Boti Kabab
Feb 17
Hi! Hope everybody is doing well in life. When we make kabab with diced meat, Marination is a big thing. If meat is not marinated well, we will not get tender kabab. Kabab should not be overcooked. Overcooked kabab is dry and chewy. For marinating kabab we need something to make it tender. In Bangladesh Papaw Paste is the most popular and common meat tenderizer. But for me papaw paste is...
Nihari / Spicy Lamb Shank
Nov 12
Sorry for late post of Nihari. I got lots of requests for Nihari / Leg Broth. Requests were very unique way like “it should be golden stew” or “fell to be cooked by mum” or “need to be with easy and handy ingredients”. Nihari is a leg soup cooked with spices. I use here lamb shank but as you know that you can use cow leg or goat leg or soup bones. I keep it in Bengali style to...
Kolija Bhaja / Fried Liver
Nov 08
Kolija Bhaja / Fried Liver is a very simple but very tasty dish. I had this in a wedding and just love the dish. I cut the liver into thin pieces but you can cut liver into your desire size. Instead of green chillies you can use dry chilli flake but I like the flavour green chilli more. Please don’t overcook liver, overcook makes liver chewy. Hope you will try this simple recipe to...
Spicy Meat loaf
Oct 22
Ingredients: • 500 grams mince(beef/ lamb/ mutton) • 1/3 cup chopped capsicum • 1/3 cup chopped onion • 1 tablespoon chopped green chillies • 2 tablespoon chopped coriander • 3 tablespoon tomato sauce • 1 teaspoon ginger paste • 1 teaspoon garlic paste • 1 teaspoon kabab masala • ½ teaspoon garam masala powder • ½ teaspoon black pepper powder • ½ teaspoon...
Nargisi Kofta
Oct 16
Hi! I haven’t posted exotic recipe for long. Eid ul Adha is coming soon so this is best time to learn meat recipes. As you know that Eid ul Adha is Eid of meat. Nargisi Kofta is a Moughlai dish. I tried to keep its exoticness. If you want to, you can make gravy with coconut milk. Traditionally in Bangladesh nargisi kofta’s gravy is made by coconut milk. In that case instead of yogurt...
Kata Moslar Mangsho / Meat Curry With Cut Spices
Jun 24
I found this recipe interesting one. There is no use of paste or powder spices here. All spices are cut or whole which give bit different flavour.Ingredients: • 1 kg beef (curry cut) • 1 and ½ large onion sliced • 1 tablespoon ginger (finely chopped) • 1 tablespoon garlic chopped • 6-8 dry chillies • 3 cardamom • 1″ cinnamon stick • 1 bay leaf • 6-7 black...
Chilli Beef
Jun 19
Chilli Beef By Rownak Jahan, June 19, 2012 Prep Time: 6 minutes Cook time: 28 minutes Yield: 4Ingredients: • 500 gram beef stir fry • 1 tablespoon vinegar • 1 tablespoon soya sauce • 1 teaspoon ginger paste • ½ teaspoon white pepper powder • ½ teaspoon sugar • 1 tablespoon cornflour • 1 medium size onion • 10-12 green chillies(sliced) • ½...
Tehri
Jun 19
Tehri By Rownak Jahan, June 19, 2012Prep Time: 15 minutes Cook time: 100 minutes Yield: 4-6 Ingredients:For Meat: • 1 kg beef/ mutton(small curry cut) • 1 large onion sliced • ½ cup yogurt • 1 and ½ tablespoon ginger paste • 1 tablespoon garlic paste • 1 teaspoon coriander powder • ½ teaspoon nutmeg powder • ½ teaspoon white pepper powder • 5-6...
Beef Biryani (Chittagonian Style)
Jun 07
Beef Biryani (Chittagonian Style) By Rownak Jahan, June 7, 2012 Prep Time: 10 minutes Cook time: 80 minutes Yield: 4-6 When I have started my blog, I found that Chittagong has vast collections of many authentic Bangladeshi recipes . I love to share those authentic recipes with my readers. In this Chittagonian journey my first recipe is Beef Biryani which is famous in mejban. Big...
Methi Kalia / Spicy Fenugreek Meat
May 30
Methi Kalia / Spicy Fenugreek Meat By Rownak Jahan, May 30, 2012 Prep Time: 8 minutes Cook time: 60 minutes Yield: 5-6In Bangladesh if somebody wants to even think about rich food, it will go like korma, polau (pilaf), kalia in this order. I know all of us know how to cook kalia so Methi kalia will be bit different and interesting recipe for us. Methi / fenugreek seeds...
Stuffed Capsicum
May 05
This is not very Bangladeshi recipe. But I was inspired and made this one. Hope you guys will like this one.Ingredients: • 4 capsicum(small size) • ½ capsicum chopped • ½ kg beef/ mutton/ chicken mince • 2 medium onion chopped • 3-4 green chillies chopped • 1 teaspoon ginger paste • 1 teaspoon coriander powder • 1 teaspoon black pepper crushed • 2 tablespoon...
Chapli Kabab
May 03
Personally I prefer not to buy mince. I like to buy fillet and put it in food processor to make the mince. In that way you know which part meat you are having and how lean it is. Don’t use lean meat for Chapli kabab. Lean meat makes dry kabab. I am not very fond of deep fried kabab. That’s why I like Chapli kabab which is shallow fried. Even you can use BBQ for...
Rownak Jahan was born In Bangladesh, currently living in Gold Coast, Queensland Australia. Love to cook, read and learn new recipes, talk about food and teach cooking. She blogs at www.banglarecipes.com.au and also guest blog at many cooking blogs for couple of years. She loves the vastness of Bangladeshi cooking and wants to introduce Bangladeshi great traditional food culture to the world. Hope you enjoy her blog and please come back soon as we are adding new recipes every week and you can consider subscriber to our blog so she can deliver the new recipes strait to your inbox. Please Join Rownak's 
