Indian Non-Veg Food Recipes

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Indian Non-Veg Food Recipes

Non-Veg Food Recipes:

Get best Non-Veg Food Recipes from all around India. We have recreated some of the top Non-Vegetarian food Recipes in our Kitchen that is made from fresh local meat. Sweet-smelling spices and exciting your taste buds, this food recipe spells comfort food at its most excellent.

To Read More Non-Veg Food Recipes Here >>> masterchefu.com

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How to make rawa fried fish

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rawa-fried-fish-recipe

Rawa fried fish recipe:

The rawa fried fish recipe is one of the very scrumptious and well-known dishes of Goa. This recipe may be very famous and is normally cooked at every residence in Goa. Here is the authentic recipe for a Goan barbeque.

Ingredients of Rawa Fried Fish:

Rava – 50 gm

Any Fish – 3 fillets

Ginger garlic paste – 2 tsp

Coconut oil – 50 ml

Red chilli powder – 1 Tsp

Tamarind sauce

Salt to taste

Turmeric powder – half tsp

How to Make Rawa Fried Fish:

  1. In a bowl take ginger garlic paste, chilli powder, turmeric, tamarind sauce and salt to taste.
  2. To this add 2 spoons of coconut oil and blend it nicely and make a paste.
  3. Now observe this paste on the fish pieces marinate it for an hour.
  4. Take a pan and upload coconut oil and heat it in low flame.
  5. Now, roll the pieces on rawa and area them on the pan.

To Be Continued>>> Goan Rawa Fried Fish Recipe

How to make Tangra Macher Jhol

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Tangra macher jhol

Tangra Macher Jhol:

Bengali fish curries like the Tangra macher jhol are mild and flavorful. The Tangra macher jhol interprets to the remaining home-fashion consolation food for me and I can consume this broth each day with a ladleful of steamed rice.

The Tangra fish is a freshwater fish and as, Bengali cooking revolves around using an expansion of freshwater fishes, which do now not have a sturdy flavor and smell, unlike sea fishes. Tangra imparts a moderate aroma to the broth and this fish tastes splendid in whichever way you cook dinner.

Even in India, it is not typically available everywhere. It is greater commonly available with Bengali fishmongers. If you don’t get this fish, do that recipe with any freshwater fish.

Bengali Cuisine: Tangra Macher Jhol Recipe

Tangra macher jhol is an antique recipe, circulating throughout Bengali cuisine from one technology to the alternative. I even have had this broth (jhol) endless number of instances considering that my childhood.

My mother used to make this broth at least once a week, as my own family sincerely loved it. On our manner lower back domestic from faculty, we’d continually ask our mother approximately what she cooked for lunch, and Tangra macher jhol within the lunch menu always made us smile (and more hungry!).

My sister and I might combat for fishes having eggs in them, as the eggs had been very tasty too. Well-browned potatoes are a pleasure in this broth. This jhol revives many childhood memories whenever I cook dinner it.

My mom used to lovingly clean and each fish thoroughly and referred to as my young sister and me to look at (and examine) her fish-cleaning technique, even though we have been not pretty interested in cooking in the ones days.

Frankly, till I got married, I in no way cooked, except chook curry and mushroom curry. But after I got married and settled here in Mumbai, far from my dad and mom’ home in New Delhi, I commenced missing the ones authentic domestic-fashion fish broths and different curries.

Nine years returned there were days when I could buy a sort of fish and would have no clue on how to cook: so I might name up my mom and he or she could patiently give an explanation for the recipe to me. In addition, I started analyzing cookbooks and accompanied instructions from well-pro domestic chefs. I surfed the net for recipes and commenced experimenting with food and cooking.

Now its miles nearly nine years in view that my marriage and over those years, my passion for cooking grew manifolds. If no longer whatever else, at least, I can optimistically prepare dinner real Bengali cuisine just like the Tangra macher jhol and feed a crowd!

Ingredients:

  • Freshwater fish (Tangra on this recipe): 13
  • Potato (medium-sized; reduce into 10 pieces lengthwise): 1
  • Bay leaves (small): 2
  • Finely chopped onions: ¾ cup
  • Cumin powder: 1.Five tsp
  • Turmeric powder (divided): 1 tsp (for marination and broth)
  • Salt (divided): 2 tsp
  • Mustard oil: 4 tbsp
  • Whole inexperienced chilies: five
  • Warm water: Enough to just submerge the fishes

Method:

  1. Wash the fish thoroughly. Make a split at the neck. Take away the gills from the head and slowly pull out the blackish thread from the stomach. Wash the fish once more. Discard the fins if you wish.
  2. Marinate the fish with ¾ tsp salt and half the turmeric powder. Keep aside for 20 min.

To Be Continued>>> Tangra macher jhol

kerala fish curry recipe

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Kerala Fish Curry Recipe:

The purple-colored Kerala rice that’s completely earthy flavored and full of fiber, fish curry, and a vegetable. The Kerala cuisine is renowned for its seafood delicacies and in case you go to a Christian domestic in Kerala, there’s continually a Pot of fish curry simmering away giving out the scrumptious aroma that wafts through the rooms. Each home has an extraordinary connotation to its Kerala fish curry recipe.

Kerala fish curry recipe Ingredients:

  • Fish (I used King Fish) – half kg, reduce into pieces
  • Shallots – 10, chopped exceptional
  • Ginger – 1-inch piece
  • Garlic – 4 flakes

Kerala fish curry recipe Method:

  1. Soak the gambooge (kudampuli) in 1/four cup of water for 15 minutes.
  2. Crush the ginger and garlic right into an easy paste.
  3. Mix all the powders collectively with a little water to make it right into a smooth paste and maintain aside.

To be continued>>> Kerala fish curry recipe

muji gaad fish radish non veg recipes

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Muji Gaad Fish with Radish Recipe:

The recipe of fish with radishes, Muji Gaad, I am sharing today is one my Mom made often for me. She often made food for us that we liked and how we liked it. Not an easy chore with 4 kids. My little brother loved Roti and Rajma and had a preference for certain cuts of meat.

One of my sister liked eating paneer without any spices so she would just let her eat a block or two. The other fancied spicy and tangy stuff and buttery goodness. And I usually ate everything and then some more, but fish was my thing.

Fish with radishes is a kashmiri pandit delicacy. Deep fried fish and deep fried radishes seeped together in fennel and ginger spiced gravy. Winter food in Kashmir cuisine is deliciously spicy.

Ingredients

  • 2 pounds trout – cut with skin on
  • 1 pound daikon radish cut into pieces
  • 1/2 C Mustard oil
  • 2 Tbs Kashmiri chili powder

Method

  1. Heat up the mustard oil and deep fry the fish a couple of pieces at a time. You may also pan fry them for a low fat version.
  2. Once all the fish is fried, fry up the daikon radish pieces until light golden in color
  3. In a heavy bottomed pan, heat up 2 -3 Tbs of oil (there would be leftover oil from frying, use that)

To be continued>>> Muji Gaad Fish with Radish Recipe

bengali bhetki macher paturi recipe

Bengali Bhetki Macher Paturi Recipe

Bhetki Macher Paturi Recipe:

This Bhetki Macher Paturi Recipe has its beginning in Dhaka however now has emerged as one of the preferred dishes of Bengali cuisine. This authentic Indian food recipe truly merits an area in your prepare dinner book. Surprise your family and friends with this finger licking dinner recipe.

Bhetki Macher Paturi Recipe Ingredients:

  • 18 portions of Bhetki fish
  • 1 lime juice
  • 50 grams Cashew nuts
  • 50 grams Raisin
  • 100 grams Poppyseed
  • 50 grams Yellow Mustard seed
  • 10 Green chillies

To be continued>>> Bhetki Macher Paturi Recipe

Bhetki Macher Paturi Recipe Method:

  1. Make the paste of cashew nuts.
  2. Make a paste of poppy seed and green chilies.
  3. Make the paste of mustard seed.
  4. Marinate the fish with lime juice for 1 hour.
  5. Now add all the substances: purple chili powder, turmeric powder, sugar, and salt, a paste of cashew nut, the paste of poppy seed and green chilies and paste of mustard seed over the fish.

To be continued>>> Bhetki Macher Paturi Recipe

rajasthani macchhili jaismandi recipe

 

 

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 jaisamandiis ready
  • Garnish with ginger juliennes and fried mint leaves.

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