Pages Menu
TwitterRssFacebook
Categories Menu

Posted by on Sep 21, 2015 in Beef Recipes, Eid Special Recipes, Meat Recipes | 2 comments

Beef Chop In Bangladeshi Style/ গরুর চাপ

Beef Chop In Bangladeshi Style/ গরুর চাপ

  What should I say? Beef Chop In Bangladeshi Style/ গরুর চাপ  is a simple recipe, just need bit of patience to let marinate the meat for enough time. You can marinate the meat up to 2days in your refrigerator. So you can prepare the meat and just fry whenever you want to have.   I like to cook it in mustard oil, but you can use vegetable oil and brush with ghee too for more flavour. Just remember to flatten meat to quarter inch which will make meat more tender, easy to marinate and easy to cook. Ingredients: Boneless beef half kg Onion paste 1 table spoon Chili powder 1 teaspoon or to taste Ginger paste half table spoon Garlic paste half table spoon Lemon juice 1 teaspoon Roasted cumin powder half teaspoon Black pepper crushed half teaspoon Greek yogurt 2 table spoons Saffron imitation Garam masala powder 1 teaspoon Green pawpaw with skin 2 teaspoons(or any store meat tenderizer) Oil 3 tablespoons(vegetable oil / mustard oil/ vegetable oil+ ghee)

Read More

Posted by on Sep 30, 2014 in Beef Recipes, Meat Recipes, Mutton Recipes | 7 comments

Shami Kabab /শামি কাবাব

Shami Kabab /শামি কাবাব

Shami kabab  is The most popular kabab in Bangladesh. It is made with a small patty of minced or ground meat, (usually beef but occasionally lamb or mutton), ground chickpeas, spices and egg to hold it together. I tried to make the as easy possible and please check tips part if you are making first time. Best part of this kabab is its freezable, you can make this kabab, freeze it and fry it whenever you like. Enjoy. Ingredients: 500 grams boneless, fatless Beef(mutton /lamb/ chicken) 1/2 cup yellow split pea(chana /boter dal) 2 Eggs (beaten) 2 teaspoon Ginger chopped 2-3 clove Garlic 6-8 pepper corn 2-3 cloves 1 teaspoon roasted Cumin powder ½ teaspoon Coriander powder 4-6 dry roasted Red chilli 2 Cardamom pods 1” Cinnamon 1 bay leaf ½ cup onion sliced ¼ cup Bread crumb or more 1-2 tablespoon mint leaves (Chopped) (optional) Salt to your taste Oil for deep fry     How to make: Soak yellow split pea (chana /boter dal) in water for 4-5 hours

Read More

Posted by on Aug 26, 2014 in Beef Recipes, Meat Recipes, Mutton Recipes | 0 comments

Quick and Easy Meat Kofta Curry / Meat ball Curry

Quick and Easy Meat Kofta Curry / Meat ball Curry

  Some says if we don’t need to buy food, we would save a lot. But I say if we don’t need to eat , we won’t work  ….to balance work, house work, shopping, cooking and those lazy days we do not even feel like to cook, my short cut recipe comes without compromising the taste…. Quick and easy Meat kofta Curry. If you have ingredients, it is very and easy. Meat ball / Kofta  does nt take long to cook. I even add carrot , capsicum in kofta to make more healthy.  Hope you will like it. Thanks. Ingredients: For Kofta: 300 grams meat mince(keema) or boneless meat 1 medium onion 1 tomato 2 green chillies ½ teaspoon crusted black pepper 1 teaspoon  ginger paste 1 tablespoon chopped fresh coriander leaves/ mint leaves(optional) Salt to taste For Curry: 3 tablespoon onion paste ½ cup milk or 3 tablespoons coconut milk 1 teaspoon chilli powder ¼ teaspoon turmeric powder ½ teaspoon coriander powder 1 teaspoon ginger paste 1 teaspoon garlic

Read More

Posted by on Jun 26, 2014 in Beef Recipes, Iftar Recipes, Meat Recipes | 1 comment

Suti Kabab / Sutli Kabab

Suti Kabab / Sutli Kabab

  Ramadan Mubarrak. In Bangladesh Ramadan and iftar in Puran Dhaka  are inseparable or entangle . Puran Dhaka is famous for its traditional food and Suti Kabab / Sutli Kabab (specially in Iftar) stands there with glory. This kabab goes well with paratha and puffed rice(muri). Hope everyone is having a blessed Ramadan and may Allah accept all of our fasts, our prayers, our efforts. I hope this finds everyone in good health as well. Thanks. Ingredients: 500 gm boneless beef 400 gm beef mince ½ cup onion chopped ½ cup chick peas flour(besan) 1 tsp ginger paste 1tsp garlic paste 1 tsp mustard paste 2 tsp white poppy seed paste 2 tsp green papaya paste (pepe bata) ½ tsp allspice(kababchini) ½ tsp black pepper powder(optional) ½ tsp coriander powder 1 tbsp chilli powder 2 tbsp green chilli 2 tbsp coriander leaf 2 tbsp oil 1 egg Salt to taste Also need 4 skewers, cotton thread, 1/3 cup fried onion and ½ tsp garam masala.          

Read More

Posted by on Jan 21, 2014 in Beef Recipes, Meat Recipes | 12 comments

Mezban Beef Curry / মেজবান / মেজবানের গোশত

Mezban Beef Curry / মেজবান / মেজবানের গোশত

  Mezban Persian word literally meaning a host. The word now means ‘community feasting’, a tradition that originated in Chittagong region. It is usually hosted by rich people and the main occasion to organise it is the observance of the 12th day of the lunar month Rabiul Awal, the date of birth and death of hazrat muhammad (Sm). Other occasions include the death anniversary of an individual, the birth of a child, any special achievement by someone, inauguration of a new business, or celebration of the entrance to a new residence.It is not obligatory for the mezban to invite anybody individually. The invitation is open and according to tradition, once the information about organisation of mezban is made public, it becomes a social responsibility for all to join it.Organising a mezban symbolises a high profile of the host. Mezban organisers take pride in the number of people joining the feast, which sometimes may go up to a few thousands. A notable feature of the mezban is its simple menu: just rice

Read More

Posted by on Feb 17, 2013 in Beef Recipes | 2 comments

Boti Kabab / বটি কাবাব

Boti Kabab / বটি কাবাব

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 not handy (because green papaw is not very available and making paste is time consuming). I looked at spice section in supermarket and found meat tenderizer with works like miracle. I used all spices here powder or paste form. Though spice list is long for this recipe but it is a very easy recipe. Hope this easy kabab will bring smile on your face. . With lots of love thanks again and don’t forget like my facebook page or join my facebook group to keep in touch with me.   Ingredients: • ½ kg diced beef / mutton /

Read More

Posted by on Nov 12, 2012 in Beef Recipes | 0 comments

Nihari / Spicy Lamb Shank / Paya

Nihari / Spicy Lamb Shank / Paya

  Sorry for late post of Nihari. I got lots of requests for Nihari / Spicy Lamb Shank / Paya. 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 use coconut milk but if you want onion paste or some even use flour and in restaurant they  soak flat bread and add it to the gravy to make soup thicker. As you know that Nihari has time consuming cook process, to pressure cooker you can cut time or even using slow cook will make whole process easier. But you can cook traditional way in sauce pan. Hope you will try and enjoy the Flavour Bangladesh. Ingredients: • 1 kg legs • 1 cup sliced onion •

Read More

Posted by on Nov 8, 2012 in Beef Recipes | 1 comment

Kolija Bhaja / Fried Liver

Kolija Bhaja / Fried Liver

  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 enjoy the flavour. Ingredient: • ½ kg liver(beef/goat) • ½ cup sliced onion • 5-6 green chillies chopped • 2 tablespoon onion paste • 1 and ½ teaspoons ginger paste • 1 and ½ teaspoons garlic paste • ½ teaspoon turmeric powder • ½ teaspoon coriander powder • ½ teaspoon cardamom powder • ½ teaspoon roasted cumin powder • 2 tablespoons chopped coriander leaves • 2 tablespoons lime/lemon juice • Salt to taste • 4 tablespoon oil     How to make: 1. Cut the liver in your desire size and wash it. Put into

Read More

Posted by on Oct 22, 2012 in Beef Recipes | 3 comments

Spicy Meat loaf

Spicy Meat loaf

  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 roasted cumin powder • ¾ teaspoon salt or to taste       How to make: 1. Preheat the oven to 180˚c. 2. Mix ingredients together. 3. Take tray and cover it with aluminium foil. 4. Place meat on it like loaf shape. 5. Bake it 40 minutes and after 40 minutes take tray from oven. You will find juice (water from meat) in the tray. Drain juice and grill it 5-8 minutes. 6. Take the meat loaf from oven. 7. Serve Spicy meat loaf as a snack or alternative of kabab. Tips: Dont take lean mince, lean mince will make dry loaf.  

Read More

Posted by on Jun 24, 2012 in Beef Recipes | 0 comments

Kata Moslar Mangsho / Meat Curry With Cut Spices

Kata Moslar Mangsho / Meat Curry With Cut Spices

  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 pepper • 4-5 clove • 2 tablespoon vinegar • ½ cup yogurt • ½ cup oil • Salt to taste       How to make: 1. Marinate the meat with vinegar and let it sits for at least 30 minutes. 2. Take the pan and add all ingredients (except yogurt) in meat. 3. Heat the pan on medium and cook it under closed lid till it dries up. 4. Add yogurt and 2 cups of water and stir well. 5. Cook it till meat becomes tender. Check the salt and remove from heat. 6. Serve Kata Moslar Mangsho/

Read More
Page 1 of 3123