Kala Vuna recipe (কালা ভুনা)

চট্টগ্রামের ঐতিহ্যবাহি গরুর মাংসের কালা ভুনা এমনি মজাদার রান্না, যে একবার খেয়েছে সে কখনও এটার স্বাদ ভুলতে পারবে না। যদি ঘরে বসে কালা ভুনা তৈরি করতে চান আমাদের উল্লিখিত পদ্ধতি অনুসরণ করুন। খুব সহজে তৈরি করতে পারবেন মজাদার কালা ভুনা।

উপকরন:

# দুই কেজি হাড় ছাড়া গরুর মাংস, মাংসের সাথে সামান্য হাড় থাকলে কোন সমস্যা হবে না কিন্তু চর্বি না থাকাটাই ভালো।

 # এক কাপ পেঁয়াজ কুঁচি

  # এক টেবিল চামচ মরিচ গুড়া (ঝাল বুঝে)

   #এক টেবিল চামচ হলুদ গুড়া

  # দুই চা চামচ জিরা গুড়া (টালা জিরা)
  # দুই চাা চামচ ধনিয়া গুড়া

  # চার চা চামচ রসুন বাটা
  # দুই চা চামচ আদা বাটা
  # গরম মশলা (৮-১০ টি এলাচ,৫-৬ টি দারুচিনি)
  # 14-15 টিি লবঙ্গ
  # 6-7 টিি তেজপাতা
  # কয়েকটা কাঁচা মরিচ
  # লবন পরিমান মত
  # সরিষার তেল

রান্না প্রণালীঃ

# মাংস কিউব আকারে কেটে ধুয়ে নিন

# একটি রান্না করার পাত্রে সব মাংস নিন। মাংসের সাথে এক কাপ পেঁয়াজ কুঁচি, মরিচ গুঁড়া, হলুদ, ধনিয়া গুড়া, রসুন বাটা, আদা বাটা, গরম মসলা, লবঙ্গ, তেজপাতা, কাঁচা মরিচ, লবন( স্বাদ মত) এবং সরিষার তেল দিয়ে দিন এবং খুব ভালোভাবে সব কিছু মিশিয়ে নিন।

# এবার চুলার আগুনে বসিয়ে দিন

# কিছুটা উচ্চ আগুনে ভালোভাবে ১০ মিনিট কষিয়ে নিন।

# আগুন কিছুটা কমিয়ে এবার মাংস সিদ্ধ হওয়ার জন্য অপেক্ষা করুন।

# পানি শুকিয়ে গেলে পরিমাণ মতো গরম পানি দিয়ে দিন।

# মাংস সিদ্ধ এবং পানি শুকিয়ে গেলে চুলা থেকে নামিয়ে রাখুন

# এবার একটি কড়াইতে পরিমাণ মতো সরিষার তেল দিয়ে বাকি এক কাপ পেঁয়াজ কুঁচি বেরেস্তার মতো করে ভাঁজতে থাকুন।

# পেঁয়াজ কুঁচির রং হলদে হয়ে এলে নামিয়ে রাখা মাংস এর মধ্যে দিয়ে দিন।

# আগুন মাঝারি আঁচে রেখে মাংস ভাঁজতেও থাকুন

# মাংসের রং কিছুটা কালচে হয়ে এলে জিরার গুড়ো দিন এবং লবন চেক করুন, যদি লবন লাগে পরিমাণ মতো দিয়ে দিন।

# চুলার পাশ থেকে যাবেন না, মাংস অনবরত নারতে থাকুন যতক্ষণ না ভালোভাবে ভাঁজা হয়।

# ভাঁজতে ভাঁজতেও মাংসের রং কালচে হয়ে আসবে তখন চুলার আগুন নিভিয়ে দিন।

আপনার রান্না করা কালা ভুনা পরিবেশনের জন্য প্রস্তুত, গরম গরম পরিবেশন করুন।

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Bengali Beef Vuna Chap Recipe

Bengali Beef Vuna Chap Recipe:
Anybody can cook Beef Vuna Chap easily on home just follow the given recipe. Its very testy delicious cuisine. I am asking everybody to take test on it.












Ingredients of Beef Vuna Chap:

1 kg boneless beef (chaper mangsho)
½ cup yogurt
1 tea-spoon chopped bin
1 tea-spoon shopped cumin seed (jira bata)
1 tea-spoon chopped garlic
½ tea-spoon sliced garlic (mihi kuchi)
2 table-spoons sliced onion (peyaje kuchi)
4 cloves garlic (rosun kosh)
1 table-spoon chopped ginger (ada bata)
1 table-spoon chopped coriander seed (dhone bata)
Cardamom as required (elachi)
4-5 pieces cinnamon sticks (darchini)
2 pieces labango
½ teas-spoon chopped goalmarich
1 tea-spoon chopped chili
1 piece lemon
½ cup oil
Salt to test



Method of Preparation (How to Cook):

01. Mix finely the yogurt, bin, cumin, sliced garlic and salt with beef.
02. Now add enough water and boil on low heat.
03. Heat the oil in a pen, and then add onion, cloves garlic, ginger and garam masala and fry.
04. Then add rest of chopped masala and fry for 4-5 minutes on low heat.
05. Now add boiled beef and cook continue on low heat.
06. Add lemon juice.
07. When oil will come top of beef then remove from heat.
08. Serve it hot with rice or ruti.

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Bengali Beef-Musaka Recipe

Bengali Beef-Musaka Recipe:
Still lot of Bengali people not familiar with this Dish. Right now you can find this delicious dish on only just few restaurant. But if you want you can cook it on home easily. We are giving below details recipe of it juts for you. Read and try it on home right now.












Ingredients for Beef-Musaka:

4 cups beef kima (sliced beef meet)
1 table-spoon chopped ginger
1 table-spoon chopped garlic
2 tea-spoons sliced dry chili
1 tea-spoon chopped cumin seed
2 table-spoons paprika
6 pieces cardamom (elachi)
3 pieces cinnamon sticks (darchini)
2 cups sliced onion (Peyaj kuchi)
1 cup tomato sauce
1 cup sliced Brinjal (Begun)
4 cups refined flower (moyda)
6 table spoon milk (thick)
½ cup water
½ cup oil
1 cup sliced tomato
Salt to test




Method of Preparation (How to Cook):


01. First mix finely all above masala (ginger, garlic, dry chili, cumin, paprika, cardamom, cinnamon sticks, and tomato sauce) with beef kima. And marinate for 1 hour.
02. Now mix the brinjal (begun) with dry flower.
03. Heat the oil in a pen, and then fry brinjal. Remove from oil and keep aside.
04. Fry the sliced onion with rest of oil of pen.
05 Then add marinate beef and cook for 10 minutes.
06. Now take a pot or dish.
07. Place the beef kima (cooked) into pot. And garnish with sliced tomato.
08. Then add milk (enough thick) with beef kima.
09. Now place it into electric or micro-woven or light heat (chulai) and steam for 10 minutes.
10. Remove from woven, now beef-musaka will ready for serve.

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Beef with Olive Chutney - Bengali Recipe

Beef with Olive Chutney - Bengali Recipe:
Beef with Olive Chutney (Assar Gorur Mangho) is a very testy delicious Bengali cuisine. If you don’t know how to make it, please just follow our given recipe step by step.













Ingredients for Beef with Olive Chutney (Assar Gorur Mangsho):

2 kg beef
4 table spoon olive chutney
3 cup sliced onion
3 table-spoons chopped ginger (ada bata)
3 tea-spoons chopped garlic (rosun bata)
2 tea-spoons chopped cumin seed (jira bata)
1 & ½ table-spoon chopped ground-nut (badam bata)
1 & ½ table-spoon chopped mustard seed (sorisha bata)
1 & ½ table-spoon red chili powder
1 & ½ tea-spoon turmeric powder (holud gura)
5 pieces bay-leaves (Tejpata)
5 pieces cinnamon-sticks (darchini)
1 tea-spoon methy (Pach Foron)
6-7 pieces green chili
1 & ½ cup yogurt, non-sweet (tok doi)
1 tea-spoon sugar
2 cups oil
Salt to test
Hot-water as required




Method of Preparation (How to Cook):

01. First cut the beef into 2 inches pieces. Then clean the beef with water and rinse well.
02. Now place the beef into a ball and add all above masala (chopped and powder), yogurt (tokdoi) and salt, mix finely with beef and marinate for 1 hour.
03. Heat the oil in a cooking pen and add methi (Methi foron dia tel cheke nita hobe).
04. Now add sliced onion and fry until become brown color.
05. Then add marinated meet (beef) and cook for mew minutes without water. (Mangsho valvabe koshia nita hobe)
06. Now add necessary hot-water with meet and cook continue.
07. When water dries enough, and then adds the green chili, sugar and olive chutney.
08. Continue cook for few minutes. When its ready (mansgho vuna vuna hole) remove from heat.
09. Serve hot with ruti, porota, rice and polawo.

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Mini Parota with Beef - Breakfast Recipe

Mini Parota with Beef - Breakfast Recipe:
It’s a delicious Bengali cuisine. It will be a best choice for celebrate any occasion especially it will be perfect dish for your breakfast. Anybody can cook it on upcoming Eid-Ul-Azha just follow the given recipe.










Ingredients for Mini Parota with Beef:

For Beef:

1 kg boneless beef
1 cup sliced onion (peyaje kuchi)
1 table-spoon slice garlic (rosun kuchi)
1 table-spoon chopped ginger
4 pieces cinnamon sticks (daruchini)
4 pieces cardamom (elachi)
7-8 pieces golmarich
7-8 pieces labango
1 table-spoon tomato sauce
1 tea-spoon sugar
1 table-spoon red chili powder
2 table-spoons yogurt without sweet (tak doi)
Salt to test
Little cumin seeds powder
5-6 pieces green chilies
Oil as required

For Mini Parota:

3 cups refined flower (mayday)
2 table-spoons milk powder
4 table-spoons butter oil
1 table-spoon sugar
½ tea-spoon salt
Light-hot water as required
Oil for fry



Method of Preparation (How to Cook):

For Beef:

01. Add the all above ingredients with beef and marinate for 30 minutes.
02. Now heat the oil in a saucepan, and then add the marinated beef.
03. Cook for little moment, and then add 1 cup hot water with beef.
04. Then cook for more 30 minutes on low heat.
05. When beef is enough boiled then remove from heat and keep aside.


For Mini Parota:

01. First add the flower, milk powder, sugar, butter oil and salt in a ball. Mix together all the above ingredients finely.
02. Now mix the enough light-hot water with flower mixture and knead into soft dough.
03. Now decide the dough in small pieces, and then roll the each dough to make small plan-brad (ruti).
04. Then add oil and flower inside each plan-brad (ruti) and make ball again. Keep aside.
05. Now again roll out the each balls and make plan-brad.
06. Heat the enough oil in a deep pen.
07. Add the plan-brad (ruti) into heated oil and fry till become brown color.
08. Remove from oil and place on paper towel for reduce oil.
09. Before serve heat the beef again then serve with hot Parota.

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Korai Goshto - Bengali Beef Recipe

Korai Goshto - Bengali Beef Recipe:
'Korai Goshto' is a delicious Bengali cuisine. Better if you cook by beef. There given below the recipe of Korai Goshto. If you never eat it, I am requesting please try it as soon as possible. I am sure you must like this dish.










Ingredients for Korai Goshto:

1 kg boneless beef (gorur mangsho)
150 gm chopped ginger (ada bata)
50 gm chopped garlic (rosun bata)
1 tea-spoon turmeric powder (holud gura)
1½ tea-spoon red chili powder (morich guru)
Chopped coconut as required (narikel bata)
Chopped almond (badam bata)
3 cups milk
250 gm fried onion barista (peyaj kuchi vaja)
Goram Masal as required
Cardamom as required (elachi)
Cinnamon sticks as required (darchini)
Oil as required
Salt as required 



Method of preparation (How to Cook):

01. First cut the beef into small pieces, almost make 100 pieces.
02. Heat the oil in a pen, then add the ginger, garlic, goram masala, cardamom, cinnamon sticks, turmeric powder, chili powder, coconut, almond, milks, and salt, and fry for 5 minutes.
03. Now add little water and beef.
04. Cook for 1 hour on light heat.
05. Just before remove from heat add the fried onion (peyaj berista)
06.Serve it hot with rice, polawo and chapatti (porota).

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Thai Grilled Beef Salad Recipe

Thai Grilled Beef Salad Recipe:
“Thai Grilled Beef Salad” is a delicious Thai cuisine. Its need lot of time to preparation (about 4 Hour 30 minutes).












Ingredients for Grilled Thai Beef Salad:

1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
3 table spoons lime juice, divided
3 table spoons low-sodium soy sauce
3 table spoons canola oil
2 table spoon brown sugar
1 tea spoon minced garlic
1 & 1/2 tea spoons minced ginger
1 & 1/4 tea spoons red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons



Method of Preparation (How to Cook):

01. First rinse and pat the meat until dry.
02. Place in a sealable plastic bag or small glass dish.
03. In a medium bowl mix 1 table spoon of the lime juice, soy sauce, canola oil, and brown sugar, garlic, and ginger and red curry paste.
04. Pour half the mixture into the bag with the meat.
05. And add the remaining 2 table spoons lime juice to the bag. And seal it tightly.
06. And preserve meat in refrigerator at least 4 hours or overnight. Keep the rest of the mixture refrigerated, to dress the salad.
07. Spray grill pan with cooking spray and preheat. Grill steak until medium-hit, about 5 minutes per side. Let rest until room temperature then slice thinly against the grain.
08. Mix lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish.
09. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

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Grilled Steak With Papaya Salad - Thai Recipe

Grilled Steak With Papaya Salad - Thai Recipe:

Its a delicious Thai Food. Total time are needed to cook it 95 minutes. Just follow the recipe to cook it.

Ingredients Of Grilled Steak:
1 & 1/2 pounds beef tenderloin
4 cloves garlic, chopped
1 Thai bird chile, chopped
2 tablespoons soy sauce
1 tablespoon fresh lime juice
2 to 3 tablespoons honey
1/4 cup peanut oil
Salt and freshly ground pepper









Ingredients Of Papaya Salad:

1 large green papaya, peeled and thinly shredded
2 carrots, peeled and thinly shredded
1 shallot, peeled and finely chopped
2 Thai bird chiles, finely chopped
1 tblespoon chopped fresh mint
1/2 cup rice wine vinegar
2 tea spoon sugar
2 tble spoon fish sauce
8 large red romaine lettuce leaves, cut into strips
1 bunch watercress
1/4 cup chopped roasted peanuts, for garnish
Chopped cilantro, for garnish




Method Of Preparation(How To Cook) - Grilled Steak:

01. At first place garlic, chile, soy sauce, lime juice, honey, and oil in a mini food processor and process until smooth.
02. Now place beef in a small baking dish, pour the marinade over, and turn to coat.
03. Cover and marinate in the refrigerator for 1 hour.
04. Preheat the grill to medium-high.
05. Remove the beef from the marinade and season it with salt and pepper.
06. And grill meat until charred and cooked to medium-rare doneness, about 10 to 12 minutes.
07. After complete it remove from grill and let rest 10 minutes before slicing into 1/4-inch thick slices.


Method Of Preparation(How To Cook) - Papaya Salad:
  
01. In a small bowl, whisk together the shallot, chiles, mint, vinegar, sugar, and fish sauce and set aside.
02. In another bowl, toss the lettuce leaves and watercress together and then arrange the mixture on a platter.
03. Now combine the papaya and carrots in a medium bowl.
04. Evenly distribute the papaya mixture over the lettuce. Drizzle with a few tablespoons of the dressing.
05. Arrange the steak on top and drizzle steak with some more dressing.
06. Garnish with chopped peanuts and cilantro.

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