beef burger

Ingredients

For the burger 540g/1lb 3oz minced beef chuck steak 25g/1oz chopped coriander 1 onion, chopped 1 tbsp Dijon mustard 1 free-range egg yolk 1 tbsp olive oil salt and freshly ground black pepper To serve 4 slices mature Cheddar 4 tbsp mayonnaise ½ iceberg lettuce, shredded 4 ciabatta rolls 1 red onion, sliced 1 beef tomato, sliced

Method 1. Place all the burger ingredients in a mixing bowl and stir to combine. Using your hands, shape into four equal-sized patties. 2. Preheat the grill to hot. Cook the burgers under the grill for 15 minutes, or until cooked through, turning once. 3. Top each burger with a slice of cheese towards the end of the cooking time. 4. Before serving, mix together the mayonnaise and lettuce. Cut the ciabatta rolls in half and toast under the grill on both sides. 4. Top the bottom halves of the ciabatta rolls with the lettuce and mayonnaise, followed by a slice of tomato. 5. Arrange the burger and cheese on top of the ciabatta, followed by a slice of red onion. Top each burger with the other halves of the ciabatta rolls and serve.

Chicken Manchurian Recipe

Ingredients: 1lb boneless skinless chicken breasts (cut into 1” pieces) 1 ½ tablespoons flour 1 ½ tablespoons corn starch 1 egg salt and pepper (to taste) 1 large onion (sliced) Sauce- ½ cup chicken broth ¼ cup ketchup ¼ cup tomato puree 3 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon garlic (minced) 1 tablespoon ginger (minced) 2 tablespoons water 1 tablespoon cornstarch fresh cilantro (chopped, for garnish) oil (for frying) Cooking Instructions: Step 1: In a bowl mix together flour, 1 ½ teaspoon cornstarch, egg, salt and pepper. If batter is too thick add a tiny bit of water to thin it out. Dip chicken pieces into batter, coat well and deep fry chicken pieces in batches in your deep fryer at 375 degrees until golden brown. Drain on paper towels and keep warm until needed. Step 2: Add a tiny bit of oil to your wok and stir fry slices onions for about 1 minute. Add garlic and ginger stir fry for 30 seconds. Add chicken broth, ketchup, tomato puree, soy sauce, and sugar. Mix well stirring and bring to a boil. Combine 2 tablespoons cornstarch with 1 tablespoon cold water and pour into mixture while stirring. Cook until sauce thickens. Step 3: In a bowl pour the sauce over the chicken pieces. Mix well and top with chopped fresh cilantro. Serve with white rice.

palak gosht

Ingredients

Lamb cut into 1-inch cubes - 1 lb
Cinnamon sticks - 2 - 2 inch
Onion, finely chopped - 1 large
Ground coriander - 4 tsp
Cumin seeds - 1 tbsp
Ground cumin - 2 tsp
Chili powder - 1 tsp
Turmeric - 1 tsp
Plain yogurt - 1/4 cup
Finely chopped fresh ginger - 1-inch
Garlic cloves, crushed - 3
Fresh spinach leaves, washed - 1 lb
Salt - 1/4 tp
Vegetable oil  - 1/2 Tbsp
Method

• Clean, wash and cut lamb into even sized pieces.
• Boil spinach in salted boiling water for one minute.
• Remove well and grind it along with green chillies to a rough paste.
• Heat up oil in a thick bottomed pan.
• Mix in bay leaves, whole garam masala and cumin seeds.
• When cumin seeds begin to change colour, mix in cut onions.
• Stir fry till onions are translucent.
• Mix in ginger-garlic paste, red chilli powder and then mix in lamb pieces.
• Stir fry on high flame heat up stirring constantly.
• Mix in three cup of water and stir fry covered until lamb is almost done.
• Mix in salt and spinach and stir fry till lamb is fully mixed with spinach and tender.

mutton karahi

• 1 kilo of Mutton - Lamb
5-6 medium size Tomatoes
3-4 Whole Green Chillies
2 tsp. of Ginger Paste
2 tsp. of Garlic Paste
1/2 tsp. of Red Chilli Powder
Salt (to taste)
1 tsp. of Black Pepper (freshly crushed)
2 tbsp. of Oil

1) Put the meat in a pot or karahi (preferrably a karahi.) Add the Garlic and Ginger paste. And fry on medium heat until any water dries up.

2) Then add 3 glasses of water to meat. Mix and cover and let cook on medium heat. Until meat is tenderized.

3) Once the meat is tender and looks cooked, add the following ingredients: Oil, Salt, Black Peppers, and Red Chilli Powder. If there is still some water remaining in the pot, increase stove heat and constantly stir and let the water dry. Then add green chillies & tomato.

4) Lower heat and cover pot and let cook on low heat for 5-10 minutes.

5) Once tomatoes are softened, Keep stirring until water dries up.

mutton korma

Ingredients: 1 tb Cumin seeds 4 tbsp. Coriander seeds 1-2 ts cayenne-pepper 1 ts Saffron threads 3 tb Hot milk 6 tb Ghee or clarified butter 2 md Onions, chopped 5 Black cardamom pods-cinnamon sticks 4 Cloves 3 Bay leaves 1 Fresh ginger, grated 4 lg Garlic cloves, minced 2 lb Boneless lamb, cut into-1/2-inch cubes 1 cup Fresh, sweet, unflavored-yogurt 1/4 cup Heavy cream 1 tb Rose water 1/4 c Blanched almonds Method:

• Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place near the stove.
• Soak the saffron in hot milk.
• Heat the ghee or clarified butter in a large, shallow, heavy pan.
• Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves. Cook over medium heat, stirring frequently, until the onions begin to turn reddish brown, about 15 minutes. Add the ginger and garlic and cook, stirring constantly and scraping the bottom of the pan, until the onions are reddish brown.
• Stir in the ground spices and cook, stirring, for about 10 seconds, or until the spices release their fragrance.
• Dry the meat with paper towels.
• Stir half of the meat into the spice mixture.
• Increase the heat to medium high and cook, stirring for a few minutes, making sure all the meat is coated with the spices.
• Stir in the remaining meat, and cook as before, scraping the bottom of the pan. If the mixture gets too dry, splash in a little water.
• Turn the heat to medium. Start adding the yogurt 1 tablespoon at a time, stirring and incorporating it into the mixture before adding the next tablespoonful. Continue adding in this way until all the yogurt has been used. Turn the heat to low. Cover the pan and simmer the meat for about 1 1/2 hours, or until the meat is very tender. If necessary, splash in a little water from time to time. When the meat is tender, and salt to taste.
• Stir the cream and cook until the sauce is thick. Stir in the saffron and rose water and heat thoroughly.
• Fry the almonds in a little oil until golden brown.
• Serve the lamb hot garnished with the almonds.

handi chicken

½ cup oil ¼ teaspoon kala zeera (black cumin) 3-4 dry red peppers ( the long ones) 4 small onions, steamed and pureed 1 small can (I think its 7 oz.) tomato sauce 1 tablespoon ginger paste 1 tablespoon garlic paste 1/3 teaspoon haldi (turmeric) 1 teaspoon salt 1-2 teaspoons lal mirch (chili pepper) 12 pieces chicken 1 cup whipped yogurt ½ cup heavy whipping cream 1-2 banana peppers, cut into slices Fresh coriander leaves

Heat oil on low heat; add the kala zeera and the dry red peppers. Fry a little bit make sure not to blacken the pepper. Then add the ginger garlic paste. Cook a little more, and then add the haldi, salt and the lal mirch. Fry some more then add the onion puree. Cook for another 7-10 mins, add the tomato sauce. Cook a bit more then add the chicken. Cook for 10 mins. Add whipped yogurt. Cook till chicken is. Done turn off the heat. Add the heavy whipping cream, and the banana peppers. Decorate with coriander leaves.

deep fried chicken cutlus

Sindhi Biryani