Ditch the takeaway and make this easy recipe of Chili beef Stir fry Pasta at home.
Watch this Masala TV video to learn how to make Chili Beef Stir Fry Pasta,Uzbek Pulao and Walnut Barfi. This show of Mehboob’s Kitchen with Chef Mehboob Khan aired on 13 September 2019.
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Chili Beef Stir Fry Pasta:
Ingredients:
Honey 5 tbsp
Soy sauce 5 tbsp
Chili garlic sauce 1 cup
Garlic 1 tbsp
Green Chilies sliced 1
Vinegar 3 tbsp
Beef undercut 300 grams
Carrot 1
Capsicum 2
Oil 3 tbsp
Boiled Noodles 1 packet
Chili sauce 4 tbsp
Method:
Combine honey, soy sauce, chili sauce, chili garlic sauce garlic,1 tbsp oil and lime juice and mix. Set aside. Heat wok on high heat and pour in half the oil. Cook beef and chilies in batches until browned. Set aside. Add noodles to pot of boiling water to soften, drain noodles. Set aside. Pour the other half of the oil into the wok. Add vegetables stir fry for 2 mins. Add beef and noodles. Add the combined sauce. cook on high for 2 mins and serve .
Uzbek Pulao:
Ingredients:
Mutton (cubed) 1 kg
Onions (sliced) 2
Oil ½ cup
Sela Rice 3 cup
Carrots (sliced) 2 cup
Cumin seeds 1 tbsp
Coriander Powder 1 tbsp
Garlic 2 tbsp
Salt 1 tbsp
Black Pepper Powder 1 tsp
Chicken stock 2 liters
Carrots chopped 2 cup
Raisins ( soaked) ½ cup
Butter 5 tbsp
Method:
• Heat oil and fry onions and garlic .
• Add mutton cubes, salt ,cumin seeds and coriander powder and fry for 10 minutes.
• Then add 1-1/2 stock and leave it to cook till meat is tender.
• Now soaked rice cook on high flame.
• Finally add black pepper and carrots then leave on dum for 15 minutes then in a pan heat butter and fry carrot and raisin for 5 minutes then pour on pulao and serve.
Walnut Barfi:
Ingredients
Walnuts (blanched) 1 cup
Whole dried milk ½ kg
Sugar 1cup
Green cardamom powder ½ tsp
Desi Clarified butter 6 tbsp
Method
Sauté whole dried milk in a non-stick pan for few minutes. Add sugar and continue to sauté.
Add walnut paste, green cardamom powder and sauté for two minutes. Spread the walnut mixture evenly on a greased tray and let it cool down to room temperature. Refrigerate for five to six hours. Cut into desired shapes and serve.
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