Beef Fried Rice

Ingredients:

1. 3/4 pound beef, cut into 1/2inch cubes
2. 3 tablespoons plus 1 teaspoon soy sauce
3. 2 teaspoons Asian sesame oil, plus a few drops
4. Dried red pepper flakes
5. 1 1/2 cups longgrain rice
6. 1 bunch watercress (about 5 ounces), tough stems removed
7. 1 egg, beaten to mix
8. 3 tablespoons cooking oil
9. 2 spring onions including green tops, chopped 

In a medium bowl, combine the beef with 1 tablespoon of the soy sauce, 1 teaspoon of the sesame oil, and a pinch of red pepper flakes.
Bring a medium pot of salted water to a boil.
Stir in the rice and boil until just done, about 10 minutes.
Drain the rice and return it to the pot.
Meanwhile, heat a large nonstick frying pan over moderately high heat.
Put the beef mixture in the pan and cook, stirring occasionally, until browned and just cooked, 1 to 2 minutes.
Remove.
Put the watercress and the teaspoon of soy sauce in the pan and cook until the watercress is just wilted, about 30 seconds.
Remove.
Reduce the heat to moderate.
Put a few drops of sesame oil in the frying pan.
Add the egg to the pan and cook until just done, about 30 seconds.
Remove from the pan and cut into thin strips.
Heat the cooking oil in the pan over moderately high heat.
Add the spring onions and 1/8 teaspoon red pepper flakes and cook, stirring, for 1 minute.
Add the cooked rice to the pan and heat, stirring, for 3 minutes.
Add the remaining 2 tablespoons soy sauce, the beef, watercress, and egg. Heat, stirring, 1 to 2 minutes longer.
Drizzle the remaining teaspoon of sesame oil over the top.
Serve hot!!!

Afghani Kebab

Ingredients:

1. Minced beef 1 kg Coriander leaves 1/2 bunch Black pepper 1/2 tsp (grind coarsely) Salt to taste
2. Green chillies 10 (cut very fine)
3. Onions 2 (medium size, chop as for omelette)
6. Tomatoes 1 kg (boil & make paste)
8. Cooking Oil 1 cup

In a bowl combine mince meat, green chillies, black pepper, onions and knead
them, separate into four portions.
Brush each portion with a little oil.
In a flat frying pan flatten and place one portion and cook for 4 minutes. Repeat with the other portions then cut each int strips.
In a wok (karhai) fry the pieces slightly, add tomatoes, salt and a few green chillies and black pepper.
Cook till oil separates, garnish with coriander leaves.

Achari Qeema

Ingredients:

1. Qeema or mince 1 kg. Turmeric powder 1/2 tea sp Asafoetida A pinch Ginger(shredded) 15 gms. Garlic(chopped) 10 flakes Ghee ½ cup Salt to taste
3. Mustard oil 4 tsp.
4. Onions(sliced) 3/4 cup
5. Red chilies whole 8 nos.
6. Mustard seeds 1 tsp.
7. Cloves 5 nos.
9. Red chili powder 1 tsp.
10. Cumin seed 1 tsp
11. Kalongi 1 tsp.
14. Lemon juice 2 tbsp.
15. Yogurt 1 cup

Wash the mince well and set it a side so the water drains.
Put in a pan, add tumeric, salt and 2 cups of water, bring to boil, cover and simmer until tender, the water gets absorbed it becomes dry.
Heat mustard oil to smoking, reduce heat to medium and add ghee.
Then add sliced onions and saute until brown. Remove onions for garnishing.
In the same fat fry red chilis till black, remove and discard the chilis.
Then add mustard seeds, cloves and asafoetida, saute untill the seeds begin to crackle.
Add the cooked lamb, red chili powder, cumin seeds, kalonji, jaggery, ginger
and garlic, fry till the lamb becomes brownish.
THen add the lemon juice and simmer for a minute.
Remove the vessel from the fire, add yoghurt, stir and return to heat and fry
until the fat leaves the masala.
Adjust the seasoning.
Serve garnished with fried onions.