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Beef Curry - Bangladesh

Beef Curry - Bangladesh

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Marinate the meat for an hour with onion, ginger, garlic, hot pepper powder, cumin powder and turmeric.

After this time, heat the oil in a thick-bottomed pan.

Add cardamom powder and pepper and brown.

Put the meat with the marinade and sauté for 6 minutes.

Add the hot pepper and boiled water.

Stir, bring to a boil, cover and reduce heat.

Let it simmer for 1h 3 0 minutes.

Stir occasionally.

After 1:30 add the tomato sauce or chopped tomatoes.

Let it boil for another 20 minutes, stirring.

Add water if necessary.

Add the peel and lime juice.

Stir, add chopped coriander.

Is ready!

Serve hot with natural Basmati rice.

Thailand recipe: Beef with pasta and vegetables

Among the wonderful Thai delicacies, there is a delicious beef with pasta and vegetables! Here is the recipe that will help you prepare this exotic dish.

Preparation time: 5 minutes

Cooking time: 15 minutes


- 1-2 tablespoons Red Curry Paste Shan & # 39shi
- 1 jar Chop Suey Asian Vegetable Mix Shan & # 39shi
- 125g Pre-cooked Wok Paste Shan & # 39shi
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons wok oil
- 2 cloves of garlic
- 2 green onions
- 250g beef muscle
- 250-300 ml of water

Peel the garlic and finely chop. Peel the green onions from the outer leaves and cut them into cubes. Beef is cut into thin strips.

Heat the oil in a wok. Add onion and meat and fry for 5 minutes.

Season with garlic, red curry paste, fish sauce and soy sauce. Add the vegetable mixture to the meat. Add water and mix with the pasta. Mix everything very well and cook for 3-4 minutes.

Shan & # 39shi's Tip:

Pre-cooked Wok pasta is very practical, because it does not require boiling!

Grechanik with meat and mushrooms

Fresh wild mushrooms are able to give any dish a special aroma and original taste. But if in your possession did not have, you can use dried or bought in local supermarket mushrooms. How to cook Grechanik:

  • cooking water (a cup) until almost completely boiled and drain the excess water.
  • Fry sliced ​​mushrooms (500 grams) with a spring, and then grind with a blender.
  • Separately fry up to half the minced meat (300 grams).
  • Mix all the products together, add an egg, fresh herbs, salt and pepper.
  • Shape the pies into your hands and roll them in flour. They can be given any shape - oval, round or elongated.
  • Grechanik fry on both sides and serve hot.

Learn how to prepare the most delicious meat pilaf, ready in just 30 minutes!

We present you the fastest recipe for meat pilaf. It is very appetizing, fragrant and very delicious. If you want a hearty lunch, then make this quick meat pilaf. With this recipe we guarantee that you will never fail.


300 g Pork
200 g Rice
320 ml The water
2 pieces Onion
2 pieces Carrot
1 piece Garlic
3 pieces Garlic puppies
2 pieces Bay leaves
0.25 teaspoon hot pepper flakes
0.5 teaspoon Curry
0.5 teaspoon Turmeric
0.5 teaspoon Garlic powder
2 teaspoons Salt
0.5 teaspoon Ground black pepper
50 ml Refined oil


  1. In a hot frying pan with oil, put the diced meat to harden, the minced garlic cloves, mix and let it simmer until the meat is browned, for 7 minutes, stirring periodically. Add the julienned onion and cook for 2 minutes, then add the carrot cut into long strips, stir and make low heat.
  2. When the carrot becomes soft, pour 150 ml of hot water, add the bay leaves, turmeric, curry, garlic powder, hot pepper flakes, mix well and add the garlic clove. Then add a teaspoon of salt, black pepper, mix, cover with a lid and simmer for 25 minutes.
  3. Meanwhile, prepare the rice: wash the rice in more water, add 170 ml of water, 1 teaspoon of salt and washed rice in a saucepan. When it starts to boil, stir, make a small fire and let it boil until it is ready, stirring periodically. Add the boiled rice to the meat mixture and mix well.
  4. Enjoy with pleasure!

1 comment

A small detail. How to boil 200 g of rice in 170 ml of water. Well, the water disappears immediately and the rice burns and does not boil !! 200 gr of rice means almost a cup measured by me. I to boil the rice properly (pilaf)
put a measure of rice and 4 tablespoons of water. As a dish it turned out very good, but with 4 cups of rice water. The rest is ok.

Beef Curry - Bangladesh - Recipes

On this occasion we have prepared a tasty stew full of spices, such as cumin, coriander, turmeric, ginger, hot peppers, tamarind and lemon. If you do not find tamarind paste like me, you can replace it with juice and lime peel. And since it's not the season for tasty tomatoes, I preferred my homemade tomato sauce flavored with Sichuan pepper - the recipe here.
"Beef buhna" is a traditional food usually served in Bangladesh at the Iftar dinner during the Ramadan period.
It is a very fragrant food served with natural rice.

Ingredient: 6 people
1 kg of beef cut into 2.5 cm pieces
2 onions cleaned and finely chopped
2.5 cm of fresh ginger with finely chopped peel
4 cloves finely chopped garlic
1 tablespoon sea salt
1/2 teaspoon hot pepper powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric / turmeric powder
3 tablespoons oil
1 teaspoon cardamom powder
1/2 teaspoon pepper
2 green hot peppers, cleaned and finely chopped (attention, I put only half, put according to your taste)
25 cl of boiled water

2 tablespoons tamarind paste (I put the peel and juice of a lime-lemon)
1/2 bunch finely chopped coriander

Method of preparation:

Marinate the meat for an hour with onion, ginger, garlic, hot pepper powder, cumin powder and turmeric.

After this time, heat the oil in a thick-bottomed pan.

Add the cardamom powder and pepper and return.

Put the meat with the marinade and sauté for 6 minutes.
Add the hot pepper and boiled water.

Stir, bring to a boil, cover and reduce heat.
Let it simmer for 1h30 minutes.

Stir occasionally.

After 1h30 add the tomato sauce or chopped tomatoes.
Let it boil for another 20 minutes, stirring.

Add water if necessary.

Add the peel and lime juice.

Beef and rice with turmeric

To start, prepare the pasta. Soak the dried peppers for 15 minutes in a bowl of boiling water. Remove the seeds and place the peppers in a blender with the rest of the ingredients. Mix until the composition is smooth.

Heat the oil in a wok. Add the obtained paste and cook for 5 minutes on the right heat, until it starts to emanate flavor.

Add the pieces of meat and lemongrass. Stir to combine the flavors, and when the meat begins to change color, then add coconut milk and 250 ml of water.

Bring the preparation to the boil, and when it starts to boil, let the heat simmer with the pot uncovered. Stir occasionally to avoid sticking.

While the meat is cooking, place the coconut in a pan and fry for 5-7 minutes, during which time it begins to brown. Remove the pan from the heat and allow the coconut to cool. Using a blender, chop the coconut into fine pieces.

After the meat has been boiling for 2 hours, add the coconut, the soup concentrate, the tamarind paste, the sugar and the salt. Let it boil for another 30 minutes.

When the meat becomes tender, then you can remove the dish from the source of the fire.

To prepare the rice, heat the oil in a pot and add the mustard seeds. When the seeds start to crack, add the curry leaves (if using), turmeric and rice.

Add the soup concentrate and 1 l of water. Bring to the boil and simmer for 5 minutes with a lid.

Remove from the heat source and leave the bowl still covered, steaming, for 25 minutes.

Calf curry

Indian-inspired, this stew, as we would call it, is very fragrant and tasty, only good for cold days.

To prepare this recipe, you need the following ingredients:

  • 600 g of tender, fat-free veal, cut into pieces
  • 2 tablespoons curry powder
  • 2 teaspoons of thick tomato paste
  • 2 teaspoons hot pepper paste
  • a finely chopped hot pepper
  • a diced bell pepper
  • a finely chopped onion
  • 3-4 cloves of garlic cut into thin slices
  • a cup of sweet cream
  • 1-2 cups of concentrated beef soup or hot water
  • salt and pepper
  • 2 tablespoons coriander powder
  • 2 tablespoons lemon juice.

Combine the lemon juice with the curry and coriander powders in a bowl. Add salt and pepper.

Put the meat in the spice bowl, mix it and let it sit for 10-15 minutes.

In a non-stick pan put 3 tablespoons of cold-pressed rapeseed oil, onion, bell pepper, garlic, meat and hot pepper.

Stir and leave to harden for about 6 minutes, stirring frequently, over medium heat.

Reduce the flame and add the cream. Bring to a simmer for 2 minutes, then add the tomato paste and hot pepper paste.

Add the beef broth or hot water and let it cook for another hour and a half, covering the pan with a lid. Add more hot water, if needed, during boiling.

Mexican burrito with beef

I still remember the first burrito I ate in California, in a small bar, a few blocks from the beach. I didn't know then that this is how all the small Mexican family restaurants look like. Premises with white tiles and colored tiles, with icons on the wall and an exaggeratedly thick menu for a 12m square. It is certain that all, but all the dishes had "cilantro" or coriander, to my maximum horror. I asked if there was anything without coriander and the little Mexican who was serving smiled at me and said "you don't know what's good, girl". From the little Spanish I knew (and I still know it from soap operas) I replied that "I don't like cilantro but I like guacamole". He smiled at me again, with some pity because I don't know how to appreciate coriander. He made me a delicious burrito, and guacamole with parsley instead of coriander was from the houseâ & # x20AC; & # x2122;

What does Mexican burrito mean? A tortilla full of all kinds of goodies, from guacamole to beans, from sliced ​​meat to salsa and to salad, corn or meat sauce. The glue is then rolled and heated on the grill. Burrito is the diminutive of "donkey" which means "donkey". It seems that burrito got its name from the resemblance to the sacks that donkeys carry in Mexico. Starting from everything written so far and from a slight (or worse) nostalgia for the 4 months spent in California, we arrived at today's recipe - Mexican Burrito with beef.

[box type = & # 8221info & # 8221] Everything you need to know about the Mexican Burrito recipe with beef [/ box]

  • It is easy to prepare and can be prepared the day before, and then just heat the grill the next day.
  • It is a perfect preparation for picnics, outings on the green grass or long roads by car, to the holiday destination.
  • You can easily replace guacamole, the creamy base for our recipe with salsa or diced tomatoes. But I would not omit the cheese, which melts nicely on the grill and gives a special flavor to the recipe.
  • Mexican burrito with beef is not to be fried on the grill, you can eat it quietly and without heating it beforehand.
  • In today's recipe we used Beef in its own juice from Scandia Sibiu, a meat product of the best quality, carefully cooked and chopped (not chopped) and which has an absolutely delicious taste.
  • Beef in its own juice can be eaten as such, at a picnic for example, with fresh tomatoes, telemea and a loaf of fresh bread, but it can also be an ingredient in your recipes for sandwiches, snacks, appetizers or even the main course.
  • Beef in its own juice is a product without E-s, as we were used to by Scandia Sibiu

Ingredients for 4 Mexican burritos:

  • 4 tortillas
  • 1 large avocado (2 if smaller)
  • 2 teaspoons lemon juice
  • ½ red onion
  • ½ red bell peppers
  • 2 cloves garlic
  • 2 tablespoons finely chopped green parsley
  • 8 tablespoons corn kernels
  • 8 tablespoons boiled white beans
  • a can (300g) Beef in its own juice Scandia Sibiu
  • 8 tablespoons grated cheese
  • salt and pepper to taste

First we prepare guacamole. It is a personalized version of guacamole, because instead of diced tomatoes we will use bell peppers. Tomatoes soften the tortilla too much, especially if we prepare burrito in the evening and we will only eat it in the morning. For the guacamole, cut the avocado around with a knife, remove the seeds and remove the core with a spoon. Grind the avocado core using a fork, then add the lemon juice (which prevents the avocado from oxidizing), salt and pepper and mix well. Add the rest of the ingredients, all finely chopped: onion, garlic, pepper, parsley. We mix very well.

On each tortilla we put a generous spoonful of guacamole (divide the guacamole evenly between the 4 tortillas), then 2 tablespoons corn, 2 tablespoons beans. Drain the beef from its own juice and slice it. Place the slices of meat in the burrito, place the grated cheese on top. Roll the burrito and put it on the hot grill for 2-3 minutes.

As I told you, it is a quick but very consistent recipe. It will keep you hungry for a long time. It is perfect in the package at school or at the office, at a nice picnic with the family. The truth is that we also took Burrito with beef for a walk. We enjoyed an outdoor meal after days of rainâ & # x20AC; & # x2122; s best for you!

Fish head in curry sauce

The fish head is a part less used in dishes (usually in soup or fish borscht) and often housewives prefer to throw it away. But there are certain populations that use it frequently in their cuisine, such as Asians. For example, fish head in curry sauce is a recipe much appreciated by Singapore or Malaysia residents. Try it too!

Cooking time: 30 minutes
Preparation time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 8

Necessary ingredients

- 1 head of fish with red meat (eg carp, perch, salmon), cut in half
- 10 g of ginger, cut into thin slices
- 3 cloves of garlic, finely chopped
- 3 onions, cut into thin slices
- 5 tablespoons of curry powder
- 3 tomatoes, cut each in four
- 6 red hot peppers and 6 green hot peppers, cut in half (lengthwise), and with seeds and veins removed
- 2-3 curry leaves
- 1½ teaspoon of salt
- 1 tablespoon of sugar
- 1 tablespoon of tamarind paste (you can find it in Asian specialty stores)
- ½ cup of warm water
- 1 cup of coconut milk (normal version, not light)

Ingredients for curry paste

- 250 g of coriander powder
- 60 g of cumin powder
- 150 g of chili powder
- 30 g of turmeric powder
- 20 g of black pepper
- 10 g of ground fenugreek
- 5 tablespoons of sunflower oil

How to prepare fish head in curry sauce

1. Wash the fish head and drain it on a paper towel.

2. Heat the oil in a wok or pan, add the curry paste and ginger and stir over high heat for three minutes or until the seeds open.

3. Cool the curry composition and then put it in a food processor. Mix until you get a paste.

4. In the same bowl, cook the garlic until it turns brown. Add the curry paste and boil the ingredients a little. Put the onion and after about a minute pour half the amount of coconut milk. Boil the mixture and stir continuously so as to avoid clotting.

5. Dissolve the tamarind paste in half a cup of warm water. Tamarind juice gives the dish a sweet-sour taste. If you can't find tamarind paste, you can use lemon juice (in some cases white vinegar or rice vinegar is also accepted), freshly squeezed, mixed with an equal amount of brown sugar.

6. Add the fish to the bowl over high heat and simmer for 10 minutes, then add the remaining coconut milk and tamarind juice or lemon mixture.

7. Add tomatoes, chili peppers, curry leaves, salt and brown sugar.

8. Mix gently (be careful not to crush the fish) for 5-8 minutes, so that the flavors combine, until the sauce thickens and the fish penetrates. You can add more liquids if not enough sauce came out.

9. Serve the fish with a garnish of basmati rice.

Did I make you curious? Prepare these summer food if you want to change the menu or simply if you want to try new tastes and flavors.

The best spices for beef

We all know that beef is one of the most demanding types of meat. It has a rather harsh texture, and its taste can be enhanced with the help of aromatic herbs that turn it into a culinary delight. This will only happen if we choose the right spices. Otherwise, we will get a dish that will not satisfy our culinary tastes. Here are the best spices for beef:

But before you share which are the best spices for beef, you should know that you will find this type of steak in many forms. File (muscle section) is the most appreciated part by true beef lovers. It is usually served in the blood.


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