Recipe from Me

01/22/2026

Recipe five

01/22/2026

Recipe four

01/22/2026

recipe three

01/22/2026

Here is the second recipe

01/22/2026

Being a teacher is always a joy, especially when working with international students, and today in class I asked them to write down their favorite recipes ,the dishes they cook best and feel most proud of. It was wonderful to see how each recipe reflected their culture, memories, and personal touch, and I loved seeing their creativity come to life through food. I just wanted to share a little glimpse of their hard work and the beautiful diversity they bring to the classroom.
I'll be sharing the work here one by one . Here is the first one

01/21/2026

Beef Curry Recipe

Ingredients
• 2.5 lbs boneless beef, cut into cubes
• Vegetable oil (about ½ cup)
• 1 large white onion, chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp turmeric powder
• 1 tsp chili powder (adjust to taste)
• Salt to taste
• Few potatoes, cut into quarters
• Optional: cumin powder, garlic masala

⸻

Instructions
1. Prepare the beef
Wash the beef well, rinse with clean water, and drain completely.
2. Cook the onions
Heat oil in a large pot.
Add chopped onions and fry until lightly golden.
3. Add spices
Add ginger paste, garlic paste, turmeric powder, and chili powder.
Cook for 5–10 minutes, stirring well, until the raw spice smell disappears.
4. Add beef
Add the beef to the pot and mix well so the spices coat the meat evenly.
Cover and cook on low heat for about 1 hour, stirring occasionally, until the beef becomes tender.
5. Add potatoes
Add the quartered potatoes and cook for another 15–20 minutes, until they are soft and cooked through.
6. Final touch
Add salt to taste.
Sprinkle a little cumin powder and garlic masala if desired.
Cook until oil separates and rises to the top.
7. Serve
Transfer to a bowl and serve hot with rice or roti.

01/21/2026

01/16/2026

mango salad

01/16/2026

01/16/2026

Tuna Chop Recipe

Ingredients

Canned tuna in water, drained
Boiled and mashed potatoes
Ginger paste
Garlic paste
Turmeric powder
Chili powder
Salt
Black pepper
Fresh lemon juice
Breadcrumbs
Chopped onion
Chopped fresh cilantro
Chopped green chilies (optional)
Chaat masala (optional, for extra flavor)
Cumin powder (optional)
Eggs
Oil for shallow frying (mustard oil preferred)

⸻

Method

Heat some oil in a pan. Mustard oil gives the best flavor if you have it. Add the chopped onion, ginger paste, and garlic paste, and sauté until fragrant and slightly golden. Add turmeric, chili powder, salt, and black pepper, then cook for a few minutes so the spices release their aroma.

Add the mashed potatoes and mix everything well. Cook briefly, then remove the mixture from the heat and transfer it to a bowl. Add the drained tuna, breadcrumbs, chopped cilantro, lemon juice, chaat masala, and cumin powder if using. Add chopped green chilies if you like extra spice. Mix everything very well using your hands.

Shape the mixture into small balls or flat patties, whichever size you prefer. Beat the eggs in a separate bowl and coat each patty lightly with the egg.

Heat oil in a pan and shallow fry the patties. Do not deep fry. Turn them gently and cook until they are golden brown on both sides. Remove and place on paper towels to absorb excess oil.
Serve it with love ❤️

03/27/2024

Shrimp Stuffed Bread Pocket

**Bread Pocket:**

• Use a round or square cutter to cut out a shape from the center of the bread
• Heat oil in a pan, dip the bread shape in egg white, then roll in bread crumbs
• Fry in hot oil until light golden brown on both sides
• Transfer to tissue paper

**Filling:**

• 300g peeled & chopped shrimp
• 1/2 cup shredded carrots
• 1 cup cubed potatoes
• 1/2 cup chopped white onion
• Ground pepper & garlic salt
• 2 tbsp olive oil
• 1 tbsp chopped fresh chive
• 1/2 tsp fresh Italian herb mix
• Mayonnaise & sugar (1/2 tsp each)

• Heat oil, stir-fry onion, carrot, & potatoes
• Add pepper, garlic salt, & water (1/2 cup)
• Add shrimp, cook for 3-4 minutes
• Add chive & herb, cook for 3 minutes
• Mix in mayo & sugar

**Assembly:**

• Cut fried bread pocket in half
• Add filling to bread pocket
• Serve hot & enjoy!

03/12/2024

Pan-Fried Salmon with Honey Mustard Sauce

Ingredients:

* 4 salmon fillets
* 2 tablespoons unsalted butter
* 1 tablespoon frozen butter
* 1 tablespoon Dijon mustard
* 1 tablespoon honey
* 2 tablespoons lemon juice
* Salt and pepper to taste
* Optional: cayenne pepper to taste
* Chopped cilantro for garnish

Instructions:

1. Marinate the salmon fillets in a mixture of garlic powder, pepper, lemon juice, and salt for at least 30 minutes.
2. Heat 2 tablespoons of unsalted butter in a pan over medium heat.
3. Add the marinated salmon fillets and cook for 3-4 minutes on each side, until cooked through.
4. In a small saucepan, combine the frozen butter, Dijon mustard, honey, lemon juice, salt, and cayenne pepper (if using).
5. Stir over low-medium heat until the sauce is smooth and heated through.
6. Pour the honey mustard sauce over the cooked salmon fillets and simmer for an additional 3-4 minutes.
7. Garnish with chopped cilantro and serve hot.

Enjoy your delicious pan-fried salmon with honey mustard sauce!