Home / Uncategorized / Meat Tenderizer Powder-For All Type of Mutton Recipes/Meat Tenderizer Recipe

Meat Tenderizer Powder-For All Type of Mutton Recipes/Meat Tenderizer Recipe

Meat Tenderizer Powder-For All Type of Mutton Recipes/Meat Tenderizer Recipe. Marinating meat with a meat tenderizer makes it soft and tender when cooked. There are several ways of tenderizing meat for cooking.

Meat Tenderizer Powder-For All Type of Mutton Recipes/Meat Tenderizer Chicken/Meat Tenderizer Recipe. You can use raw papaya paste, vinegar, lemon or baking soda. Among all the meat tenderizers papaya acts as the best tenderizer. But it is not possible to have papaya paste all the time you prepare mutton, steak or chicken. So to solve this problem today we are going to make our own homemade meat tenderizer powder. It can be prepared very easily with very less effort and can be stored for more than a year!!

A tenderizing powder contains papain which break down meats fibers, resulting in a tender meat when cooked.

Combine the tenderizing powder with any seasoning or marinade of your choice. For example – you can simply rub mutton and chicken pieces with salt and meat tenderizer at least half an hour or one hour before cooking, and proceed as per you required recipe. Marinating meat with tenderizing powder, allow enzymes to break down tough meat fibers.

Today we are going to see how to make papaya powder and kachri powder. These two are one of the best meat tenderizers and this is the reason we will combine these two ingredients and make our meat tenderizer powder. You can use meat tenderizer powder for making mutton gravy, mutton or chicken biryani, mutton tikka or tandoori chicken.

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Ingredients for

#1   Papaya Powder:

  • Raw Papaya

Method:

  1. Take green and tight raw papaya. Wash it and take out its seeds and inner white part.
  2. Grate the papaya. (you can peel it with skin or without skin)
  3. Spread grated papaya in plate and sundry it until all the moisture is gone. It may take 3 to 4 days or depending on the harshness of sun’s heat.
  4. Once dried completely, grind into fine powder and store in an air tight container.
  5. 1 tbsp is sufficient for 1 kg mutton or chicken.

#2   Kachri powder:

  1. Wash and cut kachri into small pieces.
  2. Sundry until all moisture gone. It may take 4 to 5 days or depending on the harshness of sun’s heat.
  3. Once dried completely, grind into fine powder and store in an air tight container.
  4. 2 tbsp is sufficient for 1 kg mutton or chicken.

#3  Kachri & Papaya Powder:

  1. Combine prepared papaya powder and kachri powder and use as a meat tenderizer.
  2. Together these two acts as a very good meat tenderizer and results in tender and soft mutton and chicken pieces.

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