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
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.
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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.
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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.
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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.
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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
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.
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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.
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
Cut the fish into fairly large pieces and keep aside. Slice the onions.Chop the ladies fingers. Remove the seeds from the chilies and grind the skin.
Ingredients
2 Tbsp Cooking Oil
1/2 tsp Fenugreek Seeds (good with fish and lamb)
3 sprigs Curry Leaves
2 Garlic Cloves sliced thinly
1.5 pc Ginger, julienned
1 medium Onion sliced thinly
1 Green Chilli Padi, slit into 2
4 tsp Fish Curry Powder (or standard Madras curry powder)
(Fish curry powder is 1 tsp turmeric powder, 1 tsp cumin powder, 2 tsp red chilli powder, 1 tsp coriander powder)
25g tamarind (pulp obtained by soaking in 1 cup cold water)
240g Sea Beam Fillet, cut into 4 equal pieces (sea bass, mackerel, cod are fine too, but not garoupa, salmon or snapper)
100g Lady's Finger or Okra, cut diagonally into 3" length
1 medium Tomato, cut into 8 pieces
2-3 Tbsp Coconut Milk
Coriander leaves for garnish
Salt to taste
Method:
1. Pour oil in a pot over medium heat. Saute the fenugreek until fragrant without burning it. Let it crackle and brown.
2. Add curry leaves, sauté. Then add ginger and garlic. Saute for a minute. Timing is not critical.
3. Stir in the onion, cook till light brown. Add green chillies and the fish curry powder. Low heat.
4. Add tamarind water and salt to taste. Bring liquid to boil.
5. Add tomatoes and okra, cover with a lid and simmer for 5 minutes.
6. While tomatoes are still firm, place fish fillets in gently, add coconut milk, season and simmer gently for 5 minutes. Don't use ladle after adding fish so as not to break it.
7. Garnish with coriander leaves and serve hot with steamed rice.
I can still remember the taste and I remember Chef saying as a little boy, he remembers that his mom usually made the dish a day before serving for a deeper infusion of all the wonderful flavors!
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Spicy Chicken lollipop Recipe Village Style by Raju Master Hungry foods Chicken lollipop is usually prepared using the middle segment of the chicken wing or thigh. The middle segment has one of the two bones removed, and the flesh on the segments is pushed to one end of the bone. These are then coated in a spicy red batter whose main ingredients include red chili powder, and turmeric. The coated chicken is then marinated for a couple of hours. The marinated chicken is usually deep fried in oil, but another well-known choice includes baking. The bone end of the chicken lollipop is sometimes wrapped with an aluminium foil
Lamb Head Curry Recipe Village Style by Raju Master Hungry foods
Wash the pieces of goat / sheep's head well.
Boil with a little water in a suitable pan or pressure cooker till cooked.
In another vessel, saute the onions, green chillies and the ginger garlic paste for some time.
Add the chilli powder, cumin powder, coriander powder, turmeric powder, mustard powder and fry for some time with a little water.
Add the cooked sheep's head pieces along with the soup, chopped garlic and salt and simmer till the gravy is thick.
Garnish with chopped coriander if deserved.
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This is such a wonderful recipe with a thick tangy masala coated all over the fish. You can make this in bulk and keep it in fridge and enjoy for a whole week. The orginal recipe says that we can store this in room temparature for 3 to 4 days. But i was scared to keep it out, so i pop this in fridge and use it accordingly Preparation Time: 10 mins Cooking Time : 40 to 45 mins Serves : 4 to 5 Ingredients:
Anchovies / Nethili Meen - 300 grams Oil - 1/4 cup + 1/4 cup Fenugreek Seeds / Methi / Vendayam - 1 tsp Garlic - 2 sliced thinly Chilli Powder - 2 tsp Coriander Powder / Malli Podi - 1 tblspn Turmeric Powder / Manjal Podi - 1 tsp Salt to taste Tamarind Pulp - 4 tblspn or to taste Curry Leaves - a small handful
For Grinding: Shallots / Sambar Onion - 20 peeled Tomatoes - 2 large chopped Garlic - 10 cloves Whole Pepper - 1 tsp Green Chilli - 2
Method:
Take all the ingredients in a blender and make it into a fine paste. Set aside till use.
Heat oil in a heavy bottom pan. Add in 1/4 cup of oil and add in fenugreek seeds and sliced garlic. Let it sizzle for a min.
Add in the pureed masala and mix well. Cook it for couple of mins.
Add in salt and all spice powders, mix them well.
Cover and cook till oil separates.
Now add in the tamarind pulp and mix well. Cook till the mix is thick and looks like a masala.
Add in anchovies fish and mix well. Cover and cook for 5 to 8 mins till the fish is tender and cooked.
Now drizzle in the remaining oil all around the sides of the pan and swirl the pan to coat the oil on all sides. Cook this for 5 to 8 mins
Throw in a handful of curry leaves and swirl the pan. Keep the flame on low and cook it for few mins. Don't stir the masala at this point, if you stir it, the fish will break. So always swirl the pan.
Cook all this till oil separates and the mix is thick.
Serve with rice.
Notes:
1)Once the fish is added and cooked, dont stir the fish with spoon. Always swirl the pan. I strongly advice you to use a nonstick pan with plastic handles.
2)Cook this till oil separates and floats on top.
3)This dish will keep well for 4 to 5 days. I keep this in a air tight container in fridge and take small amount as needed and reheat it while serving. fish, recipe, snacks to make at home, fish curry, fish fry, nethili, nethili fish fry, anchovy (organism classification), nethilli, fish recipe, nethili meen kulambu, nethili varuval, nethallu iguru, nethili fish curry, nethili meen curry, anchovy fry, smelt fish fry, meen kulambu, fish (animal), nethili meen fry, fry dry fish, anchovies fish fry, nethili fish, netthalla koora, netthalla fry, nettallu koora, nethili 65, nethili meen 65, nethili recipe, fish fry recipe,
Lamb Intestine Recipe II Special Boti Fry II Village Style by Raju Master || Hungry foods
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Tiger Prawns Barbecue on a Charcole Village Style By Raju Master Hungry Foods Super tasty barbecue prawns These BBQ prawns are so delicious – the smoked paprika marinade makes them really moreish. Make sure your BBQ is nice and hot before you start grilling so you get a beautiful char on the prawns. For More Tasty & hungry Food Videos Subscribe to us : https://goo.gl/ghRln8
Brinjal Fish Curry Village Style By Raju Master Fish curry is a specialty of Indian cuisine. Every state in India, primarily the fish eating states.Fish curry with brinjal is mostly cooked in the eastern parts of India,fish curry with brinjal is a favourite dish.
How to Make Fish Cut Roast Fish Cut Roast Village Style By Raju Master Hungry Foods The Easiest Way to Cook Fish Roast it Whole. Foil Roasted Fish, Amazingly Delicious Want To Try It Quick Easy Recipe.
LAMB KEEMA RECIPE – EASY FAMILY CURRY
A delicious, quick and easy, family friendly Lamb Keema recipe. Perfect for a midweek dinner, on the table quickly. One of the tastiest and easiest curry recipes you will ever make.
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Dosakaya chicken curry is a traditional recipe in every Andhra household. Those who want to eat non-veg on every alternate day can try this less spicy Indian chicken recipe.
Andhra Style Dosakaya Chicken Curry
Learn how to make Dosakaya Chicken curry recipe at home. Dosakaya Chicken curry is very tasty and easy Chicken curry loved by all. The complete making processes of this Dosakaya Chicken curry, is mentioned here. Dosakaya Chicken curry will be delicious and tasty.
If you find this Dosakaya Chicken curry recipe is useful then please share with your friends. Here we have given list of ingredients and procedure on how to make Dosakaya Chicken curry recipe, so that any one can make this Dosakaya Chicken curry very easily without any experiance on making this recipe.
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
Dosakaya chicken curry is very tasty and easy to make. Truly Andhra style recipe.
AUTHOR: Cherie
RECIPE TYPE: Curry
CUISINE: Indian
SERVES: 3
INGREDIENTS
Peeled and chopped Sweet cucumber - 1 cup
Finely chopped Onion - 1 cup
Chicken - 250 gm
Oil - 3 tbsp
Cumin seeds - 1 tsp
Ginger garlic paste - 1 tbsp
Finely chopped tomatoes - ½ cup
Garam masala - ½ tsp
Finely chopped coriander - 1 tbsp
INSTRUCTIONS
In a deep bottomed pan, heat oil.
Add cumin and let them turn colour.
Add finely chopped onion and cook till soft and transparent.
Add ginger garlic paste and cook till the raw flavour is gone.
Now add the sweet cucumber. Add salt and cover with a lid.
Cook for 5 min.
Add tomatoes and cover with a lid.
Wait till the sweet cucumber is half cooked.
Now add chicken.
The water oozes out from chicken and let the chicken get cooked in this water.
Cook till the chicken becomes soft and tender and oil is separated from the gravy.
Sprinkle garam masala and mix well.
Garnish with chopped coriander and serve hot.
MY NOTES
* Reduce the oil by 1 tbsp if you think the oil used is more. There will be no change in the cooking.
** Crushed dry fenugreek leaves can also be added instead of chopped coriander.
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