Foodiection – Food Madeness

Ingredient: Ginger Paste

  • Chicken Methi

    Chicken Methi

    Chicken Methi is a delightful aromatic and delicious tomato based chicken curry that combines tender chicken pieces with the unique bitterness of fresh fenugreek (methi) leaves. This appetizingly flavorful and toothsome Chicken curry with fenugreek, makes a delicious family dinner.

    Here’s the recipe for Aromatic Homemade Chicken Methi;

     

    Directions:

    • Heat oil in a pan.
    • Add sliced onions and fry until light brown in color .
    • Add ginger garlic paste, turmeric powder, red pepper powder, red pepper flakes, salt.
    • Mix well.
    • Add tomatoes and let cook for 5-6 mins on medium flame.
    • Add chicken.
    • Cook until water dries off completely and oil separates.
    • Add chopped methi/fenugreek and let cook for 5 mins.  (Add water accordingly, if needed for gravy)
    • Let simmer for 4-5 minutes on low flame.
    • Serve hot with plain boiled rice or chapatis.
  • 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.
  • 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.
  • Malai Kofta

    Malai Kofta

    A finger-lickingly delicious combination of soft delicate melt-in-mouth Koftas (meatballs) with spicy savory and creamy gravy. These super satisfying and indulging Malai Koftas are perfect for an occasion or a family feast and would surely become a family favorite.

    Let’s dive into the recipe for this finger-licking delicious Malai Kofta;

     

    Directions

    • In a bowl, mix the mince, salt, green chilies, corn flour, chopped onion, yogurt, and ginger.
    • Transfer the mixture to a chopper and chop well.
    • Make small round balls.
    • Set aside.
    • Heat oil in a pan and fry onions until golden brown.
    • Remove from oil and crush.
    • In the same pan, add garlic paste, yogurt, salt, red pepper powder, coriander, and crushed brown onions.
    • Cook until water dries off and oil separates.
    • Add some water and let simmer on high flame for 3-4 mins.
    • Add meatballs to the gravy.
    • Cook for 10 mins without stirring.
    • Add water to adjust the gravy accordingly.
    • Sprinkle chopped fresh coriander and green chilies.
    • Serve hot with boiled rice or chapatis.
  • 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.
  • Bhuna Gosht

    Bhuna Gosht

    A popular dish from the Indian subcontinent made by slow-cooking Lamb/Mutton with aromatic spices. These super succulent and tender meat pieces are slow-cooked with a fusion of exotic spices and simmered to a thick luscious gravy that would surely tantalize your taste buds. This super-flavored aromatic and spicy Bhuna Gosht is an all-time favorite Indo-Pak cuisine.

    Here’s the recipe for this exemplary Bhuna Gosht;

     

    Directions

    • In a bowl, mix together all the ingredients.
    • Add mutton and mix well.
    • Cover and marinate for 2-3 hours.
    • Heat pan, and transfer marinated mutton to it.
    • Cook until the water dries off.
    • Add oil and half a cup of water.
    • Cook on a low flame until meat tenders.
    • Add whipped yogurt.
    • Cook on medium-high flame until oil separates.
    • Add green chilies and fenugreek.
    • Cover and let simmer for 5 minutes.
    • Serve with chapatis or naan.
  • Mutton Haleem

    Mutton Haleem

    A Middle East; Central Asian-originated, well-famous Indo-Pak cuisine is a combination of Meat (may it mutton, beef, lamb, or chicken), Lentils, and Wheat. This incredibly flavorsome and hearty dish is slow-cooked for hours with a blend of exotic and aromatic spices, blended to a paste-like consistency, and then served with a variety of condiments.

    Here’s the recipe for this incredibly toothsome and flavorful Mutton Haleem;

     

    Directions

    • Soak wheat & barley overnight.
    • Boil with 1tsp red chili powder & turmeric.
    • Cook until tender.
    • Blend coarsely and add all the above-mentioned daal & rice.
    • Add enough water to cook and let cook until everything is tender.
    • Blend and let cook on medium-low flame.
    • Heat oil in a pan.
    • Fry sliced onions.
    • Add the rest of the spices from the ingredients.
    • Add yogurt and let cook for a while.
    • Add meat and water.
    • Let cook until meat tenders.
    • Add dal & wheat mixture.
    • Blend all together.
    • Bring to a boil and stir constantly.
    • Let cook for 15-20 mins and keep stirring in between.
    • Add garam masala.
    • Let simmer for 2 mins.
    • Serve with fried onions, lemon, cilantro, sliced ginger, and chat masala.
    • Enjoy!
  • Mutton Pulao

    Mutton Pulao

    Mutton Pulao is a delectable rice dish that combines tender mutton pieces with a medley of aromatic spices and flavorful Basmati rice. This super flavorful, aromatic spicy, and savory Mutton Pulao is true comfort food when paired with cooling smooth and creamy cumin yogurt raita.

     

    Here’s the recipe for this scrumptiously flavorful Mutton Pulao that would surely impress your family and friends;

     

    Directions

    • In a large pan, add mutton, 8 glasses of water, salt, ginger, and garlic paste. 
    • Boil until mutton is half done and water reduces to half.
    • Set aside.
    • Heat oil in another pan.
    • Add ginger garlic paste, whole allspice, salt, whipped yogurt, and fried onions.
    • Saute for a couple of mins.
    • Add rice and cook on high heat.
    • Steam cook rice for 5 mins. when the water dries off and the rice is 3\4th done.
    • Check if the rice is completely done.
    • Dish out and serve it with raita.
  • Masala Bhindi

    Masala Bhindi

    A simple and classic North Indian veg dish prepared by stir-frying Okra (bhindi) with onions, tomato, and some spices. This easy-to-prepare delicious and flavorsome Masala  Bhindi is best served with Chapatis.

    Here’s the recipe for this delicious and flavorsome Masala Bhindi;

     

    Method

    • Heat oil in a pan.
    • Add onions and fry until translucent.
    • Add cumin, ginger paste, and tomatoes.
    • Sauté and let cook on medium-low flame until tomatoes are soft.
    • Add okra (bhindi), red chili powder, turmeric, garam masala, amchur, and salt.
    • Sauté for 5 mins.
    • Cover and let simmer for 5-7 minutes on medium-low flame.
    • Sprinkle some green chilies.
    • Let simmer on low flame for 2-3 mins.
    • Serve with hot chapatis.