Saturday, March 17, 2012

Beef Vuri (Cleaned Stomach) fry




Beef Vuri (Cleaned or dressed Stomach) fry
Cooking Elements:
Beef stomach one kg properly cleaned
Ginger paste 2 tea spoons
Garlic paste 1 tea spoon
Onion sliced ½ cup
Turmeric powder 1 tea spoon
Red chili powder 2 tea spoon
Cumin paste 1 tea spoon
Cinnamon Cardamom Clove roasted and powdered together 1 tea spoon
Oil 1/3 cup
Salt to taste

Cooking Method:
Take beef stomach properly dressed or cleaned and cut into very small pieces, washes thoroughly and drain out water. Take in a pan; add all ingredients and cook on medium heat. Add small amount of water put cover on the pan. Turn heat very low and cook for 30 minutes. Water gets dry and stuff becomes sticky with the bottom of the pan. Then add more 1 cup hot water and keep on low heat with cover for 1 hour. You can add small cubed potato. Take out the cover, fry and stir continuously until oil appears. Serve hot with plain rice, pilaw, chapatti, paratha. 

Beef Vuna

Beef Vuna is a very simple recipe of a fantastic dish. This dish is made mainly with beef and some spice. If you want to have the real taste of this dish then you must collect the beef from the Southern Asian cow.
Ingredients for meat:
Beef 2 kg
Ginger paste 1 table spoon
Garlic paste 2 tea spoon
Onion sliced 1 cup
Turmeric powder 2 tea spoon
Red chili powder 2 tea spoon
Cumin powder 2 tea spoon
Coriander powder 1 tea spoon
Cinnamon 3 piece powdered
Cardamom 4 piece powdered
Clove 4 piece powdered
Oil 1 cup
Salt as per taste

Cooking Method:
Meat cut into small pieces, washes thoroughly and drain out water. Take meat on a big pan; add all ingredients keep on medium heat. Put cover on the pan. Water gets dry and meat become sticky with the bottom of the pan. Then add 4 cups water and keep on low heat with cover for 1 hour. You can add sliced potato. Meats become well-cooked with thick gravy. Serve this beef vuna hot with plain rice, pilaw, chapatti, paratha. 

Friday, March 9, 2012

Pickled Cabbage Salad


Pickled Cabbage Salad

Ingredients:
Cabbage finely sliced 4 cups
Onion finely sliced 1 table spoon
Dry rice noodles
Salt to taste

Serving Method:
1.       Cabbage leaves wash with water and leave extra water.
2.       Mix cabbage leaves with salt.
3.       Put this cabbage in a glass made jar covering the top with a piece of cloth and keep it for 7 days.
4.       Serve after mixing with onion and rice noodles. 

Potato Salad















Potato Salad

Making Elements:
Baked potato small cubes two cups
Boiled egg sliced one
Capsicum sliced two table spoons
Onion slice one table spoon
Coriander leaves one table spoon
Mint leaves one table spoon
Salad dressing ¼ cup
Lettuce leaves 4
Salt to taste

Serving Method:
1.       Mix all vegetables except lettuce with salt and keep in refrigerator for few minutes.
2.       Put the vegetables over lettuce leaves spreading on serving plate.
3.       Four servings.

Tomato and red cabbage salad















Tomato and red cabbage salad
This is a nice Recipe of fantastic salad. This dish is normally made with tomato, red cabbage and salad dressing. This recipe is very simple to make a fantastic dish. This is less time consuming and cheap also.Tomato and red cabbage salad is really a colorful and presentable dish. This salad can be used as lunch. Tomato and red cabbage salad is a nice dish which has great nutritious value.


Ingredients:

The ingredients are Red cabbage, Tomato, White sesame seed, Salad dressing and Salt. The measurements are as follows:
Red cabbage ½
Tomato small 6
White sesame seed 1 tea spoon
Salad dressing 2 table spoon
Salt to taste

Serving method: 
At first all the ingredients should collect and then start to make the dish. All the ingredients should be fresh, neat and cleaned, because raw ingredients are used in this recipe . Take cabbage after properly washed. Cut the cabbage into slender long slices, this slice will give the salad a fantastic look. Then cut the tomato into long small pieces, and then mix with cabbage. Mix all vegetables with salt, pour salad dressing on it, spread sesame seed.
4.     Six servings.

Mixed Vegetable Salad















Mixed Vegetable Salad

Making Elements:
Tomato 1
Cucumber 1
Carrot 1
Beet ½
Pine apple 2 slice
Celery 2 slice
Cabbage ½ cups
Lettuce leaves 4
Potato baked 2 pieces
Egg boiled 1
White pepper powder ½ tea spoon
Salt to taste
White yogurt ¼ cups

Serving method:
1.       Make tomato and cucumber in round sliced.
2.       Make carrot long sliced and half boiled.
3.       Beet sliced and boiled.
4.       Take cabbage a 6cm long piece and wash carefully.
5.       Cut boiled potato and egg into 4 long sliced.
6.       Mix up vegetables and egg with salt and pepper.
7.       Serve on lettuce leaves lying on a serving plate instantly with yogurt toppings.
8.       Full nutrient balanced lunch for one person.

Lebanese Salad















Lebanese Salad is a nice recipe of a tasty and colorful salad. This is really a presentable dish I have ever seen. This dish can be served with Pilow, Biriani, and Khichuri as well, it can also be served as lunch alone.
Ingredients:
The ingredients of this recipe are tomato, Cucumber, Capsicum, Onion, Lettuce leave, Black pepper, French dressing and Salt. The measurements of these ingredients are as follows:
Tomato 4
Cucumber 2
Capsicum 1
Onion 4
Lettuce 2
Black pepper ½ tea spoon
French dressing as required
Salt to taste

Serving Method:
1.       2 Tomatoes, cucumber, capsicum and onion cut into small cubes.
2.       Prepare 2 table spoon tomato juice from 2 tomatoes.
3.       Lettuce and parsley leaves make finely grated. 
4.       Mix vegetables all together with tomato juice, salt, black pepper and French dressing during serving.
5.       Six servings.

Fresh Vegetable Salad















Fresh Vegetable Salad
Ingredients:

Carrot 2
Radish 1
Cucumber 2
Tomato 4
Capsicum 1
Green onion leaves 1 cup
Lettuce leaves 6

Cooking Method:
1.       Vegetables wash with water. Take cucumber, radish and carrot Peel off and cut into 6cm pieces.
2.       Take rest of the vegetables and cut into long pieces.
3.       Decorate in a glass dish.
4.       Serve with crushed ice.
5.       6 servings.

Wednesday, March 7, 2012

Tomato Cabbage Salad


Tomato Cabbage Salad is a fantastic recipe of a tasty and colorful salad. This is a presentable dish. Normally this dish is served with Pilow, Biryani and Bhuna Khichuri, it can be also served as lunch alone.
Ingredients:
The ingredients of this recipe are Green Cabbage, Tomato, White sesame, Dry Chili Powder, Garlic, Mustard Oil, Salt etc.The measurements of these ingredients are as follows:
Green cabbage ½ portions
Tomato small size 6
White sesame 1 tea spoon
Dry chili powder ½ tea spoon
Garlic sliced 2 table spoons
Mustard oil 2 table spoons
Salt to taste

Process:
1.       Take cabbage finely sliced.
2.       Tomatos make slice and mix well with cabbage.
3.       Garlic smashed and fried in oil.
4.       Take garlic with frying oil, chili powder, salt, sesame seed, cabbage and tomato all together and mix well.
5.       Six servings.

Italian Meat Balls (Italian Dish)


Italian Meat Balls (Italian Dish)
Ingredients:
Beef minced 225gm
Egg 1
Biscuit powder 50gm
Parmesan cheese 25gm
Garlic smashed 1 pod
Dry parsley ½ table spoon
Oregano ½ tea spoon
Thyme leaves 1 tea spoon
Salt ¼ tea spoon
Black pepper powder 1 pinch
Tomato sliced 225gm
Parmesan cheese 50 gm

Cooking Method:
1       Take parmesan cheese grated.
2       Mix all ingredients together except tomato and 50gm parmesan cheese.
3       Make 12 equal sized balls with the mixture.
4       Arrange the balls in a round microwave dish. Cook in high power microwave oven without covering for 4-5 minutes or until the balls will well cooked.
5      Take out the round dish, turn the balls upside down. Spread grated tomato and cheese over balls. Put the dish into microwave oven and bake covering for 5 minutes.

Garlic Bread (Italian Dish)


Garlic Bread (Italian Dish)
Ingredients:
Flour 2 cups
Butter 1 tea spoon
Sugar 2 tea spoon
Milk 1 table spoon
Yeast 1 table spoon
Garlic sliced 2 table spoons
 Water as required
Egg blended 1
Salt to taste

Cooking Method:
1       Take flour with all ingredients except garlic and ½ portion of blended egg. Make smooth dough with it. Keep the dough covering aside for 1 hour.
2       After 1 hour the dough will puff up, and then press with hand and rubbing well. Make a 30cm length and 10cm width shape by hand. 
3       Spread the garlic slice on the length of dough. Cover garlic by the dough from both sides. Put on oil brushed tray by covering it. When it raises again then brush egg on it.
4       Bake into preheated oven at 200 degree Celsius from 20-25minutes. Take out from heat, brush butter on it.
5       12 servings.

Fried Prawn (Chinese Dish)


Fried Prawn (Chinese Dish)
Easy and quick and appetizing recipe. Favorite to all.

Ingredients:
Prawn 20 medium pieces
Soya sauce 1 table spoon
Egg 1
Toast powder ½ cup
Salt to taste
Oil for fry

Cooking Method:
1.       Take tail on prawns having peeled out and head off.
2.       Prawn mix with soy sauce and slightly blended egg.
3.       Take prawns on toast powder, move over the dust repeatedly.
4.       Deep fry until get golden brown color.
5.       Drain out excess oil.
6.       Serve hot with chili sauce.
7.       Total 6 servings

Sunday, March 4, 2012

Samosa (Chicken Patties)















Samosa (Chicken Patties)
Samosa is a delicious snack dish of Bangladesh. It is deep fried, stuffed with chicken and masala, patties like food. It is used mainly in parties, picnic, all kinds of crowds and also entertaining guests.  You must add this to your snack menu.
Ingredients:
Chicken minced ½ kg
Onion sliced 1 cup
Fresh coriander leaves 2 table spoons
Green chili chopped 1 tea spoon
Ginger paste 2 tea spoon
Garlic paste 2 tea spoon
Red chili powder 2 tea spoon
Black pepper powder ½ tea spoon
Cardamom and cinnamon powder ½ tea spoon
Bay leaf 1 piece
Vegetable oil ¼ cups
Flour ½ kg
Water ¾ cup
Salt to taste
Vegetable oil for frying

Cooking Method:
1. Chicken cooked in low heat with spices paste and powder, bay leaf, 1 tea spoon salt, 3 table spoon oil and ½ cup water. Add sliced onion, coriander leaves, green chili and 1tea spoon flour to it when water dried, fry few seconds and take out from heat.
2. Take small amount flour and make paste with adding water.
3. Take 3 ½ cup flour in a bowl; add salt and water to make dough. Make small 16 balls with the dough. Make 16 round discs like bread with the balls by pressing rolling. Take one bread and spread some oil on it then cover it with another bread and keep rolling. Make all breads this way. Put these breads on heat for few seconds and then separate them. Cut 20cm length and 8cm width with a knife.
4. Take one slice of bread, fold three times from one side like a triangular shape, stuffing with chicken and fold again the rest part of bread, attached with flour paste.
5. Deep fry in hot oil. Fry until golden brown color. Take out and drain on a paper towel.
6. Serve with tomato ketchup or onion and green chili.
7. Total 8 servings.

Friday, March 2, 2012

Crispy Tiny Nimki





Crispy Tiny Nimki
This is a crispy and crunchy dish. Remain fresh for long days. Great snack item, which is best during family outing, picnic, long drives and travelling. Very delicious and popular among children. You can make it just in 30 minutes.




Recipe Ingredients:
Wheat flour 1 cup
Water 2 Table spoon
Ghee 1 Table spoon
Backing powder 1 tea spoon
Cooking oil for frying
Salt 1 Tea spoon
Sugar 1 Table spoon

Cooking Method:
Take a bowl add sieved flower, backing powder, salt, sugar, water and mix well. Slowly add ghee with continuous mixing the dough. Keep the soft and firm dough in a cool place with a cover for 15 minutes.
Take dough and divide into 4 equal size balls.
Take one ball and roll the dough into a flat round shape. Cut slanting with a knife horizontally and then vertically to make small rectangle pieces.
Take oil in a frying pan on medium heat. Take small pieces all together to hot oil. Fry until become golden brown in color. Then take out from oil with the help of a strainer. Let it be cool. Keep in an air tight container. You can store this crispy snack for more than 2 weeks.