Tali Machhli | Evening With Shireen | Masala TV | Shireen Anwar

  • Published on:  12/2/2019
  • Winter season is known to be for seafood so go ahead and fulfill all your cravings through this Tali Machhli, trust us you won't regret it.

    Watch this Masala TV video to learn how to make Tali Machhli,Hyderabadi daalcha and Hyderabadi daalcha Recipes. This show of Lazzat with Chef Samina Jalil aired on 29 November 2019.

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    Tali machhli:


    fish slices ½ kg
    Coriander leaves grinded 2 tbsp
    Garlic paste 1 tsp
    Green chilies ground 2
    Allspice ½ tsp
    Lemon juice 2 tbsp
    Mango powder 1 tsp
    Roasted & crushed cumin 1 tsp
    Chili powder 1 ½ tsp
    Black pepper ½ tsp
    Salt 1 tsp


    Marinate fish with all the given ingredients, leave it for at least 1 hour, pan fry in half cup oil, serve hot with lemon wedges.

    Hyderabadi daalcha:


    Mutton ½ kg
    Split Bengal gram 250 gm
    Split red lentil 250 gm
    Tamarind pulp ½ cup
    Salt 1 ½ tsp
    Turmeric ½ tsp
    Green chilies 6
    Coriander leaves 4 tbsp
    Curry leaves 15
    Oil ½ cup
    Onion 1 ½ cup
    Cloves 6
    Green cardamom 6
    Cinnamon piece 1
    Ginger garlic 1 tbsp
    Chili powder 2 tsp
    Tomatoes chopperised 3
    Bay leaf 1
    Roasted n crushed cumin 1 ½ tsp
    Bottle gourd 250 gm
    Ingredients to temper
    Button red chilies 6
    Garlic crushed 1 tbsp
    Oil ¼ cup
    Cumin seeds 1 tsp
    Mustard seeds ½ tsp
    Cumin seeds 1 tsp
    Allspice ½ tsp
    Coriander leaves for garnishing
    Boil both the daals together with 1 tsp salt, turmeric, 3 green chilies, 1 tbsp coriander leaves, 10 curry leaves, cook till tender, blend till smooth. Heat oil, fry onions with whole spices, add 3 whole green chilies, chili powder, salt, ginger garlic, fry well, add mutton with tomatoes, fry well, add 2 cups water, cover and cook till meat half done, then add lauki, add in pureed daals, cover and cook till mutton and lauki done, add tamarind pulp, remaining curry leaves, coriander leaves, just before serving give baghar and sprinkle with allspice.

    Spicy chicken salad:


    Tikka boti shredded ½ packet
    Tomato chopped in cubes 1
    Ice berg lattice shredded 2 cups
    Onion sliced 1
    Capsicum 1
    Coriander leaves chopped 2 tbsp
    Green chilies 2
    Cucumber chopped in cubes 1
    Cumin seeds roasted & crushed 1 tsp
    Black salt ½ tsp
    Lemon juice ¼ cup
    Honey 1 tbsp


    In a large bowl mix together the chicken and all the remaining ingredients, leave it for 30 mins before serving.

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