tag:blogger.com,1999:blog-13362515521421064742024-02-21T01:39:04.661-08:00Rummana's KitchenMy collection of authentic Bangladeshi cooking recipesRummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.comBlogger103125tag:blogger.com,1999:blog-1336251552142106474.post-87906562812773827632013-12-16T18:27:00.001-08:002013-12-17T20:50:48.802-08:00Taj Kabab (Beef Taj Kabab)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtFdCtEweKfG0lsrZUM4LuP1fQGoMFZqEqncXOexu-_5Nej72ja6NQ9gjaurLMilWOd4TWIIBVpuH8NvhTolAIH1nLRbrsO54d4oWyGcx4eZg38qICT42PmAXhqdu0NXkb_cehmUhFT_r/s1600/taj_kabab.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtFdCtEweKfG0lsrZUM4LuP1fQGoMFZqEqncXOexu-_5Nej72ja6NQ9gjaurLMilWOd4TWIIBVpuH8NvhTolAIH1nLRbrsO54d4oWyGcx4eZg38qICT42PmAXhqdu0NXkb_cehmUhFT_r/s200/taj_kabab.JPG" width="200" /></a></div>
Serves eight to nine people.<br />
<br />
Main Ingredients:<br />
<ul>
<li>Thinly sliced beef (1" long) - 1 kg</li>
<li>Large potatoes - 4</li>
<li>Large onions - 4</li>
<li>Large tomatoes - 4 to 5</li>
<li>Ginger paste - 2 tablespoons</li>
<li>Garlic paste - 1 tablespoon</li>
<li>Coriander powder - 2 teaspoons</li>
<li>Cumin powder - 1 teaspoon</li>
<li>Mustard powder - 1 teaspoon</li>
<li>Cardamom powder - 1 teaspoon</li>
<li>Black pepper powder - ½ teaspoon</li>
<li>Cloves - 5 to 6</li>
<li>Ground turmeric - 1 teaspoon</li>
<li>Chili powder - 2 tablespoons</li>
<li>Jaiphal (nutmeg) powder- ½ teaspoon</li>
<li>Jaitri (mace) powder - ¼ teaspoon</li>
<li>Cinnamon stick - 1</li>
<li>Vinegar - 2 tablespoons</li>
<li>Dried chili - 4 to 5</li>
<li>Whole cumin - 1 teaspoon</li>
<li>Bay leaf - 2</li>
<li>Salt - 2 tablespoons (as needed)</li>
<li>Mustard oil - ¼ cup</li>
<li>Soy bean oil - ¼ cup</li>
</ul>
<div>
Preparation:</div>
<ul>
<li>Slice the beef into thin, 1" long pieces.</li>
<li>Clean the beef and marinate with ginger, garlic, coriander, cumin powder, turmeric, chili powder and salt.</li>
<li>Now marinate further with vinegar, mustard powder, jaiphal, jaitri, cardamom powder, black pepper and mustard oil.</li>
<li>Keep aside for about 10 minutes.</li>
</ul>
<ul>
<li>Cut the potatoes, tomatoes and onions into large, round, ¼" thick pieces.</li>
<li>Keep aside.</li>
</ul>
<ul>
<li>Heat the soy bean oil in a saucepan.</li>
<li>Fry the whole cumin, cinnamon stick, cloves and bay leaves.</li>
<li>Turn off the heat.</li>
</ul>
<ul>
<li>Place half of the beef evenly over the saucepan.</li>
<li>Now layer half of the sliced potatoes, onions and tomatoes on top of the beef.</li>
<li>Place the remaining beef evenly on the layer of vegetables.</li>
<li>Finally, put the remaining potatoes, onions and tomatoes on top of the second layer of beef.</li>
<li>Throw in the dried chili on top and turn on the heat.</li>
<li>Cover and cook over medium heat.</li>
</ul>
<ul>
<li>After about 10 minutes, lower the heat.</li>
<li>Let it cook for 1 hour. Do not open the cover or stir the ingredients.</li>
</ul>
<ul>
<li>Remove the cover after an hour. Let any remaining water dry up completely.</li>
<li>Cook until the beef is soft and tender, and the oil starts to separate from the water.</li>
<li>Serve hot with polao or paratha.</li>
</ul>
Rummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.com1tag:blogger.com,1999:blog-1336251552142106474.post-2682918320503566942013-12-16T16:25:00.000-08:002014-02-02T09:25:03.936-08:00Shorshe Begun (Eggplant With Mustard Seeds)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtlWPWPXo2dwe2KtoBEqb5Q6O2l0D12gKtDKObnGNxiyaqnltqOJyuQd7-Q19LC4uv-ICnreBhB4Ryw10Or5peRVqco1facIinjgP5TX3nFTuVuQYUIrxDLNBzrFFlnvLnqvbbJ69c2eZ1/s1600/shorshe_begun.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtlWPWPXo2dwe2KtoBEqb5Q6O2l0D12gKtDKObnGNxiyaqnltqOJyuQd7-Q19LC4uv-ICnreBhB4Ryw10Or5peRVqco1facIinjgP5TX3nFTuVuQYUIrxDLNBzrFFlnvLnqvbbJ69c2eZ1/s1600/shorshe_begun.JPG" height="149" width="200" /></a></div>
Serves three to four people.<br />
<br />
Ingredients:<br />
<ul>
<li>Eggplant - 2 (if long) or 3</li>
<li>Onion paste - 1 tablespoon</li>
<li>Garlic paste - 1 teaspoon</li>
<li>Whole mustard seeds - 1 teaspoon</li>
<li>Ground turmeric - ½ teaspoon</li>
<li>Chili powder - ½ teaspoon</li>
<li>Fried cumin powder - ¼ teaspoon</li>
<li>Tamarind sauce - 2 to 3 tablespoons</li>
<li>Sugar - 1 teaspoon</li>
<li>Salt - as needed</li>
<li>Oil - ½ cup</li>
</ul>
Preparation:<br />
<ul>
<li>Cut the eggplants into 2" long pieces.</li>
<li>Clean and drain the water completely.</li>
</ul>
<ul>
<li>Heat oil in a pan.</li>
<li>Fry the eggplants until they turn slightly golden.</li>
<li>Lift each piece gently and sprinkle with some salt.</li>
<li>Keep aside.</li>
</ul>
<ul>
<li>Heat 4 more tablespoons of oil.</li>
<li>Fry the mustard seeds.</li>
<li>As soon as the seeds start popping, turn off the heat and cover quickly, before the seeds pop out of the pan.</li>
<li>Turn off the heat after 1 minute.</li>
</ul>
<ul>
<li>Reheat the oil and start frying the onion and garlic pastes.</li>
<li>Add in the turmeric, chili powder and salt and fry for another minute.</li>
<li>Pour ½ cup of water and cover the pan.</li>
</ul>
<ul>
<li>Add the eggplants as the water starts boiling.</li>
<li>Cook over low heat.</li>
<li>Once the eggplant and the gravy starts to thicken, stir in the tamarind sauce.</li>
<li>Keep the pan covered.</li>
</ul>
<ul>
<li>Add some sugar after 2 to 3 minutes.</li>
<li>Garnish with the cumin powder and turn off the heat.</li>
<li>Serve hot.</li>
</ul>
Rummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.com0tag:blogger.com,1999:blog-1336251552142106474.post-23987847803101786852013-12-15T17:34:00.003-08:002013-12-15T17:34:58.357-08:00Kasundi Shol Maach (Shol Fish With Kasundi)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGiyFPuSqVam1Xs8-g6bbUBzqhg4mAzamtUUcNqVv6hEMCzii24JhTtlGDrgCELrJIoaGYnZqWVX48kETIXQV0g1Igx-AL9sBFyf9H1u4uJpDKdIgz-UcbuWqE3VYWIDibVYq0r_Sz6qux/s1600/kasundi_shol_maach.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGiyFPuSqVam1Xs8-g6bbUBzqhg4mAzamtUUcNqVv6hEMCzii24JhTtlGDrgCELrJIoaGYnZqWVX48kETIXQV0g1Igx-AL9sBFyf9H1u4uJpDKdIgz-UcbuWqE3VYWIDibVYq0r_Sz6qux/s200/kasundi_shol_maach.JPG" width="200" /></a></div>
Serves five to six people.<br />
<br />
Ingredients:<br />
<ul>
<li>Shol maach - 7 to 8 pieces</li>
<li>Onion paste - ½ cup</li>
<li>Garlic paste - 1 tablespoon</li>
<li>Kasundi (type of chili mustard relish) - 4 to 5 tablespoons</li>
<li>Ground turmeric - 1 teaspoon</li>
<li>Chili powder - 1 teaspoon</li>
<li>Salt - 1 teaspoon</li>
<li>Green chili - 3 to 4</li>
<li>Mustard oil - 3/4 cup</li>
</ul>
Preparation:<br />
<ul>
<li>Clean and rinse the fish a few times with water and some salt.</li>
<li>Marinate with a bit of turmeric, chili powder and salt.</li>
</ul>
<ul>
<li>Heat oil in a pan and fry the fish pieces slightly.</li>
<li>Keep aside.</li>
</ul>
<ul>
<li>Use the heated oil to fry the onion paste for about 2 minutes.</li>
<li>Add garlic paste, rest of the the turmeric, chili power, salt and 2 tablespoons of water.</li>
<li>Cover over low heat for 2 to 3 minutes.</li>
</ul>
<ul>
<li>Remove the lid and gently mix in the fish.</li>
<li>Add ½ cup of water and green chili.</li>
<li>Cover again over low heat.</li>
</ul>
<ul>
<li>Stir in the kasundi after about 10 minutes.</li>
<li>Keep covered.</li>
<li>Turn off the heat and let it sit for another 10 minutes.</li>
<li>Serve hot with rice.</li>
</ul>
Rummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.com0tag:blogger.com,1999:blog-1336251552142106474.post-18045043757104805592013-12-15T17:12:00.002-08:002013-12-17T20:36:28.879-08:00Sajna Masoor Daal (Lentils With Drumstick Leaves)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHsDXn4N2dCIF2NfD26StT20HrAAdhFIXQ0zzkuyOp2_TIZm0FELlX5T957uQ6ItFIwXwhxuy-CVVomDUZOLU1FhFWusvjaK75Ln1nYAhzNrpL1p-qDgck_4aZJAcO7gVOaLU5TYUWBlG7/s1600/shojna_daal.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHsDXn4N2dCIF2NfD26StT20HrAAdhFIXQ0zzkuyOp2_TIZm0FELlX5T957uQ6ItFIwXwhxuy-CVVomDUZOLU1FhFWusvjaK75Ln1nYAhzNrpL1p-qDgck_4aZJAcO7gVOaLU5TYUWBlG7/s200/shojna_daal.JPG" width="200" /></span></a></div>
<span style="font-family: inherit;">Serves five to six people.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Ingredients:</span><br />
<ul>
<li><span style="font-family: inherit;">Masoor daal (lentils) - 2 cups</span></li>
<li><span style="font-family: inherit;">Sajna (drumstick leaves), 2" long pieces - 1 cup</span></li>
<li><span style="font-family: inherit;">Chopped onions - ½ cup</span></li>
<li><span style="font-family: inherit;">Chopped garlic - 1 tablespoon</span></li>
<li><span style="font-family: inherit;">Chopper ginger - 1 teaspoon</span></li>
<li><span style="font-family: inherit;">Green chili - 6 to 7</span></li>
<li><span style="font-family: inherit;">Chopped coriander leaves - 3 to 4 tablespoons</span></li>
<li><span style="font-family: inherit;">Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - 2 teaspoons</span></li>
<li><span style="font-family: inherit;">Ground turmeric - 1 teaspoon</span></li>
<li>Bay leaf - 1 to 2</li>
<li>Fried cumin powder - 1 teaspoon</li>
<li><span style="font-family: inherit;">Salt - 1 teaspoon</span></li>
<li><span style="font-family: inherit;">Oil - 3 tablespoons</span></li>
</ul>
<span style="font-family: inherit;">Preparation:</span><br />
<ul>
<li><span style="font-family: inherit;">Clean the daal and keep aside.</span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">Peel the sajna sticks and cut into 2" long pieces.</span></li>
<li><span style="font-family: inherit;">Keep aside.</span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">Heat oil in a pan.</span></li>
<li><span style="font-family: inherit;">Add the panchforon, onion, garlic and ginger.</span></li>
<li>Fry for approximately 2 minutes.</li>
<li>Add in the daal.</li>
<li>Fry for another 1 minute.</li>
</ul>
<ul>
<li><span style="font-family: inherit;">Now add the sajna pieces, along with the bay leaves, salt and turmeric.</span></li>
<li><span style="font-family: inherit;">Keep stirring over low heat for 2 to 3 minutes.</span></li>
<li><span style="font-family: inherit;">Add </span><span style="font-family: inherit;">5 to 6 cups of water.</span></li>
<li><span style="font-family: inherit;">Cover and cook over medium heat.</span></li>
</ul>
<ul>
<li>Turn down the heat as the water starts boiling. If needed, add more water.</li>
<li>Add the green chili.</li>
<li>Mix in the coriander leaves once the daal looks cooked and starts to thicken.</li>
<li>Garnish with fried cumin power and turn off the heat.</li>
<li>Serve with white rice.</li>
</ul>
Rummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.com0tag:blogger.com,1999:blog-1336251552142106474.post-46072890951632277242013-12-15T16:49:00.002-08:002013-12-17T20:59:10.163-08:00Murgir Jhal Chochori (Spicy Chicken Curry)<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw9XeYmLaLhgUQ95gNet1T4Q6rDC6_AFYnGfAp95xjnzmAzcarST2CWqQfTvwztDOzghATI4plskd21avAeQc3e0cVhD64bjSGZFKwzfhvUSNlfdewlYJ-USgXUIO78goQgcsJytsZzx2F/s1600/chicken_filet_bhuna.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw9XeYmLaLhgUQ95gNet1T4Q6rDC6_AFYnGfAp95xjnzmAzcarST2CWqQfTvwztDOzghATI4plskd21avAeQc3e0cVhD64bjSGZFKwzfhvUSNlfdewlYJ-USgXUIO78goQgcsJytsZzx2F/s200/chicken_filet_bhuna.JPG" width="200" /></a></div>
Serves four to five people.<br />
<br />
Ingredients:<br />
<ul>
<li>Boneless chicken - 500 gm</li>
<li>Onion paste - ½ cup</li>
<li>Ginger paste - 1 tablespoon</li>
<li>Garlic paste - 2 teaspoons</li>
<li>Ground turmeric - ½ teaspoon</li>
<li>Chili powder - 2 teaspoons</li>
<li><span style="font-family: inherit;">Fried p</span><span style="font-family: inherit;">anchforon (a mixture of </span><span style="font-family: inherit;">fennel, mustard, fenugreek, cumin and black cumin) - ½ teaspoon</span></li>
<li><span style="font-family: inherit;">White sesame seeds (optional) - 1 teaspoon</span></li>
<li><span style="font-family: inherit;">Chopped coriander - 3 to 4 tablespoons</span></li>
<li>Crushed cardamom - ½ teaspoon</li>
<li>Black pepper - <span style="background-color: white; font-family: Georgia, serif; font-size: 13px; line-height: 20.796875px;">¼</span> teaspoon</li>
<li>Cinnamon powder - ½ teaspoon</li>
<li>Salt - as needed</li>
<li>Oil - <span style="background-color: white; font-family: Georgia, serif; font-size: 13px; line-height: 20.796875px;">¼ </span>cup</li>
</ul>
Preparation:<br />
<ul>
<li>Cut the chicken into cubs. Clean and rinse.</li>
<li>Marinate with the turmeric.</li>
</ul>
<ul>
<li>Heat oil in a pan.</li>
<li>Lightly fry the chicken and keep aside.</li>
</ul>
<ul>
<li>Reuse the heated oil to fry the onion paste for about a minute.</li>
<li>Mix in the ginger and garlic pastes.</li>
<li>Add the chicken.</li>
<li>Stir in the chili powder, white sesame seeds (optional) and salt.</li>
<li>Mix thoroughly over low heat for 4 to 5 minutes.</li>
<li>Pour 1 cup of water and cover.</li>
</ul>
<ul>
<li>Cook for 4 to 5 minutes and remove the cover.</li>
<li>Add in the fried panchforon and cover again.</li>
</ul>
<ul>
<li>Once the water dries up, mix in the cardamom, black pepper and cinnamon powder.</li>
<li>Turn off the heat and leave the pan covered.</li>
</ul>
<ul>
<li>Remove the lid after 10 minutes.</li>
<li>Garnish with chopped coriander.</li>
<li>Serve hot.</li>
</ul>
Rummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.com0tag:blogger.com,1999:blog-1336251552142106474.post-35943084374837126682013-12-08T17:48:00.000-08:002013-12-17T20:36:53.080-08:00Khashir Rezala (Mutton Rezala)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMzKOVRKHw52v5QxY_hpY7NukIJQfMagwCwnvpPXAx8SJp3T_64OAV12CMMFRRUuueocRZhSAxJnO70e6vec_XJMa7jqSJYgUU-qV0WZ8NrUdVheaKmHBJH6gjDn0pneL1I19wSvTCK9_S/s1600/mutton_rezala.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMzKOVRKHw52v5QxY_hpY7NukIJQfMagwCwnvpPXAx8SJp3T_64OAV12CMMFRRUuueocRZhSAxJnO70e6vec_XJMa7jqSJYgUU-qV0WZ8NrUdVheaKmHBJH6gjDn0pneL1I19wSvTCK9_S/s200/mutton_rezala.JPG" width="200" /></a></div>
<span style="font-family: inherit;">Serves five to six people.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Ingredients:</span><br />
<ul>
<li><span style="font-family: inherit;">Mutton (regular pieces) - 1 kg</span></li>
<li><span style="font-family: inherit;">Sliced onions - 2 cups</span></li>
<li><span style="font-family: inherit;">Ginger paste - 2 tablespoons</span></li>
<li><span style="font-family: inherit;">Garlic paste - 1 tablespoon</span></li>
<li><span style="font-family: inherit;">Coriander powder - 1 tablespoon</span></li>
<li><span style="font-family: inherit;">Plain yogurt - </span>½ cup</li>
<li><span style="font-family: inherit;">Cinnamon - 1 (1" stick)</span></li>
<li><span style="font-family: inherit;">Cardamom - 5 to 6</span></li>
<li><span style="font-family: inherit;">Cloves - 4 to 5</span></li>
<li><span style="font-family: inherit;">Bay leaf - 2</span></li>
<li><span style="font-family: inherit;">Whole black pepper - 5 to 6</span></li>
<li><span style="font-family: inherit;">Green chili - 7 to 8</span></li>
<li><span style="font-family: inherit;">Kewra - 2 tablespoons</span></li>
<li><span style="font-family: inherit;">Sugar - 1 teaspoon</span></li>
<li><span style="font-family: inherit;">Lime juice - 1 tablespoon</span></li>
<li><span style="font-family: inherit;">Ghee - 4 to 5 tablespoons</span></li>
<li><span style="font-family: inherit;">Fried onions (beresta) - </span>½ cup</li>
<li><span style="font-family: inherit;">Salt - as needed</span></li>
<li><span style="font-family: inherit;">Oil - 4 to 5 tablespoons</span></li>
</ul>
<span style="font-family: inherit;">Preparation:</span><br />
<ul>
<li><span style="font-family: inherit;">Cut the mutton into small, regular pieces. Clean and rinse.</span></li>
<li><span style="font-family: inherit;">Marinate the mutton with ginger, garlic, coriander, salt and yogurt.</span></li>
<li><span style="font-family: inherit;">Set aside for 20 to 25 minutes.</span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">Heat oil and ghee together in a pan.</span></li>
<li><span style="font-family: inherit;">Fry the onions, cinnamon, cardamom, cloves, bay leaves and black pepper.</span></li>
<li><span style="font-family: inherit;">As the onions start to turn brown, stir in the marinated mutton.</span></li>
<li><span style="font-family: inherit;">Mix thoroughly for 7 to 8 minutes over medium heat.</span></li>
<li><span style="font-family: inherit;">Cover and cook over low heat.</span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">Stir the mutton some more after about 20 minutes.</span></li>
<li><span style="font-family: inherit;">Pour in 2 cups of water.</span></li>
<li>Cover the pan again and let it simmer over low heat.</li>
</ul>
<ul>
<li><span style="font-family: inherit;">Keep cooking until the meat is soft and tender. If necessary, add more water.</span></li>
<li><span style="font-family: inherit;">Garnish with fried onions.</span></li>
<li><span style="font-family: inherit;">Mix in the lime juice, sugar and kewra.</span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">As the gravy starts to thicken, add the green chili.</span></li>
<li><span style="font-family: inherit;">Turn off the heat and keep the pan covered.</span></li>
<li><span style="font-family: inherit;">Serve hot.</span></li>
</ul>
Rummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.com3tag:blogger.com,1999:blog-1336251552142106474.post-64313557252488995762013-12-08T17:25:00.000-08:002013-12-17T20:37:04.033-08:00Mung Bean Sprout Diye Chingri (Bean Sprouts with Shrimp)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgRhcEWUksDEKLrK2rsroBa4G4uvi___hecW5zPE6HMb5GMDYumG2cGXy6EJcKhbPgO6Ki0eF96xBQihTDJhSi45AXplno8P9K1ha8urfjelch1WiZyV0AcDrB-5ZvN-PeqAZaNOHvvzRK/s1600/chingri_bean_sprout.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgRhcEWUksDEKLrK2rsroBa4G4uvi___hecW5zPE6HMb5GMDYumG2cGXy6EJcKhbPgO6Ki0eF96xBQihTDJhSi45AXplno8P9K1ha8urfjelch1WiZyV0AcDrB-5ZvN-PeqAZaNOHvvzRK/s200/chingri_bean_sprout.JPG" width="200" /></a></div>
Serves three to four people.<br />
<br />
Ingredients:<br />
<ul>
<li>Bean sprouts - 1 packet (300 gm)</li>
<li>Small shrimps - 1 cup</li>
<li>Chopped onion - ½ cup</li>
<li>Chopped garlic - 2 tablespoons</li>
<li>Chopped scallions - 2 tablespoons</li>
<li>Chopped coriander - 2 tablespoons</li>
<li>Ground turmeric - ½ teaspoon</li>
<li>Chili powder - 1 teaspoon</li>
<li>Green chili - 3 to 4</li>
<li>Small bay leaf - 1</li>
<li>Fried cumin powder - 1 teaspoon</li>
<li>Salt - 1 teaspoon</li>
<li>Oil - 4 tablespoons</li>
</ul>
Preparation:<br />
<ul>
<li>Place the bean sprouts in the freezer.</li>
<li>Once frozen, gently break them by hand and cut into smaller pieces.</li>
</ul>
<ul>
<li>Clean the shrimps and marinate with turmeric, chili powder and salt.</li>
<li>Keep aside.</li>
</ul>
<ul>
<li>Heat oil in a pan and lightly fry the onions, garlic and bay leaf.</li>
<li>Mix in the shrimps and fry for 3 to 4 minutes.</li>
<li>Add the bean sprouts.</li>
<li>Saute over low heat for another 3 to 4 minutes.</li>
<li>Add the scallions and pour in ½ cup of water.</li>
<li>Cover over low heat.</li>
</ul>
<ul>
<li>After about 10 minutes, mix in the coriander and green chili and keep covered.</li>
<li>Garnish with cumin powder once the mix is lightly fried.</li>
<li>Serve hot with white rice.</li>
</ul>
Rummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.com0tag:blogger.com,1999:blog-1336251552142106474.post-83789383194516329712013-12-08T16:11:00.001-08:002013-12-17T20:37:19.277-08:00Karahi Murgi (Chicken Karahi)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjuoCey3n-zP81oqqouuNb4sWpRn2eMtnBUo16gM_lU1v9VQg-5NiMSeE-N8ZsAcC7ygrNw1q1s6NyzfCv8_iW1tVtvlEqoGFSMPvrm6zzJb2ICpuC3FlNFGRtOES884Nww5YCx4LglNrC/s1600/chicken_karahi.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjuoCey3n-zP81oqqouuNb4sWpRn2eMtnBUo16gM_lU1v9VQg-5NiMSeE-N8ZsAcC7ygrNw1q1s6NyzfCv8_iW1tVtvlEqoGFSMPvrm6zzJb2ICpuC3FlNFGRtOES884Nww5YCx4LglNrC/s200/chicken_karahi.JPG" width="200" /></a></div>
Serves five to six people.<br />
<br />
Ingredients:<br />
<ul>
<li>Boneless chicken - 500 gm</li>
<li>Sliced green peppers - 1 cup</li>
<li>Chopped onions (thick slices) - 1 cup</li>
<li>Deseeded, sliced tomatoes - ½ cup</li>
<li>Ginger paste - 2 teaspoons</li>
<li>Garlic paste - 1 teaspoon</li>
<li>Ground turmeric - ½ teaspoon</li>
<li>Coriander powder - ½ teaspoon</li>
<li>Black pepper - ½ teaspoon</li>
<li>Whole cumin - ½ teaspoon</li>
<li>Plain yogurt - 3 to 4 tablespoons</li>
<li>Salt - as needed</li>
<li>Oil - <span style="background-color: white; font-family: Georgia, serif; font-size: 13px; line-height: 20.796875px;">¼ </span>cup</li>
</ul>
Preparation:<br />
<ul>
<li>Cut the chicken into 1½" long pieces.</li>
<li>Clean and rinse using a strainer.</li>
<li>Once dry, marinate the chicken with a bit of turmeric and black pepper.</li>
</ul>
<ul>
<li>Heat oil in a pan.</li>
<li>Lightly fry the chicken and keep aside.</li>
</ul>
<ul>
<li>Reheat the oil and start frying the cumin.</li>
<li>Add the onions and fry for a minute.</li>
<li>Mix in the diced chicken.</li>
<li>Stir in the ginger paste, garlic paste and salt.</li>
</ul>
<ul>
<li>After about 5 minutes, add in the sliced green pepper.</li>
<li>Pour ½ cup of water.</li>
<li>Cover and cook over low heat for 8 to 10 minutes</li>
</ul>
<ul>
<li>Add in the tomatoes.</li>
<li>Beat the yogurt with a little bit of water and mix in with the chicken.</li>
<li>Cover again and let it cook over low heat.</li>
</ul>
<ul>
<li>Remove the lid after 5 to 7 minutes.</li>
<li>Sprinkle with black pepper as the chicken becomes soft and tender.</li>
<li>Cook until the water starts to dry up and the gravy thickens.</li>
<li>Turn off heat and serve hot.</li>
</ul>
Rummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.com0tag:blogger.com,1999:blog-1336251552142106474.post-65413570877756549002013-05-01T17:21:00.002-07:002013-05-01T17:26:25.243-07:00Begun Bhorta (Spicy Mashed Eggplant)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6ld9Bq-ckuyhYgnvBP_fCtn5jUfK2wXIheVc9w-gT0VttSwxwPF828FFgs2w9cjXO07bSJeJ7y3JJVSZzJtUVigvlb8DBeri5Nr_1NHAAWICT85qKZ74HMOFswlIEfjfZMYkkc_OFLfW/s1600/begun+bhorta.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6ld9Bq-ckuyhYgnvBP_fCtn5jUfK2wXIheVc9w-gT0VttSwxwPF828FFgs2w9cjXO07bSJeJ7y3JJVSZzJtUVigvlb8DBeri5Nr_1NHAAWICT85qKZ74HMOFswlIEfjfZMYkkc_OFLfW/s200/begun+bhorta.JPG" width="200" /></a></div>
Serves three to four people.<br />
<br />
Ingredients:<br />
<ul>
<li>Medium-sized eggplant - 1</li>
<li>Chopped onions - 2 tablespoons</li>
<li>Chopped green chili (or fried dry chili) - 4 to 5</li>
<li>Chopped garlic - 1 teaspoon</li>
<li>Chopped coriander - 2 tablespoons</li>
<li>Salt - 1 teaspoon (as needed)</li>
<li>Mustard oil - 2 tablespoons</li>
</ul>
Traditional Preparation using Gas Stove:<br />
<ul>
<li>Clean and rinse the eggplant.</li>
<li>Stab it a few times with a fork to poke holes on either side.</li>
<li>Rub it in a bit of oil and then wrap it inside an aluminum foil.</li>
</ul>
<ul>
<li>Turn on the gas stove to medium and place the aluminum wrapped eggplant in the fire.</li>
<li>Keep turning it over every 10 minutes for 30 to 40 minutes. This guarantees all sides are heated evenly.</li>
</ul>
<ul>
<li>Turn off the heat once the eggplant is soft and tender.</li>
<li>Remove the eggplant from the foil and peel off the charred skin.</li>
<li>Mash the remaining pulp using a large spoon in a separate bowl.</li>
<li>Keep aside.</li>
</ul>
<ul>
<li>Saute the garlic and green chili with a bit oil in a separate pan.</li>
<li>Remove from heat and mash together the garlic, green chili, onions and salt by hand.</li>
<li>Once completely mixed, add in the eggplant and mash more.</li>
<li>Finally, add in the mustard oil and coriander, and continue mashing until thoroughly mixed.</li>
<li>Serve with rice.</li>
</ul>
<div>
Preparation using Microwave:</div>
<ul>
<li>Clean and rinse the eggplant. Cut it into 4 to 5 pieces.</li>
<li>Rub it in a bit of oil and place in a microwave-proof dish.</li>
<li>Sprinkle some water on top and cover.</li>
<li>Microwave on high for 3 to 4 minutes.</li>
<li>Once done, turn over the eggplant and microwave again on high for another 3 to 4 minutes.</li>
<li>If the eggplant is not completely soft and tender, sprinkle some more water and microwave again for a few more minutes.</li>
</ul>
<ul>
<li>When done, let the eggplant cool for a few minutes before uncovering the dish.</li>
<li>Hold the eggplant tight and squeeze out all the water it soaked up during the microwaving.</li>
<li>Peeling the skin is optional in this preparation.</li>
<li>Mash the pulp (and the skin) using a large spoon in a separate bowl.</li>
<li>Keep aside.</li>
</ul>
<ul>
<li>Saute the garlic and green chili with a bit oil in a separate pan.</li>
<li>Remove from heat and mash together the garlic, green chili, onions and salt by hand.</li>
<li>Once completely mixed, add in the eggplant and mash more.</li>
<li>Finally, add in the mustard oil and coriander, and continue mashing until thoroughly mixed.</li>
<li>Serve with rice.</li>
</ul>
Rummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.com2tag:blogger.com,1999:blog-1336251552142106474.post-61404801095984583362013-05-01T16:35:00.001-07:002013-12-17T20:37:57.533-08:00Kalijira Bhorta (Mashed Black Cumin)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCivrQSxPnetYdXZ60AE_8RBE1AbgvuYqagSHLCsLqRw_pCsYNjcNPMyRlK0-s8XIzyvctan3y3fOX2XQWFDeNq3Gs6VPsPwBZoP5ZoEPDP1kmpW-22jvVaXXFFQaMqps6Lxe-lhrmUqN_/s1600/kalijira+bhorta.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCivrQSxPnetYdXZ60AE_8RBE1AbgvuYqagSHLCsLqRw_pCsYNjcNPMyRlK0-s8XIzyvctan3y3fOX2XQWFDeNq3Gs6VPsPwBZoP5ZoEPDP1kmpW-22jvVaXXFFQaMqps6Lxe-lhrmUqN_/s200/kalijira+bhorta.JPG" width="200" /></a></div>
Serves three to four people.<br />
<br />
Ingredients:<br />
<ul>
<li>Black cumin - 3 to 4 tablespoons</li>
<li>Garlic cloves - 3 to 4</li>
<li>Split green chili - 3 to 4</li>
<li>Chopped onions - 2 tablespoons</li>
<li>Salt - as needed</li>
<li>Mustard oil - 1 tablespoon</li>
</ul>
Preparation:<br />
<ul>
<li>Clean and rinse the black cumin thoroughly.</li>
</ul>
<ul>
<li>Heat oil in a pan and fry the green chili, garlic cloves.</li>
<li>Add the black cumin and fry over low heat.</li>
<li>Turn off the heat as the black cumin seeds become crisp.</li>
</ul>
<ul>
<li>Blend the black cumin, garlic cloves, green chili and onions into a paste. A mortar and pestle can also be used.</li>
<li>Finally mix in the salt and mustard oil thoroughly.</li>
<li>Serve with rice.</li>
</ul>
<ul>
</ul>
Rummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.com1tag:blogger.com,1999:blog-1336251552142106474.post-85235696795495485912013-05-01T16:22:00.000-07:002013-05-01T16:37:57.066-07:00Alu Bhorta (Spicy Mashed Potatoes)Serves four to five people.<br />
<br />
Ingredients:<br />
<ul>
<li>Medium-sized potatoes - 4 to 5</li>
<li>Chopped onions - 2 to 3 tablespoons</li>
<li>Chopped green chili (or crushed red pepper) - 1 tablespoon</li>
<li>Salt - as needed</li>
<li>Chopped coriander - 2 tablespoons</li>
<li>Mustard oil - 2 tablespoons</li>
</ul>
Traditional Preparation:<br />
<ul>
<li>Cut the potatoes into 2 pieces and boil them in hot water.</li>
<li>Once boiled, remove from water to let them cool and then peel off the skin. Try not to leave the potatoes in the boiled water longer than necessary as they become too soft and moist.</li>
<li>Mash the potatoes by hand or a potato masher.</li>
<li>Mix in the onions, green chili coriander and salt. Continue mashing until they are mixed thoroughly.</li>
<li>Serve with rice.</li>
</ul>
<div>
Preparation using Microwave:</div>
<ul>
<li>Cut each potato into 3 to 4 pieces and place in a microwave-proof dish.</li>
<li>Add 2 to 3 tablespoon of water.</li>
<li>Microwave on high for 7 to 8 minutes.</li>
<li>If the potatoes are still not tender enough, add some more water and microwave on high for another 4 to 5 minutes.</li>
<li>Let it cool and then peel off the skin.</li>
<li>Mash the potatoes by hand or a potato masher.</li>
<li>Mix in the onions, green chili coriander and salt. Continue mashing until they are mixed thoroughly.</li>
<li>Serve with rice.</li>
</ul>
Rummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.com0tag:blogger.com,1999:blog-1336251552142106474.post-41298430046337332612013-05-01T12:52:00.000-07:002013-07-07T11:42:53.701-07:00Kacchi Biryani (Kacchi Biryani)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBECpw9GK43_LLZRq1Epo9x89PZ7A73FwVDBVo73f_kIrfnk7DUAc4jNjsBpVqwvQhanj8_lOlMCZH4sQ490MUcKUPQpGrpbM4CwQfmia-Etl2OpKHkjQcna0YBUGHvpKqwKPgQt3yDEK/s1600/kaachi_biriyani.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBECpw9GK43_LLZRq1Epo9x89PZ7A73FwVDBVo73f_kIrfnk7DUAc4jNjsBpVqwvQhanj8_lOlMCZH4sQ490MUcKUPQpGrpbM4CwQfmia-Etl2OpKHkjQcna0YBUGHvpKqwKPgQt3yDEK/s200/kaachi_biriyani.JPG" width="200" /></a></div>
Serves five to six people.<br />
<br />
Ingredients:<br />
<ul>
<li>Mutton (large pieces) - 2 kg</li>
<li>Polao rice - 1 kg</li>
<li>Ghee - 1½ cup</li>
<li>Potatoes (same sized) - 500 gm (or 6 to 7)</li>
<li>Chopped onions - 2 cups</li>
<li>Ginger paste - 2 tablespoons</li>
<li>Garlic paste - 1 tablespoon</li>
<li>Cumin powder - 1 tablespoon</li>
<li>Chili powder - 1 tablespoon</li>
<li>Plain yogurt - 1½ cup</li>
<li>Jaiphal (nutmeg) powder - 1 teaspoon</li>
<li>Jaitri (mace) powder - ½ teaspoon</li>
<li>Cinnamon powder - ½ teaspoon</li>
<li>Crushed cloves - 1 teaspoon</li>
<li>Green cardamom (choto elachi) powder - 1 teaspoon</li>
<li>Whole black pepper - 10 to 12</li>
<li>Dried prunes (alu bukhara) - 8 to 10</li>
<li>Almonds - 8 to 10</li>
<li>Raisins - 10 to 12</li>
<li>Kewra - 4 to 5 tablespoons</li>
<li>Salt - as needed</li>
<li>Ground turmeric - just a little to add color</li>
</ul>
Preparation:<br />
<ul>
<li>Clean and rinse the mutton.</li>
<li>Marinate with 1 tablespoon of salt for half an hour.</li>
<li>Clean the mutton again and completely rinse out all the water.</li>
<li>Set aside.</li>
</ul>
<ul>
<li>Fry the onions in a little bit of ghee until they are crisp.</li>
<li>Crush the onions lightly into smaller pieces (to make beresta) and set aside.</li>
<li>Sprinkle a bit of the turmeric on the potatoes and fry them in the same ghee.</li>
<li>Keep these aside.</li>
</ul>
<ul>
<li>Now marinate the mutton with 1 tablespoon of salt, fried onions, ginger, garlic, cumin, chili powder, yogurt, jaiphal, jaitri, cinnamon powder, cardamom powder, cloves and kewra.</li>
<li>Pour the marinated mutton along with the mix evenly into a large sauce pan.</li>
<li>Set aside for now.</li>
</ul>
<ul>
<li>In a separate pan, start boiling 6 cups of water with 1 tablespoon of salt.</li>
<li>Add the rice into the water.</li>
<li>As soon as the rice starts to get cooked, turn off the heat and use a strainer to separate out the water in a different pot. Keep this rice water aside for later use.</li>
</ul>
<ul>
<li>Add 1 cup of rice water and ½ cup of ghee into the sauce pan containing the mutton.</li>
<li>Cover the pan and let it rest for half an hour. Do not turn on the heat yet.</li>
</ul>
<ul>
<li>Now layer the fried potatoes, prunes, almonds and raisins on top of the mutton.</li>
<li>Cover the mutton with rice, and add the remaining rice water and ghee.</li>
<li>Make sure the water level just touches the top of the rice.</li>
<li>Seal the cover shut by wrapping an aluminum foil all around and placing a heavy weight on top. Make sure the cover is air tight and the vapor does not get to escape.</li>
<li>Alternatively, the cover can also be sealed using wet flour dough.</li>
</ul>
<ul>
<li>Finally turn on the stove and start cooking over medium heat.</li>
<li>After 15 minutes, lower the heat and cook for about an hour.</li>
<li>Optionally, if a gas oven is used, set the temperature to 180 C / 350 F and cook for 2.5 to 3 hours. The rest of the steps are similar for both methods.</li>
</ul>
<ul>
<li>Remove the cover once the very distinct biryani aroma starts to come out.</li>
<li>If the rice still has some more cooking left, stir in a little bit of warm milk and cover over low heat for another 10 to 15 minutes.</li>
<li>Keep over low heat until both the rice and meat appear soft and cooked.</li>
<li>Mix the rice and mutton gently before serving hot.</li>
</ul>
<ul>
</ul>
Rummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.com1tag:blogger.com,1999:blog-1336251552142106474.post-83804819546795469202013-05-01T11:47:00.000-07:002013-12-17T20:38:06.997-08:00Maacher Fillet Dopeaza (Fish Fillet Dopeaza)<span style="font-family: inherit;">Serves two to three people.</span><br />
<span style="font-family: inherit;"><br />Ingredients:</span><br />
<ul>
<li><span style="font-family: inherit;">Any large fish fillet (e.g. tilapia) - 2 pieces</span></li>
<li><span style="font-family: inherit;">Sliced onions - ½ cup</span></li>
<li><span style="font-family: inherit;">Chopped tomatoes - </span>½ cup</li>
<li><span style="font-family: inherit;">Ginger paste - 1 teaspoon</span></li>
<li><span style="font-family: inherit;">Garlic paste - 1 teaspoon</span></li>
<li><span style="font-family: inherit;">Coriander powder - 1 teaspoon</span></li>
<li><span style="font-family: inherit;">Fried cumin powder - ½ teaspoon</span></li>
<li><span style="font-family: inherit;">Ground turmeric - ½ teaspoon</span></li>
<li><span style="font-family: inherit;">Chili powder - 1 teaspoon</span></li>
<li><span style="font-family: inherit;">Salt - 1 teaspoon (as needed)</span></li>
<li><span style="font-family: inherit;">Lime juice - 2 tablespoons</span></li>
<li><span style="font-family: inherit;">Chopped coriander - 2 tablespoons</span></li>
<li>Split green chili - 5 to 6</li>
<li>Oil - ½ cup</li>
</ul>
<span style="font-family: inherit;">Preparation:</span><br />
<ul>
<li><span style="font-family: inherit;">Clean and rinse the fish fillets.</span></li>
<li><span style="font-family: inherit;">Marinate with turmeric and salt.</span></li>
<li><span style="font-family: inherit;">Heat oil in a pan and fry the fillets lightly until they turn golden-brown.</span></li>
<li><span style="font-family: inherit;">Keep aside.</span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">Heat the rest of the oil and brown the onions.</span></li>
<li><span style="font-family: inherit;">Add in the ginger, garlic, coriander, chili powder, tomatoes with 2 tablespoons of water.</span></li>
<li><span style="font-family: inherit;">Simmer for about 3 to 4 minutes.</span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">Now pour in a cup of water and mix in with the sauce.</span></li>
<li><span style="font-family: inherit;">Once the water starts boiling, add in the fish fillets and stir gently.</span></li>
<li><span style="font-family: inherit;">Flip over the fillets after 2 minutes to cook the other side.</span></li>
<li><span style="font-family: inherit;">Add the chopped coriander and green chili.</span></li>
<li><span style="font-family: inherit;">Cover and cook over medium heat.</span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">Remove the cover once the gravy starts boiling after 4 to 5 minutes.</span></li>
<li><span style="font-family: inherit;">Add the fried cumin and lime juice.</span></li>
<li>Keep over low heat.</li>
<li>Turn off the heat once the gravy thickens and serve hot.</li>
</ul>
Rummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.com0tag:blogger.com,1999:blog-1336251552142106474.post-47797258227123124392013-05-01T11:26:00.000-07:002013-12-17T20:38:18.736-08:00Gorur Ghugni (Beef Ghugni)Serves four to five people.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPoes50X2oA2MESi1fZmfa8K7UUcF_Lp3neuOxKp4hBdlEAces7sPNMNf7JkdTQy4EbVCoarmsWIrNSbU2sRJDAMim5CtcIQbsXyGGGp3sFsnQvn0mJ5ntA6FKn8yc1b9bQXU1DwGCFE7e/s1600/beef_ghugni.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPoes50X2oA2MESi1fZmfa8K7UUcF_Lp3neuOxKp4hBdlEAces7sPNMNf7JkdTQy4EbVCoarmsWIrNSbU2sRJDAMim5CtcIQbsXyGGGp3sFsnQvn0mJ5ntA6FKn8yc1b9bQXU1DwGCFE7e/s200/beef_ghugni.JPG" width="200" /></a></div>
<br />
Ingredients:<br />
<ul>
<li>Boneless beef - 500 gm</li>
<li>Boiled white peas - 2 cups</li>
<li>Sweet peas - 1 cup</li>
<li>Boiled potato cubes - 1 cup</li>
<li>Onion cubes - ½ cup</li>
<li>Ginger paste - 2 tablespoons</li>
<li>Garlic paste - 1 tablespoon</li>
<li>Coriander powder - 1 tablespoon</li>
<li>Cumin powder - 1 teaspoon</li>
<li>Ground turmeric - 1 teaspoon</li>
<li>Chili powder - 2 teaspoons</li>
<li>Fried cumin powder - 2 teaspoons</li>
<li>Salt - 2 teaspoons (as needed)</li>
<li>Mustard oil - 4 to 5 tablespoons</li>
<li>Tamarind paste - 4 tablespoons</li>
<li>Sugar - 1 teaspoon</li>
<li>Crushed (fried) dry chili - 1 tablespoon</li>
</ul>
<div>
Preparation:</div>
<ul>
<li>Cut the beef into small pieces. Clean and rinse.</li>
<li>Marinate the beef pieces ginger, garlic, coriander, cumin, turmeric, chili and salt for 10 to 15 minutes.</li>
</ul>
<ul>
<li>Pour in 3 to 4 cups of water.</li>
<li>Start boiling over low heat.</li>
</ul>
<ul>
<li>As the beef becomes soft and tender, stir in the boiled potatoes, white peas and sweet peas.</li>
<li>Turn off the heat once the gravy thickens.</li>
</ul>
<ul>
<li>Heat oil in a separate pan and brown the onions.</li>
<li>Add in the beef along with the gravy and stir for 4 to 5 minutes.</li>
<li>Mix in the tamarind paste and stir gently.</li>
<li>Cover and keep over low heat.</li>
</ul>
<ul>
<li>Stir again after 5 to 6 minutes.</li>
<li>Add another ½ cup of water, sugar, fried cumin powder and fried chili.</li>
<li>Cover again and keep over low heat.</li>
</ul>
<ul>
<li>Remove the cover after 5 to 6 minutes.</li>
<li>Once the gravy thickens again, turn off the heat and serve hot.</li>
</ul>
Rummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.com0tag:blogger.com,1999:blog-1336251552142106474.post-46747262968073387362013-04-30T12:37:00.002-07:002013-12-17T20:38:30.984-08:00Dhone Patai Goru Bhuna (Beef with Coriander)<br />
Serves four to five people.<br />
<span style="text-decoration: underline;"><br /></span>Ingredients:<br />
<ul>
<li>Beef - 500 gm</li>
<li>Finely chopped onion - 1 cup</li>
<li>Ginger paste - 1 tablespoon</li>
<li>Garlic paste - 1 tablespoon</li>
<li>Coriander paste (blended) - ½ cup</li>
<li>Green chili paste (blended) - 2 tablespoons</li>
<li>Salt - 1 tablespoon (as needed)</li>
<li>Oil - 4 tablespoons</li>
</ul>
Preparation:<br />
<ul>
<li>Clean and rinse the beef pieces.</li>
</ul>
<ul>
<li>Heat oil in a pan and brown the onions.</li>
<li>Add in the ginger, garlic and salt, and fry for another 2 minutes.</li>
<li>Add the beef and cook over low heat for 5 to 6 minutes.</li>
<li>Pour in 2 cups of water and cover.</li>
</ul>
<ul>
<li>Remove the cover after 15 to 20 minutes and stir thoroughly.</li>
<li>If the beef is not tender yet, add some more water and cook over low heat.</li>
</ul>
<ul>
<li>Remove the cover after 7 to 8 minutes and add the coriander and green chili pastes.</li>
<li>Cook until the beef is fully done and the oil starts to separate out.</li>
<li>Serve hot.</li>
</ul>
<br />
<ul>
</ul>
Rummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.com0tag:blogger.com,1999:blog-1336251552142106474.post-61454230926644561902013-04-30T12:20:00.000-07:002013-12-17T20:38:53.899-08:00Checha Moshlai Goru Bhuna (Masala Beef)<br />
Serves four to five people.<br />
<br />
Ingredients:<br />
<ul>
<li>Beef - 1 kg</li>
<li>Small onions - 6 to 7</li>
<li>Garlic cloves - 8 to 10</li>
<li>Ginger - 1 small piece</li>
<li>Vinegar - 2 tablespoons</li>
<li>Ground turmeric - 1 teaspoon</li>
<li>Green chili - 7 to 8</li>
<li>Garam masala powder (cinnamon, cardamom and cloves) - 1 teaspoon</li>
<li>Salt - 2 teaspoons (as needed)</li>
<li>Fenugreek (methi) - ½ teaspoon</li>
<li>Fried cumin powder - 1 teaspoon</li>
<li>Mustard oil - 4 tablespoons</li>
</ul>
<div>
Preparation:</div>
<ul>
<li>Marinate the beef with turmeric, salt and vinegar for about 10 minutes.</li>
<li>Start boiling the beef in 5 to 6 cups of water over medium heat.</li>
<li>Turn off the heat once the beef becomes tender and the water starts to dry up.</li>
<li>Keep aside.</li>
</ul>
<ul>
<li>Shred the onions, ginger, garlic and green chili.</li>
<li>Heat oil in a pan and fry the shredded onions, ginger and garlic.</li>
<li>Pour in the beef pieces.</li>
<li>Add the green chili and let it simmer over low heat for 5 to 6 minutes.</li>
<li>Mix in the garam masala and fenugreek.</li>
<li>Keep covered over low heat.</li>
</ul>
<ul>
<li>Garnish with fried cumin powder after 10 to 12 minutes and turn off the heat.</li>
<li>Serve hot.</li>
</ul>
Rummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.com0tag:blogger.com,1999:blog-1336251552142106474.post-83367921521295697562013-04-30T12:01:00.001-07:002014-02-02T09:26:03.848-08:00Hari Kabab (Beef Hari Kabab)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh34dshIE2G-O61YZcpQLc36YZhwc5MOv1OW2equsbAKGTHNelj-nRP0FbPx-nAFcZXOqt6pqQw0Jrb0Ij-McC6Ta7guEQUiuPqbS0OmEHgi0CCzrp89gfX05ZhCJbLiNVl_iWQ0xLccBB/s1600/hari_kabab.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh34dshIE2G-O61YZcpQLc36YZhwc5MOv1OW2equsbAKGTHNelj-nRP0FbPx-nAFcZXOqt6pqQw0Jrb0Ij-McC6Ta7guEQUiuPqbS0OmEHgi0CCzrp89gfX05ZhCJbLiNVl_iWQ0xLccBB/s1600/hari_kabab.JPG" height="149" width="200" /></a></div>
Serves five to six people.<br />
<br />
Main Ingredients:<br />
<ul>
<li>Boneless beef - 1 kg</li>
<li>Sliced onions - 3 cups</li>
<li>Plain yogurt - 4 to 5 tablespoons</li>
<li>Ginger paste - 2 tablespoons</li>
<li>Garlic paste - 1 tablespoon</li>
<li>Coriander powder - 2 teaspoons</li>
<li>Ground turmeric - 1 teaspoon</li>
<li>Chili powder - 2 teaspoons</li>
<li>Jaiphal (nutmeg) powder - ¼ teaspoon</li>
<li>Jaitri (mace) powder - ½ teaspoon</li>
<li>Cinnamon powder - ½ teaspoon</li>
<li>Salt - 2 teaspoons (as needed)</li>
<li>Soybean oil - ½ cup</li>
</ul>
<div>
Paste Ingredients:</div>
<ul>
<li>Black pepper - 1 teaspoon</li>
<li>Green cardamom (choto elachi) - 4 to 5</li>
<li>Brown cardamom (boro elachi) - 1</li>
<li>Cloves - 5 to 6</li>
<li>Cumin - 2 teaspoon</li>
<li>Dried chili - 3 to 4</li>
</ul>
Preparation:<br />
<ul>
<li>Slice the beef into long, thin pieces. It may be easier to cut once the frozen beef has thawed a little.</li>
<li>Clean the beef and marinate with ginger, garlic, turmeric, chili powder, coriander powder, yogurt and salt.</li>
<li>Let the mix boil in 3 to 4 cups of water over medium heat.</li>
</ul>
<ul>
<li>Fry all the paste ingredients in a little bit of oil.</li>
<li>Keep aside to make the paste later.</li>
</ul>
<ul>
<li>In a separate pan, heat up the rest of the oil and brown the onions.</li>
<li>Remove the fried onions from the pan and blend with a bit of water and all the fried paste ingredients.</li>
</ul>
<ul>
<li>Once the beef is boiled, add all the pieces into the heated oil.</li>
<li>Cook over medium heat for 3 to 4 minutes.</li>
<li>Add in the fried onion paste, cinnamon, jaiphal and jaitree and stir thoroughly.</li>
<li>Add 2 to 3 tablespoons of water and cook covered over low heat.</li>
</ul>
<ul>
<li>Remove the cover after 10 to 15 minutes.</li>
<li>Stir well for another 7 to 8 minutes.</li>
</ul>
<ul>
<li>Turn off the heat once the the meat is tender and the water dries up.</li>
<li>Serve hot with polao, paratha, or luchi.</li>
</ul>
Rummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.com1tag:blogger.com,1999:blog-1336251552142106474.post-35469305005867258622013-04-29T13:28:00.004-07:002013-12-17T20:56:10.962-08:00Alu Beguner Ghonto (Potatoes with Eggplants)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBvsrQwOOmUMpYqXzwjI_ml3tbOHdXjDaxSdvrUYG9__Z8zC03B5co_Y_2ZubaMkIMqQJoMnySdMTjZDNzm8hAwzBMZX3g-mgey4eqW_-gtQE-5qwpAuLojDdKuKpSNcEK-mH8Bzwb3-be/s1600/shobji_ghonto.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBvsrQwOOmUMpYqXzwjI_ml3tbOHdXjDaxSdvrUYG9__Z8zC03B5co_Y_2ZubaMkIMqQJoMnySdMTjZDNzm8hAwzBMZX3g-mgey4eqW_-gtQE-5qwpAuLojDdKuKpSNcEK-mH8Bzwb3-be/s200/shobji_ghonto.JPG" width="200" /></a></div>
<span style="font-family: inherit;">Serves three to four people.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Ingredients:</span><br />
<ul>
<li><span style="font-family: inherit;">Medium-sized potatoes - 3 to 4</span></li>
<li><span style="font-family: inherit;">Eggplants (long) - 2 to 3</span></li>
<li><span style="font-family: inherit;">Chopped onions - 2 tablespoons</span></li>
<li><span style="font-family: inherit;">Chopped garlic - 1 tablespoon</span></li>
<li><span style="font-family: inherit;">Ground turmeric - 1 teaspoon</span></li>
<li><span style="font-family: inherit;">Chili powder - 2 teaspoons</span></li>
<li><span style="font-family: inherit;">Fried cumin powder - 1 teaspoon</span></li>
<li><span style="font-family: inherit;">Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - 1 teaspoon</span></li>
<li><span style="font-family: inherit;">Green chili - 3 to 4</span></li>
<li><span style="font-family: inherit;">Chopped coriander - 3 to 4 tablespoons</span></li>
<li><span style="font-family: inherit;">Salt - 2 teaspoons (as needed)</span></li>
<li><span style="font-family: inherit;">Mustard oil - 3 to 4 tablespoons</span></li>
</ul>
<span style="font-family: inherit;">Preparation:</span><br />
<ul>
<li><span style="font-family: inherit;">Clean and rinse the potatoes and eggplants.</span></li>
<li><span style="font-family: inherit;">Cut into thin slices and keep aside.</span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">Heat oil in a pan and fry the panchforon, onion and garlic.</span></li>
<li><span style="font-family: inherit;">Add in the potatoes and eggplants and stir gently.</span></li>
<li><span style="font-family: inherit;">Add the turmeric, chili powder and salt.</span></li>
<li><span style="font-family: inherit;">Fry over medium heat for another 2 to 3 minutes.</span></li>
<li><span style="font-family: inherit;">Pour in 2 to 3 cups of water and cover.</span></li>
<li><span style="font-family: inherit;">Cook over high heat.</span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">Once the water starts boiling, lower down the heat.</span></li>
<li><span style="font-family: inherit;">Remove the cover after 5 to 6 minutes.</span></li>
<li><span style="font-family: inherit;">Mix in the green chili and chopped coriander.</span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">As the water dries up and the vegetables look cooked, garnish with fried cumin powder.</span></li>
<li><span style="font-family: inherit;">Serve hot.</span></li>
</ul>
Rummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.com0tag:blogger.com,1999:blog-1336251552142106474.post-86522246140701867332013-04-29T13:12:00.000-07:002013-12-17T20:39:33.773-08:00Murgi Keema Diye Alu Bhuna (Ground Chicken Curry)<br />
<br />
Serves four to five people.<br />
<br />
Ingredients:<br />
<ul>
<li>Ground chicken - 500 gm</li>
<li>Diced large potatoes - 2</li>
<li>Chopped onions - 2 cups</li>
<li>Ginger paste - 2 teaspoons</li>
<li>Garlic paste - 2 teaspoons</li>
<li>Ground turmeric - 1 teaspoon</li>
<li>Chili powder - 2 teaspoon</li>
<li>Coriander powder - 1 teaspoon</li>
<li>Cumin powder - 1 teaspoon</li>
<li>Garam masala powder (cinnamon, cardamom and cloves) - 1 teaspoon</li>
<li>Bay leaf - 1</li>
<li>Cinnamon stick - 1</li>
<li>Green chili - 4 to 5</li>
<li>Fried cumin powder - ½ teaspoon</li>
<li>Ghee - 1 teaspoon</li>
<li>Salt - 2 teaspoons</li>
<li>Oil - ¼ cup</li>
</ul>
Preparation:<br />
<ul>
<li>Clean and rinse the ground chicken.</li>
<li>Boil the chicken with turmeric, salt, garlic and ginger in 1 cup of water in a covered pot.</li>
</ul>
<ul>
<li>Heat oil in a pan and brown the onions.</li>
<li>Fry the cinnamon, bay leaf and diced potatoes.</li>
<li>Stir in the chili powder, coriander powder and cumin powder.</li>
<li>Mix in 2 tablespoons of water.</li>
<li>Add the boiled chicken and let it simmer over low heat.</li>
</ul>
<ul>
<li>Once the chicken starts to turn brown, add the green chili and garam masala.</li>
<li>Pour in ½ cup of water and cover.</li>
<li>Cook over low heat for 5 to 6 minutes.</li>
</ul>
<ul>
<li>As the gravy thickens, stir in the ghee and garnish with fried cumin powder.</li>
<li>Serve hot with paratha or roti.</li>
</ul>
Rummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.com0tag:blogger.com,1999:blog-1336251552142106474.post-8853470781297766602013-04-29T12:32:00.000-07:002013-12-17T20:40:24.775-08:00Murgi Keemar Jhal Koptakari (Ground Chicken Kofta)<br />
Serves four to five people.<br />
<br />
Kofta Ingredients:<br />
<ul>
<li>Ground chicken - 500 gm</li>
<li>Plain yogurt - 2 tablespoons</li>
<li>Ginger paste - 2 teaspoons</li>
<li>Garlic paste - 2 teaspoons</li>
<li>Garam masala powder (cinnamon, cardamom and cloves) - 2 teaspoons</li>
<li>Black pepper powder - ½ teaspoon</li>
<li>Ground turmeric - ½ teaspoon</li>
<li>Chili powder - 1 teaspoon</li>
<li>Coriander powder - 1 teaspoon</li>
<li>Cumin powder - ½ teaspoon</li>
<li>Salt - 1 teaspoon</li>
</ul>
<div>
Gravy Ingredients:</div>
<ul>
<li>Chopped onions - 2 cups</li>
<li>Ginger paste - 2 teaspoons</li>
<li>Garlic paste - 1 teaspoon</li>
<li>Bay leaf - 1</li>
<li>Cinnamon stick - 1</li>
<li>Green chili - 5 to 6</li>
<li>Plain yogurt - 2 tablespoons</li>
<li>Chopped coriander - 2 tablespoons</li>
<li>Fried cumin powder - 1 teaspoon</li>
<li>Ghee - 2 teaspoons</li>
<li>Sugar - 1 teaspoon</li>
<li>Salt - as needed</li>
<li>Oil - ¼ cup</li>
</ul>
Preparation:<br />
<ul>
<li>Clean and rinse the ground chicken.</li>
<li>Marinate the chicken with all the kofta ingredients.</li>
<li>Shape the chicken into round meatballs and keep aside.</li>
</ul>
<ul>
<li>Heat oil in a pan and fry the onions lightly.</li>
<li>Add in the ginger paste, garlic paste, cinnamon, bay leaf and salt.</li>
<li>Beat the yogurt with a little bit of water and mix into the pan.</li>
<li>Cook for a minute before adding 5 to 6 cups of water.</li>
<li>Keep covered.</li>
</ul>
<ul>
<li>Once the water starts boiling, slowly lower the meatballs into the pan.</li>
<li>Stir gently and keep covered over high heat.</li>
</ul>
<ul>
<li>After 10 minutes, gently stir the gravy again.</li>
<li>Cover once more and cook over low heat.</li>
</ul>
<ul>
<li>Once the meet looks cooked and the water dries up a little, add in the green chili and chopped coriander.</li>
</ul>
<ul>
<li>As the gravy thickens, stir in the ghee and sugar.</li>
<li>Garnish with fried cumin powder and turn off the heat.</li>
<li>Serve hot with polao, roti, paratha or luchi.</li>
</ul>
<ul>
</ul>
Rummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.com0tag:blogger.com,1999:blog-1336251552142106474.post-25936893527949669142012-07-28T15:20:00.002-07:002012-07-28T15:46:31.177-07:00Rupchanda Bhaja (Fried Pomfret)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2JZyigxMEoTr1D9dwotTuIi__Wsuppz7jsVUF_Otnfn8pwu26jJAG5PGTzE4JecgmoHG1Jzn4zTTZwKTULmMadaJLldjpZ2sJECdh97BhZxNEIKoHGIC-lFcVGYovbckUT0if-b3k6gcB/s1600/rupchanda_mach.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2JZyigxMEoTr1D9dwotTuIi__Wsuppz7jsVUF_Otnfn8pwu26jJAG5PGTzE4JecgmoHG1Jzn4zTTZwKTULmMadaJLldjpZ2sJECdh97BhZxNEIKoHGIC-lFcVGYovbckUT0if-b3k6gcB/s200/rupchanda_mach.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5770348849622462354" /></a>Serves two to three people.<br /><br />Ingredients:<br /><ul><li>Rupchanda maach (white or silver pomfret) - 2 to 3</li><li>Potato - 1</li><li><span style="font-size: medium; ">Ginger paste - 2 teaspoons</span></li><li><span style="font-size: medium; ">Garlic paste - 2 teaspoons</span></li><li><span style="font-size: medium; ">Chili powder - 1 teaspoon</span></li><li><span style="font-size: medium; ">Cumin powder - ½ teaspoon</span></li><li><span style="font-size: medium; ">Black pepper powder -</span> <span style="font-size: medium; ">½ teaspoon</span></li><li><span style="font-size: medium; ">Lime juice - 2 tablespoons</span></li><li><span style="font-size: medium; ">Soy sauce - 2 tablespoons</span></li><li><span style="font-size: 100%; ">Salt - 1 teaspoon</span></li><li>Oil - 2 tablespoons<br /></li></ul>Preparation:<br /><ul><li>Clean the fish in water and rinse thoroughly.</li><li>Cut a few deep slanted slits on both sides of the fish.</li><li>Marinate the fish with 1 tablespoon of oil and all the ingredients except for the potato.</li><li>Keep aside for 15 minutes.</li></ul><ul><li>Peel and cut the potato into 1" strips.</li><li>Mix them into the marinate.</li></ul><ul><li>Place foil paper on a baking tray and brush it with the rest of the oil.</li><li>Place the fish and potatoes on the tray.</li></ul><ul><li>Preheat the broiler and bake the fish and potatoes.</li><li>After 8 to 10 minutes, turn the fish over to the other side.</li><li>Bake for another 5 minutes.</li></ul><ul><li>Turn off the oven and serve hot.</li></ul>Rummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.com1tag:blogger.com,1999:blog-1336251552142106474.post-17426035067146674832012-07-28T14:27:00.003-07:002012-07-28T15:18:26.176-07:00Daaler Borai Rupchanda Maach (Pomfret Curry With Fritters)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRwJVw12Bw7DlLoc2mhLOAEhWwuGuwzaaY3kkeC-1-1epSiW1L4E0p57Wdd-4xn1xZer3ilL4KMQbAigASQl2PsI12z5-CnMODQ9qThIll5Jr7OL2fOuCu5wwsgqZcbbp5NxmzJUuJsuY/s1600/daaler_borai_rupchanda.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRwJVw12Bw7DlLoc2mhLOAEhWwuGuwzaaY3kkeC-1-1epSiW1L4E0p57Wdd-4xn1xZer3ilL4KMQbAigASQl2PsI12z5-CnMODQ9qThIll5Jr7OL2fOuCu5wwsgqZcbbp5NxmzJUuJsuY/s200/daaler_borai_rupchanda.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5770335274134205266" /></a>Serves four to five people.<br /><br />Ingredients:<br /><ul><li>Rupchanda maach (white or silver pomfret) - 5 to 6 pieces</li><li>Daaler bora (dry lentil fritters) - 10 to 12</li><li>Chopped small tomato - 1</li><li><span style="font-size: 100%; ">Sliced onion - ½ cup</span></li><li><span style="font-size: 100%; ">Ginger paste - 2 teaspoons</span></li><li><span style="font-size: 100%; ">Garlic paste - 2 teaspoons </span></li><li><span style="font-size: 100%; ">Ground turmeric - 1 teaspoon </span></li><li><span style="font-size: 100%; ">Chili powder - 2 teaspoons</span></li><li><span style="font-size: 100%; ">Cumin powder - 1 teaspoon</span></li><li><span style="font-size: 100%; ">Coriander powder - 1 teaspoon</span></li><li>Green chili - 4 to 5</li><li>Chopped coriander - ½ cup</li><li><span style="font-size: 100%; ">Fried cumin powder - 1 teaspoon</span></li><li>Salt - 2 teaspoons (as needed)</li><li>Oil - ½ cup<br /></li></ul>Preparation:<br /><ul><li>Clean the fish pieces with water and some salt and rinse thoroughly.</li><li>Heat oil in a pan and deep fry the fish until they turn light brown.</li><li>Keep aside.</li></ul><ul><li>In a separate pan, heat about 1 table spoon of oil.</li><li>Fry the fritters lightly. <span style="font-size: 100%; ">Set aside to let them cool.</span></li><li><span style="font-size: 100%; ">Once cool, clean the fritters with water and set aside to dry.</span></li></ul><ul><li>In the same heated pan, brown the onions.</li><li>Add in ginger and garlic paste with 4 tablespoons of water and fry for a minute.</li><li>Mix in the turmeric, chili powder, cumin powder and coriander.</li><li>Let it simmer for about 2 minutes before stirring in the tomatoes and salt.</li></ul><ul><li>Once the tomatoes soften, add in the fritters with 2 cups of water.</li><li>Add the fried fish and green chili when the water starts to boil.</li><li>Keep over low heat.</li></ul><ul><li>As the water starts to dry up, stir in the coriander leaves and serve hot.</li></ul>Rummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.com0tag:blogger.com,1999:blog-1336251552142106474.post-91629085670917604452012-07-28T14:00:00.003-07:002013-12-17T20:40:50.295-08:00Korolla Mola Maach Chochori (Bitter Gourd With Small Fish)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWPs2ZIVlvjNWF12GR-Ml5RHv4Cjq-fyR0uJG5yjcOLQwUL5dTwTwYDdvNcR7GdXlz6eNT0BtO620bTVMnxBXRBqMCSDCDmUAF0pUB9rnw-PF6efiyHHq72L9hGL6itWNy3DRuZlb3E7i/s1600/korolla_moya_mach.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5770328270164409586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWPs2ZIVlvjNWF12GR-Ml5RHv4Cjq-fyR0uJG5yjcOLQwUL5dTwTwYDdvNcR7GdXlz6eNT0BtO620bTVMnxBXRBqMCSDCDmUAF0pUB9rnw-PF6efiyHHq72L9hGL6itWNy3DRuZlb3E7i/s200/korolla_moya_mach.JPG" style="cursor: hand; cursor: pointer; float: right; height: 133px; margin: 0 0 10px 10px; width: 200px;" /></a>Serves three to four people.<br />
<br />
Ingredients:<br />
<ul>
<li>Mola maach (Indian carplet fish) - 250 gm</li>
<li>Large bitter gourd - 1</li>
<li>Small potato - 1</li>
<li>Sliced onion - 1 cup</li>
<li>Sliced garlic - 1 tablespoon</li>
<li>Ground turmeric - 1 teaspoon</li>
<li>Chili powder - 1 teaspoon</li>
<li><span style="font-size: 100%;">Split green chili - 4 to 5</span></li>
<li><span style="font-size: 100%;">Salt - as needed</span></li>
<li>Oil - ¼ cup</li>
</ul>
Preparation:<br />
<ul>
<li>Remove the fish heads and clean the fish a few times with water and a little bit of salt.</li>
<li>Rinse and drain properly.</li>
</ul>
<ul>
<li>Cut the bitter gourd into thin 1" pieces.</li>
<li>Clean the pieces thoroughly with salty water.</li>
</ul>
<ul>
<li>Peel and cut the potato into 1" pieces.</li>
<li>Clean and rinse as well.</li>
</ul>
<ul>
<li>Heat oil in a pan and mix all the ingredients except for the green chili and potatoes.</li>
<li>Pour in 1 cup of water and cover the pan.</li>
<li>Wait until the water starts to boil before lowering the heat.</li>
</ul>
<ul>
<li>After 5 to 6 minutes, stir in the green chili and potatoes and remove the lid.</li>
<li><span style="font-size: 100%;">Let it simmer until the water dries up completely.</span></li>
<li><span style="font-size: 100%;">Turn off the heat when the oil starts to separate out and serve.</span></li>
</ul>
Rummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.com0tag:blogger.com,1999:blog-1336251552142106474.post-40046816424885701412012-07-28T13:32:00.003-07:002013-12-17T20:41:02.505-08:00Gorur Goster Rezala (Beef Rezala)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF06K_aTFOLX7uawc9swZyDcX9RXKTpb7ZCMeWnrbzMjTlcxpWeAOIBSxt_b-5U86FM5Sb_FWcVkaMye6EUQi80lI2lnrCchi9Az-DrCOXhEc7DGdt7hylYMKj48mzvwAbzR3R-0P0v-Ac/s1600/beef-rezala.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5770326863837820306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF06K_aTFOLX7uawc9swZyDcX9RXKTpb7ZCMeWnrbzMjTlcxpWeAOIBSxt_b-5U86FM5Sb_FWcVkaMye6EUQi80lI2lnrCchi9Az-DrCOXhEc7DGdt7hylYMKj48mzvwAbzR3R-0P0v-Ac/s200/beef-rezala.JPG" style="cursor: hand; cursor: pointer; float: right; height: 152px; margin: 0 0 10px 10px; width: 200px;" /></a><span style="font-family: Georgia, serif; font-size: 100%;"><span style="font-size: 100%;">Serves four to five people.</span></span><br />
<br />
<span style="font-family: Georgia, serif; font-size: 100%;"><span style="font-size: 100%;">Ingredients:</span></span><br />
<ul style="font-size: 100%;">
<li>Beef - 1 kg</li>
<li>Chopped onions - 2 cups</li>
<li>Ginger paste - 1 tablespoon</li>
<li>Garlic paste - 1 tablespoon</li>
<li>Coriander powder - 1 teaspoon</li>
<li>Chili powder - 1 teaspoon</li>
<li>Cinnamon - 2 (1" stick) </li>
<li>Cardamom - 5 to 6</li>
<li>Cloves - 3 to 4</li>
<li>Bay leaf - 2</li>
<li>Plain yogurt - 4 to 5 tablespoons</li>
<li>Green chili - 7 to 8</li>
<li>Kewra - 2 tablespoons </li>
<li>Oil - ½ cup</li>
<li>Sugar - 1 teaspoon</li>
<li>Lime juice - 2 tablespoons</li>
<li>Ghee - 2 tablespoons</li>
</ul>
<span style="font-family: Georgia, serif; font-size: 100%;"><span style="font-size: 100%;">Preparation:</span></span><br />
<ul style="font-family: Georgia, serif; font-size: 100%; font-size: 100%;">
<li>Cut the beef into small pieces. <span style="font-size: 100%;">Clean and rinse.</span></li>
<li><span style="font-size: 100%;">Marinate the beef with ginger, garlic, coriander, chili powder and yogurt.</span></li>
<li><span style="font-size: 100%;">Set aside for half an hour.</span></li>
</ul>
<ul style="font-size: 100%;">
<li>Heat oil in a pan and fry the cinnamon, cardamom, cloves, bay leaves and onions for about 2 minutes.</li>
<li>Stir in the marinated beef and mix for about 2 minutes.</li>
<li>Cover the pan and let it simmer till the water starts to boil.</li>
<li>Turn down the heat and keep covered.</li>
</ul>
<ul style="font-size: 100%;">
<li>Remove the lid after 10 to 12 minutes and stir thoroughly.</li>
<li>Add 1 cup of water if the water dries up.</li>
<li>Cover the pan again.</li>
</ul>
<ul style="font-size: 100%;">
<li>Once the beef is soft and tender and the gravy starts to thicken, add the green chili, lime juice, kewra and sugar.</li>
<li>Simmer for another 3 to 4 minutes.</li>
</ul>
<ul style="font-size: 100%;">
<li>As the gravy dries up, mix in the ghee.</li>
<li>Add another ½ cup of water and keep covered over low heat.</li>
<li>Cook for another 10 minutes before turning off the heat.</li>
<li>Serve hot.</li>
</ul>
Rummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.com0tag:blogger.com,1999:blog-1336251552142106474.post-12691857713786924182012-07-28T11:07:00.003-07:002013-12-17T20:41:28.208-08:00Gorur Goster Reaji (Beef Reaji)<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9L1-TNKm8XDUDUC9VVuZaenARR0JILLOEdjvJMkmmcAh6OsZEBHyzbOffmIzM57pF7hLCLGNuRz9uRITHkFl21jWAJbmJAja1qhDH57JItnD7z8VretmLs0jAU5hE2di3J3Bwb7w0yoY/s1600/beef_reaji.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5770283968572759554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9L1-TNKm8XDUDUC9VVuZaenARR0JILLOEdjvJMkmmcAh6OsZEBHyzbOffmIzM57pF7hLCLGNuRz9uRITHkFl21jWAJbmJAja1qhDH57JItnD7z8VretmLs0jAU5hE2di3J3Bwb7w0yoY/s200/beef_reaji.jpg" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a>Serves four to five people.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Ingredients:</span><br />
<ul>
<li><span style="font-family: inherit;">Beef - 1 kg</span></li>
<li><span style="font-family: inherit;">Chopped onions - 2 cups</span></li>
<li><span style="font-family: inherit;">Ginger paste - 2 teapoons</span></li>
<li><span style="font-family: inherit;">Garlic paste - 1 teapoon</span></li>
<li><span style="font-family: inherit;">Ground turmeric - ½ teaspoon </span></li>
<li><span style="font-family: inherit;">Chili powder - 2 teaspoons</span></li>
<li><span style="font-family: inherit;">Fennel seeds (mouri) - 1 teaspoon</span></li>
<li><span style="font-family: inherit;">Black pepper powder - ½ teaspoon </span></li>
<li><span style="font-family: inherit;">Red vinegar - 5 to 6 tablespoons</span></li>
<li><span style="font-family: inherit;">Salt - 1 teaspoon (as needed)</span></li>
<li><span style="font-family: inherit;">Oil - ½ cup</span></li>
</ul>
<span style="font-family: inherit;">Preparation:</span><br />
<ul>
<li><span style="font-family: inherit;">Cut the beef into small pieces. Clean and rinse.</span></li>
<li><span style="font-family: inherit;">Marinate the beef with all the ingredients except for onion and oil.</span></li>
<li><span style="font-family: inherit;">Refrigerate the beef for at least 5 to 6 hours. A few additional hours is also okay.</span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">Heat oil in a pan and brown the onions for 2 to 3 minutes.</span></li>
<li><span style="font-family: inherit;">Add in the marinated beef.</span></li>
<li><span style="font-family: inherit;">Cover and keep over low heat.</span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">Stir the mix a few times after 5 to 6 minutes.</span></li>
<li><span style="font-family: inherit;">Add some water if necessary.</span></li>
<li><span style="font-family: inherit;">Cover and let it simmer until the beef is soft and tender and gravy thickens.</span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">Serve hot with rice, paratha or luchi.</span></li>
</ul>
Rummana Zamanhttp://www.blogger.com/profile/05471539277965724809noreply@blogger.com0