<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>

Sirloin Steak Preparation 

•	Add the Mutton shanks to a mixing bowl. Add the garlic and ginger paste. Stir well and set aside for an hour or overnight.•	In a heavy bottom large saucepan or kadhai heat the oil on a medium heat. Add the marinated mutton shanks and fry for 5-6 minutes stirring well to seal. Add the sliced tomatoes and cook for a further 8 minutes. The tomatoes will begin to break down and soften. Add the onions and chili powder and stir well cooking for a further 3 minutes. Season salt to taste. Now lower the heat, add ½ cup water and simmer with the lid on for 30 minutes stirring half way through the cooking process.•	Add the yoghurt to a small bowl and mix in the ground spices; coriander, turmeric, cumin and black pepper. Add this to the mutton and stir well making sure the yoghurt does not split. Continue simmering on a low heat and with the lid half over the pan, cook the mutton for 45-50minutes stirring half way through cooking making sure it doesn’t stick to the bottom of the pan.•	Turn the heat off and while it’s still warm add the garam masala, coriander, mint and ginger slivers.

Discover the rich flavors of Mughlai Mutton Shanks, a traditional Bangladeshi dish. Follow our easy recipe to enjoy this royal delicacy at home.

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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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