About Myself:
I am Bushra Mahmud with an experienced Software Quality Assurance Consultant with an established record of working in the information technology and benevolence industry. Skilled and experienced in Microsoft Word, Teamwork, Search Engine Marketing (SEM), Microsoft Excel, PowerPoint, and Google Adwords with Analytics. Strong caliber sureness professional with a Master’s Degree focused in Economics from National University. I have already completed my Freedom Fellowship Program from Friedrich Naumann Foundation For Freedom. I have attended various volunteer and internship programs from home and abroad. I have adequate knowledge of graphics. I also attended various kinds of seminars and conferences from home and abroad like International Model United Nations, United People Global, etc. I have completed some important courses from Coursera, Future Learn, Forage, etc.
My experience with cooking recipes:
At first, I falsified spinach with my three friends and two elder brothers for this. It was almost impossible for me to know how to cook. However, from the beginning, we decided to cook and eat ourselves. Everyone went about their day well. Now it is my turn, the rice is fudged and soft. Now with spinach and fish, I did not know how to give turmeric to spinach, so I cooked spinach without frying fish. At ten o’clock in the night when the meal was bent so well, Gopal Dar went to the shop and brought around Pabda fish from there and everyone ate.
Now I can cook almost everything. The incompetent Radhuni of 2007 is now the seasoned Radhuni. lol….🤩🤩🤩
Ingredients
- 1 kg Cleaned Beef
- 3 pcs chooped onion
- 9-10 pcs chopped shallots
- 2 pcs green chils
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 pcs chopped tomatoes
- 2 springs curry leaves
- 1 and 1/2 tbsp chili powder
- 1/2 tbsp turmeric powder
- 1 tbsp black pepper powder
- 5-6 pcs dry red chilies
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 2 pcs cardamom pods
- 1 pc cinnamon stick
- 1 cup coconut slices
- 1 tbsp mustard seeds
- 1/2 tbsp salt
- 3-4 tbsp oil
- water
Instructions
- In a pan, add cleaned beef, chili powder and turmeric powder, mix them well with clean hands . Set aside.
- Crush the ginger and garlic into a fine paste. Set aside.
- In a separate pan, add the chopped onions, shallots, and green chilies. Add some of the ginger-garlic paste and mix well.
- Add half cup of water and mix well. Cook the beef in this mixture until it becomes tender.
- In another pan, add the dry red chilies, coriander seeds, and a small amount of oil. Fry them well and set aside.
- Grind the fennel seeds, cardamom pods, and cinnamon stick into a fine paste. Set aside.
- Grind the fried dry red chilies and coriander seeds into a fine paste. Set aside.
- Add some salt to the beef pan and saute well.
- Heat oil in a heavy-bottomed pan and add mustard seeds. Let them crackle.
- Add the coconut slices and sauté for 3-4 minutes.
- Add the chopped onions, shallots, green chilies, ginger-garlic paste, and tomatoes. Sauté until they become softened.
- Add the ground garam masala paste and the ground red chili-coriander paste. Mix well and sauté.
- Add the cooked beef, salt, and water. Mix well and cook for 6-7 minutes.
- Finally, add the curry leaves and black pepper powder. Mix well and cook for a few more minutes.
- Remove from the heat and serve hot with tapioca.
- Enjoy your delicious Kerala-style beef curry!
