Machh | vahrehvah

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

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.

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.

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.

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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