Veal Steaks (T-Bone)

Servings: 7-10 people

BBQ Beef Steak

Ingredients:

• 6 lbs. of veal steaks (about 12 steaks, each are 1 inch thick)

Marinating Ingredients:

• 1 whole garlic
• 2 tablespoons fresh ground ginger
• 1/3 cup olive oil
• 1/3 cup Worcestershire sauce
• 2 tablespoons soy sauce
• 1 and 1/2 teaspoon salt
• 3 teaspoons red chili powder
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder
• 1 tablespoon black pepper
• 1/3 teaspoon clove powder

Directions:

Place all the steak in a big silver bowl. Marinate the steaks with all the ingredients listed above, with hands. Leave over night in the fridge or minimum 6 hours.

Put the oven on 350 degrees.

Place all the steaks in a baking dish, do not let the steaks over lap each other. Cover the dish with foil paper, and place in the oven on the middle rack. Leave for approximately 45 minutes.

After 45 minutes, loosen the foil paper so that the water dries and leave for 10 minutes, or until the water dries.

When you see no water, the steaks are done. Turn off the oven and serve with mashed potatoes, stir fried vegetables, gravy, salad, and garlic bread.

BBQ:

Same ingredients, but use beef steaks instead. And the thickness of them is 1/2 inch.

Turn the BBQ onto medium heat, place all the steaks as shown in the picture, and cover the BBQ for 10 minutes.

After 10 minutes, flip each of the steaks, and then cover it again for 10 minutes.

Do this process 3-4 times in total, so approximately after 40 minutes the beef steaks will be done and ready to serve.

Okra Vegetables Palau

Serving: 6-7 people

Ingredients:

• 2 tablespoons dry methi
• 2 tablespoons ground fresh ginger
• 2 tablespoons ground garlic
• 2 dry hot red chili
• 50 grams biryani masala
• 3 tablespoons channa daal (soaked for 2 hours)
• 1 and 1/2 teaspoon cumin powder
• 1 tablespoon fennel seeds
• 1 lb. okra
• 227 grams mushrooms
• 1 onion
• 2 cups of rice

Note: For this recipe, you can also use 3 cups of rice (all other ingredients are the same amount, but add a little more salt and oil when boiling the rice).

Garnish

• baby spinach
• tomatoes (cut into pieces)

tomatoes for garnish

spinach for garnish

spices and ground garlic

okra cut into small pieces

thinly cut onions and mushrooms

channa daal

spices and ground ginger

biryani masala

Directions:

Take 2 cups of rice, and soak them for 15 minutes. Take a pot, and pour in 3 and 1/2 cups of water, 1 and 1/2 teaspoon of salt and 3 tablespoons of oil, on medium-high heat. When the water starts boiling, drain the rice (that have been soaking for 15 minutes), and put the rice into the pot. After 10-15 minutes, when no water is visible, then put the lid on for 5 minutes on low heat. Then take off the lid, and put the pot aside.

In a non-stick deep pan or wok, put 4-5 tablespoons of cooking oil and add the fennel seeds, on medium-high heat.

After 1 minute, add garlic. After another minute, when garlic has lightly toasted, add daal (drain its water first).

Let it roast for 5 minutes, and add in cumin powder.

After 1 minute, add in the okra, and let it simmer for 5 minutes, lower the heat and cover the pan as well.

After 5 minutes, remove the lid, raise the heat, and add in ground ginger, whole dry hot red chili, and dry methi. Mix gently.

After 2 minutes, add mushrooms and onion. Mix gently.

After 1 minute, add biryani masala. Mix gently.

Add the boiled rice in it.

Gently mix it.

Add spinach and tomato and gently mix.

Your vegetable palau is ready to serve. This is the most delicious vegetable pilau, you and especially your kids will love it, they won't even leave a grain of rice on their plate!

Veal Palau (Rice)

Servings: up to 12 people (or if serving with other dishes then up to 18 people)

Ingredients:

• 3 lbs. veal stew
• 4 small onions
• 1 tablespoon ground ginger
• 6 cloves of garlic (grounded)
• 3 tablespoons salt
• 1 tablespoon cumin seeds
• 1 and 1/2 teaspoon black pepper
• 1 and 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1-2 black cardamoms
• 1/4 teaspoon clove powder
• 1 teaspoon red chili powder
• 3 tablespoons plain yogurt
• 4 cups of Basmati rice

Directions:

In a pressure cooker, put the 3 lbs. of meat, all the spices, 1 small onion (peeled and cut into small pieces), the ground garlic and ginger, and 5 cups of water. Turn the heat onto medium, and put the pressure cooker lid on. When it starts whistling, turn the heat off after 10 minutes. Then let it settle for 10 minutes more, then take off the weight from the pressure cooker lid so all the steam comes out.
When there is no steam coming out, take off the lid carefully. Poke a knife into one of the meat pieces, if it feels soft but won't break apart, then it's ready for the next step. If it is still hard, cover the pressure cooker lid, put the heat on medium-high and do the same process as above but only leave it for 5 minutes when it starts whistling.

But it also depends on your meat, and how long it takes to get tender but won't break apart in your pressure cooker.

Wash and soak the rice, and put it aside.

Cut the rest of the onions (3), in to thin slices. Pour 1/2 cup cooking oil in a large sized deep pot, and fry the onions in the pot on medium-high until they become reddish-brown.

Use a spatula that has holes, and take out all the meat from the pressure cooker and put it into the pot.

Very carefully, mix the contents two times in the pot so that the meat won't break apart.






After 5 minutes, add in the yogurt, and mix everything 1-2 times again.

Add in the 1 whole green chili (optional).

Use the same cup you used for measuring the rice. For 4 cups of Basmati rice, you need 7 and 1/2 cups of soup/water. First measure the soup from the pressure cooker and put that in the pot and according to how many cups of soup you put in, you need to add in water into the pot to make it 7 and 1/2 cups total.
Example: there will be approximately 4 cups of soup in the pressure cooker, then you will need to add 3 and 1/2 cups of water into the pot.

Turn the heat onto high, taste the salt, and if you feel its less salt, then add a little bit more.

When it starts boiling, drain all the water from the rice and put the rice into the pot. Let it cook for 10-15 minutes, and mix gently 2 times during this.

After the 10-15 minutes, and there is a little moisture left in the pot. Turn the heat onto low, put the lid on and leave it for 10 minutes.

Then uncover the pot and let the steam leave for 5 minutes and then its ready to serve.

Chicken Palau (Rice)

Servings: up to 12 people (or if serving with other dishes then up to 18 people)

Ingredients:

• 4 lbs. whole chicken
• 3 and 1/2 teaspoons salt
• 1/2 teaspoon ground red chili
• 1 teaspoon coriander powder
• 1/3 teaspoon clove powder
• 1/3 teaspoon ground cinnamon
• 1 and 1/2 teaspoon whole cumin seeds
• 2 black cardimoms
• 1 and 1/2 teaspoon ground black pepper
• 1 whole green chili (optional, do not cut it)
• 3 tablespoons fresh yogurt
• 1 tablespoon fresh ground garlic
• 1 tablespoon ground ginger
• 2 medium sized onion
• 1/2 cup cooking oil
• 4 cups Basmati rice

Directions:

Cut the whole chicken in 23 small pieces, and put deep cuts into each of the drumsticks.


Cut the onions into thin slices.

Take a big dakcha/deep pot, and pour in 1/2 cup of cooking oil. Put the onions in and turn the heat on high. Fry the onions until they look red brown, then add in the ground garlic and cook for 30 seconds.

Then add in the chicken. Mix with the spatula, then cover the pot with the lid for 10 minutes on medium-low heat. After 10 minutes, take off the lid, mix it, then cover the pot with the lid again for another 10 minutes.

Take off the lid, turn the heat onto medium-high. When all the water dries up, then add ground ginger and all the spices and gently mix one to two times.

Add in the yogurt and mix again.

soaking the rice

Put the heat on high and add in 7 and 1/2 cups of water (you can add in the whole green chili here). Let it boil for a few minutes. During this, also take 4 cups of Basmati rice, wash it 3 to 4 times with normal water. Then soak the rice for 15 minutes.

After 15 minutes, drain all the water and put the rice into the pot.

Mix 1 or 2 times, very gently, because we don't want to break the rice. Leave it for 10-12 minutes. Then you will see there is a little moisture left, then turn the heat onto low and cover the pot with the lid for 10 minutes.

a little moisture left, cover the pot for 10 minutes

After 10 minutes, uncover the pot, and turn off the stove. Let the steam leave for 5 minutes and then it is ready to serve.

Note: For this recipe, only use Basmati rice. Please do not use sella Basmati rice. If you want to use sella Basmati, then for 4 cups of rice, you put 5 and 1/2 cups of water into the pot (instead of 7 and 1/2 cups). And also for sella, you have to soak the rice for 2 hours. And at the end of the recipe, where the pot is covered for 10 minutes on low heat, you have to instead cover the lid for 20 minutes for sella.