Mango-Papaya Beef

Mango-Papaya Beef~

The sweetness of the mangoes and papayas complements the aromatic coriander, chili and lemon juice in this dish. I love making this simple yet tasty dish to serve at a dinner party :) :)

Ingredients for mango-papaya beef:

• 500 g of beef bone & fat-less,
• ½ cup of ripe papaya puree,
• ½ cup of chopped onion,
• 2 teaspoons of garlic-ginger paste,
• 3 tablespoons of oil,
• ½ cup of water,
• salt according to taste.

Ingredients for mango sauce:

• ¾ cup of ripe mango puree,
• ¼ cup of vinegar,
• 1 tablespoon of lemon juice,
• ½ teaspoon of green chili paste,
• 1 piece of smashed garlic clove,
• 1 teaspoon of red chili powder,
• 1 tablespoon of chopped coriander.

Directions for mango-papaya beef:

1. Cut the meat into 1-by-1 inch pieces, wash it properly and drain out the water very well.
2. Then rub the meat with the ripe papaya puree and set aside for 8-10 hours or whole night to marinate.
3. Fry the onions with the oil in a pan and then pour the meat & salt on the pan, stir it some time and cook it with cover over medium heat for 20 minutes and stir it occasionally.
4. Then blend the mango sauce ingredients on a blender and make a paste. Now pour the mango past & ½ cup of water and cover it with the meat and cook for another 15 minutes over low heat.
5. When the meat is tender and broth is reduced, take it out and pour it on a serving dish
6. Now serve hot mango-papaya beef and enjoy :) :)

Tikiya Kebab or Kabab

Tikiya Kebab or Kabab~

Tikya kebab or kabab is a popular classic Bangladeshi dish. This dish is great at barbecues, as snack, starters or main course. Kebabs generally go well with salad, lemon wedges and tandoori chutney :)

Tikya kebab or kabab made with raw mince meat is simple to prepare and can be ready for eating in a short time. It has a unique and exceptional taste of kebab and is perfect for afternoon tea or any special occasions where you need to satisfy large number of guest :)

Ingredients of tikiya kebab or kabab:

• 500 g of boneless & fatless beef or mutton,
• 2 pieces of whole cloves, ¼ cup of bengal gram,
• 3 pieces of whole cardamom,
• 4-5 pieces of whole dried chili,
• 3 sticks of cinnamon,
• 1 teaspoon of whole coriander,
• 1 small piece of ginger,
• 1 piece of egg,
• 1 piece of whole garlic,
• oil according to need for frying,
• 2 pieces of whole onions,
• 1 piece of kebab sugar,
• 1 tablespoon of corn flour,
• chopped onion, green chili, raisins & spearmints (according to need for stuffing),
• salt according to taste.

Making process of tikiya kebab or kabab:

1. Cut the meat into small pieces and wash it properly and drain out the water.
2. Then boil the meat with 1 tablespoon of oil, water & salt.
3. Now chop all the ingredients with the spices properly or blend it on a blender except the egg & corn flour.
4. Then mix the meat mixture with the egg & corn flour. Now mix all the stuffing ingredients with the salt, and sectioned the meat mixture as you like then fill on the kebab with the spearmints stuffing.
5. Then make the kebab any kind of shape and deep fry until it gets a nice golden color. 
6. Now take it out and place it on a serving dish with any kind of sauce.
7. Serve the hot tikiya kebab or kabab and enjoy :) :)

Kacchi Biriyani

Kacchi Biriyani~

Kacci biriyani is one of the famous and traditional Bangladeshi recipes. It is one of the provocative and healthy recipes. Its dish would attract you so much. You could celebrate with your family members in any special occasions with this recipe :)

Ingredients for kacchi biriyani:

• 1 kg of marinated mutton,
• ½ kg of basmati rice,
• 3 piece of medium size (around 250 g each) potatoes,
• 1 cup of chopped onions,
• 1 cup of milk,
• 7 to 8 pieces of dried prunes,
• 10 pieces of raisins,
• ½ tablespoon of caraway,
• ½ cup of clarified butter,
• ½ cup of mawa,
• a pinch of saffron.

Directions for kacchi biriyani~ when baking in an oven:

1. Fry potatoes lightly in oil and keep aside. Then fry the chopped onions until it gets a nice golden color and then take them out on a paper towel to soak the extra oil out of it.
2. Wash rice and cook partially; drain the water through a strainer.
3. Now add milk on top of the mutton marinade and spread half the rice on it. Then scatter the fried potatoes, fried onions (half quantity), mawa, dried prunes, raisin, a pinch of saffron, and caraway one on top of the other. At the end, place the rest of the rice on top of everything and spread the rest of the fried onions, half cup of clarified butter and the saffron over it.
4. Cover the pan with lid. If the lid is not tight enough, seal the edge with flour dough.
5. Now pre-heat the oven to 180°C, put the pan in the oven and bake it for about 20 minutes; then reduce the heat to 160°C and bake it for around 40-45 minutes.
6. Then turn off the oven and leave it for approximately 30 minutes.
7. Now carefully open the lid and slowly mix the biriyani from the bottom to top, to make an even mix of mutton and rice in the biriyani :) :)

Directions for kacchi biriyani~ when cooking on a burner:

1. Place the sealed handi (you can use pan) with mutton, rice, potatoes and ingredients arranged together in the same way (see above), and put this on slow cooking or 'dum' as we say in the common tongue.
2. For the mutton to be fully cooked, this has to be put on heat for at least an hour. A word of caution though: to prevent the biriyani from becoming burnt put the handi on a tawa/skillet and not on the burner directly!
3. Now relax for an hour and then when you break open the seal - simply divine!
4. Before serving, mix the biriyani from bottom to top for an even distribution of meat :) :)

Rashmalai

Rashmalai~

Rasmalai is an South-Asian delicacy often categorized as a Milk Sweet. It is made from chaana or ricotta cheese and it makes a great dessert and is served chilled. Just because this dessert is so delicious, don’t think it would be difficult to make. But, it’s a quite an easy recipe. Anyways, it takes a while to prepare this dessert and it’s worth the waiting so give it a try :) :)

Ingredients for rashmalai:

• 1 cup of ricotta cheese,
• 1½ -2 liters of milk,
• ½ tablespoon of rose water,
• ½ teaspoon of saffron,
• ¾ cup of sugar,
• 1 tablespoon of chopped almond & pistachio.

Instructions for rashmalai:

1. Beat the ricotta cheese until it is smooth and make some small ball by the hand.
2. Then make the sugar syrup with the sugar & water, and pour the balls on the hot syrup for 7-8 hours. Now soak the saffron with the rose water.
3. Then boil the milk over medium heat and pour the sugar gradually, stir it until it is thick.
4. Place the sweet on the serving bowl from the syrup, mix the saffron with the rose water very well and pour the ½ portion on the milk and mix it well.
5. Then pour the saffron milk on the sweet and sprinkle rest of the saffron water on top of the rashmalai and garnish it with the chopped pistachio nuts & almonds.
6. Now serve and enjoy the rashmalai :) :)

Vibibis

Vibibis~

For over a thousand years, Swahili people have occupied a narrow strip of coastal land extending from the north coast of Kenya to Dar es Salaam. They also occupy several nearby Indian Ocean islands, including Zanzibar, Lamu, and Pateall. Early Arabs colonised these regions and brought Islam to the East African coast. This is a great dessert from Tanzanian cuisine for any occasions.

Ingredients for vibibis:

• 250 g of barley grits; washed,
• 2 liter of water,
• 3 tablespoon of olive oil,
• salt to taste,
• 2 teaspoon of cumin,
• 2 cups of milk,
• 2 tablespoon of butter,
• 6 oz of evaporated milk.

Instructions for vibibis:

1. Mix the barley grits, water, olive oil, salt and cumin in a pot.
2. Once it comes to a boil, let it simmer over medium heat for 40 minutes, stirring occasionally.
3. Once the soup is thick and the grains are tender, stir in the milk.
4. Bring to a boil and simmer again for a few more minutes.
5. Turn off the heat, and stir in the butter and evaporated milk.
6. Adjust seasoning & serve and then simply enjoy :) :)

Lemon-Coconut Meet

Lemon-Coconut Meet~

This Thai-inspired beef slow-cooker dish is sure to become a family favorite. Serve this lemon-coconut meet with basmati rice or paratha or flat bread.

Ingredients for lemon-coconut meat:

• 1 kg of beef, 
• 1 cup of coconut milk, 
• 5-6 pieces of whole potatoes (fried with clarified butter), 
• 1 tablespoon of lemon rind, 
• 1 tablespoon of lemon juice, 
• 1 tablespoon of chopped coriander, 
• 1 tablespoon of ginger paste, 
• 1 teaspoon of chopped garlic, 
• 1 teaspoon of red chili powder, 
• 2 pieces of cinnamon, 
• 4 pieces of cardamom, 
• 3-4 pieces of whole green chili, 
• 1 teaspoon of hot spice powder, 
• 1 cup of chopped onion, 
• 1 tablespoon of peanut paste, 
• 1 cup of oil,  
• salt according to taste.

Directions for lemon-coconut meat:

1. Wash the meat and drain out the water properly.
2. Then rub the meat with all the ingredients very well on the saucepan except the coriander, lemon rind, lemon juice, coconut milk & green chili.
3. Now cook the meat and stir it occasionally, until it is tender.
4. Then pour the coconut milk, green chili, lemon juice & hot spice powder and cook it more minutes.
5. When the meat is cooked, pour the chopped coriander & lemon rind, stir it some time and take it out and pour the lemon-coconut meat on the serving dish.
6. Serve it with the paratha or flat bread & kedgeree.

Doi Bora

Doi Bora~

Doi bora is a traditional dessert item in Bangladeshi cuisine. It is a very popular dish in Bangladesh. It is superbly tasty and very easy to make :)

Ingredients for doi bora:

• 200 g of black gram or urad dal,
• 2 teaspoons of baking powder,
• 1 teaspoon of cumin powder,
• 1 kg of sour yogurt,
• 100 g of sugar,
• 100 g of cream,
• Oil for deep frying,
• Garnish with chaat spices,
• Slat according to taste.

Directions for doi bora:

1. Wash the dal and soak it the water for 3 or 4 hours, then blend it until it is smooth paste.
2. Then mix it with the spices, salt & baking powder together very well and keep aside for an hour to ferment.
3. Now make some small rings shape and deep fry it until it is golden brown color on both sides.
4. Then place it on a boiling water pan for soaked and remove from squeeze out excess water and keep aside.
5. Now blend the cream with the yogurt & sugar together (if it is thick then add some water) properly.
6. Then pour the soaked dal bora on the yogurt mixture and stir it very well and keep it in refrigerator for 30 minutes for cool.
7. Now pour it on a serving bowl and sprinkle the chaat spices to serve & enjoy :) :)

Mango Shrimp Fried Rice

Mango Shrimp Fried Rice~

Looking for a fried rice recipe? This mango shrimp fried rice may be your answer. Its easy to make and taste wonderful & delicious :) :)

Ingredients for mango shrimp fried rice:

• ¾ cup of roasted cashew nut,
• green beans cut into 1-inch slices (according to need),
• 4 tablespoons of olive oil,
• ½ cup of chopped onion,
• 1 tablespoon of garlic past,
• 1 tablespoon of ginger paste,
• ¼ teaspoon of red chili powder,
• 250 g of shrimp peel & deveined,
• 1 tablespoon of butter,
• 2 teaspoons of fried coriander seed powder,
• 6 cups of steamed basmati rice,
• 3 tablespoons soya sauce,
• 1 tablespoon tabasco sauce,
• ½ cup of tomato cut into pieces,
• 1½ cup of ripe mango cut into 1 inch cubes,
• ¾ cup of chopped spinach,
• 2 tablespoons of lemon juice,
• salt according to taste.

Instructions for mango shrimp fried rice:

1. Keep the basmati rice in the refrigerator for 3-4 hours. Then fry the green bean over medium heat with 1 tablespoon of oil & salt on a pan, take it out and keep it on a bowl with the roasted cashew nut.
2. Then fry the shrimp with 1 tablespoon of butter until it is red color and take it out and keep aside.
3. Now pour 1 tablespoon of olive oil on the pan and fry the onions with the ½ teaspoon of salt. When the onions are light brown, add the ginger-garlic paste, coriander powder & red chili powder and cook it for 30 seconds. Don’t burn.
4. Then pour little more oil on the pan and put the ½ portions of cold rice and stir it some time then pour rest of the rice and fry it some time.
5. Now pour the soya sauce & tomato and stir it some time when the rice color is brown and tomato is broken or soft, pour the roasted cashew nut, shrimp & spinach and stir it continuously.
6. Then add the lemon juice & mango cubes and stir it properly and cook it. After 4-5 minutes, when the mango is mixed with the rice very well then take it out and pour on a serving dish.
7. Now garnish it with roasted cashew nut & fried green bean and serve it hot and then enjoy :) :)

Egg & Hog-Plum with Coconut Milk

Egg & Hog-Plum with Coconut Milk~

Coconut milk is the liquid that comes from the grated meat of a brown coconut. It should not be confused with coconut water. The color and rich taste of coconut milk can be attributed to the high oil content. Most of the fat is saturated fat. Coconut milk is a very popular food ingredient used in Southeast Asia, South Asia, Southern China and the Caribbean.

This is a wonderful recipe of egg & hog-plum with coconut milk. Its quick and very easy to make :) :)

Ingredients for egg & hog-plum with coconut milk:

• 4 pieces of boiled eggs, 
• 4 pieces of boiled plum, 
• 1 cup of coconut milk, 
• 1 tablespoon of onion paste, 
• ½ teaspoon of cumin paste, 
• ½ teaspoon of garlic, 
• 1 teaspoon of sugar, 
• ½ teaspoon of red chili powder, 
• ½ teaspoon of turmeric powder,
• 4-5 pieces of whole green chili, 
• 2 pieces of cardamom, 
• 1 tablespoon of onion beresta, 
• oil according to need, 
• salt according to taste.

Directions for egg & hog-plum with coconut milk:

1. Heat the oil on a pan and fry the eggs & hog-plum lightly then take it out and keep aside. 
2. Then pour all the spices on the pan and stir it some time till fragrant and pour the eggs, hog-plum & water, stir it and cook it with the lid. 
3. When it is boiled properly you pour the coconut milk, sugar & cardamom and cook it more 2 minutes. 
4. Then pour the green chili and stir it some time and spread the beresta on the pan then take it out and then pour on a serving dish. 
5. Now serve the egg & hogplum with coconuts milk and enjoy :) :)

Cheesy Noodles Cutlet

Cheesy Noodles Cutlet~

Today's recipe is a simple, quick & delicious snack. Cutlet with a twist (i.e.) Noodle cutlet. Noodles, cheese and vegetables make the perfect combination for a cutlet.

Ingredients for cheesy noodles cutlet:

• 1 cup of boiled noodles,
• ½ cup of grated processed cheese,
• ½ cup of boiled and coarsely crushed sweet corn kernels,
• ¼ cup of finely chopped spring onion,
• ¼ cup of finely chopped onion,
• 2 teaspoon of finely chopped green chili,
• ¼ teaspoon of freshly ground black pepper,
• salt according to taste,
• bread crumbs for rolling,
• oil for deep frying.

Directions for cheesy noodles cutlet:

1. Combine all the ingredients in a deep bowl and mix well.
2. Divide the mixture into 6 equal portions and shape each portion into a 75 mm. (3)" flat round cutlet.
3. Roll each cutlet in bread crumbs till it is evenly coated from all the sides.
4. Heat oil in a pan; deep fry a few cutlets at a time, till they turn golden brown in color from all the sides.
5. Drain on an absorbent paper.
6. Serve the hot cheesy noodles cutlet with sauce.

Stick Beef Kabab

Stick Beef Kabab~

What's a summer without beef kebabs? Looking for beef kabab recipes? This kebab recipe features beef mince and plenty of vibrant mixture of ingredients that add so much flavor.

Ingredients for stick beef kabab:

• 2 cups of beef mincemeat, 
• 1 teaspoon of ginger paste, 
• 1 teaspoon of garlic paste, 
• 1 tablespoon of papaya paste, 
• 1 table spoon of cashew nut paste, 
• 1 tablespoon of raisins paste, 
• 2 tablespoons of onions beresta, 
• 1 teaspoon of chopped almonds, 
• 1 tablespoon of chopped green chili, 
• 1 piece of egg, 
• ½ teaspoon of nutmeg + mace powder, 
• 1 tablespoon of corn flour, 
• 3 tablespoons of clarified butter,
• 1 tablespoon oil for frying, 
• sticks according to need, 
• salt according to taste.

Directions for stick beef kabab:

1. Mix all the ingredients together properly. 
2. Then wrap and press the mincemeat mixture on the stick very well. 
3. Now heat the clarified butter & oil on a pan and fry the sticks on the pan carefully. 
4. Then take it out when the color is golden and place it on a serving dish. 
5. Now serve the hot for stick beef kabab :) :)

Rice Kheer/Pudding

Rice Kheer/Pudding~

This was offered to the gods during festivals and famed for its healing properties in strengthening and building reproductive tissues. It was also often served warm for patients suffering with colds and flu symptoms. But this rice kheer/pudding is a wonderful South-Asian dessert. This is a special dessert for religious festivals in South-Asian countries :) :)

Ingredients for rice kheer/pudding:

• a pinch of saffron (soaked in warm milk),
• 4 cups of milk,
• ¼ cup of Basmati rice (washed and drained),
• 1 piece of crushed cardamom,
• 2 tablespoons of almonds (blanched and sliced),
• 1 tablespoon of pistachio (skinned and chopped),
• 1 tablespoon of raisins,
• 2-3 tablespoons of raw cane sugar cubes.

Instructions for rice kheer/pudding:

1. Boil the rice with the milk, sugar, cardamom & raisins together properly. Simmer gently and keep stirring to prevent lumps. 
2. Once the rice is soft and starts to break, add the almonds, pistachio & saffron and simmer for further 5 minutes. 
3. Now take it out and pour it on a serving dish and serve while the rice kheer/pudding is warm.
4. Now just enjoy :) :)