#salt

Deer Meat Saute

Deer Meat saute

Ingredients

.500 g deer meat (cut into large pieces)

.1 teaspoon garlic sauce

.2 onions (coarsely chopped)

.2 green chilies (cut into halves)

. 1 small bowl chopped coriander leaves

.1 small bowl chopped green onion

.1 tbsp soy sauce

.salt to taste

.Blackpepper




Method for Deer Meat saute

. Wash meat and put in a pressure cooker with 1 cup of water and salt. Close the cooker and cook until 2 whistles or about 10 minutes

.Remove meat from pressure cooker, drain and cut the meat into small pieces

.heat 2 tbsp of oil in a wok pan, add deer meat and let fry for 5 to 10 minutes on low heat

.add chopped onions, and chili, stir and add soy sauce, garlic sauce, salt and blackpepper. Keep stir to prevent the meat to stick in the pan. Cook for about 5 more minutes on medium heat

. Remove from heat, garnish with chopped coriander and green onion

.serve hot with breads

Potato balls and meat (aloo champ) special Ramadan

Potato balls and meat (aloo champ)

Ingredients

.250 g beef meat (cut into small dices)

.500 g potato

.2 onions (finely sliced)

. 1 teaspoon ginger paste

.1 teaspoon garlic paste

. 2 tbsp fresh mint leaves (chopped)

.2 tbsp fresh coriander leaves (chopped)

.2 tbsp fresh green onion (chopped)

. 1 teaspoon cinnamon powder

. 1 teaspoon cumin powder

. ½ teaspoon turmeric powder

. 1 teaspoon red chili powder

. 3 bowls finely crushed biscuit or bread crumb

. 2 eggs (only the white)

.salt

.blackpepper

.oil for fry

 





Methods for Potato balls and meat (aloo champ)

. Wash potato and put in pressure cooker with water and salt, cover and let boil until potato become soft

(The potato need to be cook in pressure cooker with its skin)

.remove potatoes from pressure cooker, peel the skin of the potatoes while they are still hot using a cloth so that not to burn your hand

.mash the potatoes in a bowl and keep aside

.fry onion until golden brown and keep aside

. Add with the beef meat, garlic and ginger paste, salt, blackpepper, chili powder, turmeric powder, cumin powder and cinnamon powder, mix well and put in pressure cooker with 1 large cup of water. Close and cook the meat until it become soft

.remove meats from cooker drained and pour in a bowl

.add fried onion, fresh and chopped coriander leaves, mint leaves and green leaves to the cooked meat, mix well and keep aside

. Pour crushed biscuit in a large plate

. Put some oil on the palm of your hand and take a little of mash potato in your hand, make a ball and then flatten the ball. Put a small amount of meat mixture in the middle and close it to make a ball once again, coat with crushed biscuit and place on a large plate. Repeat the steps for the rest of potato mashed and meat

. Heat oil in frying pan

. Beat the white egg a lot just to make it become a light liquid, do not beat too much

. Deep fry the Potato balls until golden brown

. Drain on a kitchen paper

. Serve with sauces

 

Tuna Pasties (special for Ramadan)

Tuna Pasties

Ingredients

.250 g Cold butter (cut into cubes)

.300 g flour

. ¾ cup cold water

.salt (if the butter is unsalted)

.1 pinch Blackpepper

.oil for fry

For fillings

.2 cans tuna fish

.1 onion (chopped)

. 1 green chili (chopped)

.Salt

.Blackpepper





Methods for Tuna Pasties

. Pour flour in a large bowl, add butter cubes, salt and Blackpepper. Mix until the mixture become crumbles like sand

.add cold water and make a dough. Cover and let rest for about 15 minutes

. In a bowl, add tuna with chopped onion, green chili, salt and Blackpepper

.spread dry flour on a working surface and roll the dough 2 cm thick. Cut into small squares

.add 1 tbsp of fillings in the middle of each square, fold to close the fillings inside and press the edges of each pasty with the tines of a fork like shown in the picture

.heat oil on medium heat and fry the pasties on both sides till golden brown (The pasties can be also bake)

.drained on a kitchen paper

.serve with chili sauces

The uncooked pasties can be stored in freezer for about 1 or 2 weeks