Korean Beef Bowl

I've never really cared much for beef except burgers but I've recently tried some beef in a couple of oriental recipes and this one is also my favorite in them.

This meal is called 'Korean Beef Bowl' tastes like nothing you've had before. This is eaten with plain boiled white rice ONLY.

Very quick to prepare and even quicker to make.

This recipe is so easy, a new born baby can make it without even using hands and seeing.


Ingredients:

500 grams minced beef

1 teaspoon ginger paste

1 teaspoon garlic paste

1/4 cup soy sauce

1/4 cup brown sugar

1 teaspoon crushed red chili (you can increase it to a tablespoon if you want to increase spice level)

1/2 teaspoon salt

1/2 teaspoon pepper

2 green onions finely chopped or more if you want to I JUST DON'T CARE

cooked white rice to serve

1 tablespoon oyster sauce

Beef takes time to cook completely even in minced form. 

We will heat oil on medium heat in a pan add a teaspoon of garlic paste on it and let it cook for half minute until fragrant.

Now add the minced beef and let it cook for 5-10 minutes.

Add the half teaspoon of salt and pepper half way through when the beef is being cooked.

Meanwhile the beef is getting cooked you prepare this lovely sauce.

Add soy sauce in a empty and lonely bowl.

Add ginger paste, red chili crushed, oyster sauce and brown sugar.

Now whisk it properly until the sugar is dissolved. NOW WATCH WHISK WHISK NOW WATCH ME NAY NAY.

The sauce is prepared now its time to introduce it to the minced beef.

Add the sauce in the cooked minced beef. Simmer it for 2-4 minutes.

Add the chopped green onions and give it a good spin.

Korean Beef is ready to serve in a rice bowl now which will eventually get it named Korean Beef Bowl.

Ladies and gentlemen shake your tail feather for Korean Beef Bowl.

Chicken White Karahi

Now when you hear 'Chicken White Karahi' you're at first like WTH? but its one of the best type of karahis and extremely creamy treat for your desi taste-buds.

Ingredients:

1 whole chicken in karahi cut pices

1 teaspoon ginger paste

1 teaspoon garlic paste

1 medium onion finely chopped

1/4 cup of lemon juice

1 tablespoon roasted and crushed cumin

1.5 teaspoon black pepper crushed

1 teaspoon garam masala

salt per taste

1 tablespoon of ginger julienne cut for garnishing

1 cup yogurt

1/2 cup cream

4-6 sliced green chilies for recipe and garnishing

Heat around half a cup of oil on medium high and add the finely chopped onion.

Fry the onion until its translucent, add the ginger and garlic paste.

Add the chicken now along the salt, black pepper and crushed cumin.

Give it a good stir to mix all the ingredients.

Add a cup of yogurt. Give it another stir.

Cover it up and cook it on low heat for 15-20 minutes.

Now uncover ad and add lemon juice in the chicken.

Add cream and garam masala.

Add some of the green chilies and cook it on high heat for 3-5 minutes.

Stir the to coat the chicken properly.

Chicken white karahi is ready now.

Eat it with naan, roti, chapati and whatever.

Ladies and gentlemen get your cream on for Chicken White Karahi.

Masala Bhindi - Masala Okra

Sometimes you just want simple things in life and to be honest I think a very less ratio of us humans get that simplicity in life because everything is so complicated.

In search of this simplicity I look for a vegetable and make it in a way that everyone enjoys it.

This post is specially for the people who keep on telling me to make vegetarian recipes and I want to tell them that I will soon make more vegetarian recipes.

Ingredients:

500 grams bhindi cut according to your liking

1 big onion sliced

2 big tomatoes sliced

1 tablespoon ginger garlic paste

1 teaspoon coriander powder

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

1 teaspoon garam masala powder

1 teaspoon amchur or khatayiper

2 tablespoon oil for frying bhindi

2 tablespoon oil for frying onion and tomato masala

salt according to taste

Put oil in a non stick pan and warm it up on medium heat. Add bhindi and keep on stirring occasionally. Don't you even think of cooking it on high heat because it will burn, turn brown and bitter.

Cook it till it loses its crunch and become soft; that's how you know its cooked.

Take the cooked bhindi out in a separate pan.

Now you put oil in the same pan and turn the heat high for making the onion tomato masala.

Fry the onions till they are translucent.

Add the tomatoes and all the masala ingredients in it. Cook the tomatoes and they will start stick to the pan. Add half a cup of water then to make it in to raw paste.

Add the bhindi then and stir until its coated well.

Masala bhindi is ready to serve with hot chapatis or rotis.

Ladies and gentlemen show some love for the wonderful vegetable that is Masala Bhindi.

Mongolian Beef

People used to call me beef when I was over weight and that too in Punjabi (wadda gosht) but now I am not over weight anymore and all those people can just go to hell.

Beef is best in burgers and steaks. I don't like beef in any other form though but I can tolerate beef in oriental recipes. So, I had my eyes on such a recipe for quite some time and to be honest I've made it before and I basically burned it.

Now here's something I want to tell all people who are learning to cook or are struggling with it. YOU WILL MAKE MISTAKES, IT IS COMPLETELY NORMAL TO MAKE MISTAKES AND YOU SHOULD NOT FEEL BAD OR QUIT LEARNING BECAUSE OF MAKING MISTAKES.

The oriental beef recipe that I am talking about today is Mongolian Beef. I never had it at any restaurant but I saw a picture of it and it looked very tasty.

This recipe is very simple to make as the ingredients are few and the preparation is easy but you have to be careful about a few things.

Let's start making Mongolian Beef.


Ingredients:

beef 500 grams boneless and sliced

1/4 cup cornflour

2 green onions thinly sliced

1/2 cup soy sauce

1/2 cup brown sugar

1 teaspoon garlic paste

1 teaspoon ginger paste

2 tablespoons oil

First of all let me tell you that the beef here takes a lot of time to cook. So for this recipe I cooked or tenderized the beef in a pressure cooker by adding only 2 glasses of water and cooking it for 15 minutes.

After that take the beef our and put it in a bowl.

Sprinkle some salt and pepper if you like. (salt and pepper is optional)

Heat 1/2 cup of cooking oil in a non stick pan and cook the flour coated beef until its crispy brown.

Take it out on a paper toweled plate.

Now whisk together, brown sugar, soy sauce, 2 tablespoons of oil, ginger and garlic paste.

Now add this sauce to a non stick pan on medium heat.

Add the cooked beef and stir to coat the beef properly.

As you cook the sauce will thicken but you should not stop stirring.

Add the sliced green onions a minute before you take the Mongolian Beef off the stove.

Mongolian Beef is ready. Yes that's it.

Best served with boiled or stir fried rice. I had it with my Shrimp Fried Rice.

Ladies and gentlemen hold your taste-buds for Mongolian Beef.