Bafat waa mid kulul, qallafsan Mangalorean. Marka aad sameysid budadaas aasaasiga ah, waxaad u isticmaali kartaa dhowr suxuun oo kala duwan! Ku kaydi weel nadiif ah, qallalan oo qallalan / weel leh meel qabow oo qalalan. Fikrad ahaan, bafat masala waa inaan lagu kaydin wax ka badan hal bil ka dib marka ay lumiso awoodeeda.
Cuntadani waxay ka dhigaysaa masala ku filan si loo kariyo qiyaas ahaan 10 kg / 22 rodol oo hilib / kalluun. Ha ka baqin xaddiga beryaha ee qandhada, maadaama ay badankoodu tahay nooca Kashmiri oo aan loo isticmaalin midabada ay u egtahay!
Waxa aad u Baahantahay
- 500 g. Kashmiir casuus ah
- 10 g. kalluunka casaan cas
- 10 Tbsps. abuurka shimbiraha
- 5 Tbsps.
- cumin abuurka
- 1 Tbsp. toon
- 3 x 2 "xabbadood oo qorfe
- 2 Tbsps. bactericorns
- 2 Tbsp. miraha iniin khardal ah
- 1 1/2 Tbsp. budada cagaaran
Sida loo sameeyo
- Isku dar digsi culus ama dufan leh kuleyl dhexdhexaad ah. Kalluunka ku rid (labadaba) oo ku sii daa ilaa 2 ilaa 3 daqiiqadood, oo walaaqaya inta badan. Hubi in jikada ay si fiican u neefsato. Ka saar digsiga.
- Hadda ku rid dhamaan walxaha kale ee lakabka wadajirka - marka laga reebo budada cagaarka ah - iyo dubi 3 ilaa 4 daqiiqadood, oo walaaqaya inta badan. Xayawaanku waxay noqdaan kuwo macaan leh marka la sameeyo. Ka qaad kuleylka oo waliba dhammaan isku dar maaddooyinka ku jira baaquli weyn.
- Iyaga yar ku shub wakhti nadiif ah oo qalajiyo kafeega kafeega. U diyaargarow kasta ku rid baaquli markaad dhammaato. Markaad leedahay dhulka oo dhan oo dhir udgoon, si fiican u qasi budada si aad isugu qorto.
- Hadda ku rid weel nadiif ah, oo qallalan / weel dhoobo ah oo kaydi meel qabow, qalalan.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 18 |
| Total Fat | 1 g |
| Fatuurad la ruxay | 0 g |
| Fat | 0 g |
| Kolestarool | 0 mg |
| Sodium | 38 mg |
| Carbohydrateska | 3 g |
| Fiber diirran | 1 g |
| Protein | 1 g |