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........................