Potatoes with Ground Veal/Beef (Aloo Qeema)

Servings: 7 people

 Ingredients:

• 2 pounds of ground veal OR ground beef
• 4 medium to large size potatoes
• 2 medium size onions
• 1 whole garlic peeled
• 3 tablespoon crushed tomatoes OR 4 random size tomatoes peeled
• 2 table spoon freshly ground ginger
• 1/4 cup of oil or according to the fat ratio of the ground meat

Spices:

• 1 and 1/2 teaspoon sea salt
• 1 teaspoon red chili powder
• 1 teaspoon turmeric
• 1 teaspoon cumin powder
• 1 teaspoon coriander  powder
• 2 pinches of clove powder

Directions:

Take a deep pot and put ground beef or veal with garlic, onions and two cups of water, and cook on medium heat.

Peel and cut the potatoes as shown in picture.

While the meat is cooking, keep stirring it on and off. When all the water is gone, keep stirring it until all the big pieces of the meat are gone. Then after 2 minutes, add all the spices and ground ginger, stir 2 to 4 times in the span of 3 minutes.

Add potatoes and tomatoes and stir 3 to 4 times.

Add one cup of water and cover the pot with its lid, lower the heat and let it cook for 10 minutes or until the potatoes become tender but will not break apart.

If there is still water remaining in the pot increase the heat and dry it up, then turn off the heat.
This delicious potatoes with ground meat dish is ready to serve! Enjoy with roti or naan,before serving garnish with cilantro.

Potatoes, Carrots and Peas Dish

 Ingredients:

• 3 to 4 potatoes medium size
• 3 chopped carrots
• 1 medium size onion thinly sliced
• 1 tablespoon ground garlic
• 1 tablespoon ground ginger
• 1 to 2 tablespoon crushed tomatoes OR a few random size tomatoes peeled and cut
• 1 cup frozen or fresh peas

Spices:

• 1 teaspoon sea salt
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 pinch of clove powder

Directions:







Take a nonstick pan and add the onion and 1/3 cup of oil, cook on medium heat. When the onion slices become translucent, add in the ground garlic and stir.






After a minute or so, add cumin powder and stir.

Then add carrots, stir and then add 1/2 cup water. Lower the heat, cover the pan with its lid and let it cook for 10 minutes.

Remove the lid, add in the rest of the spices and ground ginger, for 3 minutes, stir a total of 2 to 4 times.

Then add potatoes, stir. Add 1/2 cup water, cover the pan again with lid, and let it cook for 7 minutes.

Take off the lid, add the tomatoes and peas, and stir.

Cover the pan again for 4 minutes, then uncover the pan and if there is any water, increase the heat and dry it. Once all the water is gone, turn off the heat and it is ready to serve! Before serving garnish with cilantro.

Spinach with Veal stew

Servings: 7 people

Ingredients:

• 1 and 1/4 lbs. veal stew
• 3 spinach bunches OR 900 grams chopped frozen spinach
• 2 medium size onion
• 1 whole garlic peeled and cut
• 3 small tomatoes peeled and cut
• 1 table spoon of freshly ground ginger

Spices:

• 1 and 1/2 teaspoon sea salt
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder 
• 1 teaspoon cumin powder
• 1 pinch clove powder

Directions:

In a pot, put the veal stew, 1 and 1/2 cup water, one onion cut into small pieces, 5 cloves of garlic (sliced), and cook on medium heat. Let it cook until the meat becomes tender and there is no water left.

Take another pot and put the spinach in there after washing it 3 times. Or if you are using frozen spinach, but it into small pieces. In the pot add in 1 cup water, 6 cloves of garlic and 1 onion (cut into small pieces). Let the spinach cook on medium heat until all the water disappears, and while it is cooking, mix with spatula on and off.

When the meat has become tender and is fully cooked, add 1/2 cup oil or less and stir. Then add all the spices, stir 2 to 3 times.

After 3 minutes, add the tomatoes and ground ginger, stir again.

Once the spinach has cooked, turn off the heat and chop the cooked spinach in a food processor and then add it to the cooked meat.

Stir/mix 2 to 3 times while the heat is on low medium. Lower the heat, and start to mix it thoroughly and then let it simmer for 10 minutes with the lid of the pot on.

After 10 minutes, turn off the heat and it is ready to serve! Serve with roti or naan or simply with boiled rice.

Chicken Biryani

Servings: 8-10 people

Ingredients:

• 3 to 4 cups of Basmati rice
• 3 lbs. of whole chicken (skin off, cut into small pieces)
• 7 medium size onions
• 50 grams Sindhi biryani masala
• 1/2 tea spoon red chili powder
• 6 random sized tomatoes
• 5 table spoon of plain yogurt
• 7 cloves of garlic peel and cut
• 1 table spoon freshly ground ginger
• 1 cup cooking oil
• 1 table spoon of sea salt
• 2 pinch of orange or yellow food colouring

Directions:

Take a big cast iron woke, slice 6 onions and add 1/2 cup oil to the woke and cook on medium heat. When the onions become translucent add the sliced garlic cloves and stir for two minutes.

Add all the chicken in the woke and stir 2 to 3 times, then cover the woke with its lid for 15 to 20 minutes.
















After 15-20 minutes, remove the lid, and cook the chicken until all the water disappears. It will take approximately 30 minutes. When there is no water left in the woke, add all the spices (biryani masala and red chili powder) and stir.

After 3 minutes, add the peeled and cut tomatoes and stir.

Then add ground ginger and yogurt and stir on and off.

All the water from the tomatoes and yogurt will disappear after about 6 minutes since adding them.

During the above process, wash the basmati rice 3 times and let it soak for 15 minutes. Take a deep pot, add 1/4 cup of oil, 5 and 1/2 cups of water, and the sea salt, cook on medium-high heat. Let it boil, then drain the water from soaked rice and add the rice into the pot. Continue to cook this on medium high heat until all the water disappears.

When all the water has evaporated, take all the cooked rice and put it in the woke on top of the cooked chicken. Slice the remaining onion and fry it in a frying pan with rest of the oil. Put this fried onion with its oil on top of the rice and also sprinkle orange or yellow food colouring.

Turn on the heat onto very low (of the woke) and put the lid on for 10 to 15 minutes. Take off the lid for 10 minutes and turn off the heat, then mix carefully with a spatula and it is ready to serve!

Enjoy with or without yogurt.

Note: If you are cutting the ingredients into half then adjust the heat and cooking time accordingly.

Gajer Halwa (Carrrot Halwa)

Servings: 20 people

 Ingredients:

• 4 and 1/2  lbs. carrots
• 4 litre homo milk
• 1/2 cup desi ghee or 1/2 pond unsalted butter
• 6 green cardamom
• 1 tablespoon white vinegar
• Almonds
• 1 and 1/2 cup granulated cane sugar (or according to your taste)

Directions:

Wash, peel, and shred all the carrots. Take a big pot and add 4 green cardamoms and the desi ghee, on medium heat.

Put all the carrots in and stir/mix with spatula, on and off for 12 to 15 minutes.

After 12 to 15 minutes, the carrots volume will decrease by 25%. This process is very important as it will save you one hour of cooking time, plus it will give you the smooth taste and texture you will get.

After 15 minutes, add 2 and 1/2 liters of homogenized milk, and keep stirring on and off, until all the milk will evaporates/gets absorbed by the carrots. This takes about 2 and 1/2 hours.

In a sauce pan, put 2 green cardamoms, 1 and 1/4 liter of homogenized milk and let it come to a boil.

When it is boiling, add in the white vinegar, this will make it into curd.  Once it has become a curd, turn off the heat.

Use a strainer to drain all the water out. Put the curd into a bowl.

Peel and cut almonds, mix 4 tea spoon of sugar to it and add it in the curd and crumble it. Set aside.

When all the milk evaporates from the pot, add in the sugar and stir on and off for 10 minutes. When the sugar has been mixed in and there is no water left, then add milk curd and stir.

added sugar

added milk curd

Then add almonds, stir and then turn off the heat.

This sweet dish is ready to serve! You can also freeze for later use.