Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts

Wednesday, 7 December 2011

Tomato Keema Recipe

½ kg. minced beef
250 grm. Potatoes (cut in small pieces)
250 grm. tomatoes (remove skin and chop)
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves
black cardamom (Bari Ilaichi)
1/4 tsp. cumin seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder


Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add tomatoes and cook till they are done and water dries.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan or boiled rice.
Serving: 4 to 5 persons

Sunday, 6 November 2011

Bihari Kebab

  • 1/2 Kg —— Beef, filets
  • 2 tbs —— Papaya, Unripe & grinded
  • 1 tsp —— Ginger Paste
  • 1 tsp —— Garlic Paste
  • 2 tbs —— Yogurt
  • 1 tsp —— Chili Powder
  • 1 tbs —— Oil
  • 1tsp —— Green chilies, chopped
  • Salt —— to taste

  1. Mix all the ingredients to make a fine paste and mix beef in it.
  2. Keep aside for 4 to 5 hours or more.
  3. Skew the marinated beef in wooden or steel skewer and barbecue over
  4. Brush the oil on the beef and grill them until brown.
  5. Behari kebab is ready to serve.

Egyptian meat balls

  • 1kg —- beef
  • 2 —- onions
  • Half cup —- milk
  • 1 —- slice soft bread
  • Salt & pepper —- to taste
  1. Mince beef and onions (till smooth consistency).
  2. Soak bread in milk and add to meat together with the seasoning.
  3. Mix well and shape into round balls.
  4. Grill or fry on skewers or in a double grill until cooked.
  5. Served with your favorite dip and Chapati.

Grilled shrimps

  • 3 —— ripe tomatoes, quartered, seeded & finely chopped
  • Half —— cucumber, finely chopped
  • 1 —— red pepper, seeded & finely chopped
  • 3 —— cloves garlic, finely chopped
  • 2 —— shallots, peeled & finely chopped
  • 3.5 —— cups tomato juice
  • 2 tbsp —— red vinegar
  • ½ tsp —— sugar
  • 1 tsp —— olive oil
  • ¼ tsp —— salt
  • Freshly ground pepper, to taste
For grilled shrimp)
  • ½ kg —— shrimp, peeled & divined
  • 2 tbsp —— fresh lemon juice
  • 1 tsp —— olive oil
  • 1 —— clove garlic, minced
  • 1/8 tsp —— cayenne
  • 1/8 tsp —— zeera
Food preparation:
  1. Mix together tomato, cucumber & red pepper.
  2. Add garlic & shallots stir in tomato juice, vinegar, oil sugar, salt & pepper cover & allow chilling several hours or overnight.
  3. Place shrimps remaining ingredients in bag & squeeze gently to coat shrimp evenly refrigerate about 30 minutes.
  4. Drain & discard marinade skewer shrimp preheat grill to medium-heat or allow coals to burn down to white ash.
  5. Spray grill grate with non-stick spray coating.
  6. Grill shrimps 3-4 minutes per side or just until shrimp are done and turn pink; do not over cook.

Barbecued beef ribs recipe

Ingredients of Barbecued beef rib:-
  • 2 kgs —- short ribs of beef
  • 1 tsp —- salt
  • 1 tsp —- freshly ground black pepper
  • 1 tsp —- crushed re pepper flakes
  • ¾ cup —- chopped onion
  • ½ cup —- chopped celery
  • ½ cup —- chopped green bell pepper
  • 2 cloves —- garlic, minced
  • 1.5 cups —- barbecue sauce
  • 1 tbsp —- steak sauce
Barbecued beef rib preparation:
  1. Preheat the oven to 175 degrees C. Cut the strips of short ribs, between each bone, into pieces.
  2. In a small bowl, combine the salt, black pepper & red pepper flakes.
  3. Sprinkle all over the pieces of beef.
  4. Place in a 13 x 9 x 2-inch baking pan.
  5. Sprinkle with the onion, celery, bell pepper & garlic.
  6. Bake, covered with aluminum foil, for 1.5 hours.
  7. In a bowl, stir together the barbecue sauce & steak sauce.
  8. Pour over the ribs & bake for 1.5 hours longer or until the meat is tender when pierced with a fork, turning the ribs every half hour.

Grilled beef recipe

  • 1 kg tenderloin beef, pared & cut into medium steaks
    For the marinade:
  • 3 tbsp each, chopped parsley, olive oil & vinegar
  • 3 cloves garlic, crushed
  • 1 tbsp chopped ajwain
  • 1 tezpan
  • 200 gms each, julienned carrot, baby marrow, leeks, celery & shredded lettuce
  • 50 gms dry raisings
  • 30 gms unsalted butter
  • 5 gms fresh thyme
Grilled beef Preparation:
  1. In a small bowl, combine all the ingredients for the marinade.
  2. Place beef steaks in the marinade & turn to coat well on all sides.
  3. Cover and refrigerate for at least 8 hours, turning occasionally.
  4. Grill to desired level of doneness.
  5. In a frying pan, heat butter & sauté vegetables until soft, add raisin & thyme.
  6. To serve place sauted vegetables in the middle topped with portions of grilled beef.

Saturday, 5 November 2011

Karahi Gosht

Beef 2.5 lbs
Ginger/Garlic paste 2 tbsp
Green chillies 10
Salt to taste
Tomatoes 4 medium
oil 1/2 cup
Fresh green corriander and red chillies for garnishing.

Wash beef and put in a pan.
Put it on fire and let it boil in its own water. When water is evaporated put oil in it and fry meat when it turn brown add ginger/garlic paste and chopped green chillies.
When green chillies are brownish add chopped tomatoes and let the water dries up on medium heat, till oil separates and your beef is ready.
Garnish with fresh corriander and chillies. Serve hot with naan or roti. 

Bihari Kabab

Beef 1 kg cut into thin strips,
Onion 1 large ,
Raw papaya made into paste 1 tbsp,
Ginger paste 1 tsp,
Garam masala powder 1 tsp,
Yogurt 2 tbsp,
Red chillies dried(crushed) 4,

Add all the ingredients to the beef strips and marinade for 4 hrs.
Grill on skewkers adding some oil on top.
Serve with onion rings in lemon juice. 

Bhuna Qeema

1/2 kg qeema
4 medium onions (sliced)
4 tsp garlic paste
1 tsp ginger paste
1 tsp turmeric
2 tsp corriander (ground)
3/4 tsp salt
3/4 tsp chilli powder
1 tablespoon oil
Green chillies & corriander (for decoration)

Fry 2 onions on medium fire till brown.
Mix the dry masalas in water to make a paste.
Add to fried onions. Add rest of the [raw] onions. Stir.
Add 2 tsp garlic paste. Stir. Add qeema.
Let it cook till the water dries. Put 2 tsp of garlic paste in a cup of water, add to the pan, fry the qeema till it becomes dark brown.
Add chopped corriander and chopped green chillies for decoration. Mix and serve. 

Behari Boti

Beef Boti 1/2 kg[cut into small cubes]
Ginger 1 tsp
Garlic 1 tsp
Salt 1/2 tsp
Red chilli powder 1 tsp
Papita 4 tbsp
Onion 1 (brown)
Chat masala 1 tsp
Dahi 1 cup

Mix all the ingridents and leave it for 5 hours or more.
Now add water as needed and cook it until meat is tender.
Then add 3 table spoon of oil and cook for 5 minutes.
Burn a coal and when it is ligtened put a piece of roti in the middle of the pot, put the burnt coal and drop some oil on it and cover with lid immediately.
Serve hot with fresh onion slices.