Khaliyo (briyani massala)

Beef Khaliyo (Briyani masala)

This was a special occasion meal that mummy used to make.
The memories of the taste of it from my childhood still linger in my mind…

Part A - Stock

Ingredients:

1 KG cubed beef (leaner the better; some like bones)

1 tsp salt

1 ½ tsp crushed garlic (lasan)

1 ½ tsp ginger (adu)

¾ tsp red chili powder

6 cups water

2 curry leaves

3 whole cloves (luving)

3 whole black pepper corns

3 whole cardamom (elchi) pods

3 small size cinnamon sticks (taaj)

Part B – Base

Ingredients:

2 medium sized tomatoes (sub: 1/2 can crushed tomatoes)

1 ½ tsp garlic (lasan)

¾ tsp ginger (adu)

1/2 tsp salt

1/3 tsp turmeric (haider)

2 heaping tsps dhanna jero (ground cumin and coriander)

½ tsp garam massal powder

Part C – Saak (curry)

Ingredients:

2 Tbsp oil

2 curry leaves

3 whole cloves (luving)

3 whole black pepper corns

3 whole cardamom (elchi) pods

3 medium size cinnamon sticks (taaj)

1 tbsp tomato paste

Handful of chopped coriander leaves/stems

¾ cup fried onions

Directions – STEP 1: (ahead of time):

1. Combine Part: A in pot

2. Bring to a boil over high heat

3. Simmer over medium-low heat for 20 minutes

4. Set aside, do not drain, this will become your base.

Directions – STEP 2: (ahead of time):

1. Cube potato (from part C above)

2. Over medium-low heat, deep fry
(you can skip this step if you don’t want potato)
---ALT---
Boil your potato until they are ½ cooked, but still firm

Directions – STEP 3: (ahead of time):

1. Combine Part: C in a blender

2. Blend until smooth

3. Set aside

Directions – STEP 4:

0. Pre-heat oven to 350

1. Heat 2 tablespoons of oil over medium-high heat

2. Sauté curry leaves, cloves, pepper corns, cinnamon until their perfume has been released

4. Add mixture from step 3

5. Let the tomatoes and spices cook for 5 minutes, constantly stirring

6. Add tomato paste and cook for 5 more minutes

--- once curry base reaches thick consistency ---

7. Combine curry into pot with stock/meat from step 1
8. Bring to a boil over high heat and add coriander and fried onions

9. Let the mixture merry together over medium heat (15 min)

9. Cover pot and place in oven at 350 for 30 minutes

10. Uncover, stir, add fresh coriander for garnish, and enjoy!

Ribs

Everyone’s Mummy made the best ribs – my Mummy was no exception.

Hers had a little tweak to it – an extra step – well worth your extra efforts

Part A

Ingredients:

1 tsp salt

1 ½ tsp crushed garlic

1 ½ tsp citric acid powder

¾ tsp red chili powder

(SUB: ¼ tsp red chili powder –AND– 1 tbsp ‘Pili Pili Mbuzi’ … recipe to follow)

1 ½ tbsp Kashmiri Masala Paste (link to Patak’sbrand)

1 cup water

2 tbsp margarine

Part B

Ingredients:

1 lbs ‘Miami cut’ beef short ribs, washed

-Max 1 inch thick

-Excess fat trimmed off

Directions – STEP 1 (ahead of time):

1. Combine Part: A in pot

2. Bring to a boil over high heat

3. Simmer over medium-low heat for 20 minutes – until loose syrup consistency

4: Place in large bowl/container and bring to BBQ side

Directions – STEP 2:

1. Clean, oil, and pre-heat BBQ on high to 400 degrees

2. Lower heat to medium

3. Lay ribs flat and BBQ for 3-5 min – until pool of juices form on top

4. Flip ribs and BBQ for 1 minute

5. Remove from grill and place ribs in container from Step 1.4 above

6. Fully coat ribs with mixture from step 1

7. Place ribs back on BBQ for 1 min, flipping half way

8. Remove from BBQ and let stand for 1 min

9. Enjoy!

  

            

    

Bateta jo Sak (Potato curry)

Quick, easy, tasty – That’s would I would use to describe Mummy’s cooking.  A classic (usually on Thurdays) would be Bateta jo sak (potato curry)  

[You’ll notice a similarity to the chic-pea curry – it’s all with the same base]

Pre-work:

Ingredients:

4 medium potatoes

Directions – Part 1:

1. Boil potatoes until cooked.  

2. Cut potatoes into small cubes and set aside

For the masala (curry):

Ingredients:

2 Tbsp oil

6 curry leaves

1/2 tsp mustard seeds

1 green chili, halved

1 large tomato, chopped

1/2 tsp salt

1/3 tsp turmeric (haider)

1 heaping tsp dhanna jero (ground cumin and coriander)

1 1/2 tbsp tomato paste

1 cups hot water (optional)

Handful of chopped coriander leaves/stems

Directions – Part 2:

1. Heat oil on medium high heat

2. Sauté curry leaves, mustard seeds, chili, until the seeds pop

3. Add tomato, salt, turmeric, dhanna jero and cook for 2 minutes

4. Add tomato paste and cook for 5 minutes

5. Add potatoes, coriander and combine

            5.1 – If you like a dry masala, you’re done

            5.2 – If you like a runny masala, add hot water and simmer for 10 minutes

Note: Serve with a chevero, chips, and tamarind chutney

Kabobs (meatballs)

Mummy had many prize-worthy appetizers in her repertoire – with everyone's favourite kabobs being one of the best (of the best!)

This one takes it bit more work, and bit more time; but you'll be rewarded for your efforts!

Part 1-A

Ingredients:

1 heaping tsp dhanna jero (ground cumin and coriander)

1/3 tsp garam masala

1 tsp whole cumin seeds

1 tsp salt

1 tsp crushed garlic

1 tsp crushed ginger

1 whole green chili (or 2, or Mbuzi for that matter, it’s all to taste)

1 whole onion, roughly chopped

½ cup coriander leaves/stems, chopped

¼ cup mint leaves, chopped

¼ cup water

Part 1-B

Ingredients:

6 slices of whole wheat bread

Part 1-C

Ingredients:

½ pound lean ground beef

½ pound regular ground veal

-You can sub-in regular ground. 
  If you do, the flavour won’t be as rich

-You can’t sub-in a lean or extra-lean ground beef/veal. 
  If you do, the kabobs will be too tough

2 eggs

½ cup coriander leaves/stems, chopped

1/3 cup bread crumbs

Directions – Part 1-A: (ahead of time):

1. Combine above in a blender / food processor

2. Blend to a loose paste consistency

3. Set aside

Directions – Part 1-B: (ahead of time):

1. Place bread in a sieve

2. Run under warm water until bread becomes a paste

3. Set aside to drain

Directions – Part 1-C:

1. Combine items from 1-A, 1-B, 1-C together

2. Mix by hand until incorporated

3. Set aside for at least 30 min, in the fridge

     *time delay*

4. Roll mixture into bite size kabob balls

5. Set aside for at least 30 min, in the fridge

          Best if overnight; not to exceed 2 days

     *time delay*

6. Heat oil to medium high heat

7. Deep fry kabob balls

          Reduce heat to medium once kabobs are in the oil

          Move kabobs around periodically so that they don’t stick

8. Remove once golden brown

9. Set aside on paper towel to cool and drain excess oil

Note: Serve with tamarind chutney (recipe coming soon) or express chutney (for recipe click here), and fresh lemon wedges