Red Beans and Beef Rice Recipe

Ingredients

Red beans 1 cup
Meat ½ kg
Rice 2 cups
Salt As per taste
Ginger Garlic Paste 1 tbsp
Onion 2 medium
Capsicum 1
Black Pepper ground ½ tsp
Soya Sauce 2 tbsp
Vinegar 2 – 3 tbsp
Dalda Olive Oil 4 tbsp

Directions

Finely slice undercut beef, marinate with salt, ginger garlic, black pepper, vinegar and soya sauce
Wash and soak red beans in 3 cups warm water for an hour. Boil water on medium heat. When the water starts to boil, slow down the flame and cook red beans till they are tender well – but not mushy
Wash and soak rice for 20 minutes, boil in salty water for 10 – 12 minutes and strain from water
Put Dalda Olive Oil in a big frying pan, first fry sliced onion light golden and then add marinated meat in it. When meant becomes golden, add boiled beans and fry for 2 – 3 minutes
Add boil rice and chopped capsicum, fry for a couple of minutes and cover. Simmer on low heat for 5 – 7 minutes.

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Beef Noodles Kabab

Recipe Ingredients
½ kg beef botiboneless 2 tsp ginger garlic paste 3 medium sized onions 2 tsp red chili powder 1 tbsp all spice powder 1 tsp salt 4 boiled and mashed potatoes ½ packet egg noodles 1 bunch coriander leaves 1 bunch mint leaves 3 chopped chilies 3 eggs.
Recipe Method
Boil beef boti with the aboveingredients till its tender and mix well and forms a smooth mixture. Make sure it has no water in it. Then add potatoes, egg noodles, coriander, mint, green chilies and add eggs in it. Mix well till smooth and well combined. Shape into kababs and fry in the oil.

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BEEF AND CHEESE TART

Ingredients:
Beef mince 250 gms
Ginger garlic paste 1 tsp
Black pepper 1 tsp
Crushed red pepper 1 tsp
Salt 1 tsp
Cumin 1 tsp (roasted and ground)
Red chili garlic sauce 1 tbsp
Sweet sauce 1 tbsp
Tomatos puree 2 tbsp
Oregano 1 tbsp
Cream 1 tbsp
Chopped olives as required
Cheddar cheese 4 tbsp (grated)
Oil As required
Ingredients for Base:
Saltish crackers
Butter 2 tbsp
METHOD:
Crush the crackers and mix with butter. Press down in the bottom of a pie plate. Bake for 15 minutes on 180 degrees. Heat oil, fry mince with ginger garlic and all the spices until done. Spread over the pie base spread with cheese and bake till cheese melts.

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DRY BEEF CHILIES

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INGREDIENTS:

Beef (Under cut) 1- ½ kg

Green Chilies 10-15

Soya Sauce 1 tsp

Corn Flour 1 tsp

Crushed Black Pepper 1 tsp

Crushed White Pepper 1 tsp

Sugar 1 tsp

Chicken Cubes mixed with Flour 1 tsp

White Vinegar 2 tbsp

Garlic 8 cloves

Salt to taste

Oil 4 tbsp

Sesame Oil Few drops

METHOD:

With sharp knife cut 1- ½ kg undercut into fillets. Then add salt as required in these fillets, 1 tsp sugar, 1 tsp crushed black pepper, 1 tsp crushed white pepper, 1 tsp soya sauce, 2 tbsp vinegar, 8 garlic cloves, 1 tsp corn flour and 1 tsp chicken cubes (mixed with flour) and mix it properly and keep it for 30 minutes.

Now in a pan heat 4 tbsp oil and stir fry it on low heat. When water evaporates, then in another frying pan add 1 tbsp oil and stir fry 10-15 green chilies and add it in the meat and cook it for a while.

In the end, add few drops of sesame and serve it hot.

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Kachri keema

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Ingredients

Mince ½ kg (doubled machined)

Brown onion coarsely crushed ½ cup

Yogurt 1 cup

Kachri powder 1 tbsp heaped

Chili powder 1 ½ tsp

Turmeric ¼ tsp

Allspice ½ tsp heaped

Salt 1 tsp

Nutmeg grinded ¼ tsp

Mace grinded ¼ tsp

Green cardamom grinded ¼ tsp

Ginger garlic 1 tbsp heaped

Poppy seeds roasted and grinded 1 tbsp

Almonds 10 roasted and grinded

Desiccated coconut 1 tbsp roasted and grinded

Oil ¾ cup

Method

In a bowl add yogurt with all the above ingredients, marinate your mince in this for 4 hours, put to cook in a pan covered till mince tender and oil comes on top. Fry well give dum of coal, serve garnished with chopped coriander, green chilies and ginger julienne.

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Rajhistani beef with chili

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Ingredients

Undercut ½ kg thinly sliced

Oil ½ cup

Ginger garlic 2 tsp

Chili powder 1 tsp

Turmeric ¼ tsp

Tomato puree 2 tbsp

Hoisen sauce 2 tbsp

Yogurt 4 tbsp

Salt 1 tsp

Cumin roasted and crushed 1 tsp

Ginger julienne 1 tbsp

Green chilies 6 cut into fine julienne

Capsicum 1 julienne

Method
Heat oil add ginger garlic paste with undercut julienne, fry for 5 minute. Add all the dry seasonings with tomato puree, yogurt and Hoisen sauce. Cover and cook for 10 minutes. Lastly add julienne of green chilies and ginger, capsicum. Toss well and serve with rice.

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Beef Haleem

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Ingredients

Beef boneless 1 kg
Oil 1 cup
Onion 2 sliced
Haleem wheat ½ kg
Gram lentil 1 ½ cup
Barley 1 ½ cup
Oil ¼ cup
Ginger garlic paste 2 tbsp
Chili powder 3 tbsp
Coriander powder 3 tbsp
Salt 2 tbsp
Turmeric 1 tbsp
Cumin roasted and crushed 2 tbsp
All spice 2 tbsp
Chopped coriander leaves ¼ cup
Mint leaves 20
Green chilies chopped 4
Chat masala 1 tsp
Lemon 2
Brown onion ½ cup

Method

Soak together wheat and barley overnight and gram lentil separately, next morning cook wheat and barley with 10 cups of water on low flame till tender, boil gram lentil in 6 cups of water on low flame till tender, cool and blend all three together, heat 1 cup oil add sliced onion fry till light golden add ginger garlic paste 2 tbsp, chili powder, coriander powder, salt, turmeric, cumin and cook covered then add 4 to 6 cups of water cover and cook till tender, then mash beef very well with hand blender, now mix mashed beef with blended wheat and gram mixture, and put to cook in a pan meshing very well adding little little water, add all spice and chat masala and keep mashing very well, cook for at least half an hour, lastly heat ghee ½ cup add 1 sliced onion, fry till light golden, give baghar on top of haleem in a serving bowl, garnish with chopped greens, ginger sliced, lemon.

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BEEF RICE WITH VEGETABLES

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INGREDIENTS:

Beef meat 1kg

Rice ½ kg

Carrots ½ kg

Fried Potatoes ½ kg

Fried Peas 1 cup

Crushed Black Pepper 1 tbsp

Currants 4 tbsp

Ghee ½ cup

Salt 1 tsp

Almonds 100 g

Ginger Garlic Paste 1 tbsp

Crushed All Spices 2 tsp

Onions 1

Oil 2 tbsp

Sugar 2 tbsp


METHOD:

First boil 1 kg beef meet in 1 tbsp ginger garlic paste and boil it.

Now fry the onions in ½ cup ghee until brown.

Now add the meat and 1 tsp salt in it.

When it the boil comes then add ½ kg soaked rice and 1 tbsp crushed black pepper and cook it and put it on simmer.

Then add ½ kg carrots (sliced) and add 4 tbsp currants, 100g almonds, 2 tbsp oil and 2 tbsp sugar and cook it for 2 minutes.

Now add ½ kg fried potatoes and 1 cup fried peas.

Now put everything on boiled rice and turn off the stove. Mix it and dish it out.

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Beef Wellington Recipe

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Recipe Ingredients

Beef fillet 600-800g
Puff Pastry 300-400g
Butter 75g
vegetable oil 4 tbs
egg(beaten) 1
salt to taste
Pepper to taste
Plain Flour 50g
Chopped Mushrooms 250g
Small Onion 1
Garlic Clove 1
Thyme 1 tbs
Bread crumbs 250g
Chicken Breast large 1

Recipe Method

Trim and season fillet
Trim the fillet of excess fat and cut it to size, then season with salt and pepper.
Sear the meat
Brown it well on all sides for about 5 minutes in the skillet with oil and butter. When it is done, put it aside to cool down while you prepare the stuffing.
Add the mushrooms and garlic
Cook the finely chopped mushrooms until soft but not completely done. Add the onions and garlic and cook for about another five minutes or until done. Finally, sprinkle the herbs over and stir in well. Transfer the mixture to a bowl or tray to cool.
TIP
Keep the pastry in the fridge until you need it and make sure the mushrooms and onions are quite cool before you spread them.
Prepare the pastry
Sprinkle some flour on a clean, dry surface on which to place the pastry.
Finish stuffing mix
Combine the minced chicken and the breadcrumbs with the mushrooms, onions and herbs, (in a blender, preferably), and then spread the mixture evenly on the pastry leaving a 10cm border of pastry clear.
Wrap fillet in pastry
Place the fillet on the pastry ready for wrapping – put it in the centre and wrap over the dough to make a neat parcel trimming off any excess.
TIP
Carefully remove the grease from the fillet with a cloth before placing it on the pastry.
Prepare to bake
Place the wrapped fillet, with the join in the pastry underneath, in a buttered baking tray and brush the beaten egg onto the pastry to give it a nice golden glaze when baked.
It is now ready to bake, but first; leave it in the fridge for half an hour to rest and cool completely.
Bake the dish
After half an hour place the baking tray in the center of an oven pre-heated to 250ºC and bake it for 35 minutes.
TIP
Cooking an extra 5 minutes more will make the beef medium and 5 minutes less will leave the beef rare.
Carve and serve

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Beef Hot Green Pepper Recipe

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Recipe Ingredients

Beef undercut (sliced) ½ kg
Capsicum 1
Garlic 4 cloves
Salt to taste
Crushed black pepper 1 tsp
Oil 3 tbsp
Oyster sauce 2 tbsp
Chili garlic sauce 3 tbsp
Spring onion 1
Dry red chilies 4 – 5
Onion half
Lemon juice 1 tbsp

Recipe Method

Heat oil in a wok, add 4 cloves of chopped garlic and sauté till golden brown.
Now add 4 – 5 dry red chilies, 1 tbsp lemon juice and ½ kg sliced beef undercut.
Fry well till its color turn to golden brown.
Now add half onion, 1 chopped capsicum and 1 chopped spring onion. Cook for 1 – 2 minutes.
Add 3 tbsp chili garlic sauce, 2 tbsp oyster sauce, salt to taste and 1 tbsp crushed black pepper. Mix well.
Dish it out and serve with boiled rice

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