Dry Beef Chili

Ingredients:

250grams of beef undercut

1/2egg

3 tablespoon of corn flour

¼ spoon of Himalayan pink salt

1/8 teaspoon of zarda food color

½ tablespoon of white pepper powder

Oil for deep frying

4 tablespoon of cooking oil

1 tablespoon of chopped garlic

½ capsicums Julian

3 green chili Julian

1 onion

¼ tablespoon of white pepper

1 tablespoon of soya sauce

½ tablespoon of Himalayan pink salt

½ tablespoon of Chinese salt

¼ tablespoon of sugar

1 tablespoon of lemon juice

Direction to cook:

In a bowl mix together the ingredients corn flour, pink salt, zarda food color, white pepper powder, corn flour and half eggs mix the ingredients and beef together and place it aside for some time. Take a frying pan heat some oil in the skillet at medium flame. Put the beef in the oil and make it fried in it until the beef color changes into golden color.Heat some cooking oil in a frying pan. Add the chopped garlic and fry it in the cooking oil till it turns to golden in color. Now add the chopped vegetables, chopped onion Julian capsicum, and Julian green chili in the frying garlic and onion .continue to cook it on medium flame. Also, add the fried meat in it .stir fry it for few minutes add to it the lemon juice, Chinese salt, sugar white pepper and soy sauce  and cook it more for several minutes.  The beef is ready, serve it hot with rice.

Capsicum Rice With Himalayan Pink Salt

A colorful and delicious rice recipe.  Good to be part of one’s lunch box or dining table with the side on- veg or veg dishes in a crowded gathering .The traditional Asian spices make its rich flavor that it can be enjoyed with yogurt Raita  and simple potato chips.


Ingredients:

500mg rice

2 chopped capsicum

Cooking oil

Himalayan pink salt

½ tablespoon mustard seed

1 tablespoon peanut or cashew

1 teaspoon cumin seed

½ teaspoon turmeric powder

Hand full of chopped Cilantro

Ingredients for the spice powder::

1 tablespoon coriander seed

1 tablespoon Vigna mungo, black gram, or white lentils

Red chili powder to taste

2 tablespoon grated coconut

1 spring curry leaves

Recipe to Cook:


First, prepare the spice powder. In a pan slightly roast the coriander seeds, vigna mungo , red chili curry leaves and the grated coconut then grind the roasted spices in a blender to make thin powdered spice . If you don’t have coconut you can replace them with the mustard seeds.

In a skillet, half cook the rice. Then place them aside and left them to cool .In another skillet, heat the vegetable oil. Then add the cumin seed, mustard seed, cashew nut and curry leaves into the heated cooking oil . then add the add the chopped capsicum  in the skillet and stout it till it becomes tender now add the pink salt turmeric powder and spice powder   and fry the mixture for few minutes . 

Now add the cooked rice to the mixture and stir the spoon well in the skillet to let the rice get coated with mixture evenly.  Fry the mixture then set the rice to cook on very low flame for 5 minutes they’re ready to serve. Garnish the rice with the colorful bell pepper and the chopped cilantro. Serve the dish with Asian   yogurt Raita  and salad you can also serve the dish with side vegetable or non-vegetable dish