Beef special Roast

Ingredients

Beef - 2 Pound
Onion - 1 (thinly sliced)
Small onion (crushed) - 1/4 cup
Tomato - 1 (medium,chopped)
Ginger galic paste -1 tbsp
Chilly powder - 2 tbsp
Turmeric powder - 1/2 tsp
Fennel powder - 2 tsp
Garam masala powder - 1/2 tsp
Pepper powder - 1/2 tsp
Curry leaves - few
OIl -
salt

Preparation
1.In a pressure cooker add beef,small onion,tomato,ginger garlic paste,chilly powder,turmeric powder and fennel powder along with salt and 2 tbsp oil
2.Keep it in law flame until the water comes out from the beef
3.Put the lid on and cook for 20 minutes in low flame
4.In a pan add oil .when it heats add the cooked beef into that and shallow fry it.
5.Remove beef from the oil and add the sliced onion and saute it.
6.When it gets tender add the fried beef ,garam masala ,pepper powder and curry leaves
7.Stir it well and Switch off the flame and serve hot.Garnish with curry leaves

Mutton Quarahi

Ingredients
Mutton - 1 pound
Onion - 1 1/2 thinly sliced
Tomato - 1 chopped
Ginger garlic paste - 1 tbsp
Red chilly powder - 1tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1 tsp
Oil - 1/4 cup
Salt

For garnishing
Coriander leaves
Garam masala
Chopped ginger

Preparation

• In a pressure cooker add oil (keep 2 tbsp aside )and saute onion (1/2 from 1- 1/2) till it gets golden brown color
• Add ginger garlic paste and saute till the raw smell goes
• Add mutton and saute it again
• To this add all powders and stir till the raw smell of powders goes
• Add enough water and cook in law flame for 25-30 minutes
• Open the pressure cooker and add chopped tomato and boil it till the tomato get mashed well.
• In another pan heat oil and saute the remaining 1 onion till it gets in golden brown color
• Add the browned onion to the mutton mix and boil it again till the curry thickens
• Garnish it with coriander leaves,ginger and garam masala and serve hot.

Chicken Kabob

Ingredients
Chicken - 1pound
(1/2kg)(Boneless cut into small pieces)
Onion - 1/2 of small onion
Green chilly - 2
Coriander leaves - 1 handfull
Ginger garlic paste - 2tsp
Coriander seeds - 1 1/2 tsp
Red chilly flakes - 1 1/2tsp
Whole pepper - 1 1/2tsp
Cumin seeds - 1 1/2tsp
Coriander powder - 1 1/2 tsp
Garam masala - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Salt -
Lime juice - Half of a lemon

Preparation
1.Preheat the grill into 325 F
2.In a Blender put the chicken pieces and grind ones
3.Put all other ingredients to the chicken and grind it to a smooth paste
4.Put it to a bowl and knead well
5.Make small balls out of it and screw it in a bamboo screwer

6.Keep it in a refrigerator for 1-2 hrs to set.

7. Place the chicken kabobs in the preheated griddle.Cook both side .

 

8.Serve hot with coriander chutney

NOTE: If you dont have grill u can shallow fry it in the Pan

Stuffed Mushroom

Ingredients 
Mushroom - 10
Onion - 1 medium
Garlic - 4-5 pods
Capsicum - 1/2
Mushroom - 5
Carrot - 2
Brinjal - 1/3 cup
Chilly sauce - 1 tbsp
Soy sauce - 1 tsp
Tomato sauce - 1/2 tbsp
Salt - as required
Pepper - 1tsp
Italian seasoning - 1 tsp
Oil - 3 tbsp
Mozzarella cheese - as required

Preparation
1.Preheat oven in 375-400 F
2.Chop all vegitables .You can use any kind of leftover veggies.Don't use potato.
3.In a pan add oil and saute onion and garlic.when the raw smell goes add all the vegitables and
  saute it again and let it cook.
4.When the vegitables get cooked add all the sauces along with seasoning,pepper and salt.
5.Saute all together and switch off the flame.
6.Wash mushrooms and remove the stem.
7.Fill mushroom with the filling
8.Place the mushrooms in  baking tray and put it on the top rack of the oven.Bake it for 20 minutes
9.Transfer it to a plate and add mozzarella on top of it and microwave it for 2 minutes or till the 
  cheese melts.
10.Serve hot .

Unniyappam

Ingredients   

Rice flour - 2 cup
Baking soda - 1/4 tsp
Jeggery syrup - 2 cup
sugar - 1/4 cup (Brown sugar preferred)
Cardamom powder - 1/2 tsp
Ghee fried coconut pieces - 3/4 cup
Sesame seeds - 1/2 tsp (roast in a heated pan till it splutter )
Small banana - 2-3(mash it well) (optional if not able to get it )
water - based on the consistency
Salt - a pinch
Oil for frying

Preparation
1. Mix together rice flour,baking soda,jeggery syrup,sugar and bananas .Either use a hand mixer or blend it in a blender
2. Stir it with cardamom powder ,coconut pieces,sesame seeds and salt
3. Mix all together , cover it and keep it aside for 2-3 hrs
4. Heat oil in a unniyappam maker and pour the batter til the 3/4 of the whole.
5. When one side is done put it upside down and cook til it become golden color.

NOTE: Batter should be at the consistency of Idly batter.
      Oil should be heat while pouring the batter and keep it on low flame after you pour .so it will cook well.
      Keep the flame in high while you take unniyappam out of the pan,then it wont absorb much oil.
      Must keep the batter for 2-3 hurs.Then only the flour will absorb by the syrup.
      Try to pour hot jeggery syrup.
      Check for sugar ,if you want more sweet you can add more sugar

Easy strawberry shortcake

Ingredients
Angel Loaf cake - 2 piece
Strawberry - 2 cup
Sugar - 1/4 cup
Whipping Cream - as required

Preparation
1.In a pan add strawberry and sugar together.Let it melt and let the strawberry cook
2.In a plate place 1 piece angel loaf cake,place the strawberry on top of it and garnish it with ready whip.

Whipped Coconut Pudding

Ingredients

Coconut milk - 1 cup
Heavy whipping cream - 1 cup
sugar - 1/3cup
Melted china grass  (Agar agar) - 1 cup ( soak a piece of chinagrass in little water for 10 minutes and melt it in medium flame till the china grass dissolves well)
Desicated coconut - 1 cup
Caramelized cashews - 1/2 cup
(In a heated pan add 3 tbsp sugar and stir continuously .when it starts to change the colour add 2 tbsp cashews .Stir and transfer it to a vax paper.Let it cool and crush it into small pieces.)(u can use pistachios or peeled badam )

Preparation

In a blender blend coconut milk,whipping cream and sugar together. To this add melted chinagrass and blend it ones.Pour it into a serving bowl and keep it in the refrigerator to set. Garnish it with cashews and desicated coconut before serving.Serve chilled.