Recipe and Tips

Japanese hamburger steak recipe without pork, wine, and marine  Ingredients: For the patty: - 500g ground beef - 1 small onion, finely grated or minced - 1/2 cup panko breadcrumbs (or regular breadcrumbs) - 1/4 cup milk - 1 egg - 1 tablespoon soy sauce - 1/2 teaspoon salt - 1/4 teaspoon black pepper For the sauce: - 1/4 cup ketchup - 2 tablespoons soy sauce - 1 tablespoon sugar For cooking: - 1 tablespoon vegetable oil or butter Instructions: 1. In a bowl, combine the panko breadcrumbs and milk. Let it sit for a few minutes until the breadcrumbs absorb the milk. 2. In a large mixing bowl, add the ground beef, grated onion, soaked panko breadcrumbs, egg, soy sauce, salt, and black pepper. Mix everything together until well combined. Avoid overmixing to keep the patties tender. 3. Divide the mixture into equal portions and shape them into oval or round patties, about 1-inch thick. 4. Heat the vegetable oil or butter in a skillet over medium heat. Once hot, add the patties to the skillet

 recipe for Chicken Shami Kabab. Here's a simple recipe you can follow: Ingredients: - Boneless Chicken: 500 grams - Chana Dal (Split Bengal Gram): 1/2 cup - Onion: 1, finely chopped - Ginger-Garlic Paste: 1 tablespoon - Green Chilies: 2, finely chopped - Fresh Coriander Leaves: 2 tablespoons, chopped - Mint Leaves: 1 tablespoon, chopped - Red Chili Powder: 1 teaspoon - Turmeric Powder: 1/2 teaspoon - Garam Masala Powder: 1 teaspoon - Roasted Cumin Powder: 1 teaspoon - Salt: To taste - Oil: For frying Instructions: 1. Wash the chana dal and soak it in water for 1-2 hours. Drain the water and set it aside. 2. In a pressure cooker, add the soaked chana dal, boneless chicken, ginger-garlic paste, chopped onion, green chilies, red chili powder, turmeric powder, and salt. 3. Add enough water to cover the ingredients. Pressure cook for about 3-4 whistles or until the chicken and dal are cooked tender. 4. Once cooked, remove the pressure cooker from heat and allow it to cool down. 5. Once

Rasgulla, a popular sweet delicacy from the eastern region of India, particularly West Bengal, is a mouthwatering dessert that is loved by people of all ages. It is a soft and spongy cheese-based sweet immersed in a light sugar syrup. Rasgulla is known for its delicate texture, subtle sweetness, and ability to melt in your mouth. The process of making rasgulla involves curdling milk to obtain fresh cheese, also known as paneer or chhena. The paneer is then kneaded until smooth and shaped into small round balls. These balls are gently cooked in a sugar syrup flavored with cardamom or rose water, which infuses the rasgulla with a fragrant aroma. The hallmark of a perfect rasgulla is its texture. When you bite into one, you experience a soft and spongy texture that is incredibly satisfying. The sugar syrup adds a subtle sweetness, allowing the flavors to blend harmoniously. Rasgullas are usually served chilled, which enhances their refreshing and comforting quality. Rasgulla holds a signi

Balushahi, also known as Badusha, is a delectable sweet treat that originates from India. It is a popular dessert enjoyed during festivals, celebrations, and special occasions. Balushahi is made from a dough consisting of all-purpose flour (maida), ghee (clarified butter), and curd (yogurt). The dough is shaped into small balls, deep-fried until golden brown, and then soaked in a fragrant sugar syrup. The key characteristic of balushahi is its texture—crispy on the outside and soft and flaky on the inside. When you take a bite, you experience a delightful contrast between the slightly crunchy exterior and the melt-in-your-mouth interior. The sugar syrup adds a sweet and aromatic touch, making each bite a burst of flavor. Balushahi is often garnished with chopped nuts like cashews or pistachios, adding a pleasant crunch and enhancing its visual appeal. It is commonly served as a dessert after meals or enjoyed with a cup of tea or coffee. While balushahi may seem like a complex sweet to