Ibu's Cook

 Shik Kabab

🍖 1 kg of mutton without bones, 

🍖 3 tablespoons of sour curd, 

🍖 1 tablespoon of red chilli powder, 

🍖 Half a teaspoon of black pepper powder, 

🍖 Half a teaspoon of paprika, 

🍖 Half a teaspoon of cumin powder, 

🍖 Half a teaspoon of garlic powder,

🍖 Spoon, salt to taste, 

🍖 3 tablespoons of olive oil.

Turkey's position to bring dimension to the language
Method: Mix all the ingredients together well, including the meat, and marinate in the fridge overnight or for at least 2 hours. Then grill on a skewer or skewer in the oven at 200 degrees centigrade until browned. Serve with salad, naan or polao this funky Turkish kebab.

Tawa Kebab

What you need: 

🐄 1 cup of minced meat, 

🌿 2 tablespoons of mint leaves, 

🍣 1 tablespoon of ginger powder, 

🌿 1 tablespoon of crushed garlic, 

🌶 1 tablespoon of green chilli powder, 

🍞 8 pieces of bread, 

🌶 1 tablespoon of dried chilli powder, 

🍅 1 tablespoon of tomato sauce, 

🥚 2 eggs 1-2 cups of oil and salt to taste.

How to do: First mix all the above spices and bread well with the minced beef. Now blend an egg well and mix it with the minced beef. Now divide the minced meat and make a shape of your choice on the palm of your hand and leave it for a while. Fry the kebabs in a pan with a little oil on medium heat.

Stick kabab

INGREDIENTS:

⇰ 500 grams of minced meat. 

⇰ 1 tablespoon ginger garlic paste. 

⇰ 1 tablespoon turmeric powder. 

⇰ Half tea with hot spice paste. 

⇰ Spoon half a teaspoon of kebab spice. 

⇰ A little pepper powder. 

⇰ 1 tablespoon of soy sauce. 

⇰ Half a cup of sour yogurt. 

⇰ Bason 2 tablespoons. 

⇰ 2 eggs. 1 cup of bread crumbs. 

⇰ For oil frying. 

⇰ Like salt to taste. 

⇰ 5/6 sticks.

PREPARATION METHOD

In a bowl, mix the minced meat, salt, a little oil and all the bata and powder spices well and marinate for 1 hour. Beat the eggs with a little salt and pepper powder. Put a little minced meat on a stick, dip it in beaten egg, roll it in breadcrumbs, fry it in hot oil over medium heat, lightly brown the appetite and peat and serve hot with sauce or chutney.

Iranian Beef Vuna

Ingredients: 

🐮 ➛ 3 kg of beef, 

🐮 ➛ 1 tablespoon of raisin paste, 

🐮 ➛ 2 tablespoons of almond paste, 

🐮 ➛ 1 tablespoon of pistachio paste, 

🐮 ➛ 2 tablespoons of apricot paste, 

🐮 ➛ 1 tablespoon of potato bokhara paste, 

🐮 ➛ 1 tablespoon of cashmere, 

🐮 ➛ Red chili powder Tea-spoon, 

🐮 ➛ Cumin paste 1 teaspoon, 

🐮 ➛ Coriander paste 1 teaspoon, 

🐮 ➛ Hot spice powder 1 teaspoon, 

🐮 ➛ Chili powder 1 teaspoon, 

🐮 ➛ Salt to taste, 

🐮 ➛ Cinnamon 4 pieces,

🐮 ➛ Large cardamom 2, 

🐮 ➛ Small cardamom 4, 

🐮 ➛ Cloves 6,

🐮 ➛ Half a cup of tokadai, 

🐮 ➛ One and a half cup of crushed onion, 

🐮 ➛ 1 cup of butter oil, 

🐮 ➛ Half a cup of oil, 

🐮 ➛ 1 tea-spoon of sugar, 

🐮 ➛ Half a tea-spoon of nutmeg-jaggery powder, 

🐮 ➛ Half a cup of whole cashew-almond-pistachio, 

🐮 ➛ Half a cup of apricot and potato bokhara.

Method: Mix ginger, garlic, cumin, coriander paste, nutmeg-jayatri, turmeric, chilli powder, tokadai and salt in the meat. Marinate for 4-5 hours. Stir occasionally. Heat oil in the oven and fry half a cup of red onion and stir in the meat. Cover with a lid and cook, stirring occasionally. After a while, add whole potatoes and apricots. When the meat is on the oil, boil it with water. In another bowl, fry the red onion in butter oil and fry it with all the other ingredients. Then roast the meat with almond-pesto-cashew and hot spice powder.

Pot

Materials-

Beef cut into 8 kg pieces, onion cut into 4 pieces 1 kg, minced ginger 1 cup, crushed garlic quarter cup, garlic clove half cup, dried chili slices half cup, carrots thickly chopped 1 cup, black pepper half broken 2 teas -Spoon, 8 pieces of cinnamon, 10 pieces of cardamom, 8 cloves, 4 pieces of bay leaves, tomato (cut into two slices) half a kg, 1 liter of oil, 4 liters of water, 2 tablespoons of salt, 1 cup of onion barista, 8-10 pieces of green pepper, hot 1 tablespoon of spice powder.

Method-

In a large pot, spread the meat with all the ingredients except onion barista. Now roll the flour and stick it well in the mouth of the pot. Boil for 1 hour on medium heat. For the first two days, burn 1 hour for 3 hours. For the next 2-3 days, boil for 1 hour on medium to low heat for 2 hours. You have to take care not to get down. After 4-5 days, open the lid of the pot and boil it for a while with green chilies, hot spices and barista and Serve.

Shik Kabab

What you need: 

➔ 1 kg of boneless meat, 1/2 cup of ginger juice, 

➔ 2 teaspoons of red chilli powder, 

➔ 2 tablespoons of kebab spices, 

➔ 1 cup of tokadai, 

➔ 1/2 cup of onion juice, 

➔ 1/2 cup of gram flour (to be taken), 

➔ With peel 2 teaspoons of raw papaya paste, 

➔ 1 cup of mustard oil, 

➔ Salt to taste, 

➔ Slightly yellow in color.

How to do: The meat should be cut thin and long. All the spices should be marinated for 1 hour. Now you have to burn it in charcoal for 30 minutes. Occasionally the marinade needs to be brushed with spices and oil.

Many people think that eating beef will cause a lot of damage to health. Because beef contains a lot of cholesterol, many people avoid it.

But nutritionists say that just as beef has its side effects, it also has many health benefits. And beef is as nutritious as any other food.

Now this meat will not be harmful or beneficial for you, it will depend on how much you follow the rules, how much you eat.

Nutritional value of beef:

According to nutritionists, beef contains essential proteins, vitamins, minerals or minerals for our body. Such as- Zinc, Selenium, Phosphorus, Iron. Vitamins include vitamins B2, B3, B6, and B12. And the effects of these nutrients are:

Increases immunity.

⭃ Plays a role in the formation of muscles, teeth and bones.

⭃ Maintains good skin / hair and nail health.

⭃ It plays a role in increasing the body and increasing intelligence.

⭃ Helps in wound healing.

⭃ Keeps eyesight good.

⭃ Eliminates excessive laziness / fatigue or numbness of the body.

⭃ Helps prevent diarrhea.

⭃ Prevents anemia.

⭃ Provides energy to the body from food.

⭃ Increases memory.

⭃ Eliminates fatigue / mental confusion / frustration.

⭃ How much protein for whom:

Protein is obtained from beef, bones, liver, brain, etc. The most protein is in the brain, then in the liver, then in the meat.

Nutritionist Chowdhury Tasnim Hasin says your daily protein requirement depends on your weight. I caught a person's ideal weight is 50 kg.

If he is healthy, he needs about 50 grams of protein per day, but if he has kidney complications, he will eat 25 grams of protein per day. That is half as much as usual.

Again, this amount will be doubled during menstruation or pregnancy in girls.

In other words, if the ideal weight is 50 kg, they can eat up to 100 grams of protein.

People who are underweight also need to eat more protein.

However, no one should eat more than 60 grams of protein per day and 500 grams per week, according to the UK Department of Health.

Each 100 grams of beef contains 26 grams of protein and 2 grams of fat. Does that mean you need 270 grams of meat to meet your daily protein needs?

Not at all. Because the daily protein requirement is not a food but we meet it with different foods and drinks.

Source: BBC

Afghani beef

Ingredients: 

➜ 2 kg of beef, 

➜ 2 teaspoons of black pepper powder, half a cup of oil, 

➜ 2 teaspoons of cumin powder, 

➜ 2 tablespoons of ginger, 

➜ 1 teaspoon of hot spice powder, 

➜ 2 tablespoons of raw chilli powder, 

➜ half a cup of thick sour curd , 

➜ 2 tablespoons of garlic, 

➜ half a cup of tomato puree, 

➜ 1 cup of onion barista and salt.

Method: 

1 kg of meat should be washed in 20 pieces and drained with water. Heat oil in a pressure cooker and add meat. When the meat is frozen, stir well with ginger, garlic, raw chilli and 1 teaspoon of salt. Cover the pressure cooker with 1 cup of water. If 5-6 whistles are heard, it should be taken down.

Then heat a pan and pour the meat in a pressure cooker. Mix well with powdered spices, barista sour curd and tomato puree. Half a cup of hot water and 1 tablespoon of fried coriander powder should be cooked for 10 to 25 minutes. If the meat is not boiled, more water should be given as required.

When the meat is boiled and roasted, add 3-4 tablespoons of fresh cream and 1 tablespoon of Kasuri methi and simmer for 5 minutes and serve hot.

Materials
 

➣ Beef 500 gms,

➣ 2 chopped onions,

➣ A little saffron,

➣ 2 tbsp tomato sauce,

➣ 1 tbsp fried cumin powder,

➣ 1 tbsp fried coriander powder,

➣ 2 tbsp almond paste,

➣ 1 tsp hot spices,

➣ Ginger-garlic-raw Bata 2 tablespoons (two combined),

➣ 2 cups of basmati rice,

➣ Half a cup of finely chopped carrots,

➣ One and a half cup of coconut milk,

➣ Salt to taste,

➣ 1 cup of oil,

➣ Half a cup of ghee.

How to make

1. Mix oil and ghee and lightly fry the carrots.
2. Boil the rice halfway and add starch.
3. Cook this semi-cooked rice with coconut milk and salt. Must be neat rice.

4. Sprinkle the meat with ginger, garlic, green chillies, almond paste, hot spices and salt. Brown the onion in oil and when it cools down, crush it by hand. Fry the meat in the same oil.

5. Heat two tablespoons of oil and add bata masala for the meat. When cooked, add fried meat, fried onion powder, tomato sauce, saffron and water. When the meat is cooked, the water dries and the oil comes out.

6. Put polao in a serving bowl and pour over the meat. Spread carrots on it.

Beef biryani

Ingredients

1 kg beef

1 kg basmati rice

1 cup yogurt

5 tomatoes

green chillies to taste

3-4 onions

1 cup oil

1 tablespoon adabata

1 tablespoon garlic

whole black pepper (black) 1 tea- Spoon

cardamom 4-5

bay leaves 3-4

cinnamon 3

long 8-9

star anise 2

salt and a half table spoon

half a teaspoon of turmeric powder

1 tablespoon of cumin powder

1 and a half tablespoon of red chilli powder

nutmeg 1 One-third of a teaspoon

one-third of a teaspoon of jaggery powder

one packet of biryani spice

a quantity of saffron

a quantity of mint leaves

a quantity of water and milk (for soaking saffron)

Method

Leave the rice half-boiled separately. Now fry the onion in oil. When golden-brown, set aside half the onion for barista. Now add adabata, rasunbata, black pepper, salt, bay leaves, cinnamon, long, cardamom, turmeric powder, cumin powder, red chilli powder, star flower and tomato paste. You will get a nice scent of spices. After a while add the meat. You have to cook for 20-25 minutes. Then add nutmeg powder, jaggery powder, biryani spice and curd one by one. It will take another 20-25 minutes.

When cooked, remove half of the meat. Now it's time to level the biryani. Spread half of the half-boiled rice on the first layer of meat. Make a layer of barista and mint leaves on it. Now make a new layer with the meat. Make another layer with the rest of the chaltuku on it. Re-create layers of barista and mint leaves. Now put saffron mixed milk or water on it (with the help of a spoon, little by little, so that it penetrates to the inside, it will make some part of the rice colorful, some part will be white). Now add slices of pepper. Cover and simmer for 15-20 minutes. Put down and serve.

Borhani

Ingredients: 1 cup yogurt, half a teaspoon of white pepper, 1 teaspoon of mustard powder, one third of 1 cup of mint leaves (to be taken), half a teaspoon of fried cumin powder, half a teaspoon of fried coriander powder, red chilli powder to taste, Adabata half a tablespoon, Marichbata to taste, 2 tablespoons of sugar, a quarter of a teaspoon of salt, salt to taste and half a cup of water.

Method: First blend yogurt and water. When smooth, add the rest of the ingredients and blend again. When blended, keep it in the fridge, cool it a little, pour it in a glass and serve garnished with mint leaves.

Laddu

Ingredients: 2 cups of besan, 2 cups of ghee, 1 teaspoon of green cardamom powder, a little bit of food color (color of choice), 2 pinches of baking soda, 1 cup of sugar or to taste, quantity of water and paste.

Method: In a bowl, mix the food coloring well with the besan. Give enough water. Mix well again with baking soda, so that there are no hard grains. Heat ghee in another pot and add the mixture to it, it will become sticky.

Make sugar veins in a separate container in the oven. For 3 cups of sugar, take 2 cups of water to form a thick vein. When the mixture starts to boil, add a little green cardamom powder and stir. The laddu mixture should be added to this syrup, it will become more sticky. After a while, when the mixture is cold enough to hold by hand (the sugar will also harden a little), make a round laddu and serve it or arrange it. Lightly toss some pasta on top of each dessert and serve.