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

Wednesday, April 22, 2015

Beef chilly garlic
























Ingredients: 

For the marinade: 

Beef - 1lb
Garlic - 1 tsp
Salt to taste
Red chilly powder - 1 tsp
Brown sugar - 1 tsp
Vinegar - 2 tsp
White flour - 1 tsp

For the Red Sauce:

Garlic - 1 clove minced (medium size)
Red chilli powder - 1/2 tsp
Brown sugar - 1 tsp
Vinegar - 4 tsp
Soya sauce - 2 tsp
Chopped green chillies - 1 (optional)
Salt to taste

Method:

1. Clean, wash and cut the beef into strips. Drain with paper towels and set aside.

2. Mix together all the ingredients of the first marinade except the flour and rub the beef pieces with it nicely. Set aside for 1/2 an hour.

3. Dust the marinated beef pieces with flour and deep fry them in oil till crisp. Drain on paper towels.

4. Meanwhile prepare the red sauce by combining all the sauce ingredients together.

5. Now toss the fried beef pieces in the red sauce and enjoy.

For Chilly garlic beef in glazed red sauce:

Follow the steps from 1 to 3

4. Heat 1 tsp of vegetable oil. Combine all the sauce ingredients with 1 tbs of ketchup and 1 tsp of hot chilli sauce (optional) and add to the sauce pan.

5. Dissolve 1 tsp of cornstarch in 1 tbs of water and add it to the red sauce to glaze it. Simmer till the sauce thickens a bit. If it becomes too thick add another tablespoon of water.

6.Toss in the fried beef.

7. Garnish with chopped spring onions and serve hot with rice or noodles. You may also add thinly sliced red and green peppers to it.



Saturday, November 8, 2014

Sheekh Kebabs

Kebabs were not my specialty and I kept trying different recipes each time I made them but was never ever happy with the outcome.

 The kind of flavour and taste that came to my mind did not in any way match the recipes I found.   The rich taste of the ground meat should be in perfect harmony with the spice bland, the subtle flavour of the whole spices playing in the background with nothing overpowering anything.  All the recipes I came across used raw eggs for binding. Of all the things I hate the smell of raw eggs in cooking. Kebabs actually don't need any binding as long as the meat and fat ratio percentage is right. Then comes the technique of cooking which plays an important role in the taste, texture and flavour. I tried my best to incorporate everything. And at last they turned out exactly as I had imagined them.  Thanks to the Almighty, these kebabs were so flavourful that I couldn't believe that these were the best kebabs I ever made!




Here's the recipe:

Ingredients:
Lean ground beef - 1 kg (80% beef + 20% fat)
Onions - 1 large sliced, 1 medium chopped.
Green chilies- 4-6 (deseeded)
Ginger garlic paste -  1 tbs
Cloves -  6
Green Cardamoms - 6
Black Cardamom -1
Roasted cumin seeds - 1/2 tsp
Cinnamon bark - 2 x 2 inch sticks
Veg oil - 3  - 4 tbs
Red chilly powder - 1 tsp
Turmeric powder -  1/2 tsp
Fresh mint leaves - 1/4 cup chopped
Fresh cilantro - 1/4 cup chopped

1. Rinse the ground beef under the tap in a strainer quickly and let the water drain. 
2. Slice the large onion and deep fry till golden and crispy. Do not let them darken as they would taste like coal. Drain on paper towels and set aside.
3. When the onions cool down add the whole spices and grind them. 
4. Chop the medium sized onion, green chilies, mint and cilantro separately. 
5. Heat one tsp oil and add the ginger garlic paste, red chilly powder and turmeric. Stir a bit till the raw smell goes and remove. and finely chopped green chilies, chopped mint and cilantro to the hot pan. Keep aside.  
6. Sprinkle 1 tsp salt on the ground beef, mix well. Add the ground brown onion mixture, fried masala, chopped onion, green chilies, mint and cilantro and mix everything well.  Allow to marinate for at least a couple of hrs.
 7. Oil the metal skewers. Take a small ball of the ground beef mixture and with clean wet hands shape it into a kebab on the flat metal skewers till it holds together. Repeat with the rest of the meat. 
8. Grill them on a hot barbeque until just done. They should be soft tender and juicy. Do not over cook. Enjoy with yogurt mint chutney.

Tuesday, September 10, 2013

Minty Kebabs



My failed attempts to make kebabs like the ones we used to enjoy at the Kareem's restaurant in Old Delhi left me frustrated. I still dream about their taste - so flavourful, juicy and spicy too.

My kebabs were always dry no matter what I did and when I tried to make them moist they would crumble and fall while they were being grilled. I always used extra lean meat to keep them healthy. But my husband would argue and justify saying: "It is the fat that keeps the kebabs moist. All the restaurants use some fat in their kebabs and all that fat drips off when you grill them", which took me a while to digest. Anyway, I decided to try them out with medium beef at his request, thinking, I am not going to make them often. Well I have an alternative for healthy eaters:  you could try my koubideh which are made with extra lean ground beef.

 The medium ground beef did do the trick and my kebabs did turn out well this time and did not fall off when I grilled them. Not only this, the Shaan's Chapli Kebab spices combined with fresh mint and cilantro enhanced their flavour.  I rarely use store bought spice mixes in my cooking except for a few selected dishes like Haleem, Nihari and Chapli kebabs as it turns out easy instead of an elaborate preparation.  The chapli kebab spices have whole coriander, cumin and garam masala spices in them with white flour. So I decided to grind them fine. Then I added the fresh mint and cilantro.  And I was very happy with the end result. They turned out not only juicy and flavourful but were very close to the ones we ate at Kareem's restaurant in Old Delhi.

My family loved them so much. I forgot all about the fat and enjoyed every bite of them.

Here's the recipe!

Ingredients:
Medium ground beef - 350gms
Shaan's Chapli kebab Masala - 1/2 pack
Cilantro - 1/2 cup
Mint - 1/4 cup
Vegetable oil - 1 tbs
Veg oil for basting - 1tbs
 Flat metal skewers

Method:
1. Rinse the ground beef quickly in running water in a strainer without making it soggy. Let it drain a bit so that it is not watery. You don't need to rinse it if the beef was washed before grinding.

2. Take half of the Shaan's chapli kebab masala from the pack, place it in a dry grinder and grind it fine.

3. Wash the fresh mint and cilantro and towel dry them, then add to the grinder and grind them all together.


4. Mix together the ground beef, the ground masala and one teaspoon of vegetable oil.

5. Brush the skewers with oil as this makes it easier to slide off the kebab when it is done. With clean wet hands take a golf size ball of the prepared ground beef and wrap it around the skewer till it holds together. Clean and wet your hands again and shape it into a nice, long, smooth and round sausage then with your index and middle finger mimicking scissors pinch the kebab from one end to the other alongside to form ridges. Smoothen the edges.

6. Repeat the steps for all of them. Leave enough room on either side of the skewers so as to rest them on the grill.
























7. Set your oven to broil on high (or 550 degrees fahrenheit).

8. Take an old cookie sheet and cover it with tin foil. Place the skewers on the cookie sheet. Then place it under the grill in the top position of the oven.

9. Broil for 3 mins on each side. Do not over cook as they would harden. When you see them turning golden brown turn over and cook for another 3 mins till they are just done. Keep some tin foil ready. Remove them from the oven. Discard the fat/oil drippings. Wait for sometime till they cool off a bit. Slide them off with your hands (wearing clean oven proof gloves) into the tin foil and wrap them up immediately.  This helps in retaining the moisture and heat till you serve them. You have to be very careful and use oven gloves while handling the skewers as they are very hot.

10. Serve them hot with rumali roti (thin flat bread like a hand kerchief) or naan and yoghurt mint chutney which you can make by grinding together 1/2cup each of fresh mint and cilantro, 1 small green chilly, 1/2 an inch ginger, salt and pepper. Then add this to 1/2 a cup of whisked sour yoghurt.

11. You can spread the yoghurt chutney on the Naan or rumali roti, place a long kebab inside, top with sliced red onions sprinkled with lemon juice and chaat masala, roll it into a wrap and enjoy!

Saturday, December 8, 2012

My Koobideh

My Koobideh call for no fat, absolutely no fat at all. Yet when I made them nobody could tell the difference! They were just as juicy as any other koubideh and everybody just enjoyed them asking for seconds and thirds.

I always wanted to make koobideh but without fat and each time I tried they turned out so dry and tasteless that it felt like eating a piece of cardboard. I got fed up and stopped trying altogether.

 It so happened that after making kibbeh there was so much extra lean finely ground beef left over and I had to use it all up (I never refreeze any food after partially or completely defrosting it). While I was just speculating on how I could make juicy kebabs with it, what I should add - eggs and cornstarch or  mushrooms, etc, etc, my eyes fell on the almond butter bottle in the shelf and lo and behold my juicy koobideh were born!

What can be a better substitute to fat other than almond butter? It not only gives a better taste but is a much better healthy choice as well. "Almond butter is not only a good source of protein but is packed with monounsaturated fats, which are good for the heart, and also helps to control blood sugar".

Some people might argue that the fat burns off when you grill them so why take the unnecessary expensive alternative of using almond butter. The fact is that the fat does not entirely burn off. When the kebabs cool down you can still see a film of fat sticking to them. And this fat can clog your arteries and give you a heart attack.

Here's the recipe!

Ingredients:
1 kg Finely ground extra lean beef (no skin and 0% fat)
1 tbs Garlic paste                            
1 tsp Black pepper ground              
2 tbs Fried onions (either store bought or home made)
2 tsp Seven spices                          
1 tsp All spice                                
1 tsp Cumin powder                      
1 tsp Salt as per taste)
1/2 cup Fresh Parsley (chopped)
1/2 cup Almond butter                         -
1 tbs Vegetable oil (optional)
1-2 tbs Water                                      
4-6 Flat metal skewers                

Method:

1. Grind together fried onions, garlic paste and fresh parsley along with all the spices and 1 tblspn of water.  Add this paste to the ground beef.


2. Add the 1/2 a cup of almond butter with the almond oil to the beef. Keep kneading it like dough till it stops sticking and starts leaving the sides of the container.  If it is too sticky and dry add just 1/2 - 1tbs of water. The more you knead the lighter the kebab texture. The kebab dough should be moist and airy and should not stick to your hands. Knead well and leave to marinate in the fridge for an hour or two.

3. Do not add any extra vegetable oil if the almond butter is runny and if you can see the almond oil covering the top of the almond butter.

4. Brush the skewers with oil as this makes it easier to slide off the kebab when it is done. With clean wet hands take a golf size ball of the prepared ground beef and wrap it around the skewer till it holds together. Shape it into a nice, long, smooth and round sausage then with your index and middle finger mimicking scissors pinch both ends of the kebab alongside to form ridges.


5. Repeat the steps for all of them. Leave enough room on either side of the skewers so as to rest them on the grill.

6. Set your oven to broil on high (or 550 degrees fahrenheit).

7. Take an old cookie sheet and cover it with tin foil. Place the skewers on the cookie sheet. Then place it under the grill in the top position of the oven.

8. Broil for 3-4 mins on each side. Do not over cook as they would harden. When you see them turning golden brown turn over and cook for another 3- 4 mins till they are done. Keep some tin foil ready. Remove them from the oven. Slide them off with the help of salad tongs into the tin foil and wrap them up immediately.  This helps in retaining the moisture and heat till you serve them. You have to be very careful and use oven gloves while handling the skewers as they are very hot.

9. Serve them hot with persian or afghani rice and yoghurt mint chutney which you can make by adding 1 - 2 tsp dried mint leaves, 1/2 and inch chopped ginger, salt and pepper to 1/2 a cup yoghurt.

10. You may also grill some vegetables (tomatoes, green, red peppers, onions etc) in a skewer to eat with the kebabs.   Serve them hot on a bed of sliced onions and mint chutney with persian or afghani rice. Enjoy the koobideh and eat your way to health.

Tuesday, September 20, 2011

Thin Beef steaks in coconut sauce



Ingredients:
Thin Beef steaks - 8 (1/4 - 1/2 an inch thick)
Black pepper - 1 - 2tblspns
Lemon juice - 2 tblspns
Garlic cloves - 2 medium size finely grated
Salt to taste
Cumin powder - 1tspn
Olive oil - 2 tblspns

Coconut sauce:
Coconut powder- 2 tblspns
Ginger garlic paste - 1/4 tspn
Cayenne pepper flakes - 1/4 tspn
Crushed cumin seeds - 1/2 tspn
Black pepper - 1 tspn
Water - 1/4 cup
Olive oil - 1 tspn

Method:
Mix together lemon juice,salt, black pepper, cumin powder, grated garlic and olive oil and make a fine paste by mashing the grated garlic with a tspn. Marinate the steaks with this paste after rubbing them with 1/2 tspn salt. Leave aside for 1/2 an hr. Take a non stick pan and set on medium heat. Pan fry the steaks for 3 mins on each side. Do not over cook them. Remove and set aside. Now prepare the sauce on the same pan by adding the crushed cumin, red cayenne pepper flakes, ginger garlic paste to the 1tspn olive oil. Give it a quick stir. Mix the coconut powder with water and add it immediately to the pan. Let it thicken a bit. Turn the heat to low. Now add the steaks to the pan, turn them over in the pan till they are nicely slothered in the sauce. Garnish with fresh parsely and serve with fries & salad of your choice. Enjoy.

Monday, July 19, 2010

Traditional Lamb Kofta Curry






This is a traditional recipe I learnt from my mom and one of my favourite dishes that I enjoyed as a child and still do. Now it is my daughter's favourite dish.
The Koftas are made with meat from the leg portion of the lamb - half of which is cooked with herbs & spices and then mixed with the other half which is uncooked. Then it is made into meat balls and fried and cooked again in an onion based curry sauce. Lamb can be substituted with beef or veal. But I always prefer the lamb koftas to all others for their flavour, taste and texture. Though the beef and veal koftas are good enough, the lamb ones still reign supreme.


Ingredients for the Koftas:
Leg of lamb- 1/2 a kg cut into medium sized cubes
Channa dal (chick pea dal peeled)- 1/2 a cup (standard cup)
Green chillies- 4 med size
Med sized onion- 1/2
Garlic cloves with the peel- 3 or 4
Turmeric powder- 1/4tspn
Cloves- 4
Green Cardamoms- 4
Cilantro: a few sprigs

Method:

1. Wash the channa dal 3 or 4 times till the water is clear. Drain well, keep aside.

2. Clean and wash 1/4kg of chunky lamb pieces and add to it the channa dal, onion, garlic, green chillies and turmeric powder in a small pot and cook on medium heat turning over the meat pieces with the dal mixture till the meat is no longer pink.

3. At this stage the dal is a little al dente which is the texture we need. Remove from stove and let it cool to room temperature.

4. Remove the meat pieces, cloves and cardamoms from the dal mixture and keep aside. First grind the dal mixture in a wet grinder or all purpose blender. You may add just a little water if necessary but it should be of chutney consistency and not watery.

5. Once the mixture is like a smooth paste, add the cooked meat pieces a few at a time by pulsing the grinder/blender. We just want to shred the meat pieces and not grind them fine. The meat fibre should be visible and not become a paste. The fibrous texture of the meat makes the koftas taste better.

6. Add fresh chopped coriander, salt, ground cloves & cardamoms and mix well with the dal mixture at low speed till it is of dough consistency. Keep aside.

7. Now finely grind the raw meat, add salt and mix it well with the ground kofta dough. Knead well, then make round koftas by rolling them in between your palms.

6. Heat oil in a dutch oven and when the oil is moderately hot, deep fry them lightly till they are golden brown. Prick them here and there gently with a fork and set aside. Makes 15 - 16 medium sized koftas.

Ingredients for the Curry:

Onions - 2 large
Ginger garlic paste - 1 tbs
Red chilly powder - 1tsp * use resham patti red chilly powder for extra flavour or kashmiri mirch. 
Turmeric - 1/2 tsp
Coriander powder- 1tsp
Tomatoes - 1 medium to large
Cloves - 4
Green cardamoms - 4
Cinnamon stick - 2 inches long
Yoghurt - 1/4 cup
Green chillies - 4 small size
Cilantro - as desired
Vegetable/Canola oil - 1/4 cup
 Coconut milk - 1/2 cup
Salt to taste

Method:

1. Finely slice the onions. Set the pot on medium heat. Add the cloves, cinnamon stick and cardamoms to the medium hot oil in the pot. When they begin to leave an aroma add the chopped onions and fry them till golden brown.

2.  Add the ginger garlic paste, coriander powder, turmeric and red chilly powder followed by chopped tomatoes, green chillies and lastly yoghurt when the tomatoes are a little bit softened.

3. Add 1/2 a cup water, stir well and when it starts bubbling add the fried koftas. Close the lid and cook on medium heat for at least 10 mins till the koftas are soft and juicy.

4. Care should be taken not to stir the curry with a spatula while cooking. Lift the pot with the kitchen mitts and gently give it a swirl on and off. If you shake it too hard the koftas might break.

5. Add coconut milk and simmer for 5 more minutes. The curry should thicken a little bit and the koftas should be soft and juicy.  Garnish with chopped coriander and serve hot with plain rice and enjoy.


Tips:

1. Do not soak the chana dal. It should be added to the meat immediately after washing it.

2. The whole spices - cloves and cardamom do not grind well when they are thrown in together with the dal mixture. So they have to be ground  separately. I smash and pound them first using a mortar and pestle before grinding them with the dal mixture.

3. Make a little bouquet garni of the whole spices (cloves and cardamoms) with a cheese cloth and throw them in the pot with the dal and meat instead of spending time looking for them in the dal mixture. This will save up your time as well as give that flavour to the kofta mixture.

4. Pricking the koftas with a tooth pick before dropping them in the curry makes them juicy and soft.

5. Shredding the meat pieces by pulsing gives the koftas a better texture and taste.

6. Freshly ground coconut (1 tbs) can also be added instead of coconut milk. Simmering the kofta curry on low heat till the oil comes to the top makes the koftas juicy and flavourful.