Beef Stew

Preparation Time : 30 minutes

Cooking Time: 2 Hours 15 Minutes

Serves: 6

Ingredients:

Stewed beef (2 pounds)

Vegetable oil (2 tbsp)

Water (2 cups)

Worcestershire sauce (1 tbsp)

Peeled clove and garlic (1 each)

Bay leaves (2-3)

Sliced onion of medium size (1)

Salt (1 tsp)

Sugar (1 tsp)

Pepper (1/2 tsp)

Paprika (1/2 tsp)

Ground cloves (2-3)

Sliced large carrots (3)

Chopped celery (3 ribs)

Cornstarch (2 tbsp)

Procedure:

Fry the meat in the hot oil until it changes color.

Once the meat has been browned, add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and ground cloves (allspices).

Sauté for some time and cover the pan and let the mixture simmer for 1.5 hours.

Remove the bay leaves, garlic and cloves from the mix and add carrots and celery and cook further for 40 minutes.

If you want to thicken the gravy then you can remove the water from the preparation.

Prepare a smooth mix of starch in ¼ cup of water (hot water would be better) and pour it into the pan.

Keep on stirring the mixture till it turns bubbly and when the meat can be penetrated easily.

Dal Makhani Recipe

Dal Makhani is an authentic Punjabi dish that involves the spicy preparation of Rajma and Urad Dal (mixed). The dish does not only satiate your taste buds but it is highly rich in protein and calcium. These are important ingredients for a healthy body. You can deviate a bit from the original Punjabi cuisine by preparing the dish in tomato puree. This new preparation will make the dish a bit tangy and it will also be enriched with folic acid and Vitamin A.

Preparation Time: 15 Min

Cooking Time: 20 Min

Serves: 4

Ingredients:

·         Whole black lentil Urad Daal  (1/2 Cup)

·         Kidney Beans Rajma ( 2 tbsp)

·         Milk ( 1 Cup)

·         Cumin Seeds Jeera (1/2 tsp)

·         Chopped Onion ( 1/2 tsp)

·         Ginger paste (1/2 tsp)

·         Garlic paste (1/2 tsp)

·         Chilly powder (1/2 tsp)

·         Finely chopped Green Chilly ( 2-3 pcs)

·         Turmeric Powder (1/4 tsp)

·         Coriander Powder (2 tsp)

·         Finely grated tomato or tomato pulp (3/4 Cup)

·         Oil ( 1 tsp)

·         Salt ( according to the taste)

For Garnishing

·         Chopped Green Coriander Leaves (2 tbsp)

Cooking Procedure

·         Soak rajma and urad for 8-12 hours and drain them from the water.

·         Put the mixture in 2-3 cups of water, add salt, and pressure cook. Once the mix is overcooked, mash it.

·         Add milk and 1 cup of water and let the mixture simmer at medium flame for 10 minutes. Keep on stirring the mixture.

·         Take the oil in non-stick pan and heat it for 3-4 minutes at low flame, add the cumin seeds and once they start crackle apply the onion and ginger-garlic paste. Sauté the mixture till the onions assume golden brown color.

·         Add chilly powder, grated chilly, turmeric powder, coriander powder, and tomato and sauté the mixture for a while at low flame.

·         Apply ¼ cups of water and sauté the mix for 5-7 minutes.

·         Add dal and stir the mixture for 10-15 minutes or till the dal becomes thick and creamy.

·         Garnish with chopped coriander.