I am a mother , cooking is my passion,  love to cook, love to experiment with food and spices, want to promote Bangladeshi cuisine in whole world. I took part in a reality show shera rdhuni in 2016 and got 7th position. I have performed in many Cooking shows of various  national  TV channel. My recipe published in Bangladeshi magazine and famous Indian food magazine Hengla Heshel. By profession I’m a lawyer . Im also a model. Travelling and gardening is my hobby.

Beef Ball Saslic

Ingredients : 

Raw Beef keema 1 cup , bread 2 piece,  onion paste 2 tea spoon, garlic n ginger paste each 1 tea spoon,  bbq sauce – 1 table spoon, coriander powder 2 tea spoon, tarmaric  powder 1/2 tea spoon, black pepper crushed 1/2 tea spoon, lemon juice 1 tea spoon, egg 1, salt,  oil  for fry. ( Capsicum cube sliced )

 

Process : 

crush bread piece and add all ingredients except oil and capsicum. Add salt as required.

Let it set for 30 min.  Make small ball .

Deep fry these ball until golden brown.

Take Saslic stick and make Saslic with capsicum.  Serve it with raw capsicum or Bake it for 4 to 5 min in 180 degree temperature in oven.

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BEEF KABAB IN WHITE SAUCE

Ingredients :

 

For kabab: Beef Raw keema 1 cup, flour 2 table spoon, onion paste 1 table spoon, garlic and ginger paste each 1 tea spoon,  coriander powder 1 table spoon,  tarmaric  powder 1/2  tea spoon, red chilli powder 1 tea spoon. soy sauce 1 table spoon, lemon gest 1 teaspoon,  lemon juice  1 tea spoon , salt, 1 egg . Oil for fry.

 

For gravy : butter 100 gram, flour 2 tea spoon , milk 1.5 cup,  water 1/2 cup, capsicum  cube 1/2 cup. Sugar 1/2 tea spoon.

Process :

Mix all ingredients of Kabab and rest it for 30 min. Add Salt .

After 30 min take small amount of dough and make ur preferred shape.  I made round flat shape Kabab.

Fry shallow in a pan until golden brown.

In another pan melt butter and put flour on melted butter. Then add milk and water. Add salt and sugar. Add capsicum and fried Kabab. Cook for 3 to 4 minutes.

Serve hot.

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BEEF TEHERY

Ingredients :

  1. beef – 1 kg
  2. Onion slice – 1 cup
  3. Pulao rice – 500 gm
  4. Cardamom / clove / cinnamon / bay leaf whole – 4/5 piece each.
  5. Turmeric powder – 1/2  tea spoon.
  6. Coriander powder – 3 table spoon.
  7. Cumin powder – 2 tea spoon.
  8. Hot masala powder – 2 tea spoon.
  9. Onion paste – 3 table spoon.
  10. Garlic paste – 1 table spoon.
  11. Ginger paste – 1.5 table spoon.
  12. Green chilli – 10/12 .
  13. Black pepper crushed   – 1/2 tea spoon
  14. Kewra watar – 2 tea spoon.
  15. Oil – as required
  16. Sour card –  1 cup.
  17. Sugar – 1 tea spoon.
  18. Salt

Process:

Mix  all paste and powder masala and sour card with beef. Add some salt. Marinate 1 hour.

Heat oil in a pan. Fry onion slice until light brown.  Takeout fried onion.
Then cook marinated beef in the same pan without water for 5 minutes. Add half fried onion and 2 cups of water cook in slow heat.

Once the beef is cooked and soft,  take out only meat and leave all masala in pan.

Add Pulao rice with masala.  Add double quantity hot water of rice in the pan. Add salt. Cook until done. Mix cooked beef,  sugar, green chilli , kewra water and rest in slow heat for 10 minutes.

Serve hot and sprinkle fried onion on top.

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Chicken Harialy Pan Kabab

Ingredients :

Chicken small piece 1 cup, onion paste 1 table spoon, ginger and garlic paste each 1 tea spoon, green coriander leave paste 1 table spoon, mint leave paste,  green chilli paste 1 tea spoon ( put 1/2 tea spoon if u don’t like spicy) , coriander powder – 2 tea spoon, tarmaric powder 1/2 tea spoon,  sour card 3 table spoon, onion slice 2 table spoon, masterd oil 3 table spoon, salt.

 

Process :

Add onion, garlic and ginger paste , powder spice, sour card And salt with chicken. Marinade for 30 min.

In a pan fry onion slice in masterd oil,  then add chicken and cook for 4 to 5 min.

After that add green coriander leave,  mint and chilli paste to chicken. Add salt as required.

Cook until dry in low flame. Color will stay green. Serve Chicken Harialy Kabab with nun or paratha.

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BEEF KALA VUNA 

Ingredients :

  1. Beef 1kg ,
  2. Onion paste – 2 table spoon
  3. Garlic paste – 1 table spoon,
  4. Ginger paste – 2 table spoon
  5. Shahi jeera paste – 1 tea spoon.
  6. Kaju paste – 1 table spoon.
  7. coriander powder – 3  table spoon.

8.chilli powder ( Hathazari) – 3 table spoon.

  1. Termaric powder – 1 tea spoon.
  2. Hot masala powder – 2 tea spoon.
  3. Dry chili  – 10/ 12   piece.
  4. Soy sauce – 4 tea spoon.
  5. Onion  thick slice – 1 cup.
  6. Mastered oil – 1 cup .
  7. Salt – as required

16. Sugar- 1 tea spoon .

Cooking process :

Mix all masala into meat except onion slice,  whole chilli  and oil.

Marinate about 1 hour.

After 1 hour mix 1/2 cup oil into meat.

Now place it in a pan and cook without adding water. Stir frequently  . Cook  in slow heat until all water dry and meat turn in to black color.

In another pan heat oil and fry beef with all masala.  Put onion slice and chili fry until dark in colour.

Serve with  rice or bread….

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KOWAB  ( Dry beef kabab)

Ingredients : 

  1. Beef large piece 2 kg.
  2. Onion paste – 1 table spoon.
  3. Garlic paste – 2 tea spoon.
  4. Ginger paste – 2 tea spoon.
  5. Chili powder – 1 table spoon.
  6. Coriander  powder – 1 table spoon.
  7. Termaric powder – 1 tea spoon.
  8. Oil –  1/2 liter
  9. Cinnamon / bay leaf/ cardamom/ clove – 4/5 piece each.

Process:

It’s very old and famous way to preserve beef as kabab from Chittagong. This kabab stayed good about 3 to 4 months.

*Mix all spices with beef.  Keep beef in to a pan and cook them with 2 cups of water.

Slowly Cook until meat gets dry.

Thn  heat oil and fry them in oil.  And serve.

To preserve kowab  ( kabab)

Keep heat them once daily for 1 week.

After that heat kabab  after 3 or 4 day’s..

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Beef pan kabab

Ingredients :
beef 1/2 kg minced,  1 cup yellow lentils,  onion slice  2 table spoon, garlic sliced 1 table spoon, ginger slice 1 table spoon, coriander powder 1 table spoon,  cumin powder 1/2 tea spoon,  tarmaric powder 1/2 tea spoon, green chilli 3/4, hot spice powder 1 tea spoon, salt, egg 2 , oil for fry.
Process :
Mix all ingredients in a pan except egg and oil.
Boil with 3 cup water. Add salt.  Cook until all water dissolved and meat gets tender.
Blend beef mixture into a smooth paste.
Add 2 egg in to mixture, put salt if needed.
Take small kabab paste and form a flat round shape. . Shallow fry in pan until golden brown.
Serve hot. .

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