MATSCHGAND - KASHMIRI CUISINE - INDIAN COOKING



It is one of those rare dishes famous in the Valleys of Kashmir. Minced meat of goat or sheep used to make meatball-based dishes. Meatball-based dishes are available worldwide, but this dish has yet to become very popular.


Ingredients:

Finely minced mutton – 1kg

Mustard oil – 150 gms.

Salt to taste

Red chilly powder – 40 gms

Kashmiri chili powder – 5 gms

Saunf powder (fennel powder) – 40 gms.

Saunth powder (ginger powder) – 2-3 gms.

Garam masala (condiments) – 5 gms.

Black cardamom seeds – 40 gms.

Jeera (cumin) – 20 gms.

Hing (asafetida) – 2-3 gms.

Cloves – 2-3 nos.

Tej patte (bay leaves) – 2 nos.

Desi ghee (pure ghee) – 20 gms.

Coriander or mint to garnish.


Recipe:

To the minced mutton, add salt,  chilly powder, half of saunf powder, half of saunth powder, cardamom seed, and 50 gms of mustard oil.

Mix well and make meatballs about the size you wish or cylindrical-the choice is yours.

In a pan, heat the balance of mustard oil.

Add jeera, hing, and 2-3 cloves crushed.

Add the Kashmiri chili powder.

Add 50 ml water.

Stir and cook till the water dries up.

Now add the balance of saunth powder.

Bay leaves and balance saunf powder.

Add half a glass of water, and bring to a boil.

Gently add the meatballs.

Cover and cook for 10 minutes on low flame.

Add garam masala and ghee.

Bring to a boil, and Matschgand is ready.


 

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