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Who cared about the rituals as long as you get to eat good food and also get a gift. When the water is boiling, use your hands and make small fish balls and dunk them in the boiling water. After Dida passed away, Ma has been the custodian of this recipe at home. Finally a gravy is made and the fish balls are added in the end. Keep all the fried muithas aside. Hence- muitha. After 10-15 minutes take the rolls out of the pan and cut them into 2 inches pieces.it will look like a sausage cut into pieces. As they start to colour, add the onion paste and start frying. Our fried fish balls are ready…now its time to make our gravy and complete this delicious chital macher muitha. It is mostly in Bangal homes that you find a wide variety of fish being cooked. If minced, de-boned Chital is available, the rest of the Muitha making is actually a cake-walk..... II) The rest of the Muitha making - 1. Once all the muithas are boiled, ready a kadai for deep frying them. You can get ready to fry muitha in Kolkata. You can reach out to us at our social media handles: Instagram, Facebook or any of our personal Facebook (Madhushree and Anindya) and twitter profiles. Hence- muitha. indrani updated on October 29, 2018 January 8, 2015. Depending on the type of potato, it takes approximately ten to fifteen minutes for the potatoes to soften. Required fields are marked *. Your email address will not be published. Fry for a couple of minutes and sprinkle water if the masala is sticking to the bottom. Once the potatoes have softened up, add 2 cups of water. It is an authentic dish from Bengali cuisine and very popular in West Bengal and Bangladesh. The fish balls need to be boiled only for a very little time. After five minutes of simmering in the gravy, switch off the heat. With time, fewer people cook complicated dishes at home but I think it is important that someone in the family picks up the traditional recipes. Our delicious and rich chital macher muitha is ready to serve.serve it with hot steamed rice and enjoy the meal.it can be a tribute to your mother,grandmother or great grandmother…hope you will enjoy this dish as well as your sweet memories of your childhood. Put the fish keema in a bowl. In a kadai or a wok, take 3 tbsp of mustard oil and let it heat. for more recipes and some great pictures. It’s time to add the dry spices.add the turmeric powder first.cook it for 2 minutes and then add cumin powder,coriander powder,red chili powder and cook it for 5-8 minutes. Having said that, jamai shoshti at our home was quite different in many ways. So basically, the fish is deboned and then using your palm or rather ‘fist’ you make balls out of them before cooking. Fish fry means bhekti. Your email address will not be published. Anindya had never eaten Chital mach, ayre mach, boal mach, koi mach (I could go on) before our marriage. Isn’t that something? Before that, it was always short summer vacations in Kolkata. Add sugar and salt and some split green chilies. To make delicious chital macher muitha we need to take 500 gm of Chital fish fillet.this fish contains so much of bones.so our first priority is to get the fish de-boned. Having said that, there are a few dishes which need utmost love and care and a long time to cook. powdered cinnamon, green cardamom and cloves, Doodh Maach- A versatile stew that goes with any kind of fish, Chocolate Badam Burfi | Chocolate Almond Fudge for Diwali, Meathead – Pork belly Sandwich , the new entrant. After that take all the flesh and remove all the bones with your hand.it’s very important to remove bones.otherwise it will stuck in your mouth.which is not a good thing. For that we need to take ta fish fillet and scoop the flesh out with a spoon and a knife. Fish Chital macher muitha recipe. When it starts to smoke, add dried bayleaf, dried red chili, cardamom, cinnamon and cloves. Now add 2 cups of water and salt as per taste in and cook the gravy by covering the pan. Just as they start to float up, take them out with a strainer. To make delicious chital macher muitha we need to take 500 gm of Chital fish fillet.this fish contains so much of bones.so our first priority is to get the fish de-boned. But then there are fish like ayre mach, chital mach and lottya mach, which are not often cooked in a lot of homes. If you overdo this process, the muithas become hard and chewy. To make the Muitha (Dumplings/Kofta) mix the minced fish with the Ginger Garlic Paste, Chilli Paste, Cumin Powder and Salt. Here is how I made tel koi, another favourite of mine. Add a cup of warm water , give it a stir and then cover and cook the potatoes. Add a little bit of aata in 1/4 cup water and add that to the sauce. Nowadays, you can also get the deboned flesh of chital mach. Post a picture and tag us. It was meant for celebration with the entire family. For the gravy, cut the potatoes into 1 inch cubes. As the raw smell starts to go, add the tomato paste and mix thoroughly. Here are some more Fish … Then add the spices one by one.put all the onion,ginger,garlic,chili paste as mentioned in ingredients for muitha. Coming to jamai shoshti (a festival dedicated for son in laws) and the jamai ador (going all out to impress your son in law), I just don’t get all the fuss.

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