Dad aad u tiro yar oo dunida ka weyn, ma aysan maqlin digaagga tandoori. Xaaladda astaanta ah ee saxaraha Waqooyiga Hindiya waxay ka dhigan tahay in ay ku jirto maqaayad kasta oo Hindi ah. Tandoori wuxuu ka yimaadaa sida loo kariyo ... foornada ama foornada . Digaaggu waa la kariyaa dhowr saacadood oo isku dhafan oo dhir udgoon iyo googo leh ka hor inta aan la jarin qashinka oo lagu kariyo tandoorka.
In kasta oo dad badani isticmaalaan cunnooyinka cunnada si ay u helaan hoyga orange-ka roodhida leh ee digaaga tandoori, caadiyan digaaggu wuxuu ka helaa midabkiisa isticmaalka budada cagaaran iyo budada casaan ee Kashmiri. Kalluunkan guduudan ayaa loo yaqaan 'qaniinyo badan oo qaniinyo' marka ay amaahiyaan midab casaan ah laakiin ma ahan kuwo kulul sida midabkoodu yahay! Dhammaan xawaashka quruxda badan, tufada jilicsan, iyo urta sigaarcabka ee ka soo baxa natiijooyinka soo saarka saxda ah ee dhadhanka ah ee aad ku dhowaan karto weligaa ha cunin hal xabbo!
Waxa ugu liita ee ku saabsan digaagta tandoori, in kastoo, waa wax fudud in la sameeyo. Marka aad heshay qodada aasaasiga ah ee masalan tandoori , u diyaarso oo kaydi si aad u karisid karitaanka cuntada digaaga ee tandoori marwalba marxalado adag.
Waxa aad u Baahantahay
- 2 1/2 lbs digaag (qaybaha aad dooratay maqaarkaaga)
- 6 tbsp. tandoori masala
- 1 koob oo caano fadhi ah
- 1 tsp. dhoobada
- Saliid dhadhan
- 1 koob oo saliidda cuntada ah (ama canola / saliid karis cunto karinta)
- Gannaan: 1 tbsp.
- chaat masala (oo laga heli karo bakhaarada Hindiya)
- Garnish: garabka basasha
Sida loo sameeyo
- Samee jarjar gawracatada garbaha ah ee digaaga oo iska ilaali.
- Isku qasi masal tandoori leh yogurt, 2 tbsp. karinta saliidda, iyo milixdu inay dhadhamiyaan si ay u sameeyaan jinka si habboon.
- Ku dhaji caleen this oo dhan dusgiyada digaag, hubinta inaad u xoqin si fiican u galay slashes aad ka dhigay hore iyo in qaybaha si fiican u xiran yihiin.
- Dhammaan qaybaha iyo marinade ku rid baaquli qoto dheer iyo dabool. Qaboojiyaha oo u oggolow in ay marinayaan 12 illaa 18 saacadood.
- Iskudhir bararkaaga si dhexdhexaad ah. Ku rid digaag ku dhaji oo si deg deg ah u dhaji (xidhitaanka casiirada) labada dhinacba. Hadda u oggolow in ay labada dhinac ku cajiimaan, cadayaan saliidda wax lagu kariyo sida ugu muhimsan.
- Marka la karkariyo, yareyso kuleylka daboola shaashadda. Karso ilaa digaaggu hindiso. Ha ku duugin ama digaaggu way engegi doonaan.
- Marka la sameeyo, digaag ku rid saxan ama xeedho lana rusheeyo masalaatka diifka, ku dheji juuska lime, lime karka, iyo qoryaha basasha. U adeegso tuubo kulul.
Xulo Dheeraad ah: Kalsi Tandoori Digaag
- Foornadaada ku sii daa ilaa 350 F / 180 C.
- Iyadoo foornada kululeyneyso, xariiqa wax lagu dubo oo leh foorno iyo ku buufin foornada leh buufinta karinta ama xoqida cuntada saliidda. Ku dheji khaanadaha buug-yarahan iyo qallajinta si khafiif ah saliid karinta .
- Dubo ilaa qiyaastii 15 daqiiqo, kadibna googo iyo dubi 10 daqiiqo oo kale. Digaag si aad u aragto haddii la kariyey.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 476 |
| Total Fat | 27 g |
| Fatuurad la ruxay | 8 g |
| Fat | 10 g |
| Kolestarool | 163 mg |
| Sodium | 217 mg |
| Carbohydrateska | 4 g |
| Fiber diirran | 0 g |
| Protein | 52 g |