Beef in fried onion paste

Beef in fried onion paste (serving 5 persons)

Ingredients

Beef 1kg, tender and boneless cut as nice medium cubes

Soya sauce – 3 tablespoon

Steak sauce – 1 tablespoon

Chilli Powder – 2 tablespoon

Ginger n Garlic paste – 3 tablespoon

Pepper powder – 1 tablespoon

Onion – 500gm

Coriander powder – 1 tablespoon

Garam Masala – 1 tablespoon

Coriander leaves – 50gms

Salt to taste

Method

Marinate the beef in soya sauce, chilli powder, ginger n garlic paste, pepper powder, steak sauce and salt to taste in the proportion mention above. Nicely mix them and keep the marinated beef in the refrigerator for minimum 2 hrs or more.

Now, take the marinated beef and place it in a pressure cooker and pour 2 cups of water. Place it on the stove and cook it for 9-12 whistles till the beef is soft enough.

Separately, chop the onions and keep them ready. Pour 100ml of oil and a kadai and fry the onions in it till it is golden brown in color.

Take the onions out of the oil and put them in a blender/mixie and make a paste out of it.

Now, re-heat the left over oil in the kadai from the fried onions and put the onion paste again in it and stir for 30 sec and put the cooked beef in it. Stir nicely for 2 mins, put 1 tablespoon of coriander powder and garam masala. Stir for another 2 min and place the chopped coriander leaves on it and cover it for 1 min.

WOW!… you just made another beef wonder…

Bon appetite!

Beef Bhuna Masala

Her we are placing another beef recipe which if well made comes out to be one of the best dishes of my choice. Monika picked this recipe from an old city lady and is worth trying. I am not sure what to call it, but for name sake am naming it as Beef Bhuna Masala.

Beef Bhuna Masala (servings 5 persons)

Ingredients

Beef - 1kg tender boneless cut as medium pieces

Onions - 4 big one, chopped as rings

Dhania powder - 4 tablespoon

Red Chilli powder - 3 tablespoon

Ginger Garlic paste - 4 tablespoon

Mustard Oil

Coriander leaves nicely chopped

Garam Masala Powder - 1tablespoon

Salt to taste

Method

Place the beef in a pressure cooker and put in the chopped ringed cut onions, dhania powder, chilli powder, ginger garlic paste and 2 tablespoon of mustard oil. Mix them nicely together and pour 400ml of water and place it on the flame to cook for nice 8-10 whistle.

Now, separate the meat and the juice and keep them aside.

Pour 100ml of mustard oil in a kadai and make it really hot, then put the meat in the hot oil. You will hear the frying sound as you put. Stir for 2mins in the oil and then pour the stock little by little and nicely stir them to mix it well, mix salt to taste and the garam masala powder. Keep it for 5mins or so till you see the gravy becoming thick.

Place the chopped coriander leaves and leave it covered for 2mins.

Great! You have just made a miraculous recipe....

Enjoy!!!

Pork Masala

I picked this recipe with pork which I am going to share now from one my neighbor here in Hyderabad, I tried it out and it came very nice, so hopefully you can also try it and enjoy the delicacy of pork.

Pork Masala (servings 5 person)

Ingredients

Pork 1Kg boneless, take a mix of meat and fat

Jeera seeds - 3 tablespoon

Red whole dry chilli - 6-8 pieces

Garlic - 10 buds

Onion - 2 large nicely chopped

Vinegar - 3 tablespoon

Salt to taste

Method

Roast the jeera seeds and the red dry chillies in a pan and place it in a grinder, add the garlic buds and 3 tablespoon of vinegar and half cup of water and nicely make a paste of all. Keep it aside.

Now in a kadai, put 3 tablespoon of oil and fry the chopped onions till it is nicely brown in color. Now, place the grinded masala which we prepared earlier into the onions and nicely stir it for 2min, add another half cup of water and salt to taste and stir for another 2 mins. Feel the aroma of the masala which will be coming by now and see to it that the masala is nicely cooked.

Now place the pork meat into the kadai and mix the masala and the pork, add 1 cup of water and let it simmer for 5 mins, till the meat starts to release its water and oil.

Now, place all the stuffs into a pressure cooker and add 2-3 cups water and put the lid and let it cook for 5- 7 whistle. Once done bring it back to the kadai and stir for another 1 min to nicely mix all the stuff.

There you go.... nicely soft pork masala is ready!!!

ENJOY!!!!

Chilli Beef

Here now I am going to write down a recipe with beef, make sure you buy good boneless soft beef from the market and try avoiding the fat stuff on it.

Chilli Beef

Ingredients (servings 4-5)

Beef - 1kg boneless soft cut into medium pieces

Pepper pods - 25gms

Ginger n Garlic Paste - 2 tablespoon

Capsicum - 150gms

Ginger - chopped 1 teaspoon

Garlic - chopped 1 teaspoon

Green Chilli - 4 pieces

Soya Sauce - 4-5 tablespoon

Cornflour - 3 tablespoon

Coriander leaves - nicely chopped

Ajino moto - 1 teaspoon (optional)

Salt to taste

Method

Nicely wash the beef and place it in a pressure cooker. Put the pepper pods and the ginger garlic paste into the beef and cook it to almost 8-10 whistle, so that it is quite soft enough in the pressure cooker.
Now drain the beef out of the water but do keep the water separately for later use.

Cut the capsicum into long thin shreds and also the green chillies.

In a glass put 3 tablespoon for cornflour and the beef stock, which came out of the beef boil and make it around 100ml

Place 4 tablespoon oil in a wok or kadai and place the chopped ginger n garlic and chopped green chillies in it. Stir for 30secs and put 200 ml of the beef stock and 4-5 tablespoon of soya sauce and bring it to boil, then slowly little by little put the cornflour mix into the wok or kadai till you bring it to a nice semi-thick liquid like a thick soup. Add the beef and the salt to taste and nicely mix it in the thick gravy till you see all the gravy is completely sticking to the beef. You can keep the gravy consistency to a gravy type or nicely dry it up with the beef to make a dry chilli beef.

Now add the ajino moto and the shredded capsicum. Stir for another 1min and bring it down from the heat. Sprinkle the cut coriander leaves and cover it.

Serve it in a nice flat bowl and her it is ready to be savoured.

ENJOY!!!

Pasta n Cheese Sauce

There are various methods of making pasta in cheese sauce, but I tried to make it a little different and add some more ingredients which made it taste good to me, so guys you can try out and let me know your comments.

Pasta n Cheese Sauce (4 servings)

Ingredients

Pasta - A packet which serves 4 persons, I choose the DelMonte Spiral Pasta

Cheese - britannia cheezza 200gms, its a mix of processed, Cheddar

Cheese - mozzarella cheese 100gms

Cream - Amul 200gms fresh cream

Chicken - 500gms cut as diced cubes

Broccoli - 150 gms

Onion - 2 large ones

Tomato - 3 pcs

Basil - 4-6 leaves

Garlic - 7-10 cloves

Flour - 100gms

Butter - 100gms

Milk - 400ml

Cornflour - 2 tablespoons

Oregano - dried 1tablespoon

Italian Seasonings - 1 tablespoon

Chilli Flakes

Maggie - 2 chicken cubes

Pepper - powdered

Salt to taste

Method

Cutting:

Cut the Chicken as diced cubes

Cut the broccoli medium pieces

Cut the tomatoes as diced cubes

Slice the onions as small pieces

Grate the Cheezza and Mozarella cheese separately

Cheese Sauce:

Mix the milk and 200gms of fresh cream and keep it ready

Place a sauce pan in low flame heat and place the butter to melt. Once it is melted place the flour into the butter and pour pre-mixed milk and cream mixture little by little into the pan, stir continously. Bring it to little boil and place all the grated Cheezza into it and stir nicely to get a nice creamy texture. Place little bit of pepper to taste and place it aside from the heat.

Pasta preparation

Boil enough water in a vessel and bring it to boil. Place the pasta in it and keep it in the boil for about 5-8mins till the pasta is soft enough to eat, but not completely soft.

Shallow fry the chicken cubes in a wok or kadai till for 7-10 mins till it is cooked and keep it aside.

In a glass break the maggie chicken cubes and 2 tablespoon of cornflour and mix it nicely with 200ml of water. Keep it aside.

Now, in a wok or kadai type vessel, put 4 tablespoon of oil and place the chopped garlic, Place the basil leaves and stir for 30secs, till you place the chopped onions and the tomatoes. Stir for 2mins and add the broccoli and the chicken which was prepared earlier. Add oregano, Italian seasoning, pepper and salt to taste. Stir for 1 min and start adding the maggie and cornflour mix little by little till it nicely absorbes into the chicken.

Now, place the boiled and cooked pasta into the wok and stir nicely stir so that all the stuffs are mixed properly.

Now, take it off the heat and place all the stuff in a baking dish. Pour all the cheese sauce into the pasta, pasta should nicely submerge into the cheese sauce. Top it with chilli flakes (optional)

Now the next step is optional, if you have an oven or you can readily eat it now.

Place the grated mozzarella cheese on top of the pasta to cover it. Pre-heat the oven at 220 degree centigrade and place the dish in it for 15mins.

Here you go.... nice cheessy pasta is hot to melt in your mouth.....

ENJOY!!!!

Chicken n Mushroom Sauce

Chicken n Mushroom Sauce

Ingredients (servings 4)

Chicken - 500 gms boneless

Mushroom - 200gms

Garlic - 6-10

Carrots - 200gms (large sized)

Capsicum - 200 gms (large sized)

Soya Sauce - 4 tablespoon

Sweet Chilli Sauce - 2tablespoon

Oyster Sauce - 1 tablespoon

Cornflour

Sugar - 1/2 tablespoon

Process

Cutting methods:

Cut the chicken into diced cubes

Cut the mushrooms into thin slices

Finely chop the garlic

Cut the carrots into thin flat vertical slices

Cut the Capsicum into big slices

Now, in a frying pan put some oil and wait till it is very hot and then deep fry the chicken cubes for 7-10mins till it is almost cooked and slightly brown. Take them out in a vessel.

Now, place 4 tablespoon of oil in a chinese wok or a kadai, place the chopped garlic in the oil and fry it for 1min, then place the sliced mushrooms in it for another 1 min.

Place the fried chicken in the wok and stir in for another 2 mins

Now, in a glass take 4tablespoon of cornflour, soya Sauce - 4 tablespoon, chilli Sauce - 2tablespoon, Oyster Sauce - 1 tablespoon and mix it with 3/4 glass of water.

Now place this sauce mix little bit at a time to the wok over the mushroom and chiken, untill you place all the sauce in it and you will find it turns in to a thick and nice textured sauce, you can place more water to make little more gravy. Put a half tablespoon of sugar and stir for another 3min.

Now, place the cut carrots and capsicum into the wok and stir it a bit. Cover the wok and keep it for another 3mins.

Now, you will find the capsicum and the carrots are semi-cooked, which is the right taste.

Place it in a serving bowl and here is your Chicken n Mushroom sauce ready to go....

Mint n Lime Drink

HI folks, I was out on a little vacation with my family in bangalore... it was hot in the afternoons but pleaseant in the evening... so in those hotful afternoons one of my friend made me drink a very refreshing drink which I thought of sharing with you all, so here it goes...

Mint n Lime Drink - (1serving)

Ingredients

Lime - 1

Pudina Leaves - 20 pulled out leaves

Ice

Sugar - 2 table spoon

Process

Take a blender jar or a mixie jar, squeeze lime, place the pudina leaves and place around 1 glass of ice cubes and half glass of water and 2 tablespoon of sugar.

Nicely, blend them for around 1min.

Serve it chilled in a glass.

Here is a twist, I also added 1 tablespoon of Blue Curacao to it, and it was awesome.

So Enjoy this dring in a Hot Summer Day!!!