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SHUDH NON-VEG - We'll Deliver You Fresh

SHUDH NON-VEG

We'll Deliver You Fresh

COMING SOON THIS YEAR ENDING

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BRINGS YOU SPECIAL OFFERS TO CELEBRATE THIS NEW YEAR WITH FRESH & HEALTHY FOOD

Fresh Seafood - Salmon Fish Slice - by Shudh Non-Veg

Fresh Seafood - Salmon

By

Shudh Non-Veg

Fresh Salmon Fish Slice
by
shudh non-veg

Our aim is to deliver fresh sea food, chicken & mutton meat at your door step by just one call and very soon we are opening our phone line for our Mumbaikars to enjoy the fresh meals.

By
Shudh Non-Veg

Fresh Chicken Recipe - Chicken Biryani - By Shudh Non-Veg

CHICKEN BIRYANI

by

shudh non-veg

Ingredients

7-8 Onions (very thinly sliced and deep fried until light brown)
10-15 Cashews (fried in a little desi ghee/clarified butter)
1 Kg Chicken on the bone cut into 12 pieces
1 cup yogurt
2 Tsp Garlic paste
salt to taste
500 gm Basmati Rice (washed and soaked in salted water for at least half an hour)
3-4 Tbsp oil
Oil for frying the onions
6-7 cloves
2 (1 inch) Cinnamon
4 green Cardamoms
3 Bay leaves
1/4 Tsp Caraway seeds (shahi jeera/black cumin seeds)
4 large Tomatoes (chopped finely)
1/4 Tsp of mace powder
1/4 Tsp of grated Nutmeg
1 Tsp Coriander powder
1 Tsp red Chili powder (to taste)
1/2 Tsp Turmeric powder
2-3 green Chilies (to taste, chopped)
1 Tbsp Ginger (chopped)
1 Tbsp Garlic (chopped)
6-7 dried, pitted prunes
1/2 cup of milk
a few strands of Saffron (kesar)
3-4 Tbsp Desi ghee (clarified butter)
2 cups of fresh green Coriander (chopped)

STEP 1

Marination

Marinate the chicken pieces in 1 cup yogurt, 2 Tsp garlic paste and little salt, for a good 8 hours.

STEP 2

Making Barista (fried onions) for chicken biryani

Slice the onions very thinly (almost paper thin) using a sharp knife. Heat oil in a pan or kadai.
Separate the sliced onions using your finger tips. Put the onions in the oil and reduce the heat to medium-low.

Keep stirring the onions, so that they get evenly browned. The trick is to evenly and slowly brown the onions. If the flame is very high the onions will burn on the outside and remain watery on the inside.

Once a uniform color is obtained, drain on thick layer of kitchen paper, so that maximum oil is soaked. Keep these aside. 
As they cool down, the onions will become crispy.

STEP 3

Boiling the rice

Boil the rice. For this take a BIG vessel (deep and wide), put lots of water in it, tip in the soaked rice along with 1 stick cinnamon, 3-4 cloves, 2 green cardamom, 1/4 tsp of Shahi jeera (caraway seeds) and more salt.

Remember that you should boil the rice in lots of water and salt (pretty much like a pasta). The rice should absorb the salt otherwise the biryani will be tasteless. Boil on a high flame and let the it boil vigorously on high flame for about 5-7 minutes.

You have to par cook the rice (meaning 3/4 cooked and rest will get cooked later). Do not over boil the rice. To check if the rice is done you can take a grain of rice out and press in between your thumb and forefinger. If the grain breaks into 3 parts, it means your rice is cooked just right. Now strain the rice and spread it out on a flat tray or surface, so that it cools faster.

STEP 4

Preparing the chicken

Heat oil in a deep pan, add the remaining bay leaves, cloves, cinnamon and green cardamoms. When they crackle, add the ginger, garlic and chilies. Saute for a minute and add the marinated chicken, along with the marinade. Cook on a medium heat till all the water dries up (water from the chicken and yogurt).

Add the tomatoes, 1/3 of the fried onions, all the powdered spices, salt and cook till all the water from the tomatoes dries up. If the chicken is cooking too quickly then either cook on a high flame to fasten the evaporation or remove the chicken pieces aside.

The chicken should be just cooked and dry (because it will get 
cooked further in the final step and if any water is left in it the rice will become soggy).

Once done, sneak a taste, adjust the seasoning. Mix in the dried prunes.

STEP 5

Make saffron milk

In 1/2 cup of warm milk crush a pinch of saffron strands and put some whole strands. Wait till it turns yellow. Keep on one side.

Final STEP Assembling the chicken biryani

Use a deep heavy bottom pan with a lid.

First spread some desi ghee at the bottom of the pan.
Second a layer of rice, followed by a layer of chicken. Now sprinkle a generous handful of chopped coriander and fried onions.

Repeat the layers with rice being the top most layer. Sprinkle the leftover onions and all the cashews.

Pour the milk and saffron on the top using a spoon, evenly covering the whole area.

Once all layers are set, take melted desi ghee and with a spoon pour it around the rim of the vessel and a little on the rice.
Close the lid and seal.

There are 2 ways to seal the lid in order to prevent the steam from escaping.

1) Take a large foil, cover the pot/vessel with it and place the lid on top.

2) Take some dough made from whole wheat flour. Roll it into a thin strip and stick it going around the rim of the pan half on the lid and half on the pan in order to seal the whole pan.

Keep this pot on a very low heat for 45 minutes. Place this pan on top of a cast iron tawa (on which chapatis are made) or another heavy bottom pan in order to prevent the bottom layer of rice from getting burnt.

After 45 minutes turn off the heat. Let it stand for 5 minutes and open.

Enjoy the delicious chicken biryani!!!

Note:- Please don't eat the bay leaves and the other whole spices. They are used to add flavor. You can remove them to one side


For fresh seafood, chicken & mutton supply to your home anywhere in Mumbai pls contact:
shudh non-veg

Fresh Chicken Recipe - Tandoori Chicken - By Shudh Non-Veg

TANDOORI CHICKEN

by

shudh non-veg

Ingredients:

4 skinned Chicken Quarters 
2 tblsp Lemon Juice (Nimbu Ka Raas) 
1 Garlic Clove (Lasun) 
1 inch piece peeled and coarsely chopped Fresh Ginger (Adrak) 
1 Green chilli (Hari mirch) 
1 tblsp Water 
4 tblsp Natural Yogurt (Dahi) 
1 tsp Grouna Cumin (Jeera) 
1 tsp Garam masala 
1 tsp Paprika 
1 tsp Salt (Namak) 
A few drop of Yellow Food Colouring 
2 tblsp melted Ghee 
For garnishing: 
Lemon Wedges 
Onion (Pyaj) rings 

How to make tandoori chicken:

Make 3-4 cuts in each chicken quarter using a knife.
Put the chicken in an ovenproof dish.
Combine lemon juice.
Rub it into the incisions.
Cover it.
Let it marinate for about 30 minutes.
Combine garlic, ginger and green chilli and water in a blender.
Grind to make a smooth paste like mixture.
Combine the paste to yogurt, ground cumin, garam masala, paprika, salt, food colouring and the melted ghee.
Mix all the ingredients well.
Spread them over marinated chicken pieces.
Coat the pieces with the yogurt marinade.
Cover it.
Let it marinate at room temperature for about 5 hours.
Turn once or twice maximum.
Place chicken in a oven at 325 F.
Let it roast for 1 hour.
Bast frequently and turn once.
The chicken should be tender and most of the marinade should be evaporated.
Then grill the chicken over hot charcoal.
Garnish it with lemon wedges and onion rings.

For fresh seafood, chicken & mutton supply to your home anywhere in Mumbai pls contact:
shudh non-veg

Fresh Prawns Recipe - Prawns Masala Fry - By Shudh Non-Veg

PRAWNS MASALA FRY 

by

shudh non-veg

Ingredients:

1 kg prawns, shelled & deveined
3 medium onions, chopped
Salt to taste

2 tbsp crushed red pepper
2 tsp roasted, ground cumin
15 crushed black peppercorns
1 tsp. kalonji (nigella)
2 tbsp. ginger-garlic paste
Few curry leaves
3 lemons
4 slit green chilies
Oil for cooking

Method:

1. Apply juice of 1 lemon on prawns and wash after 20 minutes.
2. Heat little oil in a skillet. Add onions and fry until golden brown. Add curry leaves, cook for 1 minute, then add ginger-garlic paste, all spices and cook for few more minutes.
3. Now add prawns and fry them until a little brown for 2 minutes. Lower heat and cook for 3 more minutes. Prawns will release water, if wish to keep gravy, do not dry.
4. Add lemon juice, green chilies and cook for few more minutes. Garnish with coriander leaves and serve with rice or naans.

Tip: This dish can be made dry also. Tamarind can be added instead of lemons

For fresh seafood, chicken & mutton supply to your home anywhere in Mumbai pls contact:
shudh non-veg

FRESH SEA FOOD SUPPLIER TO DOORSTEP - by shudh non-veg

FRESH SEA FOOD SUPPLIER TO DOORSTEP

by shudh non-veg

POM FRET FRY

To make this delicious dish order your favorite sea food to your door step by shudh non-veg

SURMAI FRY

To make this delicious dish order your favorite sea food to your door step by shudh non-veg

NOW ORDER YOUR SEA FOOD TO YOUR DOORSTEP BY ONE CALL

ONLY BY SHUDH NON-VEG

FRESH NON-VEG RECIPES - shudh non-veg

TANDOORI CHICKEN RECIPE

By shudh non-veg

Ingredients:

4 skinned Chicken Quarters 
2 tblsp Lemon Juice (Nimbu Ka Raas) 
1 Garlic Clove (Lasun) 
1 inch piece peeled and coarsely chopped Fresh Ginger (Adrak) 
1 Green chilli (Hari mirch) 
1 tblsp Water 
4 tblsp Natural Yogurt (Dahi) 
1 tsp Grouna Cumin (Jeera) 
1 tsp Garam masala 
1 tsp Paprika 
1 tsp Salt (Namak) 
A few drop of Yellow Food Colouring 
2 tblsp melted Ghee 
For garnishing: 
Lemon Wedges 
Onion (Pyaj) rings 

How to make tandoori chicken:
Make 3-4 cuts in each chicken quarter using a knife.
Put the chicken in an ovenproof dish.
Combine lemon juice.
Rub it into the incisions.
Cover it.
Let it marinate for about 30 minutes.
Combine garlic, ginger and green chilli and water in a blender.
Grind to make a smooth paste like mixture.
Combine the paste to yogurt, ground cumin, garam masala, paprika, salt, food colouring and the melted ghee.
Mix all the ingredients well.
Spread them over marinated chicken pieces.
Coat the pieces with the yogurt marinade.
Cover it.
Let it marinate at room temperature for about 5 hours.
Turn once or twice maximum.
Place chicken in a oven at 325 F.
Let it roast for 1 hour.
Bast frequently and turn once.
The chicken should be tender and most of the marinade should be evaporated.
Then grill the chicken over hot charcoal.
Garnish it with lemon wedges and onion rings.

BY SHUDH NON-VEG

FRESH SURMAI (Seer) FISH SUPPLIER - shudh non-veg

FRESH SURMAI (Seer) FISH SLICE

By shudh non-veg

For fresh non-veg supply to your door step please contact us on:

shudhnonveg@gmail.com

SURMAI TAVA FRY RECIPE

By shudh non-veg

INGREDIENTS

500 grams of King Fish (thick slices) (cleaned well)

Salt (to taste)

1 tbsp. of Lemon Juice

INGREDIENTS FOR PASTE

1 small Onion (chopped)

2 tsp. of Garlic (Lasan) (chopped)

2 tsp. of Ginger (Adrak) (chopped)

4 Curry Leaves (Karhi Pattay)

1 tbsp. of Red Chilli Powder (Pisi Lal Mirch)

½ tsp. of Black Pepper Powder (Kaali Mirch)

½ tsp. of Turmeric Powder (Haldi)

½ tsp. of Cumin Seeds (Zeera)

½ tsp. of Coriander Seeds (Dhania)

Salt (to taste)

Water (as needed for grinding paste)

DIRECTIONS

1) Grind all of the ingredients for paste together to form a smooth paste.

2) Apply a little salt and lemon juice to the washed fish slices. Set aside for 5-10 minutes. Wash and drain well.

3) Marinate the fish slices in the grounded paste and keep refrigerated for atleast an hour.

4) Heat a griddle on medium flame and smear a little oil on it. Place the slices in batches of 2 or 3 depending upon the size of the griddle. Do not over crowd the griddle. Pour a little oil around each fish slice with a teaspoon and let it roast on a medium flame until it is aromatic and crisp. Flip and repeat the procedure for the other side.

5) Serve hot on a bed of onion rings, cucumber and tomato slices garnished with lemon wedges.

Tips: 

1) Any white firm flesh fish can be used instead of king (surmai) fish. 

2) To make this recipe low fat, the marinated fish slices can be grilled with minimum or no oil. 

SHUDH NON-VEG

A supplier of fresh seafood, chicken & mutton