Foodiection – Food Madeness

Ingredient: Black Pepper

  • Qeema Aloo Cutlets

    Qeema Aloo Cutlets

    Qeema Aloo Cutlets are a delightful fusion of minced meat, potatoes, and aromatic spices. This recipe brings together the best of both worlds, creating crispy and succulent cutlets that are perfect as a snack or a side dish during a feast or a hi-tea party.

    With a harmonious blend of flavors and a touch of creativity, these cutlets are sure to impress your taste buds.

    Let’s dive into this unique recipe and bring a burst of excitement to your dining table.

     

    Directions:

    • Heat 1 tbsp. of cooking oil in a pan.
    • Add meat, and fry for a minute. 
    • Add ginger garlic paste, red pepper powder, garam masala powder, and salt.
    • Saute for 2 minutes.
    • Add 1 cup of water.
    • Cover and let cook on medium heat until the mince is cooked and the water evaporates.
    • Let cook until the mince (qeema) dries off completely.
    • Set aside and let cool.
    • Add the cooked mince to boiled mashed potatoes.
    • Mix well together.
    • Add black pepper powder, cumin powder, lime juice, salt (according to taste), chopped green chilies, and chopped coriander leaves.
    • Mix well.
    • Make patties round-shaped patties.
    • Dip into the whisked eggs.
    • Roll in bread crumbs.
    • Let sit in the refrigerator for a few minutes.
    •  Heat oil in a pan.
    • Shallow fry each pattie until golden brown.
    • Serve hot with a dip of your choice.
  • Kofta Curry

    Kofta Curry

    A finger-licking delicious recipe is a combination of soft succulent melt-in-mouth Koftas (meatballs) with spicy, savory, creamy, and well-seasoned gravy. This scrumptious Kofta Curry is a perfect blend of flavors and textures that would tantalize your taste buds for sure.

    Here’s the recipe for this finger-licking delicious Kofta Curry;

     

    Directions

    For Koftas:

    • Grind poppy seeds, chickpeas, cloves, cinnamon, black pepper, and cardamom to fine powder.
    • Add red chili powder to the ground spices.
    • Add mince, spice mix, and salt in a chopper.
    • Chop 1-2 times.
    • Add water if the mixture is dry.
    • Make small ball-sized koftas.

     

    For Gravy:

    • Heat oil in a pan.
    • Fry sliced onions until golden brown.
    • Add garlic paste and all the spices mentioned in the ingredients.
    • Add koftas.
    • Add 1 cup water and let cook on medium-high flame.
    • Check if the Koftas are tender and cook until the water dries off and the oil separates.
    • Add 1 cup water.
    • Let simmer for 5-10 mins on low flame.
    • Serve with plain boiled rice or chapatis.
  • Beef Roast with Pepper Sauce

    Beef Roast with Pepper Sauce

    Indulge in the rich flavors of a perfectly seasoned beef roast served alongside a delectable homemade pepper sauce. This recipe combines tender beef, aromatic herbs, and a tangy pepper sauce to create a memorable dining experience.

    Gather your ingredients and get ready to impress your guests with this tantalizing dish.

    Here’s the recipe for this exemplary juicy tangy and toothsome Beef Roast with Pepper Sauce;

     

    Directions

    • Marinate beef with salt, mustard paste, black pepper, red pepper flakes, rosemary, and oil.
    • Preheat the oven to 200 degrees.
    • Cover the marinated beef with aluminum foil.
    • On a baking tray, place garlic cloves, carrots, onion, and aluminum-covered beef.
    • Bake for 45 mins.
    • Remove the foil and bake again for 10 mins.
    • In a pan, boil beef stock.
    • Add cream, black pepper, and cornstarch.
    • Keep stirring.
    • Turn off the flame as the sauce thickens.
    • Cut beef roast into slices.
    • Pour pepper sauce over the beef slices.
    • Enjoy!
  • Beef Pepper Steak

    Beef Pepper Steak

    Beef Pepper Steak is a delicious and savory dish that combines tender strips of beef, and a rich sauce. This recipe is packed with bold flavors and can be prepared quickly, making it perfect for a weeknight dinner. 

    This perfectly marinated and seared juicy tangy Beef Pepper Steak is also the simplest and easiest meal to be served as a side dish during a feast.

    Here’s the recipe for this mouth-watering and succulent Beef Pepper Steak;

     

    Directions

    • Flatten the beef with a meat mallet.
    • Marinate flattened beef with 1 tbsp ginger paste, lemon juice, black pepper, soya sauce, vinegar, corn flour, and salt.
    • Marinate for about an hour.
    • Heat a grill pan.
    • Brush with oil.
    • Grill beef from both sides until golden brown.
    • Serve with rice or bread.
  • Beef Wellington

    Beef Wellington

    A traditional British cuisine that combines well-tender and perfectly seared beef fillet coated with pâté and duxelles, wrapped in puff pastry, and then baked. This remarkably elegant juicy and flavorsome Beef Wellington never fails to impress your guests and would create a perfect culinary masterpiece.

    Here’s the recipe for this timeless, elegant, and savory Beef Wellington;

     

    Directions

    • In a bowl, add garlic paste, black pepper, Worcestershire sauce, rosemary, and oil. 
    • Coat on beef and marinate for 15 to 20 minutes.
    • Boil chicken liver until half done.
    • Let cool.
    • Blend chicken liver with salt and pepper. 
    • Set aside.
    • In a pan, roast marinated beef until color changes.
    • Transfer beef to a large pan with 2 cups of water.
    • Let cook until the meat tenders. 
    • Let cool and spread beef on a tray.
    • Spread the prepared chicken liver paste on top of it.
    • Roll out puff pastry with a rolling pin.
    • Place the beef fillet on the rolled puff pastry
    • Tightly and gently roll the puff pastry all over the beef fillet.
    • Brush with egg.
    • Bake in a preheated oven at 230 f for 10 to 12 minutes.
    • Take it out of the oven when the color is a nice golden brown.
    • Cut into 1-inch thick slices and serve.
  • Black Pepper Steak With Mushroom Sauce

    Black Pepper Steak With Mushroom Sauce

    A divine combination of perfectly marinated and seared juicy pepper Steak with rich creamy Mushroom Sauce. This scrumptiously delectable Pepper Mushroom Sauce is a match made in heaven.

    The combination of succulent steak, aromatic black pepper, and rich mushroom sauce will elevate your culinary experience. Prepare to tantalize your taste buds with this unique and flavorful dish!

    Here’s the recipe for this succulent and juicy Pepper Steak with creamy Mushroom Sauce; 

     

    Directions

    • Cut the undercut into thin steaks. 
    • Marinate with black pepper, 2 tbsp oil, ginger garlic, and salt.
    • Let marinate for 1 hour. 
    • Heat oil in a wok.
    • Fry undercut and set aside.
    • Heat 2 tbsp oil in a pan.
    • Fry onion until golden.
    • Add oyster sauce, black pepper, spring onion, mushrooms, water, and salt.
    • Let simmer.
    • Gradually add flour while stirring. 
    • Add cream.
    • Let simmer for 1 min.
    • Serve Steak and Mushroom Sauce with plain boiled rice.
    • Enjoy!
  • Lamb Shank

    Lamb Shank

    A classic dish that never fails to impress with its succulent, tender meat and rich flavors. Slow-cooked to perfection, this recipe guarantees tender and falling-off-the-bone lamb shanks, infused with aromatic herbs and spices. Whether you’re hosting a special dinner or craving a hearty meal, this recipe is sure to satisfy your culinary desires.

    Here’s the recipe for this braised and super tender Lamb Shank;

     

    Directions

    • Season the shank with some salt and pepper.
    • In a large pan, fry each side of the shank until nicely golden brown.
    • Set aside.
    • Heat oil in a large pan.
    • Saute onions until translucent.
    • Add the rest of the ingredients.
    • Saute for a couple of mins.
    • Place the fried lamb shanks in the pan and add water.
    • Cover and let cook until meat tenders.
    • Serve with rice.
  • Lamb Karahi

    Lamb Karahi

    A famous Indo-Pak cuisine noted for its spicy taste. A tomato-based gravy cooked with Lamb/Mutton in a wok until meat tenders and then simmered with some fresh green chilies and sliced ginger.

    This incredibly fragrant and toothsome Lamb Karahi is worth every bite.

    Here’s the recipe for this incredibly toothsome Lamb Karahi;

     

    Directions

    • Heat oil in a wok.
    •  Add green chilies.
    • Saute for 5 minutes.
    • Add ginger garlic paste.
    • Cook for 5 mins.
    • Add lamb and salt.
    • Cover and let cook until meat tenders.
    • Add tomatoes and cook on high heat.
    • Add black pepper as water evaporates.
    • Cook for about 10 more mins or until the oil separates.
    • Sprinkle some sliced ginger and green chilies.
    • Serve hot with naan.
  • Lamb Leg Roast

    Lamb Leg Roast

    A perfectly marinated spicy tangy and succulent Lamb Leg Roast is slow-cooked or baked until tender. This classic recipe is perfect for special occasions or when you want to impress your guests with a show-stopping centerpiece. This exquisitely succulent Lamb Leg Roast is slow-cooked to perfection with a beautifully caramelized exterior

    Here’s the recipe for this perfectly juicy and succulent Lamb Leg Roast;

     

    Directions

    • Make deep cuts on both sides of the leg.
    • Add all the ingredients to a large skillet.
    • Add 2-3 cups of water (or as required).
    • And let cook for 3-4 hours or until the meat tenders.

    OR

    • Bake in the oven for 3-4 hours or until meat tenders.
    • Cook on high flame until water dries off and oil separates.
    • Sprinkle some sesame seeds.
    • Serve hot with naan.
  • Peshawari Namkeen Gosht

    Peshawari Namkeen Gosht

    A famous Peshawari-style Pakistani dish known for its robust flavors and tender meat. This super simple and easy recipe combines succulent mutton with its strong and rich flavors that are sure to delight your taste buds. This delicious and fragrant Peshawari Namkeen Gosht is a perfect, simple, and delectable Eid recipe.

    Here’s the recipe for this remarkably toothsome Peshawari Namkeen Gosht;

     

    Directions

    • Heat oil\ghee in a wok.
    • Add ginger garlic paste.
    • Saute for a min.
    • Add mutton/lamb pieces and salt.
    • Saute for 2-3 mins.
    • Cover and let cook on medium flame until meat is tender.
    • Add black pepper.
    • Saute for a couple of mins or until oil separates.
    • Let simmer for a min on low flame.
    • Serve hot with naan.