You guys, I think I am doing that aging South Asian woman thing where I desi-fy everything.
(desi-fy= put a desi/south asian spin on)
The other day I pulled out brussel sprouts to do one of my usual oven favorites. but instead of the parmesan I reached for the tandoori masala powder (premade readily available in many stores) and decided anything is worth trying once. They were awesome. Then I did the only reasonable thing I could under the circumstances; bought more brussel sprouts and made them again. This time I had two additional family members test them to double check. I have never seen brussel sprouts, especially ones cold from their photo-op fly off the plate so fast.
So here it is – an easy to do spicy vegetable side dish that would go well with a simple pilaf, daal chawal (lentils and rice) or even a tandoori turkey if you are so inclined. I swear I have seen ads for those.
School was a hop skip and jump away from Boat Basin, an iconic strip of food joints that had some of the best food Karachi has to offer. Most people will sit in their cars and order food from the servers who will come up to the window. You could get a burger from Chips, a slush from Mr. Burger, Chicken Tikkas from Tandoori Hut, Caramel Crunch Ice Cream from Rajoos and a Cold Coffee from Baloch all without moving an inch. Just thinking about it is making me happy and hungry.
My favorite Boat Basin memories are the early morning ones – the times where close friends and soon to be friends would show up long before the city was awake to sit on damp plastic chairs, huddling in to ourselves as we held our cups of chai tight and anxiously awaited our halwa puri breakfast. Now we call it halwa puri, but most of the times it was a ‘hold the halwa, bring me puris and aloo chholay” breakfast. I have blogged about this breakfast before and didn’t anticipate doing so again. But then I made a variation of this awesome recipe and I decided that with it’s extra everything it was just too good to keep to myself.
All things tomato-y are delicious. IMHO. I know some of my family members will disagree – you know who you are 😉
So for my meat loving tomato loving self timatar gosht ranks pretty high in my list of favorite foods. It is not the same as my previously posted, but also delicious Bhunna Gosht – there is no boiling, no shredding, etc. This is a one pot dish that is delicious with a side of raita and your flatbread of choice.
My only complaint with this dish is that as opposed to a rice dish or a curry this doesn’t stretch very far since there no fillers, just solid meat. You can easily double this recipe if needed and if you make it ahead then I would suggest reheating it on the stove. Beef chunks and microwaves are not good friends.
It really is at it’s best when you put in as many green chillies at the end as you can handle. You can cut them lengthwise instead of chopping them so that you can pick them out if need be, but that way at least you get that green chilli flavor and aroma that really makes a good timatar gosht sing. I’ve attempted to make this without tomato paste, but it always pales a little in comparison,
That first tear of chapati (flatbread), that first swoop through the curry, that first morsel of glistening fish with a scatter of cilantro as it gets scooped up into your mouth, that is a moment I look forward to every time I make this fish salan. I love the subtle notes of the golden onion, the lone tomato, and the moderate amount of fenugreek. The whole spices are there, but less aggressively so resulting in a curry that seems so perfect for this time of the year.
I didn’t grow up eating a lot of fish, not unless you count fish fingers as fish. It is only in recent years that I have started to cook it for a household that can’t live on chicken breasts alone and discovered how much I truly enjoy it’s delicacy. It is also an added bonus that once you’ve developed the curry part, the actual fish takes only minutes to cook meaning you could make the masala, set it aside and when you’re ready to eat it add the fish and finish the cooking.
My sister in law suggested adding fenugreek earlier in the cooking process and I find it works well, the flavor of the fenugreek seems to permeate the curry and the fish in a way my usual ‘last five minutes’ addition doesn’t. If you really enjoy the flavor of fenugreek you could easily double it here. If you are not a fan then leave it out and this will still be yummy.
My name is Sarah and I am a carbaholic. There, I said it, it’s done. Judge me all you skinny people with your zoodles and quinoa. By the way I like both things just fine, but put a steaming bowl of tehri in front of me and well…. I think you know how this plays out.
I have always loved Tehri unlike the rest of my siblings which meant I didn’t get to eat it as often as I liked, but when I did it always felt special. It was a dish that I had only ever seen made in my house and it didn’t even occur to me that there was another way to make it. When I got married my mil told me about her way – a way that involves tomatoes, curry leaves, and onion seeds and creates a flavor explosion which makes this a fun change from my usual. It is also different from my usual curry that I do not pre fry the potatoes for it. In this one you slice them nice and thin and cook it with the rest of the dish making this a one pot meal. Who doesn’t like a one pot meal?
Whenever I am about to go back to Karachi my mother always asks me what I want to eat when I get home. The answer always is “qeema paratha” which usually prompts my mother to say “you’re your fathers’ daughter; he also wants qeema all the time”.
I have always loved a good qeema, but since living abroad I practically crave a ghar ka qeema. I don’t mean bihari style qeema, or galawat ka qeema or any of those other varieties that are commonly found in restaurants: I mean the kind of qeema that mama’s make. To say that it has been my nemesis thus far may sound dramatic, but it is true.
Ground beef here doesn’t taste the same and it certainly doesn’t smell the same. In fact some times it smells pretty darn icky. It has taken considerable trial and error and even the occasional chucking of the final product to get me to a place where I am happy with the end result. I don’t even keep the achar (pickle) bottle handy any more – God knows a few spoonfuls of it has rescued many bad qeemas!
The fresh minced ginger makes a significant difference in overall flavor so please please walk away from the pre ground stuff. If you don’t have time to finely mince then use a box grater and shred it. This recipe is fairly basic so you’re welcome to tweak it by adding more or less tomatoes, throwing in some green bell peppers at the end (yum), subbing peas out for the potatoes etc.
In most cases when you’re of desi (south asian) origin a lifetime of eating spicy food means that you automatically lean towards other cuisines that are spicy – Mexican, Thai, other East Asian foods. If they aren’t ‘naturally’ spicy foods then you make changes – my bechamel sauce for my lasagna has green chillies in it. True story.
Am I embarrassed to admit it to all you wonderful foodies out there? Only a little 😉
Meals like this lovely spicy one pot burrito bowl really hit the spot on many fronts. First of all it’s spicy (you can always dial down the spice if you wish), second of all it comes together fairly quickly and in one pot (hooray for less washing up), and thirdly it is so good for you with it’s healthy combination of lean chicken, beans, and brown rice. The best part is that because of all the flavor that gets worked into the dish you don’t miss white rice at all. Trust me in my household that’s an accomplishment.
A few quick notes before we go on to the recipe. First of all I used the chilli flavored canned tomatoes which helped give this dish an extra layer of hearty smokiness and second of all I used this brand of brown rice and my cooking time reflects that. If you use a brand that takes longer to cook then add in a half cup of extra water and let it cook on low heat. Also, if you want to make this a vegetarian dish then omit the chicken and sub the broth with vegetable broth or water.