Seekh Kabab Masala Powder| Homemade Seekh Kabab Masala || How to Make Seekh Kabab Masala with step-by-step photos
Seekh Kabab Masala easily prepares this aromatic and flavored blend of
spices. absolutely delicious seekh kabab masala. Nothing
can beat the amazing aroma of freshly ground spices. You can use this Seekh
kabab spice mix for your Chicken, beef, mutton Seekh Kebab, or Veggie
Kebab. Seekh Kabab Masala recipe constitutes basic spices roasted for a few minutes, and can be adjusted according to taste.
From which you can prepare several types of barbecue recipes, such as Gola kabab,seekh boti kebab,reshmi kebab, dum keema, and handi kebab. Inshallah, soon I will share
This spice helps you recreate the authentic buttery and tender seekh kebab at home. This is much better than store-bought
This homemade Seekh kabab spice mix has 14 ingredients, and this spice blend can be used for chicken kabab,seekh kabab, or vegetarian kabab,
Try this homemade masala from scratch and enjoy the freshness of whole spices. Here I haven't used Kashmiri chili powder because not available at home, but you can use it because it gives a vibrant red color without adding the heat of the chili. You can also use whole-dried Kashmiri chilies.
Usually, chemicals are added to store-bought spices for long-term preservation. Avoid using store-bought spices and try to make them at home. Trust me, homemade spices give a unique and aromatic flavor to the meal. A little hard work can make your meal taste superb, so let's begin.
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Lahori Fish | Best Fish to Fry | How to Make Fish Fry Near Me with step-by-step photos
Fish Fry is a spicy, crispy-flavored seafood meal, made with some basic spices and then deep-fried. Every city in Pakistan presents its own taste and culture, and Lahore, the most historic city in Pakistan, presents its spicy and crunchy Lahori fried fish recipe. This Pakistani recipe is eaten all over Pakistan, especially during the winter season, but no other city does it better than Lahore.
Lahori fish is famous all over Pakistan, and in winter, eateries and restaurants that serve fish can be seen jam-packed with customers who are willing to get their hands on the hot, steamy fried fish recipes. This recipe was made famous by roadside fish eateries and restaurant-style. Before the process of frying, the fish is covered in a batter or flour, which is mixed with herbs, masala, and spices.
It is eaten all over the world, including in Britain, the USA, and European countries. Both varieties of fish, i.e., saltwater fish and freshwater fish, can be fried using the same frying techniques and can be served with various sauces, French fries, and rice.
You can also find tandoori fish, fish, chips,fried fish, and tomato fishon my blog. Soon, inshallah, I will share fish kata kat, fish kebabs, finger fish, and fish biryani. Here I used Anushka fish fillet, you can use any type of fish that you like most. So let’s begin
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To make this recipe, firstly rinse the fish fillet by applying flour and turmeric powder; with this method, the smell goes away. You can find this method in my previous post Easy Fried Fish.
Crushed the garlic cloves in a mortar
Take a bowl or plate and add lemon juice and garlic.
Now add the combined powdered spices.
Stir to mix well by splashing some water, then add gram flour and mix with spices by adding 1-2 tbsp water, and make a thick paste.
Now coat the masala paste on the fish fillets very well. Once all the masala paste is applied to the fish fillets.
Keep in the refrigerator for marination for around 5-6 hours.
Heat the oil in the wok on a medium flame.
Meantime take out the marinated fish from the refrigerator, mix it all again, and adjust salt and spices if needed.
Slide fish in medium-hot oil and let them fry on medium-high flame, then flip the side of fillets, fry each side of fillet for 3-4 minutes, and fry 1-2 fillets in one batch, until you get a nice brown color.
Drain them out on a kitchen towel. Now transfer to the serving plate and garnish with onion slices and a lemon wedge.s
Egg potato chips, commonly
referred to as egg French fries, are a widely favored deep-fried snack enjoyed
by individuals of various demographics around the globe. These delightful
potato preparations are often served alongside chicken fry,chicken broast, or as
part of a fish and chips meal.
Additionally, they serve as a popular snack option paired with coffee or tea.
Previously, I shared a
recipe for egg potato fries; however,
I would like to present an alternative version of egg potato chips. Different
preparations may involve the addition of gram flour, all-purpose flour, or
solely cornstarch, with some recipes employing a combination of both flours. In
this iteration, I have chosen to utilize all-purpose flour to thoroughly coat
each potato stick.
Incorporating all-purpose flour
with eggs contributes to a distinctly crisp and crunchy texture in the potato
chips. The blend of spices enhances the flavor profile, offering a mildly
spiced taste accompanied by a satisfying crunch, thus elevating the overall
culinary experience.
I frequently prepare this dish as
an evening snack or during social gatherings, and consider it an excellent
component for high tea. Additionally, these potato chips are ideally served
alongside fried chicken and fish fry as part of a dinner menu.
For a detailed recipe, watch my video where
I explain the steps one by one.
My Latest Egg Potato chips Video:
Recipe Notes:
When selecting potatoes for
cooking, particularly during the summer season, it's advisable to choose
good-quality red potatoes. They are ideal for making chips and various potato
recipes, as their flavor tends to hold up better than other varieties.
To prepare the potato fries, begin by washing them thoroughly to remove excess starch. This step is
essential, as any remaining starch can result in soggy French fries, regardless
of whether you use flour or egg for coating.
For added crunchiness, consider
soaking the potatoes in chilled water for a short period. This technique helps
to improve their texture when frying.
Once the potatoes are clean, pat
them dry; this is crucial for achieving crispy potato chips.
Next, combine the potatoes with
flour, egg, and your choice of spices. However, it's essential to avoid adding salt at this stage, as it can draw out moisture and result in soggy chips.
Instead, add salt after frying for the best results.
Maintaining the right oil
temperature is vital during frying. Cooking on high heat can cause the fries to
darken quickly without becoming crisp, while low heat can result in soft, soggy
chips. Aim for a moderate level of heat to achieve the perfect fry.
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How to Make Egg Potato Chips:
Step 1:
Start
by selecting firm, starchy potatoes such as Russets or Yukon Golds. Wash the
potatoes well to remove any dirt, then cut them into uniform one-inch thick
strips. Uniformity will ensure even cooking.
Place
the cut potato strips in a colander and rinse them thoroughly under cold
running water. This process removes excess surface starch,
This can cause the
chips to stick together, preventing them from becoming crispy. Continue rinsing
until the water runs clear.
Once
rinsed, immerse the potato strips in a bowl of chilled water. Allow them to
soak for approximately 30 minutes. This soaking step helps to further remove
starch and enhances the texture of the final product.
2nd step:
After
soaking, drain the potatoes well and spread them out on a clean kitchen cloth.
Gently pat them dry with another cloth, ensuring they are as dry as possible. Excess water can cause oil splatter during frying, and
dry potatoes will yield crispier chips. Transfer the dried strips back into a
bowl.
3rd steps:
In
the bowl with the dry potato strips, add one beaten egg, a teaspoon of garlic
powder, a pinch of lemon salt, freshly ground black pepper to taste, and
approximately half a cup of all-purpose flour (maida).
Toss
the potatoes gently to ensure they are evenly coated with the egg and seasoning
mixture. Be thorough but gentle to avoid breaking the potato strips.
Cover the
bowl with plastic wrap or a lid and let it sit for about 10 minutes, allowing the flavors to meld. (Note: Refrain from adding regular salt at this stage; it
will be mixed in just before frying.)
4th Steps:
In
a deep wok or frying pan, pour in a generous amount of cooking oil—enough to
allow the chips to float freely. Heat the oil over medium flame until it
reaches around 350°F (175°C). You can test the oil temperature by dropping in a
small piece of potato; if it sizzles immediately, the oil is ready.
Just
before frying, sprinkle a teaspoon of salt over the coated potatoes and toss
gently to ensure an even layer of seasoning.
Carefully add the potato strips
into the hot oil one by one, ensuring not to overcrowd the pan, as this can
lower the oil temperature and lead to soggy chips. It’s best to work in
batches.
Allow the potatoes to cook undisturbed for a couple of minutes. You’ll notice they will start to float as they cook. Once they begin to float.
Gently
stir the chips continuously to promote even browning and prevent them from
sticking to the bottom of the wok.
Fry until they achieve a beautiful golden brown color, which usually takes about 5-7 minutes per batch.
Once
golden, use a slotted spoon to remove the fried potato chips from the oil,
letting any excess oil drip off. Transfer them onto a wire rack or a plate
lined with paper towels to absorb additional oil.
Serve
the hot, crispy egg potato chips immediately for the best texture and flavor.
These can be accompanied by a variety of dipping sauces; classic choices
include tangy ketchup and creamy mayonnaise. Enjoy your delightful homemade
snack!
