Mongolian Beef Recipe | Lively Weekends | Chinese Food

Method:
Coat the beef with corn flour, salt and black pepper, leave it for 15-20 min. heat oil in pan add beef fry well and set aside.
Heat the oil in a pan, add chopped ginger, dried chilies and spring onion, stir fry for 1-2 min.
Add water, hoisin sauce, dark soya sauce and brown sugar. Once well combined add the slurry and keep mixing with spatula/spoon till thickens. Add beef and mix
Add green chilies and sprinkle sesame seeds.

Method:
Grind whole red chilies, coriander seeds, all spice, Star anise, cumin seeds, black pepper corns, cloves and black cardamom until coarsely ground and set aside.
In a pan add oil and fry seekh kababs
-In another pot add onions fry till translucent. Add bay leaves, cinnamon, green cardamom and fry until golden brown and crackled.
Then add green chilies, tomatoes, turmeric powder, salt, red chili powder, prepared spice mix, all spice powder, ginger garlic paste, mix and yogurt, then mix well and cook until oil separates.
Then add fresh coriander, mint leaves, fried onion and Seekh kababs
Whisk yellow food color in yogurt and add in the biryani mix.
Add the boiled rice and sprinkle with fried onion. Add prepared spice mix then cover with lid and steam cook for 8-10 minutes.

Method:
Pre heat oven at 180C. grease pan with butter. Mix Milk or water, oil, eggs and pound cake mix in bowl. Pour batter in pan and bake for 30 to 35 minute. Remove and cool for 10 minute.

Method:
Blend cream, sugar, coffee, chocolate icecream and milk. Keep in freezer for 30 minute. Pour water in pan for double boiler process. Add milk chocolate in bowl cook till chocolate is melt. Make hole in the center of golgapa then dip in chocolate and sprinkle on it. Again keep in fridge for 15 minute. For assemble add crushed brownie, fruit cocktail, almonds, pistachios and chocolate chips and cream. Serve with ready ice cream.