http://www.banglarecipes.com.au/beef-bhuna/
Beef Bhuna
Beef Bhuna is a must item in Bangladeshi cuisine. Beef Bhuna goes well with roti or paratha. I cook beef here in kala bhuna style for that beef needs to marinate overnight which will take less time to cook.
beef bhuna
Ingredients:
• 1 kg curry cut beef
• 3 tablespoon yogurt
• 1 cup sliced onion
• 2 teaspoon chilli powder
• ¼ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon fried cumin powder(optional)
• 1 and ½ tablespoon onion paste
• 1 tablespoon ginger paste
• 2 teaspoon garlic paste
• 1 bay leaf
• 3 cardamom
• 1’’ cinnamon stick
• 4 tablespoon oil
• Salt to taste
Also needs thick base non stick sauce pan with lid.
How to make:
1. Marinate beef with yogurt, ginger and garlic and keep it in refrigerator overnight.
2. Heat the pan with oil in medium high and fry the onion till it becomes golden. Take off the fried onion and keep aside.
3. Add the beef in same pan with salt and rest of spices except cumin and stir it.
4. Mix all spices with beef well and cook it under closed lid till the beef becomes dry.
5. Stir well and add ½ cup of water. Cook again under closed lid.
6. Repeat this process (stir well and add ½ cup of water and cook again under closed lid) till meat becomes tender. I like to cook till flesh comes off from bone.
7. Beef bhuna will take to cook about 1.45-2 hrs.
8. Add fried onion and cumin and stir it. Turn off the heat.
9. Beef Bhuna is ready to serve with roti, paratha or naan.
http://www.banglarecipes.com.au/singara-samosa-recipe/
Rownaks Famous Singara / Samosa Recipe
By Rownak Jahan,
August 8, 2011This singara recipe is easy to cook and delicious to eat.Prep Time: 15 minutes
Cook time: 1 hour
Yield: 12 Singara
liver-samosa
Ingredients:
– 1 cup of plain flour
– ½ teaspoon salt
– 2 tablespoons oil
– ¼ teaspoon nigella/kali jeera (optional)
– Water
Stuffing:
– 4 large boiled potatoes (peeled and diced)
– 1/2 teaspoon cumin
– 1 medium onion sliced
– ¼ teaspoon turmeric powder
– 3 green chillies chopped
– Fresh coriander leaves chopped
– Salt to taste
– 2 tablespoons oil
– Oil for deep frying
Also needs black salt and sliced for serve.
Instructions:
1. To make the dough, mix salt and water together and dissolve the salt. Then mix flour, oil and the salty water together and make smooth but a little bit hard dough. Cover the dough with cling wrap and let it set. The dough needs to sit for at least 20 minutes.
2. Heat the frying pan and pour the oil in the pan. Add the cumin seeds and when it crackles, add onion. When the onion is transparent, add one by one chillies, turmeric powder, potatoes and salt to taste. Stir them until tender. Afterwards, add the freshly chopped coriander leaves.
3. Remove the pan from the stove and let it cool.
4. Take the dough and knead it for 1-2 minutes and divide into 6 equal balls.
5. Roll each dough into an oval shape (6.5″ long and 5″ wide) and cut each oval in half.
6. Take half of oval and make a cone and seal the edges with water.
7. Fill the cone with the potato stuffing and seal the edge with water again. It will look like a triangle shape.
8. Repeat the process with rest. You will have 12 singaras altogether.\
9. Heat the frying pan with the oil for deep fry on low medium. When oil is ready, place the singaras in the pan few at a time. Don’t make the pan crowded. Keep space in the pan for the singaras to float around.
10. Fry them until crispy and brown.
11. Serve Singara hot with black salt and sliced onion. Enjoy.
http://www.banglarecipes.com.au/cham-cham/
Cham cham the Authentic Bangladeshi Dessert
Cham cham or Chum Chum is a traditional Bengali sweet which comes in various colours. It is normally coated with mawa. Cham cham is for those who really really love sweet ( specially for my dad who has the sweetest tooth I ever seen).
Cham-cham
Ingredients:
. 2 litres milk
. 3 tablespoons white vinegar/ lemon juice
. 1 tablespoon sugar
.1 tablespoon semolina
.1 tablespoon plain flour
.1 tablespoon self raising flour
.1/4 teaspoon cardamom powder
. 4 cups sugar for syrup
. 4 tablespoon sugar of caramel
. 2 tablespoon dry mawa
Also needs
.Strainer/cheesecloth
. Deep large pan (28’’) with lid
How to make:
Chhana/chenna:
Check out my chhana recipe.
Cham cham:
1. Now need to squeeze the cheese to extract the water. Make sure the cheese has no excess water otherwise Cham cham will break into pieces.
2. The cheese needs to be kneaded 2 minutes. Then add sugar, semolina, plain flour, self raising flour and cardamom powder. Knead the cheese until your palm feels a little greasy. You can use food processor for kneading then it will be a lot easier.
3. Now divide the dough into 20 equal parts and make them into oval shaped ball.
4. Heat the pan with 7 cups water and add the sugar on medium high. Bring it to boil and add the balls to the syrup. Cover the pan with the lid.
5. Need to boil the ball 80 minutes but need add ½ cup of water in every 10 minutes.
6. Make caramel of sugar and add with syrup.
7. Cook 10 minutes more and turn off the heat. Add 1 cup of hot water in syrup and let it cool down.
8. Take out Cham cham from syrup and roll in mawa. Cham cham is ready to serve.
