 |
| Mutton-Curry-Kerala Style |
Mutton Curry Recipe:
Kerala Style Mutton Curry
is spicy mutton gravy prepared in traditional Kerala Cuisine with coconut, curry leaves etc. Serve hot with rice
or parotta.
Watch Video Here>>>
Showing posts with label mutton. Show all posts
Showing posts with label mutton. Show all posts
Saturday 2 June 2018
Friday 4 May 2018
Indian Non-Veg Food Recipes
 |
| Indian-non-veg-food-recipes |
Indian Non-Veg Recipes:
Non-Veg Recipe is very huge and spreads across all regions in India. Each region has their particular taste and spices that go into making the non-vegetarian food.
From coastal regions of Karnataka, Goan, Bengal, Tamil Nadu, Kerala, Rajasthan, Haryana, Gujarati and Andhra Pradesh, each one of the Indian cuisines and food recipes has a special twist adding to the flavors by changeable the spices and core ingredients.
Various kinds of meat, like chicken, mutton, pork, egg, fish, and more are used in these Indian cuisines and ready in a variety of methods that have been passed on from making to generation.
In this section you will find non-veg recipes from the classic Chicken Recipes are below:
Non-veg Recipes - Chicken
For more Non-Vegan Food Recipes>>> masterchefu.com
Tuesday 6 March 2018
raan musallam recipe
 |
| Raan Musallam Recipe |
Raan Musallam Recipe:
RaanMusallam or Raan Dum Pukht is the various names given to this special variety
of Lamb Leg Roast. Raan Musallam is a perfect and an extremely well known dinner
for Eid.
Ingredients:
- Leg of sheep – 1 kg
- Onion – 1 medium estimated
- Garlic – 4 chips
- Ginger – 3 tsp
- Stew powder – ½ tsp
How to make Raan Musallam:
- Clean and wash the meat and prick over and again with a solid fork until the point that the meat is very much relaxed.
- Make a glue of nutmeg, mace, green and dark cardamom, cinnamon, ginger, onion, poppy seed, stew powder, coconut and salt.
- Apply it uniformly everywhere throughout the leg pieces and prick by and by to legitimately pickle every one of the flavors with the meat.
To Be Continued>>> Raan Musallam
Thursday 8 February 2018
how to prepare mamsam koora recipe
 |
| mamsam-koora-recipe |
Mamsam Koora Recipe:
If you need to enjoy the ‘kaaram’ (spicy hot) ruchi that Andhra
food is known for, you then need to taste the non-vegetarian fare that is
positive to get flavor buds tickly and set your tongue on fire.
The fiery hot
taste is there and now not in the vegetarian meals that are certainly now not
spicy instead ‘mildly spiced’.
A maximum popular meat dish for the carnivores in Andhra is Mamsam
(mutton) koora, a conventional Andhra Cuisine.
The meat pieces are
cooked in a ginger-garlic-green chili-onion base, spiced with handiest crimson
chili powder and then simmered in tamarind, the most vital ingredient, which
exquisitely enhances the taste and takes it to any other degree.
The appetizing
aroma because the mutton pieces simmer inside the flavorful alliance of spice
and tamarind is in reality impossible to resist and addictive.
This classic
all-time favorite Indian food recipe is a really perfect
accompaniment to rice.
Ingredients
- 1 kg mutton, washed and tired
- 1/4 tsp turmeric pwd
- 3/4 tbsp pink chilli pwd (regulate)
- Large lemon sized tamarind, extract pulp
- Salt to flavor
- 1 1/2 tbsps oil
- Make a coarse paste:
- 3 medium sized onions
- 3 green chills
- 10-12 garlic flakes
- 1 half" ginger piece
Method for Making Mamsam Koora
- Heat oil in a heavy bottomed pot. Add the floor onion paste and stir fry for five-6 minutes. Add the washed mutton portions and integrate properly. Cook for eight-10 minutes or till oil separates.
- Add turmeric powder and chili powder, combine. Cook for 2 minutes. Add 2 cups water and salt and prepare dinner until the beef is 3-fourth cooked. (You can use a pressure cooker) Add the extracted tamarind pulp, together with a cup of water and combine nicely. Let the mutton pieces simmer in this tamarind base for 20-25 minutes or till the beef is cooked and you get the preferred gravy consistency.
- Adjust salt. Garnish with coriander leaves.
- Serve warm with white rice.
For More >>> Mutton Recipes
Monday 25 September 2017
hyderabad mutton shikampuri kebab recipe
 |
| shikampuri-kebab |
Hyderabad Mutton Shikampuri Kebab Recipe is a wonderful appetizer
cum side dishes that enhance your dinner revel in and makes you crave for
greater.
Shikampuri Kebab may be made with meat, hen or even with vegetables.
But the most important approach that makes Shikampuri extraordinary from Shami
Kebab lies in its stuffing.
Shikampuri kebab is stuffed with malai and hung
curd and is moister and offers you a softening in the mouth revel in comparison
to shami kebab; Shami kebab is typically greater fibrous than those Shikampuri
Kebabs.
Hyderabad Mutton Shikampuri Kebab Recipe is a really perfect
celebration snack alternative which can be served with diverse dips or even an
awesome starter to your brunch birthday party at domestic with family and
buddies.
Hyderabad Mutton Shikampuri Kebab Recipe Ingredients:
- Half of cup Hung Yogurt (Greek/ Thick Curd)
- 2 Onion, finely chopped
- 4 Green Chillies, finely chopped
- 2 tablespoons Coriander leaves (Dhania) finely chopped.
More Ingredients>>> Shikampuri Kebab Recipe
Hyderabad Mutton Shikampuri Kebab Recipe Method:
- Warmness 1-2 cups of water in a pan and upload chook pieces, chana dal, overwhelmed cardamom, cinnamon stick, cloves, black pepper, shahi jeera, salt, purple chili powder, turmeric powder, chopped ginger, and garlic.
- Cover the lid and cook till the bird is carried out and the dal is soft cooked. Discard excess water due to the fact that more water will break the
- Allow to chill and grind the whole thing collectively to make a nice paste.
Monday 28 August 2017
uttar pradesh pasanday non veg recipe
Beef Pasanday Recipe:
BeefPasanday Recipe is made with a prime reduce of pork or mutton. It is a non-veg recipe originated from UP cuisine and is distinctly regarded for its highly spiced and aromatic taste. It is the principal direction meal prepared on unique activities like on weddings, Eid galas, and for family dinners.
