Ingredients:
- 8 oz beef tenderloin (thinly sliced)
- 2 tablespoons cooking oil
- 2 stalks leeks/scallion (sliced diagonally)
- 1 inch ginger (finely chopped)
- 3 cloves garlic (thinly sliced)
Marinade:
- 1 teaspoon corn starch
- 1 teaspoon soy sauce
- 1 tablespoon water
- 1 teaspoon Chinese cooking wine (rice wine or Shaoxing wine)
Sauce:
- 2 teaspoons oyster sauce
- 2 tablespoons soy sauce
- 1/2 teaspoon dark soy sauce
- 3 dashes white pepper powder
- 1/4 teaspoon sesame oil
- 1/4 teaspoon Maggi seasoning
- 1 tablespoon sugar or to taste
- Salt to taste
Method:
- Marinate the beef slices with the seasonings for 30 minutes.
- Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.
- Heat up another 1 tablespoon of oil and saute the garlic and ginger until aromatic.
- Add the beef back into the wok and then the sauce.
- Continue to stir-fry until the beef slices are almost done, then add the leeks/scallions into the wok.
- Do a few quick stirs, add salt to taste, dish out and serve hot.
Ingredients:
- 4 tblsp sugar or as needed
- A pinch of green cardamom powder
- A pinch of pistachio powder
Recipe:
- Use broad mouthed pan to make rabri(non-stick). Make sure that the pan is deep and heavy.
- Pour milk into the pan and let it boil. Once the milk starts to boil, lower down the flame.
- As soon as the layer of cream appears at the top of the milk shift it towards the side of pan. Repeat the same process when next layer of cream appears.
- Keep on making the layer of the cream and collect it at the corners of the pan.
- The cream layer collected at the corners of the pan will start to dry and become thick.
- Once a thick layer of the cream get accumulated at the side and the milk reduces to half add sugar, chopped pistachios cardamom and kewra into the milk.
- Turn off the flame and take out the cream (also called khurchan) with the spoon and mix it into the milk. Do not stir much after adding the cream into the milk and let it be as it is.
- Take it out in a serving dish and refrigerate so it gets chilled. Rabri tastes better when served chilled.
Ingredients
- Water – 2 cups
- Green Tea leaves – 2-3 teaspoons
- Salt and/or Sugar (according to your taste)
- Green cardamoms – 4
- Milk – 2 cups
- A pinch of Baking soda or Saffron (It will give pink color to the tea)
- Crushed dry fruits (Almonds and Pistachios preferably)
- Cream (optional)
Recipe
- Pour 2 cups water in a pot and make sure that the pot you are using has a broad base. Crush green cardamoms in your hand until seeds come out.
- Add both the seeds and shell in the water. Add green tea leaves.
- Also, add baking soda or Saffron. Using soda or saffron will give pink color to the tea.
- Let the mixture simmer and boil for about 20 minutes until the water is reduced to half.
- Now add two cups of normal water while it is boiling. Stir the mixture.
- After adding water, let it simmer for 5-10 minutes. On the side start boiling the milk (you can add more cardamoms in the milk, if you want)
- Add the tea mixture to the milk. Also, add sugar and salt or only salt or only sugar. Let it boil again. The more you boil, the stronger the tea will be.
- Finally, take it off the stove and pour it into cups. Add crushed dry fruits into cups and enjoy the tea
