Description
Recipe 1: Shakshouka
Ingredients
* 2 tomatoes, chopped
* 1 potato, peeled and diced
* ½ onion, finely chopped
* 2 tbsp oil
* 1 tsp Kashmiri red chilli powder
* ¼ tsp red chilli powder
* ½ tsp crushed red chilli
* ½ tsp salt (or to taste)
* ¼ tsp black pepper powder
* 1 tbsp tomato ketchup
* 3 eggs
Method
1. Heat the oil in a frying pan over medium heat.
2. Add the chopped onion and sauté until soft and translucent.
3. Add the diced potato and cook for 5–7 minutes, stirring occasionally, until it starts to soften.
4. Stir in the chopped tomatoes and cook until they break down and become saucy.
5. Add the Kashmiri red chilli powder, red chilli powder, crushed red chilli, salt, and black pepper. Mix well.
6. Stir in the tomato ketchup and cook for another 2–3 minutes until the sauce thickens slightly.
7. Make three small wells in the sauce and crack an egg into each one.
8. Cover the pan with a lid and cook for 5–8 minutes, or until the egg whites are set and the yolks are cooked to your preference.
9. Serve hot with toasted bread, naan, or paratha.
⸻
Recipe 2: Beef Short Ribs (Bhuna Beef)
Ingredients
* 1 kg beef short ribs
* 2 tbsp oil
* 2 tsp ginger-garlic paste
* 2 tsp crushed red chilli
* 1 tsp Kashmiri red chilli powder
* ½ tsp red chilli powder
* 1 tsp coriander powder
* ½ tsp cumin powder
* ½ tsp turmeric powder
* ¾ tsp salt (or to taste)
* 2 glasses water
Method
1. Heat the oil in a heavy-bottomed pot over medium heat.
2. Add the ginger-garlic paste and sauté for about 1 minute until fragrant.
3. Add the beef short ribs and cook for 5–7 minutes, stirring frequently, until the meat is lightly browned.
4. Add the crushed red chilli, Kashmiri red chilli powder, red chilli powder, coriander powder, cumin powder, turmeric powder, and salt. Mix well so the beef is evenly coated with the spices.
5. Pour in 2 glasses of water and bring to a boil.
6. Cover the pot, reduce the heat to low, and simmer for 1½–2 hours, or until the beef is tender. (If using a pressure cooker, cook for about 30–40 minutes after pressure builds.)
7. Once the beef is tender, uncover the pot and cook over medium-high heat, stirring occasionally, until the water evaporates and the masala thickens and coats the meat.
8. Bhuna the beef for 5–10 minutes until the oil separates and the masala becomes rich and glossy.
9. Serve hot with naan, chapati, or steamed rice.