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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