Beef & Spinach Recipe
Introduction:
Spinach
meat is a hearty delicacy that people eat with great interest on their
auspicious occasions. It is a frequently cooked curry in daily life.
Items
and Quantity Table:
Spinach
1KG, Water ½ Cup, Cooking oil 1 cup, chopped onion 1 bowl, Big cardamom 2, Cinnamon
1 small piece, Clove 4, Little cardamom 2, Ginger and garlic paste 1 teaspoon, Meat (beef) 1 KG, Red tomato 2, Salt 1½
teaspoons, Red Chili Powder 2 teaspoons,
Turmeric ½ teaspoon, Water 2 to 2½
cups, Dry coriander powder1 teaspoon,
Cumin ½ teaspoon, Black pepper powder ½ teaspoon, Yogurt 1 cup, Milk 1 cup, Green
chili 3, Green Coriander Based on necessity.
Composition:
Step
1:
First
of all, take one kg of spinach, one kg of beef, two small onions, two big red
tomatoes, three big green chilies and green coriander as per the quantity
given. Wash all these things thoroughly in clean water two to three times.
After washing, dry them and cut them as required and keep them in separate
containers. Now take enough fresh ginger and garlic to make a spoonful of
ginger-garlic paste after grinding it.
Step
2: Now take one kg of spinach, cut it
and wash it well. Then put it in a cooking pan, add a cup of water and cover
with a lid and cook well. Boil spinach in water for 10 to 12 minutes to soften
it thoroughly. Now take out the soft spinach from the cooking pan and grind it
in a juicer machine to make a paste.
Step
3: Now take another cooking pan and
add one cup of cooking oil in it. Then add one cup of finely chopped long onion
to it and fry it golden on a low flame. When the onion turns light brown in the
cooking oil, add two large cardamoms, one small piece of cinnamon, three to
four cloves and two little
cardamoms. Now cook this onion on high flame until it
turns golden in color. When the onion starts to turn golden in color, add a
spoonful of ginger and garlic paste to it and reduce the flame of the stove a
little and cook the ginger garlic paste in the onion until it starts to smell.
When the onion turns golden, add one kg of meat and fry it well in the onion so
that the water in it dries up. After that, add two red tomatoes cut into it. After adding tomatoes, add
one and a half spoons of salt, two spoons of red pepper powder and half a spoon
of turmeric and fry for about eight to ten minutes. Now add two to one and a
half cups of water according to the meat and put a lid on the cooking pan. Cook
for 40 to 45 minutes so that the meat is completely cooked. And if the meat is
to be cooked in a pressure cooker, then only twenty minutes is enough. After
the meat is cooked well, add a teaspoon of dry coriander, half a teaspoon of
cumin seeds and half a teaspoon of black pepper powder and mix well. Drain the
water in the meat well until it becomes shiny. Now add a small bowl of curd to
it and mix. And cook it well so that the white water of curd dries up.
Step
4: Now
add the previously prepared spinach paste to this meat and cook it well so that
the water moisture gets lost. Now add one cup of milk to it to enhance the
taste of spinach. Now cook this recipe well until it changes color and the oil
shines on it. Finally add two or three green chilies and green coriander to
enhance the taste. Now a wonderful spinach meat recipe is ready.
Beef & Cauliflower Recipe
Introduction:
Cabbage
Meat is a very tasty and delicious recipe that is usually enjoyed by people for
lunch and dinner.
Items
and Quantity:
Meat
(beef) 1 KG, Clean Water 1 bowl full, Onion 2 medium size, Ginger garlic paste
1 tea spoon, Tomato 1,
Big cardamom 3, Cinnamon 1 small piece, Little
cardamom 3, Red Chilli Powder 1 ½ tea spoon,
Salt 1 tea spoon, Turmeric ¼ tea spoon, Clean Water 1
glass, Cooking oil 1/3 Cup, Yogurt 1 bowl, Green chilli 3, Ginger (According to
taste), Cabbage 1 ½ KG, Clean Water 1 cup, Cumin
powder 1 tea spoon, Dry coriander powder 1 tea spoon, Green Coriander (Based on necessity), Black pepper powder 1/2 tea spoon.
Composition:
Step
1:
First
take meat (beef), onion, fresh ginger, garlic, cabbage, tomato, green chili and
green coriander. Then cut it according to the desired size. After cutting, wash
it thoroughly two or three times in open clean water.
Step
2:
Turn
on the stove and place a large sized cooking pan on it. Add one kg of beef to
the cooking pan and add enough water to submerge the beef. Now boil it for
three times on high flame. After two or three boils, a layer of foam will form
on top of the meat. Remove this foam with the help of a big spoon or sieve and
discard it well. Now remove the meat from the cooking pan and wash it well in
open water.
Step
3:
Put
this clean meat in a pressure cooker and add two medium-sized chopped onions,
one teaspoon of fresh ginger-garlic paste, one large-sized chopped red tomato,
three large cardamoms, one small piece of cinnamon, three small cardamoms, one
and a half teaspoon of red chili powder, one teaspoon of salt, one quarter
teaspoon of turmeric and one and a half glass of water. Now mix all these
ingredients in a pressure cooker with the help of a big spoon. Close the
pressure cooker with a lid and keep it on the stove and let it cook for
eighteen to twenty minutes. After twenty minutes, open the pressure cooker lid
and check the meat whether it is soft or not. If the meat is not soft, cook it
for another five to seven minutes and if it is soft, remove it from the
pressure cooker. Take it out and put it back in the cooking pan.
Step
4:
After
putting the meat in the cooking pan, check whether there is water in the meat
or not. If so, remove the water from the meat first on high flame. Once the
water is gone, add about three-quarters of a cup of cooking oil and cook the
meat until the oil is translucent. When the roasted meat starts to smell, take
out the cinnamon stick. After the water dries up well, add one cup of curd to
the meat and mix well. Now add three long-sized chopped green chillies to it to
retain its aroma. Cook enough to dry the curd white water in the meat so that
the oil shines on the meat.
Step
5:
Now
add chopped ginger and one and a half kg chopped clean cabbage to the meat and
cook well for seven to eight minutes on high flame. After eight minutes, add
one small bowl of clean water and cook it for another ten minutes with the lid
on. After ten minutes, remove the lid and check the cabbage to see if it has
softened. If it has become soft then very well and if it has not become soft
then mix it well once and cover again and cook for another eight to ten minutes.
Step
6:
If
the cabbage settles down i.e. becomes soft, then add one teaspoon of cumin
powder, one teaspoon of dry coriander powder and chopped green coriander as
required for more flavor and aroma and cook for five to seven minutes. At the
end add half teaspoon of black pepper powder and mix. Now our cabbage meat
recipe is ready. You can serve your friends and loved ones for food.