Recipe for making a mortuary

Recipe for making a mortuary

Element

Rui fishes with head 1 (with two or three pieces of fish and tail)
1 cup of mugaddle
1 cup of onion beaver
1 onion onion
Ginger paste 1 table 1 teaspoon
1 teaspoon of garlic paste
Pepper powder 2 tablespoons
1 teaspoon of yellow powder
1 teaspoon of cumin seeds
Whole hot spices 2/3
Bayagata two
Fry jiraara powder 1/2 teaspoon
Green chilli 4/5
Oil 1/4 cup
Ghee 2 teaspoons
Like the taste of salt

Process

1. Keep mugaddle a little greasy and keep it warm. Keep the fish with salt and lemon juice for 10 minutes. Wash it after washing the fish. Now put the salt yellow with golden yellow and cook it.
2. Now heat the oil in the cauldron, add the onions and bitter gourd with a light spice and fry it slightly. Fry the cumin powder and fry it well with spices and salt.
3. Then cover it with a dough and cover it with 1 cup of water. After ten minutes, take a lid and give it a little
4. Take a light hand and lighten your hands and cover again with one and a half cups of water and sugarcane.
5. After 6-8 minutes, mix the lid and mix it on the onion beaver and grilled cumin powder. After 3/4 minutes remove the ghee.

Dal Egg curry recipe

Dal Egg curry recipe

Element

Duck eggs 8
Chopped pulse cup
Onion Bata is 6
2 teaspoons of ginger paste
1 teaspoon of garlic paste
Sugar 1 teaspoon
1 teaspoon of cumin seeds
Yellow bowl 1 teaspoon
2 tablespoons of ghee
Oil 1/3 cup
Chilli chopped 1 teaspoon
Chopped cumin powder 1 teaspoon
2 tablespoons of coriander leaves
1 teaspoon of cinnamon powder
Baypatha 1

Process

Boil dal 5 cups of water to boil. Sift the eggs soft.
2. Heat the oil, add 2 onions, bay leaf and two green chilies to light brown brown powder. Stir well with other bowl spices and half cup water.
3. If the spices are kneaded, then knead another with the dough. Then cook it with sugar and cook it for 2 to 3 minutes with chillies and eggs
If it is thicker then give 1-2 cups of water. When it is blown, take 2 tablespoons of ghee and remove it with a powder spoon.
5. Now serve hot hot dog Crocodile Dals curry.

Chicken Suslik

Chicken Suslik

Element

500 g chicken meat without bones (cut by cubes)
2 green capacitors
3 onions
3 tomatoes
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon chili powder
3 tablespoons lemon juice
150 grams of yogurt
1/2 round pepper powder
1 teaspoon fried jiraara powder
1 teaspoon coriander powder
1/2 teaspoon of Cassi methi
50 g cream
3 tablespoons flour
2 tablespoon oil
Salt to taste

Process

1. First mix the chicken meat with ginger paste, garlic paste, lemon juice, chilli chilli powder, red chilli powder, cumin powder, coriander powder and yogurt.
2. After mixing, leave for 1 hour to marinate.
3. Now cut capsicum, onion, and tomatoes.
4. Then keep the vegetables cooked with chicken meat for 10 minutes.
5. Now put the meat, onions, tomatoes, capsicum together in a sulcillate stick.
6. If you use a wooden stick, keep the rubbish soaked in water for half an hour. This can be done by cutting the stick.
7. Give the grill pan or tanni pans in the pan. 8. Wait 10 minutes with lid.
9. You can use non-pan instead of grill pans. For this, ghee, butter or oil will be heated with a little before. When you get hot, you will have to give chicken saslicika.
10. The base was made by the taste of the restaurant, Chiken Sasalik.

Biff recipe with raw jackfruit

Biff recipe with raw jackfruit

Biff's 1/2 kg
Raw jackfruit 750 grams (cut into pieces)
Onion chopped 1/2 cup
Onion bowl 1/2 cup
Ginger 2-3 tablespoons of ginger
2 table spoons of garlic
Pepper powder 2 tablespoons
1 spoon of yellow powder
Coriander - 1 teaspoon of cumin powder
Fry jiraara powder 1 teaspoon
White cardamom 3-4
Cinnamon 2
Round pepper 5-6
Baypatha 1-2
Cloves 3-4
Hot spiced powder 1/2 teaspoon
Like the taste of salt
Oil is in dimensions
Sweet chilli 7-8

process

Heat the oil in the pan and fry the onions and fry the cinnamon and fry jarara powder apart with a spicy spices, spices, powder, spices, and spices will be boiled. Biffs should be well cooked with a small amount of water. Once the meat is boiled, cook with the raw jackfruit. Then fry the cumin seeds and cook until the meat is cooked. At the end of cooking, chutney should be removed and the remaining fried jiraara powder.