sEunMwl-zM1HW9YKbaJwDpK9uuFny-IR76tfLL3xKjifDNRIUzJltOgUqns60QLZk5owo8r3bMYNS25KlXDomzqCWFg/s320/IMG_0660.JPG" width="320" /></a></div>
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Serve with naan or paratha (but really naan because paratha has a lot of oil in it already). Mama says you can add some butter, but I didn't want a heart attack so I left it out. <3<br />
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<a name='more'></a><u><b>Ingredients</b></u><br />
<ul>
<li>2 lbs. Fresh Mustard Greens</li>
<li>1/2 lb. Fresh Spinach</li>
<li>2 Onions</li>
<li>3-5 Green Chilies</li>
<li>2 inches of Fresh Ginger</li>
<li>1 Garlic Bulb</li>
<li>1 1/2 Tablespoon Corn Meal (<b>not corn starch</b>)</li>
<li>~1 Tablespoon Salt</li>
<li>1/2 Cup of Vegetable/Canola Oil </li>
</ul>
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<br />Anonymoushttp://www.blogger.com/profile/01520672151110665010noreply@blogger.com0tag:blogger.com,1999:blog-205721580439944315.post-69526361129531495982012-11-24T16:38:00.000-06:002012-11-24T16:38:00.271-06:00Bhindi (Okra)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZl2NIDWF8Z9jMmfBLm4LIHoU13TMrNmJSh5UdEjmKcfI0SSxc8dPgx_DP6o5Jj6K1SNfRUh7MP3BWcAo_FjHLhz6wyvxddJIfeCL4MQxis9HI-WOutxYAkkM5XUYG0Ca65_UEB0vEFQ/s1600/IMG_0221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZl2NIDWF8Z9jMmfBLm4LIHoU13TMrNmJSh5UdEjmKcfI0SSxc8dPgx_DP6o5Jj6K1SNfRUh7MP3BWcAo_FjHLhz6wyvxddJIfeCL4MQxis9HI-WOutxYAkkM5XUYG0Ca65_UEB0vEFQ/s320/IMG_0221.JPG" width="240" /></a></div>
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Another simple recipe for an achi gori bivi, is <b>Bhindi</b> (Okra). Nothing that I would have ever made for myself under the typical American diet. In fact, I am pretty sure that I had never even eaten it prior to meeting my husband, let alone even heard of it living in Chicago! This slimy green vegetable is AMAZINGLY DELICIOUS. Once my mother-in-law made it for me, I was hooked.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUxoiqQYzDdzdSzPkLQ1EbVzR5Kwnn5jIQdAyrGi5UxIPo8N8zEpHMN_4_QcR0U7rSWPnzXZQqL2-ZIYzUTA834gpyjTC8XWJ6rG1H89Ez-E7kEAsLE_YODWNPZq_joFgoswkXoWFedg/s1600/IMG_0214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUxoiqQYzDdzdSzPkLQ1EbVzR5Kwnn5jIQdAyrGi5UxIPo8N8zEpHMN_4_QcR0U7rSWPnzXZQqL2-ZIYzUTA834gpyjTC8XWJ6rG1H89Ez-E7kEAsLE_YODWNPZq_joFgoswkXoWFedg/s320/IMG_0214.JPG" width="240" /></a></div>
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Start by cutting the caps and tails off of a pound of fresh okra. You can use frozen okra, but I find it is too mushy. Fresh okra maintains the firmness of dish without it feeling like you are eating slime.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8WFLk_pMWu2JFCha2nXQ4NfksIbgeu8OcHE2_pfaEOi-1oU70pvhoutudZ5jUSpzwMvfWMi_RfFvXDmalWbZY0Rw80zqyVLJcizxd6d7v2YIS2SxRMcAtG7ILSOPRUK9E0di2bAxCQ/s1600/IMG_0215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8WFLk_pMWu2JFCha2nXQ4NfksIbgeu8OcHE2_pfaEOi-1oU70pvhoutudZ5jUSpzwMvfWMi_RfFvXDmalWbZY0Rw80zqyVLJcizxd6d7v2YIS2SxRMcAtG7ILSOPRUK9E0di2bAxCQ/s320/IMG_0215.JPG" width="240" /></a></div>
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Your okra should look something like this.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZMlW0Dx7idgS_laEN_FR4cCV0mHrHDhb87Dwop88_qmWggN-gYqRbaJ16RwnVTrNihckgYwKZDxIUPCSajomOi5T3_X3wEvr4FJPaIj4rsI97gQ5H_4ONa3waf9G0MPIueEbmLqWjkA/s1600/IMG_0216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZMlW0Dx7idgS_laEN_FR4cCV0mHrHDhb87Dwop88_qmWggN-gYqRbaJ16RwnVTrNihckgYwKZDxIUPCSajomOi5T3_X3wEvr4FJPaIj4rsI97gQ5H_4ONa3waf9G0MPIueEbmLqWjkA/s320/IMG_0216.JPG" width="240" /></a></div>
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Then chop up a small onion (or half onion if you're using large mega food grocery store onions) and add about a quarter to a half cup of oil in your pot. Cook the onions until they are soft.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjORey7qFNSCSewwF4hLKxpURb9dehX8Th3TuXyDJleb3bL0elVxhiSIRiqITEOA03HtQEYckpo5tC4g31GPXyQPHPIVYWC5_Fe4XEyHRgP6Kx8iGVyMdca_VlnEsf91XC2P4WzCsARxQ/s1600/IMG_0217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjORey7qFNSCSewwF4hLKxpURb9dehX8Th3TuXyDJleb3bL0elVxhiSIRiqITEOA03HtQEYckpo5tC4g31GPXyQPHPIVYWC5_Fe4XEyHRgP6Kx8iGVyMdca_VlnEsf91XC2P4WzCsARxQ/s320/IMG_0217.JPG" width="240" /></a></div>
You don't have to add a tomato, but I like to add a chopped tomato. Add half a teaspoon of tumeric powder and a teaspoon of red chilli powder. Add almost a tablespoon of salt. Cover and cook on low heat for about 20 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpue_1DwKk8gfTHXgZSuT5fACMGyGO211cVfHyzTO4pdF9Vt3xZoSeS8Ihj6PgpWuaSkMG2NscMd1d0zyFMNj3K3zweqYMwHUcvSkGFCSFyJT9homZzqJVk2rYqXdTu_TNqnC9SD7QXA/s1600/IMG_0218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpue_1DwKk8gfTHXgZSuT5fACMGyGO211cVfHyzTO4pdF9Vt3xZoSeS8Ihj6PgpWuaSkMG2NscMd1d0zyFMNj3K3zweqYMwHUcvSkGFCSFyJT9homZzqJVk2rYqXdTu_TNqnC9SD7QXA/s320/IMG_0218.JPG" width="240" /></a></div>
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You'll notice that after 20 minutes it will become liquidy, and you'll be like, "let's boil out all that water!" You can (and should until it looks like the above picture), but notice that when you turn off the heat, it will thicken.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju4SDffuqkIjHAL2hOHO-pLoWHF30h5iVm2SUbPHVpay88h_DRDl8Kic487TDnuOUWm6cpMNKq38JtFkAk6yeRymoVe0Jut6_qi0Co2TmrMhPuuKQnmZq5EDWFEK2GdRE0s5NW7_IP2A/s1600/IMG_0219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju4SDffuqkIjHAL2hOHO-pLoWHF30h5iVm2SUbPHVpay88h_DRDl8Kic487TDnuOUWm6cpMNKq38JtFkAk6yeRymoVe0Jut6_qi0Co2TmrMhPuuKQnmZq5EDWFEK2GdRE0s5NW7_IP2A/s320/IMG_0219.JPG" width="240" /></a></div>
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By the end, it should look like the picture below when stirred.<br />
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And that's it!!! Can you believe it? Easiest dish ever. You COULD serve this as a side dish at a davat ("invitation" -- when you have guests over) or just eat it yourself for lunch.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZl2NIDWF8Z9jMmfBLm4LIHoU13TMrNmJSh5UdEjmKcfI0SSxc8dPgx_DP6o5Jj6K1SNfRUh7MP3BWcAo_FjHLhz6wyvxddJIfeCL4MQxis9HI-WOutxYAkkM5XUYG0Ca65_UEB0vEFQ/s1600/IMG_0221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZl2NIDWF8Z9jMmfBLm4LIHoU13TMrNmJSh5UdEjmKcfI0SSxc8dPgx_DP6o5Jj6K1SNfRUh7MP3BWcAo_FjHLhz6wyvxddJIfeCL4MQxis9HI-WOutxYAkkM5XUYG0Ca65_UEB0vEFQ/s320/IMG_0221.JPG" width="240" /></a></div>
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*Note: Be careful not to stir the okra too much or it will become slimy and mushy. Try to use a spoon gently while stirring.<br />
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Enjoy with naan or paratha.<br />
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<a name='more'></a><br />
<b>Ingredients</b>:<br />
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<ul>
<li>1 small onion</li>
<li>1/4-1/2 cup of vegetable or canola oil</li>
<li>1 pound of okra</li>
<li>1 small tomato (if desired)</li>
<li>1/2 teaspoon of tumeric powder</li>
<li>1 teaspoon of red chili powder</li>
<li>Almost 1 tablespoon of salt</li>
</ul>
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<br />Anonymoushttp://www.blogger.com/profile/01520672151110665010noreply@blogger.com0tag:blogger.com,1999:blog-205721580439944315.post-27429468405321450082012-11-17T16:33:00.000-06:002012-11-17T16:55:36.251-06:00Gobhi Aloo (Cauliflower & Potato) Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_lHdeF6n6hjrE3FkQK2KxSKi6EePvXmLBCz-Eo7jlnvImiQdA8eIeKnA3js-ltC2ny7VeURr33l8u-p0Kl8tHhsJ0tpINMVJIYh5_yb1qyF2T1owvCjd4McuHaavoHO3XtxbR41NhkA/s1600/IMG_0462.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_lHdeF6n6hjrE3FkQK2KxSKi6EePvXmLBCz-Eo7jlnvImiQdA8eIeKnA3js-ltC2ny7VeURr33l8u-p0Kl8tHhsJ0tpINMVJIYh5_yb1qyF2T1owvCjd4McuHaavoHO3XtxbR41NhkA/s320/IMG_0462.JPG" width="320" /></a></div>
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<b>Gobhi Aloo</b> (Cauliflower & Potato) is a very popular and easy to make homemade dish that every achi bivi should have up her sleeve. It's a great side dish for davats ("invitations" -- when you are having guests over). Most American cauliflower dishes tend to be pretty bland, but as with most Pakistani food, gobhi aloo is not bland in the LEAST.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7qqnQItvLR74yJr2qP8_EIx2uc-1oj9q0aktt_mQCcpMwdZ20j7MyCeZQC7J-IC0xsHzW0fkMp1or47gJTJE4XfiadxPOjtKlmEkE8ME8HowK7Si-bX_lGtZQcEdtaVZJPiESaEhXg/s1600/IMG_0460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7qqnQItvLR74yJr2qP8_EIx2uc-1oj9q0aktt_mQCcpMwdZ20j7MyCeZQC7J-IC0xsHzW0fkMp1or47gJTJE4XfiadxPOjtKlmEkE8ME8HowK7Si-bX_lGtZQcEdtaVZJPiESaEhXg/s320/IMG_0460.JPG" width="240" /></a></div>
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First you finely cut your small onion (we're talking local grocery store small, not food chain mega sizes). Put it in a medium sized pot and add about a half cup of vegetable/canola oil. Cook the onions in the oil on medium/high heat until they are soft. <b> Add about a tablepoon of cumin seeds and cook for a minute or so.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3I5a9YaJW0oCLHmw82BWN6x9yXmipdOBjaP5wYn4AEYrBM4DbSXTn4Ji5b_0OfxifGT5wbpHRSrbL8Rt-zyP5n6UNr36MMEEZu6Z6LuQGBqpmuC8uMw1OCVYCPZRfOtaI1Z7naXcQQ/s1600/IMG_0459.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3I5a9YaJW0oCLHmw82BWN6x9yXmipdOBjaP5wYn4AEYrBM4DbSXTn4Ji5b_0OfxifGT5wbpHRSrbL8Rt-zyP5n6UNr36MMEEZu6Z6LuQGBqpmuC8uMw1OCVYCPZRfOtaI1Z7naXcQQ/s320/IMG_0459.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4AzahBJAmy72v-SMPGkNXQOOr9e8AB9-hjvAaQ78LgUC_ae0LWXUgTJ7UasFwsZ5OsU4X8i3fPqjChvurlBxgxuczjL2H14X2luwj_UilbAotGrz2MxQxLScY5_wYzar2XxpjpbCtQ/s1600/IMG_0457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4AzahBJAmy72v-SMPGkNXQOOr9e8AB9-hjvAaQ78LgUC_ae0LWXUgTJ7UasFwsZ5OsU4X8i3fPqjChvurlBxgxuczjL2H14X2luwj_UilbAotGrz2MxQxLScY5_wYzar2XxpjpbCtQ/s320/IMG_0457.JPG" width="240" /></a></div>
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I <i>always</i> do my prep work first. This saves me time so I don't have to look at the recipe and realize in a panic that I've forgotten to peel the potatoes or chop up some tomatoes or onions... Above is about 2-3 white potatoes (chopped in ~1-inch pieces), a head of cauliflower (broken into flowerettes and sliced), and 2-3 chopped roma tomatoes. If you are fast and want to do it while your onions are cooking, go for it!</div>
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Add the cauliflower, tomatoes, potatoes, <b>about a tablespoon of red chili pepper flakes, and about a tablespoon of salt. Add a half cup of water</b> and bring to a boil. Cover and reduce the heat to low and cook for at least 30 minutes until the potatoes are soft.</div>
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Chop up about an inch of ginger and thinly slice 2 green chillis and add to the top of the dish for garnish. You should also <b>add about 2 tablespoons of fresh cilantro leaves </b>-- I didn't have any fresh, so I didn't add it this time!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZ3fC9cwptoI8LTkfPhd9X8WZsWz5BqZdk_myFf1KitLFmYKWCAag70mSPZeCSYdWjkKjd8oSJkJf6TY584T3aN7E7oYcno-RJBnkYgMJ4-W1LBXBL9DizRRPI4zt7cckhqqUUMY4VA/s1600/IMG_0458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZ3fC9cwptoI8LTkfPhd9X8WZsWz5BqZdk_myFf1KitLFmYKWCAag70mSPZeCSYdWjkKjd8oSJkJf6TY584T3aN7E7oYcno-RJBnkYgMJ4-W1LBXBL9DizRRPI4zt7cckhqqUUMY4VA/s320/IMG_0458.JPG" width="240" /></a></div>
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And you are finished!!!<br />
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It is a bit spicy and delicious. If you're new to the achi gori bivi life, don't put so many green chillis. Eat with naan or paratha. Enjoy! :)<br />
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<b>Ingredients:</b><br />
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<ul>
<li><span style="color: #222222;">1/2 Cup Vegetable/Canola Oil</span></li>
<li><span style="color: #222222;">Onion, size of a fist</span></li>
<li><span style="color: #222222;">1 Tblsp. Cumin Seed</span></li>
<li><span style="color: #222222;">Cauliflower 1/2kg (white flower parts sliced in half along the length of the flowers)</span></li>
<li><span style="color: #222222;">3 Potatoes, size of a fist (cut in wedges)</span></li>
<li><span style="color: #222222;">2 Tomatoes (finely chopped)</span></li>
<li><span style="color: #222222;">1 Tblsp. Crushed Red Pepper Flakes</span></li>
<li><span style="color: #222222;">1 Tblsp. Salt</span></li>
<li><span style="color: #222222;">2 Green Chillis (sliced in half along the length)</span></li>
<li><span style="color: #222222;">1 Inch Piece of Ginger (finely chopped)</span></li>
<li><span style="color: #222222;">2 Tblsp. Fresh Cilanto Leaves</span></li>
</ul>
Anonymoushttp://www.blogger.com/profile/01520672151110665010noreply@blogger.com0tag:blogger.com,1999:blog-205721580439944315.post-55156809512081897692012-10-04T18:47:00.004-05:002013-03-12T00:48:37.656-05:0015 Ingredients Every Achi Bivi Should HaveIf you plan to be an "achi bivi" (good wife) and you want to cook Pakistani cuisine, here are 15 ingredients that you should <b>always</b> have on hand...<br />
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1. <b>Garam Masala</b> - A combination of spices (white and black peppercorns, cloves, cinnamon, black and white cumin seeds, cardamom pods) that you can usually just pick up an an Indo-Pak grocery store already combined.<br />
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<a href="http://www.formaggiokitchen.com/shop/images/garam%20masala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://www.formaggiokitchen.com/shop/images/garam%20masala.jpg" width="320" /></a></div>
2. <b>Tumeric (Haldi)</b> - This stuff will stain your clothes, your hands, and your counter-top, so be careful! <br />
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<a href="http://www.peoplespharmacy.com/siteimages/turmeric_intera_photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.peoplespharmacy.com/siteimages/turmeric_intera_photo.jpg" /></a></div>
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3. <b>Red Chili Powder</b> - It's in almost every dish, you can add a lot or a little and makes it spicy!<br />
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4. <b>Crushed Red Pepper Flakes</b> - Another way to make it spicy!<br />
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<a href="http://images1.cliqueclack.com/food/wp-content/uploads/2009/06/2542983610_2f63c7b34c-425x318.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://images1.cliqueclack.com/food/wp-content/uploads/2009/06/2542983610_2f63c7b34c-425x318.jpg" width="320" /></a></div>
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5.<b> Dried Whole Red Peppers</b> - You can get them round or long, both are used in Pakistani dishes.<br />
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<a href="http://us.123rf.com/400wm/400/400/tonobalaguer/tonobalaguer0812/tonobalaguer081200699/4070304-three-round-mediterranean-dried-dark-red-peppers-over-white-at-studio-isolated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://us.123rf.com/400wm/400/400/tonobalaguer/tonobalaguer0812/tonobalaguer081200699/4070304-three-round-mediterranean-dried-dark-red-peppers-over-white-at-studio-isolated.jpg" width="320" /></a></div>
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<a href="http://herb-magic.com/red-pepper-whole-large.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" src="http://herb-magic.com/red-pepper-whole-large.JPG" width="320" /></a></div>
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6. <b>Cilantro</b> - You can grow your own or buy them fresh. I get it at the local grocer for .25 cents a bunch, so I always have it in the fridge, even if I don't end up using it.</div>
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<a href="http://www.countryliving.com/cm/countryliving/images/cilantro-de.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://www.countryliving.com/cm/countryliving/images/cilantro-de.jpg" width="320" /></a></div>
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7. <b>Salt</b> - Most homes already have salt, but this is really important and you use a good amount of it!</div>
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<a href="http://www.thefoodenquirer.com/wp-content/uploads/2010/06/salt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.thefoodenquirer.com/wp-content/uploads/2010/06/salt.jpg" /></a></div>
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8. <b>Black Pepper</b> - Another common ingredient that most western homes have, but make sure you've got it!<br />
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<a href="http://image.made-in-china.com/2f0j00OeBtUyVEnogn/Black-Pepper-Powder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://image.made-in-china.com/2f0j00OeBtUyVEnogn/Black-Pepper-Powder.jpg" width="308" /></a></div>
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9. <b>Cumin Seeds</b> and <b>Cumin Seed Powder </b>- Both are used.<br />
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<a href="http://2.imimg.com/data2/MU/EO/MY-4094611/cumin-seeds-powder-500x500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.imimg.com/data2/MU/EO/MY-4094611/cumin-seeds-powder-500x500.jpg" /></a></div>
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10. <b>Cardamoms</b> and <b>Cardamom Powder</b> - This gives the food a nice fragrance.<br />
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<a href="http://www.odishaviews.in/wp-content/uploads/2012/08/cardamom-powder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://www.odishaviews.in/wp-content/uploads/2012/08/cardamom-powder.jpg" width="320" /></a></div>
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11. <b>Fenugreek Seeds</b> - These are generally roasted to add flavor.<br />
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<a href="http://www.chatsophia.org/fenugreek-seeds-methi-250x250.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.chatsophia.org/fenugreek-seeds-methi-250x250.jpg" /></a></div>
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12. <b>Mustard Seeds</b> - Also something that is roasted to add flavor.<br />
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<a href="http://1.bp.blogspot.com/_6Hq15LR-ptk/S7LvK_Nt2YI/AAAAAAAAAMY/55YRhxuXn0o/s1600/White+Mustard+Seeds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/_6Hq15LR-ptk/S7LvK_Nt2YI/AAAAAAAAAMY/55YRhxuXn0o/s320/White+Mustard+Seeds.jpg" width="320" /></a></div>
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13. <b>Curry Leaves</b> - You don't always need to have these fresh, you can use dried curry leaves or freeze them.<br />
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<a href="http://chefinmaking.com/wp-content/uploads/2010/06/Curry-Leaves-Kadhi-Patta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://chefinmaking.com/wp-content/uploads/2010/06/Curry-Leaves-Kadhi-Patta.jpg" width="320" /></a></div>
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14. <b>Oil</b> - Some people use Ghee, personally, I've never used it. I always use vegetable or canola oil. If you are deep frying, you might want to get a large container of oil and save it in a jar after each use to reuse it.<br />
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<a href="http://docakilah.files.wordpress.com/2011/07/canolaoil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304" src="http://docakilah.files.wordpress.com/2011/07/canolaoil.jpg" width="320" /></a></div>
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15. <b>Basmati Rice & Bread</b> - All dishes are either served with rice or a bread (naan, paratha, chapati, etc.). Both are necessary. The brand of rice does make a difference and I recommend either <i>Reserve</i> or <i>Royal</i>.<br />
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<a href="http://www.darbarfoods.com/images/categories/Reserve%2010Lbs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://www.darbarfoods.com/images/categories/Reserve%2010Lbs.jpg" width="279" /></a></div>
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And lastly, there are some fresh produce that you should always have in your fridge or freezer that will help to cook up some quick dishes, such as: tomatoes, potatoes, peas, carrots, spinach, onions.<br />
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If you have these ingredients, you are well on your way to cooking Pakistani!Anonymoushttp://www.blogger.com/profile/01520672151110665010noreply@blogger.com0