Handi Seekh Kabab

Ingredients:

For Kabab:

1. Minced Beef/Mutton- 1 kg
2. Onion- 1 medium size (sliced)
3. Green chillies- 6 pcs (sliced)
4. Garam masala powder- 1 tsp
5. Ginger-garlic paste- 2 tbs
6. Gram flour- 2 tbs
7. Coriander leaf- 1/2 cup (chopped)
8. Red chili powder- 2 tsp
9. Cumin powder- 1 tsp
10. Coriander powder- 1 tsp
11. Salt-according to taste

For Gravy:

1. Yogurt- 1 cup 
2. Oil- 1/2 cup
3. Onion- 2 medium size (sliced)
4. Garlic- 1 tsp (chopped)
5. Ginger- 1 tbs (Big size piece)
6. Red chili powder- 1tsp
7. Cinnamon- 3 small pcs
8. Cardamon- 5/6 pcs
9. Black pepper- 10 pcs
10. Cloves- 10 pcs

For Smoke:

1. Coal-1 small piece

Procedure:

1. Take the minced beef/mutton in a bowl, add all the kabab ingredients and mix them well. Keep the mixture aside around 10 minutes.

2. Then divide the mixture into 26 even portions and make cylinder shaped kabab from each of the portion.

3. Heat oil in a pan in the medium heat. Fry sliced onion until light brown color come out; then remove them from oil and make a paste.
4. Mix all the gravy ingredients (except yogurt and onion) in a bowl with 1/2 cup of water and then add the mixture to the oil and stir for a while. When oil start to separate from masla; add seekh kabab in it and cover the pan with a lid. Cook it for around 5 minutes.
5. After 5 minutes turn over kabab carefully and cook for another 2-3 min.
6. Then add yogurt in the curry, mix it well and cook another 2 minutes in low flame.
7. Now add fried onion paste and mix it well. Then add 1 cup water and cook for another 2/3 minutes in medium flame.
8. Final step is to give smoke to kabab. First heat the cool until it becomes red; then place a foil bowl over the kabab in the pan, take the heated coal on the bowl and pour some ghee on it. Immediately cover the pan with a lid. Remove the foil bowl after 2 minutes.
9. Take out the kabab on a serving dish, garnish with coriander leaf and green chili.
10. Serve the kabab with luchi, paratha or naan.

Whole Chicken Roast with Gravy

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

1. Whole roast chicken - 2 (around 500 gm)
2. Onion paste- 1 Tbs
3. Ginger paste- 2 Tbs
4. Garlic paste-1 & 1/2 Tbs
5. Green chili paste- 1 Tbs
6. Cashew nut paste- 1 Tbs
7. Coconut paste- 1 Tbs
8. Yogurt (beat with a fork before use)- 2 Tbs
9. Cumin paste- 1/2 Tbs
10. Bay leaf- 2 pieces
11. Cardamom- 3 pieces
12. Black cardamom- 1 
13. Cinnamon (1/2 inch size)- 2 pieces
14. Clove- 4 pieces
15. Salt- 1 ts or to taste
16. Oil- 2 Tbs + 1/2 cup
17. Water- around 2 cups
18. Chopped onion- 1/2 cup

Procedure:

1. Wash and pat dry the whole chicken. Tie both of the leg with a thread.
2. Take the chickens on a big pan and add all of the ingredients except 1/2 cup oil, chopped onion and water; and mix them well with the whole chickens.
3. Keep them marinated for around half an hour.
4. Then add the water and put the pan on the stove.
5. Let it cook in a medium heat until the chicken become soft. Then take out the pan from the heat.
6. Now heat 1/2 cup oil in a large frying pan. Take out the whole chicken from the gravy and carefully put it in the oil. Fry it until a nice brown color come out on the both side. Fry the other chicken in the same process and put them back on the gravy.

7. Then add the chopped onion in the oil and fry them until nice golden color come out. Put 1/2 of the fried onion on top of the chicken and save the other half for decoration.
8.  Put the chicken again on stove and cook for another 10 minutes. 
9. Take out the chicken on serving dish, garnish the top with the fried onion and serve.

Spicy Beef With Capsicum

রেসিপিটা বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients :

1. Boneless Beef : 500 gm
2. Capsicum : 2 small ( cut into ring or squire shape)
3. Large onion: 1 ( cut into large squire shape )
4. Plain yogurt : ¼ cup
5. Red chili powder: 1 ts or according to your taste
6. Turmeric powder: ½ ts
7. Garlic paste: 1ts
8. Ginger paste :1 Tbs
9. Cumin powder: ½ ts
10. Garam mashala powder: ½ ts
11. Bay leaves : 2
12. Nutmeg powder : ¼ ts
13. Oil- around 6 Tbs + 1 Tbs
14. Salt- 1ts or according to your taste

Procedure:

1. Slice the beef thinly.
2. Add all the powder and paste ingredients, yogurt and salt to the meat. Mix them well and keep marinated for around 1 hour.
3. Heat 1 Tbs oil in a different pan. Add capsicum and onion. Spread little salt over it. Stir until onion and capsicum become soft and tender. Remove from the pan and set aside.
4. Heat 6 Tbs oil in the pan. Add bay leaves and then add marinated meat to the oil. Stir well. Cook in low heat until meat is tenderized and all liquid evaporated. (if needed add little warm water)
5. When meat is done remove from the pan to a serving dish and spread fried capsicum and onion over it and serve. 

Nihari (নেহারি)

Ingredients:

1. Beef or lamb leg/ shank - 3 lb
2. Meat with bone - 1.5 lb
3. Onion (chopped) - 1 cup
4. Ginger (chopped) - 2 Tbs
5. Ginger paste - 2 Tbs
6. Whole cumin - 1 ts
7. Whole red chili - 3 pieces
8. Whole black pepper- 5-6 pieces
9. Cinnamon - 3 pieces
10. Cardamom- 3 pieces
11. Black cardamom - 1 pieces
12. Bay leaf - 2 pieces
13. Turmeric powder - 1/2 ts
14. Red chili powder - 1/2 ts
15. Roasted cumin powder - 1ts + 1 ts
16. Salt - 3 ts or to taste
17. Oil- 3/4 cup
18. Green Chili - 12/15 pieces
19. Coriander leaf (finely chopped) - 1 Tbs (optional)
20. Fried onion - 1/4 cup (for garnish)

Procedure:

1. Heat the oil in a big pan. Put the whole cumin in the hot oil and let them temper for few seconds. Then add the chopped onion, whole red chili, cinnamon, cardamom, black cardamom, bay leaf and fry them until the onion become soft. 
2. Now add the chopped ginger, ginger paste, red chili powder, turmeric powder, 1 ts cumin powder, salt to the pan and fried them until the oil start to separate from the masala.
3. Now add all the leg and meat in the pan and mix them carefully with masala. If needed put some water to prevent the burn of masala. Fry all the things for 10- 15 minutes. 
4. Then add around 10-12 cups of hot water or enough to deep all the bones into the water. Bring it to a boil and then lower the heat to medium low.
5. Cover the pan and let them simmer for around 3-4 hours or until the meat stuck in the bone become soft. After around 2 hours add the green chili in the stock and cover the pan again.
6. Now spread 1 ts of roasted cumin powder (if it is not roasted then do not add them) and the chopped coriander leaf on top and turn off the heat.
7. Garnish with the fried onion and serve hot with Paratha, Nun, Luci or Ruti.

Nargesi Kofta (নারগেসি কোফতা)

Serves 4 people.

Ingredients:

For Kofta: Ground meat (chicken/ beef)- 1 cup (**Tips: Try to use the meat with no fat to make ground meat and grind them 2-3 times so that it become soft and sticky.Otherwise the kofta will breakdown during frying.) Hard Boiled egg - 2 Ginger paste- 1/2 ts Garlic paste- 1/2 ts Cumin powder- 1/2 ts Red chili powder- 1/2 ts Garam masala powder- 1/2 ts Tomato Sauce - 2 ts (optional) Green chili (finely chopped)- 1 ts Green onion (finely chopped)- 2 ts Coriander leaf (finely chopped)- 2 ts  Salt- 1 ts or to your choice Oil- for deep fry

For Gravy: Onion (chopped)- 1/4 cup Bay leaf- 1 piece Cinnamon- 1 stick Cardamom- 2 pieces Black cardamom- 1 piece Onion paste- 1 Tbs Ginger paste- 1/2 Tbs Garlic Paste- 1/2 Tbs Tomato paste- 1/2 cup Almond/ Cashew paste- 1/2 Tbs Cumin powder- 1/2 ts Red chili powder- 1/2 ts Garam masala powder- 1/2 ts Mace powder- 1/4 ts Nutmeg Powder- 1/4 ts Salt - 1 ts or to your taste Keoda water- 3/4 drop (optional) Sugar- 1 ts Milk- 1/4 cup Oil- 1/4 cup Ghee/Clarified Butter- 1 Tbs Green chili (slit in the middle)- 2 pieces

Procedure:

1. Take the Ground meat in a mixing bowl and add all the kofta ingredients except egg and oil. Mix them well and set aside to marinate for around half an hour.

2. Now take half amount of ground meat mixture and flatten it in your palm like a cutlet. Put one hard boiled egg in the center and wrap the meat tightly around it. Repeat this with the other egg and meat. Refrigerate the kofta for around 2-3 hours.

3. Heat oil in a deep-fryer or large saucepan. When oil is heated enough, add one kofta carefully in the oil and fry it until the kofta become light brown color and slightly crispy on the outside. It may take 10 to 15 minutes. When it is done take out on a paper tawel to soak the excess oil. Fry the other kofta in the same way.
4. Now heat 1/4 cup of oil in a pan to make the gravy for kofta. Add the chopped onion and fry them until they become light brown in color.  Then add all the masala (Gravy ingredients from 2-16) and stir them well. When the oil starts to separate from the masala, add 1/4 cup water and stir it. Then cover the pan and let it cook for 5 minutes in medium heat. Now add the milk, green chili and  ghee/ clarified butter in the gravy and stir it well. Then add the fried kofta in the gravy, add the keoda water, sugar and stir it to coat the kofta with gravy. Then cover the pan and let it cook for another 5-6 minutes.

5. When it is done, take out the kofta from the gravy on a serving dish, carefully cut the both kofta in half and then spread the gravy on top of them. Then serve your Nargesi kofta with Polao or any kind of Biryani.