We have rounded up our special recipes according to the preferences of a number of top-notch celebrities. These are preparations the stars have developed a liking for over the years. They are plated here for you to try out during Eid-ul-Ajha and Durga puja vacations to appease your increasingly diverse taste buds.

Mejbani Mangsho

Preferred by Adil Hossain Nobel

The Ingredient List for beef bhuna:

  1. Beef : 2 kg
  2. Mustard oil :1 cup
  3. Beresta (fried onion) : 1cup
  4. Onion paste : 1/4 cup
  5. Mustard Paste :1 tbsp
  6. Ginger garlic paste : 1 tbsp each
  7. Cardamom: 4, cinnamon: 3 stick, clove: 4, bay leave: 2
  8. Salt as needed
  9. Sugar : 1tsp
  10. Turmeric powder : 2 tsp
  11. Red chili powder : 2 tbsp
  12. Cumin and coriander powder: 1tsp each
  13. Green chili : 5

The Ingredient List for Mejbani Masala:

  1. Roasted cumin seeds :1 tsp
  2. Nutmeg : 1/2 piece
  3. Mace : ¼ tsp
  4. Roasted Whole Black pepper: 1 tsp
  5. Kabab chini : 1t sp
  6. Roasted Coriander seeds: 1 tsp
  7. Poppy seeds : 1 tsp
  8. Fenugreek seeds : 1 tsp
  9. Cardamom: 4, cinnamon: 3 stick, clove: 3

The Preparation Method:

  • In a bowl mix all the beef bhuna ingredients. Let it rest for 20 minutes.
  • Grind all the mejbani masala and set aside.
  • Heat a pot, place marinated beef into the pot and stir and cook on high heat until oil separates. Now add 1 cup water, keep stirring then again cook it until oil separates.
  • Now add 3cup water, cover the pot and cook on very low heat until beef tenders and gravy becomes thick.
  • Sprinkle mejbani masala and 1t bsp ghee over the beef and mix well. Cover and cook for 5 minutes more on low heat.
  • Serve hot with plain rice or roti.

Beef Kaala Bhuna

Preferred by Abdun Noor Shajal

The Ingredient List:

  1. Beef- 2 kg
  2. Mustard oil – 1/2 cup
  3. Plain yoghurt – 3 tablespoon
  4. Onion – 2 tablespoon chopped
  5. Onion golden fried – 1/2 cup
  6. Onion cube – 1/2 cup
  7. Dark Soy sauce – 1/4 cup
  8. Whole Garam Masala:
  9. Green Cardamom – 4
  10. Cinnamon stick- 2
  11. Cloves – 4
  12. Bay leaves – 2 pieces
  13. Spice Paste:
  14. Ginger paste – 2 tablespoon
  15. Peanut paste – 1 tablespoon
  16. Garlic paste – 2 tablespoon
  17. Cumin Paste – 1 teaspoon
  18. Spice Powder:
  19. White pepper powder – 1/4 teaspoon or adjust
  20. Red Chili Powder – 1 teaspoon
  21. Turmeric powder – 1/2 teaspoon
  22. Coriander powder – 1 teaspoon
  23. Nutmeg-mace powder – 1/2 teaspoon
  24. Roasted cumin powder – 1 teaspoon
  25. Garam masala powder – 1/2 teaspoon
  26. Green Chili – 4-5

The Preparation Method:

  • At first, marinate the beef with soya sauce red chilies powder, turmeric powder, ginger-garlic paste, plain yogurt, white pepper, peanut paste and nutmeg-mace powder. Keep aside for one hour.
  • After one-hour heat half of oil a pan, add half of whole cardamom, cinnamon and bay leaves. Then add chopped onion and fry a little.
  • Place the marinated beef, salt and add two cups of water. Cook on medium high heat for 30 minutes or until soft and tender.
  • Once cooked then keep stirring until all water dries up.


  • Heat oil in a large another fry pan, add remaining oil, cinnamon-cardamom, bay leaves and fry a little.
  • Add cooked beef and stir continuously.
  • Next add roasted cumin powder and garam masala powder.
  • Then add green chilies, cubed onion and stir for 2-3 minutes.
  • Turn off flame and transfer to a serving plate. Garnish with fried onion.
  • Serve with steamed rice or paratha or roti.

Mochar Ghonto

Preferred by Biplob Saha

The Ingredient List for preparing the mocha:

  1. Mocha – 1 big
  2. Salt – To taste
  3. Turmeric Powder – 2-3 tsp

For the curry:

  1. Mustard Oil – 2 tbsp.
  2. Potato – 1, large, peeled and cubed
  3. Cumin Seeds – 1 tsp
  4. Bay leaf – 1
  5. Cinnamon Stick – ½ inch
  6. Ginger – 1 tbsp., grated
  7. Coconut – 1/3 cup, grated
  8. Turmeric Powder – 2 tsp
  9. Cumin powder – 1 tbsp.
  10. Coriander powder – 2 tsp
  11. Tomato paste – 2 tsp
  12. Red chili powder – 1 tsp
  13. Garam Masala – 2 tsp
  14. Ghee – 1 tbsp.
  15. Sugar – To taste
  16. Salt – To taste


  1. After the mocha flowers are cleaned and chopped into small pieces, keep them submerged in water along with salt and turmeric.
  2. Pressure-cook the mocha along with water, salt and turmeric for about 4-5 minutes. In the meantime, heat the mustard oil in a pan.
  3. Add cumin seeds, bay leaf and cinnamon stick.
  4. Once the seeds splutter and you smell the toasted aroma of the spices, add potato cubes.
  5. Add salt and turmeric and fry the potatoes for 2-3 minutes.
  6. Add ginger and fry for 2-3 minutes.
  7. Add coconut and fry for another 2-3 minutes, or till the potatoes start to look golden brown.
  8. In a bowl take ½ cup water and add cumin, coriander and red chili powder. Mix well.
  9. Add it to the potatoes along with the tomato paste. Mix well and cook on a low flame. If required ¼ cup of water can be added.
  10. Now drain the boiled mocha and add it to the potatoes. Add salt and sugar to taste and mix everything well.
  11. The curry is dry, so you should wait for it to come together and continue to cook on a low flame.
  12. Once done, remove from heat and add garam masala and ghee. Mix well.
  13. Serve alongside white rice.

Mixed Vegetable Curry with Luchi

Preferred by Bidya Sinha Mim



The Ingredient List:

  1. All Purpose flour (Maida)- 3 cups
  2. Ghee- 2 tbsp
  3. Salt-1/2 tsp
  4. Cooking oil – for deep frying
  5. Lukewarm water – for kneading

The Preparation Method:

  • To begin, first sift the flour with salt once into a large mixing bowl, add oil or ghee and mix till incorporated.
  • Make a well in the middle and add 1/2 cup of warm water. Gently mix the water and flour and start kneading with your fingers.
  • Gradually add more warm water as needed till the dough becomes easy to knead into a dry ball that is firm to touch, but soft and pliable when rolled.
  • Knead the luchi dough for about 3-4 minutes till you have a smooth dough, like you will need when making poori, cover the dough with a wet muslin cloth and let it rest for 15-20 minutes.
  • When you are set to make the luchis, divide the dough into about 20 small round balls of equal size, roll out each dough ball to 1/4-inch thickness and about 3 inches in diameter.
  • Meanwhile, warm the oil in a deep frying pan placed on medium heat, when the oil is hot, gently slide the rolled out luchi, one by one, into the pan. Fry for a minute on either sides, till they are puffy and cooked. Do not brown the luchis. The traditional luchi looks like a white puffed poori.
  • Remove from the oil with a slotted spoon and drain briefly on kitchen paper.

Vegetable Curry

The Ingredient List:

  1. Cut various vegetables (potato, carrot, papaya, pumpkin, green peas etc.) in small cube shapes
  2. 3-4 slit Green chili
  3. Fresh coriander leaves finely chopped
  4. 1 tsp Panchphoron (mixture of 5 types of raw spices – jeera, methi, mustard, black cumin, sauf)
  5. 1 Bay leaf
  6. 1 Dry chili
  7. 1/2 tsp Ginger paste
  8. Mustard oil (you get a nice aroma if cooked with Kachighani mustard oil)
  9. 1/2 tsp Turmeric powder
  10. Salt to taste

The Preparation Method:

  • Cut the vegetables, wash them properly and keep aside.
  • Heat a pan with oil in it. Add bay leaf and dry chili. Give 30 second to heat it up, and then add panchphoron masala. Wait till the raw mustard starts sprinkling. Now add all the washed and cut vegetables in the pan.
  • Take a big pan so that all the vegetables can be accommodated. After cooking for some time the size of your vegetable dish is squeezed. Now add turmeric powder and salt in it. Mix them properly and cover the pan.
  • Stir the vegetables occasionally and keep covered. Cook for about 20 minutes in this way. By the time all the vegetables will get cooked properly. Now increase the flame and fry the vegetables in the high flame for 5 min.
  • After they are properly fried, add jeera and dhania powder and ginger paste in it. Mix them thoroughly. You can see that some of the vegetables were already mashed. Gradually, it will look like mashed vegetable. After that add chopped coriander leaves.
  • Generally, the water that comes out of the vegetables is enough to cook this recipe. This is not a gravy recipe, so don’t add extra water. However, if required, you can add a little water.
  • Now stir continuously and mix everything in the pan properly for 5 min. The access water will dry and the mix veg recipe is ready for you to relish.

This recipe goes well with both rice and roti.

Show More

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!