Steak with Garlic Sauce - Mother's Day Sp.

Self cooking photograph

steaks	2(any type) 1/2 inch thick
garlic cloves	5, sliced
beef stock	1 cup
butter	1tbsp
balsamic vinegar	2tbsp
OR
(apple cider	2tbsp + 1tsp sugar)
salt	to taste
black pepper	1/2 tsp
red chili flakes	1/2 tsp
paprika	1/2 tsp
cumin powder	1/2 tsp
oil	1tbsp + 1tsp
Method:
Pat your steaks dry with paper towels and allow it to come to room temperature.
Note: Season your steak at least 40 minutes before you cook it for best results.
(If your steak becomes moist while resting, pat it dry again and re-season it)
Mix together all the dry spices along with salt and rub on the dry steaks on both sides.
Heat a pan over medium high heat until hot and add 1 tbsp of oil.
Once oil is smoking hot, add in the steaks and cook for 3 minutes on each side for medium rare.
Note: Only flip the steak once.
Transfer the steaks to a plate and cover them with foil; set aside.
Note: After covering with foil, poke the foil with a fork.
Heat 1tsp of oil in the same pan, add garlic and saute for 1 minute.
Add in the beef stock and let it cook until it reduces by half.
Now add the balsamic vinegar (or apple cider with sugar) and butter; cook for another 1 minute.
Pour the sauce over the steaks and serve immediately with some veges on the side.
Note: A medium rare steak - the middle: a hint of red, the center: pink, the sides: well browned, the top & bottom: dark brown.
This steak should have a firm surface but soft in the middle.
Serves 1 & 2.

Banana Bread

Self cooking photograph

butter	100g
caster sugar	100g
all purpose flour	3/4 cup
eggs	2
baking powder	3/4tsp
bananas	2 mashed
walnuts	50g, chopped
lemon juice	1/2tsp
Method:
Cream the sugar and butter together until light and fluffy.
Add egg one at a time, adding a little flour with the second egg.
Add lemon juice and mix well.
Fold in the remaining flour with the mashed bananas and walnuts.
Bake in a preheated oven at 180 C for 45 minutes or until a thin skewer inserted in the center comes out dry.
Let the bread cool in the pan for 10 minutes.
Makes 1 loaf cake.

Qeema Fry/ Minced Meat Fry

Self cooking photograph

minced meat	1kg, beef or mutton
green peas	1 cup, boiled
onions	2 medium, chopped
garlic paste	1-1/2 tbsp
ginger paste	1tbsp
green chillies	4, chopped
blackpepper or red chilli powder - as per taste
coriander powder	1tsp - leveled
cumin powder	1tsp
salt	to taste
oil	3/4 cup
fresh coriander	1tbsp - for garnishing
ginger julienne	1tbsp - for garnishing
Method:
Heat oil and fry onions until golden brown.
Add in minced meat, garlic paste, ginger paste, black pepper powder, cumin and coriander powder.
Stir fry continuously for 15- 20 minutes.
Add one cup of water, cover and cook on low heat for another 20 minutes.
Stir occasionally until the minced meat is tender; add more water if required.
Uncover, increase flame and stir occasionally till the oil separates from the meat.
Add boiled peas and green chillies; stir frequently for 2 minutes.
Remove from heat; garnish with fresh coriander and ginger julienne.
Serve hot with naan, chapati or bread and lemon on the side.
Serves 6 to 8.
Note: To make Keema Curry you just have to add 3 chopped tomatoes in it. Boiled potatoes cut into 2 inch cubes can also be added additionally in Keema Curry along with or without peas.