Content creator Iftekhar Rafsan, known as Rafsan the Chot Bhai, has shared several recipes from his mother Kazi Nurunnassa. Rafsan presented these dishes, which he loves to eat, in front of the camera. The recipes provided are from Kazi Nurunnassa.
Recipes shared by Kazi Nurunnassa
1. **Beef in chopped spices**: Ingredients: 1 kg beef, 2 tbsp ginger, 2 tbsp garlic, 4-5 dried red chilies, 4-5 cardamom, 1 tsp turmeric, 3 bay leaves, 1 tsp cumin powder, 1 tsp coriander powder, 1 cup mustard oil, and water as needed. Method: Mix all ingredients and cook on the stove. Add hot water once the meat is well-cooked. Check after 1 hour if it is tender; if not, cook for a bit longer.
2. **Beef kebab**: Ingredients: 1 kg minced beef, a handful of green peas, 10 dried red chilies, a pinch of nutmeg, a pinch of mace, 10 cloves, 10 cardamom, 4 cinnamon sticks, salt to taste, a pinch of caraway seeds, half cup raw onion, 5 raw green chilies, 2 eggs, oil for frying as needed. Method: Boil all ingredients except onion, raw green chilies, and eggs. Blend the ingredients finely. Mix onion, raw green chilies, and eggs. Shape into kebabs and fry in oil.
3. **Pilaf**: Ingredients: 1 pot of basmati rice, half cup ghee, 5 cardamom, 4 cloves, 2 bay leaves, 4 cinnamon sticks, 2.5 cups water, salt to taste, 7 raw green chilies. Method: Wash the rice. Drain water and fry the rice in ghee. Add spices one by one to the rice. Add water. Add salt. Add whole raw green chilies. Reduce heat to low. Remove from heat once the pilaf is fluffy.
4. **Vermicelli pudding**: Ingredients: 1 packet vermicelli, 1 cup ghee and 2 tbsp ghee, 6 cardamom, 5 cinnamon sticks, 2 cloves, 2 cups sugar, raisins as needed, cashews as needed. Method: Steam the vermicelli. Add enough water to the stove. Once boiling, add vermicelli and cook for about 1 minute. Strain. Fry cardamom, cinnamon, and cloves in 1 cup ghee. Add vermicelli. Once fried, add sugar. Once the sugar has mixed and dried, add raisins. Add 2 tbsp ghee on top for aroma. Finally, sprinkle cashews and remove from heat.
