Add tamarind juice and tomato puree.Ingredients1 kg fish¼ kg onions, finely sliced¼ kg oil¼ kg tamarind¼ kg tomatoes, pureed5 gm green chillies, slit5 gm coriander leaves4 cardamoms1 cinnamon stickTo be ground together in a coarse paste1 coconut, grated and ground2 tbsp coriander powder5 tsp ginger-garlic paste1 tsp chilli powder1 tsp turmeric https://www.wnjspringmachine.com/product/spring-temper-furnace/ powderFor the baghar1 sprig curry leaves1 tbsp cumin seeds1 tsp onion seeds½ tsp fenugreek seedsMethodClean fish, drain it and cut into round pieces. Take the chicken off the pan, and let cool.Mix together the ginger-garlic paste, garam masala powder, tomato puree, yogurt, red chilli powder and salt. Take off the stove, add spring onions and coriander leaves. Heat a pan, add the spiced mince, and cook on low heat until the meat is dry. For a healthy dish, choose to have the skin of the chicken removed, which makes sure there is no fat left in the meat. Or, you can roast the onions, one at a time, directly on the flame. You can improvise as required. Leave it out — this allows the flavours to break down and meld together, making the dish much more layered and flavourful.
Then tuck the neck in the breast and keep aside as you prepare the marinade. If I know that the people I am serving it to can tolerate the heat, I add more green chillies, which brings out the flavours.To make the stuffing, mix the mince with ginger-garlic paste, ground garam masala and salt. Heat oil in a pan, and add a heaped teaspoon of cumin seed and curry leaves. When it does, add in the whole garam masala spices, chopped coriander leaves and green chillies. Do not refrigerate that night. Add curry leaves, cumin, fenugreek and onion seeds. Pour the tamarind pulp and cook on a medium flame for another 10 minutes or until the gravy is thick.Dum pe pakana — This means cooking the dish on a slow fire. Sprinkle in the coriander leaves and keep on dum for a few minutes until the oil rises to the surface.Lower the flame, and let the fish cook through. Grind the fried or charred onions to a fine paste. Do not use a ladle or spatula to mix it in.Sauté until it is fragrant and well-browned. When these splutter, add the ground masala. Now, add the pieces of fish to the gravy.Cooking on dumThere are two types of dum techniques used in Hyderabadi cooking:Dum dena — This means keeping the dish to cook on a slow fire for a few minutes. Justs bring the dish to boil, and using pieces of cloth or the handle, shake the pan carefully once or twice. My advice to you would be to read a recipe very carefully before you attempt it, so that you know what to prepare for in advance.
Place the marinated chicken on it, and let cook until the marinade has dried up.In many ways, our home in Delhi is an old-fashioned household when it comes to the way we cook. Keep aside. You can choose to drain this oil off before you serve the dish.To assemble the dish, heat a heavy-bottomed pan. I prefer adhering to traditional techniques and use traditional cookware too.Tip: If you are planning on serving this dish at a dinner, I highly recommend that you make it a day before.Stuff the chicken with the prepared mince, once it is cool enough to handle, and bind it with a sturdy thread. Cook until all the flavours break down and a gravy begins to form.Baghare BainganThis is a true iconic Hyderabadi dish and I am requested to make it more often than I can count. Deep fry until golden brown. This technique makes the oil rise to the surface giving the top layer of the meat or rice a wonderful brown colour.Serve in a deep, round bowl and garnish with more coriander leaves, if desired.Nawabi MurghIngredients1 whole chicken3 tomatoes, pureed3 eggs, beaten½ cup thick yogurt2 tbsp ginger-garlic paste1 tbsp garam masala powder1 tsp chilli powderBreadcrumbs, to coatOil for fryingSalt to tasteFor the stuffing½ kg chicken mince1 bunch spring onion, chopped1 bunch coriander leaves, chopped2 green chillies1 tsp ginger-garlic paste½ tsp garam masala powderSalt to tasteMethodTo prepare the chicken, wash the chicken and prick it all over using a fork. Grind to a fine paste.Slit each eggplant in four quarters, leaving the stem on.
The lagan is covered and slow-burning pieces of charcoal are placed above and below. For example, marinating meat well ahead of time or grinding certain masalas before you start cooking. It has a subtler flavour than mutton, so it is important to flavour a chicken dish with a light hand or the masalas will overpower the meat.Notes on buying and cooking chickenChicken is a healthier meat to choose and earlier, it used to be more expensive than mutton. When these splutter, add the masala paste you ground earlier.Ingredients1 kg small, round eggplants¼ kg onions, finely sliced1½ cups oil10 green chillies4 sprigs curry leaves4 tbsp sesame seeds4 tbsp ginger-garlic paste3 tbsp peanuts3 tbsp coriander powder2 tbsp cumin seeds½ tsp fenugreek seeds½ tsp onion seeds½ tsp red chillies powderPulp from a fistfulof tamarindSalt to tasteFor the baghar1 sprig curry leaves1 tsp cumin seeds½ tsp onion seeds½ tsp fenugreek seedsMethodsRoast the coriander powder, peanuts and fenugreek, onion, cumin and sesame seeds together. Now, add the eggplants and green chillies; cover and let cook on low flame until almost soft. Keep a deep bowl of salted, room-temperature water on hand, and drop each eggplant quarter into it as you slit it.Soak the tamarind in warm water and extract its juice. Heat oil in a thick-bottomed, large pan.Serve garnished with tomato slices, onion rings and capsicum rings. Heat oil in a pan, and fry the sliced onion until very brown but not burnt.
The more complex dishes might need some practice.— An excerpt from the bookSaffron and Pearls: A memoir of family, friendship and heirloom Hyderabadi recipes.Machli Ka Khatta SaalanIn Hyderabad, we would traditionally use Murral for this dish, but you can choose to go with your favourite fish. Fry well. However, I am aware that modern kitchens might not be equipped for this, so if you do not own a lagan, and are not keen to buy one, please use a grill pan or any pan of your choice. When rice is cooked on dum in this way, each grain is separate. Dip the chicken in the beaten eggs, then in the breadcrumbs and again in the eggs. Traditionally, such dishes are cooked in a wide, shallow pan called lagan, which is placed on a wood fire, or charcoal fire. And if you prefer, use fish fillets, which will be boneless.As someone who learnt cooking herself by trial and error, I want to reassure you that while some recipes might appear to be difficult, each recipe can be made by anyone. Rub this mixture on the chicken — inside and outside — and allow it to marinate for 30 minutes. Let each char, and then peel.

For added practicality, the exhaust gasses are pointed downwards and to the sides so that it does not interfere with the pillion or even riders coming from behind. The bike also comes with three riding modes - Urban, Touring and Sport - linked to the DTC.99 (ex-showroom Pune). Features:The Shiver 900 features a 4.
The bike also features traction control and power modes. The traction control oversees both the ignition system and the motorised throttle valves (actuated via ride-by-wire) for optimum control. Plenty fast for a naked, isn’t it?  Mechanical Components:The Shiver 900 is equipped with 41mm Kayaba inverted forks up front and a monoshock suspension setup at the rear which offer 120mm and 130mm of wheel travel, respectively. It gets a 15-litre fuel tank which gives it a range of around 200 kilometres. The bike gets a 17.The Brutale 800 takes design cues from its bigger sibling, the Brutale 1090.4Nm of torque at 7750rpm. Moreover, you can also use them for touring and day to day commuting.The MV Agusta Brutale 800 gets an ALS steel tubular trellis frame while the rear swingarm pivot plates get an aluminium alloy treatment. The Monster is stopped by dual 320mm Brembo discs with four-piston caliper at the front and a single 245mm disc with two-piston caliper at the rear. The bike is shod with Pirelli Diablo Rosso II tyres with 120-section rubber doing duty at the front and 180-section at the rear. They are practical and comfortable and can also be used for the occasional track day.
The system can also be disabled should the rider wish to do so.Pricing:At 10. The bike is equipped with Ducati Traction Control (DTC), with eight levels of intervention. MV Agusta claims the Brutale 800 tops off at 237kmph. All the three motorcycles offer more or less the same level of equipment list and thrills.5-litre fuel tank which is good for a 250km range and the bike tips the scales at 175 kg. The MV Agusta Brutale 800 is the most expensive motorcycle of the lot with a price tag of Rs 15. It is shod with Pirelli Diablo Rosso 120/70 R17 tyre at the front and Pirelli Diablo Rosso 180/55 R17 tyre at the rear. The bike comes with an optional AMP (Aprilia Multimedia Platform) kit which is capable of pairing with a smartphone to display phone calls, intercom communication and even music files. The lightweight alloy wheels are shod with 120/70 R17 tyre at the front and 180/55 R17 tyre at the rear.Ducati’s Monster 821 gets a 43mm inverted fork with 130mm wheel travel at the front while the rear wheel is suspended by an adjustable monoshock with 140mm wheel travel. It gets a sculpted fuel tank, contrast red trellis frame, single-sided swingarm and the iconic triple exhaust mufflers.5 kg. The Ducati Monster 821 is powered by the 821cc Testastretta L-twin engine that develops 112PS of power at 9250rpm and 89.
Braking is done by dual 320mm floating discs with Brembo radial four-piston caliper at the front and a single 220mm disc with Brembo two-piston caliper at the rear with ABS offered as standard. On paper, the Ducati Monster 821 is the most powerful motorcycle of the lot. MV Agusta has launched its latest naked bike, the 2017 Brutale 800, at Rs 15. It now produces 110PS at 11,500rpm and a peak torque of 83Nm at 7600rpm. The oval-shaped headlight section remains the same, but it now houses LED DRLs that give it a contemporary look. Suspension duties are managed by 43mm Marzocchi upside down (USD) telescopic hydraulic forks with rebound compression damping and external spring preload adjustment with 125mm fork travel at the front and progressive Sachs single shock absorber with rebound and compression damping and spring preload adjustment with 124mm wheel travel at the rear.6 lakh, the Ducati Monster 821 is the most affordable motorcycle among the three.comAnchorAnchor. The floating tail section is simply a piece of art.
All three bikes here get a 6-speed manual transmission, but the Ducati gets a slipper clutch as well. But the pocket friendly nature of the Ducati Monster 821 makes it a deal hard to resist.  Engine and Performance:The Aprilia Shiver 900 is powered by a liquid-cooled, 896cc V-twin engine which makes 96PS of power at 8750rpm and 90Nm of peak torque at 6500rpm. The MV Agusta Brutale 800 is powered by a 798cc triple-cylinder motor that has been reworked to meet Euro 4 emission norms. The Monster 821 also gets an adjustable seat which can be set as low as 785mm for shorter riders to 810mm for taller ones. Lets compare this with its rivals and see where it stands in comparison to them.Source: ZigWheels. The Aprilia Shiver 900 is priced at Rs 11.5 litre fuel tank and weighs 179. It gets a 16.59 lakh (ex-showroom Pune).Naked motorcycles offer you the best of both worlds. ABS is offered as standard. The https://www.wnjspringmachine.com/product/cnc-spring-forming-machine/ bike comes with a Bosch 9MP ABS with rear lift-up prevention. Switchgear has also been revised and so has the new instrument cluster, which is much more legible than its predecessor.
The Ducati Monster 821 comes with a compact yet information-packed instrument cluster. The LCD display shows speed, revs, dual trip readings, engine temperature, ambient temperature, clock, current and average fuel consumption, average speed and duration of the trip.3-inch TFT screen with adaptive lighting. Braking duties are taken care of by dual 320mm discs with radial four-piston caliper at the front and a single 240mm disc with single piston caliper at the rear.

Tangkoko produce ethically produced wooden furniture, which means that the producers are treat in a fair way, with the local village benefitting from their craftsmanship. That’s why the delivery cost from a lot of furniture retailers is so expensive and the rising fuel prices that means that an impact on the environment before you get the furniture. There’s often wrapping delivered with wooden furniture, so Tangkoko will take this away too ( after moving the furniture in to the room of https://www.wnjspringmachine.com/product/cnc-spring-grinding-machine/ your choice), which means that your new, ethically sourced, furniture is as kind to the planet as you can be.
There’s a wide range of woods that are forested in Indonesia, and a great tradition in working with this type of material, so that the colours, shadings, and depths, of the wood are almost endless. Dark woods, especially with brickwork, give a room a warm, and homely feel, and the materials extremely strong and hard wearing, even for houses with children. Ethically produced furniture can be beautiful, but it can also give you peace of mind as you’re helping to supporting the community that make it. The dark woods of India are very popular, and that’s because they look good in almost every home.
There’s more to purchasing a piece of furniture though, as they take up a lot of space on a truck which in turn burns petrol. It’s now hugely important to consumers, as there is an even greater understanding of how buying furniture can affect the people that produce it. There’s a texture to a piece of wooden furniture, like a chair, or a coffee table, like no other material, and that’s why you find wooden furniture in so many homes.

One of the best ways to counter this is to carbon offset the delivery, which means that the retailer calculates the amount of carbon used by the delivery vehicle, and then this is ‘replaced’, by the planting of trees.
.When you think about furniture made from wood then a number different types spring to mind.
If Indian furniture is populist, then furniture from Indonesia is for the specialist. Indonesian furniture is still not widely on sale, in fact many pieces are likely to be labelled as coming from India, but if you can find a retailer who specialises in furniture from this region then you’ll be in for a treat.