Beef roast is a favorite at home. We make 3 to 4 different varieties of the same. Will share all versions here. This is a quick easy and delicious version that I make often. Fried potatoes compliments the beef roast very well. This beef roast taste great as filling for sandwiches too. You can make chilli fry and beef chilli with this as well. Usually chunks of beef is used for making roast but this version of mine can be made with beef slices as well. You can ask the butcher to thinly slice the steak meat. 

Then just marinade pressure cook and tada you have the most delicious quick and easy beef roast which you can devour with fried potatoes or use it as filling for your sandwiches and rolls. 

Ingredients

Sliced beef 1 kg

6 to 7 kashmiri chillies

8 to 10 peppercorns

1 tsp cumin

 2 inch Cinnamon stick

6 Cloves 

1 tsp garlic crushed or paste

2 inch ginger crushed well.. 

1 tomato grated 

1 onion 

Juice of 1 lime /as needed 

1 tsp sugar 

salt

1/2 tsp Haldi .

Method 

Wash the beef slices well ,you can use beef chunk too ,I prefer beef steak you can use tenderloin /undercut too.

Drain the excess water pat dry .

Apply salt lime juice turmeric powder and keep aside for 30 minutes

Make a paste of ginger garlic cloves 1 inch cinnamon,pepper corns and cumin adding 2 to 3 tbsp vinegar or as needed to a smooth paste .

Marinate the beef with this paste for 5 to 6 hours or overnight in the refrigerator.

Heat the pressure cooker add 3 to 5 tbsp oil 

Add in 2 bay leaves,1 inch cinammon stick and kashmiri chillies. 

Saute for 2 to 3 minutes. 

Add 1 onion sliced and 1 tsp sugar let it caramelise. 

Add the tomato puree and saute

Add the marinated beef

Saute for few minutes on high flame  until nice and brown .

Add 1/2 cup water and cover the lid of the cooker.

It will take about 12 to 15 minutes depending the tenderness of the meat.

Once done release the pressure and dry the extra water left out

Saute it well in the oil 

Add fried potatoes and serve.

notes

I prefer steak cut of beef ,you can use tenderloin /undercut as well.

Adjust spices according to your taste.

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Sheermal or shirmal is a saffron flavoured traditional flatbread originally from Iran . Sheermal is a rich and delicious flatbread made with  basic ingredients like flour ghee,sugar milk and later brushed with saffron ,It is quiet popular In Kashmir, Lucknow , and northern parts of India and equally popular in Pakistan too. 

These rich a and flavoursome flatbread /sheermal pairs well with any non veg curries like nihari, korma or any moghlai gravies .I have served it with spicy chicken korma the combo was just amazing. 

This version of sheermal requires no egg ,the milkpowder makes the sheermal fluffy and soft. Sheermal can be enjoyed with tea as well ,The rich flavours from milk saffron a hint of sugar makes it so irrestible Adding nuts is another version of Shahi Sheermal which is become quiet popular these days  will share that too in coming days. shermal can be made on tava/griddle too just as you make naans.

Ingredients

3 cups maida/all purpose flour

2tbsp milk powder

1 1/2 tsp yeast (instant) 

3 tbsp ghee 

1/2 cup milk

salt to taste

4 tbsp powdered sugar 

1 tsp sugar

3/4 cup water  

10-12 strands of saffron/kesar

2 tbsp rose water (optional)you can use regular water or milk

1 tbsp warm melted ghee/butter for final brushing

Method

• In a bowl take 3/4 cup lukewarm water ,add 1tsp sugar and yeast and keep aside for 10 minutes.
• Mix rose water and kesar/saffron and keep aside you can use warm milk too .
• Sift flour, milk powder and salt together .
• In a bowl take flour,yeast add salt and milk knead . 
• Add ghee and mix to form a smooth dough.
• Cover with cling foil and let the dough double in volume,it will take about 1 1/2 to 2 hours.
• Once it doubles knock down the dough ,knead for 3 to 4 minutes and keep it aside for 10 to 15 minutes.
• Divide into 6 to 7 balls depending on size you want the sheermal to be.
• Flatten the dough and roll it like a chapati/roti.
• Prick holes with fork .

• Brush saffron over the rolled sheermal
• Preheat the oven at 180 degree for 10 minutes
• Line a baking tray and line it with parchment/foil.
• Place the sheermal on the prepared tray. 
• Bake for 15 to 18 minutes.
• As you take it out of the oven brush some ghee/melted butter and keep it wrapped in aluminium foil.
• You can brush saffron soaked milk too. 
• Serve with tea/cofee or any gravies of your choice.

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