easy beef recipes

Veg Cutlet Recipe In Hindi

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Ingredients

  • Oil
  • 5 boiled and mashed potatoes
  • 1 shredded carrot
  • 1 cup of green peas
  • 2-3 chopped green chillies
  • 1 tbsp ginger
  • 1 cup of coriander leaves
  • mint leaves
  • 1 tsp of sugar
  • salt to taste
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • juice of 1 lemon
  • breadcrumbs
  • panko

Instructions

  1. Heat some oil in a pan.
  2. In a bowl of mashed potatoes add carrot, green peas, green chillies, ginger, coriander leaves, mint leaves, sugar, salt, cumin powder, garam masala and juice of 1 lemon and mix them all together
  3. Add bread crumbs to the mixture and mix well
  4. Apply some oil to your hands and make small balls out of it and dip it into panko and deep fry it.
  5. Veg Cutlets are ready to be served!

 

Veg Cutlet Recipe In Hindi – वेज कटलेट | Quick & Easy Snack Recipe | Swaad Anusaar With Seema

 

Chicken Mexican Tacos Recipe | Tacos With Chicken Filling

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Chicken Mexican Tacos Recipe | Tacos With Chicken Filling | The Bombay Chef – Varun Inamdar

Ingredients

  • 1/2 cup onion chopped
  • 1 no. red pepper chopped
  • 1 no. green pepper chopped
  • 2 tbsp olive oil
  • 2 cloves garlic smashed.
  • 1 tsp paprika powder
  • 1 tbsp tsp cumin powder
  • 500 gms chicken mince

Salsa

  • 1 large tomato
  • 1 medium onion
  • 2 tbsp fresh parsely
  • 2-3 green chillies
  • 1 tsp tabassco
  • 1/2 lemon (juice)

Salt

  • Guacamole
  • 1 ripe avocados
  • ½ lime
  • Salt as required
  • 2 tbsp fresh cream

Instructions

  1. Chop the veggies
  2. In a pan heat some olive oil and then add the veggies and saute them
  3. Add minced chicken and cook it on a high flame
  4. Add salt, paprika and roasted cumin powder
  5. Roughly chop the garlic and add it into the pan and stir it properly
  6. Once the chicken is cooked properly turn off the flame and keep it aside to cool
  7. Chop onion,green chillies and tomato and mix them together
  8. Also chop some parsley, salt and juice of lemon mix it and add tabasco
  9. In a bowl add the avocado, salt, cream and juice of lemon
  10. Whisk it all together
  11. Shred the lettuce leaves
  12. In a taco shell put lettuce leaves, chicken filling, salsa and guacamole
  13. Chicken Mexican Taco is ready to be served.

 

Korean Grilled Beef Recipe

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Ingredients:

  • ½ onion
  • 3 green onions/scallions
  • 4 inch carrot (4″ = 10 cm)
  • 1½ lb thinly sliced beef (chuck or rib eye) (can also use tenderloin, top sirloin) (See Notes)
  • 1 Tbsp sesame oil
  • ½ Tbsp white sesame seeds (roasted/toasted) (for topping)

Bulgogi Marinade:

  • 4 Tbsp Korean soy sauce
  • 2 Tbsp sesame oil
  • 3 Tbsp brown sugar (don’t substitute with honey as it burns easily)
  • 8 cloves garlic (8 cloves = 4 tsp)
  • ½ Asian pear (half pear = 4 Tbsp)
  • Freshly ground black pepper

INSTRUCTIONS

  1. Gather all the ingredients.
    Bulgogi Ingredients
  2. To make the bulgogi marinade, add 4 Tbsp soy sauce, 2 Tbsp sesame oil, and 3 Tbsp brown sugar, and crush 8 cloves garlic (or minced garlic) in a large bowl.
    Bulgogi 1
  3. Grate ½ of an Asian pear.
    Bulgogi 2
  4. Add freshly ground black pepper and mix all together.
    Bulgogi 3
  5. Cut the onion into thin slices and cut the green onion into 2 inch (5 cm) pieces and then cut in half lengthwise.
    Bulgogi 4
  6. Using a peeler, peel some carrot (or slice thinly). Add the onion, green onions, carrot in the marinade and mix all together.
    Bulgogi 5
  7. Add the meat in the marinade, separating each slices. Mix all together to coat with the marinade. I wear plastic gloves so I can mix thoroughly with my hands.
    Bulgogi 6

  8. Set aside for at least 30 minutes or best if overnight.

    Bulgogi 7
  9. In a large skillet (I use a cast iron grill pan here), heat 1 Tbsp sesame oil over medium high heat.
    Bulgogi 8
  10. Cook the marinated meat in a single layer until cooked through, about 5 minutes. Transfer the meat to the plate and sprinkle with sesame seeds.
    Bulgogi 9
  11. If you have a single serving cast iron plate, you can use it to keep the meat warm for a longer time.
    Bulgogi 10
RECIPE NOTES

If you can’t find thinly sliced beef, you can freeze the block of meat for 2 hours (depending on the size and thickness) prior to slicing

 

Kerala Nadan Chicken Roast||Chicken Peralan

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Ingredients

  • Chicken -1/2kg
  • Kashmiri Chilli powder-3/4tbsp
  • Chilli Powder-1/2 tbsp
  • Turmeric powder-1/4tsp
  • Pepper powder-1/2tsp
  • Coriander Powder-1tsp
  • Garam masala-1/4 tsp
  • Curry leaves -plenty of
  • Coconut oil-
  • Salt
  • Coconut Milk-1cup
  • Tomato-1/2
  • Chilli-6
  • Onion -2 big
  • Ginger -1 medium piece
  • Garlic-4

Instruction

  1. In a kadai add all powders and coconut milk .Mix Well..
  2. Then add chicken pieces and salt ..Mix well with hand..
  3. Now close and cook..Once the chicken is cooked open the Kadai and allow the water to get dried..
  4. Now the chicken pieces will be coated with masalas..
  5. In other pan add coconut oil ,fry coconut pieces ..
  6. Then add ginger garlic paste ,saute well ..
  7. Now add finely chopped onion and green chilli and salt ..
  8. Add curry leaves too..
  9. Saute till light golden colour ..
  10. Then add chopped tomato and cook ..
  11. Now to this add cooked chicken and mix well..
  12. Roast well.. Add garam masala and pepper powder according to ur choice ..
  13. Finally sprinkle coconut oil and curry leaves ..Close for 5 five minutes and serve ..
  14. So easy tasty chicken Peralan is ready to serve ..
  15. Serve with ghee rice ,rice ,chapatti etc..

 

Tandoori Chicken | No Oven – Easy To Make Recipe

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Ingredients

  • 1 whole chicken, cut in 10-12 pieces
  • 200 gms Dahi/Curd
  • 1 tbsp Butter
  • 1 tsp turmeric powder
  • 2 tbsp red chilli powder
  • Salt to taste
  • 2 tbsp oil
  • 1 piece of charcoal
  • ginger garlic paste
  • Garnish
  • Coriander leaves
  • onions slices,
  • lemons halves

Instruction

  1. Make some deep cuts into the chicken pieces
  2.  For marination add yogurt, red chilli powder, ginger garlic paste and salt to taste.
  3. Keep aside the marinated chicken for 30 minutes
  4. In a pan add some oil and salted butter, place the chicken pieces in the pan
  5. Cook each sides properly until you get nice golden brown colour, cook for 10-12 minutes
  6.  Heat the charcoal until its red in colour
  7. In the bowl where the tandoori chicken is placed, keep a small steel glass and place the coal in it and add some oil and cover the lid.
  8. Garnish it with coriander leaves, onion and lemon
  9. Tandoori Chicken is ready to be served!