<ol><li>Begin by boiling the noodles and vegetables. Ensure that the vegetables are not overcooked to retain their fresh color and texture.</li><li>In a pan, heat some vegetable oil and sesame oil. Add chopped onions and ginger, followed by the Bengal Meat marinated chicken thigh. Sauté until the chicken is cooked through.</li><li>Once the chicken is done, assemble your ramen bowl by placing the cooked noodles and vegetables in it.</li><li>Pour the prepared soup over the noodles and vegetables, including the flavorful onion juices from the pan.</li><li>For an added kick, garnish with sliced chili, ginger, and fresh herbs to enhance the aroma and flavor of the dish.</li></ol>

Ramen Recipe | Kishwar Choudhury

Philly Steak Sandwich | Kishwar Choudhury

<ol><li>Slice each pastry sheet in half. Cut the chicken and beef frankfurters in half as well.</li><li>Beat the eggs lightly. Use them to brush over the pastry sheets.</li><li>Place a halved sausage onto each pastry sheet half and roll it up. Ensure the seam side is facing down.</li><li>Brush the tops of the rolls with the beaten egg.</li><li>Optionally, sprinkle black cumin over the rolls.</li><li>Cut the rolled pastry into individual portion sizes.</li><li>Place the rolls on a microwave-safe plate.</li><li>Microwave the rolls for 20 minutes.</li><li>Once done, remove from the microwave and let them cool slightly.</li><li>Serve the sausage rolls with tomato sauce.</li></ol>

Sausage Roll | Kishwar Choudhury

Osso Bucco | Kishwar Choudhury

Spaghetti with Meat Ball

Instructions:<ol><li>Marinate the mutton with a mixture of ginger, garlic paste, and yogurt. Refrigerate for 6 hours.</li><li>After 6 hours, prepare a marinade using coriander powder, chilli powder, fried onion, and salt. Mix it well with the marinated mutton and refrigerate for another 6 hours.</li><li>Heat mustard oil in a pan. Fry 2-3 cups of onions in low heat until brown.</li><li>Add chopped ginger, bay leaf, and cinnamon to the caramelized onions.</li><li>Add the marinated mutton to the pan. Sprinkle with chilli powder and coriander powder. Add water as needed. Also, add some fried onions and fresh chilli for spice.</li><li>Close the lid and let it cook for 1 hour.</li><li>After an hour, add sultanas and cashew paste to thicken the gravy. Mix well.</li><li>Let it cook for a few more minutes until the gravy reaches the desired consistency.</li><li>Your Mutton Rezala is now ready to serve.</li></ol> Enjoy your flavorful Mutton Rezala!

Mutton Rezala |  Kishwar Choudhury

Instructions:<ol><li>Wash the Rui fish and pat it dry. Marinate it with mustard oil, salt, and ginger. Allow it to marinate for 20 minutes.</li><li>After marinating, fry the fish in a pan until it's golden brown on both sides.</li><li>In a separate pan, heat some mustard oil. Add chopped onions and turmeric powder. Cook until the onions turn brown.</li><li>Add water and salt to the pan with onions.</li><li>Add chopped tomatoes and green peas to the pan. Let it cook for 10 minutes.</li><li>After 10 minutes, add the fried fish to the pan.</li><li>Sprinkle chopped spring onions over the top for added flavor and texture.</li><li>For a crisp and fragrant finish, add sliced green chilis and cumin powder.</li><li>Finally, garnish with fresh coriander leaves.</li><li>Your Motorshuti Rui Macher Jhol is ready to be served.</li></ol> Enjoy your delicious and aromatic fish curry!

Motorshuti Rui macher jhol | Kishwar Choudhury	

Instructions:<ol><li>Heat oil in a pan. Add cinnamon, cardamom, cloves, garlic paste, and ginger paste. Fry until aromatic.</li><li>Add chilli powder and coriander powder. Stir well.</li><li>Add the beef keema and fry until it becomes brown in color.</li><li>Once the keema is browned, add fresh peas or capsicum. Cook for 10-15 minutes.</li><li>After a few minutes, add a layer of uncooked washed rice (soaked for 20 minutes).</li><li>Next, add a layer of bereshta on top of the rice.</li><li>Pour water into the pan as needed. Optionally, add some green chilli for extra flavor.</li><li>Cover and cook for 20-25 minutes until the rice is cooked through.</li><li>After 20 minutes, add ghee to the pulao and mix gently.</li><li>Meanwhile, mix saffron with water or milk.</li><li>Make 4-5 holes in the rice and pour the saffron mixture over the top.</li><li>Garnish with additional bereshta.</li><li>Serve your flavorful Beef Keema Pulao to your loved ones.</li></ol> Enjoy this aromatic and delicious dish!

Keema Polao Recipe | Kishwar Choudhury

Thaw and marinade steak: <ul><li>First of all, take out your desired steak from deep freezer then thaw the vacuum-packed steak in chilled refrigerator.&nbsp;</li><li>Unwrap thawed steak and allow to rest on room temperature for 15 - 20 minutes.</li><li>Rub the outside of the steak with cooking oil, preferably olive oil.</li><li>Season liberally on all sides with the steak seasoning or marinade.</li></ul> Cooking:<ul><li>Heat your cast iron pan, preferably griddled, over medium high heat. Place two tablespoon of vegetable oil in the heated pan. </li><li>Place the steaks cut side down on the pan and sear first side for 2 minutes until a dark golden-brown crust has developed. Flip the steak and repeat with other side. Flip steak every two minutes until desired doneness is reached.</li></ul> Rare – 6 minutesMedium – 12 minutesWell-done – 16 minutes <ul><li>Optional step: Just before (about 1 minute) desired doneness is reached, add a crushed whole clove of garlic and two tbsp of butter, Baste the butter mixer over the steak.</li><li>Remove the steak from the heat and allow to rest 3 minutes before serving. Serve the steak with your desire steak sauce and side dishes.</li></ul>

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Bengal Meat

Recipes

Ramen Recipe | Kishwar Choudhury

Philly Steak Sandwich | Kishwar Choudhury

Sausage Roll | Kishwar Choudhury

Osso Bucco | Kishwar Choudhury

Spaghetti with Meat Ball

Mutton Rezala | Kishwar Choudhury

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