Thursday, 15 November, 2018, 1:28 AM
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Recipe

Published : Sunday, 9 September, 2018 at 12:00 AM Count : 400

Mashiyat Binte Luthfur (Mishu) By profession, I am a banker but I love cooking more than anything. Cooking gives me the chance to be creative. In addition, it gives me an opportunity to express my love and care for my family and friends.

Beef Stuffed PeppersIngredients
1/2 kg beef keema
4 medium red, yellow or green bell peppers
1/2 cup minced onion
2 teaspoons minced garlic
1 cup diced tomatoes with green peppers and onions ( drained the water)
3 tablespoons tomato paste
2  teaspoons dried parsley leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
Chopped fresh parsley leaves.
1/2 tea spoon butter

Directions
1. Coat a large baking dish with butter; set aside. Heat oven to 475F. Cut tops off bell peppers; set tops aside. Using a paring knife, carefully remove the membranes and seeds from bell peppers. Arrange peppers about 2 inches apart in prepared baking dish. Place tops on empty peppers. Cover baking dish tightly with aluminum foil; bake 15 minutes. Remove from oven; cool slightly.
2. Meanwhile, heat large nonstick skillet over medium heat until hot. Add  beef keema, onion and garlic; cook 3 to 4 minutes, breaking beef into 1/2 inch crumbles and stirring occasionally. Stir in tomatoes, tomato paste, dried parsley, salt and black pepper; cook 3 to 4 minutes until heated through, stirring occasionally.
3. Remove pepper tops. Divide beef mixture evenly among peppers; replace tops. Bake in 475F oven 17 to 22 minutes until the beef mixture and bell peppers are tender. Garnish with parsley, if desired.



Juicy Pineapple Chicken Delight
Ingredients
1 tbsp. Olive  oil
1 lb. Boneless skinless chicken thighs, cut into 1" pieces
salt to taste
Ground black pepper- 1/4 tea spoon
1 red pepper, chopped
Pineapple juice- 1 cup
soya sauce-2 tablespoons  
sugar- 1/2 teaspoon
Oyster  sauce-2 teaspoons  
2 cloves garlic, minced
1/2 capsicum, minced (seeded if desired)
2 tsp. cornstarch
1 cup pineapple chunks
cashew nut - 1/4 cup

Directions
In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook, turning occasionally, until golden, 5 minutes. Stir in pepper and cook until just tender, 3 minutes more.
Meanwhile, in a small saucepan, combine pineapple juice, soy sauce, sugar, oyster sauce, garlic, and Capsicum and bring to a simmer. Make a slurry: In a small bowl whisk together 2 tsp. water and cornstarch until combined, then whisk into saucepan. Cook until thickened, about 5 minutes.
Pour sauce over chicken and let simmer 3 minutes. Stir in pineapple and cashew
Garnish with green onions and serve with rice or polaw.





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