We eat all the fish meat. But the kaffata of the vegetables, it is also a deliciously gourmet gourmet? Yes, this kofta will be made in healthy greens such as pulse spinach and coriander leaves. It will be cooked in less than an hour, and you will get the taste of taste!
Materials:
For non-vermilion paste:
- Pieces of two cups of pi
- QC cup nuts
- 7 Kua garlic
- 2 tablespoons of sweet pumpkin seed
- half an inch ginger
For gravis:
- 3 tablespoons oil
- 3 liters of cardamom
- 3 lots
- 1 table spoon of glassware
- half teaspoon hot spices
- a cup of yogurt in a quarter
- 2 tablespoons cream
- Lavan is delicious
For Koffata:
- One cup of boiled potatoes
- Take a cup of money in a quarter
- A cup of spinach cooked in a quarter
- 2 teaspoons of glassware paste
- half teaspoon hot spices
- 2 table spoons Corn Flowers
- Salt like taste
- Deep frying oil
Other materials:
- Heat half a teaspoon of pepper
- 2 tablespoon fresh cream
- A little saffron
- 1 tablespoon milk
- 1 tablespoon coriander leaves (for garnish)
Recipe:
1) Take all the ingredients and one cup of water for a paste in a pan. Mix well and cook medium to 8-10 minutes. Chill down. Blend and fry paste.
2) Create gravy now Heat the oil in the cauldron and take a little bit of water and fry it. Then take a glass of coconut, onion paste, and take 2-3 to the middle of the ash.
3) Keep stirring with hot spices and curd for 1 to 2 minutes. After that, cook for a minute and cook with cream and salt.
4) Now it is time to make kofta. Mix all ingredients in the bowl. Split Kofta into 16 parts.
5) Heat oil to deep frying. Sprinkle medium-high as well as golden.
6) Take gravity in a pan. Add chilli powder, cookie hot water and medium flame for two minutes, stirring. Put one minute again with cream. If you wish then you can give milk to saffron. Give it to the koffata. Be careful so that no breaks. Take a little bit lightly and take it off carefully.
Serve with Dhanepada, Hariri Koffata. You can give a lot of fun.
No comments:
Post a Comment