Ingredients:

• ½ kg beef ribs
• 300 gm sweet potato
• 3 liters water

(ingredients in red to boil together till potato turns mushy and soft)

• 200 gm cabbage (slice as desired)
• 300 gm prawns (remove head and tail)
• 300 gm beef meat - sliced
• 200 gm squid – sliced
• a few slices of fish cake 
• ½ kg field mustard leave (roughly sliced)
• 10 eggs
• 4 large purple onions
• 20 garlic

(ingredients in orange to blend separately)

• 1 ½ kg yellow mee
• 1 tin tomato puree (100g)
• 1 bottle of tomato ketchup
• 1 cup of blended chili 
• salt and sugar to taste
• oil
• Sweet Soy Sauce
• Fried Sliced Onion, Preserved Green Chili

Directions for a bowl of noodles:

1. Heat oil in pot. Sautee 1 tbsp of garlic till yellow. 
2. Add in 2 tbsp of onions, 2 tbsp chili, 1 tbsp tomato ketchup, 1 tsp of tomato puree, abit of beef meat, squid, prawns and fishcake. Mix well.
3. Add in 1tbsp sweet soy sauce, sugar and salt to taste. Add in 1 cup of broth from earlier beef ribs.
4. Cook till it boils. Add in 1 egg and allow it to be half cooked before adding in the yellow noodles, field mustard leave and cabbage. 
5. Cook till the noodles is slightly soft.
6. Serve while still hot with fried sliced onion and preserved green chili as a garnishing on top. 

This noodle is best cooked bowl per bowl to retain the freshness of the broth and ingredients.

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23:23

Ingredients:

• 5 tablespoons vegetable oil
• 2 large onions, chopped
• 1 chile pepper, chopped
• 5 cloves garlic, chopped
• 2 pounds lean ground beef
• 3 (14.5 ounce) cans w hole peeled
• tomatoes w ith liquid, chopped
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 tablespoons ground cumin
• 1/2 tablespoon chili pow der
• 2 tablespoons paprika
• 2 tablespoons dried oregano
• 2 cinnamon sticks
• 6 w hole cloves
• 2 (15.25 ounce) cans red kidney beans,
• rinsed and drained

Directions:

1. In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
2. Pour in tomatoes w ith liquid, salt, pepper, cumin, chili pow der, paprika, oregano, cinnamon sticks, and cloves. 
3. Cover and simmer for 45 minutes.
4. Stir in kidney beans, and cook another 15 minutes. 
5. Remove cinnamon sticks before serving.

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23:04

Ingredients:

• 1 kg beef / mutton meat or ribs - cut according to liking and boil till tender
• 200 gm lentils (boil till tender)
• 3-4 tbsp chili paste (add more if you like it spicy)
• 2 large purple onion
• 4 garlic
• 1½ inch ginger

(Items in red to mix with 6 tbsp of Beef Curry Powder)

• 1 stalk lemon grass (lightly bruised)
• 3 potatoes (peel skin and cut into 2)
• 3 tomatoes (cut into 2)
• 200 gm long beans (cut into 1- 1½ inch)
• 1 stick carrot (cut according to liking)
• 2 small purple eggplant (cut according to liking)
• 1 young mango (cut into 4)
• 3 stalks green chili
• 3 tbsp cooking oil
• 4-5 stalks of Curry leaves
• 5 Cloves,
• 5 Cardamom
• 2 inch Cinnamon Stick
• 1 large purple onion(slice thinly )
• 1 large purple onion (slice coarsely)
• A bit of tamarind water
• 200 ml coconut milk
• salt to taste

 Directions:

1. Heat oil in a large pot and fry the item in green.
2. Next put in the items in red and sautee it till fragrant. Add in a little water if it gets too dry. 
3. Add in the beef / mutton and 2 -3 bowls of water.
4. Stir it lightly and add in items in blue.
5. Allow the mixture to simmer till the potatoes is fully cooked. Add in the coconut milk and salt to taste.
6. Stir well and allow it to boil. 
7. Serve with rice or bread.

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22:09

MUTTON/BEEF BRIYANI

• 1½ kg beef/mutton meat
• 80 gm briyani powder mix
• 1 inch ginger
• 5 garlic
• 2 large purple onions
• 3 green chilli
• 2 red chilli

(Blend all items in red)

• 2 tomatoes (slice thinly)
• 2 inch of cinnamon stick
• 5 cloves
• 5 cardamom
• abit of mint leaves
• abit of coriander leaves
• 50 gm almond & cashew nut (soaked and blended)

Mix meat with blended ingredients, briyani powder and all above ingredients. Allow it to marinate for 2 hours.

• ½ large purple onion (sliced thinly)
• 1 cup fried onions
• 3 tbsp tomato puree
• 200 gm QBB Ghee + 4-5 tbsp cooking oil 
• salt to taste

Directions to Cook Meat

1. Heat ghee and oil. 
2. Sautee ½ large onion with cloves, cardamom and cinnamon stick
3. Add in marinated meat. Mix well till it simmers.
4. Once the mean is ½ cooked,add in the tomato puree and salt to taste.
5. Once meat is fully cooked and tender, add in fried sliced onions and stir. Lower heat and allow it to cook till oil floats on top. Set aside.

Directions to Cook Rice

• 1 kg basmathi rice (soak for 15 mins and drain)
• water - same measurement when cooking rice
• 2 inch cinnamon stick, 3 cloves, 3 cardamom

• 1 large purple onion
• 3 garlic }
• ½ inch of ginger

(Blend all red items)

• 15 almonds & cashew nuts (blend)
• 4 tbsp ghee
• salt to taste
• abit of coriander leaves
• ½ tin evaporated milk
• ¼ bottle mawar water (Rose Water)
• abit of saffron (optional) or Yellow Food Colouring – mixed with Rose Water

Directions

1. Heat ghee in pot.
2. Add in blended ingredients together with cinnamon stick, cloves, cardamom and sautee till fragrant. Then add blended almond and cashew nut and stir well.
3. Pour in water, evaporated milk, coriander leaves and salt to taste. Close the pot and allow it to boil.
4. Next, add in rice and mix well.
5. Close the pot again and allow the rice to cook till there is no more water. Stir the rice well and add in Rose water that have been mixed with colouring.
6. Close the pot with a piece of white damp cloth. Next close the pot with the lid and place a heavy object on the lid.
7. Lower the heat.
8. Once the rice is cooked, split it into 3 parts.

Directions on Layering the Rice and Meat

1. Use a bigger pot. 
2. Add in 1 part of the rice and level it in the pot. Next add in the meat and its gravy on top of the levelled rice.
3. Next, add in the 2nd part of the rice and repeat the same steps above.Lastly, place the 3rd part of the rice on top and level it.
4. Close the pot and leave it till serving time. 

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01:05