Pulled Beef Sandwiches

Samina Tabassum
Ingredients
Boneless beef                                             500 g 
Salt                                                             1 tsp 
Black pepper powder                                 1 tsp
Ginger garlic paste                                     1 tsp 
Margarine Paste
Margarine                                                   2/3 tbsps
Salt                                                             as desired
Dried onion powder                                    1 tsp
Dried garlic powder                                    1 tsp
Dried oregano flakes                                  ¼ tsp 
Crushed black pepper                                ¼ tsp 
White pepper                                              ¼ tsp 
Crushed chili flakes                                    as desired 
Sandwich bread                                         whole grain bread 
Potato                                                        (for fries/crisps)
Directions
•    Cut the boneless beef into big chunks.
•    Add a cup of water, salt, pepper, ginger garlic paste, and beef to a pot and slow cook for 4 hours until the
    meat is tender.
•    Once the beef is tender, use a fork to shred it.
•    In a separate bowl, add salt, crushed black pepper, white pepper powder, dried onion and garlic powder,
    oregano flakes, and chili flakes to the margarine.
•    Wisk it until it becomes a paste, and then add the shredded beef.
•    On a hot plate, toast the bread using a few drops of oil until crisp and brown on both sides.
•    Spread the paste generously on the toasted bread, and cut the sandwiches diagonally.
•    You can serve the sandwiches with French fries or potato crisps.
Tip: Add shredded iceberg lettuce to add more crunch to your sandwiches.

Gulab Jamun Cheese Cake

Mahnoor Malik
Ingredients
Marie biscuits                                          40 gms
Butter, melted                                          20 gms
Agar Agar (Unflavoured China Grass)     3 gms
Water                                                       ½ cup
Yogurt                                                      200 gms
Condensed milk                                      160 gms
Milk                                                          ¼ cup
Cardamom powder                                 ¼ tsp
Caster sugar                                           20 gms
Pinch of Saffron strands                         as required
Salt                                                         a pinch
Gulab jamuns                                         8 to 10
Chopped pistachios                               as required

(Start out with 400 gms of yogurt and strain the whey out of it overnight, you should be left with about 200 gms)
Directions

•    Chop agar agar into flakes and soak in ½ cup of water. 
•    Crush Marie biscuits into a crumb-like texture.
•    In a separate bowl, add melted butter to the biscuit crumbs and mix thoroughly.  
•    Line the bottom of a 6-inch spring form tin with parchment paper and brush the sides with some melted butter. 
•    Make a firm of base of the biscuit mixture onto the bottom of tin pan and refrigerate it. 
•    In a large bowl, beat the milk, drained yoghurt, condensed milk, cardamom, saffron, sugar and salt together and set aside. 
•    Slice the gulab jamuns in half and place them on the prepared biscuit bottom for the cheesecake. 
•    Boil the soaked agar agar flakes until they dissolve. 
•    Whisk the boiled agar agar continuously and vigorously while pouring it into the cheesecake mixture. 
•    Pour the prepared mixture onto the biscuit and gulab jamun base. 
•    Refrigerate for 4 to 6 hours until it sets completely. 
•    Garnish with gulab jamun, chopped pistas and dried rose petals.

She joined the media industry in 2005 with the popular show “Pak Raha Hai Kya” and is currently a member of the Masala TV Channel. 

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