Spaghetti Bolognese

Spaghetti Bolognese is one of favorite pastas. I don’t make it with wine but use extra beef broth instead. The art of this sauce is that it is simmered over low heat for atleast 4 hours until all the flavours and all the seasonings melt in. Super LOVE ❤

Ayesha’s Kitchen

Ingredients:

  • 500 gms spaghetti (al dente)
  • 500 gms beef mice
  • 2 tbspns minced garlic
  • 1 large onion (chopped)
  • 250 gms button mushrooms (chopped) (optional)
  • 2 carrots (chopped)
  • 1 celery stick (chopped)
  • ¼ cup olive oil
  • 500 ml passata
  • 3 cups beef broth
  • 1 tbspn brown sugar
  • Salt to taste
  • Cracked black pepper to taste
  • 2 tbspns chopped fresh basil
  • 2 tbspns chopped parsley
  • 1 tbspn chopped thyme
  • 1 tspn oregano

Method

  • Heat oil and add onion, fry until translucent and add garlic. Stir fry for a minute and add beef mince. Break the beef mince with the spoon and stir fry until it starts changing the color. Add all the veggies, herbs and spices and mix.
  • After 5 minutes, add beef broth and passata and cook covered on low heat for 4 hours until all the flavors melt and mix in it and the sauce reduce.
  • After 4 hours of simmering, serve hot with boiled spaghetti. Either mix the sauce in the pasta or over the pasta and serve with grated parmesan cheese.
  • Serve hot.
Advertisements

Aussie Beef Burger

White sesame roll, tasty cheese, tangy tomato, high quality beef & juicy beetroot…… That’s how Aussies enjoy their beef burgers……. 😀

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 white rolls
  • 250 gms beef mince with fat content
  • Some salt and pepper to season
  • 4 – 6 slices of canned beetroot
  • 1 cup lettuce
  • 2 tomato slices
  • 2 eggs (cooked in egg rings, on low heat with a splash of olive oil)
  • Some ketchup to drizzle
  • Some oil
  • 2 slices of tasty cheese

Procedure:

-Make 2 fat beef patties of mincemeat and cook them in 2 tbspns oil on medium heat for 2 minutes per side.

-Keep aside.

-Cut white rolls into two and heat on the griddle until it’s a bit red from inside.

-Now on the top part of the bun drizzle some ketchup and on the other side of the bun lay some lettuce leaves, a slice of cheese, beef patty, egg, tomato and beetroot. Now put the bun side with ketchup on top and serve hot with chips.

-Do the same with the other roll and enjoy juicy beef burger the Aussie way.

Podeena Keema (Mincemeat with Mint Leaves)

Yum Yum Yummy sunday breakkie!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 500 gms Beef/ mutton mincemeat
  • 1 bunch chopped mint
  • 6 – 8 green chillies sliced
  • Salt to taste
  • 4 onions sliced
  • Red chilli flakes to taste
  • 1 tbspn ginger garlic paste
  • 1 lemon squeezed
  • 1 cup oil
  • 1 tspn turmeric

Method:

-Heat oil and fry onion until they are crunchy brown.

-Take out half of them in a plate and add mincemeat, turmeric, salt and ginger garlic paste in the pot and cook until the water gets dry.

-Now add green chillies and red chilli flakes and fry cook for 5 minutes.

-Add lemon juice and mint leaves and cook covered for 5 minutes.

-Dish out and garnish with the fried onions we reserved in the beginning.

-Serve hot.

Porterhouse Steak

Ayesha's Kitchen

Ayesha’s Kitchen

Love it!

Ingredients:

  • 2 porterhouse steaks (ask your butcher for steaks with a layer of fat on the side)
  • ¼ cup lemon juice
  • 2 tbspns olive oil
  • Some salt
  • 1 tspn red chilli flakes
  • 1 tspn butter

Procedure:

-Mix all the ingredients given for marination in a bowl. Place the steak meat on a shallow plate and pour over this mixture all over. Leave it for 30 minutes and flip the sides of the steak.

-Leave for 30 minutes on the other side.

-Heat your BBQ to 180 degrees, if you don’t have a temperature controlled BBQ grill then heat it 15 minutes prior to grilling on medium heat.

-Place your steaks on the hot plate of your grill and cook for 15 minutes per side with the BBQ lid closed.

-Then 2 minutes per side on the grill part to give grilled texture.

-Take it out onto a plate and put some butter on top. Serve hot with grilled asparagus, mushrooms, pepper and potato mash.

Chappali Tikkian

Side dish or main ………

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 500 gms beef mincemeat with fat
  • 2 red onion (chopped)
  • 6 green chillies (chopped)
  • Some coriander leaves (chopped)
  • Some mint leaves (optional) (chopped)
  • Some salt
  • 2 tbspns red chilli flakes
  • 1 tspn garam masala
  • 1 tbspn methi leaves
  • 1 tbspn chaat masala
  • ½ tspn kala namak
  • 2 tspns crushed ginger
  • 2 tspns crushed garlic
  • ½ tspn cumin powder
  • 1 tbspn crushed amardana (pomegranate seeds)
  • 2 tbspns cracked dry coriander
  • 2 eggs (scrambled lightly, half cooked, in small pieces)
  • 2 tspns corn powder
  • 1 egg lightly beaten
  • Oil for shallow frying

Procedure:

-Combine all the ingredients in bowl and mix well.

-Make 12 – 16 flat kebabs and fry in hot oil on medium heat. (2 minutes per side)

-Take them out and serve hot with mint chutney as a side dish or with parathas.

Aalu Keema Mattar Biryani

When you are not in the mood of picking bones and want some veggies in your meal …….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 3 cups rice (soaked for 15 mins)
  • Some water to boil rice
  • 2 sliced onions
  • 2 large onion chopped
  • 1 cup oil
  • 750 gms beef/ chicken/ lamb/ goat mincemeat
  • 1 cup fresh peas
  • 2 large potatoes, cubed
  • 1 tbspn fresh crushed ginger
  • 4 tbspns yogurt
  • Few drops of kewra essence
  • Few lemon slices
  • Some fresh coriander
  • Some yellow food color
  • Some fresh mint leaves (optional)
  • 4 green chillies

MASALA

  • Salt to taste
  •  1 tspn cumin seeds
  • 1 tbspn garam masala
  • Few dry plums
  • 1 tbspn coriander powder
  • 1 tbspn fenugreek leaves
  • A piece of cinnamon
  • 2 big black cardamoms
  • 4 – 6 green cardamoms
  • 7 – 8 cloves
  • 1 tbspn peppercorns
  • 4 bay leaves
  • Salt
  • Red chilli flakes/ red chilli to taste
  • 1 tspn turmeric

FOR TARKA

  • 1 onion sliced
  • Few curry leaves
  • 2 dried red chillies
  • ½ cup oil

Procedure:

-Heat oil and fry whole garam masala. When it begins to sizzle add ginger paste and onion and fry until its golden brown. Add mincemeat and cook until it starts changing its colour. Add tomatoes and 2 tbspns of yogurt and all the spices along with dried plums. Cook for 5 mins and then add potatoes and peas and cook covered for 20 minutes.

-Boil rice to 3/4th strength.

-Now in a non-stick deep pan lay a layer of yogurt, then rice, then mincemeat, again rice and then coriander, mint, lemon slices, yellow food color and kewra essence.

-Now in a frying pan heat oil and fry tarka onion and curry leaves. When onion gets golden brown add red chillies and spread this tarka all over the top of biryani.

-Cook covered for 5 minutes on low heat and serve hot with raita and salad.

Previous Older Entries