Beef Chilli Dry With Macaroni Recipe

                           

Beef Chilli Dry with Macaronis | Beef Chilli Dry || How to Make beef chili dry with step-by-step photos  

Beef Chilli dry is a wonderful, delicious, and spicy non-veg beef chili dry macaroni recipe made up of beef, veggies, sauces, and spices. This recipe comes from Chinese cuisine easy and simple recipe that can be prepared within 30 minutes, and is a scrumptious bowl dish from the Chinese cuisine, which is spicy yet mouth-watering that no one can resist. Beef chili dry is a combination of marinated beef stir-fried with minimal yet spicy gravy.

Are you a beef enthusiast who is sick of all the chicken and looking for something meaty, or just somebody willing to gain muscle and find a good source of protein? If the above questions sound familiar, then you need to try the delectable beef chili dry recipe tonight! 

This tasty beef recipe is delectable beyond your imagination and is a great source of zinc and protein, which makes it great for skinny young people who are willing to gain weight and put on muscle. Also known as dry beef with chilies, beef chili dry is one of the most beloved continental dishes eaten all over Pakistan.

                                

This scrumptious dish is prepared by frying marinated beef strips in a cooking pan on a light flame easy and simple dish; it doesn’t take more to prepare if you have already chopped veggies in your fridge.

This is also the best for a snack, breakfast, lunch, or dinner- you can use mutton/lamb meat strips instead of beef as well, and this is best served with egg fried rice, chicken fried rice, and garlic fried rice. Usually, people love to have beef chili dry with various types of fried rice,e but here I cooked beef chili dry with macaroni. You can have it by your choice.

For Similar Recipes:

Sweet and sour chicken chili

Chicken shashlik with sauce

Chicken Manchurian

Chicken jalfrezi

Chow mein pasta  

If you have tried this Beef Chili Dry, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook

Instagram

Pinterest

Youtube

                           

                                               

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                                

Tips:

Meat: The best part of beef for this recipe is the tenderloin cut. It is tender and juicy, making it ideal for use in steak, beef chili, or other stir-fried dishes. These can typically be prepared in just 10 to 15 minutes, so I prefer to use tenderloin for such recipes. I recommend it for the best results in your cooking.

 

Chilies: Chilies are a key ingredient in this recipe. Choose thick green chilies, known as bullet green chilies. Avoid using small chilies, as they can make your dish excessively hot.

 

Veggies: This recipe doesn’t require many vegetables, so when planning to cook beef chili for lunch or dinner, make sure to buy fresh veggies. Stale vegetables will not enhance the taste of the dish.

 

Sauces: The sauce is crucial for creating a flavorful dish. You will need dark soy sauce, white vinegar, Worcestershire sauce, oyster sauce, and hot chili sauce. If any of these are unavailable, you can substitute with barbecue sauce.

 

Macaroni: The choice of side is up to you—use rice or macaroni with beef chili. However, be careful not to overcook the macaroni or pasta, as overcooked rice and pasta can become mushy once cooled.

                                     

To make this recipe, firstly rinse the beef and cut this boneless into equal strips

                      

Mix beef strips with ginger garlic paste and salt. Mix them up very well_Keep mixing by adding white vinegar and oyster sauce.

                    

Add dark soya sauce, Worcestershire sauce, and hot chili sauce.

                     

Keep in the refrigerator for an hour. 

                               

Boil the water in a pot with the oil and salt_Add macaroni and cook them for around 7-8 minutes on high flame.

                             

Once macaroni is cooked

                             

Strain them out onto the colander.

                   

Drizzle some oil over the macaroni to prevent sticking to each other. Set aside.

               

Take all the veggies and prepare them all.

                                     

Heat the oil in the pan and sauté the chopped garlic. Put marinated beef in the oil_Cook beef strips over medium heat for 5 minutes

                        

Lower the flame and remove the lid. Add hot chili sauce, slightly stir, and again cover the lid until the meat is done 90% Then, put onion slices, spring white onion, and half green chilies.

           

Stir to mix them together very well.

                    

Add red chili flakes, mix well, then add capsicum slices. Further, coo, cover the lid until the water is reduced to a quarter. 

                       

Towards the end, add spring green onion and green chilies sliced to the beef_Mix them slightly and further cover the lid. Simmer beef chili for 5 minutes over low heat. Turn off the flame, sprinkle some crushed black pepper, and stir to mix up. Beef chili dry is ready to serve. Keep it aside.

           

Firstly, simply place some macaroni on the plate as needed, then place some beef chili on top of the macaroni. 

                        

And in a second, take a large-capacity wok/pan, combine all cooked beef chilies with boiled macaroni, and add some green spring onion and butter_Stir to mix them very well on medium-low heat.

                      

Beef chili and dry macaroni are ready.

                     

Transfer to the serving plate. 

                     

                        

Immediately serve hot with tea.    

                           

Egg Toast Bread Recipe

                                                                             

                                                                    

Egg Toast Recipe || Spicy Egg Toast Perfect For Breakfast || How to Make Egg Bread Toast With Step-by-Step Photos and Video

Egg Toast or Egg Bread Toast is perfect for breakfast. Eggs with toast is one of the quickest meals one can make since it contain only two ingredients: toasted bread and eggs (cooked any way you like them!). But with this recipe, we’re looking at a) cutting down on cooking time and b) adding a better method to fix your egg toast! 

                                         

My Latest Video Egg Toast Bread: 

I have shared OMELET CHEESE BREAD and FRENCH TOAST BREAD on my Blog. This is my own version, in which I added some spices, milk, and herbs to the egg and fried each piece of bread by dipping it into the egg mixture. Crisp and golden brown egg bread will definitely be enjoyed if you are giving it to your kid, so skip the red chili flakes from the recipe. A pinch of black pepper will remain enough. Egg toast is eaten as much as breakfast or fast food.

Making egg toast bread in many ways, it can be prepared with cheese, lots of spices, etc. I share here a lot of spices and egg toast; you easily tweak it to suit your taste.

                                                           

 

This is a super quick recipe and can be made in just 10 minutes. It is best served hot and eaten plain without any accompaniment

I usually have this egg toast with Doodh Patti or Masala Chai. However, you can also eat it with some Ketchup or your favorite sauce or dip

You Might Like This:

French Omelet

Lachha Paratha

Palak Paratha

Egg Paratha

Roghni Naan

                                                                  

If you have tried this Egg Toast Bread, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook 

Instagram

Pinterest

Youtube

                                                                      

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                                                                                  

How to make Egg Toast? 

To make egg toast, first chop coriander and green chilies and set aside

                                    

                                               

Crack the eggs into the deep plate so that you can easily dip the slices. Combine black pepper, chili flakes, chopped coriander, chopped green chilies, salt, and milk in the egg.                                            

And beat them together very well.        

Take bread and dip it into the egg mixture. Here, you can cut the bread slices into halves or four pieces. I fried the whole bread.   

                                              

Spread the oil/ghee over the Tawa/griddle and heat it. Dip each bread slice into an egg, place the toast on the Tawa, and fry on medium flame. 

                                                                     

                                                                     

Let the toast fry until one side of the bread turns a golden brown color; once golden brown, flip the toast and fry it the same way as before. Keep flipping until the crust is crisp and golden brown on both sides

                                                   

Transfer onto the serving plate and 

                                                                         

 

Serve hot immediately with ketchup, Coffee, and Masala Chai.                  

                                                      

    

Matar Paratha Recipe

                                                                                     

Matar Paratha Recipe || Stuffed Paratha || How to Make Matar Paratha with step-by-step photos and video

Matar Paratha, also known as Green Peas Paratha, is a crispy, delicious flatbread stuffed with spiced mashed green peas. This matar paratha is a great choice for breakfast and lunch. But it should be avoided during dinner to prevent gas trouble.

Green Peas Paratha is primarily a part of Indian cuisine, whereas in Pakistan, I haven’t seen this stuffed paratha at home. However, a variety of foods are adopted from neighboring countries, especially China, India than from other countries in Asia. 

                                                         

My Latest Matar Paratha Video:

I am also a big fan of Indian snacks and meals. like PAV BHAJI, VADA PAV, BAIGAN BHARTA, MATAR MASALA

GOBI VADA PAV KEEMA, whatever names above are mentioned have been posted on my blog already, whereas some remain to cook like dosa masala, idli, Etc   

For now, I am preparing posts on green pea paratha. There are many variations of making matar paratha. Here I am sharing a simple family recipe. This is the simplest version of matar ka paratha made with a few basic spices. 

A pile of spices can’t give you the surety of making delicious food, while simple and fewer ingredients make your food delicious and light. More spices, oil, and ghee mean acidity, gastric problems, and heaviness.

                                          

Recipe Notes:

Using fresh peas in a green peas paratha enhances the taste and flavor of the recipe more than frozen peas. You might wonder why I'm discussing frozen peas while recommending fresh ones. The truth is, the peas I used in my recipe were purchased just two days ago during my trip to the market. After buying them, I peeled them, so you could say they are fresh enough! 😊 If you only have frozen peas available, feel free to use those.

 

This stuffed paratha is delicious, and I'm confident that everyone will love it. I used all-purpose flour to make the matar paratha extra crispy and tasty, but if you prefer or have digestive concerns, you can opt for whole wheat flour instead.

 

I recommend using ghee for making the matar paratha, as it adds incredible flavor. However, I used olive oil this time because I'm on a diet. If you don't have any health restrictions, definitely consider using ghee for an even more delicious paratha!

                                     

To Make Puffy green peas paratha, knead the dough medium soft and firm. If you knead the dough too soft, the matar paratha will tear, and the matar stuffing will come out. And if you knead the dough too hard, it will be hard to roll out and will make hard paratha.  

If you have tried this Matar Paratha, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook 

Instagram

Pinterest

Youtube

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                           

How to make Matar Paratha?

Peel the green peas, chop the green chilies, and ginger.

                                 

Combine the flour, oil, and salt, mix, and start kneading the dough by adding water little by little to a medium-soft dough. 

                                       

Cover and keep aside.

                                 

Take a pan, add 1 tbsp olive oil, and heat it. Put cumin seeds and let them crackle for a minute, then add chopped ginger and green chilies. Sauté it for a minute. 

                                           

Once the aroma arises, add the onion and sauté it with spices for 2 minutes or until the onion gets soft. 

                                          

Add frozen/fresh green peas and keep stirring on a low-medium flame.

                                                       

Then add salt and red chili powder, then mix them well. Cover it and allow to cook in steam (don’t add water)

Remove the cover and add lemon juice, then mix well and cover it. Give it another 2-3 minutes, more now that the stuffing is ready. Leave it aside for a bit to cool down.

                                       

Grind the pea masala to a fine paste because coarsely ground peas may tear the paratha while rolling.                                          

Knead the dough again for a minute and divide the dough into equal portions. Flatten each portion between the palm and shape it into a bowl, then place 1-2 tbsp stuffing in it. 

                                   

                                                   

Gather it for all sides and seal it firmly in the center. Gently press the stuffed dough ball and keep it aside. Work on all dough portions as before 

 

                                 

Dust over the rolling board or working surface, then carefully begin to roll around 5-6 inches in a round shape. Rolled paratha should be ½ inch thick; don’t roll thin, otherwise, it becomes hard and won’t be puffy. 

                                       

Preheat the tawa/griddle on high flame, then put the rolled paratha on it. Cook the paratha on a medium-high flame once bubbles form on the roti. Flip it and drizzle the oil/ghee over the paratha (butter also can be used)

                                                    

Spread the oil with the help of a spatula and keep rotating and flipping the paratha over the tawa to cook evenly until nicely golden brown in color and puffy. 

                                              

Once golden, take it off the tawa and transfer it onto the serving plate

                    

Serve hot matar paratha with MASALA CHAI or DOODH PATTI.