Steam Roast Chicken

- 1 whole chicken or cut into 4 pieces
- 1 cup plain curd
- 1 tbsp. ginger paste
- 1 tbsp. garlic paste
- 1 tsp. whole zeera
- 1 tsp. garam masala
- 1 tsp. salt or to taste
- 1 1\2 tsp. red chilly powder, or to taste
- 1\2 tsp.black pepper
- 2 tbsp. lemon juice

1. Wash and prick the chicken well with the help of a fork or else make cuts (as shown in the picture) on the chicken with the help of a knife.
2. Mix all the Ingredients and make a creamy paste. Apply on the chicken vigorously and marinate for several hours or over night in the fridge.
3. Now put the chicken in a steamer or put a big strainer upside down over boiling water in a
pan and put the chicken over it. Cover it and let the chicken cook in steam for about 15-20
minutes or till done.
4. Remove the Lid your simple yet delicious Steam Roast will be ready to serve. To go with it is Allobukharya ki chutney and Nan.
Variations: Heat 1\2 cup oil in a karahi or deep fryer over high heat and fry the chicken, until golden brown, about 5 minutes.

Beef Stew

8 Tablespoons Vegetable Oil
20 Whole Black Peppercorns
6 Whole Cloves
2 Whole Bay Leaves
6 Whole Cardamom Pods
2 Medium Onions, Chopped Fine
6 Cloves Garlic, Chopped Fine
1 Ginger Root, 1" Cube, Chopped Fine
2 Pounds Beef, Cubed, (1")
1 Teaspoon Cumin Seed
1/2 Teaspoon Cayenne, Optional
1 Teaspoon Coriander Seed, Ground
2 Teaspoons Salt
5 Tablespoons Yogurt, Beaten
2 Pounds Chopped Spinach, Fresh Or Frozen
1 Teaspoon Garam Masala


This is spicy, but not 'hot', (note that the only 'hot' spice, cayenne, is optional....) and a different change of pace from everyday beef stew. You could also use lamb in place of the beef.
Put the ginger, onions, and garlic into a blender container, and blend to a paste, adding a Tablespoon of water if necessary.
Set aside. Put the peppercorns, cloves, bay leaves, and cardamom pods in one bowl.
Put the ground cumin, ground coriander, cayenne and 1 teaspoon of the salt in another bowl.
Put the yogurt into another bowl.
Wash and chop and drain the fresh spinach, have it ready to add into the dish. (Or defrost the frozen spinach)
Put the remaining teaspoon of salt into another bowl.
Now, heat the vegetable oil in a large dutch oven.
When hot, put in the peppercorns, cloves, bay leaves and cardamom pods. Stir for a second. Now put in the onions, garlic, and ginger.
Stir and fry until the paste starts to develop brown specks.
Add the ground cumin, ground coriander, cayenne and 1 teaspoon of the salt. Stir together, then add the meat.
Stir and fry for a minute.
Next, add the yogurt 1 teaspoon at a time, until the yogurt has been mixed thoroughly with the other ingredients.
Keep on frying until the meat has a slightly browned look.
Add the spinach, bit by bit, stirring in more as the spinach in the pan wilts. Keep stirring and cooking until the spinach wilts completely.
It should give up its juices, to cook the meat.
Now, put the entire mixture in the crock pot, and allow to simmer for 6-8 hours on high or 8-10 hours on low, until meat is tender.
When done, sprinkle the garam masala over the meat, and stir in, then simmer for about 5 minutes longer.
If there is too much liquid, simmer uncovered for 5-10 minutes until sauce is thicker.
This is usually served with flat bread, but is good over rice or noodles.