Hunter Beef

Cheeni Beef with Tomato

Bhunay Huay Pasandey

Beef Bites

Beef Baingan

Achari Gosht

Beef Chili With Red Sauce

Ingredients: 

• Beef undercut ½ kg
• Tomato ketchup 1 cup
• Chicken stock 1 cup
• Capsicum 2
• Green chili 10
• Corn flour 1 tsp
• Garlic 1 tbsp (chopped)
• Sesame oil 1 tbsp
• Vinegar 1 tbsp
• Black pepper ½ tsp
• Salt ½ tsp
• Soya sauce 2 tbsp
• Oil 2 tbsp

Procedure: 

1. Cut the beef into strips and marinate it with salt and sesame oil, leave it for a night.
2. Now heat oil and fry chopped garlic in it.
3. When aroma of garlic arise add beef strips and fry 3 to 4 minutes.
4. Now add chicken stock and cook it on low flame.
5. On boiling point add black pepper and corn flour.
6. In the end add tomato ketchup, vinegar, soya sauce, green chili and capsicum, mix and close the flame.
7. Tasty beef chili with red sauce is ready to serve.

Ginger and Garlic

Ginger and Garlic both have different taste..i saw in the cooking shows everybody ( all food experts and chefs) put ginger garlic paste in everything ..like in bihari kababa ..seekh kabab and koftey ..there is no need to put galic in it and if u making any vegitable except Gobi ....no need to put ginger ....ginger is good for meet dishes like bihari kabab and koftey and seekh kabab ..........and yes in sabzi gosht u can use both ginger garlic ..
try this thing u will enjoy ur taste of the food better..............bet ya

Butter, Ghee, Paneer, Cheese, Cream

• WHEN making butter out of cream in summer, stand the jug of cream in a basin of cold water or ice and whisk briskly. When the cream thickens, add cold water to quicken the butter forming.
• BUTTER-making is less messy if you heat a pan of water first so that the bowl of cream, whisk, jug, and so on, can be easily cleaned by dipping in the hot water. Do not throw away this oily water-use it to rub all over the body when having a bath.
• IF you add some salt to the cream before churning, the butter will taste better and last longer without going rancid.
• IF the buttermilk is too salty to drink, use it in place of water in a vegetable curry. In fact, when mixed with a bit of curd and besan and cooked with onions, tomatoes and spices, it makes a very popular north Indian speciality call ‘besan ki karahi’ ! Sindhi Karahi can also be made with this.
• YOU can usually get quite a bit of paneer or cottage cheese out of buttermilk. Just heat it and either squeeze a bit of lime juice into it or add a spoonful of curd to make it curdle. Strain the paneer so that the whey is separated.
• IF buttermilk or whey is used to knead the dough for tandoori roti and naans, they come out extra light, provided you let the dough stand for some hours before use.
• CREAM should only be made into butter while it is fresh. Once it turns smelly and discolourd it is not worthwhile doing so, as it will go bad very soon. However, it can be turned into perfectly good ghee.
• WHEN you are making ghee out of cream, it is best to line the karahi or pan with a teaspoon of oil or butter to prevent the cream from sticking to the bottom of the pan as it slowly cooks.
• COOKED this way over a slow fire, the ghee will not turn brown and neither will the residue from the ghee get burnt and be tendered useless. It can be used in a number of ways once the ghee is strained and bottled.
• GHEE residue can be used for making halwas out of suji, besan or dalia. First heat the residue in a karahi on a low fire and then add a few spoonfuls of any one of the above ingredients. Roast for a while till you get a nice aroma, and then add the sugar and water. Cook for a few minutes, garnish with nuts and serve. There is no need to add any ghee as the residue contains plenty of it. Hence this is a very economical way of making a tasty sweet dish.

Kitchen Hints

- THE pots, in which milk is kept and boiled, usually have cream stuck around the sides. While washing do not throw the milky water. Instead, use it to water ‘motia’ and ‘chambeli’ plants. They will grow better and have more flowers. 


- IT is not easy trying to figure out the freshness of fish nowadays when sellers smear them with red colour! Here are certain points that your should always consider while buying fish:


a) A fresh fish has clear, shining and protruding eyes while a stale one’s would be a bit hazy, pinkish and buried in their sockets. 
b) The skin of a fresh fish would be shiny and firm. A stale fish’s skin is not firm or lustrous.
c) The gills should be clean and red. A stale fish’s gills are brownish or are turning greenish colour.
d) Fresh fish meat sticks to its bones while stale meat is soggy and difficult to handle.


- If the onions burn while browning, remove all the burnt bits, change the pot and add a little fresh oil, otherwise the burnt taste will pervade the curry. You may have to start again.


- If the curry has become too hot, and contains tomatoes and/or whipped yoghurt, or coconut milk, and an extra tomato or two. Also add ½ -1 teaspoon of sugar.


- If the curry has become too salty, add pieces of potato, or a piece of dough, which you must remove before serving. The potatoes and dough will absorb the liquid and then you can top up with cup plain water, which will dilute the saltiness.


- If the curry is too liquid, boil uncovered (keep your exhaust fan on!) for a few minutes.


- If the curry is not spicy enough, fry whatever spices you like with some chopped green chilli in hot oil in little saucepan or ladle (be careful as the chilli can splutter) and add to the curry.