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Machh

Machh
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Machh Recipe, How To Make Machh Recipe

How to makeMachh?How to cookMachh?Learn the recipeMachhby vahchef.For all recipes visit vahrehvah.com

There are several Dishes made out of Minced Meat. The mode of mincing, and pounding into different textures etc., and spices used, varies according to different varieties of Dishes to be cooked. Machh, also called Ganda Machhor Kofta, is a popular preparation made for serving in big Dinners and Feasts and is also a welcome change in Daily Domestic Menus. The lean Meat of Leg, Shank or Shoulder, is generally used for mincing, which is done with... Read More..

About Recipe

How to make Machh

(42 ratings)
0 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Machh
Author : Vahchef
Main Ingredient : Mutton
Servings : 8 persons
Published date : November 14, 2016


Ingredients used in Machh
• Curd - 1 teaspoons.
• Asafoetida solution - 1 teaspoons.
• Red chilli powder - 1 teaspoons.
• Salt - 2 teaspoons.
• Aniseed powder - 3 teaspoons.
• Dry ginger powder - 2 teaspoons.
• Minced meat chopped granular - 1000 grams.
• Oil - to fry.
• Mustard oil - 1/2 cup.
• Cloves - 3 number.
• Cumin seeds - 1 tea spoon.
• Asafoetida - 1 tea spoon.
• Turmeric powder - 1 tea spoon.
• Sugar - 1 tea spoon.
• Garam masala powder - 1 tea spoon.
Method:
Preparation
  • Divide meat into 30 to 40 portions, each about the size of a small egg. After anointing a little oil on the right-hand palm and the front of its fingers, take each portion of the Minced Meat into the hand, one by one, and by alternate-ly opening and half closing the fist, work each mass into a Kofta, about 3 long cylindrical piece, oval at the ends. The oiling of the palms makes the Koftas smooth and compact.
Method of Cooking
  • Take a Patila or Kadahi of about 2 litres capacity. Pour the oil in the Patiala or Kadahi, and heat it till the froth disappears and the oil begins to smoke. Remove the cooking vessel from the fire for a minute or two, to lower a little the temperature of the oil. Add Cloves, Cumin Seeds, and Asafoetida. Stir well. Then again, while stirring, add Chilli Powder, Turmeric and a quarter cup of water. Again place the Patila on the stove and resume heating on medium flame. Go on stirring with a ladle till oil acquires a reddish brown colour and begins to separate.
  • Add half a cup of well-beaten Curd, and continue stirring until the Curd also gets a little fried and all blends into thick reddish brown sauce. Now add half a litre of water, Ginger Powder, Aniseed Powder and Salt. Stir and mix well. Place all the Koftas, one by one, gently in the vessel and let the whole boil slowly for 15 minutes to half an hour, till most of the water disappears and the gravy thickens and oil begins to separate again. Add Pure Ghee and the Garam Masala and mix it, by lifting the pot with a cloth or tongs and shaking it gently so that Koftas do not split. Machh is now ready to be served.





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Articles


There are several Dishes made out of Minced Meat. The mode of mincing, and pounding into different textures etc., and spices used, varies according to different varieties of Dishes to be cooked. Machh, also called Ganda Machhor Kofta, is a popular preparation made for serving in big Dinners and Feasts and is also a welcome change in Daily Domestic Menus. The lean Meat of Leg, Shank or Shoulder, is generally used for mincing, which is done with a Chopping Knife on a Wooden Crosscut Block, usually of Mulberry or Apricot wood. This mode of mincing makes the Machh fine and granular. If mincing is done by means of a machine, then such Minced Meat is subsequently pounded, with Spices etc., in a Mortar with a Pestle (Havan Dasta). This Machh becomes fine but compact like dough.



 

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