Radisson Blu Dhaka Water Garden presents scrumptious recipies you should look forward to this Eid

Beef Kala Bhuna

600 gm cubed beef
150 gm sliced onion
100 ml oil
10 gm cardamom
5 gm bay leaf
5 gm clove
30 gm ginger paste
30 gm garlic paste
10 gm cumin powder
10 gm coriander powder
10 gm green chilli
5 gm black pepper
50 gm ghee
10 gm mixed garam masala
20 gm salt

Cooking method:
Heat a pot and pour oil in it. Once the oil is hot, add cardamom, cinnamon stick and bay leaf. Add sliced onion and mix it till it becomes a brownish color. Add ginger and garlic paste and mix well.
Then add cubed beef and sauté for a while. Add the spices and cook in low heat for two hours. Then add ghee and check the seasoning. Serve once it has cooled down.

Lamb Pastilla

1.5 kg red snapper fish (one whole)
400 gm basmati rice
300 gm onion
50 gm garlic garlic
50 gm pine nuts
100 ml olive oil
20 gm coriander powder
20 gm green chilli
40 gm butter
15 gm salt

Cooking method:
Pour the olive oil in a pan. Add the onion and garlic and sauté it till it becomes brown. Put the fish in the mixture. Add coriander powder, cinnamon powder, green chilies, and salt and cook thoroughly. Take a separate pan. Heat the butter in it and add the rice. Cover it for 20 minutes and let it cook. After the rice is ready, put it in on a plate. Put the fish in the middle of the rice plate and serve.

Boti Kebab Recipe

150 gm butter
100 gm onions, finely chopped
30 gm garlic
20 gm cinnamon powder
400 gm lamb meat, finely minced
100 gm filo pastry
5 gm salt
60 gm tomato
30 ml cream
50 gm mushroom

Cooking method:
Add garlic and onion in a hot pan and sauté. Add minced lamb meat, salt, tomato, mushroom, cinnamon powder and butter. Mix it well. Cover it with filo pastry and bake it in the oven for 25 minutes at 170 degree Celsius. Let it cool before serving.


4 medium sized eggplants
3 tbsp tahini oil
4 cloves garlic
½ th cup fresh mint
1 tsp salt
1 tbsp olive oil

Cooking method:
Preheat the oven to 200 degrees Celsius. Take a medium baking sheet and lightly grease it. Place eggplants on the baking sheet. Bake in the preheated oven for 30 minutes, or until the eggplants are soft and seared. In a food processor, grind together garlic, basil and green chili peppers. Scoop off the eggplant skins. Mix the eggplants with garlic mixture in the food processor. Transfer the mixture to a medium serving dish. Use a fork to mash in tahini, lemon juice and salt. Garnish with mint, lettuce, grapes and olive oil.

Parisian Lamb Meat Loaf

3 eggs, whisked lightly
2 potatoes, mashed
10 gm salt
30 gm cumin powder
30 gm cinnamon powder
10 gm ground black pepper
10 gm chili powder
10 gm soft butter

Cooking method:
Take a bowl and mix all the ingredients thoroughly. Make it into a mold and bake it in the oven for 40 minutes at 170 degree Celsius. Let it cool before cutting it into pieces and serving.

Roshbhori Pitha

1 litre milk
1 cup sugar
½ tsp baking soda
3 eggs
300 ml oil
4 cups semolina
20 gm pistachio slice

Cooking method:
Boil milk and sugar in a pan. Mix in two eggs and semolina in a separate bowl. Add baking soda and mix it into a batter. Take a container and heat the oil. Use a teaspoon to put the batter into the oil and keep it soaked for a minute. Once fried, put the batter in the hot milk. Cook it in low heat for 15 to 20 minutes. Let the dish cool down and refrigerate it. Then garnish it with pistachio and serve.

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