Ginger Beef

Recipe Ingredients:

Beef Undercut ½ kg

Diced Tomatoes 1

Green Onion 1

Green Chilies 4-5

Vinegar 1tbsp

Ginger Garlic Paste 1tbsp

Red Chili Powder 1tbsp

Black Pepper Powder 1tbsp

Oil for frying

Oil 2-3tbsp

Black Pepper 1/4tbsp

Salt to taste

Green Chili Sauce 2tbsp

Worcestershire Sauce 1tbsp

Corn Flour 2tbsp

Nutmeg Powder 1/4tsp

Capsicum 1

Recipe Method:

Slice the beef fillet. Mix with a pinch of salt, ½tbsp ginger garlic paste, 1tbsp red chili powder, 1tbsp vinegar, 2tbps green chili sauce and 2tbsp corn flour. Marinate for a while.
Heat oil in a pan and fry the beef slices until golden brown in color. Remove and keep aside.
In a wok heat 2-3 tbsp of oil. Add ½tbsp ginger garlic paste, 4-5 chopped green chilies,1 chopped spring onion,1 diced tomato and 1 diced capsicum.
When the vegetables are tender add the fried beef. Add 1 tbsp Worcestershire sauce, salt as reqired,1tbsp black pepper powder and 1/4tsp nutmeg powder. Mix well.
Serve the ginger beef chili with boiled rice.

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Crispy Fries

Recipe Ingredients:

Potato ½ kg

Corn flour 1 cup

Chat masala 2 tbsp

Oil for fry

Salt to taste

Recipe Method:

In a bowl add ½ cup potato sliced with salt to taste and 1 cup corn flour. In a pan heat oil and fry potato and sprinkle chat masala on top and serve hot.

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Chicken Shashlik

Recipe Ingredients:

Boneless Chicken ½ kg
Capsicum 2
Onion 2
Tomatoes 2
Shashlik Sticks 4-6
Tomato Ketchup ½ cup
Tamarind Juice ½ cup
Red Chili Powder 1 tsp
All Spice Powder 1 tsp
Chaat Masala 1 tsp
Garlic Powder 1 tsp
Salt 1 tsp
Mustard Paste 1 tbsp
Ginger Garlic Paste 2 tsp
Green Chili Paste ½ tsp
Black Pepper ½ tsp
Vinegar 2 tbsp
Water 2 tbsp
Oil 4 tbsp

Recipe Method:

Marinate ½ kg boneless chicken with 2 tsp ginger garlic paste, 2 tbsp vinegar,1 tsp red chili powder, 1 tsp all spice powder, 1 tbsp mustard paste, ½ tsp salt, ½ tsp black pepper, 2 capsicum, 2 onions, 2 tomatoes and 1 tsp chaat masala.
Now place them on 4-6 shashlik sticks.
Heat sizzling platter and place shashlik sticks on them and cook till golden brown.
Ina bowl mix ½ cup tomato ketchup, ½ cup tamarind juice,2 tbsp water, 1 tsp garlic powder, ½ tsp green chili paste and ½ tsp salt.
Pour the sauce on the shashlik sticks and serve.

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Prawn Paneer Pulao

Recipe Ingredients:

1 kg Prawn
1/2 kg Rice
4 Cardamom
2 Bay leaves
10 Green chilies
250 gm Onion
1 Bunch Mint Leaves
1Cup Dalda Cooking Oil
250 gm Cheese
1tsp Black Pepper
1tsp Cumin Seeds
1tsp Kevra Water
1 tbsp Ginger garlic Paste
1/2 tsp Saffron
2 tsp Salt

Recipe Method:

Soak 1/2 kg Rice for 30 minutes. Heat 1 cup Cooking Oil in pan, add 1 kg prawn and 250 gm cheese. Then take it out of pan. Add in oil 250 gm chopped onion and 1 tbsp ginger garlic paste. Fry well. Add 4 green cardamom, 2 bay leaves, 1 tsp black pepper and 1 tsp cumin seeds. Now add soaked rice with 1-1/2 glass of water. Now add 2 tsp salt, 10 green chilies, 1 bunch of mint leaves, fried cheese, 1 tsp kewra water and fried prawns. Simmer till rice done. Lastly add 1/2 tsp saffron dissolved in water. Prawn pulao is done and ready to serve.

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Karahi Biryani

Recipe Ingredients:

½ kg Rice Boiled

½ kg Chicken
½ kg Tomatoes

1 tbsp Red Chili Powder

1tsp Turmeric

1tsp Coriander Powder

1tsp Salt

1tsp Black Cumin Seeds

1tsp Whole Black Pepper

2 Bay Leaves

6 Green Cardamom

50 gm Dried plum

1 tbsp Ginger garlic paste

6 Green Chilies

1 bunch Mint Leaves

2 tbsp Ginger Juliennes

2 Lemon

½ Cup Onion Fried

½ Cup Cooking Oil

Recipe Method:

1. Heat ½ Cup cooking oil and fry ½ kg chicken till its color turn to golden brown.
2. Now ad ½ kg Tomatoes, 1 tbsp Red chili powder, 1 tsp Turmeric, 1 tsp Coriander powder, 1 tsp Salt, 1 tsp Black cumin seeds, 1 tsp Whole black pepper, 2 Bay leaves, 6 Green cardamoms, 50 gm Dried plum and 1 tbsp Ginger garlic paste. Fry well on high flame.
3. Now add juice of 2 lemons, 6 Green chillies, 1 bunch of Mint leaves and 2 tbsp Ginger juliennes. Top with boiled rice.
4. Spread ½ cup fried onion on top and simmer for 20 minutes. Serve hot.

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Chicken Shaslik

Recipe Ingredients :

Boneless chicken 1/2 kg , cubed
Salt 1/2 tsp
Black pepper 1/2 tsp , crushed
Ketchup 2 tbsp
Worcestershire sauce 2 tbsp.
Ginger,garlic paste 1 tbsp
Chilli Powder 1/2 tsp
Capsicum 2
Onion 2
Tomato 2
Olive oil 1 tbsp

For BBQ Sauce:

Tomato paste 4 tbsp
Ketchup 4 tbsp
Vinegar 4 tbsp
Garlic paste 1 tsp
Salt 1 tsp
Sugar 1 tsp
Chili Powder 1/2 tsp
Oil 2 tbsp

Uses: grill pan

Method for skewers:

Cut chicken in to cube shapes.
Cut capsicum into half discard seeds and cut the flesh into 3 cm pieces.
Cut onion into quarters and separate the layers.
Cut tomato into half and discard seeds,cut flesh into 3 cm pieces.
In a bowl add chicken cubes, salt, red chilli powder, fresh crushed black pepper, tomato ketchup, worcestershire sauce, ginger, garlic paste and mix well.
Skew chicken and vegetables closely on shashlik skewers or bamboo skewers.
Then put the skewers in a grill pan and add olive oil for greeced.
When chicken begin to change its color mean while sprinkle worcestershire sauce on it.
To make BarBQ sauce:
In a bowl add in tomato paste, white vingar, ketchup, garlic paste, salt snd sugar mix well bbq sauce is ready.
Now brush or spread the BarBQ sauce all over the shashlik skewers, after 5 minutes change the side and also spread bbq sauce.
Fry skewers more 8-10 minutes or until chicken melts properly and the vegetables are soft.take off from stove.
Spread boiled rice in a tray and put shashlik skewers and garnish with lettuce,lemon and tomatoes.
Chef's tip;You can make this shashlik in grill pan or simple fry pan.
For faster melting chicken, always skew tomato piece after chciken piece.
Shashlik skewers.

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Beef Pasta with vegetables

Recipe Ingredients:

1 packet Kolson pasta
250 grams beef undercut
1 tomato

1 capsicum
¼ bunch cauliflower
1 carrot
1 onion
3 cloves of garlic
2 chicken cubes
¼ cup chili garlic sauce
Black pepper as required
½ tsp oregano
Salt as required
3 tbsp cream cheese
4 tbsp oil

Recipe Method:

Boil water in a pan, add in kolson pasta and boil till done. Now drain out extra water and pur in strainer,
Blanch cauliflower and keep aside.
Heat oil in a pan, add chopped garlic and sauté till golden brown, then add in sliced beef and fry till its color is changed.
Now add the chopped vegetables and cook till tender. Add chili garlic sauce, salt, oregano and black pepper. Fry for 3 – 4 minutes.
Lastly add boiled pasta, blanched cauliflower and cream cheese. Simmer for a few minutes.
Dish it out and serve.

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Doughnuts

Recipe ReIngredients:

50g unsalted butter, chopped
22ml milk
30g caster sugar
1 x 7g sachet dried yeast
2 free range eggs
300g plain flour
pinch of salt
1 litre of vegetable oil
100g raspberry jam
double cream to serve

Lavender Sugar:

10 unsprayed lavender flowers
150g caster sugar

Recipe Method:

1. Heat the butter and milk in a saucepan over low heat until it's just warm. Pour into a bowl, then add the sugar and yeast and stir until dissolved. Whisk the eggs in the milk mixture.
2. Put the flour and salt into a large bowl. Create a well in the centre, then tip the egg mixture into the well. Whisk the egg and flour mixture together, starting from the centre and drawing in the flour until a smooth, thick batter forms. Cover the bowl with a tea towel or plastic film and place it in a warm spot to rise for 1 hour or until half the volume again.
3. Transfer the dough to a piping bag fitted with a large nozzle. Tie the end of the bag, allowing enough room at the end for the dough to double in volume, then leave for 45 minutes or until the bag is firm and taut.
4. Rub the lavender flowers with the sugar until the leaves have broken up and the sugar is fragrant; discard the stalks and set aside.
5. Heat the vegetable oil in a large heavy-based saucepan or fryer. The temperature must be at least 185 C. Working in batches and not over crowd the pan, pipe out small balls of the dough directly to the hot oil and cook for 4 minutes or until it is golden brown. Take out the doughnuts and drain on a paper towel.
6. Prick a hole in each doughnut with the tip of a small sharp knife, then pipe a little raspberry jam into each one. Roll each doughnut in the lavender sugar. Serve immediately with the double cream.

Enjoy and be happy.

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Potato and Chicken Cutles

Recipe Ingredients :

Mashed Potato 2 cups
Boiled Chicken 2 cups
Crushed Coriander 2tbsp
Crushed Mint 2tbsp
Chopped Onion 1
Chopped Green Chillies 4 to 6
Salt to taste
Red Chilli Powder 1/2tbsp
Chat Masala 1/2tbsp
Dry Coriander and Zeera 2tbsp
Egg (Beaten) 2
Bread Crumbs 1-1/2 cups

Recipe Method :

1. Combine all the ingredients well , except eggs and bread crumbs.
2. Make patties in desired size and add some bread crumbs if the mixture is too
sticky. keep it in the refrigerator before frying.
3. Place beaten egg and bread crumbs in separate bowls and dip each first in
eggs then in bread crumbs and keep aside.
4. Fry until gold brown.
(Serve hot with ketchup and nans )
 

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Chicken Seekh Kabab

Recipe  Ingredients:

Chicken, minced 1 kg
Eggs 2
Cumin (zeera) powder 1 tbsp
Yellow Chilli powder 1 tsp
White pepper powder 1 tsp
Salt to taste
Vegetable Oil 4 tsp
Cashew nuts(pounded) 4 tbsp
Ginger(finely chopped) 2 tbsp
Onions(chopped) 4 tsp
Green Coriander(chopped)5 tbsp
Garam masala 1 tsp
Oil for basting
Butter for brushing

Recipe Method:

1. Whisk the eggs, add cumin powder, yellow chilli powder, white pepper powder, salt, and oil.
2. Add to the mince and mix well. Keep aside for 10 minutes.
3. Add cashew nuts, ginger, onions, green coriander, and garam masala.
4. Mix well. Divide into 10 equal portions.
5. With wet hands, wrap two portions along each skewer.
6. Keep 2 inch between each portion. Prepare 5 skewers like this.
7. Roast in a moderately hot tandoor or charcoal grill for about 6 minutes until golden brown in colour, or roast in a preheated oven at 150°C (300°F) for 8 minutes, basting with oil just once.
8. Remove from skewers and brush with butter.
9. Serve hot, garnished with onion, tomatoes rings and lemon wedges.
 

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