Matschgand
223 20 mins 2 Servings
Matschgand is a dish consisting of cylindrical ground meatballs cooked in a spicy red gravy. It's a popular Kashmiri dish. Because the weather in the region is cold, most Kashmiris prefer to season their food with a lot of spices, which helps to keep the body warm.
Nutritional info
Per Serving: 1 Medium Bowl - 150.0 gm
125 kcal
Nutritional Distribution
- Carbohydrate 2.64 gm
- Protein 6.75 gm
- Fat 7.96 gm
- Fiber 0.81 gm
Ingredients
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Chicken, Breast
100.0 Gm (100.0 gm)

Coriander Leaves
1.0 Chopped Tsp (0.92 gm)

Fennel Seeds
1.0 Tsp (2.56 gm)

Jeera
1/4 Tsp (0.59 gm)

Bay Leaf
1/4 Number (0.08 gm)

Coriander Powder
1.0 Tsp (1.64 gm)

Garam Masala
1/2 Tsp (0.74 gm)

Dry Ginger Powder
1/2 Tsp (2.5 gm)

Red Chilly
1/2 Powder Tsp (1.08 gm)

Hing
1/4 Tsp (0.74 gm)

Salt
1/4 Tsp (1.115 gm)

Ghee
1.0 Tsp (4.03 gm)

Mustard Oil
1.0 Tsp (2.74 ml)

Water
As Required (200.0 ml)
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Steps
Recipes Steps
-
- Step 1 In a bowl, add 100 g chicken, 1/4 tsp red chili powder, 1/4 tsp garam masala, 1/2 tsp dhania powder,1/8 tsp hing, 1/2 tsp dry ginger powder, 1/8 tsp salt and 1 tsp ghee. Mix it well.
- Step 2 Shape the mixture into cylindrical forms.
- Step 3 Heat 1 tsp oil in a pan, add 1/8 tsp jeera, 1/4 tsp red chili powder, water, 1/2 tsp dhania powder, 1/4 tsp garam masala, 1/4 tsp dry ginger, 1/8 tsp hing, and 1/8 tsp salt. Add the ground powder and 1 tsp coriander leaves.Mix well.
- Step 4 Give a Nestle Twist by adding flaxseed.
- Step 5 Add enough water.
- Step 6 Cover and cook.
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