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Description: Rummana's Kitchen skip to main | skip to sidebar Rummana's Kitchen My collection of authentic Bangladeshi cooking recipes In memoriam : Rummana Zaman Search This Blog Loading Taj Kabab (Beef Taj Kabab
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Rummana's Kitchen skip to main | skip to sidebar Rummana's Kitchen My collection of authentic Bangladeshi cooking recipes In memoriam : Rummana Zaman Search This Blog Loading... Taj Kabab (Beef Taj Kabab) Serves eight to nine people. Main Ingredients: Thinly sliced beef (1" long) - 1 kg Large potatoes - 4 Large onions - 4 Large tomatoes - 4 to 5 Ginger paste - 2 tablespoons Garlic paste - 1 tablespoon Coriander powder - 2 teaspoons Cumin powder - 1 teaspoon Mustard powder - 1 teaspoon Cardamom powder - 1 teaspoon Black pepper powder - ? teaspoon Cloves - 5 to 6 Ground turmeric - 1 teaspoon Chili powder - 2 tablespoons Jaiphal (nutmeg) powder- ? teaspoon Jaitri (mace) powder - ? teaspoon Cinnamon stick - 1 Vinegar - 2 tablespoons Dried chili - 4 to 5 Whole cumin - 1 teaspoon Bay leaf - 2 Salt - 2 tablespoons (as needed) Mustard oil - ? cup Soy bean oil - ? cup Preparation: Slice the beef into thin, 1" long pieces. Clean the beef and marinate with ginger, garlic, coriander, cumin powder, turmeric, chili powder and salt. Now marinate further with vinegar, mustard powder, jaiphal, jaitri, cardamom powder, black pepper and mustard oil. Keep aside for about 10 minutes. Cut the potatoes, tomatoes and onions into large, round, ?" thick pieces. Keep aside. Heat the soy bean oil in a saucepan. Fry the whole cumin, cinnamon stick, cloves and bay leaves. Turn off the heat. Place half of the beef evenly over the saucepan. Now layer half of the sliced potatoes, onions and tomatoes on top of the beef. Place the remaining beef evenly on the layer of vegetables. Finally, put the remaining potatoes, onions and tomatoes on top of the second layer of beef. Throw in the dried chili on top and turn on the heat. Cover and cook over medium heat. After about 10 minutes, lower the heat. Let it cook for 1 hour. Do not open the cover or stir the ingredients. Remove the cover after an hour. Let any remaining water dry up completely. Cook until the beef is soft and tender, and the oil starts to separate from the water. Serve hot with polao or paratha. Posted by Rummana Zaman 1 comments Links to this post Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: Beef, Goru, Kabab Older Posts Home Subscribe to: Posts (Atom) Subscribe To Posts Atom Posts All Comments Atom All Comments Recipes Achaar (Pickle) ----------------------------------------------- Marich Angur Appler Achaar Marich Keemar Achaar Bhorta ----------------------------------------------- Alu Bhorta Begun Bhorta Dherosh Bhorta Kalijira Bhorta Masoor Daal Bhorta Murgir Gila Bhorta Gorur Goster Bhorta Squash Bhorta Taaki Maacher Bhorta Daal (Lentils) ----------------------------------------------- Ghono Maash Daal Maasher Daaler Dim Curry Masoor Daal Masoor Daal Bhorta Sajna Masoor Daal Tomator Tok Dim (Eggs) ----------------------------------------------- Alur Daal-e Dim Omelette Dim Beguner Cutlet Dim Omeletter Rokom Fer Dim Shobjir Kopta Dim Telani Dim Tomato Kopta Fulkopi Dim Bhaji Maasher Daaler Dim Curry Palong Sauce-e Dim Tomato Dim Khangina Goru-Khashi (Beef & Mutton) ----------------------------------------------- Begun Keema Khangina Checha Moshlai Goru Bhuna Dhone Patai Goru Bhuna Goru Badhakopi Gorur Bhuri Bhuna Gorur Ghugni Gorur Goster Bhorta Gorur Goster Reaji Gorur Goster Rezala Gorur Moshla Kabab Gorur Pot Roast Goster Fulori Goster Modhu Fulori Goster Shobji Fulori Hari Kabab Khashir Paaya Khashir Rezala Marich Keemar Achaar Taj Kabab Maach (Fish) ----------------------------------------------- Ayir Maach Sheem Curry Bele Maacher Jhuri Chitol Maacher Kopta Daaler Borai Rupchanda Maach Hakka Fish Ilish Polao Ilish Bhuna Kasundi Shol Maach Kechki Maacher Chochori Kechki Maacher Jhal Peaji Kechki Maacher Tomato Jhol Korolla Mola Maach Chochori Lakka Shutki Bhuna Loitta Shutki Bhuna Maacher Fillet Dopeaza Maacher Komla Curry Mrigal Maach Bhuna Pabda Maacher Dopeaza Pui Shak Diye Ilish Rupchanda Bhaja Salmon Bhuna Shol Maach Bhuna Shorshe Ilish Taaki Maacher Bhorta Tilapiar Methi Chochori Murgi (Chicken) ----------------------------------------------- Dhone Patai Murgi Bhuna Hard Chicken Jhal Bhuna Karahi Murgi Koel Pakhi Bhuna Murag Polao Murgi-Chingri Tehari Murgi Keema Diye Alu Bhuna Murgi Keemar Jhal Koptakari Murgi Palong Murgir Begun Cutlet Murgir Curry Murgir Dopeaza Murgir Gila Bhorta Murgir Jhal Chochori Murgir Jhal Roast Murgir Jhuri Kabab Murgir Korma Murgir Roast Biryani-Polao-Khichuri (Rice) ----------------------------------------------- Ilish Polao Kacchi Biryani Murag Polao Murgi-Chingri Tehari Plain Polao Shobji Khichuri Shobji (Vegetable) ----------------------------------------------- Alu Beguner Ghonto Alu Bhaji Alu Palong Curry Alur Tok Begun Bhaja Begun Keema Khangina Celery Fulkopi Bhaji Daal Palong Dherosh Bhaji Dim Beguner Cutlet Dim Shobjir Kopta Fulkopi Dim Bhaji Goster Shobji Fulori Korolla Mola Maach Chochori Korolla Motorshuti Bhaji Lau Bhaji Mung Bean Sprout Diye Chingri Paka Kolar Dopeaza Palong Sauce-e Dim Pepe-o-Alu Bhaji Pui Shak Diye Ilish Shobji Korma Shobji Rezala Shorshe Begun Shorshe Shak Bhaji Squash Bhorta Tomato Dim Khangina Tomator Tok About Me Rummana Zaman California Hi, I am Rummana and welcome to my cooking blog! I am a cooking enthusiast and love developing my own recipes. I started cooking almost 40 years ago, and picked up a lot of different recipes along the way. The recipes in this blog will help you make some of the most authentic Bangladeshi (and Bengali) dishes, and some of my own personal creations. Please feel free to contact me if you have any questions. Thanks and enjoy your visit! View my complete profile Followers Latest Recipes in Rummana's Kitchen Total Pageviews Copyright? 2007-2014 Rummana Zaman. Powered by Blogger.

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