Yummy Traditional : Main Course
Showing posts with label Main Course. Show all posts
Showing posts with label Main Course. Show all posts

Mutton fry Masala Recipe

mutton fry masala with step by step photos and video

Mutton Fry Masala || Mutton Fry Recipe || How to make  mutton fry masala with step-by-step photos and video

Mutton fry masala is quite a simple and flavourful recipe. craving for a quick and easy mutton recipe this recipe is perfect to enhance your taste buds.a perfect treat for your taste buds. stir-fried for perfection. easy to prepare.

Mutton fry masala is an authentic Pakistani recipe that tastes has mildly spiced and succulent meat that melts in your mouth

In this recipe, basic masala is used. this isn’t too spicy nor hot and is just made with very little ghee (clarified butter) which brings out the flavors of spice powders and mutton

Check the recipe detail in the video 


My latest video mutton fry masala:


However, if you are not going to serve it right  away, then it is good to make it with any cooking oil

This mutton fry can be served as an appetizer or as a side with rice, chapati, and paratha. I have made it into a dry dish. if you like to have a bit more gravy, just take it off the pan a bit early without evaporating the gravy completely

So just let's try this recipe 


how to make mutton fry masala

Might you like this:

Mutton hunda

Peshawari namkeen gosht

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Keema naan

Degi aloo gosht

If you have tried this Mutton Fry Masala recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!







Like Our Videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.


mutton fry

Combine all ingredients mutton, tomato, ginger garlic paste, yogurt, salt, red chill powder, roasted cumin powder, crushed coriander powder, and salt into the pressure cooker or pot

how to make muton masala

Stir to mix very well until everything is incorporated


mutton fry masala

And pour water Bring it to boil 

mutton fry

And cook until the meat gets tender

how to make mutton fry

Keep on stirring by adding the remaining ingredients black pepper,garam masala, ghee, and fresh lemon juice to the cooked meat

fry mutton

Roast them together until oil is separated and water dries out, Or if you want more gravy in it turn off the flame before dry up

mutton masala

Mutton fry masala is ready, Transfer into the serving bowl    


mutton fry recipe

Garnish with coriander and green chilies


mutton fry

Mutton fry masala can be served with chapati,rumali rotitandoori naan, and steamed rice


mutton fry masala


Tawa Fish Recipe


Tawa Fish | Pan-Fried Fish || How to make Tawa Fish recipe with step-by-step photos 

Tawa Fish is a delicious, flavored shallow-fried seafood meal that is prepared with a few basic spices and herbs and then cooked on a flat pan/skillet. an easy  recipe goes well with naanchapattis, and chutney   

It is a delight of the rainy/winter season and is served at every eating place. Now you can prepare this amazing recipe at home.
Mainly to make Tawa Fish you require fish fillets, but here I made Tawa fish with small-size of mushka fish, which I like most than other fish, this small fish is full of flavor and juicy white large/giant fish become so dry and tasteless after cooking, so I always prefer to buy this delicious small fish to cook

To prepare Tawa fish marinade fish with ginger garlic paste and gram masala then separately fish batter is prepared by mixing spices, gram flour, egg, ginger garlic paste, lemon juice, and coriander leaves to give it an ultimate spicy, tangy, and strong taste. Tawa Fish recipe is usually made by roadside vendors and highway restaurants in the open air  
For the best result follow my detailed step-by-step photo instructions and tips

Recipe notes:
  1. Fish: either use fish fillet or small fish but buy always fresh fish, avoid buying stale fish, it contains a stinky and bad taste  
  2. Skillet/pan: using a non-stick pan/skillet will make your fish cooking ease while an iron or another type of utensil may your fish stick from the bottom
  3. Fish rinse: the most important part of fish cooking is to rinse them thoroughly until the smell goes away. to it simply apply some flour over the fish and leave it to for 10 minutes then wash carefully under the running water as fish meat is so delicate and easily can shred also you can check out my easy fried fish in which I had shown the method of fish rinsing
  4. Marination: marinade the fish and resting is the key to delicious and juicy fish, though marination time is not so long even then marination fish with rest is an essential part to make Tawa fish or any type of fish     
  5. Frying fish: maintain the heat of the stove is also so important since Tawa fish is cooked on a flat pan with a little oil by covering so that all spices that are applied to fish is cooked properly on all sides so don’t turn the flame high, the best heat is moderately flame to cook Tawa fish
  6. Spices: I used all basic powder spices with lemon and herb except carom as these seeds make me acidic in my stomach so I have to skip but you can add them in making batter this spice helps to digest the food   

For more Delicious Fish Recipes:

If you have tried this Pan-Fried Fish Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!







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To begin this recipe firstly wash the fish thoroughly as per my instruction, Ginger garlic paste and herbs preservation method can get on this link kitchen hacks

Take a tray/plate to put rinsed fish in it. Apply ginger garlic, white vinegar, and gram masala over the fish and rub gently the fish with spices all over the sides and slits
Leave it aside for 20 minutes

Meanwhile, prepare the gram flour batter. to it take a mixing bowl. Squeeze the fresh lemon juice in it then adds gram flour, rice flour, and cornflour. ginger garlic paste

Next, whisk the egg and pour it into the mixing bowl along with red chili powder, Kashmiri red chili powder, crushed coriander powder

Towards the end add crushed black pepper, turmeric powder, salt, chopped coriander leaves, and food color. 

Give it to good stir till everything is incorporated

Now take another opened tray/plate and coat each marinated fish with prepared batter 

And keeps in the fridge for half an hour for marination


Heat the oil on the flat pan/skillet and place the marinated fish on the pan and put the lid on. And cook each side of fish on moderately low flame for 5-7 minutes

Remove the lid and flip the side and cook another side by covering

Once they turn a nicely golden brown color on both sides, take them out from the pan

Transfer to the serving dish

And serve hot with chapattinaan, and chutney


Chana Dal Halwa Recipe


Chana dal halwa || Bengal Gram Dessert Recipe || How to make chana dal halwa with step-by-step photos and video...

I modified my old post by including a video of chana dal halwa to get a better understanding of the recipe

Chana dal halwa is a very tasty, traditional rich flavor with a mouth-watering taste dessert which usually is made at any special event like shab-e-rat in India and Pakistan but I love to eat this 

So I often make it at home without any special events. 
Chana dal has a richer flavor than other pulses, which lends itself well to the preparation of a mouth-watering halwa. Soaked and ground dal is sautéed till a rich aroma is achieved, and then prepared into a traditional halwa flavored with cardamom, clove, and cinnamon 

My Latest Video Chana Dal Halwa:

It is important to stir the dal mixture continuously when sauteing it. although the chana dal halwa requires a bit of prior soaking and takes a bit of time to cook, it is a worthwhile effort, which is sure to be praised by your guest and family members as one of the perfect desserts for entertaining  

Chana dal halwa is prepared with desi ghee or Clearfield ghee but I don’t like the taste of desi ghee so I prepared it with regular ghee if you like then you can cook it with it. this halwa is prepared with a few ingredients which are added sugar, dry fruits, and ghee, sprinkle with some kewra essence

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Hard to cook and take more time than other types of halwa but with its unique flavor comes to no 1 in all types of halwa dessert so let's begin with step-by-step photos...
  1. Soak chana dal in hot water
  2. To bring a fabulous taste to this traditional dessert you boil chana dal by  mixing water and milk  
  3. Don't add too much water and milk at the time of boiling 
  4. Liquid dal paste can burn your hand while roasting with ghee
  5. for enhancement, the taste can be added raisins, cashew nuts, or even saffron 

If you have tried this Chana Dal Halwa then don’t forget to rate the recipe. You can also follow me on social media






Like Our Videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.



To prepare this recipe first soak the chana dal  at least for 2 hours


Take all ingredients and prepare all dry fruits


Firstly in a large pot add chana dal (Latin) add 1 liter of mixed water and milk bring it to boil then remove all scums then cover the lid let it cook until softened
Note, I didn't use milk due to not to available at home at the time


Blend chana dal with the hand blender or hand masher till turns to the smooth texture


In a large pan/pot add ghee heat it then adds whole spices let them crackle for a minute then add the blended dal paste

Stir to combine well and starts roasting dal paste on medium flame until water dries out along with the left surface of the pot

Or you can even touch the dal paste slightly if seem nonsticky mean that the halwa dal mixture should not stick to your fingertips when you touch
Nonsticky chana dal paste indicates that it has been almost roasted, now add sugar 


Stir it on medium flame until sugar is dissolved


Note, you can not leave unattended halwa even any single second because it can stick or burn up
Add chopped half-dry fruits and half reserve for use later 

Keep on stirring until ghee is separated, sprinkle a few drops of kewra stir well              

Once halwa left the surface of the pot, remove it from the flam, and halwa is done

Transfer to the serving bowl or tray as desired, cut into a rhombus shape 

Sprinkle the remaining dry fruits and if you have chandi wark can be placed on top


Halwa is ready to serve