Beef Nihari

Hi everyone.

Its been a long time since I've posted something here, its has been a busy month.

I'll share the recipe or Nihari today, I made this a while back, clicked pictures but never got around to posting it. The recipes are piling up !

I'll post a lot more soon, InshAllah.

So about this recipe. As you can see, there's no layer of oil floating on top of the nihari, As many of you know, when we go out to eat it, we want the brain, marrow and floating oil on top, not a very healthy option. 

I here tried to make it just a little healthy by adding as little oil as possible without compromising on the flavor. Less oil and believe me, just as good.

Or if you do like a little oil on top, when you are ready it dish it out, leave it covered on very low heat for about 5-7 minutes. Voila, the 'little' amount of oil will rise to the top!

For This Recipe, You'll Need:

(For Masala):

1 tbsp of Fennel Seeds (Saunf)

1 tbsp of Coriander Seeds

2 small sticks of Cinnamon

2 Black Cardamom

2 Bay leaves

8-10 Cloves

10-12 Black peppercorns 

2-3 Green Cardamom

1 Star Anise

Salt to taste

(Other Ingredients):

1/2 kg of Beef (You substitute with chicken or mutton)

3 large Onions

1 tbsp of Ginger Garlic paste

1 tbsp Red Chili powder

1 tsp Cumin

1/2 tsp of Turmeric Powder

1 tsp of Coriander Powder

5-6 tbsp of Wheat Flour OR 1 and 1/2 Leftover Chapati

Coriander leaves 

Lemon wedges

Blend together the ingredients for the masala in a dry mill to make a powder.

Heat 1/4 cup of oil, throw in thinly sliced Onions.

Fry till golden brown, take out and drain on kitchen paper.

In the leftover oil, add Ginger Garlic paste, when fragrant, add the meat..

Red Chili powder, coriander powder, turmeric powder, Cumin and the Masala that we've made (reserve a tsp to add later)

Mix it around and cook for 5 minutes. When the meat changes color, 2-3 cups of water so that the meat is submerged (add more if needed) and let it cook on low flame for about 3-4 hours.

Dry roast 4-5 tbsp of wheat flour till fragrant. Mix it in a little water to make a paste.

OR

You can use leftover chapati (i had tandoor roti) soak it in water for an hour, than blend to make a paste (i prefer this method, as it doesn't leave raw flour taste in the nihari. (and a great way to use leftover chapatis ;)

Add the fried onions (reserve a little for garnish) and flour paste to the nihari till thickened. Let it cook on low flame for 1 more hour.

Dish out, garnish with fried onions, chaat masala, coriander and lemon. 

Serve!

Khausey

Khausey is a Burmese dish, which have been adopted by the Memon community of Pakistan, and modified to suit our palettes.

Its hearty and delicious.

It does require a bit of work, but its well worth the effort.

I got this recipe from my Sister-in-law, and she got it from somewhere on the internet.

It basically comprises of 3 components, Karhi (either gram flour karhi or coconut karhi), Chicken Masala and Noodles. I'm making gram flour karhi here.

Servings: 2 

So, for this you'll need:   

For The Karhi:

1-2 tbsp of Gram Flour (Besan)

250 grams of Yogurt

Salt to taste

1/2 tsp of Red Chili Powder

1/2 tsp of Turmeric Powder 

1/4 tsp of Cumin (Zeera)

1/2 tsp of Lemon Juice

For Chicken Masala:

250-300 grams of boneless Chicken (cubed)

1 medium Onion sliced

1 tsp of Ginger Garlic Paste

1 tbsp of Tomato paste

Salt to taste

1 tsp of Red Chili Powder

1/2 tsp of All Spice Powder (garam masala)

1/2 tsp of Coriander Powder

2 tbsp of Yogurt

Other Ingredients :

1/2 packet of Spaghetti

1 Medium Onion fried till golden brown

1-2 Spring Onion chopped

Lemon wedges

Potato crisps (i used doritos :D) 

Add all the ingredients, except lemon juice, for the Karhi in a heavy bottomed pan with 2-3 glass of water. Cook for 1 and a half to 2 hours on low flame. Add lemon juice in the end.

Heat a little oil in a pan, add Onions, Fry till light golden.

Add chicken, ginger garlic paste,

Tomato paste,

Salt, All spice, Red chili powder, Coriander powder. 

Cook for 2-3 minutes. Then add a bit water and leave to cook for 30 minutes.

When the water evaporates. Add yogurt.

Cook on high flame till saucy and thick. Check seasoning.

Boil spaghetti.

Prepare Condiments.

To serve, Add noodles in the bottom of the bowl, pour karhi on top, place chicken masala in the center.

Top it off with condiments.

Super delicious !! 

Enjoy !! 

Kofta Curry {Meatball Curry}

I'm a huge fan of delicious aromatic curries and this one definitely falls under that category.

It is my mother's recipe. She's been teaching me a lot of desi everyday recipes.

This one is so easy, specially when you pre-make the meatballs.

For this recipe..

You'll need:

(For Kofta/Meatballs)

1 kg of Beef (you can use any meat you like)

1 tbsp Ginger Garlic paste

7-10 Green chilies

Salt to taste

1 tsp Red chili powder

1/4 tsp Coriander powder

1/4 tsp of Turmeric

1 tsp of white poppy seed (washed and soaked in warm water)

(For The Curry)

2 large Onions sliced

2 medium Tomatoes

7-10 Green chilies 

1 tbsp of Ginger Garlic paste

Salt to taste

2 tsp of Red chili powder (adjust accordingly)

1/2 tsp of Coriander powder

1/4 tsp of Turmeric

1/2 tsp Clove

1/2 tsp of Black pepper seed

1 stick of Cinnamon 

2-3 Black cardamom

Pass the meat and white poppy seed through a meat grinder.

Add all the spices, Mix and blend it. It should really come together and look sort of like dough.

Make meatballs by tightly squeezing the meat. If you do this lightly, the meatballs will break once they are in the curry.

Put in freezer for an hour.

Shallow fry on medium heat till golden.

At this stage you can freeze the meatballs. First freeze them in trays till they are frozen solid, than store them in a box or polythene.

If you are making the curry right than, proceed accordingly.

Heat 1/2 cup of oil in a pot, Add Onion.

Fry till lightly golden brown. Take out.

Add tomatoes, chilies and fried onion to a blender. Pulse to make a paste.

In the same pot add Ginger garlic paste. When golden and fragrant add the tomato, onion and chili paste...

...the spices as well.

Cook till the oil separates.

Add the cooked meats balls, cook for a minute or two.

Add 2 1/2 to 3 mugs of water. (or to the amount you want the curry)

Cook till the hurry is at the consistency you like.

Add a tsp of Garam Masala powder and fresh coriander just before taking out in a dish.

Enjoy!