Tag Archives: beef curry

Mezbani style Beef and Square Khasta Paratha

2014-12-31

Chittagong is the second most important place in Bangladesh after the capital Dhaka . Apart from it’s geo political importance , scenic beauty, it is world famous for it’s mezbani beef curry . If I’m asked, what Chittagong is famous for , the first thing that would pop into my head is “mezbani gorur mangsho” or “Mezbani beef”.

Mezbani is one of the traditions of Chittagong . “Mezban” is a Persian word which means host . Mezbani means a grand feast arranged by the host to entartain the whole community . So it is kind of community feasting arranged for some special occassions like Eid E Miladunnabbi , wedding , birth celebration or even death aaniversary . The main attraction of this feast is undoubtedly the special curry beef prepared for the program . It’s hard to find the actual recipes as this special curry beef is always cooked in large quantity and by some prominent , specific bawarchis , who are not interested in sharing the recipe at all .
This is my humble attempt to try Mezbani “style” beef , I’m saying Mezbani style , because I don’t dare saying I will replicate the recipe. 🙂

Ingredients:

2 kg beef
2 and 1/2 tbl spoon ginger paste
1 and 1/2 tbl spoon garlic paste
5 or 6 whole garlic cloves , pounded
1 cup thinly sliced onion
1/2 cup onion paste
1 cup thick cubed onion
2 tbl spoon red chili powder
2 tea spoon turmeric powder
1 tea spoon coriander powder
2 tbl spoon poppyseed( posto) paste
6/7 green cardamom
2 cinnamon stick ( 2″ long)
1 tea spoon cloves
1 tea spoon black pepper
2 bayleaves
Mustard oil+ any vegetable oil
Salt to taste
1-2 tbl spoon ,special masala for mezbani beef

For the special Masala>

2-3 dry red chili ( dry roasted)
4 tbl spoon cumin ( dry roaste)
2 tbl spoon coriander ( dry roasted)
1 tbl spoon fennel/ mouri/ sauf ( dry roasted)
2 tea spoon sha jeera ( lightly dry roasted)
4 star anise
6 black cardamom
15 green cardamom
2 tea spoon cinnamon powder
1/2 (half) tbl spoon clove
1/2 (half) tbl spoon black pepper
1 tea spoon white pepper
4 bayleaves
2 tea spoon Mace/ Javetri powder ( dry roasted)
1/2 tea spoon nutmeg powder
1 tea spoon kababchini powder
1 tea spoon poppy seed ( dry roasted)
1 tea spoon methi/ fenugreek
2 tbl spoon paprika powder

Dry roast separately the ingredients mentioned above for dryroasting . Now grind them together into a fine powder .

Procedure:

1. Marinate the beef with all the ingredients , except thinly sliced onion .

2. Heat oil and add the thinly sliced onion . Fry until dark brown . Now add the marinated beef . And cook on low flame for at least 2 and 1/2 hours stirring occasionally and adding water little by little, what we call ” koshano” in Bangla, if needed .

This type of beef need long ” koshano ” to get the best flavor .

Square Khasta Paratha:

Ingredients:

1 cup Atta
1 tbl spoon melted ghee or oil
1 tea spoon sugar
Salt , a pinch
Water ( aound 1/4 th cup)

For layring:

Ghee/ dalda/ shortening
cornstarch

For frying:

Ghee or dalda or oil

Procedure:

1. Make a medium soft dough with 1 cup atta , 1 tbl spoon melted ghee or oil , sugar , salt and water . Knead very well . Cover the dough with a damp cloth for at least half n hour .

2. Make small balls from the dough . Roll the balls into round disk . Now apply some melted ghee/ dalda/ shortening and dry out this with cornstarch . Fold one side lengthwise inward to the center . Fold from the opposite side too . Now apply some more ghee on it and dry out with cornstarch . Fold the two ends into the shape of a square .

3. grease the rolling pin and the counter top . Roll the paratha .

4. Dry each paratha without oil/ ghee first . Then apply some ghee and fry again until crisp .

Enjoy!!

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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) !!!!!!!!!!

Ingredients:

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
Oil
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.

Method:

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!!!!!

Notes:

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 .:)

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Beef White Curry / Goru’r shada mangsho

Beef White Curry / Goru'r shada mangsho

Beef White Curry / Goru’r shada mangsho

Ingredients:

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)
oil

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 ..

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