Beef Chilli

Ingredients
½ —Kg Beef (fillet/topside)
3 –T-sp cornstarchs (for use of marinade)
3 –T-sp cornstarch (for use of thickening)
20– green chilli slit with seeds removed
6 –green srping onions sliced
2 capsicum julien cut
1/3 — cup light soya sauce
2 tbsp - chilli sauce
1 tsp - black pepper
1 –T-sp shreaded fresh ginger
1 egg white
1/2 –cup oil
1/2 –cup carrot to find more about carrot slices


Cooking Direction for Beef Chilli

Remove fat from beef and freeze for 2 hours (to make it hard) and using a
sharp knife for slice against the grain into 1 to 2mm pieces. Keep the beef slices in a bowl gently .
Keep together the egg’s white portion, 1/2 cup water, baking soda and cornstarch for the marinade, transfer this over beef and mix well. Keep
in fridge for a night. The soda tenderizes the beef. transfer the oil
into a Karahi (wok) and heat until it smokes.
mix 1/4 of the beef, and quickly stir fry for a few minutes then bring out cooked beef and continue this till all beef is fried. Reheat
the wok till the remaining oil starts to steam again.
mix the ginger, chillies, carrots, onion and stir fry for few minutes. mix the soya sauce, pepper, chilli sauce with the beef and cook for three minutes.
add cornstarch for thickening with a 1/2 cup water. mix enough cornstarch to the Karahi with stirring to thicken the gravy but it should not like a soup.
.Remove from heat and serve with rice

Chicken Karhai

Ingredients
1 Kg chicken
6 to 7 tomatoes-chopped
3-4 whole German green chilies- diamond cut
1/2 tsp crushed black peppercorn
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp salt OR according to taste..
1/2 tsp garam masala powder
1/2 cup oil OR as required
1 tbs garlic paste
1 tbs ginger paste
1 medium size ginger piece
1 small ginger piece julienne cut for garnishing
1 tbs cumin seeds - crushed
2 tbs butter
1 tbs Cilentro leaves (optional)
2 tbs Fenugreek leaves (leveled) (optional

Directions:

1)First crush a medium sized piece of ginger n cumin seeds together, dont make its paste.
2)Heat 1/2 cup oil, introduce german green chillies and above mentioned crushed ginger and cumin fry on medium heat only for a min till chilles become soft not brown.
3)Then remove chilles pieces and add the chicken and Ginger garlic paste, cover the lid and fry for 5 mins untill it becomes light golden.
4)Now Add tomatoes, red chilli powder, black peppercorn (crushed), turmeric powder and salt... cover n let it cook till chicken gets tender.
5)Now add fenugreek leaves(optional) if u r using.. Add butter now and fry fry till water dries up.. taste it if u want to add anything, add at this stage.
6)Now add some water if u want slight gravy but only less than half a cup or half cup.
7)Give a boil, cover n put on dum for 2 mins on low heat thn add garam masala powder, green chillies and coriander leave..again cover the lid n cook for 2 mins on very low heat

Chicken Mashroom Sandwich

Ingredients:

Bread slice - 4 (remove the corners)
Cabbage - 2 tbs finely chopped
Carrot - 2 tbs finely chopped
Cucumber- 1 tbs finely chopped
Chicken or Hot dog - 2 tbs chopped
Mashrooms - 1 tbs boiled and chopped
Egg - 1/2 boiled n chopped
Mayonese - 2 1/2tbs
Butter - 1 tbs
Liquid cheese - 1/2 tbs
Black and white pepper 1/2 tsp
Sugar 1 tsp


Direction:

1. if you are using hotdogs, cook them and chop them with knife or simply in a chopper but is should be b chopped not like a fine paste.
2. If you are using chicken, boil it n chop in a chopper for some seconds just.
3. Same do thing goes for egg and mashrooms
4. finely chop all vegs
5. remove the water of vegs and combine all meat and chopped vegs together in a bowl including egg and masrooms
6. now combine, mayonese, cheese and butter in a bowl, introduce sugar and pepper and mix well
7. mix all vegs and meat together.
8. Put 1 tbs or more of this filling on a single bread slice and cover wih another slice
9. Repeat this process if u need more sandwiches.
10. Cut them in half or in whatever shape you like.
11. Thats it..... Serve with tea or coffee

Beef Chilli

ingredients

½ —Kg Beef (fillet/topside)
3 –T-sp cornstarchs (for use of marinade)
3 –T-sp cornstarch (for use of thickening)
20– green chilli slit with seeds removed
6 –green srping onions sliced
2 capsicum julien cut
1/3 — cup light soya sauce
2 tbsp - chilli sauce
1 tsp - black pepper
1 –T-sp shreaded fresh ginger
1 egg white
1/2 –cup oil
1/2 –cup carrot to find more about carrot slices


Cooking Direction for Beef Chilli

Remove fat from beef and freeze for 2 hours (to make it hard) and using a
sharp knife for slice against the grain into 1 to 2mm pieces. Keep the beef slices in a bowl gently .
Keep together the egg’s white portion, 1/2 cup water, baking soda and cornstarch for the marinade, transfer this over beef and mix well. Keep
in fridge for a night. The soda tenderizes the beef. transfer the oil
into a Karahi (wok) and heat until it smokes.
mix 1/4 of the beef, and quickly stir fry for a few minutes then bring out cooked beef and continue this till all beef is fried. Reheat
the wok till the remaining oil starts to steam again.
mix the ginger, chillies, carrots, onion and stir fry for few minutes. mix the soya sauce, pepper, chilli sauce with the beef and cook for three minutes.
add cornstarch for thickening with a 1/2 cup water. mix enough cornstarch to the Karahi with stirring to thicken the gravy but it should not like a soup.
.Remove from heat and serve with rice.

Beef Tenderloin

Ingredients:

1 kilograms tenderloin beef, pared & cut into medium steaks
For the marinade:
1 T-bsp chopped ajwain
3 Cloves Garlic, Crushed
1 tezpan
3 T-bsp each, chopped parsley, olive Oil & Vinegar
Vegetables;
200 grams each, julienned carrot, baby marrow, leeks, celery & shredded lettuce
50 grams dry raisings
30 grams unsalted butter
5 grams fresh thyme


Direction:

Take a medium bowl and mix all the ingredients for the marinade.
put beef-steaks in the marinade & turn it both sides to coat well on all sides.
Cover/refrigerate for at least eight hours, turn it occasionally.
Grill to as per desire.
In a frying-Pan, Heat butter & sauté vegetables until become soft, mix raisin & thyme.
To serve place sautéed vegetables in the middle topped with portions of grilled beef.

Sindhi Mutton Biryani

Ingredients:

Mutton – 1 to 1 1/2 kg
Onion – 4 thinly sliced
Tomatoes - 4 cut in cubes
Salt – to taste
Rice – 1 kg
Yogurt – 1 bowl
dried lemons - 3
Ginger garlic paste – 2,2 tbs
Dry coriander – 1 tbsp roasted and grounded
Red chilli powder – 2 tbs
Coriander powder – 2 tbs
Turmeric powder -- 1 tsp
whole Garam masala – 3 bay leaves, 4 black cardamom, 4 green cardamom, some cloves, 1 cinnamon stick, 7 whole black pepper
Nutmeg and mace – 1 and 1/2 tsp
Potato – 3 (add orange food colour in water and half boiled )
Kewra essence – few drops
Orange food colour – few drops
Prunes – 6 soaked in water
Cumin seeds – 2 tbs
Oil – 1 cup or as required
Sliced tomato, chopped mint, chopped coriander, chopped green chillies and sliced lemon or layers– as required

Method:

1. Put ghee in a pan and heat it.
2. Add onions and fry till they turn brown.
3. Add tomatoes and fry untill soft.
4. Then add ginger garlic paste, red chilli powder and all other spices including dreid lemon and mix well
5. Now cover and cook till meat gets tender.
6. Boil potato in separate pan.
7. When meat is done then add fried cumin and coriander seeds and fry till water dries
8. Now spread prunes, then green chopped masala n fry meat for 2 more  minutes on low heat and put off the heat
9. Boil the rice with salt, black cumin seeds, black n green cardamom, cinnamon sticks, cloves n bay leaves
10. Now in a big wok spread rice with some green masala (chopped mint, green coriender leaves, tomato and lemon slices)
11. Now add some meat qorma, again layer with rice than qorma n then rice and chopped green masala on top
12. Spread half boil potato.
13. Mix kewra with food colour and water n spread on top
14. Fry some onion n spread on top 
15. Then put on dum for 15 minutes and serve with salad and raita.

Gulab Jamun

For 10 gulab jamuns
Ingredients:

Dried milk - 1 cup
Flour - 1/4th cup
Butter - 3tbs
Regular milk - 1/4th cup
Baking soda - 1 pinch
Sugar - 1 1/2 cup
Water - 1 1/2 cup
Cardamom seeds -  4
Saffron - a pinch (optional)

Directions:

1. Add water, sugar and cardamom seeds in a wok and bring to a boil then let it cook on low heat for 15 mins.
2. Mix flour, baking soda, butter, dried milk powder and half of the regular milk together and knead to make a soft dough.
3. Leave it for few minutes then make small balls.
4. Put it in the oil to fry on very heat and keep stirring the oil instead of gulab jamun.
5. When done take them out.
6. Sugar syrup should be hot but not boiling
7. Now put it in the sugar syrup
8. Let it cool for some time and then serve.

Bun's Pizza (best for kids)

Here is some ideas for u for trying this recipe with different ingredients

Ingredients:
1 cup Chopped onion
2 pounds ground beef, mutton or chicken 
1 whole Small capsicum or bell pepper, Diced 
1 teaspoon oregano 
1 can tomato soup (10 Oz) OR pizza sauce
4 cups Shredded mozzarella cheese
12 whole buns, Sliced In Half
2 tbs black olives
1 tsp black pepper
1 1/2 tbs soy sauce

Directions:
Combine the ground beef mixture and remaining ingredients.
Fry ground beef and onion until cooked through.
Add green pepper and cook for 3 minutes longer.
Remove from heat and cool slightly.

To serve:
Top bun halves with about 1/2 cup of the mixture.
Place on a baking sheet and bake at 375°F until hot and cheese is melted (about 8 to 10 minutes).
A can of mushrooms may be added to the mixture

TASTY PIZZA BUNS

These pizza buns are a great meal, snack, easy for lunches, picnics, hikes, and freeze well (although you might need to make a double batch to get some in there before they are all eaten!) :D

For  Dough:

2 Tsp sugar
2 Tbsp cooking oil
2 tsp salt or to taste
2 cups hot tap water
4 1/2 – 5 cups flour (I mix in 1 1/2 c whole wheat flour, much more than that and my husband starts to get suspicious)
2 Tbsp instant yeast

Directions:

• Mix in order given, mixing the yeast with a little flour and adding that while dough is still very soft. Add enough flour to make a dough that holds together in a ball shape and is not sticky if you handle it with floured hands. Cover. Let rise until double, about 1/2 hour.
• For the sauce I might be a little lazy and just use one of the really small cans of herb and garlic tomato paste but you could make your own with your own herbs and spices.
• So, once your dough is done rising, roll it out into a rectangle about 1/4 inch thick. Sprinkle your counter or table with flour before your roll the dough out, or rolling it up will prove difficult. If you want smaller, kid sized buns, make the rectangle longer. Spread with sauce, sprinkle with meat and cheese,

then roll up just like you are making roll for making layered paratha. I've found that the tighter you try to make your roll, the more difficult it is to make tight… That’s the best advice I can give on that one, haha. Some times it works out better than others! Slice buns every inch or so and place on baking sheets lined with parchment paper

• I have never tried without parchment paper, but if you have never used it, I would highly recommend using it – it is another new found love in baking for me! To add a little more cheesy goodness, top each bun with a pinch or two of extra cheese.
• Cover buns and let rise another half hour or until a bit “puffy” then bake at 375F for about 15 minutes! Enjoy! :)