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

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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