ঈদ মোবারক

01

ঈদ মোবারক  আমার সব বন্ধুদের জন্য এবারের ঈদ রেসিপি

বিরিয়ানি

                              

Mutton Biryani

Ingredients

500 gms --------------------------------Basmati Rice (long grained rice).
1kg --------------------------------------Mutton (cut into small pieces).
2 tsp------------------------------------ Garam Masala.(mixed spices)
6 ----------------------------------------Red chilies.
2 -----------------------------------------Dalchini (Cinnamon Sticks)
2 pieces ---------------------------------Elaichi.(cardamom)
3 -----------------------------------------Green chilies.
7 -----------------------------------------Cashew nuts.
Onions ----------------------------------(A handful, sliced fine and fried till crisp)
5 -----------------------------------------Lavang (Cloves)
6 -----------------------------------------Kothmir, (chopped Fresh coriander)
1 -----------------------------------------small bunch Pudina (mint leaves) chopped.
to tast------------------------------------Ginger Garlic paste.
3 tsp.----------------------------------- Saffron. (dissolved in ¾ cup milk)
1 Cup------------------------------------Curd beaten
2 -------------   ----------------------------Lime Juice
4---------------------------------------- boiled eggs.

5 tblspn--------------------------------Ghee /Oil
to tast----------------------------------Salt
Method
>The chillies and the cashew nuts needs to be ground into a fine paste.

>Mix the mutton pieces with the ginger-garlic paste and beaten curd and Keep aside.

>Fry the chili paste in 4 tablespoons clarified milk or oil.

>To this add the mutton, ¼ of the fried onion, 1tsp garam masala(mixed spices) and salt to taste.

>When the clarified milk separates from the mixture, add one and a half cups warm water and

  pressure cook till tender.

> Fry the whole spices in 1 tbsp. clarified milk/oil in a wide-mouthed vessel.

> Add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook. >When the rice is cooked, spread it on a plate and remove the spices .

>Make a mixture of the chopped Kothmir, mint, mixed spices and fried onion and keep aside.

>Smear the inside of another wide-mouthed and thick bottomed vessel with clarified milk.

>Spread a layer of rice in it and cover it with half the mutton.

>Sprinkle half of the Pudina mixture* and juice of a lime.

>Put a layer of rice followed by a mutton layer and finish with a final layer of rice.

>Sprinkle the rice with saffron milk and some clarified milk.

>Cover tightly and cook for twenty minutes over slow fire.

>Serve hot.

ENJOY MY ALL FRIEND.......EID MUBARAK

02

ঈদ মোবারক

আমার সব বন্ধুদের জন্য এবারের ঈদ রেসিপি

খাসির কোরমা 

                                                 Mutton Korma

Ingredients

Boneless mutton………………………………………………..500gms
Cumin ………………………………………………………………..½ tspn
Coconut paste………………………………………………….. (½ cup)
Ginger paste……………………………………………………… 1 tbsp
Garlic paste………………………………………………………… 1 tbsp
Onions……………………………………………………………….. (Finely chopped 1 cup)
Poppy seed paste. ………………………………………………(½ cup)

Coriander powder….. …………………………………………..1 tbsp.
Red chili powder ………………………………………………….½ tsp.
Turmeric powder………………………………………………… ½ tsp.

Bay leaves………………………………………………………….. 2 nos.
Cloves 6-……………………………………………………………….8 nos.
Nutmeg powder …………………………………………………..A little.
Green elaichi 6-…………………………………………………….8 nos.
Cinnamon sticks ……………………………………………………A few.
Oil……………………………………………………………………….. 4 tbsp.
Salt………………………………………………………………………. to taste.
Method
>Dry cloves,elaichi,,jeera ,cinnamon sticks and nutmeg powder are to be roasted and then ground to a  fine paste.

>Heat some oil in a saucepan, add bay leaves and chopped onions and sauté.

>When the color of the onion changes to brown, ginger and the garlic paste needs to be added.

> Put in the boneless mutton and stir, mix in the ground masala, turmeric and red chili powder.

>Pour some water, add salt to taste and boil till the mutton becomes tender.

>Add the paste of poppy seeds, coconut paste along with the roasted coriander powder.

> Boil for another ten minutes. Garnish with coconut paste and

>serve hot.

                 ENJOY MY ALL FRIENDS AND FAMILY.................EID MUBARAK

Curried Beef

Name: Curried Beef

 Author: http//mehedi-meals4life.blogspot.com

Ingredints:

(400g)           lean boneless beef
3 cups (750ml )      vegetable oil for
                            deep-frying; uses about 2 1/2 oz (75cml)
2 tbsp                   curry oil
1/4 tsp.                 ginger, chopped
1/4 tsp.                 garlic, chopped
1/4 tsp.                 onion, chopped
2 tsp.                    rice wine
2 oz (60ml )           clear stock
1/4 tsp.                 salt, or to taste
1/2 tsp.                  sugar
1 tsp.                   cornstarch 9cornflour) dissolved in 1 tsp. water
1/4 tsp.                 hot red chili(chilli) pepper, chopped

Method of preperation-

>Cut beef into 1-inch square chunks.
>Heat the oil in a wok over low heat to very hot, 350oF (180oC).

>Deep-fry the beef until it is cooked through. '

>Remove beef, drain, and set aside.
>Pour the oil out of the wok, leaving a thin film on the bottom.

>Reheat until a haze appears on the oil surface.

>Add the curry oil, ginger, garlic, onion, chili pepper, rice wine, stock, salt, >MSG (optional) and sugar.

>Stir the cornstarch to blend and add.

>Add the beef, stir-fry for 2 minutes, or until the sauce is thickened.

>Sprinkle with sesame oil and serve

                                   Name: Bean Curd with Fresh Shrimps
                            Author: http//mehedi-meals4life.blogspot.com

Ingredints:9 oz (250 g)                       fresh shrimps
5 oz (150 g)                       bean curd
1 tsp                                salt, or to taste
10 1/2 oz (300 ml)              high stock
1/2 tsp                             fresh ginger, chopped
2 tsp                                sesame oil
5 oz (150 g)                      tomatoes
3 1/2 tbsp                         rice wine
3 1/2 tbsp                         vegetable oil
1/2 tsp                             scallions, chopped
2 1/2 tbsp                         cornstarch dissolved in 2 1/2 tbsp water
1/4 tsp                             MSG

Instructions:>Cut the bean curd into 1/2 inch (1 cm) cubes.
>Remove the shrimps' heads. Shell, devein and wash the shrimps.

>Drain and mix with 5 tsp of the rice wine, 1/4 tsp of the MSG, and 1/2 tsp of the salt.

>Let stand.
>Dip the tomatoes in boiling water for 30 seconds.

>Peel, seed and dice them. Dice the bean curd and place in a pot of cold water.

>Bring to boil, remove the bean curd immediately, and drain.
>Heat wok and add oil, the stock, the remaining salt and rice wine, the scallions, ginger, bean >curd and shrimps.

>Bring to a boil. Add the tomatoes and 1/4 tsp MSG. Add the cornstarch-water mixture and cook, >stirring gently.

>When the sauce returns to a boil, sprinkle with the sesame oil, remove, and serve.

Bean Curd Dices In Hot Spicy Sauce

                               Bean Curd Dices In Hot Spicy Sauce
                         Author: http//mehedi-meals4life.blogspot.com

Ingredints:Hard Bean Curd                                    3 pcs
Pork                                                 200 g
Canned Bamboo Shoot                       50 g
Dry Black Mushroom                            4 pcs
Green Pepper                                      2 pcs
Red Pepper                                          2 pc
Small size Dry Shrimp                          2 tbsp
Chopped Spring Onion                         1 tbsp
Mash Ginger                                    1/2 tbsp

Seasoning Mashed Ginger                               1/4 tbsp
Shaoxing Wine                               1/3 tbsp
Light Soy Sauce                                1 tbsp
Oil                                                 1/3 tbsp
Corn Floor                                    1/2 tbsp

SauceSugar                                              2 tbsp
Shaoxing Wine                                 1 tbsp
Light Soy Sauce                               3 tbsp
Dark Soy Sauce                            1/3 tbsp
Broad Bean Paste                            1 tbsp
Water                                             2 tbsp
Corn Flour                                   1/3 tbsp
Red Hot Pepper oil (option)          1/2 tbsp

Instructions:1) Wash bean curd then place on a flat container, add on another container
2) After 30 minutes, bean curd is dried by pressure, chop into dices
3) Cut pork into dices, marinate 10 minutes with seasoning
4) Soak dry black mushroom until soft, wash and chop into dices
5) Remove seeds of green and red pepper, chop into dices
6) Soak canned bamboo shoot for 30 minutes, chop into dices
7) Soak dry shrimps for 60 minutes by warm water, wipe dry
8) Heat wok with 4 tbsp of oil, add in mashed ginger and chopped spring onion
9) Add in chopped red and green pepper, stir fry, then add dry shrimp
10) Stir fry well, add pork dices sauce, stir fry until sauce is boiled
11) Add in bamboo shoot, chopped mushroom and bean curd dices
12) Keep stir fry until sauce almost dry, dish up and serve
If you like my recipe just comments down please....

Bean Curd Casserole

   

                                              Bean Curd Casserole

                         Author: http//mehedi-meals4life.blogspot.com

Ingredints:7 oz (200 g) ...............fresh bean curd (tofu)
5 oz (150 g) ...............bamboo shoots, fresh or canned
6 cups (1,500 ml) ........chicken stock
2 large sized (10 g) .....dried Chinese black mushrooms, reconstituted and sliced
1/2 tsp ......................fresh ginger, shredded
1 tsp .........................melted chicken fat
2 oz (50 g) .................Chinese ham
7 oz (200 g) ...............Chinese cabbage (bok choy)
2 tsp (10 g) ................dried shrimps, soaked and chopped
1/2 tsp ......................scallions, shredded
1 tbsp ........................salt, or to taste
1/4 tsp .......................MSG


Instructions:>Slice the bean curd into thin triangles.

>Slice the Chinese ham, bamboo shoots and cabbage.
>Lay the cabbage slices in the bottom of a casserole and pour in the stock.

>Put the bean curd on top of the cabbage.

>Then sprinkle with the shrimps, bamboo shoots, ham slices, black mushrooms, scallions, ginger, and salt.

>Bring to a boil over medium heat, then turn the to low and simmer for 15 minutes.

>Add the MSG and sprinkle with the chicken fat.

>Remove and serve.

China Food Recipe

                                                                

                                                                  Bean Curd Recipe                                                             Name: Assorted Doufu

                                   Author: http//mehedi-meals4life.blogspot.com

Ingredints:Beancurd                          4 pcs
Green Pepper                   1 pc
Red Pepper                      1 pc
Lean Pork                    120 g
Dry Black Mushrooms     5 pcs
SeasoningSalt                               2 tbsp
Cornflour                      1 tbsp
Light Soy Sauce            2 tbsp
SauceSpicy Bean Paste           1 tbsp
Chopped Spring Onion  2 tbsp
Sugar                           1/2 tbsp
Cornflour Solution         3 tbsp
Instructions:1) Clean and slice the lean pork, marinate with seasoning
2) Parboil the sliced pork 1/2 minute in hot oil, dish up
3) Remove seeds of green and red pepper, cut into small pieces
4) Soak the dry black mushrooms, shred, cut beancurd into thick slices
5) Heat wok with 2 tbsp of oil, fry both sides into golden by slow heat, dish up
6) Heat same wok with 1 tbsp of oil in high heat, add sauce
7) Add approx. 5 tbsp of water, then fired beancurd, stir and mix well
8) Pour in red and green pepper, stir again, then add sliced pork
9) Stir fry well, cover lid and cook for a while, add cornflour solution, serve 

 Enjoy........................

The Welch Family: risk taker

The Welch Family: risk taker

Actually i am think up about sweety sweety kids, how cherming baby's look!!!!!!!!!!!!!!!!
Sarah is might be received best gift from the haven........

World Naked Bike Ride at Hyde Park - Festivals

World Naked Bike Ride at Hyde Park - Festivals

FALAFEL … ARABIAN MOST OF THE POPULER FOOD

                                                        Falafel
Ingredients:
1 cup dried garbanzo beans, soaked in water to cover overnight and drained
1 cup dried shelled fava beans, soaked overnight and drained
1/2 cup peeled and finely chopped yellow onions
3 cloves garlic, peeled and crushed
1 cup water
1/2 cup sesame seeds
1/2 cup garbanzo flour
1/4 cup fine bulgar
1/4 cup finely chopped parsley
1/4 Tbs. salt
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. baking powder
1/2 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper
Oil for deep-frying 

Methods of Preparation:

>Run the drained garbanzo beans and fava beans through the fine blade on your meat grinder or in your food processor.
>Blend in all the remaining ingredients and let the mixture stand for 1 hour.
>Form into little patties 1/3 inch thick and 1-1/2 inches round. Or, you can form them into balls the size of walnuts.
>Deep-fry in 375° oil until toasty brown and crunchy on the outside, about 4 minutes.
>Fill pita bread with Falafel, sliced tomatoes, sliced onion, lettuce and yogurt.
>Makes about 24 patties, enough for 6 sandwiches.

 

Arabic Hamud (Chicken Soup With Lemon)

                                                                          Hamud

                                                         (Chicken Soup with Lemon)

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                                        An Egyptian favorite, hamud has a versatile nature. Although generally served as a sauce for rice, it often appears twice in the same meal, first as a soup, and then again as the sauce. It is basically a chicken soup with celery, strongly flavored with lemon and garlic, but other green vegetables find their place in it when they are at hand.

Carcass and giblets of 1 chicken

Ingredients:

3-4 stalks celery with leaves, sliced

2 leeks, sliced (optional)

2-3 cloves garlic, slivered

Salt and black pepper

Juice of 1-2 lemons

2-3 zucchini, sliced (optional)

3/4 cup rice, boiled (measure uncooked)

Methods of preparation:

-Collect a chicken carcass, giblets, and bones to make a rich stock.

-The giblets must be very fresh, and the bones and carcass those of a chicken prepared the same day, otherwise any meat on them will be hard and dry, and the marrow in the bones very stale.

-Crack the bones slightly to release more flavor.

-There are two ways of preparing this soup.

-The stock can be made beforehand and strained through a fine sieve, the vegetables then being cooked in the clear broth. However, I usually cook all the ingredients together in the following manner.

-Put the carcass, bones, and giblets in a large pan. Add the celery and, if you like, sliced leeks. (The basic recipe is made with celery only.)

-Add the slivered garlic and cover with about 9 cups water.

-Bring to the boil and skim the scum off the surface. Season with salt and pepper, and squeeze the juice of 1 lemon into the pan.

-Simmer gently for about 1 hour.

-Remove the pan from the heat and discard all the bones, leaving only pieces of chicken in the broth.

-Add the zucchini, if using them, and cook for 15 minutes longer.

-Adjust seasoning, adding more lemon juice if necessary.

-The soup should have a distinctly lemony tang. It is this and the taste of garlic which give it an Oriental flavor

-Add cooked rice just before serving so as not to give it time to become sodden and mushy.

Serves/Guest 6 person

MAKE IT AND ENJOY...........................Write down comments pls pls pls

Sweet-and-Sour Chicken Drumsticks

                                                                            
                                     Sweet-and-Sour Chicken Drumsticks

        Chicken drumsticks stay deliciously moist when grilled-even with the skin removed. Minty sweet-and-sour dipping sauce adds a refreshing twist to "ordinary" grilled chicken. Make it a meal: Serve with brown rice and slices of fresh pineapple.

Ingredients

1/2 teaspoon(s) freshly grated orange zest

1/4 cup(s) orange juice

1/4 cup(s) water

3 tablespoon(s) honey

1 tablespoon(s) cider vinegar, plus 1 teaspoon, divided

1/2 teaspoon(s) salt, divided

1/4 teaspoon(s) ground coriander

1 teaspoon(s) cornstarch

1/4 cup(s) chopped fresh mint

8 chicken drumsticks, (about 2 pounds) skin removed, trimmed

1/4 teaspoon(s) freshly ground pepper

---

Directions

Preheat grill to medium. (No grill? See Broiler Variation, below.)

To prepare dipping sauce, combine orange zest, orange juice, water, honey, 1 tablespoon vinegar, 1/4 teaspoon salt and coriander in a small saucepan; bring to a boil. Whisk cornstarch and the remaining 1 teaspoon vinegar in a small bowl until smooth. Add to the saucepan and return to a boil, whisking until thickened, 30 seconds to 1 minute. Remove from the heat. Stir in mint.

Sprinkle drumsticks with the remaining 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the drumsticks until crispy on all sides and an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total. Serve the drumsticks with the dipping sauce on the side.

Broiler variation: Position oven rack in the upper third of the oven; preheat broiler to high. Prepare sauce (Step 2). Coat a broiler pan with cooking spray. Sprinkle drumsticks with salt and pepper (Step 3), then broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total.

IF YOU LIKE MY RECIPE SO WRITE DOWN COMMENTS PLS PLS PLS.............................

CHICKEN FRICASSE

                                                                        

                                                          CHICKEN FRICASSE

Recipe name:

Guest:

Ingredients: Chicken-       1200gms.                       Carrot-                1pcs Mushroom- 10pcs.                             Onion-                 2pcs Egg yolk-        1pcs.                              Bay leaves-        2pcs Butter-         40gms.                            Chives-                2tblspn Flour-           40gms.                            Parsley-               2tblspn Oil-                  2tblspn.                       Pepper, Salt-        to taste Rice-           300gms.                           Lemon juice-      2tblspn Water-        1.5ltr.                               White wine-       2tblspn Sugar-               little

Utensils:

Method:

o   Take a big pot with 1.5 liter water and boil a whole chicken

o   Add carrot, bay leave, salt & pepper

o   Boiled 1 hour in simmering heat

o   Drain well and reserved 750ml stock separately

o   Boneless & small slice the chicken

o   Step 02

o   Boil water in a pot with some salt

o   Add rice and cooked 10-12 minute

o   Drain well

o   Step 03

o   Melt the butter in a pot of medium heat

o   Add flour & mix by whisk like roux

o   Ad 750 ml stock & mix well, add chives, parsley, slice chicken

o   Add egg yolk, Fricassee is complete 

o   Step 04

o   Melt the oil in a pan, add mushroom

o   Seasoning by salt, pepper, sauté in high heat till golden brown color

o   Step 05

o   Put fricassee on a plate

o   Put sauté mushroom on top of the fricassee

o   Serve Yammmmy

CANNELLONI

                                                               

                                                 CANNELLONI

                           

Menu// Cannelloni	Guest//
Ingredients:	Utensils:
Pasta/Macaroni (30mm) Cheese Herb Tomato paste Pumpkin Salt	Medium pot Baking tray Cheese slicer Aluminum foil Small bowl Two type spoon Cooks knife Chopping board

Methods:

            Step 01.

ü  Cut the pumpkin small pieces and boil or steaming in salt water

ü  Mass pumpkin and add parsley, herb, Salt, additional to test and mix nicely

Step 02.

ü  Boiled pasta in water and drain well

ü  Filling the pasta by mass like roll

Step 03.

ü  Keep tomato pest in small bowl and dulate with some water

ü  Melt/Layer the tomato paste in baking tray

ü  Lay the pasta one by one on tray

ü   Again keep tomato paste top of the pasta

ü  Add slice cheese on top of the pasta and Gratian

ü  Keep cover tray by aluminum foil

ü  Bake in oven to 10 minute

Look's Yammiii...........Let's go make hurry spend only 25 minute....and enjoy.....