Tag Archives: Beef recipe

Tomato gosht ( Meat curry in tomato gravy)

Posted on September 26, 2014 by | 4 comments

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There was a time , my mom used to make large quantity of homemade tomato sauce when the season was about to bid good bye !! Big , giant jars of homemade tomato sauce !! And she used to make so many dishes using this homemade sauce !! Oh !! those were the days !!!
Tomato gosht !!! yes , there are several versions of this preparation .. almost every house has it’s own version in the subcontinent .Among them Hyderabadi tomatoar gosht is very popular , but my version is not Hyderabadi one . This one is inspired by my mom . She used to put lots of homemade tomato sauces or ketchup in her preparation.Mine one is completely my version . I used tomato paste ( store bought canned one) and the choice of spices is my experimental one !! I used few whole spices and the main spices that were used as grounded form is fennel powder , black pepper and clove powder and ofcourse cumin powder !! I loved my version , hope you would like it too .. Try it in upcoming kurbani Eid , a little different but mild aromatic version of beef bhuna .

Ingredients :

1 kg beef or mutton
1 and 1/2 cup onion , thinly sliced
1/4 th cup onion paste
1 and 1/2 tbl spoon ginger paste
1 tbl spoon thinly sliced, julian cut ginger
1 tbl spoon garlic paste
5/6 whole garlic cloves
1 small can of tomato paste , around 3-4 tbl spoon
1 medium tomato , chopped
2 tea spoon red chili powder
1/2 tea spoon turmeric powder
5 green cardamoms
1 stick of cinnamon , 3″ stick
2 bayleaves
1/2 tbl spoon fennel/ sauf/ mouri powder
1/2 tbl spoon clove and black pepper grounded ( around 8/9 cloves and 12-14 black pepper)
1 tea spoon dry roasted cumin powder ( bhaja jeera guri)
1/2 tea spoon any garam masala powder
Salt to taste
Oil
Fried sliced garlic until brown for garnishing ( optional)

Procedure :

1. Marinate the meat with onion paste , ginger paste , garlic paste, chili , turmeric powder and whole spices like cardamoms , cinnamon stick and bayleaves .

2. Heat oil and fry the sliced onion until golden brown . Add the Marinated meat with the marinade and little water . Now Cook on low flame with lid on . The meat will release water too. When the water dries out , cook the meat adding water little by little , what we call in Bangla “Koshano” . Add the sliced ginger and whole garlic . When the meat is half done add salt ,tomato paste and chopped tomato . Add water and cook with lid on.

3. At the end add the fennel/ mouri powder , clove and black pepper powder , jeera/ cumin powder and garam masal powder . You can add some fried garlics too at the end , that enhances the aroma , as garlic goes very well with tomatos . Or you can just use them as garnish .

Done !! Enjoy with rice , paratha , Naan . I found it best with bhuna khichuri . 😀

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Posted in Beef, Meat, Mutton

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Special beef bhuna

Posted on December 31, 2013 by | 9 comments

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.

Ingredients:

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
Oil
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 .

Procedure:

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 .

Note:

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 . 🙂

9 Comments

Posted in Beef, Glossary / Notes, Meat

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Beef White Curry / Goru’r shada mangsho

Posted on March 10, 2013 by | 4 comments

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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Posted in Beef, Meat

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

Posted on February 19, 2013 by | 8 comments

Beef Kofta Korma Curry

Beef Kofta Korma Curry

Ingredients:

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 .

Korma-Curry

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!!!!!!!

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Posted in Beef, Glossary / Notes, Meat

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

Posted on February 15, 2013 by | 1 comment

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

stir fried beef with veggies:

Ingredients:

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..

Tip:

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.

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Beef Chili Capsicum (Indo- Chinese Style)

Posted on February 12, 2013 by | 3 comments

Beef Capsicum (Indo- Chinese Style)

Beef Chili capsicum ( Indo-Chinese Style)

Ingredients:

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.

Note:

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.

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Posted in Beef, Glossary / Notes, Meat

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Sesame Beef

Posted on February 5, 2013 by | 1 comment

Sesame Beef

Sesame Beef

Ingredient:

1. Beef 500 gram
2. Ginger Paste 2 table spoon
3. Chopped ginger 1 teaspoon
4. Chopped garlic 1 teaspoon
5. Light soy sauce 3 tbl spoon
6. Dark Soy sauce 1 teaspoon
7. Fish sauce ,few drops (optional)
8. Crushed black pepper half teaspoon
9. Salt, very little ( as the sauces contains salt too)
10. Cubed onion
11. Green chilies, splitted
12. Bell peppers
13. Sesame seed
14. Sesame oil ( you can substitute sesame oil for regular vegetable oil too)
15. Tasting salt a little more than half tea spoon
16. Sugar a little more than half teaspoon
17. Corn starch mixed in water

Procedure:

1. Cut the meat into thin slices. Marinate them with ginger paste, light soy sauce, dark soy sauce, few drops of fish sauce, crushed black pepper, tasting salt and little salt, if needed ( since the sauces contains salt, it is better to use a little extra salt, if needed you may alwayz adjust it by adding at the end of your cooking)for minimum 2 hours. The longer, the better.

2. Heat oil, in a wok. Add finely chopped garlic and ginger in it. Fry it for a minute or so and then add the beef with marinade. Cook it on medium high flame until the water is almost dried out. Add little water to make the beef a little more tender. Cover the lid.

3. When the meat is done and water is drying out add little cornflour mixed in water, cubed onion, split green chili, and bell peppers …At the end mix it with roasted sesame (you may microwave the sesame seeds for few seconds).To sharpen the taste add some sugar.

Bon A Petit!!!!!!!!!!!

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