Category Archives: Meat

Special beef bhuna

Special beef bhuna

Special Beef bhuna

I love beef!!! Nothing beats desi style beef preparation, no way !!! This special beef bhuna is so finger liking good , just can’t get enough of it !!!! The specialty of this preparation is slow cooking and the use of spices.


1 kg beef , cut in medium or small pieces
1 medium onion , finely minced
1 cup fried onion/ bereshta
1 tbl spoon ginger paste
1 tbl spoon ginger , matchstick cut/ Julian cut
2 tea spoon garlic paste
5/6 whole garlic cloves
1/3 rd cup plain yogurt
1 teaspoon red chili powder
5/6 dry red chilies ( split in half)
1/2 ( half) teaspoon turmeric
5 green cardamoms
2 black cardamoms ( if small)
1 star anise
1 cinnamon stick
2 bayleaves
1 tea spoon black pepper ( whole)
5/6 cloves
salt to taste
2 tbl spoon of papaya paste ( optional, for meat tenderizing)
Special masala ( apply the whole quantity)

Special masala :

Dry roast 1 tea spoon cumin or jeera for 30 seconds . Now grind it with 1 tea spoon whole coriander ( dhonia) and 1 tea spoon fennel ( mouri) into a fine powder .


1. Marinate the meat with all the ingredients except special garam masala and oil .

2. Heat the oil and add the meat with marinade . Cook on medium heat for 2 minutes . Now reduce the heat and cook the meat on low heat with lid on . The pot should be covered with a lid .

3. The meat will release water and will be cooked in it . Don’t bother . Slow cook for at least 2 hours . If needed add little water but not until 45 minutes.

4. Just before you turn the stove off , add the garam masala powder and cook 5 minutes more .


1. Please make the fried onion at home . Don’t over fry them , as it may ruin the color . It should be nice golden brown color . Fried onion makes a great difference in this preparation and also the julian cut ginger and whole garlic cloves . 🙂


Gola Kabab/Lola kabab

Gola Kabab/Lola kabab

Gola Kabab/Lola kabab

Gola or Lola kabab, a kind of rolled meat ball , are originated in Kandahar, Afganistan by the Poshtuns ; but it’s incredible softness and melt-in- mouth kind made it so popular , even beyond the boundary of it’s origin . The shape of the kabab resembles to that of the cannons or “gola”s , that is why it is named gola kabab. Gola kababs can be pan fried in a very little oil or can be grilled on charcoal or even baked and broiled in a oven . When grilled on charcoal , the golas of minced meat are put around the skewer , tied around with a thread , because unlike boti or sheekh kabab , only minced meat are used and if they are not tied with thread , the kabab may fall apart . For gola kabab , not only minced meat is used , the meat should be double minced , i.e, the mince meat will be beaten / blended again with spices before they are put on charcoal or pan fried . 🙂 Many uses binding agent like egg or besan( gram flour) in the recipe, but trust me , you won’t get the authentic taste if you use those binding ingredients . The kababs tend to fall apart and that’s the beauty .

There are some very important notes to be remembered for the perfect gola kabab . I will discuss them at the end of the recipe.


Ingredients to be mixed with mince:

Minced Beef 2 cups ( 1cup= 250 ml)
Ginger , grated 2 and half tea spoon
Garlic grated 1 tea spoon
Raw papaya , grated 2-3 tbl spoon
Chopped onion 2 tbl spoon
Fried onion ( bereshta) 1/4 th cup
Chopped green chili
Chopped mint 2 tbl spoon
Chopped cilantro 1 tbl spoon
Ghee 1 tbl spoon
Salt t o taste

Other ingredients:

Special Masala
Yogurt 1 tbl spoon
Cinnamon Powder 1/4th tea spoon
Nutmeg Powder 1/4th teaspoon
Charcoal Smoke of one charcoal

Special Masala:

Jeera 1 tea spoon
Whole coriander 1 teaspoon
Black pepper 1 teaspoon
Cloves 5/6
Fennel half teaspoon
All spice/ kabab chini 2/3
Star anise , half of one
Black cardamom, half of one
4/5 green cardamom
Dry red chili 2/ 3
Mace half a teaspoon

Grind them together into a fine powder . We need all , the whole quantity for this recipe . I skipped one spice, which is known as “filfil daraj” or long pepper , since I couldn’t find them in my nearby grocery . If you get them, take only 1 in this masala.


1. Put the minced beef in a food processor or blender with all the ingredients mentioned in “ingredients to be mixed with the mince”. Don’t add any water . beat / blend well .

2. Add 1 tbl spoon of yogurt and special masala in it . Don’t take the water of the yogurt . try to drain out the water from it before adding with the mince .

3. Smoke the mince with charcoal for five minutes . For that lit the charcoal very well , place it in a small bowl and put that small bowl on the mince . Then add ghee to the charcoal to create the smoke . cover the bowl with a lid and smoke the mince for 5 minutes.

4. Shape the kababs And keep it in the refrigerator for at least 24 hours . Don’t put them in the deep chamber. Keeping them in refrigerator for a longer time will help the kababs to get firmer and also the spices will get into very well .

For the grill

5. For Pan frying , take a little oil to fry . At first , fry them on medium low heat for 10 minutes then increase the heat and fry another five minutes . Don’t over fry or else the meat will get tight . Be vary careful while flipping over . Try to flip one by one carefully , otherwise they may fall apart .

You may bake the kababs in oven for 15 minutes at 375 FH and then broil another 5 minutes or until done .


1. Don’t wash the mince . So before making the keema or mince , wash your meat well . There should be no water in the mince .

2. I used grated ginger, garlic and papaya to avoid extra water .

3. The kababs tend to fall apart , so fry them gently . Don’t try to turn them over again and again . After taking them out from the oven , take out the skewer carefully , or else u may end up with broken kababs. If you are afraid of broken kababs , you may tie a thread around the kabab before frying and grilling .

Spicy Lamb Chop

Spicy Lamb Chop

Spicy Lamb Chop

Was craving for Old Dhaka style “Khashir chaap” for too long . Had shoulder cut steak of lamb at home. So thought , why not give a try??? 🙂


4 medium pieces of shoulder cut steak of lamb ( around 2 lb)
1/4 th cup of yogurt
2 teaspoon of ginger paste
2 teaspoon of garlic paste
1 teaspoon of vinegar
1 teaspoon of sugar
1 teaspoon of red chili powder
1 teaspoon of paprika
1 teaspoon of grounded black pepper
1 teaspoon of Garam masala powder
1/4 th teaspoon of cinnamon powder
Half teaspoon of mace-nutmeg powder ( javetri-jaifol)
Half teaspoon of Shaan korma curry masala ( optional)
Salt to taste

For brine:

1 cup milk
2 tbl spoon sugar
2 tbl spoon salt


1. Wash the meat . Now brine it with milk, sugar and salt for at least 2 hours . It will help to get rid of the smell of lamb as maximum as possible and will also help to keep the meat juicy . Drain out the milk and pat dry the steaks with kitchen towel. Dry completely.

2. Now marinate it with all the ingredients except oil for at least another 2 hours.

3. Heat oil in a grill or fry pan . Don’t put too muck oil . Only a small quantity of oil needed. Fry on medium heat . Turn over and fry . Keep doing so until the steak is done. It took almost 15 minutes for me .

Enjoy with salad or your favorite dips.


Beef Curry/ Beef Bhuna , Bangladeshi way

Beef Curry/ Beef Bhuna , Bangladeshi way

Beef Curry/ Beef Bhuna , Bangladeshi way


Beef 1 kg
Onion Paste half cup
Onion, sliced half cup
Ginger paste 2 tbl spoon
garlic paste 1 tbl spoon
Turmeric powder a little more than half teaspoon
Chili Powder to taste ( in my family we love to eat hot, spicy beef, I took 1 level tbl spoon of chili powder )
Coriander Powder half teaspoon
Cardamom pods 3/4
2/3 bay leaves
Salt to taste
Special Garam masala Powder

For 1 kg meat , here’s the measurement of SPECIAL GARAM MASALA:

Dried red chili 1 or 2
Cumin 1 teaspoon
Whole coriander 1 teaspoon
Cardamom 3
Cinnamon a small 1 inch stick
Black pepper half teaspoon
Cloves 7/8
Fennel Seed a little less than 1 teaspoon
Mace half teaspoon ( optional)

Dry roast them. I Microwave them for 40-45 second.Then Crush them into a fine smooth powder.


1. Wash the meat and drain out the water well . Now marinate the meat with all the ingredients , except sliced onion and oil.

2. Heat oil in the pot . Add the sliced onion and fry them until brown . Don’t make it too dark , u may end up cooking dark colored beef bhuna . The color of the meat depends on this. So fry them until they are brown . In Bangla what we call “bereshta” or fried onion.

3. Now add the meat with marinade into the pot . Mix well with bereshta . Give 1/4 th cup of water and cover the lid . Cook the meat on medium-low flame for about 20/30 minutes or until the water is dried out . The meat will release water . So wait until the water dries out . Cook well, adding water little by little . Don’t burn the meat on the bottom, so be careful . Check every 10 minutes . But you have to cook well adding water little by little , what we call in Bangla “Koshano”. The flavor of bhuna beef depends on this “koshano”. I do it for at least 1 hour .

4. After one hour of “Koshano” , add enough hot water to cover the meat . Cover the lid and let it cook on medium flame until the meat is tender and the gravy comes to desired consistency.Put it on very low flame for another 5 minutes ( which we call to keep on dom) , oil will separate. Turn off the stove and put the meat on the stove with lid on .



1. Raw papaya is meat tenderizer, so you may add 2 tbl spoon of papaya paste to the recipe.

2. For the better taste, always chose good quality meat . Many of us take out the fat and throw away the bones from meat . DON”T DO THIS !!!!!!!! Bones and little bit of meat fat enhances the taste . So try to keep some bones and little bit of beef fat while cooking Desi style beef bhuna .. 🙂

3. Some like the dry roasted cumin flavor in their curry. You may add few pinches ofdry roasted cumin powder at the end, but be careful , you ruin the color and flavor of the meat if added more.

4. The taste of the beef bhuna or curry depends on how long you cook it . “Koshano” is very important . My Mom’s beef bhuna is very famous and she taught me that one magic trick of mind blowing flavor of Beef bhuna, and the trick is “Koshano”. The more ” Koshano” , the More ” Moja” ( tasty) . Do it for at least 1 hour . The more the better !!!!!!!!



Shahi Raan Musallam/ Whole Mutton ( goat/lamb) Leg Roast

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রান মুসাল্লাম বা খাসীর আস্ত রানের রোস্টের প্রিপেরেশনের ছবি দিয়েছিলাম. এই হলো ফাইনাল লুক. আলহামদুলিল্লাহ খুব ভাল হয়েছে. তাড়াহুড়োতে কেটে দেখাতে পারলাম না. এত tender, মুখে দিলেই গলে যাচ্ছে.
দুটো স্টেপে রান্নাটা করি. একটু ঝামেলা হলেও সেটা পোষাই যায়. 😁 বছরে দুএকবার এই রান্না টা করি. একটু ঝামেলা হলে ক্ষতি নেই.

আগেই বলেছিলাম,এই রান্না টা দুটো স্টেপে করা হয়. প্রথম স্টেপে চুলায় আর দ্বিতীয় স্টেপে অভেনে. যাদের অভেন নাই ;তারা অল্প আচে হাড়ির মুখ ভাল করে আটকে দামপাখত স্টাইলে রান্না করবেন. আমি শেষে বলে দিচ্ছি.

রান মুসাল্লাম করলে চেষ্টা করবেন ,বাচ্চা খাসীর রান নিতে ,সোয়া থেকে দেড় কেজির মধ্যে হলে ভাল. তবে এবার আমি যেই রান পেয়েছি তার ওজন আড়াই কেজির মত (৫ পাউন্ডের একটু বেশি) . এই মাপেই রেসিপি দিচ্ছি.

রান মুসাল্লাম /খাসীর আস্ত রানের রোস্ট:

উপকরণ :

খাসীর আস্ত রান ( ৫ পাউন্ডের মতো)

ব্রাইনের জন্য:

১/২ কাপ লবন
প্রয়োজন মতো দুধ

ম্যারিনেশনের জন্য:

৪-৫ টেবিল চামচ খোসা সহ কাচা পেপে মিহি গ্রেইট করে নেয়া
১ কাপ টক দই
২ ১/২ টেবিল চামচ আদা বাটা
২ টেবিল চামচ রসুন বাটা
১/২ কাপ বেরেস্তা
২ চা চামচ মরিচের গুড়া
১ চা চামচের কিছু কম হলুদ গুড়া
২ চা চামচ গরম মশলা গুড়া
১/২ চা চামচ জয়িত্রি /জায়ফল গুড়া
১/২ চা চামচ দারচিনি গুড়া
১/২ চা চামচ এলাচ গুড়া
১/২ চা চামচ ভাজা জিরার গুড়া
লবন,স্বাদ অনুযায়ি
১/৪ ভাগ কাপ তেল

গ্রেভি’র জন্য :

১/৩ কাপ পিয়াজ বাটা
২ টেবিল চামচ আদা – রসুন বাটা
১/২ কাপ বেরেস্তা
আস্ত ৫-৬ টা ছোট এলাচ
২ টুকরা দারচিনি
৬-৭ টা লং
৮-১০ টা গোল মরিচ
আস্ত কাচামরিচ
১/৩ কাপ ক্রিম
১/২ টেবুল চামচ কিশমিশ বাটা বা পেস্ত
১ টেবিল চামচ পোস্ত আর কাঠ বাদাম বা কাজু বাদাম একসাথে বাটা বা পেস্ট
চিনি,স্বাদ অনুযায়ি
কেওড়া/গোলাপ জল
মেরিনেইডের বেচে যাওয়া মশলা

প্রনালী :

১. প্রথমেই ব্রাইন . ব্রাইন হলো লবনাক্ত পানিতে মাংস বেশ অনেক্ষন ভিজিয়ে রাখা. এতে মাংস খুব জুসি থাকে ,ড্রাই হয়ে যায় না. এই পার্টটা বাদ দিবেন না.
অনেকে খাসী ,ছাগল থেকে গন্ধ পান. ব্রাইন করলে এই গন্ধটাও থাকে না.
আমি প্রথমে রান তা ধুয়ে কাটা চামচ দিয়ে কেচে নিয়েছি. এরপর আধা কাপ লবন দিয়ে শুকনা ভাবে মাখিয়ে রেখেছি ১ ঘন্টা. ১ ঘন্টা পর ভাল করে ধুয়ে আরও ২ ঘন্টা দুধে ভিজিয়ে রেখেছি. এই দুধে ভিজানো হলে আর কোন গন্ধ হবে না. গেরান্টিড. পুরোটা দুধ না হলেও, দুধ মিশানো পানি হলেও ক্ষতি নেই.২ ঘন্টা পর ভাল করে ধুয়ে কিচেন টিসু দিয়ে মুছে নিন.

২. মেরিনেইডের সব মশলা মাখিয়ে ফ্রিজে ২৪ ঘন্টা রেখে দিন. আর বা হলে কমপক্ষে ৮-১০ ঘন্টা.

৩. তেল গরম করে মাংসের এক পিঠ দিন. ঢেকে দিন. চুলার আচ মাঝারি থাকবে. ৫ মিনিট পর উল্টে আরেক পিঠ দিন. আরও ৫ মিনিট ঢেকে রাখুন. এখন পিয়াজ বাটা ,আদা ;রসুন বাটা আর মেরিনেইডের বাকি মশলা দিয়ে কশাতে থাকুন. মাঝারি থেকে কিছু কম আচ থাকবে চুলায়. ১০-১৫ মিনিট কশিয়ে আধা কাপ পানি দিয়ে ঢেকে দিন. চুলার আচ কমিয়ে দিন. ১৫ মিনিট পরে রানটি উল্টে দিন. আরও ১৫ মিনিট রান্না করুন. অল্প পানি লাগলে যোগ করুন.
মেরিনেইডে যেহেতু লবন আছে, তাই চেখে লবন যোগ করুন.

৪. ১৫ মিনিট পর অল্প পানি লাগলে যোগ করুন. এক্তু রান্না করে বেরেস্তা, কাচামরিচ ,কিশমিশ বাটা,বাদাম – পোস্ট বাটা আর ক্রিম দিয়ে দিন
আরও ৫ মিনিট রান্না করুন. নীচে যেন ধরে না যায়. চাইলে অল্প পানি যোগ করা যায়. স্বাদ অনুযায়ি চিনি দিন. কেওড়া আর গোলাপ জল দিন. চুলা বন্ধ করে দিন.

৫. এবার দ্বিতীয় স্টেপ বা ওভেনে দেয়ার পালা. ফয়েল বা বেকিং ডিশে রানটি রেখে গ্রেভি’র অর্ধেক মশলা দিয়ে দিন. কিছু মশলা সেইভ করে রাখলে ভাল.
ফয়েল দিয়ে ঢেকে রেখে প্রিহিটেড অভেনে ৩৫০ ডিগ্রি ফারেনহাইটে বা ১৮০ ডিগ্রি সেলসিয়াসে ১ ঘন্টা বেইক করুন. ১ ঘন্টা পর মুখের ফয়েল খুলে দিয়ে ,অভেনের টেম্পেরেচার কমিয়ে আরও ১ ঘন্টা বেইক করুন.
চাইলে শেষের কয়েক মিনিট ব্রয়েল করা যায়.
সাজিয়ে পরিবেশন করুন.


১. রানের পা নিতে চাইলে রগটা এমনভাবে কাটুন যাতে পা টা বাকিয়ে আনা যায়. এতে হাড়িতে ফিট হতে সুবিধা হবে. আবার দেখতেও ভাল লাগে.

২. খাসীর রান থেকে পুরো চর্বি সরাবেন না. কিছু রাখলে ভাল. এতে নরম আর জুসি থাকে.

৩. খোসা সহ কাচা পেপে বাটা আর ব্রাইন করা ,এই দূটো পার্ট স্কিপ করবেন না.

৪. ওভেন না থাকলে অল্প আচে হাড়ির মুখ ভাল করে ফয়েল দিয়ে আটকে রান রান্না করবেন
একদম সিদ্ধ হবার পর ক্রিম সহ বাকি মশলা দিয়ে আবার ফয়েল দিয়ে ঢেকে দমে রেখে দিবেন . একটা হাড়িতে পানি নিয়ে তার উপর এই রানের হাড়িটি রেখে দিলে সুন্দর দম হবে.

Shahi Raan Musallam/ Whole Mutton Leg Roast

Raan Musallam is definitely a great choice for any special occasion to cast a spell on your near and dear ones!!!!!! Undoubtedly , it’s a kind of delicacy which amazes everyone with it’s “Shahi” kindda beauty and taste!!!!!!!! If you are planning to make any special item for Eid Ul Azha , go for it!!!!!! Though a little patience and labor required as some extra ingredients, don’t worry , it’s gonna be paid off by all the happy expressions of your family and guests!!!!!!!!!


For Brine:

1/2 cup of salt

For marination:

1 leg of baby goat ( 5 lb )
4/5 tbl spoon of raw papaya paste
1 cup yogurt
2 1/2 tbl spoon ginger paste
2 heaped tbl spoon garlic paste
1/2 cup fried brown onions ( bereshta)
2 tea spoon garam masala powder
2 tea spoon red chili powder
Less than 1 tea spoon turmeric powder
1/2 tea spoon  nutmeg-mace powder
1/2 tea spoon cinnamon powder
1/2 tea spoon cardamom powder
1/2 tea spoon roasted cumin powder
Salt , to taste
1/4 th cup oil

For gravy:

1/3rd cup onion paste
2 tbl spoon ginger-garlic paste
1/2 cup fried onion
2 tea spoon kishmish(raisin) paste
1 tbl spoon kashew /almond , poppy seed paste
5-6 green cardamom, 2 stick of cinnamon ( 2″ each)
7-8 cloves, 8-10 whole black pepper
Sugar , to taste
Salt to taste
Heavy cream or thick milk 1/3  cup
Keowra Water
Whole green chilies


1. Tell your butcher to break the bone of the joint of the leg in a way so that you can bend the leg . Now give deep cuts/ slashes to the leg and prick it well with fork so that spices get inside the meat well .
Rub salt all over it’s body and leave it for 1 hour. then wash and soak in milk for 2 hours. It will keep the meat juicy and tender and also will remove any smell from the meat.

2. Marinate the leg with the marinade for 24 hours in the refrigerator . If not possible then at least 10/12 hours.


3. Chose a pot , where the leg fits perfectly. Now take the leg out from the marinade and add it into the oil .Fry it with lid on for 5/7 minutes at medium low flame . After 5/7 minutes , turn it over and cook the other side for another 5/7 minutes . add the whole garam masalas. Add the onion paste, ginger-garlic paste. Add the marinade into the oil with 1/4 th cup of hot water and cook well , what we call “koshano” in BAngla. Add the fry onions. Now add water and cook the leg with lid on till tender at medium low flame.

4. When the gravy is reducing add ,heavy cream/ thick milk, kishmish-kashew-almond paste and whole green chilies . Add sugar. You can add 1 tbl spoon ghee before you turn off the stove.

Now the second part!!!!!! I’m going to put it into the oven for a final touch!!!!!! Those who doesn’t have oven , don’t worry . Just reduce your gravy a little more.

5. Place the leg in a foil tray with gravy . Cover it with aluminium foil and bake at 350 FH for 1 hour . Now take off the aluminium foil , reduce the oven temperature to 300 FH and bake for another 1 hour. You can broil it last few minutes of the cooking too.

6. Sprinkle some keora water and serve with Paratha, Naan or pulao.




1. Many complains about a smell they get from goat , lamb or mutton. For them here is a small tip . Before marination , brine the leg in cold milk, 2 tbl spoon of sugar, 2 tbl spoon of salt , for at least 1 hour . Then pat dry the leg with kitchen towel . This trick not only would banish the smell but also will keep the leg juicy when cooked ..:D

Happy Cooking!!!!!!!!

Beef Rezala

Beef Rezala

Beef Rezala

“Rezala” means a white colored rich meat preparation where yogurt , malai, nut paste and other ingredients are used . But as time went by the color of rezala has turned into bright golden color other than white . The color changed and so are the ingredients . There are many versions of beef rezala . I usually cook beef in so many different ways , loved and adored by my near and dear ones so much and that inspires me to experiment each and every time . This version of Beef Rezala is my favorite , though I didn’t follow the traditional method and ingredients for Rezala .But trust me , it tastes so good and resembles to that of “Biye Bari Style Rezala” ( the rezala served in wedding parties in Bangladesh) !!!!!!!!!!


Beef 1 kg
Onion Paste 1 large
Garlic Paste 5/ 6 cloves or 2 teaspoon
Ginger Paste 1 and half table spoon
Chopped Onion 1 medium
Chopped Garlic 1 teaspoon
Chopped Ginger 2 teaspoon
Papaya ( Raw) Paste 2 tbl spoon ( It will work as a meat tenderizer, plz don’t omit this ingredient)
2 Cinnamon stick , 2″ long each
4/5 Cardamom pod
2 large Bay leaves
Turmeric Powder a little less than half teaspoon ( not heaped)
Chili Powder half teaspoon ( you can alwayz adjust according to your taste)
Dried red chili paste of 3/4 chilies
5/ 6 Dried rec chilies, split in halves
Salt to taste
Special Garam masala Powder for beef
Shaan” korma curry masala powder 1/4th teaspoon
Radhuni garam masala powder 1/4 th tea spoon

Special Garam MAsala Powder:
Cumin 1 teaspoon
Whole coriander 1 teaspoon
Cardamom 3
Cinnamon a small 1 inch stick
Black pepper half teaspoon
Cloves 7/8
Fennel Seed a little less than 1 teaspoon

Dry roast them a little , not too much , just slightly dry roast . I Microwave them for 30-35 second.Then Crush them into a fine smooth powder.


1. Wash the meat and drain all the water from meat .

2.Mix meat with all the ingredients including oil , except garam masala powder. Keep it aside for half an hour if you have time .

3. Put it on the stove and start cooking on medium flame. Add 2 cups ( 500 ml) water and cover the lid . After 15 minutes , reduce the heat a little and allow the meat to cook for atleast 1 and half hour . Water will release from the meat too . But keep your eyes on the meat . I added water ( 1 cup) after 50 minutes , as the water was reduced a lot. Don’t dry up the water .

4 . let the meat cook on low medium flame . After 1 and half hour the water released from the beef would almost dry up and oil would start to float on top. Now add the special garam masala powder and mix well . add 1 cup of piping hot water and cover the lid . Now You may increase the flame a little . Let it cook for another 10 minutes on medium flame or until it comes to desired consistency . Put it on very low flame for another 5 minutes ( which we call to keep on dom) , oil will separate and at this point sprinkle the Shaan Korma curry masala powder and Radhuni Garam masala . Turn off the stove and put the meat on the stove with lid on .

Serve with Polau , plain rice,paratha, naan or Chaaler ruti ( bread made of rice flour) . Enjoy!!!!!


1. Always try to buy good quality meat . The taste really differs depending which part of meat you bought. I always prefer meat from the back of the leg ( Chaap er mangsho ).

2. Though fat of the meat is disgusting , but plz don’t throw away all the fat from the meat , that makes your meat tasteless . I keep a little bit of fat and bones . The juice inside the bones make your beef yummy!!!!!!!! So please keep a little bit of fat ( chorbi) and bones , everytime you cook desi style beef!!!!!!

3. Radhuni Garam masala is really good . But I don’t put too much of it as it will destroy the color of the beef. Just sprinkle 1/4 th teaspoon of it when you finished your cooking .

4. Don’t forget the special beef garam masala I mentioned , that really enhances the flavor .:)


Beef White Curry / Goru’r shada mangsho

Beef White Curry / Goru'r shada mangsho

Beef White Curry / Goru’r shada mangsho


Beef 1 kg
Chopped onion 2 cup
Onion paste 1/4 th cup
Chopped ginger 2 tbl spoon
Ginger paste 2 teaspoon
Chopped garlic 1 and half tbl spoon
Whole Garlic 6 /7
Garlic paste 1 and half teaspoon
Yogurt 1/4th cup
5/6 cardamoms, cinnamon stick, 2/3 bay leaves
Black pepper half teaspoon
Cloves 1 teaspoon
Fenugreek/methi 1 teaspoon (optional)
Dry chilies 7/8 or according to your taste, split in half
Salt to taste
Green papaya paste 1 tbl spoon ( will work as meat tenderizer)

Cooking Method:

1. Combine all the ingredients in a pot.Mix well . Add 1/3rd cup of hot water.

2. Cook the meat on low flame for 2 hours.After 1 hour you may add another half cup of water. Stir well and cook with the lid on. You may add little water when needed. But cook very well.

3. When the meat will be almost done , increase the heat, add 1 cup of water and cook on medium flame with the lid on. You may add potatoes at this point. When the gravy comes to desired consistency , keep it on very low flame for another 10 minutes ( to keep on “Dom”) until the oil separates.

Enjoy with rice, pulao , khichuri or parata..I love it with polau and khichuri ..


Beef Kofta Korma Curry (Beef Balls in Creamy Curry Sauce)

Beef Kofta Korma Curry

Beef Kofta Korma Curry


For the Kofta/ Meat ball:

1. Grounded Beef( Beef Kima) 500 gram

2. Ginger paste half teaspoon

3. Garlic paste half teaspoon

4. Soy sauce 1 and half teaspoon

5. Garam Masala powder a pinch

6. 1 beaten egg

7. Cornstarch 3 tbl spoon or enough to shape the ball

8. Salt to taste

9. Chopped mint

Korma Curry:

1. Onion paste 1/4 th cup

2. Ginger paste 1 tbl spoon

3. Garlic Paste 1 teaspoon

4. Chili Powder Half teaspoon

6. Shaan Korma Curry Mix 1 tbl spoon

7. Cardamon, Cinamon, Bayleaf

8. Yogurt 1/4th cup

9. Salt to taste

10. Garam masala powder half teaspoon

11. Bell pepper/ capsicum ( optional)

I love this product.Try this Korma Curry Mix .


Cooking Method:

1. Combine all the ingredients mentioned for kofta/ meat ball. Make round ball out of this and deep fry on medium low flame .

2. Heat oil in a wok and add bay leaf, cardamom, cinnamon.Fry for a while, then add onion paste ginger paste, garlic paste, chili powder , Shaan Korma Curry Mix( 1 Tbl spoon), salt and cook adding water little by little.. Beat yogurt with water and add . Cook for a little while then add hot water and add in the kofta/ meatballs. Cover the lid. Cook on medium heat.

3. Make sure the gravy gets into the koftas..When the gravy is reducing to your desired consistency add the bell peppers if u wish. Sprinkle garam masala powder .Cover the lid and turn off the stove keeping the wok on the stove..After few minutes oil will separate and your Beef Kofta Korma Curry is ready!!!!!!!!!!!!!!

Tips/ Notes:

1. While making Korma curry , try to use sweet yogurt along with regular white yogurt. Trust me it enhances the taste. Like , if the recipe calls for 1/4th cup of yogurt take 1/8 th cup sweet yogurt +1/8 th cup regular white yogurt= 1/4 th cup of yogurt.

2. If You are not using Shaan Korma Curry Mix , then add a special garam masala powder the same quantity as mentioned in the recipe. For that Grind , cumin, cardamom, whole coriander, mace ( joyeetree/javetri) , Jaifol( nutmeg), fennel, clove, white/black pepper together into a fine powder and use accordingly.

3. This Kofta can be used in various recipes..Like you can try the Koftas in Korma curry style, you can use it in oriental way or even plain curry way..Either way it’s great!!!!!!!


Stir fried beef with veggies..Super Quick , Super Yummy and Very Healthy

Stir fried beef with veggies..Super Quick , Super Yummy and  Very Healthy

stir fried beef with veggies:


1. Beef , thinly sliced, 500 gram
2. Light soy sauce 2 tbl spoon
3. Dark Soy sauce half a teaspoon
4. Oyster sauce 1 teaspoon
5. Few drops of Fish sauce ( optional)
6. Crushed black peppper
7. Tasting salt half a teaspoon
8. Finely chopped garlic and ginger 1 tblspoon
9. Sesame oil/ vegetable oil
10. Vegetable of your choice..You may blanch it before adding it in the cooking..:) ..Plz see the note for Blanching..
11. Cubed/ Julian cut Onion and slit green chilies to taste

Cooking Method:

1.Cut the beef into thin slices..Marinate the beef with light soy sauce, dark soy sauce,oyster sauce and few drop of fish sauce ( optional), salt, crushed black pepper, tasting salt overnite or at least 8 hours before you cook.

2.Cut the veggies. Heat oil in a pan . Add finely chopped garlic and ginger.When you smell the aroma add the beef with marinade.Add onions and veggies.

3.Fry them until they are tender.It will take no more than 7-10 minutes.Simple but yummy..


1. Blanching is an easy technique that many cooks use to keep vegetables crisp and tender. By boiling vegetables briefly and chilling them in ice water. Blanching preserves texture, color and flavor. Remember You don’t have to boil it thoroughly, just put the veggies in hot boiling water, keep them for a while, until they r half done, then drain the water and keep them in chilled water .

2.Remember the more hour you marinate the more tender and tasty will be the meat..enjoy..:)

3. Don’t add any extra salt as the sauces contains a lot..But you can alwayz adjust by adding it at the end of cooking, if you need.

Beef Chili Capsicum (Indo- Chinese Style)

Beef Capsicum (Indo- Chinese Style)

Beef Chili capsicum ( Indo-Chinese Style)


Beef 500 gram
Ginger Paste 2 table spoon
Light soy sauce 3 tbl spoon
Dark Soy sauce half teaspoon
Vinegar 1 teaspoon
Crushed black pepper half teaspoon
Cubed onion
Green chili paste 1 teaspoon
4/5 Green chilies , slit
Bell peppers/ Capsicum
Sesame oil ( you can substitute sesame oil for regular vegetable oil too)
Tasting salt a little more than half tea spoon
Sugar a little more than half teaspoon
Corn starch mixed in water

Cooking Method:

1. Cut the beef into thin slices and marinate them with light soy sauce, dark soy sauce, vinegar, green chili paste, ginger paste , crushed black pepper and tasting salt for at least 7/8 hours for best result..If u don’t have that time at least for 1 hour..

2. Put oil in the wok and when hot, add the beef…Cook it for at least 10/15 min or until the water drying out… Add little water, just enough to make the meat tender.

3. When the water is drying out add corn flour mixed in water and also add cubed onion and bell peppers, and slit green chilies…

5. Add sugar to sharpen the taste…

5. Dry out the gravy.


1. Sauces contains enough salt in them. So I did not use any extra salt . But you can alwayz adjust the salt adding at the end of the cooking.