Malai Kabab

Malai Kabab

Malai Kabab - Mughlai food of Uttar Pradesh is irresistible. Most of the luxury cuisines are reminiscent of the Mughal glory. To know more about Indian and International cuisines login to Masterchefu.
#UttarPradeshCuisine #MughalKabab #RichFood #HomeMadeFood#NonVegFood #Chicken #MughlaiRecipes 

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meet mirsang-mangalorean fish fry recipe

Meet-Mirsang-Mangalorean-Fish-Fry

Meet Mirsang Mangalorean Fish Fry:

Meet Mirsang-Mangalorean Fish fry recipe is exceptionally tasty and fresh. In spite of the fact that the formula is basic, everyone cherishes it. The masala that is the sink is called Meet Mirsang which is the principal element for any fish fry in Mangalore.

This soak can be utilized at whatever point you need in the event that you protect it in a hermetically sealed holder. It can be utilized despite angle curry and different recipes.

Meet Mirsang-Mangalorean Fish Fry Recipe

Ingredients for Meet Mirsang Paste

Bean stew Powder – 4 tablespoons

Cumin (Roasted Powder) – 1 tablespoon

Turmeric (Powder) – 1/4 teaspoon

Salt – 3/4 teaspoon                   

White Vinegar – 6 tablespoons

Special Ingredients:

Pomfret (entire, approx) – 1

Meet Mirsang Paste – 1 – 1/2 teaspoons

Salt to taste

Coconut Oil – 1 teaspoon

Onions (and Lime for decorating)

How to cook Mangalorean Fish Fry:

Presently take a wide bowl or a pot now all the dry fixings and add vinegar to influence a smooth yet thick to glue.

You can simply store this glue for over a month in an impassable section.

Presently, make openings on the fish with a sharp edge.

To Be Continued >>> Fried Fish Recipes

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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

1. 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.
2. 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.
3. Adjust salt. Garnish with coriander leaves.
4. Serve warm with white rice.

For More >>> Mutton Recipes

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rajasthani macchhili jaismandi recipe

Macchhili Jaismandi 

Macchhili Jaismandi 

Macchhili Jaismandi is a very popular non-vegetarian food among the people of Rajasthan. This is a lip-smacking dish and very easy to cook.

As the name suggests, this popular Rajasthan fish recipe is a desired dish among the local people. It’s quite easy to prepare and packed with flavors and cream.

Enjoy this yummy crispy fried fish gravy with hot rice. Give your taste buds a flavorful shock with this Rajasthan gem.

Tender fish pieces are marinated in a green paste, fried and further cooked in a mouth-watering gravy full of spices and silky texture of the cream.

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Macchhili Jaismandi Ingredients:

Fish (as required)

4 tsp oil

For the green chutney:

Fresh mint leaves

Fresh coriander leaves

Garlic and ginger to taste

For the batter:

2 eggs

250 gm clarified flour Water

Salt to taste

For the sauce:

2 tsp oil

1/2 tsp cumin seeds

10 tsp fresh cream

2 tsp green chutney

Salt to taste

>>>>>>>>>>>>More Macchhili Jaismandi Ingredients

Macchhili Jaismandi Method:

For the main preparation:

•Heat oil in a pan.

•Add cumin seeds and cook them till they start crackling.

 •Then add fresh cream, green chutney, semi-cooked fish, and salt.

•Cook the fish for a few minutes.

•Macchhili jaisamandi is ready

•Garnish with ginger juliennes and fried mint leaves.

>>>>>>>>>>>>More Macchhili Jaismandi Method

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how to make chicken 65 recipe

chicken-65-recipe

Tamil Nadu Chicken 65 Non Veg Recipes:

The color and taste of a restaurant-made chicken 65 is barely exceptional from the only we prepare at Masterchefu, possibly in particular due to the fact that they put masses of ajno motto and crimson meals coloring to make it appearance attractive.

I am no longer sure of some other components used with this dish too. 

We do no longer advise the use of those unhealthy chemical substances in our recipes.

Ingredients: 

• Chicken – ½ kg, preferably boneless, cut into 1-half of inch pieces
• Yogurt – 2 tsp
• Soya sauce – 2 tsp
• Corn flour – 2 tsp
• all reason flour – 1 tsp
• Ginger – ½ inch piece, finely chopped and overwhelmed easy
• Garlic – 2 beads, finely chopped and beaten smooth
• Red chilli powder – 2 tsp

Method: 

1. Mix properly all the components collectively besides green chillies and oil in a shallow vessel. 
2. Add the fowl pieces to this marinade along side the vinegar and mix it once more lightly. 
3. Marinate it blanketed for 2-four hours in a fridge. 
4. Heat oil in a fry pan and whilst the oil is very warm, deep fry the bird portions till it turns reddish brown.

To be Continue>>> Chicken 65 Recipe

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