FINE DINING MONSTER

  Pizza Bagels Ingredients TOMATO PIZZA BAGELS 2 plain bagels, halved  1 (16-oz.) can tomato sauce  1 (8-oz.) ball fresh mozzarella, sliced  20 pieces pepperoni or chorizo, thinly sliced (optional) 2 tbsp. coarsely chopped fresh basil 1 tbsp. hot honey (optional) WHITE PIZZA BAGELS 2 plain bagels, halved 3/4 c. whole-milk ricotta  2 tsp. extra-virgin olive oil 1 1/2 tsp. garlic powder  Kosher salt Freshly ground black pepper 4 oz. whole-milk shredded mozzarella  1/2 tsp. dried basil  1 tbsp. spicy chili crisp or chili oil (optional)  Directions TOMATO PIZZA BAGELS Step 1Preheat oven to 375º. On a rimmed baking sheet, bake bagels until slightly toasted, 6 to 8 minutes. Remove from oven and increase oven temperature to 450º. Step 2Using an offset spatula or the back of a spoon, spread 3 to 4 tablespoons sauce onto bagel halves. Top with mozzarella, pepperoni, if using, and basil. Step 3Bake until cheese melts, 10 to 12 minutes. Drizzle with h

  Pizza Dough Khachapuri Ingredients 2 c.  shredded low moisture mozzarella cheese 1 c.  crumbled feta  3/4 c. ricotta cheese Kosher salt  Freshly ground black pepper  10 oz. store-bought pizza dough, room temperature 1 large egg yolk 1 tbsp. butter, sliced into thin patties Chopped parsley, for garnish Directions Step 1 Preheat oven to 450°. In a medium bowl, combine mozzarella, feta, and ricotta. Season with a pinch of salt and pepper.  Step 2 On a lightly floured piece of parchment paper, roll dough into an oval ⅛-inch thin. Top with three quarters of the cheese, leaving a 1/2-inch border. Roll up two opposing long sides of the dough, creating a boat-like shape. Twist and roll in both ends. Top center with remaining cheese.  Step 3 Bake until the cheese is melted and the dough is golden, about 20 minutes.  Step 4 Remove from the oven and sprinkle with parsley. Add egg yolk on center of cheese and top with butter. Tear off pieces of the bread and dip in

  One-Pot Vegetarian Chili Mac Ingredients 3 tbsp. extra-virgin olive oil 1 white onion, chopped, divided 2 ribs celery, chopped 2 jalapeños, thinly sliced, divided 1 tsp. kosher salt, plus more  4 garlic cloves, minced 1 to 3 chilis from canned chilis in adobo, depending on spice preference, minced 1 tbsp. ground cumin 1 tsp. dried oregano 1 c. freshly chopped cilantro, divided 2 1/4 c. cold water 1 (28-oz.) can whole tomatoes, crushed 1 (15-oz.) can pinto, kidney, white beans, or black beans, drained and rinsed 8 oz. dry pasta, such as cavatappi 1 c. shredded white cheddar   8 oz. low moisture whole milk mozzarella, cut into small cubes Corn chips, such as Fritos, for topping Directions   Step 1 Heat olive oil in a large heavy-bottomed pot over medium heat. Add ¾ onion, celery, and ¾ of the jalapeños. (The rest of the onion and jalapeño are for garnish!) Season with salt and cook until vegetables are mostly tender and onions are translucent and lightly golden, about 8 to 10 minutes.

  Honey Garlic Glazed Salmon Ingredients 1/3 c. honey 1/4 c. low-sodium soy sauce 2 tbsp. lemon juice 1 tsp. red pepper flakes 3 tbsp. extra-virgin olive oil, divided 4 6-oz. salmon fillets, patted dry with a paper towel Kosher salt Freshly ground black pepper 3 cloves garlic, minced 1 lemon, sliced into rounds Directions Step 1 In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes. Step 2 In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil. Step 3 Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce. Step 4 Garnish with sliced lemon and serve.

  Fried Cabbage with Bacon Onion and Garlic Ingredients 6 slices bacon, chopped 1 large onion, diced 2 cloves garlic, minced 1 large head cabbage, cored and sliced 1 tablespoon salt, or to taste 1 teaspoon ground black pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/8 teaspoon paprika How To Make Fried Cabbage with Bacon Onion and Garlic Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more. Tip: Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy. 6 servings  

  Chicken Club Pasta Salad Ingredients 8 oz corkscrew-shaped pasta ¾c Italian-style salad dressing ¼c mayonnaise 2c chopped, cooked rotisserie chicken 12 slices crispy cooked bacon, crumbled 1c cubed Muenster cheese 1c chopped celery 1c chopped green bell pepper 8 oz cherry tomatoes, halved 1 avocado – peeled, pitted, and chopped How To Make Chicken Club Pasta Salad Step 1. Cook pasta in boiling lightly salted water (boiled) stirring occasionally until cooked. Drain and rinse under cold water. Step 2. Whisk Italian-style dressing and mayonnaise together in a large bowl. Stir all ingredients into dressing until evenly coated.  

  EASY BROCCOLI SALAD Ingredients The broccoli salad is a quick summer salad filled with fresh broccoli, dried cranberries, sunflower seeds, and bacon chunks. All in a creamy homemade sauce. It’s always a smash hit and I never end up with leftovers! Ingredients 2 12-ounce sachets of raw broccoli 1/2 cup chopped red onion 1 cup grated cheddar cheese 1/2 cup chopped cooked bacon (bacon bites can be used) How To Make EASY BROCCOLI SALAD I use the Kraft brand of creamy coleslaw sauce This is the very easy part, in a large bowl, mix all the ingredients, mix well and leave in the fridge for 2 hours and done! The great thing about this simple broccoli salad is that you can adding more sauce, more cheese, etc. This serves 4-6.  

    Dad’s Creamy Cucumber Salad Ingredients Cucumbers: 2 large, peeled and thinly sliced Sweet onion: 1, thinly sliced Sea salt: 1 tablespoon  Mayonnaise: 1 1/2 cups or more to taste Vinegar: 2 tablespoons White sugar: 1 tablespoon  Dried dill weed: 1 teaspoon  Garlic powder: 1 teaspoon  Ground black pepper: 1 teaspoon  How To Make Dad’s Creamy Cucumber Salad 1. To begin with, get a bowl and mix in together cucumbers, sweet onion, and sea salt then cover bowl with plastic wrap. And please let sit for half an hour.  2. At this stage, cucumber mixture shoud be turned into a colander set over a bowl or in a sink. Always remember to let drain for another half an hour, stirring occasionally, until most of the liquid has drained. Time done, go ahead and transfer drained cucumber mixture to a large bowl. 3. After that, you’ll want to stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper in a bowl with a whisk until smooth. You can then pour over

  Pico De Gallo Ingredients 6 tomatoes 3 jalapenos 1 medium white onion 1/2 a medium red onion 1 cup cilantro 5 cloves garlic 3 limes juice (even threw in some of the pulp) 1 tbsp cumin 1 tsp sea salt 1 tsp chili powder How To Make Pico De Gallo 1 cup (2-3 ears) of grilled/pan fried corn. If pan frying it, try putting in 3 tbsps of pineapple juice and 2 tbsp EVOO. Since you are using pans now, I would probably add the garlic, salt, 1/2 the cilantro, cumin and chili powder now. Sweeten it up with some diced fruit of your choice- pineapple, mango, peach etc. You can also add lemon or black pepper if you like .  

  Canneloni For the crepes: 2 eggs 2 cups of flour 1 glass of water 1 glass of Milk Salt For the tomato sauce: 4 peeled tomatoes 1 tablespoon of butter 3 cloves of garlic Salt Black pepper 1 bunch basil For stuffing: If you cannot find 1 kg of Aegean herbs; 500 g Chard 500 g Spinach 250 gr Leek 300 gr Parmesan Cheese 200 gr Labne cheese or cream To make crepe dough, eggs, flour, water, milk, salt -all crepe ingredients- are added and whisked. For the tomato sauce, the tomatoes are peeled, the garlic is crushed, and the other ingredients are boiled on the stove until they are tender. It is made for tomato sauce. For the filling, the herbs are roasted without killing them completely and then tulum cheese and labneh or cream cheese are added respectively. You can flavor the stuffing however you want. The crepe is rolled up and served with tomato sauce, grated cheese and parsley.  

  Bulgogi by Korea 1 kg of veal (veal) 2 spring onions 3 cloves of garlic 2 tablespoons of granulated sugar (preferably brown sugar) 1/2 korean pear/regular pear 2 onions 6 tablespoons of soy sauce Liquid oil Black pepper Roasted Sesame First, thinly slice the meat like doner kebab. If you wish, you can buy it sliced ​​​​from the butcher. Finely chop the spring onions and garlic and put them in a bowl. Grate the pear over the garlic. Add sugar, black pepper, soy sauce and roasted sesame seeds and mix. Pour the sauce you prepared on the meat and marinate it well. Then rest the meat in the refrigerator for 1 hour. After chopping the onions finely, add oil to the pan. After frying the onions in the pan, you can also add 1 branch of fresh onion. Then add the meat and cook until the water is absorbed. Fry on all sides when the water is absorbed. Take the fried meat on a serving plate. Serve with sesame seeds and green onions on top. Enjoy your meal.  

  Lamb with Bechamelle Quince For meat:   1 kg medium-fat lamb 4 sprigs of fresh thyme 1 teaspoon salt 1 sprig of rosemary 2 spoonful butter 1 cup of beef broth   For Bechamelle:   Half a cup of almond milk   3 quinces bread   1 tablespoon of flour   1 tablespoon of butter   1 cup of grated cheddar   Black pepper   Salt Let's wash the quinces and wrap them in aluminum foil and bake in the oven at 200 degrees for 50 minutes. Take the meat in a clay pot or a thick-bottomed steel pot and fry it with butter for 10 minutes. Add the thyme, rosemary and broth and close the lid. Cook for an hour on low heat. When you turn it off, add the salt and mix. Take the quinces out of the oven, peel them and mash them into a puree. Fry the flour in the butter until the smell of flour disappears and add the almond milk by mixing. Add the quince puree to your sauce that has a smooth consistency and fry for 2 minutes and turn off the heat. When the initial

  C herry M eatballs 1 kg of cherries 750 g ground beef 1 teaspoon salt 30 g butter 3 onions 1 tablespoon of tomato paste juice of 1 lemon half a teaspoon of salt 3~4 thin pita bread 1 bunch of parsley Black pepper Red pepper Allspice Remove the seeds from half of the cherries. Crush the pitted cherries in a colander and extract their juice. Take the ground beef, salt, pepper and allspice into the mixing bowl and knead. Prepare marble-sized rounds by tearing off small pieces of ground beef. Take the water in the pot and add a teaspoon of salt and bring it to a boil. Add the meatballs to the boiling water and bring to a boil. Take the cooked meatballs in a bowl. Heat the olive oil in the pan. Add the chopped onions. Saute the onions until they are soft. Add tomato paste and cook for 1-2 minutes. Add the meatballs and seasonings. Add the cherry juice and lemon juice. Cook for 30 minutes on medium heat. Add the pitted cherries and cook for 10 minutes. C

  Seafood Gnocchi 2 spoonful butter Desired amount of seafood (shrimp, mussel) For dough: 250 grams of starch 1 kg of potatoes 1/4 mean dill 100 g potato flour Salt 1/2 teaspoon garlic powder For the boiling water: 1 glass of water 1 tablespoon of olive oil 1 cup of chicken stock 2 spoonful butter For sauce: 100 grams of cream 2 spoonful butter 3 cloves of garlic 75 grams of powdered parmesan 1 chili pepper 1 small onion 1/2 teaspoon of salt 1/2 cup chicken stock 20 grams of potato flour First, boil the potatoes in a saucepan and then peel them. Grate the boiled potatoes. Add starch, potato flour, salt, garlic powder and finely chopped dill and knead. Break off walnut-sized pieces from the prepared mixture. After shaping it with your hand, press it lightly with a fork. Sprinkle starch into a tray. Place the small potatoes you prepared on the tray and keep them in the freezer. Add vinegar to water in a saucepan and bring it to a

  Stuffed Trout 2 trout 15 g ham 15 g chicken liver 25 g butter 1 onion 3 sprigs of parsley 1 tablespoon of breadcrumbs 1 teaspoon salt The fish are cleaned of scales and the fish bones are removed without spoiling the external form of the fish. The inside of the fish is washed. Butter, chicken liver and ham are made into a paste with a blender. Onion is grated into the mixture and after breadcrumbs are added, the belly of the fish is filled with mortar. After lightly oiling the outside, it is thrown into the oven at 160 degrees and cooked for 1 hour in a controlled manner. Enjoy your meal.  

  Zeppole For the dough; 240 ml of water 2 tablespoons of unsalted butter 1 pinch of salt 85 gr flour 3 eggs For the cream; 2 egg yolks 50 g sugar 1 tablespoon of flour zest of ½ lemon For frying and garnish; fruit you want 27 g powdered sugar Liquid oil Water, butter and salt from the ingredients for the dough are put in a saucepan, brought to a boil over high heat and stirred constantly. When the butter melts, flour is added and mixed with a wooden spoon until the dough does not stick to the pan. Take it in a bowl and wait for the dough to cool. After the dough has cooled, the eggs are added one by one and mixed. While the cream is being prepared, the dough is rested. For the cream, beat the egg yolks and sugar, then add the flour. Take the milk and lemon zest in a saucepan and bring it to a boil. With the help of a ladle, slowly pour the milk into the egg mixture. It is filtered and taken back to the stove and cooked on medium heat. Se

  Roast Beef (Smoked) 1 large beef tenderloin 3 tablespoons of olive oil Fresh thyme or rosemary black peppercorns Salt First, crush the black pepper grains in a mortar and crush them into large pieces. Shrink the thyme and rosemary sprigs with knife strokes. After adding salt to the black pepper, dip the tenderloin, which is used as a whole, in this mixture. Heat a non-stick pan with olive oil. Take the meat in this pan and cook it on both sides over high heat. Lay greaseproof paper on aluminum foil. Wrap the tenderloin tightly so that there are no gaps. Bake the meat in an oven at 250 degrees for about 20 minutes. Leave the cooked meat to cool for a while. Then put it in the refrigerator without opening it and leave it for 1 night. The next day, put the meat in the freezer and wait until it is half frozen. When the meat has cooled, take it out and cut it into thin slices. You can serve smoked roast beef as an appetizer, sandwich and main course. Enjoy yo

  Shrimp Pan 600 grams shrimp (jumbo) 2 cloves of garlic 3 tablespoons of butter 2 red peppers 1 tablespoon of soy sauce 1/4 bunch of parsley 1 lemon 1 teaspoon black pepper (freshly ground) First, wash the shrimp with plenty of water. Then carefully remove the crusts from under his head. Pull out the thread-like parts in the middle with the help of a toothpick. Wash the shrimps again after cleaning. Dry it by covering it with a paper towel. Grate the lemon peel. Finely chop the parsley and garlic. Slice the red pepper into small pieces as well. Melt the butter in a pan. Add the garlic and fry it. Then add the shrimps and fry them. Add the red pepper and continue mixing. Towards the end of the cooking process, add lemon peel, soy sauce, parsley and black pepper and mix. Serve hot. Enjoy your meal.  

  Parmigiana 3 eggplants 2 tablespoons of olive oil 2 tablespoons olive oil (for brushing) 1 sprig of fresh thyme 2 cloves of crushed garlic 4 sprigs of sage, finely chopped 700 g chopped tomatoes 1 tablespoon of vinegar 2 teaspoons of powdered sugar 50 g shredded parmesan cheese 20 g grated parmesan cheese 40 g bread crumbs 25 g pine nuts 120 g mozzarella 1 handful of basil The oil is poured into the pan. Add sage, chopped thyme and garlic. After roasting for a minute or two, tomatoes, vinegar and sugar are added and cooked for 20-25 minutes until it thickens. Eggplants are cut into thin rings. The front and back of them are brushed with olive oil and fried in a heated pan. It is recommended to cook it on medium heat as it will cook inside. Put tomato sauce at the bottom of a baking dish. It is covered with a layer of eggplant, seasoned, and a little more sauce is added. Mozzarella, parmesan and basil are added and the process continues until the in

  ORATA ALL’ACQUA PAZZA Tender white fish in a spicy, savory, bright tomato broth makes for a delicious and light Italian meal. I like to serve this with a light side salad. Ingredients 1 tablespoon avocado oil 1 pound sea bream 1 whole fish, gutted and cleaned, or use haddock, snapper, striped sea bass, or even branzino fillets that are about 1 inch thick with the skin on 1/2 teaspoon salt 1/8 teaspoon black pepper fresh ground 3 garlic cloves sliced thin 1/8 teaspoon red pepper flakes use 1/4 teaspoon if you like more heat 2 green onions sliced thin 1/2 pound cherry tomatoes halved 1/4 cup dry white wine 1 cup water 1 tablespoon  olive oil  good quality 1/4 cup parsley minced Instructions Season the fish all over (inside and out) with the salt and pepper. Heat the avocado oil in a large nonstick pan over high heat. When hot, add the fish and cook for about 5 minutes, or until just starting to brown (it should sizzle as soon as you put it in). Flip

  Sole with Menuer Sauce Ingrediants ½ bunch of parsley 4 sprigs of mint juice of ½ lemon 100 g butter 2 fillets of sole fish Salt Black pepper Season the fish fillets with salt and pepper. It is cooked front and back in a hot pan without oil. In the meantime, if the oil is insufficient for frying, some of the butter can be put in the pan. Mint and parsley are washed and dried. It is finely chopped. The fish is taken from the pan. Butter is taken into the pan where the fish is cooked. Add salt and pepper to the butter. Add parsley and mint. Then lemon juice is added and the bottom of the stove is turned off. The sauce is poured over the fish and served. Enjoy your meal.  

  Caramelized onion and cheese pita Ingredients 1 (4 oz.) yellow onion, minced and caramelized in butter 2 tbsp chia seeds ¾ cup boiling water 6 eggs at room temperature, separated yolks and whites into two bowls 1 cup (8 oz.) cream cheese 2 tbsp ground psyllium husk powder 1 tsp baking powder 1 tsp salt 1 cup (4 oz.) grated aged cheddar cheese ¾ cup (2 oz.) shredded Parmesan cheese Instructions Preheat the oven to 300°F (150°C). Chop the onion finely and fry in butter until soft, golden, and caramelized. Add boiling water to chia seeds, stir well and let sit until soft and pudding-like. Separate the yolks and whites into two bowls and set the whites aside. Mix cream cheese and yolks until smooth, then add in baking powder, psyllium husk, and salt. Stir until evenly distributed. Add cooked onion, softened chia seeds, and shredded cheddar cheese. Mix well. Beat the whites to stiff peaks. Fold into the liquid mix until you have a smooth batter. Line tw

  Butter “bulletproof” coffee Ingredients 1 cup hot coffee freshly brewed 2 tbsp unsalted butter 1 tbsp MCT oil or coconut oil Instructions Combine all ingredients in a blender. Blend until smooth and frothy. Serve immediately.  

  Broccoli cheddar soup Ingredients 1 lb (5 cups) broccoli 1 tbsp olive oil 2 oz. butter 1 (4 oz.) red onion, roughly chopped 3 garlic cloves, chopped ½ tsp salt ¼ tsp ground black pepper ½ tsp paprika powder 1 pinch cayenne pepper 2 cups chicken broth or water 1 cup heavy whipping cream 1 cup (4 oz.) cheddar cheese, shredded Instructions Clean and cut the broccoli and separate the florets from the stalk. Roughly chop the stalks and cut the florets into small pieces. Heat the olive oil with one-third of the butter in a pot or a saucepan. When melted, add the roughly chopped onion and the broccoli stalks. Fry on medium heat until they start to brown. Add garlic cloves and keep frying until lightly browned. Season with salt, pepper, paprika and cayenne pepper. Combine well and cook for another minute. Add broth and stir well. Cover and let simmer for 5 minutes. Transfer the cooked vegetables and broth into a food processor and pulse until the ingredi

Boeuf Bourguignon with cauliflower mash Ingredients 4 oz. butter, divided 2 lbs chuck roast, cut into 1.5" (2.5 cm) cubes 5 oz. bacon, cut into smaller pieces 4 oz. pearl onions or yellow onions, cut into smaller pieces 3 garlic cloves, sliced 1 (2¼ oz.) carrot, peeled and sliced 5 oz. (2 cups) mushrooms, sliced 2 cups dry red wine 2 bay leaves 1 tsp dried thyme salt and ground black pepper Cauliflower mash 2 lbs cauliflower 3 oz. butter salt and ground black pepper Garnish ¼ cup fresh thyme (optional) Instructions Place a dutch oven or large heavy-bottomed pot over high heat. Add half of the butter. Sear the beef in batches; do not add it all to the pot at once as this will cool the cooking surface, and you won't get a nice brown finish on your meat. Season generously with salt and pepper. Once all the meat is nicely browned, remove it from the pan and set it aside later. Add the bacon, onion, garlic, carrot, and mushrooms to the

Ingredients Blueberry chaffles 4 eggs 1 cup (4 oz.) shredded mozzarella cheese 1 tbsp coconut flour 1 tsp vanilla extract 3 oz. (9 1 ⁄ 3 tbsp) fresh blueberries Serving ½ cup heavy whipping cream 6 oz. (1 1 ⁄ 5 cups) fresh blueberries Instructions 1.       Pre-heat your waffle maker. 2.       Place all of your ingredients into a mixing bowl and beat to combine. 3.       Sit aside to rest for 5 minutes to let the coconut flour absorb some moisture. 4.       Lightly grease your waffle iron and then evenly spoon the mixture over the bottom plate, spreading it out slightly to get an even result. Close the waffle iron and cook for approx 6 minutes, depending on your waffle maker. 5.       Gently lift the lid when you think they’re done. 6.       Serve with heavy whipping cream and fresh blueberries.  

  Bacon with creamy leeks au gratin Ingredients 1½ lbs leeks 2 oz. butter salt and pepper 1 cup heavy whipping cream ¾ cup (2 oz.) shredded Parmesan cheese 1 pinch ground nutmeg (optional) 2 tbsp chopped fresh chives (optional) 11 oz. bacon Instructions Preheat oven to 400°F (200°C). Set aside a 13" x 9" (33 x 22 cm) baking dish. Prepare the leeks by cutting off the root, and any of the tough, green leaves. Slice the remaining leek into 4" (10 cm), long strips. Place in a bowl of cold water to rinse away any grit, and then strain, and dry. Melt the butter in a large frying pan, over medium heat. Add the leeks, and fry for about 10 minutes, or until golden brown. Place the leeks in the baking dish, season with salt and pepper, and set aside. Add the heavy cream to a saucepan, and while stirring, bring to a boil over medium-high heat. Reduce the temperature to medium-low, and add the cheese, nutmeg, and chives. Stir until melted and combined,

  Anchovy butter Ingredients 5 oz. butter, room temperature 1 tbsp lemon juice 1 oz. anchovies in oil, drained and finely chopped salt and ground black pepper to taste Instructions In a medium-sized bowl, combine the butter, anchovies, lemon juice, salt, and pepper with a fork, or electric mixer. Refrigerate for at least 15 minutes, to let the flavors develop. Store for 4-5 days in the fridge, or a month in the freezer.  

  Podina Qeema Samosa Ingredients: -Cooking oil 2-3 tbs -Pyaz (Onion) 2 medium -Garlic 4-5 cloves -Ginger 1 inch piece -Green chillies 10-12 -Ground Beef 300g -Salt 1 tsp or to taste - Red chilli powder 1 tsp or to taste - Cumin seed roasted & crushed ½ tsp -Garam masala powder ½ tsp - Coriander seeds crushed ½ tbs -Lemon juice 1 & ½ tbs - Mint leaves 2 bunches (1 & ½ Cup) - All-purpose flour 2 tbs -Water 1-2 tbs or as required -Samosa patti as required -Cooking oil for frying   Directions: -In a wok, add cooking oil, onion & mix well. -Add garlic, ginger, green chillies, mix well & sauté until onions are translucent. -Add beef mince & mix well until it changes color. -Add salt, red chilli powder, cumin seeds, garam masala powder, coriander seeds & lemon juice, mix well & cook for 10-12 minutes then cook on high flame until it dries up. -Let it cool. -In chopper, add cooked mince, mint leaves, chop well