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SAMOSASCHILLY BEEF- 1 POUND EPISODE#25
3 TABLESPOON SALT
1 TABLESPOON BLACK PEPPER
1 TABLESPOON GINGER GARLIC GROUND TO PASTE
SAUCE 2 TABLESPOON SOYA SAUCE
1 TABLESPOON WORCHESTERSHIRE SAUCE
2 TABLESPOON BALSAMIC VINEGAR
2 TABLESPOONS STEAK SAUCE
1 TABLESPOON WHITE WINE VINEGAR
1 TABLESPOON ONION POWDER
1 TABLESPOON GARLIC POWDER
1 TABLESPOON CAYENE PEPPER
1 TABLESPOON PAPRIKA
1 TABLESPOON DRIED CHILLI FLAKES
2 TABLESPOON HOT SAUCE
1 TABLE SPOON CORN STARCH
Marinade the meat with the above ingredients with ginger garlic paste onion powder ,garlic powder ,paprika cayenne pepper , dried chilly flakes.Keep sauteeing for 15 or 20 minutes.
- METHOD: BOIL MEAT IN PRESSURE COOKER WITH 1 TEASPPON SALT AND GINGER . ADD THE DRIED RED CHILLIES PEPPERCORN AND FRY THE MEAT IN CANOLA OIL ON MEDIUM HIGH HEAT .
- IN A FOOD PROCESSOR SLICE 4 LARGE ONIONS AND SAUTE ON HIGH HEAT TILL GOLDEN BROWN .
- ADD SOYA SAUCE WORCHESTERSIRE SAUCE BALSAMIC VINEGAR WITH 1 TABLESPOON WATER AND CORN STARCH . PUT SAUCE AND THICKEN SERVE HOT WITH WHITE RICE .PUT 1 TEASPOON SALT AT THE END FRY AND SERVE ONE ONION AT THE END
