GRILL IT UP:STEAKS

A smile gives red colour to your cheeks,
pink colour to your nose,
silver colour to your eyes,
So keep smiling and become a GOLA GANDA

Have you ever tried gola ganda (made by an assortment of colourful syrups poured over crushed ice)???? ...I am sure most of you must have ...but my question is, Have you ever tried gola ganda at 1:00 AM after a hearty dinner??? what? a gola ganda??? No, never...Well, we had it. It was our first time to watch july 4th fire works in houston with a couple of friends. We had late lunch so we decided to have dinner after fire works. Once fire works were over, and we ate dinner it was already 12:00 AM. Hubby dear started craving for some gola ganda so we headed towards other end of the city with our friends who had been there before. Aga juice is a well established juice shop in Houston (a famous chain in karachi, Pakistan) which serves fresh fruit juices, gola ganda, falooda, kulfi etc at a reasonable price.The juice shop remains open till midnight daily. It is a must go place if you are in the vicinity. Houston is truly a food paradise where one can find a variety of Indian and Pakistani restaurant serving deli~ci~ous food...


STEAKS
Now lets get back to cooking, we finally grilled steak yesterday and it came out pretty good ('T' did all the grilling, good job)...We never had steak in our entire life, yet to find a decent halal steak house in houston.So, we decided to give it a try. I looked for the perfect marinade to give the steak a spicy touch, once I got idea from various sites and some books on grilling, I went ahead and made my own marinade which is a combination of wet paste and dry seasoning. Go ahead and indulge...

INGREDIENTS FOR MARINADE

(a) CHILLI-PARSLEY PASTE:

1/2 CUP OLIVE OIL
1/4 TH CUP PARSLEY (CHOPPED)
3 THAI GREEN CHILLI
2-3 TBSP LEMON JUICE
1 TBSP FRESH MINCED GARLIC
SALT TO TASTE
1 TBSP FRESHLY GROUND BLACK PEPPER

(b) DRY SPICE RUB:

1/4 CUP CORIANDER SEEDS
2 TBSP CUMIN SEEDS
2 TBSP FENNEL SEEDS
3 WHOLE RED CHILLIES
2 TBSP SALT
1 TBSP GROUND GINGER
1 TBSP GROUND TURMERIC
1 TSP RED CHILLI POWDER
1/2 TSP CHAAT MASALA

STEPS OF PREPARATION

1.Combine the ingredients for the paste,blend well and apply generously on the steaks.

2.Dry ground all ingredients of rub and sprinkle evenly on the steaks.

3.Keep the steaks covered in the fridge for atleast 2 hours.

4.Build a fire in the grill. When coals are all ignited, the flames have died down, you are ready to grill.

5.Put the steaks on the hottest area of grill and sear them well (8 minutes per side).

6.Move the steak to the cooler part of grill and cook slowly till well done.

7. Check for doneness by making small cut in the thickest part of one steak to be sure.

8. Serve hot with the tomato relish and red onion and naan.