Monday, August 15, 2011

Flesh chop

Meat, minced
500 gram
Onion chopped
1 cup
Dry chili
4 pieces
2 tea-spoon
Cassia leaf
2 pieces
Coriander fry powdered
1 tea-spoon
Black pepper
8 pieces
Baro Elach
1 piece
2 pieces
1 piece
Ginger paste
2 tea-spoon
Garlic paste
1 tea-spoon
Turmeric powder
1 tea-spoon
As per taste
Tamarind paste
2 table-spoon
Oil for roasting
0.5 kg
4 pieces
1 cup

Procedure: smash the mined meat in the mortar and pestle. Fry onion on oil. Take out the fried onion and fry cassia leaf, coriander powder, cumin and dry chili a little. Make all these ingredients into a paste. Take a big bowl and put minced meat, ginger paste, garlic paste, turmeric powder, salt, onion, cassia leaf, chili, coriander, cumin paste into it and mix it thoroughly and deep it for one hour. After one hour adds all other ingredients, egg and tamarind paste and mix it into dough. Make small balls out of that dough and dip into hot oil to fry under light brown. Slice onion into rounded format and soak the pieces into vinegar. Serve the balls with onion. 

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