Kashmiri Machh (Minced Meat)

This video is about cooking Kashmiri minced meat dish which is called Machh in Kashmiri. For cooking Machh we require
Minced goat meat/ ground turkey 1 lb
Salt 2 tsp
Kashmiri Red chilli Powder 2.5 - 3 tsp
Garam Masala Powder 1/2 tsp
Black Cardamom Powder 1/2 tsp
Dry Ginger Powder 1-1.5 tsp
Fennel Powder 3 tsp
Green Cardamom whole 2nos.
Cloves 6-7 nos.
Black cardamom whole 1nos.
Asfoetida (Heeng) 1 pinch
Mustard Oil 8 tbsp
Procedure
Take the mixed meat/turkey. To this add 1 tsp salt, 1 tsp red chili powder, 1.5 tsp fennel powder, 1/2 tsp ginger powder, 1/4 tsp black cardamom powder, 1/4 tsp garam masala powder, 1 whole black cardamom crushed (without cover), 2 tbsp of mustard oil.
Mix together all the spices in the minced meat to have a smooth paste. Take care that no spice lumps are left. When all spices are mixed into the minced meat it changes color. Then take 1 tsp mustard oil in the same plate in which you are mixing the minced meat and spices. Rub a little oil on your fingers and take one inch diameter ball of minced meat. Gently press this ball between your palm and fingers giving it a cylindrical kabab shape.
Take wok and put 5 tbsp of mustard oil and heat it. Cool it a little and then add a pinch of asafetida and 2 tsp red chilly powder and little water so that chill powder does not burn. Add I more tsp red chili powder, 1 tsp salt, 1/4 tsp garam masala powder, 1/2 tsp ginger powder, 2 tsp fennel powder, 1/4 tsp black cardamom powder. Mix well and then add 2 glasses of water for making curry. Once this curry comes to a boil add the minced meat kababs to it. Let it boil for 25-30 mins on simmer stirring every few minutes. The curry reduces and the kababs become soft. Then add one green cardamom and 3-4 cloves after little grinding. Boil for another 5 mins and the dish is ready.

[@sadafaakhoon1099]

Kashmire pAndits hamari shaan hai.

[@Drjasminnanda]

just watched to relive childhood memories when mom and dad used to cook it. Dad used to mince the mutton pieces in stone grinder with wooden danda adding mustard oil and red chillies. Dad became vegetarian later and so did we. But still remember the taste and fragrance of it. Thanks.

[@natureboyx]

Yum yum😋

[@deepikajamwal23]

Megha ji, I have seen this recipe so many time, and today I tried it. The taste exceeds even my imagination. It’s like walking down memory lane for me. Thank you so much for sharing. Will now attempt your other recipes too

[@meghascookingstudio2544]

Thank you 🙏🏻

[@neeluraina1474]

Mazzdaar

[@rajathapar]

I checked many videos about Machh. Your way of making the dish is most authentic.

[@meghascookingstudio2544]

Thank You !

[@NeeraSas]

Thanks dear megna. Please aap gogji & mutton ki recipe b batana.

[@meghascookingstudio2544]

Sure . Will post soon !!

[@indranineogi3403]

That turned out to be yummy... Megha thanks a lot for sharing this... The boys loved it!

[@meghascookingstudio2544]

Thank you for the kind words 🙏🏻

[@anshularazdan8841]

Something that I always wished for. Thanks for making the video

[@rifatbeigh1131]

Great, my mammu makes great macch dish.. n yours matches that

[@meghascookingstudio2544]

Thank you 🙏🏻

[@bakhtawaribegum5740]

Beta humey Kashmiri Kahwa banana bhi sikhao please.

[@sunitaraina1186]

WOW too good

[@meghascookingstudio2544]

Thank you 🙏🏻

[@moumitachowdhury0403]

Namaskar Megha. Ur cooking skills are awesome and easy. I liked and loved the way u make videos. Requesting u to upload videos for Roganjosh, Gaad & Mooli and Nadru recipes,

[@meghascookingstudio2544]

Hi Moumita, Thank you for liking my videos. The video for Roganjosh is already on my channel and of course glad mooli and nadru recipe videos will follow soon !!

[@RakeshKumar-zs4vp]

Very good

[@meghascookingstudio2544]

Thank you !!

[@devendarkaur3834]

Bahut hi achcha tarika hai aap ke bataney ka,thanks.

[@moj1938]

I am really ashamed that People make division in cooking style on the basis of religion... Agree there are differences in cooking some recipes.. different habitants.. I like this recipe though this is almost KAshmiri Pandits style cooking.. but it is Authentic Kashmiri.... Oil, Spices, meat etc are different because of Regional climates... Thanks you for sharing nice recipe.

[@ritushukla9284]

@shoaib ahamadmir : why only brahmins, Even other communities eat non veg in a very controlled disciplined calculated ways....like in a week twice only they will eat non veg.....in South India non brahmins eat non veg on Sundays but by evening they will wash even their kitchens cuz Monday is pooja.....

[@ritushukla9284]

@shoaib ahamadmir : you know in my village there's a village of Muslims too....and every time they have a function they invite all of us a day before for a full vegetarian food.....and next day its both veg and non veg....some of my brothers who eat non veg go the next day 😅.....but they cook chicken and mutton only.... they don't eat beef....they love and respect us very much..... and they come to our wedding celebrations too....

[@vineetrazdan3168]

Major difference between Kashmir Muslim ans KP cusine is..Muslims dont use heeng..Llike wise KPs don't use shallots..

[@jammukashmir7161]

Authentic

[@amritamuttoo6397]

We call this dish koftas.We also use dahi in the keema mixture.Again we first bhoono the koftas in ghee till they turn brown and then add water to tenderise them.

[@khar1rohit]

Megha ji, 2 questions: 1.Keema ko kabab shape dene ke baad..fry kerke and then curry mixture mei nahi daal sekte? 2. Isme egg bhi add kerskte hai??

[@meghascookingstudio2544]

Yes it can be fried. If you want you can add an egg to make it softer but if you follow the steps in this recipe you don’t need to add egg

[@khar1rohit]

@@meghascookingstudio2544 ohkay..Thank you. I request you to Pls upload Kabargah receipe also Ma'am..

[@meghascookingstudio2544]

@@khar1rohit kanbargah recipe is already there on my channel

[@soniaverma6576]

Hello ma'am kya ap luchi recipy dal sakte h apne recipes m

[@meghascookingstudio2544]

Sure I will. Thanks for watching!

[@ushaambardar5494]

A perfect and mouth watering dish

[@zadoo86]

Do we have to keep the machh in freezer so that it will remain intact while cooking or can we use egg as well to bind it ?

[@jammukashmir7161]

Need not to add eggs....just give it some time to rest

[@meghascookingstudio2544]

You don’t need to keep it frozen. You can make it with freshly ground meat as well. It will still remain intact.

[@pragatishivpuriKitchen]

No need to add eggs. Also frozen meat is not advisable. It will break while cooking

[@taquifezi6865]

Fantastic n soul stirring

[@fida80]

Meri mass toot gayi 😭 ,kya reason ho sakta hai

[@jesustheking4ever]

No onion or garlic in kashmiri dishes??

[@jammukashmir7161]

Kashmiri pandits avoid the usage of onions n garlic

[@ritushukla9284]

@@jammukashmir7161 : but they eat meat well....

[@jammukashmir7161]

@@ritushukla9284 yess... They eat meat...

[@seemahastu1167]

Haven't seen onion n garlic in traditional cooking ..The reason may be kashmir was cold region ....Perhaps onion n tomato were not grown there

[@pragatishivpuriKitchen]

Kashmiri pandits included meat in their meal due to the cold weather conditions, it was necessary but onion and garlic is never included in our kitchen or cooking rather

[@CAP753]

Can't we add yogurt in this recipe. I have seen some Kashmir cooks do that.

[@SyedFaizanESLTrainer]

Chander Kapoor that is called lehbi kabab-

[@pragatishivpuriKitchen]

Yes in Kashmiri pandit households we do add curd and hing to roast the meat

[@kishen_real]

Wonderful! I am a Kashmiri Pandit in the US and this was so nostalgic to watch. I'm gonna try and make it!

[@ritushukla9284]

I love food cooked in mustard oil 😋😋😋😋😋

[@mpgrewal00]

Good video and clear instructions. Keep it up.

[@wanisalman9842]

Really Appreciate...please come back to kashmir😷🙏

[@RameshS-jd2hu]

wani salman appreciate it Budds...1947 they were 20% Pandits now only 2% left.....It's really sad to hear what happened to the Pandits in 1980's....Only ppl like you can help them

[@samisdubaivlogs8602]

My maach always cracks. How can I avoid it?

[@RakeshKumar-zs4vp]

Mix it lemon juice and press the well

[@ritushukla9284]

Add egg

[@kaulakash]

Wonderful Video Megha. Regards to Cameraman as well.

[@ritushukla9284]

I am a vegetarian but watch these meat dishes recipes for to get ideas to cook my veges 😀

[@ritushukla9284]

@shoaib ahamadmir : thank you so much ❤️👏👌👍❤️..... never thought I can make it like that....you sound like a Pro.....are you a cook or chef something? 😊

[@savitathakur6300]

Purely Kashmiri style much awaited videos

[@lKhan-zp5pn]

Thx for sharing wazwan cusine food kindly upload kashmiri rishta

[@bimlajalali2465]

Iss Mai egg or need books dalte hai

[@ishankaul5134]

This turned out to be lovely. Thanks!

[@meghascookingstudio2544]

Ishan Kaul I am glad you liked it !!

[@nazash0308]

Yummm

[@mohsinahmad1070]

Although u did well but there were few wrong steps. 1) You added long(rong) after powdering it into the minced meat whereas this spice is not added to it. 2) these kababs are first hardened in boiled water, with added spiced, after put into the type of gravy you want to. Anyways, i must appreciate this attempt.

[@jammukashmir7161]

Sir.. U r telling the recipe of lahabi kabab..... But this is authentic kashmiri pandit recipe of mascc

[@akashdeepnadivedicastrolog4717]

Really yummy dear . Keep going.

[@ishankaul5134]

Can you please do a video on doon chutney as well?

[@meghascookingstudio2544]

Sure I will

[@sunitarazdan]

Awesome explanation Megha.

[@Drjasminnanda]

Are you Kashmiri ?

[@sensualtouch_likelife]

This is tablespoon i think you kept saying it teaspoon by mistake

[@soniajamwal811]

U r best,r u from kashmir

[@meghascookingstudio2544]

Sonia Jamwal thank you. Yes I am a Kashmiri !

[@sheruzz2]

what mince are you using??

[@anukoul2604]

sheruzz2 lamb

[@ritababoo6186]

Aapne yeh recipe sahi nahi banaye, issme itna panni nahi hota. Jab tak oil na dekhae de tab Tak yeh recipe tasty nahi banti

[@nhanumanthareddy2295]

nice respi

[@sunitadhar9839]

Yeh Kashmiri hindu hai isiliye saaf suthri hai. Kashmir ki doosri community Gundhi hai bhartan b gunde hote hai.

[@shafiqashafishafi3176]

😅

[@bumblebee2422]

True. They are called Kashmiri Musley

[@bimlajalali2465]

Neemboo dalte hai

[@MukeshKumar-ly7nf]

mam are you kashmiri pandit!?

[@meghascookingstudio2544]

yes I am !!

[@MukeshKumar-ly7nf]

Megha's Cooking Studio mam where u stay and i am huge fan of kashmir and kashmiri people

[@richazalpuri5085]

You have not added curd in the meat which is a must in any kashmiri meat dish. Yeh kofte to sirf uble hain...kasun(bhune nahi) to laga hi nahi

[@anshkaul]

Richa Zalpuri not true for all dishes

[@soniajamwal811]

U best,especiay u don't talk unnecessarily and u cook wonferful

[@meghascookingstudio2544]

Thank you for the kind words Sonia

[@meghascookingstudio2544]

Thank you for the kind words Sonia

[@sunitarazdan]

I think the water content is more. otherwise everything OK

[@vinu47160]

The captions in this video didn’t match the words. They made no sense

[@anumurgai5856]

Post more recipes

[@anilbajaj007]

Totally wrong recipe. .. mach is not kabab madam.

[@dishantsipani2535]

Too greasy, that’s an unnecessarily large amount of oil

[@meghascookingstudio2544]

Dishant Sipani since there is no onion garlic so it’s oil and dry spices that make this dish flavorful

[@aslammirza7265]

Not good way. You burn spices in hot oil.first add meat then.....

[@meghascookingstudio2544]

The spices are not burnt as the oil is cooled down after heating to avoid burning spices

[@ritushukla9284]

Hot oil helps releasing the aroma and essence of the spices....

[@anukoul2604]

Lamb is the main ingredients for this

[@meghascookingstudio2544]

Yes you can use goat meat

[@kumarindia530]

This is too far from authentic way to cook Mach .Mach is not a part of kashmiri wazwan. Wazwan is purely Muslim way to cook non veg . Mach is made of lamb and it is a kashmiri pandits recipe,

[@Sudhirkashkari1]

kumar india this is authentic way to make mach, don't spread lies. being kashmiri pandit myself my mother and relatives cook almost like this

[@ravinakoul3653]

Right

[@ritushukla9284]

Please be more constructive in your feedback. Don't relinquish anything outright. This doesn't help at all. You can say which step was not included but don't just say for the heck of it.

[@wheathusk2499]

Kashmiri pandits are the original inhabitants 'kumar india' with a fake name. We know who you are.

[@sibtainmanzoor1835]

OK. What the fuck is that

[@bumblebee2422]

Pig kebab for you specifically

[@rebalrayees5872]

Salo Kashmir ma heeng nahi khata haa

[@ashubhat1638]

Yangé kath vnaan teli....tche maa cchuk iran Pyeth aamut

[@ashubhat1638]

@shoaib ahamadmir baaya yangè chu yed khatra vaariya jaan...walla.

[@ashubhat1638]

@shoaib ahamadmir lagta hai tumhari yed bahut kharab rehti hai...tche gaxch doctorus....tche chhuk gone case. Khoda seb karinai aehsaanai

[@bumblebee2422]

Kashmir mein kya khatey hain.