Baastooladaha dhadhanka leh ee macaanku waa cuntooyinka cunnada kulul ee Hindiya oo inta badan lagu sameeyo qamadiga oo lagu rusheeyey boodh naxwe ah oo qumman iyo qoto dheer oo la shiilay. Si kastaba ha ahaatee, ma jiraan wax kaa joojinaya in aad tijaabiso adigoo isticmaalaya hilibka kala duwan, digaaga iyo kalluunka, sida ku jirta buuggan loogu talagalay baakadaha digaaga. Qof kastaa wuxuu leeyahay kala duwanaansho u gaar ah baayacmushka baayacmushtarka, manaahan wax kala duwan. Xaqiiqdii xitaa ma isticmaasho boomeriye dhaqameed: maaddooyinka qallalan waxaa si fudud loogu daraa digaagga mareytiga si loogu duubo.
Cuntada loo isticmaalo - caleenta curry, keegaga cagaaran, iwm - u keen koonfur Koonfurta Indian ah oo dhameystiraya digaag dhamaystiran. Isku day inaad u adeegto baakadaha digaaga oo leh basal cagaaran oo cagaaran. Pakoras waa cunto aad u fiican marka aad tuureyso xisaabtaada xigta, laakiin uma baahnid inaad noocan cudurdaar ah si aad u sameysid dufac. Si tartiib ah u rogrogi qoyskaaga, gaar ahaan maalinta roobka ama qabowga. Ku dar koobka wax lagu nadiifiyo masala chai oo waxaad ku jiri doontaa jannada cagaaran!
Waxa aad u Baahantahay
- 1 lb. (500 g.) Bacdi digaag ah (marwalba ka sii badan kuwa naaska digaaga), jarjar 1/ 2-inch ama xabo
- 1 tsp. sinjiga (jinka)
- 1 tsp. toonta (jinka)
- 1 tsp. garam masala
- 1/2 tsp. budada cagaaran
- 3/4 tsp. cusbo (isticmaal yar haddii aad doorbidayso)
- 3/4 koob oo bur ah bengal
- 3 tsp. Mawduuca
- Ikhtiyaari: 1 tsp. budada budada ah
- 1 basal oo waaweyn (la jarjaray si aad u khafiif ah)
- 2 xabo oo cagaar ah (jar jartey)
- 10 illaa 15 caleemo curry ah
- 1/2 koob cilantro (cusub, la jarjarey)
Sida loo sameeyo
- Qaybaha digaaga ku ridaan xayawaanka oo u daa inay daadiyaan si inta badan dareeraha looga saaro iyaga. Hadda ku qallaji tuwaal waraaq ah. Ku rid baaquli isku dhafan.
- Ku dar caanaha iyo dhoobada, digir masala , budada dufanka leh iyo cusbo oo si fiican u walwal si aad u duubtid dhamaan digaaga. Ku dabool baaquli adigoo ku duubaya caagag iyo ku rid qaboojiyaha si aad u marsatid 1 ilaa 2 saacadood. Inta aad marineyso dhadhanka baakoorka.
- Kadib markii digaaggu uu mariyay, adoo isticmaalaya silsilad cufan ama midab-boodh ah, ka bacdi burka Bengal (tani waxay ka dhigaysaa khariidadaha iyo fiilaha). Ku dar miirta, budada caanaha cas (haddii loo isticmaalo), basasha, caleemaha cagaaran, caleemaha caleemaha iyo lafa jarjarey oo si fiican u walaaq si markaas qaybaha digaaggu u buuxsamaan.
- Dhanka kale, foornada Nederlandka ama dheriga dhexdhexaad ah, kuleylka saliidda qashin-qoyan. Waxaad ogaan doontaa in saliidku aad u kululahay markaad ku dhejiso digaag digaag ah iyo qadarka saliida iyo digaagga si tartiib ah u yimaada dusha sare.
- Ku dar dhawr qaybood oo digaag ah, oo la daboolay marinade, waqti. Fry ilaa dahabka dhinacyada oo dhan. Isticmaal qaado qaadada si aad si tartiib ah u leexiso mar walba iyo ka dib.
- Marka dahab ah, ka saar tubbada Baakadaha ee saliidda leh qaadada qashinka leh, daadin saliida, oo ku nastee tuwaal waraaqo ah si aad u saarto saliid aad u badan.
- Ku dhaji tuubada kuleylka leh cagaarka basal cagaaran iyo koob finanka ah masala chai.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 280 |
| Total Fat | 13 g |
| Fatuurad la ruxay | 3 g |
| Fat | 5 g |
| Kolestarool | 63 mg |
| Sodium | 189,278 mg |
| Carbohydrateska | 19 g |
| Fiber diirran | 3 g |
| Protein | 23 g |