Asian Beef Golash Recipe | Recipe by Himalayan Chef

Ingredients:

500 grams of minced beef

¼ cup of cooking oil

½ cup of chopped onion

1 teaspoon of Garlic paste

1 teaspoon of Ginger paste

125 grams of tomato ketchup

1 teaspoon

Mustard powder

Himalayan pink salt per taste

½ teaspoon of black pepper

1 teaspoon of red chili powder

2 tablespoon of tomato paste

2 tablespoon of barbecue sauce

Chopped ginger for garnishing

1 to 2 green chilies for garnishing

Direction to cook:

Take a skillets place it on a medium flame. Pour in it the cooking oil. Add in the cooking oil the chopped or roasted onions and make them fry till they become tender and translucent. Add in the frying onion the garlic paste and the ginger paste.  Stir fry the mixture and add in it the beef mince and let it fry with the thoroughly. Add in it the Himalayan pink salt, black pepper powder, the red chili powder, mustard powder and the tomato ketchup and continue to cook it. Now add in it the tomato paste and the barbecue paste .cook the mixture further till the spice aroma leaves and delicious and tasty food aroma comes out.  When the mixture is fried and cooked thoroughly add in it half cup of water to make the gravy. Cook a little more. It is ready to serve. Place it in a bowl and sprinkle on it the chopped ginger and green chili for garnishing and adding extra savior to your beef recipe. Serve it with boiled rice. It is also awesome to have with fried rice or any less spicy rice type.

Garlic Parmesan Wings

Ingredients:

500 grams of chicken wings

2 tablespoon of vegetable oil

Himalayan Pink Salt

Black pepper powder

4 ounce of melted butter

4 gloves of garlic crushed

2 tablespoon of chopped parsley leaves

1 tablespoon of red pepper flakes

140 grams of Parmesan cheese

Caesar for dressing

Direction to cook:

Toss the chicken wing with vegetable oil; season them with black pepper and Pink Salt. Preheat the oven at 400 degree Celsius.  Take a baking sheet place on it the wire rack  put the seasoned chicken on it and heat it in the oven for at least 50 to 55 minutes  until they become golden brown and crispy. Take a bowl. Add in the melted butter, cheeped garlic, parsley leaves, and red pepper flakes. Stir them together to make a sauce. Add in it the spicy sauce baked wings and toss them until they are coated properly. Now put the wing on the serving plate sprinkle on it more Parmesan cheese and serve them with Caesar dressing. 

Buttermilk Pan Cakes

Ingredients:

2 cups or 400 grams of all-purpose flour

2 cups or 400ml buttermilk
1/3 cups of milk

2 tablespoon baking powder

Himalayan pink salt

¼ cups of butter

2 large eggs

Butter for frying

Directions to Cook :

Take large bowl combine in the bowl all the dry ingredients like flour baking powder Himalayan pink salt, and baking powder.  Take another deep shallow bowl combine together in it the wet ingredients like buttermilk, the cup of milk large eggs and butter. Wisk all the ingredients with the baking whisker. Set the oven to preheat at 200 Fahrenheit temperature.  Now add the dry ingredients into the wet ingredients. Now stir them together don’t let them over mix so that they can remain nice and fluffy. Mix the mixture till all the lumps are gone  if you wish  to make your pancakes fruity,  you can add the chopped fruits in it and blend it together .
 

The mixture is enough to make 14 pancakes each I measured 3/4 of a regular cup. Take a nonstick frying pan, put in it the butter shake the butter on the pan so that it can grease the whole frying pan. Heat the butter in the frying pan and let it melt. Now pour the pancake mixture measuring a third of a cup cook it on medium heat cook each side for 2 to three  minutes continue changing the sides of the pancakes while cooking will cook it by flipping its sides until it becomes golden brown. It will smell delicious place it put on a platter and cook the rest of the pancakes following the same procedure.

Potato Pancakes

Ingredients:

 

½ kg potatoes grated

Black pepper as per taste

Himalayan pink salt as per taste

3 eggs (only egg white required}

Half kg Green onion (only green portion of green onion required)

Asian hot spices mix Powder (Garam Masala)

Vegetable oil

4 to 5 chopped Green chili  

Directions To Cook:

Peel the potatoes with a knife then grate them with a hand grater. Put the grated potatoes in a cotton cloth and press them hard to remove the excess water from the grated potatoes.  Now add in the grated potatoes mixture the pink salt, black pepper, little oil, Asian hot spice mixture, chopped green onion, egg white, chopped green chill and mix the mixture well. Now shape the potatoes mixture in pancake shape and place them aside. You can also place them in a refrigerator to make them bit solid so that they don’t break while frying.  In a large frying pan, put some oil and heat it on the medium flame when the oil is hot, place the potato pancakes in the frying pan and deep fry them until they become golden brown in color. When ready serve them hot with tomato ketchup or Asian traditional spicy sauces 

Scandi Trout With Fennel Potato Salad

A delicious  Scandinavian styled trout fish recipe glazed with honey and mustard delicious touch, the  fish with the honey and mustard tinge is ideally tasty and the flavor torch to optimistic level when served wish the creamy potato side dressings

Ingredients:

Trout fish

Olive oil

Lemon juice

One table spoon honey

100 gram of sourced crème

½ packs Dill leaves small pack chopped

1 fennel bulb finely thin sliced

Himalayan pink salt

½ pack of small parsley leaves chopped 

Directions to cook:

Take the potatoes and boil them in refined salted water. Keep checking the potatoes with knives .when cooked remove it from water and leave them to cool down, take a bowl and put the chopped onion and sliced fennel bulb in it and pour it in lemon juice and then cover it and put it aside.

Preheat the oven to 180-degree Celsius. And prepare a mixture by mixing well the mustard with the oil, honey; pink salt and the lemon juice .take a baking tray slightly grease it with oil. Place the trout fish on the baking tray with skin side down. Now with the help of a brush spread the mustard oil mixture on the fish thoroughly and evenly and put the dish in the oven to bake for ten minutes. Check the fish while baking if needed change the side of fish on the tray to cook evenly.

When cooked take out the fish from the oven. Now sliced the cool boiled potatoes into small pieces .layer the sliced potatoes in a dish, mix the crème with the parsley, dill, and the lemon zest and put the mixture on the potatoes and stir thoroughly. Add to it the onion and fennel and serve it with the trout