Roasted meat,3 ground beef recipes easy steps

Roasted meat,3 ground beef recipes easy steps
Roasted meat, ground beef recipes easy steps

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Materials of Roasted meat recipes

  1. Beef (without bones) half a kg
    2 tablespoons of mustard oil
  2. Onion (large) 6
  3. Shahi cumin 1 table spoon
  4. Ginger paste 2 tablespoons
  5. Garlic paste 2 tablespoons
  6. 1 tablespoon of mustard seeds,
  7. Salt to taste
  8. 1 teaspoon of turmeric powder
  9. 2 teaspoons of chili powder
  10. 2 tablespoons of hot spice powder
  11. 8 green peppers (slit from the middle)
  12. For sorting coriander leaves.

Method of Roasted meat recipes

Heat mustard oil in a pan and fry onion in it. >
Then put the meat in it on low heat for 10 minutes. Put

cumin seeds and mustard seeds in the oven on low heat

for another five minutes. >
Raw chilli, ginger-garlic paste, salt, turmeric powder, chilli

powder, hot spice powder, mix well with the meat in a bowl,

cover and keep in the oven for another 15 minutes or

until the meat is cooked.
Then pour in the serving bowl and serve garnished with

coriander leaves.

Be aware:

When buying beef, you should choose soft meat. Forthis, the meat on the back or back of the cow is quite good. And if you add curry leaves, the taste is better. Adding Thai lemon leaves 5 minutes before removingfrom the oven will give a little sour taste

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Recipe 2, Roast beef kala

Materials of Roast beef kala

Roast beef kala

1 kg of beef, 2. 2 cups of onion

  1. Ginger-garlic paste 2 tablespoons
  2. 2 teaspoons of black pepper
  3. Kebab sugar 4-5 o’clock
  4. Cook and Shahi cumin 2 teaspoons (powdered in the

oil)

  1. Garammasala powder 2 teaspoons
  2. 2 teaspoons of coriander powder
  3. 2 teaspoons of red pepper powder
  4. 1 teaspoon of turmeric powder
  5. Cumin powder 1 teaspoon
  6. Dried pepper 7-8 o’clock
  7. Raw pepper 10-12 o’clock
  8. Whole garlic clove 5-6 o’clock
  9. Half a cup of soybean oil
  10. 1 cup of mustard oil, 16. Salt to taste

Method of Roast beef kala

Cut the beef into small pieces, wash and put in the pot inwhich you will cook. Mix soybean oil
whole garlic, dried chillies and onion with all the other ingredients and give 2 cups of water
Now cover the oven and cook until the meat is cooked. Stay tuned from time to time
When the meat is cooked and black, take it out of the oven. Now heat the mustard oil in another pan and grate the onion in it
Fry the dried chillies and garlic cloves in red and pour inthe cooked meat with barista
Then put it in the oven and fry for at least half an hour
When the meat is black and slightly fried
sprinkle a little cooking powder and hot spice powder before taking it down. Now decorate and serve nicely.

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(Recipe 3) Host meat(মেজবান মাংস)

(Recipe 3)  Host meat(মেজবান মাংস)

Materials(1)

  1. Four kilograms of beef,
    II. Onion (half bata, half kuchi) 2 kg
  2. Ginger paste 200 grams
  3. Garlic paste 200 grams
  4. 50 grams of white mustard paste
  5. Peanut paste 50 grams
  6. Coconut paste 200 grams
  7. 2 tablespoons of coriander powder
  8. Cumin powder 2 tablespoons
  9. 3 tablespoons of pepper powder
  10. Yellow powder 2 tablespoons
  11. Garammasala quantity
  12. Tomatoes 1 kg
  13. Half a kilo of mustard oil
  14. Ghee 350 grams,
  15. 10 raw peppers, 16. Salt to taste.

Materials (2)

  1. Cumin 20 grams
  2. 10 grams of coriander
  3. Cook 15 grams
  4. 10 dried peppers
  5. 8 bay leaves

Materials (3)

  1. Mouth slit cardamom 6,
  2. Cinnamon (2 inches)
    3, 3. Clove 6,
  3. Pepper half a table-spoon,
  4. Fenugreek 2 tablespoons,
  5. Nutmeg 1, 6. Jayatri 1 table-spoon, 6. Cook half a

table-spoon, 9. Join 1 teaspoon

Method:

Wash the pieces of meat and add water. Except for hot water and green chillies, all the spices of No. 1 ingredients and 250 gms of ghee should be mixed with the meat and put in the oven in a heavy saucepan. Stir with 2 cups of water. In another pan, fry the spices of ingredients number 2 and add it to the meat. Cover and cook over medium heat. Stir occasionally. When the water is dry, give a little hot water, but not more. You have to keep the macha macha broth. Of these, the spice of the material number 3 should be fried and powdered. Once the meat is boiled and the oil floats on top, it should be taken down by stirring it with raw chillies and ingredients No. 3, powder, spices and 100 gms of ghee

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