Gobi Manchurian Dry Recipe || Simple And Easy Starter recipe

Gobi Manchurian Dry Recipe
Simple And Easy Starter recipe
For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8

Facebook : https://www.facebook.com/hungryfoodss/?ref=aymt_homepage_panel

Google + : https://plus.google.com/u/0/

Yummy Tasty Egg 65 Recipe || Cooking Simple Egg 65 - Hungry Foods

Yummy Tasty Egg 65 Recipe || Cooking Simple Egg 65

Spicy and Tasty Brinjal Recipe || Brinjal Masala Curry-Eggplant Curry

Spicy and Tasty Brinjal Recipe || Brinjal Masala Curry-Eggplant Curry

Broccoli Omelette || Quick And Easy Snack || Breakfast Recipe

Broccoli Omelette || Quick And Easy Snack || Breakfast Recipe
Broccoli is rich in antioxidants such as vitamins C and E. Vitamin C stimulates collagen production, thus keeping your skin healthy whereas vitamin A protects your skin cell membranes and prevents ultraviolet radiation damage.
Broccoli contains a substance called glucoraphanin which gets converted into sulforaphane resulting in healthy skin and repairing of skin damage. Thus, eating broccoli renews your skin more quickly and gives your complexion a beautiful natural glow.
As you know, vitamin C has antioxidant properties that fight the free radicals, thus preventing them from causing damage to the skin. Free radicals are responsible for causing skin problems and accelerating skin ageing. By eliminating free radicals, vitamin C prevents skin ageing, thereby reducing the appearance of fine lines, wrinkles and pigmentation. Eating broccoli is beneficial in this regard. Besides, it contains beta carotene, vitamin E and vitamin B complex that impart natural glow and keep your skin young.
For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8

Facebook : https://www.facebook.com/hungryfoodss...

Google + : https://plus.google.com/u/0/

Mirchi Bajji Receipe || Mirapakaya Bajji || How to Make Stuffed Mirchi Bajji

Mirchi Bajji Receipe || Mirapakaya Bajji
Mirchi bajji is a popular street side snack mostly found in the streets of south india or andhra regions.
The mirapakaya bajji is an all time favorite evening snack and can be served with chutneys
like green chilli chutney, coconut chutney , peanut chutney.
Many streets in andhra are spotted with stalls making these chilli bajji which are a bit different from the northern mirch pakoda.
Other snack recipes on Youtube to try are mysore bonda or mysore bajji, punugulu andhra style, shankarpali, onion samosa, onion pakoda,
palak pakoda, bread pakora , masala vada , urad dal vada , samosa recipe, gobi 65 etc…
This snack is also called as milagai bajji in southern india.
Here the mirchi bajji is made with a simple stuffing of tamarind pulp, salt and spices such as chaat masala powder and cumin seeds powder.
The stuffing used here is a typical andhra stuffed masala. To make these mirchi bajji we need to use long thick chillies which are basically used in making few curries like mirchi ka salan.
The most important part of the recipe is selecting or choosing of the green chillies. The bajji cannot be made with the help of small chillies.
The stuffing in the chillies in an important part of the recipe which gives a flavor to the chillies… The stuffing used to make these bajjis can be made in various ways but, here I am sharing the typical way of making the stuffing which is commonly used in hyderabad streets or in andhra region.
The mirchi bajji can be served with different number of chutneys like coconut chutney or green chutney or sweet chutneys etc…It is a perfect snack to be made during winters or rainy and served along with a cup of tea…
I shall be sharing different chutney recipes that can be accompanied with different snacks and also all the south indian style breakfast recipes.
The mirchi bajji which I am posting today are very crisp and yet soft and gives a bite of the tangy tamarind pulp and the mirchi together which is a heavenly feeling.
Do not be scared at the size of the chilli as the size scares us with its hot and spiciness. But, I have shown the technique in the recipe to get rid of the hot spicy flavor of the green chilli by blanching the chillies in hot water for minutes.
The mirchi bajji is stuffed with tamarind stuffing, dipped in besan batter and deep fried and finally served with any delicious chutney…
Below are the details on how to make this delicious mirapakaya bajji, a popular south indian street food…
Making of tamarind paste for stuffing:
1.Soak two lemon size tamarind into some water for about 15 – 20 minutes(soak in such a way that the pieces are slightly dipped) or boil the tamarind with water to extract the pulp quickly.
2.Press the soaked tamarind and squeeze the pulp out and strain it out.
3.Discard the tamarind pieces and seeds.
4.Take the pulp and if the pulp obtained is not a thick paste then, cook the paste for few minutes so that the liquid gathers into a paste.
5.Cool the paste of tamarind and its ready to be used in stuffing.
HOW TO MAKE MIRCHI BAJJI OR MIRAPAKAYA BAJJI ANDHRA HYDERABAD SPECIAL:
A popular street food snack recipe made using stuffed green chillies and deep fried in oil.
INSTRUCTIONS
Step 1(Boil, slit and deseed the chillies):
In a vessel, add some water to boil, add green chillies and blanch them in water for about a minute.
Doing so takes away the hot and spiciness of the chillies and the bajji can be eaten along with the chilli.
After boiling slit the chilli vertically leaving the corner edges of the chilli.
Do not slit the entire chilli, just slit vertically the centre part of the chilli.
Remove the seeds from the chilli completely.
Step 2(Stuffing):
In a bowl, add tamarind paste, salt as per taste, roasted cumin seeds powder, chaat masala powder and mix all the ingredients well.
Take each chilli and stuff this paste into all the chillies and put them aside.
Step 3(Making the batter):
In a bowl, add besan, rice flour, salt, baking soda, ajwain and mix all these.
Into it add red chilli powder, turmeric powder, roasted coriander seeds powder, ginger garlic paste, oil and mix it well.
Add water and make a batter with a consistency neither too thick nor too liquid.
The batter should be mixed well without any lumps in it.
Step 4(Dipping and deep frying):
Heat oil in a wok for deep frying.
Take each stuffed chilli, dip the stuffed chilli into the batter.
Take the dipped chilli and drop it in oil.
Similarly dip and drop the rest of the chillies too.
Fry them on low to medium flame until they turn golden brown on all sides.
Take them out on an absorbent paper.
Garnishing:
Take each fried chilli bajji, take a knife and give a small slit to the fried chilli.
Stuff the slit part with very finely chopped onions and coriander leaves.
Similarly garnish the rest of the fried chillies.
Sprinkle chaat masala powder generously all over the mirchi bajji.
Finally, serve them hot with any chutney!!!

Potato Pancake Recipe - Quick and Easy Potato Pancake - Tea Time Snack Recipe

Potato Pancake Home made Snack Recipe
Quick and Easy Potato Pancake - Tea Time Snack Recipe

This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.

INGREDIENTS

1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Applesauce and/or sour cream, for serving
PREPARATION

Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
In large mixing bowl, lightly beat eggs, then whisk in flour.
Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
Serve pancakes hot with applesauce and/or sour cream.

evening snacks recipes,breakfast recipes,indian recipes,indian snacks recipes,Home made Snack Recipe,Potato Pancakes,potato recipes,pancakes,sweet potato pancakes,potato pancakes german,potato pancakes polish,potato pancakes recipe,potato pancake recipe,kids snack recipe,easy home tips,aloo snacks,snack food,Simple Potato Pancake,potato,potato pancake,Tea Time Snack Recipe

For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8

Facebook : https://www.facebook.com/hungryfoodss/?ref=aymt_homepage_panel

Google + : https://plus.google.com/u/0/

How to make Bread gulaab jamun || Mouth Watering lalmon || Simple Recipes

How to make Bread gulaab jamun || Mouth Watering lalmon || Simple Recipes
Pls Like,Subscribe & Share
https://www.youtube.com/watch?v=Pmveyjr1fGU

Mango Chicken Curry in My Village II Hungry Foods

Very Delicious Recipe

How to Make Stuffed Crabs || Stuffed Crab Shells || Jr.Ntr Favourite Dish

How to Make Stuffed Crabs || Stuffed Crab Shells || Jr.Ntr Favourite
Total:1 hr 15 minActive: 35 min
Yield: 4 servings
Level: None
Ingredients

6 tablespoons unsalted butter
1 small red onion, diced
1/2 cup diced yellow pepper
1/2 cup small diced fennel
1 clove garlic, chopped
Kosher salt
Freshly ground black pepper
4 cups fresh bread crumbs
2 Dungeness crabs, poached (see note), meat removed, shells, washed, and trimmed
1/2 cup mayonnaise
1 lemon, zested and juiced
2 tablespoons chopped tarragon
1/4 cup chopped parsley
4 scallions, chopped
ADD CHECKED ITEMS TO GROCERY LIST
Directions

In a skillet over low heat melt the butter, add the onion, yellow pepper, fennel, and garlic.

Season with salt and pepper. Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool.

Preheat oven to 375 degrees F.

When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste. Mix the ingredients well and stuff the shells. Bake for 25 minutes until warmed through.

Note: the crabs should be poached in a court boullion made with 2 quarts water, 1 chopped carrot, 1 chopped yellow onion, and 1 chopped celery stalk boiled with 1/2 teaspoon each black peppercorns and coriander seeds. Bring the mixture to a boil and after 10 minutes, add 1 lemon, thinly sliced. Let boil for 10 more minutes, salt the water, and poach the crabs.
jr ntr,jai lava kusa,jr ntr movies,ntr,jr ntr next movie updates,snacks to make at home,stuffed crabs,food,recipes,cooking,recipe,seafood,crab,crab recipe,stuffed crab recipe,crab curry,seafood recipes,crab cooking,stuffed crab,crab curry south indian style,crabs,blue crab,how to make crab fry,stuff crab meat,crab indian recipe,stuffed crabs recipe,stuffed crabs filipino recipe,stuffed crabs goan style,crab,king crab,cooking crab,crab fishing
How to Make Stuffed Crabs || Stuffed Crab Shells || Jr.Ntr Favourite Recipe

For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8

Facebook : https://www.facebook.com/hungryfoodss/?ref=aymt_homepage_panel

Google + : https://plus.google.com/u/0/

Pot Biryani

Hyderabadi style chicken biryani

French Fries Recipe II Homemade Crispy French Fries

French Fries Recipe II Homemade Crispy French Fries
How To :
Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to se
For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8

Facebook : https://www.facebook.com/hungryfoodss/?ref=aymt_homepage_panel

Google + : https://plus.google.com/u/0/

French Fries Recipe Homemade Crispy French Fries Recipe

How To :
Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to se


For More Tasty & hungry Food Videos


Subscribe to us : https://goo.gl/ghRln8

Biggest Yellow Yolks Egg Fried Rice village food by bachelor boys

Biggest Yellow Yolks Egg Fried Rice village food by bachelor boys
For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8

Facebook : https://www.facebook.com/hungryfoodss/?ref=aymt_homepage_panel

Google + : https://plus.google.com/u/0/

Potato Lollipop Recipe || Easy Evening Snacks Recipes || Home Made snacks Recipe

Ingredients

• Potatoes,boiled and peeled - 4 nos
• Ginger garlic paste - 1 tbsp
• Bread slices - 4 slices
• Cornflour - 4 tbsps
• Coriander leaves finely chopped - 2 tbsps
• Channa masala powder - 2 tbsps
• Salt - to taste
• Aamchoor powder - 1 tsp
• Oil -for deep frying

Steps

1. Boil and peel the potatoes and mash well.
2. Mix ginger garlic paste,chopped coriander leaves, channa masala powder, aam choor powder, required salt,and corn four.
3. Soak the bread slices in water for 2-3 minutes,squeeze the water well and add it to the mashed potato mixture.
4. Mix well to form a dough.
5. Shape into medium sized lollipops from the dough and fry till golden.
6. Allow it to cool for 5 minutes.
7. Insert lollipop sticks or snack pickers into each lollipop.
8. Potato lollipops are ready to serve.

Pumpkin Chicken || Traditional Pumpkin Chicken Recipe In My Village

Pumpkin Chicken || Traditional Pumpkin Chicken Recipe In My Village
For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8

Facebook : https://www.facebook.com/hungryfoodss...

Google + : https://plus.google.com/u/0/

Watermelon Egg Bhurji || Bachelor Boys Making Quick and Easy Egg Bhurji

Watermelon Egg Bhurji Prepared In My Village
Bachelor Boys Making Quick and Easy Egg Bhurji
For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8

Facebook : https://www.facebook.com/hungryfoodss...

Google + : https://plus.google.com/u/0/

Fish Fry Prepared In My Village II Hungry Foods

Fish Fry Prepared In My Village
Easy Fish Fry Village Style
For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8

Facebook : https://www.facebook.com/hungryfoodss...

Google + : https://plus.google.com/u/0/

How To Cook An Egg In A Potato II Hungry Survival

How To Cook An Egg In A Potato
Egg In A Potato
For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8

Facebook : https://www.facebook.com/hungryfoodss...

Google + : https://plus.google.com/u/0/

Watermelon Chicken Prepared in My Village

Watermelon Chicken Prepared in My Village
For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8

Facebook : https://www.facebook.com/hungryfoodss/?ref=aymt_homepage_panel

Google + : https://plus.google.com/u/0/

How to make Chicken Aloo Keema II Village Style By Raju Master

Ingredients for Chicken Aloo Keema Recipe

Chicken Mince 1/2 kilogram
Potatoes peeled, parboiled and thinly sliced 3 medium
Mustard oil 4 tablespoons
Bay leaves 3
Green chillies 4
Ginger finely chopped 2 inch
Garlic cloves finely chopped 8-10
Red tomatoes pureed 4 medium
Coriander powder 1 1/2 tablespoons
Red chilli powder 2 teaspoons
Cumin powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Garam masala powder 1 teaspoon
Onions cut into round slices 3 medium
Salt to taste
Juice of 1 lemon
Fresh coriander leaves finely chopped 2 tablespoons
Method

Step 1

Heat 2 tbsps mustard oil in a non-stick pan and add bay leaves. Slit green chillies length-wise, add to the pan and sauté for half a minute.

Step 2

Add ginger and garlic and sauté for 1-2 minutes.

Step 3

Add tomato purée and sauté for 3-4 minutes. Add coriander powder, 1 tsp red chilli powder, cumin powder, ¼ tsp turmeric powder and garam masala powder and sauté for 3-4 minutes.

Step 4

Add salt and chicken mince and mix well.

Step 5

Heat remaining oil in a non-stick grill pan. Finely slice onions into roundels and place in the grill pan. Add the potato slices and cook for 2-3 minutes or till potatoes are done. Sprinkle remaining red chilli powder, remaining turmeric powder and salt and mix well. Spread the chicken mince over it and cook till chicken is done.

Step 6

Add lemon juice and coriander leaves and mix.

Step 7

Transfer into a serving bowl and serve.
For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8

Stuffed Crabs Recipe || Crab Snacks village style || Raju master || Hungry Foods

stuffed crab, made with fresh lump crabmeat, onion, and bell pepper, seasoned with Old Bay and Cajun seasoning and bound with egg and toasted bread crumbs and baked.
Stuffed Crab
I so love stuffed crabs! My Mama almost always made these from freshly picked crabs and then stuffed the cleaned and sterilized crab shells as I have here, but most folks would just make these into patties, or put them in those aluminum crab shells, which is perfectly acceptable!
After coming home with a nice seafood 'to-go' bag that Mom & Dad sent us home with from all that yummy stuff we had for The Blessing of the Fleet well, I had some real crab shells, so I sure used them!

Just be sure if you're using real shells, to thoroughly clean the shells, cut off the eyes and antennae, rinse them with hot water and boil them for about 10-15 minutes, or bake at 350 for about 10 -15 minutes, to sterilize them. After I sterilized mine, I just stored them in the freezer until I needed them.

This recipe is the standard crab mix with some variations that I use to make crab patties for po'boys, stuffed shrimp, stuffed flounder, stuffed mushrooms and of course, crab cakes. Add a nice mixed garden salad and a green veggie to round it out. If you love crabmeat, but have never had stuffed crab, I do hope that you will try these. They are simply delicious.
Ingredients
4 tablespoons of butter
1 medium onion, minced fine
1/4 cup of green bell pepper, minced fine
4 slices of white or white wheat bread, toasted
1 pound of fresh lump crabmeat
1 large egg
Pinch of kosher salt, or to taste
1/4 teaspoon of freshly cracked black pepper, or to taste
1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
1/2 teaspoon of Old Bay seasoning, or to taste
Couple shakes of dried parsley
Bread crumbs for topping, fresh or dried, optional
8 crab shells, optional
Instructions

Preheat oven to 400 degrees F. Melt the butter in a large skillet over medium heat and add the onion and green pepper; cook until softened. Remove from the heat and set aside to cool slightly. Meanwhile, toast the bread slices, sprinkle each piece with a good spray of water to wet them and set aside in a bowl. Let sit for about 2 minutes. Pick through the crabmeat to check for stray shell; set aside.

Squeeze out the bread and break it up. Add the egg to the bread and mix. Add the salt, pepper, Cajun seasoning, Old Bay, parsley and sauteed onion and bell pepper; carefully turn until well mixed. Add the crab, mix gently and put into the crab shells or shape into 8 patties. Sprinkle with a small bit of bread crumbs, if desired.

Bake at 400 degrees F for 20 to 30 minutes, checking at 20 minutes, or until the stuffing sizzles and the tops begin to brown. If using plain patties, pan fry in butter until golden brown.

Cook's Notes: Can be shaped into patties and pan fried in butter, stuffed into crab shells, place into ramekins or rolled into boulettes and oven baked, used for flounder or shrimp stuffing, stuffed into mushroom caps or made into po'boys.

Tip: To easily pick out any shell, spread crab on a baking sheet in a single layer and place in a 200 degree oven for 3 minutes. The shell will be visible and easy to pick out.
Stuffed Crabs,Crab meat,live crabs,crab dishes,crab cake,red crabs,green crabs,crab shells,recipe,cooking,snacks to make at home,village style,Alimasag,stuffed crabs,recipes,crab recipe,food,crab,crab curry,seafood,stuffed crab,bbq,stuffed crab recipe,chilli crab,stir fry crabs,crab biryani,crab fritters,cracked crabs,crab curry south indian style,crab masala,chettinad crab masala,simple crab curry,stuffed seafood,crab fry,blue crabs,mudcrabs
For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8

Facebook : https://www.facebook.com/hungryfoodss/?ref=aymt_homepage_panel

Google + : https://plus.google.com/u/0/

Chicken Snack Recipe II Chicken Tawa II Home Made Easy Chicken Snacks Recipe

Chicken Snack Recipe II Chicken Tawa II Home Made Easy Chicken Snacks Recipe
Method
1. Take some oil on a tawa/pan. Add methi dana (fenugreek seeds) and fry well.
2. Add chopped onion and sauté it.
3. Add the tomatoes, ginger- garlic paste, turmeric, chilli powder, garam masala powder and sauté.
4. Then add chicken, cream, lemon juice and let the chicken cook.
5. After chicken is cooked, add capsicum and/or onion cubes, chopped coriander leaves and whole red chillies. Cook for only 2 minutes.
6. Chicken tawa is ready to be served.
For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8

Facebook : https://www.facebook.com/hungryfoodss...

Google + : https://plus.google.com/u/0/

Crab Fry Cooking In My Village By Raju Master II Yummy Tasty Fry

Crab Fry Cooking In My Village By Raju Master II Yummy Taste Fry
Crab Masala Fry is a fragrant medley of spices and aromatics. Its spicy punch is set off deliciously by the sweet crab meat.
For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8

Facebook : https://www.facebook.com/hungryfoodss...

Google + : https://plus.google.com/u/0/

Mutton Biryani With Drumsticks II Village Style By Raju Master II Hungry Foods

Drumstick Mutton Biryani II Village Style By Raju Master
Meat lovers will relish this mutton Biryani which is cooked in combination with drumsticks. The meat becomes succulent and flavorful from the slow simmering to absorb the spices and the drumsticks give the taste buds a good tingle

How to make Mutton Biryani
Step 1

Mix spices, lemon juice, yoghurt and the mutton and refrigerate for two hours. This ensures that the spices are absorbed by the meat.
Step 2

Boil rice with some water and salt till it is half done.
Step 3

Now put some ghee in a vessel and add the marinated mutton. Cook covered till mutton is almost done. Put a layer of rice over this mixture. Add some more mutton over it.
Step 4

Top it with sliced onions fried in ghee.
Step 5

Mix the saffron in water and sprinkle on the top of the rice. This gives it soft texture and flavour.
Step 6

Pour the remaining ghee evenly on top of the rice. Seal the lid of the vessel with kneaded wheat flour.
Step 7

Place of high flame till the steam comes out.
Step 8

Reduce flame and place the vessel on the tawa for an hour.
Step 9

Serve with mint leaves and onions.
mutton biryani,Mutton Drumstick Biryani,biryani,mutton biryani recipe,mutton dum biryani recipe,chicken biryani,mutton biryani dum,how to make mutton biryani,mutton dum biryani,ambur mutton biryani,village style,hungry foods,mutton,drumstick biryani,biryani recipes,chicken biryani recipe
For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8

Facebook : https://www.facebook.com/hungryfoodss...

Google + : https://plus.google.com/u/0/

How to Cook a Whole Fish II Whole Fish Roast Village Style By Raju Master

Set a fish on a plate and one fillet will be on top, the other will be on the underside, since fish can't easily be balanced on their bellies. The process of carving a fish, therefore, starts with the fillet that's on top, then proceeds to the fillet that's on the underside. Throughout the carving process, try to remove any bones you see.
For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8

Facebook : https://www.facebook.com/hungryfoodss...

Google + : https://plus.google.com/u/0/

How to Cook Gongura Mutton Curry II Spicy Village Style By Raju Master

How to Cook Gongura Mutton Curry Village style
Ingredients used in Gongura mutton curry
• Green chillies - 5 numbers.
• Turermic powder - 1 pinch.
• Ginger garlic paste - 1 tablespoons.
• Onion - 1 cup.
• Garama masalas - 2 each numbers.
• Oil - 1 tablespoons.
• Salt - as per taste 0.
• Red chilli powder - 1 teaspoons.
• Coriander powder - 1 teaspoons.
• Cumin seeds powder - 1/2 teaspoons.
• Mutton - 500 grams.
• Gongura leaves - 5 bunch.
Method:
Take mutton in a presure cooker add cumin,coriander,red chilli powder,water,and salt mix and close it with the lid cook till the mutton is tender.
Now in a pan add oil,garama masala,onions,salt cook till onion change colour to golden brown,now add ginger garlic paste,turemuric powder,green chillis,gongura leaves mix well and
cook in a very slow flame till oil oozes out then add cooked mutton to it.cook for 5 min add some water if required then add garamasala powder, coriander leaves serve with rice or roti.
For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8

Facebook : https://www.facebook.com/hungryfoodss...

Google + : https://plus.google.com/u/0/

105 Small Nethili Fish Fry | Simple Nethili Fry Recipe | Village Style Hungry Foods

105 Small Nethili Fish Fry | Simple Nethili Fry Recipe | Village Style Hungry Foods
Anchovies are small fish packed with essential fatty acids, protein, calcium and other nutrients. This fish is eaten along with bones.
The fresh anchovies can also be cooked in spicy-sour gravy (nethalla pulusu) which tastes heaven with steam rice.
Soak the dry fish in warm water for half an hour. Remove the head and intestine (black part) and wash the fish properly.
Heat oil in pan, add chopped onions, curry leaves and fry till onions turn transparent.
Add ginger-garlic paste and fry for 2 min on a medium flame.
Add all the dry spices, saute for a while on low flame.
Now add the drained dry fish, saute for 2-3 min on high heat, add 1 cup water and mix well.
Cook covered for 4-5 min, or until all the moisture is evaporated.
fish fry, nethili fish fry, anchovy fry, fish recipe, nethili, snacks to make at home, nethili recipe, Nethili Fish Fry, Nethili Meen Fry, hungry foods, fish, nethili fish, fish recipes, fish curry, fish fry recipe, easy food recipes, raju master, food, recipes cooking, fish cooking, fish cooking recipes, how to make fish fry, crispy fish fry, easy fish fry, fish fry south indian, indian fish recipes, banana recipes indian, banana leaf, masala fish fry, indian recipes,

For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8

Facebook : https://www.facebook.com/hungryfoodss...

Google + : https://plus.google.com/u/0/

Village apollo fish tikka || fish tikka masala recipe By Raju Master || Hungry Foods

One of the most common dishes at seafood restaurants across Mumbai will always include Tandoori Pomfret. Pomfret was the preferred choice fish when I grew in the city. A flat fish, delicate and flaky which takes to the marinade and charred smokey tandoor flavours really well.

Buying pomfret was always a luxury (for us at least!) not just was it expensive but the prized centre piece at dinner parties when used in curries and pan fried with masala. And knowing my mother nothing was ever done by halves so a fish curry would have two full sized pomfrets cut into steaks with some pieces left for frying up to go with fish curry rice. I savoured it, every bite eaten of the curry rice with a portion of masala fried fish was what made that trip to the fish markets followed by cleaning and cooking the fish so worth it.

It took me a long time to adjust and understand local fish in the UK to match what I was used to eating and cooking in India. Thanks to my curious mind and fantastic local fish mongers it’s been easy to adapt but more than that opened my eyes to an array of seafood that is available in abundance in our seas in the west alongside whats seasonal and how it can be used in Indian cooking. I honestly don’t think people eat enough fish/ prawns or seafood. It’s so quick to cook and in my opinion perfect in Indian dishes/ curries soaking in all the gorgeous flavours from the spices. I have written about so many fish and prawn curries here which are lightly, aromatic and ideal for summer months alongside kebabs and tikkas. The marinade below is similar to the used for Tandoori pomfrets. I have used monkfish which is a firm white fish which is moist and ideal as it holds its shape when used in Indian gravy dishes as well as tikkas.
Tandoori fish tikka is a famous non-vegetarian snack and made in Indian style on BBQ or grill. The fish doesn't lose the tender taste from inside yet tastes crispy on the outside. The key is to marinate the fish well. 

Wondering how to make it? This easy snack can be made on grilling it in hot tandoor or oven by gently putting the fish tikkas on thin skewers. The heat will gradually cook the fish and it won’t take much time to be ready. 

Serve it with mint chutney for exceptional taste along with lemony salad.

Method :

1.Add the monkfish to a mixing bowl along with the lemon juice and salt. Mix well and set aside.
In a blender add the garlic and ginger along with a splash of water to make a thick smooth paste.

2.Soak the wooden skewers in warm water until you make the marinade.

3.In a separate bowl add the blended garlic and ginger paste along with the rest of the marinade ingredients. Mix well and add the monkfish cubes to the marinade. Leave to marinate for 15-20minutes.

4.Preheat the grill to a medium to high setting. Skewer the fish onto the wooden skewers. Pat the extra marinade over the pieces and place under the grill. Grill for 10-12 mins or until just done. Baste with butter half way through cooking.

5.Serve the Tandoori fish tikka over roti with a sprinkle of lemon juice or chaat masala & serve with mint chutney.

Ingredients :

Boneless fish
600 gm yoghurt
200 gm red chilli powder
Garam masala, a pinch
1/2 tsp lemon juice
1 garlic clove
2 cloves
Ginger 1/2 inch
A pinch of chaat masala
fish, recipe, snacks to make at home, village style, fish fry, recipes, fish fry recipe, kerala fish curry, tikka, fish tikka, indian, masala, how to make fish tikka, authentic fish tandoori, fish recipes, fish curry, fish tikka recipe, fish tandoori, punjabi tikka recipe, punjabi fish tikka, dhaba style fish tandoori, fish tikka chawlas, fish snack, easy fish recipes, fish tikka masala, fish tikka tandoori, fish tikka calories, fish tikka masala recipe, fish tikka fry, 
For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8

Facebook : https://www.facebook.com/hungryfoodss...

Google + : https://plus.google.com/u/0/

village Prawns pulao reciepe || How to make easy prwans pulao by raju master || hungry foods

Prawns Pulao simple yet delicious! This is a simple pulao made from fresh prawns. But let me tell you the taste of this recipe cannot be described in words. It is a simpler version of prawns pulao. Light spices and cashews gives this pulao an amazing flavor and taste. My mouth is watering while talking about it. Any point of the day you hungry or wanna carry something healthy and filling in your tiffin box…. then this recipe is one of the best options. Non oily, non greasy, light yet nutritious and filling. Do try this dish! It is worth trying
I have been eating this delicious pulao since my childhood. I am grateful to my mom and existence for providing me with such lovely food. I love sea food and any food which is tasty + made with love. I just crave and binge on such food. Prawns are easily available throughout the world. If prawns are not available you could even use shrimps. I haven’t added potatoes in this pulao. If you wish you can add them. Also half cup of coconut milk will give a great flavor to your prawns pulao. But I would like to stick to this basic recipe of mom as it tastes amazing.

Goan Food is quite popular for its coastal food also for different kind of masalas used. Some famous Goan masalas are reshad or recheado masala, Xacuti masala, Bafad Masala and not to forget vindaloo masalas. Even Goan sweets are awesome however not that popular as the coastal food is. Some goan specialties in sweets are dodol, bibinca, doss, guavacheese and pinagri. I am a great fan of dodol its made with coconut and jaggery which just melts in your mouth. Anyways coming back to our simple, light, rejuvenating and healthy Prawns Pulao.

Prep time
5 mins
Cook time
20 mins
Total time
25 mins

Prawns Recipe with step by step instructions.
Recipe type: Main, meals, seafood
Cuisine: Indian Cuisine, Goan
Serves: 4 serving
Ingredients (used american measuring cup, 1 cup = 250 ml)
200 gms fresh prawns or shrimp (jhinga or kolambi) de-veined
3 tbsp ghee or oil (i used ghee)
250 gms basmati rice
½ cup mint leaves
½ cup coriander leaves
4 green chilies
1 tomato
2 onion julienne
½ cup cashews
3 green cardamom
7 to 8 peppercorn
2 to 3 cinnamon sticks
4 to 5 cloves
3 to 4 bay leaves
1 tbsp ginger garlic paste
1 or 2 Chicken Maggi Cube or 1 tbsp garam masala
Boiling Water as required
salt as required
How to make the recipe?
Wash the rice and keep it aside. Take a heavy bottomed pan. Keep the gas on low flame.
Add oil and saute cloves, peppercorn, bay leaves, cinnamon and green cardamom.
Now also add Cashews and saute.
After a minute. Add chopped onion and green chilies. Saute until onions become nice dark brown in color. Roughly about 5 to 7 mins on low flame.
Once the onion color changes add prawns. Mix gently with a spatula or
spoon.
Add ginger garlic paste to it.
Also put tomatoes and stir well. Put the Maggi cube chicken masala into
it. Now add coriander leaves and few mint leaves to it.
Finally add rice. Stir all of them.
Lastly add boiling water to the rice as required for pulao. Take the measurements of water as you would like your pulav. Generally proportion of rice and water is 1:2
Don't forget to add salt.
After 20 mins or Once the rice is cooked. Your Goan Prawns Pulao is ready.
Serve hot with salad or Fish fry. You could also eat this is a brunch or lunch. Garnish with few mint and coriander leaves.
Notes
1. Buy always fresh prawns.

2. You can also add potatoes in this pulav.

3. Also you can cook mushroom, clams, veg pulav in the same fashion.

4. Use boiling water for your pulavs for instant cooking.

5. If you don't have maggi cubes then just add garam masala powder instead.
recipe, snacks to make at home, prawns, prawns fry, pulao, prawn, pulao, indian, rice, food, biryani, prawns pulao, recipes, shrimp, shrimp pulao, cooking, prawns pulav, prawns biryani, prawn pulao, prawn rice, prawns pulao recipe, prawns pulao telugu, prawns pulao in pressure cooker, prawns pulao with coconut milk, prawns pulao andhra style, prawns pulao recipe video, prawns pulao andhra style, prawns pulao kerala style, prawns pulao with curd, prawns pulao in hindi,

For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8

Facebook : https://www.facebook.com/hungryfoodss/?ref=aymt_homepage_panel

Google + : https://plus.google.com/u/0/

Tawa Fish Fry in Village Style | Korameenu Fish Fry | Hungry Foods

Fish Fry in Village Style | Korameenu Fish Fry | Hungry Foods
A popular recipe, Fish Fry is an instant hit with fish lovers, this dish is an easy-to-make recipe and takes very little cooking time.This fish recipe can be packed for tiffin and enjoyed on picnics and road trip. This easy recipe can also be served as a snack or starter in a party.

For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8

Facebook : https://www.facebook.com/hungryfoodss...

Google + : https://plus.google.com/u/0/

How To Make Prawns Fry Village Style By Raju Master II Hungry Foods

How To Make Prawns Fry Village Style By Raju Master II Hungry Foods 
Prawn fry recipe or royyala vepudu is shallow fried with the basic spices and its an instant dish that can be made in few minutes. But, the most important point in making a prawn recipe is cleaning and deveining the prawns.
Once that is done, the prawn recipes don’t require lots of time and are quite simple dishes. There are lots of videos available on the procedure to clean prawns.

Extracting the vein is quite important in cleaning prawns for prawn fry. Sea food is mostly prepared in coastal regions and is mostly loved by the people in Bengal region.


Fish and prawns are the common sea food dishes that are preferred across the country. Prawns can also be called as shrimp or shrimps and are so delicate in handling and to touch.

One needs to master the art of deveining it, then they can be made in no time. Prawn fry can be used as a starter or can be eaten along with dal rice…
Rainy season is the best time to make sea food as the wonderful and pleasant weather increases our craving to make amazing sea food recipes like fish fry or prawn fry or their curries.
For More Tasty & hungry Food Videos
Subscribe to us : https://goo.gl/ghRln8

Facebook : https://www.facebook.com/hungryfoodss...

Google + : https://plus.google.com/u/0/