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• In a pan add 2 tbsp. oil, ginger slices, meat, soy sauce, vinegar, 1 tsp. salt, turmeric and water. Cover and leave to cook for 30 minutes or until beef is completely tender.
• When done, shred meat into thin strands and cut to obtain 2-3cm strands of meat. (crispiness depends upon fine and shorter strands)
• Deep fry onion and garlic slices one by one in a pan, both until golden and crispy.
• Also fry shredded meat until dark brown and crisp.
• Empty oil from pan and roast chilli flakes in it. Add 1 tsp. of salt and fried meat and roll in pan for 10 minutes over low flame.
• Let fried garlic, onion and meat cool down and come to room temperature.
• Mix all ingredients afterwards and store in a completely air tight jar.
ENJOY WITH DAL CHAWAL OR ANY OTHER DISH OF YOUR CHOICE :)
• When fat changes color add water and a tsp. of salt. Cover and leave over medium flame until oil separates.
• When oil separates collect separately.
• Pound breasts after wrapping in a plastic and marinate with 2 tbsp. each of soy sauce and dark soy sauce and half a tsp. of salt for 30 minutes.
• Meanwhile take separated chicken oil in a pan(intended to cook rice), saving a single tbsp. from it to cook chicken. Add pre-soaked rice, a tsp. of salt, water and leave to cook over medium flame until all water is soaked up.
• Take a grill pan, melt 1 tbsp. of butter and add saved chicken oil. Cook marinated chicken breasts (15 minutes each side), sprinkle white pepper over both sides.
• Melt a tbsp. of butter in pan. Add chopped ginger, garlic, green chillies. Saute a little and add vinegar and leftover marinade. Let turn thick and dissolve 1 tsp. of brown sugar. Sauce is ready.
ENJOY WITH CUCUMBERS AND SPRING ONIONS, LET ME KNOW IN THE COMMENTS SECTION HOW DO YOU GUYS LIKE IT ?
• In a pressure cooker add 1/2 cup of oil and fry 1 cup of onion (half moons) until golden brown, then add bay leaves, cloves, cinnamon, black cardamom and meat. Now add 1 tbsp. each of ginger, garlic and green chilli paste.
• Roll a little and add salt, turmeric powder, coriander powder and crushed cumin. Add 8 cups of water and pressure cook for 30 minutes.
• When meat is tender collect meat and other solids separately and liquid portion separate.
• Add 1/4 cup of oil to cooker and 1/2 cup of chopped onions, saute a little and add 1 tsp. each of ginger, garlic, green chilli pastes, salt, turmeric, coriander, cumin, red chilli powder to it and roll.
• Add tomato cubes, all pre-soaked dals and 8 cups of water. Add water and let pressure cook for 15 minutes.
• When done and completely tender mix with liquid portion of gravy and blend well.
• Prepare Tarka in a pan with ghee, mustard seeds (rai dana), onion (half moons), garlic cloves, curry leaves, green chillies and dried red chillies and pour over dal blend.
• Now add separated meat, gourd cubes, water (2-3 cups or enough to tenderize gourd), mint leaves and leave to cook over low-medium flame for 10-15 minutes.
PREPARE ZEERA RICE:
• Cook rice and add salt, 1 tsp. cumin seeds, cinnamon sticks before draining water to incorporate flavor and drain water after wards.
• Take 1/4 cup oil in a pan, saute onions and other teaspoon of cumin seeds and add cooked rice to it.
• Leave for 10-15 minutes under low flame.
AND THAT'S ALL ABOUT MUTTON DALCHA. ENJOY WITH YOUR FAVOURITE ACHAR, HAVE A GOOD MEAL :)
• Take eggs in a bowl, add salt, black pepper, white pepper and beat well until foamy.
• In a pan with 2 tbsp. sesame oil fry eggs into small lumps (follow video for demonstration).
• Collect separately. Take 1/4 cup sesame oil in the same pan.
• Add ginger, garlic, carrots, capsicum, spring onion (white part), soy sauce, black pepper, white pepper, roll all of them for few minutes.
• Now add rice, chicken stock and green part of spring onion.
• Add prepared eggs and leave to cook at low flame for 15 minutes.
PREPARE MANCHURIAN :
• In a bowl take chicken add salt, black pepper, white pepper, vinegar, soy sauce, egg whites, corn flour. Mix well and leave to marinate for 15 minutes.
• Fry in a cup of oil. Fry until golden brown and collect separately.
• Replace oil with 1/4 cup sesame oil. Add all the remaining ingredients and fried chicken.
• 2 inches ginger+1 whole garlic blended with 1/2 cup water
• 1 tbsp. salt
• 1 tbsp. crushed cumin seeds
• 1 tsp. black pepper
• 1 tsp. cinnamon powder
• 10 cups water
• 1.5kg pre-soaked rice
CARROT TOPPING :
• 1/2 cup olive oil
• 1/2 kg carrot (julienne cut)
• 1 tbsp. brown sugar
• 1/2 cup raisins
• 1 tsp. salt
PREPARATION :
• In a pressure cooker add ghee and olive oil and let become uniform, add onions and fry until golden brown.
• Now add meat, ginger garlic blend (let cook until water soaks up and add), salt, crushed cumin, black pepper, cinnamon powder and pour all the water.
• Cover the lid and pressure cook for 30 minutes.
• After 30 minutes check if the meat is tenderized, if not then add more water and cook until tender.
• Transfer the cooked meat curry to another pot, add rice, cover the lid and cook until all water soaks up.
• In a separate pan roast all ingredients for carrot dressing (minimum 5-10 minutes).
AND TADAA!! ALL READY.... HAPPY MEAL, EID MUBARAK :)
