.....chittagong spical food.....

[foysalafridi]

Chittagong spical food its call "kala bhuna"

MATERIALS:
1 kg of beef, 1/2 cup of mustard oil, 1/8 cup of oil (if the fat is fat in oil), Onion 1/3 cup of onion, 1/2 cup onion, chilli powder 2 teaspoons (according to the sesame seeds), Yellow powder 1/2 Teaspoon, coriander powder, 2 teaspoons, cumin powder 1/2 teaspoon, 1 teaspoon of hot spicy powder (1/4 teaspoons at the beginning and 1/4 teaspoon before turning), Salt to taste, Talk yogurt, 2 tablespoons, Chaplin 3/4, cardamom 4/5, cinnamon 2/3 pieces, bay leaves 3/4, peppercorns The 1 teaspoon cloves 5/6. For the bajra: 1/2 cup of mustard oil, 1 cup of onion, 1/2 cup of dry chilli, 3/4 of the dry garlic and 10/12 of the original garlic.

Recipe::

Mix all the pieces of beef for black broth and take 1 kg of meat with bone. Drain the water from the meat, onion onion, onion bowl, rice oil, hot spices, salt, sour, chopped cinnamon powder, red pepper powder, yellow powder, coriander powder, hot spicy powder, ginger-garlic paste, mix all the 1/2 cups of water Put on the stove. Do not need water in the meat. However, if you need to tear it, then you will get plenty of water. The water will flow out of the meat and the meat will be boiled in this water. Occasionally the meat should be flushed, so that it does not spice or meat on the floor.

At one stage, when the meat is almost perfected, salt, spices will all be well and the spices will become moist, then only the oven will be reduced. It may take about an hour to make black holes. Tear down the meat but it will not burn the spice in any way.

Blackbull means black meat but not meat, so it should be taken care of. Stir the meat again with 1 cup of water. In this way, you will see that the flesh is black and the oil is released. Then mix 1/2 teaspoon cumin powder and the remaining 1/2 teaspoon of hot spicy powder. The oven stains will remain the same. Can not be extended in any way. In the other pan, heat the remaining oil in the pan, roast whole garlic, let the whole dry chillies, lightly add onions. When the onion becomes brown, just pour the onion bagger in black hole.

Now put it on the stove for 2/3 minutes and serve hot hot rice, paraota, polao and naan, traditional Chalgram traditional Blackbull. Blackbull is a little sour sauce. Anyone can reduce the quantity of the amount of soyaqa.

Comments

[zakerin]

Oh its my favourite recipe.
Thank u so much for example how to make it.
I will try tomorrow to make it my home .
If i need any more information i will contact with u.
unfortunately i know u cant to my home.
Sorry i feeling so sad.

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[sampaakter]

Kola vuna to akdin o khailam na .. 4 bosor holo chittagong achi......

[foysalafridi]

realy😆😆

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[mdsohelrana]

Oh kala vuna
Testy food i need it some give me ??

[smritisc70]

Excellent post bro, I like kala bhuana.

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You just received a 6.27% upvote from @honestbot, courtesy of @foysalafridi!

[akashbasak599]

that's great bro.

[rasel111]

nice great post bro.

[djxmonir]

nice

[minhaz416]

I love this food a lot.bt i have visit chittagong once.

[nazmulrana]

vote dilam amke koren

[badsha02]

good post bro

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