Tag Archives: Beef

Sabzi Keema

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This is my own invention…….. I love this dish because of its aromatic flavors and because it is low in fat and easy to cook. A very healthy start in the Month of Ramadan ….

Ayesha's kitchen

Ingredients:

  • ½ kg chicken keema
  • 1 big potato diced
  • ½ cauli flower sliced
  • 1 tbspn kasuri methi
  • 1 tspn ginger garlic paste
  • ¼ cup olive oil
  • 2 tomatoes diced
  • 1 tspn garam masala
  • Salt to taste
  • 1 tspn red chilli powder
  • ½ tspn cumin seeds
  • ½ turmeric powder
  • ½ cup coriander
  • 2 green chilllies sliced

Procedure:

-Heat oil and fry ginger garlic paste in it for 2 minutes on medium flame.

-Add chicken mince and fry until it is white.

-Now add all the other ingredients and cook it covered on low heat for 20 – 25 minutes.

-Serve hot with rotis.

Beef Lasagna

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Simple Beef Lasagne is a lovely recipe, do try this if you are Italian food lover …

Ingredients:

BEEF SAUCE/BOLOGNA SAUCE:

  • 2 cans of diced tomatoes
  • ½ tspn oregano, thyme, rosemary and crushed black pepper
  • Some salt
  • 1 tspn paprika
  • 4 tbspns olive oil
  • 2 tbspns chopped onions
  • 4 tbspns chopped capsicum
  • 1 tbspn chopped zucchini
  • 250 gms beef mince

BECHAMEL SAUCE:

  • 1 ½ cup whole milk
  • 1 scoop of butter
  • 1 tbspn plain flour
  • Some salt and pepper

FOR LASAGNE

  • 10 lasagne sheets
  • 1 cup parmesan cheese
  • 1 cup mozzarella cheese
  • 2 Tomato Slices

Procedure:

-Heat oil and add mincemeat. Stir fry for 15 minutes on low heat.

-Meanwhile in a  sauce add diced tomatoes and all other ingredients and let it cook on low heat for 10 minutes or until its like a chunky tomato sauce.

-Add the sauce in fried mincemeat and mix. Remove from heat.

-Boil milk and Heat some butter in a saucepan. Add flour and mix well. Now add boiling hot milk with constant whisking. Stir until it become thick. Remove from heat.

-Boil lasagne sheets and drain access water.

-Preheat oven to 180 degrees Celsius.

-In a Pyrex baking tray scoop some béchamel sauce on its base and spread.

-Now spread a layer of boiled lasagne pasta and then some béchamel and mincemeat sauce. Sprinkle some parmesan cheese and mozzarella cheese and then cover it with the other boiled pasta and repeat the process again until the ingredients are finished.

-At the end top it with some cheese and tomatoes and bake on 180 degrees Celsius for 10 minutes.

-Serve.

Outcome:

Tasty and easy beef lasagne is ready to serve.

Ayesha's Kitchen

Tips:

-Add boiling hot milk in butter and flour when making béchamel sauce.

-Boil lasagne sheets 2 at a time so that they don’t stick to each other.

Servings:

This will serve 3 – 4 persons easily.

Kabab Biryani (Kababeesh)

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Kabab biryani is entirely my own recipe. I have used my culinary innovative skills to invent this recipe and believe me its mind blowing ….

Ayesha's Kitchen

Ingredients:

FOR KABAB:

  • 750 gms beef mincemeat
  • 1 tspn salt
  • Some red chilli powder
  • 1 bunch coriander
  • 4 green chillies
  • 2 tbspn freshly crushed ginger
  • 1 tbspn freshly crushed garlic
  • 2 onions (medium size)
  • 1 onion sliced and fried
  • 2 tbspns gram flour/ chickpea flour
  • 1 tbspn garam masala
  • 1 tbspn cracked dry coriander
  • ½ cup oil for frying

FOR BIRYANI

  • 1 onion sliced
  • 1 onion sliced and fried firm
  • 2 chopped tomatoes
  • 2 tbspns yogurt
  • recipe homemade biryani masala (1 packet of market bought biryani masala)
  • ½ cup oil
  • ½ cup chopped coriander
  • 2 green chillies slitted
  • 1 lemon sliced
  • Some cumin seeds
  • 2 cloves
  • 1 big cardamom
  • 1 green cardamom
  • A piece of cinnamon
  • 1 tspn ginger paste
  • 1 tspn garlic paste
  • 1 tspn julienne ginger
  • Few curry leaves
  • A charcoal piece
  • A piece of aluminum foil
  • 3 ½ cups basmati rice
  • Water for boiling rice (1.5 – 2 litre)

Procedure:

FOR KEBABS

-Put all the vegetables, herbs and spices in the food processor and coarsely grind them.

-Add mincemeat and gram flour and mix well.

-Take this mixture out in a mixing bowl and make seekh kababs.

-Heat oil in a frying pan and fry these kababs until they are brown an firm.

-Take them out in a plate and keep aside.

FOR BIRYANI

-Now in a deep cooking pan (non – stick preferred), heat oil and fry whole garam masala. Add ginger, garlic paste and ginger juliennes and stir. Add onions and fry them until they are golden brown. Now add kebabs, tomatoes, biryani masala and yogurt. Stir once and then cook on low flame until the masala is formed.

-Now boil water and add soaked rice. Boil until the rice are ¾ % cooked.

-Strain, discard water and keep the boiled rice aside.

-Divide boiled rice and kabab rice in 3 portions.

-Meanwhile heat charcoal piece until its white and keep burning until it’s the time to use it.

-Now in a deep cooking vessel, heat some oil and add curry leaves and green chillies, when they begin to splatter add one portion of kabab masala and spread a layer of one portion of boiled rice. Repeat the process until all the portions of kabab masala and rice are done. Make sure the rice is the last layer.

-Sprinkle coriander leaves, fried onion, lemon slices and yellow food colour. Now place the aluminum foil on it and burning charcoal on the aluminum foil. Drizzle some oil on charcoal and immediately cover the pot. Remove from flame and keep it covered for 15 minutes.

-Remove charcoal and aluminum and serve.

-Serve hot with salad and raita.

Tips:

For fried onions, heat ½ cup oil and fry onion slices until they are brown and firm. Drain oil thoroughly.

Chappal Kabab

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Chappal kabab is a North Pakistani dish which is very famous all over Pakistan. This dish is full of flavors and aromas. Try this recipe as it is the best and the easiest recipe of this wonderful dish you can ever think of….

Ayesha's Kitchen

Ingredients:

  • 1 kg mincemeat Beef/ chicken/ Lamb
  • ½ kg fat (Charbi) (ground)
  • Salt to taste
  • 1 tbspn red chilli flakes/ powder
  • 1 tbspn crushed pomegranate seed
  • 2 eggs omelette (Scrambled or chopped)
  • 2 tbspns chopped green coriander
  • 1 tbspn chopped mint
  • 1 tbspn cracked dry coriander
  • 2 onions chopped in food processor
  • 4 – 8 green chillies chopped fine
  • 1 tomato (deseeded and chopped fine)
  • 1 tbspn butter (soft)
  • 1 tspn gram flour (besan)
  • 1 tbspn garam masala
  • 1 tspn chopped
  • 1 tspn chopped garlic

FOR FRYING

  • Oil for shallow frying
  • Tomato slices
  • Some lose corn flour

Procedure:

-Combine all the ingredients given above for kabab mixture and mix well.

-Heat oil in a skillet sort of frying pan.

-Now, with wet hands take some mincemeat and press it in a way that they are 0.5 cm thick and spread all over your finger area. Dust it with some corn flour and place one tomato slice it in the middle of the kabab and press.

-Fry until it is cooked.

-Take it out in a serving dish and serve hot with Kandhari naan and mint sauce.

-Do the same with remaining mincemeat.

-Delicious homemade Chappal kababs are ready.

Tips:

-Finely chop omelette and make sure you don’t add any seasoning to this omelette.

Servings:

This will make 6 – 8 chappal kababs.

Namak Gosht

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Namak gosht is entrely a Pakistani delicacy which is not so famous but people who know about it, love it,…. it is cooked with green chilli paste and black pepper without tomatoes and red chilli powder, try it, love it and comment it …

Ayesha's Kitchen

Ingredients:

  • 3 tbspns green papaya paste
  • 1 kg goat meat
  • 2 large onions
  • 1 tbspn garam masala
  • 1 tspn coriander powder
  • 4 green chillies (crushed)
  • 4 green chillies julienne
  • Some chopped cilantro leaves
  • 1 tspn mint paste
  • 1 cup oil
  • 1tspn nigella seed powder
  • 1 tbspn cracked black pepper
  • Some whole garam masala (1 cardamom, a pinch of fenugreek seeds, 2 cloves, a big piece of cinnamon stick, few cumin seeds)’
  • 1tspn ginger paste
  • Some ginger julienne (for garnish)
  • Some salt
  • 2 cups yogurt
  • 1 tspn turmeric

Procedure:

IF COOKING MEAT DRECTLY IN MASALA

-Marinate the meat with papaya paste if you are going to cook the meat directly in masala.

-Heat oil in a pan and fry onions, ginger paste and whole garam masala in it for 5 minutes. Now add marinated goat meat and fry for 5 – 6 minutes until the meat starts changing its color. When the moisture evaporates, add yogurt and other spices and coo well.

-Cook it covered on low heat for 30 minutes or until its well-cooked and the oil comes up to the masala surface.

-Add green chilllies, coriander and ginger and serve hot with naan.

IF COOKING MEAT AFTER BOILING

-In a deep pan add everything except, green chillies, ginger and cilantro and boil in 3 cups of water until the meat is well-cooked and masala is formed. Now add yogurt and roast the meat. Cook on low heat until it is done.

-Now stir and simmer.

-Add garnishing material and serve hot. (The taste is just the same)

IF COOKING IN PRESSURE COOKER

-In a pressure cooker heat oil and fry onions, whole garam masala and ginger paste for 5 – 10 minutes or until the onions are lightly brown. Add meat and stir fry. When the moisture evaporates, add yogurt and other spices and give it pressure for 30 minutes on low medium heat.

-Now very carefully open the lid and stir and simmer. Add some water if needed.

-Now add garnishing material and serve hot with nan or tandoori roti.

Afghani Tikka Boti

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Afghani tikka boti is one of the famous dishes of Afghanistan… Afghan Cuisine is mostly mild and aromatic, they do not use powdered masalas like red chilli powder, etc., thats why their food is mild and scented with natural and aromatic flavors …

Ayesha's Kitchen

Ingredients:

  • ½ kg boneless beef cubes (medium sized)
  • Some tomato, onion and capsicum cubes (Optional)

MARINATION

  • 1 cup green papaya paste (for tenderization)
  • 1 cup yogurt
  • ¼ cup vinegar
  • Some salt (to taste)
  • 1 tbspn cracked black pepper
  • 1 tbspn red chilli flakes (Optional)
  • Freshly crushed powder of spices (1 big cardamom, 1 small cardamom, 2 cloves, 1 medium sized cinnamon stick)
  • 1 tbspn mint paste
  • 1 tbspn chilli paste (green chilli)
  • 1 tbspn coriander paste

FOR GLAZING

  • Some olive oil
  • some cracked black pepper

Procedure:

-In a mixing bowl add all the ingredients for marination and stir and mix. Now add beef chunks in it and keep aside (refrigerator) for 12 – 20 hours.

-Now thread the meat on the skewers and add vegetables it you want to but Afghans do not use it.

-Heat the BBQ on medium heat and grill the meat until it is well done.

-Now take it out in a plate and glaze with the mixture of black pepper and olive oil (or normal oil) and serve hot with mint coriander chutney (sauce).